PRODUCT | |||
---|---|---|---|
Name | Raw Splits - 1 | ||
Description | Raw Splits Peanuts - Runner | ||
Composition | Peanuts | ||
SENSORY FEATURES | |||
Appearance | Proper | ||
Color | Proper | ||
Odor | Proper | ||
Flavor | Proper | ||
PHYSICAL AND CHEMICAL PROPERTIES | |||
Parameter | Unit | Minimum | Maximum |
Foreign Bodies | % | - | Absense |
Damage by insects | % | - | 1 |
Whole kernels | % | - | 6 | Hot to the tongue | % | - | 0.5 |
Stained | % | - | 1 |
Buds | % | - | 0 |
Mechanical damage | % | - | 3 |
Other varieties | % | - | 1 |
External mold | % | - | 0.3 |
Lightly soiled | % | - | 2 |
Internal mold | % | - | 0 |
Band Count | pieces/100gr | 270 | 299 |
Moist | % | - | 7.5 |
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. |