JAMES PARKER  COCOA BEANS COMPANY
  

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Who We Are & About Our Product

The International Cocoa Organization (ICCO) is a global organization, composed of both cocoa producing and cocoa consuming member countries. Located in London, ICCO was established in 1973 to put into effect the first International Cocoa Agreement which was negotiated in Geneva at a United Nations International Cocoa Conference. There have since been seven Agreements. The Seventh International Cocoa Agreement, negotiated in 2010 in Geneva, came into force provisionally in October 2012.



Sustainable World Cocoa Economy

To complement its mandate of working towards a sustainable world cocoa economy, ICCO also functions as a centre to address matters of importance in the world cocoa economy in conjunction with governments and the private sector. These include the use of food grade jute bags, the presence of Ochratoxin A in cocoa, issues involving the worst cases of the use of child labour and maximum residue levels for pesticides.




'Theobroma Cacao' – The Cocoa Tree

In the 18th century the Swedish botanist, Carolus Linnaeus, renamed the cocoa tree giving it the Greek name Theobroma Cacao, now its official botanical name, which literally means 'food of the Gods'.

Cocoa trees resemble English apple trees. They grow best under the canopy of tropical rainforests, seldom reaching more than 7.5 metres (25 feet) high. To flourish they need to be shaded from direct sun and wind, particularly in the early growth stages.

The cocoa tree has broad, dark leaves about 25cm long, and pale-coloured flowers from which bean pods grow.

A native of the central and South American rainforests, cocoa trees are now cultivated in many tropical locations around the world. Two methods are generally used to establish cocoa tree plantations.

Young trees are interspersed with new permanent or temporary shade trees such as coconut, plantains and bananas, following the clear-felling of the forest. In large Asian plantations, cocoa trees and coconut trees are planted together and both crops are harvested commercially.

Alternatively, forest trees are thinned out and the cocoa trees are planted between established trees.

Cocoa trees begin to bear fruit when they are three to four years old. They produce pink and white flowers throughout the year, growing in abundance after before the rain starts. However the pods grow straight out of the trunk and the main branches, which is most unusual. Only a small proportion of the flowers develop into fruit over a period of about five months. The trees are carefully pruned so that pods can be more easily harvested.

Each tree yields 20-30 pods per year. It takes the whole year's crop from one tree to make 450gms of Chocolate.



Cocoa Pods & Beans

The cocoa tree bears two harvests of cocoa pods per year. Around 20cm in length and 500gms in weight, the pods ripen to a rich, golden-orange colour.

Within each pod there are 20-40 purple, 2cm long cocoa beans covered in a sweet white pulp

We buy quality cocoa beans from Indonesia, Malaysia and Ghana. The raw beans undergo a lengthy process to prepare them for chocolate making.

Types Of Cocoa Pods

There are three broad types of cocoa - Forastero and Criollo, as well as Trinitario, a hybrid of the two. Within these types there are several varieties.

Forastero
Producing the greater part of all cocoa grown, Forastero is hardy and vigorous, producing beans with the strongest flavour. The Forastero variety most widely grown in West Africa and Brazil is Amelondaro. It has a smooth yellow pod and pale purple beans.

Criollo
With its mild or weak chocolate flavour, Criollo is grown in Indonesia, Central and South America. Criollo trees are not as hardy and produce softer red pods, containing 20-30 white, ivory or very pale purple beans.

Trinitario
Plants are not found in the wild as they are cultivated hybrids of the other two types. Trinitario cocoa trees are grown mainly in the Caribbean, but also in Cameroon and Papua New Guinea. The mostly hard pods contain 30 or more beans of variable colour, though white beans are rare.

Harvesting and Splitting Cocoa Pods

The harvesting of cocoa pods is very labour-intensive. On West African small-holdings the whole family, together with friends and neighbours help out.

Ripe pods are gathered every few weeks during the peak season. The high pods are cut with large knives attached to poles, taking care not to damage nearby flowers or buds. The pods are collected in large baskets, which workers carry on their heads, and piled up ready for splitting.

The pods are split open by hand and the seeds or beans, which are covered with a sweet white pulp or mucilage, are removed ready to undergo the two-part curing process - fermentation and drying. This prepares the beans for market and is the first stage in the development of the delicious chocolate flavour.

Processing the Cocoa Beans

Fermentation

Processing cocoa beans ready for chocolate making involves six main steps:

Fermentation
During fermentation the cocoa pulp clinging to the beans matures and turns into a liquid, which drains away and the true chocolate flavour starts to develop.

Fermentation methods vary considerably from country to country, but there are two basic methods - using heaps and "sweating" boxes.

The heap method, traditionally used on farms in West Africa, involves piling wet cocoa beans, surrounded by the pulp, on banana or plantation leaves spread out in a circle on the ground. The heap is covered with more leaves and left for 5-6 days, regularly turned to ensure even fermentation.

In large plantations in the West Indies, Latin America and Malaysia, strong wooden boxes with drainage holes or gaps in the slats in the base are used, allowing air and liquid to pass through. This process takes 6-8 days during which time the beans are mixed twice.

In Nigeria, cocoa is fermented in baskets lined and covered with leaves.

Drying and bagging
When fermentation is complete, the wet mass of beans is dried, either traditionally by being spread in the sun on mats or using special drying equipment. The cured beans are packed into sacks for transportation to Singapore, where we process the beans. After quality inspection they are shipped to the our processing factory in Singapore, which produces the basic ingredients from which Cadbury chocolate products are made.

On arrival at the factory, the cocoa beans are sorted and cleaned.

Winnowing
The dried beans are cracked and a stream of air separates the shell from the nib, the small pieces used to make chocolate.

Roasting
The nibs are roasted in special ovens at temperatures between 105-120 degrees Celsius. The actual roasting time depends on whether the end use is for cocoa or chocolate. During roasting, the cocoa nibs darken to a rich, brown colour and acquire their characteristic chocolate flavour and aroma. This flavour however, actually starts to develop during fermentation.

Grinding
The roasted nibs are ground in stone mills until the friction and heat of the milling reduces them to a thick chocolate-coloured liquid, known as 'mass.' It contains 53-58% cocoa butter and solidifies on cooling. This is the basis of all chocolate and cocoa products.

Pressing
The cocoa mass is pressed in powerful machines to extract the cocoa butter, vital to making chocolate.

The solid blocks of compressed cocoa remaining after extraction (presscake) are pulverised into a fine powder to produce a high-grade cocoa powder for use as a beverage or in cooking.

The cocoa mass, cocoa butter and cocoa powder are then quality inspected and shipped to our factories in Australia and New Zealand, ready to be made into chocolate.




About us

The Cocoa bean Company is a family run chocolate factory and visitor attraction based in the south west of Scotland. What makes us different is that we hand make and decorate our chocolates. We are lucky to have a team of talented chocolatiers who make and decorate our wide range of chocolate products.
The company was started in 2005 by Claire Beck. With a passion for chocolate and a background in new product development, she began making chocolates in her kitchen, using her AGA to melt chocolate. Due to Claire’s innovative and refreshing approach to chocolate making, coupled with the quality of the chocolate used in all the products, what started as a hobby soon became a business in its own right.

In April 2010 we moved to our new purpose built site, which has allowed us create extensive play areas both inside and outdoors. Our spacious new site houses a large café area and purpose built chocolate workshops complete with glass viewing walls.

We produce a wide range of luxury chocolates and confectionery; all hand crafted using traditional methods, to the highest standards. We never compromise on the quality of the ingredients and use only the finest Belgian chocolate. As a result, The Cocoabean continues to grow and improve and we now supply some of the largest retailers in the UK with our handmade chocolates. We now also offer our delicious handmade chocolates to buy online, so whether you want to treat yourself to a box of gourmet chocolates or buy a personalised chocolate gift, we deliver straight to your door.

New product development is at the forefront of all we produce, continually bringing new flavour formats and attractive packaging ideas to our customers.

We pride ourselves on producing excellent quality, not volume – no high speed production lines, just an experienced and dedicated team skilled in their craft, producing the finest chocolates for you, our customers, to enjoy.


Vanilla Beans 

 

India is fast emerging as a major vanilla grower. Vanilla cultivation is widely adopted in the southern states of Kerala, Tamil Nadu, Karnataka and Andhra Pradesh.


Bourbon quality vanilla beans with sweet, aromatic and pleasant flavor are grown here. Indian vanilla beans are cured for a processing period of 5 to 6 months. They are considered to be at par with the Madagascar beans. Vanilla beans cultivated in some parts of India are of the world's best variety.


We supply vanilla beans in wholesale rates, dealer rates as well as consumer rates. For booking under dealer rates, we need an order for atleast 25 kg. Courier charges form a considerable part of the cost for supplying smaller consumer packs. .


Vanilla Powder  

Our pure natural vanilla powder, is made of carefully chosen seasoned bourbon vanilla beans, without adding any kind of dextrose to it. It possess rich aroma and gives very dark brown colour. You can substitue alcohol based vanilla extract with natural vanilla powder for any recipe which requires baking, blending, toasting or sprinkling.


Pure Vanilla powder , with its wonderful aromatic flavor, is most widely used for flavoring pastries, confections, and other desserts and also for industrial uses like chocolate manufacturing and ice creams. It is available in 60 mesh and 80 mesh powder form. Our pure Bourbon vanilla powder is as fine as confectioner's sugar. Pure vanilla powder without preservatives or artificial ingredients is simply an alcohol-free product. It is 100% natural with out mixing with dextrose. It is soluble in any hot liquid Its flavor doesn't evaporate as readily as vanilla extract which makes it more useful in baking. To substitute for liquid vanilla extract, use an equal amount of vanilla powder. It is also popularly used to flavor coffee, tea or as a sprinkle on French toast.


Vanilla Paste is made out of  high quality  bourbon like  Vanilla beans  . The beans  are  ground  into paste form  and  sugar syrup is added to it. It is  the most convenient form  to use  for bakers and , homes  and for  products like    ice creams  and pastries



Cocoa Beans Extract (Natural)


We manufacture Natural Cocoa Beans Extract . This contain the taste as well as aroma of Cocoa and Chocolates. It can be used for making Ice creams , cakes, or any type of sweets. It contain the micronutrients present in the Cocoa Beans .It is in liquid form soluble in water



Chocolate Extract (Natural)


We manufacture Natural CHOCOLATE Extract . This contain the taste as well as aroma of Cocoa and Chocolates. It can be used for making Ice creams , cakes, or any type of sweets. It is in liquid form soluble in water



Coffee Extract (Natural)


We manufacture Natural Coffee Extract. It give the flavor of coffee to any food products This can be used by confectioneries , ice cream manufacturers, Cake and Biscuit manufacturers. It is used by dairy , frozen desert, beverages, bakery, confectionery and other natural product industry. It is in liquid form soluble in water



Coffee Extract (Natural)


We manufacture Natural Coffee Extract. It give the flavor of coffee to any food products This can be used by confectioneries , ice cream manufacturers, Cake and Biscuit manufacturers. It is used by dairy , frozen desert, beverages, bakery, confectionery and other natural product industry. It is in liquid form soluble in water


Ginger Extract (Natural)


We We manufacture Natural Ginger Extract. It gives the flavor of Ginger to any products of Food manufacturers and Pharmaceutical manufacturers. Ginger Extract can be added to sweets , confectioneries, Beverages, It is in liquid form soluble in water


Cardamom Extract  

We are manufacturing Natural Cardamom Extract. This can be added to any food stuff , Wine and alcoholic and non alcoholic drinks. We have Cardamom Extract dissolved in Alcohol and Propylene Glycol



The vanilla bean seeds is the most expensive product from vanilla .It gives a deep and strong flavour and gives unique sweet taste and quality. A single vanilla beans which weigh 4 to 5 grams contain nearly 60000 tiny black vanilla seeds. These seeds contain exotic Vanillin flavour.


This can be used in ice creams, for baking and all other domestic and industrial purposes .



Vanilla beans in transparent tubes

We are manufacturing vanilla beans in transparent tubes which contain 4 number of Gourmet Grade Vanilla beans with an approximate weight of 15 grams. This product is available in our trade name “Nature’s Nurture “ ™. If any body wants in their brand name, that also can be supplied.



Pure Natural vanilla Powder in transparent Jars

We are manufacturing Pure Natural Vanilla Powder in transparent Jars. This vanilla Powder contains more than 1.5 % vanillin contents. 15 grams are packed in one Jar. This is marketed under our brand name “ Nature’s Nurture” ™. If any body want in their name, the same can be supplied



Bulk Supply  

Vanilla is also supplied in bulk packets of 25 kg and above.


For commercial rates please contact us. Consignments can be send as shipment boxes through couriers. Charges for shipment boxes comes to $10 for a box of 25 kg.


Consumer Supply

Smaller quantities like 50grams/ 100 grams/200 grams/ 300 grams to 1 kg can be supplied as air parcel, through couriers, at consumer rates. Air parcel charges for I kg comes to $25.


The difference in rate is mainly due to the varying shipment charges for boxes and air parcels.



Procedure for extracting vanilla:


•  Take 2 Vanilla Beans or pods.


•  Split the beans in half and put into a clean jar.


•  Pour 1/2 cup of vodka or brandy over the beans, and then close with the lid.


•  Lightly invert the mixture every day for four to six weeks.


•  You can strain out your beans or keep them in there.


•  You can also add more vodka after you have used about half of your extract.


• Store away from direct sunlight.


According to law, pure vanilla extract should contain 35% alcohol.



Cocoa Beans  

The cocoa beans, of Indian origin are of high quality and flavor and are at par with that of any West African counter part like those from Ghana. India grows nearly 20,000 tons of cocoa beans, out of which 15,000 tons are required for internal consumption .We have nearly 5000 tons for exports and main varieties include the Forastero variety of cocoa beans.



Our cocoa beans are well fermented, graded, cleaned and comply with the Grade I Standard of ICCO, SMC 1 A of Malaysian cocoa Board and also with US FDA standards. These Cocoa beans are supplied in container loads of 12.5 MT / 25 MT /50 MT /100 MT etc.



Organic Cocoa Beans  

We also supply Organic cocoa beans in limited quantities. A group of farmers, with smallholdings of land, do organic farming in their cocoa farms. They use only natural fertilizers like compost and do not use any insecticides on these cocoa plants. Organic cocoa beans are relatively smaller in size when compared with the ordinary ones.



Cocoa Butter  

 

We make both organic and natural cocoa butter. Cocoa butter is made out of Cocoa mass with the help of hydraulic butter press. Cocoa butter is the ivory-colored natural fat of the cocoa bean extracted during the manufacturing process of producing chocolate and cocoa powder.


It has a very subtle mellow flavor that gives chocolate its creamy smooth, melt-in-your-mouth texture. The quality of the cocoa butter depends on the quality of the bean it came from and the process of separating it from the chocolate liquor. Cocoa butter is solid at room temperature but it has a low melting point (just below body temperature) and it does change from a solid to a liquid quickly (i.e. sharp melting point).


The quality of chocolate depends on the amount of cocoa butter added during processing. The reason a piece of good chocolate melts immediately when eaten is because the melting point of cocoa butter is the same as our internal body temperature. Inferior brands of chocolate use vegetable shortenings instead of cocoa butter.


Cocoa butter is the base of white chocolate along with milk solids, sugar, vanilla and lecithin.


Cocoa butter is expensive and is used both for cosmetics and baking (thinning chocolate, candy making, coating marzipan figures for shine and also prevents them from drying out too fast). Cocoa butter with Vitamin E is a good anti stretching skin cream especially during pregnancy time.


Chocopaste  

Chocopaste is used as chocolate cream for biscuits, and also used as centre filling for pastries. It is also used by bakers, confectioners and ice cream manufacturers. Choco bar ice creams and Chocolate flavoured ice creams are made out of chocopaste. We are manufacturing two varieties of Chocopaste. One is Dark Chocopaste and other is Milk Chocopaste. Packing is 25 Kg carton with 25 numbers of one Kilogram packets inside each master carton.

Apart from this we are manufacturing another product known as Belgium Chocopaste, which is very thin and can be poured from one vessel to another. It is very rich in flavour. Packing is 25 Kg jars.



Cocoa Powder  

 

Cocoa powder is made when chocolate liquor is pressed to remove cocoa butter. The remaining cocoa cake is processed to make fine unsweetened cocoa powder. There are two types of cocoa powder: natural and alkalised. Alkalised Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. It is in a reddish/ dark brown color, with good cocoa flavor, and is easy to dissolve in liquids. This flavor makes it ideal in baked goods like pean cakes and pastries where its subtle flavor complements other ingredients.


We are manufacturing three types of Alkalised Cocoa Powder. One is Low fat Cocoa Powder with 10 to 12 % fat contents , other is Medium Fat Cocoa Powder with 12 to 14 % fat contents and another is High Fat Cocoa Powder with 14 to 16 % fat contents. Packing is in 25 Kg bags packed in Cartons.


Natural Unsweetened (Non Alkalised) Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in oven.


Drinking Chocolate

We are manufacturing Drinking Chocolates. It is available in Bags of 25 Kg packed in Cartons.




Cocoa mass (cocoa liquor):  

Cocoa kernels and nibs are ground into a paste after roasting of cocoa beans is called Cocoa mass or Cocoa liquor.


Our Expertise and technology allow the production of different types of cocoa mass. We are also producing cocoa liquors from carefully chosen cocoa beans. Our specialized cocoa mass is consistent in quality and is also as per the needs of individual customers.



Cloves

Clove goes mainly as an ingredient of a variety of food specialties, beverages and medicines in whole or as powder. Clove finds extensive application in Indian foods.


It is an active ingredient of garam masala and several kinds of curry powders. Clove is also highly recommended for making pickles, ketchups, and several kinds of sweets. It is very often used with pan for chewing after meals, and in toothpastes as a fragrant mouth-freshener.


It is an active ingredient of garam masala and several kinds of curry powders. Clove is also highly recommended for making pickles, ketchups, and several kinds of sweets. It is very often used with pan for chewing after meals, and in toothpastes as a fragrant mouth-freshener.

Karnataka, Tamil Nadu and Kerala are the main Clove producing states in India.


Parts Used 

Oil, unopened flower bud


 

Properties 

Anesthetic, germicidal, insect repellent


Common Uses 

Commonly used for toothaches, and in mouthwash.


For rates and further details, please contact us at: 

[email protected] or kindly ring our line +447700309028 

   



Why Us?

The cocoa bean, also cacao bean[1] or simply cocoa (/ˈkoʊ.koʊ/) or cacao (/kəˈkaʊ/), is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted.[2] They are the basis of chocolate, as well as many Mesoamerican foods such as mole and tejate.

We import and export our products all around the whole continent all over the world and we serve our customers better to their highest taste.


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