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) - Flowcharts<br>Annex B (normative) - Method for determination <br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;of the sieving<br>Annex C (normative) - Method for determination <br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;of cocoa related matter, flat beans and foreign <br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;matter<br>Annex D (normative) - Method for determination <br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;of the bean count<br>Annex E (normative) - Method for the cut test<br>Annex F (normative) - Method for determination <br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;of moisture content (oven method)<br>Annex G (informative) - Storage of bagged cocoa<br>Annex H (informative) - Disinfestation<br>Annex I (informative) - Procedure and flowchart <br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;for preliminary quality analysis

Abstract

This document specifies the requirements, classification, sampling, test methods, packaging and marking for cocoa beans.<br>

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	International Organization for Standardization
Pages
ISBN
Committee	TC 34
Supersedes	ISO 2291 : 1980 ISO 2451 : 2014 ISO 1114 : 1977 ISO/DIS 2451 : 60.00 (2017)