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
Premium Cocoa Beans: Sourced directly from the rich soils of West Africa, our unprocessed cocoa beans are known for their robust flavor profile and high-quality yield.
Unprocessed West African Cocoa: These raw cocoa beans are harvested by experienced farmers, offering a natural and authentic taste that forms the foundation of the world's finest chocolates.
Raw Cocoa Beans from West Africa: Sustainably sourced, our cocoa beans provide a rich, full-bodied flavor, perfect for high-quality chocolate production and confectionery.
West African Cocoa Beans: Prized for their deep, complex flavors, these unprocessed beans are ideal for manufacturers seeking to create premium chocolate products.
High-Quality West African Cocoa: Straight from the heart of West Africa, our raw cocoa beans deliver the rich and intense flavors that distinguish the best chocolate brands globally.
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
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.
262891 Cocoa Beans From Africa Suppliers
Short on time? Let Cocoa Beans From Africa sellers contact you.
We are able and ready to supply the following Cocoa Beans:
- Organic Natural Raw Cacao Beans (African Origin) | 100% Cocoa Bio, Natural and Pure | Vegan, Raw, Unrefined | Exported to worldwide locations for making High Quality Cacao Powder, chocolate, coffee, etc.
- High grade dried raw cocoa beans for sale.
- High quality cocoa beans producing beans with the strongest flavor.
- Raw sun-dried cocoa beans.
- a) moisture: 5.5% - 6.2% maximum
- b) foreign matters: 1.29% maximum
- c) beans count: 91 to 99 beans/kg
- d) broken beans / defective: 0.7% - 0.8% maximum
- Raw. sun-dried cocoa beans
- Moisture: 8% maximum
- foreign matters: .5% maximum
- Bean count: 91 to 99 beans/kg
- Broken/defective: 0.7% - 0.8% maximum
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
Storage Type
Cool and dry
Specification
No sunlight
Type
Cacao
Shelf Life
2 years
Manufacturer
ANDINA FOODS EXPORT E.I.R.L.
Ingredients
Cacao beans
Content
Roasted ccao beans
Address
Jiron Oxapampa 302, Brena, Lima - Peru
Instruction for use
Food Industry
Variety
Criollo
Processing Type
Roasted
Maturity
Mature
Size (cm)
2.5
Grade
Premium
Weight (kg)
0.001
AUSTRIA
Color
Brown
Taste
Bitter
Smell
Characteristic
Moisture
Max. 7%
Strange matter
<1%
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�?�¢??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.
Discover our premium cocoa beans from Cameroon! Carefully grown by small-scale producers committed to eco-friendly practices, our beans offer an exceptional richness in flavor. Perfect for high-quality chocolate production, they come from environmentally respectful agriculture, combining quality and authenticity. Choose an exceptional cocoa, directly from Cameroonian plantations to your business.
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??
Our dried cocoa is a treasure trove of flavor, history, and craftsmanship. Each bean, carefully harvested and dried, embodies the soul of chocolateâ??a journey from farm to flavor
Our cocoa is grown with care, using sustainable farming methods that respect the earth and empower farming communities. The traditional drying process enhances the beans' natural flavors, honoring generations of expertise in cocoa cultivation.
Type: Organic Cocoa Beans
Origin: Indonesia
Certification: Organic (Complies with International Standards)
Moisture Content: 7.5%
Bean Size: Uniform (90 -110 beans/100g)
Flavor Profile: Balanced, with hints of tropical fruit and a robust chocolatey note
