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Here are a few words our goals:
Cameroon is the most diverse countries in central Africa, as regards the agricultural sector particularly in the cocoa coffee This is 190,000 tonnes of cocoa and 41000 tonnes of coffee. Given these impressive potential, Cameroon's hard to break into the food industry again because of the inability to transform its products locally and to modernize its agriculture because of lack of infrastructure. In this process, it is clear that under the social realities of Cameroon's cocoa sector was liberalized coffee at all levels: from the creation of plantations in the operation itself.
In this ongoing quest COCOA PRODUCTION GROUP aims to:
Collecting all the producers of cocoa in Cameroon in a single body
To promote cocoa production in Cameroon to put Cameroon at number 1 producer in the world wide.
To please the increased production
To find foreign buyers to increase exports of cocoa beans.
To increase profits for producers by bringing the sale price of the beans almost to that of the London Stock Exchange.

Geographic Location:
Cameroon, production area Ntui Mbangassina, Department of Mban Ekim, Central Region.

Area:
100 hectares sectioned into seven sectors whose average age is 10 years.

Production:
It varies depending on climate Cameroonian throughout a year.
That is to say:
* Period from February to September called offseason (drought), we produce at least 1500 tons and a maximum of 2,800 tons.
* Period from October to January is high season called to say after the rainy season we produce at least 4700 tonnes and a maximum of 7,000 tons.
But as the plantations are still young we register an increase of about 25% for each type of season each year.

Quality:
We produce a bean of type Forastero, Criollo and Trinitario without use of chemicals in plantations.
Season: all year with higher production in August September and January February

The three varieties of cocoa in the region of Sambirano
1. Forastero: pods green, yellow when ripe, oval, without deep grooves, thick, hard nuts, almonds and violet flat. This variety represents almost half of the cocoa region.
2. The Criollo: green or red pods before maturity, warty, elongated, with deep furrows, with thin shells and soft, almond white. They represent, despite their high quality, 15 to 20% of cocoa production in the region.
3. Trinitario: hybrid of Criollo and Forastero, representing 30% of cocoa production.
Note: Sambirano cocoa 1 is a trademark of cocoa from the Sambirano region and No. 1 is a sort of label that indicates the cocoa from the Sambirano region as one of the best cocoa in the world.
Qualities of cocoa
The Superior
Cocoa from the preparation of very supervised: pod breaking, fermentation, drying and storage; good and corresponds to the following criteria:
Cocoa, dry humidity less than or equal to 7%
Purple beans: less than or equal to 7%
Slaty beans: less than or equal to 3%
Defective beans (flat beans, crushed, sprouted beans, bean attacked by insects): less than or equal to 3%.
Moldy beans: less than or equal to 3%
Embossing: 90 to 100 beans per 100 grams.
The washed upper
same preparation and the higher quality but the beans are washed in a basin before drying.
The Standard
Preparation peasant mixture of different qualities from the various traditional preparations.
Cocoa dry, moisture content less than or equal to 8%
Rate of purple beans: more than 7%
Rate of slaty beans: less than or equal to 3%
Rate of moldy beans: less than or equal to 3%
Rate of defective beans (flat beans, crushed, sprouted beans, bean attacked by insects): less than or equal to 3%.
Embossing: Less than or equal to 100 beans per 100 grams

Price:
The price varies between 4 and 6USD and this according to the periods mentioned above.

Packaging:
The packaging is made in bags of 50, 60, 70, 80, 100 according to customer's request.


Conditions tarifaires : 5USD le kg
Restrictions : tout le monde entier
Conditionnement : voix maritime

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