Buy Congo Cocoa Beans Directly From Exporters & Suppliers - Best of 2020 Market Prices
|Varieties||Forastero Criollo Trinitario|
|Seasons||March to June|
|Packing Specifications||Forastero Criollo Trinitario|
|Storage Conditions||Store cocoa beans in cool, dry places|
|Transport Conditions||Transport cocoa beans under a temperature of 25 degrees Celsius Very low humidity|
Congo is among the largest producers of cocoa beans. Congo cocoa beans are known for their high quality and rich taste thanks to the climate they grow in.
The fully dried and fermented seeds of Theobroma cocoa, from which cocoa solids and cocoa butter extracted. Cocoa beans used as chocolates and Mesoamerican food including Mexican drink that also includes maize
Cocoa is native to the Amazon basin. It is mainly domesticated by the Olmecs and Mokaya in Mexico and central respectively. The country exports about 234 tons of cocoa beans annually. Export of cocoa gives a monetary conversion of 70 million US dollars.
The Congo basin mainly does cocoa farming. The cocoa cooperative in Konye is an important practice of cocoa production.
There are three main varieties of cocoa. They include;
- Forastero –is the most widely used. It contributes to 80-90% of the total world production.
- Criollo-they is the rare varieties and is considered a delicacy.
- Trinitario-is a hybrid between Criollo and forastero. It is of more quality than forester.
Congo is in the tropics. The country receives adequate rainfall throughout the year. Congo Cocoa can be grown up to 300 m above sea level. It requires a minimum of 90-1000 mm rainfall per month with an annual rainfall of 1500-2000 mm. The plant needs equitable climate with a well-distributed rain. If the dry period is prolonged, irrigation scheduling is necessary.
Congo cocoa harvest starts when they are fully mature. At their mature state, their colour is green, red, or purple. Harvesting occurs between three to four times weekly. They harvest in the form of pods. The harvested pods are opened with a machete to expose the beans. The pulp is removed and then piled in heaps, placed in bins, or laid out on grates for some couple of days. During this time, the seeds and pulp go through sweating where the thick pulp liquidizes as ferments. Sweating is essential to keep the quality of the beans, which is always white with a bitter taste.
The tropical pods contain 30-40 beans. the wet pods are transported to a facility to allow them to dry and ferment.
Sun-dried cocoa beans undergoing quality control at the Konye area. The Congo cocoa beans are transported to the airport of Brazzaville by designed trucks. The main export destination of Congo cocoa beans is china and Europe.
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