Our raw cacao paste is certified Organic, kosher, Non-GMO Project verified, fermented and naturally gluten-free. Hailed as the "Food of the Gods", cacao contains the highest concentration of magnesium and antioxidants of any food on the planet. Our cacao paste is made from the highly-prized Criollo beans that are grown under a canopy of shade trees in the fertile soil of Peru. In order to preserve the complex flavor profile and health benefits, the beans are carefully harvested, fermented, sun-dried, and ground into a paste. Our raw cacao paste has a deep flavor and luscious texture that can be used to make a variety of rich chocolate concoctions, including desserts, drinks, and confections. As a quality focused company, we test samples from all of our cacao lots at an accredited laboratory using plasma-mass spectrometry (ICP-MS). This method accurately tests for the levels of naturally occurring heavy metals present in cacao that includes lead and cadmium. Available for Export Supply. (Presentation 25kg Boxes) Directly to your door or nearest port/airport.
Containing a composition of classy nutrients, with a bold 50% fat content, and a protein range between 11% and 12%, along with starch reaching 7% to 8%, the rest is a harmonious blend of fresh water, dancing fibers, and the eloquent script of essential organic acids that tantalize the palate. Even in its traces, there is a subtle dance of sugar, a captivating theobromine, an awakening caffeine, and around 300 other compounds that enliven the stage of deliciousness. With the enchanting touch of flavonoids, it acts as a sturdy shield against waves of oxidative stress. It reigns at the pinnacle of the list of luminous foods as the sovereign of antioxidants. Thanks to its prominent chromium content, it becomes a loyal companion on the weight loss journey.
It contains 50% fat, between 11% and 12% of proteins, 7% and 8% of starch, and the rest is constituted of water, fiber, essential organic acids, and in smaller amounts, sugar, theobromine, caffeine, and 300 more substances. Due to the presence of flavonoids, it has an effective action against oxidative stress. It tops the list of foods with antioxidant properties. As a result of its high chromium content, it helps with weight loss.
cocoa beans in a 60kg jute bag, the quality of the goods is confirmed by certificates for each lot: Number of beans, per 100 gr - 95 - 105 Humidity, no more than - 7.8% Mold, no more - 4.5% The quality indicator corresponds to the GF class of the international classification. For each batch of goods, the following package of documents is provided: -Certificate of origin -Certificate of quality -Phytosanitary certificate
cocoa beans in a 60kg jute bag, the quality of the goods is confirmed by certificates for each batch: Number of beans per 100 gr - 95-105pcs Humidity no more than - 7.8% Mold no more - 4.5% The quality indicator corresponds to the GF class of the international classification. For each batch of goods, the following package of documents is provided: -Certificate of origin -Certificate of quality -Phytosanitary certificate
Dried Cocoa Beans Cacao nibs have more antioxidants ( flavonoids) than any food we have tested yet which includes red wine, green tea, black tea, and blueberries! As a matter of fact, raw unprocessed chocolate can have up to 4 times more antioxidants than green tea! This is just one of the many health benefits of cacao nibs. Remember, in order to benefit from chocolate's health benefits, you must eat it as close to its raw form as possible. Whole raw cacao nibs are best. When you eat commercially produced chocolate, you lose a lot of the health benefits! Product Name Cocoa Beans Defect Max. 3% TASTE: Characteristic ODOR Fruity , nutty FOREIGN MATERIAL: Max. 1% AVERAGE SIZE: 22 mm CALIBER: Min. 135/100 g FAT: Min. 49% (Cacao Butter)
Ghana Origin with our offices in India, UK, USA and Ghana.
Cocoa is a cash crop grown throughout the humid tropics with about 6.5 million hectares planted with the crop in 57 countries. Although cocoa has been cultivated for centuries in Central America, it is a relative newcomer to Africa, and even more recent in Asia. In 1998, world production reached 2.7 million tons of cocoa beans. Africa holds a dominant position with almost 70% of production volumes, 40% coming from the Cote d Ivoire. Ghana (15%) and Indonesia (12%) are two other important producers. The average yield is approximately 400 kg of beans/ha/year.
The Cocoa tree, scientifically known as Theobroma Cacao, produces pods that contain seeds. These seeds are selected, fermented and dried in order to produce what we know as Cocoa Bean. These beans are roasted and then grinded - becoming Cocoa Nibs. We currently work with specialty and conventional Cocoa Nibs. In our portfolio, we have Cocoa Nibs from different regions, with different altitudes, types, and thus profiles. Conventional Cacao Nibs: Forastero and Trinitario beans Specialty Cacao Nibs: Criollo beans Regions: Amazonas, Alto Ucayali, Cusco, Piura, San Martin, Satipo and Tarapoto
We supply cocoa from Nigeria to any part of the world. The cocoa bean, also called cacao bean, cocoa, and cacao, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted.
Cocoa bean Type: cocoa beans/ Moq: 500 kg/ Shelf life: 6 month in original package/ Presentations: jute bags or the mentioned by the client./ Shipping time: 18-22 days/ Brand name: private label or company name./ Maturity: 100%/ Processing type: green/ Weight (kg): 50 kg / carton./ Color: brown color fermented/ Place of origin: peru/ Quality: 100% natural extraction/ Variety: forastero/ Size (cm): 2/ Grade: grade 1/ Processing: raw dried/ Fermentation: innovated and raw/ Quality: 100% natural extraction/ Fermentation: innovated and raw/ Shipping time - 18-22 days after confirmation of the deposit agreed in the purchase order. / Labeling and packaging - the products will be labeled with the company brand. If the customer wants
Im a farmer based in usa. Los angeles, california. Im the director of import/export of cocoa beans from our family farm in west african nigeria. Our farm is located between the boarders of nigerian and cameroon. We carry more than 100, 000mt annually. Our beans are of very high quality , very solid premium beans unlike most beans from south america and asia. Our specification Specification: Ff=90%. Slaty= 3%. Mould 5%. Other defect: 2%. Beans count:300â??320. Day of fermentation 7 day. . Moisture content 7-8% Fully fermented . Our price : we are very flexible with our price as we tend to meet our customers demand. Please feel free to tell us your asking price as we are ready to work with all budgets. You can contact
Cacao Beans We are willing to purchase and resell Cacao beans which meet the specifications and standards of the international cocoa market and regulatory agencies in the world . Primarily, we plan to stock and deliver the product in the local market consumption in Thailand. Moisture: 8% Max. Foreign Matters: 2% Max. Beans count: 95 to 110 beans/100Gr Broken Beans / Defective: 1.5% - 2% Max.
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
Our cocoa tree is trinitario. Trinitario cocoa beans are a hybrid between Criollo and Forastero and originated in Trinidad. Trinitario beans have a spicy, earthy and fruity flavour profile. Today Trinitario beans can be found across in Venezuela, Ecuador, Cameroon, Samoa, Sri Lanka, Java (indonesia) and Papua New Guinea. Trinitario is the predominant fine flavour cocoa and is the most likely bean to be found in highquality dark chocolate. If you interested you can contact me.
1 - Dry cocoa almonds in shell. Most common form. Maturity level 100% Degree of humidity between 6.5% and 8.5%. 2 - Dry cocoa almonds toasted and crushed without peel. Maturity level 100% 3 - Dry cocoa almonds toasted, shelled. Product harder to find and more expensive. Maturity level 100% Without moisture â??
Our beans start off in pods that are treated exclusively with organic fertilizers that are produced on site using as prime ingredient the slime that encapsulates the beans inside the pod, they are fermented to perfection using a new technique invented by our Agro specialist that carefully controls the levels of astringency and acidity on the beans also keeping the humidity levels at 6% max, after that they are placed in large concrete surfaces ( Tendales ) to sundry until they are ready for the roasting process which is done paying close attention that the beans are not exposed to direct flame, there as preserving the natural rich flavors and not smoking the bean. Finally, after a selection process, they are stored in sacks of up to 70 Kg and staked in piles no higher than 8 units in order to preserve the integrity of the produce. Thus producing 88.18 Tons of high-quality cacao beans per month.
Our beans start off in pods that are treated exclusively with organic fertilizers that are produced on site using as prime ingredient the slime that encapsulates the beans inside the pod, they are fermented to perfection using a new technique invented by our Agro specialist that carefully controls the levels of astringency and acidity on the beans, after that they are placed in large concrete surfaces ( Tendales ) to sundry until they are ready for the roasting process which is done paying close attention that the beans are not exposed to direct flame, there as preserving the natural rich flavors and not smoking the bean. Finally, after a selection process, they are stored in sacks of up to 70 Kg and staked in piles no higher than 8 units in order to preserve the integrity of the produce. Thus producing 33.07 Tons of fine grade cacao beans
Cocoa Beans Specification Grade: Grade A mature cocoa beans Moisture: 7% max mould: 2% max Flat beans: 0.5% max Acidity: 3 % max Beans count: 98-100 strange materials: 0.2% max breakage: 0.5% max
Grade: grade a mature cocoa beans Moisture: 7% max Mould: 2% max Flat beans: 0.5% max Acidity: 3 % max Beans count: 98-100 Strange materials: 0.2% max Breakage: 0.5% max
