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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
| Main Producing Countries |
Argentina, Brazil, China and Japan
|
|---|
Cocoa is the key ingredient in chocolate production and comes from the seeds (often called "beans") of the cacao tree (Theobroma cacao). The cocoa beans are harvested from the pods of the tree, and the harvest period depends on the geographical region.Cocoa is harvested throughout the year, with main harvest periods from October to March and secondary harvest from April to September, although the timing can vary by region and climate.While cocoa is harvested year-round in some areas, the main harvest months are generally October to March, with secondary harvests occurring from April to September in some regions. The timing can vary depending on the specific climate and location.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 10.5g | 15.38% | |
|---|---|---|
| Saturated Fat 6.4g | 30.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 30mg | 1.25% | |
| Total Carbohydrate 55.4g | 18.33% | |
| Dietary Fiber 32.6g | 116.38% | |
| Total Sugars 0.5g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 23.9g | 46.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 170mg | 13.08% | |
| Iron 40mg | 222.22% | |
| Potassium 2050mg | 43.62% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Brown or red | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| pH | NMT 6 (10% solution) | USP<791> |
| Cocoa Butter Content | 10 -12% | USP |
| Fineness (<75 µm) | NLT 99.5% | USP |
| Microbiology Test | ||
| Total Plate count | NMT 100,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Absent | USP<2022> |
| Salmonella | Absent | USP<2022> |
| Enterobacteriaceae | Absent | USP<2022> |
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