CACAO
SECOND FINE GRAIN (F2)
Presentation
132.28 Lbs / 60 Kg – Bag
CERTIFICATIONS
Phytosanitary Certificate from the National Institute of Comprehensive Agricultural Health (INSAI)
Analysis of Physical Chemical Tests and contaminating materials (Cadmium and/or from the University of the Andes (ULA). Sensory Analysis issued by the panel of the Foundation for the Development of Comprehensive Quality of Cocoa
Analysis of Physical Chemical Tests and contaminating materials (Cadmium and/or from the University of the Andes (ULA). Sensory Analysis issued by the panel of the Foundation for the Development of Comprehensive Quality of Cocoa
SPECIFICATIONS
Moldy Grains Up to 4% COVENIN 442
Slaty Grains Up to 5% COVENIN 442
By insects, germinated or flat Up to 5% COVENIN 442
Multiple Grains Up to 6% COVENIN 442
Underfermented grains Up to 70%
Humidity Max 7.5% COVENIN 374
Color, Smell and Flavor
Characteristic of the non-fermented product characteristic odor and flavor
CACAO
SECOND FINE GRAIN (F2)
Presentation
132.28 Lbs / 60 Kg – Bag
CERTIFICATIONS
Phytosanitary Certificate from the National Institute of Comprehensive Agricultural Health (INSAI)
Analysis of Physical Chemical Tests and contaminating materials (Cadmium and/or from the University of the Andes (ULA). Sensory Analysis issued by the panel of the Foundation for the Development of Comprehensive Quality of Cocoa
Analysis of Physical Chemical Tests and contaminating materials (Cadmium and/or from the University of the Andes (ULA). Sensory Analysis issued by the panel of the Foundation for the Development of Comprehensive Quality of Cocoa
SPECIFICATIONS
- Moldy Grains Up to 4% COVENIN 442
- Slaty Grains Up to 5% COVENIN 442
- By insects, germinated or flat Up to 5% COVENIN 442
- Multiple Grains Up to 6% COVENIN 442
- Underfermented grains Up to 70%
- Humidity Max 7.5% COVENIN 374
Color, Smell and Flavor
Characteristic of the non-fermented product characteristic odor and flavor
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