| PRODUCT | |||
|---|---|---|---|
| Name | Raw Whole Peanuts - 80/100 | ||
| 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. | |||