ISO recently updated its international standard for cocoa quality, ISO 2451.
ISO 2451, Cocoa beans – Specification and quality requirements, ensures that the quality of cocoa beans are internationally agreed by specifying the requirements, classification, sampling, test methods, packing and marking—with additional recommendations related to storage and disinfestation.
The standard covers aspects including size, color, moisture content, preparation, and classification of beans.
MacMillan Prentice, co-secretary of ISO’s technical committee for cocoa, ISO/TC 34/SC 18, said ISO 2451 was updated to harmonize the language, requirements and grading of cocoa bean quality across the cocoa world and reduce the amount of time and effort needed to effectively test for such quality.
“It was developed by a broad group of stakeholders, including representatives from the private sector and governments, with the objective that it will help to further facilitate international trade,” Prentice said.
ISO/TC 34/SC 18, in cooperation with technical committee CEN/TC 415, Sustainable and traceable cocoa, of the European Committee for Standardization, is also responsible for the development of the ISO 34101 series, Sustainable and traceable cocoa, which consists of four parts on sustainability management systems, performance, traceability, and certification schemes.