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Soybeans – Classification and grading
PNS/BAFPS 106:2012ICS 67.080.01
PHILIPPINE NATIONALSTANDARD
BUREAU OF AGRICULTURE AND FISHERIES PRODUCT STANDARDSBPI Compound Visayas Avenue, Diliman, Quezon City 1101 PhilippinesPhone (632) 920-6131; (632) 455-2856; (632) 467-9039; Telefax (632) 455-2858E-mail: [email protected]: www.bafps.da.gov.ph
DEPARTMENT OFAGRICULTUREPHILIPPINES
PHILIPPINE NATIONAL STANDARD PNS/BAFPS 106: 2012
Foreword
The development of the Philippine National Standard for Legumes – Soybeans –Classification and Grading, PNS/BAFPS 106:2012 was undertaken by the Bureau ofAgriculture and Fisheries Product Standards (BAFPS) in order to reflect the recenttechnology developments in the industry, and the need for its harmonization with ASEANstandards and Codex requirements in Heavy Metals, Pesticide Residues and Hygiene. Thisstandard had been done through the financial support from the High Value CommercialCrops Program (HVCCP) in July, 2011.
A Technical Committee (TC) and Sub-Committee (SC) were organized by Bureau ofAgriculture and Fisheries Product Standards (BAFPS) through Special Orders No. 411, seriesof 2001 and No.169, series of 2007 to generate and update the data and formulate the PNS forSoybeans. BAFPS, in collaboration with the TC conducted technical reviews and publicconsultations in the three major islands of the country prior to the finalization of the standard.
PNS/BAFPS 106:2012 aims to provide common understanding on the scope, definitions,minimum requirements, classification, size classification, tolerances, sampling, packaging,and marking and labeling of Soybeans.
PHILIPPINE NATIONAL STANDARD PNS/BAFPS 106:2012Soybeans – Classification and grading
1 Scope
This standard applies to classification and grading of soybean (Glycine max L. Merr.) grainswhich are used as food, animal feed and as raw material for industrial purposes.
2 References
The titles of the standards publications referred to in this standard are listed on the insideback cover.
3 Definitions
For the purpose of this standard the following definitions apply:
3.1damaged soybeanssprouted, shriveled, ground and insect damaged
3.2mildewpowdery fungal growth which covers 50% or more of the surface area of the soybean
3.3earth pellets
3.3.1hard earth pelletspellets that do not crumble under light pressure
3.3.2soft earth pelletspellets that crumble under light pressure
3.4ergota plant disease producing elongated fungus bodies with a purplish-black exterior, a purplish-white to off white interior, and has a relatively smooth surface texture
3.5excretawaste material of live-insects
3.6fertilizer pelletspink or red which are either small, round with irregular shape, not hazardous substance andconsidered as contaminant
3.7fire-burnt soybeanscharred or scorched by fire which are light in weight and easily crumbles under pressure
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3.8foreign materialwhole or parts of other grains such as corn kernels, weed seeds, pods, leaves, or stems, dirt orother inorganic materials
3.9foreign material other than grainlarge weed seeds, soft earth pellets, fertilizer pellets, and other non-toxic materials
4.0heat damagedsoybeans are materially discolored and damaged by heat
4.1immature soybeanscharacterized by a green exterior appearance with green discoloration penetrating thecotyledon
4.2insect damagedcharacterized by a perforation of the seed coat with discoloration penetrating the cotyledon
4.3mixed soybeansthe seed coat has two colors, brown or black which cover 50 percent of the seed coats
4.4moldy soybeansseed coat is covered with grey mold, with spongy texture and unpleasant odor
4.5mud-ball soybeancompletely covered with caked-on mud
4.6Sclerotinia sclerotiorumfungal tissue which vary in size, shape, color and has a coarse surface texture
4.7splitsbroken seeds that are less than three-quarters of the whole seed and cotyledons have looseseed coat
5 Minimum requirements
In all grades, subject to the special provisions for each grade, the soybeans must be:
- clean, practically free of dirt and any visible foreign matter;
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- free of any foreign taste and smell;
- the seed coat is free from stains;
- free from damages caused by weather, heat, pests, molds, and mechanical orother means; and
- free from any chemical treatment.
The development and condition of soybeans must enable them to:
- withstand transport and handling; and
- arrive in satisfactory condition at the place of destination.
6 Classification
Soybean classification is based on color of the seed coats: yellow, green, brown, black andmixed soybeans.
The first four classes are described as soybeans which have seed coats of their respectivecolor (yellow and green are permitted for the yellow class) and which are of the same color incross section and not more than 10 percent of soybeans of other classes.
Mixed soybeans, the fifth class, are soybeans which include bi-colored soybeans or soybeansof another color.
Bi-colored soybeans are yellow or green soybeans with black or brown pigmented streaks orblotches in the seed coats.
7 Grading of soybeans
7.1 A representative sample must be obtained for proper grading of soybeans, as shown inTable 1.
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Table 1 – Representative sample of soybeans for grading (grams)
Grading factor Minimum Optimum Export
Color working sample working sample working sample
Damage 50 250 250
Downy mildew 100 250 250
Ergot working sample working sample working sample
Excreta working sample working sample working sample
Fire burnt working sample working sample working sample
Foreign material 100 500 500
Heated, moldy, rancid 50 500 working sample
Immature 50 250 250
Odor working sample working sample working sample
Sclerotinia sclerotiorum 100 working sample working sample
Soft earth pellets 100 500 working sample
Splits, seed coats 100 500 500
Stained, mottled working sample working sample working sample
Stones 500 500 working sample
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7.2 Commercial soybeans are considered clean based on the parameter indicated in Table2.
Table 2 – Commercially clean specifications for soybeans
7.3 Standard quality of soybeans as shown in Table 3.
Table 3 – Standard quality of soybeans
Grade Name Quality of soybeansMinimum test weight
(g/0.5 L) Degree of Soundness
1 Yellow 357 Good, natural color and odor
2 Green 347 Natural odor, slightly stained
3 Brown 337 Natural odor, with stained
4 Black 322 Badly stained
5 Mixed 301 Badly stainedIf Grade 5specification is notmet
Soybeans are light in weight.
5
Parameter 1 2 3 4 5
Materialotherthanbrokensoybeans
Roughageand Hulls
Total roughage,hulls andmaterial otherthan brokensoybeans
Broken Soybeans
Domestic Exports
Grade1,2,3,4 & 5
0.1% 0.2% 0.2% 0.75% 1.0%
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7.4 Grading of soybeans is presented in Table 4.
Table 4 – Grading of soybeans
8 Sampling and Methods of Analysis
Sampling method to be used for ascertaining conformance shall be in accordance withPNS/ISO 874.
9 Packaging
Soybeans must be packed properly in a suitable container. The materials used inside thepackage must be new, clean, and of good quality to avoid any external or internal damage tothe produce. The use of materials, particularly of paper or stamps bearing trade specificationsis allowed, provided the printing or labeling has been done with non-toxic ink or glue. Thesoybeans shall be packed in each container in compliance with the RecommendedInternational Code of Practice for Packaging and Transport of Tropical Fresh Fruit andVegetables (CAC/RCP 44:1995). The containers shall meet the quality, hygiene, ventilationand resistance characteristics to ensure handling, shipping and preserving of the beans.Packages must be free of all foreign matter and smell.
10 Marking and Labeling
Each container shall have a label of legible characters grouped on the same side, stamped toprovide the following:
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Grade 1 2 3 4 5
DamageHeat damaged ormoldy; mildew;and ergot
Total damage (%) 2 3 5 8 15
Other colors orbi colored otherthan for mixed color(%) 2 3 5 10 15
Foreign materialExcreta;Stones; andForeign materialother than grain
Total foreign material(%) 1 2 3 5 8
Splits (%) 10 15 20 30 40
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10.1 Name of the product/commercial variety
10.2 Grade
10.3 Name and address of grower (s)/supplier(s)
10.4 Net weight in kilograms
10.5 Date of harvest
10.6 Product of the Philippines
11 Contaminants
11.1 Heavy metals
Soybeans shall comply with those maximum levels allowable for heavy metals established bythe Codex Alimentarius Commission and/or authority for this commodity.
11.2 Pesticide residues
Soybeans shall comply with those maximum residue levels established by the CodexAlimentarius Commission and/or authority for this commodity.
12 Hygiene
12.1 It is recommended that the produce covered by the provisions of this standard beprepared and handled in accordance with appropriate sections of the RecommendedInternational Code of Practice General Principles of Food Hygiene (CAC/RCP 1 – 1969,Rev. – 2003), and other relevant Codex texts such as Codes of Hygiene Practice and Codes ofPractice.
12.2 The produce should comply with any microbiological criteria established in accordancewith the Principles for the Establishment and Application of Microbiological Criteria forFoods (CAC/GL 21-1997).
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References
The following referenced documents are indispensable for the application of this document.For dated references, only the edition cited applies. For undated references, the latest editionof the referenced document (including any amendments) applies.
AOSA. 2003. Rules for testing Seeds, 2003. The Association of Official Seed Analysts, LasCruses, New Mexico.
FGIS. 2004. Federal Grain Inspection Service Reference. Methods and Laboratories/OptionalQuality Assessment Services.
Gandhi, A. P. 2006. Soybean-the greater bean, World Grain (USA), February issue, p 59-62.
Gandhi, A. P. Review Article: Quality of soybean and its food products. International FoodResearch Journal 16: 11-19 (2009).
Guinn, James M. Domestic Quality Standards and Trading Rules and Recommended ExportContract Specifications for U.S. Soybeans and Products.
Hurburgh, C. R. and T. J. Brumm. 2004. Grain Quality (In Managing Grain after Harvest,Bern, C. J. and Bern, T. J. B. Ed, ISU, Ames).
Official Grain Grading Guide in Canada for Soybeans. Chapter 20 pp 1- 18 (August 1,2010).
Principles for the Establishment and Application of Microbiological Criteria for Foods.CAC/GL 21-1997.
Quality Standards for U.S. Soybeans and Soy Products. U.S. Soy: International Buyers’Guide.
Recommended International Code of Practice General Principles of Food Hygiene.CAC/RCP 1 – 1969, Rev. – 2003.
Seed Catalogue. National Seed Industry Council. Published by Bureau of Plant Industry,Elliptical Road, Diliman, Quezon City, pp. 160 - 168.
The Philippine Food Composition Tables. 1997. Food and Nutrition Research Institute,Department of Science and Technology. Bicutan, Taguig, Metro Manila.
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Annex 1
The Nutritional Facts of Soybeans
Food Composition/100 g edible portion
Soybean seedFresh Dried Boiled
Yellow Black Yellow Black
E.P. (%) 100 100 100 100 100
Water (g) 6.1 5.4 6.9 40.0 45.2
Energy (kcal.) 442 456 451 267 241
Protein (g) 35.8 35.8 36.6 12.4 15.3
Fat (g) 17.2 19.5 19.8 6.9 6.1
Carbohydrate (g) 35.9 34.2 31.6 38.9 31.2
Crude Fiber (Dietary Fiber) (g) (16.8) (16.6) (16.6) (10.4) (9.4)
Ash (g) 5.0 5.1 5.1 1.8 2.2
Calcium (mg) 364 238 335 97 140
Phosphorus (mg) 494 568 642 210 258
Iron (mg) 9.0 4.8 7.0 1.9 2.6
β-Carotene (µg) 50 10 0 5 0
Total Vitamin A (RE) (µg) 8 2.0 0 1 0
Thiamin (mg) 0.71 0.5 0.28 0.11 0.14
Riboflavin (mg) 0.30 0.22 0.21 0.06 0.08
Niacin (mg) 2.0 2.4 2.0 0.7 0.7
Source: The Philippine Food Composition Tables. 1997. FNRI-DOST.Bicutan, Taguig, Metro Manila.
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Annex 2
The Varieties of Soybeans
Soybean varietyMaturity
(Number ofdays)
Wet Dryseason season
Yield(ton/ha)
Wet Dryseason season
Resistanceto pests and
diseases
Other features
NSIC 1996 Sy 01(EG Sy 93-18-07or Saguisag)
88 80 2.28 1.70 Resistant toSoybean rust andBacterial pustule
High bean yieldpotential, earlymaturing and hasa big size
NSIC 1996 Sy 02(EG Sy 93-62 orMalabini)
93 84 2.03 2.00Resistant toSoybean rust andBacterial pustule
Has big seeds andearly maturingvariety
NSIC 1996 Sy 03(UPL Sy-8 or IPBSy85-03-11)
98 91 2.29 2.09 NoneHigh grain yieldduring the dryseason. Good seedstorability
NSIC 1996 Sy 04(UPL Sy-10 orIPB Sy85-16-08)
99 89 2.29 2.06 NoneHigh grain yield,good seedstorability
NSIC 1996 Sy 05(AGS-186 orYoshida 1)
85 70 8.82 7.10 Resistant toSoybean rust andBacterial pustule
Recommended asstop-gap varietybased on its highfresh pod yieldand good eatingquality
NSIC 1996 Sy 06(AGS-191 or BPI# 4)
87 70 14.76 8.55 Resistant toSoybean rust andBacterial pustule
Recommended asstop-gap varietybased on its highfresh pod yield.Big size and goodeating quality
NSIC 1996 Sy 07(AGS-190 orVesoy # 4)
42 29 9.57 7.38 Resistant toSoybean rust andBacterial pustule
Recommended asstop-gap varietybased on its highfresh pod yield.Big size and goodeating quality
NSIC 1997 Sy 08(La Carlota Soy3)
97 91 2.69 1.72Resistant toSoybean rust andBacterial pustule
Good source ofsoy sauce
NSIC 2001 Sy 09(Mapusyaw)
95 90 2.44 2.18Resistant toSoybean rust andBacterial pustule
An early maturingvariety in bothseasons and hasbig seeds
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Fig 1 - Fresh Soybean Pods
Fig 2 - Fresh Soybean
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Fig 3 – Immature Green Soybean
Fig 4 – Soybean
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Fig 3 – Immature Green Soybean
Fig 4 – Soybean
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Fig 3 – Immature Green Soybean
Fig 4 – Soybean
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Fig 5 – Soybean
Fig 6 – Soybean Seeds
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Fig 7 – Tiwala 10
Fig 8 – Tiwala 10
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Fig 9 - Tiwala 8 (UPL Sy-8)
Fig 10 - Tiwala 8 (UPL Sy-8)
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Fig 9 - Tiwala 8 (UPL Sy-8)
Fig 10 - Tiwala 8 (UPL Sy-8)
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Fig 9 - Tiwala 8 (UPL Sy-8)
Fig 10 - Tiwala 8 (UPL Sy-8)
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Fig 11 – Tiwala 6
Fig 12 – Tiwala 6
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Fig 13 - Seed damage
Fig 14 - Seed defects
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Fig 15 - Purple Seed Stain Symptoms
Fig 16 - Purple Seed Stain
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Department of AgricultureBureau of Agriculture and Fisheries Product Standards
Technical Sub-Committee on Crops
Chair
1 Dr. Elda B. EsguerraPostharvest Horticulture Training and Research CenterUP Los Baños
Members
2 Ms. Josephine Garcia 5 Dr. Gilda S. de AsisBureau of Plant and Industry Camarines Sur StateSan Andres, Malate, Manila Agricultural College, Camarines Sur
3 Dr. Edralina P. Serrano 6 Dr. Leoncia L. TandangPostharvest Horticulture Training and Benguet State UniversityResearch Center La Trinidad, BenguetUP Los Baños
Expert Involved:
4 Ms. Juliet Opulencia 7 Dr. Rodel G. MaghirangCrops Section Institute of Plant BreedingNational Agriculture and Fishery Council UP Los BañosDepartment of Agriculture
Secretariat on Crops
Chairman
1 Ms. Angelina A. BondadOIC-Director/Chief Science Research Specialist VBureau of Agriculture and Fisheries Product Standards
Member
2 Mark F. MatubangScience Research Specialist IIBureau of Agriculture and Fisheries Product Standards
BUREAU OF AGRICULTURE AND FISHERIES PRODUCT STANDARDS
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 PhilippinesT/ (632) 920.6131 / 455.2856 / 467.9039
TF/ (632) 455.2858 / 456.6552E-mail: [email protected]: www.bafps.da.gov.ph