EAST AFRICAN STANDARD Green grams Specification and grading EAST AFRICAN COMMUNITY HS 0713.31.00 EAS 331:2010 ICS 67.060 EAC 2010 Second Edition 2010
Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in East Africa. It is envisaged that through harmonized standardization, trade barriers which are encountered when goods and services are exchanged within the Community will be removed. In order to meet the above objectives, the EAC Partner States have enacted an East African Standardization, Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring standardization, quality assurance, metrology and testing of products produced or originating in a third country and traded in the Community in order to facilitate industrial development and trade as well as helping to protect the health and safety of society and the environment in the Community. East African Standards are formulated in accordance with the procedures established by the East African Standards Committee. The East African Standards Committee is established under the provisions of Article 4 of the EAC SQMT Act, 2006. The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community. Article 15(1) of the EAC SQMT Act, 2006 provides that Within six months of the declaration of an East African Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East African Standard as a national standard and withdraw any existing national standard with similar scope and purpose. East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing. East African Community 2010 All rights reserved * East African Community P O Box 1096 Arusha Tanzania Tel: 255 27 2504253/8 Fax: 255-27-2504481/2504255 E-Mail: eac@eachq.org Web: www.each.int * 2010 EAC All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States NSBs. ii EAC 2010 All rights reserved
Introduction EAS 331:2010 This second edition of this standard supersedes and cancels EAS 331:2002, Green grams Specification. In the preparation of this East African Standard, the following sources were consulted extensively: Pulses Grading and Marking Rules, 2003, Schedule V, Grade designation and definition of quality of Moong (whole), Ministry of Agriculture, India, 7 th April 2004 CODEX STAN 171:1989 (Rev. 1:1995), Standard for Certain Pulses CODEX STAN 193:1995 (Rev.5:2009), General Standard for Contaminants and Toxins in Foods CODEX STAN 228:2001 (Rev.1:2004), General methods of analysis for contaminants CODEX STAN 230:2001 (Rev.1:2003), Maximum levels for lead Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q-e.jsp USDA Foreign Agricultural Service website: http://www.mrldatabase.com USDA Agricultural Marketing Service website: http://www.ams.usda.gov/amsv1.0/standards USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_export/plants European Union: http://ec.europa.eu/sanco_pesticides/public Assistance derived from these sources and others inadvertently not mentioned is hereby acknowledged. This standard has been developed to take into account: the needs of the market for the product; the need to facilitate fair domestic, regional and international trade and prevent technical barriers to trade by establishing a common trading language for buyers and sellers. the structure of the CODEX, UNECE, USA, ISO and other internationally significant standards; the needs of the producers in gaining knowledge of market standards, conformity assessment, commercial cultivars and crop production process; the need to transport the product in a manner that ensures keeping of quality until it reaches the consumer; the need for the plant protection authority to certify, through a simplified form, that the product is fit for crossborder and international trade without carrying plant disease vectors; the need to promote good agricultural practices that will enhance wider market access, involvement of small-scale traders and hence making farming a viable means of wealth creation; and the need to ensure a reliable production base of consistent and safe crops that meet customer requirements. EAC 2010 All rights reserved iii
Contents 1 Scope... 1 2 Normative references... 1 3 Definitions... 2 4 Requirements... 3 4.1 General requirements... 3 4.2 Classification... 4 4.3 Unclassified green grams... 8 4.4 Reject grade beans... 8 5 Contaminants... 8 5.1 Heavy metals... 8 5.2 Pesticide residues... 8 5.3 Mycotoxin and chemical limits... 8 6 Packaging... 9 7 Hygiene... 9 8 Marking or labelling... 9 9 Sampling... 10 Annex A (informative) Mungbean (Vigna radiata (L.) R. Wilcz.)... 16 Annex E (informative) Green grams (mung bean) Codex, EU and USA pesticide residue limits... 21 iv EAC 2010 All rights reserved
EAST AFRICAN STANDARD EAS 331:2010 Green grams Specification and grading 1 Scope This East African Standard applies to the dry whole grains of the green gram of the cultivar Vigna radiata intended for direct human consumption. The Standard does not apply to green grams intended for factory grading and packaging, industrial processing, or to those green grams intended for use in the feeding of animals. For purposes of international trade, green grams are categorized as Vigna radiata var. radiata mung bean with the common names variously being: Mung bean, Green gram, Golden gram, Chop suey bean, Chickasaw pea, etc., depending on the destination country (see fact sheet in Annex A). 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. CAC/RCP 1, Recommended international code of practice General principles of food hygiene EAS 38, Labelling of prepackaged foods Specification EAS 79, Cereals and pulses as grain Methods of sampling EAS 217, Methods for the microbiological examination of foods ISO 520, Cereals and pulses Determination of the mass of 1000 grains ISO 605, Pulses Determination of impurities, size, foreign odours, insects, and species and variety Test methods ISO 2164, Pulses Determination of glycosidic hydrocyanic acid ISO 2171, Cereals, pulses and by-products Determination of ash yield by incineration ISO 4112, Cereals and pulses Guidance on measurement of the temperature of grain stored in bulk ISO 4174, Cereals, oilseeds and pulses Measurement of unit pressure loss in one-dimensional air flow through bulk grain ISO 5223, Test sieves for cereals ISO 5526, Cereals, pulses and other food grains Nomenclature ISO 5527, Cereals Vocabulary ISO 6322-1, Storage of cereals and pulses Part 1: General recommendations for the keeping of cereals ISO 6322-2, Storage of cereals and pulses Part 2: Practical recommendations ISO 6322-3, Storage of cereals and pulses Part 3: Control of attack by pests ISO 6639-1, Cereals and pulses Determination of hidden insect infestation Part 1: General principles ISO 6639-2, Cereals and pulses Determination of hidden insect infestation Part 2: Sampling EAC 2010 All rights reserved 1
ISO 6639-3, Cereals and pulses Determination of hidden insect infestation Part 3: Reference method ISO 6639-4, Cereals and pulses Determination of hidden insect infestation Part 4: Rapid methods ISO 13690, Cereals, pulses and milled products Sampling of static batches ISO 16002:2004, Stored cereal grains and pulses Guidance on the detection of infestation by live invertebrates by trapping ISO 16050, Foodstuffs Determination of aflatoxin B 1, and the total content of aflatoxin B 1, B 2, G 1 and G 2 in cereals, nuts and derived products High performance liquid chromatographic method ISO/TS 16634-2, Food products Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content Part 2: Cereals, pulses and milled cereal products ISO 20483, Cereals and pulses Determination of the nitrogen content and calculation of the crude protein content Kjeldahl method ISO 22000, Food safety management systems Requirements for any organization in the food chain ISO 24557, Pulses Determination of moisture content Air-oven method OIML R87, Quantity of product in prepackages 3 Definitions For the purposes of this standard, the following definitions shall apply: 3.1 green grams whole grains of vigna radiata 3.2 damaged grains grains which are distinctly identified as having been visibly affected by insects, fungi, heat, water, disease or any other causative agent. These include grains that are damaged or split in the process of handling or those that are off colour. 3.3 immature grains Grains which are not fully developed, normally smaller in size than the mature grins, shrivelled and off colour. 3.4 objectionable odours Odours which are entirely foreign to green grams and which, because of their presence, render green grams unfit for human consumption. 3.5 pest infestation Presence of live insects or other organisms, either in adult or other development stages. 3.6 foreign matter All matter other than green grams (whether whole or broken). Foreign matter includes such things as sand/stones, weed seeds, stalks, fibrous matter, insect debris and dust. 2 EAC 2010 All rights reserved
3.7 type admixture Other grams that are not green grams. 4 Requirements 4.1 Representative portion for grading 4.1.1 Minimum portion EAS 331:2010 The minimum portions allow inspectors to exercise judgment regarding sample sizes to be analyzed. This would be appropriate when reporting concentrations of factors that would not determine grade. However, minimum sample portions may also be used when the factor present has determined the grade, if the concentration is well within tolerance levels for that grade. Minimum portions may be used when the grade would not be altered by analysis of a larger sample. 4.1.2 Optimum sample portion The optimum sample portion should be analyzed for those factors that would determine the grade when concentrations appear to be within the range of statutory grade specifications, if it appears that the concentration could result in downgrading of the grain. If the concentration of a factor is only marginally in excess or less than a tolerance, the inspector should exercise judgment and pick a larger sample portion. 4.1.3 Export portion The export portions are the minimum sample portions to be picked for specific factors when analyzing export samples. These standards do not prevent the inspector from analyzing larger portions when appropriate. Table 1 Representative portion of green grams for grading, grams Grading factor Minimum Optimum Export Contrasting classes 100 500 500 Damage 100 500 500 Ergot 500 working sample working sample Excreta working sample working sample working sample Fireburnt working sample working sample working sample Foreign material 100 500 500 Heated, rotted, mouldy 100 500 500 Insect parts working sample working sample working sample Odour working sample working sample working sample Other classes of beans that blend 250 500 500 Sclerotinia sclerotiorum 500 working sample working sample Splits 100 500 500 Stones 100 working sample working sample 4.2 General requirements 4.2.1 Green grams shall meet the following general requirements/limits as determined using the relevant standards listed in Clause 2. Green grams a) shall be the dried mature seeds of pulse green gram (Phaseolus aurues Roxb. or phaseolus radiatus Roxb); b) be sweet, well-filled, smooth, hard, clean, wholesome, uniform in size, shape, colour and in sound merchantable condition; c) shall be free from a substance which renders them unfit for human or animal consumption or processing into or utilisation thereof as food or feed; EAC 2010 All rights reserved 3
d) shall be free of pests, live animals, animal carcasses, animal droppings, fungus infestation, added colouring matter, moulds, weevils, obnoxious substances, glass, metal, coal, dung, discoloration and all other impurities except to the extent indicated in this standard and must meet any other phytosanitary requirements specified by the importing country authority; e) shall be free from filth (impurities of plant and animal origin including insects, rodent hair and excreta) in amounts that represent a hazard to human health; f) shall be free from toxic or noxious seeds that are commonly recognized as harmful to health; g) shall be free from abnormal flavours, musty, sour or other undesireable odour, obnoxious smell and discolouration; h) shall be free from micro-organisms and substances originating from micro-organisms, fungi or other poisonous or deleterious substances in amounts that may constitute a hazard to human health. i) shall contain no chemical residues which exceed the prescribed maximum residue limit: Provided that: (i) (ii) if the prescribed maximum residue limit of an importing country is lower than is permissible, the prescribed maximum residue limit of the importing country shall be complied with; and the Food Safety Authority may grant permission for green grams with a higher maximum residue limit, to be exported to countries where this higher residue limit is permissible: Provided that the export documents are accordingly endorsed with the name of the importing country; j) shall contain not more than 10 microgram per kilogram aflatoxin of which not more than 5 microgram per kilogram may be aflatoxin B1: Provided that: (i) (ii) (iii) if the prescribed maximum aflatoxin limit of an importing country is lower than is permissible, the prescribed maximum aflatoxin limit of the importing country shall be complied with; the Food Safety Authority may grant permission for green grams with a higher maximum aflatoxin content to be exported to countries where this higher aflatoxin limit is permissible: Provided that the export documents are accordingly endorsed with the name of the importing country; and an inspector shall verify compliance to the levels of aflatoxin by sampling and submitting samples for analysis of only certain consignments according to a risk-based plan. k) shall comply with the requirements for declared plant injurious organisms of phytosanitary importance as determined by the Kenya Plant Health Inspectorate Service (KEPHIS). 4.2.2 Green grams shall have even cooking properties. 4.2.3 If green grams are presented in bags, the bags shall also be free of pests and contaminants. In addition the green grams shall comply with any conditions set by the importing country authority. 4.2.4 If green grams are rejected because pests or contaminants are found in inspected samples, the green grams are not to be re-presented for inspection unless they have been treated or cleaned. 4.2.5 Blending of rejected green grams is not permitted as a treatment for insect infestation or as a method of cleaning for contaminants for which there is a nil tolerance 4.2.6 Brushing the outside of bags is not permitted as a remedy to remove pests or contaminants. 4.3 Classification Green grams shall be classified into three grades on the basis of the tolerable limits established in Table 2, Table 3 and Table 4 which shall be additional to the general requirements set out in this standard. 4 EAC 2010 All rights reserved
Table 2 Specific requirements for green grams/mung beans EAS 331:2010 Parameter Requirements Method of Grade 1 Grade 2 Grade 3 test Physical characteristics The green grams (Vigna adiate (L.) R. Wilczek sync. Phaseolus aurues Roxb. Or Phaseolus adiates Roxb.) shall be dried and mature. They shall be sweet, clean, wholesome, uniform in size, shape, colour and in sound merchantable conditions ISO 605 Purity, % min by wt 99.0 99.0 99.0 ISO 605 Whole green grams, defective green grams, green grams other than specified type. Moisture, % max by wt 10.0 12.0 12.0 ISO 24557 Size grading 98% must be within a 2mm range based on slotted sieves and within this range 75% must be within 0.8mm. (Seed size will be recorded on the certificate) 98 % 75 % must be in 0.8 mm range 98 % 75 % must be in 0.8 mm range n/a EAS 46; 4.3.2 Defective, % max by wt 2.0% Max by weight 4.0% Max by 6.0% Max by Green grams not of the specified variety. Green grams that are bin burnt, broken, caked, chipped, total damaged, heat damaged, insect damaged, shrivelled, split, sprouted, weather damaged, total foreign matter, contrasting classes, wrinkled and affected by mould (field or storage). Includes pods that contain green grams, whether broken or unbroken and loose seed coat. weight weight Immature grain 2.0% Max by weight 3.0% Max by wt 4.0% Max by wt Contrasting classes 0.5% Max by weight 1.0% Max by 2.0% Max by Beans with more than 2.0 % contrasting classes are graded as weight weight mixed beans Classes that blend 5.0% Max by weight 10.0% Max by 15.0% Max by Beans with more than 15.0 % classes that blend are graded as weight weight mixed beans Germination 90 % n/a n/a Excluding hard seeds Sprout test For sprouting green grams Suitable n/a n/a Poor colour 1 % Max by weight 3% Max by weight Seed coat or kernel which is distinctly off colour from the characteristic colour of the predominating class of the 1 % Max by weight specified type. Foreign material Unmillable material and all vegetable matter other than green grams seed material. 0.5% Max by weight, includes 0.3% Max by weight unmillable material 1.0% Max by wt, includes 0.5% Max by wt unmillable material 1.5% Max by wt, includes 0.75% max by wt unmillable material Other edible grains Any edible grains (including oilseeds) other than the one which is under consideration 0.1 % Max by weight 0.5 % Max by weight 3.0 % Max by weight Weavilled grains 0.2 % Max by 0.5 % Max by 0.1 % Max by weight Grains per cent by count clean-cut weevil bored weight weight Unmillable material Soil, stones, metals and non-vegetable matter. 0.3% Max by weight (of which 0.2 % soil, stones) 0.5% max by wt (of which max 0.4% soil, stones) 0.75% Max by wt (of which Max 0.6% soil, stones) EAS 46; 4.3.3 Snails Dead or alive. Whole or substantially whole (more than half) including bodies per 200g sample. Field insects EAS 46 Dead or alive per 200g sample. Foreign seeds 0.3% max by weight 0.5% max by 0.5% max by EAS 46 weight weight Objectionable material EAS 46 Includes objectionable odour, taste Ryegrass ergot Pieces laid end to end per 200g sample. Uric acid Maximum per kg sample 100 ml 100 ml 100 ml Aflatoxin Total ppb 10 10 10 ISO 16050 (Total Aflatoxin including (AFB1+AFB2+AFG1 +AFG2)) Aflatoxin B1 only, ppb 5 5 5 ISO 16050 Fumonison Total ppb (Total Fumonison including (FB1 + FB2 + FB3)) 5 5 5 ISO 16050 NOTE Foreign matter is mineral or organic matter (dust, twigs, seedcoats, seeds of other species, dead insects, fragments, or remains of insects, other impurities of animal origin). Green grams shall have not more than 1% extraneous matter of which not more than 0.25% shall be mineral matter and not more than 0.10% shall be dead insects, fragments or remains of insects, and/or other impurities of animal origin. EAC 2010 All rights reserved 5
Table 3 Specific requirements for split husked green grams/mung beans Parameter Requirements Method of Grade 1 Grade 2 Grade 3 test Physical characteristics The split husked green grams (Vigna adiate (L.) R. Wilczek sync. Phaseolus aurues Roxb. Or Phaseolus adiates Roxb.) shall be milled from dried and mature green grams. They shall be sweet, clean, wholesome, uniform in size, shape, colour and in sound merchantable conditions ISO 605 Purity 99.5% Min by weight 99.0% Min by weight 97% Min by weight ISO 605 Whole green grams, green grams, defective split green grams, caps but excludes detached seed coats. Moisture, % max by wt 10.0 12.0 14.0 ISO 24557 Defective Caps, whole green grams, discoloured split beans and seed-coatless whole green grams. Includes nil mould (field or storage) 2.5% Max by weight, includes nil mould (field or storage) 5.0% Max by weight, includes nil mould (field or storage) 8.0% Max by weight, includes nil mould (field or storage) Caps, whole unshelled and 1% Max by weight 2% Max by weight 3% Max by weight discoloured split green grams Caps refer to seed coats adhering to split or broken seed. Seed-coatless whole green grams 0.5% Max by weight 1.0% Max by weight 2.0% Max by weight Detached seed coats 0.1 % Max by weight 0.5 % Max by weight 1.0 % Max by weight Seed coats that are not attached to the kernels. Broken & kibbled 1.0% Max by weight 3.0% Max by weight 6.0% Max by weight EAS 46; 4.3.2 Split green grams seed material falling through the screen. Use Forty Shakes screening method Poor colour 1 % Max by weight 1 % Max by weight 1 % Max by weight Split green grams whose kernels are distinctly off colour from the characteristic colour of the predominating class. Weevilled grains, % by count 1.0 2.0 3.0 Foreign material 0.6% max by weight, 1.0% max by wt, EAS 46; 4.3.2 0.2% Max by wt, Unmillable material and all vegetable includes 0.2% max by includes 0.25% max includes 0.1% Max by matter other than green grams seed wt Unmillable Material by wt unmillable wt Unmillable Material material. material Other edible grains 0.5 % Max by weight 3.0 % Max by weight ISO 605 0.1 % max by weight Any edible grains (including oilseeds) other than the one which is under consideration Unmillable material 0.2 % Max by weight, 0.25 % Max by EAS 46; 4.3.3 0.1 % Max by weight, Soil, stones, glass, metals and nonvegetable matter. soil, stone 0.2% Max soil, stone includes 0.1% Max weight, includes includes nil soil, stone Snails Dead or alive. Whole or substantially whole (more than half) including bodies per 200g sample. Field insects EAS 46 Dead or alive per 200g sample. Foreign seeds EAS 46 Objectionable material EAS 46 Includes objectionable odour, smell, taste Ryegrass ergot Pieces laid end to end per 200g sample. Uric acid 100 ml 100 ml 100 ml Maximum per kg sample Aflatoxin Total ppb 10 10 10 ISO 16050 (Total Aflatoxin including (AFB1+AFB2+AFG1 +AFG2)) Aflatoxin B1 only, ppb 5 5 5 ISO 16050 Fumonison Total ppb (Total Fumonison including (FB1 + FB2 + FB3)) 5 5 5 ISO 16050 6 EAC 2010 All rights reserved
Table 4 Specific requirements for split unhusked green grams/mung beans Parameter Requirements Method of Grade 1 Grade 2 Grade 3 test Physical characteristics The split unhusked green grams (Vigna adiate (L.) R. Wilczek sync. Phaseolus aurues Roxb. Or Phaseolus radiatus Roxb.) shall be prepared from dried and mature green grams. They shall be sweet, clean, wholesome, uniform in size, shape, colour and in sound merchantable conditions ISO 605 Purity 99.5% Min by weight 99.0% Min by weight 99% Min by weight ISO 605 Whole green grams, green grams, defective split green grams, caps but excludes detached seed coats. Moisture, % max by wt 10.0 12.0 14.0 ISO 24557 Defective Caps, whole green grams, discoloured split green grams and seed-coatless whole 2.0% Max by weight, includes nil mould (field or storage) 6% Max by weight, includes nil mould (field or storage) 10% Max by weight, includes nil mould (field or storage) green grams. Includes nil mould (field or storage) Caps, whole and discoloured split 1% Max by weight 2% Max by weight 3% Max by weight green grams Caps refer to seed coats adhering to split or broken seed. Seed-coatless whole green grams 0.5% Max by weight 1.0% Max by weight 2.0% Max by weight Detached seed coats 0.1 % Max by weight 0.5 % Max by weight 1.0 % Max by weight Seed coats that are not attached to the kernels. Broken & kibbled 0.5% Max by weight 2.0% Max by weight 5.0% Max by weight EAS 46; 4.3.2 Split green grams seed material falling through the screen. Use Forty Shakes screening method Poor colour 1 % Max by weight 1 % Max by weight 1 % Max by weight Split unhusked green kernels are distinctly off colour from the characteristic colour of the predominating class. Weevilled grains, % by count 1.0 2.0 3.0 Foreign material Unmillable material and all vegetable matter other than green grams seed material. 0.2% Max by weight, includes 0.1% Max by weight Unmillable Material 0.6% Max by weight, includes 0.2% Max by weight Unmillable Material 1.0% Max by weight, includes 0.25% Max by weight Unmillable Material EAS 46; 4.3.2 Other edible grains 0.5 % Max by weight 3.0 % Max by weight ISO 605 0.1 % max by weight Any edible grains (including oilseeds) other than the one which is under consideration Unmillable material 0.2 % Max by weight, 0.25 % Max by EAS 46; 4.3.3 0.1 % Max by weight, Soil, stones, metals and non-vegetable includes 0.1% Max weight, includes includes nil soil, stone matter. soil, stone 0.2% Max soil, stone Snails Dead or alive. Whole or substantially whole (more than half) including bodies per 200g sample. Field Insects EAS 46 Dead or alive per 200g sample. Foreign seeds EAS 46 Objectionable material EAS 46 Includes objectionable odour, smell, taste Ryegrass ergot Pieces laid end to end per 200g sample. Uric acid 100 ml 100 ml 100 ml Maximum per kg sample Aflatoxin Total ppb 10 10 10 ISO 16050 (Total Aflatoxin including (AFB1+AFB2+AFG1 +AFG2)) Aflatoxin B1 only, ppb 5 5 5 Fumonisin Total ppb (Total Fumonisin including (FB1 + FB2 + FB3)) 5 5 5 ISO 16050 EAC 2010 All rights reserved 7
4.4 Unclassified green grams Shall be beans which do not fall within the requirements of Grades 1, 2 and 3 of this standard but are not rejected beans. 4.5 Reject grade green grams This class comprises of green grams which cannot satisfy the conditions of under grade beans. It shall be classified as rejected grams and shall be regarded as unfit for human consumption. 5 Contaminants 5.1 Heavy metals Pulses shall be free from heavy metals in amounts which may represent a hazard to health. If present, they shall not exceed the limits established in Table 5. Table 5 Heavy metal contaminant limits Parameter Limit Test method i) Arsenic (As), ppm max. 0.10 ii) Copper (Cu), ppm max. 5.0 iii) Lead (Pb), ppm max. 0.20 iv) Cadmium (Cd), ppm max. 0.02 v) Mercury (Hg), ppm max. 0.01 5.2 Pesticide residues EAS 41 Green grams shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity. Table 6 provides current MRLs while Annex E provides current MRLs for the USA, EU and Codex markets. Table 6 Maximum pesticide residue limits and extraneous maximum residue limits in green grams (current as at 2009-06-09) Type Unit symbol Limit Method of test Notes DIQUAT mg/kg 0.2 FLUDIOXONIL undef 0.07 GLUFOSINATE-AMMONIUM mg/kg 3 GLYPHOSATE undef 5 METHIDATHION mg/kg 0.1 METHIOCARB mg/kg 0.1 PARATHION-METHYL mg/kg 0.3 PYRACLOSTROBIN undef 0.3 QUINTOZENE mg/kg 0.01 5.3 Mycotoxin and chemical limits Green grams shall comply with those maximum mycotoxin limits established by the Codex Alimentarius Commission for this commodity. 5.3.1 Uric acid shall not exceed 100 milligrams per kilogram. 8 EAC 2010 All rights reserved
5.3.2 Total aflatoxin levels in beans for human consumption shall not exceed 10 ppb with B 1 not exceeding 5 ppb when tested according to ISO 16050. 6 Packaging 6.1 Pulses shall be packed in gunny bags/jute bags, poly woven bags, poly pouches, cloth bags or other suitable packages which shall be clean, sound, free from insect, fungal infestation and the packing material shall be of food grade quality. 6.2 Pulses shall be packed in containers which will safeguard the hygienic, nutritional, technological and organoleptic qualities of the products. 6.3 The containers, including packaging material, shall be made of substances which are safe and suitable for their intended use. They shall not impart any toxic substance or undesirable odour or flavour to the product. 6.4 The net weight of the pulses in a package shall comply with OIML R87. 6.5 Each package shall contain pulses of the same type and of the same grade designation. 6.6 Each package shall be securely closed and sealed. 7 Hygiene 7.1 It is recommended that the produce covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of CAC/RCP 1, ISO 22000, and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice. 7.2 The produce should comply with any microbiological criteria established in accordance with CAC/GL 21. 7.3 To the extent possible in good manufacturing practice, the products shall be free from objectionable mater. 7.4 When tested by appropriate standards of sampling and examination listed in Clause 2, the products: shall be free from microorganisms in amounts which may represent a hazard to health and shall not exceed the limits stipulated in Table 7; shall be free from parasites which may represent a hazard to health; and shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health. Table 7 Microbiological limits for beans Type of micro-organism Limits Test method i) Yeasts and moulds, max. per g 10 2 ii) S.aureus per 25 g Nil EAS 217 iii) E. Coli, max. per g Nil iv) Salmonella, max. per 25 g Nil 8 Marking or labelling 8.1 In addition to the requirements in EAS 38, each package shall be legibly and indelibly marked with the following: i) product name as Green Grams or Mung Beans ; Split Husked Green Grams ; EAC 2010 All rights reserved 9
ii) iii) iv) grade; name, address and physical location of the manufacturer/ packer/importer; lot/batch/code number; v) net weight, in g/kg; vi) vii) viii) ix) the declaration Food for Human Consumption ; storage instruction as Store in a cool dry place away from any contaminants ; crop year; packing date; x) expiry date or best before month year; xi) xii) xiii) xiv) a declaration of the product lifespan; instructions on disposal of used package; country of origin; a declaration on genetic modification status. 8.2 A declaration of any inaccurate information in marking/labelling is prohibited and shall be punishable by law under the statutes of the Partner States. 8.3 The authorised packer shall observe all instructions regarding testing, grading, packing, marking, sealing and maintenance of records applicable to the product. 9 Sampling Sampling shall be done in accordance with the EAS 79/ISO 13690. 10 EAC 2010 All rights reserved
Green grams Green grams EAS 331:2010 EAC 2010 All rights reserved 11
Mung bean, Green gram plant Mungbean pods 12 EAC 2010 All rights reserved
Sprouted green grams EAS 331:2010 EAC 2010 All rights reserved 13
Annex A (normative) Determination of uric acid A.1 Principle The method is based on the precipitation of proteins and treatment of protein free filterate with uric acid and sodium cyanide and measuring the resultant blue colour colorimetrically. A.2 Apparatus (a) (b) Photo electric colorimeter/spectrophotometer Volumetric flask 50 ml capacity A.3 Reagents (a) Sodium Tungstate solution 10 % (w/ v) (b) (c) (d) (e) (f) Standard Sulphuric Acid solution 0.667 N Benedicts Uric acid reagent Dissolve 100 gm of pure Sodium Tungstate in 600 ml water. Add 5 gm of Arsenic acid (As 2 O 3 ) followed by 25 ml of 85% phosphoric acid and 20 ml of conc HCl. Boil the mixture for 20 minutes, cool and make volume upto 1 litre. Sodium Cyanide solution 5 percent containing 2 ml of ammonia per litre. This solution requires to be prepared fresh after about six weeks. Standard Uric acid solution (Benedicts) stock solution Dissolve 9 gm of Sodium dihydrogen phosphate in about 200 300 ml water. If the solution is not clear, filter and make upto 500 ml with hot water. Weigh 200 mg of pure uric acid in 1 litre volumetric flask and add a few mls of water to suspend the uric acid. Now add the solution made earlier and shake till the uric acid dissolves completely. Cool, add 1.4 ml of glacial acetic acid, dilute to mark and mix. Add 5 ml chloroform to prevent bacterial growth. 5 ml of stock solution contains 1 mg uric acid. Working Standard uric acid solution Dilute 50 ml of stock solution containing 10 mg of uric acid with 400 ml distilled water in a 500 ml volumetric flask. Add 25 ml dilute HCl (1+ 9). Make the solution upto mark and mix. The working solution should be prepared from stock solution which is more than 10 days old. A.4 Procedure Weigh 50 gm sample and grind it finely. Take between 4-20 gm powder expected to contain 1 mg to 5 mg uric acid and suspend in 200 ml water. Allow the mixture to stand for 2 hours and then mix in a Waring blender for 10 minutes and centrifuge at about 2000 r.p.m for 10 minutes. To 100 ml of clear centrifugate add 10 ml Sodium tungstate solution and mix. Then add 10 ml standard sulphuric acid solution to precipitate the proteins present in the extract. Mix and allow to stand for 5 minutes and filter. Take an aliquot of the filterate containing between 0.15-0.3 mg uric acid per 10 ml filterate in the 50 ml volumetric flask and add 5 ml of sodium cyanide solution followed by1 ml of Benedicts uric acid reagent. Shake gently and make upto mark with distilled water. Take 10 ml of standard uric acid solution containing 0.2 mg of uric acid in a 50 ml flask, add 5 ml of sodium cyanide followed by 1 ml of Benedicts uric acid reagent. Dilute to mark after 5 minutes and determine the intensity of colour in a photoelectric colorimeter using a 520 nm filter. A parallel test using the same quantity of good uninfested sample as the sample under test should be run as a control. 14 EAC 2010 All rights reserved
B.1 Reagents (a) (b) Petroleum ether 40 60 0 C Solvent ether (c) Dilute Ammonia 10 % (v/ v) (d) (e) Annex B (normative) Test for presence of ergot in food grains Tartaric acid solution 1 % (freshly prepared) EAS 331:2010 p-dimethyl amino benzaldehyde (PDAB) Dissolve 0.125 gm of PDAB in a cold mixture of 65 ml of conc Sulphuric acid and 35 ml of distilled water. Add 0.1 ml of 5 % Ferric chloride solution and let it stand for 24 hours before use. B.2 Apparatus (a) (b) Grinding mill Electric shaker B.3 Procedure Grind about 50 gm of sample in the grinding mill to a fine powder. Take 10 gm of powdered sample in a stoppered conical flask. Add sufficient petroleum ether and shake for half an hour in the electric shaker. Allow to settle and decant off the petroleum ether. Dry the material in air. Add to the material 8 ml of dilute ammonia and sufficient quantity of solvent ether. Again shake for ½ hour. Filter ether portion in a beaker and concentrate to a small volume. Add 2 ml of tartaric acid solution to the beaker and shake thoroughly. Mix 1 ml of this tartaric acid sample solution with 1 or 2 ml of p-dimethyl benzaldehyde solution. The appearance of blue colour indicates presence of Ergot. EAC 2010 All rights reserved 15
Annex D (informative) Mungbean (Vigna radiata (L.) R. Wilcz.) Factsheet Description Authority Family Synonyms Common names Editor Ecocrop code (L.) R. Wilczek Magnoliopsida:Rosidae:Fabales:Leguminosae Azukia radiata (L.) Ohwi, Phaseolus abyssinicus Savi, Phaseolus aureus Roxb., Phaseolus hirtus Retz., Phaseolus radiatus L., Phaseolus radiatus L. var. aurea (Roxb.), Phaseolus radiatus L. var. typicus Prain, Phaseolus trinervius Wight & Arn., Rudua aurea (Roxb.) F. Maek., Vigna radiata (L.) R. Wilczek var. dublobata (Roxb, Vigna radiata (L.) R. Wilczek var. sublobata (Roxb) Mung bean, Green gram, Golden gram, Ambérique, Balatong, Batong-hidjao, Black gram, Boubour, Bundo, Cherupayaru, Chickasano, Chickasaw pea, Chiroko, Dau xanh, Dotd, Fagiolo mungo, Goue mungboontjie, Haricot dore, Haricot mungo, Judia de mungo, Mungobohne, Tientsin green bean, Mag, Mash, Moong, Passi payaru, Pesalu, Muneta, Arta ijo, Kachang hijan, Kachang padi, Pasalu, Too-a kee-o, Tua kiew, Tua tong, Thua khieo, Thua thong, Dau xanh, dau che, Pe-di-wa, Pe-di-sien, Pe-nauk, Katjang djong, Katjang Eedjo, Mongo, Mungo, Lou teou, Luk tau, Nga-choi, Chickasano, Chiroko, Lubia chiroko, Kanyensi, Kifudu, Jerusalem pea, Thwax khiew, Thwax ngo'k, Thwax sade:k, Sandaek ba y, Poroto mungo (Paraguay) 2150 An erect or semierect, early maturing bush or slightly vine-like herb reaching 15-130 cm in height with trifoliate leaves, greenish to yellow flowers and podescent pods up to 15 cm long. Growing period Annual. The plant usually flower within 30-70 days and young pods may be harvested 50-70 days after sowing, mature seeds from 70-120 days. Further information The mung bean originated in South East Asia or India. It can be grown satisfactory at elevations up to 2000 m in the tropics, where mung bean usually is grown as a rain-fed crop frequently following rice. Humidity should be low to medium and excessive rainfall and humidity especially at flowering can lead to reduced yields. Photosynthesis pathway C 3 II. Yields of 100-700 kg/ha of dried beans are common, but yields up to 3 t/ha can be obtained. 16 EAC 2010 All rights reserved
Classification Kingdom Plantae Plants Subkingdom Tracheobionta Vascular plants Superdivision Spermatophyta Seed plants Division Magnoliophyta Flowering plants Class Magnoliopsida Dicotyledons Subclass Rosidae Order Fabales D.1 History Family Fabaceae Pea family Genus Vigna Savi cowpea Species Vigna radiata (L.) R. Wilczek mung bean Variety Vigna radiata (L.) R. Wilczek var. radiata mung bean EAS 331:2010 The mungbean, Vigna radiata (L.) Wilczek has been grown in India since ancient times. It is still widely grown in Southeast Asia, Africa, South America and Australia. It was apparently grown in the United States as early as 1835 as the Chickasaw pea. It is also referred to as green gram, golden gram and chop suey bean. Mungbeans are grown widely for use as a human food (as dry beans or fresh sprouts), but can be used as a green manure crop and as forage for livestock. D.2 Uses The beans are high in carbohydrates, calcium, phosphorus, and vitamins. Young sprouts are eaten fresh. Beans are boiled or steamed, or the immature pods are eaten fried. The bean can be frozen, canned or grounded into flour. The plant can also be used for forage, green manure or as a cover crop. Mungbean seeds are sprouted for fresh use or canned for shipment to restaurants. Sprouts are high in protein (21% 28%), calcium, phosphorus and certain vitamins. Because they are easily digested they replace scarce animal protein in human diets in tropical areas of the world. Because of their major use as sprouts, a high quality seed with excellent germination is required. The food industry likes to obtain about 9 or 10 grams of fresh sprouts for each gram of seed. Larger seed with a glassy, green color seems to be preferred. D.3 Growth habits Mungbeans are in the Legume family of plants and are closely related to adzuki and cowpea (in the same genus but different species). They are warm season annuals, highly branched and having trifoliate leaves like the other legumes. Both upright and vine types of growth habit occur in mungbean, with plants varying from 30 cm to 150 cm in length. The pale yellow flowers are borne in clusters of 12 15 near the top of the plant. Mature pods are variable in color (yellowish-brown to black), about 13 cm long, and contain 10 to 15 seeds. Self pollination occurs so insect and wind are not required. Mature seed colors can be yellow, brown, mottled black or green, depending upon variety. These round to oblong seeds vary in size from 2700 to over 5400 per kg, depending upon variety. Germination is epigeal with the cotyledons and stem emerging from the seedbed. D.4 Environment requirements D.4.1 Climate Mungbeans are a warm season crop requiring 90 120 days of frost free conditions from planting to maturity (depends on variety). Adequate rainfall is required from flowering to late pod fill in order to ensure good yield. Late plantings which result in flowering during the high temperature-low moisture period will reduce yield. High humidity and excess rainfall late in the season can result in disease problems and harvesting losses due to delayed maturity. EAC 2010 All rights reserved 17
Mungbeans (if proper varieties are used) are adapted to the same climatic areas as soybean, drybean and cowpea. Mungbeans are responsive to length of daylight so short days hasten flowering and long days delay it. Varieties differ in their photoperiod response. D.4.2 Soil Mungbeans do best on fertile sandy, loam soils with good internal drainage. They do poorly on heavy clay soils with poor drainage. Performance is best on soils with a ph between 6.2 and 7.2 and plants can show severe iron chlorosis symptoms and certain micronutrient deficiencies on more alkaline soils. Mungbean has phosphorus, potassium, calcium, magnesium and sulfur requirements similar to other legumes which must be met by fertilizer additions if the soil is deficient in these elements. D.4.3 Seed preparation and germination Seed is not generally treated with fungicides, insecticides or bactericides because of the possibility of ingestion of treated seed. Because the seed is small, careful handling and attention to planting machinery adjustments is necessary to ensure planting with little damage to the seed. If mungbean is being planted in a field for the first time the proper nitrogen fixing bacteria must be provided. This inoculant can be applied to the seed just before planting or applied in the furrow in peat or granular form. Care must be taken to distribute this inoculant uniformly in the field. Be sure to use the bacteria that is specific for mungbean or closely related species. Only certified seed should be used so that quality and variety purity are guaranteed. D.5 Cultural practices D.5.1 Seedbed preparation The soil should be tilled to remove weeds and to prepare a seedbed which will provide good seed-soil contact. The final seedbed needs to firm with a surface free of clods and debris to allow a good distribution of seeds. If moisture is short, keep preplant tillage to a minimum to prevent drying out the top two or three inches. D.5.2 Method and rate of seeding Seeds should be planted 38 mm deep in a well prepared seedbed with a good moisture content. If the surface layers are dry this depth can be increased to 76 mm if the soil type is one which does not crust easily. The seedlings of mungbean can have a hard time breaking through a thick crust and stands will be reduced. D.5.3 Fertility and lime requirements Mungbeans require phosphorus, potassium and certain micronutrients at levels similar to other field beans. The amount to add as fertilizer should be based on soil test levels, organic matter content and projected yield level. If the field has been previously inoculated with the proper Rhizobium for nitrogen fixation, additional nitrogen is not required. However some growers provide 13.5 22.5 kg of N to assist in early plant establishment, especially on sandier soils. Like the other legumes most of the nutrient uptake occurs later in the season so starter fertilizers have not been very helpful. Mungbean require slightly acid soil for best growth. If they are grown in rotation, lime for the ph of the most acid sensitive crop. If soil ph is below 6.3, lime should be added to raise ph to the desired level. For best results, lime should be applied one year prior to growing mungbeans and thoroughly incorporated. 18 EAC 2010 All rights reserved
D.5.4 Variety selection EAS 331:2010 Maturity, upright versus prostrate growth habits, small versus large seed types and color of seed are important attributes to be considered when selecting a variety. The sprouting industry desires a superior germination rate of the seed to produce a thick, crisp, white colored hypocotyl with a minimum of roots present. There are varietal differences for several of these characteristics. D.5.5 Weed control D.5.5.1 Mechanical Field cultivation should be used as required to remove weed competition until flowering begins. Later emerging weeds are not as damaging to yield as the early ones. Avoid cultivation in the field when the plants are still damp because this can spread bacterial and fungal disease. Growers planting mungbean for the first time should plan on using wider row spacings so that cultivation can be done if weeds become a problem. D.5.5.2 Chemical Dual (metolachlor) is approved for preemerge or preplant incorporate use and Treflan (trifluralin) is available for preplant incorporate use. Both herbicides give excellent grass control and fair to good suppression of annual broadleaves. Follow label directions to select the appropriate rate for your soil type and organic matter content. Currently no postemerge chemicals are available for control of later emerging weeds. Broadleaf weed control is difficult because many of the chemicals damage the mungbean. It is hard to get label clearance for a minor crop like mungbean, but it may fit under the dry pod crop grouping of certain labels already cleared. Because mungbean are eaten directly by humans the label restrictions are quite strict as to use and timing of all chemicals applied to the crop. D.5.6 Diseases and their control Mungbeans are susceptible to the usual array of pathogens which attack other legumes such as white mold, Phytophthora, mildew, bacterial rots, Rhizoctonia, etc. Proper rotation, tillage practices, and water management (if under irrigation) can be effective in reducing the impact of these diseases. D.5.7 Insects and other predators and their control Mungbeans do not generally require insecticide sprays to control problems in the field. Seed corn maggot and wireworms could attack seeds in the early germination period and reduce stand under certain conditions. Occasional grasshopper or caterpillar infestation could occur and result in defoliation. Mungbeans are no more affected by insect problems than the other legumes. Weevils can attack the seed in storage. D.5.8 Harvesting Pod maturity in mungbean is not uniform because the plants flower over an extended period. This makes it difficult to decide when to harvest. Generally harvest should begin when one half to twothirds of the pods are mature. Seeds might be between 13% 15% moisture at this time. Some growers swath the plants to allow further maturity of the pods and then combine using a pick up header on a small grain combine. This is an especially useful harvest system for the vine type varieties or when there is delayed maturity or problem weeds present. Swathing should be done earlier in the day to prevent severe shatter losses. Direct combining can be done in weed free, uniformly mature fields of the upright growth habit type of mungbean. It is also important to adjust the cylinder speed and concave clearance for complete threshing with a minimum of seed breakage. After combining the seed should be quickly cleaned to EAC 2010 All rights reserved 19
remove green pods, leaf material, debris, etc. which could create drying and storage problems. In developing countries, the mungbeans are handpicked as the pods mature. As many as five pickings are done on some high yielding lines. D.5.9 Drying and storage Prior to storing, remove all leaf material, stems, immature pods, dirt, insect parts and other debris. Mungbeans at about 12% moisture can then be stored in regular grain bins previously fumigated to control bean weevils. If beans are higher in moisture than 12% they can be dried slightly by moving unheated air though thin layers until they are near the 12% value. Because they will be sprouted and eaten direct, care should be taken to keep all possible contaminants away from the storage area. D.6 Yield potential and performance results The yields of mungbeans depend largely on weather conditions, soil, cultural practices, and variety. Yields can range from 135 to over 900 kg per acre. Yields from second crop plantings are not as large as main crop yields. References to pesticide products in this standard are for convenience and are not an endorsement of one product over other similar products. You are responsible for using pesticides according to the manufacturer's current label directions. Follow directions exactly to protect the environment and people from pesticide exposure. Failure to do so violates the law. 20 EAC 2010 All rights reserved
Annex E (informative) EAS 331:2010 Green grams (mung bean) Codex, EU and USA pesticide residue limits Users are advised that international regulations and permissible Maximum Residue Levels (MRL) frequently change. Although this International MRL Database is updated frequently, the information in it may not be completely up-to-date or error free. Additionally, commodity nomenclature and residue definitions vary between countries, and country policies regarding deferral to international standards are not always transparent. This database is intended to be an initial reference source only, and users must verify any information obtained from it with knowledgeable parties in the market of interest prior to the sale or shipment of any products. The developers of this database are not liable for any damages, in whole or in part, caused by or arising in any way from user's use of the database. Results Key MRL values in {Italics} are more restrictive than US --- indicates no MRL value is established. Cod, EU, etc. indicates the source of the MRL and EXP means the market defers to the exporting market. All numeric values listed are in parts per million (ppm), unless otherwise noted 2,4-D --- --- --- Acephate 3 --- --- US 1 Cod EU Acetochlor --- --- --- 1. MRL applies to indirect or inadvertent residues only. Alachlor 0.1 --- --- US Cod 2 EU Aldicarb 0.1 0.1 --- 2. Codex does not maintain a specific MRL for the Aldicarb/Bean, Mung combination, but does maintain an MRL of 0.1 PPM for its "Beans (dry)" group. US 3 Cod EU Azoxystrobin 0.5 --- --- 3. United States does not maintain a specific MRL for the Azoxystrobin/Bean, Mung combination, but does maintain an MRL of 0.5 PPM for its "Pea and Bean, Dried Shelled, Except Soybean, Subgroup 6C" group. Benoxacor 0.01 --- --- US Cod 4 EU Bentazon 0.05 0.05 --- 4. Codex does not maintain a specific MRL for the Bentazon/Bean, Mung combination, but does maintain an MRL of 0.05 PPM for its "Beans (dry)" group. US 5 Cod EU Beta-cyfluthrin 0.15 --- --- 5. United States does not maintain a specific MRL for the Beta-cyfluthrin/Bean, Mung combination, but does maintain an MRL of 0.15 PPM for its "Pea and Bean, Dried Shelled, Except Soybean, Subgroup 6C" group. US 6 Cod EU Bifenthrin 0.15 --- --- 6. United States does not maintain a specific MRL for the Bifenthrin/Bean, Mung combination, but does maintain an MRL of 0.15 PPM for its "Pea and Bean, Dried Shelled, Except Soybean, Subgroup 6C" group. US 7 Cod EU Boscalid 2.5 --- --- 7. United States does not maintain a specific MRL for the Boscalid/Bean, Mung combination, but does maintain an MRL of 2.5 PPM for its "Pea and Bean, Dried Shelled, Except Soybean, Subgroup 6C" group. EAC 2010 All rights reserved 21