Organoleptic specification:
Flavor and odor:   Typical of pinenuts flavor, without rancid, bitter or other peculiar odor
Color:   White-yellowish typical of pinenuts      
Texture:Firm, smooth, no brittle, soft or oily
Physical specification:
Purity:Free of foreign material
Moisture:3.5% Max.
Defect:Broken kernel(portion less than 4/5
             of the whole kernel): 0.5% Max.
             Oily kernel:                  0.3% Max
             Shriveled Kernel:       0.5% Max
Microbiological Specification:
Yeast and mold:less than 10000/gram
Salmonella:negative
E.Coli:less than 1/gram
16MT/20'FCL