 
                                                                                                             TBS/AFDC 19(2 50)C D3 
                               
 
DRAFT  TANZANIA STANDARD  
 
Raw Almond kernels  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS   
                                                                                                             TBS/AFDC 19(2 50)C D3 
 Raw almond kernels – Specification  
 
0 Foreword  
 
Raw almond kernels are  obtained from almond fruit (Amygdalus communis  L.) and are  commonly 
used in the food industry.  
 
This Tanzania standard lays down specifications aiming at ensuring the safety and quality of almond 
kernels  produced  or traded in the country for human consumption.  
 
In preparation of this Ta nzania standard considerable help was derived from:  
UNECE STANDARD DPP -06  Almond kernels  published by the United Nations,  New York and 
Geneva,2003.   
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the 
final value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4.  
1 Scope  
 
This Tanzania Standard specifies requirements , methods of sampling and test for raw almond kernels 
obtained from almond  fruit (Amygdalus communis L .) intended  for direct  human consumption . This 
standard  does not apply to  bitter almond kernels  
 
2 Normative  references  
The following documents are referred to in the text in such a way that some or all of their content 
constitutes requirements of this do cument. For dated references, only the edition cited applies. For 
undated references, the latest edition of the referenced document (including any amendments) 
applies ;  
 
Codex Stan 193, General Standard for Contaminants and Toxins in Food and Feed  
TZS 4, Rounding off numerical values  
TZS 109, Food  processing units – Code of hygiene – General  
TZS 122,  Microbiology of food and feeding Stuffs  – Horizont al method for the detection of S almonella 
spp 
 
TZS 538, Packaging and labeling of foods  
TZS 731,  Microbiology  of food and feeding Stuffs -Horizon tal method for the detection and 
enumeration of presumptive Escherichia Coli –  Most Probable Number Technique  
TZS 742, O leaginous seeds – Sampling   
TZS 799 ,  Foodstuffs – Determination of aflatoxin B1, and the total cont ent of aflatoxins  B1, B2, G1 
and G2 in cereals, nuts and derived products – High-performance liquid chromatographic method  
TZS 1314  – 1, Oilseeds  – Determination of content of impurities  
TZS 1314  – 2, Oilseeds  – Determination of moisture and volatile matte r content  
TZS 1314  – 4, Oilseeds  – Determ ination of acidity of oils  
 
TZS 2426  - 2, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration 
of yeasts and moulds - Part 2: Colony count technique in products with water activity less than or 
equal to 0.95  
  
                                                                                                             TBS/AFDC 19(2 50)C D3 
  
3 Terms and d efinitions   
 
For the purposes of this Tanzania Standard, the following terms and definitions  shall apply:  
  
3.1 raw almond  kernels  
edible seeds obtained from varieties of the species (Amygdalus communis L.)  
 
3.2 di ssimilar  
typically used for whole almond applications or for further processing such as blanching and roasting  
 
3.3 foreign matters  
any visible and/or apparent matter or materi al, including dust, not usually associated with the raw 
almond kernels.  
 
3.4 doubles 
raw almond kernel of characteristic shape, with one side  flat or concave, as a consequence of the 
development of two kernels in the same shell.  
 
3.5 split or broken kernel  
mechanically damaged raw almond kernel from which more than one quarter of the kernel is missing .  
 
3.6 shrunken or shrivelled  
raw almond kernel which is extremely flat and wrinkled, or raw almond kernel with desiccated, dried 
out or tough portions when the affected portion represents more than one quarter of the kernel.  
 
3.7 chipped and scratch kernel  
loss of kernel skin as a result of mechanical processing.  
 
3.8 other defect  
any defect that materially detracts from the appearance of the individual kernel or the edible or 
shipping quality of the almonds. The defects include gum, shr ivel, brown spot and discolored.  
 
3.9 serious defect  
any defect that makes a kernel or piece of kernel unsuitable (includes decay, rancidity, insect injury 
and damage by mold)  
 
4. Requirements  
4.1 General requirements  
 
4.1.1  Raw almonds  kernels  shall be:  
a) sweet, whole, mature and uniform in shape, size and colour according to variety  and grade.  
b) free from dead or living insects, insect fragments and mites ;  
c) clean, practically free of any visible foreign matter;  
d) free from off- odours and off-flavour and/or taste;  
e) free from decayed and mould  - damaged kernels . 
f) intact; slight superficial damage or very slight scratches are not considered as a  defect;  
g) sufficiently developed; shrunken and shriveled  kernels are to be excluded;  
 
4.1.2  Raw almond kernel with g reater than 1/8" (3.2mm) in diameter, shall be considered as injury; if 
affecting, in aggregate, greater than 1/4" (6.4mm) in diameter, shall be considered  as defect.  The 
requirements for defects and injuries are expressed in Annex A.  
 
4.2 Specific requirements  
Raw almond kernels  shall comply with specific requirements given in Table 1 when tested in 
accordance with the methods specified therein;  
  
                                                                                                             TBS/AFDC 19(2 50)C D3 
  
                        
Table 1- Specific requirements for raw almond kernels  
 
S/N 
 Characteristic  Requirement  Test m ethod s 
i) Moisture content,% (m/m) max.  6 
 TZS 1314  - 2 
ii) Free fatty acids  as oleic %, m/m,  
max 1.5 TZS 1314  -4 
iii) Foreign matters  As in Annex A  
 TZS 1314 -1 
 
5 Grading  
 
Grading of raw almond kernels shall be as given in annex A.  
 
6. Contaminants  
 
6.1 Metal contaminats  
Raw almond kernels  shall comply with those maximum metal contaminants st ipulated in CODEX 
STAN 193. 
 
6.2 Pesticide residues  
Raw almond kernels  shall comply with those maximum residue limits established by th e Codex 
Alimentarius Commiss ion. 
 
6.3 Aflatoxin   
 
Raw almond kernels shall comply with the level of aflatoxin  specified in Table 2 when tested in 
accordance with the methods specified therein;  
 
                         Table 2 - Aflatoxin  limits for raw almond kernels  
S/N Aflatoxin  Maximum limit  Method of test  
i) Total aflatoxin  10 µg/kg  TZS 799  
 ii) aflatoxin B1  5 µg/kg  
 
7 Hygiene  
7.1 Raw almond kernels  shall be produced, processed, handled and stored in accordance with TZS 
109.  
 
7.2 Raw almond kernels  shall comply with microbiol ogical limits specified in Table 3 when tested in 
accordance wit h the methods specified therein;  
 
Table 3 - Microbiological limits for raw almond kernels  
 
S/No  Organism  Maximum limit  Method of test  
 
iii) Yeast and Moulds cfu/g,max  102 TZS 2426  - 2 
i) Escherichia coli , MPN /g  absent  TZS 731  
ii) Salmonella per 25  g absent  TZS 122   
                                                                                                             TBS/AFDC 19(2 50)C D3 
  
8 Sampling and methods of test  
8.1 Sampling  
 
Sampling of raw almond kernels  shall be done in accordance with TZS 742.  
 
8.2 Methods of test  
 
Raw almond kernels  shall be tested in accordance with the methods specified in this standard.  
 
9 Packing, Marking a nd Labeling  
9.1 Packing   
 
Raw almond kernels  shall be packed in suitable and hygienic food grade packaging materials which 
ensure that the saf ety and quality requirements speci fied in this standard are maintained throughout 
the shelf life of the product.  
 
9.2 Marking and labeling  
 
9.2.1  The product shall be marked and labeled in accordance with TZS 538 . In addition each 
container/packet of product shall be legibly and indelibly marked with the following information :  
 
a) Name of the product  as ‘R aw almond kernels”  
b) Grades  
c) Trade name or brand, if any;  
d) Name, address of the processor and/or packer;  
e) Batch ,lot or code number;  
f) Date of packing;  
g) Expiry date;  
h) Net weight ; 
i) Country of origin;  
j) Storage condition s 
9.2.2  The containers shall also be marked with TBS Standards Mark of Quality.  
NOTE - The TBS Standards Mark of Quality shall be used by the manufacturers only under license from TBS. 
Particulars of conditions under which the licenses ar e granted, shall be obtained from TBS.  
                                                                               
 
 
 
 
 
 
 
  
                                                                                                             TBS/AFDC 19(2 50)C D3 
                                                                              
                                                                               Annex A  
(normative)  
Grading Requirements for r aw almond kernels  
USDA 
GRADES  WHOLE 
KERNE
LS MINIMU
M 
DIAMET
ER DISSIMIL
AR DOUBLE
S CHIP&SC
RATCH  FOREIGN 
MATTER  PARTICL
ES 
&DUST  SPLIT&B
ROKEN  OTHER 
DEFECT
S SERIOUS 
DEFECTS  UNDER 
SIZE  
U.S FANCY  - - 5% 3% 5% 0.05%  0.1%  1% 2% 1% - 
U.S EXTRA 
NO.1  - - 5% 5% 5% 0.05%  0.1%  1% 4% 1.5%  - 
U.S NO.1 
(SUPREME)  - - 5% 15% 10% 0.05%  0.1%  1% 5% 1.5%  - 
U.S 
SELECTED
SHELLER 
RUN  - - 5% 15% 20% 0.1%  0.1%  5% 3% 2% - 
U.S 
STANDARD 
SHELLER 
RUN  - - 5% 25% 35% 0.2% 0.1%  15% 5% 2% - 
U.S NO.1 
WHOLE&B
ROKEN  30% 20/64  
UOS  5% 35% - 0.2%  0.1%  - 3% 3% 5% 
U.S NO1 
PIECES  - 8/64 - - - 0.2%  1% - 5% 3% 5% 
UOS -Unless Otherwise Specified  
 
Calculation of grading percentages(Examples) : 
%[Dissimilar kernels]= Weight of[Dissimil ar Kernels(g)]×100  
                                       Weight of Total Sample(g)  