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  • Nigeria Nigeria  
  • Last Updated:
    Posted on: 05 Feb 2021

  • Buying Frequency: Weekly
  • Payment Terms: D/A, Western Union

RFQ Details

PROCESS - Debacterialized, natural cocoa product

Food Safety Characteristics - Debacterialization, processed in accordance with Good Manufacturing Practice (GMP) and HACCP food safety control.

Physical and Chemical Characteristics - Residue 1% (75 micron 200 mesh sieve)

Color Brown- Reddish brown

pH Natural 5.6- 6.2 (low acid)

Residual Butter Content 10-12%

Moisture 5.0% max

Fineness 99-99.75%

Appearance Fine powder, absence of lumps
Odor Typical of cocoa; absence of any off aroma

Shell content 1.75 max (shell in nib after winnowing)

Microbiological Characteristics
Total Plate Count/g 5000 max

Mold & Yeast/g 50 max
Coliforms/g negative
Enterobacteriaceae/g absent
Salmonella/25g absent
Bacillus cereus/g (by identification) Absent
Bacillus cereus/g (by enumeration) 200

INTENDED MARKET - Raw material for beverage industries/ general public

CONSUMER/ CUSTOMER USE Edible grade and fit for human consumption

PACKAGING 25kg/ net wt.

SHELF LIFE 24 MONTHS from date of manufacture under optimum storage condition

STORAGE CONDITIONS Temperature:15-200c (58-680F); RH: <60% in clean, dry, well ventilated room ,away from sunlight and free from strong odors