{"id":338328,"date":"2024-10-19T23:40:21","date_gmt":"2024-10-19T23:40:21","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-24512017\/"},"modified":"2024-10-25T22:46:27","modified_gmt":"2024-10-25T22:46:27","slug":"bs-iso-24512017","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-24512017\/","title":{"rendered":"BS ISO 2451:2017"},"content":{"rendered":"
This document specifies the requirements, classification, sampling, test methods, packaging and marking for cocoa beans.<\/p>\n
Recommendations relating to storage and disinfestation are given as a guide in Annexes G and H respectively. Annex I is for informative purposes only and sets out a sampling procedure for preliminary quality analysis which can be adopted by agreement of all interested parties.<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 4 Preparation 5 Requirements 5.1 General requirements 5.1.1 Odour 5.1.2 Adulteration 5.1.3 Living insects and other infestation 5.1.4 Violet or purple beans 5.2 Specific requirements 5.2.1 Cocoa related matter <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 5.2.2 Flat beans 5.2.3 Foreign matter 5.2.4 Moisture content 5.2.5 Sieving 5.3 Other quality characteristics 5.4 Grade determination 5.4.1 Classification for cocoa beans <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | 5.4.2 Substandard cocoa (applicable to Tables 1 and 2 only) 5.5 Bean size <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | 6 Sampling 7 Test methods 8 Packaging 9 Marking 10 Test report <\/td>\n<\/tr>\n | ||||||
16<\/td>\n | Annex A (normative) Flowcharts <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | Annex B (normative) Method for determination of the sieving <\/td>\n<\/tr>\n | ||||||
19<\/td>\n | Annex C (normative) Method for determination of cocoa related matter, flat beans and foreign matter <\/td>\n<\/tr>\n | ||||||
20<\/td>\n | Annex D (normative) Method for determination of the bean count <\/td>\n<\/tr>\n | ||||||
21<\/td>\n | Annex E (normative) Method for the cut test <\/td>\n<\/tr>\n | ||||||
22<\/td>\n | Annex F (normative) Method for determination of moisture content (oven method) <\/td>\n<\/tr>\n | ||||||
24<\/td>\n | Annex G (informative) Storage of bagged cocoa <\/td>\n<\/tr>\n | ||||||
25<\/td>\n | Annex H (informative) Disinfestation <\/td>\n<\/tr>\n | ||||||
26<\/td>\n | Annex I (informative) Procedure and flowchart for preliminary quality analysis <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Cocoa beans. Specification and quality requirements<\/b><\/p>\n |