Cocoa Shell

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.

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.

Cocoa beans / powder / Shell / Butter

Cocoa Shell

is the outer layer of cocoa beans obtained during the shelling process after fermentation and drying. This high value by product of the cocoa processing industry contains natural fiber, antioxidants and the distinctive aromatic compounds of cocoa. Beyond its pleasant natural chocolate scent, cocoa shells offer a wide range of uses. In agriculture, they are utilized as a primary material for organic fertilizers and compost due to their rich mineral content, including potassium, phosphorus and nitrogen, which enhance soil fertility. They are also used as much to suppress weed growth, retain soil moisture and improve soil structure.

In the livestock sector, cocoa shells can be processed into natural animal feed rich in fiber, supporting healthy digestion in ruminants. Certain food and beverage industries use cocoa shell powder as an additive to impart a unique chocolate aroma and taste, especially in cocoa tea or herbal beverages. Additionally the cosmetic industry incorporates cocoa shell extracts into skincare product for their antioxidant properties.

In the livestock sector, cocoa shells can be processed into natural animal feed rich in fiber, supporting healthy digestion in ruminants. Certain food and beverage industries use cocoa shell powder as an additive to impart a unique chocolate aroma and taste, especially in cocoa tea or herbal beverages. Additionally, the cosmetic industry incorporates cocoa shell extracts into skincare products for their antioxidant properties.

Our cocoa shells are sourced from premium-grade Indonesian cocoa beans, processed hygienically, and dried under strict export quality standards to ensure a long shelf life. Moisture levels are kept low to prevent mold growth, and we offer various forms bulk, coarse pieces, or fine powder tailored to customer needs. With sustainable supply and high production capacity, we are ready to deliver container-scale shipments worldwide.

Specifications:
Origin : west africa

Moisture:10 %

Fat content:5% minimum

FFA:10 % max

Packaging:20kg -60kg in pp bags or even more

Ready stok cocoa shell for animal feed 1000 ton per month.

Cocoa Shell is a by-product when processing cocoa beans into cocoa products.

It has many uses including the production of fertilizer and garden mulch.

Cocoa shell is the shell of the cocoa bean. kindly contact if interested for more details.

FREE SAMPLE AVAILABLE.

Payment Terms: L/C.

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