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
Due the tightness of short supply and a growing demand on the world of COCOA beans and derivatives, Peru just found a place as one of the finest suppliers of these products.
There is really an interest for Peruvian COCOA products from the Industry of Chocolate in Europe and United States,
The Cocoa beans that Peru has, comes from the selection of fermented almond cacao with humidity under 8%. This product is highly demanded for the chocolate industry of the world.
We at Capricho Goods commercialize the COCOA beans that come from TINGO MARIA and TOCACHE one is located at the extreme EAST of CENTRAL part of PERU and the second at JUANJUI.
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 .
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).
