Cocoa was cultivated in Central America in the beginning and then grew in its popularity. Cocoa needs a proper processing method to seal its rich flavour and bring out its taste.

It undergoes some processes before it reaches the food lovers. The processing of cocoa is a labour intensive process and only after it is laboriously processed and cured does the aroma that is typical of cocoa reach us.

Processing of Cocoa:

The processes are:

Harvesting

Ecabossage Process

Fermentation

Drying

Storage

Listing:

The cocoa beans are sorted by:

Type of seed

The cut test

Organeolic examination

Packaging:

Cocoa, after it undergoes all the processes needs to be packed to be sent to the market. Cocoa is packed in jute bags of 65 Kg and shipped into ventilated container (12 500 Kg)

Offered Range:

Cocoa of various ranges are sent to the market. The ranges of Cocoa offered are:

Madagascar sambirano lave superior organic and conventional
Madagascar sambirano superior organic and conventional
Madagascar sambirano standard organic and conventional

After all these processes are completed, the final product is packaged. The Cocoa is known for its taste and flavour so special care is taken to ensure that the packaging retains the flavour that is the trade mark of Cocoa beans. Cocoa is used widely to make many products. It has always been used to make chocolates and products related to chocolate. So Cocoa has always been in demand.

Cocoa is usually bitter but there are various delicate nuances of flavours and tastes to it. The different types of Cocoa flavours are used for various confectionaries and products.

For more details Email Us at : info@trimeta.com