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Cocoa Butter Production Cost Analysis 2020
Cocoa butter is derived from the cocoa beans. It is also known as Theobroma oil. It is pale yellow in colour and it smells and tastes like cocoa. It is one of the major ingredients in chocolates. It also finds wide applications in the production of personal grooming products, cosmetic products, and medicines.
Procurement Resource provides an in-depth cost analysis of Cocoa Butter production. The report incorporates the manufacturing process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges. The study is based on the latest prices and other economic data available. We also offer additional analysis of the report with detailed breakdown of all cost components (Capital Investment Details, Production Cost Details, Economics for another Plant Location, Dynamic Cost Model).
Reports
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Cocoa Butter Production from Grinding and Pressing Method
This report provides the cost structure of cocoa butter production from the grinding and pressing methods. When the nibs extracted from cocoa beans are grounded, it produces chocolate liquor.
Related Reports
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Milk Chocolate Production from Conching and Tempering
This report shows the cost structure of milk chocolate production using various processes including conching and tempering. Dark chocolate is derived from the nibs of cocoa beans of the cocoa plant.
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White Chocolate Production from Cocoa Butter
This report provides the cost structure of white chocolate production from cocoa butter. Cocoa butter is separated from the whole cocoa mass to make a press cake of cocoa beans.
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Butter Production from Churning Process
Butter, a dairy product majorly constituting fats, is made from the cream of milk and is rich in vitamin A. It is popularly used for cooking and baking.
Supply Demand and Market Analysis
Feasibility Studies
Techno-economic Evaluations
Investment Analysis
Multi-regional Cost Analyses