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Export / Import standards

Codex standard for edible cassava flour

Scope

Definitions

Requirements

Packaging and marking

Method of sampling

Method of analysis

CODEX STAN 176-1995
Codex Standard for Edible Cassava Flour
Rev.1 1995
Formerly 176-1989

1. Scope

This standard applies to cassava flour intended for direct human consumption and which is obtained from the processing of edible cassava (Manihot esculenta crantz).

2. Definitions of the product

Edible cassava (Manihot esculenta crantz) flour is the product prepared from dried cassava chips or paste by a pounding, grinding or milling process, followed by sifting to separate the fiber from the flour. In case of edible cassava flour prepared from bitter cassava (Manihot Utilisima Pohl), detoxification is carried out by soaking the tubers in water for a few days, before they undergo drying in the form of whole, pounded tuber (paste) or in small pieces.

3. Essential composition and quality factors

3.1 Quality factors - general
Edible cassava flour shall be:
- safe and suitable for human consumption.
- free from abnormal flavors, odors, living insects and mites.
- free from filth (impurities of animal origin, including dead insects) in amounts which may represent a hazard to human health.

3.2 Quality factors - specific
Moisture content 13% m/m max

Lower moisture limits are required for certain destinations in relation to the climate, duration of transport and storage.

3.2.1 Hydro cyanic acid content
The total hydro cyanic acid content of edible cassava flour shall not exceed 10 mg/kg.

4. Contaminants

4.1 Heavy metals
Edible cassava flour shall be free from heavy metals in amounts which may represent a hazard to human health.

4.2 Pesticide residues
Edible cassava flour shall comply with those maximum residue limits established by the Codex Committee on Pesticide Residues for this commodity.

4.3 Mycotoxins
Edible cassava flour shall comply with those maximum residue limits established by the Codex Committee on Food Additives and Contaminants for this commodity.

5. Hygiene

It is recommended that the product covered by the provision of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice-General Principles of Food Hygiene (CAC/RCP 1-1969, Rev.2-1985), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.

To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

When tested by appropriate methods of sampling and examination, the product shall:

- be free from microorganisms in amounts which may represent a hazard to health.
- be free from parasites which may represent a hazard to health; and
- not contain any substance originating from microorganisms, including fungi, in amounts which may represent a hazard to health.

6. Packaging

IEdible cassava flour shall be packaged in containers which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the product.

The containers, including packaging material, shall be made of substances which are safe and suitable for their intended use. They should not impart any toxic substance or undesirable odor or flavor to the product.

When the product is packaged in sacks, these must be clean, sturdy, and strongly sewn or sealed.

7. Labeling

In addition to requirements of the Codex General Standard for the Labeling of Prepackaged Foods (CODEX STAN 1-1985 (Rev.1,1985) Codex Alimentarius Volume1, following specific provisions apply :

7.1 Name of the product
The name of the product to be shown on the label shall be in accordance with the definitions given in Section 2.1. The alternative names given in parenthesis shall be used in accordance with local practice.

7.2 Labeling of non-retail containers
Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification and the name and address of the manufacturer or packer shall appear on the container. However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

8. Analysis

8.1 Determination of moisture
According to ISO 712-1985 Cereals and Cereal Products - Determination of Moisture (routine reference method).

8.2 Determination of total hydro cyanic acid
Method to be selected

9. ANNEX

Provisions provided within the Annex are not considered as essential for the protection of consumer health or safety. The following provisions are of an advisory nature reflecting quality factors and criteria typically used by commerce to define or describe the quality of product purchased. Individual merchandise should independently determine their product quality needs. These guidelines are intended to assist users of the Codex strandard when asking international purchases and are, therefore, not subject to formal acceptance by users of the standard.

In those instances where more than one factor limit and/or method of analysis is given we strongly recommend that users specify the appropriate limit and method of analysis.

Factor/Description	Max: 2.0%	Method of Analysis
Crude Fiber	Max: 2.0%	SO 5498 (1981) - Determination of Crude Fiber Content-B.S. Separation by filtration through filter paper - General Method
Ash	Max: 3.0%	ISO 2171 (1980) - Cereals, Pulses and Derived Products - Pulses and Derived Products - Determination of Ash (Type I Method)
Food Additives	Conform with Legislation of the country in which the product is sold	None Defined
Particle Size - fine flour	Min: 90% shall pass through a 0.60 mm sieve	None Defined
Particle Size - coarse flour	Min: 90% shall pass through a 1.20 mm sieve	None Defined

Export/Import standards

Thai Industrial Standards for Tapioca Products

Codex standard for edible cassava flour