Moisture Content Matters in Cocoa Powder Production in Tanzania

Munny Chocolate, one of the growing names in cocoa powder production in Tanzania, we’ve spent time refining not just the quality and texture of our cocoa powder, but also mastering its moisture content. And there’s a reason for that.

Low moisture content = longer shelf life, better flavor retention, and safer, premium-quality cocoa powder.

At Munny Chocolate, we’ve learned that you can have the best beans and the best recipes, but if your moisture levels are off, your product’s quality, shelf life, and export readiness suffer. And trust me, no one wants clumpy, spoiled cocoa powder.

What is Moisture Content and Why Does it Matter?

In simple terms, moisture content is the amount of water still left inside your cocoa powder after processing. Too much moisture makes it clump, grow mold, and lose its rich color and aroma over time. Low moisture means a longer shelf life, better product stability, and a safer, cleaner ingredient for your kitchen or factory.

The international recommended limit for cocoa powder is below 5%. Anything higher risks contamination and quick spoilage, especially in our tropical climate here in Tanzania.

How’s Our Cocoa Powder Performing?

We recently took one of our batches of natural cocoa powder to TIRDO (Tanzania Industrial Research and Development Organization) for lab testing, just to confirm the numbers we’d already picked up with our own in-house moisture meter.

The result? 1.167% moisture content.

Not only was it well within international premium standards, it also perfectly matched the reading from our own moisture meter. That consistency gave us huge confidence, not just in our process, but in the quality of services available locally at TIRDO.

Most of our cocoa production batches consistently land between 1.5% to 2.0% moisture, keeping us comfortably in the high-quality cocoa powder category.

Maintaining Standards in Cocoa Powder Production in Tanzania

Achieving low moisture content isn’t accidental. It requires proper post-processing control, from bean drying, roasting to pressing cocoa cake grinding and powder packaging. As active cocoa processor in Tanzania, we make this part of our daily quality assurance routine.

The availability of professional government labs like TIRDO helps businesses like ours verify quality independently and reinforces product integrity for buyers.

Final Thought

For any business involved in cocoa production in Tanzania, controlling moisture content is Non-Negotiable. It protects product quality, market value, and brand reputation.

At Munny Chocolate, we maintain strict moisture control on every batch. It’s part of our commitment to producing premium, reliable cocoa products for both domestic and export clients.

Learn more about our tested, export-ready cocoa products, contact us at info@munnychocolate.co.tz.