Cocoa Powder
Prices, specifications and international trade for cocoa powder under HS 180500.
Cocoa Powder Price
Published reference · Jul 1, 2026
Cocoa powder is quoted in USD/t at NLD. Historical customs values may differ from the headline reference.
Explore cocoa powder pricesCocoa Powder Exports and Imports
Netherlands led reported cocoa powder exports in 2025, at $2.3B.
Compare cocoa powder exporting countriesCocoa Powder Specifications and Quality
Cocoa powder grading factors include Particle size, Fat content, and Moisture content.
Grading Factors
Quality assessment for cocoa powder considers Particle size, Fat content, and Moisture content.
- Particle size
Average fineness measured in microns; finer powder dissolves more readily and is preferred for smooth beverages.
- Fat content
Percentage of residual cocoa butter; lower fat content yields higher cocoa solids and affects chocolate formulation.
- Moisture content
Water percentage; excess moisture promotes mould growth and reduces shelf life.
- Color intensity
Measured by spectrophotometer; deeper brown indicates higher polyphenol levels and is valued for premium products.
Typical Specification Ranges
Cocoa powder specifications record moisture content, fat content, particle size (median). These are typical ranges, not guarantees for an individual lot.
| Moisture content | 2.00–5.00 % |
|---|---|
| Fat content | 10–12 % |
| Particle size (median) | 150–250 µm |
Common Defects
Recorded defects for cocoa powder include Mould and Foreign matter.
- Mould
Fungal growth caused by inadequate drying or humid storage, leading to off‑flavours and food‑safety concerns.
- Foreign matter
Inclusion of stones, shells or insect parts from inadequate cleaning, which can damage processing equipment.
Certifications
Certifications documented for cocoa powder include Fairtrade and Rainforest Alliance. Their applicability depends on the individual product and shipment.
- Fairtrade
Ensures a minimum price to producers and a premium for community development.
- Rainforest Alliance
Verifies sustainable farming practices, biodiversity protection and worker welfare.
Cocoa Powder Facts and HS Code
Cocoa powder belongs to cocoa within softs and tropicals. Its customs classification covers HS 180500.
Cocoa Powder HS Code
| Scientific name | Theobroma cacao |
|---|---|
| Product type | Intermediate |
| Form | Milled |
| Position in the chain | Processed |
| Category | Cocoa — Softs and tropicals |
| HS codes | 180500 |
| Quoted in | USD/t |
| Reference location | NLD |
Production & Handling
Cocoa powder storage guidance: Stored in moisture‑proof, sealed bags or bulk containers in cool, dry warehouses away from strong odours.
Production and Storage
| Perishability | Low |
|---|---|
| Shelf life | 365 days |
| Temperature regime | Ambient |
| Storage conditions | Stored in moisture‑proof, sealed bags or bulk containers in cool, dry warehouses away from strong odours. |
| Production methods | Farmed |
| Production cycle | 210 days |
| Processing steps |
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Packaging
Typical cocoa powder packaging includes 25 kg multi‑wall paper bag and Bulk container liner.
- 25 kg multi‑wall paper bag
Standard export bag with inner foil liner, used for most origin shipments to preserve aroma and prevent moisture ingress.
- Bulk container liner
Polyethylene liner filling a 20‑ft container, employed for large‑volume purchases where lot segregation is not required.
Uses & Risks
Cocoa powder is used in Chocolate manufacturing, Bakery applications, and Beverage production.
End Uses
- Chocolate manufacturing
Combined with cocoa butter and sugar to produce couverture, compound and confectionery chocolate.
- Bakery applications
Incorporated into cakes, cookies and pastries for flavor and colour.
- Beverage production
Reconstituted with liquid to make hot cocoa, flavored drinks and dessert sauces.
Uses and Related Commodities
| Downstream industries | Confectionery, Bakery, Beverage manufacturing, Food ingredients |
|---|---|
| Related commodities |
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| Standards |
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Sourcing risks
| Risk | Mitigation |
|---|---|
Drought in West Africa ClimateHigh Reduced rainfall lowers bean yields, limiting the volume of cocoa cake and powder that can be produced. | Diversified sourcing across multiple origins and forward‑contract arrangements. |
Cocoa pod borer PestHigh Insect that damages pods before harvest, reducing bean quality and increasing foreign‑matter risk. | Integrated pest‑management, regular field scouting and timely pod removal. |
Deforestation SustainabilityHigh Expansion of cocoa farms into forested areas raises reputational risk for buyers. | Sourcing from certified sustainable estates and traceability systems. |
Ochratoxin A Food safetyMedium A mycotoxin that can develop in cocoa beans and powder when moisture is high during drying or storage. | Strict drying to target moisture below 7 % and adherence to CXC 72‑2013 code of practice. |
Adulteration with fillers FraudMedium Unscrupulous suppliers may blend cocoa powder with cheaper starches or flours to increase volume. | Laboratory testing for cocoa solids content and supplier audits. |
Port congestion LogisticsMedium Delays at major West African export ports can extend dwell time, raising moisture risk for powder shipments. | Use of inland depots and staggered vessel schedules to reduce dwell time. |
Export taxes PolicyMedium Changes in government levies on cocoa exports can affect landed cost and supply decisions. | Monitoring policy developments and incorporating tax clauses in contracts. |
Ochratoxin A contamination Food safety Cocoa is covered by a Codex code of practice for ochratoxin A contamination. | Apply the prevention and reduction practices in CXC 72-2013. |
Cocoa Powder Questions
- What is cocoa powder?
- Cocoa powder is the dry, milled residue left after cocoa butter is extracted from roasted cocoa beans. It contains the non‑fat cocoa solids and is used as a flavoring and colourant in many food products.
- How is cocoa powder produced?
- Beans are harvested, fermented, dried, roasted, winnowed to remove shells, ground into a liquor, pressed to separate butter, and the remaining cake is milled to a fine powder. The process determines fat and moisture levels that define the final product.
- What are the main quality parameters buyers look at?
- Buyers focus on particle size, fat content, moisture level, colour intensity and the absence of mould or foreign matter. These factors affect solubility, taste, appearance and shelf life in the end product.
- What packaging formats are common for cocoa powder?
- The most common format is a 25 kg multi‑wall paper bag with an inner foil liner, suitable for most shipments. Large buyers often use bulk polyethylene liners that fill a 20‑ft container for economies of scale.
- Which certifications are typically requested?
- Fairtrade and Rainforest Alliance are the most frequently asked for voluntary schemes. They assure minimum pricing, community benefits and sustainable farming practices, which many chocolate manufacturers require.
- How long can cocoa powder be stored?
- When kept in sealed, moisture‑proof packaging in a cool, dry warehouse, cocoa powder retains its quality for about 12 months. Exposure to humidity or high temperatures accelerates rancidity and mould growth.
- Can cocoa powder be used as a direct substitute for chocolate?
- Cocoa powder provides flavour and colour but lacks the cocoa butter needed for chocolate’s melt and texture. It is typically reconstituted with added fat, sugar and emulsifiers to produce chocolate or used as an ingredient in recipes that already contain fat.
- What is the difference between natural and Dutch‑processed cocoa powder?
- Natural cocoa powder is untreated and retains a lighter colour and higher acidity, while Dutch‑processed powder is alkalised to neutralise acidity, giving a darker colour and milder flavour. The processing method influences how it behaves in recipes, especially those relying on acid‑base reactions.