bean counts <100grain/g

Moisture <7%

Moudy/broken bean <4%

Slaty beans <4%

FFA 1%

The cocoa beans also contain the nervous central excitatorysubstance such as caffeine and tannin, which has a greatrelationship with the color, aroma and taste of chocolate.Meltingpoint of cocoa butter is close to the body's temperature, has thecharacteristics of the melt in your mouth, keep a certainhardness at room temperature, and has a unique cocoa aroma, has ahigh nutritional value, is not easy oxidation, is the main rawmaterial of making chocolate