Bounty

Products

Specifications for each product, with final parameters confirmed in the sales contract. If you need something beyond these specs, tell us. Where we can, we'll help you find it.

Cashew products

Raw Cashew Nuts

Raw cashew

Raw Cashew Nuts

Nut count170-180 nuts/kg
MoistureMax 8%
Out-turn47-50 lbs per 80 kg bag
Description and specification

Sold in shell, sourced through direct cooperative relationships, for processors producing their own kernels.

Origin
Southwest Nigeria
Foreign matter
Max 2%
Defective nuts
Max 12% (combined)
Admixture
0.3-0.6%
Float rate
15-18%
Packaging
80 kg jute bags
  • Sound nuts reasonably free from pest damage
  • No live insect infestation
  • No fungal growth or rancid smell
  • Mixed sizes acceptable within range
  • Natural color variation acceptable
  • Free from stones and soil
Cashew Kernels, Whole

Cashew kernels

Cashew Kernels, Whole

GradeW240, W320, W450
MoistureMax 5%
Broken kernelsMax 5%
Description and specification

W240 is the largest of the three sizes and W450 the smallest, for processors, food manufacturers and ingredient buyers.

Kernels per lb W240
220-240
Kernels per lb W320
300-320
Kernels per lb W450
400-450
Packaging
10 kg and 25 kg vacuum-sealed bags
Shelf life
12 months in proper storage
Cashew Kernels, Splits

Cashew kernels

Cashew Kernels, Splits

MoistureMax 5%
Pieces in splitsMax 10% by weight
Description and specification

Kernels split lengthwise into halves, for processors, bakeries and food manufacturers who do not need whole kernels.

Cashew Kernels, Pieces

Cashew kernels

Cashew Kernels, Pieces

MoistureMax 5%
Description and specification

Kernels broken into more than two pieces, for bakery, confectionery, snack and food-ingredient manufacturers. Sold as large pieces, small pieces or baby bits, graded by sieve size.

Cocoa products

Dried Cocoa Beans

Cocoa beans

Dried Cocoa Beans

Bean count100-105 beans per 100 g
FermentationMin 70% well fermented
MoistureMax 7.5%
Description and specification

Fermented and sun-dried, for chocolate and cocoa-product manufacturers.

Origin
Nigeria
Mold
Max 3%
Slaty beans
Max 3%
Insect damage
Max 3%
Foreign matter
Max 2%
Bean size
Reasonably uniform
Packaging
Jute bags
Cocoa Liquor Chunks

Processed cocoa

Cocoa Liquor Chunks

Fat contentMin 52.0% (cocoa butter)
MoistureMax 2.5%
pH5.0-6.0
Description and specification

Made from cocoa nib, ground to a paste that keeps the natural fat content of the nib, then tempered, crystallized and crushed into chunks, for chocolate and cocoa-product manufacturers.

Ash
Max 7%
Shell content
Max 1.75%
Sieve residue
Min 99.0% through 75 µm sieve
Appearance
Chunks, 1-8 cm
Packaging
Multi-layer paper bags
Shelf life
24 months from production
Salmonella
Absent in 250 g
  • Typical cocoa taste and odor, free of off-flavor
  • Impurities: max 0.05% by weight
  • Color: brown
Alkalized Cocoa Powder

Processed cocoa

Alkalized Cocoa Powder

Fat content10-12%
MoistureMax 4.5%
pH7.0-7.6
Description and specification

Made from roasted, broken and de-shelled cocoa beans that are ground into liquor and pressed, with the press cake pulverized into powder and alkalization done on the nibs or the liquor, for bakery, confectionery and beverage manufacturers.

Ash
Max 10%
Shell content
Max 1.75%
Sieve residue
Min 99.0% through 75 µm sieve
Appearance
Fine powder
Packaging
Multi-layer paper bags
Shelf life
24 months from production
Salmonella
Absent in 250 g
  • Color: brown
  • Typical cocoa taste and odor, free of off-flavor
  • Impurities: max 0.05% by weight
Natural Cocoa Powder

Processed cocoa

Natural Cocoa Powder

Fat content10-12%
MoistureMax 5%
pH5.0-5.8
Description and specification

Made from roasted, broken and de-shelled cocoa beans that are ground into liquor and pressed, with the press cake pulverized into powder without alkalization, for bakery, confectionery and beverage manufacturers.

Ash
Max 10%
Shell content
Max 1.75%
Sieve residue
Min 99.0% through 75 µm sieve
Appearance
Fine powder
Packaging
Multi-layer paper bags
Shelf life
24 months from production
Salmonella
Absent in 25 g
  • Typical cocoa taste and odor, free of off-flavor
  • Impurities: max 0.05% by weight
Cocoa Butter

Processed cocoa

Cocoa Butter

Free fatty acidsMax 1.75% (as oleic acid)
MoistureMax 0.2%
Peroxide valueMax 4 meq/kg
Description and specification

The natural fat pressed from cocoa liquor, used by chocolate, confectionery and cosmetics manufacturers.

Unsaponifiables
Max 0.35%
Iodine value
33-40
Cocoa Nibs

Processed cocoa

Cocoa Nibs

MoistureMax 5%
Fat content50-56% (dry matter)
Shell contentMax 5%
Description and specification

Cocoa beans that have been cleaned, roasted and shelled, then broken into pieces, used as an ingredient and as the raw material for cocoa liquor, butter and powder.

Ash
Max 10% (fat-free dry matter)
pH
5.0-6.0
Salmonella
Absent in 25 g

Other products

Sesame Seeds

Sesame

Sesame Seeds

Purity98-99.5%
MoistureMax 8%
Foreign matterMax 2%
Description and specification

Machine-cleaned, for oil extraction, tahini and food manufacturing.

Origin
Northern & Central Nigeria
Oil content
Min 45%
Damaged or discolored
Max 7%
Admixture
Max 3%
Free fatty acids
Max 2.5%
Packaging
Jute or PP bags
  • Salmonella absent
  • Reasonably uniform color, minor variation acceptable
  • No rancid odor
  • Free from live insects

Need something else?

Tell us the commodity, volume and destination, and we will reply within 24 hours with the specification and an FOB quotation.

Contact salescontact@bounty.africa