Cocoa Products (Ile-Oluji) Limited

Color Brown- Reddish brown
Flavor Chocolate
pH Natural 5.6- 6.2 (low acid)
Alkalized 6.5-7.2
Residue 10-12%
Moisture 5.0% max
Odor Typical of cocoa; absence of any off aroma
Shell content 1.75 max (shell in nib after winnowing)
Microbiological Characteristics
Total Plate Count/g 5000 max
Mold & Yeast/g 50 max
Coliforms/g negative
Enterobacteriaceae/g absent
Salmonella/25g absent
Bacillus cereus/g (by identification) Absent
Bacillus cereus/g (by enumeration) 200
INTENDED MARKET Raw material for beverage industries/ general public
CONSUMER/ CUSTOMER USE Edible grade and fit for human consumption
PACKAGING 25kg/ net wt., packed in poly-lined multi-walled kraft paper bags; 40kg/net wt., packed in woven sack with inner lining.

Color Golden yellow
Flavor Typical cocoa butter
Free Fatty Acid as Oleic Acid 1.75 max
Acid value 3.50 max
Moisture 0.3% max
Iodine value 32-38
Peroxide value 4.0 KOH max
Saponification value 188-198
Unsaponification value(%) 0.6 max
Melting point 32-36
Refractive index 1.456-1.459
Microbiological Characteristics
Total Plate Count/g 2000
Mold & Yeast/g 50 max
Coliforms/g Negative
Enterobacteriaceae/g Absent
Salmonella/25g Absent

Residue 1% (75 micron 200 mesh sieve)
Color Brown- Reddish brown
Flavor Chocolate
pH Natural 5.6- 6.2 (low acid) Alkalized 6.5-7.2
Residual Butter Content 10-12%
Moisture 5.0% max
Fineness 99-99.75%
Appearance Fine powder, absence of lumps
Odor Typical of cocoa; absence of any off aroma
Shell content 1.75 max (shell in nib after winnowing)