Description

·       Peanuts, Either In The Pod Or In The Form Of Kernels, Are Obtained From Varieties Of The Species Arachis Hypogaea L.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

Quality Factors – General :-

·       Peanuts Shall Be Safe And Suitable For Processing For Human Consumption.

·       Peanuts Shall Be Free From Abnormal Flavours, Odours, Living Insects And Mites.

Quality Factors – Specific :-

·       Moisture Content :-

o   Peanuts In-Pod – 10%(Maximum Level)

o   Peanut Kernels – 9.0% (Maximum Level)

·       Lower Moisture Limits Should Be Required For Certain Destinations In Relation To The Climate, Duration Of Transport And Storage.

Mouldy, Rancid Or Decayed Kernels 0.2% M/M Max

·       Mouldy Kernels Are Defined As Kernels With Mould Filaments Visible To The Naked Eye.

·       Decayed Kernels Are Defined As Those Showing Visibly Significant Decomposition

·       Rancid Kernels Are Defined As Those Which Have Undergone Oxidation Of Lipids (Should Not Exceed 5 Meq Active Oxygen/Kg) Or The Production Of Free Fatty Acids (Should Not Exceed 1.0%) Resulting In The Production Of Disagreeable Flavours.

·       Organic And Inorganic Extraneous Matter Is Defined As Organic Or Inorganic Components Other Than Peanuts And Includes Stones, Dust, Seeds, Stems, Etc.

·       Filth Impurities Of Animal Origin (Including Dead Insects) 0.1% M/M Max

Other Organic And Inorganic Extraneous Matter

·       Peanuts In-Pod – 0.5% M/M Max 

·       Peanut Kernels – 0.5% M/M Max 

CONTAMINANTS

Heavy Metals :-

·       The Products Covered By The Provisions Of This Standard Shall Be Free From Heavy Metals In Amounts Which May Represent A Hazard To Human Health.

Pesticide Residues :-

·       Peanuts Shall Comply With Those Maximum Residue Limits Established By The Codex Alimentarius Commission For This Commodity.

HYGIENE

·       It Is Recommended That The Product Covered By The Provisions Of This Standard Should Be Prepared In Accordance With The Appropriate Sections Of The General Principles Of Food Hygiene (CXC 1-1969), And Other Codes Of Practice Recommended By The Codex Alimentarius Commission Which Are Relevant To This Product.

·       To The Extent Possible In Good Manufacturing Practice, The Product Shall Be Free From Objectionable Matter.

When Tested By Appropriate Methods Of Sampling And Examination, The Product:

·       Shall Be Free From Micro-Organisms In Amounts Which May Represent A Hazard To Health.

·       Shall Be Free From Parasites Which May Represent A Hazard To Health;

·       Shall Not Contain Any Substance Originating From Micro-Organisms, Including Fungi, In Amounts Which May Represent A Hazard To Health.

PACKAGING

·       Peanuts Shall Be Packaged In Such Manner Which Will Safeguard The Hygienic, Nutritional, Technological, And Organoleptic Qualities Of The Product. Packaging Will Be Sound, Clean, Dry, And Free From Insect Infestation Or Fungal Contamination.

·       Packing Material Shall Be Made Of Substances Which Are Safe And Suitable For Their Intended Use, Including New Clean Jute Bags, Tinplate Containers, Plastic Or Paper Boxes Or Bags. They Should Not Impart Any Toxic Substance Or Undesirable Odour Or Flavour To The Product.

·       When The Product Is Packaged In Sacks, These Must Be Clean, Sturdy, And Strongly Sewn Or Sealed.

LABELLING

·       In Addition To The Requirements Of The General Standard For The Labelling Of Prepackaged Foods (CXS 11985), The Following Specific Provisions Apply:

The Name Of The Product :-

·       The Name Of The Product To Be Shown On The Label Shall Be “Peanuts” Or “Peanuts In-Pod” And Type Of Peanuts.

Labelling Of Non-Retail Containers –

·       Information For Non-Retail Containers Shall Either Be Given Either On The Container Or In Accompanying Documents, Except That The Name Of The Product, Lot Identification And The Name And Address Of The Manufacturer Or Packer Shall Appear On The Container. However, Lot Identification And The Name And Address Of The Manufacturer Or Packer May Be Replaced By An Identification Mark, Provided That Such A Mark Is Clearly Identifiable With The Accompanying Documents.

METHODS OF ANALYSIS AND SAMPLING

·       For Checking The Compliance With This Standard, The Methods Of Analysis And Sampling Contained In The Recommended Methods Of Analysis And Sampling (CXS 234-1999) Relevant To The Provisions In This Standard Shall Be Used.