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
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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.
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
We collected high quality cocoa beans from Binon Cacao farm and other famer in Vietnam. And put them through a process like peeling, drying and archive a high standard Dry Cacao Bean. We smashed those beans to collect Cacao Nibs.
MOQ: 2 ton per order
We collected high quality cocoa beans from Binon Cacao farm and other famer in Vietnam. And put them through a process like peeling, drying and archive a high standard Dry Cacao Bean that can be exported.
MOQ : 2 ton per order
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.
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