Cocoa nibs
Cocoa nibs suppliers and sourcing guide
Cocoa nibs are the broken kernels of cacao beans (Theobroma cacao) after the shell has been removed. Fermented, dried beans are cleaned, usually roasted, then cracked and winnowed to separate the shell from the nib. Nibs are the starting material for chocolate liquor and cocoa powder, and are also sold as an inclusion for bars, granola, baked goods and toppings, in roasted, raw, or sugar-coated forms.
- Category
- Food staples and powders
- Also known as
- Cacao nibs · Cracked cocoa · Theobroma cacao · Roasted cacao nibs
- Facts checked
- November 2026
Forms and grades of cocoa nibs
Suppliers sell different products under the same name. Specify the one you need.
Roasted nibs
Nibs from roasted beans, with developed cocoa flavor and a crisp texture, the usual inclusion grade.
Raw or unroasted nibs
Nibs from beans that were not roasted or only lightly heated; these need closer microbiological control.
Sizes
Whole nibs or graded pieces (for example 2 to 5 mm) for inclusions, toppings and coatings.
Coated and alkalized nibs
Nibs candied with sugar or processed with alkali for darker color and milder flavor.
Organic and origin
Certified organic nibs and nibs from a named origin for flavor-led products.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Shell content
- Residual shell percentage, which affects grit and flavor; the US standard for cacao nibs sets a maximum.
- Moisture
- Moisture by loss on drying, usually low single digits, which affects crunch and shelf life.
- Fat content
- Cocoa butter percentage by extraction, typically above 50%.
- Foreign material and size
- Stones, metal and sieve analysis for the specified piece size.
- Heavy metals
- Lead and cadmium by ICP-MS against the buyer's limits.
- Microbiology
- Total plate count, yeast and mold, Enterobacteriaceae and Salmonella, especially for raw nibs used without a further kill step.
Storage, lots and expiry
Storage and shelf life
Store sealed in lined bags or cartons in a cool, dry, odor-free area, since nibs absorb moisture and odors and their fat can bloom in warm storage. Keep them away from strong-smelling goods and pests. Shelf life is set by the supplier, often around one to two years, and older stock can be checked for rancidity, moisture and micro.
Lots and expiry dates
Flavor and color follow origin, fermentation and roast, so record origin and roast profile for each lot. Check shell content and size on receipt, and rotate stock first-expired, first-out.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 163.110 defines cacao nibs as the food prepared by removing the shell from cured, cleaned, dried and cracked cacao beans.
Source: ecfr.gov (opens in a new tab)21 CFR 163.110 limits cacao shell content to not more than 1.75 percent by weight, calculated on an alkali-free basis.
Source: ecfr.gov (opens in a new tab)Under 21 CFR 163.110, the food may be named "cacao nibs", "cocoa nibs" or "cracked cocoa", and nibs processed with alkali must be labeled "Processed with alkali" or with the name of the alkali.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Cocoa nibs suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking cocoa nibs suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell cocoa nibs? Request a listingFrequently asked questions
What forms of cocoa nibs can brands buy?
Common forms include roasted nibs, raw or unroasted nibs, sizes, coated and alkalized nibs and organic and origin. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for cocoa nibs include?
Expect shell content, moisture, fat content, foreign material and size, heavy metals and microbiology, each with its method, specification and result for that lot.
How should cocoa nibs be stored?
Store sealed in lined bags or cartons in a cool, dry, odor-free area, since nibs absorb moisture and odors and their fat can bloom in warm storage. Keep them away from strong-smelling goods and pests. Shelf life is set by the supplier, often around one to two years, and older stock can be checked for rancidity, moisture and micro.
What is the regulatory status of cocoa nibs?
21 CFR 163.110 defines cacao nibs as the food prepared by removing the shell from cured, cleaned, dried and cracked cacao beans. 21 CFR 163.110 limits cacao shell content to not more than 1.75 percent by weight, calculated on an alkali-free basis. Under 21 CFR 163.110, the food may be named "cacao nibs", "cocoa nibs" or "cracked cocoa", and nibs processed with alkali must be labeled "Processed with alkali" or with the name of the alkali.
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