Fancy Mammoth Halves (Fancy Mammoth Halves)

Pecans shall be firm, crisp and fairly uniform in size and color. Kernels must be fresh and well developed. Flavor is characteristic of pecans and should be free from rancid, tallowy, moldy or other objectionable odors or flavors. Physical Characteristics: 1.) Color Characteristics golden to light brown color Visual Inspection 2.) Flavor/Odor Nutty flavor typical of pecans, no oA-flavors or oA-odors Taste/Smell 3.) Pieces, particles, dust Not to exceed 15% on average by weight Mechanical Separation Physical and Chemical Specifications: 1.)Kernel count of 200-250 per pound 2.)Shells and Fibers Not to exceed 0.05% on average by weight Manual and Mechanical Separation 3.) Moisture 3.0-5.0% maximum Steinlite Moisture Analyzer 4.) Free Fatty Acids 1.5% maximum (as Oleic) AOCS Ca5a40 5.) Peroxide Value 5.0 meq/kg AOCS Cd 8b-90 6.) Aflatoxin 15 ppb maximum AOAC 991.31 Microbiological Specifications: 1.) Aerobic Plate Count <10,000/g AOAC 990.12 (Petrifilm) 2.) Yeast & Mold <500/g AOAC 2014.05 (Petrifilm) 3.) Coliforms <100/g AOAC 966.24 (MPN) 4.) Escherichia coli <0.3/g AOAC 966.24 (MPN) 5.) Salmonella Negative / 750 /g AOAC 2004.03 (ELFA)

Nut / Seed