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Madagascar’s cocoa

QUALITY SUPERIOR
Humidity : 7% max
Violet beans : 2% max
Fermented Bean : > 90%
Broken+ germinated + flat beans : 1.5% maximum
Slate Bean : 1.05% maximum
Mold : 0.5% maximum
Moth-Eaten : Maximum +/-1%
Chip : Maximum 1.0%
Foreign Matter : Maximum 0.5%
Bean count : 90 -100 beans per 100 grams.
Fermentation : 6 Days
Drying : 6Days

QUALITY STANDARD
Humidity : 8,5% max
Violet beans : 3% max
Fermented Bean : > 90%
Broken+ germinated + flat beans : 1.5% maximum
Slate Bean : 1.0% maximum
Moldy : 1.5% maximum
Moth-Eaten : Maximum +/-2%
Chip : Maximum 1.0%
Foreign Matter : Maximum 0.5%
Bean count : 90 -100 beans per 100 grams.
Fermentation : 4 Days
Drying: 4Days

Processing Type : Sun Dry
Maturity : Mature
Self-Life : 12months
Packing : 65Kg in Jute Bags
MOQ = 12.5MT (1 X 20FCL)
Origin : MADAGASCAR