"The Peruvian chocolate consumer knows more than consumers in the region"

(Agraria.pe) The consumption of fine chocolate (made with a high percentage of cocoa) in Peru has been increasing in recent years and has great potential to continue rising. This was highlighted by Samir Giha, founder and CEO of Theobroma Inversiones, whose chocolate brand "Cacaosuyo" has received the most prestigious international awards for product quality for more than a decade uninterrupted. He indicated that the realization of the Peruvian Cocoa and Chocolate Fair (since its creation in 2010, 16 editions have been developed) has allowed the consumer in our country to recognize good chocolate and become interested in its benefits, allowing an interesting vision and positioning of the sector. "Before, when the consumer saw a fine chocolate bar at a higher price (S/. 20 per bar) they did not understand why, but then the consumer began to request chocolates with a higher percentage of cocoa (70% and more), then to ask for cocoa from specific origins (Piura, Cusco, among others), ...