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Planted in an agroforestry system by Francisco Wataro Sakaguchi , the cocoa harvested by CAMTA – Cooperativa Mista de Agricultores de Tomé-Açú, in Pará, has soft notes of dried fruits, wood and nuts. This bar is the result of “Natural Agriculture” applied on the property of the Sakaguchi family, in which the subtle physical relationships and spiritual bonds involved in the cultivation of food are considered. The sensorial comfort of milk chocolate is achieved by the hands of chocolatier De Mendes, who values the balance of ingredients to bring a new perception to traditional Sakaguchi. 

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Sakaguchi milk chocolate is the creamier version of the bar that honors a Japanese family that has a historical relationship with the region where they set their roots. Planted in an agroforestry system by Francisco Wataro Sakaguchi , the cocoa harvested by CAMTA – Cooperativa Mista de Agricultores de Tomé-Açú, in Pará, is the basis for the preparation of a chocolate characterized by sensory comfort.  


Francisco is the son of a forestry engineer named Noburo Sakaguchi, who moved to Brazil in the mid-20th century and planted a forest where more than 80 fruit trees are now harvested, with leafy trees and remarkable biodiversity. The area is an example of regeneration through the agroforestry system of planting after successive failures of previous generations in the cultivation of monocultures.  


With the legacy of his father's teachings and learning, in addition to his deep knowledge of the forest and connection with nature, Francisco Sakaguchi currently considers himself an extractivist and no longer a farmer. He has applied “Natural Agriculture” to much of his property, a holistic system that is guided by the intrinsic wisdom of nature.  

For this bar, the chocolatier César De Mendes developed a composition that respects the active ingredients (cocoa, cupuaçu butter and whole milk) and found the ideal proportion to make a chocolate with creaminess without losing the notes of dried fruits, wood and nuts. , inherited from the cacao of the Sakaguchi family. 


This work directly impacts more than 100 people and contributes to maintaining 400 hectares of forest standing. From harvesting to production, we seek to be responsible, supportive and socioeconomically fair.  



- Brown Sugar: supplied by COPAVI – Cooperativa de Produção Agropecuária Vitória, located in Paranacity, in the northwest of the state of Paraná. Founded in 1993, from the Santa Maria settlement, with just 236 hectares and 61 inhabitants, COPAVI is the longest-running experience in collective and solidary production in Paraná. 

- Cupuaçu butter: supplied by Fazenda Sakaguchi, from cupuaçu harvested on site and cold pressed.


- Whole milk powder: supplied by CCGL - Cooperativa Central Gaúcha Ltda, from Rio Grande do Sul.

- Cumaru (natural flavoring)

* possible changes in the supplier may happen due to the availability of the product.

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Sakaguchi With Milk - 47% Cocoa

Geographical coordinates of the cocoa harvesting location: 2° 24′ 53″ S | 48° 8′ 60″ W

Tomé-Açú - Pará - Amazon - Brazil

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