FERMENTED COCOA BEANS
Fermented cocoa beans are produced through controlled post-harvest fermentation followed by drying. Fermentation plays an important role in developing the characteristic colour, aroma and flavour precursors associated with cocoa.
SUITABLE FOR
Chocolate manufacturers
Cocoa processors
Confectionery companies
Cocoa powder manufacturers
Cocoa butter processors
Bakery ingredient suppliers
Food manufacturers
FORM
Whole, fermented and dried cocoa beans suitable for further processing into cocoa liquor, cocoa butter, cocoa powder and chocolate products.
COLOR
Externally, properly dried cocoa beans generally range from brown to dark brown. Internal colour varies according to fermentation level and bean characteristics.
STORAGE
Stored in a clean, dry and appropriately ventilated environment protected from excess moisture, contamination and undesirable odours.
PACKING
Commonly supplied in food-grade jute bags or other agreed commercial packaging formats. Final pack size and configuration should be confirmed according to buyer requirements.
ORIGIN
South America, with JBB's sourcing and logistics operations based in Peru.
BENEFITS / NUTRIENTS
Chocolate manufacturing
Cocoa liquor production
Cocoa butter production
Cocoa powder production
Confectionery
Bakery products
Chocolate coatings
Desserts
Cocoa beverages
APPLICATIONS
Cocoa beans naturally contain:
Dietary fibre
Protein
Cocoa fats
Magnesium
Iron
Potassium
Naturally occurring polyphenolic compounds
Theobromine
Nutritional composition varies according to origin, variety, fermentation, drying and subsequent processing.
WHY CHOOSE US
South American cocoa sourcing
Producer relationship management
Quality-control coordination
Dry commodity storage
Moisture and quality monitoring
Export documentation
International logistics coordination