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58 FR 29529, May 21, 1993, unless otherwise noted.
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(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”.