Premium Cocoa Beans Wholesale Bulk Supply Export Quality Grade A Raw Cocoa Beans for Global Buyers

Description:

Cocoa beans are the dried and fully fermented seeds of the cacao tree, Theobroma cacao. They are the primary raw material for chocolate, cocoa powder, and cocoa butter. Known for their rich aroma and bitter, earthy flavor, cocoa beans are highly valued in the confectionery, beverage, cosmetic, and pharmaceutical industries.

Attributes of Cocoa Beans

Origin:

Native to tropical regions of Central and South America; now widely cultivated in West Africa (Ivory Coast, Ghana, Nigeria, Cameroon), South America, and Southeast Asia.

Varieties:

• Forastero: Most common, strong flavor, high yield
• Criollo: Rare, delicate aroma, premium quality
• Trinitario: Hybrid of Criollo & Forastero, balanced flavor

Appearance:

• Shape: Oval, flat seeds inside pods
• Size: 2–3 cm long
• Color: Deep brown to reddish-brown (after fermentation & drying)

Physical Properties:

• Moisture Content: 6–8% (well-dried beans)
• Bean Count: 85–120 beans per 100g (varies by origin)
• Fermentation Level: Fully fermented or partially fermented
• pH: 5.2–5.8 (slightly acidic)

Chemical Composition:

• Cocoa Butter: 45–55% (natural fat content)
• Proteins: 10–15%
• Carbohydrates: 20–25%
• Theobromine & Caffeine: Natural stimulants giving cocoa its bitter taste
• Polyphenols (Flavonoids): Antioxidant compounds contributing to health benefits

Aroma & Flavor Profile:

• Deep, rich, earthy, slightly bitter taste with fruity, floral, or nutty notes depending on origin and fermentation quality.

Nutritional Information (per 100g, raw cocoa beans):

• Energy: ~2300–2500 kJ (550–600 kcal)
• Fat: 45–55g
• Carbohydrates: 20–25g
• Protein: 10–15g
• Fiber: 10–12g
• Minerals: Magnesium, iron, potassium, zinc, copper

Uses of Cocoa Beans

Culinary Applications:

• Chocolate production (dark, milk, white varieties)
• Cocoa powder for drinks, desserts, and baking
• Cocoa butter for confectionery and coatings

Non-Culinary Applications:

• Cosmetics: Skin creams, lotions, lip balms, soaps (using cocoa butter)
• Pharmaceuticals: Used for natural compounds and antioxidants
• Nutraceuticals: Health supplements for antioxidants and mood enhancement

Packaging Options:

• Jute or sisal bags: 50kg or 60kg standard export size
• Bulk packaging available for industrial use
• Customized packaging on request

Shelf Life:

• Up to 2 years when stored in a cool, dry place away from moisture and pests

Quality Standards:

• Fully fermented, well-dried, mold-free beans
• Complies with ICCO (International Cocoa Organization) grading standards
• Free from foreign matter, infestation, and contamination

Storage Recommendations:

• Store at 18–24°C, relative humidity <65%
• Keep in ventilated warehouses
• Avoid contact with strong odors, as beans absorb smells easily