4MUL8 Machinery

General Characteristics

Product classification: Theobroma cacao L, Criollo

Type:Beans

Style:Raw material, fermented, dried

Origin:Andean region, Huanuco, Tingo Maria, Peru

Cultivation:Organic and conventional

Color classification: Brown

Product Types

Types:Whole beans, Cacao Nibs, Cacao Powder, Cacao Liquor, Cacao Butter, Cacao Shells

Certification:SENASA, USDA, JAS, Fairtrade

Physical Characteristics

Color visual:Brown

Taste:Characteristic

OdorCharacteristic

Foreign material:Max. 1%

Defects:Max. 3%

Av. Caliber:22 mm

* The product may contain traces of pits/stalks/shell.

Chemical Characteristics

Humidity level:Max 7%

PH level:5 - 6.5

Fermentation:Min. 85%

Fat (cacao butter):Min. 50%

Microbiological Parameters

Aerobic mesophilic:< 2

Yeast:Max. 1,000 cfu/gr.

Mold:Max. 1,000 cfu/gr.

E. coli:None

Nutrition Facts (100g POR)

Energy:662 kcal. / KJ 2768

Protein:14 g

Fat:57 g of which
- Saturated fat 21 g - Polyunsaturated fat 10 g - Monounsaturated fat 26 g

Carbohydrates:24 g of which
- sugars: 0.6 g - fibre: 11.2 g

Sodium:0.3 g

Order Specifications

Packaging/Presentation:Polythene Bag: 10, 25 or 50 Kg

Shipping:Ex works, FOB/CIF on request

Minimum order:5 Tons

Delivery detail:FIFO

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Our cacao products are grown and processed in the region of Huanuco and San Martin, by small farming cooperatives.