5. Transportation & Shipping Practices

Precautions

Whenever cocoa is transported, it is important to ensure that the beans do not become wet and are not contaminated by other materials. Precautions that can be taken include:

Covering cocoa bean loading and unloading areas to protect against rain;
Ensuring that vehicles are cleaned from residues of previous cargos before they are loaded with cocoa (especially with regards to allergenic crops);
Checking that vehicles are well-maintained and the floor, sidewalls and ceilings (in closed vehicles) do not have points where exhaust fumes or rainwater could be channelled into the cocoa cargo. Tarpaulins and plastic canvas used to cover the cargo should also be regularly checked to ensure that they are clean and without holes; and
Reliable transport service-providers, which adopt the recommended good transportation practices, should be selected by operators.

a.) Cargo Ship Loading & Transport

Cocoa beans are transported from producing to consuming countries in bags or in bulk, usually in 12.5 to 25 tonnes capacity containers.

To avoid mould growth and therefore possible OTA formation, it is essential that precautions are taken to minimise the risk that moisture levels exceed 8% at any point from where the cocoa beans leave the loading area to the point at which the cocoa is unloaded, stored and/or subjected to other processing procedures such as roasting.

Temperature fluctuations during shipping can cause condensation to form even within consignments of well-dried cocoa and so precautions are needed to prevent re- wetting and mould growth.

The recommended practices during transportation in the port are:

Cover cocoa loading and unloading areas to protect against rain;
Check cocoa lots to ensure that they are uniformly dried and below 8% moisture content, free of foreign matter and conforming to the established defect levels;
Check containers before loading to ensure they are clean and free from residue of previous cargo. They should be well- ventilated, dry and without structural damage that could allow water to enter into the container. They should not have been used previously to carry chemicals or other materials giving off strong odours;
Bags should be well stacked and crossed over for mutual support in order to avoid the formation of empty vertical columns (chimneys). The top layer and sides of the container should be covered with materials that can absorb condensed water, e.g. cardboard, for protection against the growth of fungi that could result in OTA production. Additionally, a sufficient number of water-absorbing bags should be placed along the walls of the container. For cocoa in bulk, a sealable plastic liner (e.g. big bag which allows aeration) is desirable and this should be kept away from the roof of the container;
If possible, choose an appropriate place to site the cocoa aboard the ship so that the risk of temperature fluctuation and contamination is minimised (e.g. avoid unprotected stowage on the deck (top layer) and stow away from boilers and heated tanks or bulkheads). Ideally cocoa beans should be stored, segregated from other cargoes in one location of the cargo vessel. High-fire-risk materials, hazardous or poisonous chemicals, should never be stored with cocoa beans; and
Keep the ventilation holes in the containers free from clogging.

To avoid mould growth and therefore possible OTA formation, it is essential that precautions are taken to minimise the risk that moisture levels exceed 8% at any point.

KEY POINTS: SHIPPING & TRANSPORT

Protect cocoa from becoming wet and contamination from other materials:

Cover loading/unloading areas to protect from rain.
Ensure vehicles are well maintained and thoroughly cleaned.
Ensure tarpaulins/covers are clean and free from damage.
Ensure containers have not been used for chemicals or noxious substances, are well-maintained and clean.
Ensure humidity levels are as low as possible by using ventilated containers if available and cardboard/kraft paper lining, with silica gel bags.
For bagged cocoa: load bags carefully and cover with materials to absorb condensation.
For cocoa in bulk: use a sealable plastic liner if possible and ensure it is kept clear of the roof of the container.
Ensure ventilation holes in containers are free from clogging.
Try to ensure cocoa is not exposed to temperature fluctuations or stored near to noxious materials.