How to Conduct a Cocoa Bean Cut Test: A Step-by-Step Quality Assessment Guide

Why the Cut Test is Essential for Chocolate Makers

In B2B cocoa trading, physical inspection is critical before placing bulk orders. The cut test is the global standard method used by bean-to-bar chocolate makers, quality auditors, and sourcing managers to assess fermentation completeness, internal bean color, and physical defect percentages.

Tools Required for a Professional Cut Test

1. A Representative Sample: 100 randomly selected cocoa beans from a batch.
2. A Cut Test Guillotine (or sharp utility knife): To slice beans longitudinally (lengthwise) through the center.
3. Good Natural Lighting: For accurate color evaluation.

Step-by-Step Cut Test Procedure

Step 1: Sampling & Bean Count

Take a random sample of 100 dried cocoa beans. Ensure the sample represents the entire bag or shipment rather than picking only clean-looking top beans.

Step 2: Longitudinal Slicing

Place beans into the cut test guillotine tray and slice each bean completely in half lengthwise to expose both cotyledons (cotyledon folds).

Step 3: Internal Color & Texture Inspection

Examine both halves of all 100 cut beans under strong, neutral light. Categorize each bean into one of four primary physical categories:

How to Read Cut Test Results

Grading Standards at TM KTM Vietnam

Our quality control team performs rigorous cut tests on every batch before packaging.

Fresh Bean Batch ──> 100-Bean Cut Test ──> Grade A+ (>90% Brown) ──> Export Jute Baging

• Grade A+: Fermentation rate > 90%, slaty beans < 0,5% , total impurities 0,5%.
• Grade A: Fermentation rate > 80%, total impurities < 1%.

Experience Guaranteed Grade A+ Quality

Don't gamble on unverified bulk cacao. Partner with TM KTM Vietnam Co., Ltd to receive transparent cut-test reports and sample batches backed by real customer test feedback.

• Website: ktmvietnam.com
• WhatsApp / Phone:  +84 34 275 6168
• Email: Dungtran@ktmvietnam.com