PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDARD  
  DUS DARS 1000 -2 
 
First  Edition  
2020-mm-dd 
 
 Reference number  
DUS DARS 1000 -2: 2020 
 
© UNBS 2020 
   
Sustainable cocoa — Part 2: Req uirements for cocoa quality 
and traceability  
 
 PUBLIC REVIEW DRAFTDUS DARS 1000 -2: 2020  
ii                © UNBS  2020 - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its corr ect application  
© UNBS 2020 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permis sion from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 2 50/1/2 
Fax: +256 41 286 123  
E-mail: info@unbs.go.ug  
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  PUBLIC REVIEW DRAFTDUS DARS 1000 -2: 2020  
© UNBS  2020 - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisatio n for Standardisation (ISO),  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreem ent of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consu mers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before re commending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard, US DARS 1000 -2: 2020 , Sustainable cocoa — Part 2: Requirements for cocoa quality 
and traceability , is identical with and has been reproduced from an African  Standard, DARS 1000 -2: 2020 , 
Sustainable cocoa — Part 2: Requirements for cocoa quality and traceability , and adopted  as a Uganda 
Standard.  
The committee responsible for this document is Technical Committee UNBS/TC 2 , Food and agriculture . 
Wherever the words, “ African  Standard " appear, they should be replaced by "Uganda Standard."  AFRICAN 
STANDARD   DARS  
1000 -2 
First Edition 2020  
 
 Reference No. DARS 1000 -2:2020 (E) 
ICS 67.140.30 
 
 
© ARSO 2020  
 
 
 
 
 
 
 
 
 
 
 
Sustainable cocoa — Part 2: Requirements for Cocoa Quality and 
Traceability 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 1000-2:2020  
ii © ARSO 2020 — All rights reserved  
Table of contents 
 
1 Scope .............................................................................................................................................  1 
2 Normative references .....................................................................................................................  1 
3 Terms and definitions .....................................................................................................................  1 
4 Requirements for registration of Cocoa Supply Chain Actors……………………………..... .........  5                                                                                                                                              
5       Preparation for quality of cocoa beans ................................................................ ..........................  5 
6       Requirements for quality ................................................................................................................  5 
6.1 General requirements ............................................................................................................  5 
6.2 Specific requirements ............................................................................................................  6 
6.3 Grade determination ..............................................................................................................  6 
6.4 Bean size ................................................................................................ ...............................  7 
7       Sampling ................................................................................................................................ ........ 7  
8 Packaging ................................................................................................................................ ....... 7  
9 Marking ...........................................................................................................................................  7 
10 Test report ................................................................................................................................ ...... 8  
11 Principles of traceability ................................................................................................ ..................  8 
12 Objectives of traceability ................................................................................................................  8 
13 Requirements for traceability ..........................................................................................................  8 
13.1 General requirements ............................................................................................................  8 
13.2 Organizational requirements ................................................................................................ .. 9 
13.3 Organizational requirements ................................................................................................ .. 9 
14 Physical traceability — Cocoa segregation ..................................................................................  10 
15 Monitoring and improvement ........................................................................................................  10 
15.1 Monitoring ............................................................................................................................  10 
15.2 Internal audit ........................................................................................................................  10 
15.3 Improvement ........................................................................................................................  11 
16 Review ..........................................................................................................................................  12 
Annex A (normative)  Flowcharts ..........................................................................................................  13 
Annex B (normative)  Method for determination of the sieving note .....................................................  14 
Annex C (normative)  Method for determination of foreign matter including cocoa related matter and 
flat beans ...............................................................................................................................................  15 
Annex D (normative)  Method for determination of the bean count ......................................................  16 
Annex E (normative)  Method for the cut test .......................................................................................  17 
Annex F (normative)  Method for determination of moisture content (oven method) ...........................  18 
Annex G (normative)  Storage of bagged cocoa ...................................................................................  20 
Annex H (informative)  Disinfestation .................................................................................................... 21 
Annex I (informative) Procedure and flowchart for preliminary quality analysis……………………….. .23 
Alphabetical Index of Terms …………………………………………………………………………………. .24                                                                                                  
Bibliography  ............................................................................................................................... 23 DARS 1000-2:2020 
First Edition 2020 
© ARSO 2020 — All rights reserved iii Foreword  
 
The African Organization for Standardization (ARSO) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU) in 1977 . One of the fundamental mandates of ARSO is to develop and harmoniz e 
African Standards (ARS) for the purpose of enhancing Africa’s i nternal trading capacity, increase 
Africa’s product and service competitiveness globally and uplift the welfare of African communities. 
The work of preparing African  Standards is normally carried out through ARSO  technical committees. 
Each Member State  interested in a subject for which a technical committee has been established has 
the right to be represented on that committee. International organizations, Regional Economic 
Communities (RECs), governmental and non -governmental  organizations , in liaison with ARSO , also 
take part in the work.  
 
ARSO Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committees is to prepare ARSO Standards. Draft ARSO Standards 
adopted by the technical committees are circulated to the member bodies for voting. Publication as an 
ARSO Standard requires approval by at least 75 % of the member bodies casting a vote. 
 
Attention is drawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO shall not be held responsible for identifying any or all such patent rights. 
 
This African Standard was prepared by ARSO/THC 02- 6 , Technical Working Group on Coffee, 
Cocoa, Tea and Similar Products  under the mandate of ARSO/THC 02-6 , Technical Harmonization 
Committee Number 2 on Agriculture and Food Products  (ARSO/THC 02-6) 
 
 
 
 
 
© African Organisation for Standardisation 2020 — All rights reserved* 
 
ARSO Central Secretariat 
International House 3rd Floor 
P. O. Box 57363 — 00200 City Square 
NAIROBI, KENYA 
 
Tel. +254- 20-2224561, +254- 20-3311641, +254- 20-3311608 
 
E-mail: arso@arso-oran.org  
Web: www.arso-oran.org  
  
                                                 
* © 2020  ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 1000-2:2020  
iv © ARSO 2020 — All rights reserved  
Copyright notice  
 
This ARSO document is copyright -protected by ARSO. While the reproduction of this document 
by participants in the ARSO standards development  process is permitted without prior 
permission from ARSO, neither this document nor any extract from it may be reproduced, stored 
or transmitted in any form for any other purpose without prior written permission from ARSO.  
 
Requests for permission to repro duce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the requester:  
 
 
© African Organisation for Standardisation 20 20 — All rights reserved  
 
ARSO Central Secretariat  
International Ho use 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be p rosecuted.  
 
 
 
  DARS 1000-2:2020 
First Edition 2020 
© ARSO 2020 — All rights reserved v Introduction 
 
With the progressive liberalization of cocoa sector in cocoa producing countries, the private sector in 
the international cocoa trade recognized the need to ensure that quality Standards are developed and 
maintained to meet trade and industry requirements. Consequently, the original International 
Standards on cocoa beans (ISO 1114, ISO 2291, ISO 2292), which were integrated using relevant 
parts to produce ISO 2451 Cocoa beans — Specification and quality requirements, form the basis for 
this document in order to ensure quality in cocoa production, trade and commerce. 
 
Also, this African Standard contains the requirements for the traceability of sustainably produced 
cocoa. These requirements are necessary for improvement in the weaknesses encountered in the 
economic, social and environmental activities in the cocoa supply chain to ensure that integrity is 
maintained across the three pillars of sustainability . The traceability system for sustainably produced 
cocoa will assist interested parties operating within the cocoa supply chain to trace the source of 
cocoa beans within the value chain and assure the achievement of the defined sustainable cocoa 
objectives. It is intended to ensure credibility of the source of the sustainably produced cocoa in the 
supply chain and fulfill customer expectations of quality.   
 
This African standards series 1000 are designed to be relevant to interested parties within the cocoa 
sector and is in three parts as follows: 
 
Standard  Title Subject  
 
 
 
 
ARS 1000 -1 Requirements for 
Cocoa Farmer as 
Entity/Farmer 
Group/Cooperative  - 
Management 
System s and 
Performance  This Standard is intended to structure the management 
system s of the Farmer as Entity/Farmer Group/Cooperative 
to enhance performance in the production of sustainable 
cocoa and their livelihood. The requirements include 
economic, social and environmental aspects.  
 
ARS 1000 -2 Requirements for 
Cocoa Quality and 
Traceability  This Standard is to be used b y all stakeholders in the cocoa 
value chain to promote and maintain the quality of cocoa 
beans and establish traceability from the cocoa farm to point  
of export . 
 
 
 
ARS1000 -3  
 
Requirements for 
Cocoa Certification 
Scheme  This Standard i s intended for certification bodies involved in 
auditing cocoa farms as well as for registered farmers 
wishing to be audited by a third party certification body in 
order to make claims of conformity. This Standard also 
addresses requirements to the Regulat or/Legal Entity and 
Supervisory C ouncil.  
 
Sustainably produced cocoa beans are obtained by fulfilling the requirements in ARS 1000-1 and 
ARS 1000-2 Standards . A third party approved by the Regulator/Legal Entity to demonstrate 
compliance to these two Standards shall certify farmers as Entities/Farmer Group/Cooperative .  
 
In this document: 
 
— ―shall‖ indicates a requirement;  
 
— ―should‖ indicates a recommendation;  
 
— ―may‖ indicates a permission;  
 
— ―can‖ indicates a possibility or a capability.  
 
Information marked ―Note‖ is for guidance in understanding or clarifying the associated requirement.  
 DARS 1000-2:2020  
© ARSO 2020 — All rights reserved    
Sustainable cocoa — Part 2: Requirements for Cocoa Quality and 
Traceability 
 
 
1 Scope 
 
This draft African standard specifies the requirements for quality including classification, sampling, 
test methods, packaging and marking of cocoa beans (Theobroma cacao Linnaeus) . It also specifies 
the basic requirements for the design and implementation of one or more traceability systems within 
the cocoa supply chain for sustainably produced cocoa beans from farm to the point of export (Free 
On Board), as well as to the factory ga te at the local level for grinders. 
 
2 Normative references 
 
The following referenced documents are indispensable for the application 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. 
 
ARS 1000- 1, Sustainable cocoa — Part 1 Requirements for cocoa farmer as entity, farmer group, 
cooperative — Management system and performance.  
 
 
3 Terms and definitions 
 
For the purpose of this standard the following terms and definitions apply.  
 
3.1 
cocoa bean 
commercial term designating the whole seed of the cocoa tree (Theobroma cacao Linnaeus) which 
has been fermented and dried. 
 
3.2 
dry cocoa 
commercial term designating cocoa beans which have been evenly dried throughout and of which the 
moisture content corresponds to the requirements of this African Standard.  
 
3.3 
cocoa bean  fermentation  
process of spontaneous processing from the mucilaginous  pulp of the accumulated fresh cocoa 
beans until the typical characteristics are obtained, such as swelling of the beans, odour of the mass, 
brown colouring of the cotyledons and drop in temperature . 
 
3.4 
cocoa 
cocoa beans or derived products from cocoa. 
 
3.5 
adulteration 
alteration of the composition of a lot (3.29 ) of cocoa by deliberate mixing.  
 
3.6 
audit  
AFRICAN STANDARD   
2 © ARSO 2020 — All rights reserved systematic, independent and documented process for obtaining objective evidence and evaluating it 
objectively to determine the extent to which the audit criteria are fulfilled. An audit could be internal or 
external. 
 
3.7 
internal audit 
audit conducted by the recognised entity itself, or by an external party on its behalf. 
 
3.8 
external audits 
audits, which include those generally, called second and third party audits. Second party audits are 
conducted by parties having an interest in the organization, such as customers or by other persons on 
their behalf. Third party audits are conducted by external, independent auditing organizations. 
 
3.9 
audit evidence 
any objective document or instrument that is used to evaluate how well audit criteria are being met. 
 
Note 1:  Audit evidence may be qualitative or quantitative  
 
Note 2: As defined in ISO 19011.  
 
3.10 
audit criteria  
set of requirements used as a benchmark against which objective evidence is compared. 
 
3.11 
bean count 
total number of whole beans per 100 g determined under specific conditions. 
 
Note:  The specific conditions and the test method are specified in Annex D. 
 
3.12 
preliminary test sample 
quarter of the reference sample (3.33) obtained by using a splitter/divider, which can be less than 
600g . 
 
3.13 
test sample 
not less than 600g of cocoa beans drawn from the reference sample by using a flat-bottomed shovel 
drawn across the middle of the reference sample. Test sample shall be obtained after sieving in 
accordance with the method specified in Annex B and after removing the cocoa related matter, flat 
beans and foreign matter. 
 
3.14 
sieve 
screen with round holes, the diameter of which are 5.0mm. 
 
3.15 
cocoa related matter 
bean clusters, broken beans and associated fragments and/or pieces of shell that do not pass through 
the sieve.  
 
3.16 
broken bean 
cocoa bean of which the fragment (3.18) is missing, the remaining part being more than half of the 
whole bean. DARS 1000-2:2020  
© ARSO 2020 — All rights reserved   3.17 
bean cluster  
two or several beans joined together which cannot be easily separated by using the finger and thumb 
of both hands. 
 
3.18 
fragments 
piece of cocoa bean equal to or less than half the original bean. 
 
3.19 
cocoa supply chain  
sequence of the stages and operations involved in the movement and processing of cocoa, from 
cocoa farm to export of sustainable cocoa beans and/or by products. 
 
3.20 
cocoa supply chain actor  
person or entity that physically handles or takes legal ownership or makes claims of sustainably 
produced cocoa.   
 
3.21 
conformity  
fulfillment of a requirement. 
 
3.22 
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 (3.24) or physical inspection of a reference sample (3.33). 
 
3.23 
corrective action  
action to eliminate the cause of a nonconformity and to prevent recurrence 
 
Note 1: There can be more than one cause for non-conformity. 
 
Note 2: Corrective action is taken to prevent recurrence whereas preventive action is taken to prevent occurrence. 
 
3.24 
cut test 
procedure by which the cotyledons of cocoa beans (3.1) are exposed for the purpose of determining 
the incidence of defective and or slaty beans (3.37 ), violet or purple beans (3.39) and or presence of 
contamination within a test sample (3.34). 
 
3.25 
flat bean 
cocoa bean that is too thin to be cut to give a complete surface of the cotyledon 
 
3.26 
foreign matter 
any substance other than cocoa beans. 
Note: Cocoa related matter, sieving, husk and placenta are to be considered as foreign matter. 
 
3.27 
germinated bean 
cocoa bean (3.1) 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 following its detachment.  
4 © ARSO 2020 — All rights reserved 3.28 
insect-damaged bean [infested bean] 
cocoa bean (3.1) 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. 
 
3.29 
lot 
quantity of cocoa beans in bags or in bulk established at any point in the cocoa supply chain and from 
which primary samples and/or incremental samples are to be drawn for quality analysis purposes. 
 
3.30 
main crop 
beans produced during the main harvest period of that particular origin.  
 
Note 1: Beans produced during the main crop are usually of a lower bean count (per 100 g)/larger size. 
 
Note 2: Light/mid-crop beans produced during the light/mid harvest period of that particular origin. 
 
Note 3 : Beans produced during the light/mid-crop are usually of a higher bean count (per 100 g)/smaller size. 
 
3.31 
mouldy bean 
cocoa bean on the internal parts of which mould is visible to the naked eye. 
 
Note: Mould is not to be confused with white spot, which is a concentration of theobromine or cocoa fat. 
 
3.32 
one step forward and one step back  
identification from where the cocoa came and to where the cocoa went. 
 
3.33 
process  
set of interrelated or interacting activities which transforms inputs into outputs. 
 
Note: 1 Inputs to a process are generally the outputs of other processes. 
 
Note: 2 Processes in an organization are generally planned and carried out under controlled conditions to add value. 
 
3.34 
reference sample 
representative sample prepared by successively quartering the composite sample such that a 
minimum of 2 kg net remains. 
 
3.35 
segregation 
process that separates conforming from non-conforming cocoa. 
 
3.36 
sieving 
act of separating debris from cocoa beans 
3.37 
 
slaty bean 
cocoa bean that shows a slaty colour on at least half of the surface of the cotyledon exposed by the 
cut test irrespective of texture. 
 DARS 1000-2:2020  
© ARSO 2020 — All rights reserved   3.38 
sustainably produced cocoa  
cocoa beans that are produced in an economically viable, environmentally sound and socially 
responsible manner, by the Farmer as an Entity/Farmer Group/Cooperative. 
 
3.39 
violet or purple bean 
cocoa bean that shows a violet or purple colour on at least half of the surface of the cotyledon 
exposed by the cut test.  
 
3.40 
traceability  
ability to follow the physical movement of sustainably produced cocoa through specified stage(s) of 
production, marketing and processing. 
 
3.41  
traceability system  
totality of data and operations that is capable of maintaining desired information about sustainably 
produced cocoa and its components through production and/or supply chain. 
 
3.42 
sieving waste 
any material, debris passing through the sieve with with round holes, the diameter of which are 5.0  
mm.  
 
 
4 Requirements for the registration of cocoa supply chain actors 
 
As a pre-requisite for undertaking any sustainable cocoa supply chain operations, supply chain actors 
shall approach the Regulator/Legal Entity for the purpose of being registered. 
 
 
5 Preparation for quality of cocoa beans 
 
The quality of cocoa beans starts from harvesting through pod -breaking, fermentation, drying, packaging 
and storage in compliance to clauses 11.3.6 to 11.3.10 of ARS 100 0-1. 
 
Cocoa beans shall be fermented and then dried until their moisture c ontent no longer exceeds the 
percentage as specified in Table 1 . Cocoa beans prepared in this manner are commercially referred to 
as dry cocoa. 
 
6 Requirements for quality 
 
6.1 General requirements 
 
Lots of cocoa beans shall be : 
 
(i) free from smoky or other smell not typical to cocoa, or a substance not natural to cocoa, free 
from any evidence of adulteration. 
 
(ii) virtually free from live insects, insect eggs, larvae, and any other developmental stages, free 
from mites, rodents, or other types of infestation. 
 
(iii) within the range for violet or purple beans, if specified, typical for the grade or origin 
 
(iv) practically free from germinated beans,  
6 © ARSO 2020 — All rights reserved  
(v) practically uniform in size and colour, good fermented, fit for production of foodstuff.  
 
 
6.2 Specific requirements 
 
Cocoa bean shall comply with the specific requirements stipulated in Table 1 below. 
 
Table 1 — Specific requirements for cocoa 
 
Parameter  Maximum limit  Methods of test  
Cocoa related matter  not exceeding 3,5 % of the 
mass of the reference sample 
representing the lot  Annex C  
Flat beans  Not exceeding 1.5 % of the 
mass of the reference sample 
representing the lot.  Annex C  
Foreign matter  Not exceeding 0.75 % of the 
mass of the reference sample 
representing the lot.  Annex C  
Moisture content   Not exceeding 8% b y mass  Annex F  
Debris  Not exceeding 1.5 % of the 
mass of the reference sample 
representing the lot.  Annex B  
 
 
6.3 Grade determination  
 
6.3.1 Classification for cocoa beans  
 
Cocoa beans grades shall be classified in accordance with Table 2 and 3 and tested in accordance with 
methods prescribed in Annex E.  
 
Table 2 — Producing country internal classification for fermented beans  
 
 
Grade  Maximum Percentage of beans  Method of test  
Mouldy  Slaty  Insect -damaged 
and/or germinated  Annex E  
1 3 3 3  
2 4 8 6  
 
Note 1: The Maximum percentage of beans".  given in the last column apply to the combined total of all the defects 
specified in the column header.  
 
Note 2:  National regulations apply if percentage range is different from above.  
 
Table 3 — International trade classification for fermented beans  
 
 
Grade  Maximum Percentage of beans  Method of test  
Slaty  Mouldy and/or Insect -damaged  Annex E  
Good fermented  5 5 
Fair fermented  10 10 
 
Note:  The percentages given in the last column applies  to the combined total of all the defects specified in the column 
header.  
 
 
6.3.2 Substandard cocoa  
 
Fermented cocoa beans grades that exceed the limits prescribed in Table 2 shall be regarded as DARS 1000-2:2020  
© ARSO 2020 — All rights reserved   substandard. Any cocoa beans that exceed the limits prescribed in Table 3 shall not be exported unless 
a buyer so requests for such categories.  
 
Note:  Substandard is marked ―SS‖ for English - and Spanish -speaking countries. For French -speaking countries it is marked ―HS‖ 
(hors standard).  
 
6.4 Bean size 
 
Bean size is defined by the bean count and is usually expressed by the number of beans per 100  
grams . 
 
a) Premium size bean count of 80-90 grams;  
 
b) Standard size beans: bean count of 91  – 105 grams ; 
 
c) Medium size beans: bean count of 106 -110 grams;  
 
d) Small  size beans: bean count of 111 - 120 grams ; 
 
e) Very small size beans: bean count greater than 120  grams.  
 
7 Sampling 
 
Sampling shall be carried out in accordance with the requirements of ISO 2292 . Annex A shows 
flowcharts of derivative samples when sampling from bags or bulk.  
 
For all the test methods described in Annexes B to F, the reference sample shall be prepared in 
accordance with the method described in ISO 2292.  
 
8 Packaging 
 
Bags for packa ging shall be clean  and strong  enough,  intended to come into contact with foodstuffs and 
properly sewn  and sealed . Cocoa beans shall be shipped in new bags only. Bags woven from natural 
fibres (or liners where applicable per international contract) suited to food contact and properly sewn or 
sealed . Ink or paint used for marking shall be of food grade quality.  
 
9 Marking 
 
Each bag of cocoa beans shall be sewn and sealed. The sewn or sealed bag shall show at least the 
following information:  
 
a) the producing  country;  
 
b) the name of the product;  
 
c) the grade of the product  
 
d) crop year of the product  
 
e) shipping marks when applicable;  
 
f) any other applicable identification marks.  
 
g) net weight; 
 
Note:   National regulations can apply to identification markings for the bags/seals.  
 
 
 
  
8 © ARSO 2020 — All rights reserved 10 Test report 
 
The test report is a document that records data obtained from an evaluation experiment in an organized 
manner and describes the environmental or operating conditions.  
 
The test report shall include at least  the following:  
 
a) all details required for complete identification of the reference sample;  
 
b) the methods used and the results obtained;  
 
c) mention of any details of procedures not specified in this document, or regarded as optional;  
 
d) any circumstances that may have influenced the result.  
 
11 Principles of traceability 
 
Traceability relates to the origin of the sustainably produced cocoa, processing history or movement of 
the cocoa  supply chain , and addresses at least one step forward and o ne step back for each actor in the 
cocoa supply chain. In agreement among the cocoa supply chain actors concerned, it may apply to 
more than one part of the cocoa supply chain. The cocoa supply chain actor identifies the relevant 
cocoa for which the object ives of its traceability system for sustainably produced cocoa apply.  
 
Each element of a traceability system for sustainably produced cocoa is considered and justified on a 
case-by-case basis, taking into account the objectives to be achieved.  
 
Traceabilit y systems for sustainably produced cocoa shall be able to:  
 
1) document the history of the cocoa or locate the cocoa in the cocoa supply chain.  
 
2) contribute to the identification of the cause of non -conformity.  
 
3) improve appropriate use and reliability of inf ormation, effectiveness and efficiency of the cocoa 
supply chain actor.  
 
12 Objectives of traceability 
 
The objective of traceability is to improve transparency and contribute to accountability in the supply 
chain. The cocoa supply chain actor shall establish specific traceability objectives at relevant functions, 
levels and processes needed for the traceability system.  
 
The specific traceability objectives shall be:  
 
a) measurable;  
 
b) monitored;  
 
c) communicated to relevant internal and external int erested parties;  
 
d) updated as appropriate.  
 
The cocoa supply chain actor shall maintain documented information on the cocoa traceability 
objectives. 
 
 
13 Requirements for traceability 
 
13.1 General requirements 
 DARS 1000-2:2020  
© ARSO 2020 — All rights reserved   13.1.1 Traceability system attributes 
 
The traceability system for sustainably produced cocoa shall include:  
 
a) objectives, including provisions to ensure the integrity of the sustainably produced cocoa;  
 
b) documented information about the cocoa at every level in the cocoa supply chain , from coc oa 
farm to export point  (Free On Board), as well as at local level for grinders ; 
 
c) procedures needed for the effective operation of the traceability system.  
 
 
13.1.2  Requirements of Traceability system  
 
The traceability system for sustainably produced cocoa shall be:  
 
a) verifiable ; 
 
b) applied consistently and equitably  ; 
 
c) implementable  ; 
 
d) effective and result oriented  ; 
 
e) balance different requirements that are technical feasibility  and economical acceptability . 
13.2 Organizational requirements  
 
The Regulator/Legal Entity, the Farmer as an Entity/ Farmer Group/Cooperative and other cocoa supply 
chain actors shall demonstrate their commitment to the implementation of a traceability system for 
sustainably produced cocoa by:  
 
a) assigning a management  representative with the overall responsibility for ensuring that the 
cocoa supply chain actor, inclusive of all operational units, fulfil the requirements of this 
document  ; 
 
b) defining and assigning tasks and responsibilities for the effective implement ation and operation 
of the traceability system  ; 
 
c) providing resources necessary for the effective implementation and operation of the traceability 
system.  
 
The Regulator/Legal E ntity, t he Farmer as an Entity/ Farmer Group/Cooperative and other cocoa supl y 
chain actors shall determine applicable statutory and regulatory requirements relevant in relation to 
traceability of sustainably produced cocoa. It shall ensure that these requirements are  understood and 
constantly met by its personnel and/or subcontrac tors.  
 
The Regulator/Legal Entity, t he Farmer as an Entity/the Farmer Group/Cooperative and other cocoa 
supply chain acto rs shall ensure that the  persons/entities  performing work under their control that affects 
the performance and effectiveness of the traceability system are competent on the basis of appropriate 
education, training and/or experience.  
 
 
13.3 Specific requirements  
 
13.3.1  Documentation  
 
The Farmer as entity/ Farmer Group/Cooperative and cocoa supply chain actor s shall determine the  
10 © ARSO 2020 — All rights reserved information to be:  
 
a) obtained from its suppliers;  
 
b) collected concerning the cocoa and process history;  
 
c) provided to its customers and/or suppliers.  
 
In the development and implementation of a traceability system for sustainably  produced cocoa, the 
Farmer as Entity/ Farmer Group/Cooperative and cocoa supply chain actor s shall take into consideration 
their existing operations and management systems.  
 
14 Physical traceability — Cocoa segregation  
 
The Farmer as an E ntity/group of farmers/cooperative and stakeholder in the cocoa supply chain shall 
ensure and verify through procedures and documentation that conforming cocoa is separated from non - 
conforming cocoa from the warehouse of the Farmer as an Entity/Farmer Gro up/Cooperative to the 
point of export (Free On Board) (see Figure 1).   
 
Note: Each country shall address traceability within the country implementation guidelines with regards to supply chain of 
conforming and non -conforming cocoa.  
 
 
 
 
 
Key 
A conforming c ocoa  B non-conforming  cocoa  
 
Figure 1 — Schematic presentation of segregation  
 
 
15 Monitoring and improvement 
 
15.1 Monitoring 
 
The Farmer as an Entity/ Farmer Group/Cooperative and cocoa supply chain actors shall monitor the 
effectiveness of the traceability system for sustainably produced cocoa.  
 
 
 
15.2 Internal audit  
 
15.2.1  The Farmer as an Entity/ Farmer Group/Cooperative and cocoa supply chain actors shall 
conduct internal audits at planned intervals of not more than 12 months to provide information on 
whether the traceability system:  
 
DARS 1000-2:2020  
© ARSO 2020 — All rights reserved   a) conforms to the requirements of this document;  
 
b) conforms to the cocoa supply chain actor’s own requirements;  
 
c) is effectively implemented and maintained.  
 
15.2.2  The Farmer as an Entity/ Farmer Group/Cooperative and cocoa supply chain actors shall:  
 
a) establish and implement internal audit plan(s) and programme(s), including the frequency, 
methods, responsibilities, planning requirements and reporting, which shall take into 
consideration the man agement objectives, the importance of the processes concerned, 
changes impacting the farmer group, and the results of previous audits;  
 
b) ensure that the results of the internal audits are reported to top management;  
 
c) take appropriate corrective actions within a reasonable timeframe;  
 
d) retain documented information as evidence of the implementation of the internal audit;  
 
e) identify opportunities for improvement.  
 
15.3 Improvement 
 
15.3.1  Non-conformity and corrective actions  
 
15.3.1.1  Non-conformity  
 
When a non - conformity occurs, the stakeholder in the cocoa supply chain shall document the entire 
process of analysis and handling of the non - conformity : 
 
a) react to the non -conformity, and, as applicable -  
 
1) take action to control and correct it;  
 
2) deal with the consequences;  
 
b) evaluate the need for action to eliminate the cause(s) of the non -conformity, in order that it does 
not recur or occur elsewhere, by:  
 
1) reviewing and analysing the non -conformity;  
 
2) determining the causes  of the non -conformity;  
 
3) determining if similar non -conformities exist, or could potentially occur;  
 
c) implement any action needed;  
 
d) review the effectiveness of any corrective action taken;  
 
e) make changes to the traceability system for sustainably  produced cocoa, if necessary.  
 
15.3.1.2  Corrective actions  
 
a) Corrective actions shall be appropriate to the effects of the nonconformities encountered.  
 
b) The Farmer as  an Entity/ Farmer Group/Cooperative and cocoa supply chain actors shall retain 
documented information as evidence of:  
 
— the nature of the non -conformities and any subsequent actions taken;  
 
— the results of any corrective action.  
 
  
12 © ARSO 2020 — All rights reserved 15.3.2  Continual improvement  
 
The Farmer as an E ntity/Farmer Group/Cooperative and cocoa supply chain actors shall continually 
improve the suitability, adequacy and effectiveness of the traceability system for sustainably produced 
cocoa . 
 
16 Review  
 
The Farmer as an Entity/ Farmer Group/Cooperative and cocoa supply chain actors shall review the 
traceability  system for sustainably produced cocoa at appropriate intervals to ensure continual 
improvement.  
 
This review shall include, but is not limited to, the following traceability -related aspects:  
 
a) audit results;  
 
b) changes to cocoa or processes;  
 
c) information provided by other cocoa supply chain actors  ; 
 
d) corrective actions;  
 
e) customer feedback, including complaints;  
 
f) new or amended regulations affecting traceability  
   DARS 1000-2:2020  
© ARSO 2020 — All rights reserved   Annex A 
(normative) 
 
Flowcharts 
 
Figure A.1 shows flowcharts of derivative samples when sampling from bags or bulk. See ISO 2292 
for further descriptions and requirements for the different types of samples. Figure A.2 shows a 
flowchart of the sequence of testing that shall be followed for the test methods specified in Annexes B 
to F of this document. 
 
 
 
a) Sampling from bags  b) Sampling from bulk 
 
Figure A.1 — Flowcharts of derivative samples when sampling from bags or bulk 
 
 
 
 
 
Figure A.2 — Flowchart of sequence of test methods 
 
   
 
14 © ARSO 2020 — All rights reserved Annex B 
(normative) 
 
Method for determination of the sieving note 
 
B.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 measurement has been taken, do not re-integrate the sieving into the remainder of the 
reference sample (Derivative 1). 
 
B.2 Expression of result 
 
The value of the sieving, S (%), is given by Formula below: 
 
         
        
where 
 
          m          is the mass of the sieving, in g; 
         mTOTAL    is the total net mass of the reference sample, in g. 
 
   DARS 1000-2:2020  
© ARSO 2020 — All rights reserved   Annex C 
(normative) 
 
Method for determination of foreign matter including cocoa related matter and 
flat beans 
 
C.1 Procedure 
 
Empty the remainder of the reference sample in Annex B (Derivative 1) onto a tray of sufficient size to 
facilitate the measurement of cocoa related matter, flat beans and foreign 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 B 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). 
 
C.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. 
 
 
 
    
16 © ARSO 2020 — All rights reserved Annex D 
(normative) 
 
Method for determination of the bean count 
 
 
 
D.1 Procedure 
 
The bean count determines the average number of whole cocoa beans that weigh 100 g. After sieving 
in accordance with Annex B and removing cocoa related matter, flat beans and foreign matter in 
accordance with Annex C, empty the remainder of the reference sample (Derivative 2) 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 across the middle of the remainder of the 
reference sample (Derivative 2). 
 
D.2 Determination 
 
Remove any cocoa related matter, flat beans and foreign matter still remaining following the 
procedure set out in Annex C from the test sample, and then weigh and replace by an equivalent 
mass of whole beans taken randomly from the remainder of the reference sample (Derivative 2). Then 
count the total number of beans in the test sample. The resulting number is known as the bean count. 
 
D.3 Expression of result 
 
The bean count, nBEAN, shall be expressed as number of beans per 100 g, as given by Formula 
below: 
 
 
                  
       
 
where 
 
          nWHOLE    is the mass of the number of whole beans; 
         mWHOLE    is the total net mass of whole beans. 
 
 
 
   DARS 1000-2:2020  
© ARSO 2020 — All rights reserved   Annex E 
(normative) 
 
Method for the cut test 
 
 
E.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. 
 
E.2 Determination 
 
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 bean, 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 6.3.1. 
 
E.3 Expression of result 
 
Express the result for each kind of defect as a percentage of the 300 beans examined. 
 
 
    
18 © ARSO 2020 — All rights reserved Annex F 
(normative) 
 
Method for determination of moisture content (oven method) 
 
 
F.1 General 
 
This annex specifies the oven method for the determination of the moisture content of cocoa 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 determination 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 apparatuses 
should as far as possible be correlated therewith. 
 
F.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. 
 
F.3 Apparatus 
 
Usual laboratory equipment and the following: 
 
F.3.1 Grinder , which allows the beans to be ground without heating. 
 
F.3.2 Ventilated oven , preferably fitted with a fan, capable of being controlled at 103 °C ± 2 °C. 
 
F.3.3 Dish with lid , of metal, 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. 
 
F.3.4 Desiccator , containing an efficient desiccant. 
 
F.3.5 Analytical balance , with a readability of 1 mg. 
 
F.4 Procedure 
 
F.4.1 General 
 
Grind a fraction of one quarter of the reference sample with a grinder (F.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. 
 
 
 DARS 1000-2:2020  
© ARSO 2020 — All rights reserved   F.4.2 Test portion 
 
Weigh the previously dried empty dish with lid (F.3.3). After grinding the beans in accordance with 
F.4.1 quickly place in the dish a test portion of 10 g. Weigh the dish with lid, containing the grinded 
test portion, to the nearest 1 mg. 
 
F.4.3 Determination 
 
Place the dish (F.3.3) containing the test portion on its lid in the ventilated oven (F.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, 
remove the dish, cover it immediately with its lid and place it in the desiccator (F.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. 
 
F.4.4 Number of determinations 
 
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. 
 
F.5 Note on procedure 
 
The grinding 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 air-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 weighing. 
 
F.6 Expression of result 
 
F.6.1 Method of calculation and formula 
 
The moisture content of the reference sample, expressed as a percentage by mass, is given by 
Formula below: 
 
                             ( ) (     )      
      
 
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 F.4.4), provided that the 
requirement for repeatability (see F.6.2) is satisfied. If not, repeat the determinations. Report the 
result to one decimal place. 
 
F.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.    
20 © ARSO 2020 — All rights reserved Annex G 
(normative) 
 
Storage of bagged cocoa 
 
Cocoa beans should be placed in warehouses constructed and used in such a way so as to maintain 
the moisture content as specified in 5.2.4. 
 
The beans should be stored on gratings or deckings giving a clear space above ground of at least 7 
cm for air circulation. 
 
Measures should be taken to prevent infestation by insects, rodents and other pests. 
 
The bags of cocoa beans should be stacked in such a way that 
 
a) individual grades and brands are separated by a passage at least 60 cm wide, similar to that 
which should be left between the bags and the walls of the warehouse 
 
b) disinfestation by fumigation and/or careful spraying with suitable insecticides can be carried 
out if necessary (see Annex H), and 
 
c) contamination by odours or flavours, or by dust from other products such as other foods, or by 
products such as oil, cement, and tar should be avoided. 
 
d)          Sustainable cocoa must be separated from non-sustainable cocoa 
 
Periodically during storage, immediately before shipment and on discharge outside the producing 
country, the moisture content of each lot should be checked. 
 
 
 
   DARS 1000-2:2020  
© ARSO 2020 — All rights reserved   Annex H 
(informative) 
 
Disinfestation 
 
 
The use of pesticides to control insects, rodents and other pests in cocoa is necessary. Great care 
should be exercised in the choice of pesticides and in the technique of their application to avoid 
incurring risk of tainting or the addition of toxic residues to cocoa. 
 
 
Note: Importing countries have specific food safety regulations . 
 
 
 
 
   
22 © ARSO 2020 — All rights reserved Annex I 
(informative)  
 
Procedure and flowchart for preliminary quality analysis  
 
1.1 General 
This annex shows a flowchart of the sequence of testing that may be followed in accordance with the 
test methods specified in Annexes B to F using preliminary test samples of 500 g or more, quartered 
from the reference sample. Annex I may be used for preliminary quality analysis to establish whether 
lots of cocoa beans meet the requirements of this document. 
 
1.2 Procedure 
Obtain four preliminary test samples of 500 g or more by splitting/dividing the reference sample into 
quarter fractions using a splitter/divider. Conical divider quartering irons or other suitable dividing 
apparatuses are recommended for use. The preliminary test samples should be weighed; the masses 
of the quartered fractions may be different but should be a quarter of the total mass of the entire 
reference sample. At least one of the preliminary test samples should be safeguarded from drying out, 
which can be done by using a plastic bag or air-tight container. 
 
Proceed with the determination of the moisture content using a fraction of the preliminary test sample 
(the one safeguarded from drying out) as described in Annex F (see Figure I.1). Use one of the 
preliminary test samples for the analyses as described in Annexes B to E as shown in Figure I.1. The 
remaining preliminary test samples can be used for the analyses of fat, pH and taste. 
 
 
 
Figure I.1 — Flowchart of the sequence of testing after quartering the reference sample for 
preliminary quality analysis  
  
DARS 1000-2:2020  
© ARSO 2020 — All rights reserved    
Alphabetical Index of Terms 
 
 
 
adulteration         3.5 
 
Audit          3.6 
 
audit criteria         3.10 
 
audit evidence         3.9 
 
bean cluster          3.17 
 
bean count         3.11 
 
broken bean         3.16 
 
cocoa          3.4 
 
cocoa bean         3.1 
 
cocoa bean fermentation        3.3 
 
cocoa related matter        3.15 
 
cocoa supply chain actor       3.20 
 
cocoa supply chain        3.19 
 
conformity         3.21 
 
contamination         3.22 
 
corrective action        3.23 
 
cut test          3.24 
 
dry cocoa         3.2 
 
external audits         3.8 
 
flat bean         3.25 
 
foreign matter         3.26 
 
fragment         3.18 
 
germinated bean        3.27 
 
insect-damaged bean [infested bean]       3.28 
 
internal audit         3.7 
  
24 © ARSO 2020 — All rights reserved lot          3.29 
 
main crop         3.30 
 
mouldy bean         3.31 
 
one step forward and one step back      3.32 
 
preliminary test sample        3.12 
 
process          3.33 
 
reference sample        3.34 
 
segregation         3.35 
 
sieve          3.14 
 
slaty bean         3.37 
 
sieving          3.36 
 
sieving waste         3.42 
 
sustainably produced cocoa       3.38 
 
test sample         3.13 
 
traceability         3.40 
 
traceability system        3.41  
 
violet or purple bean        3.39 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 1000-2:2020  
© ARSO 2020 — All rights reserved    
Bibliography 
 
 
 
 
[1] ISO 34101- 1:2019, Sustainable and traceable cocoa — Part 1: Requirements for cocoa 
sustainability management systems  
 
[2] ISO 34101- 2:2019, Sustainable and traceable cocoa — Part 2: Requirements for 
performance (related to economic, social and environmental aspects)  
 
[3] ISO 34101- 3:2019, Sustainable and tr aceable cocoa — Part 3: Requirements for traceability  
 
[4] ISO 34101- 4:2019, Sustainable and traceable cocoa — Part 4: Requirements for certification 
schemes  
 
[5] ISO 2292, Cocoa beans - Sample  
 
[6] ISO 2451, Cocoa beans — Specification and quality requirements  
 
 
[7] FCC rules on Quality, applicable to contracts signed from June 1st, 2015 
 
[8] ISO 19011, Guidelines for auditing management systems