Our cocoa beans is dried and fully fermented. We o er cocoa beans at modest rates. They are
packaged and sealed to avoid impurity. The product is stocked in a well-secured warehouse to
meet up with customers demands in a timely fashion. Our exports are very reliable irrespective of
the destination.
Dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. Basis of chocolate, as well as many Mesoamerican foods such as mole sauce.
A cocoa pod (fruit) has a rough and leathery rind about 2 cm (0.79 in) to 3 cm (1.2 in) thick (this varies with the origin and variety of pod
Origin: Nigeria
Payment instrument: L/C
Shipment: CF, FOB or Delivery in Store
Due Diligence is required
LOI is very important as we need to see your specification and grades to issue a quotation
Product Category - ALKALIZED
Product Type - Brown
Product Code - JB250-11
Physical and Chemical Characteristics:
pH - 6.8-7.2
Fat Content (%) - 10 - 12
Fineness, (%< 75 m) - 99.75min. (wet method, through 200 mesh sieve)
Moisture (%) - 5.0 max.
Shell Content (%) - 1.75max (Shell in Nib after Winnowing)
Colour - Up to standard
Flavour - Up to standard
Microbiological Characteristics:
Total Plate Count / g - 3,000 max.
Yeast & Mould / g - 50 max.
Enterobacteriaceae / g - Negative
Coliforms / g - Negative
E. coli / g - Negative
Salmonellae / 100g Negative
Cocoa Powder Specifications - JB100
Product Category - NATURAL
Product Type - Natural
Product Code - JB100-11
Physical and Chemical Characteristics:
pH - 5.0-5.9
Fat Content (%) - 10 - 12
Fineness, (%< 75m) - 99.75min. (wet method, through 200 mesh sieve)
Moisture (%) - 5.0 max.
Shell Content (%) - 1.75max (Shell in Nib after Winnowing)
Colour - Up to standard
Flavour - Up to standard
Microbiological Characteristics:
Total Plate Count / g - 3,000 max.
Yeast & mould / g - 50 max.
Enterobacteriaceae / g - Negative
Coliforms / g - Negative
E. coli / g Nega tive
Salmonellae / 100g Negative
These specifications apply at the time the goods leave the factory. They are analyzed according to the methods of analysis as described in in-house testing methods.
Product Description
Cocoa powder is the final product obtained by mechanical pulverization of cocoa pressed cake.
Packaging
25kg pasted valve paper bag, which has 3-ply SCL HP where the second ply is with PE coated and a layer of thermo valve coating.
1000kg big bag, which has internal PE liner
Our products conform to all food regulations in the country of destination and they have not been sterilized by fumigation or irradiation.
Shelf Life
24 months in original packaging
Keep cocoa powder in cool, dry storage and free from foreign odours
Description
10-12% natural cocoa powder.
Characteristics
Mild, smooth, fruity and pleasant after taste.
Usage
Mainly used for compound chocolate, chocolate syrup and coatings.
Description : Cocoa bean (also cacao bean, often simply cocoa and cacao) is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. A cocoa pod (fruit) has a rough leathery rind about 3 cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp (called 'baba de cacao' in South America) enclosing 30 to 50 large seeds that are fairly soft and pale pink or lavender in color. Seeds usually are white, becoming violet or reddish brown during the drying process. The exception is rare varieties of white cacao, in which the seeds remain white. Historically, white cacao was cultivated by the Rama people of Nicaragua. It provides means of livelihood, sustenance and employment opportunities to over five million Nigerians, In the year 2005 alone, export revenue from the sale of cocoa amounted to US$136.7 million. Nigeria along with Cote d'lvoire and Ghana all in West Africa, account for about 70% of the world's cocoa production.
Cocoa powder, an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages. Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder.
Pure ground cocoa powder has a pH level between 5.3 and 5.8, putting it on the acidic end of the scale. The natural cocoa powder produced with the Broma process retains the natural pH level.
It tends to be more intensely flavored, and a lighter, almost reddish-brown color.
The Dutch process (sometimes called "Dutching") bathes the cocoa beans in an alkaline solution, producing a darker brown cocoa powder with a chemically neutral pH of between 6.8 and 8.1, resulting in a more mellow flavor. Dutching also reduces the antioxidant properties of cocoa.
We can supply pure or alkalized cocoa powder from our affiliated factories around the world.
MOQ: 10 MT
Supplied from India, Indonesia, Vietnam, South America and Africa.
The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 80-90% of the world production of cocoa. Cocoa beans of the Criollo variety are rarer and considered a delicacy.
4- Two Specifications: Grade 1% of moldy beans - 2% slaty beans - 5% of beans with other defects. For both types (Hispaniola and Organico)
5- Origin port: Rio Haina
Graining: 100 max (100 beans / 90 grains) Humidity: less than 7 %
3- PRICES: * Our prices are subject to change based on the market.
4- PAYMENT TERMS: -By 30% in advance, Balance 70% By TTR after receipt of Scanned BILL OF LADING, INVOICE, and other accompanying documents. Originals will be sent to the buyer by first class courier services immediately.
6- PACKAGING AND DELIVERY: Packaging Details:70 kg bags
7- Type of sack: plastic sacks -Delivery / Shipment: 70% of inventory end of June and 30% of inventory end of March
Shelf life 24 month
Season: Primary 70% April to June, secondary 30% September to March.
