Being sourced from Ghana, OTI's alkalized cocoa powder is the natural cocoa powder that has been alkalized to alter the bitter taste and color of the natural cocoa powder. Unlike the natural cocoa powder, this one also known as Dutch cocoa powder varies in color from light reddish brown to a darker and richer brown color. It is used in a variety of baking and savory recipes. Our Dutch process cocoa powder is your go to for a switch in taste from the natural cocoa powder you are used to. Because of its low acidity level, it doesn’t react with the ingredients that accompany it in cakes, chocolates and other cocoa powder based savories.


Powder without foreign materials, impurities or lumps. 

Alkalized Cocoa Powder (1,000kg)

  • Organoleptic Characteristic of Alkalized '

    Cocoa Powder

    Taste  Pleasant cocoa taste
    Smell  Good cocoa smell
    Colour  Reddish brown
    Sedimentation 4 (max)

    Physical Characteristic of Alkalized

    Cocoa Powder

    Fat % 10 -12
    Moisture % < 5
    pH. 6.8 - 7.2
    Fineness (75µ = 200 mesh) 98.50%
    Total Ash 9%
    Microbiological Characteristics of Alkalized Cocoa Powder
    TPC (cfu/g) Average of 5000 cfu/g
    Yeast and Moulds (cfu/g) <50 cfu/g
    Coliform/g Absent in 1g
    E-Coli/g Absent in 1g
    Salmonella  Absent in 1g

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