Nigerian Cocoa Beans

The seed of the cocoa tree (Theobroma cacao Linnoeus) which is fermented and dried. Cocoa of merchantable quality must be fermented, thoroughly dry, free from smoky beans, free from abnormal or foreign odours and free from any evidence of adulteration. Cocoa beans is a top non oil foreign exchange earner.

Well packed cocoa beans are reasonably uniform in size, reasonably free from broken beans, fragments and pieces of shell, and be virtually free from foreign matter such as stone, tramp metal or other matters likely to cause damage to the processing plant.

Below are some of the specification of cocoa Beans from Nigeria:

* Free from undesirable odours and off-flavours (viz, Mouldy, Smoky, Acidic, objectionably Astringent).

PHYSICAL PROPERTIES
Cut Test:
Moudy beans - 5% maximum by count
Slaty beans - 5% maximum by count
Infested / Insect damaged - 3% maximum by count
Germinated / Flat beans
Bean Size Bean size is defined by the bean count and expressed
by the number of beans per 100g. The bean count
shall be 100 or less (Main crop).

Extraneous matters - 1.00% maximum

COMPOSITION
Moisture (typically) - 6.00% - 8.00%
Fat (typically) - 55.0% to 59.00% (in dry nib)
Free Fatty acid level - 1.00% maximum

PACKAGING
Delivery in hygienically packed hessian sacks each weighing 65kg and opening stitched with thread.

Clients needing Nigerian cocoa Beans can email us on sales@kenvalitrade.com