Microzest 50 Cocoa is manufactured by micronization of dried cocoa shells.

Theobroma cacao, also called the cacao tree and the cocoa tree, is a small (4–8 m (13–26 ft) tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of Mesoamerica.

The fruit, called a cacao pod, is ovoid, 15–30 cm (5.9–11.8 in) long and 8–10 cm (3.1–3.9 in) wide, ripening yellow to orange, and weighs about 500 g (1.1 lb) when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp.

The dried and fully fermented fatty seed of Theobroma cacao, is the main ingredient of chocolate, while the pulp is used in some countries to prepare refreshing juice, smoothies, jelly, and cream. Usually discarded until practices changed in the 21st century, the fermented pulp may be distilled into an alcoholic beverage.

We have selected the best cocoa bean shells in Africa and Latin America to offer you the Microzest 50 Cocoa. Symbol of sweetness and comfort, cocoa possesses well-being and antistress properties.

The Microzest 50 cocoa is convenient to formulate powder forms formulations as masks or wraps.