Magli Enterprises

The cacao tree is known to have originated in the foothills of the Andes in the Amazon and Orinoco basins of South America, and was introduced into Central America by the ancient Maya, and cultivated in Mexico by the Toltecs and later by the Aztecs.

Cocoa Plant

Cocao plant, otherwise known as "theobroma cacao" or "food of the gods".

The cacao plant was first given its name by Swedish natural scientist Carl von Linné (1707-1778), who named it "theobroma cacao" or "food of the gods".

The cocoa bean is the dried and fermented fatty seed of the cacao tree. Through the processes of de-stoning/cleaning, winnowing, milling, de-fatting and pulverization, cocoa beans are processed into the three main ingredients of cocoa masse/liquor, cocoa butter and cocoa powder.

Most of the world's cocoa are grown in a narrow belt 10 degrees either side of the Equator because the trees grow well in humid tropical climates (21 to 23 degrees centigrade) with regular rains (1,000 to 2,500 mm per year) and a short dry season.

Many countries now grow cocoa, but the main producers are:
	West Africa - Ghana, Nigeria, Cote D’Ivoire and Cameroon
	South America - Brazil and Ecuador
	Asia - Malaysia and Indonesia

We can supply :

 Cocoa Masse / Liquor

Ghana ♦ Ivory ♦ Single origin flavour cocoa beans in 15kg and 25kg carton - block

 Cocoa Butter

Natural ♦ Partially-deodorized ♦ Deodorized in 25kg carton - block

 Cocoa Powder

Natural ♦ Alkalised. Full colour range.
Fat contents ranging from 10% to 24%
in 5kg / 25kg paper bag

The above cocoa product list does not limit the extent to which we may service your requirements.