Cocoa Bean

We have quality Cocoa Bean free from E-coli infection and low impurity. The moisture and mould contents of our cocoa are very low. Our cocoa pod (fruit) has a rough leathery rind about 3 cm thick filled with sweet, mucilaginous pulp (called 'baba de cacao' in South America) enclosing 30 to 50 large seeds that are fairly soft and pale pink or lavender in color. Uses of Cocoa Bean include: Cocoa seeds are the source of commercial cocoa (cocoa beans), the four intermediate cocoa products (cocoa liquor, cocoa butter, cocoa cake and cocoa powder) and chocolate. Although the market for chocolate is the largest consumer of cocoa in terms of bean equivalent, intermediate products such as cocoa powder and cocoa butter are used in several areas. Cocoa powder is essentially used as flavor in biscuits, ice cream, dairy drinks and cakes. Apart its use as flavor it is also used in the manufacture of coatings for confectioners or frozen desserts. Cocoa powder is also consumed by the beverage industry for example for the preparation of chocolate milk. Besides the traditional uses in chocolate manufacture and confectionery soap and cosmetics. It is also a folk remedy for burns, cough, dry lips, fever, malaria, rheumatism, snakebite and wounds. It is reported to be antiseptic and diuretic.