Product Description
Product Description
Cocoa beans are the product of the cacao tree, which can be ground into cocoa powder for consumption. The beans or seeds from the pods are packed into boxes or piled up for packaging. Inside the cocoa bean is a layer of flesh that begins to heat up and ferment. Fermentation lasts three to nine days, removing the bitter taste of the cocoa and producing ingredients that are characteristic of chocolate.
SpecificationApplication
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Products Name
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Raw cocoa beans
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Product Code
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CBF01
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Packing
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USD/KG15KG/CARTON
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Certificate
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Halal, Kosher, ISO, HACCP
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Application
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Chocolates, Ice Cream, Beverages, Confectionery, Drinks, Biscuits, Cakes etc.
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Flow ChartCocoa Plant
Packing Loading
Factory and Warehouse
Premium Organic Cocoa BeansOur raw cocoa beans are cultivated using organic practices, ensuring that every batch is free from harmful chemicals and additives. Grown in the rich soils of South Africa, they are hand-selected to ensure medium to large sizing, which is particularly favorable for quality chocolate production and premium confectionery items.
Natural Sun Drying for Superior FlavorProcessing of these beans follows a natural sun-dried method, preserving the authentic flavor profile and maximizing the nutritional content. The careful drying process prevents moisture content from exceeding 6%, contributing to the beans long shelf life and robust taste.
Applications and BenefitsRenowned for their purity and grading, these raw cocoa beans are an excellent choice for chocolate makers, health food producers, and confectionery manufacturers. They provide an abundance of natural antioxidants and nutrients, supporting wellness while enhancing the taste and quality of finished products.
FAQs of Raw Cocoa Beans:
Q: How should raw cocoa beans be stored to ensure maximum freshness?
A: Raw cocoa beans should be stored in a cool, dry environment, ideally within breathable jute or PP bags. This prevents moisture absorption and helps maintain their 12-month shelf life and premium quality.
Q: What are the primary uses for these raw cocoa beans?
A: These beans are commonly used in chocolate production, confectionery items, and various health food applications due to their high purity, organic cultivation, and natural nutrient profile.
Q: When is the best time to process raw cocoa beans for chocolate making?
A: It is recommended to use the beans within their 12-month shelf life. Processing soon after purchase, especially when beans are freshly sun-dried, ensures optimal flavor and preserves nutrient integrity.
Q: Where do these cocoa beans originate, and how are they cultivated?
A: Our grade A raw cocoa beans are sourced from organic farms in South Africa, where they are cultivated without synthetic fertilizers and are harvested to ensure medium to large sizes.
Q: What steps are involved in preparing these beans for chocolate production?
A: The beans undergo sun-drying to reduce moisture to 6% max, after which they are sorted and packaged. Before chocolate production, further steps like roasting, cracking, and winnowing are typically carried out by manufacturers.
Q: What benefits do raw cocoa beans offer for health-conscious consumers?
A: Packed with natural antioxidants, vitamins, and minerals, these beans support heart health and provide energy. As they are organically grown and minimally processed, their nutrients remain intact, making them ideal for health foods.
Q: How is purity maintained in your raw cocoa beans?
A: Strict quality control ensures foreign matter does not exceed 1%, and the beans are kept uncontaminated throughout harvesting and storage, guaranteeing a 99% purity level.
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