Archive
Quality Parameters
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Why do hulled seeds go rancid faster than whole ones?
The seed coat is a physical oxygen barrier and carries natural antioxidants. Removing it exposes the oil and shortens practical shelf life.
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What does a walnut colour grade mean?
A position on a trade colour scale, judged against a physical reference. It is the dominant price driver and it drifts with…
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What are chickpea calibration grades?
Chickpea calibration is a count-per-unit-weight or screen-size classification that drives price, cooking behaviour and end use. Here is how the grades are…
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What moisture should pulses be shipped at?
Pulses are shipped dry enough to stay microbiologically stable and hard enough not to shatter. Those two requirements pull in opposite directions,…
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Fruit Grading for EU Import: Standards, Classes and What Actually Gets Checked
A working explanation of fruit grading for buyers importing into the EU: which marketing standards apply and to what, why a processing…
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Fruit Purees and Concentrates for Industry: Formats, Specifications and Buying Logic
An industrial buyer’s guide to processed fruit formats. What separates a puree from a juice, what concentration does and does not preserve,…
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Fruit Juice Concentrate: Brix, Concentration Ratio and How to Source It
How juice concentrate is actually traded. What reference Brix means and where the figures come from, how to calculate a concentration ratio…
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What is Brix in fruit concentrate?
Degrees Brix measure soluble solids by refractive index. In concentrate trading it is the primary commercial parameter, but only when the temperature…
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What goes into a stone fruit specification?
Beyond size and colour: pit fragment control, halving accuracy, cavity cleanliness and post-thaw behaviour are the parameters that actually decide acceptance.
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Pulse Cleaning, Sorting and Grading: What Each Machine Removes and What It Costs You
How a pulse cleaning line is built, which defect each machine removes, why a tolerance is meaningless without a sample mass and…