Cocoa Beans

Product description: The cocoa beans are harvested, the seeds are extracted, and they are subjected to a process of fermentation and natural drying. Then these selected and sorted seeds are ready for processing at the factory. Cocoa variety is Forastero.

Expected use: The fermented and dry cocoa bean is a raw material from the factories where they convert the cocoa beans into toasted grain, nibs, cocoa liquor, cocoa butter, chopped cacao cake, cocoa powder, cup chocolate, chocolates of mouth and / or others. They are used in the food industry, cosmetology and medicine.

Instructions for use: The cocoa bean can be stored in jute sacks and / or plastic, on parihuelas, according to standards of storage, avoiding contamination, in a cool and ventilated place. It is recommended that there is a gap between 0.60 cm and 1.00 meter.

• Fermented cocoa, minimum 75%. Uniform color, brown to dark brown. • Cutting test.
• Uniform size (60 to 70 grains / 100 g). Manual count.
• Insect free (Preferably).

• Free from strange odours.
• Maximum Grapefruit 10%. By cut test.
• Maximum of slate grains 2%. By cut test.
• Maximum impurities 0.5%.
• Maximum of mouldy grains 1%. By cut test. • Maximum grains Sprouted 1%. By cut test. • Max. Grains minced 1%. By cut test.
• Maximum of broken grains 1%.

Packaging: In jute and / or plastic bags, weighing approximately 60 to 66 kg. Maximum relative humidity 75%. Place perfectly clean, protected from rodents and any kind of pests.

Conditions of carriage: It is transported in trucks, respecting the appropriate conditions of hygiene and sanitation, to avoid the contamination of the product.

Shelf life: The maximum useful life is 1 year, taking care of the storage condition.

Physical and chemical characteristics: Contaminants:
Humidity: 8% maximum
Fat: 54% maximum (soxhlet method) PH: 4.50 maximum

Pesticides: According to the organic standard