Huyser Möller’s product range consists of cocoa beans, cocoa butter, cocoa powders and liquor.
Cocoa mass (liquor)
Our cocoa beans come from the cocoa regions along the equator. Because we have good relationships with farmers, corporations and exporters, we are able to provide our customers with the best possible service. We are the place to come for conventional or organic cocoa. Much of our conventional cocoa is imported from West Africa, from the Ivory Coast in particular. The organic cocoa mainly comes from the Dominican Republic, where we work closely with Humarias. The cocoa from Humarias is fully traceable, which means that we can tell exactly which plantation the supplied cocoa comes from. Fine flavour cocoa is mainly imported from Ecuador.
Our cocoa butter (pure prime pressed) is suitable for both the confectionery industry and the cosmetics industry due to its purity and melting behaviour. We supply cocoa butter in both liquid and solid form.
Our cocoa powders are used in baking products, semi-manufactured products, chocolate and nutritional supplements. We supply both natural and alkalised cocoa powders. Alkalised powder is darker in colour and has a similar flavour to chocolate. Natural powder is lighter and more acidic. Cocoa powders with a pH value higher than 8 are mainly used as a natural colourant. Huyser Möller supplies cocoa powders in big bags and in 25 kg sacks.
Cocoa mass (liquor) is one of the main raw materials for producing chocolate, and has a significant impact on the flavour and colour of the end product. Huyser Möller supplies both natural and alkalised cocoa mass (low roast and high roast). We supply the cocoa butter in both liquid and solid form.
We import from Africa, South America, Asia and the Caribbean
West Africa produces more than 70% of the world’s cocoa crop. Our main suppliers in West Africa are Ivory Coast, Ghana, Nigeria, Togo, Liberia, Sierra Leone, Cameroon and Congo-Kinshasa. In East Africa, our main suppliers are Uganda, Tanzania and Madagascar.
In South America, Huyser Möller imports cocoa beans from Ecuador, Peru and Colombia. We also buy cocoa in Asia and the Caribbean. In the Dominican Republic, we work closely with Humarias.
In Asia, Indonesia and Malaysia are the main cocoa-producing countries. Huyser Möller imports cocoa from various regions such as Sulawesi, the north of Sumatra, West Java and Papua.
Quality, safety and certification
Huyser Möller only supplies good-quality cocoa beans and cocoa products that can easily be turned into safe end products. We are ISO 22000:2005 certified; an international standard in which the demands for a management system for food safety are laid down. We check the quality of our cocoa products both internally and externally, using externally accredited laboratories for microbiological and chemical testing. All the laboratories we work with are ISO 17025 accredited.
Huyser Möller is bio-certified (Skal number 024832) for the import of organic products from outside of the EU. Humarias is certified for the production of Organico through BCS Öko (BIO) A-2016-00120. Huyser Möller also participates in the UTZ Certified cocoa programme and is a licensed member of Rainforest Alliance.
Markets & Prices
Grindings & Production
Our entire team is there to offer extensive service in several areas
The story behind
the cocoa bean
Cocoa beans are the seeds of the cacao pod. Cacao pods grow on the stem and the adult branches of the cacao tree. They grow well in areas with a high temperature. The minimum temperature that cacao needs to survive is 18-21˚C.
There are two types of cocoa beans: Criollo and Forastero. Forastero occurs most frequently in West Africa, whereas Criollo occurs most frequently in Latin America. Trinitario is a cross between the Criollo and the Forastero and occurs in the Caribbean, among other regions.
In the Dominican Republic, Humarias produces both Hispanola Organico and Sanchez cocoa beans. Hispanola Organico is made from fresh white cocoa beans from Humarias’ own plantations, which are checked and fermented (a process which takes around six days) before being dried and packaged. Sanchez is made from white cocoa beans which are purchased locally or come from the company’s own plantations. Humarias dries and packages the Sanchez cocoa beans.
The soil, the climate, the fermentation, the drying process, the alkalising (method for neutralising acids) and the roasting are what largely determine the aroma of the cocoa. Most cocoa is used in chocolate: a mixture of cocoa mass, cocoa butter and sugar or a sugar substitute.
Cocoa has been used for centuries. Archaeological research has shown that the Mayans were already drinking cacao in 400 BC. The first European to come into contact with cacao was Christopher Columbus, who reached Nicaragua in 1502, but it was Herman Cortés who took the recipe for Xocoatl to Spain.