| Parameter | Specification |
| Product Name | Cocoa Beans |
| Botanical Name | Theobroma cacao |
| Appearance | Whole beans, flat to oval shape, slightly wrinkled |
| Size | Typically 15–30 mm length |
| Color | Dark brown to black |
| Moisture Content | Maximum 7.5% |
| Bean Count per 100g | Typically 50–60 beans |
| Foreign Matter | Maximum 1% |
| Broken or Chipped Beans | Maximum 5% |
| Mouldy/Fermented Beans | Maximum 2% |
| Shell Content | 10–14% |
| Fat Content (Cocoa Butter) | Minimum 50% (varies by type) |
| Flavor | Characteristic chocolate aroma |
| Odor | Clean, free from musty or off-odors |
| Packaging | Jute bags, polypropylene bags, or bulk containers |
| Storage Condition | Cool, dry, and well-ventilated area |
| Shelf Life | 12–24 months under proper storage |
| Use/Application | Chocolate production, confectionery, cosmetics |