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
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
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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
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