HS Code 18010000
PRICE = US$700/TON CIF
ORIGIN: SOUTH AFRICA
PACKAGE:,50KG
MIN ORDER:200TONS DESCRIPTION
The cocoa bean (technically cocoa seed) or simply cocoa (/ˈkoʊ . koʊ/), also called the
cacao bean (technically cacao seed) or cacao (/kəˈkaʊ/), is the dried and fully
fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat
substances) and cocoa butter (the fat) can be extracted.

PHYSICAL CHARACTERISTICS CHEMICAL CHARACTERISTICS COLOR VISUAL: Brown ACIDITY
(OLEIC ACID): − TASTE: Characteristic ASHES: − ODOR
Fruity, nutty. FAT: Min. 49% (Cacao Butter) FOREIGN MATERIAL: Max.
1%* FERMENTATION: Min. 85% DEFECTS: Max. 3% HUMIDITY LEVEL: Max. 7% AVERAGE SIZE:
22 mm IODINE: − CALIBER: Min. 135/100 g MELTING
POINT: − PARTICLE SIZE: − PEROXIDE: − * The product may contain traces of pits/stalks/shell.
PH-LEVEL (10%): 5-6.5 SAPONIFICATION: −
SOLUBILITY: −