Contractual specifications:

Second class fine cocoa (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

DISCLAIMER

All product, product specifications and data are subject tochange without notice. Adegboli Global Export Ltd., itsaffiliates, agents, and employees, and all persons acting on itsor their behalf (collectively, “Adegboli Global Export Ltd”),disclaim any and all liability for any errors, inaccuracies orincompleteness contained in any Product Specification or in anyother disclosure relating to any product.