CARICOM Regional Standard

Transcription

1 CARICOM Regional Standard Cocoa and chocolate products Specification (1 st Revision) DCRS 34:201X CARICOM Regional Organisation for Standards and Quality, CROSQ 2 nd Floor Baobab Towers Warrens, St Michael, Barbados Telephone: Fax: crosq.caricom@crosq.org Website: CROSQ 2015 All rights reserved. No part of this publication is to be reproduced without the prior written consent of CROSQ. ISBN XXXX-XXXX-XXX ICS

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3 CRS 36: 2015 AMENDMENTS ISSUED SINCE PUBLICATION AMENDMENT NO. DATE OF ISSUE TYPE OF AMENDMENT NO. OF TEXT AFFECTED TEXT OF AMENDMENT

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5 ATTACHMENT PAGE FOR CRS AMENDMENT SHEETS

6 Committee Representation This CARICOM Regional Standard was developed under the supervision of the Regional Project Team for Cocoa and Chocolate Products, (hosted by the CARICOM Member State, Trinidad and Tobago), which at the time comprised the following members: Members Representing Dr Darin Sukha (Chairman) Cocoa Research Centre, University of the West Indies, St Augustine Ms Karen Maharaj Mr Arvind Mahabirsingh Mr Davinan Ramnath Ms Julia Parris Dr Gideon Ramtahal Mrs Adrienne Stewart Mr Richard Trotman Ms. Wendyann Ramrattan (Technical Secretary) Ms. Avlon Ramkissoon Ms. Winona Franklin Charles Candy Division, Associated Brands Industries Ltd, Trinidad and Tobago Trinidad and Tobago Fine Cocoa Company Limited, Trinidad and Tobago Cocoa Research Section, Research Division, Ministry of Agriculture, Land and Fisheries, Trinidad and Tobago Cocoa Research Centre, University of the West Indies, St Augustine Trinidad and Tobago Bureau of Standards Trinidad Chocolate Factory Ltd Chemistry, Food and Drugs Division, Ministry of Health, Trinidad and Tobago ii

7 Contents Foreword... viv5 Introduction... viiivi7 1 Scope Normative References Terms and definitions General requirements Requirements for chocolate products Cocoa mass, cocoa liquor, chocolate mass, chocolate liquor Unsweetened chocolate Chocolate Sweet chocolate or plain chocolate Milk chocolate Chocolate coating or chocolate couverture Milk chocolate coating, or milk chocolate couverture Dark chocolate and extra dark chocolate White chocolate Requirements for cocoa products Cocoa powder Coarse-ground chocolate Cocoa butter Cocoa shell infusion Other ingredients Food additives Contaminants Packaging Labelling requirements Sampling Testing Compliance Annex A (normative) Summary of the required composition for chocolate products Annex B (normative) Food additives for cocoa and chocolate products Annex C (normative) Sample preparation Annex D (normative) Test methods for compliance with cocoa and chocolate product requirements Annex E (informative) Cadmium requirements for the European Union

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9 Foreword This CARICOM Regional Standard CRS 34:201X, Cocoa and chocolate products Specification has been developed under the authority of the CARICOM Regional Organisation for Standards and Quality (CROSQ). It was approved as a CARICOM Regional Standard by the CARICOM Council for Trade and Economic Development (COTED) at its XX Meeting in MMM YYYYXXXX. This standard is a revision of and supersedes the CCS 34:1994 Chocolate Confectionery and Chocolate Products which was prepared for the Caribbean Common Market Standards Council (CCMSC) and approved in June The CARICOM Common Market Standards Council, the predecessor to CROSQ, first accepted this standard as CCS 34:1994, Chocolate Confectionery and Chocolate Products in June 1994 and it was approved by the CARICOM Council of Ministers in February This standard, CRS 34:201X is the first revision of CCS 34:1994. This standard sets the minimum requirements for composition, contaminant limits and quality of cocoa and chocolate products that are manufactured or traded within the Caribbean Community. The revision of this standard was undertaken by the Regional Project Team for Cocoa and Chocolate Products, hosted by the Food Advisory Committee of the Chemistry, Food and Drug Division, Ministry of Health, Trinidad and Tobago. The revision was undertaken to support the rejuvenated interest and regional growth in the production of fine or flavour chocolate. The major changes from the previous versions include: a) the addition of new definitions; b) requirements for constituents of products not previously captured, including, dark chocolate, coarse-ground chocolate and cocoa shell infusions; c) an extended contaminants list, including that for microorganisms and heavy metals; d) the use of food additives; and e) the expanded test methods for verifying compliance to the standard. In preparing this standard considerable assistance was derived from the following documents: a) FAO/WHO Codex Alimentarius Commission: 1) CODEX-STAN (Rev ), Cocoa Butter; 2) CODEX-STAN (Rev ), Chocolate and Chocolate Products; 3) CODEX-STAN (Rev ), Cocoa Powders and Dry Mixtures of Cocoa and Sugars; 4) CODEX-STAN (Rev and Amended 2014), Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake; 5) CODEX STAN , Recommended Methods of Analysis and Sampling

10 6) CAC/GL , General Guidelines on Sampling. b) Canada, Food and Drug Regulations, C.R.C., c.870, Division 4. November 24, 2015; c) Directive 2000/26/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption; d) Food Standards Australia New Zealand Act Food Standards Code Standard Miscellaneous standards for other foods. e) International Microbial Commission for International Commission on Microbiological Specifications for Foods (ICMSF) Microorganisms in Foods 2: Sampling for Microbiological Analysis. Principles and Specific Applications. 2 nd Ed. Blackwell Scientific Publications, New Jersey: USA. f) International Organization for Standardization ISO 24153:2009, Random sampling and randomization procedures ISO/TS 17728:2015, Microbiology of the food chain -- Sampling techniques for microbiological analysis of food and feed samples g) Kenya Bureau of Standards KS 436-1:2013, Cocoa Powder Specification: Part 1- Unsweetened Cocoa Powder h) United States, Food and Drug Regulations, e-cfr 21:Part 163 Cacao Products. April 1, i) Republic of the Philippines. Department of Health, Food and Drugs Administration j) make reference to the CAOBISCO This standard includes the following normative annexes which are indispensable for the proper application of the standard: a) Annex A Summary of the required composition for chocolate products; b) Annex B - Food additives for cocoa and chocolate products; c) Annex C Sample preparation. d) Annex D Test methods for compliance with cocoa and chocolate product requirements; This standard includes the following informative annex which provides information for guidance purposes only, in the application of this standard: a) Annex E Cadmium requirements for the European Union. vi

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12 Introduction Cocoa (Theobroma cacao L.) is an important agricultural product in the global economy. World production of cocoa beans has risen to over 4.2 million tonnes for the 2014/2015 season and in 2016 the global chocolate market is expected to be worth US$98.3 billion dollars. Essentially, the demand for cocoa has risen three times faster than population growth over the last 15 years and industry forecasts predict a 30% growth over the next decade. The world cocoa market classifies traded cocoa into two broad categories: fine or flavour cocoa beans and bulk or ordinary [SS1]cocoa beans. Fine or flavour cocoa, originating largely from Criollo and Trinitario cacao-tree varieties, contains intrinsic and sought after ancillary flavours, including fruity, floral or nutty, that are essential in the preparation of premium quality chocolates. An interesting pattern in the rising demand has been an increasing interest in dark and speciality chocolates with particular attention to origin specific dark chocolates. These chocolates link flavour and intrinsic quality attributes to a particular growing origin (country, region or farm), cacao varieties or set of processing conditions. Furthermore, emerging evidence of the medicinal and nutraceutical value of cocoa, (from different varieties and origin,) has created new opportunities in the speciality cocoa sector with positive growth forecasted. The market for fine or flavour cocoa is small, accounting for only 5%of total world production. It is highly specialized, globalized and selective with its own supply and demand characteristics, but lucrative, with an annual value of over US$4 billion. The burgeoning origin specific dark chocolate market adds a new dimension to the premium chocolate market in which Latin America and the Caribbean are the world s largest producers of fine or flavour cocoa. In addition, there is increasing demand by non-traditional cocoa markets such as Russia, Eastern Europe, Asia and the Middle East, as a result of the search for diverse and complementary attributes and values of the limited quantities of fine or flavour cocoa beans and/or cocoa products. This increasing demand, coupled with the low supply has produced a shortage of fine or flavour cocoa and has contributed to an upward movement of prices paid per tonne. This gives the region a strong competitive advantage and as a result, there has been much renewed interest in cocoa production in CARIFORUM. A number of private initiatives have also been beneficial to the fine or flavour cocoa industry in the last few years, including participation of local manufacturers in International Chocolate Awards, the establishment of long term relationships between international importers of sustainable certified cocoa with farmers regionally and the creation of linkages with other economic sectors such as agri-tourism, high end boutique hotels and spas[ss2]. Paramount in these relationships and alliances is a clear definition and understanding of the value of good cocoa quality. This translates to higher prices paid for the beans, chocolates and other related products. Also, many national cocoa associations, cooperatives and confederations across the Caribbean, are contributing towards the promotion of the fine or flavour cocoa sector and the increased awareness of the potential of these high end markets. Chocolates of Caribbean origin are now sold in luxury shops in European, North American and Asian markets to a selection of growing cocoa gourmet consumers. The revision and development of standards for both cocoa beans, as well as, cocoa and chocolate products have been lagging behind the rapid growth and evolution in the fine or flavour bean and speciality chocolate market. This revised CARICOM Regional Standard CRS 34:201X, Cocoa and Chocolate Products Specification serves in part to actively address the gap. It brings alignment to the rapid growth in the sector with the need for definitions, specifications and quality guidelines bearing in mind the new considerations in quality that have come to the fore, since previous editions were produced. viii

13 1 Scope This standard specifies requirements for the composition of food products derived from fermented and dried cocoa beans. This standard does not apply to: a) raw cocoa products, that is, products made from cocoa beans which are unroasted or unfermented or both, which can be either wet or dry; b) confectionery and other food products where chocolate or cocoa powder is merely a flavour; or a) non-food products, including, pharmaceuticals and cosmetics. 2 Normative References The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. CARICOM Regional Standard CRS 5:2010, Labelling of pre-packaged foods. Codex Alimentarius 3 Terms and definitions For the purposes of this standard the following terms and definitions shall apply. 3.1 cocoa solid prepared from cocoa mass or cocoa press cake 3.2 cocoa beans fermented, dried and roasted whole seeds of cultivated varieties of the cocoa tree, Theobroma cacao L. 3.3 cocoa butter fat extracted from cocoa beans 3.4 cocoa nibs roasted cotyledons of cocoa bean freed from shell 3.5 cocoa liquor cocoa mass chocolate liquor chocolate mass homogenous product obtained by grinding cocoa nibs

14 3.6 cocoa powder powdered product prepared from cocoa liquor, where a portion of the fat may have been removed, with or without the addition of salt, sugar, sweeteners or spices 3.7 cocoa press cake product obtained from cocoa liquor after partial removal of the cocoa fat by mechanical pressure 3.8 cocoa products food products derived from cocoa beans 3.9 cocoa shell infusion any product derived primarily from the shell of cocoa nibs that is intended for use as a beverage 3.10 cocoa solids dry and fatty components of cocoa including cocoa mass and cocoa butter chocolate food derived from cocoa mass, or cocoa press cake with cocoa butter, or cocoa powder with cocoa butter, to which sugar or sweeteners or both have been added, with or without the addition of emulsifiers and flavours and, which has been homogenized, refined and solidified into bars, cakes, tablets, or other forms a chocolate praline chocolate confectionery in bite-sized units, enclosing other foods, with or without fillings and with or without flavours or other food additives 3.12 chocolate confectionery any solid or semi-solid food principally composed of a form of chocolate with or without the addition of flavours, fruits, nuts, cereals, sugar or sugar confectionery, sweeteners, dairy products, vegetable fats or oils, or food additives. It does not include baked confectionery, biscuits, cakes, cake mixes, milkbased beverages, ice creams, food supplements or drugs that are flavoured with chocolate or cocoa chocolate product product derived from chocolate 3.14 coarse-ground chocolate product derived from cocoa nibs that are coarsely ground and moulded into balls or other shapes intended for use as a beverage NOTE Coarse-ground chocolate is also known as creole chocolate, creole cocoa, chocolate or cocoa balls, chocolate or cocoa sticks, or chocolate or cocoa tea. 2

15 3.15 dark chocolate extra dark chocolate chocolate where the primary ingredients are cocoa mass and sugar or sweeteners or both in relation to the other ingredients flavouring products that are added to food to impart, modify, or enhance the flavour of food, with the exception of flavour enhancers considered as food additives under the Codex Class Names and the International Numbering System for Food Additives. Flavourings do not include substances that have an exclusively sweet, sour, or salty taste, such as sugar, vinegar, and table salt. NOTE Flavourings may consist of flavouring substances, natural flavouring complexes, thermal process flavourings or smoke flavourings and mixtures of them and may contain non-flavouring food ingredients. They are not intended to be consumed by and of itself food additive any substance added to cocoa and chocolate products that affects the physico-chemical and flavour characteristics and includes food colour, preservatives, spices, seasoning or emulsifiers but does not necessarily include any nutritive substance, vitamins, amino-acid, mineral nutrient and spices 3.18 lot batch a definite quantity of the product presumed to be produced under uniform conditions and characterised by product homogeneity 3.19 milk dairy milk the lacteal secretion from the mammary gland of cows, genus Bos, which is free from colostrum 3.20 milk chocolate chocolate that contains dairy milk 3.21 milk ingredient products of which the components are exclusively derived from milk, and may contain added substances necessary for manufacture or intended to enrich the natural vitamins and salts and where these added substances do not replace either completely or partly any constituent whatsoever of the milk 3.22 milk solids non-fat all components of milk, inclusive of protein, lactose and ash, that remains after both the water and milk fat have been removed from liquid milk 3.23 national competent authority a Ministry, State agency or other national entity that is legally authorized to administer any requirement pertaining to chocolate and cocoa products

16 3.24 non-cocoa butter vegetable fat any vegetable fat other than cocoa butter 3.25 non-dairy milk the lacteal secretion from the mammary gland of non-bovine species which is free from colostrum 3.26 packaging any material to be used for the containment, protection and presentation of the product, including closure devices sugar products that are comprised of monosaccharides and disaccharides or mixtures of both as the main ingredients and includes invert sugar, corn syrup as dried product or syrup, and honey 3.28 sweet chocolate chocolate where the added sugar and or sweeteners are more than half the weight of the total cocoa solids 3.29 sweeteners food additives that impart a sweet taste and is derived from modified sucrose, non- monosaccharides or non-disaccharide sources 3.30 total cocoa solids the content of any cocoa constituent which can include cocoa butter, cocoa mass or any blend of the two 3.31 total milk solids the entire residue, including the milk fat and milk solids non-fat content, that remains after removal of all water from liquid milk 3.32 white chocolate a type of milk chocolate that contains cocoa butter as the only cocoa derivative 4 General requirements 4.1 The addition of vegetable fats other than cocoa butter shall not exceed 5% of the finished product. NOTE This is calculated after deduction of the total weight of any other added edible ingredient, without reducing the minimum contents of cocoa materials. 4

17 4.2 The type and nature of the vegetable fats used shall be as prescribed by the national competent authority. 4.3 The minimum percentage of the edible contents shall be calculated after the weight of the permitted edible substances has been deducted from the total weight of the final product, including the weight of the filling where appropriate. 4.4 Total cocoa solids and total milk solids shall be calculated on a dry matter basis. NOTE It is recommended that cocoa beans used in the production of cocoa and chocolate products: a) conform to the requirements of ISO 2451:2014; a), Cocoa bean Specification, particularly for uniformity in size and uniformity of fermentation; b) have a moisture content of % by weight; c) are processed in facilities which comply with the requirements of the CARICOM Regional Standard, CRS 6:2010, Code of practice General principles of food hygiene; and d) have the requirements of CAC/RCP Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa applied. 5 Requirements for chocolate products 5.1 Cocoa mass, cocoa liquor, chocolate mass, chocolate liquor Cocoa mass, cocoa liquor, chocolate mass or chocolate liquor shall comprise: a) cocoa butter of 50 60% by weight; b) not more than 7.0 % by weight of crude fibre; c) not more than 8.0 % of ash; and d) not more than 0.4 % of ash insoluble in hydrochloric acid. 5.2 Unsweetened chocolate Unsweetened chocolate shall be refined, tempered with or without the addition of flavour or emulsifiers or both, which has been homogenized and solidified into bars, cakes, or tablets Unsweetened chocolate shall comprise of any of the following ingredients, a) cocoa mass; b) cocoa powder with added cocoa butter; or c) cocoa press cake with added cocoa butter, Unsweetened chocolate shall contain cocoa butter, crude fibre, and ash within the limits set at 5.1 for cocoa mass. NOTE Unsweetened chocolate is often considered to be just the moulded cocoa mass.

18 5.3 Chocolate Chocolate shall be comprised of the following ingredients with content not less than: a) 18 % by weight of cocoa butter; b) 14 % by weight of fat-free cocoa solids; and c) 35 % by weight of total cocoa solids. NOTE USA. The characteristics of chocolate are similar to the product known as "semi-sweet chocolate" in the 5.4 Sweet chocolate or plain chocolate Sweet chocolate or plain chocolate shall be comprised of the following ingredients with content: not less than: a) 18 % by weight of cocoa butter; b) 12 % by weight of fat-free cocoa solids; and c) 30 % by weight of total cocoa solids. 5.5 Milk chocolate Milk chocolate shall comprise primarily of the following ingredients: d)a) cocoa mass; e)b) cocoa powder and added cocoa butter; or f)c) cocoa press cake and added cocoa butter; g)d) sugar or a mix of sugar and sweeteners; and h)e) milk or milk ingredients or both Milk chocolate shall comprise of the following ingredients with content not less than: a) 2.5 % by weight of fat-free cocoa solids; b) 25 % weight of total cocoa solids; c) 2.5 % by weight of milk fat; d) 10.5 % by weight of milk solids-non-fat; and e) 25 % by weight as total fat The ratio of milk fat to milk solids non-fat in milk chocolate shall not be less than 1 to 2.43, as in whole milk. 6

19 NOTE 1 Canada. NOTE 2 The requirements for total milk solids in milk chocolate, is not less than 14% in the US and 12% in Some products in the region replace part of the cocoa butter with hydrogenated vegetable fats Where milk is replaced by cream, the product shall have a minimum milk fat content of 5.5 % Where milk is replaced by skimmed milk, the product shall have a minimum milk fat content of not greater than 1 %. 5.6 Chocolate coating or chocolate couverture Chocolate coating or chocolate couverture shall comprise: a) cocoa mass; b) cocoa powder and added cocoa butter; or c) cocoa press cake and added cocoa butter; d) vegetable fat, hydrogenated vegetable fat, sugars or sweeteners, with or without the addition of emulsifiers and flavours, as necessary Chocolate coating and chocolate couverture shall comprise of the following ingredients with content not less than: a) 31 % by weight of cocoa butter; b) 2.5 % by weight of fat-free cocoa solids; and c) 35 % by weight total cocoa solids. 5.7 Milk chocolate coating, or milk chocolate couverture Milk chocolate coating or milk chocolate couverture shall comprise: a) cocoa mass; b) cocoa powder and added cocoa butter; or c) cocoa press cake and added cocoa butter; and d) vegetable fat, hydrogenated vegetable fat, milk solids, sugars or sweeteners with or without the addition of emulsifiers and flavours, as necessary Milk chocolate coating or milk chocolate couverture shall comprise of the following ingredients with content not less than: a) 2.5 % by weight of fat-free cocoa solids; b) 25 % by weight of total cocoa solids; c) 14 % total milk solids

20 d) 3.5% by weight of milk fat; e) % by weight of milk solids-non-fat; f) 31 % by weight total fat. 5.8 Dark chocolate and extra dark chocolate Dark chocolate shall comprise of 40 % or more of cocoa solids Extra dark chocolate shall comprise of 70 % or more of cocoa solids. NOTE In the USA bitter sweet and semi-sweet chocolates are equivalent to dark chocolate. 5.9 White chocolate White chocolate shall comprise primarily of the following ingredients: a) cocoa butter; b) milk or milk ingredients or both; and c) sugar and or sweeteners White chocolate shall comprise of the following ingredients with content not less than: a) 20 % by weight of cocoa butter; b) 14 % by weight of milk solids and c) % milk fat. NOTE A summary table of the requirements for the composition of chocolate products is at Annex A. 6 Requirements for cocoa products 6.1 Cocoa powder Cocoa powder shall be prepared from cocoa mass or cocoa press cake, by powdering the solid, which may have been treated with alkalizing or neutralizing agents (acidity regulators), and shall contain: a) not less than 10 % but not more than 20 % by weight of cocoa butter, measured on dry matter basis; b) not more than 9 % by weight of moisture; and c) salt, spices, flavours and emulsifiers, as required High-fat cocoa powder or breakfast cocoa shall be cocoa powder containing more than 20 % by weight of cocoa butter Low-fat cocoa powder, fat-reduced cocoa powder shall be prepared from: 8

21 a) cocoa mass with less than 10% by weight of cocoa butter; and b) cocoa mass that is not more than 7% by weight of moisture Cocoa powder products shall be cocoa powder mixed with other food ingredients and contain not less than 25 % by weight of cocoa powder. 6.2 Coarse-ground chocolate Coarse-ground chocolate shall: a) be prepared from cocoa mass by grinding and moulding into a desired shape; b) have a particle size of not less than 200 micrometre (μm); c) have additions of salt, spices, flavors and emulsifiers as necessary; d) not include flour or starch from wheat, rice or maize; and e) be intended for use as a beverage. 6.3 Cocoa butter Cocoa butter shall be the fat obtained from cocoa mass by mechanical means or solvent extraction. NOTE Pressed cocoa butter and expeller cocoa butter may be filtered, centrifuged, de-gummed and deodorized, as required by the end product Refined cocoa butter shall be cocoa butter that has been further treated by either alkalizing, bleaching or deodorizing Cocoa butter shall have the following characteristics: a) a refractive index at 40 C (nd 40 ) between and 1.499; b) an iodine value (Wijs) between 33 and 42; c) a saponification value of not less than 188 and not more than 198 mg KOH per gram of fat; d) a clear melting point between 31 C and 37 C; e) in the case of press cocoa butter, no more than 0.35% by weight of unsaponifiable matter; f) for expeller cocoa butter, solvent extracted cocoa butter and refined cocoa butter, not less than 0.05% by weight of unsaponifiable matter; and Cocoa butter free fatty acids value (FFAV), including that of oleic acid, shall be % by weight. NOTE The cocoa butter free fatty acids value (FFAV) is important when cocoa mass is used for dark chocolate as a significant percentage of the cocoa butter is contributed by the cocoa mass and chocolate will not temper if the overall FFAV of fats exceed 1.75%.

22 6.4 Cocoa shell infusion Cocoa shell infusions that are made from the shell of cocoa nibs shall: a) be derived from adequately fermented and dried cocoa beans; b) processed to meet the microbial limits in Table 3; and c) comply with the requirements for heavy metal content in Table 2. 7 Other ingredients 7.1 Where the following ingredients are used in chocolate and cocoa products the amounts shall be in accordance with good manufacturing practice and requirements of national legislation: a) salt; b) spices; c) milk solids; d) fruits, nuts, cereals, vegetables; e) sugar confectionery, including solids, pastes, and creams; and f) flavours 7.2 The addition of vegetable fats other than cocoa butter shall not exceed 5% of the finished product, after deduction of the total weight of any other edible foodstuffs, without reducing the minimum contents of cocoa materials. 8 Food additives 8.1 The food additives used in chocolate and cocoa products shall be those listed in Annex B, unless there are digressions in national legislation. NOTE The CODEX-STAN (Rev 2015), General standard for food additives can be consulted for further additional information on food additives. 8.2 Where food additives are used, the maximum limits shall be as specified in Annex B, unless there are digressions in national legislation. 8.3 Alkalizing and neutralizing agents (acidity regulators) carried over as a result of processing cocoa materials shall be in proportion to the maximum quantity as provided in Annex B. 8.4 Food additives shall comply with any applicable specifications of purity and safety, as recognized by the national competent authority. 10

23 9 Contaminants 9.1 Chocolate and cocoa products shall not contain any of the contaminants in excess of the maximum levels stated in Tables 2.1 NOTE Cocoa and chocolate products that are exported are expected to comply to the national requirements of the export destination. Annex E lists the cadmium requirements that take effect in the European Union in The maximum residue limits and extraneous maximum residue limits for pesticides in food shall be in accordance with national regulations. NOTE The website of the CODEX Alimentarius can be consulted for updates on maximum residue limits or extraneous maximum residue limits for pesticides in foods. 9.3 The microbiological levels in chocolate and cocoa products shall comply with the limits in Table 32. Chocolate or cocoa product Table 1 Maximum levels for heavy metal contaminants Arsenic (As) Cadmium (Cd) Copper (Cu) Lead (Pb) Zinc (Zn) mg/kg mg/kg mg/kg mg/kg mg/kg Chocolate 50 % total dry cocoa solids Chocolate 50 % total dry cocoa solids Sweet chocolate Milk chocolate 30 % total dry cocoa solids Milk chocolate 50 % total dry cocoa solids Coatings/Couvertures Coarse-ground chocolate Unsweetened chocolate Cocoa powders

24 Table 2 Microbiological limits with sampling plan for chocolate and cocoa products Product Microorganism n a c b m c M Cocoa Powder Moulds (cfu/g) Salmonella/25 g a Coliforms MPN/g SPC/APC (cfu/g) Chocolate products Moulds (cfu/g) Salmonella/25 g Coliforms MPN/g SPC/APC (cfu/g) Chocolate confectioneries (chocolate bars, blocks bonbons) Moulds (cfu/g) Salmonella/25 g Coliforms MPN/g SPC/APC (cfu/g) a n represents the number of sample units that are to be drawn independently or randomly from a lot. b c represents the maximum allowable number of sample units exceeding the microbiological limit. c d m represents the microbiological limit. M represents the microbiological limit where a 3-class plan is used. 12

25 Product Microorganism n a c b m c M EXAMPLE When testing for Salmonella in chocolate confectionery five sample units (n) are to be taken from each lot and no sample (m) is to show a positive result (m). 10 Packaging 10.1 The integrity of the packaging shall be maintained and to protect the product for the intended shelf life of the product Packaging shall withstand all conditions, normally associated with handling, storage, transportation and retail of chocolate and cocoa products without showing visible signs of deterioration The packaging material shall not be susceptible to interactions with the contents in such a manner as to: a) affect the integrity or characteristics of the product; b) cause the formation of toxic substances; or c) compromise the integrity of the packaging The packaging material shall enable labels to be attached to or printed on its surface and remain legible and attached throughout the shelf life of the product Where the packaging is from recycled, reused or reconditioned materials or packaging it shall meet the requirements specified in clause Labelling requirements 11.1 The labelling requirements shall be in accordance with the CARICOM Regional Standard CRS 5:2010, Labelling of pre-packaged foods The labellin[ss3]g on retail packages of chocolate confectionery and cocoa products shall be: a) in the official language or languages of the country in which it is sold; b) clearly and prominently displayed; and c) readily legible under customary conditions of purchase and use Information in other languages shall be clearly distinguished from that of the official language The information carried on the label shall include:

26 a) the name of the product, as appropriate; together with an indication of any flavoring, or added food ingredient; EXAMPLE 1 EXAMPLE 2 Milk chocolate with fruit and nuts Dark chocolate with peppermint nougat filling. b) brand name or trade name; c) the name of the manufacturer or the person responsible for the brand name or trade name, together with an adequate postal address for the manufacturer or responsible person; d) the name of the country of origin; e) the average net contents of the product expressed in SI units and which may also include the avoirdupois equivalent; f) a list of ingredients in descending order of their proportion by weight where cocoa butter is distinctly identified separately to added vegetable fat; and g) name of the filling, if any Where the package contains a number of similar units of the same composition, the number of units shall be stated on the label Where the package contains "chocolates" of different forms or compositions, the label shall include the words "assorted" or "assortment", and the list of ingredients may be stated in approximate order of decreasing proportions by weight The minimum proportion of total cocoa solids in dark and extra dark chocolate shall be stated as a percentage by weight. EXAMPLE cocoa solids % minimum 11.8 The average fat content of cocoa powder shall be stated as a percentage by weight Products containing non-dairy milk or milk from other non-bovine sources shall be given a designation appropriate to its source and shall not be labelled "milk chocolate". EXAMPLE Chocolate with non-diary milk can be labelled as "Goat milk chocolate" if the milk in the product is obtained from animals of the genus Capra Geographical indicators or certification marks or both shall be included on the label as necessary or appropriate An expiry date or 'Best Before' date shall be included on the label Where required, nutritional information shall be stated in terms of the Recommended Dietary Allowances or Daily Value %, as established by the national competent authority. 14

27 12 Sampling this should be in an Annex. Generally sampling should not be in a specification. [SS4] 12.1 For imported products, where a consignment consists of products originating from different manufacturing lots or batches, which can be separately identified, each shall constitute one lot. Where separation cannot be achieved, then the consignment shall be considered to be one lot Packages that have been damaged or contaminated during handling, transport or storage shall be kept separate, and samples from such unsound material shall not be mixed with samples from sound packages Samples shall be drawn from the lot by simple random sampling For locally manufactured products, samples may be drawn after the lot has been produced or while the lot is being produced The sample size for each lot shall be as outlined in Table 3. Lot size (units) Table 3 Single sampling plan for normal inspection Sample size (units) Lot size (units) Sample size (units) 2 to to to to to to 10, to ,001 to 35, to ,001 to 150, to ,001 to 500, to ,001 and over to Sufficient material shall be taken from each of the packages selected to provide a bulk sample of between 150 g to 300g of the chocolate or cocoa component of the product, and this shall be stored in a clean, dry, closed container labeled with relevant information A laboratory sample is prepared according to the method outlined in Annex C In cases of dispute, the bulk sample, or the laboratory sample may be divided into three parts; one for each party and one for reference.

28 12.9 The sampling plan for microbiological contaminants shall comply with that in the Table Testing 13.1 The methods of test included in the Annex D shall be used to determine whether a sample of chocolate or a cocoa product conforms to the applicable requirements set out in this standard Other methods, including more rapid tests, may be used in routine quality control or in an approved quality assurance system, provided that they are approved by the national competent authority. NOTE These tests are required to be done routinely in the factory, but can be performed at a more specialized laboratory. 14 Compliance should not be in the standard[ss5] 14.1 The lot sampled shall be deemed to conform to the requirements of this standard where: ( instead of saying conform use meet the requirements of this standard) a) the composition of the products, as declared, are in accordance with requirements outlined in clause 5 in the case of chocolate products and clause 6, in the case of cocoa powder products. b) samples are taken according to clause 12 and each characteristic satisfies the requirements set out in clause 9, when tested in accordance with the recommended test methods or equivalent test methods as outlined in Annex D; and c) the packaging and labelling are in accordance with clauses 10 and 11, respectively In the 2-class sampling plan (Attributes plan) for microorganisms, as in Table 3, the lot shall be rejected if more than 'c' out of 'n' sample tests are unacceptable In a 3-class sampling plan, for microorganisms, m shall separate acceptable counts from marginally acceptable counts and M is indicating the boundary between marginally acceptable counts and unacceptable counts Chocolate and cocoa products manufactured under a quality assurance system, approved by the national competent authority shall be deemed to conform to the requirements of this standard if there is compliance with the requirements at 4, 5, 6, 7, 8, 9, 10, 11, 12, and

29 Annex A (normative) Summary of the required composition for chocolate products Table A.1 summarizes the requirements for the composition of chocolate products. Chocolate product Table A.A.1 Summary composition of chocolate products Cocoa butter Fat-free cocoa solids Total cocoa solids (dry) Constituents (% by Weight) Milk fat Total milk solids (dry) Total fat (cocoa butter and milk fat) Sugar and other sweetening agents Chocolate Sweet chocolate (or plain chocolate) Milk chocolate Chocolate coating or chocolate couverture Milk chocolate coating or milk Chocolate couverture White chocolate % Dark < Extra dark

30 Annex B (normative) Food additives for cocoa and chocolate products Food additives in cocoa and chocolate products shall be as listed in Table B.1. and used only within the limits specified. Table B.B.1 Food additives for cocoa and chocolate products E number Acidity regulators Maximum level 503(i) Ammonium carbonate Limited by GMP b 527 Ammonium hydroxide 503(ii) 170(i) Ammonium hydrogen carbonate Calcium carbonate 330 Citric acid 504(i) Magnesium carbonate 528 Magnesium hydroxide 530 Magnesium oxide 501(i) Potassium carbonate 525 Potassium hydroxide 501(ii) 500(i) Potassium hydrogen carbonate Sodium carbonate 524 Sodium hydroxide 500(ii) Sodium hydrogen carbonate 526 Calcium hydroxide 338 Orthophosphoric acid 2.5 g/kg expressed as P205 in finished cocoa and chocolate products 334 L-Tartaric acid 5 g/kg in finished products cocoa and chocolate 18

31 products E number Emulsifier Maximum Level 471 Mono- and di-glycerides of fatty acids Limited by GMP 322 Lecithins 422 Glycerol 442 Ammonium salts of phosphatidic acids 10 g/kg 476 Polyglycerol esters interesterified 5 g/kg 15 g/kg recinoleic acid 491 Sorbitan monostearate 10 g/kg 492 Sorbitan tristearate 10 g/kg 435 Polyoxyethylene (20) sorbitan monostearate Flavour Agent Natural flavours as defined in the Codex Alimentarius, and their synthetic equivalents, except those which would imitate natural chocolate or milk flavours Vanillin Ethyl-vanillin 10 g/kg Maximum Level Limited by GMP 1 g/kg in combination E number Sweeteners Maximum Level 950 Acesulfame K 500 mg/kg 951 Aspartame mg/kg 952 Cyclamic acid and its Na and Ca salts 500 mg/kg 954 Saccharin and its Na and Ca salts 500 mg/kg 957 Thaumatin Limited by GMP 420 Sorbitol 421 Manitol 953 Isomalt

32 965 Maltitol 966 Lactitol 967 Xylitol E number Glazing Agents Maximum level 414 Gum Arabic (Acacia gum) Limited by GMP 440 Pectin 901 Beeswax, white and yellow 902 Candelilla wax 904 Shellac E number Antioxidants Maximum level 304 Ascorbyl palmitate 200 mg/kg calculated on a fat content basis for white chocolate 319 Tertiary butylhydroquine 200 mg/kg singly or in combination 320 Butylated hydroxyanisole 321 Butylated hydroxytoluene 310 Propylgallate 307 α-tocopherol 750 mg/kg E number Colours (for decoration purpose only) Maximum levels 175 Gold Limited by GMP 174 Silver E number Bulking Agents Maximum levels 1200 Polydextrose A and N GMP Processing Aid Hexane (62ºC 82ºC) Maximum Level 1 mg/kg Calculated on a fat content 20

33 basis b Food additives with maximum levels limited by good manufacturing practices (GMP)

34 Annex C (normative) Sample preparation C.1 Powdered Cocoa Products 1) Mix the sample thoroughly and store in well-closed bottles or metal containers which are properly labelled. C.2 Chocolate Products C.2.1 The chocolate, which should not contain added solid ingredients such as fruits, nuts, candy, fillings, is chilled until it is hard (5-10 C), and grated or shaved. The particles are mixed thoroughly and stored in well-closed bottles or metal containers which are properly labelled. C.2.2 (Alternative method) The sample is melted by placing it in a suitable container, which is partly immersed in a water-bath at about 50 C. The sample is stirred frequently until it has melted and is at C. Remove the container from the bath, stir, and take out some of the liquid for analysis using a metal or glass tube (about 4-10 mm in diameter, fitted with a plunger) or a disposable plastic syringe. Care should be used to ensure that solid ingredients are not taken into the tube or syringe. This should be stored in a well-closed bottle or metal container which is properly labelled. 1) Referenced from AOAC

35 Annex D (normative) Test methods for compliance with cocoa and chocolate product requirements This Annex provides test methods, outlined in Table D.1, for determining compliance to the various requirements of this standard. NOTE This list is not to be considered as exhaustive. Table D.1 Test methods for compliance to requirements Product Test Test Method Description Cocoa bean, cocoa mass, cocoa powder and dry cocoa-sugar mixtures Determination moisture content of According to IOCCC or AOAC or AOAC , AOAC 930:15 or IOCCC Gravimetry Dean and Stark method Karl-Fischer method Chocolate, chocolate products, butter cocoa Determination of cocoa butter AOAC or IOCCC Gravimetry extraction) (Soxhlet Cocoa mass, shell infusions Determination of cocoa shell According to AOAC and Spiral vessel count, stone cell count Chocolate and chocolate products Determination of total fat (cocoa butter) According to AOAC Gravimetry extraction) (Soxhlet or IOCCC/CAOBISCO Cocoa mass Determination of fat AOAC or IOCCC Gravimetry extraction) (Soxhlet Chocolate and chocolate products Determination of fatfree cocoa solid According to AOAC Oven evaporation and factor Chocolate products Determination of fatfree milk solids IOCCC or AOAC Titrimetry Kjeldhal digestion Cocoa butter Determination of free fatty acids in cocoa According to IUPAC Titrimetry

36 Product Test Test Method Description butter (1987) or Cocoa butter Determination of unsaponifiable matter in cocoa butter ISO 660 or AOCS Cd 3d-63 (03) According to IUPAC (1987) or ISO 3596, ISO or AOCS Ca 6b-53 (01) Titrimetry Hexane extraction Cocoa butter Determination of saponification value According to ISO Cocoa butter Determination of iodine value According to ISO Cocoa butter Determination of refractive index Cocoa butter Determination of melting point According to ISO According to ISO Chocolate products Chocolate products Chocolate products Chocolate products Animal and vegetable fats and oils -- Cocoa butter equivalents in cocoa butter and plain chocolate -- Part 1: Determination of the presence of cocoa butter equivalents Animal and vegetable fats and oils -- Cocoa butter equivalents in cocoa butter and plain chocolate -- Part 2: Quantification of cocoa butter equivalents Vegetable fats and oils -- Determination of cocoa butter equivalents in milk chocolate Determination of noncocoa butter vegetable According to ISO According to ISO According to ISO AOCS Ce 10/02 24

37 Product Test Test Method Description fat Chocolate products Determination of centre and coating of filled chocolate _ All methods approved for the chocolate type used for the coating and those approved for the type of centre concerned. Chocolate products Determination of crude fibre According to ISO 5498 and ISO 6541 Digestion Modified Scharrer Cocoa and chocolate products Determination of total ash According to AOAC Cocoa and chocolate products Cocoa and chocolate products Determination of the water-insoluble, watersoluble and acidinsoluble ash Determination of fatfree milk solids According to IOCCC/CAOBISCO According to IOCCC/CAOBISCO or - - AOAC Cocoa and chocolate products Determination of milk fat According to IOCCC/CABISCO or - AOAC , b, Chocolate and chocolate products Determination of noncocoa butter vegetable fat According to ISO 11053: Cocoa powder Determination of Cocoa Powder Fineness (75 micron sieve) According to IOCCC / CAOBISCO 11(1970) - Coarse-ground chocolate Determination particle size of - Micrometer and modifications. Microscope, including computer scanning. Wet sieving, using either water or petroleum solvent.

38 Product Test Test Method Description Sedimentation. Cocoa and chocolate products Determination of arsenic According to AOAC or AOAC or Electronic counting, Coulter counter, laser beam. - ISO or ISO 6634 Cocoa and chocolate products Determination of copper According to AOAC or AOAC Cocoa and chocolate products Determination of lead According to AOAC or ISO 6633 Cocoa and chocolate products Determination of cadmium According to AOAC ,AOAC , AOAC , AOAC , AOAC or AOAC or Atomic Absorption Spectrophotometry Cocoa and chocolate products Cocoa and chocolate products Cocoa and chocolate products ISO or ISO Determination of ISO 6579 Salmonella spp Coliform ISO 4832 Mould ISO

39 Annex E (informative) Cadmium requirements for the European Union The limits for cadmium outlined in Table D.1 will take effect in the European Union (EU) on January 1, Table D.1 Maximum cadmium limits for the EU Product Cadmium maximum limits (mg/kg) Milk chocolate with < 30 % total dry cocoa solids 0.1 Milk chocolates with 30% total dry solids 0.3 Chocolates with < 50 % total dry cocoa solids 0.3 Chocolates with 50 % total dry solids 0.8 Cocoa powder sold to the final consumer or as an ingredient in sweetened cocoa powder sold to the final consumer 0.6