Sai Gon Cocoa Joint Stock Company (SG Cacao), is a member of the Center for Technology Business Incubation - University of Agriculture and Forestry was established in 2014. The goal of the company is applying technology of the University for cultivating cocoa tree, processing cocoa bean to make the best of chocolate with pure and nature.

Our chocolate are made by following diagram:

COCOA VARIETIES:

we use cocoa beans of The Trinitario variety, Thier beans are considered fine beans and are the best starting point to make good chocolate

COCOA TREE CULTIVATION:

All of farm which provide cocoa beans for us are Farm certified UTZ and they are going to produce Organic cocoa beans.

 Using "Insect trap" to preduce Insect Pests in a farm

 PREPROCESSING ON FARM:

The cocoa beans have been removed from the pod , they are fermented to remove the mucilage , stop the bean from germinating. Most importantly, certain chemicals are formed which on heating give the taste of cocoa, whereas these chemicals themselves taste completely different or may not even taste of anything at all. Fermentation takes 5 to 7 days. They are then dried until their moisture content is less than 5%. Dried beans are also stored for at least 4 months to creat tasty flavors for chocolate.

Cocoa beans in a fermentation box	Cocoa beans in a solar energy drier

PROCESSING:

Dry cocoa beans are prcessed according to the diagram after 4 months of storage. On that diagram, chocolate is make from cocoa beans directly (BEAN - TO - BAR). This processing makes our chocolate with pure and nature flavor

In addition, We also manufacture all of machinery and equipment for chocolate processing

Winnower	Grinder	Butter Presser	Cocoa powder Cracker
Some of our machinery