Sri Lanka Organic Dry Cocoa Beans

Product Overview

Description

Cocoa

The cocoa bean, also cacao bean or simply cocoa or cacao. The dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. Cocoa is the raw ingredient of Chocolate and Chocolate Flavor.

 

Scientific Name :       Theobroma cacao

Product Analysis
Moisture grade: 4 % Max
Acidity: 4% Max
Molds: 2% Max
Defective matters: 2% Max
Strange matters: 0.5% Max

Product Type	Spices & Seasoning
Type	Flavor
Processing Type	Raw
Part	Bean
Shape	Round
Form	Beans
Color	Dark Brown
Style	Dried
Shelf Life	3 Years
Grade	Ceylon Grade 1 / 2 / Gabling
Brand Name	Organic Spice
Certifications	ISO 22000 & Organic
Place of Origin	Sri Lanka
Private Label	Yes

 

Products and Uses

Seeds are the source of commercial cocoa and the main final product is the chocolate. Intermediate cocoa products are cocoa butter, cocoa liquor, cocoa powder, and cocoa cake. Cocoa Powder is used in Chocolates, Sweets, Ice creams Bakery items and Beverages. Besides the traditional uses in chocolates and confectionaries, cocoa butter is also used in the manufacture of tobacco, soap, and cosmetics in some countries