Quality control systems

• Optimum quality is ensured through total commitment to quality from tree to customer.
• All the company macadamia growers are GlobalGAP accredited (Global Good Agricultural Practises).  
• Eco-friendly cultivation takes place. Integrated Pest management (IPM) reduces the use of chemical pesticides.

• The processing plant has been HACCP accredited since 2002 and has now achieved accreditation for the Global Standard for Food Safety #5 BRC.

Quality Specifications:

MICROBIAL PARAMETERS		Value	Dimension	Tolerance
Aerobic Plate Count		10 000	c.f.u./g	Max
Yeast & Moulds		1000	c.f.u./g	Max
Coli form Count		200	c.f.u./g	Max
E. coli		0	c.f.u./5g	Max
Salmonella sp.		0	c.f.u./ 25g	Max
CHEMICAL REQUIREMENTS:		Value	Dimension	Tolerance
Aflatoxin B1		2,0	μg/kg	Max
Aflatoxin B1+ B2+G1+G2		4,0	μg/kg	Max
Moisture		1,5	%	Max
Free Fatty Acids		0,5	%	Max
Peroxide Values		3,0	meg./kg fat	Max

• Moisture content
  1.5%
• Vacuum (with CO2 + N flushed)
  24 to- 50KPA
• Nutshell pieces
  1 per 1000g
• Insect infestation
  1 per 1000g
• Colour
  Uniform Cream
• Appearance
  Free of dust, no oil
• Flavour and odour
  Not musty or rancid
• Glass and Metal
  Absent