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It is the first time that black chocolate slices chocolate with milk in the shopping baskets of the Spanish
September 13 is celebrated the international day of chocolate, a day to commemorate an increasingly consumed product in Spain. It is only necessary to remember that this was one of the most demanded foods by the Spaniards during the confinement to get an idea of it.
Fixing on the figures, attracts attention to growth by types of chocolate. The black chocolate experienced a 10% increase in its sales, more than twice as much as the milk chocolate did, according to the latest data provided by the Nielsen consultant at the end of 2018. That's it. the first time that black chocolate slices chocolate with milk in the shopping baskets of the Spanish. On the other hand, white chocolate is the least consumed by the Spanish, whose sales account for 5% of the total sales.
Some data that have to do with ita growing trend of healthy eating. According to the GfK consultant, consumers aware of their food have increased by 20% to 25% in Spain.
According to the Spanish Society of Dietetics and Food Sciences (SEDCA) black chocolate is the one that greater amount of nutrients and properties contributes to health. It helps to reduce blood pressure, improve mood and prevent depression, improve skin and prevent aging, improve memory and reduce the risk of heart attack, among other benefits.
Experts insist that it is essential to choose which chocolate to consume. It is recommended that this has been produced with a high percentage of cocoa, with a level equal to or greater than 70% cocoa, since it will contain less milk and sugars and, consequently, less calories. If it can also be organic and biodynamic chocolate, free of synthetic fertilizers, herbicides or pesticides and sustainablethe benefits will increase exponentially.
It's the case of Pacari chocolate, the only one that is made with organic cocoa grains that come from biodynamic cultivation. This chocolate has greater amount of health benefits which contains other chocolates that come from massive farms, as biodynamic agriculture is based on creating a self-regenerative culture system, free of chemicals, pesticides, herbicides or non-natural fertilizers.
In addition, thanks to the process of elaboration, the purity of the flavor of the cocoa beans of Ecuador is preserved, “the minimum processing of crude chocolate in factories helps to preserve cocoa flavonoids, compounds known to improve cardiovascular function, among many other health benefits”, explains Santiago Peralta, founder of Pacari.
Likewise, “Ecology and biodynamic cultivation favors the health of consumers, but also that of cocoa farmers, since, by not using pesticides or chemicals, the resulting chocolate has a purer flavor and is much healthier for the consumer. Similarly, the farmer is exempt from being continuously exposed to harmful chemicals. All this makes this chocolate of highest quality and singularity”, concludes Santiago Peralta.
Healthy chocolate consumption in Spain grows, according to data collected by Pacari
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2023-04-11
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