هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
G.C.C STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
Final  Draft  
 
 
 
GSO 05/ FDS ---- / 2015  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared By 
GSO Technical Committee for standards of food and agricultural products  
 
 
This document is a draft GSO Standard circulated for comments. It is, 
therefore, subject to alteration and modification and may not be referred to 
as a GSO Standard until approved  by GSO Board Of Directors  
 
 
 كتلة الكاكاو (الكاكاو/الشوكولاته) وكسب الكاكاو  
COCOA NIBS, COCOA MASS AND COCOA  
PRESS CAKE  
 GSO …../2015  GSO STANDARD  
 
 
1 Foreword 
GCC Standardization Organization (GSO) is a regional Organization  which consists of the 
National Standards Bodies of GCC member States.  One of GSO main functions is to issue Gulf 
Standards /Technical  regulations through specialized technical committees (TCs).  GSO 
through the technical program of committee TC No.:.... "Name of  the TC " has adopted the 
International Standard No. : …/….. "Standard  Title" issued by (Name of International Org.) 
which has been translated  into Arabic. The Draft Standard has been prepared by (Name of the  
Country).  This standard has been approved as a Gulf (Standard / Technical  Regulation) without 
any technical modifications / with technical  modifications (to be stated) by GSO Board of 
Directors in its meeting  No.( ),held on / / H , / / G.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO …../2015  GSO STANDARD  
 
 
2 COCOA NIBS, COCOA MASS AND COCOA  
PRESS CAKE  
 
 
1 SCOPE AND FIELD OF APPLICATION  
 This standard applies to cocoa nibs, cocoa mass and cocoa press cake as defined.  
2 COMPLEMENTARY REFERENCES  
2.1              GSO 9    “Labeling of Prepackaged Foods”.  
2.2 GSO 21   “Hygienic Regulations for Food Plants and Their Personnel”.  
2.3 GSO 168 “Requirements of Storage Facilities for Dry a nd Canned Foodstuffs ”. 
2.4 GSO 707  " Flavorings Permitted For Use in Foodstuffs" . 
2.5 GSO 988 " Limits of Radioactivity Levels Permitted ”. 
                    in Foodstuffs - Part 1" 
2.6 GSO 869  “ Food  Packages - Part 1: General Requirements ”. 
2.7             GSO 1016   "  Microbiological Criteria for Foodstuffs -Part1 "  
2.8             GSO 2233 “ Requirements of nutritional labeling ”. 
2.9             GSO  2333   “Requirements for nutrition and health claim in the food ”. 
2.10           GSO 1303 “ Methods of test for cocoa ”. 
2.11           GSO CAC 193 “General Standard for contaminants & toxins in food”  
2.12         GSO  Standard No ….. for "Food Additives" which  will be  adopted by GSO.  
 
3 DEFINITIONS  
3.1 Cocoa seeds:  
                   The whole natural seeds of the cocoa tree (theobroma cocoa).  
3.2            Cocoa beans:  
                   Cocoa seeds which have been fermented and dried to a suitable moisture content . 
3.3            Cocoa nibs:  
                   The product obtained from cocoa beans of merchantable quality which have been  
cleaned and freed  from shells as thoroughly as is technical possible.  
3.4            Cocoa mass:  
                   Is the product obtained by the mechanical disintegration of cocoa nib without 
removal or addition of any of its constituents.  
3.5           Cocoa cake:  
                   Is the product obtained by partial or complete removal of fa t from cocoa nib or 
cocoa mass . 
3.6           Cocoa butter:  GSO …../2015  GSO STANDARD  
 
 
3                    Is the fatty matter produced from cocoa beans.      
   
4 REQUIREMENTS  
 The following shall be met in cocoa nibs, cocoa mass and cocoa cake.  
4.1 They shall be completely free from swine products or their derivatives.  
4.2 They shall comply with stated in the Gulf standard mentioned in  ( 2.2). 
4.3 Cocoa shell and germ of cocoa beans shall not exceed 5% W/W calculated on the 
basis of dry matter or not more than 1.75% calculated on an alkali free basis (for 
Cocoa Shell only) .   
4.4 Cocoa butter shall not be less than 47-60% W/W in the cocoa ni b and cocoa mass.  
4.5 They shall be free from foreign matters and have acceptable flavor  and good smell.  
4.6           The use of food additives in cocoa mass and cocoa cake is allowed in accordance 
with the gulf standard which will be adopted by the authority m entioned in item 
(2.12).  
4.7           The use of flavors is allowed in accordance with the gulf standard  mentioned in item 
(2.4).  
4.8         Microbiological criteria in the product shall not exceed the maximum levels 
mentioned in  item  in (2. 8).  
4.9            Limits of Radiation levels shall not exceed  the maximum levels mentioned in  item
  in item (2 .6). 
4.10        The contaminants metallic elements shall not exceed the maximum levels mentioned 
in item (2.11). 
 
 
5 PACKAGING, TRANSPORTATION AND STORAGE  
5.1 Packaging  
5.1.1 The product shall be packaged in clean, hygienic, suitable, hermetically sealed and 
moisture proof containers . Packages also shall comply with the Gulf standard 
mentioned in  item(2.6).   
5.2 Transportation  
 Transportation shall b e carried out in such a way as to protect the product from 
mechanical damage and contamination.   
5.3 Storage  
 The product shall be stored in well -ventilated stores far away from sources of heat, 
moisture and contamination . Storage shall comply with stated in the Gulf standard 
mentioned in (2.3)  
 
 
6 LABE LING  GSO …../2015  GSO STANDARD  
 
 
4  Without prejudice to what is stated in the Gulf Standard  mentioned in (2.1),  the 
container shall include the following information:  
6.1 The name of the product:  Cocoa nibs, Cocoa mass or Cocoa cake.  
6.2 The percentage of the cocoa butter in the product shall be declared.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  GSO …../2015  GSO STANDARD  
 
 
5 References  
Codex Alimentarius Codex Stan 141 – 1983 Adopted 1983. Revision 2001. 
Amended 2014. Codex Standard for Cocoa Nib, Cocoa Mass and Cocoa Press 
Cake.