Commodity: Raw Cocoa Beans
Origin: Nigeria Crop Year: 2024/2025
Packing: 64kg jute bags or buyer's request
Quality: As per the following SPECIFICATIONS:
Moisture Content: Max 7.5%
Bean Count: 95 beans per 100g Moldy Beans: Max 2%
Defective Beans: Max 2%
Foreign Matter: Max 0.5%
Fat Content: 54.2% (Min 50%)
Free Fatty Acids: Max 1.5%
Shell Content: 15.5%
Theobromine: 1.8%
Caffeine: 0.2%
Heavy Metals: Within EU/ICO/ISO acceptable limits
Pesticide Residue: Nin
Microbiological Safety: Passed (Total Plate Count}
These Colombian cocoa beans are known for their fine aroma and superior quality. Carefully sourced and selected, they offer a robust base for premium chocolate production, with a rich, full-bodied cacao flavor.
Physical-Chemical Properties: Rich in fat content, providing an ideal base for high-quality chocolate.
Organoleptic Qualities: The beans offer a rich, intense cocoa flavor with a natural, fine aroma.
Safety and Quality: Free from GMOs and gluten, and certified free of pesticide residues.
Coco Stick st Lucian classification of tea as a hot drink. The process of creating this delicacy begins when cocoa pods are picked and then fermented for three weeks. The cocoa is then roasted inside a clay pot with the sun. When fully roasted, the beans are left to cool and the shells removed. They are then ground into a paste, rolled on a flat surface to get the cocoa stick.
Once the cocoa stick dries, it is grated and steeped in boiling water, along with your own preferred balance of spices, selecting from bowls of cinnamon, cardamom, fennel, nutmeg, bay leaf, and more. Sugar is added and a little milk or cream and some flour to make it thicker and more filling
Low in calorie but big in taste! Enjoy your cocoa, guilt-free, anywhere, anytime. Each pack contains 16 sachets.
Only 10% Sugar content
Sweetness Index - 5X
Ma Leela's network cocoa bean producers spans both Liberia and Ivory Coast. Ma Leela processes cocoa beans and export ready bean count differs between 91 to 105 pending seasonal changes. Jute bags contain 60-65 kg. Moisture levels between 5.5% to 6.75%, broken or defective max. 1%, foreign matter max. 1.5%. HSN Code 18010000.
High quality Cocoa Almonds
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Produced in the heart of the Amazon rainforest, cocoa production, with a commitment to the environment, generating happiness, productivity and sustainability
Cocoa nibs are small pieces of crushed cocoa beans with a bitter chocolatey flavor.
They are produced from cocoa beans derived from the theobroma cocoa tree also known as the cocoa tree. Cocoa is dried after harvesting, then fermented and cracked to produce small dark bits or cocoa nibs. Some cocoa nibs are roasted while others are not. Unroasted cocoa nibs are called raw cocoa nibs. These rich, chocolatey nibs are loaded with nutrients and potent plant compounds that have been shown to benefits health in many ways. Though small, cocoa nibs are packed with an impressive amount of nutrients. They are amongst the least processed cocoa products on the market and substaintially lower in sugar than other chocolate products, making them a healther alternative for chocolate lovers.
Unlike many chocolate products, coco nibs are naturally low in sugar. They are also a good source of fibre, protein and healthy fat-nutrients that help promote feelings of fullers.
Kinds of cocoa available:
- Raw cocoa
- Dried cocoa nibs
- Cocoa powder
Origin: Africa, Venezuela and Brazil .
For more information, you can contact us. We look forward to hearing from you Requests
