At Jagdamba Laboratories, we ensure the safety and compliance of coffee and cocoa products through robust chemical and microbiological testing — helping manufacturers deliver premium quality and meet regulatory standards with confidence.

A. Chemical Parameters

Naturally Occurring Toxic Substances (NOTS):
• Aflatoxin B1
• Total Aflatoxins (B1 + B2 + G1 + G2)
• Agaric Acid
• Hydrocyanic Acid
• Hypericine
• Melamine
• Safrole

Heavy Metals:
• Arsenic (as As)
• Cadmium (as Cd)
• Copper (as Cu)
• Lead (as Pb)
• Mercury (as Hg)
• Methyl Mercury (as CH₃Hg)
• Tin (as Sn)

B. Microbiological Parameters

• Total Plate Count
• Yeast & Mould Count
• Coliform Count
• Enterobacteriaceae
• Escherichia coli (E. coli)
• Salmonella
• Shigella
• Staphylococcus aureus
• Bacillus cereus
• Clostridium perfringens
• Thermophilic Flat Sour Sporeformers
• Vibrio cholerae
• Vibrio parahaemolyticus

Jagdamba Laboratories is committed to providing accurate and reliable results to support food manufacturers in ensuring consumer safety and regulatory compliance