3. grading and quality checks of dry cocoa beans

8/11/2019 3. Grading and Quality Checks of Dry Cocoa Beans

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STDF - CABI - ICCO PROJECT: TRAINING OF MASTER FACILITATORS

MCB R&D Centre, Teluk Intan, Perak, Malaysia, 7-17 April 2014

Grading and Quality Checks of Dry Cocoa Beans



Introduction

In Accordance to the Malaysian Cocoa Board

Regulations 2012-Regulation 20.(1) :

No Dry Cocoa Beans or semi-processed

products shall be purchased, sold , exported

or imported unless it has been graded in any

manner as the Board may determine.



Objectives

• To control the quality of dry cocoa beans from Malaysia with

the common grading and certification system, the quality of

cocoa beans produced by Malaysia is assured.

• To improve the quality of Malaysian cocoa bean to enhance

acceptance and fetch better price in the world market.

• To produce a complete and systematic procedures of cocoa

grading and certification to eliminate the differences in

quality between consignments and origins of production.



QUALITY REQUIREMENTS (MALAYSIAN STANDARD MS 293:2005)



QUALITY REQUIREMENTS

The cocoa beans shall be from ripe pods and adequately

fermented, free from smoky smell, free from objectionable or

foreign odour and free from any evidence of adulteration.

The cocoa beans shall be evenly dried throughout. The

moisture content shall be less than or equal to 7.5 %.

The cocoa beans shall be reasonably uniform in size.

The consignment shall be free from bean clusters and

reasonably free from double bean.

The consignment shall contain less than or equal to 2 % wasteby weight.

The consignment shall be free from insects includes mites.

The consignment shall be free from foreign matters.



Quality Requirements

Parameters Standard

Pods Ripe

Fermentation Adequately fermented

Smoky smell/Objectionable or

foreign odour

Free

Evidence of adulteration Free

Moisture Content ≤7.5%

Bean Size Reasonably Uniform



Quality Requirements

Parameter Standard

Bean Cluster Free

Double Bean Reasonably Free

Waste content < 2.0%

Insect infestation Free

Foreign Matter Free



Grade Specifications(Table 1)

Standard

Malaysian

Cocoa

Grades

Bean Count

(100g)

Mouldy

beans

(% max.)

Slaty

beans

(%max.)

Insects

Damage and

Germinated

Beans

(%max.)

SMC 1

SMC 2

SMC 3

<100

>100 < 110

>110 < 120

< 3%

< 3%

< 3%

< 3%

< 3%

< 3%

< 2.5%

< 2.5%

< 2.5%

NOTES:

All Percentage in the grade specifications are by count . The percentage given

in the last column applies to all the mentioned therein, taken together



DEFINITIONS



Cocoa bean :

The fermented and dried, whole seed

of Theobroma cacao L.



Adulteration

Adulteration of the composition of graded

cocoa beans by any means whatsoever so

that the resulting mixture or combinationis not of the grade prescribed, or affects

adversely the quality, flavour , or alters

the bulk or mass.

DEFINITION



Broken Beans :

Cocoa bean of which a fragment is missing ,

the missing part being equivalent to less than

half of the bean.



Mouldy bean :

Cocoa bean on the internal part of which mould is

visible to the naked eye.



Insect damaged or insect infested bean :

Cocoa bean, of which the internal parts are found tohave been infested by insects which have inflicted

damage visible to the naked eye or contain insect

including mites, at any stage of development



Slaty bean:

Cocoa bean which shows a slaty colour on half ormore of the internal surface



Fermented bean:

Cocoa bean of which the colour of the

cotyledons should range from partly

purple and partly brown to a fully

brown.



Bean cluster :

Bean clump which consists of three or

more beans fused together.

which cannot be separated by hand



Double bean :

Two beans fused together which

cannot be separated by hand.



Germinated bean: Cocoa bean of which the shell has been pierced,

slit or broken by the growth of the seed germ.



Flat bean:

Cocoa bean of which the cotyledons are too thin

to be cut to give a full length of the cotyledon

surface.



Smoky bean: Cocoa bean which has a smoky smell or taste.



Piece of shell :

Part of the shell without adhering cotyledon.



Waste:

flat bean, Piece of shell, dried

placenta , and dried Pulp.



Foreign Matters :

Any Materials and particle other than cocoa

beans and waste



DETERMINATION

OF

GRADE



DETERMINATION OF GRADE

30% Probing Sample Collection

Select 30% randomly

3 Positions Probing on Each Bag1st – Top position

2nd – Middle position

3rd – Bottom position

Beans collected in Polythene bag

28



Cocoa probing (sample)



QUALITY TOOLS

PROBE :

To collect samples

of cocoa beans bythrusting a probe

into bags at three

different positionof each bag.




(Preliminary Inspection)

Examining Live Insects

To determine the presence of live insects

during sample collection for the

consideration of fumigation requirement.




(Preliminary Inspection)

Detecting Off-Flavour

To detect any off-flavour from beans during

sample collection especially on smoky beans.




Examining Cocoa Beans

To examine the physical condition of the cocoa

beans such as sizes uniformity, colour and

other general appearance.



QUALITY TOOLS

QUATERING TOOLS

To reduce bulksample of cocoa

beans for grading

analysis.

35




Each quarter-

Reference/Audit/Exporter/ Grade

Analysis

Quartering Bulk Sample

1 2

3 4

5 6

7 8

9 10

11 12

1

+

4

5

+

8



ANALYSIS TEST

38



GRADING (Analysis Test)

1) Determination Of waste content

2) Determination of Bean Count3) Conducting the Cut Test



Analysis test : Determining Waste

Content

% WC =

Weight of Sample – Weight ofWhole & Broken Beans x 100divided by Weight Sample

1. Waste content



QUALITY TOOLS

DIGITAL BALANCE

To measure weight

of cocoa bean,broken bean, waste

and foreign matter.



STEPS

1. SAMPLES

2. WEIGHT EACH QUARTER

(S1) = (W)

S1 S2

S3S4

W



3. SEPARATE ,WHOLE BEAN,

BROKEN BEAN, WASTE & DOUBLE

BEAN

WASTE

BROKEN

BEAN

WHOLE

BEANDOUBLE BEAN



4. WEIGHT - (W1)

WEIGHT WHOLE BEAN

WEIGHT BROKEN BEANWEIGHT DOUBLE BEANW1



PERCENTAGE OF WASTE :

= W - W1 x 100

W

W = Weight of sample(gm)

W1 = Weight of whole bean, broken bean

and double bean (gm)



Example :

% Waste S1 = ( 317 – 312) gm x 100

317 gm= 1.6 %

Repeat the reading for next quarter



Average % waste = S1 + S2 +S3 +S4

4

Example = 1.8 +1.8+2.2+ 2.2

4

= 2.0 %

EXAMPLE OF WASTE AVERAGE :



To determine Bean Count

BC/100gm = No. of Whole Beans x 100divided by Weight of WholeBean

% Broken Bean = Weight of 4 quarters BrokenBean x 100 divided byTotal Weight of 4

2. Bean count

ANALYSIS TEST :



STEPS :

T Take the final quarter sample

Separated the bean and count



Count the whole bean

Weight the whole bean

for each quarter

S1 S2 S3 S4



Calculate the average of the bean count

= S1 + S2 +S3 +S4

4

100 + 100 + 100 + 100

= 4

= 100



The bean count expresses as number of whole

beans per 100g:

Bean Count = No.Of whole beans x 100 =

Weight of whole beans(g)

Eg 1: 250 x 100 = 98 (SMC 1)

255

Eg 2 : 250 x 100 = 102 (SMC 2)

245

Eg: 3 : 250 x 100 =114 (SMC 3)

220

Gred

SMC

Bean Count/

(100g)

1

2

3

100 or Less

101 - 110

111- 120



Determining the Bean Count

Bean Count : The total number of whole

cocoa beans required to make a weight of100g

SMC

Grades

Bean Count

(100g)

1

2

3

< 100

>100 < 110

>110 < 120



CUT TEST

The sample of whole cocoa beans from the beancount is used for the cut test .

With selection of the quarter which contain the

highest number of beans.To determine the percentage of :

a) Mouldy bean ;

b) Slaty Bean ;

c) Insect damage and germinated Bean

d) To identify the level of fermentation



CUT TEST(Procedure)

P1: Cut all the beans lengthwise through the middle , so as

to expose the maximum cut surface of the cotyledons.

P2: Examine visually both halves of each bean in full

daylight or under an equivalent artificial light for its level

of fermentations and defects.

P3: Count separately the number of defective beans

i.e mouldy beans,slaty beans, insect damaged and

germinated beans. Where beans has multiple defects,count only one defect which occurs according to the

above.



ANALYSIS TEST

To conduct Cut Test

% Insect Damaged = No. of ID Bean x 100divided by Total No.

of Bean Cut

% Germinated = No. of GerminatedBean x 100 divided by

Total No. of Bean Cut

3. Cut test

ANALYSIS TEST



To conduct Cut Test

% Mouldy = No. of Mouldy Bean x 100

divided by Total No. of Bean Cut

% Slaty = No. of Slaty Beans x 100

divided by Total No. of Bean Cut

58

ANALYSIS TEST

3. Cut test



To conduct Cut Test

% Fully Brown = No. of FB Bean x 100divided by No. of Bean Cut

% Partly Purple/Brown = No. of PPB Bean x 100

divided by No. of Bean Cut

% Fully Purple = No. of FP Bean x 100divided by No. of Bean Cut

Analysis test :

4. Fermentation level

The degree of fermentation



The degree of fermentation

(MS 293:2005)

• Fermentation Level Category

> 60% of the cut bean

is fully brown

Good

45%-60% of the cut

bean is fully brown

Moderately

< 45% of the cut beanis fully brown

Fairly Good



STEPS :

Take one quarter which the higher bean

count

Cut the bean and display the surface of

cotyledon



Display all the cotyledon and count the

defeated bean and the colour of fermentation

levels



Defeated Levels :

QUALITY TOOLS



QUALITY TOOLS

SECATEUR

To cut cocoa bean

lengthwise duringcut test.

64



QUALITY TOOLS

CUT TEST BOARDTo display beans that

have been cut during

cut test in determining

mouldy, slaty, insect

damaged, germinated

and level of

fermentation..



Determining Moisture Content

% MC = Total of 4 MC Readings dividedby Total Number of Readings

66

5. Moisture content

Analysis test :



QUALITY TOOLS

BLENDER

To grind cocoa

bean into powder for moisture

content

measurement.

67



QUALITY TOOLS

MOISTURE METER

To measure

moisture contentof cocoa bean.

68



Take the 4 reading from

the moisture grain

master meter and find

the average



STEPS:

Take one quarter sample

Grind the beans (40 beans)

Put the grind bean inside the small plastic bag

Repeat the process for the next quarter



Average result for moisture content:

% Moisture Content = Four reading MC

Number of reading

Example: 7.0 + 7.0 + 7.0 + 7.0

4

= 7.0 %



END RESULT OF GRADING



THANK YOU

3. grading and quality checks of dry cocoa beans

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