The Cocoa & Coffee Industry Board of Trinidad & Tobago

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The Cocoa & Coffee Industry Board of Trinidad & Tobago

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ABOUT THE BOARD

The Cocoa and Coffee Industry Board of T & T was established by Act 20 of 1961 with a mandate to: “secure the most favorable arrangements for the purchase, sale, handling, grading, exportation and marketing of cocoa and coffee for the benefit of the Cocoa and Coffee Industry”.

MISSION STATEMENT

To promote the development, modernization and enhanced viability of the Cocoa and Coffee Industries in such a manner as to maximise their contribution to the improvement of the Social and Economic Status of individual entrepreneurs and to the National Economy.

TASKS PERFORMED BY THE BOARD INCLUDE :-

The purchase of cocoa and coffee beans from small and medium sized farmers and grading, packaging and sale of these beans on both the domestic and international markets through a system of licensed buying agents and exporters.
The certification of the quality of all cocoa & coffee beans exported by privately licensed shippers.
The administration of Government’s price support scheme for these two commodities.
Administration of the Act, which include overall supervision of the industry.

CRITERIA FOR PURCHASE OF COCOA BEANS

GRADES	CRITERIA

Grade 1	Well fermented, thoroughly dried (not more than 8% moisture content), clean cocoa, free from all commercial defects, and having not more than 95 beans in a weight of 100 grammes (of beans)

Grade 11	Reasonably well fermented, thoroughly dried (not more than 8% moisture content), clean cocoa containing not more than a total of 6% commercial defects. Of this 6% not more than 4% shall be either mouldy or insect infested, or insect damaged beans. The bean count should be not more than 110 beans in a weight of 100 grammes.

Defective Grade	This is cocoa that cannot be placed in either of the above categories

CHARACTERISTICS OF WELL – FERMENTED AND THOROUGHLY DRIED COCOA BEANS

Beans are plump in appearance
When cut longitudinally, beans show clearly defined ridges on the internal surfaces
There are no slaty beans (i.e. non fermented, or under fermented beans)
The moisture content is not more than 8%

COMMERCIAL DEFECTS OF COCOA BEANS

Mouldy beans
Slaty or under – fermented beans
Insects – fested or damaged beans
Double beans
Foreign Odours and other contaminants e.g. grease

CRITERIA FOR PURCHASE OF COFFEE BEANS

GRADES	CRITERIA

Grade 1	Clean coffee of superior and good aroma containing no more than 2% total commercial defects of which not more than 1% should be black beans and having a moisture content not exceeding 12%.

Grade 11	Clean coffee of good appearance and aroma, containing no more than 6% total commercial defects or imperfections and having a moisture content not exceeding 12%.

Grade 111	Clean coffee containing no more than 8% commercial defects of which not more than 5% should be black beans and having a moisture content not exceeding 12%.

Grade 1V	Undergrade- more than 8% commercial defects (not to be purchased).

Commercial Defects	Apart from Black Beans, commercial defects include, cherries, shells, broken beans, sticks, stones, insect damaged and white beans.

Anyone interested in purchasing or selling cocoa and coffee may contact the Cocoa and Coffee Industry Board of T & T via the contact information provided below.

KEY COMPANY PERSONNEL:
Kent Villafana - Manager
Dr. Carlisle Pemberton - Chairman
Ms. Yvette Babb - Secretary/Accountant

CONTACT INFORMATION:
The Cocoa & Coffee Industry Board of Trinidad & Tobago
Frederick Street
Port of Spain
Trinidad

Phone: (868) 628-0289 , (868) 627-4172
Email: ccib@tstt.net.tt

CONTACT THE COCOA & COFFEE INDUSTRY BOARD OF TRINIDAD & TOBAGO:

Last updated 27th July, 2005

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