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Cocoa beans are the seeds of the cacao tree (Theobroma cacao), which is native to Central and South America. These beans are the primary ingredient used to make chocolate and various cocoa products. The process of turning cocoa beans into chocolate involves several steps, including fermentation, drying, roasting, grinding, and refining.
Cocoa beans are the seeds of the cocoa tree (Theobroma cacao) and are the primary ingredient used in the production of chocolate. Here\'s a detailed description of cocoa beans:
Botanical Characteristics:
Species: Theobroma cacao
Appearance: Cocoa beans are roughly oval-shaped and are typically 1 to 2 cm long. They have a smooth, hard shell that varies in color from light brown to dark brown, depending on the variety and level of fermentation.
Structure: Each cocoa pod contains 20-50 cocoa beans surrounded by a sweet pulp.
Cultivation:
Growing Regions: Cocoa beans are primarily cultivated in tropical regions within 20 degrees of the Equator, including West Africa, Latin America, and Southeast Asia.
Climate: Cocoa trees thrive in humid, tropical climates with well-distributed rainfall and temperatures between 20-30�°C (68-86�°F).
Harvesting: Cocoa pods are harvested manually with machetes or by hand, typically twice a year.
Processing:
Fermentation: After harvesting, the cocoa beans are removed from the pods and fermented for several days to develop flavor and reduce bitterness.
Drying: Fermented beans are dried in the sun or using artificial dryers until they reach around 7% moisture content, which helps preserve the beans for storage and shipping.
Roasting: Dried beans are roasted at temperatures between 120-140�°C (248-284�°F) to develop their characteristic chocolate flavor.
Composition:
Shell: The outer shell makes up about 10-15% of the cocoa bean and is used to make cocoa mulch or sometimes as a source of biofuel.
Nib: Inside the shell, the cocoa bean is divided into nibs, which contain approximately 54-58% cocoa butter (fat) and 11-15% cocoa solids (theobromine and caffeine).
Flavor Compounds: Cocoa beans contain a complex mix of flavor compounds that develop during fermentation and roasting, contributing to the unique taste of chocolate.
Uses:
Chocolate Production: Cocoa beans are the fundamental ingredient in chocolate manufacturing. The nibs are ground into a paste called chocolate liquor, which is then processed into various forms of chocolate.
Cocoa Products: Cocoa powder and cocoa butter are derived from cocoa beans and are used in baking, confectionery, beverages, and cosmetics.
Quality Grading:
Cocoa beans are graded based on size, color, fermentation level, and absence of defects to ensure consistent quality for chocolate production.
Fine Flavor: Beans with unique and desirable flavors are often classified as fine flavor cocoa beans and command higher prices in the market.
Cocoa beans are essential to the global chocolate industry, with their flavor profile influenced by factors such as origin, fermentation, and processing methods, making them a critical component in creating a variety of chocolate products enjoyed worldwide
We are one of the leading merchant exporters in India, We do export of sugar ICUMSA-45 along with superior quality to middle east and African destinations. We only do sugar shipments in 50 kg PP bags and in container.
ICUMSA : 70 TO 150(S-30)
We do Exports & supply premium quality of sugar ICUMSA-150(S-30) for our clients in different part of the world. Our sugar is the Quality product in the overseas market. Our standard packing is in 50 kg PP bags or as per the client's requirement.THE SUGAR BEING SUPPLIED IS 100% FIT FOR HUMAN CONSUMPTION.
SPECIFICATIONS:
ICUMSA
: 45 RBU ICUMSA
Attenuation index units Method # 10-1978
ASH CONTENT
: 0.04% Maximum by Weight
MOISTURE
: 0.04% Maximum by Weight
MAGNETIC PARTICLES
: mg/kg 4
SOLUBILITY
: 100% DRY & Free Flowing
GRANULATION
: Fine Standard
POLARIZATION
: 99.80 Minimum
Max AS
: 1 P.P.M.
Max OS
: 2 P.P.M.
Max CU
: 3 P.P.M.
COLOUR
: Sparkling White
SEDIMENTS
: NONE
SO
: mg/kg 20
REDUCING SUGAR
: 0.010% Maximum in Dry Mass
RADIATION
: Normal w/o presence of caesium or iodine SO2: Certified
We are one of the leading merchant exporters in India, We do export of sugar ICUMSA-45 along with superior quality to middle east and African destinations. We only do sugar shipments in 50 kg PP bags and in container.
ICUMSA : 70 TO 150(S-30)
We do Exports & supply premium quality of sugar ICUMSA-150(S-30) for our clients in different part of the world. Our sugar is the Quality product in the overseas market. Our standard packing is in 50 kg PP bags or as per the client's requirement.THE SUGAR BEING SUPPLIED IS 100% FIT FOR HUMAN CONSUMPTION.
SPECIFICATIONS:
ICUMSA
: 45 RBU ICUMSA
Attenuation index units Method # 10-1978
ASH CONTENT
: 0.04% Maximum by Weight
MOISTURE
: 0.04% Maximum by Weight
MAGNETIC PARTICLES
: mg/kg 4
SOLUBILITY
: 100% DRY & Free Flowing
GRANULATION
: Fine Standard
POLARIZATION
: 99.80�º Minimum
Max AS
: 1 P.P.M.
Max OS
: 2 P.P.M.
Max CU
: 3 P.P.M.
COLOUR
: Sparkling White
SEDIMENTS
: NONE
SO
: mg/kg 20
REDUCING SUGAR
: 0.010% Maximum in Dry Mass
RADIATION
: Normal w/o presence of caesium or iodine SO2: Certified
SUBSTANCE
: Solid, Crystal
SMELL
: Free of any Smell
HPN STAPH AUREUS
: per 1 gram NIL
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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 is 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 fruits 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.
Grade: Class 1
Specification:
Color : Red, Dark blue, Black...etc
Sweetness : 15 ~ 17 Brix
Sizes: 15-22 mm / 22- 26 mm / 26 - 35 / 35mm-45mm
Certification(frozen strawberries): By SGS after during loading at seller's cost.
Style Fresh
Type Sweet potato
Product Type Potato
Maturity 2
Size (cm) 15
Weight (kg) 0.2 - 0.5
Brand Name 99GD
Model Number Rose
Taste Sweet
Color Purple Skin - Yellow, Orange Flesh
Shape Long
Packed Carton Box
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