ISO 2292:2017 カカオ豆—サンプリング | ページ 2

Foreword

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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 18, Cocoa.

This second edition cancels and replaces the first edition (ISO 2292:1973), which has been technically revised.

Introduction

The objective of sampling is to obtain a properly representative sample of a quantity of cocoa beans for the purpose of examination and analysis.

Correct sampling is a difficult operation that requires careful attention and planning as to how a representative sample can be drawn from a quantity of goods presented for sampling. It takes into account the existence of any prevailing constraints or conditions that may create complications for sampling.

The procedures described in this document are recognized as good practice to be followed whenever practicable. It is recognized that it is difficult to lay down a set procedure to be followed in every case and that particular circumstances may require some modification of the method adopted.

1 Scope

This document specifies general conditions relating to sampling for the determination of the quality of cocoa beans. It also gives requirements and recommendations on the procedure to be followed for sampling cocoa beans in bags and in bulk.

2 Normative references

The following documents are referred to in the text in such a way that some or all of their content constitutes requirements 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.

3 Terms and definitions

For the purposes of this document, the terms and definitions given in ISO 2451 and the following apply.

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