Cocoa beans and products from cocoa

Raw material growing areas

Current material areas are being exploited commercially in 3 provinces: Dong Nai, part of Lam Dong province and part of Binh Thuan province. Area planted under other trees: 900 hectares. Net planting area: 130 hectares. Total number of trees: 667000 trees.
Average yield: 12 kg / tree / year. Highest productivity (in Trang Bom, Dong Nai): nearly 60 kg / tree / year. Lowest yield (in Xuan Bac, Xuan Loc, Dong Nai): 5 kg / tree / year.
The output of fresh fruit purchased in 2019, is nearly 8,000 tons of fresh fruit. Dry beans yield, more than 600 tons. Yields increase annually by about 20%.
Material area in the stage of basic construction (Chau Duc, Ba Ria – Vung Tau) is over 200 hectares, about 160,000 trees. Expected to start harvesting crops from 2021 onwards.

Preliminary treatment

Fresh cocoa pods are bought from farmers and processed centrally in the company to control input quality according to the process, not to let farmers ferment the beans themselves. Preliminary processing capacity: 20,000 tons of fresh fruits per year. Wet seeds are then separated from pods. During the process, seed pulp is also cut out of the seeds and rotten seeds, mold seeds, black seeds are removed.


After water is removed by pressing, seeds will be put into a wooden barrel sized of 3m x 1.2m x 0.6m. Workers fill the compost bin with the seeds, use banana leaves (create aroma after fermentation) to line them evenly on the surface of the composted seeds, then use a thick bag to keep the temperature in the compost bin. After being incubated for 48 hours and 96 hours, the seeds in the compost bin are stirred to create ventilation, fermenting seeds more evenly.
The temperature of the seeds in the barrel is strictly monitored daily to know if the seeds meet the fermentation requirements. A thermometer is used to measure each barrel of 5 points, each at 3 different depths.
The incubation period lasts 6 nights and 7 days (depending on the season and weather, the incubation time can be shortened or extended 1 day). Seeds then will be taken out of the wooden barrel to be transferred to drying platforms.

Drying cocoa beans

Cocoa beans are dried on a drying platform with a transparent, well-ventilated roof, at least 0.5m from the ground. Seeds are spread evenly and thinly, there is no strange smell around.
The seeds are stirred every 2 hours.
Drying time can last 8 to 10 days depending on the weather of the day. On no – sunlight days,  fan are used to prevent the seeds from becoming moldy and continuing to ferment.
When the humidity is 7-7.5%, they are ready for  storage and further production.

Cocoa beans

Dried cocoa beans are fermented, grown according to Rainforest standards, which are used as ingredients in confectionery and cosmetics: such as chocolate, cocoa powder, cocoa butter.

Cocoa nibs

The nibs are the solid parts of the cocoa bean that remain after the cocoa butter has been extracted. They are what gives chocolate its unique flavor and aroma. They are also high in antioxidants and other good stuff. Cocoa nibs have a nice, crunchy texture that is very different from the smooth, creamy texture of the cocoa butter.

Cocoa mass

Cocoa mass is 100% pure cocoa, made from roasted beans, and ground into a smooth and homogeneous liquor. This unsweetened soul of chocolate is great for tuning and intensifying the flavor of your chocolates. It can be easily mixed with chocolate to achieve a more intense taste and color or to create your signature chocolate recipe.

Cocoa powder

Cocoa powder is made from high quality cocoa beans, and can be used directly or as ingredients in confectionery and cosmetics. Available with lipid percentage: 10%-12%, 14%-16%, 16%-18%, 22%-26%