2.4. Foreign Matter
Contamination of cocoa bean parcels with foreign matter should be avoided at all stages of the supply chain from fermentation through drying and subsequent handling. Bulk supplies should be cleaned and graded before bags are filled since foreign matter not only affects the wholesomeness of the product but may also affect the flavour, cause damage to plant and machinery and reduce the yield of edible material (See 3.2.5. Foreign matter for further details).
Emerging Issue: Aluminium
EFSA continues to collect and analyse information on the occurrence of aluminium (Al) in food, and its health implications, following their opinion in 2008 that intake may exceed the Tolerable Weekly Intake for a significant proportion of the European population.
Cocoa and chocolate were noted as having high Al contents compared to most other foods, based on the available data.
Efforts are underway to determine possible entry points for Al contamination in the cocoa supply chain, with a focus on potential sources of environmental contamination since soils naturally contain Al.
Although there are currently no maximum limits, the Belgian authorities have action limits in place for Al in cocoa and cocoa products (estimated acceptable concentrations (EAC) ranging from for example 50mg/kg for chocolate spread to 150mg/kg for cocoa powder.
Further details available from https://www.favv-afsca.be/scientificcommittee/opinions/2020/_documents/Advice18-2020.pdf
