Cocoa (Theobroma cacao) is a 4-8 meter tall plant from the mallow family (Malvaceae) used to make chocolate.
Its natural habitat is South America, West Africa, West Indies, but it is grown throughout the Tropics. Cocoa seeds are used to make chocolate, as well as to obtain an alkaloid called theobromine and cocoa butter.
Cocoa
COCOA
FLAVOUR & AROMA
Free from undesirable odours and off-flavours (viz, Mouldy, Smoky, Acidic, objectionably Astringent). To be equal to previous accepted deliveries, consistent and characteristic of the product.
PHYSICAL PROPERTIES
Cut Test:
Moudy beans - 5% maximum by count
Slaty beans - 5% maximum by count
Infested / Insect damaged
- 3% maximum by count
Germinated / Flat beans
Bean Size Bean size is defined by the bean count and expressed
by the number of beans per 100g. The bean count
shall be 100 or less (Main crop).
Extraneous matters - 1.00% maximum
COMPOSITION
(typically) - 6.00% - 8.00%
(typically) - 55.0% to 59.00% (in dry nib)
Free Fatty acid level - 1.00% maximum