CAMPCO CHOCOLATE FACTORY , KEMMINJE , PUTTUR SPECIFICATION  FOR  COCOA  BEANS-BUTTER  VARIETY  (GRADE  II) Description : The Cocoa  beans are to be well fermented properly dried , free from smoky and abnormal foreign odours. The beans should also be free from broken beans , pieces of shell and foreign matter. Bean Count / 100 g 100 - 120 Nos % Moisture (Maxi .) 7.5 pH of 10% Solution 4.6 - 5.6 % Shell (Maxi .) 14 % Flat beans (Maxi .) 5 by count % Mouldy (Maxi .) 5 by count % Slaty (Maxi .) 3 by count Cocoa flavour Satisfactory