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Analytical Results
Physical
Analyte Result Method Specification
Hard Shell 0% Maximum 1/100lbs
Granulation On 1/4 Round Hole Sieve 13% 10 to 35
Granulation Thru 1/4 Round Hole Sieve 10% Max: 10
Granulation Thru 5/16 Round Hole Sieve 98% Max: 100
Moisture 2.8% Max: 5
Organoleptic Evaluation Good clean flavor Clean, fresh flavor of
pecans; free of rancid, bitter,
stale, or other off flavors
Microbiological
Analyte Result Method Specification
Salmonella Negative AOAC RI-061203 Negative/375g (composite
of 15x25g samples)
E. coli <0.3cfu/g AOAC 991.14 <0.3
Chemical
Analyte Result Method Specification
Free Fatty Acid 0.40% AOAC 940.28 Max: 1
Peroxide Value 0.10meq/Kg AOAC 965.33 Max: 5
Aflatoxin 0.28ppb COC FGIS 2013-041 Max: 10
Propylene Oxide 0ppm American Spice Trade Asoc. Method 26.0 Max: 300