Low Cadmium and Lead Levels In Philippine Cacao
One of the biggest issues that chocolate makers have recently faced is the presence of high levels of cadmium in cacao. Cadmium is naturally found in soil from various sources, including volcanic activity, forest fires, the weathering of rocks, and industrial activity. Many plants, including cacao, take it up as they grow.
Cadmium is a silver-white metal chemically similar to zinc and mercury. According to Consumer Reports, “consistent, long-term exposure to even small amounts of heavy metals can lead to various health problems. The danger is greatest for pregnant people and young children because the metals can cause developmental problems, affect brain development, and lead to lower IQ, says Tunde Akinleye, the CR food safety researcher who led this testing project.”
As a preventative measure, laws have been put in place to minimize the impact of cadmium in food products such as chocolate. The amount of metal in the cacao beans depends on multiple factors, but the two that have the most impact are geographic location and soil acidity.
Traces of cadmium are more prominent in cacao from Latin America due to soil composition; however, not all cacao from the region has concerning cadmium levels. Since 2001 the EU has imposed a regulation on the maximum levels of cadmium in food. In 2014 they approved Commission Regulation 488, which calls for new limits on the cadmium levels in cocoa products by January 1, 2019.
Fortunately, Philippine cacao from Davao has low levels of cadmium and lead. Regulations for acceptable levels of cadmium and lead in cacao and chocolate products vary by country and region.
Our cacao is tested bi-annually and as of our latest test, the values are:
Cadmium: 0.07 mg/kg
Lead: <0.01 mg/kg
Let's compare these values to some known standards:
The European Union has set the maximum levels of cadmium in various chocolate products based on the percentage of total dry cocoa solids:
Cocoa powder (marketed to the final consumer or as an ingredient in sweetened cocoa powder marketed to the final consumer): 0.6 mg/kg
Chocolate with ≥ 50% to < 70% cocoa: 0.5 mg/kg
Chocolate with ≥ 30% to < 50% cocoa: 0.3 mg/kg
Chocolate with < 30% cocoa and milk chocolate: 0.1 mg/kg
Our value of 0.07 mg/kg for cadmium falls below the strictest EU limit (0.1 mg/kg for chocolate with the lowest cocoa content).
Lead: There isn't a universally agreed-upon standard for lead in chocolate or cacao products, but our value of <0.01 mg/kg indicates that it's at a very low level. Lower is always better when it comes to contaminants like lead.
Davao-sourced fermented cacao beans with low cadmium and lead levels provide a big opportunity for Filipino cacao farmers since they are a great source for chocolate makers wishing to sell their products in the EU.
Oodaalolly is proud and thankful to use premium cacao from the Philippines.
