PhysicalCharacteristics:

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 rawcocoa beans for sale

high quality cocoa beans producing beans with the strongestflavour

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 flavourdetected.

-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. samplesavailable.

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