COCOA BEANS HS CODE: 1801 Cocoa is one of West Africa’s most valuable agricultural exports, widely demanded by chocolate manufacturers...
COCOA BEANS
HS CODE: 1801
Cocoa is one of West Africa’s most valuable agricultural exports, widely
demanded by chocolate manufacturers, beverage companies, and food processors
around the world. Nigeria is among the top global producers, supplying
high-quality fermented and unfermented cocoa beans.
SPECIFICATIONS
- Product: Cocoa Beans
- Grade: Premium Export Grade
- Type: Fermented / Unfermented
(depending on buyer requirement)
- Moisture: 6–8% Max
- Bean Count: 80–120 beans per 100g
- Broken Beans: < 2%
- Mouldy Beans: < 3%
- Slaty Beans: < 3%
- Impurities: < 0.5%
- Packaging: 50kg or 65kg jute bags (export
standard)
EXPORT ORIGIN
- Sourced from major
cocoa-producing regions: Ondo, Osun, Cross River, Ekiti, Ogun, and Oyo.
USES
- Chocolate Manufacturing
- Cocoa Butter & Cocoa Powder
Production
- Food & Beverage Industry
- Confectionery
- Cosmetic & Pharmaceutical
Applications
MINIMUM ORDER QUANTITY
- 20 Metric Tons (1 x 20ft
container)
- 40–50 Metric Tons (1 x 40ft
container)
DELIVERY TERMS
- FOB Lagos
- CIF (Any Port Worldwide)
- LC / TT / Escrow Payments
Accepted
Cocoa is classified globally using several industry standards that help
buyers understand its quality, origin, fermentation, processing level, and
certification. Below are the complete internationally recognized categories
of cocoa. Below is the full classification of cocoa categories commonly
traded in the global export market. These cocoa grades help buyers understand
quality, fermentation level, size, flavour profile, and intended industrial
application.
Complete Global Cocoa Categories
Below is the full, comprehensive list of cocoa categories recognized in
international trade:
1. Categories by
Fermentation Level
Fermentation affects the flavour, aroma, and final chocolate quality.
- Fully Fermented Cocoa (FFB) – Highest quality; used for
premium chocolate.
- Partly Fermented Cocoa – Acceptable for regular
chocolate production.
- Lightly Fermented Cocoa – Often used for cocoa powder
and industrial blending.
- Unfermented Cocoa – Used mainly for industrial
processing.
2. Categories by
Bean Size / Count
Measured by the number of beans per 100g.
- Large Beans: 80–95 beans/100g
- Medium Beans: 96–110 beans/100g
- Standard Beans (Main Crop): Around 100 beans/100g (≈300
beans/kg)
- Small Beans (Light Crop): 110+ beans/100g (≈310–350
beans/kg)
3. Categories by
International Quality Grade
Quality grading is based on defects, fermentation, mould, moisture, and
bean uniformity.
- Grade 1 Cocoa – Premium export quality,
well-fermented, low defects.
- Grade 2 Cocoa – Standard export quality.
- FAQ Cocoa (Fair Average Quality) –
Acceptable for bulk trading.
- Substandard / Industrial Cocoa – High defects, used for
industrial processing.
4. Categories by
Processing Type
Value-added cocoa derivatives.
- Raw Dried Cocoa Beans
- Fermented Cocoa Beans
- Cocoa Nibs
- Cocoa Liquor / Paste
- Cocoa Butter
- Cocoa Cake
- Cocoa Powder (Natural or Alkalized/Dutched)
- Cocoa Husk / Shell (Used for feed, fertilizer, and
brewing)
5. Categories by
Certification
Used in premium markets.
- Organic Cocoa (Certified)
- Fairtrade Cocoa
- Rainforest Alliance Certified
Cocoa
- UTZ Certified Cocoa
- Conventional Cocoa (Non-certified)
6. Categories by
Genetic Variety
The botanical origin influences taste and price.
- Forastero – Strong flavour; 80% of global
production; Nigerian cocoa belongs here.
- Criollo – Rare, fine-flavour cocoa;
premium and aromatic.
- Trinitario – Hybrid of Criollo &
Forastero; balanced flavour and strength.
7. Categories by
Origin (Terroir)
Regions influence flavour notes.
- West African Cocoa – Strong flavour, high fat
content.
- Latin American Cocoa – Fruity, floral, fine-flavour.
- Asian Cocoa – Mild flavour, suitable for
blending.
8. Categories by
Moisture Level
Determines storage stability and export acceptance.
- Standard Dry Cocoa: 7–8% moisture
- Market Acceptable: 8–10% moisture
- Over-dried: Below 6% (brittle beans)
- Under-dried: Above 10% (risk of mould)
9. Categories by
Defect Type
Used in quality evaluation and pricing.
- Mouldy beans
- Slate beans
- Insect-damaged beans
- Shrunken or flat beans
- Germinated beans
These comprehensive cocoa categories give buyers full visibility into
quality, flavour profile, and suitability for different industries (chocolate,
cosmetics, pharmaceuticals, beverages, etc.).
Refiners Matrix Limited supplies cocoa beans that comply strictly with Global
Export Standards, ensuring competitive quality for international buyers.
understand quality, fermentation level, size, and bean integrity.
Cocoa Categories / Grades
1. By Fermentation Level
- Fully Fermented Cocoa (FFB)
- Partly Fermented Cocoa
- Lightly Fermented Cocoa
- Unfermented Cocoa
2. By Bean Size / Count
- Main Crop Cocoa (Approx. 280–300 beans/100g)
- Light Crop Cocoa (Approx. 310–350 beans/100g)
3. By Quality Standard
- Grade 1 Cocoa – lowest impurities, well
fermented
- Grade 2 Cocoa – acceptable quality for
processing
- Substandard / FAQ Cocoa – For industrial use
4. By Processing Type
- Raw Dried Cocoa Beans
- Fermented Cocoa Beans
- Cocoa Nibs
- Cocoa Liquor (Paste)
- Cocoa Butter
- Cocoa Cake
- Cocoa Powder (Natural / Alkalized)
5. By Certification
- Organic Cocoa
- Fairtrade Cocoa
- Rainforest Alliance Certified
Cocoa
- UTZ Certified Cocoa
These categories determine pricing, buyer requirements, and market
suitability. Refiners Matrix Limited supplies high-quality, fully fermented
cocoa beans that meet global standards for chocolate and beverage
production.
Cocoa is one of Nigeria’s most sought-after agro-exports, valued for its
rich flavour profile, high butter content, and global demand from chocolate
manufacturers. At Refiners Matrix Limited, we supply premium-quality cocoa
beans sourced from the best-producing states in Nigeria, ensuring strict
adherence to international export standards.
Export Specifications
- Bean Count (Main Crop): 300
- Or: 100 beans per 100 grams
- Impurities: Maximum of 2%
- Moisture: Maximum of 10%
- Total Defective (TD): Maximum of 4%
- Total Mould: Maximum of 3%
- Inspection: SGS or Buyer-nominated
inspection agency
- Packaging: 62.5 kg net jute bags
Sourcing States
Our cocoa beans are sourced from the top-quality producing regions in
Nigeria:
- Ondo
- Cross River
- Oyo
- Osun
- Akwa Ibom
Product Knowledge
Nigerian cocoa beans are globally recognised for their distinctive aroma
and dark colour, making them ideal for chocolate, cosmetics, pharmaceuticals,
beverages, and confectionery production. At Refiners Matrix Limited, we ensure
that our beans undergo proper fermentation and drying, resulting in superior
flavour development and optimal export quality.
Request a Quote /
Place an Order
For pricing, samples, logistics, and export arrangements:
📩 Email: info.refinersmatrix@gmail.com
📞 Phone: +2347039686464 | +2349122142356
🌍 Refiners Matrix Limited – Trusted Global Agro Commodity Exporters
