Cocoa Powder    
Product Category NATURAL   ALKALIZED  
Physical and Chemical Characteristics:        
Color Brown Brown Reddish Brown   Dark Red Dark Brown
(Meeting Standard)  
pH 5.0 - 5.9 6.8 – 7.2 7.1 – 7.5   7.8 – 8.2 7.2 – 7.6
Fat Content (%)     10 – 12    
Fineness, (%< 75m)   99.75min. (wet method, through 200 mesh sieve)  
Moisture (%)     5.0 max    
Shell Content (%)   1.75max (Shell in Nib after Winnowing)  
Microbiological Characteristics:        
Total Plate Count / g     3,000 max    
Yeast & Mold / g     50 max    
Enterobacteriaceae / g     Negative    
Coliforms / g     Negative    
E. coli / g     Negative    
Salmonellae / 375g     Negative    
Lipase Activity     Negative    


Temperature: 15-20oC (58-68oF), RH: <60% in clean, dry, well ventilated storage, away from sunlight and free from strong odors.


24 months from date of manufacture, keeping in original packaging and under optimum storage conditions.


25 kg/50Ibs net weight pack in poly-lined, multi-walled Kraft paper bags; palletized.

1,000kg net weight, pack in Polypropylene fabric bulk bag; palletized; wrapped in plastic liner.

Bags will be labeled with product type, production code/Lot number, net weight, production date and shelf life


The production code is made up of 10 (ten) digits and is compose as follows:

YY x xxx x xxx YY : Year (eg. 10 for 2010)
xx M xxx x xxx M : Month (eg. 2 for Feb; A,B,C for Oct, Nov, Dec)
xx x LLL x xxx LLL : Lot number (eg. 087)
xx x xxx P xxx P : Packaging size (eg. 8 for 25KG; 6 for 50lbs)
xx x xxx x SSS SSS : Pallet sequence (eg. 099 for 99th pallet of Lot 087)

The product is produced from non-GMO materials, with steam sterilization and processed in accordance to Good Manufacturing Practice (GMP) & HACCP Food Safety Control. It is edible grade and fit for human consumption.

These specifications apply to an average sample covering the goods when they leave the production plant. They are analyzed based on the methods of analysis as described in IOCCC and AOAC.