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hen be arranged by placing them directly on the dry oor, or stacked on palletsor stillages which raise the sacks 5-1 cm above the oor. When cocoa beans have to be stored for longer periods of time while the RH is relatively high, polyethylene liners inside the normal jute bag can be used. In this way, the adsorption of moisture by the highlyhygroscopic beans can be prevented. 2.3.7 Sorting and Quality DeterminationIn some cocoa producing countries, such as Indonesia, manual sorting is still practiced. Sorting is based on the weight of beans, purity, color, foreign materials, and mold infesta- tion. For quality evaluation, the cut test is used where 3 beans taken from randomsamples are cut lengthwise using the MAGRA cut test device. The cut beans are then laidout on board for quality assessment. According to the International Cocoa Standardsknown as the Model Ordinance, cocoa merchantable quality is dened as follows(Wood and Lass, : 1. Cocoa of merchantable quality must be fermented, thoroughly dry, free from smoky beans, free of abnormal or foreign odors, and free of evidence of adulter-ation. 2. It must be reasonably free of living insects. 3. It must be reasonably uniform in size; reasonably free of broken beans, frag- ments, and pieces of shell; and virtually free of foreign matter. The quality requirements and other aspects relevant to quality determinations are further dened as follows (Wood and Lass, : 1.Thoroughly dry is dened as cocoa beans that have been dried throughout. The moisture content must not exceed 7.5% .. as determined at rst port of desti-nation or subsequent points of delivery. 2.Smoky beans are dened as cocoa beans that have smoky smell or taste or show signs of contamination by smoke. 3.Uniform size is dened as cocoa beans that have size uniformity and not more than 1% of the beans should be outside the range of 1/3 average weight. 4.Moldy beans are cocoa beans on which internal parts have mold visible to the naked eye. 5.Slaty beans ar