1) Fineness: 99.0 - 99.7% through 200 micron sieve
2) Appearance: Fine, free flowing dark brown powder
3) Flavor: Characteristic cocoa flavour
4) Color: Dark brown to black
Chemical Characteristics:
1) Fat content: 10~12%
2) value: 6.2-6.8
3) Moisture: 5% max.
4) Ash: 14% max.
Microbiological Characteristics:
1) Total plate count: 5000cfu/g max.
2) Coliforms: 90MPN/100g max.
3) Yeast count: 50cfu/g max.
4) Mould count: 200cfu/g max.
5) Pathogenic bacteria: Negative
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high grade dried raw cocoa beans for salehigh quality cocoa beans producing beans with the strongest flavourraw sun-dried cocoa beansa) moisture: 5.5% - 6.2% maximumb) foreign matters: 1.29% maximumc) beans count: 91 to 99 beans/kgd) broken beans / defective: 0.7% - 0.8% maximum
100grms equal 92, 17 beans, cut -test 300beans:moisture: 7, 64%insect damaged beans: 0%slaty beans: 4, 67%violet beans: 2, 00%white sports: 3, 00%mouldy beans: 6, 67%typical cocoa smell, no contamination or off flavour detected.
-size: 90 - 100 beans/100gram.-moisture: < =7.5%.-furmentation cocoa beans: >=95%.
procedures:-storing cocoa fruit 7 days.-peel and take bean then make furmentation 3 days.-dry in to the sun when it meets standard. samples available.
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