Product Type: Madagascar Cocoa Powder
Origin: Sambirano Valley – Madagascar
Our Madagascar Cocoa Beans are produced from high-quality, well-fermented cocoa grown in the fertile Sambirano Valley. Carefully harvested and expertly fermented, these beans preserve their natural aroma and rich flavor profile.
Madagascar cocoa beans are known for their intense cocoa notes, subtle fruity undertones, and balanced acidity, reflecting the unique terroir of the region. Ideal for chocolate manufacturing, artisanal processing, roasting, grinding, and premium food applications requiring authentic cocoa character, deep color, and consistent quality.
| Parameter | Details |
|---|---|
| Moisture Content | 4–6% |
| Fat Content | 10–12% or 20–22% (depending on grade) |
| pH Level | Natural (5.2–5.8) or alkalized options available |
| Fineness | 99% passing through 200 mesh |
| Color | Deep brown to dark reddish-brown |
| Origin | Madagascar / Fine flavor cacao |
| Aroma Profile | Intense cocoa, fruity notes, light acidity, clean finish |
| Appearance | Fine, dry powder with uniform color |
Chocolate manufacturing and cocoa-based confectionery
Ice cream, dairy desserts, yogurts and creams
Bakery products: cakes, biscuits, pastries, fillings
Hot cocoa mixes, beverages, syrups, instant drinks
Artisanal chocolate and premium gourmet products
Extracts, flavor development and industrial formulations
25 kg kraft bags with inner liner
10 kg food-grade cartons
Bulk industrial packaging (up to 500 kg pallets)
Custom packaging available for premium batches
Up to 2 years when stored under recommended conditions:
Cool, dry and ventilated warehouse
Away from moisture and strong odors
Temperature: 18–25°C
Relative humidity: below 65%
Keep packaging sealed to maintain aroma and quality
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