About CV Jaya Saliem Industri - Cocoa Beans Supplier in Indonesia

CV Jaya Saliem Industri is based in Bali, Indonesia. The supplier lists eight distinct cocoa‑related products. Its catalogue includes cocoa powder, cacao beans, cocoa butter (HS 1804.00), cocoa butter substitute (HS 151790), cocoa cake, cocoa mass, chocolate compound and chocolate filling. The product set spans the top categories of cocoa beans, cocoa powder, chocolate & confectionery and related cosmetic raw material. All items are classified under HS chapters 18 (cocoa products) and 15 (vegetable fats).

The cocoa butter entry specifies material as Theobroma cacao seed butter, a triglyceride‑rich vegetable butter. The substitute is described as a blend of palm and/or lauric oil. No HS code is provided for cocoa powder, cacao beans, cocoa cake, cocoa mass, chocolate compound or chocolate filling. The supplier’s imported tier and harbor trust tier indicate that it operates through Indonesian export channels. Buyers can locate the full product range via the supplier’s online catalogue.

Product Range and Specialties of CV Jaya Saliem Industri

The catalogue covers core cocoa ingredients and downstream confectionery bases: natural cocoa powder, raw cacao beans, refined cocoa butter, a vegetable‑oil based cocoa butter substitute, cocoa cake, cocoa mass, a chocolate compound and a chocolate filling. In the cocoa industry, powder is graded by ICUMSA colour values (typically 30‑45 for food‑grade), moisture 2‑3 %, and fat 10‑12 %; cocoa butter is evaluated for melting point (34‑38 °C), iodine value and free fatty acid content below 0.1 %.

Chocolate compound usually contains 30‑40 % cocoa solids, sugar, milk fat or other emulsifiers and is sold in bulk bags of 25 kg for confectionery manufacturers. The cocoa butter substitute is often formulated with palm‑derived stearic‑rich oil to mimic the melting profile of true cocoa butter, and buyers verify the fatty‑acid profile and cloud point to ensure processing compatibility.

Trade and Export Information - CV Jaya Saliem Industri

Indonesia ranks among the world’s top cocoa producers and exports the majority of its cocoa products to the European Union, the United States and regional Asian markets. HS 1804.00 covers cocoa butter and related preparations, while HS 151790 applies to blended vegetable fats such as the cocoa butter substitute; the other cocoa items fall under HS 1801‑1806 for cocoa beans, powder and mass. Export shipments are commonly packed in 5‑kg food‑grade bags or drums, with a 20‑ft container holding roughly 350‑400 bags, and are transported under FOB Bali or CIF terms to the buyer’s port.

Importers typically require food‑safety certifications such as ISO 22000 or HACCP, and may also request sustainability credentials like Fairtrade or Rainforest Alliance. Regulatory checks include EU limits on pesticide residues and US FDA specifications for free fatty acids and microbiological limits. Packaging must meet moisture‑barrier standards to preserve product quality during sea freight.

Sourcing from CV Jaya Saliem Industri - Buyer Guidance

Before ordering, buyers should obtain a recent laboratory analysis that details moisture, fat, ash, bean size (for beans) and ICUMSA colour for powder, as well as melting point and iodine value for cocoa butter. Request a Certificate of Origin, the supplier’s product specification sheet, and any food‑safety certificates (ISO 22000, HACCP) to confirm compliance with destination‑country regulations.

Verify that sample results meet typical industry thresholds - ICUMSA 30‑45 for cocoa powder, melting point 34‑38 °C for cocoa butter, and the declared fatty‑acid composition for the butter substitute. Confirm packaging details (5‑kg jute or multi‑layer bags, moisture‑proof drums) and clarify the minimum order quantity, which is usually expressed in metric tons, and the standard lead time of 30‑45 days from order confirmation.

What product types does CV Jaya Saliem Industri list?

The catalogue contains cocoa powder, cacao beans, cocoa butter (HS 1804.00), cocoa butter substitute (HS 151790), cocoa cake, cocoa mass, chocolate compound and chocolate filling. Each item is presented as a separate SKU within the supplier’s eight‑product portfolio.

Which HS codes are associated with the supplier’s cocoa products?

Cocoa butter is classified under HS 1804.00 and the cocoa butter substitute under HS 151790. The remaining cocoa‑related items fall under HS chapter 18, which covers cocoa beans, powder, cake and mass.

What typical quality specifications should a buyer check for cocoa powder?

Buyers usually verify an ICUMSA colour rating of 30‑45, moisture content below 3 %, fat content around 10‑12 % and the absence of foreign matter. Laboratory reports should also include ash and particle‑size distribution.

Which certifications are commonly required for Indonesian cocoa exports?

Importers often request ISO 22000 or HACCP food‑safety certificates, and may also ask for Fairtrade or Rainforest Alliance documentation if sustainable sourcing is a condition. These certifications demonstrate compliance with international food‑safety and sustainability standards.

What packaging formats are standard for cocoa butter and cocoa powder?

Cocoa butter is typically packed in 5‑kg food‑grade drums or tins, while cocoa powder is shipped in 5‑kg multi‑layer bags. Both formats are designed for efficient stacking in 20‑ft containers.

What are typical incoterms used when buying from this supplier?

Transactions frequently use FOB Bali when the buyer arranges freight, or CIF to European ports when the seller handles shipping to the destination. The chosen incoterm should be confirmed in the purchase contract.

What documentation should be requested before placing an order?

Request a Certificate of Origin, a recent laboratory analysis (moisture, fat, ash, microbiology), the product specification sheet, and any applicable food‑safety certificates. These documents help verify product quality and regulatory compliance before shipment.