High Quality Cocoa Bean Extract Cocoa Powder,Saudi Arabia price supplier

Specifications

specification: cacao beans grade 1 and grade 2 
certification:SGS 
Graining: 120 max (120 beans / 100 grammes)

Product Description

   The annual crop season   usually starts :  
-   Little  crop :   April to June, 30 %

- Main   Campaign:   October to February, 70 % <

There are   always   lots   for sale , according to the   machining   rate   and   market activity ,   and

availabilities   may be   important, but   we  guarantee that you   can get   the desired amount .

Our cocoa complies with the conditions below:
- Is properly fermented ;
- Dry with a moisture content not exceeding 8% ;
- Is clean and free of loose or adhering foreign matter ( debris pods , wood, and various mineral parts ) ;
- Has no foreign odor ( musty , smoke, pesticides, tar ) ;
- Is Grade I or Grade II which benefits from the trade designation " Good fermented GF ".
- In terms of grain , it has a tolerance of up to 105 grams fèves/100
  

Classification by grade

Our cocoa is ranked among the top two commercial types which are Grade I,

Grade II. It is exported under the tradename " Good fermented GF ". The

ranking grade is based on the percentage of defective beans. The evaluation of the percentage of

defective beans is carried out by the cutting test . 300 beans from the sample are cut in half

to make the naked eye, the maximum size of the almond kernel . This analysis allows to know the

 percentage of moldy beans , slaty beans and defective beans .

•   defects:

-Mold: Mold is caused by moisture and injury beans; poor drying causes a moisture regain, so

the development of mold.

-The Slate: The slaty beans are recognized by a compact or non-texture; cotyledons color

slate due to fermentation or almost zero. 

• defects:

-moth-eaten beans: beans are whose interior contains insects or insect debris.

-The flat beans: are reduced to a single seed coat beans. There is an absence of cotyledon

cotyledon or strongly atrophied.

-Sprouted beans: beans which are the radicle pierced the seed coat or having a hole caused

by the passage and fall of the radicle.     

• grades:

DESCRIPTION

grade 1
Grade 1 cocoa is made up of lots of beans uniform color and dimension. Up to 10% of the beans

 have a deviating weight of more.

than 1/3 or more less of the average weight of the beans.

Bean count : 95-105 Max/100g 
 It does not contain more than:
- 3% of moldy beans
- 3% slaty beans
- 3% of beans with other defects

 grade 2
The Grade 2 cocoa is made up of lots of general uniform color appearance.

Beans Count: 105 – 120 beans / 100g .
It must not contain more than:
- 4% of moldy beans
- 8% slaty beans
- 6% of beans with other defects.

For both:
Origin  port: Douala Sea Port

Graining: 120 max (120 beans / 100 grammes)

Humidity: less than 8 %