Corrosion behaviour of cast iron and low alloy steel in cocoa liquor and well water was investigated. The average weight losses of the specimens were measured using digital weighing balance. The results showed that the weight losses of both cast iron and low alloy steel in both media increases with time. Corrosion rate of cast iron in cocoa liquor increases rapidly with time for up to 336 hours (1000 µm/yr), but in well water the rapid rate of corrosion only lasted up to 187 hours (1160 µm/yr) thereafter it continuously dropping until 264 hours (667 µm/yr) after which it remains constant. Low alloy steel corroded faster in cocoa liquor up to 264 hours (200 µm/yr), whereas the initial rapid corrosion rate only lasted up to 168 hours (180 µm/yr) in well water environment. The results revealed that low alloy steel exhibited better corrosion resistance in both media, with cocoa liquor been more aggressive. Thus, low alloy steel will be a better material for piping and pumping system in cocoa processing industries.