Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma.
The cocoa beans are harvested, the seeds are extracted, and they are subjected to a
process of fermentation and natural drying. Then these selected and sorted seeds are
ready for processing at the factory. Cocoa variety is Criollo, Forastero, and Trinitario.
Cocoa bean origin West Africa
Appearance Solid
Flavor Characteristic cocoa flavor
Color Dark brown
Fineness (through 200 mesh) Min. 99.0%
Chemical Index
Fat content Min 52 %
Moisture Max. 2.0%
pH value 5.0-5.8
Microbiological Index
Total Plate Count Max. 5,000 cfu/g
Coliform Max. 30MPN/100g
Yeast & Mould Max. 50 cfu/g
Salmonella, Shigella, Staphylococcus Aureusa Negative
141 Cocoa Beans Suppliers
Short on time? Let Cocoa Beans sellers contact you.
The beans will be exported from belawan port of Medan-Indonesia to the required port from the buyers, and the payment method should be in full lc system, on fob basis .
