Venezuela has more than three hundred years of cocoa production, a cocoa with a unique aroma and flavor. We want this Venezuelan tradition of aroma and flavor to be known in every corner of the world, that is why we work to improve the knowledge and quality of life of producers and we are committed to the development and sustainability of the country. Our dedication and the dedication of our people is reflected in each of our chocolates, making the best for the most demanding palates in the world and proudly taking the legacy of our cocoa to new frontiers.
CREAM TO CREAM 1, C.A.
Cream to Cream 1, C.A. was founded as a family business in 2010. We are the leading producer of semi-finished Venezuelan cocoa products, with more than forty years in the industry and more than thirteen years in the national market. Since the beginning of our factory operations in 2018, we have worked to connect cocoa producers and chocolate manufacturers with national and international markets, through B2B and B2C business models. We offer the best service to our clients with vertical integration, starting with cocoa beans. Our process includes the manufacturing of cocoa paste, butter and cake, the hyper-alkalization of cocoa powder, as well as the production of high-quality fine chocolates, analogues and the outsourcing service.
The Civen Plant has a three-story main administrative building that covers an area of ??450m2 each, and four modules, distributed in:
Module 1: Raw material: 2000 m2
Module 2: Liquor and Butter: 900 m2
Module 3: Chocolates: Three (3) warehouses of 750 m2 each
Module 4: Producto terminado: 1,500 m2. totalmente refrigerado y con estructura metálica.
Since 2018, Civen Group has made the decision to build modern processing centers in the main cocoa-producing areas in Venezuela, in order to work directly with local producers and ensure the quality of the cocoa from its origin. The processing centers, located in Tucaní (in Mérida state) and Yaguaraparo (in Sucre state), are fundamental pillars in our operation and in our commitment to the continuous improvement of the cocoa value chain. These centers are not only processing facilities, but are an integral part of our social program "Más Cacao", which aims to create shared value between our company and the producer communities we work with. One of the key processes carried out in our processing centers is the fermentation of cocoa, an essential step in developing the flavors and aromas that distinguish a premium quality cocoa. In our facilities, we have perfected the fermentation process to obtain what we call Cacao F1, a category of cocoa recognized for its differentiation in flavor and aroma.
GMP
ISO 22000
NORVEN
HACCP
HALAL
KOSHER
CONTROL UNION
VE BIO 149 VENEZUELA AGRICULTURE
USDA
