1. INTRODUCTION TO COCOA BEANS
Cocoa beans are the primary raw material for chocolate production and one of the most valuable agricultural commodities in the global market.
Indonesia is one of the top cocoa producers in the world, known for its unique flavor profile, strong cocoa aroma, and competitive pricing, making it highly attractive to international buyers.
2. COCOA BEAN GRADING SYSTEM
Grading is essential in determining the quality, price, and export value of cocoa beans.
🔹 Grade A (Premium Quality)
- Fully fermented beans
- Uniform size and color (brown)
- Low defect rate (<3%)
- No mold, insects, or contamination
- Strong chocolate aroma
👉 Preferred by premium chocolate manufacturers
🔹 Grade B (Standard Export Quality)
- Partially fermented
- Slight variation in size
- Defects up to 5–8%
- Acceptable for bulk export
🔹 Grade C (Commercial / Low Grade)
- Unfermented or poorly fermented
- Mixed colors (purple, slaty)
- High defect rate (>10%)
- Used for industrial or lower-grade products
MOISTURE CONTENT (CRITICAL FACTOR)
Standard Export Moisture:
- Ideal: 6% – 7.5%
- Maximum allowed: 8%
Why Moisture Matters:
- Prevents mold and fungal growth
- Ensures longer shelf life
- Maintains bean quality during shipping
Risks of High Moisture:
- Mold contamination
- Rejection by international buyers
- Price reduction or financial loss
💡 Professional exporters always perform moisture testing before shipment
COCOA PROCESSING (FARM TO EXPORT)
Step-by-Step Process:
1. Harvesting
- Only fully ripe pods (yellow/orange/red) are selected
- Unripe pods are excluded
2. Pod Opening
- Pods are cut open
- Beans are removed along with pulp
3. Fermentation (VERY IMPORTANT)
- Beans are fermented for 5–7 days
- This develops:
- Chocolate flavor
- Brown color
- Aroma quality
4. Drying
- Sun drying for 5–10 days
- Moisture reduced to 6–7%
5. Cleaning & Sorting
- Removal of:
- Flat beans
- Moldy beans
- Broken beans
6. Grading
- Based on:
- Size
- Fermentation level
- Defects
7. Packing
- Standard export packaging:
- 60 kg jute bags
- Ventilated for air circulation
8. Quality Control
- Moisture test
- Cut test (internal quality)
- Visual inspection
9. Export Preparation
- Container loading
- Required documents:
- Commercial Invoice
- Packing List
- Certificate of Origin (COO)
- Phytosanitary Certificate