Pearl Of Africa Oil & Nut Company

VANILLIN CONTENT UP TO 2.5%
NOIRE/BLACK: - BLACK COLOUR BEANS
GOURMET: - 35-38% MOISTURE CONTENT AND APPEARS JUICY, BUT INFERIOR QUALITY
TK: - 30% MOISTURE CONTENT, WITH A BALANCED VANILLIN-TO-MOISTURE RATIO
ROUGE/RED: - 22-25% MOISTURE CONTENT, WHICH BEGINS TO APPEAR "FOX-COLOURED" RED IN CONTOURS AND SURFACE
VERY DRY: - 15-20% MOISTURE CONTENT, BEING VERY BRITTLE AND HARD AND SHRUNKEN - BUT BURSTING WITH FLAVOUR
GRADE A: - BEANS THAT ARE BLACK, INTACT, AND NICE IN APPEARANCE
GRADE B: - BROWN BEANS
GRADE C
SHORTS: - LESS THAN 14CM - BEANS WHICH HAVE BEEN GROWN SMALL NATURALLY BY CHANCE, WITH NO DIFFERENCE IN THE END-FLAVOUR OR CHARACTER
SPLITS:- VANILLA BEANS WHICH HAVE BEEN SPLIT NATURALLY (WHILE GROWING OR FROM SUN CURING, OR BY HAND) WITH NO DIFFERENCE IN THE END-FLAVOUR OR CHARACTER
CUTS:- VANILLA BEANS WHICH ARE VERY INCONSISTENT IN APPEARANCE, SIZE, EVEN SHAPE, AND ARE CUT OR SMALL, CROOKED, BENT OR OTHERWISE.

SHELL 11-12% OF TOTAL BEAN BY WEIGHT
BEAN SIZE AND UNIFORMITY AVERAGE 12%+1/3 RANGE OF SIZE; 1.0G PER BEAN I.E.100BEANS/100G, MEDIUM SIZE: 100-110G PER 100G SMALLEST SIZE- 110-120 BEANS PER 100G
SHELL PERCENTAGE 11-12% OF TOTAL BEAN
FAT CONTENT 55-58%
MOISTURE CONTENT 6.8-7.5%
FOREIGN MATTER – 0% PHYSICALLY IDENTIFIABLE
COCOA RESIDUE AND BROKEN FRAGMENTS < 0.5% TOLERANCE LEVEL
INSECT DAMAGED <0.5% TOLERANCE LEVEL
FREE FATTY ACIDS < 1% TOLERANCE
CLUMPED BEAN AND DOUBLE BEANS < 0.5% TOLERANCE LEVEL

None flatulence (0 acidity)
High protein content