Grade II Cocoa Beans
A dependable, competitively priced standard export grade: properly dried, sound Nigerian cocoa beans graded within Grade II limits — the practical choice for large-volume grinders and processors who price on butter yield and consistency.
Product Overview
Not every buyer needs top-grade beans. Industrial grinders producing cocoa liquor, butter and powder at scale often prioritise fat content, dryness and reliable tonnage over cut-test perfection. Our Grade II Cocoa Beans serve exactly that market: sound, dry Nigerian beans that fall within the Grade II allowances for slaty, mouldy and defective beans, offered at a sharper price per tonne.
Grade II is not a dumping ground for rejected cocoa. Lots are dried to the same moisture limit as Grade I, screened for foreign matter and broken beans, and graded by the Federal Produce Inspection Service before export. The difference lies in the permitted percentage of defects seen in the cut test — and buyers who understand that difference can save meaningfully on raw-material cost without compromising the safety or processability of the beans.
Where It Is Used
- High-volume cocoa grinders and processors
- Cocoa butter and cocoa powder manufacturers
- Compound chocolate and coatings producers
- Trading houses supplying industrial users
- Buyers blending origins for cost-managed recipes
Available Packaging
- New jute bags, 62.5 kg / 64 kg net
- Bulk in flexi-liner (loose beans) for large grinders
- Container lined with kraft paper
- Palletised loading on request
Pack sizes. Jute bags of 62.5 kg or 64 kg net; loose bulk in lined 20' containers for grinder programmes
Key Facts
- Origin
- Nigeria — Forastero (Amazon / Amelonado hybrid)
- Bean profile
- Main or light crop; bean count agreed per contract
- Processing
- Fermented 5–7 days, sun-dried
- Order basis
- Full container loads (20' / 40')
- Port of loading
- Lagos (Apapa / Tin Can)
- Incoterms
- FOB · CFR · CIF · FCA
Specification Sheet — Grade II Cocoa Beans
Parameters confirmed per shipment by FPIS grading and cut test; laboratory analysis and independent inspection available on request.
| Parameter | Guaranteed value | Unit | Test method / basis |
|---|---|---|---|
| Moisture content (max) | [Insert lab-tested value] | % | ISO 2291 (oven method) / calibrated meter |
| Bean count | [Insert lab-tested value] | beans / 100 g | ISO 2451 count on representative sample |
| Mouldy beans (max) | [Insert lab-tested value] | % | Cut test – ISO 1114 |
| Slaty beans (max) | [Insert lab-tested value] | % | Cut test – ISO 1114 |
| Insect-damaged, germinated & flat beans (max) | [Insert lab-tested value] | % | Cut test – ISO 1114 |
| Well-fermented beans (min) | [Insert lab-tested value] | % | Cut test – ISO 1114 |
| Foreign matter & broken beans (max) | [Insert lab-tested value] | % | Visual / sieve on sample |
| Fat content (butter yield) | [Insert lab-tested value] | % | Laboratory analysis (on request) |
| Free fatty acid (max) | [Insert lab-tested value] | % | Laboratory analysis (on request) |
| Grade / quality certificate | [Insert lab-tested value] | — | Federal Produce Inspection Service (FPIS) grading |
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View productRequest Pricing for Grade II Cocoa Beans
Tell us your tonnage, packing and destination port and we will send a detailed quotation with a sample plan.