Full Technical Specifications

Physical & Chemical Characteristics

• Product Type: Natural cocoa butter

• Appearance: Pale yellow to light ivory solid fat

• Odor & Flavor: Clean, neutral cocoa aroma

• Free Fatty Acids (FFA): Low, within food-grade export standards

• Peroxide Value: Within internationally accepted limits

• Melting Profile: Suitable for chocolate and confectionery applications

Raw Material & Processing

• Raw Material: Verified Nigerian cocoa beans

• Extraction Method: Mechanical pressing of cocoa mass

• Refinement: Filtered and refined to remove impurities

• Additives: None

• Manufacturing Standard: Food-grade, export-compliant processing facilities

Quality & Safety Controls

• Batch-level monitoring of fat purity and consistency

• Controlled processing to ensure stable composition

• Handling aligned with international food safety standards

Applications

• Chocolate manufacturing

• Confectionery production

• Food and bakery applications

• Industrial cocoa fat use

Packaging & Logistics

• Packaging: Bulk blocks or containers (based on buyer specification)

• Net Weight: Industrial bulk formats

• Storage Conditions: Cool, dry storage away from direct heat

• Shipping Terms: FOB (Incoterms®)

• Handling: Temperature management recommended during transport

Traceability & Data Available

• Bean-to-butter traceability records

• Processing facility documentation

• Batch-level identification and custody logs

• Supply-chain records from origin through extraction

Compliance & Documentation (Available on Request)

• Digital traceability and origin records

• Processing and batch documentation

• Compliance support files for EU and FDA due diligence

• Data exports for audit and regulatory review