Jute sacks filled with fermented dried cocoa beansA hand inspecting cocoa beans drawn from an open sack 1 / 2

Cocoa

Regular Sourcing

Fermented, dried cocoa beans are traded for chocolate and confectionery manufacturing, and for cocoa butter/powder production.

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Origin & sourcing context

Principal regions are Nigeria’s South-West (Ondo, Osun, Ekiti, Ogun) and South-South (Cross River).

Common regions: Ondo, Osun, Ekiti, Ogun, Cross River

Available forms

Fermented dried whole beans

Season & availability

Main crop typically September/October–January; a lighter crop typically April–June.

A hand inspecting cocoa beans drawn from an open sack

Common applications

Where cocoa is used

  • Chocolate & confectionery

    The principal destination for export beans.

  • Cocoa butter & powder

    Processed into butter and powder.

Jute sacks filled with fermented dried cocoa beans

Packaging

Jute bags, trade-standard, typically 60–62.5kg.

Export & handling

Fermentation quality and moisture control are the largest drivers of export grade.

Quality & specification

Specifications are agreed according to buyer requirements and applicable trade standards, confirmed at the point of inquiry.

Container terminal and vessels at a West African port

From origin to destination

Moving cocoa to market

Documentation, packaging and logistics coordination are arranged against your requirement, with the appropriate partners at each stage.

See how we work

Illustrative port and logistics environment. AZARO does not own or operate the facilities or vessels shown.

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