Proposed Methodology to Determine Source and Level of Lead Contamination in Cocoa
One of the items examined at the Twenty-fourth Session of CODEX ALIMENTARIUS COMMISSION in Geneva, Switzerland in July n2001 was the Draft Revised Standard at Step 8 for Cocoa Butter (ALINORMO1/14, Appendix IV). The proposals were to reduced the levels of contaminants of lead (PB) from 0.5mg/kg to 0.1mg/kg for cocoa butter and 2mg/kg to 1mg/kg for cocoa mass and cocoa powders.
Chocolate and Health Can Chocolate/Confectionary products fit into a healthy diet? That is diet
that provides the appropriate proportions of energy from carbohydrates, fat and
protein and meets our requirements for vitamins and minerals? The answer is
yes.