Monitoring cadmium concentrations in cacao: inter-laboratory variation and the effect of sample size on variability among ready-for-sale beans

Abstract

Since the implementation of new EU limits on cadmium (Cd) in cacao-derived products, reliable measurements of the Cd concentration in cacao samples have become even more important. This study was set up to analyse the robustness of the measured Cd concentrations in cacao as affected by sampling strategy and by the laboratory receiving these samples. Six different homogenised cacao liquor samples were sent to 25 laboratories, mainly located in Latin America. On average, only 76% of the laboratories reported acceptable results per sample using internationally accepted criteria. More unreliable data was obtained when Atomic Absorption Spectroscopy (AAS) rather than Inductively Coupled Plasma (ICP) instruments were used or where concentrations were outside the calibration range. Subsequently, four commercial lots in Ecuadorian warehouses were sampled to identify the variation among beans, bags and replicate chemical analyses of ground samples. Simulations indicate that a composite sample should be made from at least 10 bags on a pallet and at least 60 beans should be ground prior to analysis to obtain an acceptable CV below 15%. This study shows that current Cd analyses in cacao on the market are neither sufficiently accurate nor precise and that more control on laboratory certifications is needed for reliable screening of Cd in cacao.

Keywords:

• Cadmium
• cacao
• inter-laboratory variability
• quality control
• sampling strategy

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the Standards and Trade Development Facility (STDF) under Grant STDF/PG/681; and by the European Union via the European Commission under the DeSIRA initiative as part of the Clima-LoCa project, Grant Contract FOOD/2019/407-158.