Dried Cocoa beans, (Good Fermented) û C(te dÆIvoire crop. Moisture Content: 7,5% Maximum a. Ash Content: 6% Maximum b. Bean Count: 100 / 100 grams c. Moldy Content: 5% Maximum (included insect damaged) d. Salty: 5% Maximum e. FFA(acidity) 1.8%. Clean product, free from foreign matter such as stones, stick and metals. Origin: C(te dÆIvoire / West Africa. In new jute gunny bags (NO Wooden Packing)IJO 98/01 (65kg).
Cocoa.
Cocoa Dry condition, ash standard Container 20 ft
Cocoa
Uncut ruby stones, cocoa beans and robusta coffee beans.
Single Origin roasted cocoa nibs. FCL 20ft shipped world wide from Wewak, Papua New Guinea Price is per Kilogram FOB.
Cocoa Husks Packed in 20kg boxes (500mmx500mmx400mm) FCL from Wewak, Papua New Guinea
cacao
High quality Cocoa Almonds . Produced in the heart of the Amazon rainforest, cocoa production, with a commitment to the environment, generating happiness, productivity and sustainability
Fine Fermented And Sun Dried Aromatic Cacao Type F1, Handled By Different Origins Of Venezuela, Superior Quality Specially For Fine Chocolatery. It Comes In Jute Bags Of 60 Kg Internally Protected With Ecotack Bags, We Will Be Able To Supply A 40-foot 25-ton Bags Per Month. We Offer A 1-year Supply Contract
cocoa beans of various African origin ( Ghana, Ivory Coast, Nigeria, Tanzania and others)
The cacao food of the Gods contains high levels of proteins, antioxidants and minerals. Variety: Criollo, Chuncho. Presentation: Grains, Powder, Nibs.
OUR COCOA LIQUOR OR MASS IS MADE FROM THE BEST FINE AROMATIC COCOA IN THE WORLD, 100% GENETIC. OUR PRESENTATION IS IN A BOX OF 20 KILOS, WE ARE ABLE TO OFFER YOU 50 TON MONTHLY
Cocoa Beans - Variety CCN51. - 80% Fermented - Excellent quality.
We also have Cocoa beans of dried (rose colour) from Sri-Lanka
Our cocoa beans is certified UTZ CERTIFIED or FAIRTRADE. 1- PRODUCT NAME: Forastaro cocoa beans Origin of place: COTE D'IVOIRE Variety: Forastaro Grade: 2 Maturity: very good fermented Processing Type: sun dried 2- SPECIFICATIONS: Grade 2 - 4% of moldy beans - 8% slaty beans - 6% of beans with other defects. For both: Origin port: Abidjan - Ivory Coast Graining: 120 max (120 beans / 100 grammes) Humidity: less than 8 % 3- PRICES: * Our prices are subject to change based on the local market. 4- PAYMENT TERMS: -By 30% in advance, Balance 70% By TTR after receipt of Scanned BILL OF LADING, INVOICE and other accompanying documents. And originals handed to send to buyer by first class courier services immediately. -Or / By Irrevocable and confirmed L / C at sight 100%(first class bank). 5- PACKAGING AND DELIVERY: Packaging Details:50-65 kg bags Other packing types are also available on buyers request. Packaging: in bags of 60kg / 420 bags shipped per container of 40'. Packing: 62.5 to 65kg net (customer option) new jute bags. Type of sack: gunny sacks -Delivery / Shipment: Within 10 to 14 working days from advance deposited or received L / C. If you have any requirements please feel free contact with me, it will get our prompt attentions and reply. Thanks and warm regards, AFRICA GOLDEN Nuts team
Cocoa Liquor Bio Certified From Cote D'ivoire Fob Abidjan Made With 85% Fermented Cocoa Beans Up To 100% Fermented Cocoa Beans. We Also Sell Regular Quality At Lower Price Cocoa LiquoR; Cocoa Butter And Powder Also Available
High Quality Cocoa Bean. To make the best Chocolate.
Premium Fermented Cocoa Bean Origin : Bali, Indonesia Fermentation period : 5 days Drying process used : Sun drying Beancount : < 85 Relative Humidity : 6.5 - 7.5 % Waste : < 1 Slaty bean : < 5
Our cocoa comes from Madagascar. Multi international awards winning finest Origin Chocolate, world winners of the prestigious Golden Bean Award, Madagascar cocoa is recognize to be one of the finest in the world. Madagascar is the 4th largest Island in the world, it 2.5 times the size of UK. located in the Indian Ocean off the coast of Mozambique in Africa. Unique plants and animals lives in Madagascar, with species which can't be found no where in the World. For the little History knowledge, Forastero Cocoa was introduce in Madagascar in the east of the Island in the early 1800's from Reunion Island which cross breeds with with the Crillio to produce Trinitario Cocoa of Madagascar. In the Island, the unique rainforest, soil and climate environment has allowed the cocoa's to speciate and develop their own unique fruity flavor profiles. Madagascar cocoa do not need to be chemically manipulate to enhance or even add flavor to produce one of the tastier chocolate in the world.
