In the wilds of the Amazon rainforest, a land still rich in uncharted areas, a wealth of hidden treasures are still being discovered. One such hidden treasure is Bagua cocoa, originally grown by the Mayo-Chinchipe who used it for making beverages long before the Maya and the Olmecs.
The Bagua district in Amazonas, a region of Peru close to the Equator, boasts a tropical climate that allows for a highly diverse agriculture. Cocoa is an extremely important resource for Peru, and these beans are highly esteemed and appreciated worldwide for their distinctive organoleptic characteristics.
In this geographical areaVanini is championing a program to seek out and select the finest cocoa varieties. Through a highly structured project, Vanin aims to identify the most productive cocoa genotypes, that is those with the highest resistance to bacteria and disease, and those able to guarantee outstanding taste and sensory characteristics.
The collaboration between APROCAM and Vanini has led to the development of a new ethical and sustainable business model, summarised as the 3P Program, the logo of which appears on all Vanini products.