Principal Solution
Turkey
About us
Principal Solution is a leading Turkish trader in raw materials servicing food and confectionery industries.
We work closely with our suppliers and customers across Europe, Africa and Asia.
Many of our products ultimately end up in everyday confectionery such as candy, chocolate bars and many more.
As well as sourcing products which meet our clients’ specific requirements in terms of qualilty, we also offer complete support and quality control for products in transit from suppliers to our clients.
Our philosophy is simple but traditional. We respect markets, ensure adherence to your quality standard, negotiate the price and take control of the delivery, preserving a strong and sustainable business relationship heading into the future.
Services
Sourcing
When discussing cocoa trading, a clear distinction has to be made between the actual or physical markets and the futures or terminal markets.
Nearly all cocoa coming from origin countries is sold through the physical market. The physical market involves the type of business that most people normally think of when talking about trading in commodities.
The structure and length of the cocoa marketing channels differ from region to region within the same producing country as well as across producing countries. At one extreme of the spectrum, the marketing channel between cocoa farmers and exporters encompasses at least two middlemen: small traders and wholesalers.
We work to simplify the process and in turn offer better service by working directly with farmers, wholesalers and exporters. This allows us to find the best product for our customers.
Best price
Cocoa is one of the top soft commodities, freely traded in both London based and New York based markets.
We work hard to constantly provide our clients with best offers
Quality control at every step
We provide quality control at every step of the process
Only the best partners
We work with all leading shipping lines, handling and storage providers, survey companies, in order to make sure our clients receive the best product.
Products
Cocoa beans
Cocoa beans is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and, because of the seed’s fat, cocoa butter can be extracted.
The word “cocoa” comes from the Spanish word cacao, which is derived from the Nahuatl word cacahuatl. The Nahuatl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word kakawa.
Depending on the type of cacao pod, one fruit can contain between 20 to 50 beans. In one year a cocoa tree can bear 50,000 to 100,000 cacao blossoms, but only 10% to 30% of those will grow and fully develop. The trees and pods are also fragile and prone to disease, making producing cocoa extremely labor intensive during cultivation and during the initial processing.
Cocoa is native to South America and was traded north through the centuries, eventually spreading globally through the establishment of plantations during colonial times.
Currently, just two countries in West Africa, Ivory Coast and Ghana, are responsible for supplying 60% of global cocoa production.
Cocoa liquor
Chocolate liquor (cocoa liquor) is pure cocoa mass (cocoa paste) in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.
It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate. Its main use (often with additional cocoa butter) is in making chocolate.
The name liquor is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning ‘liquid’ or ‘fluid’.
Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.
Cocoa butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature.
Cocoa butter is obtained from whole cocoa beans. For use in chocolate manufacture, the beans are fermented before being dried. The beans are then roasted and separated from their hulls to produce cocoa nibs. About 54–58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form cocoa mass, which is liquid at temperatures above the melting point of cocoa butter and is known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids. Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.
Cocoa powder
Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkaline to neutralize the acid.
Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization.
Natural cocoa powder is extracted with the Broma process where after the cocoa fats have been removed from the chocolate nibs the remaining dry cocoa beans are ground into cocoa powder, which is sold to consumers. Natural cocoa powder has a light-brown color and an extractable pH of 5.3 to 5.8.
Cocoa powder is rich in flavonoids (especially flavan-3-ols), a subset of polyphenols. The amount of flavonoids depends on the amount of processing and manufacturing the cocoa powder undergoes. Alkalization, also known as Dutch processing, causes its content of flavonoids to be substantially reduced.
Cocoa nibs
Cocoa NIBS are obtained from beans that have been previously fermented and dried. Afterwards they are husked and grinded. The beans are processed without being roasted to maintain all its organoleptic characteristics and health benefits. This product is obtained using cocoa beans (Theobroma cocoa L., Malvaceae family).
Cocoa cake
This is a sub product from the pressing of cocoa liquor. It is a compact mass of cocoa solids with a low percentage of butter and is crushed in small pieces. This product is powdered to obtain cocoa powder.
Contacts
ESAS ÇÖZÜM İTHALAT İHRACAT VE TİCARET LİMİTED ŞİRKETİ
DAP Vadisi, S Ofis, No 124
34413, Kagithane/Istanbul
Müskebi Mh. Kongre Sk. No:10
Bodrum/Muğla,
Turkey
Phone: +90 534 639 85 57
E-Mail: [email protected]