CATALOG VENEZUELAN COCOA Catalog Elizabeth Garden Group 2020

CONTENTS

WHO ARE WE? 06 EXCLUSIVE COCOA

WHAT ARE WE? 07 CHUAO 24-25 PRESENCE 08 VENEZUELAN COCOA - CARENERO SUPERIOR 26-27 ADVISORY 09 VENEZUELAN COCOA - MÉRIDA SUPERIOR 28-29 OUR MISSION 10 VENEZUELAN COCOA - OCUMARE MIX 30-31 WHAT IS OUR VISION? 11 VENEZUELAN COCOA - CUYAGUA 32-33 WE HAVE THESE VALUES 12 OUR POLITICAL 13 DERIVATES COCOA PRODUCT- COCOA NIBS 36-37 GENERAL COCOA

PRODUCT- COCOA LIQUOR (PASTE) 38-39 VENEZUELAN COCOA - RÍO CARIBE 16 PRODUCT- COCOA BUTTER 40-41 VENEZUELAN COCOA - SUR DEL LAGO 17 PRODUCT -NATURAL COCOA POWDER 42-43 VENEZUELAN COCOA - CARENERO 18 PRODUCT- ALKALIZED COCOA POWDER 44-45 VENEZUELAN COCOA - AMAZONAS 19 ENTES OF SUPPORT 46-47 GENERAL CHARACTERISTICS 20-21 WHO ARE WE?

ELIZABETH GARDEN GROUP

Is a company boutique with the best quality cocoa.

As exporting producers, we manage each link in the chain to produce the quality of our beans and directly support the cocoa farming community.

Is a team of companies created in Venezuela in 2017 with the purpose of generate technicals knowledge , concerning to Exports Developing Projects and Invest Analysis.

Elizabeth Garden Group is a company created to connect clients with services and products of high quality.

6/48 WHAT ARE WE?

- Companies Logistic Facilitators - Export Development Projects - Customs Advisors - Exports - Investment Generators - Logistic Facilitators of Companies - International Trade Company

7/48 PRESENCE

Development Proyects in six countries:

Spain, Dominican Republic, India, Venezuela, Indonesia and Malasya.

Main Office: Caracas, Venezuela 8/48 ADVISORY

• Certificate of Origen • Customs Storage • Shipment Documents • Accompaniment during Exports • Producers Survey • Production Financing • Port Conditions • Supervition of Load and Unload vessels • Exports Logistic • Product technical Reports • Laboratory Exams • Commercial Advisory

9/48 OUR MISSION

Seeks transcend feeding the soul of our customers with aromas, flavors and history of the culture of our land. transport light, wind, sea and mountains one grain at a time.

Guarantee the quality and detail in each exports, starting from the producers.

10/48 WHAT IS OUR VISION?

- Suppliers and producers: generate technical and financial support to maximize the quality of the selected products.

- Briefcase: have the largest portfolio of exclusive products and international nostalgia, capable of transmitting the most intense feelings in our customers.

- Sustainability: manage organic processes in order to preserve the essence of the product.

- Social: social support to improve the living conditions of the most disadvantaged sectors in the plantation areas.

11/48 PASSION Transmit the language of the spirit with our products.

SOCIAL RESPONSIBILITY

WE HAVE THESE WE HAVE VALUES... Ensure the feeling of well- being from the producer to the final customer.

COOPERATION Work hand in hand with producers, in order to connect goals.

QUALITY Guarantee items of excellence.

12/48 OUR POLITICAL

• Support to the cocoa comunities • Support to indigenous communities • Free of child labor • GPS cargo tracking • Exclusivity with producers

13/48

GENERAL COCOA VENEZUELAN COCOA- RÍO CARIBE

20% 1,2 GRAIN 75-85% CREOLED WEIGHT (g) FERMENTED

Charm that has made the East of Venezuela, a land of aroma and flavor, a land of grace as Christopher Columbus baptized it when it set foot on the wet sand of its beaches.

To enter the peninsula of Paria or another place of Sucre, is to surround in an atmosphere of cocoa aroma as if we were inside a chocolate shop.

Río Caribe is a coastal town located north of Sucre state, about 550km from Caracas. Renowned for its beautiful beaches and incredible fishing activity.

16/48 VENEZUELAN COCOA- SUR DEL LAGO

20% 1,4 GRAIN 70-80% CREOLED WEIGHT (g) FERMENTED Venezuela is the land where the first fine aroma cocoa seed was born. Botanists and specialists baptized it as Creole cocoa.

It emerged in Lake Maracaibo, a side of a body of water located in western Venezuela that borders on one end of the foothills of the Andes, formed by the states of Táchira, Mérida, Trujillo and Zulia; Its southern coast has prodigious and fertile lands.

In those lands, the Hispanics upon arrival found large cocoa groves planted by the indigenous people of the Caribbean ethnic group.

17/48 VENEZUELAN COCOA- CARENERO

25% 1,2 GRAIN 65-75% CREOLED WEIGHT (g) FERMENTED The Caribbean Sea is an eternal storm. From coast to coast the portentous wind does not cease to captain the onslaught of the waves, directs them to the shore as a happy navigator. The foam of the water beating in the sand produces an aroma as subjugating as the ringing of the drums under the sun. That is how Windward is that side of land planted with cocoa and the shores of coconut-covered beaches on the north coast of Venezuela, seat of several villages. Sorcerer peoples, of “burning earth and drum” and fine aroma and much enthralling. Carenero is one of them.

18/48 VENEZUELAN COCOA- AMAZONAS

13% 1,1 GRAIN 70-80% CREOLED WEIGHT (g) FERMENTED Amazonas is the southernmost state of Venezuela. It stands out for a mostly untamed surface. Also, for housing the most important plant lung in the world.

The Amazon is a way and lifestyle so natural that it ends up being indescribable to our behavior as an inhabitant.

And as a sign of the goodness of this green and secluded land, cocoa quality of high purity and a high flavor with citrus and sweet fruits, malt and flowers aroma and a surprising, and coveted, wood aroma is produced.

19/48 GENERAL Content Second CHARACTERISTICS Fine Cacao. Export Humidity Tariff Code

Almond of the cacao fruit COVENIN 442: 6,5 - 7% 1801.00.00 (Theobroma Cacao Linneus) dried, 1995. with healthy and clean husk.

Variety Fermentation Elevation

Trinitario Acriollado F1: 80% minimum 800-1000 msnm F2: 65% minimum

Organoleptic characteristics

With characteristic odor and flavor of the product: pronounced cacao flavor with fruity tones, low acidity and astringency...

20/48 GENERAL Germinated Moldy grains CHARACTERISTICS Grains

Less than 2% Less than 2%

Split grains, damaged by insects, flat, slate and black Multiple grains

Less than3% Less than3%

Others

Jute bags of 50 or 60 kg. Selected grains Containers lined in Kraft paper with humidity control devices. Standard fumigation with Phosphine Parameters COVENIN 442 and 1339-79.

21/48

EXCLUSIVE COCOA CHUAO

Chuao is a Venezuelan parish located in a coastal area north of the Santiago Mariño municipality, Aragua state, Venezuela. Famous for 400 years of Creole crops cocoa (theobroma cacao), which is the species that produces the highest quality cocoa seed in the world.

The word Chuao is an indigenous word that, in the Caribbean language, means or is related to water.

24/48 LOCATION

25/48 VENEZUELAN COCOA- CARONERO SUPERIOR

Lot Code: CUR-26-11-19-12 Quality Control N. 02-05-2019-10

Benefit Center: Curiepe Note: Parameters according to the preliminary draft COVENIN 50:1995

Lot Date: 03-01-2019 Lot Quantity kg: 3.776 Sample Kg: 5 Sample Date: 02-28-2020 Quantity of Cuts: 3 Total in Stock: 4.050.00

Grain Weight gr: 1,32 Type: F1 Fermentation: 71 Creole Cut 1: 2 Class: Trinitarian Humidity: 7,4 Creole Cut 2: 1

Creole Cut T: 3

Smell Appearance Cleaning

Excellent Excellent Excellent Good Good Good Regular Regular Regular Bad Bad Bad

26/48 Fermentation Protocol DryingProtocol Test Cut 1 Cut 2 Total Totals Days: 6 Totals Days: 5 Fermentaction 34 37 71 Flips Hours Temp Cº Flips Interval Hrs Total Hrs Partially F. 8 6 14 48 51º 1st day 4 1/2 3 Pizarrosos 4 5 9 48 52º 2nd day 5 1/2 4 Damaged Insects 0 0 0 48 38º 3st day 5 1 6 Mold 0 0 0 0 º 4th day 5 1 6 Germinated 0 0 0 0 º 5th day 5 1 6 Split and Flat 2 0 2 0 º 6th day 0 0 0 Multiple 0 1 1 Blacks 2 1 3

Organoleptic Genetic Note: characteristics: Features:

- Cocoa - Trinitario type Carenero typical of - Lemon citrus the area from Curiepe. Barlovento. - Wood Edo Miranda. Venezuela. - Chocolate

27/48 VENEZUELAN COCOA- MÉRIDA SUPERIOR

Lot Code: CT- 06/05/2019-11 Quality Control N. 02-04-2019-6

Benefit Center: Caño Tigre Note: Parameters according to the preliminary draft COVENIN 50:1995

Lot Date: 06-04-2019 Lot Quantity kg: 5.100 Sample Kg: 5 Sample Date: 02-20-2020 Quantity of Cuts: 2 Total in Stock: 4.080.00

Grain Weight gr: 1,30 Type: F1 Fermentation: 79 Creole Cut 1: 10 Class: Trinitarian Humidity: 7,1 Creole Cut 2: 6

Creole Cut T: 16

Smell Appearance Cleaning

Excellent Excellent Excellent Good Good Good Regular Regular Regular Bad Bad Bad

28/48 Fermentation Protocol DryingProtocol Test Cut 1 Cut 2 Total Totals Days: 7 Totals Days: 5 Fermentaction 40 39 79 Flips Hours Temp Cº Flips Interval Hrs Total Hrs Partially F. 5 6 11 48 49º 1st day 5 1/2 3 Pizarrosos 3 3 6 24 41º 2nd day 5 1/2 3 Damaged Insects 0 0 0 24 40º 3st day 4 1 5 Mold 0 0 0 24 38º 4th day 5 1 6 Germinated 0 0 0 24 35º 5th day 1 2 4 Split and Flat 1 0 1 0 33º 6th day 0 0 0 Multiple 0 0 0 Blacks 1 2 3

Organoleptic Genetic Note: characteristics: Features:

- Milk Cream - Trinitario cocoa from the Rio Frío - Almond, Walnut area and Caño Tigre, from the - Candy Merida State. Presence of Creole and Trinidadian cocoas.

29/48 VENEZUELAN COCOA- OCUMARE MIX

Lot Code: OCU-240120-12 Quality Control N. 03-01-2020-5

Benefit Center: Sta. Cruz Note: Parameters according to the preliminary draft COVENIN 50:1995

Lot Date: 09-12-2019 Lot Quantity kg: 6.700 Sample Kg: 5 Sample Date: 03-02-2020 Quantity of Cuts: 2 Total in Stock: 6.000.00

Grain Weight gr: 1,32 Type: F1 Fermentation: 75 Creole Cut 1: 12 Class: Trinitarian Humidity: 7,12 Creole Cut 2: 9

Creole Cut T: 21

Smell Appearance Cleaning

Excellent Excellent Excellent Good Good Good Regular Regular Regular Bad Bad Bad

30/48 Fermentation Protocol DryingProtocol Test Cut 1 Cut 2 Total Totals Days: 6 Totals Days: 5 Fermentaction 38 37 75 Flips Hours Temp Cº Flips Interval Hrs Total Hrs Partially F. 7 5 12 48 44º 1st day 4 1/2 3 Pizarrosos 4 6 10 48 42º 2nd day 4 1/2 3 Damaged Insects 0 0 0 24 35º 3st day 4 1 5 Mold 0 0 0 0 º 4th day 5 1 6 Germinated 0 0 0 0 º 5th day 5 1 6 Split and Flat 0 2 2 0 º 6th day 0 0 0 Multiple 0 0 0 Blacks 1 0 1

Organoleptic Genetic Note: characteristics: Features:

- Berries - Hybrid of the Ocumare Zone - Almond - Cumboto - Walnut - Aponte and La Trilla

31/48 VENEZUELAN COCOA- CUYAGUA

Lot Code: CUR-26-11-19-12 Quality Control N. 18-03-2019-3

Benefit Center: Sta. Cruz Note: Parameters according to the preliminary draft COVENIN 50:1995

Lot Date: 12-02-2019 Lot Quantity kg: 1.620 Sample Kg: 5 Sample Date: 04-01-2020 Quantity of Cuts: 3 Total in Stock: 2.000.00

Grain Weight gr: 1,32 Type: F1 Fermentation: 72 Creole Cut 1: 8 Class: Trinitarian Humidity: 7,11 Creole Cut 2: 11

Creole Cut T: 19

Smell Appearance Cleaning

Excellent Excellent Excellent Good Good Good Regular Regular Regular Bad Bad Bad

32/48 Fermentation Protocol DryingProtocol Test Cut 1 Cut 2 Total Totals Days: 6 Totals Days: 5 Fermentaction 33 39 72 Flips Hours Temp Cº Flips Interval Hrs Total Hrs Partially F. 8 6 14 48 37º 1st day 2 1 3 Pizarrosos 8 4 12 24 39º 2nd day 3 1 4 Damaged Insects 0 0 0 24 39º 3st day 5 1 5 Mold 0 0 0 24 34º 4th day 3 2 6 Germinated 1 0 1 48 33º 5th day 2 2,5 5 Split and Flat 0 1 1 0 º 6th day 0 0 0 Multiple 0 0 0 Blacks 0 0 0

Organoleptic Genetic Note: characteristics: Features:

- Nuts - Hybrid of the Cuyagua Zone. Tried with a new protocol exit to drying on - Fruits Pass Peasant Farm of Cuyagua. the 5th day and then enter for 24 hours at - Presence of Creole grains 16% fermentation box for 48 Hrs.

33/48

DERIVATES OF COCOA PRODUCT- Product Use: COCOA NIBS As a war material to be processed to Liquor, butter and cacao powder, and in some preparations of bakery, confectionery and chocolate. Storage conditions: In a cool place, clean and dry place, far from heat systems and strange odors. Packaging Inner bag: Polypropylene. Out bag: Kraft Paper. Net Weight: 25 Kg.

Shelf Life 12 months in good conditions of storage.

36/48 SENSORY PHYSICAL/CHEMICAL MICROBIOLOGICAL CHARACTERISTICS PARAMETERS DATA

Aspect: Firm pieces Humidity: Max 4 % Plate Count: <7,000 ufc/gr Odour: Typical, without any % Fat Content: 51 – 53% Mold: <50 ufc/gr strange odor pH: 4.6 – 5.7% Yeast: < 50 ufc/gr Flavor: Characteristic to cocoa, Coliforms: <10 col/gr without any strange taste Enterobacteriaceae: Negative/g Color: Brown Uniform E.Coli: Negative/g Salmonella/25gr: Negative