Brown Cocoa Beans For Export

产品详情

Cocoa beans are the main ingredient in chocolate production, derived from the cacao tree (Theobroma cacao). Here's a detailed description: Physical Characteristics: 1. Shape: Oval or elliptical. 2. Size: 2-3 cm long, 1-2 cm wide. 3. Color: Brown, reddish-brown, or pale yellow (depending on variety and processing). 4. Texture: Smooth, glossy. Varieties: 1. Criollo (rare, high-quality). 2. Forastero (common, disease-resistant). 3. Trinitario (hybrid, balanced flavor). Quality Grades: 1. Grade I (fine, high-quality). 2. Grade II (fair, medium-quality). 3. Grade III (substandard, low-quality). Flavor Profile: 1. Bitter, astringent. 2. Fruity, floral notes (depending on variety and processing). 3. Rich, earthy aroma. Nutritional Content: 1. High in antioxidants. 2. Rich in flavonoids, minerals (copper, iron, magnesium). 3. Good source of fiber, protein. Production Process: 1. Harvesting: Pods containing cocoa beans are harvested from cacao trees. 2. Fermentation: Beans are fermented to develop flavor, aroma. 3. Drying: Beans are dried to remove moisture. 4. Cleaning: Beans are cleaned, sorted. 5. Roasting: Beans are roasted to enhance flavor.

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