How Do You Know Cocoa Beans Are Good? The Cut Test, Step by Step
Good cocoa beans are well fermented, dry, whole and free from mould and insects. Here is how to run the cut test on 300 beans, read each result and compare it with ISO 2451 and trade grade limits.
Cocoa Microbiological Specifications and Contaminant Limits: The Buyer’s Guide
Cocoa microbiological specifications explained: Salmonella, ochratoxin A, PAH4, cadmium and moisture limits, plus a COA checklist and contract clauses.