Amsterdam is one of the world’s biggest cocoa ports, the Zaan region grinds beans for half of Europe, and “Dutch process” was invented here. BV Cocoa Products ships Cameroon cocoa into that powerhouse.
Eleven cocoa words every buyer in Netherlands should know — each explained in one line, then told as a story.
In 1828 a Dutchman, Coenraad van Houten, figured out how to press cocoa butter from beans and treat the powder with alkali. He changed chocolate forever — and made the Netherlands the capital of cocoa processing.
Warehouses in Amsterdam hold some of the world’s largest cocoa stocks. Cameroon beans, with bold flavor and reddish color, are a familiar sight on Dutch grinding lines.
The Netherlands invented Dutch cocoa — and still ships it worldwide. Dutch processors buy beans and cake to make alkalized powder; we supply both.
Dutch bakeries and muesli brands use nibs for crunch without sugar. We ship them roasted and winnowed.
Dutch circular-economy thinking turns cocoa husk into fiber, bioplastics research and biomass. It’s a by-product with a future.
Cocoa shell mulch, feed and fuel are all established Dutch uses. We supply shell by the tonne.
The Zaan region presses mountains of cocoa butter for chocolate and cosmetics across Europe. Pure pressed butter from Cameroon fits right in.
Liquor is the midpoint of Dutch processing: grind, then press or sell on to chocolate makers. We supply it ready to use.
Cocoa mass blocks are a standard traded product in the Dutch market — easy to store and ship onward across the EU.
Pressed cocoa cake is the raw material for Dutch alkalizing plants. Buy the cake, make your own powder.
No cacao grows in the Netherlands — yet the country handles a huge share of the world’s cocoa. That’s the power of good origin partners.
Tell us your product, spec and volume. We’ll quote CIF Amsterdam or Rotterdam with full documentation.
Request a quote info@bvcocoaproducts.com