Definitions, References and Symbols

References and Symbols

All figures are in the English style (000,000.00)
Unless specified all figures are in € and/or long tons
€ = Euros
T= metric tons

Cocoa Products Definitions

Source: Section 2.2 of the Federation of Cocoa Commerce Ltd (FCC) Rules and Regulations

Sound

"Sound" when applicable to cocoa products shall mean full and undamaged cartons and/or packages.

Cocoa nib

The cotyledon of roasted or unroasted cocoa beans containing a residue of shell or germ not exceeding 5 per cent calculated on the dry defatted matter and an ash content not exceeding 10 per cent calculated on the dry defatted matter.

Cocoa mass (also called Cocoa liquor)

Cocoa nib, mechanically processed to a paste, which retains the natural fat content of cocoa nib.

Press cocoa butter

Fat obtained by pressure, from cocoa nib, cocoa mass, cocoa press cake, fat-reduced cocoa press cake or any combination of two or more thereof:

1. having been treated by no process other than degumming by filtering, centrifuging and other physical processes used for this purpose and deodorisation by super-heated steam under vacuum and other physical processes used for this purpose: and
2. containing not more than 0.35 per cent unsaponifiable matter determined using petroleum ether and not more than 1.75 per cent acidity expressed as oleic acid (FFA).

Expeller cocoa butter

Fat obtained by the expeller process from cocoa beans or from cocoa beans combined with cocoa nib, cocoa mass, cocoa press cake, fat-reduced cocoa press cake or any combination of two or more thereof:

1. having been treated by no process other than degumming by filtering, centrifuging and other physical processes used for this purpose and deodorisation by super-heated steam under vacuum and other physical processes used for this purpose: and
2. containing not more than 0.5 per cent unsaponifiable matter determined using petroleum ether and not more than 1.75 per cent acidity expressed as oleic acid (FFA).

Refined cocoa butter

Fat obtained by pressure, the expeller process, solvent extraction or any combination of those processes from cocoa beans, cocoa nib, cocoa dust, cocoa mass, cocoa press cake, fat-reduced cocoa press cake, expeller cocoa press cake or any combination of two or more thereof with or without the addition of cocoa fat from one or more of these cocoa products:

1. having been refined through neutralisation by an alkaline solution or similar substance used for this purpose and decolourisation with one or more of the following substances namely, bentonite, active carbons or similar substances used for this purpose;
2. having been treated by no additional process other than those specified for press cocoa butter and
3. containing not more than 0.5 per cent unsaponifiable matter determined using petroleum ether and not more than 1.75 per cent acidity expressed as oleic acid (FFA) and shell and germ fat in a ratio to fat from the cotyledon not exceeding that existing naturally in cocoa beans.

Cocoa press cake

Cocoa nib or cocoa mass converted by pressure by a mechanical process to a solid compressed mass.

Expeller cocoa press cake

Cocoa beans or cocoa dust or both with or without cocoa nib, cocoa mass, cocoa press cake, fat-reduced cocoa press cake or any combination of two or more thereof which has been converted by the expeller process to a solid compressed mass.

Cocoa powder

The finely ground particles obtained from the mechanical disintegration of cocoa press cake.