Shelf life
Packaging type
season
Location
(A) PHYSICAL PARAMETERS: Dimensions mm 03-May Thousand Kernel Weight g 2.5 - 3.5 Test Weight g 05-Jul Seed Size mm 02-Mar Appearance Uniform, clean Density g/cm³ 0.75 - 0.85 Purity % ? 99.5 Oil/Fat Content % 30 - 40 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: 20 - 30%, Oleic acid: 30 - 40% Moisture Content % ? 10.0 Oil Content % 30 - 40 Protein Content % 18 Fat Content % 35 Carbohydrate Content % 32 Fiber Content % 12 Energy Value kcal/100g 460 (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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