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 itâ??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 fruitâ??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 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 itâ??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 fruitâ??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.
We are suppliers from Peru, we offer the best Cocoa Nibs, this product is exceptionally rich in antioxidants that help reduce oxidative stress and inflammation. For more information contact us.
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
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 2023 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 Certificate of Analysis is Available on Request . Shelf Life : 24-30months
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
Our cocoa beans is dried and fully fermented. We o er cocoa beans at modest rates. They are packaged and sealed to avoid impurity. The product is stocked in a well-secured warehouse to meet up with customersâ?? demands in a timely fashion. Our exports are very reliable irrespective of the destination. Bean Count ------------------ 105 Mould beans ----------------- < 8% Moisture ------------------------< 8% Insect beans -------------------- 0.5% Total defective------------------ < 2%
1. Premium Grade Alkalized Cocoa Powder. 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
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.
