Table of Contents

Foreword<br>Introduction<br>1 Scope<br>2 Normative references<br>3 Terms and definitions<br>4 Preparation<br>5 Requirements<br>6 Sampling<br>7 Test methods<br>8 Packaging<br>9 Marking<br>10 Test report<br>Annex A (normative) - Flow charts<br>Annex B (normative) - Method for assessing the sieving<br>Annex C (normative) - Method for assessing cocoa related<br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;matter, flat beans, and foreign matter<br>Annex D (normative) - Method for assessing the bean count<br>Annex E (normative) - Method for the cut test<br>Annex F (normative) - Determination of moisture content <br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;(oven method)<br>Annex G (informative) - Storage<br>Annex H (informative) - Disinfestation<br>Annex I (informative) - Procedure and flowchart for <br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;preliminary quality analysis

Abstract

Defines the requirements, classification, sampling, test methods, packaging, and marking for cocoa beans.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	British Standards Institution
Pages
ISBN
Committee	AW/415