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                                                                                                                                                TBS/AFDC 29( 5735 ) P3 
DRAFT TANZANIA STANDARD  
 
Drinking Chocolate (Sweetened Cocoa Powder)  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                                                     
  
0. Foreword   
Drinking chocolate  (sweetened cocoa powder) is a ready to make beverage s which increasing 
used in the country and abroad . Therefore establishment of this standard  for drinking chocol ate is 
necessary step in addressing safety, quality  and trade issues .  
During the preparation of this standard, reference  was made from the following documents : 
- KS 436 -2:2013 Cocoa powder (Cocoa – sugar mixtures) – Specification  
- Codex Alimentarius Commissi on - CACNOL VII - ed: Codex Standards fo r cocoa 
products  
and chocolate .  
- Codex Stan 105-1981, Rev.1 -2001  – Cocoa powders (cocoas) and dry cocoa sugar 
mixtures .  
- Indian Standard IS 6762 : 1986 Specification for Drinking Chocolate (reaffirmed 2012  
Second  Revision) .  
 
In reporting the results of a test or analysis made in accordance with this Tanzania standard, if the 
final value observed or calculated is to be rounded off, it shall be done in accordance with TZS 
4(see clause 2).  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                             
 1.0   Scope   
This Tanzania  Standard spec ifies the requ irements, sampling methods and test for  drinking  
chocolate ( sweetened  cocoa powde r) intended for  use as a beverage for human  consumpt ion.  
 2.0  Normative references  
The fo llowing refere nced documents a re indi spensable for the application o f this draft Tanzania  
Standard. For dated references , only t he edition cited applie s. For undated re ferences , the latest 
edition of the referenced docume nt (including any a mendments) applies.  
TZS 4 Rounding off numeri cal values   
TZS 538/ EAS 38  Labelling  of pre -packaged foods - Specification  
TZS 109 Food  processing units – Code of hygiene - General  
AFDC29 (3540) P3  Cocoa and cocoa p roducts - Test methods Part 2 : Determ ination of moisture  
AFDC29 (3541 ) P3 Cocoa  and co coa products - Test methods Part 3: Determination of water -
insoluble, water solub le and acid -insoluble ash  
AFDC29 (3542) P3  Cocoa and cocoa products - Test methods Part 4: Determination of p H.  
AFDC29 (3545) P3  Cocoa and cocoa products - Test methods Part 7: Determination of crude f ibre  
Codex Stan 192 , Codex genera l standard for food add itives  
Codex Stan 193 , Code x Standard for contaminants and to xins in food and feed  
TZS 122  Microb iology o f food and animal feeding stuffs - Horizontal met hod for the det ection of  
Salmone lla spp.  
TZS 2426(Part1) Microbiology of food and animal feeding -stuffs– Horizontal method for 
the     enumeration of yeast and moulds -  Colony count technique in products with water 
activity greater than 0.95.  
TZS 729 Microbiology of f ood and animal feeding stuffs – Horizontal method for enumeration of 
coliforms  – Colony count tech.  TZS 131 Microbiology -General guidance for enumeration of yeast 
and moulds -  Colony count technique at 250C  
TZS 731 Microbiology of food and feeding -stuffs– Horizontal method for the detection and    
enumeration of presumptive Escherichia coli – Most Probable Number Technique  
TZS 76 Methods for determination of arsenic content.  
TZS 268 General atomic absorption spectrophotometric method for determination o f lead in food 
stuffs .  
TZS 1335 Animal and vegetable  fats and oils -Determination of Copper, iron and nickel content -
graphite furnace atomic absorption  
TZS 101 Refined sugar – Specification   
TZS 100 Plantation white sugar – Specification  
TZS 831 Tanzania b rown sugar – Specification  
Codex Stan CAC/GL 50 - General guidelines on sampling  
TZS 799/ ISO 16050 Foodstuffs -- Determination of aflatoxin B1, and the total content of aflatoxins 
B1, B2, G1 and G2 in cereals, nuts and derived products -- High-performance liquid 
chromatographic method                                              1                                                                                 
  3.0  Terms and def initions  
For the purpose of th is draft Tanzania  standa rd, the fol lowing  terms and  definitions shal l apply:  
3.1 cocoa powder  
Is the final product obtai ned from the cocoa liquor through cocoa press cake from w hich the fat 
(cocoa butter) has bee n partially removed.  
 
3.2 cocoa liquor  
Is the cocoa nib reduced to a fine paste by a mechanical process without losing any of its natural 
fat content .  
 
3.3 drinking chocolate (Sweetened cocoa powder ) 
Is the ready to make beverages of sweetened cocoa powder  with or without flavouring  
 
3.4 cocoa butter  
Is the fat obtained from cocoa nib and its derivatives  
 
 
4.0     Requirements  
 
4.1   General r equirements  
 
4.1.1 Description –Drinking  chocolate shall be in the form of free -flowing  powder or  granules, free 
from lumps, having  the   colour,  taste  and flavor characteristic of sweetened cocoa powder ( Cocoa -
sugar mixtures).   
4.1.2  Types of drinking  chocolate :–  
 
4.1.2.1  Sweetened cocoa powder - shall contain not less than 25% m/m cocoa powder calculated 
on dry matter basis.  
 
4.1.2.2  Sweetened  mixture with cocoa -shall contain not less than 20% m/m cocoa powder 
calculated on dry matter basis.  
 
4.1.3     Drinking chocolate shall be  readily  disperse d in water  satisfactorily without undue quick 
sedimenta tion and shall yield a product of good palatable and characteristic flavour and body  
 
4.1.4    Drinking chocolate (sweetened cocoa powder) shall be free from ran cidity or other off 
odours, insect infestation, fungus growth, added colouring matter , adulterants and other harmful 
ingredients.  
 
NOTE The above types of drinking chocolates can be flavoured with any of the flavours stipulated in clause 6  
 
4.2   Main  ingredients  
The following ingredients shall be used in the manufacture of drinking chocolate: - 
4.2.1 Sugar  
For the purpose of this Tanzania standard, any or a combination of the following sugars can be 
used and they shall comply with the relevant standards:   
 
i. Brown sugar  
ii. White sugar  
iii. Refined sugar  
iv. Honey  
v. Icing sugar  
vi. Dry or liquid glucose syrup  
vii. Dextrose  
viii. Fructose         
                                              
 
 
 
 
 
                                                                                        2                                                     
 4.2.2 Cocoa powder , (unsweetened cocoa powder ), complying with the requirements of 
TBS/AFDC 29(3538) P1 for cocoa powder.  
 
4.3 Optional ingredients  
In addition to the essential ingredients specified in 4.2 any of the following categories of the 
ingredients  comply ing with Tanzania standards or other relevant standards may be used in the 
manufacture of the Drinking chocolate (sweetened cocoa powder) :- 
 
i         Spices  
ii        Edible salt.  
 
                                                              
4.4  Specifi c requirements  
Drinking chocolate ( Sweetened  cocoa powder ) shall comply with the compositional  requirements 
stipulated in Table 1  when tested according to the methods of test indicated .  
Table 1  - Compositional  requireme nts for drinking chocolate ( sweetene d cocoa 
powder )  
 
SL No.    Characteristic                        Test method  
                   
 Requirement  
  
i)  Moisture content, % by mass, 
max.         7.0 AFDC29 (3540) P3    
ii)  Total ash (on dry and fat free basis) ,% by  
   
       14.0 
 AFDC29 (3541) P3   
 Weight , 
max.  max      
iii)  pH,       
            5.5-8.0  
 AFDC29 (3542) P3    
iv)            
  
99.8   
  
 Crude 
fibre Fibre (on moisture and fat 
free  Free 
              8  8        
          7.0 AFDC29 (3545) P3   
  Basis     % by mass (m ax.)       
  
 5.0  Food additives    
Only the f ood additives  permitted by CODEX STAN 192 -Codex general standard for Food 
Additives  in the manufacture of Drinking chocolate ( Sweetened cocoa powder)  may be used 
without  exceeding the limits.  
6.0     Hygien e  
6.1    Drinking chocolate(Sweetened cocoa powder)  shall be prepared and packaged in the 
premises built and maintained  under hygienic  condition in accordance with TZS 109 or other 
relevant standards (see clause 2 ).     
6.2    Drinking chocolate (Sweetened  cocoa powder)  shall be free from pathogenic organisms and 
shall comply with microbiological requirements specified  in Table 2 . 
 
 
 
                                                                         3                                                                                                                  
                                                                                                      
Table 2 - Microbiological limits for Drinking chocolate   
 
SL No                        
 Types of microorganisms  Maximum 
limits  Test method  
i  coliforms cfu /g   101  TZS 729  
ii  E. coli cfu /g  Absent   TZS 731  
iii  Salmonella  spp. per 25 g  Absent   TZS 122  
iv  Yeasts and moulds cfu /g  102   TZS 2426   
 
7.0   Contaminants  
7.1     Drinking chocolate (sweetened c ocoa powder ) shall comply w ith the h eavy metal 
contaminant s limits stipulated in Table 3   
  Table 3  - Limits fo r heavy metal contaminants in Drinking chocolate   
 
SL No  Metal 
contaminant  Maximum  Limit
s 
(999
9999
9999
9999
9999
9999
9999
9999
9999
9999
9999
9    Test method  
          mg/kg    
i  Copper   50   TZS 1335  
ii  Arsenic   1.0   TZS 76  
iii  Lead   1.0   TZS 268  
   
7.2   Drinking chocolate shall not contain  Ochratoxin, total aflatoxin and aflatoxin B1 exceeding 0.5 
µg/kg , 10µg/kg and 5 µg/kg respectively.  
7.3 Drinking chocolate shall comply with maximum pesticide residues limits established by the 
Codex Alimentarius Commission for this commodity.  
 8.0 Sampling and method of test  
8.1  Sampling    
Any container or package of drinking chocolate (sweetened cocoa powder) drawn 
from a lot  or batch shall constitute a representative sample of that lot or batch 
compliance with Codex Stan CAC/GL 50  
8.2    Methods of Test  
8.2.1   Test of drinking chocolate(sweetened cocoa powder) shall be carried out as 
prescribed in the appropriate appendices  specified in Table 1, 2, and 3  
9.0 Packaging, Marking and labeling  
9.1 Packaging  
9.1.1 Drinking chocolate ( sweetened  cocoa powder ) shall be packaged in  clean, sound  food grade  
containers that will  ensure  the safety and  quality  of the product  throughout ha ndling and shelf life.    
 
 
                                                                             4                                                                
 9.2 Marking and labelling    
9.2.1 The labelling of drinking chocolate ( sweetened cocoa powder ) shall be done in accordance 
with the require ments  of the TZS  538(EAS  38), and the  following specific  declarations shall be 
legibly and indelibly marked :                                                  
i)  The name of the product ;  
The name of the product complying with 4.1.2.1  shall be labelled as  drinking chocolate or 
sweetened cocoa powder  
The name of the product complying with 4.1.2.2  shall be labelled as sweetened mixture with cocoa  
 ii)  Country of origin ;  
 iii)  Name , and physical address  of the manufacturer / vendor;  
 iv)  Net weight ;  
 v)  Type of flavour used, if any;  
vi)        Manufacture date  
 vi)  Expiry date ;  
 vii)  List of ingredients in descending order of proportion ;  
 viii)  Batch/Lot number  or code number ;  
 ix)  Instructions for use ;  
 x)        Storage  
conditions ;  
xi)       G  M O status 
where applicable.  
 
 
 
Note : - The TBS Standards mark of quality may be used by the Manufacturer only under licence  
           from TBS.Particulars of conditions under which the licences are granted, may be obtained  
           from TBS.  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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