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ISO 2291:1980Withdrawn

Cocoa beans — Determination of moisture content (Routine method)

Fèves de cacao — Détermination de la teneur en eau (Méthode pratique)

This edition has been replaced by ISO 2451:2017.

Abstract / scope

The principle of the method consists in drying of the product for 16 h in a ventilated oven controlled at 103 °C, after previous crushing.

Life cycle

Replaced by

ISO/WD 2291Deleted (project abandoned)Cocoa beans — Determination of moisture content (Routine method)International Standard · ISO/TC 34ISO 2451:2017PublishedCocoa beans — Specification and quality requirementsInternational Standard · Published 13 Nov 2017 · ISO/TC 34/SC 18