The origin of chocolate

The 40-60 foot tall chocolate tree – Theobroma cacao – has grown wild in tropical Central America since prehistoric times. The chocolate tree probably developed in the headwaters of the Amazon Basin and spread throughout Central America. The Latin name Thebroma actually means “food of the gods”. Nobody knows when humans joined the gods and started to consume chocolate, but archaeologists believe that the Olmecs were the first one to pick and use the cocoa beans. The Olmecs is the oldest known civilization of the Americas (1500-400 BC

Chocolate during the 20th century

During late 19th and early 20th century Spain, who had been considered the number one chocolate country falls far behind. Switzerland becomes the leading manufacturer of chocolate products and is widely renowned for its outstanding quality and innovative methods. When it comes to chocolate eating, Germany surprisingly takes the lead with the highest consumption per head, followed by the USA, France and the UK As we enter the new millennia, the chocolate lovers worldwide together consume more than a million tons of processed chocolate each year. During the 1990's the interest in high quality chocolate began to grow and more and more people started to read books about chocolate, participate in chocolate tastings and buy expensive pralines at special chocolate shops or chocolate cafes. This chocolate boom shows no signs of cooling of, and is fuelled by new scientific research showing how numerous substances abundant in chocolate have a beneficial impact on our health and over all wellbeing. From being shunned as unhealthy and fattening snack, chocolate has today reclaimed is true status as a revitalizing medicine for the body as well as for the mind – a gift from the gods indeed

The benefits of chocolate

Nutrition facts about chocolate

Nutritious chocolate is made of cocoa paste, cocoa butter, and sugar. The seeds of the fruit of the cacao tree (native to Central and South America) produce the cocoa paste and cocoa butter. The cacao seeds are fermented, roasted, and ground into a paste. The basis for all chocolate and cocoa products is non-alcoholic chocolate liquor.
It contains a multitude of nutrients: cocoa powerful antioxidants, fats (through cocoa butter); carbohydrates (through starch and various sugars); large amounts of vegetable proteins, potassium, and magnesium; small amounts of calcium and sodium; traces of iron; vitamins A, B1, (which is thiamine), B2 (which is riboflavin), D, and E; and caffeine.
Many of these are good nutrients, creating chocolate nutrition health benefits. For a relatively small quantity, chocolate is a high-energy food. The difference between milk chocolate and dark chocolate is the ratio of cocoa liquor-to-milk. Some manufacturers use milk solids instead of whole milk, accounting for the many varieties of chocolate

About us

Net Group Distribution has emerged and established itself as one of the finest manufacturer of premium real and compound chocolate and chocolate products in Lebanon since its incorporation in 2009 by its owners. NGD is working on establishing a network to produce, sell & distribute it products all around the world
Our business strategy is aimed at fulfilling customers' needs through our creativity, quick time to market, strict quality control, operation flexibility as well as efficient marketing and pricing strategies Our Chocolate Products line includes for the time being its signature chocolate ‘Bel’,