COCOA BEANS AND POWDER

FROM THE TABLE OF OYE OF ZION NATURAL ENTERPRISE, I OYEWANDE, ISAAC ADEMOLA welcomes you to this platform.

Lets talk about cocoa as an entity;
COCOAThe cocoa bean, also cacao bean or simply cocoa  or cacao , is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted.The "beans" are the basis of chocolate, as well as Mesoamerican foods, such as mole and tejate.Cocoa can also refer to:

• the drink commonly known as hot chocolate

• cocoa powder (the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids)

• a mixture of cocoa powder and cocoa butter

             Cocoa powder comes from cocoa beans that grow in pods on the cacao tree. The beans are fermented, dried, roasted and cracked; the nibs are ground to extract about 75% of the cocoa butter, leaving a dark brown paste called chocolate liquor.

After drying again, the mass is ground into powder (unsweetened cocoa).

Pure Cocoa Powder is different from Dutch cocoa. Dutch cocoa is treated with an alkali to neutralize the cocoa's natural acidity. This makes it impure!

What we are talking about here is Pure Cocoa Powder, natural which comes with lots of Health Benefits and God has hidden the treatment of the disease.

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AVAILABILITY

Africa dominates the world’s cocoa supply with over 70 percent of the market, with Nigeria being the second ranking in the order of cocoa export. This makes Africa very invaluable to the cocoa business and its related products, especially chocolate.

THE NEED FOR COCOA; Health Benefits of cocoa 

• Prevents & Treat Diabetes - Cocoa Powder Contains Flavanol which are powerful antioxidants that can help improve insulin sensitivity and blood sugar control!

• Prevents & Treat Hypertension - Cocoa Powder contains a rich source of Antioxidants which promotes vasodilatation which lowers blood pressure!

•  Improves Brain Power - Cocoa Powder Concentrate Contains "minus epicatechin” a compound that supports increased circulation and the growth of blood vessels,which improves cognition and enhance brain memory!

WE, AT OYE OF ZION NATURAL ENTERPRISE DEALS WITH THE EXPORT OF COCOA BEANS, COCOA POWDER AND OTHER VARIOUS AGRO-PRODUCTS FROM NIGERIA. WE HAVE VARIOUS CLIENTS BOTH IN EUROPE AND ASIA THAT WE DO SUPPLY OUR PRODUCTS. OUR EXPERTISE HAD HELPED US IN PROCESSING OUR PRODUCT TO THE WORLD STANDARD.

WE ARE OPEN TO ANY SERIOUS BUYERS INTERESTED IN OUR PRODUCTS. YOU CAN CONTACT US 

CONTACT DETAILS

Contact Person; OYEWANDE ISAAC ADEMOLA

Email Address;oyeofzionnaturalenterprise@gmail.com

Phone Number;+2348101231252

SOYA BEANS

                                                          SOYABEANS
  Soy-beans is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization, produces significantly more protein per acre than most other uses of land. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.
                 Soybean is hailed as the most protective bean. Soy contains 26 percent protein. It has the highest protein content amongst plant products. “Soy protein” refers to the protein found in soybeans. As animal protein contains all the essential amino acids, lacking in pulse protein, soy is often used to replace the animal proteins in an individual's diet.
                Soybean is the only vegetable food that contains all eight essential amino acids. Soybeans are processed into various soy products namely soy flour, soy milk, cottage cheese like tofu, fermented products like tempeh and miso.
              

Macronutrients

Protein

Soybean is the richest plant source of protein. Soy protein is also of the highest quality amongst all legumes. Under guidelines adopted by the Food and Drug Administration and the World Health Organization for evaluating protein quality for children and adults, soy protein isolate receives a rating of 1, which is the highest possible score. This means that the quality of soy protein is equal to that of meat and milk proteins.

Most plant proteins are considered "incomplete" proteins because they are low in one or more essential amino acids. Levels of one amino acid or another are insufficient for human needs. Grains are typically low in lysine; beans are typically low in the sulfur amino acids, methionine and cysteine. However, the level of sulfur amino acids in soybeans is higher than in other beans, and therefore soy protein is equivalent to animal protein in quality.
      Fat

Like protein, soybeans are high in fat too. Most legumes (except peanuts) contain between 2 to 14 percent fat, whereas soybean contains 31 percent fat.

At the same time, most of the fat in soybeans is unsaturated and beneficial. Polyunsaturated, monounsaturated and saturated fats make up 63 percent, 23 percent, and 14 percent respectively of the fat in soybeans with saturated fat being the lowest. The polyunsaturated fat content of soybean includes linolenic acid or omega-3 fatty acid. The presence of omega–3 fats makes it special as soybeans are one of the very few plant sources of this essential fatty acid. Omega-3 fatty acids form an essential nutrient which help reduce the risk of both heart disease and cancer.
Fiber

A serving of soybeans provides approximately eight grams of dietary fiber. However, some soy foods are processed in ways that decrease the fiber content significantly. Tofu and soymilk contain very little fiber, while soy foods that utilize the whole bean such as tempeh, soy flour and textured soy protein are high in fiber.

Micronutrients

Iron

Soy is rich in iron too. However, both phytate and soy protein reduce iron absorption which leads to the iron in soyfoods being poorly absorbed. Iron could be better absorbed from fermented soyfoods like tempeh and miso.

Calcium

Soy foods are a good source of calcium in comparison to the commonly used legumes. Processing affects the calcium content of soyfoods considerably. Tofu due to its processing methods can contain between 120 and 750 mg of calcium per 1/2 cup serving. Soymilk contains around 93 mg of calcium per one cup serving. The calcium-fortified soymilk could often contain between 200 and 300 mg of calcium per serving and a good amount of vitamin D.

WE, AT OYE OF ZION NATURAL ENTERPRISE DEALS WITH THE EXPORT OF COCOA BEANS, COCOA POWDER AND OTHER VARIOUS AGRO-PRODUCTS FROM NIGERIA. WE HAVE VARIOUS CLIENTS BOTH IN EUROPE AND ASIA THAT WE DO SUPPLY OUR PRODUCTS. OUR EXPERTISE HAD HELPED US IN PROCESSING OUR PRODUCT TO THE WORLD STANDARD.

WE ARE OPEN TO ANY SERIOUS BUYERS INTERESTED IN OUR PRODUCTS. YOU CAN CONTACT US 

CONTACT DETAILS

Contact Person; OYEWANDE ISAAC ADEMOLA

Email Address;oyeofzionnaturalenterprise@gmail.com