Natural, light brown cocoa powder. Its pH level is approximately 5.5. The product is packed in plastic and paper sacks. It is used to prepare confectionery, desserts, and chocolate drinks or to flavor or color food and beverages.

The optimum storage conditions are below 20 °C with 60% relative humidity in a clean, dry, well-ventilated area and free from foreign odors. Avoid direct sunlight and do not stack more than 20 layers of bags in height.