Ecuador is the world’s largest supplier of fine and flavor cacao. Approximately 75% of the Ecuadorian exportable cocoa production is used to manufacture fine chocolates.
Ecuadorian cacao beans are unmatched for their worldwide recognized quality.
Cacao has an extraordinary nutritional value, containing high percentages of carbohydrates, fat, proteins and minerals.

The average annual cacao production of Ecuador is 90,000 m Tons, grown in an approximate surface of 263,800 hectares.

Ecuador produces and exports cacao pods in the following varieties:
National: With a unique floral aroma and flavor, called "Arriba". It is an essential element in the manufacturing of fine cacao chocolate in the international market.
Ecuador-Plantation: (CCN-51) with a seed index of 1.54 gr. and high fat contents, making it ideal for the extraction of butter; which characteristics favor a high industrial performance.