Cocoa producer - Import export

( Theobroma cacao extract ) Based on an historical know-how in the meticulous selection of cocoa beans with certified origin (Ivory Coast, Venezuela, etc.), we have been producing for decades a full range of cocoa extracts with aromatic profile and physico-chemical characteristics that answer to each market segments target. The long experience we acquired by meeting the cocoa producers, enable us to bring a customized answer to our customers projects, with cocoa extracts fitting with their technological, regulation or marketing constraints. Extracting using volatile solvents: cocoa resinoids and absolutes Extracting using ethyl alcohol : cocoa oleoresins and extracts with various concentrations Gentle extraction of cocoa with ethyl alcohol : cocoa infusions Distillating: cocoa distillates and spirits Organic certification for our cocoa extracts upon request

We choose high-quality cocoa beans used to produce pure cocoa powder from Ghana, Malaysia, Columbia, Mexico, etc. Type: Natural Cocoa Powder 4-9% Natural Cocoa Powder 10-12% Alkalized Cocoa Powder 4-9% Alkalized Cocoa Powder 10-12%

After Cocoa liquor has been pressed and Cocoa butter extracted, the remain is the Cocoa cake which is a solid piece in circular form. The Cake is then broken into pieces to form kibbled Cocoa cake which is then pulverized to produce Cocoa powder.

"Origin Cocoa Powder Regular Organic Cocoa powder comes from the cocoa bean, the fruit of the cocoa tree. The cocoa tree grows in countries around the equator and produces cocoa beans from which, among other things, chocolate is made. To make cocoa powder, cocoa mass from the cocoa bean is used. The mass is pressed under high pressure to produce cocoa powder. Cocoa beans contain more antioxidants than red wine and 3 times more than green tea; cocoa beans are a rich source of minerals. The pods are hand-harvested and selected for the best quality. Our cocoa is also fermented to reduce their initial bitterness. The manufacturing process preserves a significant part of the nutritional value of the beans, without any additives. Forastero Beans Caocoa Powder Regular Organic comes from the Forastero cocoa tree. Originally this cocoa comes from the Amazon, but now it mainly grows in West Africa. There are 30 to 40 caco beans per pod on this tree. This cocoa involves…"

"Organic Criollo Cocoa Powder Cocoa powder comes from the cocoa bean, the fruit of the cocoa tree. The cacao tree grows in countries around the equator and produces cacao beans from which, among other things, chocolate is made. To make cocoa powder, cocoa mass from the cocoa bean is used. The mass is pressed under high pressure to produce cocoa powder. Cocoa beans contain more antioxidants than red wine and 3 times more than green tea; cocoa beans are a rich source of minerals. The pods are hand-harvested and selected for the best quality. Our cocoa is also fermented to reduce their initial bitterness. The manufacturing process preserves a significant part of the nutritional value of the beans, without any additives. Criollo Beans Our Cocoa is made from 100% organically grown Criollo Beans. This bean from Africa is known as a rare, high quality bean and is often eaten as a delicacy. The taste is very aromatic and not bitter. Because of these…"

We are suppliers of BEST QUALITY Cocoa Beans and looking for serious buyers in need of our products, contact with us for more details. High grade dried raw cocoa beans for sale high quality cocoa beans producing beans with the strongest flavour raw sun-dried cocoa beans a) moisture: 5.5% - 6.2% maximum b) foreign matters: 1.29% maximum c) beans count: 91 to 99 beans/kg d) broken beans / defective: 0.7% - 0.8% maximum 100grms equal 92, 17 beans, cut -test 300beans: moisture: 7, 64% insect damaged beans: 0% slaty beans: 4, 67% violet beans: 2, 00% white sports: 3, 00% mouldy beans: 6, 67% typical cocoa smell, no contamination or off flavour detected. -size: 90 - 100 beans/100gram. -moisture: < =7.5%. -furmentation cocoa beans: >=95%. procedures: -storing cocoa fruit 7 days. -peel and take bean then make furmentation 3 days. -dry in to the sun when it meets standard. samples available

EMK "Equilad" is the first and only line of domestically produced cocoa butter equivalents. These are premium solid fats obtained by high-tech fractionation. The unique production technology makes it possible to obtain a product with properties identical to cocoa butter - a similar structure, crystallization rate, and also requiring tempering. EFKO's EMC are designed for full or partial replacement of cocoa butter in confectionery and semi-finished products. 100% compatibility of EMC "Equilad" allows you to mix it with cocoa butter in any percentage ratio without the risk of eutectics and "fat bloom". The product meets the requirements of GOST R 54054-2010 “Cocoa butter equivalents and SOS-type cocoa butter improvers. Technical conditions ".

Region and Country Markham District, Morobe Province, Papua New Guinea Story The Markham River valley is a wide, sparsely populated area that encompasses a considerable amount of level agricultural land in the lower reaches. Once an area exclusively dedicated to cocoa plantations, it has also been developed for peanut cultivation and cattle farming. Markham Organic Cocoa organizes exports for smallholder cocoa and coffee farmers in the area. The producers cultivate organic cocoa by default but are not certified by an official body. There are 35 small local fermentaries to which these farmers are affiliated. By exporting through Markham Organic, farmers share directly in the profits of their sales without going through middlemen. The first overseas export ever of these farmers was purchased by Daarnhouwer and was widely covered by local media as an example of how farmers can improve their income by becoming a part of local farmer organizations.

Region and Country Dak Lak Province, Central Highlands, Vietnam Story Even though cacao was introduced to Vietnam in the late 1800’s, it wasn’t until the 21st century that it started to be cultivated on a more professional level. Cocoa is currently grown in Vietnam by more than 12,000 farmers who typically cultivate on plots of 1 to 3 hectares. Coconut and fruit trees such as pomelo, banana and longan are also grown on the plots. Anh Em Cacao Co. was founded in 2017 by two school friends – Truong Minh Thang and Nguyen Duy Thong – who share a passion for cacao and chocolate. After realizing that the quality of the cocoa produced in Dak Lak could be improved, they did research on microbial biodiversity and post harvesting processes to optimize the flavour potential of the beans. This cocoa would become the basis for some of the award winning chocolate Truong and Nguyen started to produce through their brand Tbros.