AFRICAN 
STANDARD  DARS  
878  
Second  Edition 2023 
 
 Reference No. DARS 878:2023 
ICS 67.060  
 
 
© ARSO 2023  
 
 
 
 
 
 
 
 
 
 
 
Barley grains — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 878: 2023  
ii © ARSO 2023 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  1 
4 Requirements  ................................ ................................ ................................ ................................  8 
4.1 General requirements  ................................ ................................ ................................ ..........  8 
4.2 Specific requirements  ................................ ................................ ................................ ....... 10 
4.3 Malt barley grains  ................................ ................................ ................................ ..............  11 
5 Contaminants  ................................ ................................ ................................ ..............................  11 
5.1 Pesticide residues  ................................ ................................ ................................ .............  11 
5.2 Heavy metals  ................................ ................................ ................................ ......................  12 
6 Hygiene  ................................ ................................ ................................ ................................ ........  12 
7 Packaging  ................................ ................................ ................................ ................................ .... 12 
8 Weights and measures  ................................ ................................ ................................ ..............  12 
9 Labelling  ................................ ................................ ................................ ................................ ...... 12 
10 Sampling  ................................ ................................ ................................ ................................ ..... 13 
Annex A (informative)  Sampling for analysis  ................................ ................................ .................  14 
Annex B (informative)  Moisture assessment of cereals: Fan -forced reference method  ............  17 
Annex C (informative)  Moisture assessment of cereals: Brabender oven reference method  ... 19 
Annex D (informative)  Moisture assessment of cereals: NIR ................................ ........................  21 
Annex E (informative)  Protein assessment of cereals: Dumas reference method  .....................  22 
Annex F (informative)  Protein assessment of cereals: NIR  ................................ ...........................  24 
Annex G (informative)  Test weight assessment: Schopper Chondrometer reference method  . 25 
Annex H (informative)  Test weight assessment: Franklin Mark 11 Chondrometer reference 
method  ................................ ................................ ................................ ................................ .................  27 
Annex J (informative)  Test weight assessment: Kern 222 Chondrometer reference method  ... 29 
Annex K (informative)  Unmillable material assessment (screenings): Reference method  ....... 31 
Annex L (i nformative)  Retention: Reference method  ................................ ................................ ..... 33 
Annex M (informative)  Falling number: Reference method  ................................ ...........................  35 
Annex N (informative)  Rapid visco analyser: Reference method  ................................ .................  37 
Annex P (informative)  Germinative energy: Reference method  ................................ ...................  39 
Annex Q (informative)  Germinative capacity rapid staining method: Reference method  .........  40 
Annex R (informative)  Defective grains assessment: Reference meth od ................................ ... 42 
Annex S (informative)  Contaminants assessment: Reference method  ................................ ....... 44 
Annex T (informative )  Varietal declaration procedure  ................................ ................................ .. 47 
Annex U (informative)  Screen slot size compliance procedure  ................................ ....................  49 
Bibliography  ................................ ................................ ................................ ................................ ........  51 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  iii Foreword  
 
The African Organization for Standardization (ARSO) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU) in 1977. One of the fundamental mandates of  ARSO is to develop and harmonize 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competitiveness globally and uplift the welfare of African communities. The 
work of preparing A frican Standards is normally carried out through ARSO technical committees. Each 
Member State interested in a subject for which a technical committee has been established has the 
right to be represented on that committee. International organizations, Regio nal Economic Communities 
(RECs), governmental and non -governmental organizations, in liaison with ARSO, also take part in the 
work.  
 
ARSO Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of techni cal committees is to prepare ARSO Standards. Draft ARSO Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publication as an ARSO 
Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is drawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO shall not be held responsible for identifying any or all such patent rights.  
 
 
This African Standard was prepared by the ARSO Technical Committee on Cereals, pulses and derived 
products  (ARSO/TC 12). 
 
 
 
© African Organisation for Standardisation 2023 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O.  Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
                                                 
* © 2023 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 878: 2023  
iv © ARSO 2023 — All rights reserved  Copyright notice  
 
This ARSO document is copyright -protected by ARSO. While the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
from ARSO, neither this document nor any extract from it may be reproduced, stored or 
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Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the requester:  
 
 
© African Organisation for Standardisation 2023 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be s ubject to royalty payments or a licensing agreement. 
Violators may be prosecuted.  
 
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  v Introduction  
 
Barley ( Hordeum vulgare L.) is one of the most  ancient crops, and it has played a role in the  human 
development of agriculture, civilizations,  and cultures and the sciences of agronomy, physiology,  
genetics, breeding, malting, and brewing  [1]. It is grown and/or used around the world. For  many 
centuries, barley has fed livestock, poultry,  people, and people’s spirit. Barley was among  the first 
domesticates playing an important role  during the hundreds or thousands of years of  human transition 
from a hunting and gathering to  agrarian lifestyle in the “Fertile Crescent” of the  Near East starting at 
least 10,000 years ago. The  Fertile Crescent is considered the first of at least  seven centres  of 
agriculture origin in the world.  
 
Barley  was presumably first used as human food, raw or  roasted and in breads, porridges, and soups, 
but eventually evolved primarily into a feed, malting,  brewing, and distilling grain. Barley’s decrease in  
prom inence as a food grain was due in part to the  rise in prominence of wheat and rice. In recent  times, 
55% – 60% of the barley crop has been used  for feed, 30% – 40% for malt, 2% – 3% for food,  and 
about 5% for seed.  Barley is best known around the world tod ay as a feed grain and as the premier 
malting and  brewing grain.  
 
Although barley utilization for food is relatively  minor on a global basis today, throughout  its history, 
barley has remained an important and major food source for some cultures principally  in western and 
eastern Asia, as well as in the  Himalayan nations and in northern and eastern  Africa.  There has been 
a resurgence of  interest and use of barley for food, primarily due to an increasing emphasis  on 
incorporating a diversity of who le grains in  people’s diets for health benefits. The benefits of foods  
containing barley have been endorsed principally due to its soluble  fibre content (β -glucans), which has 
been shown  to lower blood cholesterol levels with implications  for heart health.  Barley also seems to 
lower blood  glucose levels (glycemic index) with implications  for those suffering from diabetes  [1].  
 
Barley has evolved to include several morphological  and commercial forms, including winter,  spring, 
two-row, six -row, awned, awnless,  hooded, covered, naked, hulless, a nd malting,  feed (grain and 
forage), and food types. Barley is  arguably the most widely adapted cereal grain  species with good 
drought, cold, and salt tolerance.  It is generally produced in temperate (winter  and/or spring planting) 
and semiarid subtropical  (winter planting) climates. It does not tolerate  highly humid warm climates. 
Grain production  occurs at higher latitudes and altitudes and farther  into deserts than any other cereal 
crop.  
 
Barley is traded mainly as barley grains but also as other value -added barley products such as malt, 
beer, malt extract, pearled barley, and barley flour and  grits. Compared to trade of barley grain, malt,  
and beer, the trade of these other commodities is relatively  minor.  
 
 DARS 878: 2023  
© ARSO 2023 — All rights reserved  1  
Barley grains  — Specification  
 
1 Scope  
 
This Draft African Standard specifies the requirements , sampling  and test methods for barley grains of 
varieties (cultivars) grown from Hordeum vulgare  Lin and Hordeum bulbosum  intended for human 
consumption,  
 
2 Normative references  
 
The following documents are referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For 
undated references, the latest edition of the referenced document (including any amendments) 
applies.  
 
ARS 53, General principles of food hygiene — Code of practice  
 
ARS 56, Prepackaged foods — Labelling  
 
ISO 605 , Pulses — Determination of impurities, size, foreign odours, insects, and species and variety 
— Test methods  
 
ISO 711, Cereals and cereal products — Determination of moisture content (Basic reference method)  
 
ISO 712 , Cereals and cereal products — Determination of moisture content — Routine reference 
method  
 
ISO 5223, Test sieves for cereals  
 
ISO 20483, Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
protein content — Kjeldahl method  
 
ISO 24333, Cereals and cereal products — Sampling  
 
3 Terms and definitions  
 
For the purpose of this document,  the following terms and definitions apply.  
 
3.1 
barley grain  
dried grain  grains of cultivated barley ( Hordeum vulgare L. and Hordeum bulbosum L.) 
 
3.2 
whole grains  
grains of barley obtained after proper threshing with no mechanical treatment  
 
3.3 
adhered hulls  
grains grains  of hulless varieties with hulls that have not been removed during harvesting. (see 
Varieties with adhered hulls ) 
 
3.4 
barley of other types  
in two -row barley, barley of other types is any six -row variety. In six -row barley, barley of other types 
is any two -row variety  
 
3.5 
AFRICAN STANDARD  DARS 878: 2023  
2 © ARSO 2023 — All rights reserved  black barley  
barley with black hull  
 
3.6 
broken grains grains  
barley that is mechanically damaged due to the harvesting or handling process with a quarter or more of 
the grain missing  
 
3.7 
coloured aleurone layer  
refers to barley grains which have a coloured aleurone layer in the kernel. The colour is generally 
blue or black. Also includes black hulled varieties  
 
3.8 
contaminants  
may generally be referred to as foreign matter and may consist of: cereal ergot; chemicals not 
approved for barley; coloured aleurone layer; earth; field insects – all others; field insects – sitona 
weevil; foreign grain s (wheat, rye, triticale, cultivated oats, rice); foreign material; foreign seeds; 
objectionable material; pickling compounds; ryegrass ergot; sand; six row barley; smut; snails; stored 
grain insects and pea weevil – dead; stor ed grain insects and pea weevil – live; varietal purity; wild 
oats / wild radish  
 
3.9 
damaged grains  
grains , pieces of barley grains , other grains, and wild oats that are badly ground -damaged, badly 
weather -damaged, diseased, frost -damaged, germ -damaged, heat -damaged, injured -by-heat, insect -
bored, split or cleaved, skinned, mould -damaged, dry green or sappy, shot or sprout -damaged, da rk 
tipped, or otherwise materially damaged.  
 
Note  to entry  An individual kernel may have more than one defect.  
 
3.10 
dark tipped  
refers to staining caused by excess moisture and / or humidity or a stress related biochemical reaction 
towards the end of the growing period and into harvest  
 
Note  to entry  This mainly occurs at the germ end of the grain. Dark tipping equal to or greater  than 1 mm is classified as 
defective grain . 
 
3.11 
dockage  
all matter other than barley that can be removed from the original sample by use of an approved device 
and procedure.  
 
Note  to entry  Also, underdeveloped, shrivelled, and small pieces of barley grains  removed in properly separating the material other than 
barley and that cannot be recovered by properly rescreening or recleaning.  
 
3.12 
dry green , sappy  or immature grains  
a) green grains arising from harvesting of grain before it has matured. Dry green grains are those 
whose surface is distinctively green or those grains when cut show an intense green colour in 
the cross -section. Dry green grains are usually dry and hard.  
 
b) sappy grains are those that have been harvested before maturity. Sappy grains are generally 
soft when pressed. They may or may not be green. Any level of sappiness is classified as 
defective.  
 
3.13 
earth pellets  
clods of dirt, being 5mm or less in diameter.  
 
3.14 DARS 878: 2023  
© ARSO 2023 — All rights reserved  3 ergot  
plant disease producing elongated fungus bodies with a purplish -black exterior, a purplish -white to off 
white interior, and a relatively smooth surface texture when cereals and ryegrass grains  are infected 
by the fungus Claviceps purpurea  
 
3.15 
falling number  
a grain quality test which measures the degree of weather damage in barley and is based on the 
unique ability of alpha amylase (an enzyme released during seed germination) to liquefy a starch gel. 
Strength of the enzyme is measured by Falling Number  defined as the time in seconds required to stir 
plus the time it takes to allow the stirrer to fall a measured distance through a hot aqueous flour or 
meal gel undergoing liquefaction. The Falling Number test is an alternative to the Rapid Visco Analyser 
(RVA)  
 
3.16 
field fungi  
individual grains  affected by the mould Cladisporium spp . which  gives the grain the appearance of 
black spotting occurring anywhere on the grain.  
 
Note to entry  The mould usually occurs during periods of high moisture or high humidity towards the end of the growing 
period into harvest . 
 
3.17 
field insects  
insect contaminants of grain that do not cause damage to stored grains. They include but are not 
restricted to: Desiantha Weevil ( Desiantha spp ); Fungus beetle (Corticaria punctulata) ; Grasshoppers; 
Hairy Fungus Beetle ( Typhaea stercorea ); Ladybirds; Minute Mould Beetle ( Corticaria spp ); Mites 
(Acarina spp); Sitona Weevil ( Sitona spp ); Wood Bugs  
 
3.18 
fireburnt grains  
grains  charred or scorched by fire. A cross -section of a fireburnt grain  resembles charcoal with 
numerous air holes  
 
Note  to entry  The air holes result in a low weight kernel which crumbles easily under pressure . 
 
3.19 
foreign grain  
wheat, rye, triticale, cultivated oats and rice grains only, for which a separate tolerance applies  
 
Note  to entry  Other cereal grains, pulses and oilseeds are considered as foreign seeds . 
 
3.20 
foreign matter  
all matter other than barley, other grains, and wild oats that remains in the sample after removal of 
dockage   
 
3.21 
foreign seeds  
seeds of any plant, other than the species of crop being tendered for delivery  
 
3.22 
frost damaged  
grain damaged as a result of frost during the maturation phase. Frost damaged barley grains appear 
pinched and sunken in on the back, usually on the awn half of the grain. In severe cases the grain  
under the husk will appear orange. For hulless varieties —frost-damaged grains  have severe wrinkling 
and translucent endosperms  
 
3.23 
fusarium damage  
grains  of barley discoloured by pink, orange or black encrustations of fusarium mould. Under 
magnification, the black encrustations appear rai sed above the surface of the grain  and are DARS 878: 2023  
4 © ARSO 2023 — All rights reserved  surrounded by a white mould. The black encrustations can be scraped off. Some degree of judgment 
is required when identifying grains  with the fusarium mould. Only those grains  which meet this 
description are to be designated as fusarium damaged  
 
3.24 
germ -damaged grains  
grains , pieces of barley grains , other grains, and wild oats that have dead or discoloured germ ends  
 
3.25 
germinative capacity  
a measure of the barley grains capability to germinate while still in dormancy. It is usually measured 
in the laboratory to assess germination of potential late malt deliveries. Germinative capacity is also 
referred to as viability.  
 
3.26 
germinative energy  
measures the germination of barley grains within a 24-hour period  
 
3.27 
heat damaged, bin burnt or storage mould affected  
a) heat damaged, bin burnt — Heat Damaged or Bin Burnt refers to those grains  that have 
become discoloured due to exposure to severe heat during storage or an incorrect artificial 
drying technique. Affected grains appear reddish/golden brown, or in severe cases, 
blackened.  
 
b) storage mould affected — Storage Mould Affected refers to grains  that have become affected 
by the development of fungi or bacteria due to an increase in grain moisture levels during 
storage. Affected grains appear discoloured and visibly affected by mould.  
 
3.28 
immature and shrivelled grains  
grains that are not properly developed  
 
3.29 
injured -by-frost grains  
grains  and pieces of barley grains  that are distinctly indented, immature, or shrunken in appearance 
or that are light green in colour as a result of frost before maturity  
 
3.30 
injured -by-heat grains  
grains , pieces of barley grains , other grains, and wild oats that are slightly discoloured as a result of 
heat 
 
3.31 
injured -by-mould grains  
grains  and pieces of barley grains  containing slight evidence of mould  
 
3.32 
insect damaged  
grains eaten in part by stored grain insects and any field pests of grains. Grains may have a hole (commonly 
referred to as bored) or have a chewed appearance on any part of the grain.  
 
3.33 
inseparable seeds  
seeds not removed by the cleaning process, usually large seeds  
 
3.34 
mildew  DARS 878: 2023  
© ARSO 2023 — All rights reserved  5 fungal condition that develops in unthreshed grain usually under conditions of excessive moisture. 
The affected grains  are greyish in colour and lower in quality. In the evaluation of mildew, consider the 
number of affected grains  and their severity  
 
3.35 
mould -damaged grains  
grains , pieces of barley grains , other grains, and wild oats that are weathered and contain considerable 
evidence of mould  
 
3.36 
objectionable material  
objectionable foreign matter that may or may not be otherwise stated in this  standard which has the 
ability to degrade the hygiene of barley, become a food safety issue of concern or has a commercially 
unacceptable odour. This includes but is not limited to the following:  
 
a) animal material : meat meal, bone meal, poultry offal, meal  or any other animal proteins. Animal 
material also includes carcasses of dead animals such as rats and mice  
 
b) odour : a commercially unacceptable odour is defined as a sour or musty or other objectionable 
odour emanating from the barley which is not natural or normally associated with barley  
 
c) stick: ligneous material greater than 1cm in length and 0.5cm in diameter. Note t hat crop 
stubble greater than 3cm in length and 1cm in diameter is defined as a stick  
 
d) tainting agent : a tainting agent is any contaminant that imparts a smell or taint to barley. It 
includes but is not limited to plant parts and seeds of Eucalyptus spp . 
 
e) stone : a stone or gravel is defined as a lump or mass of hard consolidated mineral matter being 
greater than 2mm in length or diameter. Smaller material is defined as sand  
 
f) water: the addition of water to grain prior to delivery is a prohibited practice  
 
g) other: refers to any other commercially unacceptable contaminant such as animal excreta, 
glass, concrete, fertiliser or metal  
 
3.37 
pea weevil  
insects of the species Bruchus pisorum. The tolerance applies to all life stages of the insect  
 
3.38 
pickling compounds  
chemicals added to grain as a seed treatment or as a seed dressing prior to sowing  
 
3.39 
poisonous, toxic and/or harmful seeds  
any seed which if present in quantities above permissible limit may have damaging or dangerous effect 
on health, organoleptic properties or technological performance such as Jimson weed — Datura  (D. 
fastuosa  Linn and D. stramonium  Linn.) corn co ckle ( Agros temma githago  L., Machai Lallium 
remulenum  Linn.) Akra (Vicia species), Argemone mexicana , Khesari and other seeds that are 
commonly recognized as harmful to health  
 
3.40 
Rapid Visco Analyser (RVA)  
grain quality test which measures the degree of pre -harvest germination of malting barley and is based 
on the ability of the enzymes alpha amylase and (1,3 and 1,4) beta glucanase to be able to liquefy a 
starch gel. The strength of enzyme activity and therefore the degree of germination is measured by 
the R VA as defined by the force required to stir an aqueous barley meal mixture over a defined time 
period. The result of the RVA is a Stirring Number. The RVA is an alternative to the Falling Number 
test. 
 DARS 878: 2023  
6 © ARSO 2023 — All rights reserved  3.41 
retention  
material retained above the 2.50mm scre en after a sample of barley grain is subjected to the screening 
process  
 
3.42 
rotte n grains  
grains  that are discoloured, swollen, soft and spongy as a result of decomposition by fungi or bacteria. 
Consider rotted grains  in combination with severely mildewed and heated  
 
3.43 
sand grain  
particle of unconsolidated (loose), rounded to angular rock fragment or mineral grain between 0.06mm 
and 2.00mm in diameter  
 
3.44 
sclerotinia sclerotiorum  
fungus producing hard masses of fungal tissue, called sclerotia  
 
3.45 
skinned and broken grains  
barley grains  that have one -third or more of the hull removed, or that the hull is loose or missing over 
the germ, or broken grains , or whole grains  that have a part or all of the germ missing. Each grain 
exhibiting one of more of the following characteristics is assessed as a skinned grain:  
 awn skinning : greater than a third of the husk from the awn end towards the centre of the grain 
has been removed  
 
 chipped : approximately one third of the grain has been removed at the awn end of the grain  
 
 germ exposed : the husk is removed from the germ end of the grain or the germ itself has been 
removed  
 
 pearled : the entire husk has been removed  
 
 side or ba ck skinning : one third or more of the husk is missing from the side or the back of the 
grain  
 
 split backs  — the husk is split along the length of the centre ridge of the back of the grain.  
 
 split skirt : the husk is split along the centre or side edges, on the back of the grain, at the germ 
end 
 
3.46 
small foreign seeds  
all small foreign seeds in the unmillable material fraction which have fallen below the screen during 
the screening process, except those specifically mentioned in the Foreign Seeds definitio n. 
 
3.47 
snails  
whole or substantially whole (more than half) snail shells, irrespective of size  
 
3.48 
shot or sprouted  
barley grains exhibiting the following outward signs:  (i) bursting of the grain at the germ end ; (ii) t he 
husk has a distinct pin hole at the germ end and may have ‘tramlines’ where the husk has begun to 
lift on each side on the back of the grain at the germ end. Sprouted grains are those with any visible 
evidence of root system beginning to emerge  
 
3.49 
six row s DARS 878: 2023  
© ARSO 2023 — All rights reserved  7 barley varieties with six  grain  rows in the head. It is generally recognised that two -row barley is best 
suited for malting and six -row barley is only suitable for feed purposes  
 
3.50 
sound barley  
grains  and pieces of barley grains  that are not damaged as defined in this clause  
 
3.51 
split or cleaved  
this defect occurs where the split of the kernel has penetrated through the husk and into the 
endosperm  
 
3.52 
stones  
hard shale, coal, hard earth pellets, and any other non -toxic materials of similar consistency  
 
3.53 
stored grain insects  
insects which cause damage to stored grain , including:  Angoumois Grain Moth ( Sitrotroga cerealella) ; 
Confused Flour Beetle ( Tribolium confusum) ; Flat Grain Beetle ( Cryptolestes spp) ; Granary Weevil 
(Sitophilus granarius) ; Indian Meal Moth ( Plodia i nterpunctella) ; Khapra Beetle ( Trogoderma 
granarium) ; Lesser Grain Borer ( Rhyzopertha dominica) ; Maize Weevil ( Sitophilus zeamais) ; 
Psocids/Book lice ( Psocoptera sp ); Rice Weevil ( Sitophilus oryzae) ; Rust-red Flour Beetle ( Tribolium 
castaneum) ; Saw Tooth Grain Beetle ( Oryzaephilus surinamensis ); Tropical Warehouse Moth 
(Ephestia cautella) ; Warehouse Beetle ( Trogoderma variable)  
 
Note to entry  For dead stored grain insects, pieces of insects that are not whole or not readily able to be identified by 
species  are classified as foreign material.  
 
3.54 
test weight  
density of a measured volume of grain expressed in kilograms per hectolitre  
 
3.55 
thin barley grains  
thin barley shall be defined for the appropriate class as follows:  
 
a) malting barley — Six-rowed malting barley that passes through a 1.98 mm x 19.05 mm slotted -
hole sieve and Two -rowed Malting barley which passes through a 2.18 mm x 19.05 mm 
slotted -hole sieve  
 
b) barley — Six-rowed barley, Two -rowed barley, or Barley that passes through a 1. 98 mm x 19.05 
mm slotted -hole sieve  
 
3.56 
unmillable material below the screen (screenings)  
total material passing through a 2.20mm screen after a sample of grain is subjected to the screening 
process. It includes small foreign seeds  
 
3.57 
variety  
next lowest level taxonomic rank of a plant below that of the term “species”  
 
3.58 
varieties with adhered hulls  
varieties with adhered hulls are any grains  of non -hulless varieties  
 
3.59 
weathered  grains  
grains  discoloured by weathering to a very deep yellow or light brown. Severely weathered grains  are 
severely discoloured. They may be dark brown, heavily stained or distinctly bleached and may also DARS 878: 2023  
8 © ARSO 2023 — All rights reserved  be mildewed. Consider the number of affected grains  and their c ondition when you assess the general 
colour of the sample.  
 
3.60 
weevilled grains  
grains that are partially or wholly bored by insects injurious to grains but does not include germ eaten 
grains and egg spotted grains  
 
3.61 
wild oats, wild radish  
wild oats are annual grassy weed s. The seeds vary in colour from white to black. They are normally 
more slender than domestic oats, and have a slanting, circular depressed scar, sometimes called a 
sucker mouth, at the base, and a bent twisted awn. Wild oats and wild radish are assessed separately 
from foreign seeds . 
 
3.62 
filth 
impurities of plant and animal origin including insects,  rodent hair and excreta  
 
4 Requirements  
 
4.1 General requirements  
 
4.1.1  Barley grains shall  
 
a) be the dried mature grains of Hordeum vulgare Linn  and Hordeum bulbosum’ ; 
 
b) be sweet, hard, clean, wholesome, uniform in size, shape, colour and in sound merchantable 
condition ; 
 
c) be free from a substance which renders it unfit for human or animal consumption or processing 
into or utilisation th ereof as food or feed ; 
 
d) be free of pests, live animals, animal droppings, fungus infestation, added colouring matter, 
moulds, impurities of plant and animal origin including insects, rodent hair and excreta and 
shall meet any other sanitary and phytosanitary requirements’ ; 
 
e) be free from filth in amounts that represent a hazard to human health;  
 
f) be free from toxic or noxious seeds that are commonly recognized as harmful to health;  
 
g) be free from abnormal flavours, musty, sour or other undesireable odour,  obnoxious smell  and 
discolouration;  
 
h) be free from micro -organisms and substances originating from micro -organisms, fungi or other 
poisonous or deleterious substances in amounts that may constitute a hazard to human 
health.  
 
i) be free from glass, metal , coal or dung;  and 
 
j) comply with the requirements for declared plant injurious organisms of phytosanitary 
importance as determined by the plant health protection agency.  
 
4.1.2  Barley grains shall be in  the form of well -filled seeds of uniform colour.  
 
4.1.3 Classes  
 
Barley is divided into three classes based on end use, malting and general purpose:  
 
 DARS 878: 2023  
© ARSO 2023 — All rights reserved  9 (a) malting  
malt class barley is highly desired for the malting process which involves a controlled process where 
barley has been allowed to sprout for use chiefly in brewing and distilling. The class malting barley 
is divided into the following three subclasses:  
 
(i) Six-rowed malting barley . Barley that has a minimum of 95.0 percent of a six -rowed 
suitable malting type that has 90.0 percent or more of grainsgrains  with white aleurone 
layers that contains not more than 1.9 percent injured -by-frost grains , 0.4 percent frost-
damaged grainsgrains , 0.2 percent injured -by-heat grainsgrains , and 0.1 percent heat -
damaged grainsgrains . Six-rowed Malting barley shall not be infested, blighted, ergoty, 
garlicky, or smutty.  A head of six -row barley contain six rows of grains grain salong its 
length, in two groups of three grains  each.  
 
(ii) Six-rowed blue malting barley . Barley that has a minimum of 95.0 percent of a six -
rowed suitable malting type that has 90.0 percent or more of grains  with blue aleurone 
layers that contains not m ore than 1.9 percent injured -by-frost grains , 0.4 percent 
frostdamaged grains , 0.2 percent injured -by-heat grains , and 0.1 percent heat -damaged 
grains . Six-rowed blue malting barley shall not be infested, blighted, ergoty, garlicky, or 
smutty.  
 
(iii) Two-rowed malting barley . Barley that has a minimum of 95.0 percent of a two -rowed 
suitable malting type that contains not more than 1.9 percent injured -by-frost grains , 0.4 
percent frost -damaged grains , 0.2 percent injured -by-heat grains , 0.1 percent heat -
damaged grains , 1.9 percent injured -by-mould grains , and 0.4 percent mould -damaged 
grains . Two -rowed malting barley shall not be infested, blighted, ergoty, garlicky, or 
smutty as defined. A head of two -row barley contains two rows of grains  along its len gth. 
It is generally recognised that two -row barley is best suited for malting and six -row barley is 
only suitable for feed purposes.  
 
 
(b) general purpose barley  
general purpose class include barley not selected for malting usually denoted as “barley”. The 
class Barley is divided into the following three subclasses:  
 
(i) Six-rowed barley  — Any six -rowed barley that contains not more than 10.0 percent of 
two-rowed varieties.  
 
(ii) Two-rowed barley  — Any two -rowed barley with white hulls that contains not more than 
10.0 percent of six -rowed varieties.  
 
(iii) Barley  — Any barley that does not meet the requirements for the subclasses six -rowed 
barley or two -rowed barley.  
  DARS 878: 2023  
10 © ARSO 2023 — All rights reserved  4.2 Specific requirements  
 
4.2.1  General purpose barley grades  
 
General purpose barley grains for human consumption shall be classified into four grades on the basis 
of the tolerable limits established in Table 1 when tested in accordance with the test methods specified 
therein  which shall be additional to the general requirements set out in this standard.  
 
Table 1 — Specific requirements for general purpose barley grains  
 
Characteristic  Requirement  Test m ethod  
Grade 1  Grade 2  Grade 3  Grade 4  
Varietal purity , (% by count)  (all approved varieties) , min. 95.0 95.0 95.0 95.0 ISO 605  
Moisture , %, max. 13.5 13.5 13.5 13.5 ISO 711  
ISO 712 
Protein , %, (N X 6.25 @ 0% moisture basis ), min. 8.0 8.0 8.0 8.0 ISO 20483  
Test weight , (kg/hl) , min 63(303)  60(288)  57(274)  54(260)  ISO 605  
Sound barley , % by weight, min . 97.0 94.0 90.0 85.0  
Thin barley , % by mass, max.  10 15 25.0 35.0 ISO 5223  
Foreign 
matter , % by 
mass, max.  Other cereal grains  1.5 2.5 8.0 10  
 
 
 
 
 
 
ISO 605  Ergot  0.05 0.05 0.10 0.10 
Excreta  0.01 0.01 0.02 0.02 
Inseparable seeds  0.20 0.20 0.50 1.0 
Sclerotinia  0.05 0.05 0.20 0.20 
Stones  0.15 0.15 0.20 0.20 
Wild oats  1.0 1.0 2.5 2.5 
Total  2.5 2.5 10.0 10.0 
Defective 
grains , max (% 
by count, 100 
grain sample, 
unless 
otherwise 
stated  Fireburnt  Nil 0.50 0.50 0.25 
Fusariam  0.25 0.50 1.0 1.0 
Heated, rotted, mildewed  0.20 0.30 0.5 1.0 
Sprouted  0.50 2.0 10.0 10.0 
Broken, immature, weevilled  4.0 5.0 8.0 10.0 
Total  2.0 4.0 6.0 8.0 
Total damage & foreign material, % mass, max.  3 5 8 10  
Foreign seed 
contaminants, 
Max – (count 
of seeds in 
total per half 
litre unless 
otherwise 
stated)  Foreign grain 85  85 85 85  
Variation ( wild oats, wild radish)  25  25 25 25  
Small foreign seeds (% by wt)  0.6 0.6 0.6 0.6  
Other 
contaminants, 
Max - (count 
per half litre, 
unless 
otherwise 
stated)  
[Total includes 
any 
combination: 
If any one 
contaminant 
exceeds the 
maximum 
total, failure is 
declared)  Total aflatoxin including 
(AFB1+AFB2+AFG1 +AFG2), ppb  10 10 10 10  
Aflatoxin B1 only, ppb  5 5 5 5  
Total fumonisin including (FB1 + FB2 + 
FB3), ppb   2 2 2 2  
Cereal smut / cereal ergot  Nil Nil Nil Nil  
Loose smut (weight in grams)(Weight of all 
pieces per half litre)  0.1 0.1 0.1 0.1  
Pickling compounds (entire load)  Nil Nil Nil Nil  
Chemicals not approved for barley  Nil Nil Nil Nil  
Stored grain insects & pea weevil – live 
(entire load)  Nil Nil Nil Nil  
Stored grain insects & pea weevil – Dead  10 10 10 10  
Field insects – Sitona weevil (dead or 
alive)  10 10 10 10  
Field insects – All others (dead or alive)  3 3 3 3  
Snails ( dead or alive)  2 2 2 2  
Sand ( individual grains)  50 50 50 50  
Earth (5  mm max in diameter)  3 3 3 3  
Stones (entire load)  Nil Nil Nil Nil  
Objectionable material (entire load)  Nil Nil Nil Nil  
Total  10 10 10 10  
 
 DARS 878: 2023  
© ARSO 2023 — All rights reserved  11 4.3 Malt barley gra ins 
 
Table 2 — Specific requirements for malt barley grains  
 
Characteristic  Requirement  Test m ethod  
Grade 1  Grade 2  Grade 3  
Varietal purity, (% by count)  (all approved 2 row malting varieties) , min. 95 95 95 ISO 605  
Moisture, % , max. 12.5 12.5 12.5 ISO 711  
ISO 712 
Protein , %, (N X 6.25 @ 0% Moisture Basis) , min. 9.0 9.0 9.0  
Protein , %, (by Dumas method) , max. 12.0 12.0 12.8  
Test weight , (kg/hl) , min. 65.0 65.0 65.0 ISO 605  
Retention , % by weight  (3.51), min. 70.0 62.0 58.0  
Screenings , % by weight , all varieties except Franklin  (3.55), max. 7.0  10.0 N/A ISO 5223  
Screenings , % by weight , Franklin variety ONLY ( 3.55), max. 10.0  N/A N/A ISO 5223  
Germinative energy , %, (IOB 4ml germinative energy test ), min. 95  95 95 IOB Methods 
of Analysis  
Germinative capacity , %, (IOB germinative capacity test (stain) ), min. 98  98 98  
Rapid visco analyser , (units) (rva units) , min. 130  130 130 AACC 22 -08 
Falling number , (sec) (falling number result) , min. 300  300 300 ISO 3093  
Defective 
grains , max (% 
by count, 100 
grain sample, 
unless 
otherwise 
stated  Shot or sprouted  Nil Nil Nil  
Dark tipped  10.0 10.0 10.0  
Field fungi  5.0 5.0 5.0  
Skinnings  15.0  15.0 15.0  
Insect damaged (count per half litre)  10  10 10  
Split or cleaved  1.0  1.0 1.0  
Broken (% wt 100 gram sample)  2.0  2.0 2.0  
Frost damaged  5.0  5.0 5.0  
Dry green or sappy  1.0  1.0 1.0  
Heat damaged, bin burnt or storage mould affected ( entire load)  Nil  Nil Nil  
Total defective  2.0 5.0 8.0  
Foreign seed 
contaminants, 
Max – (count 
of seeds in 
total per half 
litre unless 
otherwise 
stated)  Foreign grain(wheat, cereal rye, triticale, cultivated oats, rice)  85  85 85  
Variation ( wild oats, wild radish)  25  25 25  
Small foreign seeds (% by weight)  0.6 0.6 0.6  
Other 
contaminants, 
Max - (count 
per half litre, 
unless 
otherwise 
stated)  
[Total includes 
any 
combination: 
If any one 
contaminant 
exceeds the 
maximum 
total, failure is 
declared)  Total aflatoxin including (AFB1+AFB2+AFG1 +AFG2), ppb  10 10 10  
Aflatoxin B1 only,  ppb 5 5 5  
Total fumonisin including (FB1 + FB2 + FB3), ppb  5 5 5  
Foreign material (% by weight )(other than already specified)  1.0 1.0 1.0  
Cereal smut / cereal ergot  Nil Nil Nil  
Loose smut (weight in grams)(Weight of all pieces per half litre)  0.1 0.1 0.1  
Ryegrass ergot (length in cm of all pieces present aligned end on end)  0.5 0.5 0.5  
Pickling compounds (entire load)(pickled grain ) Nil Nil Nil  
Chemicals not approved for barley (entire load)  Nil Nil Nil  
Stored grain insects & pea weevil – Live (entire load)  Nil Nil Nil  
Stored grain insects & pea weevil – Dead  10 10 10  
Field insects – Sitona weevil (dead or alive)  10 10 10  
Field insects – All others (dead or alive)  3 3 3  
Snails ( dead or alive)  2 2 2 ISO 605  
Sand ( individual grains)  50 50 50  
Earth (5mm max in diameter)  3 3 3  
Stones (entire load)  Nil Nil Nil  
Objectionable material (entire load)  Nil Nil Nil  
Total  10 10 10  
 
5 Contaminants  
 
5.1 Pesticide residues  
 
Barley grains shall comply  with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity.  DARS 878: 2023  
12 © ARSO 2023 — All rights reserved   
5.2 Heavy metals   
 
Barley grains  shall comply with those maximum levels for heavy metal contaminants established by 
the Codex Alimentarius Commission for this commodity.  
 
6 Hygiene  
 
6.1 It is recommended that the produce covered by the provisions of this Standard be prepared 
and handled in accordance with the appropriate sections of ARS 53 . 
 
7 Packaging  
 
7.1 Barley grains shall be packed in s uitable packages which shall be clean, sound, free from 
insect, fungal infestation and the packing material shall be of food grade quality.  
 
7.2 Barley grains shall be packed in containers which will safeguard the hygienic, nutritional, 
technological and o rganoleptic qualities of the products.  
 
7.3 The containers, including packaging material, shall be made of substances which are safe 
and suitable for their intended use. They shall not impart any toxic substance or undesirable odour or 
flavour to the produ ct. 
 
7.4 Each package shall contain barley grains of the same variety and of the same grade 
designation.  
 
7.5 Each package shall be securely closed and sealed.  
 
8 Weights and measures  
 
Barley  grains shall be packaged in accordance with the weights and measures regulations of the 
destination country.  
 
NOTE Maximum package weight of 50 kg where human loading and offloading is involved’ . 
 
9 Labelling  
 
9.1 In addition to the requirements in ARS 56, each package shall be legibly and indelibly marked 
with the following:  
 
a) product name as “Barley Grains  for general purpose ”, “malting” or “animal feed” ; 
 
b) variety;  
 
c) grade;  
 
d) name, address and physical location of the manufacturer/ packer/importer;  
 
e) lot/batch/code number;  
 
f) net weight, in g/kg;  
 
g) the declaration “Food for Human Consumption’’;  
 
h) storage instruction as “Store in a cool dry place away from any contaminants’’;  
 
i) crop year;  
 DARS 878: 2023  
© ARSO 2023 — All rights reserved  13 j) packing date;  
 
k) expiry date or best before ___________month ______ year;  
 
l) a declaration of the product lifespan;  
 
m) instructions on disposal of used package;  
 
n) country of origin;  and 
 
o) a declaration on whether the barley was genetically modified or not . 
 
9.2 The authorized packer shall observe all instructions regarding testing, grading, packing, 
marking, sealing and maintenance of records applicable to the product.  
 
10 Sampling  
 
Sampling shall be done in accordance with ISO 24333 . 
 
  DARS 878: 2023  
14 © ARSO 2023 — All rights reserved  Annex A  
(informative ) 
 
Sampling for analysis  
A.1 General  
 
The following section details methods and procedures to be used for the assessment of various quality 
parameters as outlined in this standard.  
 
Field/Routine Assessment Methods are included as a guide to industry where Reference Methods 
may not be able to be implemented. Note that Field Assess ment Methods must equate to the 
Reference Method for the applicable test method.  
 
In all instances of disputes, the Reference Method takes precedence over the Field Assessment 
Method.  
 
Depending on the test to be conducted, variations may exist due to equi pment used.  
 
Procedures outlined are a guide for industry. Industry is free to develop their own Operational 
Procedures for each test and activity based on their own circumstances. At all times industry use of 
apparatus outlined in this Standard must compl y with the manufacturers’ recommendations for 
occupational health and safety and training.  
 
A.2 Sampling  
 
A.2.1 Definitions  
 
This is the standard procedure used to draw a sample of the commodity from a bulk unit tendered for 
delivery to enable tests to be conducted on the commodity for the purposes of determining its quality.  
 
 A primary sample is an individual probed sample taken from the lot presented for sampling  
 
 A composite sample is the combined primary samples taken from the lot to be sampled, and is 
representative of the entire lot  
 
 A sub sample is the sample taken from the mixed composite sample for the purposes of 
conducting quality tests, and is representative of the entire lot  
 
A.2.2 Scope  
 
Barley is traded on the basis of quality tests conducted on lots of barley presented for sale or delivery 
to end users. Obtaining representative samples is critical to ensuring test results reflect the true quality 
of these lots.  
 
This procedure is applicable to all cereal grains, pulses and oilseeds.  
 
A.2.3 Apparatus  
 
 Manual sampling probe (double tube compartment probe, one inside the other, equipped with 
spiralled ports that open sequentially from bottom to top).  
 
 Vacuum or pneumatic probe (an alternative to the manual sampling probe and consisting of a 
hand h eld or remotely controlled probe which retrieves grain through the use of a vacuum or other 
air movement system).  
 
 Mixing bucket (including other associated equipment such as mini -auger suitable for mixing 
sample, optional).  
 
 Sample dividing apparatus (optional).  DARS 878: 2023  
© ARSO 2023 — All rights reserved  15  
A.2.4 Reagents  
 
Not Applicable.  
 
A.2.5 Procedure  
 
Sample collection guidelines for collecting a representative sample  
 
 The surface of the grain should be fully exposed prior to sampling to allow for effective visual 
inspection. At this point, the load should be scanned for any defects or contaminants.  
 
 The probe to be used should be of a sufficient length in order to obtain a sample from as close as 
possible to the bottom of truck.  
 
 A primary sample must be drawn for assessment by thrusting the  sampling probe as vertically and 
as deep as possible into the load.  
 
 At least one probe must be taken from the front, middle and rear of each bulk unit.  
 
 If more than one unit is delivered, samples must be drawn from each bulk unit as described above.  
 
 If the bulk units are of visibly different quality, or if required at the Receival Agents discretion, 
different samples and grade classification may be undertaken for each separate bulk unit.  
 
 If the declared varietal composition or paddock where the grain w as grown is different for each 
unit tendered for delivery, or more than one variety is commingled in each delivery unit, then a 
separate assessment of each unit must be conducted.  
 
 Each primary (probed) sample must consist of at least one litre of grain.  
 
 A composite sample from each load tendered for delivery shall consist of the following minimum 
quantities and number of probes:  
 
Load Size  Sample Size (minimum)  
10 tonnes or less  3 litres  
Over 10 tonnes up to 20 tonnes  4 litres  
Over 20 tonnes up to 30 tonnes  5 litres  
Over 30 tonnes up to 40 tonnes  6 litres  
Over 40 tonnes up to 50 tonnes  7 litres  
Over 50 tonnes up to 60 tonnes  8 litres  
Over 60 tonnes up to 70 tonnes  9 litres  
Over 70 tonnes up to 80 tonnes  10 litres  
Note – in the above table the sample size reflects the number of probe samples. For example, 4 litres equates to 4 
probe samples  
 
Sample mixing  
 The primary samples in each probe must be collected together and thoroughly mixed in a suitable 
container using a mechanical device where appropriate, to form the composite sample.  
 
 Sub samples should be drawn from the composite sample either by hand or through the use of a 
suitable sample dividing apparatus.  
 
Sample analysis  
 
 The sub sample should then be analyzed for all of the quality parameters specified in this Standard 
or in the Receival Agent’s agreement with the buyer concerned if different from this Standard.  
 
 Results should be entered on the Receival Agents sample receipt.  DARS 878: 2023  
16 © ARSO 2023 — All rights reserved   
A.2.6 References  
 
Sampling shall be carried out in accordance with ISO 24333.  
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  17 Annex B 
(informative ) 
 
Moisture assessment of cereals: Fan -forced reference method  
 
B.1 Definitions  
 
This is the fan forced reference method specified in National Measurement Institute legislation to be 
used to determine the moisture content of grain samples as loss in weight when subjected to heating.  
 
B.2 Scope  
 
This is applicable to all cereals when being tested for moisture content under laboratory conditions.  
 
B.3 Apparatus  
 
 Laborat ory Mill  
 
 Forced Draft Oven capable of being maintained at 130 C  1 C 
 
 Aluminium moisture dishes, 50 – 55 by 15 – 20mm with tight fitting covers  
 
 Desiccator  
 
 Electronic balance capable of weighing up to 100g to 4 decimal places  
 
B.4 Reagents  
 
Not applicable  
 
B.5 Procedure  
 
 Grind a 30 -40g whole grain sample in a suitable mill (Perten 3303, Tecator, Cemotec or similar). 
Sample to be “as is”.  
 
 Mix thoroughly and transfer 2 to 3g portions to each of 2 or more tared moisture dishes  
 
 Cover and weight the  dishes immediately  
 
 Subtract tare weights and record weight of sample  
 
 Clean mill between samples  
 
 Uncover the dishes and place them in pre heated oven (130 C) and place covers under the 
dishes. Evenly distribute the dishes within the oven  
 
 Close oven door and allow temperature to stabilize and then heat for exactly 60 minutes  
 
 Remove the dishes, quickly replace the lids and place in the desiccator  
 
 Weigh the dishes after they reach room temperature  
 
 Determine loss in weight as moisture as per the following equation:  
 
% Moisture = 
100
tpdish dry
WWW  
 DARS 878: 2023  
18 © ARSO 2023 — All rights reserved  where 
 
Wtp   is the weight of the test portion before oven drying  
 
Wdry  is the weight of the dish, lid and test portion after oven drying  
 
Wdish  is the weight of the empty oven moisture dish and lid 
 
Report result to the nearest 0.1%.  
 
If duplicates differ by more than 0.2%, repeat the determination, otherwise, report the average of 
the duplicates.  
 
B.6 References  
 
ISO 711, Cereals and cereal products — Determination of moisture content (Basic reference 
method)  
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  19 Annex C 
(informative ) 
 
Moisture assessment of cereals: Brabender oven reference method  
 
C.1 Definitions  
 
This is the Brabender Oven reference method used to determine the moisture content of grain samples 
as loss in weight when subjec ted to heating.  
 
C.2 Scope  
 
This is applicable to all cereals when being tested for moisture content.  
 
C.3 Apparatus  
 
 Mill - A low moisture loss mill must be used as significant levels of heat can be generated. The 
mill of choice is the Falling Number 3303  mill (a Wiley - using a 20 mesh screen). The Falling 
Number Mill 3303 is used with the setting – Barley – 0. 
 
 Electronic balance – accuracy = 0.001g (or better)  
 
 Aluminium dishes - these dishes must be kept clean and weigh 11.500  0.005g  
 
 Vial with well sealing screw to lid. Currently a small yellow top polyethylene container with 
polypropylene lid is used. Samples must be prepared and used within 24hrs.  
 
C.4 Reagents  
 
Not Applicable  
 
C.5 Procedure  
 
 Grind approx 50g of sample in accordance with relevant m ill manual. Mix sample well and replace 
into original sample vial tightly sealing the lid. Sample must be prepared and used on the same 
day or prepared on the evening before.  
 
 Make sure the dishes are clean and are resting on a clean surface (wipe with tis sue). Tare the 
first dish and also subsequent dishes used but note the weight before taring if weight varies from 
11.500 or tare varies by 0.010g from tare. Recheck weight of dish to ensure within 11.500  
0.005g. Dishes must also be checked before and af ter the season to ensure they are correct.  
 
 Weigh out accurately 10.000  0.001g of the ground sample into an Aluminium dish. Then shake 
dish to obtain an even layer of sample.  
 
 Take the weighed samples and place into the oven which has been previously swi tched on and 
heated to 130 °C. Place the dishes in the oven noting the number of the dish and its position 
number (1 through 9). There are ten positions in the oven (the tenth place is taken up by an empty 
dish for calibration purposes).  
 
 When the oven has  been loaded note the time or set a countdown timer to 60 mins once the 
required temperature is reached. Usually for 130°C the oven takes 10 – 15 minutes to reach the 
required temperature.  
 
 When one hour has elapsed, standardise the instrument by selecting  the empty dish and placing 
9g in weights in the small platform between the 3 prongs on the balance and adjust the scale to 
10.0 with the standard swinging freely. Moisture can then be read off for each sample in turn.  
 DARS 878: 2023  
20 © ARSO 2023 — All rights reserved   Read the samples in the dishes conse cutively recording results in the relevant worksheet.  
 
NOTE:  
 
 When switching the oven on make sure that the Brabender oven is level (use bubble level).  
 
 All results are a direct reading of % w/w water.  
 
 The minimum heating time must be adhered to (1 hour) but heating over the hour will not affect the results (up to 2 hours).  
 
 If only a few grams of sample are available see the manufacturers hand book for the technique to be adopted.  
 
 The weight of Aluminium dishes is to be checked at 6 monthly intervals to ensure they are within 11.500 +/ -0.005g. If they 
are underweight they are to be discarded and replacements purchased. Do not add weight to the dish i.e. solder etc as 
this will breakdown over time or fall off. If they are overweight they may be cleaned wit h warm water and neutral detergent. 
Under no circumstances use abrasive or corrosive chemicals as this will lead to the dish being underweight.  
 
C.6 References  
 
ISO 711, Cereals and cereal products — Determination of moisture content (Basic reference 
method)  
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  21 Annex D 
(informative ) 
 
Moisture assessment of cereals: NIR  
 
D.1 Definitions  
 
This describes the NIR method for determination of moisture in cereal grains.  
 
D.2 Scope  
 
This procedure is applicable to all cereal grains.  
 
D.3 Reagents  
 
Not applicable.  
 
D.4 Apparatus  
 
NIR instrument approved for use for trade purposes under the conditions currently being developed 
by the National Measurement Institute.  
 
D.5 Method  
 
Sample to be “as is”.  
 
Individual manufacturer instructions and procedures should be followed for operation and 
maintenance of NIR instruments used to determine grain moisture.  
 
Report result to the nearest 0.1%.  
 
D.6 References  
 
ISO 712 , Cereals and cereal products — Determination of moisture content — Routine reference 
method  
 
 
  DARS 878: 2023  
22 © ARSO 2023 — All rights reserved  Annex E 
(informative ) 
 
Protein assessment of cereals: Dumas reference method  
 
E.1 Definitions  
 
This is the Dumas reference method used to determine the crude protein content of cereal grains. 
Samples are incinerated in an oxygen rich atmosphere to produce oxides of nitrogen which are 
catalytically reduced to molecular nitrogen. Interfering combustion products are removed by selective 
absorption. Nitrogen concentration is then measured by a thermal conductivity detector calibrated 
against a standard of known nitrogen content. Protein is then calculated from nitrogen content using 
a known factor for each product.  
 
E.2 Scope  
 
This method is applicable to all cereal grains.  
 
E.3 Apparatus  
 
 Combustion nitrogen analyser consisting of a furnace capable of m aintaining minimum operating 
temperature of 950 C for pyrolysis of the sample in pure oxygen, an isolating system capable of 
isolating liberated nitrogen gas from other combustion products for subsequent measurement by 
thermal conductivity detector, a dev ice for converting NO x products to nitrogen or measuring NO 2, 
and a detector system capable of interpreting detector response as percent N.  
 
 Grinder or mill that produces ground material with particle size ≤ 0.8mm and with minimal heat 
generation.  
 
 Analyti cal balance accurate to at least 0.0005g.  
 
E.4 Reagents  
 
 Gases – carrier gas (usually helium), pure (99.9%) oxygen, compressed air (used to drive 
component parts of the analyser)  
 
 Reference calibration standard – TRIS - high purity (hydroxymethyl) aminomethane or Nicotinic 
acid 
 
E.5 Procedure  
 
 Follow procedures to set up the analyser and operating gas systems as specified by the 
manufacturer. Perform the necessary adjustments for gas flows and pressures, combustion 
temperatures and times and start u p equilibrium times to ensure optimal analysis conditions for 
the type of sample to be analysed.  
 
 Calibrate the instrument by following the manufacturer’s guidelines using the appropriate 
calibration standard. The calibration should be cross checked agains t a second high purity 
standard – Nicotinic Acid or EDTA. Blanks, as stipulated by the manufacturer, should be run prior 
to analysis to establish the baseline. These should include consideration of an atmospheric blanks 
factor or a sample blank similar to samples under test.  
 
 Grind an amount of sample sufficient to represent the original material, and to perform a number 
of nitrogen determinations as required. Sample to be “as is”.  
 
 Weigh accurately to 0.001g an amount of ground sample, as recommended by the manufacturer, 
into the appropriate sample capsule and place the sample into the instrument for analysis.  
 DARS 878: 2023  
© ARSO 2023 — All rights reserved  23  If presenting the sample to the instrument in a pellet form, adjustments may be required to burn 
temperatures, times and blanks to compensate for the absence of a sample capsule.  
 
 Blank and standard control/check samples should be repeated periodically (as a guide every 10 
samples) during each analytical run to monitor any drift. Standard drift corrections and 
recalculation of samples should be made  after analysis if the drift exceeds specification.  
 
 Calculation of nitrogen content is usually performed automatically by the instrument data 
processing system or associated software.  
 
 Results should be expressed as percent (5) nitrogen to two decimal pla ces. For conversion to 
protein content “as is” multiply barley nitrogen by 5.7% and all other cereals by 6.25 unless 
otherwise stated. Convert protein content to an 0% moisture basis for barley for the 
nitrogen/protein values where necessary. Report result  to the nearest 0.1%.  
 
 Analysis should be repeated if the difference between duplicate test results exceed the respective 
repeatability values (r) shown in the following table:  
 
Grain  Mean % N  Repeatability  Reproducibility  
r  RSDr %  R  RSDr %  
Barley  1.85  0.06  1.22  0.11  2.09  
Barley malt  1.49  0.04  0.99  0.08  1.97  
Sorghum  1.47  0.05  1.15  0.07  1.69  
Wheat durum  2.09  0.04  0.64  0.08  1.32  
Wheat*  1.97  0.03  0.61  0.09  1.69  
Wheat APH  2.54  0.03  0.46  0.08  1.15  
Wheat flour  2.03  0.03  0.46  0.09  1.56  
* Wheat other than the type specified in the above table  
 
 Suitable fineness of grind gives a relative standard deviation (RSD) of ≤ 2.0% for ten successive 
determinations of nitrogen in ground test material. A larger RSD indicates the need for a finer grind 
or a larger analytical test weight, assuming that the instrument has been properly set up.  
 
 For each batch the accuracy of the system is demonstrated by making ten successive 
determinations of nitrogen in nic otinic acid or tryptophan (different materials from calibration 
standard). Means of determinations must be ≤ ± 0.15 of respective theoretical values with standard 
deviation ≤ 0.15. Failure to achieve these values indicates the need for recalibration or 
optimisation of instrument settings.  
 
 Accuracy checks should be carried out (1) On instrument installation and reinstallation following 
repairs and service; (2) When a new batch of working reference material is used; (3) After 
experiencing problems in instrum ent set up.  
 
E.6 References  
 
ISO/TS 16634 -2, Food products — Determination of the total nitrogen content by combustion 
according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses 
and milled cereal products  
 
 
  DARS 878: 2023  
24 © ARSO 2023 — All rights reserved  Annex F 
(informative ) 
 
Protein assessment of cereals: NIR  
 
F.1 Definition  
 
This describes the NIR method for determination of protein in cereal grains.  
 
F.2 Scope  
 
This procedure is applicable to all cereal grains.  
 
F.3 Reagents  
 
Not applicable.  
 
F.4 Appar atus 
 
NIR instrument approved for use for trade purposes.  
 
F.5 Method  
 
Sample to be “as is”.  
 
Individual manufacturer instructions and procedures should be followed for operation and 
maintenance of NIR instruments used to determine grain protein.  
 
Report result to the nearest 0.1%.  
 
F.6 References  
 
ISO 20483, Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
protein content — Kjeldahl method  
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  25 Annex G 
(informative ) 
 
Test weight assessment: Schopper Chondrometer reference method  
 
G.1 Definitions  
 
The Schopper Chondrometer is used for the measurement of Grain Density (Density is also known as 
“Bushel Weight”, “Test Weight” or “Hectolitre Weight”).  
 
G.2 Scope  
 
This method is applicable to all cereal grains.  
 
G.3 Apparatus  
 
 1L Schopper Calibrated Chondrometer  
 
 2 decimal place balance  
 
 Plastic bowl  
 
G.4 Reagents  
 
Not applicable  
 
G.5 Procedure  
 
 
 
 Secure bottom half of cylinder A to base plate on the chondrometer box.  
 
 Ensure the sliding divider C is in the slot on cylinder A.  
 
 Place weight D on top of sliding divider.  
 
 Secure top half of cylinder B to the bottom half A.  
 
 Ensure the slider is closed and pour grain in the cylinder at a constant rate until full to the top.  
 
 Pull the sliding divider out and the weight w ill move down, drawing the grain down with it (you will 
hear it moving down).  
 
DARS 878: 2023  
26 © ARSO 2023 — All rights reserved   Once the weight D is at the bottom, replace the sliding divider back in the slot.  
 
 Carefully tip the cylinder upside down and tip out all the grain remaining above the divider. Make 
sure to catch the weight D as it drops down.  
 
 Place a plastic container on the electric balance and tare to read zero.  
 
 Remove the blade from the chondrometer and tip the measured litre of grain into the plastic 
container and weigh.  
 
 The weight is in grams and needs to be multiplied by 0.1 (divided by 10) to obtain a density in 
kg/hl.  
 
 Always undertake analysis in duplicate and average results.  
 
 Report the result to one (1) decimal place.  
 
G.6 References  
 
ISO 7971 -1, Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference 
method  
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  27 Annex H 
(informative ) 
 
Test weight assessment: Franklin Mark 11 Chondrometer reference method  
 
H.1 Definitions  
 
This is the Franklin Mark 11 Chondrometer reference method to determine the  density of cereal grains 
(otherwise known as the Test Weight) expressed as kilograms per hectolitre.  
 
H.2 Scope  
 
This method is applicable to all cereal grains.  
 
H.3 Apparatus  
 
 Franklin Mark II Drop Weight Trade Certified chondrometer  
 
 Pre filling Cup  
 
H.4 Reagents  
 
Not applicable.  
 
H.5 Procedure  
 
 Assemble the instrument together and place the calibration weight onto the top of the measuring 
cylinder.  
 
 Place the measuring cylinder with weight on the hook at the end of the measuring beam.  
 
 Calibrate the instrument by moving the sliding weight to the position corresponding to 40kg/hl on 
the measuring beam. The beam should balance equidistantly between the top and bottom of the 
square space at the other end of the beam.  
 
 If the beam is not balanced, turn th e calibration screw at the other end of the beam until the correct 
setting is achieved.  
 
 Remove the calibration weight. The instrument is then calibrated.  
 
 Insert the cutter bar into the bottom measuring cylinder, and place the drop weight on top of the 
cutter bar.  
 
 Fit the top filling cylinder onto the measuring cylinder.  
 
 Fill the pre-filling  cup with grain. Sample to be “as is”.  
 
 Steadily pour the grain from the pre-filling  cup with one hand into the top filling cylinder until it is 
full whilst holding b oth cylinders together.  
 
 Withdraw the cutter bar in a single swift motion.  
 
 Re-insert the cutter in the slit and push it through the grain with a single firm stroke.  
 
 Remove the top filling cylinder from the measuring cylinder and discard the grain remaini ng above 
the cutter, while holding the cutter in place.  
 
 Remove the cutter and suspend the measuring container from the measuring beam of the 
chondrometer.  DARS 878: 2023  
28 © ARSO 2023 — All rights reserved   
 Adjust the sliding weight on the beam until the instrument is balanced.  
 
 Read the test weight of the graduated balance beam at the point indicated by the sliding weight 
and record the result in kilograms per hectolitre.  
 
 Report the result to one (1) decimal place.  
 
H.6 References  
 
ISO 7971 -2, Cereals — Determination of bulk density, called "mass per h ectolitre" — Part 2: Routine 
method  
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  29 Annex J 
(informative ) 
 
Test weight assessment: Kern 222  Chondrometer reference method  
 
J.1 Definition  
 
This is the Kern 222 Trade Certified Chondrometer reference method to determine the density of 
cereal grains (otherwise known as the test weight) expressed as kilograms per hectolitre.  
 
J.2 Scope  
 
This method is applicable to all cereal grains.  
 
J.3 Apparatus  
 
 Kern 222 Trade Certified Chondrometer with valid Regulation 13 certificate.  
 
 Electronic balance 0.01g resolution.  
 
J.4 Reagents  
 
Not applicable  
 
J.5 Procedure  
 
 Assemble the measuring container with the grain cutter inserted in the slit. Place the brass piston 
on top of the cutter blade. Connect the filling hopper securely on the top of the measuring 
contai ner. 
 
 Fill the pre -filling cup with grain. Grain sample to be “as is”.  
 
 Empty the pre -filling cup out onto a large sample tray and manually remove any foreign material 
e.g. whiteheads, straw, barley, lupins, sticks stones etc.  
 
 Pour the remaining grain fro m the sample tray back into the pre -filling cup. Ensure that the pre 
filler cup is filled up to or above the internal filling line/groove.  
 
 Steadily pour the grain from the pre -filling cup into the filling hopper until the filling hopper is full.  
 
 Grasp th e measuring container firmly with one hand and with the other hand withdraw the cutter 
in a single swift motion.  
 
 Re-insert the grain cutter in the slit and push it through the grain with a single firm stroke.  
 
 Remove the filling hopper from the measuring container and discard the grain remaining above 
the cutter, while holding the cutter in place.  
 
 Remove the cutter and return the base bucket to an upright position and then withdraw the cutter.  
 
 Place the Steel Bowl onto the balance and press the T (Tare) button, ensure Zeros are displayed.  
 
 Pour the grain from the bucket into the steel bowl.  
 
 The weight in grams will appear on the display of the balance. This figure is referred to as the 
weight in grams per litre.  
 
 All numerical results are to be written d own to two decimal places.  
 DARS 878: 2023  
30 © ARSO 2023 — All rights reserved  J.6 References  
 
ISO 7971 -2, Cereals — Determination of bulk density, called "mass per hectolitre" — Part 2: Routine 
method  
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  31 Annex K 
(informative ) 
 
Unmillable material assessment (screenings): R eference method  
 
K.1 Definition  
 
This is the reference method used to determine the percentage by weight of Unmillable Material Below 
the Screen (Screenings), including Small Foreign Seeds.  
 
K.2 Scope  
 
This method is applicable to barley.  
 
K.3 Apparatus  
 
Agitator Shaking Device  
 
Combination of two screens – top 2.50mm top screen and 2.20mm bottom screen with the following 
specifications:  
 
 300mm diameter discs x 0.8mm stainless steel, perforated with 25.40mm x 2.20mm slots, hit and 
miss on ends with 4.77mm end bar and 2.0mm side ba r. 
 
 300mm diameter discs x 0.8mm stainless steel, perforated with 25.40mm x 2.50mm slots, hit and 
miss on ends with 4.77mm end bar and 2.0mm side bar.  
 
 2.20mm slot width as assessed by an Engineers Pin Gauge is to be 2.20 mm ± 0.01 mm. Pin 
Gauge, being 2.2 1mm and 2.19, needs to have a valid calibration certificate.  
 
 2.50mm slot width as assessed by an Engineers Pin Gauge is to be 2.50 mm ± 0.01 mm. Pin 
Gauge, being 2.51mm and 2.49, needs to have a valid calibration certificate.  
 
 Compliance testing shall be undertaken by randomly selecting 74 slots and measuring using the 
above Gauge. 0 to 25 slots is an acceptable failure rate. Refer to separate procedure.  
 
Analytical balance accurate to at least 0.01g  
 
K.4 Reagents  
 
Not applicable.  
 
K.5 Procedure  
 
 Obtain a certified half litre sample of grain. Sample to be “as is”.  
 
 Place the barley screens on top of the Agitator platform with the slots aligned toward the front of 
the Agitator. Ensure the barley screen is clean, smooth, dry and free of grain residues in the slots.  
 
 Ensure the Agitator is set to perform 40 to and fro movements over a period of approximately 68 
seconds.  
 
 Pour the half litre of grain in one movement onto the screen surface. No additional movement or 
spreading of the sample over the screen is to occur.  
 
 Turn on the Agitator and allow it to run until the 40 movements have been completed.  
 
 Gently remove the screens and pan from the Agitator and detach the screens from the pan.  
 DARS 878: 2023  
32 © ARSO 2023 — All rights reserved   Calculate Screenings percentage — Weigh the contents of the pan on an ap propriate top pan 
balance and calculate the percentage as follows:  
 
Screenings by wt (%) = 
100weight TotalWeight Screenings  
 
 Calculate small foreign seeds percentage - Separate any Small Foreign Seeds (SFS) as listed in 
the Definitions Section of these Standards fro m the Screenings fraction and weigh these 
separately.  
 
SFS by wt (%) = 
100Weight TotalWeight SFS  
 
 Report all results to the nearest 0.1%.  
 
K.6 References  
 
ISO 5223, Test sieves for cereals  
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  33 Annex L 
(informative ) 
 
Retention:  Reference method  
 
L.1 Definition  
 
This is the reference method used to determine grain retained above the 2.50mm screen, referred to 
as Retention.  
 
L.2 Scope  
 
This method is applicable to barley.  
 
L.3 Apparatus  
 
Agitator Shaking Device  
 
Combination of two screens – top 2.50mm top screen and 2.20mm bottom screen with the following 
specifications:  
 
 300mm diameter discs x 0.8mm stainless steel, perforated with 25.40mm x 2.50mm slots, hit and 
miss on ends with 4.77mm end bar and 2.0mm side bar.  
 
 300mm diameter discs x 0.8mm stainless steel, perforated with 25.40mm x 2.20mm slots, hit and 
miss on ends with 4.77mm end bar and 2.0mm side bar.  
 
 2.50mm slot width as assessed by an Engineers Pin Gauge is to be 2.50 mm ± 0.01 mm. Pin 
Gauge, being 2.51mm and 2.49, needs to have a valid Regulation 13 certificate.  
 
 2.20mm slot width as assessed by an Engineers Pin Gauge is to be 2.20 mm ± 0.01 mm. Pin 
Gauge, being 2.21mm and 2.19, needs to have a valid Regulation 13 certificate.  
 
 Compliance testing shall be undertaken by randomly selecting 74 slots and measuring using the 
above Gauge. 0 to 25 slots is an acceptable failure rate. Refer to separate procedure.  
 
Analytical balance accurate to at least 0.01g  
 
L.4 Reagents  
 
Not applicable.  
 
L.5 Procedure  
 
 Obtain a certified half litre sample of grain. Sample t o be “as is”.  
 
 Place the barley screens on top of the Agtator platform with the slots aligned toward the front of 
the Agtator. Ensure the barley screen is clean, smooth, dry and free of grain residues in the slots.  
 
 Ensure the Agtator is set to perform 40 to and fro movements over a period of approximately 68 
seconds.  
 
 Pour the half litre of grain in one movement onto the screen surface. No additional movement or 
spreading of the sample over the screen is to occur.  
 
 Turn on the Agtator and allow it to run until the 40 movements have been completed.  
 
 Gently remove the screens and pan from the Agtator and detach the screens from the pan.  
 DARS 878: 2023  
34 © ARSO 2023 — All rights reserved   Calculate Retention percentage — Weigh the grain remaining above the 2.50mm screen on an 
appropriate top pan balance and c alculate the percentage as follows:  
 
Retention by wt (%) = 
100Weight Totalscreen 2.50mm the above Grain  
 
 Report all results to the nearest 0.1%.  
 
L.6 References  
 
ISO 5223 , Test sieves for cereals  
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  35 Annex M 
(informative ) 
 
Falling number : Reference method  
 
M.1 Definitions  
 
This is the reference method for determination of Falling Number and is based on the unique ability of 
alpha amylase to liquefy a starch gel. Strength of the enzyme is measured by Falling Number defined 
as the time in seconds required to stir plus the time it takes to allow the stirrer to fall a measured 
distance through a hot aqueous gel undergoing liquefaction.  
 
M.2 Scope  
 
This method is applicable to barley.  
 
M.3 Apparatus  
 
Perten Falling Number apparatus, including standardised precision viscometer tubes wi th close 
tolerances, inside diameter ± 0.02mm outside diameter ± 0.3mm length ± 0.3mm.  
 
Thermometer, calibrated in 0.1 C, and certified to ± 0.3 C. 
 
Sample Mill. Must produce meal with particle size distribution as follows; <500μm, 0 -10%; >210 but 
<500μm, 25 -40%; <210μm, 75 -50%. The recommended instrument is the Perten 3100 Mill with 0.8mm 
sieve.  
 
Automatic Pipette should be capable of delivering 25 ± 0.3ml.  
 
Analytical balance accurate to at least 0.01g  
 
M.4 Reagents  
 
Distilled water  
 
M.5 Method  
 
 Start the Falling Number instrument by following the manufacturer’s instructions. Ensure the bath 
is filled with distilled water and the instrument has reached full operating temperature before being 
used.  
 
 Grind a minimum 250g sample of whole grain using the designated mill. Sample to be “as is”.  
 
 Weigh 7.00 ± 0.05 g of meal into a dry falling number tube.  
 
 Add 25 ml of distilled water from the automatic dispenser. Insert a rubber stopper into the top of 
the tube and shake tube in an upright position 20 -30 times (up and down) or more if necessary) 
until mixed. Make sure all flour is suspended by upending. Alternatively the unit may shake the 
tubes.  
 
 Use the viscometer stirrer to scrape down the slurry coating the upper part of the tube, and scrape 
all slurr y from the stopper.  
 
 Place the tube and the viscometer stirrer into the water bath within 30 to 60 seconds after mixing. 
Start the Falling Number apparatus immediately afterward.  
 
 At the conclusion of the test, record the time in seconds.  
 DARS 878: 2023  
36 © ARSO 2023 — All rights reserved   Remove the tube and appropriately clean the stirrer, tube and stopper using cold water and brush. 
Distilled water may assist removal of all traces of the starch gel material. Clean the mill of all 
residues retained from the sample.  
 
 Report the Falling Number value to the nearest second.  
 
M.6 References  
 
ISO 3093 , Wheat, rye and respective flours, durum wheat and durum wheat semolina — 
Determination of the Falling Number according to Hagberg -Perten  
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  37 Annex N 
(informative ) 
 
Rapid visco analyser : Reference method  
 
N.1 Definitions  
 
This is the reference method for determination of RVA units and is based on the unique ability of alpha 
amylase to liquefy a starch gel. Strength of the enzyme is measured by RVA units defined as the time 
in seconds required to stir plus the time it takes to allow the stirrer to fall a measured distance through 
a hot aqueous gel undergoing liquefaction.  
 
N.2 Scope  
 
This method is applicable to barley.  
 
N.3 Apparatus  
 
Rapid ViscoTM Analyser apparatus, including one use RVA cups and paddles, as supplied by the 
manufacturer.  
 
Sample Mill. Must produce meal with particle size distribution as follows; <500μm, 0 -10%; >210 but 
<500μm, 25 -40%; <210μm, 75 -50%. The recommended instrument is the Perten 3100 Mill with 0.8mm 
sieve.  
 
Automatic Pipette should  be capable of delivering 25 ± 0.3ml.  
 
Analytical balance accurate to at least 0.01g  
 
N.4 Reagents  
 
Distilled water  
 
N.5 Method  
 
 Start the RVA instrument by following the manufacturer’s instructions. Ensure the instrument has 
reached full operating temperature before being used.  
 
 Grind a minimum 300g sample of whole grain using the designated mill. Sample to be “as is”.  
 
NOTE: the RVA will read “_ _ _” until it reaches the measuring temperature.  
 
 Measure 25.0 +/ - 0.1 ml water (distilled or deionised)  from the dispensette into a new canister.  
 
 Accurately weigh 4.00g (+/ - 0.01g) of ground grain into a weighing vessel.  
 
 Transfer the entire weighed sample onto the water surface in the canister (not the other way 
around). The sample should not be added to the water until just before the test occurs otherwise 
erroneous results may occur.  
 
 Place the paddle into the canister and vigorously jog the blade through the sample up and down 
10 times. Repeat the jogging action if any lumps remain on the water surface or adhere to the 
paddle.  
 
 Place the paddle into the canister and firmly insert the paddle into the RVA paddle coupling on the 
instrument.  
 
NOTE: The paddle must be fully inserted into the coupling (firmly squeeze the front of the paddle against the back of  the 
coupling) for proper functioning of the instrument.  
 DARS 878: 2023  
38 © ARSO 2023 — All rights reserved   Make sure that the paddle turns freely in the canister and does not rub against the sides. If the 
paddle rubs it will give a higher than expected result.  
 
 Initiate the measurement cycle by firmly de pressing the blue motor tower of the instrument and 
immediately releasing it.  
 
 On completion of the test, the tower will raise and the Stirring Number will be displayed at the front 
of the instrument. Record the Stirring number.  
 
NOTE: The instrument will display time in seconds for the duration of the three -minute test and then display the Stirring 
Number at the completion of the test.  
 
 Remove the canister with the insulating glove or tongs and discard.  
 
CAUTION! The sample canister is hot at the end of the test.  
 
N.6 References  
 
American Association of Cereal Chemists Method – Weather Damage in grain: AACC 22 -08, 
ICC 161 and Royal Australian Chemical Institute Methos - RACI 05 -05 
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  39 Annex P 
(informative ) 
 
Germinative energy : Reference method  
 
P.1 Definitions  
 
This is the reference method for determination of the percentage of grains which can be expected to 
germinate fully if the sample is malted at the time of the test.  
 
P.2 Scope  
 
This method is applicable to barley.  
 
P.3 Apparatus  
 
Petri dishes,  90mm  
 
Filter paper, white Whatman No.1, 85mm  
 
Pipette 4 ml and 8 ml  
 
Flat tray  
 
Cellotape  
 
Incubation chamber or germination cabinet (if available)  
 
P.4 Reagents  
 
Distilled water  
 
P.5 Method  
 
 Place two filter papers in the bottom of the petri dish and add  precisely 4 ml of distilled water.  
 
 Count 100 whole barley grains from the sample and place them on the paper so that each makes 
good contact.  
 
 Cover the petri dish with its lid and ensure that loss of moisture is prevented by making a good 
seal using cellotape or other measure.  
 
 Place the petri dish on a tray in a dark germination cabinet or incubator set at 19 °C or on the 
surface of a bench under similar temperature and lighting conditions. It is important that the petri 
dish or any tray it sits on i s flat.  
 
 At intervals of 24 hours and 48 hours from the beginning of the test, remove corns.  
 
 Count the remaining barley grains that have not chitted after 48 hours.  
 
 % Germinative Energy is calculated using the following formula = (100 – remaining unchitted 
grains).  
 
 Report the results as a % rounded to the nearest whole number.  
 
P.6 References  
 
IOB Methods of Analysis – 1.7 Germinative Energy of Barley (BRF Method) (EM) Issued January 
1997.  
  DARS 878: 2023  
40 © ARSO 2023 — All rights reserved  Annex Q 
(informative ) 
 
Germinative capacity rapid staini ng method : Reference method  
 
Q.1 Definitions  
 
This is the reference method for determination of the percentage of living grains in a sample of barley 
using rapid staining.  
 
Q.2  Scope  
 
This method is applicable to barley.  
 
Q.3 Apparatus  
 
Scalpel or other apparatus for accurately sectioning grains longitudinally  
 
Test tubes  
 
Filter pump or source of air suction  
 
Magnifying glass  
 
Q.4 Reagents  
 
Distilled water  
 
2,3,5 -triphenyl tetrazolium chloride solution (10g/l). Follow the manufacturer’s instructions on d ilution. 
Store the solution in a dark bottle to exclude light.  
 
Q.5 Method  
 
 Separate 100 barley grains. Exclude any foreign material and broken grains.  
 
 Cut the grain longitudinally to bisect the embryo, discarding one set of half corns.  
 
 Place the remaining half corns in a test tube and cover with the tetrazolium solution at room 
temperature.  
 
 Evacuate the tube to below 200mm Hg for 3 to 4 minutes and re introduce air to force the solution 
into the grains.  
 
 Maintain the test tubes at 40°C for 30 min utes in a water bath.  
 
 Drain the grains.  
 
 Spread the grains on moist filter paper and examine using magnification.  
 
 Classify the grains into:  
 
 Completely coloured which are healthy living germs (X)  
 
 These which are damaged but sufficiently intact to germin ate – as a minimum the shoot and 
scutellum together with a little of the tissue between the shoot and root are stained (Y)  
 
 Unstained germs or those less stained than the minimum described in Y above  
 
 Calculate the germinative capacity using the following formula:  DARS 878: 2023  
© ARSO 2023 — All rights reserved  41  
Germinative Capacity (%) = X +Y  
 
 Report the results as a % rounded to the nearest whole number and state the method used in 
brackets e.g. GC = x% (stain)  
 
Q.6 References  
 
IOB Methods of Analysis  – 1.6 Germinative Capacity of Barley: Rapid Staining Method (EM) Issued 
January 1997.  
 
 
  DARS 878: 2023  
42 © ARSO 2023 — All rights reserved  Annex R 
(informative ) 
 
Defective grains  assessment: Reference method  
 
R.1 Definitions  
 
This describes the method of assessment of deliveries of barley for the variou s types of defective 
grains described in these barley Standards. The various defective grain types and their assessment 
methods are described in this method as follows:  
 
Count per 100 grains  Count per half litre  % by weight 100 
grams  Count per entire load  
Shot or Sprouted*  Insect Damaged  Broken  Heat Damaged, Bin Burnt 
or Storage Mould  
Dark Tipped     
Field Fungi     
Skinnings     
Split or Cleaved     
Frost Damaged     
Dry Green or Sappy     
* For Shot or Sprouted grain, GTA Standards specify both a RVA minimum and a Falling Number minimum. Please refer to 
the procedure for determining whether a RVA test or a Falling Number test is required during the field evaluation process 
which is detailed separately.  
 
R.2 Scope  
 
This method is applicable for all deliveries of barley.  
 
R.3 Apparatus  
 
Visual Recognition Standards  
 
A 100 grain tray or mechanism capable of holding 100 grains  
 
R.4 Reagents  
 
Not applicable  
 
R.5 Method  
 
 Sample to be “as is”.  
 
 For Defective grains with tolerances above zero, assessment is made on grain from the Grower 
Load Composite sample.  
 
 For nil tolerance defects, the tolerance (rejection of the load) can apply if the defect is detected at 
any stage of the delivery or testing process, including in th e truckload before sampling, in the 
probe sample, in the half litre sample or during discharge into the receival hopper after 
assessment.  
 
 Grain should be examined for defects under conditions of good lighting. Instruments of 
magnification may be used to a ssist the determination of the level of visually defective grains 
present in the sample.  
 
 For those defects with a tolerance based on count in a 100 grain sample, a small sub sample 
should be drawn from the Grower Load Composite sample and placed on the 10 0 grain tray. 
Surplus grain should be removed from the tray when all 100 holes have been filled. Count the 
number of grains for the defect in question.  DARS 878: 2023  
© ARSO 2023 — All rights reserved  43  
 For those defects with a tolerance based on the number of grains in a half litre sample (Insect 
Damaged ), the entire half litre sample is to be assessed. Count the number of grains for the defect 
in question.  
 
 For those defects with a tolerance based on % by weight in a 100 gram sample (Broken), a 
representative 100 gram sub sample should be drawn from the Grower Load Composite sample. 
Remove all Broken grain from the 100 gram sample and weigh.  
 
 Each grain should be examined to determine if it is classified as defective. Note one kernel may 
have more than one defect. Each defect type present on the grain is required to be counted.  
 
 The presence and level of defective grains can be assessed with the assistance of the GTA 
Approved photographic standards listed in Section 6 or objective measurement instruments where 
appropriate (refer for example Falling Number or Rapid Visco Analyser Reference Methods in 
Section 5).  
 
 Report all applicable results to the nearest 0.1% or nearest whole number per half litre whichever 
is applicable.  
 
R.6 References  
 
ISO 605:1991,  Pulses — Determination of impurities, size, foreign odours, insects, and species and 
variety — Test methods  
 
 
  DARS 878: 2023  
44 © ARSO 2023 — All rights reserved  Annex S 
(informative ) 
 
Contaminants  assessment: Reference method  
 
 
S.1 Definitions  
 
This describes the method of assessment of deliveries of barley for the various types of Contaminants 
described in these barley Standards. The various contaminant types and their assessment methods 
are described in this method as follows:  
 
Length in cm per 
half litre  Count per half litre  % by Count  % by weight in 
half litre  Count per entire load  
Ryegrass Ergot  All Weed Seed Types 
except 2 and 6*  Varietal 
Purity  Small Foreign 
Seeds  Type 2 weed seeds  
 Coloured Aleurone 
Layer*    Foreign 
Material  Type 6* weed seeds  
 Stored Grain Insects    Coloured Aleurone  
 and Pea Weevil - 
Dead    Layer*  
 Field Insects Sitona 
Weevil – Live or    Cereal Ergot  
 Dead     
 Field Insects All    Smut – Ball & Covered  
 Others – Live or     
 Dead     
  Snails    Stored Grain Insects and  
    Pea Weevil - Live 
  Sand    Objectionable Material  
  Earth    Stones  
 Wild Oats / Wild 
Radish    Pickling Compounds  
Weight in gram per 
half litre  Wheat, Cereal Rye, 
Triticale, Cultivated 
Oats, Rice (Foreign 
Grain)    Chemicals not Approved for 
Barley  
Loose Smut  Six row barley    Foreign Seed Pods  
    Barley Not of the Current 
Season  
*Note – Type 6 weed seeds and Coloured Aleurone Layer are to be counted per half litre or per the entire load, depending on 
the grade  
 
S.2 Scope  
 
This method is applicable for all deliveries of barley.  
 
S.3 Apparatus  
 
Combination of two screens – top 2.50mm top screen and 2.20mm bottom screen with the following 
specifications:  
 
 300mm diameter discs x 0.8mm stainless steel, perforated with 25.40mm x 2.50mm slots, hit and 
miss on ends with 4.77mm end bar and 2.0mm side ba r. 
 
 300mm diameter discs x 0.8mm stainless steel, perforated with 25.40mm x 2.20mm slots, hit and 
miss on ends with 4.77mm end bar and 2.0mm side bar.  
 DARS 878: 2023  
© ARSO 2023 — All rights reserved  45  2.50mm slot width as assessed by an Engineers Pin Gauge is to be 2.50 mm ± 0.01 mm. Pin 
Gauge, being 2.5 1mm and 2.49, needs to have a valid calibration certificate.  
 
 2.20mm slot width as assessed by an Engineers Pin Gauge is to be 2.20 mm ± 0.01 mm. Pin 
Gauge, being 2.21mm and 2.19, needs to have a valid calibration certificate.  
 
 Compliance testing shall be undertaken by randomly selecting 74 slots and measuring using the 
above Gauge. 0 to 25 slots is an acceptable failure rate. Refer to separate procedure.  
 
Analytical balance accurate to at least 0.01g  
 
 Visual Recognition Standards  
 
Mesh Screen (optional)  
 
S.4 Reagents  
 
Not applicable.  
 
S.5 Method  
 
 Sample to be “as is”.  
 
 For contaminants with tolerances above zero, assessment is made on the entire half litre sample 
on grain above and below the 2.50 mm and 2.20mm screens after the Unmillable Material 
assessmen t (Screenings) has been conducted.  
 
 For nil tolerance contaminants, the tolerance (rejection of the load) may apply if the contaminant 
is detected at any stage of the delivery or testing process, including in the truckload before 
sampling, in the probe sam ple, in the half litre sample or during discharge into the receival hopper 
after assessment.  
 
 Following sieving, the grain remaining on the top of all screens and in the bottom pan should be 
examined under conditions of good lighting. There is no time rest riction for this assessment. If 
contaminants are found, they shall be removed by hand and assessed in accordance with the 
tolerance prescribed in these Standards under 9.18.1.  
 
 Seed contaminants are to be assessed using the appropriate visual assessment method and in 
accordance with the tolerance prescribed in these Standards under 9.18.1.  
 
 Small Foreign Seeds (SFS) are assessed in the bottom tray (catchpan). These may need to be 
physically removed from all non -SFS material in the bottom tray. Alternative ly, to assist in 
separating SFS from non -SFS material in the bottom tray, a mesh screen may be used. Place the 
sample over the mesh screen over a white tray and gentle shake. SFS tend to remain on top of 
the mesh screen. Physical hand separation of SFS may  still be required using this method.  
 
 Seed Pods are to be assessed as a count per half litre where greater than 5mm in diameter. 
Where seed pods are not listed in the Standards and are 5mm or less in diameter, they are to be 
measured as part of Foreign Ma terial. Any seed pods detected must not be opened. Pods refers 
to whole pods or part thereof.  
 
 Where reference material is not available, other contaminants should be assessed by reference 
to the Definitions of those parameters.  
 
 For assessment of pickling  compounds and chemicals not approved for grain, all deliveries are to 
be accompanied by a signed declaration referring to its chemical status. Where the receiving agent 
believes that the visual appearance and/or odour of grain suggests that it has been tr eated with a 
non approved chemical, the grain is not to be received until the representative “as received” 
sample has been tested by an approved independent laboratory and the presence or absence of 
non approved chemicals ascertained.  
 DARS 878: 2023  
46 © ARSO 2023 — All rights reserved   Report results as follows:  
 
Count per half litre – nearest whole number  
Length in cm per half litre – nearest 0.1cm  
Percentage by wt per half litre – nearest 0.1%  
Percentage by count per half litre – nearest 1%  
Weight in grams per half litre – nearest 0.1g  
 
S.6 References  
 
ISO 605:1991,  Pulses — Determination of impurities, size, foreign odours, insects, and species and 
variety — Test methods  
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  47 Annex T 
(informative ) 
 
Varietal declaration procedure  
 
T.1 Definitions  
 
This is the recommended procedure for determining the variety of the load presented for delivery.  
 
T.2 Scope  
 
This procedure is applicable to all barley deliveries.  
 
T.3 Apparatus  
 
Not applicable.  
 
T.4 Reagents  
 
Not applicable.  
 
T.5 Method  
 
For the purposes of this Standard and delivery of grain, classification is dependant on the segregations 
available at the point of delivery and the highest grade classification available for that variety.  
 
 Deliverer declares the variety(s) in the load tendered for delivery. It is recommended that the 
grower sign s a Declaration Form and provide this to the deliverer for provision to the Receival 
Agent. This Declaration Form should at a minimum contain the grower details and the variety(s) 
of the load.  
 
 If the declared varietal composition or paddock where the grai n was grown is different for each 
unit tendered for delivery, or more than one variety is commingled in each delivery unit, then a 
separate assessment of each unit must be conducted.  
 
 Note that depending on the varietal declaration and the procedures of th e Receival Agent, a 
sample of the load may be taken and sent to a laboratory for assessment of the variety within the 
sample. In this instance sample is to be “as is”.  
 
 Report the variety as per the following procedure using the applicable code as defined by the 
Receival Agent.  
 
Load is declared as one variety only  
 
 Where the load is declared as being of the one variety only, review the applicable maximum grade 
classification of that variety.  
 
 Based on the quality results, grade the load and record the declared variety.  
 
Load is declared as multiple varieties of the same grade classification status  
 
Malt varieties:  
 
 Where the load is declared as being of more than the one variety, unless the Varietal Purity 
specifications of minimum 95% can be met, the load cannot be classified as a malt grade. If the 
Varietal Purity specifications have been met for the malt grades, it is recommended the Receival 
Agent implement some form of varietal purity testing.  
 DARS 878: 2023  
48 © ARSO 2023 — All rights reserved   Based on the quality results, grade the load and recor d the variety with the greatest percentage 
in the load (i.e., the variety that was nominated to meet the Varietal Purity specifications).  
 
Feed varieties:  
 Where the load is declared as being of more than the one feed variety, the load can only be 
classified as a feed grade  
 
 Based on the quality results, grade the load and record the variety with the greatest percentage 
in the load  
 
Load is declared as multiple varieties of different grade classification status  
 
 Where the load is declared as containing one or more of a malt and a feed variety, the load can 
only be classified as a malt grade if the varietal purity minimum of 95% is met.  
 
 Based on the quality results, grade the load and record the variety with the greatest percentage 
in the load . 
 
T.6 References  
 
ISO 605:1991, Pulses — Determination of impurities, size, foreign odours, insects, and species and 
variety — Test methods  
 
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  49 Annex U 
(informative ) 
 
Screen slot size compliance procedure  
 
U.1 Definition  
 
This is the recommended procedure  for determining whether the screen slot size complies with the 
Standard and relevant legislation.  
 
U.2 Scope  
 
This procedure is applicable to all barley deliveries and screens used for assessment purposes.  
 
U.3 Apparatus  
 
Engineers Pin Gauge, 2.19mm and 2.21mm, with a valid calibration certificate  
 
Engineers Pin Gauge, 2.49mm and 2.51mm, with a valid calibration certificate  
 
Checking template (if available)  
 
Calibration sticker  
 
U.4 Reagents  
 
Not applicable.  
 
U.5 Method  
 
 Compliance testing shall be undertaken by randomly selecting 74 slots and measuring using the 
above Gauges.  
 
 Place screen or disc with the smooth surface up so that it sits horizontally.  
 
 Examine the screen for any damage to the slots. If there is any damage affecting the accuracy of  
the slots or the screen immediately reject the screen.  
 
 Ensure the screen is labelled with the correct slot/hole size, the commodity that is normally tested 
on the screen (barley) and the screen identification number.  
 
 For screen accuracy, place relevant checking template (testing 74 slots) centred as much as 
possible (use the handle as a guide) on top of screen and rotate so that all the holes line up. For 
discs place the disc on top of relevant checking template, rotate disc until all the holes line up t hen 
clamp with bulldog clips.  
 
 Select the appropriate GO/NO GO GAUGE for the screen/disk to be tested i.e., for barley, the 
barley gauges are 2.19 – 2.21 (2.20mm) and 2.49 – 2.51 (2.50mm).  
 
 Hold the GO/NO GO GAUGE in the middle.  
 
 Place an end of the GO/NO GO GAUGE on the middle of a slot which lines up with a slot on the 
template so that is perpendicular to the slot.  
 
 Release the GO/NO GO GAUGE. Gauges are not to be pushed through slots.  
 
 If the GREEN (GO) end does not go through then the slot fails. Record  this event and move on to 
the next slot.  
 DARS 878: 2023  
50 © ARSO 2023 — All rights reserved   If the GREEN (GO) end does go through then the slot size is greater than the nominated size of 
the GREEN end. Proceed to test the slot with the RED (NO GO) end as follows:  
 
 If the RED (NO GO) end does not go throu gh then the slot size is less than the nominated size of 
the RED end and greater than the nominated size of the Green End, hence the slot is within the 
accepted range and passes.  
 
 If the RED (NO GO) end does go through then the slot fails. Record this even t and move on to the 
next slot.  
 
 Proceed to test all 74 slots, recording each failure.  
 
 Repeat the above process for both screens i.e., the 2.50mm and 2.20mm screen.  
 
 0 to 25 slots is an acceptable failure rate.  
 
 If the screen meets the tolerances:  
 
 Record  results on the equipment record  
 
 Affix the relevant calibration sticker to the side of the sieve (not the catch pan)  
 
U.6 References  
 
Not applicable.  
 
  DARS 878: 2023  
© ARSO 2023 — All rights reserved  51 Bibliography  
 
 
Ullrich, S.E., editor. (2011) Barley: Production, Improvement, and Uses [Internet]. Wiley -Blackwell, 
Chichester, West Sussex, UK; Ames, Iowa, USA  
 
 DARS 878:2023  
© ARSO 202 3 — All rights reserved