Ekspor Produk Kakao ke Armenia

Umum

Di Armenia, kakao dan produk berbahan dasar kakao (produk turunanya) termasuk dalam salah satu produk makanan, oleh karena itu persyaratan mutu kakao di Armenia dan negara anggota EAEU lainnya diatur dalam regulasi teknis tentang persyaratan keamaman pangan (TR TS 021/2011), regulasi teknis tentang persyaratan keamanan penggunaan aditif pada makanan (TR TS 029/2012) serta regulasi teknis tentang pelabenan makanan (TR CU 022/2011). Untuk memenuhi persyaratan regulasi teknis tesebut ditetapkan beberapa standar. Apabila produk sesuai dengan standar yang ditetapkan maka produk dapat memenuhi persyaratan yang ditetapkan pada regulsai teknis.

Persyaratan Mutu Kakao dan Produk berbahan dasar Kakao.

Microbiological safety standards (pathogenic)

Indicator	Product group	The mass of the product (g), which is not allowed
Pathogenic microorganisms, including salmonella	Cocoa products, chocolate and chocolate products, flour confectionery	25
Pathogenic microorganisms, including salmonella	Cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-temaurine cocoa butter substitutes, non-tempered lauric type cocoa butter substitutes.	25

Indicators	Allowed Levels	Notes
The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU / g, not more than	1x10	Cocoa powder for industrial processing.
	1x10	Commodity Cocoa Powder
Bacteria of the group of Escherichia coli (coliforms) are not allowed in the mass of the product, g (cm )	0.01	Commodity cocoa powder, for industrial processing.
Mold CFU / g, not more	100	Cocoa Powder Cakes and pastries: with finishes (protein-whipped, such as soufflé, fruit, fondant, chocolate glaze, fatty, curd-cream, creamy, potato-like, with custard).
Yeast CFU / g, not more than	100	Commodity cocoa powder, for industrial processing.

Indicators	Permissible levels, mg / kg, not more than	Notes
Toxic elements - lead	0.3	Milk fat with the addition of cocoa products; Creamy-vegetable spread, creamy-vegetable melted mixture with the addition of cocoa products.
- cadmium	0.2	Concentrates of creamy vegetable melted mixture with the addition of cocoa products.

Hygienic Food Safety Requirements

Indicators	Permissible levels, mg / kg, not more than	Notes
- lead	1,0	Cocoa beans and cocoa products; Honey
- arsenic	1,0	Cocoa Beans and Cocoa Products
- cadmium	0.5	Chocolate and products from it; cocoa beans and cocoa products
- mercury	0.1	Chocolate and products from it; Cocoa Beans and Cocoa Products
Pesticides HCH	0.5	Cocoa Beans and Cocoa Products
- DDT and his metabolites	0.15	Cocoa Beans and Cocoa Products
Mycotoxins - aflatoxin B	0.005	Chocolate and products from it; Cocoa Beans and Cocoa Products

Indicators	Permissible levels, mg / kg, not more than	Notes
Toxic elements
- lead	0.1	Milk fat substitutes, cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-lauric type cocoa butter substitutes, non-tempered lauric-type cocoa butter substitutes,.
	0.3	Melted vegetable-creamy and vegetable-fatty mixes (with cocoa products).
- arsenic	0.1	Cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempering non-tempering non-tempered cocoa butter, lauric-type cocoa butter substitutes.
- cadmium	0.05	Cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-tempered cocoa butter substitutes, non-tempered lauric-type cocoa butter substitutes.
	0.2	Vegetable-fatty mixes (with cocoa products.
- mercury	0.05	Cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-tempered cocoa butter substitutes, non-tempered lauric-type cocoa butter substitutes.
	0.2	Vegetable-creamy spreads and melted vegetable-creamy mixtures with cocoa products
Pesticides - HCH ( , , isomers)	0.05	Cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-tempered cocoa butter substitutes, non-tempered lauric-type cocoa butter substitutes.
- DDT and its metabolites	0.1	Cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-tempered cocoa butter substitutes, non-tempered lauric-type cocoa butter substitutes.

Persyaratan Kakao dan Produk berbahan dasar Kakao pada regulasi teknis penggunaan aditif makanan antara lain:

Hygienic standards for the use of antioxidants

Nutritional Supplement (E Index)	Food products	Maximum level in production
Isopropyl citrate mixture (E384)	Cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempering cocoa butter substitutes, non-lauric cocoa butter.	200 mg / kg
Rosemary extracts (E392), calculated on the sum of carnosol and carnosic acid	Cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered cocoa butter substitutes, non-lauric type, non-tempered lauric type cocoa butter substitutes with a content of polyunsaturated fatty acids of more than 15 vol.% of the total amount of fatty acids intended for the production of food products without heat treatment	30 mg / kg (per fat product)

Hygienic standards for the use of glaziers

Nutritional Supplement (E Index)	Food products	Maximum level in production
Mineral oil (high viscosity) E905d	Cocoa products, chocolate products, including imitated and chocolate substitutes	2 g / kg

Food products in the production of which the use of dyes is not allowed: cocoa products, chocolate ingredients in confectionery and other products;

Food products in the production of which certain dyes are allowed

Name of food products	Name of additive	Maximum level in production
Cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered cocoa butter substitutes, non-lauric type cocoa butter, non-tempered cocoa butter substitutes, lauric type	Annatto (E160b, biksin, norbiksin) Carotene (E160a) Curcumin (E100)	10 mg / kg 25 mg / kg 5 mg / kg (determined by total curcumin)

Hygienic regulations for the use of dyes

Nutritional Supplement (E Index)	Food products	Maximum level in production
Annatto extracts (E160b, biksin, norbiksin)	Cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-tempered cocoa butter substitutes, non-tempered cocoa butter substitutes, lauric-type cocoa butter, dehydrated fats	10 mg / kg

Hygienic Standards for the Use of Sweeteners

Nutritional Supplement (E Index)	Food products	Maximum level in production
Aspartame (E951)	Confectionery with reduced calorie content or without added sugar: - based on starch - based on cocoa, dried fruit	2 g / kg 2 g / kg
Aspartame-acesulfame salt (E962) - the maximum level in the product: acesulfame potassium - AC, aspartame - AS	Confectionery with reduced calorie content or without added sugar: - based on starch - based on cocoa, dried fruit	1 g AC / kg 500 mg AC / kg
Acesulfame Potassium (E950)	Confectionery with reduced calorie content or without added sugar: - based on starch - based on cocoa, dried fruit	1 g / kg 500 mg / kg
Polyhydric alcohols-polyols: maltitol and maltitol syrup (E965), isomalt (E953), mannitol (E421), sorbitol (E420), xylitol (E967), lactitol (E966), erythritol (E968)	Confectionery: sweets incl. caramel, sugar-free cocoa products	According to the TD
Neohesperidin dihydrochalcon (E959)	Confectionery with reduced calorie content or without added sugar: - based on starch - based on cocoa, dried fruit	150 mg / kg 100 mg / kg
Neotam (E961)	Confectionery with reduced calorie content or without added sugar: - based on starch - based on cocoa, dried fruit	65 mg / kg 65 mg / kg
Saccharin and its salts of sodium, potassium and calcium (E954) - individually or in combination in terms of saccharin	Confectionery with reduced calorie content or without added sugar: - based on starch - based on cocoa, dried fruit	300 mg / kg 500 mg / kg
Sucralose (E955, trichlororgalactosaccharose)	Confectionery with reduced calorie content or without added sugar: - based on starch - based on cocoa, dried fruit	1 g / kg 800 mg / kg
Thaumatin (E957)	Confectionery based on cocoa and dried fruits with reduced calorie content or without added sugar	50 mg / kg

Hygienic standards for the use of stabilizers, emulsifiers, fillers and thickeners

Nutritional Supplement (E Index)	Food products	Maximum level in production
Sorbitans, esters of sorbitol and fatty acids, SPENs: sorbitan monostearate (E491, SPEN 60), sorbitan tristearate (E492, SPEN 65), sorbitan monolaurate (E493, SPEN 20), sorbitan monooleate (E494, SPEN 80), sorbitan monopalmitate (E495, SPEN 40), individually or in combination	Cocoa-based sweets, chocolate (only E492)	10 g / kg
Ammonium phosphatidyl acid salts- (ammonium phosphatides, E442)	Cocoa and Chocolate Cocoa based candies	10 g / kg 10 g / kg
Polyglycerol esters and inter-esterified ricinol esters acids (Polyglycerol polyiricinolate, E476)	Sugar confectionery based on cocoa and chocolate, chocolate icing	5 g / kg

Food products for which both a list of food additives used "according to TD" and acceptable levels of their use are established

Food products	Nutritional Supplement (E Index)	Maximum level in production
Cocoa and Chocolate Products	Citric Acid (E330)	5 g / kg
	Lecithins, phosphatides (E322)	according to TD
	Tartaric acid (E334)	5 g / kg
	Glycerin (422)	according to TD
	Mono - and diglycerides of fatty acids (E471)	according to TD
	Esters of glycerol and citric and fatty acids (E472c)	according to TD
	Calcium carbonate (E170) Sodium carbonate (E500) Potassium carbonate (E501) Ammonium carbonate (E503) Magnesium carbonate (E504) Sodium hydroxide (E524) Potassium hydroxide (E525) Calcium hydroxide (E526) Ammonium hydroxide (E527) Magnesium hydroxide (E528) Magnesium Oxide (E530)	70 g / kg of dry fat-free substance in terms of calcium carbonates
	Gum arabic (E414) Pectins (E440) (only when used as a glazing agent)	according to TD

Persyaratan Pelabelan dan Kemasan:

Pelabelan dan kemasan produk kakao mengacu pada persyaratan pelabelan yang ditetapkan pada Regulasi Teknis TR CU 022/2011.

Persyaratan wajib berikut ini berlaku untuk makanan kemasan, penandaan harus mencakup yang berikut:

nama
bahan
kuantitas
tanggal produksi
tanggal kadaluarsa
persyaratan penyimpanan
data tentang pabrikan, surat kuasa atau importir
pembatasan penggunaan
informasi gizi
informasi tentang GMO

Penandaan sertifikasi atau deklarasi EAC

Penandaan harus dicetak dalam bahasa Rusia atau dalam bahasa resmi negara anggota EAEU.
Penandaan makanan dalam kemasan dapat mencakup informasi tambahan, termasuk merek dagang, informasi tentang pemilik tunggal merek dagang, asal atau penandaan CE.
Minuman bebas alkohol yang mengandung lebih dari 150 mg / l kafein atau tanaman obat dan ekstraknya, yang jumlahnya cukup untuk pencapaian efek toning, harus ditandai dengan label yang sesuai "Konsumsi tidak direkomendasikan untuk anak di bawah 18 tahun , wanita hamil dan menyusui, serta orang yang menderita iritabilitas syaraf, insomnia atau hipertensi ".
Komponen bahan makanan harus ditunjukkan dalam urutan frekuensi yang menurun.
Makanan yang diidentifikasi menurut label harus memastikan klasifikasi makanan serta deskripsi yang benar dan dapat dibedakan dari makanan lain.
Dilarang menyebutkan bahan apa pun yang tidak ada dalam penandaan.

Khusus untuk kakao, jenis komopnen produk namanya dapat diganti dengan jenis produk makanan (Types of components, the names of which can be replaced by the names of the types of food products):

Component Types	Names of types of food products
Pressed, extraction or refined cocoa butter	Cacao butter

Standards.

Standar kakao berikut dapat dijadikan acuan dalam menentukan mutu kakao:

GOST 108-76	Cocoa Powder Technical conditions
GOST 718-84	Canned milk. Cocoa with condensed milk and sugar. Technical conditions
GOST 28931-91	Cocoa butter substitutes. Technical conditions
STB 1203-2000	Prefabricated chocolate production. Cocoa mass. Technical conditions
STB 1204-2000	Prefabricated chocolate production. Cocoa oil. Technical conditions
STB 1205-2000	Prefabricated chocolate production. Cocoa cake and cocoa powder production. Technical conditions
STB 1206-2000	Prefabricated chocolate production. Ground cocoa shell. Technical conditions

GOST 28928-91	Cocoa butter substitutes. Method for determining the composition of triglycerides
GOST 28929-91	Cocoa butter substitutes. Method for determining the mass fraction of solid triglycerides
GOST 28930-91	Cocoa butter substitutes. Method for determining compatibility with cocoa butter
STB 2014-2009	Cocoa Beans. Determination of moisture content (conventional method)
STB ISO 1114-2009	Cocoa Beans. Cutting control