Nut and Nut Products

General Parameters - Compositional

No. Parameter
1 Moisture
2 Extraneous vegetable matter
3 Damaged/Discoloured grains
4 Acidity of extracted fat as oleic acid
5 Added colour
6 Hydrocyanic acid
7 Acid insoluble in dilute HCL
8 Unopened shells
9 Empty shells
10 Damaged raisins
11 Sugared raisins