COCOA QUALITY

A portal to information for the cocoa sector on aspects of quality, food safety and crop protection

The European Cocoa and Chocolate Industry needs a sustainable and consistent supply of cocoa beans with quality attributes meeting its diverse requirements. Through the present platform we are providing detailed and regularly updated information about what these quality requirements are. The information is intended to help both, producers and manufactures, ensuring that cocoa beans, and the products made from them, are safe to eat and comply with European legislation and other international food safety standards.


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Cocoa Beans

Chocolate & Cocoa Industry Quality Requirements

A knowledgebase version of the CAOBISCO/ECA guide, first published in 2015, to provide stakeholders across the cocoa value chain with information on industry needs, food safety requirements and Good Agricultural Practices (GAP) as part of the way forward for a more sustainable and equitable cocoa sector. This version, based on the 2023 update, is being continually revised under the guidance of the CAOBISCO/ECA joint working groups to reflect recent changes in legislation relating to food safety and traceability and new knowledge on best practices from farm to factory to ensure high quality cocoa and cocoa products.


Open guideline

Based on: CAOBISCO/ECA Cocoa Beans: Chocolate and Cocoa Industry Quality Requirements.
December 2023. (End, M.J. and Dand, R., Editors), CAOBISCO/ECA, Brussels.

Updated: September 2025

Pesticide Use In Cocoa

A Practical Guide for Training, Technical and Research Staff

A knowledgebase version of the guide written by Roy Bateman and Jayne Crozier and published by ICCO with support from the CAOBISCO/ECA Joint Cocoa Research Fund. The objective is to provide broad guidelines on the choice and application of pesticides used on farms and in storage to ensure that the cocoa produced is wholesome and safe for consumption. It contains sections on risks to production, SPS regulations, the risks and properties of pesticides used in cocoa production and how they can be used safely and responsibly in Integrated Pest Management (IPM). The annexes contain information on current EU approvals and Maximum Residue Limits (MRLs). The knowledgebase is based on the 2022 edition and is being continually revised under the guidance of the CAOBISCO/ECA joint working groups in collaboration with the ICCO and the authors Dr. Bateman and Dr. Crozier so that the EU regulatory information is kept up to date.

Open guideline

Based on: Bateman, R. & Crozier, J. (2023). Pesticide Use in Cocoa – Practical Manual – 4th Edition.
Abidjan: ICCO.

Updated: September 2025

CocoaVal

Validation of thermal processes for reduction of Salmonella in cocoa processing

Salmonella has been recognized as the major pathogen of concern in cocoa and cocoa-based products and effective process controls as part of HACCP are essential to ensure the microbiological safety of our products. In the absence of a legal requirement for a specific log reduction of Salmonella in cocoa processing, and with no specific validation guideline available to the industry, a group of cocoa processors collaborated to align on validation approaches and drafted this guidance. It is anticipated that this will enable better comparison and increase the acceptance of the validation studies performed. This guide has been reviewed and endorsed by the CAOBISCO/ECA joint working group on quality and productivity.

Open guideline

Editions: First Edition November 2024, PDF Document, 610 KB

ECA

ECA

European Cocoa Association

ECA is a trade association that groups the major companies involved in the cocoa bean trade and processing, in warehousing and related logistical activities in Europe.

https://www.eurococoa.com/

CAOBISCO

Association of Chocolate, Biscuit and Confectionery Industries of Europe

With 17 member National Associations, as well as direct member companies and affiliated members, CAOBISCO is the voice of more than 11,000 European chocolate, biscuit and confectionery manufacturers all over Europe.

https://www.caobisco.eu/

CAOBISCO
Joint Cocoa Research Fund

JRF, Joint Cocoa Research Fund

CAOBISCO and ECA are committed to working towards more sustainable cocoa, which complies with such requirements for consumer, manufacturer and farmer benefit.

In 2013, CAOBISCO and ECA joined forces by setting up the Joint Cocoa Research Fund (JRF) that operates under the umbrella of both associations and in collaboration with the Joint Working Groups Pesticides & Contaminants and Quality & Productivity. The Fund is currently administered by ECA. It is financed through the membership fees paid by the member companies.

https://www.jointcocoaresearchfund.eu

ICCO

ICCO, International Cocoa Organization

The International Cocoa Organization (ICCO) is an inter-governmental organization established in 1973 under the auspices of the United Nations and operating within the framework of successive International Cocoa Agreements.

Located in Abidjan – Ivory Coast, ICCO was established in 1973 to put into effect the first International Cocoa Agreement which was negotiated in Geneva at a United Nations International Cocoa Conference.

https://www.icco.org/