Cocoa beans are the seeds of the cacao tree (Theobroma cacao), which is native to Central and South America. These beans are the primary ingredient used to make chocolate and various cocoa products. The process of turning cocoa beans into chocolate involves several steps, including fermentation, drying, roasting, grinding, and refining.
Cocoa beans are the seeds of the cocoa tree (Theobroma cacao) and are the primary ingredient used in the production of chocolate. Here\'s a detailed description of cocoa beans:
Botanical Characteristics:
Species: Theobroma cacao
Appearance: Cocoa beans are roughly oval-shaped and are typically 1 to 2 cm long. They have a smooth, hard shell that varies in color from light brown to dark brown, depending on the variety and level of fermentation.
Structure: Each cocoa pod contains 20-50 cocoa beans surrounded by a sweet pulp.
Cultivation:
Growing Regions: Cocoa beans are primarily cultivated in tropical regions within 20 degrees of the Equator, including West Africa, Latin America, and Southeast Asia.
Climate: Cocoa trees thrive in humid, tropical climates with well-distributed rainfall and temperatures between 20-30�°C (68-86�°F).
Harvesting: Cocoa pods are harvested manually with machetes or by hand, typically twice a year.
Processing:
Fermentation: After harvesting, the cocoa beans are removed from the pods and fermented for several days to develop flavor and reduce bitterness.
Drying: Fermented beans are dried in the sun or using artificial dryers until they reach around 7% moisture content, which helps preserve the beans for storage and shipping.
Roasting: Dried beans are roasted at temperatures between 120-140�°C (248-284�°F) to develop their characteristic chocolate flavor.
Composition:
Shell: The outer shell makes up about 10-15% of the cocoa bean and is used to make cocoa mulch or sometimes as a source of biofuel.
Nib: Inside the shell, the cocoa bean is divided into nibs, which contain approximately 54-58% cocoa butter (fat) and 11-15% cocoa solids (theobromine and caffeine).
Flavor Compounds: Cocoa beans contain a complex mix of flavor compounds that develop during fermentation and roasting, contributing to the unique taste of chocolate.
Uses:
Chocolate Production: Cocoa beans are the fundamental ingredient in chocolate manufacturing. The nibs are ground into a paste called chocolate liquor, which is then processed into various forms of chocolate.
Cocoa Products: Cocoa powder and cocoa butter are derived from cocoa beans and are used in baking, confectionery, beverages, and cosmetics.
Quality Grading:
Cocoa beans are graded based on size, color, fermentation level, and absence of defects to ensure consistent quality for chocolate production.
Fine Flavor: Beans with unique and desirable flavors are often classified as fine flavor cocoa beans and command higher prices in the market.
Cocoa beans are essential to the global chocolate industry, with their flavor profile influenced by factors such as origin, fermentation, and processing methods, making them a critical component in creating a variety of chocolate products enjoyed worldwide
PRODUCT PROFILE
Particle Size 98% to pass through a 200 mesh sieve
Extraneous Matter % <1
Moisture % <4
Total Ash % <5
Pesticides & Heavy Metals Meets EU regulations
MICROBIOLOGICAL - MAXIMUM LEVELS ACCEPTED
E Coli /g <100
Salmonella /25g Negative in 25g
NUTRITIONAL INFORMATION / 100G
Energy kcals 222
Energy kJ 929
Protein (g) 4.62
Fat (g) 0.65
{saturates_label} 0.09
Carbohydrate (g) 88.88
Fibre (g) 39.8
Sodium (mg) 35
Salt (g) 0.0875
60198 Cocoa Extract And Oleoresin Suppliers
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The Premium Quality Organic Cocoa Powder from Sri Lanka. Cocoa powder is an unsweetened powder produced by grinding the seeds of the fruit of a tropical evergreen tree called the cacao, or cocoa tree. These seeds, or beans, are first fermented, then dried and roasted. After roasting, the beans have their hulls removed and are then processed to extract their fat, which is known as cocoa butter. The leftover solids are further ground into what eventually is sold as cocoa powder. However, Cocoa powder can be made prior to extracting the Butter as well. This results in a more richer Cocoa with 52-54% fat.
Cocoa Powder CAS No.83-67-0, is a powder of cocoa beans manufactured through fermentation, available as Fine, free flowing brown powder used as food supplements to improve flavoring. Cocoa powder is also available in Alkalized form as Alkalized Cocoa powder.
As an experienced Cocoa Powder manufacturer and supplier, we has been supplying and exporting Cocoa Powder for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
We are offering natural and alkalized cocoa powder.
Specifications
natural and alkalized cocoa powder 1012
haccp,qs,iso,gmp,kosher
made from ivory coast cocoa beans
cocoa powder is rich in nutrition which has high-calorie fat and abundant protein and carbohydrate. There are a certain amount of alkaloids, theobromine, and caffeine in cocoa powder, the three of which have the function of expanding blood vessels and promoting human blood circulation. So it is very good for the health of human body to eat cocoa products.
With natural cocoa beans as raw material, brown-red solid powder which is produced by processes such as screening, roasting, grinding and basifying, sterilizing, machine pressing, milling and so on by imported hydraulic presser production lines has the natural cocoa fragrance.
According to processing methods and application, cocoa powder can be divided into:
natural cocoa powder-used to produce chocolate,confectionery due to its relative ly low solubility in water. ph value:5.0-5.8
alkalized cocoa powder-applied to almost all kinds of food and beverage to enhance flavors with mellow mouth of feel and high solubility in water. ph value:6.2-7.5
according to the fat content, cocoa powder can be classified into:
The cocoa bean is the seed of the cacao tree (Theobroma cacao), a tropical plant indigenous to the equatorial regions of the Americas. From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made.Theobroma cacao grows pods on both its branches and trunk. Growers have to be very careful not to damage the cacao tree when harvesting them. Because it is such a delicate task, pods are picked by hand. Each bean is made of about 50% of a fat called cocoa butter. The beans are 20% protein and also contain water, as well as a large amount of nutrients such as theobromine and vitamins. The beans also contain starch and other minerals.Each pod contains 16 to 60 cocoa beans. You have to extract the fruits contents to get at its beans, in a process known as de-seeding.When fresh, beans look like seeds covered in a white, sticky pulp called mucilage. They can be eaten as they are. However, if we want to store them for later use, we have to ferment and then dry them. We can also roast them.
The cocoa bean is the seed of the cacao tree (Theobroma cacao), a tropical plant indigenous to the equatorial regions of the Americas. From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made.Theobroma cacao grows pods on both its branches and trunk. Growers have to be very careful not to damage the cacao tree when harvesting them. Because it's such a delicate task, pods are picked by hand.Each bean is made of about 50% of a fat called cocoa butter. The beans are 20% protein and also contain water, as well as a large amount of nutrients such as theobromine and vitamins. The beans also contain starch and other minerals.Each pod contains 16 to 60 cocoa beans. You have to extract the fruit�?�¯ it's contents to get at its beans, in a process known as de-seeding.When fresh, beans look like seeds covered in a white, sticky pulp called mucilage. They can be eaten as they are. However, if we want to store them for later use, we have to ferment and then dry them. We can also roast them.
Storage Type
Cool and dry
Specification
No sunlight
Type
Cacao
Shelf Life
2 years
Manufacturer
ANDINA FOODS EXPORT E.I.R.L.
Ingredients
Cacao beans
Content
Roasted ccao beans
Address
Jiron Oxapampa 302, Brena, Lima - Peru
Instruction for use
Food Industry
Variety
Criollo
Processing Type
Roasted
Maturity
Mature
Size (cm)
2.5
Grade
Premium
Weight (kg)
0.001
AUSTRIA
Color
Brown
Taste
Bitter
Smell
Characteristic
Moisture
Max. 7%
Strange matter
<1%
Hydolys Group has a long-term collaboration with trusted producers. This powder comes from high-quality cocoa beans directly from Africa that are produced by small farmers, which guarantees excellent traceability and sustainability throughout the supply chain. This allows us to offer premium cocoa powder at very competitive prices with very attractive discounts.
Characteristics:
- Total quantity available : 5,000 Mt / Year
- Fat content : 10.87%
- Moisture : 4.06%
- Ph value : 7.66
- Total residual ash : 11.83%
- Mesh fineness of 200 : 98.26%
Packing and delivery:
- Packed in 25 kg jute bags for international transport.
- Control : SGS inspection before shipment.
Certification:
- HACCP (Hazard Analysis and Critical Control Points) and phytosanitary certificates, guaranteeing the highest standards of food safety and quality.
- Salmonella: Negative
- E-Coli: Negative
- Pathogenic Bacteria: Negative
- Coliform (MPN/100g): Negative
Why work with us?
- High volume capacity : designed to support your large-scale operations.
- Tailor-made solutions : flexible contracts for spot purchases or long-term supply agreements.
- Efficient supply chain : Integrated logistics and extensive experience in international exports, removing any complexity for the customer. Our logistics network ensures reliable and on-time delivery to any ASWP.
If you have any questions, please feel free to contact us directly, via email or WhatsApp, to discuss pricing, payment terms and your specific needs. This will allow us to provide you with tailor-made solutions and ensure that our offer perfectly matches your needs.
Discover our premium cocoa beans from Cameroon! Carefully grown by small-scale producers committed to eco-friendly practices, our beans offer an exceptional richness in flavor. Perfect for high-quality chocolate production, they come from environmentally respectful agriculture, combining quality and authenticity. Choose an exceptional cocoa, directly from Cameroonian plantations to your business.
high quality cocoa beans producing beans with the strongest flavour
raw sun-dried cocoa beans
a) moisture: 5.5% - 6.2% maximum
b) foreign matters: 1.29% maximum
c) beans count: 91 to 99 beans/kg
d) broken beans / defective: 0.7% - 0.8% maximum
100grms equal 92, 17 beans,
cut -test 300beans:
moisture: 7, 64%
insect damaged beans: 0%
slaty beans: 4, 67%
violet beans: 2, 00%
white sports: 3, 00%
mouldy beans: 6, 67%
typical cocoa smell, no contamination or off flavour detected.
Fine high-quality cocoa beans from a single origin. Our product is harvested, fermented and dried in Siuna, Nicaragua's North Caribbean. The richness and complexity of this cocoa reveals the extraordinary nature of its origin; meeting point of the breeze of two oceans.
Our cocoa is fermented in wooden boxes and then dried under the solar system.
Customized cocoa beans: We can develop and produce cocoa profiles according to our clients needs.
Packaginig: In bags of jute of a (gross) weight of 60 â?? 65 kg
COCOA BEANS SEEDS
HS Code 18010000
PRICE = US$700/TON CIF
ORIGIN: SOUTH AFRICA
PACKAGE:,50KG
MIN ORDER:200TONS
DESCRIPTION
The cocoa bean (technically cocoa seed) or simply cocoa (/�?ko�?. ko�?/), also called the cacao bean (technically cacao seed) or cacao (/k�?�?ka�?/), is� the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted.
PHYSICAL CHARACTERISTICS CHEMICAL CHARACTERISTICS COLOR VISUAL: Brown ACIDITY (OLEIC ACID): â??
