Cacao beans. Specifications and quality requirements

This document establishes specific technical criteria regarding the specifications and quality requirements for cocoa beans. It defines the essential characteristics that raw cocoa material must possess to ensure consistency and safety within the supply chain. The text outlines necessary parameters for physical properties, chemical composition, and sensory attributes, serving as a reference for producers, traders, and quality control personnel. By setting clear benchmarks, the standard facilitates uniform assessment methods and helps in maintaining high standards of product integrity. It provides detailed instructions on sampling procedures, testing methodologies, and classification of grades based on defined limits for defects and impurities. Compliance with these guidelines supports improved trade practices and ensures that cocoa products meet established expectations for processing and final consumption. The framework aims to harmonize production practices and promote better quality outcomes across the industry without imposing unnecessary restrictions on cultivation or harvesting methods.