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A. Physical & chemical requirements |
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Size |
Round Cut |
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Appearance |
Graydish Green |
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Flavor |
The characteristic taste of balsam pear, no foreign odours or flavours |
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Additives |
No added |
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Moisture |
Max 8% |
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B. Microbiological |
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Total plate count |
<100,000 /g |
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Coliforms |
<5,00/g |
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E.Coli |
Less than 3/gm |
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Yeast & mould |
<500pcs / g |
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Salmonella |
Negative |
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