Cocoa Beans

タイトルまたは説明

 (also cacao bean, often simply cocoa and cacao) is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. A cocoa pod (fruit) has a rough leathery rind about 3 cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp (called 'baba de cacao' in South America) enclosing *0 to *0 large seeds that are fairly soft and pale pink or lavender in color. Seeds usually are white, becoming violet or reddish brown during the drying process. The exception is rare varieties of white cacao, in which the seeds remain white. Historically, white cacao was cultivated by the Rama people of Nicaragua.
Specifications:

• Moisture                **8 % 
• Bean Counts        ******5 beans per **0g
• Moulds                   **5 % 
• Slaty                       **5 %
• E.Coli                     Negative
• Broken beans       2 *3%
• Impurity                 **4 %