T.C.
GIDA, TARIM ve HAYVANCILIK BAKANLIÐI
Gýda ve Kontrol Genel Müdürlüðü
Communique on Cocoa and Cocoa Products
Authorization Law: Turkish Food Codex
The Official Gazette: 27.03.2000-24002
Communication No : 2000/10
Communiqué On the Amendment of Communiqué on Cocoa and Cocoa Products
The Official Gazette: 15.05.2002 –24756
Objective
Article 1 – The objective of this Communique is to determine the specifications of cocoa and cocoa products in order to ensure production, preparation, processing, conservation, storage, transportation and marketing of these products with the proper technique and hygienic procedure.
Scope
Article 2 – This Communique covers cocoa beans, cocoa nib, cocoa mass, cocoa cake, cocoa butter, cocoa powders and their mixtures with sugar.
Legal basis
Article 3 - This Communique has been prepared in accordance with the “Turkish Food Codex Regulation”, published in Official Gazette dated 16/11/1997, No. 23172, and Decree in the power of Law dated 24/06/1995,No. 560, on “Production, Consumption and Inspection of Foodstuffs”.
Definitions
Article 4 - In this Communique,
a) Cocoa beans; mean the product obtained by first fermenting then drying the seeds of the fruits of the cocoa tree (Theobroma cocoa L.);
b) Cocoa nib; means the product obtained by breaking the roasted or non-roasted cocoa beans and removing their shells;
c) Cocoa mass; means the product obtained as a result of mechanical breaking of the cocoa nibs, without causing a change in the components of cocoa nibs.
d) Cocoa cake; means the product left over after partially or completely removing the butter of cocoa nibs or cocoa mass;
e) Cocoa butter; means the butter obtained from cocoa beans;
f) Cocoa powder; means the product in powder form which is obtained by grinding cocoa cake and which contains at least 20% cocoa butter by mass in dry matter;
g) Fat-reduced Cocoa powder; means the product in powder form which is obtained by grinding cocoa cake and which contains less than 20% cocoa butter by mass in dry matter;
h) Sweetened cocoa powder; means the product which is obtained as a result of mixing cocoa powder with sugar, and which contains at least 25% cocoa powder by mass in dry matter.
ý) Sweetened Cocoa mix; means the product which is obtained by mixing cocoa powder with sugar and which contains at least 20% cocoa powder by mass in dry matter;
i) Sweetened Cocoa-flavoured mix; means the product which is obtained by adding aromatic substances to the mixture of cocoa powder and sugar and which contains at least 20% cocoa powder by mass in dry matter;
j) Sweetened Cocoa powder ,fat-reduced; having reduced butter means the product which is obtained by mixing fat-reduced cocoa powder with sugar and which contains at least 25% fat-reduced cocoa powder by mass in dry matter;
k) Sweetened cocoa fat-reduced; means the product which is obtained by mixing fat-reduced cocoa powder with sugar and which contains at least 20% fat-reduced cocoa powder by mass in dry matter;
l) Sweetened cocoa-flavoured mix, fat-reduced means the product which is obtained by adding aromatic substances to the mixture of fat-reduced cocoa powder with sugar and which contains at least 20% fat-reduced cocoa powder by mass in dry matter;
m) Chocolate powder means the product which is obtained by mixing cocoa powder with sugar and/or sweeteners and which contains at least 32% cocoa powder by mass in dry matter.
Product Specifications
Article 5 – The specifications of the products within the scope of this Communique should be as follows:
a) Cocoa beans should have distinctive taste, colour and odour; the number of beans bitten by insect, germinated, sooty, with alien taste and odour shall not be more than 6%; the number of mouldy seeds shall not be more than 4%; the number of seeds having the appearance of slate shall not be more than 8%; they should not contain insects or insect fragments, whether living or dead, , rodent pieces or foreign matters; amount of moisture should be maximum 7.5% by weight;
b) Embryo or residues from solvent extraction of cocoa butter shall not be used in production of cocoa products;
c) In cocoa mass and cake, the total amount of shell and/or embryo residues shall be at most 5%, by mass, in non-fat dry matter;
d) In cocoa mass and cake, the total amount of ash shall be at most 14% free in those treated with alkalines, and 10% in those not treated with alkalines by mass in non-fat dry matter;
e) In cocoa mass and cake, the amount of ash insoluble in HCl shall be at most 0.3% by mass in non-fat dry matter;
f) Amount of non-saponifying substance shall be at most 0.5% in cocoa butter and shall be at most 0.35 in pressed cocoa butter by mass;
g) In cocoa butter the amount of free fatty acid, expressed as oleic acid, shall be at most 1.75% by mass;
h) In cocoa powder and in fat-reduced cocoa powder, the amount of moisture shall be at most 7% by mass.
Additives
Article 6 – The additives permitted to be used in cocoa and cocoa products must be in accordance with 2th Chapter of the “Turkish Food Codex Regulation” and Annex 1 of this Communique.
Processing aids
Article 7 – In the extraction of cocoa butter, hexane (62°C - 82°C) may be used as a processing aid, provided that the amount of residue in the final product does not exceed 1 mg/kg.
Aromatic substances
Article 8 – The aromatic substances added to cocoa mass, cocoa cake, cocoa powders, cocoa powder-sugar mixtures and chocolate powder must be in accordance with 3th Chapter of the “Turkish Food Codex Regulation”.
Contaminants
Article 9 – The amounts of contaminants in cocoa and cocoa products must be in accordance with 4th Chapter of the “Turkish Food Codex Regulation”.
Hygiene
Article 10 – Cocoa and cocoa products must be prepared in accordance with the general rules given in 7th Chapter of the Turkish Food Codex Regulation.
Packaging, labelling-marking
Article 11 – Rules related to packaging and marking of cocoa and cocoa products are as follows:
a) In packaging cocoa and cocoa products, packaging material in accordance with the 9th Chapter of the Turkish Food Codex Regulation must be used.
b) The labels of cocoa and cocoa products must be in accordance with the 9th Chapter of the Turkish Food Codex Regulation; in addition, in products specified in paragraphs h, ý, i, j, k, l, m of this Communique, the % ratio of minimum cocoa powder contained must take place near the product name.
Transportation and storage
Article 12 – Transportation and storage of cocoa and cocoa products must be in accordance with the rules given in Chapter 10 of the Turkish Food Codex Regulation.
Sampling and methods of analysis
Article 13 – Sampling of cocoa and cocoa products from the production line and storage room must be in accordance with the rules given in 11th Chapter of the Turkish Food Codex Regulation. Sample must be analysed according to internationally accepted methods.
Registration and Inspection
Article 14 – Establishments producing and selling cocoa and cocoa products are obligate to obey the provisions of this Communique during registration and permission, importation procedures, control and inspection. Those establishments that do not obey the provisions, are subjected to legal procedure according to the provisions of Decree in the power of Law dated 24/6/1995, No. 560, on Production, Consumption and Control of Food.
Inspection
Article 15 – The provisions of this Communique are inspected by the Ministry of Agriculture and Rural Affairs and Ministry of Health, according to Decree in the power of Law, dated 24/6/1995 No. 560.
Provisional Article 1 – Presently active establishments producing and selling the products within the scope of this Communique are obligate to obey the provisions of this Communique, within 1 year.
Enforcement
Article 16 – This Communique enters into force on the date of publication.
Execution
Article 17 - This Communique is executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.
ANNEX 1
ADDITIVES USED IN COCOA AND COCOA PRODUCTS
| EC code and name of additive |
Name of product | Maximum dosage (g/kg) |
| E 338 Phosphoric acid | Cocoa powder, cocoa mass, cocoa cake, mixtures of cocoa powder and sugar | 2.5 (as P2O5) in the cocoa part |
| E 341 Calcium phosphates | Cocoa powder- sugar mixtures | 10 |
Official Gazette: 15.05.2002 –24756
Communiqué On the Amendment of Communiqué on Cocoa and Cocoa Products
(Communiqué No: 2002/35)
Article 1 – Sub-paragraphs numbered (e), (f), (g), (h), (ý), (i), (j), (k), (l), and (m) of article 4, relating to “Definitions”, of the “ Turkish Food Codex – The Communiqué on Cocoa and Cocoa Products” published in the Official Gazette dated 27/3/2000 and no. 24002 have been amended as stated as follows, and sub-paragraphs (n), (p), (r), and (s) have been added after sub-paragraph (m) as follows:
“e) Cocoa Butter: means the butter obtained from cocoa beans or particles of cocoa beans.
f) Cocoa Powder: means the product in powder form, which is obtained by grinding the cleaned, peeled and roasted cocoa beans, and which contains at least 20% cocoa butter, by mass, on dry matter base.
g) Fat-reduced Cocoa Powder: means the product in powder form which contains cocoa butter equal to or higher than 10% but less than 20%, by mass, on dry matter base.
h) Sweetened Cocoa / Sweetened Cocoa Powder /Drinking Chocolate: means the product obtained by mixing cocoa powder with sugar, and amount of the cocoa powder in the dry mixture is 25% minimum, while the ratio of quantity of cocoa butter to the minimum amount of cocoa powder is equal to or higher than 20% in dry matter.
I) Sweetened Cocoa Mix / Sweetened Mixture with Cocoa: means the product obtained by mixing cocoa powder with sugar, and amount of the cocoa powder in dry mixture being not less than 20%, while the ratio of quantity of cocoa butter to the minimum quantity of cocoa powder is equal to or higher than 20% in dry matter .
i) Sweetened cocoa-flavoured Mix: means the flavoured product obtained by mixing the cocoa powder with sugar, and the amount of cocoa powder in the dry mixture being not less than 20%, while the ratio of quantity of cocoa butter to the minimum quantity of cocoa powder is equal to or higher than 20% in dry matter.
j) Sweetened Cocoa, Fat-reduced / Sweetened Cocoa Powder, Fat-reduced / Fat-reduced Drinking Chocolate: means the product obtained by mixing the cocoa powder with sugar, containing minimum 25% cocoa powder in dry mixture, and the ratio of quantity of cocoa butter to the minimum quantity of the cocoa powder is equal to or higher than 10% but less than 20% in dry matter.
k) Sweetened Cocoa Mix, fat-reduced / Sweetened Mixture with Cocoa, fat-reduced: means the product obtained by mixing cocoa powder with sugar, and its dry mixture containing not less than 20% cocoa powder, while the ratio of quantity of cocoa butter to the minimum quantity of the cocoa powder is equal to or higher than 10% but less than 20% in dry matter.
l) Sweetened Cocoa-Flavoured Mix, fat-reduced : means the flavoured product obtained by mixing cocoa powder with sugar, and its dry mixture containing not less than 20% cocoa powder, while the ratio of quantity of cocoa butter to the minimum quantity of cocoa powder is equal to or higher than 10% but less than 20% in dry matter.
m) Highly fat-reduced Cocoa Powder: means the product in powder form which contains less than 10% cocoa butter in mass, in dry matter.
n) Sweetened Cocoa, highly fat-reduced / Sweetened Cocoa Powder, highly fat-reduced / Highly fat-reduced Drinking Chocolate: means the product obtained by mixing cocoa powder with sugar and its dry mixture containing not less than 25% cocoa powder, and the ratio of quantity of cocoa butter to the minimum quantity of cocoa powder is less than 10% in dry matter.
p) Sweetened cocoa Mix, highly fat-reduced / Sweetened Mixture with Cocoa, Highly fat-reduced: means the product obtained by mixing cocoa powder with sugar, its dry mixture containing not less than 20% cocoa powder and the ratio of quantity of cocoa butter to the minimum quantity of cocoa powder being less than 10% in dry matter.
r) Sweetened Cocoa-flavoured Mix, highly fat-reduced: means the flavoured product obtained by mixing cocoa powder with sugar, its dry mixture containing not less than 20% cocoa powder, and the ratio of quantity of cocoa butter to the minimum quantity of the cocoa powder is less than 10% in dry matter.
s) QS: means that the maximum level has not been determined, “
Article 2 – Sub-paragraphs (f) and (h) of article 5 of the Communiqué, concerning the “Product Specifications” have been amended as follows, and sub-paragraph (ý) has been added at the end of sub-paragraph (h).
“f) Ratio of non-saponifying element determined by using petroleum ether shall be at most 0.5% in the cocoa butter and shall be at most 0.35%, in the pressed cocoa butter by mass.
h) Amount of the moisture in the cocoa powder and in the fat-reduced cocoa powder shall be at most 9%, by mass.
ý) Additives and aroma substances, amounts of which are determined in Quantum Satis/QS, may not be added more than necessary for the purpose to be used, by taking into consideration the good manufacturing practices – GMP, and the consumer may not be misleaded.”
Article 3 – Article 6 of the same Communiqué, concerning the “Additives”, has been amended as follows:
“Article 6 – In the products stated in this Communiqué, the additives permitted to be used must be in accordance with the Section of “The Food Additives” of the “Turkish Food Codex Regulation”.
Also, the permitted sweeteners given below shall also be used in the products stated in this Communiqué.
| Name of E Code | Maximum Limit |
| E 953 Isomalt (Isomaltitol) | Limited with QS |
| E 966 Lactitol | Limited with Qs |
| E 421 Mannitol | Limited with QS |
| E 965 Maltitol and Maltitol Syrup | Limited with QS |
| E 420 Sorbitol and Sorbitol Syrup | Limited with QS |
| E 967 Xylitol | Limited with QS |
| E 950 Asesulpham Potassium | 350mg/kg in finished product |
| E 951 Aspartam | 3 g/kg in finished product |
| E 955 Sucralose | 580mg/kg in finished product |
| E 954 Sodium Saccharin | 100mg/kg as the limit of the residue in finished product |
| 957 Thaumatin | Limited with QS in finished Product |
Article 4 – Article 8 of the Communiqué, concerning the “Aroma Substances” has been amended as follows:
“Article 8 – In the products stated in this Communiqué; Aroma substances permitted in the Section of “Aroma Substances for Foods” of the “Turkish Food Codex Regulation”, except those providing chocolate and milk aromas, may be used as QS .”
Article 5 – Following article 8 of the Communiqué, concerning the “Aroma Products”, articles 9 and 10 have been added, and other articles have been rearranged accordingly.
“Agglomeration Inhibitors:
Article 9 – In the products stated in this Communiqué; agglomeration inhibitors, permitted in Annex 13-A of the “ Turkish Food Codex Regulation” are limited with 10 g/kg in dry mixture of cocoa and sugar.
Filling Material
Article 10 – When sweetener is used in the products stated in this Communiqué, the filling material Polydextrose A and N is used as QS.”
Article 6 – Article 9 of the same Communiqué, concerning the “Contaminants”, has been amended as follows:
“Article 9 – The products covered within scope of this Communiqué must be in accordance with the section on the “Contaminants” of the “Turkish Food Codex Regulation”. However, the quantity of lead in the cocoa portion of the mixed products may not exceed 1 mg/kg, maximum.”
Article 7 – Article 11 of the Communiqué, relating to the “Packaging and Labeling – Marking”, has been amended as follows:
“Article 11 – In addition to the general provisions stated in the “Packaging and Labeling – Marking” section of the “Turkish Food Codex Regulation” the following provisions must be complied with, during packaging and marking of the products covered within scope of this Communiqué.
a) Amount of cocoa powder contained in the products stated in sub-paragraphs (h), (ý), (i), (j), (k), (l), (n), (p) and (p) of article 4 of this Communiqué is stated on their label with this phrase: “contains cocoa powder, ... %, minimum). In addition, amount of cocoa butter contained in the products stated in sub-paragraphs (g), (j), (l), (m), (n), (p) and (r) must be printed on their labels.
b) For products that have been subject to a process of alkalization, the following phrase must take place on the label: “has been subject to alkalization process.”
Article 8 – Annex 1 of the same Communiqué has been amended as follows:
ANNEX 1
ADDITIVES USED IN COCOA AND COCOA PRODUCTS
| EC Code and Additive Name | Product Name | Maximum Dose (g/kg) |
| E338 Ortophosphoric Acid | Cocoa powder, cocoa mass, Cocoa cake, mixtures of Cocoa powder and sugar product |
2.5 (P2O5) in the cocoa part of finished product |
| E476 Interesterific | cocoa powder and | 5 |
| Risinoleic Poligliserole | mixtures of dry cocoa | in the final product” |
| Esters | and sugar |
Article 9 – Enforcement of TS 3076 “Standards for Cocoa Beans and Ground Cocoa” published in the Official Gazette, dated 20/1/1979 and no. 16525, is repealed under this Communiqué.
Provisional Article 1 – Presently active establishments producing and selling the products covered within scope of this Communiqué are obliged to obey the provisions of this Communiqué within 3 years. Establishments that do not make the necessary arrangements are not allowed to carry on their production activities. At the end of this period, such establishments as well as the firms selling the products not complying with the provisions of this Communiqué are subjected to legal procedure according to the Decree in the power Law No.560.
Enforcement
Article 10 – This Communiqué enters into force on the date of publication.
Execution
Article 11 – This Communiqué is executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.