When a chocolate maker or a manufacturer is looking for fermented cocoa beans from Madagascar, knowing their region of origin or their price is not enough. The quality of a lot also depends on a set of factors: harvesting, fermentation, drying, sorting and storage conditions.
Two lots from the same region can therefore show significant differences. For companies that want consistent results in their production, these characteristics deserve particular attention.
✅ What to check before ordering
- Fermentation: the expected level and its fit with your end application;
- Moisture and drying: the moisture content of the lot and how it was prepared;
- Cut test: defects, mould, insect damage;
- Origin: an identifiable region, such as the Sambirano Valley.
Fermentation shapes the taste of cocoa
Fermentation is one of the key steps in preparing the beans. It contributes to the development of the flavour precursors that are later transformed during roasting. Insufficient fermentation can limit flavour development, and poorly controlled fermentation can also cause defects.
The International Cocoa Organization (ICCO) explains in detail why this step matters in processing the beans. For a buyer, it is therefore useful to know the expected degree of fermentation and to check that it fits the end application.
Moisture and drying, two essential criteria
After fermentation, the beans must be dried under good conditions. Excess moisture can lead to storage problems and compromise quality during transport.
Buyers should be able to know the moisture content of the lot and the conditions under which it was prepared. The CAOBISCO/ECA professional guide to cocoa bean quality is a useful reference for exploring industry requirements in more depth.
The cut test and bean defects
The cut test lets you look inside the beans and assess certain aspects of their fermentation and quality. Defects, the presence of mould and insect damage must also be examined.
In this respect, the Federation of Cocoa Commerce publishes trade rules that help explain the criteria used in international trade. These references can help purchasing managers prepare their specifications.
Two lots from the same region can be very different: it is the preparation that makes the quality.
Sambirano cocoa, a sought-after origin
The Sambirano Valley, in north-western Madagascar, is known for cocoa with distinctive flavour profiles. Beans from this region particularly appeal to chocolate makers who want to work with identifiable origins.
Discover our supply chain on the Sambirano Cocoa from Madagascar page. To explore the other raw materials we supply, see the EKL Export product catalogue.
EKL Export, a business relationship built on quality
We work with partners across the Malagasy supply chain and review requests from international buyers. Our approach is based on understanding your specifications, volumes and technical requirements.
Our organisation is presented on the EKL Export quality and support page.
📚 Sources and references
Further reading
Looking for fermented cocoa beans for your production?
Contact us at contact@ekl-export.mg stating the quantities and quality you need.
