Cocoa

Chocolate is the name for processed food or drinks from cocoa beans (Theobroma cacao). Cocoa beans or cocoa beans are the fruit seeds of the cacao tree (Theobroma cacao) which have gone through a process of fermentation and drying and are ready to be processed. Cocoa beans are the basic ingredient of chocolate making and traditional Mesoamerican dishes such as tejate.

Cocoa fruit has a thick skin, about 3 cm. The fruit called pulp is not used. This pulp contains sugar and helps the fermentation process of cocoa beans. Each cocoa fruit contains as many as 30-50 seeds. The color of the seed before the fermentation and drying process is white, and then changes to purplish or brownish red.

Known for a long time as food, now cocoa beans are also used by some people as medicine. Cocoa beans are known to help overcome intestinal infections, diarrhea, asthma, bronchitis, and as an expectorant for blocked lungs. While the seeds are known to help treat liver, bladder, kidney disease and diabetes. In addition, cacao cream is also used topically to treat wrinkles and prevent stretch marks in pregnancy. Some studies also mention that chocolate can reduce the risk of high blood pressure, blocked arteries, congestive heart failure, stroke, dementia, until hypotension. Indonesia is the third largest cocoa producer in the world, which produces 740,500 tons in 2012. Cocoa production in Indonesia is widespread

CV. AGRO MEGA produces cocoa commodities that are no less good than other cocoa-producing regions in Indonesia, because they are supported by their location.