Cocoa Beans

Contractual specifications: Second class fine cocoa (fermented, common, ordinary, or F2) Defect beans - maximum 3% Slaty beans - maximum 3% Bean count - maximum 100/100 Actual specifications: Flat beans - 1.70 % Bean cluster - 0.90 % Broken beans-0.95 - 1% Fragments - 1.03 % Shell - 0.17% Subtotal cocoa related matter (CRM) - 3.05 % Foreign matter - 1.25 % Beans with dried fruit pulp - 0.20 % Moisture - 7.00 % Bean count  - 97 beans in 100 grams Waste -1.5% max Cut-test: Moldy beans - 3.00 % Insect damaged beans - 3.00 % Slaty beans - 5.00 % Germinated beans - 1.67 % Violet beans - 8.67 % Impurities- 0.00 % - 1.00 % Physical/chemical characteristics: Fermentation: Min. 70% Humidity: 7% maximum Fat: 54-59% maximum PH: 4.50 maximum Aflatoxins: 5 ug/kg maximum Microbiological Specifications: Salmonella sp. in 25g: Negative E. coli. NMP/g:  Negative DISCLAIMER All product, product specifications and data are subject to change without notice. Adegboli Global Export Ltd., its affiliates, agents, and employees, and all persons acting on its or their behalf (collectively, “Adegboli Global Export Ltd”), disclaim any and all liability for any errors, inaccuracies or incompleteness contained in any Product Specification or in any other disclosure relating to any product.