Cocoa Beans

Cocoa Beans

Cocoa beans are seeds of the cocoa tree. They have a rigid but brittle shell of a reddish violet color. The main exporters of cocoa beans are: Ivory Coast, Ghana, Nigeria, The Cameroon, Sierra Leone, Togo, Malaysia, Indonesia, Mexico, Brazil, Venezuela, Ecuador, and Sri Lanka.

Cocoa beans are collected by hand; they are usually harvested twice a year: the main harvest is from October through February and an intermediate one is from May to June.

Freshly picked cocoa beans have a sourly harsh taste and a pale coloration (whitish violet).

The ripening cocoa beans undergo fermentation (stored by mound into collars) and drying, after which they turn brown in order to preserve gustatory qualities with further processing, and the necessity of physical and chemical properties (easy separation of the shell from its contents, etc.).
What follows is the process of sorting cocoa beans by their physical parameters and chemical treatment to prevent pests.
Cocoa beans have different sizes and weights: the length of normally developed beans is in the range of 20 - 28 mm, width 12 - 16 mm, thickness 5 - 10 mm. The weight of one bean is 0.8 – 2.0 g.
< 160 100 from range the in be must beans of weight average The 10%. - 5 is damaged and unfermented 13%, 11 than more not skin) or shell (husk, husk cacao fraction mass a 54%, 51 less oil cocoa if quality good considered are Cocoa 8%. moisture 5.0%, exceed portion impurities dose full-bodied, corpulent, ripened, standards, international>
Country of Manufacture: Nigeria, The Cameroon, Ghana, Brazil, Ecuador, Germany.
Packing: bags 50kg