1. PHYSICAL PROPERTIES

FLAVOR	Characteristic, free of off-flavors
COLOR	Characteristic
pH	5,0 - 5,9
MOISTURE	Max. 5,0 %
FAT	10,0 - 12,0%
FINENESS #200 mesh	Min. 97,5 %
ASH	Max. 8,0 %
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

2. PACKING

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

3. STORAGE

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

4. SHELF-LIFE

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

5. 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.

6. REFERENCES

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

08/05