Logo telephone-icon03
Email icon02
Home Pg icon RFP Icon 1 top02
En Espanol
Our Products and Industries Nav new-products-animation02
Left Hand Sml Cocoa

Our Products

Urea | Iron OreFuels CoalCementColtanSugarCoffee | > Cocoa | CoppersArtemia Salina

1-cocoa-beans 3

Cacao bean (also Anglicized as cocoa bean, often simply cocoa and cacao Mayan: kakaw; Nahuatl: cacahuatl) is the dried and fully fermented fatty bean of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate.

A cocoa pod (fruit) has a rough and 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 30 to 50 large seeds that are fairly soft and white to a pale lavender color. While seeds are usually white, they become 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.

Alliance Global Group is proud to import and export the best quality Cacao from Ecuador.

Chocolates b

Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa powder, cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cocoa butter and solids in their natural proportions. Chocolate requires the addition of extra cocoa butter to cocoa liquor, and the excess cocoa solids resulting from the chocolate industry dictate the relatively cheap supply of cocoa powder. This contrasts with the earliest European usage of cocoa where, before chocolate was popularized, cocoa powder was the primary product and cocoa butter was little more than a waste product.

Cacao solids are the key ingredient of chocolate, chocolate syrup, and chocolate confections.

cocoa-powder b
cocoa_beans1 b

Chocolate  is a processed, typically sweetened food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico and Central America. Its earliest documented use is around 1100 BC by the Olmecs in south central Mexico. The majority of the Mesoamerican people made chocolate beverages, including the Mayans and the Aztecs, who made it into a beverage known as xocolatl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.

Product Specifications and Analysis:

CACAO FROM ECUADOR

VARIETY: ARRIBA (FINE FLAVOR)

CERTIFICATION

ORGANIC IN PROCESS

DELIVERY

MONTHLY

VOLUME AVAILABLE

150 QUINTALS (7,500 kg / MONTH)

FERMENTATION

80 %

HUMIDITY

7 %

IMPURITIES

1 %

VARIETY: CCN51

CERTIFICATION

ORGANIC IN PROCESS

DELIVERY

WEEKLY

VOLUME AVAILABLE

150 QUINTALS (7,500 kg / WEEK)

FERMENTATION

50 %

HUMIDITY

10 12 %

IMPURITIES

5 10 %

Cocoa b

© 2017 Alliance Global Group, Inc. All Rights Reserved.
TOLL FREE: +1-877-658-1485 |  TEL: +1-312-929-0998 | FAX: +1-312-674-7208

27 N. Wacker Drive, Suite 117
Chicago, IL 60606