PRODUCT | |||
---|---|---|---|
Name | Raw Whole Peanuts - 70/80 | ||
Description | Raw Peanuts - Runner | ||
Composition | Peanuts | ||
SENSORY FEATURES | |||
Appearance | Whole Peanuts | ||
Color | Beige to light brown | ||
Odor | Proper | ||
Flavor | Proper | ||
PHYSICAL AND CHEMICAL PROPERTIES | |||
Parameter | Unit | Minimum | Maximum |
Foreign Bodies | % | - | Absense |
Splits | % | - | 5 |
Skinned | % | - | 8 | Damage by insects | % | - | 0.4 |
Hot to the tongue | % | - | 0.8 |
Stained | % | - | 1 |
Buds | % | - | 0 |
Mechanical damage | % | - | 0.13 |
Other varieties | % | - | 0.2 |
External mold | % | - | 0.54 |
Discolored | % | - | 1 |
Lightly soiled | % | - | 0.5 |
Softening | % | - | 0 |
Internal mold | % | - | 0 |
Moist | % | - | 8 |
Peroxide | meg/kg | - | 2 |
Acidity | % | - | 1 |
MYCOTOXIN | |||
Parameter | Unit | Minimum | Maximum |
Total Aflatoxine Domestic Market | PPB | 0 | 20 |
Total Aflatoxine EU Market | PPB | 0 | 4 |
MICROBIOLOGICAL | |||
Parameter | Unit | Minimum | Maximum |
Salmonela sp/ 25g | Absense | Absense | |
NOTE: The microbiological analysis shall be made only upon request. |