Cacao Cocoa Beans Premium Quality Suppliers and Manufacturers

Premium Cocoa Beans: Sourced directly from the rich soils of West Africa, our unprocessed cocoa beans are known for their robust flavor profile and high-quality yield. Unprocessed West African Cocoa: These raw cocoa beans are harvested by experienced farmers, offering a natural and authentic taste that forms the foundation of the world's finest chocolates. Raw Cocoa Beans from West Africa: Sustainably sourced, our cocoa beans provide a rich, full-bodied flavor, perfect for high-quality chocolate production and confectionery. West African Cocoa Beans: Prized for their deep, complex flavors, these unprocessed beans are ideal for manufacturers seeking to create premium chocolate products. High-Quality West African Cocoa: Straight from the heart of West Africa, our raw cocoa beans deliver the rich and intense flavors that distinguish the best chocolate brands globally.

High grade dried raw cocoa beans for sale high quality cocoa beans producing beans with the strongest flavour raw sun-dried cocoa beans a) moisture: 5.5% - 6.2% maximum b) foreign matters: 1.29% maximum c) beans count: 91 to 99 beans/kg d) broken beans / defective: 0.7% - 0.8% maximum 100grms equal 92, 17 beans, cut -test 300beans: moisture: 7, 64% insect damaged beans: 0% slaty beans: 4, 67% violet beans: 2, 00% white sports: 3, 00% mouldy beans: 6, 67% typical cocoa smell, no contamination or off flavour detected. -size: 90 - 100 beans/100gram. -moisture: < =7.5%. -furmentation cocoa beans: >=95%.

We are a West African company into trade and exports of Premium Quality Fermented Raw Cocoa Beans in large quantities from Osun State,Nigeria. We have for immediate exports in large quantities Raw Cocoa Beans which are well fermented for 4-6 days to achieve a strong flavor and sun dried for 5-7days to achieve the best possible moisture content for the Cocoa Beans. COMMODITY:Cocoa Beans Origin: Nigeria Grade : Quality Fermented Colour /Appearance: Brown Oval -shaped Maturity:Matured Beans Crop Year: August 2024 New Season Style :Sun Dried Mositure : 8% Max Bean Count: 89 to 99beans/kg Broken beans / defective: 0.7% - 0.8% maximum Fat Content: 46.92% Theobromine:1.2% Max Admixture : Negligible Certificate of Analysis is Available on Request . Shelf Life : 24-30months

*Our company produced Cacao Beans (HS CODE 18010000) *Product packaging - Green Pro Bags *Weight -Cacao Beans per one bags weigh 25-50 kg -1 container 20 ft can load until 16 Metric Tons. *Minimum Order Quantity - full container load 1 x 20 ft or to be discuss by buyers

About the product" We travel to farms all over Vietnam and purchase carefully selected cocoa beans from Ba Ria Vung Tau and Ben Tre. These cacao beans are purchased directly from farms through fair trade, and imported and sold directly to Japan without intermediaries. "About purchasing" I believe that the factors that affect the flavor of cacao beans are variety, soil, weather, cultivation method, fermentation and drying, storage and transportation, but the most important of these is the fermentation process. It can be said to be the most important factor that determines the aroma and flavor of chocolate and cocoa.

Cocoa is thought to have first been used by the Maya civilization of Central America. It was introduced to Europe by Spanish conquerors in the 16th century and quickly became popular as a health-promoting medicine. Cocoa powder is made by crushing cocoa beans and removing the fat or cocoa butter. Today, cocoa is most famous for its role in chocolate production. However, modern research has revealed that it does indeed contain important compounds that can benefit your health. Benefits 1) Rich in Polyphenols That Provide Several Health Benefits 2) May Reduce High Blood Pressure by Improving Nitric Oxide Levels 3) Cocoa has other properties that may reduce your risk of heart attack and stroke 4) Polyphenols Improve Blood Flow to Your Brain and Brain Function 5) May Improve Mood and Symptoms of Depression by Various Means 6) Flavanols May Improve Symptoms of Type 2 Diabetes 7) May Aid Weight Control in Many Surprising Ways 8) May Have Cancer-Protective Properties 9) Theobromine and Theophylline Contents May Help People With Asthma 10) Antibacterial and Immune-Stimulating Properties May Benefit Your Teeth and Skin

Nigeria is a leading player in the global cocoa industry. We are the fourth-largest producer, covering a 6.5% share of global production. Nigeria climate supports production and supply of cocoa beans from October to June. This is a relatively long cocoa production period where1.4 million hectares of farmland are cultivated. With our resources, we are able to export this agro commodity in the quantity of 1000MT-2000MT every month.

We can supply cocoa beans from Indonesia, C�´te d'Ivoire and Ghana, the annual quantity we do 1500 tons. We deal with honest, realistic and serious buyers. We do not welcome brokers who waste time Any serious buyer is welcome to send his request and we will contact him if he also wants to meet us in our office in Europe. are welcome.

We are able to supply Natural Cocoa bean. Cocoa Bean with specification: - There are 105-115 bean in 100 grams - Moisture Content 7.5% maximal - Seed Droppings 2% maximal - moldy Seeds 2% maximal - Insect Seeds 2% maximal - Seeds Germinate

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 selling 57 MT cocoa beans : Discover our premium cocoa beans from Cameroon! Carefully grown by small-scale producers committed to eco-friendly practices, our beans offer an exceptional richness in flavor. Perfect for high-quality chocolate production, they come from environmentally respectful agriculture, combining quality and authenticity. Choose an exceptional cocoa, directly from Cameroonian plantations to your business. ================================================================= OTHERS PRODUCTS ================================================================= Metals & Non-Ferrous : - Copper Cathodes - Copper Powder - Thermal Coal - Gold - Nickel - Iron Pipes - Cobalt Agricultural : - Coffee - Arabic Rubber - Black Pepper

There are three main types of Indonesian cocoa beans: Criollo, Forastero, and Trinitario. Criollo : Criollo beans are known for their non-bitter taste, as they lack tannins and contain astringents that impart a sweet flavor. Forastero : makes up 90% of the worldâ??s cocoa production and is the most widely cultivated variety. Despite its prevalence, Forastero cocoa is not as highly regarded as Criollo. These beans are very bitter, highly aromatic, very astringent, and high in tannins. Trinitario : is a hybrid of Forastero from Venezuela and native Criollo beans. This crossbreeding results in what is considered the best hybrid cocoa bean in the world, contributing to 12% of global cocoa production. Moisture : 8% Defective : 0.7% Grade : A

Raw Cocoa Beans, nature's gift of indulgence, are the essence of pure chocolate pleasure. Sourced from select regions renowned for their rich soil and ideal climate, these beans offer a sensory journey unlike any other. With their earthy aroma and deep, complex flavor, our Raw Cocoa Beans unlock the secrets of premium chocolate craftsmanship. From bean to bar, each step of their journey preserves the natural richness and authenticity, ensuring an exquisite culinary experience for chocolate connoisseurs and artisans alike.

Storage Type Cool and dry Specification No sunlight Type Cacao Shelf Life 2 years Manufacturer ANDINA FOODS EXPORT E.I.R.L. Ingredients Cacao beans Content Roasted ccao beans Address Jiron Oxapampa 302, Brena, Lima - Peru Instruction for use Food Industry Variety Criollo Processing Type Roasted Maturity Mature Size (cm) 2.5 Grade Premium Weight (kg) 0.001 AUSTRIA Color Brown Taste Bitter Smell Characteristic Moisture Max. 7% Strange matter

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

Cocoa beans / powder / Shell / Butter