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The huge and sudden temperature fluctuations - air temperatures below zero Celsius, as well as significant daily temperature fluctuations, can damage cocoa beans as well as shredded cacao and make it unusable as raw ingredients for food.ĭuring sea transportation, along with varying temperature levels the core factors like container rain and container sweat become a source of problems which lead to damage and/or loss of precious cargo. Cocoa is a natural product and known for its strong hygroscopicity (ability to absorb moisture from air). Pic: ConfectioneryNewsĪlthough being checked and approved at the port of loading, cocoa beans travel a long distance to reach their final port of unloading, often taking up to 20 days or more.

The peak season of the cocoa harvest in West Africa starts in November and ends in May.

This means, for example, that the containers must be loaded in Abidjan (Cote d’Ivoire) when it is 35 degrees-Celsius and unloaded in Amsterdam when it is minus five degrees-Celsius. The peak season of the cocoa harvest starts in November and ends in May. What causes damage to the cocoa beans during the voyage from farms to manufacturing facilities?​Ĭocoa beans are a relatively sensitive product, external factors, such as extreme changes in temperature, humidity, excessive moisture, and the environment they are stored in impact its quality throughout its journey. The sensitivity to external factors necessitates the strict observance of all conditions during the transportation of cocoa to ensure quality, fewer rejections upon arrival, and reduce waste in cocoa supply chains. It is a hygroscopic product that easily absorbs moisture and water vapor from the air. Raw cocoa belongs in the ‘most sensitive’ category of cargo - susceptible to unfavourable external factors. Once harvested, the beans then travel mostly through sea transport to their main importing destinations located in North America and Europe. Packaging & Packing Materials, ContainersĬocoa beans, also known as ‘Food of the Gods’, are a globally consumed commodity, grown in areas north and south of the equatorial belt – with Cote d’Ivoire, Ghana, Nigeria, and Cameroon-producing approximately 70% of the world’s cocoa supply.Processing Equipment & Systems, Automation, Control.Filling & Packaging Equipment & Systems.