Morogoro cocoa nibs

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Product Features

Origin
Typical of Tanzania, a region highly concentrated, south of Mbeya, in the Rungwe and Keyla districts. An area characterized by its volcanic soil and by the proximity to mountains, which assure abundant rains.

Organoleptic characteristics
Primarily taste of cocoa, with spicy and wooden notes, without the typical defects of Forastero cocoa (acidity, bitterness, astringency).

Classification
Morogoro is a Trinitarian Cocoa

Description

Process: Cleaning, sterilization, roasting, grinding, packaging.

Presentation: Nibs

Packaging:1 Kg per bag

Storage: The product must be stored in a cool, dry, odor-free place, at a temperature of 14° to 20°C.

Shelf life: 30 months

Allergens: May contain: traces of soy and milk

Ingredients:

Ingredients % Botanical origin Country of origin
Morogoro  100 Theobroma cacao Tanzania 

 

Average nutritional values per 100 gr

PARAMETER UNIT OF MEASURE REFERENCE VALUE
Energy Kcal/KJ 616 - 2547
Proteins g 15
Carbohydrates g 16
Of which sugars g 1
Fats g 53
Of which saturated fats g 20
Fibres g 12
Ashes g 3
Salt  g 0.2