Regulations And Guidelines For The Privatisation Of Internal Marketing Of Cocoa
a. Inspection, grading and sealing of cocoa shall be in smaller lots of 32 or 48 bags.
b. Samples shall be drawn from each bag in the consignment.
c. Bean Count Analysis shall be carried out before quality determination.
d. Samples drawn from any particular lot shall be bulked and thoroughly mixed; samples shall be quartered after every round of mixing/bulking and final samples of about three (3) sampling bags full - normally 300 beans are realized. e. 100 beans shall be cut lengthwise through the middle from each of the 3 sampling bags.
f. The 300 beans cut shall be examined for various defective classes of mouldy, germinated; slaty, weevily and other defects/foreign matter and the defective beans shall be counted. From the count of defective beans made, the grade shall
be determined as follows:GRADE 1:
Cocoa which is thoroughly dry, free from foreign måtter, smoky beans and any evidence of adulteration and which contains not more than 3% by count of mouldy beans, not more than 3% by count of slaty beans and not more than 3% by count of all other defects.
GRADE 11: Cog)a which is thoroughly dry, freefrom foreign matter, smoky beåns and any evidence of adulteration and which contains not more than 4% by count of mouldy beans, not more than 8% by count of slaty beans and not more than 6% by count of all other defects.
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