Cocoa products

Cocoa products include semi-manufactured goods (not intended for direct consumption, but as raw materials for the food industry) and finished products (primarily chocolate and chocolate confectionery, but also chocolate spread and chocolate milk powder).

• Cocoa mass (or cocoa paste): the fundamental semi-manufactured product, produced by roasting and grinding the kernels of cocoa beans. It forms the basis for all chocolate, with the exception of white chocolate.
• Cocoa butter: the natural fat extracted from the cocoa mass. It adds shine to chocolate, its characteristic crunch and its melting texture. It is the main ingredient in white chocolate and is also used in cosmetics and pharmaceutical products.
• Cocoa powder: cocoa mass without cocoa butter, the cocoa cake, which is then ground. It can be used in chocolate milk, biscuits, ice cream or desserts, but is also used in cosmetics and pharmaceutical products.

In statistics, this is referred to as ‘Cocoa and cocoa products’ under Chapter 18 of the Harmonised System of the International Trade in Goods, including:

1801: Cocoa beans
1802: Cocoa shells, husks and other cocoa waste (minimal commercial value; included here under cocoa beans)
1803: Cocoa mass (semi-manufactured goods and cocoa products)
1804: Cocoa butter, cocoa fat and cocoa oil (semi-manufactured goods and cocoa products)
1805: Cocoa powder (semi-manufactured goods and cocoa products)
1806: Chocolate and other preparations for consumption (finished product, referred to in this article as ‘chocolate’)