What is cocoa butter?

Cocoa butter is the pale, edible fat obtained from pressing and extracting cocoa beans. It is the primary fat used in chocolate, confectionery coatings and a variety of cosmetic products because of its smooth texture and stable melting point.

How is cocoa butter extracted?

After fermentation, drying and roasting, cocoa beans are winnowed to remove shells, then ground into a mass called cocoa liquor. The liquor is pressed to separate the solid cocoa cake from the liquid fat, which is then filtered and refined to produce cocoa butter.

What are the main quality parameters for cocoa butter?

Buyers evaluate melting point, free fatty acid content and odor. The melting point determines suitability for chocolate tempering, low free fatty acids indicate minimal hydrolysis, and a neutral odor confirms the absence of oxidation.

How should cocoa butter be stored?

Cocoa butter should be kept in sealed stainless‑steel tanks or IBC containers, away from light and at temperatures below 25 °C. Proper sealing prevents oxidation and preserves the characteristic melt profile.

Which certifications are commonly required for cocoa butter?

UTZ Certified and Fairtrade are the most common voluntary schemes. UTZ focuses on sustainable farming and traceability, while Fairtrade ensures social and economic standards for the growers.

Can cocoa butter be used in cosmetics?

Yes, its emollient properties make it a valued ingredient in lotions, creams and balms. The natural origin and stable melt range are attractive to formulators seeking plant‑based fats.

What risks should buyers monitor when purchasing cocoa butter?

Key risks include Ochratoxin A contamination, climate‑driven supply shocks, logistics delays, sustainability concerns such as deforestation, potential adulteration with other fats, and pest damage to the upstream beans. Mitigation involves certification, analytical testing and diversified sourcing.

Cocoa Butter

Cocoa butter is the pale yellow, edible fat pressed from the nib of the cacao bean and is the key fat phase in chocolate and confectionery. It is traded as a solid block, paste, or liquid and sits between cocoa liquor and finished chocolate products in the value chain.

Prices, specifications and international trade for cocoa butter under HS 180400.

Cocoa Butter Price

$8,028USD/t

Published reference · Jul 1, 2026

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

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Cocoa Butter Historical Unit Values

Cocoa Butter Suppliers

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Cocoa Butter Exports and Imports

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Netherlands led reported cocoa butter exports in 2025, at $4.5B.

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Cocoa Butter Specifications and Quality

Cocoa butter grading factors include Melting point, Free fatty acid content, and Odor assessment.

Grading Factors

Quality assessment for cocoa butter considers Melting point, Free fatty acid content, and Odor assessment.

Melting point
Temperature at which the butter liquefies; critical for chocolate tempering and product stability.
Free fatty acid content
Measures hydrolysis; lower levels indicate fresher, higher‑quality butter.
Odor assessment
Evaluates presence of off‑notes from oxidation, which can downgrade the lot.

Typical Specification Ranges

Cocoa butter specifications record melting point, free fatty acid. These are typical ranges, not guarantees for an individual lot.

Melting point	33–35 °C
Free fatty acid	0.10–0.50 %

Common Defects

Recorded defects for cocoa butter include Oxidation and Foreign matter contamination.

Oxidation
Rancid off‑odour caused by exposure to air, heat or light during handling.
Foreign matter contamination
Inclusion of metal fragments or other solids from processing equipment.

Certifications

Certifications documented for cocoa butter include UTZ Certified and Fairtrade. Their applicability depends on the individual product and shipment.

UTZ Certified
Verifies sustainable cocoa farming practices and traceability.
Fairtrade
Ensures social and economic standards for cocoa growers are met.

Cocoa Butter Facts and HS Code

Cocoa butter belongs to cocoa within softs and tropicals. Its customs classification covers HS 180400.

Cocoa Butter HS Code

Also known as	cacao butter, theobroma oil
Scientific name	Theobroma cacao
Product type	Intermediate
Form	Refined
Position in the chain	Processed
Category	Cocoa — Softs and tropicals
HS codes	180400
HS6 description	Cocoa; butter, fat and oil
Quoted in	USD/t
Reference location	NLD

Production & Handling

Cocoa butter storage guidance: Stored in sealed stainless‑steel tanks or IBC containers, protected from light and kept at temperatures below 25 °C to prevent oxidation.

Production and Storage

Perishability	Low
Shelf life	365 days
Temperature regime	Ambient
Storage conditions	Stored in sealed stainless‑steel tanks or IBC containers, protected from light and kept at temperatures below 25 °C to prevent oxidation.
Production methods	Farmed
Production cycle	900 days
Processing steps	Fermentation Drying Roasting Winnowing Grinding Pressing Extraction Refining

Packaging

Typical cocoa butter packaging includes Bulk tanker and IBC container.

Bulk tanker
Stainless‑steel tank of 20‑40 m³ for large‑volume shipments to processors.
IBC container
1,000 L intermediate bulk container, commonly used for smaller consignments.

Uses & Risks

Cocoa butter is used in Chocolate manufacturing, Confectionery coating, and Cosmetics.

End Uses

Chocolate manufacturing
Provides the fat phase that gives chocolate its snap and melt characteristics.
Confectionery coating
Used as a glossy, stable coating for candies and bars.
Cosmetics
Incorporated into lotions, creams and balms for its emollient properties.

Uses and Related Commodities

Downstream industries	Chocolate confectionery, Food processing, Cosmetics, Pharmaceuticals
Related commodities	Cocoa cake (Downstream) Cocoa liquor (Upstream)
Standards	codex CXC 72-2013 — Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa codex CXS 86-1981 — Standard for Cocoa Butter

Sourcing risks

Risk	Category	Severity	Mitigation
Drought in producing regions ClimateHigh Reduced bean yields lower the amount of butter that can be extracted, tightening supply.	Climate	High	Diversify sourcing across multiple origins and maintain buffer inventories.
Weather risk in West Africa ClimateHigh Erratic rainfall, drought or excessive heat in the main producing region directly reduces bean output and consequently butter availability.	Climate	High	Geographic diversification of supply contracts and long-term sourcing agreements.
Mycotoxin contamination Food safetyHigh Ochratoxin A and aflatoxins can develop in poorly dried or stored beans and carry over into the butter.	Food safety	High	Rigorous drying to target moisture, proper storage, and incoming goods testing.
Deforestation linked to cocoa farming SustainabilityHigh Environmental concerns can lead to buyer restrictions or premium pricing for certified butter.	Sustainability	High	Source from farms with UTZ or Fairtrade certification and conduct satellite monitoring.
Ochratoxin A contamination Food safetyMedium Cocoa is covered by a Codex code of practice for ochratoxin A contamination.	Food safety	Medium	Apply the prevention and reduction practices in CXC 72-2013.
Adulteration with other fats FraudMedium Substitution of cheaper vegetable oils reduces product integrity and can breach contracts.	Fraud	Medium	Conduct periodic laboratory analysis for triglyceride profile and verify chain‑of‑custody documentation.
Adulteration with vegetable fats FraudMedium Illegal blending with cheaper fats such as palm oil or shea butter undermines product quality and compliance with chocolate standards.	Fraud	Medium	Regular testing for fat composition and supplier audits.
Port congestion at origin LogisticsMedium Delays in loading at key export ports can push back delivery schedules and raise freight costs.	Logistics	Medium	Early booking of vessel slots and holding buffer inventory at destination.
Shipping delays LogisticsMedium Port congestion or carrier shortages can postpone delivery of bulk tanks.	Logistics	Medium	Use flexible shipping windows and consider multiple freight forwarders.
Cocoa pod borer PestMedium Infestation reduces bean quality, which can affect the purity of the extracted butter.	Pest	Medium	Implement integrated pest management and certify farms with pest‑control protocols.
Deforestation and child labour SustainabilityMedium The cocoa sector faces regulatory and reputational pressure from links to forest clearing and labour issues.	Sustainability	Medium	Adoption of certified schemes and investment in traceability to the farm level.

Cocoa Butter Questions

What is cocoa butter?: Cocoa butter is the pale, edible fat obtained from pressing and extracting cocoa beans. It is the primary fat used in chocolate, confectionery coatings and a variety of cosmetic products because of its smooth texture and stable melting point.
How is cocoa butter extracted?: After fermentation, drying and roasting, cocoa beans are winnowed to remove shells, then ground into a mass called cocoa liquor. The liquor is pressed to separate the solid cocoa cake from the liquid fat, which is then filtered and refined to produce cocoa butter.
What are the main quality parameters for cocoa butter?: Buyers evaluate melting point, free fatty acid content and odor. The melting point determines suitability for chocolate tempering, low free fatty acids indicate minimal hydrolysis, and a neutral odor confirms the absence of oxidation.
How should cocoa butter be stored?: Cocoa butter should be kept in sealed stainless‑steel tanks or IBC containers, away from light and at temperatures below 25 °C. Proper sealing prevents oxidation and preserves the characteristic melt profile.
Which certifications are commonly required for cocoa butter?: UTZ Certified and Fairtrade are the most common voluntary schemes. UTZ focuses on sustainable farming and traceability, while Fairtrade ensures social and economic standards for the growers.
Can cocoa butter be used in cosmetics?: Yes, its emollient properties make it a valued ingredient in lotions, creams and balms. The natural origin and stable melt range are attractive to formulators seeking plant‑based fats.
What risks should buyers monitor when purchasing cocoa butter?: Key risks include Ochratoxin A contamination, climate‑driven supply shocks, logistics delays, sustainability concerns such as deforestation, potential adulteration with other fats, and pest damage to the upstream beans. Mitigation involves certification, analytical testing and diversified sourcing.