Green Tree was recently appointed as a US sales and marketer of premium Quality Ghana and Nigeria cocoa by several cocoa farmers in Ghana and Nigeria. We are extremely excited about this opportunity to bring our clients a new product offering.
The cocoa being offered is excellent in every respect, as you know Ghana and Nigeria remains the producer of the best quality bulk cocoa.
The minimum Quality standards set by Ghana Cocoa Board exceed the benchmarks set in the international cocoa market for the trade in Good Fermented and dried Cocoa. From Ghana we offer product from all the six region of Western, Central, Brong Ahafo, Eastern, Ashanti and the Volta regions.
And from Nigeria we offer product from the southern region of lkom and Umahail, western region of Odode, Aade, Ondo, Owo, Ore, Bagbe, Owena, Akure and Osun. Pricing is excellent.
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.
The cocoa bean, also cacao bean or simply cocoa or cacao. The dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. Cocoa is the raw ingredient of Chocolate and Chocolate Flavour.
It contains 50% fat, between 11% and 12% of proteins, 7% and 8% of starch, and rest is constituted by water, fiber, essential organic acids and in smaller it has sugar, theobromine, caffeine, and 300 more substances. Due to the presence of flavonoids, it has an effective action against oxidative stress. It tops the list of foods with antioxidant properties. As a result of its high chromium content, it helps to lose weight.
Containing a composition of classy nutrients, with a bold 50% fat content, and a protein range between 11% and 12%, along with starch reaching 7% to 8%, the rest is a harmonious blend of fresh water, dancing fibers, and the eloquent script of essential organic acids that tantalize the palate. Even in its traces, there is a subtle dance of sugar, a captivating theobromine, an awakening caffeine, and around 300 other compounds that enliven the stage of deliciousness. With the enchanting touch of flavonoids, it acts as a sturdy shield against waves of oxidative stress. It reigns at the pinnacle of the list of luminous foods as the sovereign of antioxidants. Thanks to its prominent chromium content, it becomes a loyal companion on the weight loss journey.
