AFDC 19(1716) DTZS  
                               
 
DRAFT TANZANIA STANDARD  
 
                 Raw and roasted hazelnut  kernels  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS   
                                                                                                             AFDC 19(1716) DTZS  
 Raw and roasted H azelnut kernels – Specification   
 
0 Foreword  
 
Hazelnut  kernels are obtained from hazelnut fruit ( Corylus avellana L.). Hazelnuts are available in a 
wide variety of forms and they are consumed  as a snack  (raw or roasted)  and as an ingredient in 
many recipes, especially adding unique flavor and texture to choco late, pastry, confectionary, bakery, 
dairy, cereal, sal ad, sauces and desserts. Hazelnuts are packed with nutrients, including fiber, 
vitamins, minerals, antioxidant compounds and especially monounsaturated fats.  
 
This Tanzania standard lays down specifica tions aiming at ensuring the safety and quality of raw and 
roasted hazelnut  kernels  produced  or traded in the country for human consumption.  
 
In preparation of this Tanzania standard considerable help was derived from  UNECE standard DDP -
04, Ha zelnut kernel s  
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the 
final value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4.  
1 Scope  
 
This Tanzania Standard specifies t he requirements, sam pling and methods of test for raw and  roasted  
hazelnut kernels  derived from  hazelnut fruit ( Corylus avellana L .) intended for human consumption.  
 
2 Normative  references  
 
The following documents are referred to in the text in s uch 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 ;  
 
Codex 1 92, Food Additives  
 
Codex Stan 193, General Standard for Contaminants and Toxins in Food and Feed  
 
TZS 4, Rounding off numerical values  
TZS 109, Food  processing units – Code of hygiene – General  
TZS 122,  Microbiology of food and feeding Stuffs  – Horizont al method for the detection of S almonella 
spp 
 
TZS 538, Packaging and labeling of foods  
TZS 730 - 2 /ISO 16649 -2, Microbiology of food and animal feeding stuffs – Horizontal method for the 
enumeration of -b-glucuro nidase -positive Escherichia coli – Part 2 – Colony -count technique at 44 0C 
using 5 -bromo -4-chloro -3-indolyl -b-D-glucuronide  
TZS 742, O leaginous seeds – Sampling   
TZS 799 ,  Foodstuffs – Determination of aflatoxin B1, and the total content of aflatoxins  B1, B2, G1 
and G2 in cereals, nuts and derived products – High-performance liquid chromatographic method  
TZS 1314  – 1, Oilseeds  – Determination of content of impurities  
TZS 1314  – 2, Oilseeds  – Determination of moisture and volatile matter content  
TZS 1314  – 4, Oilseeds  – Determ ination of acidity of oils  
  
                                                                                                             AFDC 19(1716) DTZS  
 TZS 2426  - 2, Microbiology of food and animal feeding stuffs - Horizontal metho d for the enumeration 
of yeasts and moulds - Part 2: Colony count technique in products with water activity less than or 
equal to 0.95  
 
3 Terms and d efinitions   
 
For the purposes of this Tanzania Standard, the following terms and definitions  shall apply:  
  
3.1 raw hazelnut  kernels  
 
product obtained by removing the shell of the hazelnut  
 
3.2 roasted hazelnut kernels  
 
product obtained by dry heat treatment of raw hazelnut kernels with or without seasoning  
 
3.3 foreign matters  
 
any visible and/or apparent mat ter or materi al not usually associated with the raw and roasted 
hazelnut  kernels.  
 
3.4 damaged kernels  
 
raw and roasted hazelnut kernels which are  damaged mechanically, or by mould or weevils, or those 
showing internal discoloration of kernels significantl y affecting the quality.  
 
4. Requirements  
 
4.1 General requirements  
 
(i) Raw hazelnut  kernels  shall be whole, mature and uniform in size ; 
 
(ii) Raw and roasted hazelnut kernels shall  be free from rancid odour and  taste ; 
 
(iii) Raw and roasted  hazelnut kernels shall be fr ee from insects, rodent contamination  and insect 
fragments .  
 
4.2 Specific requirements  
Raw and roasted hazelnut kernels  shall comply with specific requirements given in Table 1 when 
tested in accordance with the methods specified therein;  
                        
Table 1- Specific requirements for raw and roasted hazelnut kernels  
 
S/N 
 Characteristic  Requirement  Test methods  
i) Moisture 
content,%, m/m, 
max.  Raw hazelnut 
kernels  
 6 
  
 
 
TZS 1314 – 2  Roasted hazelnut 
kernels  
 5 
ii) Acid value, %, m/m, m ax. 
 4 TZS 1314 – 4  
 
 
4.3 Grading requirements  
 
Raw hazelnut kernels may be classified as Grade 1, Grade 2 or Grade 3 according to Table 2 ;  
                                                                                                             AFDC 19(1716) DTZS  
  
                  Table 2  - Grading requirements for raw hazelnut kernels  
 
 
S/N 
  
Characteristic                             Requirement  
 Test methods  
Grade 1  Grade 2  
 Grade 3  
i) Immature kernels ,%, m/m, 
max.    2 
   4  8    
 
TZS 1314 – 1 
   ii) Damaged kernels , %, 
m/m, max.  
  2  4 6 
iii) Foreign matters,  % by 
mass, max.  0.1 
 0.2 0.3 
 
NOTE -The maximum total  tolerance limits for Grade 1 is 5%, 14 % for Grade 2 and 18% for Grade 3 by number 
or weight for raw hazelnut kernels corresponding to the size immediately above and/or below that indicated on 
the package.  
 
5 Food Additives  
The use of food additives in raw and roasted hazelnut shall comply with the latest Codex Stan 
192. 
 
6  Hygiene  
6.1  Raw and roasted hazelnut kernels shall be processed, handled and stored in accordance with 
TZS 109.  
 
6.2   Raw and roasted hazelnut kernels shall comply with microbiolo gical limits given in Table 3 when 
tested in accordance with the methods specified therein;  
 
         Table 3  – Microbiological   limits for raw and roasted hazelnut kernels  
 
S/N Microorganism  Limit  Test method  
i Salmonella spp., per 25 g  absent  
TZS 122 -1 
ii Escherichia coli  cfu/g  absent  TZS 730 -2 
iii Yeast and moulds, cfu/g, 
max.  103  TZS 2426 -2 
 
7. Contaminants  
 
7.1 Heavy Metal C ontaminats  
 
Raw and roasted hazelnut  kernels  shall comply with maximum  limits for  heavy metal contaminants 
stipulated i n Codex Stan 193 . 
 
7.2 Pesticide residues  
 
Raw and roasted hazelnut  kernels  shall comply with max imum residue limits established by Codex 
Alimentarius Commission online database for pesticide residues for this commodity  
 
7.3 Aflatoxin   
  
                                                                                                             AFDC 19(1716) DTZS  
 Aflatoxin limits fo r Raw and roasted hazelnut kernels shall not exceed maximum limits as given in 
Table 4 when tested in accordance with  test method specified therein:  
 
                         Table 4- Aflatoxin  limits for raw and roasted hazelnut kernels  
 
S/N Aflatoxin  Maximum limit , µg/kg  Method of test  
i) Total aflatoxin  10  TZS 799  
 ii) Aflatoxin B1  5  
 
8 Sampling and methods of test  
8.1 Sampling  
 
Sampling of raw and roasted hazelnut kern els shall be done in accordance with TZS 742.  
 
8.2 Methods of test  
 
Raw and roasted hazelnut kernels shall be tested in accordance with the methods specified in this 
Tanzania standard.  
 
9 Pack aging , Marking and Labeling  
 
9.1 Pack aging 
 
Raw and roasted hazelnut kernels  shall be packaged in containers made from food grade packaging 
material and sea led in a manner that will safeguard the hygienic, safety, nutritional and organoleptic 
properties of the product.  
 
9.2 Marking and labeling  
 
9.2.1 In addition to the labelling requirements given in TZS 538, packages/containers of raw and 
roasted hazelnut k ernels shall be labelled legibly and indelibly with the following information :  
 
a) Name of the product as ‘ Raw hazelnut kernels ’ or ‘roasted hazelnut kernels ;  
b) Trade name or brand, if any;  
c) Name, physical address of the producer  and/or packer;  
d) Batch or lot number;  
e) Date of packing ; 
f) Expiry date;  
g) Net weight in Metric unit;  
h) Country of origin;  
i) Storage conditions;  
j) List of i ngredients in descending order  
 
9.2.2 The containers shall also be marked with the TBS Standards Mark of Quality.  
NOTE – The TBS Standards Mar k of Quality shall be used by the manufacturers only under licence from TBS. 
Particulars of conditions under which the licences are granted, may be obtained from TBS . 
 
  
                                                                                                             AFDC 19(1716) DTZS