Soya beans (NON-GMO) – ₦650,000 per metric ton Hibiscus Flowers – ₦1,600,000 per metric ton Natural Sesame Seeds – ₦2,050,000 per metric ton Raw Cashew Nuts – ₦1,850,000 per metric ton Dried Ginger – ₦2,200,000 per metric ton Shea Butter (Raw) – ₦950,000 per metric ton Tiger Nuts – ₦1,200,000 per metric ton Palm Kernel Oil – ₦780,000 per metric ton Moringa Seeds – ₦3,500,000 per metric ton White Maize – ₦420,000 per metric ton Dried Cocoa Beans – ₦2,800,000 per metric ton Black Pepper – ₦4,200,000 per metric ton

Dried Fermented Cocoa Beans

Premium Pigeon Peas Dried Fermented Cocoa Beans Dried Hibiscus Flowers Raw Cashew Nuts Dried Split Ginger Natural Sesame Seeds Soybeans (NON-GMO) Dried Split Turmeric Shea Nuts

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Dried Fermented Cocoa Beans

Premium Dried Fermented Cocoa Beans from Nigeria

Dried cocoa beans, scientifically known as Theobroma cacao, are one of Nigeria's leading export commodities, widely valued for their rich flavour and high butter content. Cultivated primarily in the southwestern states such as Ondo, Cross River, and Ekiti, cocoa trees thrive in humid tropical climates with well-distributed rainfall and fertile, well-drained soils.

Harvesting occurs when the cocoa pods mature and turn from green to orange-yellow. Farmers carefully break the pods to extract the beans, which are then fermented for 5–7 days to develop their characteristic aroma and reduce bitterness. After fermentation, the beans are sun-dried until optimal moisture is achieved to ensure long shelf life and prevent mould growth. Properly processed dried cocoa beans are graded and packed for export to confectionery and chocolate manufacturers worldwide.

Product Specifications

  • Variety: Forastero / Trinitario
  • Moisture Content: 7% maximum
  • Fermentation: 90–100% well-fermented
  • Mouldy Beans: 3% maximum
  • Admixture: 1% maximum
  • Bean Count: 90–100 beans per 100g
  • Aflatoxin: Within EU limits
  • Packaging: 65kg Jute Bags
  • Container Load: 19MT in 20FT container or 28MT in 40FT HC

Fermentation & Processing

The fermentation process is crucial for developing the characteristic chocolate flavour and aroma that makes Nigerian cocoa beans highly sought after in international markets.

  • Proper Fermentation: 5–7 days fermentation period for optimal flavour development
  • Sun Drying: Natural sun-drying process to achieve optimal moisture content
  • Quality Grading: Beans are carefully sorted and graded before packaging
  • Mould Prevention: Proper drying ensures long shelf life and prevents mould growth

Applications & Uses

Nigerian dried fermented cocoa beans are the foundation of the global chocolate and confectionery industry.

  • Chocolate manufacturing
  • Cocoa butter extraction
  • Cocoa powder production
  • Confectionery products
  • Baking ingredients
  • Cosmetic applications
  • Pharmaceutical uses
  • Premium chocolate bars

Why Choose Our Cocoa Beans?

We source our dried fermented cocoa beans from the premier cocoa-growing regions in southwestern Nigeria, ensuring premium quality that meets international chocolate manufacturing standards.

  • Premium Varieties: Forastero and Trinitario varieties known for rich flavour and high butter content
  • Well-Fermented: 90–100% fermentation rate for optimal chocolate flavour
  • Export Ready: Meets EU aflatoxin limits and international quality standards
  • Low Moisture: 7% maximum moisture content ensures long shelf life
  • Quality Grading: Carefully sorted with minimal mouldy beans (3% max)
  • Leading Export Commodity: From Nigeria's premier cocoa-producing states

Ready to Order Premium Dried Fermented Cocoa Beans?

Partner with Galaltix Nigeria Limited for high-quality dried fermented cocoa beans that meet international chocolate manufacturing standards. Contact us today for competitive bulk pricing.

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