BUKAO | Cocoa Butter
$20.15

BUKAO | Cocoa Butter

Price By Weight 1kg

For bigger quantities, please contact us directly for a quote at info@emkaofoods.com

Only left in stock

We press our cocoa butter in Mission, British Columbia from our raw Trinatario cacao beans, shipped straight from our family farm in Cameroon. Once extracted from the bean, virgin cocoa butter is ideal for chocolate and cosmetic products.

Ingredients: Cocoa butter
Single origin: Cameroon
For Pallet (900Kg) and container (20,000Kg) amounts, please contact sales@emkaofoods.com


 

EMKAO’s cocoa is sourced from the Kotou family farm. This 100 hectare cocoa farm is located in the Méfou-et-Afamba region of Cameroon. For three generations, the EMKAO family has refined the art of cocoa farming. Subsequently, EMKAO has achieved the highest standard of ethical and sustainable cocoa production. The Kotou farm is UTZ certified. UTZ is a world-renowned program managed by the Rainforest Alliance.UTZ promotes fair farming wages and sustainable agriculture practices.

Each harvest season, the Kotou farm employs 80 - 100 local farmers. Prior to the harvest season, the neighbouring village is notified of the upcoming employment opportunity. As cocoa harvesting is the main source of income the Kotou farm sees new and returning farmers each year. Salaries and benefits are provided to all contracted farmers. New farmers with little to no experience are trained on site.

The cocoa harvesting season starts in September and runs through January every year. From September to October the cocoa pods are harvested and fermented for six days. This time of year is the rainy season, beans are sun dried for 10-12 days under strict guidelines. From November to January the second cocoa pod harvest takes place and the beans are harvested for six days. This time of year is the dry season, beans sun dry for six days. October and January the beans are dried again to meet export standards. This is also when packing, quality inspections and shipment takes place.

Once the cocoa beans arrive at our Mission factory, they are inspected and sorted by a pass/fail quality standard. The passed beans are then inspected by hand to further ensure quality.

Once the beans have been sorted they get roasted at 130ºc. Roasting is crucial as it adds flavour, separates the inner bean from the outer husk and sterilizes the cocoa beans. Once roasted the cocoa beans crack easier in the winnowing machine. This allows EMKAO to utilize every part of the cocoa bean-reducing waste.

EMKAO is committed to providing the highest quality cocoa ingredients. Sample kits are available upon request. 100g of each product can be shipped free of charge.

We press our cocoa liquor to extract the cocoa butter. Our cocoa butter is non deodorized, this means it is naturally higher in antioxidants and moisturizing properties than deodorized cocoa butter. Deodorized cocoa butter is stripped
of its natural aromas and colours. Whereas, our non deodorized cocoa butter maintains the delicate chocolate aroma and natural light brown colours. 
Once extracted from the bean, virgin cocoa butter is ideal for chocolate and cosmetic products.

THE KOTOU FARM

EMKAO’s cocoa is sourced from the Kotou family farm. This 100 hectare cocoa farm is located in the Méfou-et-Afamba region of Cameroon. For three generations, the EMKAO family has refined the art of cocoa farming. Subsequently, EMKAO has achieved the highest standard of ethical and sustainable cocoa production. The Kotou farm is UTZ certified. UTZ is a world-renowned program managed by the Rainforest Alliance.UTZ promotes fair farming wages and sustainable agriculture practices.

OPERATIONS

Each harvest season, the Kotou farm employs 80 - 100 local farmers. Prior to the harvest season, the neighbouring village is notified of the upcoming employment opportunity. As cocoa harvesting is the main source of income the Kotou farm sees new and returning farmers each year. Salaries and benefits are provided to all contracted farmers. New farmers with little to no experience are trained on site.

HARVESTING SEASON

The cocoa harvesting season starts in September and runs through January every year. From September to October the cocoa pods are harvested and fermented for six days. This time of year is the rainy season, beans are sun dried for 10-12 days under strict guidelines. From November to January the second cocoa pod harvest takes place and the beans are harvested for six days. This time of year is the dry season, beans sun dry for six days. October and January the beans are dried again to meet export standards. This is also when packing, quality inspections and shipment takes place.

QUALITY BEANS

Once the cocoa beans arrive at our Mission factory, they are inspected and sorted by a pass/fail quality standard. The passed beans are then inspected by hand to further ensure quality.

ROAST PROCESS

Once the beans have been sorted they get roasted at 130ºc. Roasting is crucial as it adds flavour, separates the inner bean from the outer husk and sterilizes the cocoa beans. Once roasted the cocoa beans crack easier in the winnowing machine. This allows EMKAO to utilize every part of the cocoa bean-reducing waste.

THE EMKAO DIFFERENCE

EMKAO is committed to providing the highest quality cocoa ingredients. Sample kits are available upon request. 100g of each product can be shipped free of charge.

THE BUKAO PROCESS

We press our cocoa liquor to extract the cocoa butter. Our cocoa butter is non deodorized, this means it is naturally higher in antioxidants and moisturizing properties than deodorized cocoa butter. Deodorized cocoa butter is stripped
of its natural aromas and colours. Whereas, our non deodorized cocoa butter maintains the delicate chocolate aroma and natural light brown colours. 
Once extracted from the bean, virgin cocoa butter is ideal for chocolate and cosmetic products.

NUTRITIONAL FACTS