DESCRIPTION |
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·
QUINOA IS THE GRAIN
OBTAINED FROM CHENOPODIUM QUINOA WILLD. |
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PROCESSED QUINOA
ARE QUINOA GRAIN (CHENOPODIUM QUINOA WILLD) THAT HAVE BEEN SUBJECTED TO
CLEANING, REMOVING SAPONIN-CONTAINING PERICARP AND SORTING (BY COLOR AND
SIZE). |
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ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
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· QUALITY FACTORS – GENERAL o
QUINOA SHALL BE SAFE
AND SUITABLE FOR HUMAN CONSUMPTION. o
QUINOA SHALL BE FREE
FROM ABNORMAL FLAVOURS AND ODOURS. o
QUINOA SHALL BE FREE
FROM LIVING INSECTS AND MITES. o
PROCESSED QUINOA COLOR
SHOULD BE CHARACTERISTIC, WHERE THE MOST COMMON ARE WHITE (PEARLY, PALE,
GRAYISH), BLACK AND RED, AMONG OTHERS. |
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· QUALITY FACTORS – SPECIFIC o
MOISTURE CONTENT 13.0%
M/M MAXIMUM o
LOWER MOISTURE LIMITS
SHOULD BE REQUIRED FOR CERTAIN DESTINATIONS IN RELATION TO THE CLIMATE,
DURATION OF TRANSPORT AND STORAGE. o
EXTRANEOUS MATTER o
EXTRANEOUS MATTER IS
ALL ORGANIC AND INORGANIC MATERIALS OTHER THAN QUINOA. o
ORGANIC EXTRANEOUS
MATTER INCLUDES HUSKS, STEM PARTS, IMPURITIES OF ANIMAL ORIGIN, OTHER SEED
SPECIES, AND LEAVES. 0.1% MAXIMUM. o
INORGANIC EXTRANEOUS
MATTER INCLUDES STONES. 0.1% MAXIMUM. |
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DEFECT · DEFINITION OF DEFECT o
BROKEN GRAINS ARE
PIECES OF GRAINS WITH SIZES LESS THAN THREE QUARTERS OF THE WHOLE GRAIN,
RESULTING FROM MECHANICAL ACTION. o
DAMAGED GRAINS ARE
GRAINS THAT DIFFER FROM OTHERS IN THEIR FORM OR STRUCTURE, BECAUSE THEY HAVE
BEEN ALTERED BY PHYSICAL, CHEMICAL OR BIOLOGICAL AGENTS. o
GERMINATED GRAINS ARE
GRAINS THAT SHOW DEVELOPMENT OF THE RADICLE (EMBRYO). o
COATED GRAINS ARE
GRAINS THAT RETAIN THE SHELL (PERIGONE) OR PART OF THE FLOWER ATTACHED TO THE
GRAIN. o
IMMATURE GRAINS ARE
GRAINS THAT HAVE NOT REACHED PHYSIOLOGICAL MATURITY, CHARACTERIZED BY SMALL
SIZE AND GREENISH COLORATION. |
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DEFECTIVE GRAIN |
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REQUIREMENTS |
MAXIMUM LIMIT % |
BROKEN GRAINS |
3.0% |
DAMAGED GRAINS |
2.5% |
GERMINATED GRAINS |
0.5% |
COATED GRAINS |
0.3% |
IMMATURE GRAINS |
0.9% |
PROTEIN CONTENT |
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REQUIREMENTS |
MINIMUM CONTENT % |
PROTEIN |
10.0% ON A DRY MATTER BASIS |
SAPONIN CONTENT |
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REQUIREMENTS |
MAXIMUM LIMIT % |
SAPONIN |
0.12% |
FOOD
ADDITIVES |
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THE USE OF FOOD
ADDITIVES IS NOT PERMITTED. |
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CONTAMINANTS |
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THE PRODUCT COVERED
BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS OF THE GENERAL STANDARD
FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 193-1995). |
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PESTICIDE RESIDUES
THE PRODUCT COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM RESIDUE
LIMITS FOR PESTICIDES ESTABLISHED BY THE CODEX ALIMENTARIUS COMMISSION. |
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HYGIENE |
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IT IS RECOMMENDED
THAT THE PRODUCT COVERED BY THE PROVISIONS OF THIS STANDARD BE PREPARED AND
HANDLED IN ACCORDANCE WITH THE APPROPRIATE SECTIONS OF THE GENERAL PRINCIPLES
OF FOOD HYGIENE (CXC1-1969) AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES OF
HYGIENIC PRACTICE AND CODES OF PRACTICE. |
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THE PRODUCT SHOULD
COMPLY WITH ANY MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE WITH THE
PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF
MICROBIOLOGICAL CRITERIA RELATED TO FOODS (CXG 21-1997). |
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PACKAGING |
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QUINOA SHALL BE
PACKAGED IN CONTAINERS WHICH WILL SAFEGUARD ITS HYGIENIC, NUTRITIONAL,
TECHNOLOGICAL, AND ORGANOLEPTIC QUALITIES. |
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THE PACKAGING SHALL
BE SAFE AND SUITABLE FOR THE INTENDED USE AND SHALL NOT TRANSFER TOXIC
MATERIALS, ODOURS OR FLAVOURS TO THE PRODUCT. ALL THE MATERIALS USED INSIDE
THE PACKAGING SHALL BE OF FOOD GRADE, CLEAN, NEW AND OF AN ADEQUATE QUALITY
SO AS NOT TO CAUSE DAMAGE TO THE PRODUCT. |
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LABELLING |
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THE PRODUCT COVERED
BY THIS STANDARD SHALL BE LABELLED IN ACCORDANCE WITH THE GENERAL STANDARD
FOR THE LABELLING OF PREPACKAGED FOODS (CXS 1-1985). |