Find Verified Wholesale Organic Cocoa Beans Premium Quality Suppliers, Manufacturers and Wholesalers

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 exporter of best quality Cocoa Beans from Africa. 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. 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. 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 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

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 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 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.

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

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

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

Cocoa beans / powder / Shell / Butter

COCOA BEANS SEEDS HS Code 18010000 PRICE = US$700/TON CIF ORIGIN: SOUTH AFRICA PACKAGE:,50KG MIN ORDER:200TONS DESCRIPTION The cocoa bean (technically cocoa seed) or simply cocoa (/�?ko�?. ko�?/), also called the cacao bean (technically cacao seed) or cacao (/k�?�?ka�?/), is� the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. PHYSICAL CHARACTERISTICS CHEMICAL CHARACTERISTICS COLOR VISUAL: Brown ACIDITY (OLEIC ACID): â?? TASTE: Characteristic ASHES: â?? ODOR Fruity, nutty. FAT: Min. 49% (Cacao Butter) FOREIGN MATERIAL: Max. 1%* FERMENTATION: Min. 85% DEFECTS: Max. 3% HUMIDITY LEVEL: Max. 7% AVERAGE SIZE: 22 mm IODINE: â?? CALIBER: Min. 135/100 g MELTING POINT: â?? PARTICLE SIZE: â?? PEROXIDE: â?? * The product may contain traces of pits/stalks/shell. PH-LEVEL (10%): 5-6.5 SAPONIFICATION: â?? SOLUBILITY: â??

Type: Forastero, Trinitario Moisture: 7% max Packaging: 60kg or 120kg bags Price: $2,500 - $4,000/ton

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.

Sourced from the heart of Indonesia, our cocoa beans offer a deep, rich flavor ideal for crafting premium chocolate and desserts. Carefully fermented and dried, they bring a smooth, authentic taste to every creation.