Chimo El Toro

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Chimó El Toro is one of the best Chimó of the Venezuelan Andes. This product is like a Swedish SNUS, but the To***co leaves are crushed and boiled for several hours. It is more antique than SNUS but It is a kind of dip becouse you must spit it out. its contained 3 mrg/gr of ni****ne, made with selected ingredients to provide the highest quality product in the competitive world of smokeless to***co

and SNUS. Its PH 8.5 alkalinity makes a very acceptable product and delicious flavor. Chimo El Toro is a Socially Responsible Company that carefully manufactures a product for human consumption.The to***co leaves are not fermented.

07/04/2024

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+584145577666

Website

http://www.chimo.com.ve/

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This Toro can kick your... 😅😅😅 #dip #dippers #snus #snuser #snuslife #tobak #smokeless #tobacco #dipping #redneck #rednecks #outlawdipper #outlaw #mudjug #spitbud #spittoon #spittobacco #spitting

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Our Story

We would like that you know more about the Chimo from Venezuela. Chimo is from Urao Lake in the Venezuelan Andes, it isnt Amazonian, it is Andean, and its proccess is very similar of the coca leaf before the Spanish arrived. Chimo was in high Society two centuries ago. There are two kind of chimo:The Andean kind and The Llanero. The Andean was the first kind of chimo made with urao Salt(Carbonato de Sodio), obiously the first fabrics were near of urao Lake. When the Chimó spreaded to the flats lands(Llano) people found how to make Ashes from trees and the Urao(Sodium Carbonate) was replaced.

Flavor: 50 years ago the main factories produced one or two flavor adding spices like anissette, cumarine, cinnamon, Vanilla, cocoa. Now we have only one main flavor: Lejía(ashes) the different that you can seems on it come from the ashes's producer, the country situation makes too expensive add flavoring and the consumer have adquired taste of ashes, if a factory doesn't make ashes flavor probably go to bankcurrancy.

Container: 30 years ago you find Chimo in dried banana plant stem, San Carleño was the first company that use can, but they send chimo to the north american baseball players that came here as profesional player that felt in love with it, one profesional took chimo to US for his comsuption and his children was intoxicate, demanded a lot of money to the factory and they abort business to the us market then.

Actual Situation:

There are not sanitary regulation for Chimo product here, there are only a register in this deparment who has to learn how to make and create a regulatory statements but it does not take advance in nothing, so the factories can add everything in the recipe without take any analisys or aproval stages to release it in the Venezuelan market.

Concerns: The Venezuelan situation has taken to reduce the capability to improve better practice of making chimo, the business of chimo has growup ever and the only way to get money is make a cheaper product to folks cosumer, so we are concern in:

1. Extract of to***co producers cook banana shell obtaining similar charaterics of moó(Extract of To***co leaves)

2. Sodium Carbonate is hard to find out becouse it is used to make drugs and the goverment has closed access to this imported material. The only way to alkalize the moó is since lejía but the produccion is low for the deforastation, and they add

sodium hypochlorite, potassium hydroxide, formaldehyde or Urea fertilizer. In our case El Toro obtain Sodium Carbonate from sodium Bicarbonate adding cost to the production.

3. The main moó factories get to***co waste from Ci**rs company from China, india, Brazil and Colombia. we work only with to***co leaves selected, cultivate in partenership with farmers.

The relevant company that had the best product is El Tigrito, but the people began demanding ash flavoring so they had to replace Sodium Carbonate with Lejía.

Venezuela is living the first time a bad situation in all areas as health, Medicine, food, civil rigths and an bad economy situation. We see so far get out of it, I hope this year It could get better fo all of us