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COCOA
Cocoa also known as Theobroma cacao is a major cash crop that thrives in tropical climate regions where they are majorly produced. Cocoa beans are the dried and fermented seeds of Theobroma cacao from which cocoa solids and cocoa butter are extracted from and these forms the basis of chocolate.
OVERVIEW

PRODUCTION
In West African, Nigeria is the third largest producer of cocoa which is mostly done in large scale farming. Major producing states are Osun, Ondo, Ekiti, Akwa Ibom, Cross River, Kogi, Ogun, Edo and Kwara respectively.
Production processes includes; harvesting, fermentation, cleaning, roasting, conching (a flavor developing procedure)

IDENTIFICATION AND EXPORT POTENTIAL
A good quality cocoa beans must be free from abnormal and foreign matters such as stones, debris etc. Must be fermented and thoroughly dried, the sizes must be uniform, must be free from mouldy or slaty beans and have a rich intense cocoa flavour and aroma.

SPECIFICATION
Moisture | 6-10% max |
Fat Content | 55-59% |
Free Fatty Acid | 1% |
Moldy Beans | 3-5% max |
Slaty Beans | 3-6% max |
Foreign Matter | 1-2% max |
Size Outside Range | 12% max |
Infested/Damaged Beans | 0-3%max |

PACKAGING
Packaging is done according to buyer’s specification

USES AND HEALTH BENEFITS
Varieties of Theobroma cacao such as chocolate powder, butter can be used in various ways such as production of chocolate base drink, chocolate syrup and liquor, chocolates, cosmetics etc. Byproduct of cocoa are also used in animal feeds.
Cocoa beans are rich in zinc and selenium which helps boost the immune system, it also improves cognitive health and helps in better muscles and nerve functions.
