3.2. Yield of Edible Material

The yield of the useful part of the bean significantly affects its value to the manufacturer and hence the price he is willing to pay for the cocoa. A number of factors which can be measured objectively affect the amount of edible material (cocoa nib), and in particular the amount of cocoa butter, that can be obtained from a parcel of cocoa. 

Some of the factors affecting yield such as bean size, shell content and fat content are largely determined by climatic and genetic factors, whilst others can be influenced by good post- harvest, storage and transportation practices. One of the most significant factors that can be addressed by the grower is the removal of foreign matter, see Section 3.2.5. 

A parcel of cocoa which consists of whole single cocoa beans is worth more than one which includes foreign matter, even if that matter is of cocoa material. It is noted that while the grower has the capacity to deliver clean cocoa (by visually sorting out any foreign matter during drying), there is the temptation by some growers and exporters to blend in a degree of foreign matter in order to meet the minimum requirements of the export contract. 

This is regrettable and could be avoided by reducing the amount of foreign matter acceptable under the contracts (or the national quality standard in case of farmer fixed price); paying more for such clean cocoa so that the parties are clear what the premium is for; and by introducing traceability to the cocoa chain.