Cell Squared Organic Cacao Powder 250g

+ Rich source of magnesium, calcium and potassium

+ Contains many minerals including zinc, iron, Manganese and copper

+ Vitamins A, B (1,2,3,5 & 6), C and E

+ Once of the richest food sources of antioxidants that reduce free radicals and improve cellular health

+ Contains live enzymes and phytonutrients

+ Improves mitochondrial function

+ Contains cardiac-stimulating theobromine for enhanced mood, focus and alertness

+ Provides energy and assists with overcoming fatigue

+ Shown in studies to have a beneficial effect on the cardiovascular system

+ Improves sleep quality

“Activate the best version of yourself”

Being firm believers in traditional healing practices, Cell Squared have sourced top ingredients to create and bring to us this high-vibrational brand.

“Ancestral health staples for holistic modern day living”

Recognising the work that goes in to staying aligned, maintaining quality and making it as price competitive as possible. We, at Jivita LOVE supporting companies that show up for the us and the earth.

ANCIENT ORIGIN

The use of Cacao has a rich history, interwoven into many facets of the ancient Mayan and Aztec cultures. Cacao was so important to the Mayan culture that it was not only reserved for the rich and powerful, but accessible and regularly consumed by everyone in their society. Cacao was treated as a sacred food and a social centrepiece, used to accompany rituals, treat illness and has even been used as a currency.

To this day, the growing of chocolate is an important cultural practice and family tradition for many indigenous groups. Ninety percent of the world’s chocolate today is grown on small family farms of 25 acres or less.


SOURCING

This Cacao Powder is organically cultivated in its original Mesoamerican habitat from the most revered of Cacao trees, the ‘Criollo’.

After sustainably harvesting, mature cacao pods are removed from the tree by hand, split open and the seeds are scooped out to be fermented for a week at temperatures below 40C. This low temperature fermentation process reduces phytic acid, while maintaining the Cacao bean’s nutritional properties, making it easier to digest and allowing a more efficient mineral absorption.

After fermentation, the beans are then dried under the sun and broken into small crunchy nibs. The nibs are then ground to create a paste which contains both the fat (Cacao Butter) and the solids (Cacao Powder). The paste is then pressed to separate the two, resulting in the final Cacao Powder product which has a 10-12% natural fat content.

Cell Squared Cacao Powder is 100% raw and unaltered in any way, free from GMO’s and anti-caking agents.