We are a West African company into trade and exports of Premium Quality Fermented Raw Cocoa Beans in large quantities from Osun State,Nigeria.
We have for immediate exports in large quantities Raw Cocoa Beans which are well fermented for 4-6 days to achieve a strong flavor and sun dried for 5-7days to achieve the best possible moisture content for the Cocoa Beans.
COMMODITY:Cocoa Beans
Origin: Nigeria
Grade : Quality Fermented
Colour /Appearance: Brown Oval -shaped
Maturity:Matured Beans
Crop Year: August 2024 New Season
Style :Sun Dried
Mositure : 8% Max
Bean Count: 89 to 99beans/kg
Broken beans / defective: 0.7% - 0.8% maximum
Fat Content: 46.92%
Theobromine:1.2% Max
Admixture : Negligible
We are exporter of best quality Cocoa Beans from Africa.
Cocoa beans, the seeds of the Theobroma cacao tree, are the primary ingredient in chocolate production. Grown mainly in tropical regions near the equator, including countries like Ivory Coast, Ghana, and Ecuador, cocoa trees flourish in warm, humid environments.
moisture content 8% Max Bean Count: 89.9 to 99beans/kg Broken beans / defective: 0.7% - 0.8% maximum Fat Content: 46.92% Theobromine:1.2% Max Admixture : Thorough Certificate of Analysis is Available upon Request . Shelf Life : 20-30 months.
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
Cocoa is thought to have first been used by the Maya civilization of Central America.
It was introduced to Europe by Spanish conquerors in the 16th century and quickly became popular as a health-promoting medicine.
Cocoa powder is made by crushing cocoa beans and removing the fat or cocoa butter.
Today, cocoa is most famous for its role in chocolate production. However, modern research has revealed that it does indeed contain important compounds that can benefit your health.
Benefits
1) Rich in Polyphenols That Provide Several Health Benefits
2) May Reduce High Blood Pressure by Improving Nitric Oxide Levels
3) Cocoa has other properties that may reduce your risk of heart attack and stroke
4) Polyphenols Improve Blood Flow to Your Brain and Brain Function
5) May Improve Mood and Symptoms of Depression by Various Means
6) Flavanols May Improve Symptoms of Type 2 Diabetes
7) May Aid Weight Control in Many Surprising Ways
8) May Have Cancer-Protective Properties
9) Theobromine and Theophylline Contents May Help People With Asthma
10) Antibacterial and Immune-Stimulating Properties May Benefit Your Teeth and Skin
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.
Palm oil is an edible vegetable oil made from palm fruit. Palm fruit is the source of both palm oil (extracted from the fruit) and palm kernel oil (extracted from the seeds).
It is a light-yellow liquid and semi-solid at room temperature, melting to a clear yellow liquid when heated.
Palm oil is the most costcompetitive versatile and widely produced vegetable oil The major products are CPO Crude Palm Oil various forms of PPO Processed Palm Oil and PPKO Processed Palm Kernel Oil We are committed to sustainable palm oil sourcing from Indonesia and Malaysia and to protect forests and areas of high conservation value
Palm oil is derived from the flesh of the fruit of the oil palm species E. Guineensis. In its virgin form, the oil is bright orange - red due to the high content of carotene.
Palmoil is semi - solid at room temperature; a characteristic brought about by its approx. 50 percent saturation level. Palm oil (and its products) has good resistance to oxidation and heat at prolonged elevated temperatures; hence, making palm oil an ideal ingredient in frying oilblends. Manufacturers and end - users around the world incorporate high percentages of palm oil in their frying oil blends for both performance and economic reasons.
In fact, in many instances, palm oil has been used as 100 percent replacement for traditional hydrogenated seed oils such as soybean oil and canola. Products fried in palm oil include potato chips, frenchfries, doughnuts, ramen noodles and nuts.
The oil palm produces two types of oils; crude palm oil (CPO) from the fibrous mesocarp and crude palm kernel oil (CPKO) from the kernels. Although both oils originate from the same fruit, palm oil is chemically and nutritionally different from palm kernel oil. It is one of the only two mesocarp oils available commercially, the other being olive oil.
In conventional milling process, the FFB's are steriliszed and the fruitlets stripped off. The loose fruitlets are then digested and pressed to extract the CPO. The kernels are separated from the fibrous mesocarp in the press cake and later cracked to obtained CPKO.
CHEMICAL COMPOSITION OF PALM OILS:
Crude Palm Oil is the richest natural source of Tocotrienols. The Malaysian Palm Oil Board (MPOB) has developed a special patented technology for extraction. The latest technology to purify Tocotrienols from the fruits of oil palm (Elais guineensis) was developed to produce a superior quality and purity.
PALM OIL
Palm oil, being a vegetable oils, is cholesterol - free. Having a naturally semi solid characteristic at room temperature with a specific origin melting point between 33'C to 39'C, it does not require hydrogenation for use as a food an ingredient.
CPO is deep orange red in colour due to the high content of natural carotenes. Palm oil is rich source of carotenoids and vitamin E which confers natural stability against oxidative deterioration.
Fractionation separates oil into liquid and solid fractions. Palm oil can be fractionated into liquid (olein) and solid (stearin) components.
Palm oil has a balanced ratio of unsaturated and saturated fatty acids. It contains 40% oleic acid (monounsaturated fatty acid), 10% linoleic acid (polyunsaturated fatty acid ), 45% palmitic acid and 5% stearic acid (saturated fatty acid). This composition results in an edible oil that is suitable for use in a variety of food applications.
WE SUPPLY IN;
PET 5 L
PET 1 L
25 L
Customer chice of parcking (T&C applicable)
