Cocoa
Cocoa for exports refers to high-quality cocoa beans that are produced and traded internationally. Cocoa beans are the seeds of the cocoa tree, primarily grown in tropical regions. These beans are processed to produce cocoa powder, cocoa butter, and chocolate products. Export-quality cocoa undergoes careful cultivation, harvesting, fermentation, drying, and packaging processes to ensure its flavor, aroma, and overall quality are maintained during transportation and storage.
After harvesting, the cocoa pods are opened, and the beans and pulp are removed. The cocoa beans, still covered with pulp, are placed in fermentation boxes or piles and left to ferment for a specific period, typically several days. Fermentation is a crucial step that allows the beans to develop their characteristic flavor and aroma while removing any bitterness.
Following fermentation, the cocoa beans are spread out to dry in the sun or using specialized drying equipment. Proper drying is essential to reduce moisture content and prevent the growth of mold or bacteria. The beans are regularly turned and monitored to ensure uniform drying and prevent spoilage. Drying can take several days to a week, depending on the weather conditions.
Packaging, Shipping & Delivery
Packaging Details: As per Customer's wish
Delivery Time: 7 days
Packing
Bulk Packing:
- Packed in Carton Box[20kg]
- 5 kg packing in a carton box
- 20kg packing in carton box
- Total quantity stuffed in 20 FCL = 23-24 Metric Tons.
Retail Packing: [PRICE DIFFERS]
Packed in carton boxes:
- 1kg means 20 packets in 20kg Carton.
- 500gms means 40 packets in 20kg carton.
- 200gms means 50 packets in 10kg carton.
Total quantity stuffed in 20 FCL [1kg and 500gms packing] = 22.5 Metric Tons.
Total quantity stuffed in 20 FCL [200gms packing] = 21.5 Metric Tons.
Shipping:
Port: Chennai/Mumbai.
Quality Control: Quality control is crucial in the cocoa industry to maintain the consistency and excellence of export-quality cocoa. Quality parameters such as bean size, moisture content, fermentation quality, and absence of defects are carefully monitored and evaluated. Expert tasters conduct sensory evaluations to assess flavor, aroma, and overall quality. Certifications such as Fair Trade, Organic, and Rainforest Alliance ensure adherence to specific social, environmental, and ethical standards.
Processing: Once dried, the cocoa beans are ready for further processing. The beans undergo a series of steps to transform them into cocoa products. This includes cleaning, roasting, grinding, and pressing. The grinding and pressing process separates the cocoa solids from the cocoa butter, producing cocoa powder and cocoa butter, respectively. These products are further refined and combined to create various chocolate products.
Packaging and Storage: Export-quality cocoa beans are typically packaged in bags or containers that protect them from moisture, light, and air. Proper packaging helps preserve the quality and flavor of the beans during transportation and storage. Storage facilities must maintain controlled temperature and humidity to prevent spoilage and maintain the integrity of the cocoa beans.
Product Details
| Varieties |
Cocoa |
|---|---|
| Packaging |
Customized Package Accepted |
| Weight |
Weight as per choice or Standard Packaging |
| Availability |
All-through the year |
| Load Threshold |
40 FCL |