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we are amongst the highly trusted supplier, distributor, trader, exporter, retailer and wholesaler of top quality range of plain natural cocoa beans . these are freshly processed cocoa beans that are very nutty and have excellent crunchy texture. our plain natural cocoa beans are amongst the highly demanded for its sweetness and great taste perfect for snacks, incorporating to different

Product Name: Cocoa Beans Grade: A Place Of Origin: West Africa Brand Name: oem Why Choose Us? High Quality Best Price Fast Delivery 24/7 Available

Secure Your Supply of Premium Trinitario Cocoa Beans for the 2025 Harvest We are thrilled to announce that our 2024 crop of Trinitario cocoa beans has been completely sold out, thanks to the unwavering support of our valued customers. As we look ahead to the 2025 harvest, we invite you to secure your supply of the finest Trinitario cocoa beans, harvested from the lush landscapes of Trinidad and Tobago. About Our Trinitario Cocoa Beans: Heritage: Our Trinitario cocoa variety, originated approximately 250 years ago in Trinidad and Tobago, is a unique hybrid of the Criollo and Forastero varieties. Flavor Profile: Known worldwide for its desirable fruity and floral flavor characteristics, our Trinitario beans are sought after by the finest chocolatiers. Quality Assurance: We represent quality farmers dedicated to harvesting only the best Trinitario beans, ensuring exceptional quality in every batch. 2025 Harvest Periods: First Harvest: May to July Second Harvest: October to March Don't miss the opportunity to work with the very best. Contact us today to secure your supply of premium Trinitario cocoa beans for the 2025 harvest.

We are suppliers of BEST QUALITY Africa COCOA BEANS and looking for serious buyers in need of our products, contact with us for more details. Cocoa beans, the seeds of the Theobroma cacao tree, are the primary ingredient in chocolate production. Grown mainly in tropical regions near the equator, including countries like Ivory Coast, Ghana, and Ecuador, cocoa trees flourish in warm, humid environments. The beans are harvested from cocoa pods, then fermented and dried to develop their characteristic flavor. Once dried, the beans are roasted, cracked, and winnowed to separate the nibs from the shells. These nibs are then ground to produce cocoa mass, which can be further processed into cocoa powder and cocoa butter. Rich in antioxidants, flavonoids, and essential minerals, cocoa beans offer various health benefits, including improved heart health and mood enhancement. Sustainable farming practices and fair trade initiatives are increasingly important to address environmental impacts and ensure fair wages for cocoa farmers.

Cocoa husks are of food grade quality and can be used for cocoa husk tea or used in the production of soap as well as transformed into activated charcoal etc.

Cocoa nibs are fermented for 7 days and sun dried. This product is of very high quality with zero smoke contamination. This product is highly recommended for use if high quality chocolate production. Cadmium and lead testing shows that our product a safe for human consumption and reports will be shared with buyers. All products are tested in Australia to ensure safety and reliability of results.

ACN Enterprise Limited is a UK based supplier of West African /Africa Agriculture Premium Quality Products. Such as fermented Raw Cocoa Beans in buck quantities. ACN Enterprise Limited has sound reputable relationships with government recommended and approved farmers, which means that products are always available for exports in sizable quantities. ACN Enterprise Limited ensures that its Raw Cocoa Beans are well fermented within 3-7 days in order to obtain the relevant sapor. ACN Enterprise Limited also ensures its cocoa beans are properly exposed to sunlight within the recommended time in order to attain the relevant moisture content 8% Max Bean Count: 89.9 to 99beans/kg Broken beans / defective: 0.7% - 0.8% maximum Fat Content: 46.92% Theobromine:1.2% Max Admixture : Thorough Certificate of Analysis is Available upon Request . Shelf Life : 20-30 months.

The cocoa bean is the seed of the cacao tree (Theobroma cacao), a tropical plant indigenous to the equatorial regions of the Americas. From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made.Theobroma cacao grows pods on both its branches and trunk. Growers have to be very careful not to damage the cacao tree when harvesting them. Because it's such a delicate task, pods are picked by hand.Each bean is made of about 50% of a fat called cocoa butter. The beans are 20% protein and also contain water, as well as a large amount of nutrients such as theobromine and vitamins. The beans also contain starch and other minerals.Each pod contains 16 to 60 cocoa beans. You have to extract the fruitï it's contents to get at its beans, in a process known as de-seeding.When fresh, beans look like seeds covered in a white, sticky pulp called mucilage. They can be eaten as they are. However, if we want to store them for later use, we have to ferment and then dry them. We can also roast them.

The cocoa bean is the seed of the cacao tree (Theobroma cacao), a tropical plant indigenous to the equatorial regions of the Americas. From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made.Theobroma cacao grows pods on both its branches and trunk. Growers have to be very careful not to damage the cacao tree when harvesting them. Because it�¢??s such a delicate task, pods are picked by hand.Each bean is made of about 50% of a fat called cocoa butter. The beans are 20% protein and also contain water, as well as a large amount of nutrients such as theobromine and vitamins. The beans also contain starch and other minerals.Each pod contains 16 to 60 cocoa beans. You have to extract the fruit�¢??s contents to get at its beans, in a process known as de-seeding.When fresh, beans look like seeds covered in a white, sticky pulp called mucilage. They can be eaten as they are. However, if we want to store them for later use, we have to ferment and then dry them. We can also roast them.