What It Is
Cocoa is the dried and fully fermented seed of Theobroma cacao, used primarily to produce cocoa liquor, cocoa butter, cocoa powder, and chocolate. Nigeria is one of the largest producers of cocoa in Africa, with the crop cultivated mainly in the southwestern states such as Ondo, Cross River, Ekiti, Ogun, Osun, and Oyo.
What Export of It Is
Exporting cocoa from Nigeria involves the shipment of raw or semi-processed cocoa beans to international buyers in Europe, North America, and Asia for use in chocolate production and other food industries. Exporters must adhere to quality and phytosanitary standards, especially regarding moisture content, fermentation levels, and absence of mold or infestation.
Types of Cocoa Exported
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Raw Cocoa Beans (Fermented and Dried)
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Light Cocoa Beans (Slightly under-fermented)
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Cocoa Cake
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Cocoa Powder
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Cocoa Butter
Packaging for Export
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Jute Bags (typically 50kg or 64kg)
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Lined with polyethylene to protect from moisture
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Properly fumigated and sealed
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Labeled with product description, grade, batch number, and country of origin
Export Form
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Dry, fermented cocoa beans (most common)
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Bulk or containerized shipment
Industrial and Commercial Uses
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Chocolate production
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Cocoa powder for beverages and baking
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Cosmetics and skincare (from cocoa butter)
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Pharmaceutical applications
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Confectionery industry
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Health supplements
Export Requirements
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Export License (from Nigerian Export Promotion Council – NEPC)
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Quality Certification (Nigerian Cocoa Board or approved inspection agency)
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Phytosanitary Certificate (NAQS)
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Fumigation Certificate
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Certificate of Origin
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Bill of Lading, Commercial Invoice, Packing List
HS Code for Cocoa Beans
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1801.00.00.00 – Cocoa beans, whole or broken, raw or roasted
Top Export Destinations
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Netherlands
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Germany
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Belgium
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USA
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Malaysia
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United Kingdom
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Spain
Local Sources in Nigeria
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Ondo State – Nigeria’s leading cocoa-producing state
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Cross River State
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Ekiti State
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Osun State
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Ogun State
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Oyo State
