Beans - Import export

Contractual specifications: Common grade (bulk) Well fermented cocoa beans (fermented, common, ordinary, or F2) Defect beans - maximum 3% Slaty beans - maximum 3% Bean count - maximum 100/100 Actual specifications: Flat beans - 1.70 % Bean cluster - 0.90 % Broken beans-0.95 - 1% Fragments - 1.03 % Shell - 0.17% Subtotal cocoa related matter (CRM) - 3.05 % Foreign matter - 1.25 % Beans with dried fruit pulp - 0.20 % Moisture - 7.00 % Bean count - 97 beans in 100 grams Waste -1.5% max Cut-test: Moldy beans - 3.00 % Insect damaged beans - 3.00 % Slaty beans - 5.00 % Germinated beans - 1.67 % Violet beans - 8.67 % Impurities- 0.00 % - 1.00 % Physical/chemical characteristics: Fermentation: Min. 70% Humidity: 7% maximum Fat: 54-59% maximum PH: 4.50 maximum Aflatoxins: 5 ug/kg maximum Microbiological Specifications: Salmonella sp. in 25g: Negative E. coli. NMP/g: Negative