DEAS  1030: 2020  
ICS 67.140.30  
 
© EA C 2020                                                                                                                              1ST Edition 2020  
 EAST AFRICAN STANDARD  
Cocoa beans  — Specification  
EAST AFRICAN COMMUNITY  DEAS 103 0: 2020  
ii © EAC 2020  – All rights reserved  
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 DEAS 103 0: 2020  
© EAC  2020  – All rights reserved  iii 
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the  Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies in Partner State s, together with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standa rds, in 
accordance with the Principles and procedures for development of East African Standards. XXXXXX.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to e nsure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC /TC 002, Coffee , Cocoa , Tea and 
related products .  
Attention is drawn to the possibility that so me of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
 
 DRAFT EAST AFRICAN STANDARD  DEAS 103 0:2020  
 
© EAC 2020  – All rights reserved  1 
 Cocoa beans  — Specification  
1 Scope   
This Draft East African Standard specifies the requirements, sampl ing and test methods for cocoa beans 
(Theobroma cacao L.) intended for human consumption.  
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.  
EAS 38, Labelling of pre -packaged foods — General requirements  
EAS 39, Hygiene in the food and  drink manufacturing industry — Code of practice  
CAC/RCP 72, Codex of practice for the prevention and reduction of ochratoxin a contamination in cocoa  
ISO 2292 , Cocoa beans — Sampling  
3 Terms and definitions   
For the purposes of this document, the followin g terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
adulteration  
alteration of the composition of a lot of cocoa beans 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  
3.4  
broken bean  
cocoa bean of which a fragment is missing, the remaining part being more than half of a whole bean   
2 © EAC 2020  – All rights reserved  
 3.5  
cocoa bean  
 
the whole seed of the cocoa tree ( Theobroma cacao Linnaeus ) which has been fer mented and dried  
3.6  
cocoa related matter  
bean clusters, broken beans and associated fragments and/or pieces of shell that do not pass through the 
sieve  
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 or physical inspection of a reference sample  
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, and/or the presence of contamination within a test sample  
3.9  
defective bean  
internally mouldy bean and/or insect -damaged bean  
3.10  
dry cocoa bean  
cocoa beans which have been evenly dried throughout and of which the moisture content meets specific 
requir ements  
3.12  
flat bean  
cocoa bean 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, cocoa related matter and sieving  husk and placenta are to be 
considered as foreign matter as well.  
3.14  
fragment  
piece of cocoa bean equal to or less than half the original bean  
3.15  
germinated bean  
cocoa bean 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 f ollowing its detachment  
3.16  
insect -damaged bean/infested bean  
cocoa bean 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  
mould y bean  
cocoa bean on the internal parts of which mould is visible to the naked eye  but does not include cocoa beans  
with white spot, which is a concentration of theobromine or cocoa fat.   
© EAC  2020  – All rights reserved  3 
 3.19  
piece of shell  
part of the shell without any of the kernel  
3.20  
reference sample  
representative sample prepared by successively quartering the composite sample such that a minimum of 2 
kg net remains  
3.21 
sieve  
screen with round holes, the diameter of which are 5 .0 mm  
3.22 
sieving  
material that passes through a sieve  
3.23 
slaty bean  
cocoa bean that shows a slaty colour on at least half of the surface of the cotyledons exposed by the cut test 
irrespective of texture  
3.24 
smoky bean  
cocoa bean with a smoke -off flavour  that is reminiscent of wood smoke, acrid smoke, burn t rubber, smoked 
bacon or soot.  
3.25 
preliminary test sample  
quarter of the reference sample obtained by using a splitter/divider, which can be less than 600 g  
3.26 
test sample  
a sample not less than 600 g of cocoa beans drawn from the reference sample by  using a flat -bottomed 
shovel drawn across the middle of the reference sample  
 
4. Requirements  
4.1 General requirements  
Cocoa bean shall be:  
a) reasonably free from broken beans, fragments, and pieces of shell ; 
b) characteristics of the variety;  
c) clean, free of any visible foreign matter  
d) sound, reasonably free from germinated beans, free of defect and shall not be adulterated;  
e) practically uniform in size and colour ; 
f) free from bean clusters and practically free from double bean;  
g) free of any foreign smell and /or off odour ; and   
h) free from insect -damaged and/or infested bean   
4 © EAC 2020  – All rights reserved  
  
4.2 Specific requirements  
4.2.1  Cocoa beans shall comply with those specific requirements stated in Table 1 and Table 2 when 
tested in accordance with the test methods specified therein  
Table 1 — Total defects limits for cocoa beans  
S/N Defects  Grade 1  Grade 2  Grade 3  Test method  
I.  Mouldy, %, max  3 
 4 
 5 
 Annex A  
II.  Slaty, %, Max  3 8 10 Annex A  
III.  Insect damaged/germinated 
%, max  3 6 10 
 Annex A  
The percentages given in the last column ap ply to the combined total of all the defects specified in the column 
header.  
4.2.2  When a bean has several defects, it shall be classified in one category only, i.e. the least favourable. 
The decreasing order of gravity is as follows:  
a) mouldy beans;  
b) slaty beans;  
c) insect -damaged beans;  and 
d) germinated beans, flat beans . 
Table 2—: Quality requirements for coca beans  
S/n Parameter  Requirement  Test method  
i.  Cocoa related matter, m/m, %, 
max 3.5  Annex B  
ii.  Foreign matter m/m, %, max  0.75  Annex B  
iii.  Sieving m/m,  %, max  1.5 Annex C  
iv.  Flat beans, %, max  1.5  Annex B  
v.  Moisture content; m/m, %, max  7.5 Annex D  
 
 
 
  
© EAC  2020  – All rights reserved  5 
 4.3 Bean size  
When analysed in accordance with the test method specified therein, cocoa bean shall be classified as per 
table 3.  
Table 3—Bean size class ification criteria   
S/N Size  Number of beans per 100g  
 Premium size beans  ≤ 90 
i.  Large beans standard  size 
beans )  >91≤100 
ii.  Medium beans  >100≤110  
iii.  Small beans  >110 – ≤120  
iv.  Very small  >120  
 
5 Hygiene  
Cocoa beans shall be produced, prepared and handl ed in accordance with CAC/RCP 72 and EAS 39 . 
6 Pesticide residues  
Cocoa beans shall comply with those maximum residue limits established by the Codex Alimentarius 
Commission online database for this commodity .  
7 Packaging  
Cocoa beans shall be packaged in  containers made from food grade packaging material and sealed in a 
manner that will safeguard the hygienic, nutritional and organoleptic properties of the product throughout the 
shelf life of the product.  
8 Labelling  
In addition to the labelling requirem ents specified in EAS 38, packages of cocoa beans shall be labelled with 
the following information:   
a) name of the product as  “cocoa bean s” 
b) grade;  
c) bean size;  and 
d) year of harvest  
9 Sampling  
Sampling shall be done in accordance with ISO 2292 .  
6 © EAC 2020  – All rights reserved  
 Annex A  
(norm ative ) 
Method for the cut test  
A.1 Procedure  
The cut test is conducted on the test sample of whole beans from the determination of the bean count in 
Annex D. Select 300 whole beans irrespective of size, shape and condition, from the test sample.  
A.2 Determ ination  
Open or cut these 300 beans lengthwise through the middle, so as to expose the maximum cut surface of 
cotyledons. Visually examine both halves of each bean in full daylight or equivalent artificial light. Count 
separately each defective type of bea n, i.e. those that are mouldy, slaty, insect -damaged (or germinated, flat).  
When a bean is defective in more than one respect, count only the defect that appears first in the list of 
defects expressed in their decreasing order of gravity, as specified in 4 .2.2. 
Note: Once the cut test has been effected the cut beans shall not be integrated into the arbitration/reference 
sample  
A.3 Expression of result  
Express the result for each kind of defect as a percentage of the 300 beans examined.  
  
© EAC  2020  – All rights reserved  7 
 Annex B  
(normative ) 
 Method for determination of cocoa related matter, flat beans and foreign 
matter  
B.1 Procedure  
Empty the remainder of the reference sample in Annex C onto a tray of sufficient size to facilitate the 
measurement of cocoa related matter, flat beans and fore ign matter.  
Separate, aggregate and weigh each category, i.e. cocoa related matter, flat beans and foreign matter, and 
express the mass of the quality parameter in relation to the net mass of the reference sample (mTOTAL) in 
Annex C multiplied by 100.  
Once  the measurement has been taken, do not re -integrate the matter that has been extracted for testing into 
the remainder of the reference sample (Derivative 2).  
B.2 Expression of result  
The quality parameter, PQUALITY (%), is given by  formula below:  
 
  
  where  MQP is the mass of the quality parameter, in g;    
mTOTAL is the total net mass of the reference sample, in g.   
8 © EAC 2020  – All rights reserved  
 Annex C  
(normative ) 
Method for determination of the sieving  
C.1 Procedure  
Weigh the entire reference sample (mTOTAL) and then sieve through a sieve. Collect and weigh the quantity 
passing through the sieve, which is known as “the sieving”.  
Obtain the percentage of the sieving by comparing the mass of the sieving against the total net mass of the 
reference sample multiplied by 100.  
Once the mea surement has been taken, do not re -integrate the sieving into the remainder of the reference 
sample.  
C.2 Expression of result  
The value of the sieving, S (%), is given by below:  
 
where m is the mass of the sieving, in g;    
mTOTAL  is the total net mass of  the reference sample, in g.  
 
 
 mWHOLE  is the mass of whole beans, in g.  
  
© EAC  2020  – All rights reserved  9 
 Annex D  
(normative ) 
Method for determination of moisture content (oven method)  
D.1  General  
This annex specifies the oven method for the determination of the moisture content of coc oa beans. The 
moisture content of cocoa beans is, conventionally, the loss in mass determined by the method specified in 
this annex, and expressed as a percentage by mass.  
In addition to the oven method, there are alternative methods of moisture determinat ion using machines or 
other apparatuses applying technologies such as infrared, capacitance measurement, conductivity, dielectric, 
nuclear magnetic resonance or neutron probe. Such machines and apparatuses may be used provided that 
such other technology is  correlated to the oven method by a methodology published by the manufacturer 
together with operational instructions as to frequency and procedure for calibration thereof.  
The oven method, however, is the standard reference method and other machines or app aratuses should as 
far as possible be correlated therewith.  
D.2  Principle  
After grinding, weighing and drying of cocoa beans for 16 h in a ventilated oven controlled at 103 °C ± 2 °C, 
determine the moisture content by calculating the difference in mass.  
D.3  Apparatus  
Usual laboratory equipment and the following.  
D.3.1   Grinder, which allows the beans to be ground without heating.  
D.3.2   Ventilated oven, preferably fitted with a fan, capable of being controlled at 103 °C ± 2 °C.  
D.3.3  Dish with lid, of met al, resistant to attack under the conditions of the test, or of glass, with at least 35 
cm2 of useful surface (for example minimum diameter 70 mm) and 20 mm to 25 mm deep. D.3.4 Desiccator, 
containing an efficient desiccant.  
D.3.5   Analytical balance, with  a readability of 1 mg.  
D.4  Procedure  
D.4.1  General  
Grind a fraction of one quarter of the reference sample with a grinder (D.3.1) to form particles that do not 
exceed 5 mm, but avoiding the formation of a paste. The beans used shall be representative of  the reference 
sample.  
D.4.2  Test portion  
Weigh the previously dried empty dish with lid (D.3.3). After grinding the beans in accordance with D.4.1 
quickly place in the dish a test portion of 10 g. Weigh the dish with lid, containing the grinded test port ion, to 
the nearest 1 mg.   
10 © EAC 2020  – All rights reserved  
 D.4.3  Determination  
Place the dish (D.3.3) containing the test portion on its lid in the ventilated oven (D.3.2) controlled at 103 °C ± 
2 °C. Leave for 16 h ± 1 h, taking care not to open the oven. At the end of this period, remo ve the dish, cover 
it immediately with its lid and place it in the desiccator (D.3.4). Allow to cool to ambient temperature 
(approximately 30 min to 40 min after placing in the desiccator) and weigh, still covered, to the nearest 1 mg.  
D.4.4  Number of det erminations  
Carry out two determinations with test portions from the quartered reference sample after grinding, each on a 
quantity of beans that has been treated individually, i.e. grinding, taking the test portion and drying.  
D.5  Note on procedure  
The gr inding and weighing operations for each determination shall be carried out as rapidly as possible, and in 
any event within 5 min. When it is not possible to perform the weighing operation within 5 min, the test portion 
shall be stored in a plastic bag or a ir-tight container for a maximum period of 2 h. After weighing the test 
portion, the dish with lid may be left to stand, for example in the case of a series of weighings.  
D.6  Expression of result  
D.6.1  Method of calculation and formula  
The moisture conte nt of the reference sample, expressed as a percentage by mass, is given by Formula (F.1):  
 
where    
m0 is the mass of the empty dish with lid, in g;    
m1 is the mass of the dish with lid and the test portion before drying, in g;    
m2 is the mass of the dish with lid and the test portion after drying, in g.  
Take as the result the arithmetic mean of the two determinations (see D.4.4), provided that the requirement for 
repeatability (see D.6.2) is satisfied. If not, repeat the determinations. Report the res ult to one decimal place.  
D.6.2  Repeatability  
The difference between the results of two determinations, carried out simultaneously or in rapid succession by 
the same analyst, shall not exceed 0,3 g loss in mass per 100 g of the quartered reference sample.   
© EAC  2020  – All rights reserved  11 
 Annex E  
(normative ) 
Method for determination of the bean count  
E.1 Procedure  
The bean count determines the average number of whole cocoa beans that weigh 100 g. After sieving in 
accordance with Annex C and removing cocoa related matter, flat beans and fo reign matter in accordance 
with Annex B, empty the remainder of the reference sample onto a clean, dry, flat surface and thoroughly mix. 
Take a test sample of not less than 600 g cocoa beans from the reference sample by using a flat -bottomed 
shovel drawn a cross the middle of the remainder of the reference sample.  
E.2 Determination  
Remove any cocoa related matter, flat beans and foreign matter still remaining following the procedure set out 
in Annex B from the test sample, and then weigh and replace by an eq uivalent mass of whole beans taken 
randomly from the remainder of the reference sample. Then count the total number of beans in the test 
sample. The resulting number is known as the bean count.  
E.3 Expression of result  
The bean count, nBEAN, shall be expre ssed as number of beans per 100 g, as given by formula below:  
               
  
 
Where:  
 
    nWHOLE  is the number of whole beans; and  
mWHOLE  is the mass of whole beans, in g.  
 
 DEAS 103 0: 2020    
 
© EAC 2020  – All rights reserved