Cocoa beverage powder fortified with thiamine, ascorbic acid, and improved forms of vitamin A palmitate has been reevaluated after storage. Samples were packed in rigid and flexible containers for storage at 70 deg and 100 deg F. Analyses for palatability and vitamin content were made initially and after six and twelve months. No significant change took place during storage in the vitamin content of cocoa beverage powder. During reconstitution of the beverage powder, there was no loss of vitamin A or thiamin and only 16% loss of ascorbic acid. No further vitamin loss occurred while the beverage simmered. Although palatability ratings on the reconstituted beverage declined with time, the slight decline was not considered great enough to make the product unacceptable.