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
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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.
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PHYTOSANITARY CERTIFICATE of no radiation, no virus, no insect parts, no rodent excrement, no husks and no poisonous matter. Product is suitable for HUMAN CONSUMPTION
PRODUCT PACKING Packaged in 50 kg (net weight) new poly-lined jute bag or equivalent as per picture above.
Interested persons should drop their email address for more details and price.
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Packaging:
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2. 108 Trays in each pallet
3. 24 cans in each tray
Expiry date: Not less than 18 months
Price: 10 USD per Tray.
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Packaging: 1. 32 pallets in 40 ft container 26 pallets per 20 ft container 2. 108 Trays in each pallet 3. 24 cans in each tray
Delivery time: 3 business days within Europe, 15 days to the rest of the world.
Polarity at 20C: 97.8C to 99.2C
Sulphate content: 0.15% max.
Weight: solid cristal max. weight
Ash content: 0.15% max. weight
Solid: crystal max. weight
Moisture: 0.15% max. weight 1 p.p.m
Solubility: 97% dry & free flowing
Granulation: 1.00-1.5am/mm
Sendiments: none
Magnetic particles: mg/k4.
S02: 20mg/kg maximum
Radiation: normal w/o presence of caesium or iodine: certified
Smell: free of any smell & all pathogens: staph auras
Reducing sugar: 0.05% max
Substance: solid cristal
Crop: 2011 or later
Max as: 1 p.p.m.
Max as: 2 p.p.m.
Max cu: 3 p.p.m.
Tolerance: 5% (/-) A255
Poisonous seed/husks: Phytosanitary Certificate of no radiation, no virus, no insect parts, no poisonous matter and non-genetic and is suitable for human consumption
Packaging: 50kg Bag
Interested parties, please contact!
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Store in a cool place away from light
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's 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 fruit�?�¯ it's 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.
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Energy drinks is a utility drink to be taken against mental or physical weariness or exhaustion.Energy drinks combines two natural substances and important metabolic Transmitters - the amino acid taurine and the glucuronolactone with stimulating caffeine, vitamins and the energy provided by carbohydrates,Energy drinks is designed to increase endurance and concentration, improve reaction speed, and stimulate the metabolism. Packaging:
- 32 pallets in 40 ft container 26 pallets per 20 ft container
- 108 Trays in each pallet 24 cans in each tray Expiry date: Not less than 18 months
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