GA-105-8378  |  +233-571-461-114  |  Mon – Fri   8:00 AM – 5:00 PM
Staff Portal

Research

Scientific units delivering the data that drives Ghana's cocoa quality standards.

Our Research Department

The Research Department of the Quality Control Company Limited is established to develop and provide optimum strategies for a pest-free storage environment and to ensure produce remains protected throughout the supply chain. Mandated to support quality operations, the department operates five specialised scientific laboratories — providing data, analysis and technical advisory services that underpin QCC's quality assurance mandate across Ghana's cocoa industry.

5Scientific Units
ISOAligned
70+Years of Data
10Regions Covered
Chemical Analysis

Biochemistry Unit

The Biochemistry laboratory tests cocoa samples for key chemical attributes including free fatty acid content, water activity, pH and cholesterol profiles. Results feed directly into quality grading decisions, product compliance reports and published research on cocoa production. The unit is equipped with HPLC, GC-MS and ICP spectrometers.

Key Capabilities
  • Free fatty acid and moisture content analysis
  • pH and chemical profile assessment
  • Heavy metals detection — including cadmium
  • High-Performance Liquid Chromatography (HPLC)
  • Gas Chromatography–Mass Spectrometry (GC-MS)
Pest & Pesticide Science

Entomology Unit

The Entomology laboratory assesses the efficacy of pesticides and the suitability of application schemes for cocoa pest management. It evaluates pesticide formulations, monitors treatment effectiveness in field conditions and provides technical advisory data to inform QCC disinfestation decisions and regulatory submissions.

Key Capabilities
  • Pesticide efficacy and residue testing
  • Pest identification and infestation load analysis
  • Applicator and scheme suitability assessment
  • Field treatment effectiveness monitoring
  • Technical advisory for disinfestation operations
Food Safety Science

Microbiology & Nutrition

This unit profiles microorganisms — including fungi, yeast and bacteria — relevant to cocoa quality and food safety. It monitors the prevalence of moulds and generates critical data for aflatoxin and mycotoxin surveillance, which is key to Ghana's cocoa export compliance in European and Asian markets.

Key Capabilities
  • Fungal, yeast and bacterial profiling
  • Aflatoxin and mycotoxin surveillance
  • Nutritional composition analysis
  • Food safety risk data generation
  • Export market compliance support
Physical Attributes

Physical Analysis Unit

The Physical Analysis unit examines the physical properties of cocoa samples across QCC's quality framework. Staff evaluate bean count, moisture content, mould presence, insect damage and defect rates — the direct determinants of export grade classification for Grade I and Grade II certification workflows.

Key Capabilities
  • Bean count per 100g analysis
  • Moisture content measurement
  • Mould, insect damage and defect grading
  • Grade I and Grade II classification support
  • Bulk sampling and physical lot assessment
Measurement Standards

Metrology Unit

The Metrology unit ensures that all measuring instruments and weighing equipment used across QCC's operations are calibrated to traceable national and international standards. This underpins the reliability of every grading decision, laboratory result and field inspection report issued by QCC.

Key Capabilities
  • Calibration of weighing and measurement instruments
  • Traceability to national measurement standards
  • Field equipment verification programmes
  • Measurement uncertainty assessment
  • ISO 9001 measurement management compliance