Cocoa Beans
Basic Specification
- Botanical Name: Theobroma cacao
- Form: Whole dried beans
- Color: Dark brown to reddish brown
- Taste: Bitter, rich chocolate flavor
- Aroma: Natural cocoa aroma
- Texture: Hard whole beans
- Origin: Kerala, India / Ghana / Ivory Coast / Ecuador (as applicable)
- Processing: Fermented and sun-dried
- Moisture: 6–7% max
- Purity: 99% minimum
- Foreign Matter: 1% max
- Broken Beans: 2–5% max
- Shell Content: ≤ 1.5%
- Bean Count: 80–120 beans per 100g (varies by grade)
- Grade: Premium / Export Grade / Chocolate Grade
Cocoa Beans – Product Description
Cocoa beans are the fermented and dried seeds of the cacao tree (Theobroma cacao), widely used in the production of chocolate, cocoa powder, cocoa butter, beverages, bakery products, and confectionery items. These beans are carefully harvested from ripe cacao pods, naturally fermented to develop rich aroma and flavor, and sun-dried to preserve freshness and quality.
Premium cocoa beans typically offer a deep chocolate aroma, slightly bitter taste, and earthy fruity notes, making them ideal for chocolate manufacturing, roasting, grinding into nibs, and artisanal dessert applications.
Common uses include:
- Chocolate making
- Cocoa powder processing
- Bakery and desserts
- Hot chocolate drinks
- Ice cream toppings
- Energy bars and granola
- Gourmet sauces and mole recipes
Packaging Specification
- Packaging Type: Food-grade PP bag / vacuum pouch / kraft pouch
- Pack Sizes: 100g, 250g, 500g, 1kg, 25kg, 50kg
- Storage: Store in a cool, dry place away from moisture
- Shelf Life: 12–24 months
