Quality assessment of cocoa beans for international trade
Abstract:
The main faults of off-flavours, mould, poor fermentation, infestation and any shortcomings in the overall condition of cocoa beans which are assessed by their analysis are outlined as well as methods used to eradicate insects. The importance and methods used for proper sampling of both bagged and bulk cocoa are described, together with the importance of independent supervision of the process. The main methods used to assess quality and the international standards applicable to the analyses are outlined, together with suggestions for their replacement. Those parameters important to the cocoa processors and chocolate manufacturers are discussed as well as the role of fine ...
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