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                                                                                                                              TBS/AFDC 29(3538 ) P3 
DRAFT TANZANIA STANDARD  
 
Cocoa powder (Unsweetened) – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA  BUREAU OF STANDARDS  
                                                     
 
 0 Forewords   
Cocoa ( Theobroma cacao Linnaeus ) is one  of the crop grown in Tanzania for many years. 
However, neither dry cocoa beans nor its products have ever been regulated or standardized 
Therefore, establishment of this standard  is necessary to protect consumer, ensure safety and 
quality and promote fair trade  of unsweetened cocoa powder  based on cocoa butter content .  
During the preparation of this standard, assistance was made from  the following documents :  
- Codex Alimentarius Com mission - CACNOL VII - ed: Codex Standards fo r cocoa 
products  
and chocolate .  
- KS 436 -1:2013 Cocoa powder(Unsweetened cocoa powder) – Specification (Third 
edition)  
- Indian Standard IS 1164 : 1986 Specification for cocoa powder (reaffirmed 2007 Third 
Revision ).  
- Malaysian Standard MS 871 : 2001 Specification for Malaysian cocoa powder .  
Acknowledgement is hereby made for the assistance derived from these sources.  
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). 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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1.0   Scope   
This Tanzania  Standard spec ifies the requ irements , method of sampling  and test for unsweete ned 
cocoa powde r intended for human consumpt ion.  
 2.0  Normative references  
The fo llowing refere nced documents a re indi spensable for the appli cation o f this 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 numerical values   
TZS 538 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 cocoa products - Test methods Part 3: Determin ation 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 (3543) P3  Cocoa and cocoa products - Test methods Part 5: Determination of cocoa 
powder finene ss- Water s ieving method  
AFDC29 (3544) P3  Cocoa and cocoa products - Test me thods Part 6: Determination of to tal fat  
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 detection of  
Salmone lla spp.  
TZS 729 Microbiology of food and animal feeding stuf fs – Horizontal method for enumeration of 
coliforms  – Colony count tech nique .  
TZS 2426(Part1)  Microbiology  of food and animal feeding stuffs  –Horizontal method  for 
enumeration of yeast and moulds -  Colony count technique in products with water activity greater 
than 0.95.   
TZS 731 Microbiology of food and animal 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 26 8 General atomic absorption spectrophotometric method for     
determination of lead in food stuffs .  
TZS 1335 Animal and vegetable fats and oils -Determination of  
Copper, iron and nickel content -graphite furnace atomic absorption  
Codex Stan CAC/GL 50 - Gener al 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                                                                           
 
 
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 3.0  Terms and def initions  
For the purpose of th is standa rd, the fol lowing  terms and  definitions shal l apply:  
3.1 cocoa beans  
Are the seeds of the cocoa tree (Theobroma cacao  L.). The term refers to the whole seed , which 
has been fermented and dried.  
3.2 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 natural/non - alkalized cocoa powder  
Is cocoa nib or cocoa liquor or cocoa press cake converted to cocoa powder without alkalization .  
 
3.3 alkalized cocoa powder  
Is cocoa nib or cocoa liquor or cocoa press cake converted to cocoa powder after alkalization .  
 
3.5 cocoa nibs  
Are cocoa beans , roasted or unr oasted, cleaned, shelled and have undergone germ separation .  
 
3.6 cocoa liquor  
Is the cocoa nib reduced to a fine paste by a mechanical process w ithout losing any of its natural 
fat content  
3.7 cocoa press cake  
Is the cocoa mass converted into a cake , which removes a proportion of cocoa butter  
 
 3.8 cocoa butter  
Is the fat obtained from cocoa nib and its derivatives  
 
3.9 alkalization  
Is a process whereby a suitab le alkalizing agent is introduced to the cocoa beans , or cocoa nibs or 
cocoa mass or coco a press cake to raise pH to the desired level  
3.10 alkalizing agent  
Is an alkaline substance used to raise the pH or to reduce the acidity  
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
                            
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 4.0     Requirements  
 
4.1   General requi rements  
 
4.1.1 Description – Cocoa powder shall be the material obtained by mechanical transformation 
into powder form of cocoa press cake resulting from the partial removal of fat from the ground nib 
of well – fermented sound and wholesome roasted beans of Theobroma cacao  L.  
 It shall be in the form of a free flowing powder having a colour, taste and flavour 
characteristic of cocoa  powder .  
 It shall be free from extraneous matters, rancidity or other off odours, insect infestation, 
mould growth, adulterants or other harmful ingredients.  
 It shall not contain added colouring matter.  
 
4.1.2 Grades – Cocoa powder (unsweetened) shall be graded as shown in Table 1. 
   Table 1 - Unsweetened cocoa powder fat content  
 
Grades  Butter -fat content (residual cocoa  
 butter, %, m/m  on moisture free basis)  
High fat cocoa powder   Min. 20  
        Cocoa powder   13-19  
Low fat cocoa powder   Max. 12  
  4.2  Specific  requirements  
Cocoa powder  (Unsweetened  cocoa powder)  shall comply with the compositional  requirements 
stipulated in Table 2 for natural and alkalized cocoa powders and when tested according to the 
methods of test indicated .  
Table 2 - Com positional  requirements for natural and alkalized unsweetened cocoa 
powder  
 
SL No    Characteristic    Requirement  Test method  
      Natural  Alkalized   
i)  Moisture content, % by weight , 
(max).   7.0   7.0  AFDC29 
(3540) P3    
ii)  Total ash (on dry  and fat free basis) ,% by  8   14.0  AFDC29 (3541)  
(3541) P1   Weig ht, 
max.        P3 
iii)  pH      5.5 - 5.9  6.0 - 8.0  AFDC29 
(3542) P3    
iv)  fineness / Sieving test  (wet sieving)  
a) through 75 micron  
sieve , (%) min 
 
b) max . % retained   
99.8 
 
0.2  
 
99.8  
 
0.2   
 AFDC29 
(3543) P3   
  
v)  Cocoa butter     Ref.  to  Ref. to Table  AFDC29 (3544)  
 (3544) P1        Table  
111 
11  1 1  P3 
vi)  Crude fibre (on moisture and fat free 
basis ,  7.0   7.0  AFDC29 (3545)  
(3545) P1   % by mass) , max.       P3 
                                                                                 
     
 
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4.3  Food additives    
Only the f ood additives  permitted by CODEX STAN 192 in the manufactu re of cocoa powder shall 
be used without  exceeding the limits.  
5.0     Hygiene  
5.1    Cocoa powder shall be prepared and packaged in the premises built and maintained under 
hygienic  condition in accordance with TZS 109 (see clause 2)  or any other relevan t standards . 
5.2    Cocoa powder shall be free from pathogenic organisms and shall comply with microbiological 
requirements specified  in Table 3                                                                                                                                                                                                     
                                                   
Table 3 - Microbiological limits for unsweetened cocoa powder  
 
SL No                        
 Types of microorganisms  Maximum 
limits  Test method  
i  Coliforms cfu/ g   101  TZS 729  
ii  E. coli / g  Absent   TZS 731  
iii  Salmonella  spp. per 25 g  Absent   TZS 122  
iv  Yeasts and moulds cfu/ g  102  TZS 
2426(Part1)   
 
  6.0  Contaminants  
 
  6.1 Pesticide residues  
Cocoa pow der shall comply with maximum pesticide residues limits established by the Codex 
Alimentarius Commission for this commodity.  
 
  6.2     Heavy metal  
   Cocoa powder shall comply with the h eavy metal contaminant s limits stipulated in Table 4 .  
  Table 4  - Limits for heavy metal contaminants in unsweetened cocoa powder  
 
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  
 
 
6.3 Mycotoxin  
Total aflatoxin in unsweetened cocoa powder shall not exceed 10ppb, 5ppb for aflatoxin B 1 and for 
Ochratoxin A – 0.5 ppb . 
 
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   7.0 Sampling and method of test  
 7.1  Sampling   
Any container or package of cocoa powder ( unsweetened cocoa powder) drawn from 
a lot or batch shall constitute a representative sample of  that lot or batch  compliance 
with codex Stan 50 . 
7.2   Test of cocoa powder shall be carried out as prescribed in the appropriate 
appendices specified in Table  2, 3 and 4.   
8.0 Packaging, Marking and labeling  
8.1 Packaging  
8.1.1  Cocoa  powder  (Unsweetened  cocoa powder)  shall be packaged in  clean, sound  food grade  
containers that will  ensure  the safety and  quality  of the product  throughout handling and shelf life.   
8.2 Marking and labelling    
8.2.1  The labelling of cocoa powder  (unsweetened cocoa powder)  shall be done in accordance 
with the requirements  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 should read as unsweetened cocoa powder)  
 ii)  Type of the produ ct, as either natural or alkalized;  
 iii)  Name , and physical address  of the manufacturer / vendor;  
 iv)  Net weight  
 v)  The grade based on the butter -fat content as described under 4.1.2 ;  
           Manufacturer date  
 vi)  Expiry date ;  
 vii)  Countr y of origin ;  
 viii)  Batch/Lot number  or code number.  
 ix)  Instructions for use ;  
 x)  Storage  conditions   
 
 
 
  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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