Beyond Chocolate: New Product Opportunity From the Amazonian Rainforest

Kobe, Japan///Brazilian Rainforest- Mack Nagasawa first tasted “Cupuacu” in the Amazonian Rainforest. As he watched native people hand craft this ancient chocolate-like confection, he immediately decided he would bring it to the world. Over the last ten years, Nagasawa has taken this time-honored, Amazonian treasure into the 21st Century.

By employing extensive state-of-the-art technology, research, and development, Nagasawa makes Cupuacu seeds into an exclusive new product commercially available for the first time outside of Brazil. This significant accomplishment represents a major development in the confection and baked goods industry. Cupuacu Mass is now available for use in a myriad of applications.

Nagasawa’s family is well known as quality chocolatiers in Japan. By using their premium chocolate standards and processing techniques, the result is the world’s first, high quality Cupuacu. Nagasawa is now marketing the raw material as a unique, new, stimulant-free chocolate alternative in North America and Japan.

Cupuacu is called “Beyond Chocolate” in North America. The botanical name of the tree is theobroma grandiflorum. Both Cupuacu and Cacao are members of the same genus, Theobroma; consequently, they are relatives. Compared to chocolate, it is higher in essential fatty acids, calcium, and fiber. It is free of caffeine and has a negligible amount of theobromine. Both of these stimulants naturally occur in chocolate and have been implicated in migraine headaches, as well as other health issues.

Nagasawa’s mission has been to promote Agroforestry: growing foods in their natural environment in order to sustain and rebuild the exploited Brazilian Rainforest. Special care is taken to assure that Cupuacu is wildcrafted and harvested only in the amounts that keep nature in balance. Additionally, the utilization of this precious commodity protects the delicate infrastructure of these native people’s community.

Beyond Chocolate: Cupuacu has a better mouth feel and taste than any chocolate alternative currently available. It is used in confections, baked goods, drinks, and anywhere chocolate is used.

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