COCOA

THEOBROMA CACAO Ideal Cocoa Characteristics SHELL 11-12% OF TOTAL BEAN BY WEIGHT BEAN SIZE AND UNIFORMITY AVERAGE 12%+1/3 RANGE OF SIZE; 1.0G PER BEAN I.E.100BEANS/100G, MEDIUM SIZE: 100-110G PER 100G SMALLEST SIZE- 110-120 BEANS PER 100G SHELL PERCENTAGE 11-12% OF TOTAL BEAN FAT CONTENT 55-58% MOISTURE CONTENT 6.8-7.5% FOREIGN MATTER – 0% PHYSICALLY IDENTIFIABLE COCOA RESIDUE AND BROKEN FRAGMENTS < 0.5% TOLERANCE LEVEL INSECT DAMAGED <0.5% TOLERANCE LEVEL FREE FATTY ACIDS < 1% TOLERANCE CLUMPED BEAN AND DOUBLE BEANS < 0.5% TOLERANCE LEVEL