Import Criollo Cacao Nibs — Buy in Bulk from Supplier in Austria

Uhtco Corporation Gmbh supplies raw Criollo Cacao Nibs that are sourced from organic Criollo cacao beans grown in the Amazon region of Peru. The beans are harvested as an organic variety and undergo a shortened fermentation to retain nutrients. After de‑husking the beans are broken into nibs, providing a smaller, ready‑to‑eat form. The product is described as a snack and flavour enhancer for cereals, snacks and other preparations.

In the cocoa industry nibs typically contain 5‑6 % moisture, 50‑55 % cocoa butter and 55‑60 % cocoa solids, which together give a rich flavour and a smooth mouthfeel. Particle size for raw nibs is usually between 2 mm and 5 mm, allowing easy inclusion without additional grinding. The nibs are non‑alkalised, preserving the natural aromatic profile expected of premium Criollo cacao. These characteristics match standard specifications for premium raw cacao nibs used in artisanal food production.

Importers often use the nibs in confectionery, bakery products, health‑food snacks and premium beverage blends, where the distinctive aroma adds value. Buyers can request bulk packaging and should confirm minimum order quantities, incoterms and payment conditions directly with Uhtco. The supplier does not disclose exact lead times, so trade partners need to verify production schedules. Proper storage at 15‑20 °C in a dry environment helps maintain quality throughout the supply chain.

Uhtco Corporation Gmbh is an imported supplier based in Austria and is listed with a harbour trust tier on the platform. The company’s response rate is currently recorded as 0 %, indicating that inquiries may require follow‑up through alternative channels.

The supplier focuses on sourcing organic Criollo cacao products, offering both raw nibs and powder sourced from Peru, but it does not publish detailed MOQ, pricing or lead‑time information in the listing. Potential buyers should request product samples and laboratory analysis to confirm the claimed organic and sensory attributes.