BS ISO 2451:2016 pdf download – Cocoa beans — Specification and quality requirements
5 Requirements
5.1 General requirements
5.1.1 Odour
Lots of cocoa beans shall be free from contamination.
5.1.2 Adulteration
Lots of cocoa beans shall be free from any evidence of adulteration.
5.1.3 Living insects and other infestation
Lots of cocoa beans shall be virtually free from living insects, insect eggs, larvae, and any other developmental stages, free from mites, rodents, or other types of infestation.
5.1.4 Violet or purple beans
Lots of cocoa beans shall be within the range for violet or purple beans, typical of the specified grade or origin.
5.2 Specific requirements
5.2.1 Cocoa related matter
The combined mass of the cocoa related matter shall not exceed 3,5 % of the mass of the reference sample representing the lot.
5.2.2 Flat beans
Flat beans shall not exceed 1,5 % of the mass of the reference sample representing the lot.
5.2.3 Foreign matter
Foreign matter shall not exceed 0,75 % of the mass of the reference sample representing the lot.
5.2.4 Moisture content
The moisture content of lots of cocoa beans on loading in the producing country shall not exceed 8,0 % by mass, and on discharge outside the producing country shall not exceed 7,5 % by mass.
5.2.5 Sieving
The mass of the sieving shall be carried out in accordance with the method specified in Annex B should not exceed 1,5 % of the mass of the reference sample representing the lot.
5.3 Other quality characteristics
Lots of cocoa beans shall be:
— reasonably free from germinated beans;
— uniform in size and colour;
— fermented;
— fit for production of foodstuff.
5.4 Grade determination
5.4.1 Classification for cocoa beans Lots of cocoa beans shall be classified according to the categories listed below. Either Table 1, Table 2, or Table 3 shall be used for the classification. For all three types of classifications, the proportion of beans with defects shall be determined by the test method specified in Annex E of this International Standard. As an exception, for the purpose of Table 3, germinated and flat beans shall not be considered as beans with defects.
When a bean has several defects, it shall be classified in one category only, i.e. the least favourable. The decreasing order of gravity is as follows:
— mouldy beans;
— slaty beans;
— insect-damaged beans;
— germinated beans, flat beans (not applicable to Table 3).
5.4.2 Substandard cocoa (applicable to Tables 1 and 2 only) Lots of fermented cocoa beans, which exceed one of the limits accepted for grade 2 shall be regarded as substandard (marked “SS” for English- and Spanish-speaking countries) or hors standard (marked “HS” for French-speaking countries). Lots of unfermented cocoa beans, which either do not meet the minimum level of slaty specified or exceed one of the other limits accepted for grade 2 shall be regarded as substandard (marked “SS” for English- and Spanish-speaking countries) or hors standard (marked “HS” for French-speaking countries). Substandard cocoa shall only be marketed under special contract.
5.5 Bean size
Bean size is defined by the bean count and is usually expressed by the number of beans per 100 g.
a) Standard size beans: bean count of less or equal to 100.
b) Medium size beans: bean count of 101 to 110.
c) Small size beans: bean count of 111 to 120.
d) Very small size beans: bean count greater than 120.
6 Sampling
Sampling shall be carried out in accordance with the requirements of ISO 2292. Figure A.1 and Figure A.2 of Annex A show flow charts of derivative samples when sampling from bags and bulk respectively. For all described test methods in Annex B through Annex F of this International Standard, the reference sample shall be prepared in accordance with the method described in ISO 2292.
7 Test methods
Testing shall be carried out in accordance with the requirements of the methods specified in Annex B through Annex F of this International Standard. Figure A.3 of Annex A shows a flow chart of the sequence of testing in accordance with the test methods prescribed in Annex B through Annex F of this International Standard.