Exporting cacao is not simply a matter of sending sacks to port: it requires compliance with demanding standards for moisture, physical defects and fermentation, along with documentation supporting the origin of every lot. At COOPAECA, export quality control is a continuous process that begins long before shipment.

Parameters assessed

Before approving a lot for export, the quality control team checks bean moisture—which must remain within strict ranges to prevent mold growth during transport—the bean index, the presence of broken, slaty or moldy beans, and the fermentation profile through cut tests.

This is complemented by traceability documentation: every export lot must be traceable to the farms and producers from which it originated, a requirement increasingly valued by international buyers committed to the origin and sustainability of their supply chains.

A standard that protects everyone

  • Moisture control before final packing.
  • Physical and sensory evaluation of every lot.
  • Traceability documentation from farm to port.
  • Compliance with certifications required by destination markets.

This level of rigor does more than open commercial opportunities: it also protects the reputation built through years of work by COOPAECA’s producer families.