Cocoa grows in a tropical zone located approximately 20 degrees north and south of the Equator, commonly known as the cocoa belt.

The Forastero variety is the most widely cultivated cocoa tree today. Ivory Coast, Ghana, and Indonesia are among the world’s leading cocoa-producing regions. The botanical name Theobroma cacao means “food of the gods” and originates from Latin America, where cocoa was historically valued by ancient civilizations such as the Aztecs.

Cocoa trees thrive in warm, humid climates with well-drained, fertile soils and regular rainfall.

Cocoa is typically harvested twice a year. After harvesting, the cocoa pods are opened and the beans are removed. The beans then undergo natural fermentation, usually covered with banana leaves or placed in wooden boxes. During fermentation, which lasts 3-7 days, internal temperatures may reach 45-50°C, allowing bitterness to decrease and characteristic cocoa flavor precursors to develop.

Following fermentation, the beans are sun-dried for approximately 5-7 days until moisture content is reduced to around 7-8%, resulting in significant weight loss and enhanced storage stability. Fermentation and drying are the most critical steps in determining cocoa bean quality.

After drying, the beans are processed using modern industrial methods, including cleaning, roasting, grinding, and refining. Cocoa powder is obtained by grinding cocoa mass after partial removal of cocoa butter.

Cocoa naturally contains minerals such as magnesium, iron, potassium, and calcium, and is a source of dietary fiber. It also contains flavonoids, which are known for their antioxidant properties. Cocoa products include naturally occurring unsaturated fatty acids.

Scientific studies suggest that cocoa flavonoids may contribute to cardiovascular health when consumed as part of a balanced diet.

Our company operates with an annual processing capacity of 2,000 tons, using a controlled blend of Indonesian, Ivorian, and Ghanaian origin cocoa beans to ensure consistent quality and flavor profiles.

Our suppliers are certified according to ISO 22000 and Halal food safety standards.

Cocoa butter, obtained during cocoa processing, is one of the most valuable vegetable fats worldwide. It is widely used not only in the production of premium chocolate, but also in cosmetic and pharmaceutical industries due to its stability and functional properties.