Kernel product classification and labeling

Standard description format

This standard requires that the product be descriptively labelled using the following terminology or abbreviation.


Kernels which are not split into halves, nor with more than 1/4 of the kernel missing, provided that the kernel contour is not materially affected by the missing portion.


Means that approximately half of a whole kernel, with not more than 1/8 of its mass missing.


Pieces can be naturally broken or diced with the size specifications listed in Table 1.
Unless otherwise defined, the size ranges stated will be understood to indicate that product will pass over a smaller round screen (with size expressed in mm diameter) and pass through a larger round screen (with size expressed in mm diameter). Alternative sizing methods may be used but must obtain equivalent sizing to that achieved by passing over a round screen. Size range in mm with a 10% tolerance for over or under-sized kernels.
The three different grades are defined as:

Premium kernel

Defined as kernel that is fully mature kernel free from significant defects. Must be free from off odours and flavours.

Commercial grade kernel

Defined as kernel that exhibits minor visual defects, such as surface discolouration and immaturity. The kernel must be free from off odours and flavours. This kernel is suitable for food usage but is usually further processed by dicing and/or coating.

Reject kernel

Defined as kernel that contains defects such as insect damage, mould, pitted centre, internal discolouration, pink and/or blue staining and major defects for disorders such as basal discolouration, immaturity, discoloured crest, adhered skin or if the kernel exhibits off-odour or off-taste
Different quality grades of product should use the following abbreviations:




The standard terminology and abbreviation for roasted product is as follows:
Dry Roasted (unsalted)


Dry Roasted & Salted


Oil Roasted (unsalted)


Oil Roasted & Salted