STANDARD SPECIFICATIONS FOR GRADING OF COCOA BEANS

External Appearance:

The beans should be well rounded in shape with the seed coat loose and intact. Flat, shrivelled germinated, mouldy, insect damage or other defec­tive beans are not acceptable.

External Colour : Grade I – Pinkish red to brown

Grade II– Brown or reddish brown to blackish brown

Grade III – Brown to blackish brown

Internal Appearance:

When cut lengthwise, the internal surface should be fissured and of a dark chocolate brown (Forestero Type) or cinnamon brown colour (criollo type).

Texture: The cotyledons should not be leathery. They should be brittle. Beans Size: Not more than 990 dry beans per Kg for Grade I.

Mouldy Beans: Maximum content in –

Grade I 4%

Grade II 5%

Grade III 12%

Slaty beans: Maximum content in

Grade I 3%

Grade II 8%

Grade III 10%

Defective Beans: Maximum content in

Grade I 3%

Grade II 5%

Grade III 8%

Foreign matter: Maximum content in

Grade I 0.5%

Grade II 0.5%

Grade III 0.5%

Moisture content: Not more than 7.5% in any grade.