Cocoa
Theobroma cacao
Kakao
Cocoa powder, butter, mass and chocolate
Sulawesi cocoa, supplied as ingredients for bakers, beverage makers and chocolatiers.
Also available, upstream and raw: grafted cocoa seedlings for partner farms; fermented cocoa beans, Grade AA and A.
- Origin
- Sulawesi
- HS code
- 1803, 1804, 1805, 1806
Available forms
- Cocoa powder
- Natural and alkalised, 10–12% fat, for bakery and drinks
- Cocoa butter
- Pure prime pressed, natural or deodorised
- Cocoa mass
- Cocoa liquor for chocolate makers
- Single-origin chocolate
- Couverture callets and bars from Sulawesi beans
- Cocoa nibs
- Roasted, for bakers and snack makers
Processing and handling
Example text. Pods are harvested ripe and opened on the farm. Wet beans are fermented in wooden boxes for five to six days, turned daily, then sun-dried and sorted before they are processed into mass, butter and powder.
- Packing
- Powder in 25 kg bags
- butter in 25 kg cartons
- chocolate in 5 kg bags or retail bars
- private label available
- Loading ports
- Makassar, Surabaya
- Terms and minimum order
- FOB or CIF
- powder from 1 t, chocolate from 200 kg
- Processed year-round
Photos
Specification
Alkalised cocoa powder
| Fat content | 10–12% |
|---|---|
| pH | 6.8–7.8 (natural 5.2–6.0) |
| Fineness, through 75 µm | ≥ 99.5% |
| Moisture | ≤ 5% |
| Colour | Light to dark brown, to order |
| Total plate count | ≤ 5,000 cfu/g |
Typical values. Contract specifications are agreed per order.
Documents
Food safety certificate (example)
Halal certificate (example)