Certification
Assessment of cocoa quality for certification will encompass the following:
Physical analyses
- Moisture content
- Bean weight
- Bean count
- Cut test
Organoleptic analyses
- Cocoa liquor and chocolate making
- Flavour profiling
Certification is an important part of confirming product differentiation which can be used as a marketing strategy in combination with intellectual property rights.
Read more at the IPR for Cocoa page.
