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Cocoa Farming

Publications

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Methods of Analysis

The methods are sold at 15 € each + (bank and postal costs). Method 39 is sold at 30€

There will be a reduction of 20% for those ordering the complete set, and a reduction of 10% for a half set.

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Number Year Title  Formerly  Notes
 01 1952 Determination of Moisture (Oven Method)  3/1952  
 02 1961 Determination of iso-oleic acid  8g/1961  
 03 1962 Sampling (Cocoa Powder, Bars of Chocolate, Cocoa Mass Block of Chocolate and Cocoa Butter) Chocolate and Cocoa Butter)  1/1962  
 04 1962 Determination of the Melting Point of Cocoa Butter  8b/1962  
 05 1962 Determination of the Semi-micro Values  8i/1962  
 06 1963 Organoleptic Examination (Cocoa Powder)  2/1963  
 07 1963 Determination of Milk Protein (according to G.R. Jansen)  6c/1963  
 08 1963 Colorimetric Determination of the Cocoa Pigments (according to T.A. Rohan and G. Neirinckx)  11/1963  
 09 1998 Transfer of Packaging Odours to Cocoa and Chocolate Products (according to L. Robinson, modified by F. Chastellain)  12/1964  
 10 1970 Total Sterol Determination  14/1970  
 11 1970 Determination of Cocoa Powder Fineness (75 micron sieve)  13/1970  
 12 1971 Manufacturing Process for Small Scale Chocolate Samples  15/1971  
 13 1972 Determination of Total Nitrogen (Protein) in Cocoa and Chocolate Products  6a/1972  
 14 1972 Determination of Total Fat in Cocoa Product (HC Hydrolysis Method)  8a/1972  
 15 1972 Electrometric pH - Determination of Cocoa and Chocolate Products  9/1972  
 16 1973 Determination of Ash in Cocoa and Chocolate Products  4a/1973  
 17 1973 Determination of Milk Protein in Chocolates (AOAC Method) + Addendum  6b/1973  
 18 1973 UV-Extinction Values for Cocoa Butter  8d/1973  
 19 1973 UV-Extinction Values for Cocoa Butter after washing with 0,1 n NaOH  8e/1973  
 20 1973 Gas liquid Chromatographic Analysis of Sterols of Cocoa Butter  16/1973  
 21 1973 Preparation of Methyl Esters of Cocoa Butter Fatty Acids  17a/1973  
 22 1973 Analysis of Methyl Esters of Cocoa Butter Fatty Acids by Gas Liquid Chromatography  17b  
 23 1988 Determination of the Unsaponifiable Matter in Cocoa Butter  102/1988  
 24 1988 Determination of the Alkalinity of Soluble and Insoluble Ash in Cocoa and Chocolate Products  103/1988  
 25 1988 Determination of the Water-insoluble, Water-soluble and Acid-insoluble Ash in Cocoa and Chocolate Products  104/1988  
 26 1988 Determination of Moisture (Karl Fischer Method)  105/1988  
 27 1988 Determination of Wettability of Instant Cocoa Powder in Water  106/1988  
 28 1988 Determination of Purines in Cocoa and Cocoa Products  107/1988  
 29 1988 Determination of the "Blue Value"  108/1988  
 30 1988 Determination of the Content of Ammoniacal Nitrogen in Cocoa Beans and in Unalkalized Cocoa Mass  109/1988  
 31 1988 Determination of the Cooling/Solidification Curve of Cocoa Butter and of other Fats used in Chocolate and Confectionery Products  110/1988  
 32 1989 Determination of D-Sorbitol in Chocolate and Sugar Confectionery Products by Means of Sorbitol-Dehydrogenase  112/1989  
 33 1989 Determination of Glucose, Fructose and Sucrose in Chocolate and Sugar Confectionery Products by Means of Enzymes  113/1989  
 34 1989 Determination of Sugars in Chocolate and Sugar Confectionery Products by Means of High Performance Liquid Chromatography (HPLC)  117/1989  
 35 1990 Determination of Mono-Oleo disaturated Symmetrical Triglycerides (SOS) in Oils and Fats used in Chocolate and Confectionery Products by Thin-Layer Chromatography and Gas-Liquid Chromatography  111/1990  
 36 1990 Determination of Lactose in Chocolate and in Sugar Confectionery by Means of Enzymes  114/1990  
 37 1990 Determination of the Fat Content of Cocoa Powder by Soxhlet Extraction  115/1990  
 38 1990 Determination of the Sieve Residue of Cocoa Powder and of Cocoa Mass (Water Sieving Method)  116/1990  
 39 1990 Microbiological Examinations of Chocolate and other Cocoa Products  118/1990  PRICE: EURO 30
 40 1990 Determination of the Red Colour Value of Cocoa Beans by Spectroscopy  119/1990  
 41 1990 Determination of the Composition of the Fatty Acids in the 2-Position of Glycerides in Oils and Fats used in Chocolate and Sugar Confectionery Products  122/1990  
 42 1993 Determination of Free Fatty Acid (FFA) Content of Cocoa Fat as a Measure of Cocoa Nib Acidity  120/1993  
 43 1993 Determination of the Moisture Content of Cocoa Nib and Cocoa Beans  121/1993  
 44 1996 The Detection of Specific Off-Flavours in Cocoa Beans    
 45 1996 A Cocoa Bean Sampling and Examination Plan to Determine the Average Quality and the Consistency of a Parcel    
 46 2000 Viscosity of Cocoa and Chocolate Products  10/1973  
 47 2001 Determination of cocoa beans size distribution    

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