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: bafpsda@yahoo.com.phWebsite: 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: bafpsda@yahoo.com.phWebsite: www.bafps.da.gov.ph