Source: Derived from the flesh of the avocado fruit.
Benefits: Avocado butter is highly nourishing and rich in essential fatty acids, vitamins E, A, and D, and antioxidants. It deeply moisturizes the skin and is often used to treat dry, chapped, or aging skin. It also helps with skin elasticity and promotes healing.
Uses: Found in lotions, creams, hair care products, and masks. Itâ??s ideal for treating dry skin or hair.
Product Description :
Liquorice Extract and Extrac Powder
Price of product ( USD price or FOB price)
Contact for price quotes
Product origin :
Iran
Key Specifications/Special Features :
The supply is originally set at high levels of Glycyrrhizin acid, but should you need you need customized level of acid, we are able to manufacture based on your needs.
Minimum Order Size and Packgaing details :
Test orders min volume: 500 KG
Minimum Orders: 20' FCL
Stock: 700 mt
Packing:
- Extract is in shape of bloks
- Extract Powder is packed in
5-10-25 KG cardboard boxed
After harvesting fresh crops, metabolism becomes a major factor that causes quality changes after harvesting
generally, so the required factors to maintain freshness of fruits and vegetables are various factors, such as
temperature, moisture, oxygen concentration, carbon dioxide concentration, ethylene gas, vibration and shock,
pathogenic microorganisms, light, etc.
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Natural Cocoa Mass (Cocoa Liquor) Origin C'te d'Ivoire
We offer natural cocoa mass produced from cocoa beans sourced in C'te d'Ivoire for international chocolate manufacturers, food processors and industrial buyers. Suitable for chocolate production, confectionery and other cocoa-based food applications.
Origin: C'te d'Ivoire. Export port: San Pedro. Fat content, quality specifications, packaging options and technical documentation can be provided upon request. Available for bulk export, subject to order requirements and confirmation of specifications.
Please contact us for quotations, minimum order quantities, samples and delivery terms.
Functional Food Ingredients Manufacturer
L&P Foods provides a wide range of functional food ingredients designed for modern food formulation and nutritional product development. The ingredient portfolio focuses on improving product functionality, supporting targeted nutrition concepts, and meeting evolving market demands in the food and beverage industry.
Functional ingredients are widely applied in products that require additional physiological or nutritional value beyond basic nutrition functions.
Key Functional Food Ingredients
Phosphatidylserine (PS): Phosphatidylserine is a naturally occurring phospholipid commonly used in brain nutrition and cognitive support formulations. It is widely applied in dietary supplements designed for focus, memory, and mental performance positioning. PS is typically sourced from soy-derived or sunflower-based phospholipid systems and incorporated into capsules, powders, or functional blends.
Oat Beta-Glucan: Oat beta-glucan is a soluble dietary fiber extracted from oat cell walls. It is used in functional food systems for its role in cholesterol management and metabolic balance support. It also contributes to texture improvement and viscosity control in beverages, dairy products, and nutrition bars.
Palmitoylethanolamide (PEA): Palmitoylethanolamide is a naturally occurring fatty acid amide found in food sources and human tissues. It is used in functional nutrition products focusing on stress response, discomfort management, and nervous system support.
Calcium HMB (�²-Hydroxy-�²-Methylbutyrate): Calcium HMB is a metabolite of the amino acid leucine, widely used in sports nutrition and muscle health formulations. It is applied in products targeting muscle maintenance, physical recovery, and protein metabolism support. HMB is commonly included in clinical nutrition products, performance nutrition systems, and elderly nutritional support formulas.
We are suppliers from Peru, we offer the best Cocoa Shell, this product are a rich source of dietary fiber and protein.
For more information contact us.
We are suppliers from Peru, we offer the best Cocoa Nibs, this product is exceptionally rich in antioxidants that help reduce oxidative stress and inflammation.
For more information contact us.
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 customersâ?? demands in a timely fashion. Our exports are very reliable irrespective of
the destination.
The production of our natural cocoa butter begins with carefully selected, fermented cocoa beans. They are first cleaned and gently dried. Once the shells have been removed, the beans are roasted to release their characteristic aromas. This is followed by grinding, which produces a rich cocoa mass. The precious cocoa butter is extracted purely mechanically by pressing this cocoa mass. We subject the final product, our natural cocoa butter, to strict quality controls in our DIN ISO 17025-certified laboratory to ensure that our customers receive the best quality.
Specifications:
Bean Count: 100/100g
Moisture: Max 7.5%
Waste/Residue: Max 2.5%
Mouldy: Max 3%
Insect/Germinated: Max 3%
Salty: Max 3%
Sourced from our own plantations and trusted partners across Papua New Guinea, Solomon Islands, Vanuatu, West Africa and South America, our cocoa beans are known for their rich flavour profile and consistent quality
Natural cocoa raw material
Properly fermented and dried
Characteristic cocoa aroma and flavour
Suitable for chocolate manufacturing
Suitable for cocoa butter and cocoa powder production
Long shelf life when properly stored
Until 1999 cocoa of Kenyan origin was sold at a negative premium on the world market due to its poor quality Our team worked hard to increase quality and quantity Now our cocoa beans are one of the Fine and Flavour beans and received several quality awards
Our cocoa beans are sourced from smallholder farmers and fermented on farm Our beans are certified organic by Ecocert NOP and EU also available conventional
Our cocoa beans are low in cadmium highly suitable for further processing with singleorigin Contact us for more information
Until 1999, cocoa of Kenyan origin was sold at a negative premium on the world market due to its poor quality. Our team worked hard to increase quality and quantity. Now, our cocoa beans are one of the Fine and Flavour beans and received several quality awards.
Our cocoa beans are sourced from smallholder farmers and fermented on farm. Our beans are certified organic by Ecocert (NOP and EU), also available conventional.
Our cocoa beans are low in cadmium, highly suitable for further processing with single-origin.
Nigeria is a leading player in the global cocoa industry. We are the fourth-largest producer, covering a 6.5% share of global production.
Nigeria climate supports production and supply of cocoa beans from October to June. This is a relatively long cocoa production period where1.4 million hectares of farmland are cultivated.
With our resources, we are able to export this agro commodity in the quantity of 1000MT-2000MT every month.
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
The cocoa bean, also cacao bean or simply cocoa or cacao. The dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. Cocoa is the raw ingredient of Chocolate and Chocolate Flavour.
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.
Nigeria is reckoned as one of the top producers of cocoa in the world and we at Alkaz Assets and Alliance Limited have taken the steps to explore the vast opportunities abundant in Nigeria’s cocoa industry. In achieving this, we have built relationships with the cocoa farmers and we have a firm understanding of the expected quality that is needed in exporting cocoa.
We can supply cocoa beans from Indonesia, C�´te d'Ivoire and Ghana, the annual quantity we do 1500 tons. We deal with honest, realistic and serious buyers.
We do not welcome brokers who waste time
Any serious buyer is welcome to send his request and we will contact him if he also wants to meet us in our office in Europe. are welcome.
Natural Solid Cacao nibs are small pieces of crushed cacao beans â?? or cocoa beans â?? that have a bitter, chocolatey flavor.
Theyâ??re produced from beans derived from the Theobroma cacao tree, also known as the cocoa tree. Cocoa beans are dried after harvesting, then fermented and cracked to produce small, dark bits â?? or cacao nibs.
Some cacao nibs are roasted while others are not. Unroasted cacao nibs are called raw cacao nibs.
These rich, chocolatey nibs are loaded with nutrients and powerful plant compounds that have been shown to benefit health in many ways.
They are packaged in Jute sacks, Kraft Paper Sacks or Cartons
They are usually packaged in 10kg, 20kg, 50kg units
Product: Dry Fermented Cocoa Beans
Origin: Indonesia
Variety: Trinitario and Criollo (Bulk Cocoa and Fine Cocoa)
Moisture Content: 7.5 % max
Life Insect: None
Bean's smell smoky/abnomal: none
Number of beans: 85 max
Broken beans: 2% max
Foreign Matters: none
Mouldy beans contents: 2% max
Slaty beans content: 3% max
Insect damaged beans content:1% max
Waste content: 1.5% max
Sprouted Beans Content: 3% max
Fermentation time: 5 to 6 days
Raw Cocoa Beans, nature's gift of indulgence, are the essence of pure chocolate pleasure. Sourced from select regions renowned for their rich soil and ideal climate, these beans offer a sensory journey unlike any other. With their earthy aroma and deep, complex flavor, our Raw Cocoa Beans unlock the secrets of premium chocolate craftsmanship. From bean to bar, each step of their journey preserves the natural richness and authenticity, ensuring an exquisite culinary experience for chocolate connoisseurs and artisans alike.
Low in calorie but big in taste! Enjoy your cocoa, guilt-free, anywhere, anytime. Each pack contains 16 sachets.
Only 10% Sugar content
Sweetness Index - 5X
Our cacao beans are fine flavor, well-fermented and sun-dried, produced in Costa Rica under regenerative agroforestry systems. Beans are carefully selected, fermented in wooden boxes using controlled protocols, and dried to optimal moisture levels (7%) to ensure flavor stability and shelf life.
Product Name : Cocoa Beans
Type : Natural/Fermented Cocoa Beans
Origin : Country-specific (e.g., Ghana, Ivory Coast, Ecuador, Indonesia, India)
Color : Brown to dark brown
Flavor : Characteristic cocoa flavor, free from off-odors
Moisture Content : Maximum 7.5%
Bean Count : Typically 80 - 120 beans per 100 grams (varies by grade)
