CARACTERISTIQUES PHYSICO-CHIMIQUES
When cut lengthwise, the internal surface should be fissured and of a dark chocolate brown (Forrester Type) or cinnamon
Brown color (Criollotype)
Texture: The cotyledons should not be leathery.
They should be brittle.
Beans Size: Not more than 990 dry beans per Kg for Grade I.
Mouldy Beans: Maximum content in,
Grade I 4%
Grade II 10%
Slaty beans: Maximum content in
Grade I 3%
Grade II 10%
Defective Beans: Maximum content in
Grade I 3%
Grade II 5%
Foreign matter: Maximum content in
Grade I 0.5%
Grade II 1.5%
Moisture content: Not more than 7.5% in any grade.
