Picture this: it’s a sunny day in the tropics of the Amazon rainforest, near the equator. The early morning sunlight dances off the dew drops hanging from the leaves of the Cacao fruit, suspended from the branches, peaceful and undisturbed. Although cacao has been used by civilizations for thousands of years, farmed and harvested for its cacao seeds which are roasted to make chocolate, the plump juice of the fruit itself has been historically wasted, despite being loaded with incredible health benefits.
When Jason Walter discovered this incredible fact, a lightbulb went off in his head.
Operating from his home base in Wilmington, North Carolina, Jason had recently made a career shift to nutritional product creation. A cancer diagnosis had sparked his interest in seeking alternate ways to enrich his diet with more nutrient-dense drinks. Drawing on his background in engineering, Jason started learning about nutrition and began making and drinking juice concoctions. Every morning, he would go through the long procedure of making his drinks, which involved lots of veggies and other ingredients such as dandelion leaves.
While researching and learning more about raw materials, he came across the cacao fruit and learned about its health benefits. Jason went to a chocolate bean-to-bar class for 30 days to learn everything he could learn about cacao powder and chocolate. “That was where I first got introduced to the cacao fruit, and I just became obsessed with it,” says Jason.