This study investigated for the physico-chemical properties and dietary fibre content (DF) of cocoa beans in the five cocoa producing regions namely Highlands Vietnam, Mekong Delta Vietnam, Ghana, Ivory Coast and Philippines. The dietary fiber content as well as proximate composition (seed dimension and size, bean mass, moisture, fat, total protein, and ash content) of the dried fermented cocoa beans were analyzed using the AOAC methods. The result showed that the cocoa beans from Highland Vietnam and the Philippines recorded the highest length of 23.01 mm. The Philippines beans were the thickest with a diameter of 8.67 mm. However, the bean size (of width and mass) showed no significant difference for all five surveyed regions. The cocoa beans of Ivory Coast recorded the highest moisture and ash content of 7.52 and 4.76%, respectively. Crude lipid content is the most important parameter in cocoa bean. Noticeably, the highest of lipid component were recorded by the cocoa beans from Philippines and Ghana, with values ranging between 43.0 and 45.0 (%wb), whereas the cocoa beans from Highland and Mekong Delta of Vietnam recorded the lowest concentration of lipid content between 13.44% and 22.45%. There was no significant difference of the protein content from all five (5) surveyed cocoa (between 12.82% and 13.94 (%wb). The fiber content of cocoa beans of Highland, Mekong Delta Vietnam, Ghana and Philippines were the highest value in the range of 59.45 and 65.29 (%wb). Noticeably, the fat content of seven proninent cultivars of Vietnamese cocoa beans sampled was over 50%. This study compares the chemical-physical properties of Vietnamese cocoa beans to that of other main cocoa producers in the world. Thus these results have great potential for cocoa industrialized cultivation of Vietnam