Dark Chocolate Chunks

COCOA PRODUCTS

COCOA -
PRODUCT SPECIFICATION

COCOA BEANS SPECIFICATIONS

Physical/ Chemical characteristics:

Process: fermented, dried/sorted

 

Humidity: max. 7.5%

Fermentation: min. 85%

Foreign Matter: max. 1%

Defects: max. 3%

Caliber: 90 to 120 grains per 100grs

 

Color visual: Uniform color,

Brown to dark brown

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COCOA POWDER SPECIFICATIONS

Physical/ Chemical characteristics:

 

Humidity: max. 7.5%

Odor: Fruity, nutty

Taste: Characteristic

Fat: Min. 27%

Protein: min. 22%

Insoluble ash in hydrochloric acid: <0.1%


Color visual: Uniform Brown

COCOA -
PACKAGING & STORAGE

ORDER SPECIFICATIONS

 

 

PACKAGING:

Cocoa beans: in Jute and/or Plastic bags

        Net Each weight 60kgs to 64 kgs

Cocoa powder: in Plastic bags

        Net Each weight 25kgs, 50kgs

 

SHIPPING: FOB Ho Chi Minh

MINIMUM ORDER: 20’ FCL

LEAD TIME TO FOB: 21 days

 

CONDITIONS OF CARRIAGE: transported in trucks, respecting the appropriate conditions of hygiene and sanitation, to avoid the contamination of the product.

SHELF-LIFE & STORAGE

 

SHELF-LIFE: 8 months to 12 months

STORAGE: Store in a temperature/ humidity controlled environment, away from sunlight or other heat sources.

Place perfectly clean, protected from rodents and any kind of pests.

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COCOA -
FOOD OF THE GODS

The origin of the cacao tree is from Central America and Mexico, discovered by the indigenous Aztecs and Mayans. But nowadays most tropical countries can also grow this plant.

Western missionaries and French brought cocoa to Vietnam in the 19th century and late 1800s. Nowadays, cocoa trees are widely planted in many parts of Vietnam, and the Central Highlands is where the cocoa trees grow with the most ideal conditions.

In recent years, pure cocoa powder has been very familiar to everyone and cocoa-related drinks. Cups of hot cocoa and iced cocoa are indispensable in cafes.

Vietnam is recognized as the origin of premium cocoa flavor and is also the next destination on the world chocolate map in increasing demand.

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