Quality explainer from the Sunex Commodities quality desk.
Cocoa is traded against numbers, not flavour alone. The specification on a contract (bean count, moisture, mould, slaty, defects) is what the cargo is judged against at loading and at destination. This note explains what each term means and why it matters.
Bean count per 100 grams
The number of beans in 100 g of cocoa is the simplest size indicator. Fewer, larger beans generally mean higher quality and better yield of liquor and butter.
- Good main crop: around 100–110 beans per 100 g.
- Export tolerance: commonly up to 120 beans per 100 g.
A high bean count (small beans) lowers yield and often signals light crop or poor fermentation. It is not a defect in itself, but it is a flag.
Moisture content
Moisture must be low enough to prevent mould in transit and storage, but not so low that beans become brittle. The export standard is typically ≤ 7.5%. Above this, the risk of mould and free fatty acid development rises sharply, and mould is a rejection-grade defect.
Fermentation
Cocoa must be properly fermented to develop flavour precursors. Poor fermentation shows as slaty or purple beans (unfermented or under-fermented). Slaty beans beyond tolerance indicate a fermentation problem: the cocoa will taste underdeveloped and sour.
The defect tolerances
| Defect | What it is | Why it matters | Typical tolerance |
|---|---|---|---|
| Mouldy | Beans with visible mould. | Flavour taint, food safety. | max 4% |
| Slaty | Under-fermented, grey-slaty. | Flat, sour flavour. | max 3% |
| Insect-damaged | Bored by insects. | Taint, weight loss. | max 2% |
| Germinated | Bean has sprouted. | Lower fat, poor flavour. | part of defect total |
| Flat | No cotyledon content. | No yield. | part of defect total |
| Foreign matter | Sticks, stones, etc. | Processing damage, weight. | max 0.5% |
Free fatty acid (FFA)
FFA measures fat degradation. High FFA means the cocoa butter is degrading, usually from poor drying or storage. The export tolerance is typically max 1.75%. Above it, the lot is downgraded or rejected.
How this reads on a contract
A cocoa contract specifies the tolerances above. At loading, a quality certificate reports the actual values. If the actuals are within tolerance, the lot passes. If not, it is rejected at origin, or if discovered at destination, it triggers the claims process.
The point of grading is not to punish suppliers; it is to ensure that a buyer gets what the contract describes. A cooperative that improves fermentation and drying earns a better grade and a better price. That is the incentive structure we want.