FTN Cocoa Processors Plc

"anything and everything about cocoa"

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Welcome to the Official website of FTN Cocoa Processors Plc

Our Mission here is to produce and supply hygenic quality products efficiently to our customers through a team work of highly skilled and motivated staff. Read more

Forward Integration

We are delighted to inform you that we have a 50 Metric tons per day Vegetable oil Refinery from Desmet of Belgium to refine crude Palm Kernel produced by the company and also to bleach and deodorise palm oil. See PictureVegetable Refinery Read more

Capacity Upgrade

Our Cocoa Factory with the recent enhancement of installed capacity now has a total of 20,000 metric tons as available capacity. picture Read more

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General Product Specification

FINISHED PRODUCT SPECIFICATIONS

1.         COCOA LIQUOR (NATURAL)

 

Origin:            Nigeria

Appearance                                                     -           Brown Liquid paste (at > 300C)

Colour                                                             -           Brown

Composition and Properties

Fat Content (on dry basis)                              -           54% max

Moisture                                                          -           0.50 – 1.50%

pH                                                                   -           5.6 – 6.00

Free Fatty Acid                                               -           1.523% Max

Acid Value                                                      -           3.029 Max

Particle size

% Retained on 75 micron sieve                      -           2% max

Microbiological Specifications

Total Plate Count at 30°C                               -           5,000cfu/g max

Moulds                                                            -           50cfu/g max

Yeast                                                               -           50cfu/g max

Enterobactericaea                                            -           Absent/g       

Salmonella                                                       -           Absent/250g

Coliforms at 37°C                                           -           Absent /g

Product Presentation:

Pack size                                                         -           25kg

Packaging                                                        -           Packed as 25kg block and hermetically sealed

                                                                                    In polythene bag placed inside FBC cartons.

 Shelf life                                                        -           2 years

Recommended Storage Condition:

Temperature                                                    -           250C – 270C

Relative Humidity                                          -           60% max

Arrange on pallets not more than eight cartons high in a dry and cool warehouse and stored away from any source of heat.

 

 

 

2.         COCOA BUTTER

Origin:            Nigeria

 Appearance                                                    -           Yellowish Liquid paste (at > 300C)

Colour                                                             -           Golden Yellow

Composition and Properties

Solid fat content (at 30°C)                             -           50-55%

Saponification Value                                      -           188-200 mg KOH/g fat

Free Fatty Acid (as Oleic)                              -           1.75% max

Acid Value                                                      -           3.50% max

Iodine Value (Wijs)                                        -           33 – 42

Unsaponifiable matter                                     -           0.35% max.                                   

Refractive Index                                             -           1.456-1.459

Slip Point                                                        -           30-34°C

Microbiological Specification

Aerobic plate count at 30°C                           -           <1000cfu/g max

Moulds at 25°C                                               -           <50cfu/g max

Yeasts at 25°C                                                            -           <50cfu/g max

Coliforms at 37°C                                           -           Absent/g

Escherichia coli                                               -           Absent/g

Salmonella                                                       -           Absent/250g

Product Presentation

Pack size                                                         -           25kg

Packaging                                                        -           Packed as 25kg block and hermetically sealed

                                                                                    in polythene bag placed inside FBC carton.

Shelf life                                                         -           2 years.

Recommended Storage Condition

Temperature                                                    -           250C – 270C

Relative Humidity                                          -           60% max

Arrange on pallets not more than eight cartons high in a dry / cool warehouse and stored away from any source of heat

 

 

 

3.         COCOA POWDER

 

Origin:            Nigeria

Appearance                                                     -           Fine Free-flowing Powder

Colour                                                             -           Light Brown

Composition and Properties    

Fat % (on a dry basis)                                     -           10 - 12%

Moisture content                                             -           4.0% max

pH (10% slurry)                                              -           6.5 – 7.0                          

Wet sieving (% retained on 75 micron sieve) -           0.75 – 2.00%            

Additives

Potassium Carbonate/Sodium Carbonate

(Added to Liquor)                                          -           <1% (on cocoa powder)

Microbiological Specification

Total Plate Count at 30°C                               -           10,000cfu/g max

Moulds at 25°C                                               -           100cfu/g max

Yeasts at 25°C                                                            -           100cfu/g max

Coliforms at 37°C                                           -           Absent/g

Enterobactericaea                                            -           Absent/g

Salmonella                                                       -           Absent/250g

Product Presentation

Pack size                                                         -           25kg

Packaging                                                        -           Hermetically sealed in polythene bag placed

                                                                                    inside woven sack/ 4 ply Kraft paper sack

Shelf Life                                                        -           2years

Recommended Storage Condition

Temperature                                                    -           250C – 270C

Relative Humidity                                          -           60% max

Arrange on pallets not more than eight bags high in a dry / cool warehouse and stored away from any source of heat

 

 

 

4.         COCOA CAKE (NATURAL)

 

Origin:            Nigeria

Appearance                                                     -           Light Brown kibbled cake

Colour                                                             -           Light Brown

Composition and Properties                

Fat % (on a dry basis)                                     -           10 - 12%                         

Moisture content                                             -           3.0% maximum

pH (10% slurry)                                              -           5.40 – 6.00                           

 

Microbiological Specification

Aerobic plate count at 30°C                           -           10,000cfu/g max

Moulds at 25°C                                               -           100cfu/g max

Yeasts at 25°C                                                            -           100cfu/g max

Coliforms at 37°C                                           -           Absent/g

Enterobactericaea                                            -           Absent/g

Salmonella                                                       -           Absent/250g

Product Presentation

Pack size                                                         -           25kg

Packaging                                                        -           Hermetically sealed in polythene bag placed

                                                                                    inside woven sack/ 4 ply Kraft paper sack.

Shelf Life                                                        -           2years

Recommended Storage Condition

Temperature                                                    -           250C – 270C

Relative Humidity                                          -           60% max

Arrange on pallets not more than eight bags high in a dry / cool warehouse and stored away from any source of heat

 


Quick Links
Contact & Address
Address:
Head office
Plot 5 Block 77 Basheer Shittu Avenue Magodo GRA,
Lagos, Nigeria.

Cocoa Factory
FTN Cocoa Processors Plc, Kilometre 9, Monatan-Iwo Road, Ibadan.
Oyo State, Nigeria.

Palm Kernel Factory
Plot 3 Sangogbade Layout, Beside green Springs Hotel, Old Ife Road, Ibadan.
Oyo State, Nigeria.

Cocoa Warehouse
FTN Cocoa Processors Plc,
Soka Bus Stop, Sanyo, Ibadan.
Oyo State, Nigeria.

Contact:
Phone: +234 1 740 9651
Mobile: +234 1 740 4744



Internet:
Website: http://www.ftncocoa.com.ng
Email: info@ftncocoa.com.ng

 

FTN Cocoa Processors Plc
Copyright FTN Cocoa Processors PLC © 2013. All Rights Reserved.
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