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Cocoa Beans
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11 Inquiries
25 MT
$3,100MOQ:
25 MT
Payment Term:
Money Gram, PayPal, T/T, W/U
Trade Term:
CFR, CIF, FOB
Port Of Loading:
Douala Port Cameroon
Key Takeaways
Freshdi AI is analyzing this product...
Moisture Content 5% Max
Fermentation Level Over 80%
Pathogenic Bacteria Negative
Product Specifications
Acidity:
1.20 Maximum (oleic Acid)
Ash Content:
10% Max
Total Plate Count:
1000 Cfu/g Max
Bean Size:
135 Bean / 100g Minimum, 135 Beans / 100g Minimum
Shelf Life:
2 Years
Chopped Beans:
2% Max
Weight Per Box:
20 Kilos Box
Fat Content:
22-22%, 49% Minimum
Expected Life:
24 Months In Storage Room 18ºc To 25ºc Humidity: 50% To 65%
Storage Temperature:
25ºC – 30ºC, 25ºc – 30ºc
Slated Beans:
3% Max
Internal Mold Beans:
3% Max
Defects:
3% Max, 3% Max (glued, Flat, Germinated)
Coliforms:
30 Mnp/100g Max
Yeast Count:
40 Cfu/g Max
Violet Beans:
5% Max
Moisture Content:
5% Max
Moisture:
5% Max
Mould Count:
50 Cfu/g Max
Mold Count:
50 Cfu/g Max
PH Value:
6.2-6.8 & 7.0-7.8 & 6.8-7.2 & 7.2-7.8
Ph Value:
6.2-6.8 & 7.0-7.8 & 6.8-7.2 & 7.2-7.8
Storage Humidity:
65% To 75%
Humidity:
8% Max
Fineness:
99.0-99.9% Through 200 Micron Sieve
Odor:
Characteristic
Flavor:
Characteristic Cocoa Flavor
Appearance:
Fine, Free Flowing Brown Powder
Taste:
Fruity, Nutty
Certifications:
KOSHER, Kosher
Internal Color:
Light Brown To Dark Brown
Pathogenic Bacteria:
Negative
Fermentation Level:
Over 80%
5.0
Tanzania
1 yrs
Distribution / Wholesale, Exporter/Wholesaler, Farming / Production / Processing / Packing, Food manufacturing, Logistics, Non-food manufacturing, Retail
KIJITONYAMA AKRATEMA STREET, DAR ES SALAAM
Activity signals
Avg Response Time
≤ 3 days
Response Rate
1%
Inquiry Open Rate
98%
Total inquiries received
1192
Export Markets
Based on the information provided by the supplier.
China
Djibouti
Russian Federation
Cambodia
Iran
Middle East
27%
Western Europe
27%
Eastern Europe
20%
East Asia
13%
South America
13%
Verification information
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Product descriptions from the supplier
cocoa Powder:
The specifications of the high fat alkalized cocoa powder: Physical Characteristics:
1) Fineness: 99.0-99.9% through 200 micron sieve
2) Appearance: Fine, free flowing brown powder
3) Flavour: Characteristic cooca flavour
2. Chemical Characteristics:
1) Fat content: 22-22%
2) PH value: 6.2-6.8&7.0-7.8&6.8-7.2&7.2-7.8….
3) Moisture: 5% max
4) Ash: 10% max
3. Microbiological Characteristics:
1) Total plate count: 1000 cfu/g max
2) Coliforms: 30 mnp/100g max
3) Yeast count: 40 cfu/g max
4) Mould count: 50 cfu/g max
5) Pathogenic bacteria: Negative
Quantity: Per 20'FCL: 600 bags × 25 kg 15.000 metric tons
Per 40'FCL: 1000 bags × 25 kg 25.000 metric tons
N.W: 25 kg/craft bag
G.M: 25.25kg/craft bag
Certification: KOSHER,
Shelf life: 2 years
Cocoa beans:
PRODUCT: Cocoa BEANS
PHYSICAL DESCRIPTION
Obtained from selected beans over 80% fermentation
Size: 135 bean / 100g minimum
Internal color: light brown to dark brown
Odour: characteristic
Taste: fruity, nutty
MAIN INGREDIENT: Cacao beans
PHYSICO-CHEMICAL
FEATURES
Weight: 64-70 Kilos, 20 kilos box
Humidity: 8% max.
Fat: 49% minimum
Acidity: 1.20 maximum (oleic acid)
FEATURES ADDED BY PROCCESS
Fermentation: % over 80%
Slated beans: 3% max.
Violets beans: 5% max.
Beans with internal molds: 3% max
Chopped beans: 2% max
Defects (glued, flat, germinated) 3% max.
USE:
Industrial or final consupmation as inclusion for chocolates
PACKING
Sewed Jute bags or Carton Box with polyethylene bags.
EXPECTED LIFE
24 months in storage room 18ºC to 25ºC Humidity: 50% to 65%
STORAGE AND TRANSPORT
Storage: 25ºC – 30ºC
Humidity Relative : 65% to 75%
Ground transportation with leakage, hygiene and conservation.
MOQ: 22MT.
Supply ability: 12000mt/month
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$3,100
/ MT
Min. order: 25 MT
ROBERT MAKENZIE (Founder/ Owner)
Active
Response Rate: 1%
Avg Response Time: ≤ 3 days
Year Established: 2018
Business type
Distribution / Wholesale, Exporter/Wholesaler, Farming / Production / Processing / Packing, Food manufacturing, Logistics, Non-food manufacturing, Retail
Main Export Markets
