Description
Natural Chickpeas are a staple ingredient for healthy diets, ideal for making hummus, salads, and stews.
Here’s a more detailed breakdown of common chickpea specifications:
Moisture:
- Maximum: 12-14%
- Method: ISO 24557
Admixture:
- Maximum: 0.2%
Total Defects:
- Maximum: 4.2%
Weevilled Seeds:
- Maximum: 0.2%
Other Important Specifications:
- Other Color Chickpeas: Maximum 5.0%
- Insect Damaged Chickpeas: Maximum 1.0%
- Moldy Chickpeas: Maximum 4.0%
- Other Damaged Grains: Maximum 4.0%
- Inorganic Matter: Maximum 0.2%
- Filth: Maximum 0.1%
- Size: Minimum 95.0% of chickpeas should have a diameter of ≥ 6 mm
- Aflatoxin: Total aflatoxin levels should not exceed 20.0 ppb
- Packaging: Chickpeas should be packed in suitable, clean, sound, and insect-free packages.
- Pesticide Residues: Chickpeas should comply with maximum pesticide residue limits established by the Codex Alimentarius Commission.
- Appearance: Chickpeas should be sound, dry, fresh, and light to medium brown in color (a slight greenish tinge of the seed coat is allowed).
- Foreign Matter: Maximum 1%
- Green (Cotyledon color), Immature, shrunken, shriveled seeds: Maximum 3%
- Broken and Splits: Maximum 2%
- Damaged and Weevilled: Maximum 3% (Weevilled 2% max.)
- Moisture: 10%
- Varietals Admixture: Maximum 3%
- Processing: Machine Cleaned, HPS (hand-picked and selected) Sorted
- Storage: Chickpeas can be stored for 6-12 months, without exposure to heat, light and moisture
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