Cacao & Cocoa Products

Beans, nibs, mass, butter, powder and shells from South Indian estates

India grows cacao as an intercrop under coconut and arecanut palms in Andhra Pradesh, Kerala, Karnataka and Tamil Nadu. Shade-grown, smallholder cacao gives bean-to-bar makers traceable, fine-flavour lots, while processed formats serve confectionery, bakery and beverage manufacturers.

Fermented Dried Cocoa Beans

Whole beans, fermented 5-7 days and sun or solar dried. The base for bean-to-bar chocolate and grinding.

Growing regions: West & East Godavari (Andhra Pradesh), Idukki, Wayanad, Kozhikode (Kerala), Dakshina Kannada (Karnataka), Pollachi (Tamil Nadu)
HS code: 1801.00
Forms: Whole beans
Packing: 60 kg jute bags, Hermetic GrainPro liners on request, Bulk liner bags
Container load: 20 ft: approx. 12-13 MT | 40 ft HC: approx. 25 MT
Shelf life: 12-18 months
Storage: Cool, dry, ventilated; RH < 65%; away from odours
Season: Main and mid crop; availability confirmed per order

Grades

Grade I (fine flavour)	Single-region, estate or cooperative lots, well fermented, for craft chocolate
Grade II (bulk)	Mixed-region commercial beans for grinding and processing
Varieties	Forastero (Amelonado) and Trinitario hybrids, incl. Kerala Agricultural University CCRP clones

Typical specification

Moisture	≤ 7.5%
Bean count	95-110 beans / 100 g
Cut test: well fermented	≥ 70% (Grade I ≥ 80%)
Slaty beans	≤ 3%
Mouldy / insect damaged	≤ 3% each
Foreign matter	≤ 1%
Nib fat content	50-55%

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Unfermented Cocoa Beans

Dried without fermentation, for extract, polyphenol and health-food applications.

Growing regions: Andhra Pradesh, Kerala, Karnataka
HS code: 1801.00
Forms: Whole beans, Milled on request
Packing: 50-60 kg jute or PP bags
Container load: 20 ft: approx. 12-13 MT
Shelf life: 12 months
Storage: Cool, dry, ventilated
Season: On request

Grades

Unfermented (slaty)	High polyphenol, astringent, purple cut

Typical specification

Moisture	≤ 7.5%
Foreign matter	≤ 1%

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Cocoa Nibs (Raw & Roasted)

Shelled, broken bean kernels. Raw or roasted, for bakery, granola, toppings and chocolate making.

Growing regions: Kerala, Karnataka, Andhra Pradesh
HS code: 1801.00
Forms: Raw nibs, Roasted nibs, Sweetened / coated nibs on request
Packing: 25 kg multi-wall kraft bags with PE liner, 5 kg / 10 kg cartons, Retail pouches
Container load: 20 ft: approx. 10-12 MT
Shelf life: 12 months
Storage: Below 20 °C, dry, sealed
Season: Year-round

Grades

Raw nibs	Unroasted, winnowed
Roasted nibs	Light, medium or dark roast
Sizes	2-4 mm, 4-6 mm, 6-8 mm or mixed

Typical specification

Moisture	≤ 5%
Shell content	≤ 1.75%
Fat	50-55%
Salmonella	Absent in 25 g

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Cocoa Mass / Liquor

Finely ground roasted nibs, solidified into blocks or kibbled. 100% cocoa, the core input for chocolate.

Growing regions: Processed in Kerala, Karnataka, Andhra Pradesh
HS code: 1803.10
Forms: 25 kg blocks, Kibbled / chips, Liquid in tanker (domestic)
Packing: 25 kg cartons with PE liner
Container load: 20 ft: approx. 16-18 MT
Shelf life: 24 months
Storage: 15-20 °C, dry, odour-free
Season: Year-round

Grades

Natural	Unalkalised
Alkalised	Darker colour, milder flavour

Typical specification

Fat (cocoa butter)	50-56%
Moisture	≤ 2%
Fineness	98-99.5% through 75 µm
pH	5.2-6.0 natural; 6.8-7.8 alkalised

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Cocoa Butter

Pressed fat of the cocoa bean for chocolate, confectionery, cosmetics and pharma.

Growing regions: Processed in Kerala, Karnataka, Andhra Pradesh
HS code: 1804.00
Forms: Blocks, Wafers / buttons, Liquid (domestic)
Packing: 25 kg cartons with PE liner, 1 kg / 5 kg packs
Container load: 20 ft: approx. 16-18 MT
Shelf life: 24 months
Storage: Below 20 °C, away from light
Season: Year-round

Grades

Natural (non-deodorised)	Retains cocoa aroma, for craft chocolate
Deodorised	Neutral, for white chocolate and cosmetics

Typical specification

Free fatty acids (as oleic)	≤ 1.75%
Moisture & volatile matter	≤ 0.2%
Melting point	31-35 °C
Iodine value	33-42
Saponification value	188-198

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Cocoa Powder (Natural & Alkalised)

Ground cocoa cake for bakery, beverages, ice cream, dairy and confectionery.

Growing regions: Processed in Kerala, Karnataka, Andhra Pradesh
HS code: 1805.00
Forms: Powder
Packing: 25 kg multi-wall paper bags with PE liner, Retail tins and pouches
Container load: 20 ft: approx. 15-17 MT
Shelf life: 24 months
Storage: Below 25 °C, dry
Season: Year-round

Grades

Natural	Light brown, pH 5.2-6.0
Alkalised (Dutched)	Light, medium, dark and black; pH 6.8-8.0
Fat levels	10-12% (standard) or 20-22% (high fat)

Typical specification

Moisture	≤ 5%
Fineness	≥ 99% through 75 µm (200 mesh)
Shell content	≤ 1.75% (on nib basis)
TPC	≤ 5,000 cfu/g
Yeast & mould	≤ 50 cfu/g each
Salmonella	Absent in 25 g

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Cocoa Shells & HuskCacao & Cocoa Products

Cocoa Shells & Husk

Winnowed bean shells for tea infusions, mulch, animal feed and fibre / extract production.

Growing regions: Processing units across South India
HS code: 1802.00
Forms: Whole shells, Crushed, Powder
Packing: 25 kg PP bags, Bulk bags
Container load: 40 ft HC: approx. 10-12 MT
Shelf life: 12 months
Storage: Dry, ventilated
Season: Year-round

Grades

Food grade shells	For cocoa tea and extracts
Garden mulch grade	Coarse, for horticulture

Typical specification

Moisture	≤ 10%

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Specifications are typical values for the grade; every lot is confirmed by certificate of analysis. Images are representative and not of a specific lot. Conventional grades.

Tell us the product, grade and quantity

We reply with a price per kg or per tonne, FOB an Indian port or delivered to yours. Ports of loading: Cochin, Tuticorin, Chennai, Nhava Sheva (JNPT), Mundra. Others on request.

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