3.2.4. Moisture content

Manufacturers require cocoa beans to have a moisture content of approximately 7%. If it is above 8%, there is not only a loss of edible material, but also a risk of mould and bacterial growth with potentially serious consequences for food safety, flavour and processing quality (see Part I, Section 2). 

If the moisture content is less than 6.5% the shell will be too brittle and the beans disintegrate to give high levels of broken beans (see Part I, 3.2.5.b.). 

This is of particular importance if the cocoa is transported and/or stored in bulk as the beans are less well protected from damage if not bagged, and thus more likely to have higher levels of lipolysis giving rise to Free Fatty Acids.