COCOA BUTTER

1. PROFESSIONAL PROFILE

Name Rubiela Nossa

Citizenship Certificate Document No. 52.713.191 of Bogotá

Address: Duitama

I am a dynamic and creative person, used to work under pressure. With experience in DFI
and very good international relations, I am exporting an excellent product such as Cocoa
Butter.

2. PRESENTATION OF THE COMPANY

NATIONAL CHOCOLATES COMPANY

1920 - 1930 On April 12, 1920, in Medellín, a group of visionaries from Antioquia founded
the Compañía Nacional de Chocolates, initially called the Compañía de Chocolates Cruz
Roja, from the integration of small local producers.

Cocoa is the agricultural item of historical importance in the economy and society. The
general objective of this titling work is to carry out an analysis of the commercialization of
cocoa butter and propose a commercial development proposal. The methodology used to
carry out the research is the inductive / deductive methods, it is descriptive with qualitative
and quantitative analysis of information collected from public and private entities related to
the subject.

3. PREPARE THE PRODUCT PRESENTATION,

PRODUCT GENERAL A.1 CHARACTERISTICS

Cocoa butter, as defined by the Codex Alimentarius Committee is '' the fat produced from
one or more of the following sources: cocoa beans, cocoa liquor (cocoa mass), cocoa cake
and that extracted by mechanical processes and / or via permitted solvents, from fine cocoa
cake or powder. "The Codex Alimentarius Committee also defines several commercial
types of cocoa butter, among which are:

1. The cocoa butter obtained directly from the cocoa beans by means of a screw press. This
fat is characterized by its strong taste and smell, and its pronounced dark color compared to
premium cocoa butter. To remedy this problem, it is refined before use by means of
activated carbon or other previous procedures. Refined cocoa butter is far superior to
regular cocoa butter because it has been treated to remove impurities, undesirable odors,
taste and odor.

2. The butter obtained by pressing the NIB or cocoa liquor.

3. Directly extracted from whole cocoa beans (with shell) by pressing and grinding.

Product Description and Features

Running name Cocoa butter

Tariff code 1804

Number of exporting companies 1 company processes product from more than 300 producers
(currently temporarily closed

Processability Butter 4,800 MT / year of grain

processing 700TM/año
Main production areas

Main production areas Atlantic Coast of the country (Departments of Cortés, Yoro,
Atlántida

Importance of the EU market 31.5% of the exp. cocoa butter go to the EU

Entry requirements

Tariff treatment Duty free under SGP Plus

Rule of origin - all the materials used are classified within a heading other than
that of the product, and - the value of all the materials used must
not exceed 30% of the ex-works price of the product (EXW)
Phytosanitary

Packaging and packing Solid block in polypropylene bags packed in 25 Kg cardboard

requirements boxes

Others Directive 200/36 / EC: Characteristics • Fatty acid content:

1.75% maximum • Unsaponifiable matter: 0.5% maximum,
except for pressure cocoa butter, in which it will not exceed
0.35%

4. JUSTIFY THE REASONS WHY YOU SELECTED THE PRODUCT.

Did you choose the product because in Colombia there are excellent quality genetic
materials for the production of cocoa for export? It is one of the main Colombian export
products that is constantly growing because it offers attractive flavor and aroma
conditions for the international market.

5. ATTACH PRODUCT IMAGES.

6. DESCRIBE THE USAGE SPECIFICATIONS.

Due to its low melting point and its property of solidifying at a temperature just below the
melting point, cocoa butter has been widely used in pharmacy as an excipient in the
production of suppositories, ovules and lipsticks, although today its use it is very small. As
drawbacks, it should be noted: - It cannot be used in hot climates because it melts below
37ºC (although it can be solved by adding 5 - 15% white beeswax, sperm whale,
cholesterol, lecithin, lanolin, or calcium oleate). - Make it difficult to absorb the active
ingredients as they melt in the rectum and form a hydrophobic layer on the mucosa. - It
tends to adhere to the manufacturing molds. - Present polymorphous shapes when
manufacturing temperatures higher than melting are used. When this happens, it becomes a
metastable form (beta form), which is characterized by solidifying at 16ºC and melting at
24ºC. To avoid this, the prepared suppositories should be placed in the refrigerator for 24
hours so that the cocoa butter becomes stable.

7. TECHNICAL INFORMATION SHEETS

Synonyms: Cocoa fat. Cocoa oil. Theobroma oil. Cocoa butter.

INCI: Theobroma cacao seed butter.

Description: It is the fat obtained by hot expression of the toasted and shelled
seeds of Theobroma cacao L. (Fam. Esterculiáceas). Chemically it is
a mixture of stearin, palmitin, olein, laurin, linolein and traces of
other glycerides. Physical-Chemical Data: Unctuous, yellow-creamy
solid, with a characteristic odor. Soluble in 2 p. of ether and in 10 p.
of hot absolute ethanol, very soluble in chloroform and in ether,
insoluble in water. Density: 0.950 - 0.976 g / ml at 15 ° C. Melting
point: 31-36 ° C. Properties and uses: Due to its low melting point
and its property of solidifying at a temperature just below the melting
point, cocoa butter has been widely used in pharmacy as an excipient
in the production of suppositories, ovules and lipsticks, although
today today its use is very limited. As drawbacks include:

Precautions: During manufacturing, do not exceed 37ºC and cool the butter
progressively.

Comments: Suitable for oral use.

Conservation: In well closed containers. PROTECT FROM LIGHT. Recommended

<25ºC.
8. DETERMINE THE TARIFF SPECIFICATIONS TO WHICH THE PRODUCT
WOULD BE SUBJECT.

1804001100 Cocoa butter, with an acid number expressed in oleic acid less than or equal to
1%. 1804001200 Cocoa butter, with an acid number expressed in oleic acid greater than 1%
but less than or equal to 1.65%.

9. CARRY OUT THE HANDLING RECOMMENDATIONS.

This butter is completely deodorized through a physical process that does not modify its
high physicochemical quality. Used in the production of chocolates to guarantee a good
texture and crystallization without modifying the aromatic profile of the fair trade cocoa
bean mixture used in each variety of chocolate and also in fair trade cosmetic products.
 Bibliografía: -

Martindale, Guía completa de consulta farmacoterapéutica, 1ª ed. (2003). - The Merck

Index, 13ª ed. (2001). –
Monografías Farmacéuticas, C.O.F. de Alicante (1998). - Formulaci