Beans - Tianjin Bin He Xuan International Trade Co.,Ltd.

Specification of Red Kidney Beans

1.Definition
Red kidney beans (origin of North America or China), picked when ripe, obtained from the latest production season.
The produce, when picked and dried, should have a maximum moisture of 18%.

2.Characteristic qualities
The grains should be practically without any defect, as defined below, and should be a wholesome product, without mould or any other impurity, or trace of such, whether animal, vegetable or mineral in origin. The produce should be reasonably uniform in size and at its count should be:
Max. 200 grains /100 g (North America)
Max. 225 grain/100 g (China)

3.Colour
Grains,standard and uniform in colour, which after sterilization should be typically red, without any strange or unusual colouring.

4.Taste
After rehydration or cooking (or sterilization) it should have a distinctive good taste, without strange and/or unusual aftertaste.

5.Description of defects in the dried produce

a) Foreign material (M.E.): any material which does not come from the bean plant or from other harmless vegetable matter (M.V.E.), such as: insects or parts of insects, wood, glass, stones, soil, grit, metal, poisonous berries or any other material which could make the produce unacceptable.

b) Foreign vegetable material (M.V.E.): any vegetable material other than the bean, which comes from the bean plant or other harmless vegetable material.

c) Broken grains: split or broken grains, grains damaged or cracked or with their skins broken, or where the cotyledons are loose.

d) Defective grains: spotted grains and grains of a shape, colour or dimension different from a typical “Red Kidney ” bean.

Acceptable defect levels (in a sample of 1000 g of dried produce)
a) FOREIGN MATERIAL (M.E.) insects or parts of insects, wood, glass etc. Amount ABSENT another foreign material (soil and/or grit) % 0,05
b) FOREIGN VEGETABLE MATERIAL (M.V.E.) Amount max. 1 / 10 kg
c) BROKEN GRAINSb % 1,0
d) DEFECTIVE GRAINS % 0,5

6.Chemical parameters

a) The produce must conform to standard Italian legislation on pesticide residues (Italian Ministerial Decree of 27.8.2004 and subsequent amendments).

b) The product must conform to the Directive 2003/89/CE of 10 November 2003 concerning the indication of potentially allergenic ingredients in foodstuffs.

c) Furthermore, the produce must conform to all Italian legislation in terms of health, hygiene and labelling and should not contain any material or parts of material which has been genetically modified (according to Law CE 49/00 e 50/00 and subsequent amendments)

N.B.: If outside these prescribed tolerances the product is to be considered NON CONFORMING.

7.Re-hydration test
A sample of at least 1000 g, taken at random from different part of the stock, should be taken to check re-hydration, using the following method:
- soak the sample in hard water at a room temperature of 20 °C + 5 °C for 12 hours.
- then soak the sample for 3 minutes in softened water at a temperature of 80°C (blanching)
- after doing this the following defects should be checked.

8.Description of defects in the rehydrated product

a) Blemished grains: grains with blemishes with a diameter or axle longer than 3 mm; are also including unusual coloration from a different variety of bean other than that indicated.

b) Badly blemished grains: grains which are completely dark

c) Damaged grains: damaged grains are those that are broken or have separated cotyledons o any grains whatsoever with skin which is broken over more than half of their diameter.

d) Unusual smells or tastes: any smell or taste which is not typical of the produce.

e) Grains which have not rehydrated: grains which retain the colour and look of the dried bean after blanching.

Acceptable defect levels (in a sample of the rehydrated produce)
a) BLEMISHED GRAINS % 2
b) BADLY BLEMISHED GRAINS % 1
c) DAMAGED GRAINS % 5
d) UNUSUAL SMELLS OR TASTES Amount ABSENT
e) GRAINS WHICH HAVE NOT REHYDRATED % 1

9.Packaging – Wrapping – Method of dispatch
The produce should be packed in sacks of around 50 kg made of jute or non-transparent polyethylene, suitable for holding foodstuffs in accordance with the Italian Ministerial Decree of 21/3/1973 and subsequent amendments, without metal closing clips or stitching.
The produce should be accompanied by the following details:
- Detail of the sale
- Name of the product
- Name of the producer
- Net weight
- Production date and lot

The means of transport should be clean and suitable for the transport of foodstuff in accordance with current legislation.

10.Checks by the producer
-At every stage of production, storage and transportation, regulations laid down in Italian and European legislation should be observed, particularly with regard to the procedure for self regulation according to the HACCP standard, as set out in Legislative Decree 155/97 (DirUE 93/43). The Supplier will provide written confirmation that this has been done to the Quality Department of Conserve Italia.
-The Supplier accepts that technical personnel from Conserve Italia may carry out inspections to check the production method and any other relevant information related to the produce which is the subject of the present specification.

Specification of Light Speckled Beans ( Long Shape )

Commodity Name
Specification of Light Speckled Beans ( Long Shape ), picked when ripe, obtained from the latest production season.
The produce, when picked and dried, should have a maximum moisture of 17%.

Characteristic qualities
The grains should be practically without any defect, as defined below, and should be a wholesome product, without mould or any other impurity, or trace of such, whether animal, vegetable or mineral in origin.

Packing
In 50kgs Plastic Bag, Each 20’fcl Loads 500bags, 25.000 Mts Net Weight.

Physical Specs

Moisture	17% Max
Impurity	0.25%
Imperfect	5% Max
Calibration	220-240 pieces/100g

Dried White Spagna Beans

1.Definition
White “Spagna” beans (origin of China), selected and dried, with a maximum moisture of 18% (minimum moisture of 12%)

2.Characteristic qualities
The grains should be practically without any defect, as defined below, and should be a wholesome product, without mould or any other impurity, or trace of such, whether animal, vegetable or mineral in origin.
The produce should be reasonably uniform in size and at its maximum count should be: max. 85 /100 g

3.Colour
Grains of a uniform and typical colour

4.Taste
After re-hydration, blanching and sterilization, it should have a distinctive good taste, without strange and/or unusual aftertaste.

5.Description of defects in the dried produce

a) Foreign material: any material which does not come from the bean plant or from other harmless vegetable matter, such as: insects or parts of insects, wood, glass, stones, soil, grit, metal, poisonous berries or any other material which could make the produce unacceptable.

b) Foreign vegetable material: any vegetable material other than the bean, which comes from the bean plant or other harmless vegetable material. The presence of cereals containing gluten (wheat, barley, etc) is not tolerated.

c) Defective grains: split or broken grains, damaged grains where more than 1/4 is missing, grains of a shape, colour or dimension different from a typical white “Spagna” bean.

Acceptable defect levels (in a sample of 1000 g of dried produce)
a) FOREIGN MATERIAL (F.M.) insects or parts of insects, wood, glass etc. Amount ABSENT another foreign material (soil and/or grit) % 0,05
b) FOREIGN VEGETABLE MATERIAL (F.V.M.) Amount max. 1 / 10 kg
c) DEFECTIVE GRAINS % 1

6.Chemical parameters

a) The produce must conform to standard Italian legislation on pesticide residues (Italian Ministerial Decree of 19/05/2000 and subsequent amendments).

b) The produce should conform to all Italian legislation in terms of health and hygiene and should not contain anything which has been wholly or partially genetically modified. (According to Law. CE 49/00 e 50/00 and subsequent amendments)

c) The product must also conform to the Directive 2003/89/CE of 10 November 2003 concerning the indication of potentially allergenic ingredients in foodstuffs.

N.B.: If these tolerances are exceeded the product is considered NON-CONFORMING.

7.Re-hydration test
A sample of at least 1000 g, taken at random from different part of the stock, should be taken to check re-hydration, using the following method:
- soak the sample in softened or demineralised water at a room temperature for 12 hours and at a temperature of +60°C for 30 minutes
- then soak the sample for 6 minutes in softened or demineralised water at a temperature of + 85°/+90°C (blanching)
- after doing this the following defects should be checked.
*Degree of re-hydration min. 230%
*It means the increase of weight that it occurs from the dry product to the finished product after canned, compared to 100.

8.Description of defects in the re-hydrated product

a) Blemished grains: grains with blemishes with a diameter or axle longer than 1/3 of the total surface; are also including unusual coloration from a different variety of bean other than that indicated.

b) Damaged grains: damaged grains are those that are broken or have separated cotyledons o any grains whatsoever with broken skin that causes to loss of the characteristic form of the beans.

c) Outsize: When the weight of the single grain is halves of the middle unitary weight or superior of the double one.

d) Unusual smells or tastes: any smell or taste which is not typical of the produce.

e) Grain with parasites: grains which, especially after blanching, show evidence of parasites.

f) Mouldy Grains: grains with mouldy parts under the cuticle or with mouldy to the inside of the same beans.

Acceptable defect levels (in a sample of the re-hydrated produce)
a) BLEMISHED GRAINS % 1
b) DEMAGED GRAINS % 5
c) OUTSIZE % 3
d) UNUSUAL SMELLS OR TASTES ABSENT
e) GRAINS WITH PARASITES ABSENT
f) MOULDY GRAINS ABSENT

The means of transport should be clean and suitable for the transport of foodstuff in accordance with current legislation.

10.Checks by the producer
-At every stage of production, storage and transportation, regulations laid down in Italian and European legislation should be observed, particularly with regard to the procedure for self regulation according to the HACCP standard, as set out in Legislative Decree 155/97 (Dir. UE 93/43). The Supplier will provide written confirmation that this has been done to the Quality Department of Conserve Italia.
- The Supplier accepts that technical personnel from Conserve Italia may carry out inspections to check the production method and any other relevant information related to the produce which is the subject of the present specification.

Specification of Dried Beans “Corona” Beans And Giant “Corona”

1.Definition
White “Corona” beans (origin of China), selected and dried, with a maximum moisture of 18% (minimum moisture of 12%)

2.Characteristic qualities
The grains should be practically without any defect, as defined below, and should be a wholesome product, without mould or any other impurity, or trace of such, whether animal, vegetable or mineral in origin.
The produce should be reasonably uniform in size and at its maximum count should be:
max. 70 – 75 /100 g “Corona” beans
max. 50 – 52 /100 g Giant “Corona” beans

3.Colour
Grains of a uniform colour, typically ivory white

4.Taste
After rehydration, blanching and sterilization, it should have a distinctive good taste, without strange and/or unusual aftertaste.

5.Description of defects in the dried produce

b) Foreign vegetable material: any vegetable material other than the bean, which comes from the bean plant or other harmless vegetable material.

c) Defective grains: split or broken grains, damaged grains where more than 1/4 is missing, grains of a shape, colour or dimension different from a typical “Corona” bean.

Acceptable defect levels (in a sample of 1000 g of dried produce)
a) FOREIGN MATERIAL (F.M.) insects or parts of insects, wood, glass etc. Amount ABSENT another foreign material (soil and/or grit) % 0,05
b) FOREIGN VEGETABLE MATERIAL (F.V.M.) Amount max. 1 / 10 kg
c) DEFECTIVE GRAINS % 1

6.Chemical parameters

a) The produce must conform to standard Italian legislation on pesticide residues (Italian Ministerial Decree of 19/05/2000 and subsequent amendments).

c) The product must also conform to the Directive 2003/89/CE of 10 November 2003 concerning the indication of potentially allergenic ingredients in foodstuffs.

N.B.: If these tolerances are exceeded the product is considered NON-CONFORMING.

7.Re-hydration test
A sample of at least 1000 g, taken at random from different part of the stock, should be taken to check re-hydration, using the following method:
- soak the sample in softened or demineralised water at a room temperature for 12 hours and at a temperature of +60°C for 30 minutes
- then soak the sample for 6 minutes in softened or demineralised water at a temperature of + 85°/+90°C (blanching)
- after doing this the following defects should be checked.
*Degree of re-hydration min. 230%
*It means the increase of weight that it occurs from the dry product to the finished product after canned, compared to 100.

8.Description of defects in the re-hydrated product

b) Damaged grains: damaged grains are those that are broken or have separated cotyledons o any grains whatsoever with broken skin that causes to loss of the characteristic form of the beans.

c) Outsize: When the weight of the single grain is halves of the middle unitary weight or superior of the double one

d) Unusual smells or tastes: any smell or taste which is not typical of the produce

e) Grain with parasites: grains which, especially after blanching, show evidence of parasites

f) Mouldy Grains: grains with mouldy parts under the cuticle or with mouldy to the inside of the same beans

Acceptable defect levels (in a sample of the re-hydrated produce)
a) BLEMISHED GRAINS % 1
b) DEMAGED GRAINS % 5
c) OUTSIZE % 3
d) UNUSUAL SMELLS OR TASTES ABSENT
e) GRAINS WITH PARASITES ABSENT
f) MOULDY GRAINS ABSENT

9.Packaging – Wrapping – Method of dispatch
The produce should be packed in sacks of around 50 kg made of jute or non-transparent polyethylene, suitable for holding foodstuffs in accordance with the Italian Ministerial Decree of 21/3/1973 and subsequent amendments, without metal closing clips or stitching.
The produce should be accompanied by the following details:
- Detail of the sale
- Name of the producer
- Net weight
- Country of origin
The means of transport should be clean and suitable for the transport of foodstuff in accordance with current legislation.

10.Checks by the producer
-At every stage of production, storage and transportation, regulations laid down in Italian and European legislation should be observed, particularly with regard to the procedure for self regulation according to the HACCP standard, as set out in Legislative Decree 155/97 (Dir. UE 93/43). The Supplier will provide written confirmation that this has been done to the Quality Department of Conserve Italia.
- The Supplier accepts that technical personnel from Conserve Italia may carry out inspections to check the production method and any other relevant information related to the produce which is the subject of the present specification.

Specification of Dried Borlotti Beans

1.Definition
Borlotti beans, of the Cranberry (Michigan beans) vine, picked when ripe, with their distinctive oval shape, rather than elongated or kidney-shaped. The produce, when picked and dried, should have a maximum moisture of 18% and a minimum of 12%.

2.Characteristic qualities
The grains should be practically without any defect, as defined below, and should be a wholesome product, without mould or any other impurity, or trace of such, whether animal, vegetable or mineral in origin.
The produce should be reasonably uniform in size and at its maximum count should be 190 grains /100 g.

3.Colour
Grains of uniform colour, typically speckled.

4.Taste
After rehydration or cooking (or sterilization) it should have a distinctive good taste, without strange and/or unusual aftertaste.

5.Description of defects in the dried produce

b) Foreign vegetable material (M.V.E.): any vegetable material other than the bean, which comes from the bean plant or other harmless vegetable material.

c) Damaged grains: split or broken grains, grains damaged or cracked or with their skins broken, or where the cotyledons are loose.

d) Defective grains: grains of a shape, colour or dimension different from a typical borlotti vine

Acceptable defect levels (in a sample of 1000 g of dried produce)
a) FOREIGN MATERIAL (M.E.) insects or parts of insects, wood, glass etc.Amount ABSENT another foreign material (soil and/or grit)% 0,05
b) FOREIGN VEGETABLE MATERIAL (M.V.E.) Amount max. 1 / 10 kg
c) DAMAGED GRAINS % 1
d) DEFECTIVE GRAINS % 0,2

6.Chemical parameters
a) The produce must conform to standard Italian legislation on pesticide residues (Italian Ministerial Decree of 19/05/2000 and subsequent amendments).
N.B.: If outside these prescribed tolerances the product is to be considered NON-CONFORMING.
The produce should conform to all Italian legislation in terms of health and hygiene and should not contain anything which has been wholly or partially genetically modified. (According to Law CE 49/00 e 50/00 and subsequent amendments)

7.Re-hydration test
A sample of at least 1000 g, taken at random from different part of the stock, should be taken to check re-hydration, using the following method:
- soak the sample in softened or demineralised water at a room temperature of 20 °C + 5 °C for 12 hours.
- then soak the sample for 3 minutes in softened or demineralised water at a temperature of +75°C / +80°C (blanching)
- after doing this the following defects should be checked.

8.Description of defects in the rehydrated product

a) Discoloured grains: grains with discoloured marks or spots with a diameter or axle longer than 3 mm, with unusual coloration from a different variety of bean other than that indicated.

b) Badly discoloured grains grains which are completely discoloured and/or dark.

c) Damaged grains: damaged grains are those that are broken or have separated cotyledons o any grains whatsoever with skin which is broken over more than half of their diameter.

d) Unusual smells or tastes: any smell or taste which is not typical of the produce.

Acceptable defect levels (in a sample of the rehydrated produce)
a) DISCOLOURED GRAINS % 3
b) BADLY DISCOLOURED GRAINS % 0,5
c) DAMAGED GRAINS % 5
d) UNUSUAL SMELLS OR TASTES ABSENT

9.Packaging – Wrapping – Method of dispatch
The produce should be packed in sacks of around 50 kg made of jute or non-transparent polyethylene, suitable for holding foodstuffs in accordance with the Italian Ministerial Decree of 21/3/1973 and subsequent amendments, without metal closing clips or stitching.
The produce should be accompanied by the following details:
- Detail of the sale
- Name of the producer
- Net weight
The means of transport should be clean and suitable for the transport of foodstuff in accordance with current legislation.

10.Checks by the producer
At every stage of production, storage and transportation, regulations laid down in Italian and European legislation should be observed, particularly with regard to the procedure for self regulation according to the HACCP standard, as set out in Legislative Decree 155/97 (DirUE 93/43). The Supplier will provide written confirmation that this has been done to the Quality Department of Conserve Italia.
The Supplier accepts that technical personnel from Conserve Italia may carry out inspections to check the production method and any other relevant information related to the produce which is the subject of the present specification.

Specification of Black Beans

Commodity Name
Black Beans (China origin), picked when ripe, obtained from the latest production season. The produce, when picked and dried, should have a maximum moisture of 17%.

Packing
In 50kgs Plastic Bag, Each 20’fcl Loads 500bags, 25.000 Mts Net Weight.

Physical Specs

Moisture	17% Max
Impurity	0.25%
Imperfect	5% Max

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