Further Sources of Information

General References

AusAid (2010). Cocoa Processing Methods for the Production of High Quality Cocoa in Vietnam. http://www. canacacao.org/uploads/smartsection/19_Cocoa_fermentation_manual_Vietnam.pdf (AusAid, 2010)

Dand, R. (2010). The International Cocoa Trade. Third Edition, Woodhead Publishing, Cambridge. (Dand, 2010)

ECA/CAOBISCO Joint Research Fund website: https://jointcocoaresearchfund.eu/

Gilmour, M. (2009) Quality and Food Safety in a Sustainable Cocoa Supply Chain. Proceedings of the 16th International Cocoa Research Conference, November 2009, Bali, Indonesia. (Gilmour, 2009)

ICCO (2009) Guidelines on best known practices in the cocoa value chain (CS-16-Rev 1).See https://www.icco.org/growing-cocoa/

Pontillon, J. (1998). Cacao et chocolat: Production, utilisation, caractéristiques. Lavoisier. ISBN 2-7430-0174-7

Schwan, R., & Fleet, G. (Eds). (2014). Cocoa and Coffee Fermentations. CRC Press, Taylor & Francis Group.

Wood, G.A.R. and Lass, R.A. (1985). Cocoa 4th Edition. Tropical Agricultural Series, Longman Group, London (Wood & Lass, 1985)

Umaharan, P (Ed.) (2018). Achieving Sustainable Cultivation of Cocoa. Burleigh Dodds Series in Agricultural Science no. 43. Burleigh Dodds Science Publishing, Cambridge DOI 10.19103/AS/2017.0021.

Further sources of information: Flavour

Cacao of Excellence: https://www.cacaoofexcellence.org/

ICCO : https://www.icco.org/fine-or-flavor-cocoa/

International Office of Cocoa, Chocolate and Sugar Confectionery (1996). The detection of specific off- flavours in cocoa beans. Analytical Method 44 (International Office of Cocoa, Chocolate and Sugar Confectionery, 1996)

ISQCF (2020) International Standards for the for the Assessment of Cocoa Quality and Flavour. (Draft) Protocols available from https://www.cocoaqualitystandards.org/protocols-for-review

Schwan, R., & Fleet, G. (Eds). (2014). Cocoa and Coffee Fermentations. CRC Press, Taylor & Francis Group

Further sources of information: Pesticide Residues

Codex Alimentarius https://www.fao.org/fao-who-codexalimentarius/thematic-areas/pesticides/en/

European Food Safety Agency https://www.efsa.europa.eu/en/topics/topic/pesticides

European Commission https://food.ec.europa.eu/plants/pesticides_en

AgroInfo https://agrinfo.eu/pesticide-mrl-tracker/

US Environmental Protection Agency https://www.epa.gov/pesticides

Japanese Ministry of Health, Labour and Welfare https://www.mhlw.go.jp/english/topics/foodsafety/

CropLife https://croplife.org/trainingthroughlocalpartnerships/cocoa/

ICCO: SPS project https://www.icco.org/sps-capacity-building-in-africa-to-mitigate-the-harmful-effects-of-pesticides-residues-in-cocoa-and-to-maintain-market-access/

Bateman, R. & Crozier, J. (2023). Pesticide Use in Cocoa -Practical Manual – 4th Edition. London: ICCO. Retrieved from https://www.icco.org/icco-documentation/pesticide-use-in-cocoa-practial-manual-fourth-edition/

CABI CocoaSafe SPS for SE Asia https://www.cabi.org/projects/improving-sps-training-and-knowledge-sharing-in-cocoa-cocoasafe/

Further sources of information: Good Manufacturing Practices

Safe Quality Food Institute: SQF Code: A HACCP-Based Supplier Assurance Code for the Food Industry. Edition 7.2, July 2014. Food Marketing Institute, Arlington, VA, USA. http://www.sqfi.com/wp-content/ uploads/SQF-Code_Ed-7.2-July.pdf (Safe Quality Food Institute, 2014)

Guide to Good Hygiene Practices. CAOBISCO 2011 Revision., CAOBISCO, Brussels, Belgium. (CAOBISCO, 2011)

The ICA Code of Hygiene Practice Based on HACCP for the Prevention of Salmonella Contamination in Cocoa, Chocolate and Confectionery Products . ICA 1991 ICA, Brussels, Belgium (ICA, 1991)

ISO 22000 Food Safety Management System-Requirements for any organization in the food chain International Organisation for Standardization 2005 (and revisions/new editions of individual standards) Geneva, Switzerland http://www.iso.org/iso/home/standards/management-standards/iso22000.htm (ISO, 2005)

Alliance7 (2012) “Guide de Bonnes Pratiques d’Hygiène et d’application des principes HACCP Destiné à l’industrie de première et de deuxième transformation de cacao en produits de chocolat “ ) (Alliance7, 2012)

CEN standards European Committee for Standardization https://www.cen.eu/work/areas/food/pages/default.aspx

Codex Alimentarius CAC CXC 1-1969 (Rev. 2020). General Principles of Food Hygiene (including HACPP annex) CXC 1-1969 Rev. 2020 Rome: Food and Agriculture Organization.

Further sources of information: Fumigation

Steijn, J. (2010) Some Examples of Best Known Practices in Warehouse Keeping. European Warehouse Keepers Federation. From http://www.icco.org/about-us/international-cocoa-agreements/doc_ download/121-guidelines-on-best-known-practices-in-cocoa-warehousing.html (Steijn, 2010)

Further sources of information: Free Fatty Acids

Guehi, S.T., Dingkuhn, M. , Cros, E., Fourny, G., Ratomahenina, R., Moulin, G. & Clement Vidal, A.2008. Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans. African Journal of Agricultural Research Vol. 3 (3), pp. 174-179, March 2008
http://www.academicjournals.org/journal/AJAR/ article-abstract/2B2A73B30713.

Guehi, S.T., Dingkuhn, M. , Cros, E., Fourny, G., Ratomahenina, R., Moulin, G. & Clement Vidal, A.2007 Identification and Lipase-producing Abilities of Moulds Isolated from Ivorian Raw Cocoa Beans. Research Journal of Agriculture and Biological Sciences, 3(6): 838-843, 2007
http://worldcocoafoundation.org/ wp-content/files_mf/guehi2007.pdf

Jonfia-Essien, W.A. & Navarro, S. 2010 Effect of storage management on free fatty acid content in dry cocoa beans.10th International Working Conference on Stored Product Protection. Julius-Kühn-Archiv, 425, 2010. pp963-968
DOI: 10.5073/jka.2010.425.167

Tape, J.S., Houphouet, K.R., Kadjo, A.C., Yao, K.M., Kédjébo, K.B.D., Koné, K.M., Guéhi, T.S. & Montet, D. 2023. “Free Fatty Acids and Cocoa Butter Quality Traits: Causes and Impact on Consumers’ Health.” Journal of Advances in Microbiology 23 (3): 21–32
DOI: 10.9734/jamb/2023/v23i3713

Further sources of information: Good Warehousing Practices

Steijn, J. (2010) Some Examples of Best Known Practices in Warehouse Keeping. European Warehouse Keepers Federation. Accessed May 2016 from http://www.icco.org/about-us/international-cocoa-agreements/doc_ download/121-guidelines-on-best-known-practices-in-cocoa-warehousing.html (Steijn, 2010)

Further sources of information: Heavy Metals

EFSA Metal Contaminants : https://www.efsa.europa.eu/en/topics/topic/metals-contaminants-food

Cadmium

EFSA Panel on Contaminants in the Food Chain (CONTAM) 2012 Scientific report with refined dietary risk assessment: European Food Safety Authority; Cadmium dietary exposure in the European population. EFSA Journal 2012; 10(1):2551. [37 pp.] doi:10.2903/j.efsa.2012.2551. http://www.efsa.europa.eu/en/efsajournal/ pub/2551.htm (EFSA CONTAM, 2012)

Clima-LoCa Project: Fostering low cadmium and climate-relevant innovations to enhance the resilience and inclusiveness of the growing cocoa sectors in Colombia, Ecuador and Peru. https://climaloca.org/

Blommaert, H., Sarret,G., Chavez, E., Smolders, E. & Vanderschueren, R.. 2024. “Cadmium Speciation in Cacao Beans Changes during a Fermentation-like Incubation.” Food Chemistry 431 (January): 137068. DOI: 10.1016/j.foodchem.2023.137068.

Vanderschueren, R, Argüello, D., Blommaert, H., Montalvo, D., Barraza, F., Maurice, L., Schreck, E., Schulin, R., Lewis, C., Vazquez, J.L., Umaharan, P., Chavez, E., Sarret, G., & Smolders, E. 2021. “Mitigating The Level Of Cadmium In Cacao Products: Reviewing The Transfer Of Cadmium From Soil To Chocolate Bar.” Science Of The Total Environment, March, 146779. DOI: 10.1016/J.Scitotenv.2021.146779

Lead and Other Heavy Metals

EFSA website: http://www.efsa.europa.eu/en/search/doc/1570.pdf (EFSA CONTAM, 2010 rev 2013)

Baligar VC, Fageria NK & Elrashidi MA (1998) Toxic and nutrient constraints on root growth. Horticultural Science 33 960-965 (Baligar, Fageria, & Elrashidi, 1998)

Further sources of information: Mineral Oil Hydrocarbons

Bratinova, S., Hoekstra, E. and Robouch, P. (2023) Guidance on sampling, analysis and data reporting for the monitoring of mineral oil hydrocarbons in food and food contact materials – In the frame of Commission Recommendation (EU) 2017/84, Publications Office of the European Union, 2023. https://data.europa.eu/doi/10.2760/963728

Scientific Opinion on Mineral Oil Hydrocarbons in Food. EFSA Journal 2012;10(6):2704 (EFSA, 2012)

BDSI http://www.bdsi.de/en/association/organization/lci-food-chemistry-institute/

http://www.lci-koeln.de/download/vorstellung-toolbox-konzept/; http://www.lci-koeln.de/download/toolbox-flyer-englisch

Matissek, R. (2014). Mineral oil transfers to food: Strategies for preventing the migration of MOSH/MOAH. FOOD-LAB international, 1(14), 6.

Matissek, R., Raters, M., Dingel, A., & Schnapka, J. (2014). Focus on mineral oil residues:MOSH/MOAH food contamination. J Lab&more, 3(14), 13.

CAOBISCO (1995). Specifications for sacks made of jute and sisal fabric for food contact uses. (CAOBISCO, 1995)

Further sources of information: Polycyclic Aromatic Hydrocarbons (PAH)

COMMISSION REGULATION (EU) 2023/915 of 23 April 2003 on maximum levels for certain contaminants in food (repealing Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in certain foodstuffs including cocoa, cocoa fibre OJ L282/11 and OJ L215/4) http://data.europa.eu/eli/reg/2023/915/oj

Standing Committee on Foodstuffs, 2002. Opinion of the Scientific Committee on Food on the risks to human health of polycyclic aromatic hydrocarbons in food. Scientific Committee on Food, European. website: ec.europa.eu/food/fs/sc/scf/out153_en.pdf (EU Standing Committee on Foodstuffs, 2002)

DG- SANCO SCOOP Task 3.2.12, 2004. Collection of occurrence data on polycyclic aromatic hydrocarbons in food. http://ec.europa.eu/food/food/chemicalsafety/contaminants/scoop_3-2-12_final_report_pah_en.pdf (EU DG SANCO, 2004)

“Scientific Opinion of the Panel on Contaminants in the Food Chain on a request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food. The EFSA Journal (2008) 724, 1-114.” https://doi.org/10.2903/j.efsa.2008.724

Holland,J.,Fernandes,A, Stewart,J, Panton, A,&.Rose, M (2015) Occurrence of polycyclic aromatic hydrocarbons (PAHs) in chocolate and chocolate confectionery products Report to the Food Standards Agency January 2015. FERA. polycyclic-aromatic-hydrocarbons-in-chocolate.pdf (food.gov.uk)

Further sources of information: Mycotoxins

Codex Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa. (CAC/ RCP 72-2013) http://www.codexalimentarius.org/download/standards/13601/CXP_072e.pdf (CAC, 2013)

Gilmour, M. & Lindblom, M. (2008) Management of ochratoxin A in the cocoa supply chain: a summary of work by the CAOBISCO/ECA/FCC working group on ochratoxin A. in “Mycotoxins: detection methods, management, public health and agricultural trade.” Leslie, J. F., Bandyopadhyay, R., Visconti, A. (Eds). CAB e-book http://www.cabi.org/cabebooks/ebook/20083189576, CABI.

Further sources of information: Sustainability, Traceability, Certification and Geographical Indications

Brack, D (2023) The African Standard for Sustainable Cocoa Sustainability and Standards in Global Agriculture Value Chains. Forum Nachhaltiger Kakao e.V. (German Initiative on Sustainable Cocoa), available at ARS_Studie_EN.pdf (kakaoforum.de)

EU: Regulation on deforestation-free products (europa.eu)

EU: Frequently Asked Questions - Deforestation Regulation (europa.eu)

EU: Corporate Sustainabilty Due Diligence (EU)

EU: Geographical indications and quality schemes explained (europa.eu)

IDH (2023). Interlinkages between ARS-1000 & EUDR need to be realized for the benefit of sustainable, deforestation-free cocoa: An explainer. A publication by IDH with support from the Amsterdam Declaration Partnership (ADP), the Ghana Cocoa Board (COCOBOD) and the Ghana Standards Authority (GSA) Interlinkages-between-ARS1000-and-EUDR_IDH-May-2023.pdf (idhsustainabletrade.com)

IDH (2023b) Implementing the European regulation on deforestation-free products: Solutions for the palm oil, cocoa and coffee sectors. October, 2023 IDH_EUDR_pager_Final-Web-Ready-1.pdf (idhsustainabletrade.com)

Fanning, F, Eyres, G, Frew, R and Kebede, B (2023). Linking cocoa quality attributes to its origin using geographical indications. Food Control, 151. https://doi.org/10.1016/j.foodcont.2023.109825.

Hernandez, C.E. and Granados, L. (2021), Quality differentiation of cocoa beans: implications for geographical indications. J Sci Food Agric, 101: 3993-4002. https://doi.org/10.1002/jsfa.11077