Why Cannabis COAs are Crucial
COAs, or Certificates of Analysis, are extremely important for cannabis products. These documents provide detailed information about the chemical makeup of a product, including the levels of various cannabinoids and terpenes, as well as any potential contaminants such as pesticides or heavy metals. This information is crucial for consumers, as it allows them to make informed decisions about the products they are purchasing and consuming. Additionally, COAs are also important for cannabis growers and manufacturers, as they provide a way to verify the quality and consistency of their products. It is highly recommended to only order cannabinoids or cannabis products from companies that offer COAs. While COAs from different labs will vary in appearance and language, there are 3 main categories to look for.
Chemical Contamination
Chemical contaminants in cannabis products can include pesticides, heavy metals, and mycotoxins. Pesticides are commonly used in the cultivation of cannabis, but can be harmful to human health if consumed. Heavy metals, such as lead and mercury, can also be found in cannabis products as a result of contaminated soil or water or improper processing of semisynthetic cannabinoids. It’s important for consumers to be aware of these potential risks and for growers and manufacturers to take steps to ensure that their products are free from chemical contaminants. While mycotoxins and pesticide residue are of greater concern for plant based products compared to concentrates; a proper COA should include a screening for all possible contaminants.
Microbiological Contamination
Microbiological testing is an important aspect of quality control for cannabis products, and should be included on any (COA). This type of testing is conducted to detect the presence of harmful microorganisms such as bacteria, yeast, and mold, which can potentially cause illness or spoilage. The test results are usually expressed in colony-forming units per gram (CFU/g) or per milliliter (CFU/ml). Acceptable levels for each microorganism are established by regulatory agencies or industry standards. Some states also have mandatory testing for certain pathogens such as E.coli, Salmonella and Aspergillus, which are common contaminants in cannabis products. Microbiological testing helps to ensure that cannabis products are safe for consumption and free from harmful contaminants. Since some alternative cannabinoids are not regulated by the state, this information is crucial for the patient or consumer, who can make an informed decision when purchasing cannabis products.
Potency / Chemotype
The third category on a COA concerns the potency and chemotype of the product. The COA will show the percentage of each cannabinoid present in the product. This information is essential for understanding the purity and composition of the product, particularly when it is not a single isolated sample. In the case of COAs for flower or plant-based concentrates, the COA will also list the terpenes present. This information can help you understand the effects, flavor, and aroma of the concentrate or flower.
Common Terms
LOQ – “Limit of Quantitation” This term denotes the lowest possible quantity of the specific chemical that the testing method is capable of detecting. This number will likely vary between different labs due to varying dilution rates, different lab equipment, and methodology. If a chemical is marked as “LOQ” there is no detectable trace of it in the sample.
CFU/g – “Colony Forming Units per Gram” Most labs will use this metric to measure the microbial contamination of a sample. Typically the results are split into two categories: total yeast and mold and aerobic bacteria. Nearly all flower based products will have some level of colonies, this is perfectly normal. Mold and bacterial spores are all around us every day. If the number of colony forming units surpasses a certain level it could mean the product is unsafe to consume. Different states have different levels of acceptance for this metric.
Mycotoxins – Mycotoxins are a group of hazardous chemicals formed by specific types of mold. Some types of mold can be far more harmful than others. Certain species such as Aspergillus produce aflatoxins which can survive the extraction process and become more concentrated.