CACAO
SECONDFINEGRAIN(F2)
PRESENTATION
132.28 L b s / 6 0 K g – B a g
CERTIFICATIONS
Phytosanitary Certificate from the National Institute o f Comprehensive Agricultural Health (INSAI)
Analysis of Physical Chemical Test sandcontami- natingmaterials (Cadmiumand/or from the University of the Andes (ULA).Sensory Analysis issued by the panel of the Foundation for the Development of Comprehensive Quality of Cocoa
SPECIFICATIONS
Slaty Grains Up to 5% COVENIN 442
By insects, germinated or flat Up to 5% COVENIN 442
Multiple Grain Up to 6% COVENIN 442
MoldyGrain Up to 4% COVENIN 442
Underfermented grain Up to 70% COVENIN 442
Humidity Max 7.5% COVENIN 374
COLOR, SMELL AND FLAVOR
Characteristic of the non-fermented product characteristic odor and flavor
COFFEA ARÁBICA
SECONDFINEGRAIN(F2)
PRESENTATION
132.28 L b s / 6 0 K g – B a g
CERTIFICATIONS
Phytosanitary Certificate from the National Institute o f Comprehensive Agricultural Health (INSAI)
Analysis of Physical Chemical Test sandcontami- natingmaterials (Cadmiumand/or from the University of the Andes (ULA).Sensory Analysis issued by the panel of the Foundation for the Development of Comprehensive Quality of Cocoa
SPECIFICATIONS
Slaty Grains Up to 5% COVENIN 442
By insects, germinated or flat Up to 5% COVENIN 442
Multiple Grain Up to 6% COVENIN 442
MoldyGrain Up to 4% COVENIN 442
Underfermented grain Up to 70% COVENIN 442
Humidity Max 7.5% COVENIN 374
COLOR, SMELL AND FLAVOR
Characteristic of the non-fermented product characteristic odor and flavor
