Print Specification
Bean Origin
West African Bean Asian Bean
Physical and Chemical Characteristics
pH 5.0 - 5.9
Fat Content (%) 52min 49min
Fineness, (%< 75µm) 99min. (wet method, through 200 mesh sieve)
Moisture (%) 2.0 max.
Shell Content (%) 1.75max (Shell in Nib after Winnowing)
Microbiological Characteristics
Total Plate Count / g 3,000 max.
Yeast/ g 50 max.
Mold/ g 50 max.
Enterobacteriaceae / g Negative
Coliforms / g Negative
E. coli / g Negative
Salmonellae / 375g Negative
Lipase Activity Negative
Temperature : 15-20 C (58-68 F), 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.
25kg/15kg net weight in Kraft paper carton with LDPE square bottom internal linear.
Cartons will be labeled with product type , production code , net weight and shelf life.
The production code is made up of 10 (ten) digits and is compose as follows:
YY x xxx x xxxYY: 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 xxxLLL : Lot number (eg.088)
xx x xxx P xxxP : Packaging size (eg. 9 for 25KG; A for 15kg)
xx x xxx x SSSSSS : Pallet sequence (eg. 099 for 99th pallet of Lot 088)
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.
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