AGP | What we do

What We Do

Harvest

COCOA GRAINS (GRADE I) AND (PREMIUM). The seeds are obtained from the fruit of the cacao tree, then properly selected and fermented. This goes through a process of cleaning, drying and selecting. It is finally packed in 64 kg "jute" bags or 70 kg plastic bags. Cocoa grows throughout the year and there are two harvesting campaigns. Big campaign April-August 70% and small campaign September-March 30%. When harvesting, we select cocoa clips for Class 1 and Class 2. And so we prepare raw cocoa beans for the next step, fermentation.

Cocoa fermentation is a very important step for in getting the aroma and quality of the cocoa beans.

Fermentation is carried out in wooden boxes 80x100x80cm. Depending on the type of cocoa beans, climatic conditions and customer needs, the fermentation process lasts from 6 to 11 days.

Drying

When the cocoa reaches its targeted fermentation, the it is removed from the wooden boxes and the drying process begins. Drying is carried out to our standards to maintain the aroma of the cocoa and to lower the acidity levels created during fermentation, and so met the standards of the market.

When cocoa beans reach 7% moisture, they are ready for packaging.

Processing

Handpicked premium cocoa goes into our products: nibs and fine cocoa mass.

Cocoa nibs

Premium class cocoa beans are selected by size in two groups and they go to baking. Our technologists control this process to achieve maximum aroma and quality of nibs, as such, our nibs have a distinct aroma and are organoleptically acceptable to any consumer. The cooled nibs are further packed in a high-density vacuum bag to retain the aroma or they go into further processing.

Fine cocoa mass

The nibs that are obtained in the processing of the grain goes to grinding, and gets converted into a liquid mass that goes further for refining to the desired micronase, tempering and packing. This type of cocoa mass is designed for producers of fine and high quality chocolate.

Cocoa mass intended for industry, Class 1 and Class 2, is used in this process and the mass obtained from such processing meets the needs of large consumers of cocoa. The mass is then packed and stored, or sent for further pressing.

Cocoa butter and powder

The mass obtained from the process is sent to the press to produce cocoa powder and cocoa butter, which are widely used for industry; chocolate, biscuits, ice cream, chocolate drinks.

What we do