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Guide · Comparison
If you've ever been confused by “cacao” on a premium bag and “cocoa” on a supermarket tin, you're not alone. Both words describe the same fruit — but a completely different level of processing, with real consequences for nutrients and flavor.
| Feature | ✓ CACAO | ✗ COCOA |
|---|---|---|
| Processing | Natural fermentation + light roasting | Heavy roasting + alkalization (Dutch) |
| Antioxidants | High — up to 40× vs blueberry | Reduced by up to ~60% |
| Magnesium | High natural concentration | Greatly reduced |
| Flavor | Complex, fruity, earthy | Uniform, mild |
| Color | Natural brown | Dark brown (alkali effect) |
| pH | Acidic (5–6) | Neutral to alkaline (6–8) |
| Typical uses | Paste, nibs, beans, non-alkalized powder | Powder for industrial baking |
Minimally processed cacao retains its flavonoids, magnesium, iron and theobromine intact. Industrial cocoa sacrifices nutrients for a darker color and milder, more uniform flavor — ideal for mass production, not for health.
At Fundo Maranatha we sell true cacao from San Martín: fermented in wooden boxes, sun-dried and minimally processed. No alkalization. No additives. From tree to product. To learn what alkalization changes and how to use natural cacao powder, read natural vs alkalized cacao powder.
View our products →Natural non-alkalized cacao powder, nibs and cacao paste from San Martín: fermented in wooden boxes and minimally processed.
Order natural cacao powderSee cacao powder →Keep reading
