21 CFR § 163.113 - Cocoa.

---
identifier: "/us/cfr/t21/s163.113"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "21 CFR § 163.113 - Cocoa."
title_number: 21
title_name: "Food and Drugs"
section_number: "163.113"
section_name: "Cocoa."
chapter_name: "FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES"
subchapter_number: "B"
subchapter_name: "FOOD FOR HUMAN CONSUMPTION"
part_number: "163"
part_name: "CACAO PRODUCTS"
positive_law: false
currency: "2026-04-05"
last_updated: "2026-04-05"
format_version: "1.1.0"
generator: "[email protected]"
authority: "21 U.S.C. 321, 331, 341, 343, 348, 371, 379e."
regulatory_source: "58 FR 29529, May 21, 1993, unless otherwise noted."
cfr_part: "163"
---


# 163.113 Cocoa.

(a) *Description.* Cocoa is the food that conforms to the definition and standard of identity, and is subject to the requirements for label declaration of ingredients for breakfast cocoa in § 163.112, except that the cacao fat content is less than 22 percent, but not less than 10 percent by weight, as determined by the method prescribed in § 163.5(b).

(b) *Nomenclature.* The name of the food is “cocoa” or “medium fat cocoa”.