ABSTRACT
Shell and cacao fat content in cacao products shall be determined by the following methods of analysis prescribed in ``Official Methods of Analysis of the Association of Official Analytical Chemists,’’ which are incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the Association of Official Analytical Chemists International, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877-2504, or may be examined at the Office of the Federal Register, 800 North Capitol St. NW., suite 700 Washington, DC.
