هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
مشروع إعداد لائحة نهائي  
Final Draft of Standard FDS  
 
 
 
 
إعداد اللجنة الفنية الخليجية رقم TC05 
 
Prepared by GSO Technical  Committee No. TC05  
 
 
 
GSO 01/FDS/  2574  
 
 
 
الكينوا 
QUINOA  
 
 
 
 
ICS:  67.040.00  
 
هذه الوثيقة مشروع للائحة فنية   خليجية تم توزيعها  
لإبداء الرأي والملحوظات بشأنها، لذلك فإنها عرضة  
للتغيير والتبديل، ولا يجوز الرجوع إليها  كلائحة فنية  
خليجية إلا بعد اعتمادها من الهيئة.  This document is  a draft Gulf Technical 
Regulation  circulated for comments. It is, 
therefore, subje ct to alteration and 
modification and may not be referred to 
as a Gulf Technical Regulation  until 
approved by GSO.   
 
2 
 تقديم 
 
هيئة التقييس لدول  مجلس التعاون  لدول  الخليج العربية هيئة إقليمية تضم  في عضميتهاا جهزة  التقييس اليطنية في 
الدول  الأعضممممممممممممما   ومن مزام الزيئة إعداد المياصممممممممممممم ا  القياسمممممممممممممية والليائح ال نية الخليجية بياسممممممممممممم ة لجان فنية 
متخصصة. 
قرر /قرر   مجلس الإدار   لزيئة التقييس لدول مجلس التعاون لدول الخليج العربية في اهتماعه رق ممممممممم   اختر رقم الاجتماع   
الذي عقد بتارتخ....... /......./ .......  هم    الميافق  ......./ ...../ ....... م  اعتماد  اللائحة ال نية  الخليجية رق   (...)  ( الكينيا  /  
Quinoa  )التي ت  دراسهااوإعدادها   ضمن برنامج عمل  اللجنة ال نية  الخليجية رق   TC05  "اللجنة ال نية الخليجية
للمياص ا  الغذائية والةراعية"  المدرهة في خ ة  دولة ق ر.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
3 
 Quinoa  
 
1. Scope  
1.1. This Standard applies to quinoa (Chenopodium quinoa Willd.) processed as defined 
in Section 2.2, suitable for human consumption, packaged or in bulk.  
1.2. It does not apply to quinoa used as seeds for propagation, products derived from 
quinoa (e.g., flour, flakes).  
 
2.  Complementary standards  
2.1. GSO 193 (Contaminants and toxins in food and feed)  
2.2. GSO 382 ( MAXIMUM LIMITS OF PESTICIDE RESIDUES IN AGRICULTURAL 
AND FOOD PRODUCTS ) 
2.3. GSO 1694 ( GENERAL PRINCIPLES OF FOOD HYGIENE ) 
2.4. GSO 1016  (Microbiological Criteria for Foodstuffs ) 
2.5. GSO 839 ( Food packages - Part 1: General requirements ) 
2.6. GSO 1863 ( Food packages - Part 2: Plastic package – General requirements ) 
2.7. GSO 9 (Labeling of prepackaged food stuffs)  
2.8. GSO 2370 ( Recommended Methods Of Sampling For The Determination Of Pesticide 
Residues For Compliance With Mrls In Foods And Animal Feeds ) 
2.9. GSO ISO 6322 -1 (Storage of cereals and pulses – Part 1: General recommendations 
for the keeping of cereals ) 
2.10. GSO ISO 6322 -2 (Storage of cereals and pulses — Part 2: Practical recommendations ) 
2.11. GSO ISO 6322 -3 (STORAGE OF CEREALS AND PULSES – PART 3 : CONTROL 
OF ATTACK BY PESTS ) 
 
 
 
 
 
  
 
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 3. Description  
3.1. Quinoa  
Quinoa is the grain obtained from Chenopodium quinoa Willd.  
3.2. Processed quinoa  
Processed quinoa are quinoa grain (Chenopodium quinoa Willd) that have been 
subjected to cleaning, removing saponin -containing pericarp and sorting (by color 
and size).  
 
4. Essential  composition and quality factors  
4.1. Quality factors – general  
4.1.1.  Quinoa shall be safe and suitable for human consumption.  
4.1.2.  Quinoa shall be free from abnormal flavours and odours.  
4.1.3.  Quinoa shall be free from living insects and mites.  
4.1.4.  Processed Quinoa color should be characteristic, where the most common are white 
(pearly, pale, grayish), black and red, among others.  
4.2. Quality factors – specific  
4.2.1.  Moisture content 13.0% m/m maximum.  
Lower moisture limits should be required for certain destinations in relation to the 
climate, duration of transport and storage.  
4.2.2.  Extraneous matter  
4.2.2.1.  Extraneous matter is all organic and inorganic materials other than quinoa.  
4.2.2.1.1.  Organic extraneous matter includes husks, stem parts, impurities of animal origin, 
other seed species, and leaves.  0.1% maximum.  
4.2.2.1.2.  Inorganic extraneous matter includes stones. 0.1% maximum.  
4.2.3.  Defect  
4.2.3.1.  Definition of defect  
4.2.3.1.1.  Broken Grains are pieces of grains with sizes less than three quarters of the whole 
grain, resulting from mechanical action.  
4.2.3.1.2.  Damaged Grains are grains tha t differ from others in their form or structure, because 
they have been altered by physical, chemical or biological agents.  
4.2.3.1.3.  Germinated Grains are grains that show development of the radicle (embryo).   
 
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 4.2.3.1.4.  Coated Grains are grains that retain the shell (perigone) or part of the flower attached 
to the grain.  
4.2.3.1.5.  Immature Grains are grains that have not reached physiological maturity, 
characterized by small size and greenish coloration.  
4.2.4.  Defective grain  
Requirements  Maximum Limit %  
Broken Grains  3.0 
Damaged grains  2.5 
Germinated Grains  0.5 
Coated Grains  0.3 
Immature Grains  0.9 
 
4.2.5.  Protein content  
Requirements  Minimum Content %  
Protein  10.0% on a dry matter basis  
 
4.2.6.  Saponin content  
Requirements  Minimum Content %  
Saponin  0.12 
 
5. Food additives  
The use of food additives is not permitted.  
6. Contaminants  
6.1. The product covered by this Standard shall comply with the maximum levels of the 
General Standard for Contaminants and Toxins in Food and Feed ( Item 2.1). 
6.2. Pesticide residues  
The product covered by this S tandard shall comply with the maximum residue limits 
for pesticides established by the GSO (Item 2.2) . 
7. Hygiene   
 
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 7.1. It is recommended that the product covered by the provisions of this Standard be 
prepared and handled in accordance with the appropriate sections of the General 
Principles of Food Hygiene ( clause  2.3). 
7.2. The product should comply with any microbiological criteria established in 
accordance with the Principles and Guidelines for the Establishment and Application 
of Microbiological C riteria Related to Foods ( clause  2.4). 
8. Packaging  
8.1. Quinoa shall be packaged in containers which will safeguard its hygienic, nutritional, 
technological, and organoleptic qualities.  
8.2. The packaging shall be safe and suitable for the intended use and shall not t ransfer 
toxic materials, odours or flavours to the product. All the materials used inside the 
packaging shall be of food grade, clean, new and of an adequate quality so as not to 
cause damage to the product  as per GSO regulations mention in clauses  (2.5, 2 .6). 
9. Labelling  
The product covered by this Standard shall be labelled in accordance with the General 
Standard for the Labelling of Prepackaged Foods as per clause (2.7). 
9.1. Name of the product  
The product name appearing on the label shall be “quinoa” or “proc essed quinoa”, 
consistent with the descriptions in Section 2 of this Standard. Optional information, 
such as product origin, quality, color, may be included.  
9.2. Non-retail containers  
Information for non -retail containers shall be given either on the container  or in 
accompanying documents, except that the name of the product, lot identification, and 
the name and address of the manufacturer or packer shall appear on the container. 
However, lot identification, and the name and address of the manufacturer or packe r 
may be replaced by an identification mark, provided that such a mark is clearly 
identifiable with the accompanying documents.  
 
 
 
  
 
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 10. Methods of analysis and sampling  
For checking the compliance with this Standard, the methods of analysis and 
sampling contained in clause  (2.8) shall be used , alongside any GSO  relevant 
standard to the provisions in this standard . 
11. Storage and transpor tation  
Shall adhere to t he GSO specifications mentioned in clauses No. ( 2.9, 2.10  and 2 .11).  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
8 
 Technical vocabulary  
 
Grain ................................ ................................ .......................  الحبوب 
Saponin  ................................ ................................ ...........  مادة الصابونين   
Moisture content  ................................ ................................ . محتوى الرطوبة  
Nutritional ................................ ................................ ..................  تغذوي 
Broken Grains  ................................ ................................ . الحبوب المكسورة  
Damaged Grains  ................................ ................................ .. الحبوب التالفة  
Germinated Grains  ................................ ..............................  الحبوب المنبثقة  
Coated Grains  ................................ ................................ .... الحبوب  المغلقة  
Immature Grains  ................................ ..........................  الحبوب  غير  الناضجة  
 
 
 
 
 
 
 
 
 
 
 
 
  
 
9 
 Reference  
 
• Codex Standard f or Quinoa  CXS 333 -2019