{"id":237866,"date":"2026-05-27T13:48:40","date_gmt":"2026-05-27T11:48:40","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/cacao-condizioni-di-trasporto-e-test-di-valutazione\/"},"modified":"2026-05-27T14:05:45","modified_gmt":"2026-05-27T12:05:45","slug":"cocoa-transport-conditions-and-assessment-tests","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/featured\/cocoa-transport-conditions-and-assessment-tests\/","title":{"rendered":"Cocoa: transport conditions and assessment tests"},"content":{"rendered":"\n<p>Although it may seem obvious, it is worth remembering that whenever cocoa is transported, <strong>care must be taken to ensure that the beans do not get wet or become contaminated by other materials<\/strong>. Therefore, for transport by land (from the growing areas to the port of shipment), the precautions that can be taken include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cover the areas<\/strong> where cocoa beans are loaded and unloaded to protect them from the rain;<\/li>\n\n\n\n<li><strong>Ensure that vehicles are cleaned of any residue <\/strong>from previous loads before being loaded with cocoa (particularly in the case of allergenic crops);<\/li>\n\n\n\n<li><strong>Check that vehicles are in good condition<\/strong> and that the floor, side walls and ceiling \u2013 in enclosed vehicles \u2013 have no areas where exhaust fumes or rainwater could run onto the product;<\/li>\n\n\n\n<li><strong>Tarpaulins and plastic sheeting used to cover the load should also be checked <\/strong>regularly to ensure they are clean and free of holes.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>In addition, operators should select reliable transport service providers who adhere to the \u2018recommended transport best practices\u2019.<\/p>\n\n\n\n<figure class=\"wp-block-image alignleft size-large is-resized\"><a href=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_chicchi-scaled.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_chicchi-1024x678.jpg\" alt=\"\" class=\"wp-image-237856\" style=\"aspect-ratio:1.5103690374347325;width:510px;height:auto\" srcset=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_chicchi-1024x678.jpg 1024w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_chicchi-300x199.jpg 300w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_chicchi-768x509.jpg 768w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_chicchi-1536x1017.jpg 1536w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_chicchi-2048x1356.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p>When it comes to loading and transport by cargo ship, however, when cocoa beans are transported from producing countries to consuming countries, we know that they are stored in sacks or in bulk, usually in containers of between 12.5 and 25 tonnes. It is absolutely essential to prevent the formation of mould and thus the possible formation of OTA, a toxic and carcinogenic mycotoxin produced by fungi (Aspergillus and Penicillium), which, in addition to cocoa, contaminates foods such as cereals, coffee, grapes and wine, and which is produced by mould in warm, humid environments. EU regulations have particularly strict limits (e.g. 2 g\/L in wine). It is therefore necessary, if not essential, to take precautions to minimise the risk of moisture levels exceeding 8% at any stage: from the moment the cocoa beans leave the loading area until unloading, storage and\/or further processing such as roasting. Temperature fluctuations during transport can cause condensation to form even within batches of well-dried cocoa; therefore, precautions are necessary to prevent re-moisturisation and the consequent formation of mould. In summary, the recommended practices during sea transport are:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cover the cocoa loading and unloading areas<\/strong> to protect them from the rain.<\/li>\n\n\n\n<li><strong>Check the cocoa batches<\/strong> to ensure they are evenly dried and have a moisture content of less than 8%, are free from foreign matter, and comply with the established defect levels.<\/li>\n\n\n\n<li><strong>Inspect the containers<\/strong> to be stowed prior to loading to ensure they are clean and free from residues from previous shipments.<\/li>\n\n\n\n<li>They must be well ventilated, dry and free from structural damage that could allow water to enter the container.<\/li>\n\n\n\n<li>They must not have previously been used to transport chemicals or other materials that give off strong odours.<\/li>\n\n\n\n<li><strong>The bags must be stacked neatly and criss-crossed <\/strong>to support one another, in order to prevent the formation of empty vertical columns (chimneys). The top layer and the sides of the container must be covered with materials capable of absorbing condensation, such as cardboard, to protect them from fungal growth that could lead to the production of OTA. In addition, a sufficient number of absorbent bags must be placed along the walls of the container. For bulk cocoa, it is preferable to use a sealable plastic liner (e.g. a large bag that allows for ventilation), and this should be kept away from the roof of the container.<\/li>\n\n\n\n<li>Where possible, <strong>choose a suitable location on board the vessel for the cocoa <\/strong>to minimise the risk of temperature fluctuations and contamination (for example, avoid stowing it unprotected on the deck (top layer) and stow it away from boilers, heated tanks or bulkheads). Ideally, cocoa beans should be stored separately from other cargo in a single location on the cargo ship. Materials with a high fire risk, or hazardous or toxic chemicals, should never be stored alongside cocoa beans.<\/li>\n\n\n\n<li><strong>Keep the ventilation holes<\/strong> <strong>in the containers free from obstructions<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>These operations are extremely important, especially when you want to avoid disputes about the condition of the goods and, therefore, the agreed price. To ensure that humidity levels are as low as possible, in addition to using ventilated containers, you can also line the bags with kraft paper cardboard, a special paper made of long cellulose fibers that is highly tear-resistant, along with silica gel bags. For loose cocoa, it is best to use a plastic liner, sealable if possible, and ensure it does not touch the container&#8217;s roof. Also, ensure that the cocoa is not exposed to temperature changes or stored near harmful or particularly odorous materials. As repeatedly emphasized, all checks performed on cocoa beans, from planting to delivery to processing plants, are aimed at determining their true price to better address the commercial issue. Various standards have therefore been developed to ensure that cocoa batches can be assessed and classified using agreed-upon terminology and a series of methods. The <strong><a href=\"https:\/\/www.cocoafederation.com\/\">Cocoa Trade Federation (FCC)<\/a> <\/strong>recently updated its Quality Standards to reflect the changes made to the 2014 revision of ISO 2451, harmonize them with the standards used by the Caf\u00e9-Cacao Council, and clarify some of the terminology used. The information on definitions and methods presented below is taken from the FCC Quality Standards (applicable to contracts concluded on or after June 1, 2015).<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image alignright size-large is-resized\"><a href=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_lavorazione-scaled.jpg\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_lavorazione-1024x683.jpg\" alt=\"\" class=\"wp-image-237858\" style=\"aspect-ratio:1.5000146485805526;width:444px;height:auto\" srcset=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_lavorazione-1024x683.jpg 1024w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_lavorazione-300x200.jpg 300w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_lavorazione-768x512.jpg 768w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_lavorazione-1536x1024.jpg 1536w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_lavorazione-2048x1365.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Adulteration<\/strong>. This refers to the alteration of the composition of a batch of cocoa beans by any means.<\/li>\n\n\n\n<li><strong>Cluster of beans<\/strong>. This refers to two or more beans stuck together that cannot be easily separated \u2018using the index finger and thumb of both hands\u2019.<\/li>\n\n\n\n<li><strong>Sieve<\/strong>. This refers to a sieve with round holes, the diameter of which must be a minimum\/maximum of 5.0 mm.<\/li>\n\n\n\n<li><strong>Bean count<\/strong>. This refers to the total number of whole beans per 100 g derived from a sample taken for testing.<\/li>\n\n\n\n<li><strong>Bean size standards<\/strong>:<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>a) Standard beans &#8211; means bean count \u2264 100.<\/p>\n\n\n\n<p>b) Medium beans &#8211; means bean count 101-110.<\/p>\n\n\n\n<p>c) Small beans &#8211; means bean count 111-120.<\/p>\n\n\n\n<p>d) Very small beans &#8211; means bean count &gt;120.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Broken Bean<\/strong>. A cocoa bean missing a fragment, the remaining portion of which is more than half of a whole bean.<\/li>\n\n\n\n<li><strong>Cocoa Bean<\/strong>. A raw cocoa bean, i.e., the whole seed of the cacao tree (Theobroma cacao L.).<\/li>\n\n\n\n<li><strong>Cocoa-Related Material<\/strong>. Bean clusters, broken beans, and related fragments and pieces of shell that do not pass through the sieve.<\/li>\n\n\n\n<li><strong>Contamination<\/strong>. The presence of a smoky, almond, or other odor not characteristic of cocoa, or a non-natural cocoa substance, detected during the Cutting Test or physical inspection of an Arbitration Sample.<\/li>\n\n\n\n<li><strong>Cut Test<\/strong>. Indicates the procedure by which cocoa bean cotyledons are exposed for the purpose of determining the incidence of defective and\/or slated cocoa beans, and\/or purple or violet beans, and\/or the presence of contamination within an &#8220;Arbitration Sample.&#8221;<\/li>\n\n\n\n<li><strong>Defective Bean<\/strong>. Indicates a bean that is internally moldy or damaged by insects.<\/li>\n\n\n\n<li><strong>Average Fair Quality<\/strong>. Indicates the quality specification for that season applicable to the cocoa origin referenced in the contract when the terms &#8220;Good Fermentation&#8221; and &#8220;Good Fermentation&#8221; are not usually applicable to that origin.<\/li>\n\n\n\n<li><strong>Fairly Fermented<\/strong>. Indicates cocoa beans that have no more than 10% slated and 10% defects by count.<\/li>\n\n\n\n<li><strong>Flat Bean<\/strong>. Indicates a cocoa bean that is too thin to be cut to obtain a full surface of the cotyledons.<\/li>\n\n\n\n<li><strong>Foreign Matter<\/strong>. Any substance other than cocoa beans, cocoa-related substances, flat beans, and sifting residues (husks and placentas are considered foreign matter).<\/li>\n\n\n\n<li><strong>Fragment<\/strong>. Indicates a piece of cocoa bean equal to or less than half a bean.<\/li>\n\n\n\n<li><strong>Sprouted Bean<\/strong>. Indicates a cocoa bean whose germ has penetrated the shell, as demonstrated by the physical presence of the germ or a hole in the shell following its separation.<\/li>\n\n\n\n<li><strong>Good Fermentation<\/strong>. Indicates cocoa beans with no more than 5% slack and 5% defect count.<\/li>\n\n\n\n<li><strong>Damaged\/Insect-Infested Bean<\/strong>. Indicates a cocoa bean whose interior contains insects or mites at any stage of development, or shows signs of damage caused by them, visible to the naked eye.<\/li>\n\n\n\n<li><strong>Main Harvest<\/strong>. Indicates a batch of cocoa with a bean count consistent with that of beans normally produced during the main harvest period for that particular origin.<\/li>\n\n\n\n<li><strong>Moldy Bean<\/strong>. Indicates a cocoa bean with mold visible to the naked eye on its interior. (Mold should not be confused with a white spot, which is a concentration of theobromine or cocoa fat.)<\/li>\n\n\n\n<li><strong>Sifting<\/strong>. Indicates the matter that passes through the sieve.<\/li>\n\n\n\n<li><strong>Slatey Bean<\/strong>. Indicates a cocoa bean that displays a slate-colored appearance over at least half of the surface of the cotyledons exposed to the shear test, regardless of firmness.<\/li>\n\n\n\n<li><strong>Purple Bean<\/strong>. Indicates a cocoa bean that displays a purple or purple color over at least half of the surface of the cotyledons exposed to the shear test.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Quality Specifications: FCC Requirements and Standards<\/h2>\n\n\n\n<figure class=\"wp-block-image alignleft size-large is-resized\"><a href=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_liquido-scaled.jpg\"><img decoding=\"async\" width=\"1024\" height=\"645\" src=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_liquido-1024x645.jpg\" alt=\"\" class=\"wp-image-237860\" style=\"aspect-ratio:1.5870555779424071;width:486px;height:auto\" srcset=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_liquido-1024x645.jpg 1024w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_liquido-300x189.jpg 300w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_liquido-768x484.jpg 768w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_liquido-1536x968.jpg 1536w, https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/05\/cacao_liquido-2048x1290.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p><strong>Bean Count Tolerances<\/strong>. For the main crop, the following applies:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>If the bean count is 100 or less, the plot will not be subject to a tolerance;<\/li>\n\n\n\n<li>If the bean count is between 101 and 120 inclusive, the plot will be subject to a tolerance;<\/li>\n\n\n\n<li>If the bean count exceeds 120, the plot will be replaceable or subject to a tolerance.<\/li>\n<\/ol>\n\n\n\n<p><strong>Cocoa-Related Material<\/strong>. If the total weight of cocoa-related material exceeds 3.5% of the weight of the entire arbitration sample, the arbitrators may grant a tolerance.<\/p>\n\n\n\n<p><strong>Flat Beans<\/strong>. If the weight of flat beans exceeds 1.5% of the weight of the entire arbitration sample, the arbitrators may grant a tolerance.<\/p>\n\n\n\n<p><strong>Foreign Substances<\/strong>. If the weight of foreign matter exceeds 0.75% of the total weight of the referee&#8217;s sample, the referees may allow a tolerance.<\/p>\n\n\n\n<p><strong>Sifting Standards<\/strong>. If the weight of sieves exceeds 1.5% of the total weight of the referee&#8217;s sample, the referees may allow a tolerance.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Quality assessment<\/h2>\n\n\n\n<p>The quality of the batch will be assessed according to the following procedure:<\/p>\n\n\n\n<p>Assessment of contamination must be performed during the cut test or physical inspection of the arbitration sample.<\/p>\n\n\n\n<p>A sample will be taken in accordance with the FCC Sampling Rules.<\/p>\n\n\n\n<p>Evaluation of sieves.<\/p>\n\n\n\n<p>Evaluation of cocoa-related substances, flat beans, and foreign matter.<\/p>\n\n\n\n<p>Evaluation of bean count.<\/p>\n\n\n\n<p>Evaluation of defective and\/or slated beans and\/or purple or purple beans must be performed through a cut test.<\/p>\n\n\n\n<p><strong>Finally<\/strong>, let&#8217;s examine the two tests that best help us evaluate the product to be marketed and its price.<\/p>\n\n\n\n<p><strong>The Cut Test<\/strong>. The cut test is the most common form of quality testing used for cocoa beans. It is based on visual observation of the cut surfaces of a sample of beans and an assessment of the number of defective beans. It is quick and easy to perform, requires little equipment or training, and can be used to infer certain quality characteristics. It is important to note and emphasize that these inferred quality characteristics can only provide an indication of the sample&#8217;s quality, with additional controls necessary to measure them more directly. Dand (Dand, 2010) provides further details on the procedure, the definition of defects, and the differences between the methods established by ISO 1114 (ISO, 1977a) and the one used by the FDA (FDA, 1968). In summary, ISO 1114 states that a sample must be taken, following ISO 2292 sampling standard (ISO, 1973), and 300 beans must be split lengthwise in half, exposing the maximum cut surface of the cotyledons. Both halves of each bean must be visually examined in full daylight or equivalent artificial light. Each type of defective bean must be counted separately, and the result for each type of defect must be expressed as a percentage of the 300 cocoa beans examined. ISO defines nine categories of bean defects, including those that may indicate poor fermentation (slate-colored and purple or purple beans) or be indicative of high FFA levels, off-flavor, and\/or other contaminants (clusters, broken beans, smoky beans, moldy beans, sprouted beans, flat beans, damaged or insect-infested beans). However, only five of these are used in the quality standards (ISO 2451 for the specification of cocoa beans (ISO, 2014)), namely moldy, slated, insect-damaged, germinated, and flat (with the latter three grouped together). The FDA method involves examining samples of 100 beans that have been broken to expose their internal surfaces. Only three defect categories are recognized: moldy, infested, or both infested and moldy. The FCC has developed definitions for defective beans (damaged and\/or moldy), slated beans, and germinated beans, although the latter category is not used in the standard contracts.<\/p>\n\n\n\n<p><strong>Cocoa bean count<\/strong>. Another commonly used quality test is the cocoa bean count, which determines the average number of whole beans weighing 100 g. The recently revised ISO 2451 standard for the specification of cocoa beans (ISO, 2014), provides methods for assessing the cocoa bean count of a test subsample of at least 600 g, prepared according to ISO 2292 (Sampling of Cocoa Beans, ISO, 1973) and sieved through a sieve with 5 mm diameter round holes. Any residue, foreign matter, flat beans, and bean clusters are then removed and weighed, to which an equivalent mass of whole beans taken from the whole sample is added. Here, &#8220;residue&#8221; means any element of the cocoa, other than whole cocoa beans, flat beans, and clusters, that does not pass through the sieve (broken beans, fragments, and pieces of shell), with the exception of the husk or placenta, which are considered &#8220;foreign matter&#8221;.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Precautions to be taken during the transportation of cocoa beans and the evaluation tests to determine their market value<\/p>\n","protected":false},"author":3836,"featured_media":237855,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20568,21116,20657],"tags":[21987,21985,21986],"tipologia":[],"coauthors":[21981],"class_list":["post-237866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-additives-ingredients","category-featured","category-macchine-alimentari-en","tag-assessment-tests","tag-cocoa","tag-transport"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cocoa: transport conditions and assessment tests - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"Precautions to be taken during the transportation of cocoa beans and evaluation tests to determine their market value\" \/>\n<meta name=\"robots\" content=\"index, follow, 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