and graded to remove flat, slaty, black, moldy, small, double beans and beans with insect damage. Beans are usually graded based on proportion of defective beans indicated by the Philippine National Standards for Cacao or Cocoa Beans. These processing and manufacturing guidelines successfully ensure quality before they are shipped or handled. Packaging and storage The dried cocoa beans are packed in bags made of food-grade or non-toxic materials such as jute bags or sacks that an imprint of the label, production number, date, the grade of the beans, code of the cooperative, farmer or area. They are stored in weatherproof, well ventilated, free from moisture, insects, or any other factor that can contaminate the cacao. Output After the seeds are shipped to different manufacturers, they are used for making cocoa powder, cocoa butter, the processing of tablea(cocoa liquor) and other chocolate products such as liquid chocolate, and chocolate bars. Tablea and cocoa powder are also used to create a variety of products such as hot chocolate, champorado, tablea de cacao cupcakes, tablea brownies, crinkles etc. For chocolate bar flavors, Filipino chocolate brands such as Theo and Philo, Risa, CocoDolce, Kablon, and others, offer unique flavors that include chili, mango, calamansi, barako coffee, adobo, pili nuts, pastillas, bacon, turon, and coconut. See also Champorado Tsokolate References Sources Chocolate industry Business in the Philippines History of chocolate Philippine cuisine