Product Overview
Cocoa (Theobroma cacao) is a key agricultural commodity used to produce chocolate, cocoa powder, cocoa butter, and other confectionery products. Nigerian cocoa is prized for its rich flavor, high quality, and consistency, making it a preferred choice for global buyers in the food and beverage industry.
Cocoa from Nigeria is exported in beans, powder, butter, and cake forms to meet the demands of manufacturers, processors, and specialty markets worldwide.
Forms & Packaging for Export
Cocoa can be exported in several forms:
Cocoa Beans: Raw, fermented, and dried beans suitable for chocolate and cocoa production.
Cocoa Powder: Made from roasted and ground cocoa beans, used in beverages, confectionery, and baking.
Cocoa Butter: Extracted fat from cocoa beans, used in chocolate, cosmetics, and pharmaceutical industries.
Cocoa Cake: Residue after cocoa butter extraction, used in animal feed or further processing.
Standard Export Packaging:
50–60 kg jute bags (bulk beans)
25–50 kg multi-wall kraft paper bags (powder/cake)
10–25 kg cartons for refined cocoa products
500g – 5kg vacuum-sealed retail packs for cocoa powder and butter
Custom packaging available for private labeling
Quality Specifications
| Parameter | Standard Specification |
|---|---|
| Moisture Content | ≤ 7% (beans), ≤ 5% (powder/cake) |
| Fat Content | 50–57% (beans/cake), ≥ 20% (powder) |
| Color | Dark brown (beans and powder), ivory (cocoa butter) |
| Purity | Free from stones, foreign matter, mold, or pests |
| Fermentation Level | Well-fermented for optimal flavor |
| Odor & Taste | Rich cocoa aroma; free from off-flavors |
| Shelf Life | 12–24 months if stored properly |
| Microbial Limit | Total Plate Count ≤ 10³ CFU/g, Yeast & Mold ≤ 10² CFU/g |
Nutritional & Functional Value
Cocoa products provide:
Protein: 10–20% (beans and cake)
Fats: 50–57% (beans/cake), 100% for cocoa butter
Carbohydrates & Fiber: 10–25%
Vitamins & Minerals: Magnesium, Iron, Potassium, Calcium
Functional Uses: Flavoring, baking, chocolate making, cosmetic formulations, and pharmaceutical products
Export Requirements
Phytosanitary Certificate: Ensures the cocoa is free from pests and contamination.
Food Safety Compliance: Must meet EU, FDA (USA), or other international standards.
Customs Documentation: Commercial invoice, packing list, certificate of origin, and bill of lading.
Labeling Requirements: Include type (beans, powder, butter, cake), weight, production date, and best-before date.
Quality Assurance: Third-party inspection/testing may be required for bulk shipments.
Uses of Cocoa
Culinary & Confectionery: Chocolate, cocoa powder, beverages, and desserts.
Cosmetics: Cocoa butter for skincare, lotions, and hair care products.
Pharmaceutical: Active ingredient in ointments, creams, and dietary supplements.
Animal Feed: Cocoa cake residue used in livestock feed production.
Export Market Demand
Cocoa has strong demand in:
Europe (UK, Germany, Netherlands, France): Chocolate, confectionery, and food manufacturing.
United States & Canada: Chocolate production, baking, and beverage industries.
Asia (China, Japan, India): Cocoa processing, chocolate production, and cosmetics.
Storage & Shelf Life
Storage Conditions: Store in a cool, dry, and ventilated area away from sunlight, moisture, and pests.
Shelf Life: 12–24 months depending on the form and packaging.
Advantages of Exporting Cocoa
High global demand in food, beverage, cosmetic, and pharmaceutical industries.
Premium quality Nigerian cocoa with rich flavor and aroma.
Multiple exportable forms for diverse market applications.
Long shelf life and easy storage.
HS Codes for Export:
Cocoa Beans: 18010000
Cocoa Butter: 18040000
Cocoa Powder: 18050000
Cocoa Cake: 18030000
Contact Topnoch Export
Topnoch Export Limited
Registered Address: NO 6, BABS ISHOLA CLOSE OFF ALHAJI MUSTAPHA STREET, ORI-OKUTA, AGRIC BUS STOP, IKORODU, LAGOS STATE, NIGERIA
Email: southercreedexports@gmail.com, info@topnotchexportsltd.com
Phone: +2348146912446
For inquiries, pricing, and bulk orders, contact Topnoch Export directly.
