Certified Best Wholesale Price Cacao Beans +dried Criollo Cocoa Beans +dried Fermented Cacao +dried

Physical Characteristics:
1) Fineness: 99.0 - 99.7% through 200 micron sieve
2) Appearance: Fine, free flowing dark brown powder
3) Flavor: Characteristic cocoa flavour
4) Color: Dark brown to black
Chemical Characteristics:
1) Fat content: 10~12%
2) PH value:6.2-6.8
3) Moisture: 5% max.
4) Ash: 14% max.
Microbiological Characteristics:
1) Total plate count: 5000cfu/g max.
2) Coliforms: 90MPN/100g max.
3) Yeast count: 50cfu/g max.
4) Mould count: 200cfu/g max.
5) Pathogenic bacteria: Negative
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high grade dried raw cocoa beans for salehigh quality cocoa beans producing beans with the strongest flavour
raw sun-dried cocoa beans
a) moisture: 5.5% - 6.2% maximum
b) foreign matters: 1.29% maximum
c) beans count: 91 to 99 beans/kg
d) broken beans / defective: 0.7% - 0.8% maximum

100grms equal 92, 17 beans,
cut -test 300beans:
moisture: 7, 64%
insect damaged beans: 0%
slaty beans: 4, 67%
violet beans: 2, 00%
white sports: 3, 00%
mouldy beans: 6, 67%
typical cocoa smell, no contamination or off flavour detected.

-size: 90 - 100 beans/100gram.
-moisture: < =7.5%.
-furmentation cocoa beans: >=95%.

procedures:
-storing cocoa fruit 7 days.
-peel and take bean then make furmentation 3 days.
-dry in to the sun when it meets standard. samples available.
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Items
Specification
Result
Color of powder
Light brown
Comply
Color of solution
Light brown
Comply
Taste
Natural cocoa smell
Comply
Moisture
5.0% max
3.10%
Fat content
20-24%
11.58%
Ash
8.0% max
7.02%
Fineness
99.0% min
99.5%
PH
5.0-5.8
5.58
Total plate count
≤5000 cfu/g
1000cfu/g
Coliform
≤30 MPN/100G
<30 MPN/100G
Yeast count
≤50 cfu/g
<10cfu/g
Mould count
≤100 cfu/g
10 cfu/g
Pathogenic bacteria
Negative
Negative