|Other Name||Raw Cocoa|
|Biological Name||Theobroma Cacao|
Cocoa are the seeds, contained in a cucumber-like fruit, of the cacao tree, a member of the Sterculiaceae family. The flowers/fruit are borne directly on the trunk (cauliflory) and on thick branches (ramiflory). The yellowish, reddish to brownish fruits (botanically speaking, berries), which are of similar appearance to cucumbers, are divided into five longitudinal compartments, each containing up to 10 seeds (cocoa beans). As the fruits approach ripeness, the partitions break down and the seeds are located around the central funicle in a whitish pulp with a sweet/sour flavor.
General Specifications of Cocoa
|Beans Counts||100/100g (max)|
|Total Defects||1% (max)|
|Plate count||< 10,000 col/g|
|Yeast||< 5,000 col/g|
(*The general specifications mentioned for the product are typical in nature. It can actually differ or can be procured as per customer requirement.)
Nutrition Information (Amounts per 1 cup (86g) )
|Calories 196(821 kJ)||10%|
|Total Carbohydrate 49.8g||17%|
|Total Fat 11.8g||18%|
|Vitamin K 2.2mcg||3%|
The cocoa bean consists of the seed coat which encloses the cocoa kernel and almost solely consists of the two folded cotyledons, and the radicle. The cocoa kernel is the principal component for the production of cocoa products.
Two subtypes are distinguished
High-grade, criollo cocoa: The beans are large, roundish and brown in color. They have a delicately bitter, aromatic flavor and are easily processed.
Forastero or common grade cocoa: The beans are smaller than criollo cocoa beans, flattened on the side, have a dark reddish-brown to violet color and a sharper flavor. Forastero cocoa beans account for around 90% of the world’s cocoa harvest.
We deal in the supply of the superior quality Cocoa.