[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2001]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR163.5]

[Page 510]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                           SERVICES--CONTINUED
 
PART 163--CACAO PRODUCTS--Table of Contents
 
                      Subpart A--General Provisions
 
Sec. 163.5  Methods of analysis.


    Shell and cacao fat content in cacao products shall be determined by 
the following methods of analysis prescribed in ``Official Methods of 
Analysis of the Association of Official Analytical Chemists,'' which are 
incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR 
part 51. Copies may be obtained from the Association of Official 
Analytical Chemists International, 481 North Frederick Ave., suite 500, 
Gaithersburg, MD 20877-2504, or may be examined at the Office of the 
Federal Register, 800 North Capitol St. NW., suite 700 Washington, DC.
    (a) Shell content--12th ed. (1975), methods 13.010-13.014, under the 
heading ``Shell in Cacao Nibs--Official Final Action,'' pp. 208-210.
    (b) Fat content--15th ed. (1990), method 963.15, under the heading 
``Fat in Cacao Products--Soxhlet Extraction Method--Final Action, 
1973,'' pp. 770-771.

[58 FR 29529, May 21, 1993, as amended at 63 FR 14035, Mar. 24, 1998]