On the northern coast of the country there is, next to the border with Ecuador, the region of Piura, where a cacao of Nacional genetics grows: the Cacao Blanco de Piura, the name comes from the fact that the cacao beans are albino, completely white, because they do not contain anthocyanins, the pigments usually found in cacao and some vegetables, which are responsible for the colour of aubergines, for example. It is the small local farmers who are responsible for controlling the entire supply chain in order to obtain only the best from the processing of their cacao beans.