Cocoa Beans
Chocolate & Cocoa Industry Quality Requirements
Edition 2: December 2023 (updated December 2024)
Acknowledgements
CAOBISCO/ECA would like to thank the Food and Drink Federation of the UK (FDF) for giving us permission to use the BCCCA publication “Cocoa Beans: Chocolate Manufacturers’ Quality Requirements” 4th Ed (1996) as the basis for this guide.
We are very grateful to members of the CAOBISCO/ECA Quality and Productivity Working Group and the other organisations and individuals who have assisted us in drafting this 2023 revision of the publication, in particular Penelope Alexandre, Roy Bateman, Alicia Bellón, Torben Erbrath, Carlos Fajardo Davila, Pawal Gaca, Frank Heckel, Marc Joncheere, Daniel Kadow, Henri Kamphuis, Michiel Kokken, Brigitte Laliberte, Verda Mehmet Ali, Mirjam Pulleman, John Newell, Gideon Ramtahal, Ed Seguine, Katrin Sinderhauf-Gacioch and Darin Sukha.
We would also like to thank those who contributed to the first edition of this publication and Darin Sukha and Ed Seguine for contributing Appendix B: “Protocols for the preparation and flavour evaluation of samples and small-scale fermentation techniques”.
The previous edition of this publication (2015) was supported by financial contributions from some members of CAOBISCO/ECA/FCC Cocoa Quality and Productivity Working Group who contribute to the Joint Cocoa Research Fund [1] and in-kind contributions from CRA Ltd [2]. FCC (Federation of Cocoa Commerce) provided secretariat support for the JCRF until 2020. We are very grateful to the ECA and CAOBISCO members and CRA Ltd who have permitted their staff to contribute to this revision.
Original design and layout by Muze Creative.
Cover photo: D.Sukha.
Published by ECA-CAOBISCO Joint Cocoa Research Fund.
Editions: First Edition 2015 (Revised 2018, 2023 and December 2024 online)
Citation:
CAOBISCO/ECA Cocoa Beans: Chocolate and Cocoa Industry Quality Requirements. December 2023 (End, M.J. and Dand, R., Editors), CAOBISCO/ECA, Brussels.
Disclaimer:
The “CAOBISCO/ECA Cocoa Beans: Chocolate and Cocoa Industry Quality Requirements Guide” can in no case be taken as a legal reference document. The present guide is only used as an information tool for actors along the cocoa supply chain.
The English version of the guide is the reference version. This guide has been developed with input from experts from the European cocoa and chocolate industry and academia. The views and opinions expressed here are those of the editors and contributors and do not necessarily reflect those of their institutions. Since the legislation and standards for cocoa quality, and recommendations for best practices, continue to evolve, readers are advised to check the web links provided for current information.
It is anticipated that this guide will be updated as new information becomes available and specific comments and suggestions for improvements should be addressed to the Secretariats at CAOBISCO caobisco[ät]caobisco.eu, ECA info[ät]eurococoa.com and CRA cruk[ät]cocoaresearch.org.uk.
