Seed library

 
The cocoa bean is the seed of the cocoa tree, of the theobroma family, well known for its use in chocolate making. The beans are agglomerated in the center of the pod, which is opened at harvest and put to dry. A small seed exceptional for its unique flavor, powerful but refined, and for its effects on our body and our well-being, it is an outstanding food!

 

About...

From the latin name "theobroma cacao"
Alternative names: -
Origin: USA, Egypt, India, Africa, Middle East
Description: seeds
Oil content: 45-57% (beans)
Colour: pale yellow

 

Uses of oils and cakes

Cosmetics, Pharmacy, Confectionery

 

Extraction characteristics

  • Process: Hot pressure: crushing - thermal conditioning - press
  • Ambient temperature: Min 20°C
  • Product temperature before pressure: Min 25°C
  • Humidity of the product: Max 9%
  • Oil content of meals: 10 to 14% depending on the quality of the beans

 

Zoom on Cocoa seeds

Cocoa butter is the fat obtained from cocoa beans, which are themselves the seeds of the cocoa tree. The fruit of the cocoa, called pod, looks like a melon of more or less oval shape depending on the varieties and with an average length of 20 cm. These fruits grow directly on the trunks and branches.

The pods are picked at maturity, the pericarp is opened and the beans are extracted. Cocoa seeds have a shell representing 12% of beans and is still eliminated, because it is very linear, it would impede the production of chocolates. It was sold during the war 40-45 under the name of «cocoa tea». The almond called cocoa bean contains 48 to 58% of fat. It is either crushed in the same state for the manufacture of chocolate or passed through our presses from where the pressure cocoa butter and cake are obtained. Almost all the butter is used in the chocolate factory. Small quantities are used in pharmacy and cosmetics.

 

For more information or if you need a solution for the extraction of the cocoa beans, please contact us.