Why Cacao Fruit?

Many of us have heard of Cacao Fruit and Cacao seeds. But there is a part of the cacao pod that is quite tasty and contains very important health benefits – the pulp!
Cacao Fruit are funky, football-shaped pods that grow on trees in tropical regions. It is commonly known that the cacao fruit is the source of cacao seeds, which after fermentation become cocoa beans, the source of chocolate. Until recently, very few outside cacao plantations were familiar with the amazing rich white pulp that surrounds those seeds. The pulp of the Cacao Fruit has a naturally sweet and citrusy tart taste (that’s not at all like chocolate). Plus, it’s loaded with powerful antioxidants, vitamins, and anti-inflammatory properties.

The ancient Aztecs believed Cacao Fruit was a food enjoyed by the gods, who one day decided to share it with us humans. In fact, the scientific name for Cacao Fruit is Theobroma, literally, food of the gods.

An independent study by Brunswick Laboratories found that Cacao Fruit pulp, the primary ingredient in Suavva, helps combat the free radicals which directly interfere with many of the body’s natural anti-inflammatory processes. Among the conclusions of the Brunswick research was that “pioneering testing indicates Cacao Fruit abounds in functional constituents, which are responsible for its proven antioxidant and anti-inflammatory effects.”

Cacao Fruit also contains theobromine, which is a close relative of caffeine. Theobromine helps blood vessels dilate, carrying more oxygen to your brain and heart and increasing your performance.

Agro Innova was founded by Joseph Montgomery III (Joe), to develop new, healthful products using the previously overlooked pulp of the Cacao Fruit. As a seventh generation Cacao farmer, Joe leads the functional food and beverage industry with Cold Pressed processing techniques for extracting juice and other natural byproducts from Cacao while continuing his family’s tradition of growing and harvesting the finest Cacao in the world. The proprietary Agro Innova high pressure processing (HPP) system gently extracts juice from Cacao pulp, retaining all its natural goodness and protecting its valuable antioxidants, vitamins and minerals.

“My family has been planting cacao for chocolate for generations”, said Montgomery, “but only over the course of past few years have we been able to develop a patented process to extract enough white citrus-like pulp to make Suavva cacao juice smoothies available to the public at large. In doing so, we have created a new source of income for thousands of small farmers in cacao-producing countries throughout the world and a wholesome new way to enjoy and benefit from the health properties of cacao.”
Suavva harnesses the fruity, nutrient-dense essence of the cacao pulp to create a delicious, stimulating line of fresh juice smoothies!

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