Commodities inspections

Cocoa commodities inspections refer to the process of examining and evaluating cocoa beans or cocoa-related products to ensure their quality, conformity with industry standards, and adherence to regulatory requirements. These inspections play a crucial role in the cocoa industry, as they help maintain the integrity of cocoa commodities throughout the supply chain, from production to consumption.

Inspections of cocoa commodities typically involve a range of activities, including visual assessments, sampling, laboratory testing, and documentation verification. Here are some key aspects involved in cocoa commodities inspections:

Visual Assessment: Inspectors visually examine cocoa beans or products to assess their physical appearance, including color, size, shape, and presence of any defects or impurities. This step helps identify any visible signs of quality issues or contamination.

Sampling: Inspectors take representative samples from cocoa lots to ensure a comprehensive evaluation. These samples are collected following established sampling protocols to maintain accuracy and consistency.


Laboratory Testing: The collected samples are then analyzed in specialized laboratories. Various tests are conducted to assess cocoa quality parameters such as moisture content, fat content, bean count, shell content, presence of foreign matter, and flavor characteristics. These tests help determine the quality grade of the cocoa and ensure it meets the required specifications.

Documentation Verification: Inspectors review and verify accompanying documentation, including certificates of origin, quality certificates, shipping documents, and compliance records. This step ensures that the cocoa commodities have been sourced, processed, and transported in accordance with applicable regulations and standards.

Cocoa commodities inspections are typically conducted by trained and qualified inspectors employed by regulatory bodies, certification organizations, independent inspection agencies, or cocoa trade associations. The results of these inspections are used by stakeholders across the cocoa supply chain, including cocoa farmers, exporters, importers, manufacturers, and retailers, to make informed decisions regarding the purchase, sale, and processing of cocoa commodities.

Various tests are conducted on cocoa commodities to assess their quality, flavor characteristics, and adherence to industry standards. These tests help determine the suitability of cocoa beans or cocoa-related products for further processing, trading, or consumption. Here are some common tests conducted on cocoa commodities:

Moisture Content: This test measures the amount of moisture present in cocoa beans. Excessive moisture can lead to mold growth, spoilage, and quality deterioration. Determining moisture content is important for ensuring the beans are properly dried and stored.

Fat Content: Cocoa beans are known for their fat content, which contributes to the flavor and texture of chocolate. The fat content is determined by extracting cocoa butter from the beans and analyzing its quantity. Fat content affects the quality and processing characteristics of cocoa.

Bean Count: The bean count test determines the number of whole cocoa beans present in a given sample. It helps assess the percentage of fully developed beans, which are generally considered higher in quality.

Shell Content: The shell content test measures the amount of cocoa shell (the outer layer of the bean) present in a sample. High shell content can affect the flavor and yield during processing, as well as indicate poor fermentation or drying practices.

Presence of Foreign Matter: This test identifies the presence of any impurities or foreign materials in the cocoa beans, such as stones, dirt, or metal fragments. It ensures the cleanliness and safety of the cocoa commodities.

Flavor Evaluation: Trained sensory experts conduct flavor evaluation tests to assess the taste, aroma, and overall flavor profile of cocoa beans. These tests involve sensory analysis techniques, such as tasting and olfactory assessments, to determine the flavor characteristics, including bitterness, acidity, sweetness, and aroma notes.

Microbiological Testing: Microbiological tests are conducted to assess the presence of microorganisms, such as bacteria, yeast, and molds, in cocoa commodities. These tests ensure that the cocoa beans are free from harmful pathogens and microbial contamination.

Pesticide and Chemical Residue Analysis: This test analyzes cocoa samples for the presence of pesticide residues, heavy metals, and other chemical contaminants. It ensures compliance with safety regulations and helps maintain consumer health and safety.

Quality Grading: Cocoa beans are often graded based on quality parameters such as size, appearance, color, uniformity, and absence of defects. Grading systems vary by region and can influence the pricing and trading of cocoa commodities.

It's important to note that the specific tests conducted may vary depending on the purpose of the analysis, industry standards, and regulatory requirements. These tests collectively ensure the quality, safety, and marketability of cocoa commodities throughout the supply chain.

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