Appendix IX
List of recognised methodologies for cocoa beans and products as published by CAOBISCO and ISO
List of recognised methodologies for cocoa beans and products as published by: Association of chocolate, biscuit and confectionery industries of Europe (CAOBISCO); and International Organisation of Standardardization (ISO)
Recognised methodologies for cocoa beans and products Association of chocolate, biscuit and confectionery industries of Europe (CAOBISCO) Methodologies
| Number | Year | Title |
| 01 | 1952 | Determination of Moisture (Oven Method) |
| 02 | 1961 | Determination of iso-oleic acid |
| 03 | 1962 | Sampling (Cocoa Powder, Bars of Chocolate, Cocoa Mass Block of Chocolate and Cocoa Butter) |
| 04 | 1962 | Determination of the Melting Point of Cocoa Butter ... |
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