Lab Tests Bunong Cacao
Flavor Profile
- Scientific practice of interpreting consumers’ sensory reactions to products.
1. We are using Malaysian Cocoa Board research evaluation as the high standard research evaluation for our cacao beans.
2. Overall, our cacao beans is still in the average quality. We are still improving specifically in fermentation process.
More info about Malaysian Cocoa Board, you can go to:
https://www.koko.gov.my/lkm/index.cfm
Polyphenol
- Polyphenols are a group of compounds found in plant foods that are beneficial for health. They’re naturally found in many plant-based foods like fruits, vegetables, herbs, tea, red wine, and dark chocolate.
1. Our cacao beans have a very high polyphenol level of more than 6%. On average cacao beans - vary between 3% to 6%.
2. Polyphenols act as antioxidants in the body, meaning they help protect the body and neutralize free radicals that cause damage to cells. Free radicals are highly reactive oxygen molecules produced by normal cell processes and external factors like radiation, air pollution, smoking, and chemical exposure.
More info:
1.https://bartalks.net/the-discovery-of-cacao-as-healthy-superfood/
2. https://www.verywellhealth.com/polyphenols-5217399
3. https://www.hindawi.com/journals/omcl/2012/906252/
Cadmium
- Plants can absorb and accumulate cadmium from water in the soil.
- Chocolate plants can absorb cadmium through its roots and store it in chocolate leaves and seeds. This absorption can be influenced by soil acidity and the amount of cadmium available in the soil.
- Therefore, geographical location can affect the cadmium content in plants. Volcanic soils, for instance, can contain higher amounts of cadmium. Environmental pollution and excessive use of fertilisers containing cadmium are also factors affecting cadmium levels in the soil.
1. Our cacao beans' cadmium is at a level of 0.04 mg/kg, which is extremely low compared to the EU allowed level of cadmium for cacao related products.
2. Children and adults all over the world love chocolate, either enjoying it by eating chocolate bars or sipping warm cocoa drinks. But behind its delicious taste, cacao contains cadmium, a chemical substance harmful to kidneys. It also increases the risk of cancer.
3. European Commission last year decreased the safety threshold of the amount of cadmium in processed chocolate in the region. The cadmium threshold is between 0.1 and 0.8 milligrams per kilogram of chocolate, depending on the type of chocolate.
4. Europe’s decision was based on research that showed even though cadmium exposure in adult non-smokers in the region is still below WHO’s upper limit, exposure through food in children reaches twice the safe limit.
More info on:
https://theconversation.com/chocolate-contains-cadmium-that-can-increase-cancer-risk-131155
