Determination of Extraneous Material in Cocoa Beans

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ExFHPB-2
March 2009

Eva Pietrzak
National Manager,
Food Microbiology and Extraneous Matter Evaluation Section,
Food Safety Division, CFIA
Tower 2, 4^th floor, Rm 153,
1440 Merivale
Ottawa, ON.
K1A 0Y9

E-mail: Eva.Pietrzak@inspection.gc.ca

1. Application

This method is applicable to the sampling and examination of cocoa beans for insect infestation and mould to determine compliance with Sections 4, 5 and 7 of the Food and Drugs Act. This method replaces ExFHPB-2 dated February 2006.

2. Definition of Terms

A lot is defined as that amount (volume, weight, etc.) of the food which is produced, stored and/or shipped under conditions as nearly uniform as possible, preferably designated by a common container code or marking, and, in any event, consisting of not more than one variety, grade or type of product from a single identifiable source.

3. Collection of Samples

3.1 Scrutinize the entire lot for live infestation. If live infestation is found, do not sample until after fumigation or other effective treatment.

3.2 Obtain eight sample units selected at random from the lot of at least 100 beans each (250 g) using appropriate sampling equipment and containers. Eight sample units constitute a sample.

3.3 Each sample unit must be kept separate and labelled 1, 2, 3, etc. Complete information respecting the lot size, weight of individual containers, country of origin, exporter, importer and product and lot identification should be recorded and should accompany the sample.

4. Materials and Methods

1. Sharp knife
2. Strong forceps
3. Illuminator
4. Magnifying lens (3-5x)
5. Stereoscopic microscope (10-70x)
6. Compound microscope (100x)

5. Procedure

The examination shall be carried out in accordance with the following instructions.

5.1 Analytical Units

5.1.1 Thoroughly mix a sample unit and in a random fashion take 100 beans. These 100 beans constitute an analytical unit. If a broken bean is found which exceeds one half a bean consider it as a whole bean. If less than half a bean is encountered, it should be disregarded and replaced with a whole bean.

5.1.2 Repeat Step 5.1.1 for each of the remaining seven sample units.

5.2 Examination

5.2.1 Hold a bean with a pair of strong forceps and cut bean in half parallel to the flat side with a sharp knife.

5.2.2 Examine the two cut surfaces with an illuminator and a magnifying lens (3-5x) for insects, mould and their damage as outlined in 5.3. Use a stereoscopic microscope (10-70x) only to confirm questionable areas. Confirm mould filaments by transferring questionable particles to a glass slide and observing with a compound microscope (100x)

5.2.3 Repeat examination of the remaining beans in the analytical unit.

5.2.4 Repeat examination of the remaining seven analytical units.

5.3 Classification

5.3.1 Classify each bean into one of the following categories:

1. Insect Damaged - beans containing insects or their parts, insect tunnels, excreta, eggs, or webbing. Report the kind and approximate number of insects and parts if present.
   
   
2. Mouldy - beans containing mould except at the germ (radicle) end. Do not classify as mouldy those beans which have a white or grey appearance (crystal formation), bluish-grey slaty appearance (unfermented), or a purple appearance (underfermented) but contain no mould filaments. Also do not count those beans which contain oil droplets resembling fruiting bodies on the cut surface. These may be confirmed by observation through a stereoscopic microscope (10-70x). If the droplets coalesce under the heat of a lamp, they are not fruiting bodies.
   
   
3. Both insect damaged and mouldy. Do not classify these beans in category (a) or (b).

5.3.2 Acceptable Beans: beans that do not show any of the above defects but may show other quality related damage. Do not classify as defective those beans which contain a red-brown encrustation on the outer surface or the folds of the nibs (cotyledons). Do not consider sticks, stones, dirt clumps, hairs, feathers, fibres, paper, straw, string, or plastic etc. that should be removed during further processing.

5.4 Calculating and Recording Results: ExFHPB-2

5.4.1 Record the percent by number of each category of defectives, separately for each analytical unit, as described in 5.4, to the nearest 1%.

category (b) = % only mouldy defectives

category (c) = % both insect damaged and mouldy defectives

5.4.2 Combine the percent by number of each category to obtain the total percent defectives for each separate analytical unit:

total percent defectives = (a₁ + b₁ + c₁) %
for analytical unit #1

total percent defectives = (a₂ + b₂ + c₂) %
for analytical unit #2

etc.

5.4.3 Determine the number of sample units in each of the following three ranges of percent defectives:

0-5 %
6-10 %
> 10 %

6. Interpretation

6.1 See Table 1 of Guidelines for the General Cleanliness of Food - An Overview" found in Volume I of the Compendium of Analytical Methods for guidelines relating to different types of extraneous materials in cocoa beans.

6.2 If there is a question as to the acceptability of the lot, contact:

Eva Pietrzak
National Manager,
Food Microbiology and Extraneous Matter Evaluation Section,
Food Safety Division, CFIA
Tower 2, 4^th floor, Rm 153,
1440 Merivale
Ottawa, ON.
K1A 0Y9

E-mail: Eva.Pietrzak@inspection.gc.ca

Phone: 613-773-5812
FAX: 613-773-5957