ISO 2451:2017 カカオ豆—仕様と品質の要件 | ページ 2

3.1

adulteration

alteration of the composition of a lot (3.18) of cocoa by any means whatsoever

3.2

bean cluster

two or more beans joined together which cannot be easily separated by using the finger and thumb of both hands

3.3

bean count

total number of whole beans per 100 g determined under specific conditions

Note 1 to entry: The specific conditions and the test method are specified in Annex D.

3.4

broken bean

cocoa bean (3.5) of which a fragment (3.14) is missing, the remaining part being more than half of a whole bean

3.5

cocoa bean

seed of the cocoa tree (Theobroma cacao Linnaeus)

Note 1 to entry: Commercially, and for the purposes of this document, the term refers to the whole seed, which has been fermented and dried.

3.6

cocoa related matter

bean clusters (3.2) , broken beans (3.4) and associated fragments (3.14) and/or pieces of shell (3.21) that do not pass through the sieve (3.23)

3.7

contamination

presence of a smoky, hammy or other smell not typical to cocoa, or a substance not natural to cocoa, which is revealed during the cut test (3.8) or physical inspection of a reference sample (3.22)

3.8

cut test

procedure by which the cotyledons of cocoa beans are exposed for the purpose of determining the incidence of defective and/or slaty beans (3.25) , and/or violet or purple beans (3.29) , and/or the presence of contamination (3.7) within a test sample (3.28)

Note 1 to entry: The procedure for the cut test is specified in Annex E.

3.9

defective bean

internally mouldy bean (3.20) and/or insect-damaged bean (3.17)

3.10

dry cocoa

cocoa beans (3.5) which have been evenly dried throughout and of which the moisture content meets specific requirements

Note 1 to entry: These requirements are specified in 5.2.4.

Note 2 to entry: Dry cocoa can be considered as a commercial term.

3.11

fair fermented beans

cocoa beans (3.5) that are not more than 10 % slaty and 10 % defective by count of the test sample (3.28)

3.12

flat bean

cocoa bean (3.5) that is too thin to be cut to give a complete surface of the cotyledons

3.13

foreign matter

any substance other than cocoa beans (3.5) , cocoa related matter (3.6) and sieving (3.24)

Note 1 to entry: Husk and placenta are to be considered as foreign matter.

3.14

fragment

piece of cocoa bean (3.5) equal to or less than half the original bean

3.15

germinated bean

cocoa bean (3.5) of which the seed germ has pierced the shell as evidenced either by the physical presence of the seed germ or by a hole in the shell following its detachment

3.16

good fermented beans

cocoa beans (3.5) that are not more than 5 % slaty and 5 % defective by count of the test sample (3.28)

3.17

insect-damaged bean

infested bean

cocoa bean (3.5) of which the internal parts are found to contain insects or mites at any stage of development, or show signs of damage caused thereby, which are visible to the naked eye

3.18

lot

quantity of cocoa beans (3.5) in bags or in bulk established at any point in the cocoa supply chain and from which primary samples and/or incremental samples are to be drawn for quality analysis purposes

Note 1 to entry: The requirements for sampling are specified in ISO 2292.

3.19

main crop

bean count (3.3) consistent/typical for the beans normally produced during the main harvest period of that particular origin

Note 1 to entry: Light crop (mid crop) is the bean count consistent/typical for the beans normally produced in the period outside main harvest for that particular origin.

3.20

mouldy bean

cocoa bean (3.5) on the internal parts of which mould is visible to the naked eye

Note 1 to entry: Mould is not to be confused with white spot, which is a concentration of theobromine or cocoa fat.

3.21

piece of shell

part of the shell without any of the kernel

3.22

reference sample

representative sample prepared by successively quartering the composite sample such that a minimum of 2 kg net remains

[SOURCE:ISO 2292:2017, 3.7]

3.23

sieve

screen with round holes, the diameter of which are 5,0 mm

3.24

sieving

material that passes through a sieve (3.23)

3.25

slaty bean

cocoa bean (3.5) that shows a slaty colour on at least half of the surface of the cotyledons exposed by the cut test (3.8) irrespective of texture

3.26

smoky bean

cocoa bean (3.5) with a smoke-off flavour

Note 1 to entry: A flavour that is reminiscent of wood smoke, acrid smoke, burnt rubber, smoked bacon or soot.

3.27

preliminary test sample

quarter of the reference sample obtained by using a splitter/divider, which can be less than 600 g

Note 1 to entry: Annex I specifies the procedure and flowchart for the preliminary quality analysis in which the preliminary test samples are used.

3.28

test sample

not less than 600 g of cocoa beans drawn from the reference sample (3.22) by using a flat-bottomed shovel drawn across the middle of the reference sample

Note 1 to entry: The test sample shall be obtained after sieving in accordance with the method specified in Annex B and removing the cocoa related matter (3.6) , flat beans (3.12) and foreign matter (3.13) in accordance with the method specified in Annex C.

3.29

violet or purple bean

cocoa bean (3.5) that shows a violet or purple colour on at least half of the surface of the cotyledons exposed by the cut test (3.8)