ABSTRACT
Quality may be considered as a specification or set of specifications which are to be met within given tolerances or limits. In the context of cocoa quality, it is used to include not just the important aspects of flavour and purity, but also physical characteristics that have direct bearing on manufacturing performance, especially yield of cocoa nib (BCCCA 1996). The different aspects or specifications of quality in cocoa therefore include: flavour, purity or wholesomeness, consistency, yield of edible material and cocoa butter characteristics.
