Cocoa Seeds

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??

TASTE: Characteristic ASHES: â?? ODOR Fruity, nutty. FAT: Min. 49% (Cacao Butter)

FOREIGN MATERIAL: Max. 1%*

FERMENTATION: Min. 85%

DEFECTS: Max. 3%

HUMIDITY LEVEL: Max. 7%

AVERAGE SIZE: 22 mm

IODINE: â?? CALIBER: Min. 135/100 g

MELTING POINT: â?? PARTICLE SIZE: â?? PEROXIDE: â??

* The product may contain traces of pits/stalks/shell. PH-LEVEL (10%): 5-6.5 SAPONIFICATION: â?? SOLUBILITY: â??

Processing Type Roasted
Storage Type Cocoa Beans
Specification Cocoa Beans
Shelf Life 2 years
Manufacturer company
Ingredients Cocoa Beans
Content Cocoa Beans
Instruction for use Cocoa Beans
Type Cocoa
Variety ARIBA
Maturity 100 %
Grade Food
Weight (kg) 50
Brand Name Cocoa Beans
Product Name Cocoa Beans Ariba Cacao Beans

cocoa seeds

Dry cocoa seeds from indonesia

cocoa beans

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 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