EDNA Cocoa_Presentation - Copy

EDNA Cocoa Products (Pvt.) LTD.

2 EDNA Cocoa Products (Pvt.) LTD : Company Profile The information contained in this document is proprietary. Copyright © 2013 Edna Group. All rights reserved.

Introduction §  EDNA Cocoa Products was established in 2007, as collaborative effort between EDNA Group and

Cadbury India. §  Edna Cocoa Products (Pvt) Ltd., is a subsidiary of Edna Group that was established in 1952. Edna

Group is one of the largest diversed conglomerates in the Sri Lanka. §  One of the top grinders in Asia which supply top quality cocoa ingredients – cocoa liquor, cocoa

butter, cocoa cake and cocoa powder. §  Less transit time between from Colombo to major ports in Asia. §  Factory is located in Colombo Sri Lanka with close proximity to the main shipping port. §  Production Capacity: 12000 MT of bean crushing/year. §  In 2012/2013 Cocoa processing plant was expanded to double its capacity. §  Cocoa beans are sourced via reputed traders from origins such as Ghana.


Product Portfolio §  Cocoa Mass (Cocoa Liquor) §  Coco Butter

–  Natural –  Deodorized

§  Cocoa Powder –  Natural –  Alkalized


Certification and Awards

Certifications •  ISO 22000:2005 certification •  HACCP Food Safety Certification •  GMP Good Manufacturing Practices •  Kraft Foods Global Audit certification Awards: •  NCE Export Award 2012 : Industry Sector, Extra Large Category –

Gold Award for EDNA Cocoa Products (Pvt) Ltd •  SWITCH-Asia award 2012 for adopting best practices of

Sustainable Consumption & Production •  National Cleaner Production Award for 2012

FSSC Food Safety Systems Certification •


Factory Location: Colombo, Sri Lanka with close proximity to the port (Ten Kilometers)

Colombo port is in a strategic geographical position and has the advantage of being in the main East - West shipping routes. This has made the Colombo one of the best ports in the region.


European Technology: Only modern machinery from Europe such as Carle & Montanari, Buhler, Bauermeister and Netzsch is used

NETZSCH Ball Mill

Buhler: Bean Cleaning Line BAUERMEISTER Blade Mill


European Technology: Only modern machinery from Europe such as Carle & Montanari, Buhler, Bauermeister and Netzsch is used

Carle & Montanari Press (POV 590-16)


Quality Control §  Testing is conducted on Raw Materials, Finished products as well as In-Line testing §  Operate 24 hours §  In house laboratory equipped with Physical, Chemical and Microbiological testing


Process Technology §  Latest European Technology §  Automated Factory §  Critical Control Points (CPP) to prevent Physical, Chemical and

Microbiological Hazards §  Well trained and multi-skilled workers

Metal Detector Magnetic Traps


Most Hygienic Cocoa Processing Plant §  All processing rooms are equipped with Air Handling Unit §  Smooth surface Panels are used for walls/roof to guarantee the most hygienic conditions available in the

industry. All processing rooms are made using “Clean Room” concept

“Clean Room” processing units with Epoxy Flooring Air Shower


Exports Our Cocoa Products are exported worldwide


Product Specifications: Cocoa Mass (Natural)

Physical & Chemical Characteris0cs Fat Content ( % ) 52– 54 % pH 5.2 – 5.8 Par0cle Size (% 45μm ) 99 % Min (wet method, through 350 mesh sieve ) Moisture ( % ) 1.5 Max Shell Content ( % ) 1.5 Max ( shell in nib aOer winnowing ) Microbiological Characteris0cs Total Plate Count <3000 Cfu/g Yeast & Mould < 10 Cfu/g Enterobacteriaceae Nega0ve Coliforms Nega0ve E.Coli Nega0ve Salmonella Nega0ve

OPTIMUM STORAGE CONDITIONS

Cocoa mass must be stored at temperatures between 20–22oC. RH : <50% in clean, dry, well ventilated storage, away from sunlight and free from strong odors.

SHELF LIFE

12 months from date of manufacture, keeping in original packaging and under optimum storage conditions.

PACKAGING

25 Kg net weight pack in 50 µm PE bag in 5 walled corrugated box. Box will be labeled with batch code, net weight, mfg. date and shelf life


Product Specifications: Cocoa Powder (Natural) Physical & Chemical Characteris0cs Color Brown Fat Content ( % ) 10 – 12 % pH 5.0 – 5.9 Fineness ( % 45μm ) 99 % Min (wet method, through 350 mesh sieve ) Moisture ( % ) 5.0 Max Shell Content ( % ) 1.0 Max ( shell in nib aOer winnowing ) Total Ash ( % ) 9.0 % Max Microbiological Characteris0cs Total Plate Count < 3000 Cfu/g Yeast & Mould < 10 Cfu/g Enterobacteriaceae < 10 Cfu/g Coliforms Nega0ve E.Coli Nega0ve Salmonella Nega0ve Lipase Ac0vity Nega0ve


Powder must be stored at temperatures between 25–28oC. RH : <50% in clean, dry, well ventilated storage, away from sunlight and free from strong odors.

SHELF LIFE


PACKAGING

25 Kg net weight pack in 80 µm poly- lined, 3 walled Kraft paper bag. Bags will be labeled with batch code, net weight, mfg. date and shelf life.


Product Specifications: Cocoa Powder (Alkalized) Physical & Chemical Characteris0cs Color Brown Fat Content ( % ) 10 – 12 % pH 6.0 – 6.8; Fineness ( % 45μm ) 99 % Min (wet method, through 350 mesh sieve ) Moisture ( % ) 5.0 Max Shell Content ( % ) 1.0 Max ( shell in nib aOer winnowing ) Total Ash ( % ) 9.0 % Max Microbiological Characteris0cs Total Plate Count < 3000 Cfu/g Yeast & Mould < 10 Cfu/g Enterobacteriaceae < 10 Cfu/g Coliforms Nega0ve E.Coli Nega0ve Salmonella Nega0ve Lipase Ac0vity Nega0ve


Powder must be stored at temperatures between 25–28oC. RH : <50% in clean, dry, well ventilated storage, away from sunlight and free from strong odors.

SHELF LIFE


PACKAGING

25 Kg net weight pack in 80 µm poly- lined, 3 walled Kraft paper bag. Bags will be labeled with batch code, net weight, mfg. date and shelf life.

Note: Darker Cocoa Powder with high pH levels available


Product Specifications: Pure Prime Pressed Cocoa Butter (Natural) Physical & Chemical Characteris0cs

Color Light Yellow Free Fa\y Acid 1.75 Max Mel0ng point 32–33.5°C Refrac0ve index (at 40°C) 1.45–1.46 Moisture % < 0.1% Microbiological Characteris0cs Total Plate Count < 3000 Cfu/g Yeast & Mould < 10 Cfu/g Enterobacteriaceae < 10 Cfu/g Coliforms Nega0ve E.Coli Nega0ve Salmonella Nega0ve OPTIMUM STORAGE CONDITIONS

Butter must be stored at temperatures between 20–22oC. RH : <50% in clean, dry, well ventilated storage, away from sunlight and free from strong odors.

SHELF LIFE


PACKAGING

25 Kg net weight pack 50µm PE bag in 5 walled corrugated box. Box will be labeled with batch code, net weight, mfg. date and shelf life.

Note: Deodorized Cocoa Butter is available


Thank You

EDNA Cocoa_Presentation - Copy

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