UNFERMENTED COCOA BEANS
Unfermented cocoa beans retain characteristics that differ from traditionally fermented cocoa beans. They can be suitable for buyers requiring specific processing profiles or applications where a particular cocoa character is desired.
SUITABLE FOR
Cocoa processors
Chocolate manufacturers
Specialty cocoa buyers
Cocoa ingredient manufacturers
Confectionery companies
Food ingredient suppliers
FORM
Whole cocoa beans that have undergone drying without the conventional fermentation process, supplied for specific processing and manufacturing requirements.
COLOR
Typically lighter or more purple/slaty internally than fully fermented beans, depending on variety, processing and drying conditions. External appearance may range from brown to darker shades.
STORAGE
Stored in clean, dry and appropriately ventilated conditions and protected from excess moisture, contamination and foreign odours.
PACKING
Available in food-grade jute bags or other agreed commercial packaging formats, subject to buyer requirements.
ORIGIN
South America, with sourcing and supply-chain coordination through JBB's Peru operations.
BENEFITS / NUTRIENTS
Specialty cocoa processing
Cocoa ingredient production
Cocoa liquor processing
Cocoa powder production
Cocoa butter processing
Chocolate and confectionery applications
Specialty food formulations
APPLICATIONS
Cocoa beans naturally contain:
Dietary fibre
Protein
Cocoa fats
Magnesium
Iron
Potassium
Naturally occurring polyphenolic compounds
Theobromine
Nutritional composition depends on origin, variety, post-harvest handling and subsequent processing.
WHY CHOOSE US
South American origin sourcing
Producer and supplier coordination
Buyer-specific procurement
Dry storage capabilities
Quality and specification coordination
Export documentation
International shipment support