specifications of the cocoa beans

standards and quality

normalise

very dry cocoa, lower or more equal rate of humidité is 8%

rate of purple beans: more than 7%

rate of slated beans: lower or equal 3%

rate of made moldy beans: inferior or equal in 3%

rate of defective beans ( flat beans, crack, beans germinated, beans attacked by insecte): inferior or equal in 3%

graining: inferior or equal in 3%

classification

on the export,the cocoa is classified as follow

superior

cocos stemming from the very watched preparation:

cabossage, fermentation, drying and storage, good quality and corresponds to the criteria following ones:

dry cocoa, of lower humidity or equals 7%

purple bean (charms): lower or equal 7%

slated beans (charms):lower or equal 3%

defective beans (charms) ( flat beans (charms), crack, beans (charms) germinated, beans (charms) attacked ( affected) by insects): inferior or equal to 3%

made mouldy beans: inferior or equal in 3%

graining: from 90 to 100 beans by 100 grams.

washed superior preparation and quality that the superior but the beans are washed in a pond before the drying

standard

peasant preparation, mixture of various qualifies stemming from diverse traditionnel preparations

other classifications:

superior

current

limit

cocoa from africa

packaging and conditioning: new bags 65 kg

Import Export matiere premiere Food et non Food

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