Not all cocoa is created equal

While the fresh cocoa bean can be a natural and abundant source of cocoa flavanols, high temperatures and harsh processing can destroy the flavanols naturally found in cocoa. Building off of nearly two decades of cocoa research, Mars, Incorporated scientists perfected a process--Cocoapro® --that helps retain the flavanols normally destroyed during processing.

The Cocoapro® process begins with careful bean selection, and through gentle handling, ensures that more of the flavanols found naturally in cocoa are retained.

Both CocoaVia™ and Cirku™ are made using our patented Cocoapro® process that not only extracts the cocoa flavanols directly from the seed of the cocoa fruit, but preserves them in the highest concentration available. Cocoapro uniquely protects the flavanols usually destroyed during normal processing. CocoaVia is also formulated to ensure absorption by the body.

Be sure to look for the Cocoapro® symbol on your cocoa or chocolate products!