Cocoa butter (unrefined / deodorized), natural fat expressed from premium cocoa mass. Prepared through cleaning, roasting, winnowing, grinding to cocoa Mass, hydraulic pressing, deodorization, filtration, tempering, and packaging. No additives, no lecithin.
Côte d'Ivoire
30–35°C
2025 / 2026
Food-grade
Cocoa butter (unrefined / deodorized)
Theobroma cacao L. · Forastero and Amelonado
Food-grade · Unrefined & Deodorized; compliant with Codex Stan 86-1981 and EU Reg. 2000/36/EC
Cleaning, roasting, winnowing, grinding, hydraulic pressing, deodorization, filtration, tempering, packaging
2025 / 2026 (current main crop, October–March)
Côte d'Ivoire
Bas-Sassandra & Haut-Sassandra · altitude 200–600 m.a.s.l.
Nature Commodities — sourced direct from partner processing facilities & cooperatives
Solid pale ivory blocks or pastilles at ambient temperature; smooth liquid above 34°C.
Pale yellow to ivory; uniform, free from dark specks or discolouration.
Mild, characteristic cocoa aroma; free from rancid, soapy or foreign odours.
Mild cocoa, smooth & creamy; neutral palate-feel; no off-flavours; characteristic melt in mouth.
Hard and brittle at 20°C; complete melt between 32–35°C; smooth liquid phase.
| Parameter | Min | Max | UOM | Method |
|---|---|---|---|---|
| Free Fatty Acids (as oleic acid) | — | 1.75 | % | AOCS Ca 5a-40 |
| Peroxide Value | — | 4.0 | meq/kg | AOCS Cd 8b-90 |
| Moisture & Volatile Matter | — | 0.1 | % | AOCS Ca 2b-38 |
| Unsaponifiable Matter | — | 0.5 | % | AOCS Ca 6b-53 |
| Saponification Value | 188 | 198 | mg KOH/g | AOCS Cd 3-25 |
| Iodine Value | 33 | 42 | g I/100g | AOCS Cd 1d-92 |
| Lovibond Colour (1" cell, red) | — | 2.0 | Lovibond | AOCS Cc 13b-45 |
| Melting Point (slip point) | 30 | 35 | °C | AOCS Cc 1-25 |
| Solidification Point | 26 | 32 | °C | AOCS Cc 12-59 |
| Refractive Index (40°C) | 1.456 | 1.459 | — | AOCS Cc 7-25 |
| Benzo[a]pyrene | — | 2.0 | µg/kg | EN 16619 |
| PAH4 (sum) | — | 10.0 | µg/kg | EN 16619 |
| Mineral Oil (MOSH / MOAH) | — | ND | — | DIN EN 16995 |
| Parameter | Limit | UOM | Method |
|---|---|---|---|
| Total Aerobic Plate Count | ≤ 1.0 × 10³ | cfu/g | ISO 4833 |
| Yeasts | ≤ 1.0 × 10² | cfu/g | ISO 21527 |
| Moulds | ≤ 1.0 × 10² | cfu/g | ISO 21527 |
| Enterobacteriaceae | ≤ 1.0 × 10¹ | cfu/g | ISO 21528-2 |
| Pathogen | Result | UOM | Method |
|---|---|---|---|
| E. coli | Absent | /g | ISO 16649-2 |
| Salmonella | Absent | /25 g | ISO 6579 |
We are solely a processor of cocoa beans. We do not process any known allergens. None of the following are present by direct addition or cross-contact:
Cereals containing gluten
Crustaceans & derivatives
Eggs & derivatives
Fish & derivatives
Peanuts & derivatives
Soy & derivatives
Milk & derivatives (incl. lactose)
Nuts & derivatives
Celery & derivatives
Mustard & derivatives
Seeds (Poppy, Sesame, etc.)
Sulphites ≥ 10 mg/kg
Lupine & derivatives
Molluscs & derivatives
25 kg cartons with food-grade polyethylene inner liner; or 1,000 kg IBC (flexi-tank) for bulk orders.
25 kg per carton · 1,000 kg per IBC
800 cartons = 20,000 kg net (carton format)
Origin, lot number, processing date, net weight, batch number, Halal / Kosher cert ref (where applicable)
Cool, dry, well-ventilated; 18–22°C, RH < 55%; away from strong odours, direct sunlight and heat sources.
Food-contact materials comply with EU Reg. 1935/2004 and 10/2011
Products do not fall within the scope of EU Regulations 1829/2003 and 1830/2003. No genetic modification techniques are used. Cocoa butter is produced exclusively from cocoa beans — no lecithin and no GMOs as processing aids or additives. All cocoa beans are fully traceable, unadulterated, and not substituted with any other raw material.
Ethically sourced natural commodities — from farm to shelf, rooted in sustainability and quality.
Copyright © Nature Commodities, 2025
