A) PERUVIAN CAROB BEAN (Prosopis Pallida).
The bean is the fruit of the "carob tree", one of the characteristic trees of the desert in the northern Peru. It enjoys great longevity, is very resistant and is able to produce in very unfavorable circumstances. It provides fruit, wood and shade, and in addition, enriches and improves the conditions of the ground in which it lives. Its scientific name is Prosopis Pallida of the family leguminous, which is a species privileged by the great size of its pods and the high sugar content of its pulp.
The majority of production of carob beans in Peru comes from naturally occurring carob tree forests. Piura is the region with greatest extensions of carob trees in the country. The annual production of carob beans in Piura oscillates around 397 thousand tons, an amount that is harvested in an area of two million hectares in the desert zone. This harvest is more than sufficient for an entire year’s production carob bean flour.
As opposed to the diverse varieties of Carob bean, our species stand out for its superior content of sugar (30% more), Proteins (100% more), Gross Fiber (80% more) and Carbohydrates (50% more).
I) PRODUCTS DERIVED FROM the CAROB BEAN (ecological 100%)
1. GARROCHOC ©
It is toasted flour of carob bean, used as a protein and industrialist ingredient in products elaborated on the basis of cacao, with color and flavor similar to this one. This one is elaborated from the toasted carob bean and pulverized in different tonalities and flavors, depending on its toasting degree, according to the exigencies of the market.
It is an ecological product 100% free of artificial preserves and with a natural flavor, used to improve the aroma and flavor of diverse nutritional products, besides to have antioxidants properties.
APPLICATIONS
• Products of bakery
• Cookies.
• Breakfast meal.
• Chocolate bars.
• Chocolate covers.
• Chocolate ice creams.
• Chocolate creams.
• Natural colorants.
• Diet products.
• Perfume
• Beaten of milk and soya.
ADVANTAGES.
NUTRITIONAL.
Garrochoc replaces the cacao with many advantages on this one, like the smaller amount of fats, the greater amount of fibbers, the smaller caloric value, the absence of acid oxalic (what it allows to assimilate better calcium and to diminish the possibility of youthful acne), the absence of caffeine and the bromine, the vitamin presence to: A, B D and minerals, high content in sugars, proteins and carbohydrates.
Garrochoc is very rich in fibber (insoluble and with high dietetic value) that activates the intestinal activity, it reduces the excess of cholesterol and it does not contain gluten (present substance in great amounts in the chocolate).
The tannic substances of this product display an therapeutic, anti-diarrhea, anti-hemorrhagic and antibacterial action. It forms in addition complex insoluble protectors to the intestinal mucosa (inhibiting the formation of ulcers).
ECONOMIC.
It is possible to replace certain percentage of Cacao by Garrochoc in the chocolate elaboration without altering the flavor drastically. Before this, our product presents a smaller cost in front of the cacao dust which becomes it attractive from the industrial point of view.
2. GARRONUT ©
It is flour carob bean dehydrated and sterilized used in nutritional products to elevate its power and nutritious value.
The dehydration process allows a spontaneous deployment of sugars which elevates the acceptance of the product by the taste and aroma, Garronut is also highly digestive and bio-regulator intestinal natural with anti-diarrhea properties by the tannin presence which you see they exert a positive action in internal thin helping to the cleaning of bacteria as well as of salmonella protecting in addition the intestinal mucosa (inhibiting the formation of ulcers).
By these Garronut qualities becomes an excellent component of feeding in balanced diets, participating in addition like binder in granulated and extrusion food combinations.
PROPERTIES:
• Perfuming and flavor.
• Nutritious.
• Digestive and bio-regulator.
• Intestinal anti-diarrhea.
• Agglomerate.
• Antibacterial.
• Protector of the intestinal mucous.
APPLICATIONS
• Balanced Food.
• Products of bakery.
• Cookies.
• Breakfast meal.
• Perfume.
ANÁLISIS.
DETERMINATION CAROB FLOUR - GARROCHOC
CHEMICAL ANÁLYSIS:
Sugars Totals (%) 60
pH 5.27
Sodium mg. /100g. 107.4
Calcium mg. /100g. 141.6
Magnesium mg. /100g. 114.2
Potassium mg. /100g. 2109.5
Phosphor mg. /100g. 170.0
Proteins (%) 11.66
Humidity (%) 2.61
Fibre raw (%) 10.40
Carbohydrates (%) 67.14
Heat value (Kcal/100g.) 349.49
PHISICAL ANALYSIS:
Granulometric (Mesh 180) 100 %
MICROBIOLÓGICS ANÁLYSIS:
Number of micro-organisms 28 x 10
Aerobics Mesophiles Viable UFC/g
Number of Coli forms NMP/g AUSENT < 3.0
Number of moulds and yeast UFC/g < 10²
Number of E. coli NMP/g AUSENT < 3.0
Investigation of Salmonella x 25 g. sample AUSENT
SOURCE: Laboratorio de Referencia Regional - Ministerio de Salud – Piura.
Regional Reference Laboratory Health Ministry - Piura
C) DEMAND OF OUR PRODUCTS.
The carob bean flour is ooze that more and more is introduced in prescriptions of products elaborated on the basis of cacao (in America and Europe), like also comprising of dietetic foods like balanced so much in the human feeding as animal respectively.
CADUCITY
Both flours stay unalterable in their properties between 1.5 to 2 years after the date of production.
PRESENTATION
Bags of 25 kg, of polyethylene and repacked with paper.
STORAGE AND EXPORT.
Due to the property hygroscopic of the product, recommends the storage in closed and dry places.
The export is made generally in containers of 40 feet which they enter up to 18 tons of products in pallets (40 bags of 25 kg) of one ton each one.
We look forward to hear from you.
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