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# Cocoa Raw Materials Guide: From Bean to Powder
- URL: https://ttkakao.com/en/cocoa-raw-materials/
- Markdown: https://ttkakao.com/en/cocoa-raw-materials.md
- Language: en
- Alternate (tr-TR): https://ttkakao.com/kakao-ham-maddeleri/
- Type: Article
- Published: 2026-10-26T00:00:00.000Z
- Updated: 2026-10-27T10:23:01.846Z
- Description: What are cocoa beans, nibs, liquor, butter and powder? Natural vs alkalized cocoa, fat grades, the official definitions and how cocoa prices are set.
- Topics: alkalized cocoa powder, what is cocoa liquor, cocoa butter, cocoa powder fat content, natural vs dutch cocoa
- Breadcrumb: Home › Cocoa Raw Materials Guide: From Bean to Powder
- Publisher: TT KAKAO (https://ttkakao.com)

_Guide_

## Cocoa raw materials: from bean to powder.

What are cocoa beans, nibs, liquor, butter and powder? How do natural and alkalized cocoa differ, and what do fat grades and the official definitions mean? What to know before you buy.

_Processing chain_

### How does a cocoa bean become a raw material?

#### Fermenting and drying

Beans are fermented in the country of origin and dried to about 7.5% moisture.

#### Roasting and cracking

Cleaned beans are roasted, cracked and de-shelled to give nibs.

#### Grinding

Nibs are ground into cocoa liquor (mass).

#### Pressing

The liquor is pressed into cocoa butter and cocoa cake.

#### Powder

The cake is broken and milled into cocoa powder; alkalization can be added along the way.

Roughly 100 kg of dry beans give about 80 kg of cocoa liquor, which in turn gives about 40 kg of cocoa butter and 40 kg of cake/powder.[2](https://documents1.worldbank.org/curated/fr/742811468180567834/pdf/FAU16.pdf) · [1](https://www.icco.org/processing-cocoa/)

_Official definitions_

### What do the regulations say?

In Türkiye, cocoa products are defined in the Turkish Food Codex Communiqué on Cocoa and Chocolate Products (No. 2017/29, Official Gazette 3 November 2017), aligned with EU Directive 2000/36/EC.

- **Cocoa beans:** The fermented and dried product of the fruit of the cocoa tree (Theobroma cacao L.) after the pod has been removed.3
- **Cocoa nibs:** Roasted or unroasted cocoa beans, cracked and de-shelled, consisting of cocoa butter and fat-free cocoa solids.3
- **Cocoa liquor / mass:** Cocoa nibs broken down mechanically without changing their composition. Cocoa butter content: 47–60%.3
- **Cocoa butter:** The fat obtained from cocoa beans. Free fatty acids at most 1.75% (as oleic acid); unsaponifiable matter at most 0.5% (0.35% for press cocoa butter).34
- **Cocoa powder:** Cleaned, shelled and roasted cocoa beans processed into powder, with at least 20% cocoa butter on dry matter and at most 9% water.34
- **Fat-reduced cocoa powder:** Cocoa powder with less than 20% cocoa butter on dry matter.34

_Cocoa powder_

### Fat content and alkalization.

Commercial cocoa powders are commonly made at 10–12%, 20–22% and 22–24% fat. The fat content depends on how much butter is pressed out of the liquor.[5](https://www.ofi.com/en-us/brands/dezaan)

Alkalization (Dutch process) treats cocoa with an alkaline solution — typically potassium carbonate. It reduces acidity, darkens the colour and helps the powder disperse in liquids.[7](https://www.callebaut.com/en/difference-between-alkalised-and-natural-cocoa-powder-overview)

__Natural vs alkalized cocoa powder (typical values)__
| | Natural | Light alkalized | Medium alkalized | Strongly alkalized |
| --------------------- | ----------- | --------------- | -------------------- | ----------------------- |
| pH | ≈ 5–6 | ≈ 6–7.2 | ≈ 7.2–7.6 | \> 7.6 |
| Colour | Light brown | Brown | Dark brown / reddish | Very dark – black |
| Taste | More acidic | Mild | Less acidic | Pronounced, low acidity |
| Dispersion in liquids | Weaker | Good | Good | Very good |

[6](https://www.callebaut.com/en/understanding-differences-among-cocoa-powders-alkalinity-part-1) · [8](https://openaccess.izu.edu.tr/entities/publication/108e3e2e-1c78-4d69-bc41-367b0fad9c69)

_Cocoa butter_

### Natural and deodorized.

Cocoa butter is the natural fat pressed from cocoa liquor and the basis of chocolate’s fat phase. Natural cocoa butter carries cocoa aroma; deodorized cocoa butter has had its aroma removed. It is usually supplied in 25 kg blocks or cartons.[9](https://barry-callebaut.com/en-SG/manufacturers/products/barry-callebaut-DF2000/DF2000%5F25)

_Cocoa liquor and nibs_

### Where chocolate begins.

Cocoa liquor (mass) contains no alcohol — it is ground cocoa nib and the main raw material of chocolate. Cocoa nibs are cracked, de-shelled beans, used as an intermediate product or as inclusions.[3](https://www.resmigazete.gov.tr/eskiler/2017/11/20171103-10.htm)

_Storage_

### Cool, dry, odour-free.

Keep cocoa products sealed in a cool (about 15–20 °C), dry, odour-free place away from light. Shelf life varies by product; major processors list periods such as 18–24 months for cocoa powder.[11](https://media.knowde.com/image/upload/v1733488486/LIPEXCocoaSoftPDS.pdf20241206-1-bkboio.pdf) · [10](https://www.barry-callebaut.com/tr-TR/manufacturers/products/bensdorp-20-22-np/100029-793)

_Prices_

### How are cocoa prices set?

The world cocoa price is set on the New York (ICE, USD per tonne) and London (ICE, GBP per tonne) futures markets. It hit a record USD 12,931 per tonne on 18 December 2024 and fell to about USD 2,800 in February 2026.[12](https://www.ice.com/products/7/Cocoa-Futures) · [13](https://www.ice.com/products/37089076/London-Cocoa-Futures) · [14](https://www.barchart.com/story/news/36595761/will-cocoa-remain-above-the-critical-long-term-technical-support) · [15](https://www.barchart.com/futures/quotes/CCH26/overview)

_Frequently asked questions_

### Good to know.

#### What is alkalized cocoa powder?

Alkalized (Dutch-process) cocoa powder is made by treating cocoa with an alkaline solution, typically potassium carbonate. This reduces acidity, darkens the colour and helps the powder disperse in liquids.

#### What is the difference between natural and alkalized cocoa?

Natural cocoa powder has a pH of about 5–6, a lighter colour and a more acidic taste. Alkalized powders can exceed pH 8, with colours from red to black.

#### What fat content should cocoa powder have?

Commercial cocoa powders are commonly 10–12%, 20–22% and 22–24% fat. Under EU and Turkish rules, cocoa powder contains at least 20% cocoa butter on dry matter; below that it is “fat-reduced cocoa powder”.

#### What is cocoa liquor (mass)?

Cocoa liquor, or cocoa mass, is cocoa nib ground mechanically without changing its composition — the main raw material of chocolate. Turkish rules set its cocoa butter content at 47–60%.

#### Does cocoa liquor contain alcohol?

No. “Cocoa liquor” is the industry name for ground cocoa nibs; it is not an alcoholic drink.

#### What is cocoa butter used for?

Cocoa butter is the natural fat of the cocoa bean and the main component of the fat phase in chocolate and confectionery. Deodorized cocoa butter has had its aroma removed.

#### How should cocoa powder be stored?

Keep it sealed in a cool (about 15–20 °C), dry, odour-free place away from light.

#### Why do cocoa prices fluctuate?

The cocoa price is set on the New York and London futures markets, largely on West African harvest expectations. It hit a record USD 12,931 per tonne in 2024 and fell below USD 3,000 in early 2026.

### Looking for wholesale cocoa raw materials?

Tell us what you need and we’ll quote to your specification.

[Wholesale cocoa](https://ttkakao.com/en/wholesale-cocoa/)

### Sources

1. [ICCO · Processing cocoa](https://www.icco.org/processing-cocoa/)
2. [World Bank · Cocoa processing yields](https://documents1.worldbank.org/curated/fr/742811468180567834/pdf/FAU16.pdf)
3. [Resmî Gazete · TGK Kakao ve Çikolata Ürünleri Tebliği (2017/29)](https://www.resmigazete.gov.tr/eskiler/2017/11/20171103-10.htm)
4. [EU Directive 2000/36/EC, Annex I](https://www.legislation.gov.uk/eudr/2000/36/annex/I)
5. [ofi · deZaan cocoa powders](https://www.ofi.com/en-us/brands/dezaan)
6. [Callebaut · Differences among cocoa powders (alkalinity)](https://www.callebaut.com/en/understanding-differences-among-cocoa-powders-alkalinity-part-1)
7. [Callebaut · Alkalised vs natural cocoa powder](https://www.callebaut.com/en/difference-between-alkalised-and-natural-cocoa-powder-overview)
8. [İstanbul Sabahattin Zaim Üniversitesi · Alkalizasyon tezi](https://openaccess.izu.edu.tr/entities/publication/108e3e2e-1c78-4d69-bc41-367b0fad9c69)
9. [Barry Callebaut · Deodorised cocoa butter DF2000](https://barry-callebaut.com/en-SG/manufacturers/products/barry-callebaut-DF2000/DF2000%5F25)
10. [Barry Callebaut · Bensdorp 20/22 NP (TR)](https://www.barry-callebaut.com/tr-TR/manufacturers/products/bensdorp-20-22-np/100029-793)
11. [AAK · Cocoa butter alternative product data (storage)](https://media.knowde.com/image/upload/v1733488486/LIPEXCocoaSoftPDS.pdf20241206-1-bkboio.pdf)
12. [ICE · Cocoa Futures (New York)](https://www.ice.com/products/7/Cocoa-Futures)
13. [ICE · London Cocoa Futures](https://www.ice.com/products/37089076/London-Cocoa-Futures)
14. [Barchart · Cocoa record high (Dec 2024)](https://www.barchart.com/story/news/36595761/will-cocoa-remain-above-the-critical-long-term-technical-support)
15. [Barchart · Cocoa March 2026 contract](https://www.barchart.com/futures/quotes/CCH26/overview)

_Partnership_

### Let’s create value together in cocoa supply.

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