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season
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(A) PHYSICAL PARAMETERS: Dimensions mm 1.5 - 2.5 Thousand Kernel Weight g 0.6 - 0.8 Test Weight g 1.5 - 2.0 Seed Size mm 1.0 - 1.5 Appearance Uniform, clean Density g/cm³ 0.55 - 0.60 Purity % ? 99.5 Oil/Fat Content % 02-Mar Foreign Matter % ? 1.0 Insect-Damaged Grains % ? 0.5 (B) CHEMICAL PARAMETERS: Total Soluble Solids (TSS) °Brix 1.0 - 2.0 Fatty Acid Composition % Linoleic acid: 2 - 5%, Oleic acid: 2 - 5% Moisture Content % ? 12.0 Oil Content % 02-Mar Protein Content % 18 Fat Content % 2.5 Carbohydrate Content % 63 Fiber Content % 25 Energy Value kcal/100g 353 (C) MICROBIOLOGICAL ANALYSIS: Total Plate Count CFU/g ? 10,000 Yeast and Mold CFU/g ? 1,000 Salmonella spp. Absent E. coli Absent
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