ISO 2451:2017

INTERNATIONAL ISO
STANDARD 2451
Third edition
2017-11
Cocoa beans — Specification and
quality requirements
Fèves de cacao — Spécifications et exigences de qualité
Reference number
©
ISO 2017
© ISO 2017, Published in Switzerland
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ii © ISO 2017 – All rights reserved

Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Preparation . 4
5 Requirements . 4
5.1 General requirements . 4
5.1.1 Odour . 4
5.1.2 Adulteration . 4
5.1.3 Living insects and other infestation . 4
5.1.4 Violet or purple beans . 4
5.2 Specific requirements . 4
5.2.1 Cocoa related matter . 4
5.2.2 Flat beans . 5
5.2.3 Foreign matter . 5
5.2.4 Moisture content . 5
5.2.5 Sieving . 5
5.3 Other quality characteristics . 5
5.4 Grade determination . 5
5.4.1 Classification for cocoa beans . 5
5.4.2 Substandard cocoa (applicable to Tables 1 and 2 only) . 6
5.5 Bean size . 6
6 Sampling . 6
7 Test methods . 7
8 Packaging . 7
9 Marking . 7
10 Test report . 7
Annex A (normative) Flowcharts. 8
Annex B (normative) Method for determination of the sieving .10
Annex C (normative) Method for determination of cocoa related matter, flat beans and
foreign matter .11
Annex D (normative) Method for determination of the bean count .12
Annex E (normative) Method for the cut test .13
Annex F (normative) Method for determination of moisture content (oven method) .14
Annex G (informative) Storage of bagged cocoa .16
Annex H (informative) Disinfestation .17
Annex I (informative) Procedure and flowchart for preliminary quality analysis .18
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
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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).
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World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following
URL: www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee
SC 18, Cocoa.
This third edition of ISO 2451 cancels and replaces ISO 2451:2014, ISO 1114:1977 and ISO 2291:1980,
which have been technically revised.
iv © ISO 2017 – All rights reserved

Introduction
The original International Standards on cocoa beans (ISO 1114, ISO 2291, ISO 2292 and ISO 2451) were
developed many years ago when cocoa production was largely within the control of governments of
cocoa producing countries. Accordingly, the quality regime for cocoa was embedded in the farm to port
supply chain process supported by marketing boards, which executed a regulatory and supervisory
function. Governments were more actively involved in the cocoa sector and therefore had a greater
interest in, and adherence to, these International Standards. With the progressive liberalisation of the
cocoa production process in many of the producing countries from the mid-1980s onwards, the interest
in updating the International Standards for cocoa was rather diminished and, at the same time, the
private sector in the international cocoa trade recognized there was a need to ensure that appropriate
International Standards were maintained within commercial contracts in order to meet trade and
industry requirements.
Consequently, this document seeks to integrate relevant parts of the above mentioned International
Standards and to adapt new rules and processes to ensure that the correlation between International
Standards and commerce is properly maintained.
INTERNATIONAL STANDARD ISO 2451:2017(E)
Cocoa beans — Specification and quality requirements
1 Scope
This document specifies the requirements, classification, sampling, test methods, packaging and
marking for cocoa beans.
Recommendations relating to storage and disinfestation are given as a guide in Annexes G and H
respectively. Annex I is for informative purposes only and sets out a sampling procedure for preliminary
quality analysis which can be adopted by agreement of all interested parties.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 2292:2017, Cocoa beans — Sampling
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 2292 and the following apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— IEC Electropedia: available at http://www.electropedia.org/
— ISO Online browsing platform: available at http://www.iso.org/obp
3.1
adulteration
alteration of the composition of a lot (3.18) of cocoa by any means whatsoever
3.2
bean cluster
two or more beans joined together which cannot be easily separated by using the finger and thumb of
both hands
3.3
bean count
total number of whole beans per 100 g determined under specific conditions
Note 1 to entry: The specific conditions and the test method are specified in Annex D.
3.4
broken bean
cocoa bean (3.5) of which a fragment (3.14) 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 document, the term refers to the whole seed, which
has been fermented and dried.
3.6
cocoa related matter
bean clusters (3.2), broken beans (3.4) and associated fragments (3.14) and/or pieces of shell (3.21) that
do not pass through the sieve (3.23)
3.7
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 (3.8) or physical inspection of a reference sample (3.22)
3.8
cut test
procedure by which the cotyledons of cocoa beans are exposed for the purpose of determining the
incidence of defective and/or slaty beans (3.25), and/or violet or purple beans (3.29), and/or the presence
of contamination (3.7) within a test sample (3.28)
Note 1 to entry: The procedure for the cut test is specified in Annex E.
3.9
defective bean
internally mouldy bean (3.20) and/or insect-damaged bean (3.17)
3.10
dry cocoa
cocoa beans (3.5) which have been evenly dried throughout and of which the moisture content meets
specific requirements
Note 1 to entry: These requirements are specified in 5.2.4.
Note 2 to entry: Dry cocoa can be considered as a commercial term.
3.11
fair fermented beans
cocoa beans (3.5) that are not more than 10 % slaty and 10 % defective by count of the test sample (3.28)
3.12
flat bean
cocoa bean (3.5) that is too thin to be cut to give a complete surface of the cotyledons
3.13
foreign matter
any substance other than cocoa beans (3.5), cocoa related matter (3.6) and sieving (3.24)
Note 1 to entry: Husk and placenta are to be considered as foreign matter.
3.14
fragment
piece of cocoa bean (3.5) equal to or less than half the original bean
3.15
germinated bean
cocoa bean (3.5) of which the seed germ has pierced the shell as evidenced either by the physical
presence of the seed germ or by a hole in the shell following its detachment
3.16
good fermented beans
cocoa beans (3.5) that are not more than 5 % slaty and 5 % defective by count of the test sample (3.28)
2 © ISO 2017 – All rights reserved

3.17
insect-damaged bean
infested bean
cocoa bean (3.5) 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
3.18
lot
quantity of cocoa beans (3.5) in bags or in bulk established at any point in the cocoa supply chain and
from which primary samples and/or incremental samples are to be drawn for quality analysis purposes
Note 1 to entry: The requirements for sampling are specified in ISO 2292.
3.19
main crop
bean count (3.3) consistent/typical for the beans normally produced during the main harvest period of
that particular origin
Note 1 to entry: Light crop (mid crop) is the bean count consistent/typical for the beans normally produced in
the period outside main harvest for that particular origin.
3.20
mouldy bean
cocoa bean (3.5) 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.
3.21
piece of shell
part of the shell without any of the kernel
3.22
reference sample
representative sample prepared by successively quartering the composite sample such that a minimum
of 2 kg net remains
[SOURCE: ISO 2292:2017, 3.7]
3.23
sieve
screen with round holes, the diameter of which are 5,0 mm
3.24
sieving
material that passes through a sieve (3.23)
3.25
slaty bean
cocoa bean (3.5) that shows a slaty colour on at least half of the surface of the cotyledons exposed by the
cut test (3.8) irrespective of texture
3.26
smoky bean
cocoa bean (3.5) with a smoke-off flavour
Note 1 to entry: A flavour that is reminiscent of wood smoke, acrid smoke, burnt rubber, smoked bacon or soot.
3.27
preliminary test sample
quarter of the reference sample obtained by using a splitter/divider, which can be less than 600 g
Note 1 to entry: Annex I specifies the procedure and flowchart for the preliminary quality analysis in which the
preliminary test samples are used.
3.28
test sample
not less than 600 g of cocoa beans drawn from the reference sample (3.22) by using a flat-bottomed
shovel drawn across the middle of the reference sample
Note 1 to entry: The test sample shall be obtained after sieving in accordance with the method specified in
Annex B and removing the cocoa related matter (3.6), flat beans (3.12) and foreign matter (3.13) in accordance
with the method specified in Annex C.
3.29
violet or purple bean
cocoa bean (3.5) that shows a violet or purple colour on at least half of the surface of the cotyledons
exposed by the cut test (3.8)
4 Preparation
Cocoa beans shall be fermented and then dried until their moisture content no longer exceeds the
percentage as specified in 5.2.4. Cocoa beans prepared in this manner are commercially referred to as
dry cocoa.
5 Requirements
5.1 General requirements
5.1.1 Odour
Lots of cocoa beans shall be free from contamination.
5.1.2 Adulteration
Lots of cocoa beans shall be free from any evidence of adulteration.
5.1.3 Living insects and other infestation
Lots of cocoa beans shall be virtually free from living insects, insect eggs, larvae, and any other
developmental stages, free from mites, rodents, or other types of infestation.
5.1.4 Violet or purple beans
Lots of cocoa beans shall be within the range for violet or purple beans, if specified, typical for the
grade or origin.
5.2 Specific requirements
5.2.1 Cocoa related matter
The combined mass of the cocoa related matter shall not exceed 3,5 % of the mass of the reference
sample representing the lot.
4 © ISO 2017 – All rights reserved

5.2.2 Flat beans
Flat beans shall not exceed 1,5 % of the mass of the reference sample representing the lot.
5.2.3 Foreign matter
Foreign matter shall not exceed 0,75 % of the mass of the reference
...