PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDARD  
       D US DEAS 1031 
 
First  Edition  
2020-mm-dd 
 
   Reference number  
DUS DEAS 1031 : 2020 
 
© UNBS 2020 
   
Cocoa powder and cocoa powder mixture — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 1031: 2020 
ii                © UNBS  2020 - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2020 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior wr itten 
permission from UNBS.  
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  PUBLIC REVIEW DRAFTDUS D EAS 1031: 2020 
© UNBS  2020 - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as ame nded.  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisatio n for Standardisation (ISO),  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point o n TBT Agreement of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representati ves of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the commen ts before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard, US EAS 1031: 2020 , Cocoa powder and cocoa powder mixture — Specification , is 
identical with and has been re produced from an East African  Standard, EAS 1031: 2020 , Cocoa powder and 
cocoa powder mixture — Specification , and adopted  as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/TC 2 , Food and agriculture . 
Wherever th e words, “ East African  Standard " appear, they should be replaced by "Uganda Standard."   DEAS 1031 : 2020  
ICS 67.140.30  
 
© EAC 2020                                                                                                                              1ST Edition 2 020  
 EAST AFRICAN STANDARD 
Cocoa powder and cocoa powder mixture — Specification 
EAST AFRICAN COMMUNITY DEAS 1031: 2020 
ii © EAC 2020  – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2020   — All rights reserved 
East African Community  
P.O. Box 1096, 
Arusha 
Tanzania 
Tel: + 255 2 7 2162100 
Fax: + 255 27 2162190 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be prosecuted. DEAS 1031: 2020 
© EAC  2020  – All right s reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................ iv 
1 Scope ...................................................................................................................................................... 1  
2 Normative references ............................................................................................................................ 1  
3 Terms and definitions ........................................................................................................................... 2  
4 Ingredients ............................................................................................................................................. 3  
4.2 Raw material for cocoa powder mixtures ........................................................................................... 3  
4.3 Optional ingredients for cocoa powder mixtures .............................................................................. 3  
5 Requirements ......................................................................................................................................... 3  
5.1 General requirements ........................................................................................................................... 3  
5.2 Specific requirements ........................................................................................................................... 3  
5.3 Particle size requirements .................................................................................................................... 4  
6 Food additives ....................................................................................................................................... 4  
7 Hygiene ................................................................................................................................................... 4  
8 Contaminants ......................................................................................................................................... 5  
8.1 Pesticides residues ...............................................................................................................................  5 
8.2 Heavy metals .......................................................................................................................................... 5  
8.3 Mycotoxins ............................................................................................................................................. 5  
9 Packaging ............................................................................................................................................... 5  
10 Labelling ................................................................................................................................................. 6  
11 Sampling ................................................................................................................................................ 6  
 DEAS 1031: 2020 
iv © EAC 2020  – All rights reserved  
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East African Standards (EAS).  The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community .  
East African Standards are developed through Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards. XXXXXX. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC/TC 002, Coffee, Cocoa, Tea and 
related products.  
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights. 
 
 DRAFT EAST AFRICAN STANDARD  DEAS 1031 :2020  
 
© EAC 2020  – All rights reserved  1 
 Cocoa powder and cocoa powder mixtures — Specification 
1 Scope  
This Draft East African Standard specifies the requirements, sampling and test methods for cocoa powder and 
cocoa powder mixtures intended for human consumption. 
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies. 
DEAS 1030, Cocoa beans — Specification  
EAS 38, Labelling of pre-packaged foods — General requirements  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
Codex Stan 192,  General standard for food additive  
ISO 1577, Determination of acid-insoluble ash  
ISO 2171, Cereals, pulses and by-products — Determination of ash yield by incineration  
ISO 2292, Cocoa beans — Sampling  
ISO 4833- 1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 °C by the pour plate technique  
ISO 5498, Agricultural food products — Determination of crude fibre content — General method  
ISO 6579- 1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp. — Amendment 1: Broader range of 
incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV 
and SC  
ISO 7305, Milled cereal products — Determination of fat acidity  
ISO 11085, Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total 
fat content by the Randall extraction method   
ISO 15141, Cereals and cereal products — Determination of ochratoxin A — High performance liquid 
chromatographic method with immunoaffinity column cleanup and fluorescence detection  
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 
in cereals, nuts and derived products — High-performance liquid chromatographic method  
2 © EAC 2020  – All rights reserved  
 ISO 16649-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-
bromo-4-chloro-3-indolyl beta-D-glucuronide  
ISO 17239, Fruits, vegetables and derived products — Determination of arsenic content — Method using 
hydride generation atomic absorption spectrometry  
ISO 21527-2, microbiology of food and animal feeding stuffs — horizontal method for the enumeration of 
yeasts and mould s — part 2: colony count technique in products with water activity less than or equal to 0,95  
AOAC 931.04, Loss on drying (moisture) in cacao products  — Gravimetric method  
AOAC 970.21, PH of cacao products. Potentiometric method  
AOAC 999.11, Determination of Lead, Cadmium, Copper, Iron, and Zinc in Foods, Atomic Absorption 
Spectrophotometry after Dry Ashing 
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply. 
ISO and IEC maintain terminological databases for use in standardization at the following addresses: 
— ISO Online browsing platform: available at http://www.iso.org/obp 
3.1 
cocoa powder  
product obtained by finely grinding cocoa cakes which remains after the removal or reduction of the cocoa 
butter.  
3.2 
cocoa powder mixture 
cocoa powder which has been mixed with other optional ingredients given in sub-clause 4.3  
3.5 
cocoa beans  
whole seeds of the cocoa tree ( Theobroma cac ao L.). which has been fermented and dried 
 
3.6 
cocoa nibs  
cocoa beans, roasted or unroasted, cleaned, shelled and have undergone germ separation.  
3.7 
cocoa liquor  
cocoa nib reduced to a fine paste by a mechanical process without losing any of its natural fat content.  
3.8 
cocoa press cake  
cocoa mass converted into a cake, which removes a proportion of cocoa butter.  
3.9 
cocoa butter  
fat obtained from cocoa nib and its derivatives.  
© EAC  2020  – All right s reserved  3 
 4 Ingredients   
4.1 Raw material for cocoa powder 
Cocoa cakes derived from cocoa beans complying with DEAS 1030  
4.2 Raw material for cocoa powder mixtures 
Cocoa powders 
4.3 Optional ingredients for cocoa powder mixtures 
The following ingredients may be used and shall comply with relevant East African standards 
a) sugar  
b) milk powder  
c) salts, and  
d) spices 
5 Requirements 
5.1 General requirements   
Cocoa powder and cocoa powder mixture shall: 
a) be in the form of free-flowing powder; 
b) have colour, taste, odour and flavour characteristic of the product; 
c) be free from fungal infestation;  
d) be free from foreign matter; and 
e)  free from any adulterants  
5.2 Specific requirements   
Cocoa powder and cocoa powder mixture shall comply with the specific requirements specified in Table 1, 
Table 2 and Table 3 when tested according to the respective methods of test indicated therein 
Table 1 — Specific requirements for cocoa powder and cocoa powder mixture  
S/N Parameter  Limits  Test method  
i Moisture content, m/m, %, max  7 AOAC 931.04  
ii Total ash, m/m, max,  % on dry basis  14 (for alkalised 
powder);  
10 (for natural 
powder)  ISO 2171   
4 © EAC 2020  – All rights reserved  
  
iii Acid in soluble ash m/m, max,  % on dry basis  1 AOAC 971.33  
ISO 1577  
iv pH 5-8 AOAC 970.21  
V Crude fibre m/m, max,  % on dry basis  7 ISO 5498  
vi Fat acidity, mg KOH/100g, max  50 ISO 7305  
 
 
Table 2 — Cocoa butter limits for cocoa powder and cocoa powder mixtur e   
S/N Product  Cocoa butter 
limits  Test method  
i Cocoa powder/cocoa powder mixture, %, m/m ≥ 20 ISO 11085  
ii Fat reduced cocoa powder/cocoa powder mixture , %, 
m/m ≥ 10 and < 20  
iii High fat reduced cocoa powder/cocoa powder mixture, 
%, m/m  < 10 
Table 3 — Cocoa powder limits for sweetened cocoa powder mixture  
S/N Product  Cocoa 
powder 
cont ent, %, 
m/m Test method  
i Sweetened Cocoa Powder, or Drinking 
Chocolate  ≥25 GMP  
ii Sweetened Cocoa  powder  Mix, or Sweetened 
Mixture with Cocoa  powder  ≥20 
iii Sweetened Cocoa  flavoured Mix  < 20  
 
5.3 Particle size requirements  
99.8%  of cocoa powder shall pass through 75µm micro sieve  
6 Food  additives 
The use of food additives in cocoa powder or cocoa powder mixtures shall comply with Codex Stan 192  
7 Hygiene  
7.1 Cocoa powder and cocoa powder mixtures shall be processed and handled in accordance with the 
appropriate provisions stipulated in EAS 39. 
 
  
© EAC  2020  – All right s reserved  5 
 7.2 Cocoa powder and cocoa powder mixture shall not exceed microbiological limits in Table 4 when tested 
in accordance with test methods specified therein. 
Table 4 — Microbiological maximum limits for cocoa powder and cocoa powder mixtures  
S/N Microorganism  Maximum 
limits  Test method  
i Total Plate Count , cfu/g  104 ISO 4833 -1 
 Yeasts and moulds cfu/g  102 ISO 21527 -2 
iv Escheric hia coli, cfu/g Absent  ISO 16649 -2 
v Salmonella  spp, /25g  Absent  ISO 6579 -1 
 
8 Contaminants 
8.1 Pesticides residues 
Cocoa powder and cocoa powder mixture shall comply with those maximum pesticide residue limits 
established by the Codex Alimentarius Commission online database. 
8.2 Heavy metals 
Cocoa powder and cocoa powder mixtures shall not exceed maximum heavy metal limits established by the 
Codex Alimentarius Commission  
8.3 Mycotoxins  
Cocoa powder and cocoa powder mixtures shall not exceed maximum limits for mycotoxins specified 5 when 
tested in accordance with method of test specified therein. 
Table 5 — Maximum limits for mycotoxins     
 
S/N mycotoxin  Maximum 
limits, µg/kg,  Test method  
i Total aflatoxin  10 ISO 16050  
ii Aflatoxin B1  5 
iii Orchratoxin  A 10 ISO 15141  
9 Packaging  
Cocoa powder and cocoa powder mixture shall be packaged in containers made from food grade packaging 
material and sealed in a manner that will safeguard the hygienic, nutritional and organoleptic properties of the 
product throughout the shelf life of the product.  
6 © EAC 2020  – All rights reserved  
 10 Labelling  
In addition to the labelling requirements specified in EAS 38, packages of cocoa powder and cocoa powder 
mixtures product shall be labelled legibly and indelibly with the following information.  
a) name of the products as “cocoa powder ” or “cocoa powder mixture ”; 
b) where an artificial sweetener to replace sugar, partially or totally, the words “artificially 
sweetened” shall be declared immediately before the name ; 
c) cocoa butter content; and 
d) cocoa powder content for cocoa powder mixture. 
11 Sampling  
Sampling shall be done in accordance with ISO 2292 DEAS 1031 : 2020  
   
 
© EAC 2020  – All rights reserved 
  
  