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 %

sical/chemical characteristics:

Fermentation: Min. 70%

Humidity: 7% maximum

Fat: 54-59% maximum

4.50 maximum

Aflakg maximum

Microbiological Specifications:

Salmonella sp. in 25g: Negative

E. coli. NMP/g:Â 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.