Cocoa Beans

Chemical and Phvsical Parameters:
Contents per 100 g pcs, no more: for cocoa beans, Aftca - 100
Degree of fermentation ( cocoa beans in which the amount of dark gray beans does not exceed 5% and the amount of defective beans does not exceed 5%) - well fennented
Mass fraction of dark gray ("slatey'') beans- no more than 5,0%,
Mass fraction of defective beans (beans damaged from inside by mold or insects) -no more than 3,0% Mass fraction of related impurities (sticky beans, broken beans and associated fragments, and peel particles that do not pass through a 0 5 mm sieve), 2%, no more: Standard (for Africa cocoa beans)- no more than 3,5%
Average (for cocoa beans from Africa)- indicative value
Mass fraction of flat beans (thin, skinny) - no more than l ,5%
Mass fraction of sorted beans (percentage of waste) - no more than 1,5%
Mass fraction of foreign impurities - no more than 0,75% - 1.5%
Moisture - no more than 7 ,5%
Mass fraction of sprouted cocoa beaus - no more than 2,0% (indicative value) Mass fraction of violet or purple beans - no more than 10% (indicative value) Mass fraction of fat- no less than 54%
Safetv indicators in accordance with the requirements ofTP TC 021/201 l "On the safety of food products". Lead, mg/kg, not more than 1,0
Arsenic, mg/kg, not more than 1,0
Cadmium, mg/kg -not more than 0,5
Mercury, mg/kg - not more than 0, I
Hexachlorocyclohexane (a, y - isomers), mg/kg, no more -0,5
DDT and its metabolites, mg/kg, no more than 0,15
Mycotoxin content (aflatoxin Bl), mg/kg, no more than 0,005
Content of genetically modified organisms - no more than 0,9%
Packaging: dry, new, clean, strong, sufficiently durable bags, suitably sewn, gaspermeable, with manufacturer's markings. Material -jute.
The Seller undertakes to use 24-DRY BAGS evenly placed in container.