Organic Profile: Nibbed

After being laid off during the pandemic, Lisa Kleiner, a trained chef with a background in Food Safety Management and Management Catering Services, used her time wisely to explore another area of her culinary interest, chocolate. It was not the cacao bean that took her interest but rather the husk, usually deemed a waste by-product of chocolate production. Husk must be removed in the winnowing process before cacao beans can be ground into chocolate. Kleiner’s background also includes an MSc in Sport and Exercise Nutrition, leading her to research the health benefits of this detritus which is nutritious in its own right. Fiber-rich and includes an array of minerals and vitamins magnesium, iron, zinc, calcium, vitamin A and B vitamins, as well as theobromine which contains antioxidant properties. 

Quickly becoming husk-obsessed, Kleiner set up a dehydrator at home and tried and tested a range of husk brews. It also allowed her the time to think about the next step in her career and the potential to turn her interest in husks into a viable enterprise. Anna O’Sullivan, with a background in design and wellness marketing came on board as co-founder and tackles the digital media, packaging design and sales. 

This aunt & niece duo forms a complimentary team. They collaborate on ideas such as the Pure Cacao Block, which is now Nibbed’s leader product. There are few Irish Bean-to-Bar producers with an emphasis on small batch cacao products - the idea came at the right time as the interest in cacao and its caffeine free ‘pick me up’ alternative is at an all-time high in Ireland. 

The majority of the existing chocolate market has watered down the quality of products with sugar and fats, far from the traditional cacao drink enjoyed by the Aztecs and Mayans who named the cacao beans source Theobroma cacao ‘’the food of the Gods’’. Whereas Nibbed products allows consumers to appreciate the bitter taste and honey and dark cherry flavours of this particular hybrid cacao variety T. cacao var. criollo x trinitario, while accessing the health benefits. 

The Mission of Nibbed is to produce the highest quality, organic, natural products that are ethically sourced. All of the cacao is sourced from Oko Caribe, an organically certified cooperative in the Dominican Republic and fairly-traded through an organic trader in the Netherlands. Wanting to ensure the quality and ethical standards of this super food, Lisa traveled to this bio-diverse plant haven. Impressed by the lush chemical-free growing environment and the work-life balance and social security that this co-operative provides for its 165 small-hold farmers and surrounding community, she was happy to work with them. All additional ingredients are sourced from organic certified producers. To ensure quality, Nibbed activates the nuts and seeds themselves and processes their own organic orange powder. 

Nibbed's aim to reach zero waste has been engrained in the business from day one. They want to tackle challenges such as food waste and packaging while producing top quality product. As part of the Local Enterprise Office Priming grant, they availed of an environment audit to identify areas in the business where they can further improve their carbon footprint. Hopefully offsetting the travel miles of the cacao beans required to reach Irish shores. 

Nibbed participated in SuperValu’s Food Academy Programme, where they found the mentoring a worthwhile experience while building the brand. Lisa highly recommends Local Enterprise Office and is very grateful for the invaluable support in grant process. Priming grant also enabled them to kit out a new kitchen, chocolate-packing area, winnowing room and storage area. Moving forward the focus is now on building the online shop.

As Nibbed grows, they look to the future and are keen to link with Irish plant producers to create suitable product for the US market. You can find Nibbed in zero waste stores, health food shops or visit their website to buy online. 

http://nibbedcacao.com.