The cocoa (Theobroma cacao) produced in the EMATA farm is of excellent quality, as evidenced by tests by the Comissão Executiva do Plano da Lavoura Cacaueira (CEPLAC) e do Centro de Inovação do Cacau (CIC).

Cacao trees are grown under the shade of natural forests (cabruca), under the protection of native trees of the Atlantic Forest, in an agroforestry system, nature sustainable and respectful.

The selection of ripe and healthy fruits provides the extraction of cocoa honey, which can be consumed fresh, in the form of juice and is very pleasant to the palate. Rich in fermentable sugars, it can be used in the manufacture of sweets, jellies, alcoholic beverages such as liquor, cachaça and beer.

The care during all stages, from sowing to storage, guarantees a cocoa almond with intense flavor and aroma, great for the manufacture of cocoa nibs, cocoa butter, powdered chocolate and fine bean-to-bar chocolates.

Pure cocoa is proven to be the largest natural source of substances that ensure health benefits, such as delaying aging.

Cocoa varieties produced in the Emata farm: CCN51, PS1319, Trinitário, Hibryd and Forastero.

The seeds of the cocoa fruit are called cocoa beans, after the fermentation process. The fermentation process can take from 5 to 7 days. After the fermentation stage, the almonds go to the natural drying process under the sun or in solar greenhouses. After these steps are completed, the almonds are stored for the manufacture of cocoa butter, cocoa nibs, cocoa powder and fine bean-to-bar chocolate.

Do you know cocoa nibs? The product results from the process of roasting the almonds, fragmentation and separation of the shells, providing a natural food, 100% chocolate, rich in nutrients that are important for health.

EMATA produces this wonder of nature, with a special aroma and flavor for you. Get in contact with us and find out!

The fruit is an elongated hard-shelled capsule, with a color that transitions between light yellow and dark red and that usually reaches 25 cm in length. The fruiting of the cocoa tree begins in the third year after planting, and is more abundant after the fifth year, maintaining satisfactory production, usually up to 30.

On average, a fruit can yield from about 42 to 45 almonds, depending on the variety of the cocoa.

Cocoa fruit is the raw material for the composition of caipirinhas, which are very popular in social gatherings.