Cocoa beans
Norms
The Peruvian Technical Standards on Cocoa and Chocolate establish current requirements that must be met for their commercialization.
NTP-ISO 2292:2019
Cocoa Derivatives
NTP 107.310:2021
Cocoa and Chocolate
NTP 107.307:2020.
Cocoa and Chocolate
NTP 107.306:2018.
Cocoa and Chocolate
NTP 107.302:2017
Cocoa and Chocolate
NTP 208.015: 2021
Cocoa and Chocolate
NTP 208.029:2010
COCOA PRODUCTS Determination of crude fiber. 2nd edition.
Establishes the method to determine crude fiber in cocoa products.
Cocoa and Chocolate
NTP 208.039:2015
COCOA AND CHOCOLATE. Whole grain of cocoa, chocolate products and chocolate powder. Determination of aflatoxins (HPLC method)
This Peruvian Technical Standard establishes a method for the determination of the content of aflatoxins in whole grain of cocoa, chocolate products and chocolate powder.
Cocoa and Chocolate
NTP 208.025:2015
COCOA AND CHOCOLATE. Cocoa butter. Determination of the refractive index
This Peruvian Technical Standard establishes a method for the determination of the refractive index in cocoa butter.
Cocoa and Chocolate
NTP 208.023:2015
COCOA AND CHOCOLATE. Cocoa butter. Determination of humidity and volatile matter
This Peruvian Technical Standard establishes two methods for the determination, by drying, of moisture and content of volatile matter in cocoa butter. - Method A, using a sand bath or heating plate. - Method B, using a drying oven.
Cocoa and Chocolate
NTP 208.024: 2015
COCOA AND CHOCOLATE. Cocoa butter. Preparation of the sample to be tested. 3rd edition
This Peruvian Technical Standard establishes the procedures for the preparation of a test sample of cocoa butter for the purposes of laboratory analysis.
Cocoa and Chocolate
NTP 208.019:2015 (revisada el 2020)
COCOA AND CHOCOLATE. Fructose, glucose, lactose, maltose and sucrose in milk chocolate. Method by liquid chromatography
This Peruvian Technical Standard establishes the method for the determination of fructose, glucose, lactose, maltose and sucrose in milk chocolate.