Cocoa Beans

Chocolate Cocoa Industry Quality Requirements

Introduction
Part I: Aspects of Cocoa Bean Quality
- Introduction
- 1. Flavour
- 2. Food Safety
- 3. Physical Characteristics
  - 3.1. Consistency
  - 3.2. Yield of Edible Material
- 4. Cocoa Butter Characteristics
  - 4.1. Free Fatty Acid
  - 4.2. Hardness
- 5. Colour Potential
- 6. Sustainability, Traceability, Certification & Geographical Indications
- 7. Summary of Industry Requirements
Part II: Quality Standards Used in The Cocoa Trade
Part III: Aspects of Cocoa Production Affecting the Quality Requirements
- Introduction
- 1. Pre-Harvest
  - a.) Environmental Aspects
  - b.) Methods of Cultivation
- 2. Harvesting
- 3. Post-Harvest
- 4. Quality Control
- 5. Transportation & Shipping Practices
Appendix A: FCC Definitions
Appendix B: Protocols for the preparation and flavour evaluation of samples and small-scale fermentation techniques.
- Introduction
- 1. Guidance on post-harvesting processing techniques
- 2. Flavour Evaluation
Bibliography
Further Sources of Information

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Part I: Aspects of Cocoa Bean Quality
3. Physical Characteristics
3.2. Yield of Edible Material
3.2.6. Insect Damaged Beans

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3.2.6. Insect damaged beans

Substantial insect damage results in a loss of usable nib and detracts from wholesomeness.

Insect damaged beans — Figure 13. Insect damaged beans.
Photo: R. Dand / M. Gilmour

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