Coffee belongs to the plant genus Coffee. The two main varieties are Coffee Arabica and the qualitatively superior Coffee Robusta. Coffee for brewing comes from processing and roasting seeds from the coffee cherry fruit.
Cocoa beans, the main ingredient for production of chocolates and related products is sourced from the “fine or flavour” (Criollo or Trinitario) variety or the “bulk” or “ordinary” (Forastero) variety.
Quality assessments are based on the genetic origin of planting material, morphological characteristics of the plant, chemical, flavour and color characteristics of the cocoa beans and nibs produced, degree of fermentation, drying, acidity, off-flavours, percentage of internal mold, insect infestation and percentage of impurities.
EFRAC offers full spectrum of testing & analytics for this product category by operating laboratory services with strict adherence, guidelines such as ISO 17025. At EFRAC the dedicated analytical team is equipped with the necessity state-of-the-art facilities and technical expertise to ensure complete food safety for future generations.
PARAMETERSWET CHEMISTRY: • Moisture • Caffeine • Total Ash • Water & Acid Insoluble Ash • Solubility • Alkalinity of Soluble Ash • Filth & Extraneous Matter • Calories • Dietary fibre • Total Sugar INSTRUMENT (HPLC): • Artificial Sweetener INSTRUMENT (GC): • Fatty acid Profiling OTHER PARAMETERS: • Ochratoxin-A • Lindane Residue • Endosulfan A & Endosulfan B Residues • Pesticide Residue • FDA Compliance Analysis • Allergens • Authenticity • Contaminants • Heavy metal • Melamine • Aflatoxins METHOD OF ANALYSIS• FSSAI Laboratory Manual • IS • ISO • AOAC • DIN EN • APHA INSTRUMENTS• HPLC • GC-FID • GC-MS • LC-MS • UPLC • ICP-MS • ICP-OES • AAS • IC • ELISA |
Drug & Cosmetic 
Microbiological 
Method 
Waste 
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