Raw cocoa bean · 나이지리아

Specification for Raw Cocoa Beans 1. Quality Standards: • Moisture Content: 6-8% maximum to prevent mold growth. • Bean Count: Typically 95-105 beans per 100 grams for premium-grade beans. • Fermentation: Fully fermented (minimum 5-7 days) for optimal flavor, with a minimum of 80% well-fermented beans. • Foreign Matter: Maximum 2%, free from contaminants such as stones, shells, and other debris. 2. Physical Appearance: • Uniform, medium to large beans with a smooth outer shell, free of damage, mold, or insect infestation. • Color: Brown to dark brown, indicative of good fermentation. 3. Aroma and Flavor: • Strong, rich cocoa aroma with no musty or off odors, reflecting proper fermentation and drying. • Flavor: Bitter and slightly acidic, suitable for high-quality chocolate production. 4. Packaging: • Typically packed in 60-65 kg jute or burlap bags, allowing air circulation to maintain bean quality. • Bags should be labeled with origin, batch number, and harvest date for traceability. 5. Storage and Handling: • Stored in a cool, dry place away from direct sunlight and moisture to maintain quality. • Transported in well-ventilated conditions to prevent spoilage. 6. Intended Use: • Ideal for chocolate production, cocoa powder, cocoa butter, and other cocoa-derived products. This specification is suitable for international buyers looking for high-quality raw cocoa beans with consistent flavor, quality, and adherence to industry standards.