Soybeans (NO GMO)
Go Africa Coffee 60kg, Bags (Sold Per MT)
$2,520.00
- EUR: € 2,162.66
- GHS: ₵30,240.00
- KES: KES325,684.81
- NGN: ₦3,830,626.71
- TZS: TSh6,221,880.00
- GBP: £1,875.74
- AED: د.إ9,253.69
- XOF: CFA1,417,222.84
- XAF: CFA1,417,222.84
- UGX: UGX8,858,303.88
Yellow Maize (Corn) NON-GMO, for Animal Feed Grade 50 kgs (Yellow) sold per MT Call or email for Price
$400.00
- EUR: € 343.28
- GHS: ₵4,800.00
- KES: KES51,696.00
- NGN: ₦608,035.99
- TZS: TSh987,600.00
- GBP: £297.74
- AED: د.إ1,468.84
- XOF: CFA224,956.01
- XAF: CFA224,956.01
- UGX: UGX1,406,079.98
Cocoa Powder Natural 50 kgs (sold per MT)
$190.00
- EUR: € 163.06
- GHS: ₵2,280.00
- KES: KES24,555.60
- NGN: ₦288,817.09
- TZS: TSh469,110.00
- GBP: £141.42
- AED: د.إ697.70
- XOF: CFA106,854.10
- XAF: CFA106,854.10
- UGX: UGX667,887.99
Sold per MT
Call or email for packaging options and detailed pricing
email: Quotes@goafricatrading.com
Application: Natural cocoa powder tastes bitter and gives a deep chocolate flavor to baked goods. It is suitable for use in brownies, cookies, chocolate cakes and others.
Description
Sold per MT
Call or email for packaging options and detailed pricing
email: Quotes@goafricatrading.com
Application: Natural cocoa powder tastes bitter and gives a deep chocolate flavor to baked goods. It is suitable for use in brownies, cookies, chocolate cakes and others.
Additional information
| Weight | 1 kg |
|---|
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Shipping & Delivery
Related products
Natural Cocoa mass 25kg bags /Boxes (per MT)
Cocoa mass (also known as cocoa liquor), is the first liquid stage of processing cocoa beans. Good fermented cocoa beans are cleaned, and usually subjected to an intense heat source for a short period of time. This stage is known as “micronising” and its purpose is primarily to loosen the shell from the nib of the bean.
Natural Cocoa mass Per MT
Cocoa mass (also known as cocoa liquor), is the first liquid stage of processing cocoa beans. Good fermented cocoa beans are cleaned, and usually subjected to an intense heat source for a short period of time. This stage is known as “micronising” and its purpose is primarily to loosen the shell from the nib of the bean.
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