COCOA
Cacao bean is the dried and fully fermented fatty bean of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate.
- Cocoa (Ghana, Nigeria, Ivory Coast)
- Raw Cocoa Beans
- Cocoa Butter
- Cocoa Powder (Alkalised, fat reduced -10% – 12%, Alkalized Flexible fat content 20-24%)
- Cocoa Cake
Available Specifications:
- Colour – White / Light Brown
- Moisture Content – 8 % Max
- Oil Content – 50% Min
- Admixture – 2% Max
- Other Colours – 5% Max
- Packaging – 50/80/100 Kg in PP bags