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% SICALLY 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