Production

High quality raw material supply for key domestic and export clients.

Cocoa production and manufacturing involve several stages, beginning with the cultivation of cocoa beans primarily in tropical regions such as West Africa, South America, and Southeast Asia. Once harvested, the beans undergo fermentation and drying, which develop their flavor.

The dried beans are then shipped globally and processed into cocoa mass, cocoa butter, and cocoa powder at manufacturing facilities. These ingredients are essential for producing chocolate and various confectionery products. Ethical sourcing and sustainability practices are increasingly becoming crucial in the cocoa industry to address challenges related to deforestation, child labor, and fair trade, ensuring that producers receive equitable compensation while promoting environmentally friendly farming methods.

Annual capacity

60 000

60 000 tons/year
Processing of Cocoa Beans

50 000

50 000 tons/year
Cocoa liquor

36 000

36 000 tons/year
Cocoa powder

32 000

32 000 tons/year
Cocoa butter

Cocoa production steps

Cocoa liquor is the liquid cocoa mass obtained after the roasting and grinding of the cocoa bean. (Despite its name, cocoa liquor contains no alcohol whatsoever. It is also sometimes called „cocoa mass “.)

The production process from cocoa bean to cocoa liquor is as follows:

Cocoa beans

We take care to buy only the highest quality West African cocoa beans from Ivory Coast and Ghana for our production. Every year our expert buyers travel to West Africa to sample and inspect the crop for such quality – critical factors as ripeness, fermentation, drying and storage quality, ensuring the purchase of each season’s premium produce.
1

Cleaning

Where different origin beans are required for a specific recipe, they are blended and mixed in the right proportion and fed into the cleaning machine where all foreign materials such as sand, dirt and stones are removed.
2

Roasting

This is a heat treatment which is used for taste and color developing of the cocoa beans. The raw cocoa beans have no chocolate flavor – it is formed during the process of roasting. Roasting may be conducted before the shelling of the bean as well as after shelling /called „nib roasting “/. When the entire bean is roasted, the shell protects the cocoa “nib”, sealing aromatic oils. The amount of heat applied may vary according to the specific application.
3

Cutting and winnowing

After being roasted, the beans are cut and shells are removed. One cocoa bean has about 12% shell, but at the end of the winnowing step the shell content is reduced up to 1.75 %.
4

Nib grinding

Cocoa liquor is obtained by grinding the nibs with grinders. The cocoa nib consists of 52-54% cocoa butter. Together with the heat generated in the grinding process, the cocoa mass turns into the liquid “cocoa liquor”.
5

Cocoa liquor flavor improvement

This process improves the microbiological profile of the cocoa mass and allows for the development of different coloring and flavor notes. This assists in the customization of the product and creates costs savings by reducing conching periods at the chocolate manufacturing stage.
6

Cocoa liquor refinement

After the improvement step cocoa liquor is refined by final grinders. This additional process improves product texture and ensures that the exact specified particle size required for a specific application and recipe is achieved.
7

Packaging or liquid delivery

Once cocoa liquor has been obtained, there are different routes this product can take. It can be packaged in 25-kg carton boxes with HDPE inner package and delivered to clients in solid form. It can also be delivered with tankers in liquid form or pressed to further processing to obtain pure cocoa butter and cocoa powder.
8

Cocoa powder packaging

Depending on the application cocoa powders can be with different fat content (10-12 % or 20-22%). It can be used in its natural or alkalized (also known as Dutched) form. Natural and alkalized cocoa powders are packaged and delivered 25-kg kraft paper bags for bulk use.
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