GHANA 
STANDARD  DGS IG  
2: 2023  
First Edition 2023
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
National Implementation Guide for GS ARS 1000 — Part 2: 
Requirements for Cocoa Quality and Traceability 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Reference No. DGS 2:2023(E) ICS 
67.140.30 
 
 
© GSA  2023Preface  
Conformity to the requirements of ARS 1001 is necessary for instituting and implementing a management system for 
achieving continuous production of sustainable and traceable cocoa. This system is vital for the acceptance of the 
cocoa beans the farm produce s, both the national and international market, as sustainably produced and to be sold 
as such. In Ghana as well as within the African Region, the implementation of management systems for a food produce 
commodity is a relatively new concept especially for p rimary production companies. With the adoption of these 
regional standards, ARS 1001:2021 series, by Ghana as the national standards for the implementation of sustainable 
and traceable cocoa production (STMS) in cocoa farms, these documents are intended to  provide guidance on the 
requirements of the ARS 1001 series of standards and recommendation on how the requirements of the standards 
should be implemented throughout the local cocoa industry.  
 
Acknowledgements  
This document was developed by a Technical W orking Group comprising key stakeholders and experts including the 
Ghana Cocoa Board, Ghana Standards Authority, farmers, World Cocoa Foundation, Fairtrade International and 
Mondelez Ghana. We acknowledge their time and dedication to the development of thi s document. Special 
acknowledgement goes to the management of Ghana COCOBOD for funding the development process.  
 
Introduction  
1. Cocoa plant, varieties grown in Ghana  
Cocoa, Theobroma cacao L, is an essential crop in the provision of raw materials, food, employment, income, poverty 
reduction [1] and also serves as a support to the multibillion global chocolate industry. Cocoa thrives well in areas 
with rainfall between 1100mm and 3000mm per annum but for optimum production, preference is g iven to areas with 
rainfall between 1500mm -2000mm and a dry season of not more than three months with less than 100mm rain per 
month. In addition, cocoa requires maximum temperatures ranging between 30 -320C and minimum 18 -210C with 
relative humidity of 100 % at night and about 70 -80% during the day. Cocoa is successfully grown in the forested areas 
of Ghana. Types of cocoa grown in Ghana are the forastero (Eg. Amelonado), criollo, Trinitario and the hybrid.  
 
Forastero cocoa has its origin from high Amazonia (Peru, Ecuador and Colombia) and the Amazon basin (Brazil) and 
is commonly used for selection of breeding varieties. The criollo which has its origin from Mexico, Nicaragua, 
Guatemala, Colombia, Venezuala and Indonesia possesses pleasant aroma but is vulne rable to diseases. The 
trinitario which originated from Trinidad and Venezuela is an intermediate between Forastero and Criollo and also 
known to be highly susceptible to black pod disease. Hybrid cocoa presents several advantages over other cocoa 
types. H ybrid cocoa yields more pods per tree; has more than two harvest seasons in a year (compared with 
“Amelonado”); and has a shorter gestation period of three years as opposed to at least five years for older cocoa 
varieties. The introduction of the hybrid co coa in Ghana is one of the numerous agricultural innovations to improve 
yield for sustainable cocoa production. The average yield of cocoa in Ghana is about 400 kilograms per hectare which 
falls below the expected optimal production level.  
 In Ghana, majo rity of the farmers operate individually as owners of the farms, with few operating collectively as 
cooperative or contract farming. Cocoa production serves as a major source of livelihood for most rural dwellers in 
the ten (10) cocoa growing regions of th e country in the provision of income to sustain farm families. The dry cocoa 
beans produced are sold to COCOBOD through the Licensed Buying Companies (LBC’s). Private partners play 
instrumental role in the cocoa value chain including service provision, inp ut credit and global market accessibility 
through certification for sustainable cocoa production. In Ghana, the cocoa industry is regulated by Ghana Cocoa 
Board; the only government institution mandated by law to monitor and control the activities of actor s in the cocoa 
value chain.  
 
2. Farming practices and challenges  
The contribution of Africa to the chocolate industry is well emphasized as about 70% of production is generated from 
the continent. This remarkable contribution had its source from smallholders  that strive for daily improvement of 
livelihoods in their bid for sustainable production.  
 
Ghana became the leading cocoa producer and exporter of dried cocoa beans from 1939 to mid -1960 [3] but currently 
is the second in the world’s cocoa production and export after Cote D’Ivoire. The cocoa sector plays a major role in 
the development of the economy of Ghana as the sector contributes over 30 percent of the overall foreign earnings 
and also has the potential of reducing poverty and income in security in the country [4, 5]. To improve productivity of 
cocoa, adherence to good agronomic practices such as pruning, integrated soil fertility and pest management, timely 
weeding, timely harvesting and proper fermentation is required.  
 
The assessment o f global cocoa economy between 2011/2012 and 2022/2023 identified steady decline in cocoa stock 
[2]. The cocoa sector just like the other sectors has some challenges that if not addressed are likely to militate against 
the realization of the sectors object ives. Factors that affect cocoa production include low cocoa productivity, declining 
soil fertility, pests and diseases, unavailability of inputs, high cost of inputs, planting of low yielding varieties, outdat ed 
production systems, inefficient marketing s ystems, poor farm management practices, adverse effects of weather, low 
adoption of innovations and agronomic practices, technology and knowledge transfer as well as inadequate extension 
and advisory services.  
 
The production of cocoa is largely dominated  by smallholders who operate at very low levels of productivity due to 
limited resources. In the past, most of the increases in agricultural production were achieved through the expansion 
of cultivated land and intensive use of labour, rather than the use of improved farming technologies. As agricultural 
land becomes scarce due to increased population growth coupled with the rise in environmental problems, and the 
migration of economically active rural dwellers to the urban areas, the adoption of innovative  farm technologies, for 
instance, hybrid seeds and new farm practices to increase output, has become necessary. Nevertheless, where there 
is the introduction of new crop varieties, the expectation of increased output has not been fully achieved since adopt ion 
remained slow across farmers. Pests and diseases have emerged to threaten cocoa production as well as sustainability to the farmer, environment and industry [6, 7]. Pests and diseases could reduce crop yield from 20 to 
86% in West Africa [8].  
 
Another challenge to the sustainability of Ghana’s cocoa is agricultural land use conflict between cocoa farming and 
gold mining. Gold mining has taken precedence over cocoa farming due to the higher and quick returns to gold mining 
as land use [9]. The competitio n for agricultural land between cocoa farmers and illegal miners remains a challenge 
to the cocoa sector as land used for cocoa are converted by illegal miners for mining purposes. The influx of miners 
in the coca growing communities has also resulted in t he shift in labour from the agricultural sector to the mining sector 
leading to high cost of labour which adversely affects cocoa farmers. The pollution of water bodies in farming 
communities results in difficulty in nursery establishment and spraying of p esticides on farms.  
 
The land tenure in most cocoa growing areas may not favour cocoa farmers as farms are mostly held under tenure 
arrangements as customary land owner’s cocoa farms and tenant cocoa farms. One of the challenges that confronts 
cocoa produc tion is the low adoption of good agronomic practices on the part of cocoa farmers. Information related 
to good agronomic practices such as pruning, weeding, integrated pest management, fertilizer application, harvesting 
and fermentation are propagated by E xtension Agents of Cocoa Health and Extension Division. Cocoa farmers are 
educated and trained in good agronomic practices from land preparation to harvesting and drying which are 
categorized into training modules for the operational year. This serves as a  means to improve Ghana’s premium 
quality cocoa through sustainable production systems.  
 
Child labour being one of the relevant social issues is a major concern to Ghana Cocoa Board as farmers are 
sensitized through the various extension media platforms.  
 
Ghana Cocoa Board has rolled out productivity enhancement programmes namely: mass pruning, cocoa rehabilitation 
programme for the control of cocoa swollen shoot virus disease, irrigation, cocoa disease and pest control and fertilizer 
subsidy. In addition,  farmers are also trained in climate smart agriculture to ensure resiliency and adaptation in the 
face of climate change.  
 
To ensure farmers livelihood enhancement in the cocoa sector, there is the need to strengthen coordination of 
sustainable livelihood  programmes among stakeholders. Developing Africa standards for cocoa would ensure the 
production of sustainable cocoa through improved farming systems, quality and traceable cocoa. This would 
complement the efforts of stakeholders in addressing the challe nges in the cocoa sector.  
 
3. Local cocoa production volumes  
VOLUME OF COCOA PRODUCTION IN GHANA  
YEAR  VOLUME (TONNES)  
2016/17  969,510.69  
2017/18  904,740.00  
2018/19  811,746.50  
2019/20  770,694.44  2020/21  1,045,074.38  
 
4. Why the need for ARS series?  
The ARSO Standard is being implemented to promote the production of sustainable cocoa beans in response to 
demands from consuming countries for sustainably produced cocoa. The Standards therefore addresses the three 
pillars of sustainability, namely: economic,  social and environmental. The standards therefore address challenges 
such as: deforestation, climate change, worst forms of child labour, building farmers’ capacity to run their farms as 
businesses to improve their livelihoods and ensuring the traceabilit y and quality of cocoa produced. The Standard is 
practicalized with a country implementation guide that takes cognizance of traditions, cultures, land tenure systems & 
laws of the relevant country.  
 
The ARSO series have been developed with the welfare of t he cocoa farmer at the Centre, to protect their ownership 
and access to land for farming, build their capacity as an entrepreneur to access financial options that are available 
and protect and improve their incomes and livelihoods.  
The Standards further re cognizes the regulatory power of COCOBOD as a legal entity responsible for the development 
of the Implementation Guide and approval of Certification bodies to implement the Certification Scheme.  
 
5. Development of the ARS series  
The ARS 1001 series was develo ped from the ISO 34101 series which stipulated requirements for the production of 
sustainable and traceable cocoa at the international level. It was noted however that there were critical issues 
bordering on the different farming practices for different re gions of the world. Since Africa comprises the world’s largest 
cocoa producers, it was necessary to initiate the development of home -grown standards which would address unique 
issues that face cocoa farmers in Africa. Both series of standards are extensive  in addressing various aspects of 
cocoa farming and trade. C ompliance to the standards will be the optimal approach to assuring sustainable quality in 
cocoa production. The standards outline the controls required to manage risks that may impact on the qual ity of cocoa 
beans as well as tools to help the cocoa farmers to improve upon their operations, become more profitable and ensure 
customer satisfaction.  
 
In 2019, shortly after the publication of ISO 34101 series, the governments of Ghana and Cote d’Ivoir e formed a joint 
presidential technical committee to tease out critical issues for the proper implementation of these standards in the 
African context. The Ghana Cocoa Board and Conceil de Café de Cacao engaged a consultant to prepare working 
draft documen ts in this regard. They presented a proposal to ARSO Secretariat for the development of regional 
standards for sustainably produced cocoa and requirements for its equivalent certification scheme.  
 
In January 2020 the process commenced for the development o f regional standards for sustainable and traceable 
cocoa production in Africa. It was agreed by ARSO TMC that all countries within the region involved in cocoa 
production will be engaged in the work of the Technical Committee. In June 2021, the documents w ere approved and 
published by ARSO.  
 Purpose And Scope  
The purpose of this document is for use as a guideline for establishing and implementing a cocoa farming 
management system that ensures production of sustainable and traceable cocoa beans. It also giv es guidance to 
certification bodies and scheme owners on implementing a certification scheme and auditing the cocoa farm 
management system to ensure compliance to regulatory and other quality requirements.  
 
References  
The following references are the source material used in the development of this implementation guide:  
ARS 1001 -1  Sustainable cocoa — Part 1: Requirements for Cocoa Farmer as an Entity/Farmer Group/ Farmer 
Cooperative — Management systems and Performance  
ARS 1001 -2  Sustainable cocoa — Part 2: Requirements for Cocoa Quality and Traceability  
ARS 1001 -3  Sustainable cocoa — Part 3: Requirements for Cocoa Certification Scheme  
 
 GHANA  
STANDARD  DGS IG  
2: 2023  
First Edition 2023
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
National Implementation Guide for GS ARS 1000  — Part 2: 
Requirements for Cocoa Quality and Traceability 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Reference No. DGS IG  2:2023 (E) 
ICS 67.140.30 
 
 
© GSA  2023DGS IG 2:2023 
2 © GSA  2023 — All rights reserved © GSA  2023 — All rights reserved 2
2
2  
 
 
 
  
 
Table of contents 
 
1      Scope ............................................................................................................................. ................  1 
2      Norm ative references .................................................................................... .................................  1 
3      Terms  and definitions .....................................................................................................................  1 
4      Requirements for the registration of cocoa supply chain actors ....................................................  5 
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 
5      Condition for obtaining quality 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  ............................................................................................................................. .........  7 
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     Specific 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 (norma tive) Flowcharts ..........................................................................................................  13 
Annex B (norma tive) 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 (norma tive) 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 
Alphabetical Index of Terms..................................................................................................................  23 
Bibliography ............................................................................................................................. .............  25© GSA  2023 — All rights reserved 3 © GSA  2023 — All rights reserved  
 
 
 GHANA  STANDA RD DGS IG 2:2023   
 
 
National Implementation Guide for GS ARS 1000  — Part 2: 
Requirements for Cocoa Quality and Traceability 
 
 
1        Scope 
 
This 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 produc ed cocoa beans from farm to the point of export (Free On 
Board), as well as to the factory gate at the local level for grinders. 
 
2        Normative references 
 
The following referenced documents are indispensable for the application of this Standard. 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 an entity, farmer  group, 
farmer  cooperative — Management systems and performanc e. 
 
3        Terms and definitio ns 
 
For the purpose of this Standard the following terms and definitions apply. 
 
3.1 
adulteration 
alteration of the composition of a lot (3.26) of cocoa by deliberate  mixing. 
 
3.2 
audit 
systematic, independent and documented pro cess for obtaining objective evidence and evaluating it 
objectively to determine the extent to which the audit criteria (3.3) are fulfilled. An audit could be internal 
or external. 
 
3.3 
audit criteria 
set of requirements used  as a benchmark against which objective evidence (3.4) is compared. 
 
3.4 
audit evidence 
any objective document or instrument that is used to evaluate how well audit criteria (3.3) are being 
met. 
 
Note 1:  Audit evidence may be qualitative or quan titative 
 
Note 2: As defined in ISO 19011.  
 
3.5 
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. 
 
3.6 
bean cluster© GSA  2023 — All rights reserved 4 © GSA  2023 — All rights reserved  
 
 
 two or several beans joined together which cannot be easily separated by using the finger and thumb 
of both hands. 
 
3.7 
broken bean 
cocoa bean (3.9) of which the fragment (3.22) is missing, the remaining part being more than half of 
the whole bean. 
 
3.8 
cocoa  
cocoa beans (3.9) or derived products from cocoa. 
 
3.9 
cocoa  bean 
commercial term designating the whole seed of the cocoa tree (Theobroma cacao Linnaeus) which 
has been ferme nted and dried. 
 
3.10 
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. 
 
3.11 
cocoa  related matter 
bean clusters (3.6), broken beans (3.7) and associated fragments (3.22) a nd/or pieces of shell that do 
not pass through the sieve (3.34). 
 
3.12 
cocoa  supply chain 
sequence of the stages and operations involved in the movement and processing of cocoa (3.8), from 
cocoa farm to export of sustainable cocoa beans and/or by products. 
 
3.13 
cocoa  supply chain actor 
person or entity that physically handles or takes legal ownership or makes claims of sustainably 
produc ed cocoa (3.8). 
 
3.14 
conformity 
fulfilment of a requirement. 
 
 
3.15 
contaminati on 
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 (3.17) or physical inspection of a reference sample (3.32). 
 
3.16 
corrective  action 
action to eliminate the cause of a non-conformity and to prevent recurrence 
 
Note 1:    There can be more than one cause for non-conformity. 
 
Note 2:    Corre ctive action (3.16) is taken to prevent recurrence wherea s preven tive action is taken to prevent occurren ce. 
 
3.17 
cut testDGS IG 2:2023 
© ARSO 2021 — All rights reserved 5 © ARSO 2021 — All rights reserved  
 
 
  
 
procedure by which the cotyledons of  cocoa beans (3.9) are exposed for the purpose of determining 
the incidence of defective and or slaty beans (3.37), violet or purple beans (3.42) and or presence of 
contamination within a test sample (3.39). 
 
3.18 
dry cocoa 
commercial term designating cocoa beans (3.1) which have been evenly dried throughout and of 
which the moisture content corresponds to the requirements of this African Standard. 
 
3.19 
external audits  
audits (3.2), which include those generally, called second and third party audits. Second party audits 
are conducted by parties having an interest in the recognized entity, such as customers or by other 
persons on their behalf. Third party audits are conducted by  external, independent auditing 
organizations. 
 
3.20 
flat bean 
cocoa bean (3.9) that is too thin to be cut to give a complete surfa ce of the cotyledon 
 
3.21 
foreign matter 
any substance other than cocoa beans (3.9). 
Note: Cocoa related matter, sieving, husk and placenta are to be considered as foreign matter. 
 
3.22 
fragments 
piece of cocoa bean equal to or less than half the original bean. 
 
 
3.23 
germinated bean 
cocoa bean (3.9) 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. 
 
3.24 
insect -dama ged bean [infested bean] 
cocoa bean (3.9) damaged by insects (infested beans) 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. 
 
3.25 
internal audit 
audit conducted by the recognised entity itself, or by an external party on its behalf. 
 
3.26 
lot 
quantity of cocoa beans (3.9) 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. 
 
3.27 
main  crop 
Beans with a lower bean count (per 100g)/ larger  size. 
 
Note 1: Beans produ ced during the main  crop are usually of a lower bean count (per 100 g)/larger size.© ARSO 2021 — All rights reserved 6 © ARSO 2021 — All rights reserved  
 
 
 Note 2: Light/mid-crop bean s produced during the light/mid harvest period of that particular origin. 
 
Note 3: Beans produ ced during the light/mid-crop are usually of a higher bean count (per 100 g)/smaller size. 
 
3.28 
mouldy bean 
cocoa bean (3.9) 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 concentra tion of theob romine or cocoa fat. 
 
3.29 
one step forward and one step back 
identification from where the cocoa (3.8) came and to where  the cocoa went. 
 
 
3.30 
preliminary test sample 
quarter  of the reference sample (3.33) obtained by using a splitter/divider, which can be less than 
600g. 
 
3.31 
process 
set of interrelated or interacting activities which transforms inputs into outputs. 
 
Note: 1    Inputs to a process are genera lly the outputs of other processes. 
 
Note: 2    Processes in an organ ization are genera lly planned and carried out unde r controlled conditions to add value. 
 
3.32 
reference  sample 
representative  sample  prepared  by  successively  quartering  the  composite  sample  such  that  a 
minimum of 2 kg net remains. 
 
3.33 
segregation 
process (3.31) that separates conforming from non-conforming cocoa. 
 
3.34 
sieve 
screen with round holes, the diameter of which are 5.0mm. 
 
3.35 
sieving 
Materials (3.36) that passes through sieve (334). 
 
 
3.36 
sieving  waste 
any material, debris passing through the sieve with round holes, the diameter of which are 5.0 mm. 
 
3.37 
slaty bean 
cocoa bean (3.9) that shows a slaty colour on at least half of the surface of the cotyledon exposed by 
the cut test (3.17) irrespective of texture. 
 
3.38 
sustainab ly produced cocoaDGS IG 2:2023 
© GSA  2023 — All rights reserved 7 © GSA  2023 — All rights reserved  
 
 
  
 
cocoa beans (3.9) that are produc ed in an eco nomically viable, environmentally sound and socially 
responsible manner, by the Re cognized entity. 
 
3.39 
test sample 
not less than 600g of cocoa beans (3.9) drawn from the referen ce sample (3.32)  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 (3.11), flat beans (3.20) and foreign matter (3.21). 
 
3.40 
traceability  
ability to  follow the  p hysical movement of  sustainably produc ed cocoa  (3.38)  throu gh specified 
stage(s) of production, marketing and processing. 
 
3.41 
traceability  system  
totality of data and operations that is capable of maintaining desired informa tion about sustainably 
produc ed cocoa and its components through production and/or supply chain. 
 
3.42 
violet  or purple bean 
cocoa bean (3.9) that shows a violet or purple colour on at least half of the surface of the cotyledon 
exposed by the cut test (3.17). 
 
ARS 1000 -2  
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.  
 
Guidance  
 
Year of Application  
Year 1  
 
 
ARS 1000 -2  
5       Condition for obtaining quality cocoa  beans   
 
The quality of cocoa  beans starts  from  production through  harvesting, processing, pod -breaking, 
fermentation, drying, packaging and storage in compliance to clauses 11.3.6 to 11.3.10 of ARS 1000 -1. 
 
Cocoa beans shall be fermented and dried until their moisture content no longer exceeds the percentage 
as specified in Table 1.  Cocoa beans prepared in this manner are commercially referred to as dry cocoa.  
 
Guidance  
The Regulator should sensitize farmers on cocoa bean production to acceptable quality . 
 
Year of Application  
Year 1  
 DGS IG 2:2023 
© GSA  2023 — All rights reserved 8 © GSA  2023 — All rights reserved  
 
 
 ARS 1000 -2  
6       Requirements for quality  
 
6.1      General requirements  
 
Lots of cocoa beans shall be:  
 
a) free from smoky or other smell not typical to cocoa, or a substance not natural to cocoa, free from 
any evidence of adulteration.  
 
b) virtually free from live insects, insect eggs, larvae, pupae, mites, rodents, or other types of 
infestation.  
 
c)         within the range for violet or purple beans, if specified, typical for the grade or origin  
d)         practically free from germinated beans,  
e)         practically uniform in size and colour, good fermented, fit for production of foodstuff  
 
Guidance  
 
Year of Application  
Year 1  
 
 
ARS 1000 -2  
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  3,5 % of the mass of the 
reference sample representing 
the lot  Annex C  
Flat beans  1.5 % of the mass of the 
reference sample representing  
the lot.  Annex C  
Foreign matter  0.75 % of the mass of the 
reference sample representing 
the lot.  Annex C  
Moisture content  8% by mass  Annex F  
Debris  1.5 % of the mass of the 
reference sample representing 
the lot.  Annex B  
Note:  Both supplier and buyer should agree on what to deliver if 1.5% standar d canno t be achieved especially during 
light crop season. 
 
Guidance  
 
Year of Application  
Year 1  
 
 DGS IG 2:2023 
© GSA  2023 — All rights reserved 9 © GSA  2023 — All rights reserved  
 
 
  
ARS 1000 -2  
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-dama ged 
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 combin ed 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.  
 
Guidance  
To maintain the high quality of Ghana’s cocoa beans, Ghana’s cocoa beans specification should be conformed 
to.  
 
Grade  Mouldy  (%) Salty  (%) Other Defects  (%) 
Grade I  3 3 3 
Grade II  4 8 6 
 
 
Year of Application  
Year 1  
 
 
ARS 1000 -2  
6.3.2       Substandard cocoa  
 
Fermented cocoa beans grades that exceed the grade 2 limits prescribed in Table 2 shall be regarded 
as 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: Substandar d is marked “SS” for English- and Spanish-speaking countries. For French-speaking countries it is marked 
“HS” (hors standar d). 
Guidance  
 DGS IG 2:2023 
© GSA  2023 — All rights reserved 10 © GSA  2023 — All rights reserved  
 
 
 Year of Application  
Year 1  
 
 
ARS 1000 -2  
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 beans: bean count of 80 -90; 
 
b)         Standard size beans: bean count of 91 – 105; 
 
c)         Medium size beans: bean count of 106 -110; 
 
d)         Small size beans: bean count of 111 - 120; 
 
e)         Very small size beans: bean count greater than 120.  
Guidance  
 
Year of Application  
Year 1  
 
 
 
 
ARS 1000 -2  
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.  
 
Guidance  
 
Year of Application  
Year 1  
 
 
 
ARS 1000 -2  
8       Packaging  
 
Bags for packaging 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.  
 
Guidance  
In order to promote food -grade packaging, vegetable oil treated bags should be used for cocoa bean packaging .  
 DGS IG 2:2023 
© GSA  2023 — All rights reserved 11 © GSA  2023 — All rights reserved  
 
 
 Year of Application  
Year 1  
 
 
ARS 1000 -2  
9       Marking  
 
Each bag of cocoa beans shall be sewn and sealed. The sewn or sealed bag may show the following or 
some of this 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, including the types of verification (E.G ARS1000).  
 
g)         net weight;  
 
h)         ARS  
 
Note 1: Bags Marked ARS contain conforming cocoa 
 
Note 2: National regulations can apply to identification markings for the bags/seals. 
 
Guidance  
 
In Ghana, the Regulator is responsible for generating marks for bags of cocoa bean s as listed in clause 9. The 
station mark provided by the Regulator, bean size and lot number should also be indicated on the bags  
 
Year of Application  
Year 1  
 
 
ARS 1000 -2  
10       Test report   
 
The test report is a document that records data obtained from an evaluation of specific parameters 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 a s optional;  
 
d)         any circumstances that may have influenced the result.  
 
Guidance  
 DGS IG 2:2023 
© GSA  2023 — All rights reserved 12 © GSA  2023 — All rights reserved  
 
 
 Year of Application  
Year 1  
 
 
ARS 1000 -2  
11       Principles of traceability   
 
Traceability relates to the origin of the sustainably produced cocoa, processing history or movement of the 
cocoa along the supply chain, and addresses at least one step forward and one 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 objectives of its 
traceability system for sustainably produced cocoa apply.  
 
Each element of a traceability system for sustainably produced co coa is considered and justified on a case -
by-case basis, taking into account the objectives to be achieved.  
 
Traceability systems for sustainably produced cocoa shall be able to:  
 
a)   document the history of the cocoa or locate the cocoa along the cocoa s upply chain.  
 
b)   contribute to the identification of the cause of non -conformity.  
 
c)   improve appropriate use and reliability of information, effectiveness and efficiency of the cocoa supply 
chain actor.  
 
Guidance  
 
Year of Application  
Year 1  
 
 
ARS 1000 -2  
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 interested parties;  
 
d)         updated as appropriate.  
 DGS IG 2:2023 
© GSA  2023 — All rights reserved 13 © GSA  2023 — All rights reserved  
 
 
 Guidance  
 
The  cocoa  supply  chain  actor  shall  maintain  documented  information  on  the  cocoa  traceability 
objectives.  
Year of Application  
Year 1  
 
 
ARS 1000 -2  
13      Requirements for traceability  
 
13.1    General requirements  
 
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 cocoa 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 . 
 
Guidance  
 
Year of Application  
Year 1  
 
 
ARS 1000 -2  
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)   balanced, technical feasible and economical viable.  
 
Guidance  
 
Year of Application  
Year 1  
 DGS IG 2:2023 
© GSA  2023 — All rights reserved 14 © GSA  2023 — All rights reserved  
 
 
 ARS 1000 -2  
13.2      Organizational requirements    
 
The Regulator/Legal Entity, the Recognized entity 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 ensurin g that the cocoa 
supply chain actor, inclusive of all operational units, fulfil the requirements of this Standard;  
 
b) defining and assigning tasks and responsibilities  for the effective implementation and operation of 
the traceability system;  
 
c) providing resources  necessary for the effective implementation and operation of the traceability 
system.  
 
The Regulator/Legal Entity, the Recognized entity, certification body and auditors authorised by the Regulator 
shall determine applicable statutory an d 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 subcontractors.   
The Regulator/Legal Entity, the Recognized enti ty and other cocoa supply chain actors 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.  
 
The Regulator/Legal Entity, the Recognized Entity and actors in the cocoa supply chain must ensure that the 
person/entities that carry out a work under their control and which affect the performance and efficiency of the 
Traceability System, are competent on the basis of their education, training and/or proven experience  and are 
free from any form of conflict of interest  
 
Guidance  
 
Year of Application  
Year 5 
 
 
ARS 1000 -2  
13.3      Specific r equirements  
 
13.3.1  Documentation  
 
The Recognized entity and cocoa supply chain actors shall determine the 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 Recognized 
entity and cocoa supply chain actors shall take into consideration their existing operations and management 
systems.  
 
Guidance  
 
Year of Application  
Year 1  DGS IG 2:2023 
© GSA  2023 — All rights reserved 15 © GSA  2023 — All rights reserved  
 
 
 ARS 1000 -2  
14      Physical traceability — Cocoa segregation   
 
The Recognized entity and stakeholders in the cocoa supply chain shall ensure and verify through procedures 
and documentation that conforming cocoa is separated from non- conforming cocoa from the cocoa farm to the 
point of export (Free On Board) (see Figure 1).  
 
Note: Each country shall addre ss traceability within the country implementation guidelines with regards  to supply chain 
of conforming and non-conforming cocoa. 
 
 
 
Key 
A          conforming cocoa           B          non-conforming cocoa 
 
Figure 1 — Schematic presentation of segregation 
 
Guidance  
 
The Regulator would work to establish a differentiated producer price for sustainably produced cocoa beans 
and conventional cocoa beans and announce this annually to recognized entities and registered farmers.  
 
The recognized entity may choose a Licensed Buying Company to which its registered farmers would sell its 
sustainably produced cocoa beans. This decision should be taken at a General Assembly and documented. The 
chosen LBC should have the necessary logistical resources to buy, collect and store sust ainably produced cocoa 
beans in the catchment area of the recognized entity and its registered farmers. The recognized entity should 
ensure that its registered farmers sell their sustainably produced beans to the chosen LBC only.  
 
Purchasing Clerks (PCs) should have a list of all recognized entities, their registered farmers and production 
estimates for due diligence. The PCs would ascertain the quality of cocoa beans before accepting to purchase. 
On purchase, the PC will record the weights, date and amoun t paid for sustainably produced cocoa beans 
purchased in the registered farmers pass book and PCs ledger.  The PC will aggregate sustainably produced 
cocoa beans from registered farmers of the same recognized entity in bags. The code of the recognized enti ty 
issued by the Regulator should be marked on the bag(s). PCs should not aggregate sustainably produced cocoa 
beans of registered farmers of different recognized entities in the same bag.  
 
Bags of sustainably produced cocoa beans from farmers of differen t recognized entities may be transported and 
stored together but must be segregated from bags of conventional cocoa beans. Sustainably produced cocoa 
beans in bags transported from PCs to depots should be accompanied by a signed way bill. The way bill shou ld 
DGS IG 2:2023 
© GSA  2023 — All rights reserved 16 © GSA  2023 — All rights reserved  
 
 
 contain the weight of the sustainably produced cocoa beans, the names of all registered farmers whose beans 
make up the consignment, date, the type of cocoa beans (i.e. Sustainably Produced Cocoa Beans), serial 
number of way bill and any other relevant information.  
 
Bulking at depots should be carried out according to recognized entities’ codes. Bags used for re -bagging should 
be marked with the recognized entity’s codes. District managers of depots should pack bags of sustainably 
produced cocoa beans, of the same recognized entity code, in lots of 30 for the main crop season and 15 for the 
light crop season.  
 
Depots should keep copies of way bills of sustainably produced cocoa beans from PCs and record details in a 
depot ledger. Depots should generate way bills for secondary evacuation. Depot way bills should contain the 
entity codes and number of bags, the date, the vehicle number, driver’s name, the district, LBC, take over centre, 
serial number of way bill, the type of cocoa beans (i.e. Sustainably P roduced Cocoa Beans) and any other 
relevant information. Depot way bills will be accompanied by a QCC Evacuation Certificate.  
 
Provide requirements for hauliers.  
Year of Application  
Year 1  
 
 
ARS 1000 -2  
15      Monitoring and improvement  
 
15.1    Monitoring  
 
The Recognized entity and cocoa supply chain actors shall monitor the effectiveness of the traceability system 
for sustainably produced cocoa.  
 
Guidance  
 
Year of Application  
Year 5 
 
 
ARS 1000 -2  
15.2      Internal audit  
 
15.2.1    The Recognized entity 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:   
a)         conforms to the requirements of this document;   
b)         conforms to the cocoa supply chain actor’s own procedures ; 
 
c)         is effectively implemented and maintained  
 
15.2.2   The Recognized entity 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 
management objectives ,  the  importance  of  the  processes  c oncerned, 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;  DGS IG 2:2023 
© GSA  2023 — All rights reserved 17 © GSA  2023 — All rights reserved  
 
 
  
d)         retain documented information as evidence of the implementation of the internal audit;   
e)         identify opportunities for improvement.  
 
Guidance  
 
Year of Application  
Year 5 
 
 
ARS 1000 -2  
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)         take notice 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 elsewh ere, 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 Recognized entity and cocoa supply chain actors shall retain documented information as 
evidence of:  
 
1)   the nature of the non -conformities and any subsequent actions taken;  
 
2)   the results of any corrective action.  
 
Guidance  
 
Year of Application  
Year 5 
 DGS IG 2:2023 
© GSA  2023 — All rights reserved 18 © GSA  2023 — All rights reserved  
 
 
  
ARS 1000 -2  
15.3.2    Continual improvement   
 
The Recognized entity and cocoa supply chain actors shall continually improve the suitability, adequacy and 
effectiveness of the traceability system for sustainably produced cocoa.  
Guidance  
 
The Regulator would monitor and audit the effectiveness of the traceability system for sustainably produced 
cocoa in Ghana.  
Year of Application  
Year 5 
 
 
ARS 1000 -2  
16       Review   
 
The Recognized entity 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 comp laints;  
 
f)          new or amended regulations affecting traceability  
 
 
Guidance  
 
The Regulator would review the traceability system for sustainably produced cocoa in Ghana.  
Year of Application  
Year 5 
 
 © GSA  2023 — All rights reserved 19 © GSA  2023 — All rights reserved  
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DGS IG 2:2023 
 
© GSA  2023 — All rights reserved 20 © GSA  2023 — All rights reserved  
 
 
 
 
 
Annex A 
(normative) 
 
Flow charts  
 
Figure A.1 shows flowcharts of derivative samples when sampling from bags or bulk. See ISO 2292 
for further descriptions a nd 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© GSA  2023 — All rights reserved 21 © GSA  2023 — All rights reserved  
 
 
 Annex B 
(normative) 
 
Method for determ ination of  the sieving no te 
 
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 rate 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. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DGS IG 2:2023 
 
© GSA  2023 — All rights reserved 22 © GSA  2023 — All rights reserved  
 
 
  
 
Annex  C 
(normative) 
 
Method for determ ination of  foreign m atter including cocoa related matter and 
flat be ans 
 
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 param eter 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 referen ce sample (Derivat ive 2). 
 
C.2       Expression of result 
 
The quality param eter, 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. 
 
 
 
 
 
 
 
 © GSA  2023 — All rights reserved 23 © GSA  2023 — All rights reserved  
 
 
 Annex D 
(normative) 
 
Method for determ ination 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       Dete rmination 
 
 
Rem ove  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 for mula 
below: 
 
 
 
 
 
 
where  
 
nWHO LE    is the mass of the number of whole beans; 
mWHOLE    is the total net mass of whole beans. 
 DGS IG 2:2023 
 
© GSA  2023 — All rights reserved 24 © GSA  2023 — 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 d etermination of the bean count 
in Annex D. Select 300 whole beans irrespective of size, shape and condition, from the test sample. 
 
E.2       Dete rmination 
 
Open or cut these 300 beans lengthwise through the middle, so as to expose the maximum cut 
surface of cotyledons. Visually examine both h alves 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 germ inated, flat). 
 
When a bean is defective in more than one respect, count only the defect that appears first in the list 
of defects  expre ssed 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. 
 
 
 
 
 
 
 
 
 
 
 
 
 © GSA  2023 — All rights reserved 25 © GSA  2023 — 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 expre ssed as a percentage by mass. 
 
In  addition to  the  o ven  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 pro cedure for 
calibration thereof.  
 
The oven method, howev er, is the standard reference method and other machines or apparatu ses 
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 gro und 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.DGS IG 2:2023 
 
© GSA  2023 — All rights reserved 26 © GSA  2023 — 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    Dete rmination 
 
 
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 w ith 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 proced ure 
 
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 p eriod 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 
Formu la 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    Repeatabi lity 
 
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.© GSA  2023 — All rights reserved 27 © GSA  2023 — 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 ware house 
 
b) disinfesta tion 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. 
 
 
 
 
 
 
 
 
 DGS IG 2:2023 
 
© GSA  2023 — All rights reserved 28 © GSA  2023 — 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. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 © GSA  2023 — All rights reserved 29 © GSA  2023 — All rights reserved  
 
 
 
 
Annex I 
(informative) 
 
Procedure  and flow chart f or 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. C onical 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 analysis of fat, pH and taste. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Figure I.1 — Flowchart of the sequence of testing after quartering the reference  sample for 
preliminary quality analysisDGS IG 2:2023 
 
© GSA  2023 — All rights reserved 30 © GSA  2023 — All rights reserved  
 
 
  
 
 
 
Alphab etical 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 ferme ntation  
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 © GSA  2023 — All rights reserved 31 © GSA  2023 — 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 
 
 
 DGS IG 2:2023 
 
GSA  2023 — 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 traceable 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