The International Safe Containerised Cargo Organisation (CINS) has published revised guidelines for the safe carriage of cocoa butter in containers, updating industry practices for one of the sector’s most temperature-sensitive cargoes.
Developed by a working group of CINS members, the updated guidance is aligned with the principles of the IMO/ILO/UNECE Code of Practice for Packing of Cargo Transport Units (CTU Code), which sets out international standards for the safe packing and handling of containerised cargo.
The 2026 edition replaces the previous January 2018 version and reflects significant developments across both the cocoa butter industry and container shipping sector over the past eight years. CINS said the updated guidelines are intended to enhance cargo integrity and reduce risk by addressing the unique characteristics of cocoa butter, which is highly susceptible to melting and temperature-related damage during transport.
Cocoa butter is derived from whole cocoa beans which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. It contains various amounts of saturated fats (57-64%) and unsaturated fats (43-36%).1 Cocoa butter becomes soft and malleable at high temperatures and can melt between 30°C and 37°C. Having become warm or molten, it can retain the latent heat and remain in such a condition down to as low as 17°C.
Upon heating, cocoa butter expands and may cause it to burst the packaging and seep out, staining adjacent cartons and possibly leaking outside of the container or causing damage to the container structure. There have been incidences of cocoa butter melting on board ships, resulting in the clogging of ships’ bilges.
Freight Container Selection
Standard freight containers
Cocoa butter is generally transported in standard dry freight containers, provided that expected ambient temperatures throughout the transport chain are taken into account when determining appropriate packaging and packing arrangements.
The container used for transport must be structurally sound and cargo-worthy, clean, dry, and completely free from odour, with no signs of pest contamination and no residual odours or allergen traces left by previous cargo, to prevent contamination.
Shipper preferences regarding container selection should also be carefully considered, including the provision of a dry, clean, food-grade (Grade A) freight container specifically suitable for cocoa butter shipments.
Particular attention should be paid to the condition of the container floor, as a wet floor may contaminate pallets and cocoa butter packaging, potentially leading to condensation that can weaken the outer carton packaging. For this reason, containers with wet floors should always be avoided when transporting cocoa butter.
Reefer containers
Particularly when transporting through hot climate zones it is recommended that cocoa butter is shipped in reefer containers as it ensures a stable cargo quality throughout the whole transport chain.
It should also be noted that this cargo may be carried in non-operating reefer containers3, since the insulation may provide sufficient reduction in thermal transfer. Long exposure to sun light may however still permit some heat transfer, resulting in the outermost cartons softening.
When a non-operating reefer container is considered, the potential for heat accumulation inside the container must be carefully evaluated. Where it is decided to utilise operating reefers, this will successfully limit the heat transfer to the outermost cargo, so long as an air gap is appropriately maintained around the cartons.
Similar to standard dry containers, refrigerated containers must be inspected prior to stuffing to confirm their suitability for the intended cargo
Tank containers
In specific cases, tank containers are used for the transport of cocoa butter. Such tanks shall be dedicated food-grade, fitted with food-approved seals and gaskets, and provided with a serviceable heating system and intact insulation jacket.
Freight Container Packing
Packaging and quantity
Cocoa butter shall be packaged in sealed plastic bags and placed within robust cardboard cartons.
When transported in dry containers, it is imperative that the cartons are engineered to withstand the total stacked weight, including scenarios in which the cocoa butter may soften due to elevated temperatures. A standard packing method involves placing 25 kg blocks in sealed bags within cartons measuring 40 × 30 × 25 cm. In a 20-foot standard container, up to 800 cartons may be stowed, typically in 8 tiers, resulting in a gross container weight of approximately 22 tons.
Stack heights must not exceed the load-bearing capacity of the bottom-most cartons.
To prevent direct contact between the cargo and the container sidewalls and to reduce heat transfer, it is recommended to use a food-grade liner or plywood sheets along the container walls. Additionally, the placement of plywood sheets above the fourth tier can help distribute pressure, mitigate the risk of crushing, and contain any potential leakage from upper cartons. However, it is important to ensure that the liner material used does not retain heat.
As noted in section 2.3, reefer containers will provide protection from radiant heat. Where the refrigeration machinery is operating, it is important that the cartons are packed to allow appropriate air circulation.
In less common cases, cocoa butter may be transported using a Flexitank. If this option is selected, it is strongly recommended to follow the Container Owners Association (COA) Code of Practice for Flexitank use, particularly with regard to the selection of the Flexitank and its compatibility with the commodity. The use of a Flexitank for cocoa butter is always subject to the Carrier’s approval.
Recommended cargo inspection
A container vanning inspection should be conducted to ensure that cocoa butter is packed and stowed in a manner that preserves its quality during transit. This includes random checks of cartons and their inner linings, with the use of a food-grade polyethylene (PE) liner recommended; the liner should be properly sealed, either by heat sealing or securely folding and taping.
The temperature of the packaged cocoa butter should be measured using a probe or thermal thermometer at the time of stuffing.
All cartons should be in good condition, dry, and free from signs of expansion, tearing, or damage. While carton strength may be indicated by an Edge Crush Test (ECT) certificate, this is not mandatory for cocoa butter cartons, and packers may rely on supplier-provided strength data.
Stack heights must not exceed the load-bearing capacity of the bottom-most cartons. Inner liners or plywood should be used to prevent direct contact with container walls and to reduce heat transfer, and cargo should be stowed to minimize movement and distribute weight evenly.
Transport
Terminal operations
A recent study indicates that, whether exposed to direct sunlight or radiant heat while positioned in a shaded location, the internal temperature of a container may remain at undesirably high levels for approximately 6 to 10 hours per day during its stay at a marine terminal in high-ambient-temperature environments.
As illustrated in Appendix II, the quality of cocoa butter shipments may be significantly affected during terminal dwell time when ambient temperatures reach 30 °C or higher.
Terminals rarely offer shaded storage for containers. Dry containers carrying this cargo should be packed and transported to the load port terminal as late as practically possible to minimise the exposure time to sun/heat before being loaded on board the ship.
An additional risk factor to be considered by cargo packers is the time in transhipment hubs where containers are exposed to various weather conditions. The entire routeing of the container should be considered in determining appropriate actions to take in reducing the risks.
Carriers are encouraged to advise shippers to minimize prolonged container dwell times at both the Port of Loading (POL) and the Port of Discharge (POD), in order to reduce potential exposure to adverse weather conditions. Where operationally feasible, Carriers should also seek to limit multiple rollovers at transhipment ports and consider flagging cocoa butter shipments for prioritized loading due to product quality considerations.
These measures are intended as operational guidance and should not be interpreted as legally binding obligations.
Vessel operations and stowage
Shipping lines generally expect that cargo has been packed appropriately for the intended carriage and do not provide any guarantee regarding a specific stowage position on board the vessel.
Stowage on deck is recommended to facilitate monitoring and cleaning in the event of spillage, preferably in a shaded area to minimize heat exposure.
When cocoa butter shipments are loaded under deck, they should be kept away from heat sources and not stowed in the same cargo hold with live reefers to prevent them from being affected by radiant heat. The best practices for operating the shipboard bilge system should be followed to prevent bilge system damage in the event of cargo leakage.
Before deciding to load cocoa butter shipments under deck, a cargo inspection is highly recommended to ensure the risk of melted cocoa butter leaking outside the container is low and at an acceptable level.
Download the guidance: CINS cocoa butter storage