Collaborative Study of a Joint AOAC-OICC Method for the Determination of Ash in Cacao Products

Abstract

A joint AOAC-OICC method for determining ash in cacao products, combining the best features of AOAC method 13.003 and OICC method 4a-E/1952 and with an ashing temperature of 600°C, has been developed. The results from an international collaborative study with 12 collaborators were in good agreement. The preferred method is pre-ashing of the sample under infrared lamps, followed by overnight ashing, thus eliminating reweighing at intervals to arrive at constant weight. The method for determining ash in cacao products has been adopted as official first action.