When people talk about cocoa powder grades, they often assume the difference is only about color or price. In reality, the global cocoa industry uses a structured system that affects quality, flavor, fat content, and even how the powder behaves in a recipe. These grading systems help buyers compare products from different countries using clear, measurable criteria. Moreover, cocoa buyers in the food, beverage, and confectionery industries rely heavily on predictable quality. Grades help ensure consistency, which is essential for […]

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