| Items | Specification | Result |
| Color of powder | Light brown | Comply |
| Color of solution | Light brown | Comply |
| Taste | Natural cocoa smell | Comply |
| Moisture | 5.0% max | 3.10% |
| Fat content | 20-24% | 11.58% |
| Ash | 8.0% max | 7.02% |
| Fineness | 99.0% min | 99.5% |
| PH | 5.0-5.8 | 5.58 |
| Total plate count | ≤5000 cfu/g | 1000cfu/g |
| Coliform | ≤30 MPN/100G | <30 MPN/100G |
| Yeast count | ≤50 cfu/g | <10cfu/g |
| Mould count | ≤100 cfu/g | 10 cfu/g |
| Pathogenic bacteria | Negative | Negative |
Kinldy contact us for more detailed specifications, price, packaging, lead time, minimum order and trading terms.
Grade 1 cocoa is made up of lots of beans uniform color and dimension. Up to 10% of the beans
have a deviating weight of more.
We are one of the most prominent suppliers and exporters of Cocoa beans and other beans product with best product qualityat afforable market prices.
DESCRIPTION:
Grade 1
Grade 1 cocoa is made up of lots of beans uniform color and dimension. Up to 10% of the beans
have a deviating weight of more.
than 1/3 or more less of the average weight of the beans.
Bean count : 95-105 Max/100g
It does not contain more than:
– 3% of moldy beans
– 3% slaty beans
– 3% of beans with other defects
Grade 2
The Grade 2 cocoa is made up of lots of general uniform color appearance.
Beans Count: 105 – 120 beans / 100g .
It must not contain more than:
– 4% of moldy beans
– 8% slaty beans
high grade dried raw cocoa beans for sale
high quality cocoa beans producing beans with the strongest flavour
raw sun-dried cocoa beans
a) moisture: 5.5% – 6.2% maximum
b) foreign matters: 1.29% maximum
c) beans count: 91 to 99 beans/kg
d) broken beans / defective: 0.7% – 0.8% maximum
100grms equal 92, 17 beans,
cut -test 300beans:
moisture: 7, 64%
insect damaged beans: 0%
slaty beans: 4, 67%
violet beans: 2, 00%
white sports: 3, 00%
mouldy beans: 6, 67%
typical cocoa smell, no contamination or off flavour detected.
-size: 90 – 100 beans/100gram.
-moisture: < =7.5%.
-furmentation cocoa beans: >=95%.
procedures:
-storing cocoa fruit 7 days.
-peel and take bean then make furmentation 3 days.
-dry in to the sun when it meets standard. samples available
