What are cocoa beans?

Cocoa beans are the dried seeds of the cacao pod. After fermentation and drying they become the basic raw material for chocolate, cocoa butter and cocoa powder.

How are cocoa beans graded?

Grades are based on fermentation quality, moisture content and bean size. Buyers also inspect for defects such as mold or insect damage before accepting a lot.

What is the difference between whole and broken beans?

Whole beans are intact seeds, while broken beans are fragments resulting from handling. Whole beans usually fetch a premium, but broken beans are still usable for liquor and butter production.

Which certifications are most common for cocoa?

UTZ and Rainforest Alliance are widely used to demonstrate sustainable farming and traceability. They certify that farms meet environmental and social criteria set by the schemes.

How long can cocoa beans be stored?

When kept in dry, ventilated conditions at ambient temperature, cocoa beans typically retain quality for up to six months. Moisture control is critical to prevent mold growth.

What are the main uses of cocoa beans after purchase?

Buyers process beans into cocoa liquor, extract cocoa butter, and grind the defatted cake into cocoa powder. These intermediates feed the chocolate, confectionery, beverage and bakery sectors.

Why do cocoa prices fluctuate seasonally?

Availability follows the two hemispheric harvest windows. After each harvest, export volumes rise, easing supply, while the lull between windows can tighten the market and influence price dynamics.

What risks should buyers monitor when sourcing cocoa?

Key risks include mycotoxin contamination, cadmium levels, climate‑driven yield swings, pest outbreaks, logistics bottlenecks and sustainability concerns such as deforestation. Buyers mitigate these through testing, diversified sourcing, certifications and supply‑chain monitoring.

Cocoa Beans

Prices, specifications and international trade for cocoa beans under HS 180100.

Cocoa Beans Price

$3,499USD/t

Published reference · Jul 1, 2026

Cocoa Beans Historical Unit Values

Cocoa beans is quoted in USD/t at CIV. Historical customs values may differ from the headline reference.

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Cocoa Beans Exports and Imports

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Côte d’Ivoire led reported cocoa beans exports in 2025, at $7B.

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Cocoa Beans Specifications and Quality

Cocoa beans grading factors include Fermentation quality, Moisture content, and Bean size.

Grading Factors

Quality assessment for cocoa beans considers Fermentation quality, Moisture content, and Bean size.

Fermentation quality
Assesses the degree of fermentation, which influences flavor development and buyer acceptance.
Moisture content
Measures residual water; lower moisture improves shelf life and reduces spoilage risk.
Bean size
Uniform larger beans roast more evenly and command higher grades.

Typical Specification Ranges

Cocoa beans specifications record moisture content, bean size. These are typical ranges, not guarantees for an individual lot.

Moisture content	5.00–7.00 %
Bean size	12–18 mm

Common Defects

Recorded defects for cocoa beans include Moldy beans and Insect damage.

Moldy beans
Developed from improper drying or storage, they impart off‑flavours and are rejected.
Insect damage
Bores or chew marks from pests reduce quality and can introduce contaminants.

Certifications

Certifications documented for cocoa beans include UTZ Certified and Rainforest Alliance. Their applicability depends on the individual product and shipment.

UTZ Certified
Verifies sustainable farming practices and traceability.
Rainforest Alliance
Ensures environmental stewardship and social standards on the farm.

Cocoa Beans Facts and HS Code

Cocoa beans belongs to cocoa within softs and tropicals. Its customs classification covers HS 180100.

Cocoa Beans HS Code

Scientific name	Theobroma cacao
Product type	Raw
Form	Dried
Position in the chain	Primary
Category	Cocoa — Softs and tropicals
HS codes	180100
Quoted in	USD/t
Reference location	CIV

Production & Handling

Cocoa beans storage guidance: Stored in breathable jute or polypropylene bags in dry, ventilated warehouses away from strong odours.

Production and Storage

Perishability	Low
Shelf life	180 days
Temperature regime	Ambient
Storage conditions	Stored in breathable jute or polypropylene bags in dry, ventilated warehouses away from strong odours.
Production methods	Farmed
Production cycle	730 days
Processing steps	Harvesting Fermentation Drying Sorting

Packaging

Typical cocoa beans packaging includes Jute bag and Bulk container liner.

Jute bag
Standard 60 kg breathable bag used for most export shipments.
Bulk container liner
Polyethylene liner filling a shipping container directly for high‑volume trades.

Uses & Risks

Cocoa beans is used in Cocoa liquor, Cocoa butter, and Cocoa powder.

End Uses

Cocoa liquor
Ground paste of roasted beans used as the base for chocolate and cocoa products.
Cocoa butter
Fat extracted from beans, essential for chocolate tempering and confectionery fats.
Cocoa powder
Defatted cocoa solids ground to a fine powder for beverages and baking.

Uses and Related Commodities

Downstream industries	Confectionery, Beverage manufacturing, Bakery, Food processing
Related commodities	Cocoa liquor (Downstream)
Standards	codex CXC 72-2013 — Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa codex CXC 81-2022 — Code of Practice for the Prevention and Reduction of Cadmium Contamination in Cocoa Beans
Leading origins	Brazil, Cameroon, Côte d’Ivoire, Ecuador, Ghana, Indonesia, Nigeria, Peru

Sourcing risks

Risk	Category	Severity	Mitigation
Drought ClimateHigh Insufficient rainfall reduces pod development and overall yield.	Climate	High	Diversified sourcing across regions and investment in irrigation where feasible.
Cocoa pod borer PestHigh Larvae bore into pods, destroying beans before harvest.	Pest	High	Integrated pest management, timely pod removal and biological controls.
Deforestation pressure SustainabilityHigh Expansion of cocoa farms can drive forest loss, affecting buyer reputational risk.	Sustainability	High	Sourcing from certified sustainable estates and supporting agroforestry initiatives.
Cadmium contamination Food safetyMedium Cocoa beans are covered by a Codex code of practice for cadmium contamination.	Food safety	Medium	Apply the prevention and reduction practices in CXC 81-2022.
Ochratoxin A Food safetyMedium A mycotoxin that can develop in beans stored with excess moisture.	Food safety	Medium	Strict drying to target moisture levels and regular testing of lots.
Port congestion LogisticsMedium Delays at major export ports can extend dwell time and increase spoilage risk.	Logistics	Medium	Staggered shipments and use of multiple gateway ports.
Ochratoxin A contamination Food safety Cocoa is covered by a Codex code of practice for ochratoxin A contamination.	Food safety		Apply the prevention and reduction practices in CXC 72-2013.

Cocoa Beans Questions

What are cocoa beans?: Cocoa beans are the dried seeds of the cacao pod. After fermentation and drying they become the basic raw material for chocolate, cocoa butter and cocoa powder.
How are cocoa beans graded?: Grades are based on fermentation quality, moisture content and bean size. Buyers also inspect for defects such as mold or insect damage before accepting a lot.
What is the difference between whole and broken beans?: Whole beans are intact seeds, while broken beans are fragments resulting from handling. Whole beans usually fetch a premium, but broken beans are still usable for liquor and butter production.
Which certifications are most common for cocoa?: UTZ and Rainforest Alliance are widely used to demonstrate sustainable farming and traceability. They certify that farms meet environmental and social criteria set by the schemes.
How long can cocoa beans be stored?: When kept in dry, ventilated conditions at ambient temperature, cocoa beans typically retain quality for up to six months. Moisture control is critical to prevent mold growth.
What are the main uses of cocoa beans after purchase?: Buyers process beans into cocoa liquor, extract cocoa butter, and grind the defatted cake into cocoa powder. These intermediates feed the chocolate, confectionery, beverage and bakery sectors.
Why do cocoa prices fluctuate seasonally?: Availability follows the two hemispheric harvest windows. After each harvest, export volumes rise, easing supply, while the lull between windows can tighten the market and influence price dynamics.
What risks should buyers monitor when sourcing cocoa?: Key risks include mycotoxin contamination, cadmium levels, climate‑driven yield swings, pest outbreaks, logistics bottlenecks and sustainability concerns such as deforestation. Buyers mitigate these through testing, diversified sourcing, certifications and supply‑chain monitoring.