Post by Trade facilitator on Jan 3, 2014 1:29:26 GMT 1
1. PRODUCT NAME: FLOUR CASSAVA
2. DESCRIPTION
Cassava flour is a product prepared from edible cassava (Manihot esculenta Crantz). The flour is prepared from dried cassava chips or paste by a pounding, grinding or milling process followed by sifting to separate the fibre from the flour. In case of edible cassava flour prepared from bitter cassava (Manihot utilissima Pohl), detoxification is carried out by soaking the tubers in water for a few days, before they are dried in the form of whole, pounded tuber (paste) or in small pieces
3. INGREDIENTS
3.1. ESSENTIAL INGREDIENTS
Cassava
3.2. OTHER PERMITTED INGREDIENTS
N/A
4. PROCESSING
Processing
4.1. CODEX “CAC/RCP 1-1969, Rev. 4-2003; Code of Practice- General Principles of Food Hygiene including annex on HACCP systems and guidelines for application.
4.2. CODEX STAN 176-1989 CODEX STANDARD FOR EDIBLE CASSAVA FLOUR
5. MICROBIOLOGICAL CRITERIA
FOOD SAFETY PARAMETERS MAXIMUM LIMITS
The product shall comply with any microbiological criteria established in accordance with Codex Guideline CAC/GL: 21-1997 “Principles for the Establishment and Application of microbiological criteria for food;
The product shall be free from microorganisms in amounts which may represent a hazard to health and shall be free from any substance originating from microorganisms in amounts which may represent a hazard to health.
6. CHEMICALCRITERIA
SAFETY PARAMETERS MAXIMUM LIMITS
Moisture Content (Max) - 13% (m/m basis)
Crude fibre (Max) - 2.0% (m/m basis)
Ash (Max) - 3.0% (m/m basis)
Hydrocyanic acid content - 10mg/kg
QUALITY PARAMETERS MAXIMUM LIMITS
N/A
7. PHYSICAL CRITERIA
PARAMETER LIMITS
Texture. Fine or course powder
Odour Free from abnormal odours, shall have no stale, rancid or “rope” or “mouldy” odour;
Colour Cream
Foreign matter
The product shall be free from heavy metals in amounts which may represent a hazard to human and foreign matter including any filth and live or dead insects.
Granularity 90% of the fine flour shall pass through a sieve of 0.6-
mm; 90% of coarse flour shall pass through 1.2-mm sieve.
8. CONTAMINANTS
8.1. The product shall comply with maximum residue limits established by Codex Alimentarius (See: CAC / MRL: 2009 Maximum residue Limits (MRLS) for pesticides).
PARAMETER MAXIMUM LIMITS
Heavy Metals 0.1 mg/kg
Lead (Pb) 0.1 mg/kg
Arsenic (As) 0.4 mg/kg
Copper (Cu)
9. NUTRITIONAL FACTS (Approximate values per 100 g)
NUTRIENTS AMOUNT PER 100 g OF PRODUCT
Energy 340Kcal
Carbohydrates 80g
Protein 2g
Fat 2g
10. PACKAGING
PARAMETER LIMITS
Primary packaging Food grade plastic sealed or equivalent packing that
maintains the integrity ,sanitary and organoleptic qualities ntact and withstands the rigors of transport and handling.
Secondary packaging Corrugated paper box or packing that protects integrity
of the primary packages, and withstands the rigors of transport and handling.
Primary packaging net weight Up to 5Kg.
Warranty at delivery location 2 Months.
Can you supply FLOUR CASSAVA SUPPLY, then get back to us through: info@thethyglobalexport.com.ng
Thank you.
2. DESCRIPTION
Cassava flour is a product prepared from edible cassava (Manihot esculenta Crantz). The flour is prepared from dried cassava chips or paste by a pounding, grinding or milling process followed by sifting to separate the fibre from the flour. In case of edible cassava flour prepared from bitter cassava (Manihot utilissima Pohl), detoxification is carried out by soaking the tubers in water for a few days, before they are dried in the form of whole, pounded tuber (paste) or in small pieces
3. INGREDIENTS
3.1. ESSENTIAL INGREDIENTS
Cassava
3.2. OTHER PERMITTED INGREDIENTS
N/A
4. PROCESSING
Processing
4.1. CODEX “CAC/RCP 1-1969, Rev. 4-2003; Code of Practice- General Principles of Food Hygiene including annex on HACCP systems and guidelines for application.
4.2. CODEX STAN 176-1989 CODEX STANDARD FOR EDIBLE CASSAVA FLOUR
5. MICROBIOLOGICAL CRITERIA
FOOD SAFETY PARAMETERS MAXIMUM LIMITS
The product shall comply with any microbiological criteria established in accordance with Codex Guideline CAC/GL: 21-1997 “Principles for the Establishment and Application of microbiological criteria for food;
The product shall be free from microorganisms in amounts which may represent a hazard to health and shall be free from any substance originating from microorganisms in amounts which may represent a hazard to health.
6. CHEMICALCRITERIA
SAFETY PARAMETERS MAXIMUM LIMITS
Moisture Content (Max) - 13% (m/m basis)
Crude fibre (Max) - 2.0% (m/m basis)
Ash (Max) - 3.0% (m/m basis)
Hydrocyanic acid content - 10mg/kg
QUALITY PARAMETERS MAXIMUM LIMITS
N/A
7. PHYSICAL CRITERIA
PARAMETER LIMITS
Texture. Fine or course powder
Odour Free from abnormal odours, shall have no stale, rancid or “rope” or “mouldy” odour;
Colour Cream
Foreign matter
The product shall be free from heavy metals in amounts which may represent a hazard to human and foreign matter including any filth and live or dead insects.
Granularity 90% of the fine flour shall pass through a sieve of 0.6-
mm; 90% of coarse flour shall pass through 1.2-mm sieve.
8. CONTAMINANTS
8.1. The product shall comply with maximum residue limits established by Codex Alimentarius (See: CAC / MRL: 2009 Maximum residue Limits (MRLS) for pesticides).
PARAMETER MAXIMUM LIMITS
Heavy Metals 0.1 mg/kg
Lead (Pb) 0.1 mg/kg
Arsenic (As) 0.4 mg/kg
Copper (Cu)
9. NUTRITIONAL FACTS (Approximate values per 100 g)
NUTRIENTS AMOUNT PER 100 g OF PRODUCT
Energy 340Kcal
Carbohydrates 80g
Protein 2g
Fat 2g
10. PACKAGING
PARAMETER LIMITS
Primary packaging Food grade plastic sealed or equivalent packing that
maintains the integrity ,sanitary and organoleptic qualities ntact and withstands the rigors of transport and handling.
Secondary packaging Corrugated paper box or packing that protects integrity
of the primary packages, and withstands the rigors of transport and handling.
Primary packaging net weight Up to 5Kg.
Warranty at delivery location 2 Months.
Can you supply FLOUR CASSAVA SUPPLY, then get back to us through: info@thethyglobalexport.com.ng
Thank you.
