What it is
Cocoa is the dried and fully fermented seed of Theobroma cacao, primarily cultivated in West Africa, Latin America, and Asia. It is the key raw material for chocolate and cocoa-based products, making it one of the most important agricultural commodities in global trade. Nigeria is among the top producers and exporters of cocoa beans in the world.
Uses of Cocoa
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Food & Beverage Industry: Main ingredient in chocolate, cocoa powder, cocoa butter, and beverages.
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Pharmaceuticals & Cosmetics: Cocoa butter is widely used in creams, lotions, soaps, and pharmaceutical ointments.
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Nutritional Value: Rich in antioxidants (flavonoids), minerals (magnesium, iron, calcium), and dietary fiber.
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Industrial Applications: Used in baking, confectionery, dairy products, and flavoring.
Export Details
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HS Code: 1801.00 (Cocoa Beans, Whole or Broken, Raw or Roasted).
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Export Form: Raw beans, semi-processed (cocoa liquor, cocoa cake, cocoa butter, cocoa powder).
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Export Markets: High demand in Europe (Netherlands, Germany, Switzerland), North America, and Asia.
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Packaging: Export-standard jute bags (60–65 kg per bag), lined with polythene to prevent moisture absorption.
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Export Documentation: Phytosanitary Certificate, Quality/Grading Certificate, Certificate of Origin, Bill of Lading.
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Preservation: Must be properly fermented and dried to 7–8% moisture content to avoid mold growth.
Export Specifications
| Specification | Details |
|---|---|
| Moisture Content | Max. 7–8% |
| Bean Count | 80–120 beans per 100g |
| Admixture | Max. 2% |
| Moldy Beans | Max. 3% |
| Slaty Beans | Max. 3% |
| Insect-Damaged Beans | Max. 2% |
| Other Defective Beans | Max. 2–3% |
| Foreign Matter | Max. 2% |
| Packaging | Jute bags, 60–65 kg (lined with polyethylene) |
Summary: Cocoa is one of the most traded export crops from Africa with very high international demand. Exporters must ensure proper fermentation, drying, and strict adherence to quality specifications to meet European Union and North American market standards.
