Wheat germ is the embryo of the wheat kernel, separated as a by-product of flour milling, valued for its protein, lipid and vitamin content but requiring stabilisation to prevent rancidity caused by its high fat content.
In trade practice
Mills separate wheat germ during the break and reduction passages of roller milling; it is collected, heat-stabilised by toasting or extrusion, and tested for moisture, fat acidity and peroxide value before dispatch. Buyers specify stabilised wheat germ and request a certificate of analysis covering these parameters. A common oversight is accepting unstabilised germ without confirming shelf-life data, leading to rancidity complaints on arrival. Phytosanitary and food safety documentation follows the same export document set required for other milled grain fractions from Ukraine.
In a specification
A purchase specification for wheat germ typically states whether the product is stabilised or raw, sets maximum fat acidity and peroxide value thresholds, and defines moisture content and minimum protein level on a dry-matter basis.