Cocoa Butter, Fat and Oil

Extracted from cocoa beans through pressing, cocoa butter is the primary fat used to give chocolate its characteristic melt and texture, and it also serves as a high-value ingredient in cosmetics and pharmaceuticals. All US imports fall under a single tariff line, 1804000000. Indonesia and Malaysia — both major cocoa-processing hubs — are the leading suppliers, with Peru and Côte d'Ivoire also prominent sources. Because cocoa butter is a food-grade fat, FDA entry review applies, and importers should confirm that supplier facilities meet US food-safety standards.