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Cocoa mass

Cocoa mass, also known as chocolate liquor, is a paste made from ground cocoa beans. It is the key ingredient in the production of chocolate and contains both cocoa solids and cocoa butter.

The process of making cocoa mass starts with the fermentation and drying of cocoa beans, followed by roasting and grinding to produce cocoa nibs. The cocoa nibs are then ground into a paste called cocoa liquor or chocolate liquor. The term "liquor" in this context refers to a liquid form, rather than an alcoholic beverage.

The cocoa mass contains both cocoa solids and cocoa butter in roughly equal proportions. The cocoa solids provide the chocolate flavor and color, while the cocoa butter provides the smooth texture and mouthfeel.

Cocoa mass is an important ingredient in the production of all types of chocolate, from dark to milk and white chocolate. It is also used in the production of many other chocolate products, such as truffles, chocolate bars, and baked goods.

The market scope for cocoa mass is significant, as it is a key ingredient in the production of chocolate and a wide range of other confectionery and food products. Here are some of the key markets for cocoa mass:

1. Chocolate Industry: The chocolate industry is the largest consumer of cocoa mass, accounting for more than 90% of the global demand. Cocoa mass is used to produce a wide range of chocolate products, from dark chocolate to milk and white chocolate.

2. Confectionery Industry: Cocoa mass is also used in the production of a wide range of other confectionery products, such as chocolate truffles, bonbons, and fudge.

3. Baking Industry: Cocoa mass is a key ingredient in many baked goods, such as chocolate cakes, brownies, and cookies.

4. Ice Cream Industry: Cocoa mass is used to flavor and color chocolate ice cream, as well as other chocolate-based desserts and toppings.

5. Beverages Industry: Cocoa mass is used to flavor a variety of beverages, including hot chocolate, chocolate milk, and chocolate-flavored alcoholic drinks.

The market scope for cocoa mass is expected to continue to grow in the coming years, driven by increasing demand from the chocolate and confectionery industries, as well as emerging applications in the food and beverage industries.

There are several major players in the market for cocoa mass, including:

1. Barry Callebaut

2. Cargill

3. Nestle SA

4. Guan Chong Berhad

5. Touton S.A.

The commercial production of cocoa mass involves several steps, including harvesting and processing of cocoa beans. Here is a general overview of the process:

1. Harvesting: Cocoa beans are harvested from the cocoa tree, which grows in tropical regions around the world.

2. Fermentation: The cocoa beans are then fermented to remove the pulp and develop the characteristic chocolate flavor. This process typically takes several days and involves mixing the beans with banana leaves or other materials to create a warm, humid environment.

3. Drying: After fermentation, the beans are dried in the sun or using artificial heat until they reach a moisture content of around 7%.

4. Roasting: The dried beans are then roasted to further develop the flavor and aroma of the cocoa. Roasting times and temperatures can vary depending on the desired flavor profile.

5. Grinding: The roasted cocoa beans are then ground into a paste called cocoa liquor or chocolate liquor. This paste contains both cocoa solids and cocoa butter.

6. Pressing: The cocoa liquor is then pressed to separate the cocoa solids from the cocoa butter. This process produces cocoa powder and cocoa butter.

7. Refining: The cocoa liquor is then refined to further reduce the particle size and improve the smoothness of the resulting chocolate.

8. Conching: The refined cocoa mass is then conched, a process that involves mixing and aerating the chocolate to improve its texture, flavor, and aroma.

9. Tempering: The conched chocolate is then tempered to create a smooth, glossy finish and ensure that the chocolate sets properly.

10. Packaging: The cocoa mass is then packaged and sold to customers in the food, personal care, and pharmaceutical industries.

The production of cocoa mass is a complex and labor-intensive process, but it is essential for the production of chocolate and many other products.