Criollo Cacao
Cocoa (Theobroma cacao) is a tropical tree crop cultivated for its seeds, which are used in the production of chocolate and a wide range of food products.
With its characteristic cocoa aroma and flavour, our cocoa is available in two formats: superior whole beans and crushed, roasted beans. Both formats offer versatile applications for food processing and product formulation.
Common detail
Product: Cocoa
Botanical Name: Theobroma cacao
Origin: Madagascar
Grade: Superior Grade
Main Compound: Theobromine
Intended Use: Flavouring & Food Products
Treatment: Natural, No Chemical Treatment
GMO Status: Free of GMO
Superior Cocoa Beans
Form: Whole Beans
Flavour: Light Acidity, Fruity Notes
Colour: Golden to Dark Brown
Moisture: ≤ 7.5%
Total Fat Content: 45–55%
Extraneous Matter: ≤ 5%Crushed Cocoa Beans
Form: Crushed, Roasted Beans
Flavour: Bitter, Fruity Notes
Colour: Dark Brown to Black
Moisture: ≤ 5%
Total Fat Content: 45–55%
Extraneous Matter: ≤ 5%
Crushed Cocoa Beans
Form: Crushed, Roasted Beans
Flavour: Bitter, Fruity Notes
Colour: Dark Brown to Black
Moisture: ≤ 5%
Total Fat Content: 45–55%
Extraneous Matter: ≤ 5%Both cocoa formats have a stated shelf life of over two years when kept airtight and sealed.
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Store in a cool, dry place away from direct sunlight.
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Before opening, inspect the packaging for damage or air exposure.
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Once opened, keep the product in a closed container.
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Maintain a constant room temperature between 15–25°C.
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Avoid temperature fluctuations and nearby sources of heat or cold.
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A GUIDE TO COCOA PRODUCTION
Understanding the Cocoa Journey
Cocoa comes from the seeds of Theobroma cacao, a tropical tree whose pods contain rows of cocoa beans surrounded by pulp. After harvesting, the beans are removed from the pods, traditionally fermented and dried. These post-harvest stages play an important role in developing cocoa's characteristic aroma, flavour and quality.
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What Determines Cocoa Bean Quality?
Cocoa quality is assessed through several parameters, including bean appearance, moisture, cleanliness and aroma. Proper drying helps reduce excess moisture, while careful handling limits foreign matter and physical damage. These factors influence storage stability and the suitability of beans for further processing.
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Whole Beans or Crushed Cocoa?
Superior Cocoa Beans
Whole cocoa beans offer flexibility for further processing, including roasting, grinding and cocoa ingredient production.
Crushed Cocoa Beans
Our roasted and crushed format is suited to applications requiring smaller cocoa pieces and easier incorporation into food formulations.
EXPLORE THE RANGE
Find the format suited to your sourcing needs.
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Cacao brickaville superior
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Sambirano standard
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Cocoa powder
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Cocoa butter
A Clear Path from Source to Shipment
01 . Cultivation
We work with farmers who hand-harvest the cocoa pods.
02. Harvesting
The beans are collected and sun-dried for 14–20 days.
03. Collection
We receive, weigh and verify each delivery.
04. Control
We inspect the beans and carry out metal detection.
05. Shipment
We prepare orders for air or sea freight.
More from Madagascar
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Source with Confidence
Product information and quality documentation are available to support your sourcing requirements. Contact our team to request technical specifications, analysis reports and relevant export documentation for your order.
Certificates
Product specifications
Traceability documentation
Audit reports
Technical data sheets
Export documentation
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