GLOBAL TRADECocoa beans
Dried Venezuelan beans with physical quality and fermentation assessed by lot.
← OUR PRODUCTS / VENEZUELAVenezuelan cocoa.
Venezuelan cocoa.
Beyond the bean.
Origin-led cocoa beans and industrial ingredients for chocolate makers, food processors and international buyers.
Discuss your requirements ↗
The right format for your application.
From dry beans to cocoa-derived ingredients, GTS matches product characteristics, documentation and commercial terms to the needs of your operation.
Natural cocoa powder
Natural pH characteristics for bakery, beverage and food formulations.
Alkalized cocoa powder
Defined pH ranges to support formulation and color requirements.
Cocoa butter
Cocoa fat for chocolate production and other food-industry applications.
Cocoa liquor / mass
Ground cocoa nib product for chocolate and cocoa-based formulations.
02 / VENEZUELAN ORIGIN
A distinctive cocoa heritage.
Growing environments and genetic backgrounds include Criollo, Trinitario and Forastero types.
Flavor, bean size, fermentation and availability vary with growing area, harvest and individual lot. We evaluate origin and product fit against your intended application.
A closer look at bean quality.
6.3% AVERAGE MOISTURE
60.67% brown / well-fermented beans
Physical assessment of a 1,900 g dry-bean sample from Aragua. The sample also recorded 38.00% purple beans.
Sample-specific reference results supplied in the 2026 commercial profile. These figures are not specifications for every shipment.
View the sample’s physical analysis
| Slaty / moldy / black beans | 0.00% each |
|---|---|
| Insect-damaged beans | 0.11% |
| Split and flat beans | 0.56% |
| Multiple beans | 0.42% |
| Germinated beans | 0.00% |
Variety, bean count, sensory attributes and final grade are confirmed separately for the offered lot.
QUALITY IN DETAIL
Specifications that support a decision.
GTS coordinates product selection and quality requirements through its supply network. Physical specifications, batch traceability and destination documentation are agreed for each program.
Lot-specific analysis and applicable microbiological and contaminant testing support the buyer’s evaluation before purchase.
Reference specifications.
Preliminary product ranges for commercial evaluation. Final specifications and documentation are confirmed against the offered lot.
| Parameter | Natural powder | Alkalized powder |
|---|---|---|
| Fat | 10–14% | 10–14% |
| pH | 5.00–5.90 | 6.00–6.70; extra-alkaline 6.80–7.12 |
| Moisture | Max. 5.0% | Max. 5.0% |
| Ash | 6.40–7.74% | 7.75–10.24% |
| Fineness (75 μm) | 97.20–99.99% | Min. 97.20% |
| Pack size | 20 kg | 20 kg |
| Stated shelf life | 24 months | 24 months |
Cocoa butter
Reference melting point: 28–35 °C. Presentation: 20 kg.
Cocoa liquor / mass
Reference fat content: 49–58%. Presentation: 20 kg.
Product suitability, shelf life, labeling and destination requirements are evaluated for the transaction.
BEFORE WE BEGIN
Planning your cocoa program.
Can you work to our specifications?
Share your product requirements, quality parameters and destination. We evaluate suitable supply and agree the specifications for the offered lot.
How are volumes and shipment terms defined?
Availability, quantity, packaging, pricing, payment terms and Incoterms are agreed for each transaction.
Can we discuss samples and technical documentation?
Include your evaluation needs in the inquiry. Sample arrangements and available lot documentation are confirmed with the supply partners for your program.
Start with your requirements.
Tell us the product, destination, approximate volume and quality profile you need.
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