1. PHYSICAL PROPERTIES

FLAVOR	Characteristic, free of off-flavors
COLOR	Characteristic
pH	7,3 - 8,7
MOISTURE	Max. 5,0 %
FAT	10,0- 12,0%
FINENESS #200 mesh	Min. 97,5 %
ASH	Max. 14,0 %
SHELL	Max. 1,75 %

2. MICROBIOLOGICAL SPECIFICATIONS

AEROBIC PLATE COUNT (APC)	Max 1 x 104 UFC/g
YEAST AND MOLD	Max 1 x 10² UFC/g
TOTAL COLIFORM	Max. 10 NMP/g
FECAL COLIFORM	< 1/g

3. PACKING

The product is packed in multi layered 25kg kraft paper bags.

4. STORAGE

The product must be stored in a dry, ventilated and covered area.

5. SHELF-LIFE

The product has a shelf life of 12 months, under proper storage conditions.

6. REGISTER

The product does not need to be registered at the Ministry of Health, as per Annex 1 of the Resolution # 23, dated March 15 th 2001.

7. REFERENCES

Methodologies used: Association of Official Analytical Chemists 14 th Edition, 1982.

08/05