Toptan Çikolata Hammaddeleri: İran Fabrikaları için Rehber

Giriş

Bu rehber, çikolata hammadde zincirini, kakao türevlerini, CBS/CBE/CBR farklarını, ulusal standartları ve ithalat süreçlerini ele alır.

1. Global supply chain and Iran

West Africa supplies 60–70% of raw beans; deep processing sits in the Netherlands, Germany, Belgium, Malaysia and Turkey.

Iranian plants import tens of thousands of tonnes of alkalized and natural powder, liquor and specialty fats via southern ports and Bazargan. Nominal 3.4 Mt capacity vs ~2 Mt actual output reflects 100% import dependence on cocoa derivatives.

2. Cocoa derivatives: grades and selection

Flow: bean → ferment → roast → liquor → press → butter + cake → natural or alkalized powder.

Natural powder pH 5.2–5.8, light colour, acidic notes; alkalized pH 6.8–8.2, dark colour, excellent suspension for coatings and tablets.

10–12% fat is the workhorse grade in Iran; 20–22% for premium; <1% fat for protein drinks.

3. CBS, CBE, CBR and CBI

Cocoa butter melts cleanly at 33–35°C but is costly and needs tempering. Lauric CBS needs no tempering; max ~5% cocoa butter in fat phase.

Symmetric non-lauric CBE is fully compatible; CBR tolerates ~20% butter; CBI 2–5% for summer heat resistance.

4. Complementary ingredients

• Skim milk powder 34–36% protein; full-fat 26–28% for softer mouthfeel.
• Lecithin 0.3–0.5%; PGPR 0.1–0.2% on enrobing lines.
• Sugar ≥99.8% sucrose; particles below 25–30 µm after five-roll refining.
• Vanillin and ethyl vanillin below 0.02%.

5. Bulk contract specifications

6. National standards and customs

• Standard 609 cocoa butter; 2466 & 383 powder; 12358 liquor.
• 10273, 12961, 12962 for substitutes and equivalents.
• Joint sampling by ISIRI and FDA; Salmonella negative in 375 g.
• Total aflatoxin <10 ppb; lead <0.5 mg/kg.

7. Tariff codes (Chapters 18 & 15)

18050090 — unsweetened bulk powder >10 kg; key plant HS row. 18040000 butter; 18031000 full liquor.

CBS/CBE/CBR under 15162000 and 15179090. Misclassification causes delays and fines.

8. Plant laboratory tests

9. Logistics and warehousing

Powder: 4-layer 25 kg kraft. Butter and CBS: 20–25 kg cartons; reefer 15–18°C in summer.

Store at 16–20°C, RH ≤50%; odour isolation; max five pallet layers.

10. Global price volatility

West African climate and crop disease pushed bean prices to historic highs; butter working capital multiplied.

Responses: engineered CBS/CBR, 3–6 month contracts, split economic vs premium portfolios.

11. Pre-order checklist

1. Origin sample tested against COA.
2. Fat, pH, moisture on proforma.
3. Fat system matched to powder grade.
4. 80% shelf life at loading.
5. Health, halal, metals and aflatoxin certificates.
6. Moisture barrier pack and summer reefer.
7. Customs sampling tolerance and penalties.
8. HS code aligned with trade system.

12. Technical RFQ

State grade, analysis bands, 25 kg pack, FCL tonnage, Incoterms and clearance docs in RFQ.

Register structured buy requests on Iranco against this technical checklist.

SSS

Özet

İran çikolata sektörü mühendislik tedariki, standartlar, soğuk zincir ve tedarikçi doğrulamasına dayanır.