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(A) PHYSICAL PARAMETERS: Dimensions mm 2.5 - 3.5 Thousand Kernel Weight g 3.0 - 4.0 Test Weight g 50 - 60 Seed Size mm 2.5 - 3.0 Appearance Uniform, clean Density g/cm³ 0.80 - 0.85 Purity % ? 99.5 Oil/Fat Content % 30 - 35 Foreign Matter % ? 1.0 Insect-Damaged Grains % ? 0.5 (B) CHEMICAL PARAMETERS: Total Soluble Solids (TSS) °Brix 6.0 - 8.0 Fatty Acid Composition % Linoleic acid: 50 - 60%, Oleic acid: 20 - 30% Moisture Content % ? 8.0 Oil Content % ? 30.0 Protein Content % 20 Fat Content % 35 Carbohydrate Content % 30 Fiber Content % 10 Energy Value kcal/100g 400 (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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