What is Cocoa Beans
Dried and fermented seeds of the cacao tree, have a naturally bitter taste. It’s the primary raw material for making chocolate or cocoa-based products.
Cocoa beans are the dried and fully fermented seeds of the cacao tree (Theobroma cacao). They have a naturally bitter taste and are the primary raw material for making chocolate, cocoa powder, cocoa butter, and other cocoa-based products. Fermented cacao beans undergo a controlled fermentation process to enhance flavor and reduce bitterness, followed by careful drying to achieve safe moisture levels for storage. These beans are evaluated which include moisture content, percentage of defective beans, and purity. Their stable quality ensures suitability for chocolate production, confectionery, beverages, and other cocoa-based applications.
Source Of Cocoa Beans
General Uses
Widely utilized across multiple industries worldwide for its versatility and natural benefits.
Ingredients in Chocolate Making
Medicine and cosmetics
Baked Goods
Chocolate Drink
Types we offer
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Download Product Datasheet
Get complete information about the technical specifications, quality standards, and export details of this product.
Cocoa Beans Exporting Process
- We pack our Nutmeg in 50 kg poly propylene (PP) bags.
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- The minimum order quantity (20ft FCL) takes a period of 10 to 15 days to be on board of the vessel, this period varies depending on the quantity ordered.
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- Lead time to reach the clients desired port depends on the shipping lines used and the destination to that port usually varies between 2 to 8 weeks for farther destinations.
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