Quality
Quality
FACTORS AFFECTING PEANUT QUALITY
We ensure that the peanuts are as safe as possible, we employ a variety of good practises measures from the field to the processing and storage of these items.
A few details about these practises are highlighted below.
Quality Criteria
The following quality criteria are used in the production of peanuts.
Mycotoxins And Aflatoxins Levels
One of the main reasons why a certain peanut batch could be considered unsafe for food in the European Union is the presence of mycotoxins, particularly aflatoxins — chemical substances generated by toxicogenic mould strains such as Aspergillus flavus and Aspergillus niger.
The maximum allowable levels of aflatoxins in peanuts vary by place of origin, and these values frequently alter in legislation, which is why it is critical that your supplier is conversant with these requirements and can provide you with as much assistance as possible.
Sensory Attributes And Physical Parameters Analysis
The following are the sensory attributes: