ISO 2451:2014
(Main)Cocoa beans — Specification
Cocoa beans — Specification
ISO 2451:2014 specifies the requirements, classification, test methods, sampling, packaging, and marking for cocoa beans. Recommendations relating to storage and disinfestation are given as a guide in annexes.
Fèves de cacao — Spécifications
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INTERNATIONAL ISO
STANDARD 2451
Second edition
2014-10-15
Cocoa beans — Specification
Fèves de cacao — Spécifications
Reference number
ISO 2451:2014(E)
©
ISO 2014
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ISO 2451:2014(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2014
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of
the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright@iso.org
Web www.iso.org
Published in Switzerland
ii © ISO 2014 – All rights reserved
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ISO 2451:2014(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Preparation . 3
5 Requirements . 3
5.1 General requirements . 3
5.2 Moisture content . 4
5.3 Other quality characteristics . 4
5.4 Grade standards . 4
5.5 Bean size standards . 5
5.6 Sieving standards . 5
6 Sampling . 5
7 Methods of test . 5
8 Packaging . 5
9 Marking . 6
Annex A (informative) Storage . 7
Annex B (informative) Disinfestation . 8
Annex C (normative) Method for assessing the bean count . 9
Annex D (normative) Method for assessing the sievings .10
Annex E (normative) Method for assessing residue, flat beans, bean clusters, foreign matter .11
© ISO 2014 – All rights reserved iii
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ISO 2451:2014(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical Barriers
to Trade (TBT) see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 18, Cocoa
(former WG 4, Cocoa, of ISO/TC 34).
This second edition cancels and replaces the first edition (ISO 2451:1973), which has been technically
revised.
iv © ISO 2014 – All rights reserved
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INTERNATIONAL STANDARD ISO 2451:2014(E)
Cocoa beans — Specification
1 Scope
This International Standard specifies the requirements, classification, test methods, sampling,
packaging, and marking for cocoa beans.
Recommendations relating to storage and disinfestation are given as a guide in Annexes A and B
respectively.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
ISO 1114, Cocoa beans — Cut test
ISO 2291, Cocoa beans — Determination of moisture content (Routine method)
ISO 2292, Cocoa beans — Sampling
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
adulteration
alteration of the composition of graded cocoa by any means whatsoever so that the resulting mixture or
combination is either not of the grade prescribed, or its quality or flavour is injuriously affected, or its
bulk or mass is altered
3.2
bean cluster
two or more beans joined together which cannot be separated by using the finger and thumb of both
hands
3.3
bean count
total number of whole beans per 100 g derived in accordance with the test method specified in Annex C
3.4
broken bean
cocoa bean of which a fragment is missing, the remaining part being more than half of a whole bean
3.5
cocoa bean
seed of the cocoa tree (Theobroma cacao Linnaeus)
Note 1 to entry: Commercially, and for the purposes of this International Standard, the term refers to the whole
seed, which has been fermented and dried.
3.6
contamination
presence of a smoky, hammy, or other smell not typical to cocoa, or a substance not natural to cocoa,
which is revealed during the cut test or physical inspection of a sample
© ISO 2014 – All rights reserved 1
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ISO 2451:2014(E)
3.7
cut test
procedure by which the cotyledons of cocoa beans are exposed for the purpose of determining the
incidence of defective and/or slaty cocoa beans, and/or violet or purple beans, and/or the presence of
contamination within a sample
3.8
defective bean
internally mouldy or insect-damaged bean
3.9
dry cocoa
commercial term designating cocoa beans which have been evenly dried throughout and of which the
moisture content corresponds to the specified requirements as in 5.2
3.10
fair fermented beans
cocoa beans that are not more than 10 % slaty and 10 % defective by count of the sample
3.11
flat bean
cocoa bean that is too thin to be cut to give a complete surface of the cotyledons
3.12
foreign matter
any substance other than cocoa beans and residue
3.13
fragment
piece of cocoa bean equal to or less than half the original bean
3.14
germinated bean
cocoa bean of which the shell has been pierced, split, or broken by the growth of the seed-germ
3.15
good fermented beans
cocoa beans that are not more than 5 % slaty and 5 % defective by count of the sample
3.16
insect-damaged/infested bean
a cocoa bean of which the internal parts are found to contain insects or mites at any stage of development,
or show signs of damage caused thereby, which are visible to the naked eye
3.17
main crop
the bean count consistent/typical for the main crop period during peak harvest for that particular origin
3.18
mouldy bean
cocoa bean on the internal parts of which mould is visible to the naked eye
Note 1 to entry: Mould is not to be confused with white spot, which is a concentration of theobromine or cocoa fat.
3.19
piece of shell
part of the shell without any of the kernel
2 © ISO 2014 – All rights reserved
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ISO 2451:2014(E)
3.20
residue
any cocoa element other than whole cocoa beans, flat beans, and clusters which does not pass through
the sieve (broken beans, fragments, and pieces of shell) with the exception of husk or placenta which is
to be considered as foreign matter
3.21
sieve
screen with round holes the diameter of which shall be 5,0 mm
3.22
sieving
material that passes through the sieve
3.23
slaty bean
cocoa bean that shows a slaty colour on at least half of the
...
DRAFT INTERNATIONAL STANDARD ISO/DIS 2451
ISO/TC 34 Secretariat: AFNOR
Voting begins on Voting terminates on
2013-04-05 2013-07-05
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION • МЕЖДУНАРОДНАЯ ОРГАНИЗАЦИЯ ПО СТАНДАРТИЗАЦИИ • ORGANISATION INTERNATIONALE DE NORMALISATION
Cocoa beans — Specification
Fèves de cacao — Spécifications
[Revision of first edition (ISO 2451:1973)]
ICS 67.140.30
To expedite distribution, this document is circulated as received from the committee
secretariat. ISO Central Secretariat work of editing and text composition will be undertaken at
publication stage.
Pour accélérer la distribution, le présent document est distribué tel qu'il est parvenu du
secrétariat du comité. Le travail de rédaction et de composition de texte sera effectué au
Secrétariat central de l'ISO au stade de publication.
THIS DOCUMENT IS A DRAFT CIRCULATED FOR COMMENT AND APPROVAL. IT IS THEREFORE SUBJECT TO CHANGE AND MAY NOT BE
REFERRED TO AS AN INTERNATIONAL STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS BEING ACCEPTABLE FOR INDUSTRIAL, TECHNOLOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN NATIONAL REGULATIONS.
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT, WITH THEIR COMMENTS, NOTIFICATION OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPORTING DOCUMENTATION.
© International Organization for Standardization, 2013
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ISO/DIS 2451
COPYRIGHT PROTECTED DOCUMENT
© ISO 2013
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any
means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission.
Permission can be requested from either ISO at the address below or ISO’s member body in the country of the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright@iso.org
Web www.iso.org
Published in Switzerland
ii © ISO 2013 – All rights reserved
---------------------- Page: 2 ----------------------
ISO/DIS 2451
Contents Page
Foreword . iv
1 Scope . 1
2 Normative references . 1
3 Terms and Definitions . 1
4 Preparation . 3
5 Requirements . 3
5.1 General requirements . 3
5.1.1 Odour and flavour . 3
5.1.2 Adulteration . 3
5.1.3 Foreign matter . 3
5.1.4 Living insects and other infestation . 3
5.1.5 Broken beans, fragments and pieces of shell . 3
5.1.6 Violet or purple beans . 3
5.2 Moisture content . 4
5.3 Other quality characteristics . 4
5.4 Grade standards . 4
5.4.1 Grade standards . 4
5.4.2 Sub-standard cocoa . 5
5.5 Bean size Standards . 5
5.6 Sievings Standards . 5
6 Sampling . 5
7 Methods of test . 5
8 Packing . 5
9 Marking . 6
Annex A (informative) Storage . 7
Annex B (informative) Disinfestation . 8
Annex C (normative) Method for assessing the bean count . 9
C.1 Principle . 9
C.2 Preparation of the test sample . 9
C.3 Determination . 9
C.4 Expression of result . 9
Annex D (normative) Method for assessing the sievings . 10
D.1 Preparation of the sample . 10
D.2 Expression of result . 10
Annex E (normative) Method for assessing residue, flat beans, bean clusters and foreign matter . 11
E.1 Preparation of the sample . 11
E.2 Determination . 11
E.3 Expression of result . 11
© ISO 2012 – All rights reserved iii
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ISO/DIS 2451
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies
(ISO member bodies). The work of preparing International Standards is normally carried out through ISO
technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 2451 was prepared by Technical Committee ISO/TC 34, Food products.
This second/third/. edition cancels and replaces the first/second/. edition (), [clause(s) / subclause(s) /
table(s) / figure(s) / annex(es)] of which [has / have] been technically revised.
iv © ISO 2012 – All rights reserved
---------------------- Page: 4 ----------------------
DRAFT INTERNATIONAL STANDARD ISO/DIS 2451
Cocoa beans — Specification
1 Scope
This International Standard specifies the requirements, methods of test and sampling for cocoa beans.
Recommendations relating to storage and disinfestation are given as a guide in Annexes A and B
respectively.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 1114, Cocoa beans — Cut test
ISO 2291, Cocoa beans — Determination of moisture content (routine method)
ISO 2292, Cocoa beans — Sampling
3 Terms and Definitions
3.1
adulteration
alteration of the composition of graded cocoa by any means whatsoever so that the resulting mixture or
combination is either not of the grade prescribed, or its quality or flavour is injuriously affected, or its bulk or
mass is altered
3.2
bean cluster
two or more beans joined together which cannot be separated by finger and thumb
3.3
bean count
the total number of whole beans per 100g derived in accordance with the test method specified in Annex C
3.4
broken bean
a cocoa bean of which a fragment is missing, the remaining part being more than half of a whole bean
3.5
cocoa bean
the seed of the cocoa tree (Theobroma cacao Linnaeus); commercially, and for the purpose of this
International Standard, the term refers to the whole seed, which has been fermented and dried
3.6
contamination
the presence of a smoky, hammy or other smell not typical to cocoa, or a substance not natural to cocoa
which is revealed during the Cut Test or physical inspection of a sample
© ISO 2012 – All rights reserved
1
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ISO/DIS 2451
3.7
cut test
the procedure by which the cotyledons of cocoa beans are exposed for the purpose of determining the
incidence of defective and/or slaty cocoa beans, and/or violet or purple beans and/or the presence of
contamination within a sample
3.8
dry cocoa
a commercial term designating cocoa beans which have been evenly dried throughout and of which the
moisture content corresponds to the requirements of this International Standard
3.9
defective bean
an internally
...
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