The Nicoman Foods and Trading Enterprise

Manufacturers’ Representatives, Wholesalers/Suppliers of Semi-finished Cocoa products, Food items, Tropical fruits, & General goods

About us

NICOMAN FOODS & TRADING ENTERPRISE is a Ghanaian-based company in Accra, Ghana, established in November 2018. The company exports semi-finished Cocoa products ingredients to Chocolate manufacturing companies globally.

Our Products

We export in large quantities at reasonable prices the following products:

As a global supplier of Cocoa ingredients for Chocolate and related industries, we are poised to supply all the raw materials needs of customers. Our products meet international standards and processed strictly under Ghana Standards Board and Foods and & Drugs (FDA).

We have branded our products all made from unsweetened natural cocoa from Ghana as : CocoaWay Brand for

Our packaging materials takes into consideration the Green enveromment and re-cyling, and therefore uses degradable materials

MISSION

Our mission is to source quality Ghanaian cocoa ingritenents-semi finished products, processed under high quality standards from manufacturers and exporting to the global market.

VISION

To become leading supplier and sourcing Centre for cocoa ingredients -semi finished product for the chocolate and confectionery products in the global market.

Semi-finished Cocoa Products

These are made from premium Ghana Cocoa Beans. The beans are sorted, roasted, winnowed and milled to produce cocoa liquor.

Cocoa liquor is pressed to release the butter and leave a residue of cocoa cake with 10-12% butter. The cocoa cake is kibbled and sold as kibbled cake or milled and sold as cocoa powder.

Our Code of Ethics/Values

Deals Honestly with the Government and comply with pertinent laws and authorities

Produce and supply safe food to our customers

Undertake to do business with Honesty and Integrity

Treat people and animal with fairness

Distaste Child labour and respect human rights and dignity

Uphold Social responsibility and distaste destruction of the environment.

Preserve private and proprietary information

Endorse business ethics and fair trade against competitors

Cocoa Liquor

Cocoa liquor is pure cocoa mass in liquid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is cooled and molded into blocks known as unsweetened baking chocolate (bitter chocolate). Cocoa liquor contains roughly 53 percent cocoa butter (fat), about 17% carbohydrates, 11% protein, 6% tannins and 1.5% theobromine.

Cocoa Butter

Cocoa Butter has a clear pale-yellow colour and is produced to meet stringent quality specifications that ensure that make it the product of choice by discerning chocolatiers.Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.

Cocoa butter has a cocoa flavor and aroma. Cocoa butter contains a high proportion of saturated fats, derived from stearic and palmitic acids. Cocoa butter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine.

Cocoa Powder

Cocoa powder has very little cocoa butter in it; it’s mainly cocoa solids. In other words, you can think of cocoa powder as chocolate with most of its cocoa butter removed. Cocoa powder generally contains just 10 to 12% cocoa butter, while pure unsweetened chocolate contains about 55%. So, ounce for ounce, cocoa powder packs a bigger punch of chocolate flavor, because you’re getting more cocoa solids and less cocoa butter. Cocoa powder is an unsweetened powder produced by grinding cacao beans and pressing out the cocoa butter (fat).

The resulting cocoa powder is low in fat, but has an intense chocolate taste. It is most commonly used in baked goods, where it is mixed with sugar and other fats, like butter, margarine, or coconut oil.

Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: natural and Dutch-processed. Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.