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 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 enchance soil fertility.
They are also used as much to suppress weed growth, retain soil moisture and improve sail structure.
In the livestock sector, cocoa shells can be processed into natural animal feed rich in fiber, supporting healty 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 entioxidant properties.
In the livestok sector, cocoa shells can be processed into natural animal feed rich in fiber, supporting healty 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 formsâ??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 world wide.
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.
49317 Cocoa Shell Suppliers
Short on time? Let Cocoa Shell sellers contact you.
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
Indonesian cocoa is highly regarded for its exceptional flavor, quality, and versatility, making it a preferred choice for chocolate and cocoa-based products globally. Grown primarily in Sulawesi, Sumatra, and Papua, it benefits from Indonesia's tropical climate, fertile volcanic soil, and traditional farming techniques, which result in beans with distinct and rich flavor profiles. The cocoaâ??s robust, full-bodied taste, with earthy, floral, and fruity notes, is particularly favored by premium chocolate makers.
The Indonesian cocoa industry stands out for its sustainability focus, with beans often grown without chemical fertilizers, promoting both environmental preservation and organic practices. It is also rich in antioxidants, offering health benefits like improved heart health and cognitive function. In addition to sustainability, Indonesiaâ??s cocoa is produced under fair trade practices, ensuring that farmers receive fair wages. Rainforest Alliance cocoa make Indonesian beans a strong contender in the ethical sourcing market, and its versatility suits applications ranging from high-end chocolates to cocoa powder.
Technicality:
- Cocoa Content: ranging from 50% to 100%
- Fat Content: 50-55% (depending on the variety)
- Moisture Content: approximately 7-8%
- Ash Content: around 4-5%
- Acid Insoluble Ash: around 1.5-2%
- Bulk Density: ranges from 0.55 to 0.65 g/cm�³
- Extraneous Matter: less than 0.5%
- Fatty Acids: below 0.3%
Please contact us to discuss the specifications and pricing you require.
Specifications:
- Fat Content: 12-16%
- pH Value: 7.06
- Fineness: 99.13%
- Colour: Dark Brown
- Moisture: max 5%
- Ash Content: 11.76%
- Taste: Characteristic bitter cocoa taste
- Smell: Natural cocoa aroma, no foreign smell
- Packing: in kraft/ PE bag then in a carton or as customerâ??s requests.
- Origin: Vietnam
Payment and Delivery Terms:
- Payment: T/T (50% in advance, balance negotiable).
- Delivery: Fast and reliable shipping with this secure packaging.
If you need more information, please contact me via,
Fat : 10% -12%
pH Value : 6.8 - 7.2
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 12% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years
2. Premium Grade Natural Cocoa Powder.
Fat : 10% -12%
pH Value : 5.0 - 5.5
Fineness : 99.5% Min
Colour :Â Brown or Dark Brown
Moisture : 5% Max
Ash Content : 8% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years
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
At Seabean, we don't just make chocolate, we craft little moments of joy. From smooth, melt-in-your-mouth bites to rich, indulgent treats, every Seabean product is made with care, real ingredients, and zero nonsense.
Perfect for gifting, sharing, or sneaking a bite just for you.
At Seabean, we don't just make chocolate, we craft little moments of joy. From smooth, melt-in-your-mouth bites to rich, indulgent treats, every Seabean product is made with care, real ingredients, and zero nonsense.
Perfect for gifting, sharing, or sneaking a bite just for you.
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
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
Cacao nibs are small pieces of crushed cacao beans or cocoa beans that have a bitter, chocolatey flavor.
They are produced from beans derived from the Theobroma cacao tree, also known as the cocoa tree. Cocoa beans are dried after harvesting, then fermented and cracked to produce small, dark bits or cacao nibs.
Some cacao nibs are roasted while others are not. Unroasted cacao nibs are called raw cacao nibs.
These rich, chocolatey nibs are loaded with nutrients and powerful plant compounds that have been shown to benefit health in many ways.
They are amongst the least processed cocoa products on the market and substantially lower in sugar than other chocolate products, making them a healthier alternative for chocolate lovers.
One ounce (28 grams) of cacao nibs provides :
Calories: 175
Protein: 3 grams
Fat: 15 grams
Fiber: 5 grams
Sugar: 1 gram
Iron: 6% of the Reference Daily Intake (RDI)
Magnesium: 16% of the RDI
Phosphorus: 9% of the RDI
Zinc: 6% of the RDI
Manganese: 27% of the RDI
Copper: 25% of the RDI
Unlike many chocolate products, cacao nibs are naturally low in sugar. They are also a good source of fiber, protein, and healthy fats nutrients that help promote feelings of fullness
49317 Cocoa Shell Suppliers
Short on time? Let Cocoa Shell sellers contact you.
