OPM Tablea & Cacao Products

OPM Tablea & Cacao Products We provide top quality Tablea and Cacao Products from our selected Fermented Dried Beans.

Top 5 Reasons To Buy Our ProductsYour purchase actually supports our company which is an agricultural social enterprise ...
24/07/2023

Top 5 Reasons To Buy Our Products

Your purchase actually supports our company which is an agricultural social enterprise called OFW PARA SA MAGSASAKA (OPM).

1. Increase crop price to farmers.
2. Increase farmers productivity.
3. Increase stability of farmer income.
4. Link farmers with public goods such as Health, Education, Water and Transportation.
5. Create incentives and deliver the training required to sustain farmers ecosystem.

Aren't these wonderful reason's aside from having delicious healthy products.

OPM is registered with the Philippine Securities & Exchange Commission as OFW PARA SA AGRIKULTURA INC.

The more healthy chocolates we create the better the lives of our cocoa farmers.

Our cacao beans are from our farmers at Agusan Del Sur and Polomolok, South Cotabato.

With pride we can soon share with you our Pure Unsweetened Fermented Cacao Tablea.These will packed in 120gms and 250gms...
11/06/2023

With pride we can soon share with you our Pure Unsweetened Fermented Cacao Tablea.

These will packed in 120gms and 250gms packaging.

Ideal for Hot & Cold Tablea, the classic Champorado and even for your baking needs.

These are as PURE as it can be.

28/05/2023

Our nibs undergo grinding at our melanger.
This process can take a total of 48hrs grinding time to get the finest consistency.

On video is our 100% cacao nibs on process.

Connoisseurs like it pure on their hot coco.

Bakers prefer to use this for their best tasting chocolate cakes and pastries.

But I like using this for Champorado for breakfast.

Tablea & Cacao Products ng Dasma will share this in tablea and block form.

25/05/2023

2nd Roasting
Winnowed fermented cacao nibs undergo 2nd roasting to sterilize it and reduce the moisture content further.
This are now ready to be grinded on our melanger and few steps closer to our final product.

22/05/2023

Winnowing is the process of removing the outer shell of the cocoa bean in a way that ensures the meat of the cocoa bean is left mostly intact.

Winnowing is an ancient agricultural process used to remove husk from nibs.

Hand winnowing uses a winnowing basket that is rounded to efficiently toss the cocoa beans into the air and catch them as they fall back to the basket. As the beans are repeatedly tossed, the brittle shells break apart and separate from the beans. To be effective, winnowing must be done outside in windy conditions. The wind blows away the lighter shells as they are tossed into the air, separating them from the heavier beans that fall back into the basket.

Hand winnowing ensures Tablea & Cacao Products ng Dasma that NO husk will be included when the fermented cacao nibs during the grinding.

The husk must be separated otherwise the chocolate will have a bitter and unpleasant after taste with a brittle texture.

22/05/2023

Cracking is the process of separating the husk from the cocoa bean. The husk must be separated as much as possible otherwise the chocolate will have a bitter and unpleasant after taste with a brittle texture. Before this process, the beans are roasted this allows the husk to become loose

Manipulating the temperature and the length of time under which cocoa beans are roasted can simultaneously preserve and ...
22/05/2023

Manipulating the temperature and the length of time under which cocoa beans are roasted can simultaneously preserve and even boost the potency of some bioactive and antioxidant compounds while protecting desired sensory aspects of chocolate.

Cocoa polyphenols are believed to have a positive influence on health, especially with regard to cardiovascular and inflammatory diseases, metabolic disorders and cancer prevention.

The goal of roasting of cocoa beans could both preserve preferred flavor characteristics and boost health benefits.

The cocoa pre-processing steps (harvest, breaking, fermentation and drying) are important to ensure high quality of beans, but cocoa flavor develops during fermentation and roasting. During roasting, flavor precursors that were developed during fermentation interact to produce the desired chocolate flavor.

21/05/2023

Random checking of fermented dry beans before shipping to ensure the highest quality reach Tablea & Cacao Products ng Dasma.

After sorting the fermented dry beans are packed in 2 layers of packaging.1st layer is the thick polyethylene bag to kee...
21/05/2023

After sorting the fermented dry beans are packed in 2 layers of packaging.

1st layer is the thick polyethylene bag to keep any liquid contaminants away from our fermented dry beans during transit.

2nd layer is woven polyethylene bags to secure that the first layer bag won't be easily damaged during transit.

They will be hand stitched then secured with color coded zip ties and tagged.

They are now ready to be shipped to Tablea & Cacao Products ng Dasma .

SortingThis part of our fermented dry beans journey is ensuring that only the best beans reaches us in Dasmariñas, Cavit...
21/05/2023

Sorting

This part of our fermented dry beans journey is ensuring that only the best beans reaches us in Dasmariñas, Cavite.
Beans that are hallow will be discarded and only plump and filled beans go to the journey to Dasma.

Solar bean drying indicates what it means. It is using the sun to dry and prepare the beans properly. Drying the beans u...
21/05/2023

Solar bean drying indicates what it means.
It is using the sun to dry and prepare the beans properly. Drying the beans using the sun is the more traditional way to process the beans. The beans rest on reed mats in direct sunlight. You can rotate the beans by hand over the entire drying process or by machine if you have one.

The beans require you to rotate them multiple times during the day to ensure they are uniformly dry. In areas where there is a lot of moisture or rain, the beans will require more time to dry and a covered area for them when there is no sun.

The next important step in cocoa processing is the drying process. Drying of cacao is an important step in cacao processing as some of the reactions which produce good flavoured cacao are still proceeding during the drying process. Ideally, cacao should be dried over a five to seven day period. This allows acids in the cacao to evaporate and produce a low acid, high cocoa flavoured product.

During the drying process, the beans lose nearly all of their moisture and half of their weight. Ideally a dried bean should have 7% moisture content for the export market.

FERMENTATION OF OUR CACAO BEANSFermentation is essential to flavor development and the final acidity of cacao beans. In ...
21/05/2023

FERMENTATION OF OUR CACAO BEANS

Fermentation is essential to flavor development and the final acidity of cacao beans. In fact, it’s been stated that without fermentation, cacao would have no flavor at all.

Yeasts, bacteria, and enzymes ferment the juicy white pulp, or baba, that surrounds the cacao beans. The beans endure the heat, acid, and enzyme effects from the fermentation of the pulp and are transformed, both internally and externally, as a result.

The pulp itself is sterile before it’s removed from the pod, but naturally occurring yeast and bacteria soon find their way to the pulp when the pod is opened. These microbial inoculants come from a variety of sources in the local environment. This could be the outside of the pod, workers’ hands, visiting insects, or simply from the air.

The beans become plump and full of moisture, develops a reddish brown colour and a heavy, sharp fragrance.

The fermentation process and facilities are showcased in this gallery of photos & videos.

Address

Brgy. Salawag
Dasmariñas
4114

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm

Telephone

+639218245239

Website

Alerts

Be the first to know and let us send you an email when OPM Tablea & Cacao Products posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to OPM Tablea & Cacao Products:

Shortcuts

Share

Category