Cocoa Bean

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GENERAL DESCRIPTION

Cocoa beans, fermented and dried cocoa tree seeds.
1. PHYSICAL – CHEMICAL CHARACTERISTICS
1.1. Moisture content: not more than7,5%
1.2. Grain caliber:max 105 per100g
1.3. The total proportion of benign grainsnot less 90 %
1.4. Percentage of under-fermented grainsmax. 4%
1.5. The proportion of damaged grainsmаx. 5,7%

2. MICROBIOLOGICAL PARAMETERS
2.1. The proportion of grains damaged by moldmax. 3,7%
2.2. The proportion of grains damaged by insectsmax. 2%
2.3. The presence of live insects no

3. PACKING AND TRANSPORT
Cocoa beans are packed in jute bags of 63 kg gross.

4. STORAGE
Store in a dark, clean, dry, ventilated, without pests and their remnants of the premises.
Relative air humidity in warehouses should not exceed 75%.

5. RECOMMENDATIONS FOR USE
The product is a raw material for the production of basic cocoa products (cocoa liquor, cocoa butter, cocoa powder).