To be eligible for export, cocoa of origin Côte d'Ivoire must meet the conditions set out below:

♦ Be properly fermented;

♦ Dry with a moisture content not to exceed 8%;

♦ Be clean and free from loose or sticky foreign matter (pod debris, wood, and various mineral parts);

♦ Do not present any foreign smell (mold, smoke, pesticides, tar);

♦ To be classified as Grade I or Grade II to benefit from the trade name "Good fermented: GF";

♦ In terms of graining, there is a tolerance of up to 105 beans / 100 grams;

♦ Support for professionalization of agricultural producers,

Classification by grade

Cocoa is classified into three commercial types which are Grade I, Grade II and Sub grade. Cocoa grades I and II are exported under the trade name "Good fermented: GF". Ranking by grade is based on the percentage of defective beans. The percentage of defective beans is evaluated by the cut test. 300 beans from the sample are cut in half to expose the maximum surface area of ??the kernel kernel. This analysis shows the percentage of moldy beans, slaty beans and defective beans.

Classification of beans in order of defectiveness

When a bean has several defects, the most serious is retained. The classification of the beans by decreasing order of defectiveness is as follows:

♦ moldy beans;

♦ Slaty beans;

♦ Beans otherwise defective. 

Grade I

Grade I cocoa must consist of lots of uniform beans of color and size. Not more than 10% of the beans may have a weight that deviates more than 1/3 more or less from the average weight of the beans. It must not contain more than:

• 3% moldy beans;

• 3% slaty beans;

• 3% beans with other defects;  

Grade II

Grade II cocoa must consist of lots of homogeneous general color appearance. It must not contain more than:

• 4% moldy beans;

 • 8% slaty beans;

 • 6% beans with other defects;  

Sub grade

In-grade cocoa is one that does not correspond to grade II characteristics. It is mainly intended for the supply of local processing factories which must buy it first.

NB: DEFECTIVE FEVES = flat beans + mashed beans + sprouted beans

In order to obtain the rates required by international standards, Ivoryian beans and beans are replaced by whole beans and the cutting test is done.

Definition of defects

Moldy beans: these are the beans showing in longitudinal section, a development of mold visible to the naked eye.

Slaty beans: these are beans with a compact texture or not, the cotyledons of which are slate-colored on half or more of the surface of the longitudinal section.

Beans otherwise defective:

(a) moths or moths whose interior contains insects or larvae of insects, or showing signs of insect damage.

b) Flat beans reduced to the seed coat alone, that is to say, the cotyledons are absent or greatly atrophied.

c) Sprouted beans whose radicle has pierced the integument or has an orifice due to the passage and then to the fall of the radicle.