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Cacao · Pulp
Cacao pulp juice and jam
Juice at jam mula sa laman ng kakaw
The sweet, white pulp around cacao beans tastes tropical and fruity. It can be pressed into juice or cooked into jam, as long as enough is left to ferment the beans.
How it’s made
- Open fresh pods and let some pulp drip from the beans, or press it gently.
- Pasteurize the juice right away, or cook it with sugar into jam.
- Bottle and keep cold.
Who buys it
Cafés, juice bars, restaurants and pasalubong shops.
Rules to know
FDA License to Operate and product registration. Requirements change, so confirm with the agency before you start selling.
Where it’s made in the Philippines
Cacao farms, mainly in Mindanao.
How to start small
Take only part of the pulp, so the beans still ferment properly. Sell fresh to cafés near the farm first.
Who makes it on the map
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