Trading - Cocoa
COCOA TYPES
- FORASTERO -

Over 80% of world production
slightly acidic or sour aroma
Grown in West Africa,
Ecuador and Brazil
- CRIOLLO -

Between 1-5% of world production
Aroma delicately perfumed, fine taste
Grown in Venezuela, Mexico,
Colombia, Cameroon and
Madagascar
- TRINITARIO -

Between 10-20% of world production
Hybridization of Forastero and Criollo
Very slightly acidic aroma
Grown in South America and
Caribbean
COCOA BEAN SPECIFICATIONS
- GOOD FERMENTED MAIN CROP -

Max. 100 beans per 100 grams

Max. 5% Defective (mouldy/insect-damaged)

Max. 5% Slaty

Max. 3.5% Cocoa Related Matter (Broken/ Fragments/ Clusters/ Shell)

Max. 1.5% Sievings

Max. 1.5% Flat Beans

Max. 0.75% Foreign Matter

- FAIR FERMENTED MAIN CROP -

Max. 100 beans per 100 grams

Max. 10% Defective (mouldy/insect-damaged)

Max. 10% Slaty

Max. 3.5% Cocoa Related Matter (Broken/ Fragments/ Clusters/ Shell)

Max. 1.5% Sievings

Max. 1.5% Flat Beans

Max. 0.75% Foreign Matter

- FAIR AVERAGE QUALITY -

Max. 100 beans per 100 grams

Quality Specifications to be defined

ORIGINS
The cocoa tree grows naturally in humid and tropical regions around the equator, ideally at a temperature of at least 20°
and at an altitude ranging from 0 to 1250 meters maximum.

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Plan
Nigeria Guinea Cameroon Uganda Congo DRC Tanzania Madagascar Congo Brazza Liberia Sierra Leone