1PHILIPPINE NATIONAL STANDARD PNS/BAFS xx:201x
Dried cassava chips and grates for food
Foreword1
2
The Philippine National Standard (PNS) for the Dried Cassava Chips and Granules was established 3
and adopted last 2010 with the guidance of the Technical Working Group and comments from 4
stakeholders through a series of technical reviews and public consultations. 5
6
In 2016,a call for the revision of the PNS/BAFPS 29:2010 was made in order to account for recent 7
scientific and technological data from local and international studies on the specifications for8
dried cassava chips, granules and gr ates derived from roots of cassava ( Manihot esculenta ). 9
10
A Technical Working Group (TWG) for the revision of the said standard was created through11
Special Order No. ____ Series of 2016 and spearheaded by the Department of Agriculture through12
the Bureau of Agriculture and Fisheries Standards (BAFS) with representation from other 13
government sector namely the Bureau of Plant Industry (BPI), Corn and Cassava Program,14
National Food Authority (NFA), Philippine Center for Postharvest Development and 15
Mechanization (PHilMech) and Albay Experiment Station, DA -Regional Field Office V and 16
academe through the Benguet State University (BSU) and Visayas State University (VSU).17
During the series of technical reviews, the TWG assessed the need on the separation of the18
product standard of dried cassava for food from the product standard of dried cassava for feed 19
and industrial use. Thus, the PNS/BAFPS 29:2010 resulted into two (2) different standards: (1)20
Dried cassava chips and granules for feed and industrial use and (2) Dried cassava chips and 21
grates for food.22
This Standard cancels and replaces the provisions recommended by PNS/BAFPS 29:2010 for the23
purpose of food safety.24
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362PHILIPPINE NATIONAL STANDARD PNS/BAFS xx:201x
Dried cassava chips and grates for food
1Scope 37
38
This standard applies to dried cassava chips and grates,derived from roots of cassava ( Manihot 39
esculenta ), intended for processing into food . Further, this standard specifies requirements for 40
dried cassava chips and g ratesto fit for the intended purpose. 41
42
2References 43
44
The titles of the standards publications referred to in this s tandard are listed on the inside back 45
cover.46
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3Definitions 48
49
For the purpose of this standard, the following definitions apply:50
51
3.1 ash5253
soluble or insoluble residues obtained after 100% combustion of dried cassava chips or 54
grates55
56
3.257
contaminants58
anyunwanted materials found in the product whether organic or inorganic like dust, dirt, plastic, 59
stone, metals, and  other foreign matters in the processing of dried cassava chips and gra tes 60
61
3.2.1Physical 62
include dust, dirt, plastic, stone, metals, and ot her foreign matters found in dried 63
cassava chips and grates 64
65
3.2.2Chemical 66
include residual pesticides and unintentional chemicals in the processing of dried 67
cassava chips and grates 68
69
3.2.3Microbial 70
includespoilage and toxin -producing microorganism 71
3.372
crude fiber7374
residue remaining after digesting dried cassava chips or grates with acid and alkaline, and75
which can be burnt76
77
3.478
discoloration79
deviation from the normal color of the variety80
81
3.58283
driedcassava chips 84
dried cassava of irregular sizes and shapes, prepared by chipping and drying from fresh , clean 85
andpathogen -freepeeledcassava roots 86
87
883PHILIPPINE NATIONAL STANDARD PNS/BAFS xx:201x
Dried cassava chips and grates for food
3.68990
dried cassava grates91
dried cassava of regularsizes and shapes ,prepared by grating the peeled cassava roots, 92
extracting the water , pulverizing, sieving and drying . 93
94
3.79596
hydrocyanic acid97
totalhydrocyanic acid which includes the hydrocyanic acid which maybe enzymatically released 98
from a cyanogenic glycoside as well as any free or unbound hydrocyanic acid in cassava,99
expressed as milligrams of hydrocyanic acid per kilogram of cassava by -products (mg/kg) 100
101
3.8102
sand103
unconsolidated granular material consisting of mineral, rock or biological fragments between104
63 micrometers and 2mm in diameter105
106
4Essential composition and quality factors 107
108
4.1General 109
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4.1.1Dried cassava chips and grates should be free from contaminants and suitable for the 111
specific purpose. 112
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4.1.2Dried cassava chips and grates shall be free from off flavor, unpleasant odor and 114
discoloration. 115
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4.2Specific 117
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4.2.1Dried cassava chips and gratesshall conform to the requirements specified in    Table 1. 119
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Table 1–Dried cassava chips and gratesphysical and chemical specifications 121
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131Properties Specification
Maximum Hydrocyanic acid (HCN), dry
weight basis10 mg/kg
Minimum starch 65 %
Maximum ash 3 %
Maximum sand 0.5 %
Maximum crude fiber 2.0 %
Maximum moisture content 13  %
pH 5.5-7.04PHILIPPINE NATIONAL STANDARD PNS/BAFS xx:201x
Dried cassava chips and grates for food
Table2–Dried cassava chips and grates microbial specifications 132
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4.2.2Dried cassava chips and gratesfor use as food shall be freefromcontaminants that are 145
hazardous to human health. 146
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4.2.3Dried cassava chips and grates shall be white (if white variety) or cream (if yellow variety) 148
(refer to Annex A for list of recommended cassava varieties). 149
150
4.2.4Driedcassava chips shall be 0.75 cm -1.50 cm in thickness. 151
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4.2.5Dried cassava grates shall be 0.08 cm -0.10 cm in diameter. 153
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5Contaminants 155
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5.1Heavy metals 157
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Dried cassava chips and gra tesshall comply with the heavy metal limits established by Codex 159
Alimentarius Commission for roots and tubers (Codex STAN 193 -1995). 160
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5.2Pesticide residues 162
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Dried cassava chips and gratesshall comply with those maximum residue limits established by 164
the Codex Alimentarius Commission for this commodity.165
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5.3Mycotoxins 167
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Dried cassava chips and gra tesshall comply with those mycotoxin limits established by the 169
Codex Alimentarius Commission for this commodity.170
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6Hygiene 172
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6.1It is recommended that the product covered by the provisions of this standard, intended 174
for food be prepared and handled in accordance with the appropriate sections of the175
Recommended International Code of Practice –General Principles of Food Hygiene (CAC /RCP 1- 176
1969, Rev. 4 -2003), and other Codes of Practice recommended by the Codex Alimentarius 177
Commission which are relevant to this product, and/or, for product intended for direct human178
consumption, the Food and Drug Administration (FDA) Administrative Ord er No. 153 s. 2004 – 179
Revised Guidelines on Current Good Manufacturing Practices in Manufacturing, Packing, 180
Repacking or Holding Food.181
182
6.2The produce intended for food should comply with any microbiological criteria 183Properties Specification
Total plate count, cfu/g 105
Vibrio cholera, cfu/g absent
Escherichia coli, cfu/g, max absent
Salmonella, 25g, max absent
Yeast and molds, cfu/g, max 103
Staphylococcus aureus, cfu/g, max 102
Coliforms g (per 100 g) absent5PHILIPPINE NATIONAL STANDARD PNS/BAFS xx:201x
Dried cassava chips and grates for food
established in accordance with the Princip les for the Establishment and Application of 184
Microbiological Criteria for Foods (CAC/GL 21 -1997). 185
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7Packaging 187
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7.1Dried cassava chips and gratesshall be packed in food-gradepolypropyl ene (PP) 189
bags, laminated sacks, or any suitable packaging materials which are safe, clean and 190
suitable for their intended use; and should no t impart any toxic substance or 191
undesirable odor or flavor to the product. 192
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7.2When the product is packaged in polypropylene (PP) or laminated sacks, these 194
must be durable and properly sewn or sealed. 195
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8Labelling 197
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Information on the label shall include the following:199
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8.1Nature of Product 201
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Name of th e product and variety. 203
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8.2 Origin of the Product205
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Name and address of the producer and/or packer.207
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8.3 Commercial identification209
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Net weight, packing date, best before, and lot identification . 211
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9Methods of analysis 214
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9.1Crude fiber 216
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ISO 5498 (1981) –Determination of Crude Fiber Content -B.S. Separation by filtration through 218
filter paper –General Method. 219
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9.2Ash and sand 221
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ISO 2171 (2007)–Cereals, Pulses and By Products –Determination of Ash by Incineration 223
224
9.3Starch content 225
226
European Economic Community Polarimetric (EEC) Method.227
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9.4Hydrocyanic acid content 229
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Centre Internacional de Agriculture Tropical (CIAT) Rapid Picrate Assay M ethod . 231
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2336PHILIPPINE NATIONAL STANDARD PNS/BAFS xx:201x
Dried cassava chips and grates for food
9.5Microbial analysis 234
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Table3–Microbial methods of test for the d ried cassava chips and grates 236
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282Properties Method of Test
Total plate count, cfu/g ISO 4833
Vibrio cholera, cfu/g ISO/TS 21872
Escherichia coli, cfu/g, max ISO 7251
Salmonella, 25g, max ISO 6579
Yeast and molds, cfu/g, max ISO 21527 -1
Staphylococcus aureus, cfu/g, max ISO 6888
Coliforms g (per 100 g) ISO 48327PHILIPPINE NATIONAL STANDARD PNS/BAFS xx:201x
Dried cassava chips and grates for food
Annex A 283
List of Recommended Cassava Varieties 284
285
Table A.1 List of National Seed Industry Council (NSIC) Registered Cassava Varieties 286
287
Variety Potential Starch Dry Matter HCN Content
Yield Content Content (%)
(MT/ha) (%)
UPL-Ca1 (Datu 1) 30-40 21.4 33.8 Moderate
UPL-Ca2 (Lakan 1) 35-45 25.0 36.4 Low
UPL-Ca3 (Sultan 1) 40-50 20.9 33.5 Moderate
UPL-Ca4 (Vassorinha) 25-35 21.4 33.8 Moderate
UPL-Ca5 (Sultan 2) 25-35 21.1 33.6 High
VC-1 (CMC-323-52) 40.8 21.4 33.8 Moderate
VC-2 (CMC-40) 40.2 20.3 33.0 Low
VC-3 (CM-3590-1) 30.0 20.9 33.5 Moderate
PSB Cv-9 (CM-4014) 32.9 21.4 33.8 Moderate
PSB Cv-10 (Mcol 1684) 41.5 21.1 33.5 High
PSB Cv-11 (Lakan 2) 25.0 21.8 34.1 Low
PSB Cv-12 (Lakan 3) 24.1 21.5 33.9 Low
PSB Cv-13 (CMP 62-15) 26.4 22.8 34.8 Low
PSB Cv-14 (CMP 21 -15) 29.4 20.3 33.4 Moderate
PSB Cv-15 (Lakan 4) 24.0 21.9 34.2 Low
PSB Cv-16 (CMP 32 -10) 33.6 20.8 33.4 Low
PSB Cv-17 (Sultan 3) 39.3 18.9 32.0 Moderate
PSB Cv-18 (Sultan 4) 39.0 19.6 32.5 Moderate
PSB Cv-19 (SM 803 -1) 32.3 22.9 34.9 Moderate
PSB Cv-20 (Sultan 5) 35.3 23.4 35.3 Moderate
NSIC Cv-21 (SM 818 -1) 28.2 27.6 38.4 Moderate
NSIC Cv-22 (KU 50) 31.3 27.0 38.0 Moderate
NSIC Cv-23 (QMR 33-12-3) 26.1 28.5 38.9 Moderate
NSIC Cv-24 (QMR 33 -12-7) 24.1 27.2 38.0 Moderate
NSIC Cv-25 (Sultan 6) 40.7 26.8 37.6 Moderate
NSIC Cv-26 (Sultan 7) 30.5 23.0 35.0 Moderate
NSIC Cv-27 (Datu 2) 30.7 22.8 34.8 Moderate
NSIC Cv-28 (QMR 36 -05-59) 36.9 27.6 38.3 Low
NSIC Cv-29 (Rajah 1) 29.1 30.1 40.1 Low
NSIC Cv-30 (Rayong 5) 32.4 29.4 40.1 Low
NSIC Cv-31 (Rajah 2) 32.4 29.4 40.1 Low
NSIC Cv-32 (CM 9165 -17) 30.9 29.6 39.3 Low
NSIC Cv-33(Sultan 8) 31.4 39.1 38.0 Moderate
2888PHILIPPINE NATIONAL STANDARD PNS/BAFS xx:201x
Dried cassava chips and grates for food
NSIC Cv-34 (CM 9175 -25) 37.2 30.6 40.4 Moderate
NSIC Cv-35 (CMR 37 -24-1) 31.5 32.8 42.9 Moderate
NSIC Cv-36 (CMR 36 -62-03) 42.3 29.1 39.0 Moderate
NSIC Cv-37 (Sultan 9) 31.5 27.5 41.2 Moderate
NSIC Cv-38 (SM 2065 -2) 34.0 28.2 38.5 Moderate
NSIC Cv-39 (Rajah 3) 32.3 27.8 39.2 Low
NSIC Cv-40 (Sultan 10) 37.0 27.1 37.9 Moderate
NSIC Cv-41 (Sultan 11) 35.4 29.2 39.2 Moderate
NSIC Cv-42 (Rajah 4) 33.4 28.1 38.5 Low
NSIC Cv-43 (LSU-Cv21) 38.2 26.9 39.8 Moderate
NSIC Cv-44 (LSU-Cv22) 29.7 28.6 41.4 Moderate
NSIC Cv-45(LSU-Cv23) 29.5 30.1 43.6 Moderate
NSIC Cv-46(VSU Cv-24) 42.8 26.4 39.5 Moderate
NSIC Cv-47(Sultan 12) 40.0 25.5 39.6 Moderate
NSIC Cv-48(Rayong 72) 31.5 30.2 39.6 Moderate
Source: Bureau of Plant Industry –National Seed Industry Council 289
290
Annex B 291
Cyanogen Content Modified Scoring System 292
293
Table B.2 -Modified Scoring System for Total Cyanogens by the Philippine Root 294
Crops Research and Training Center, Visca, Baybay City 295
296
Cyanogen content Score Total cyanogens
(mg/kg) as HCN, fwb)
Low 1-4 0-40
Moderate 5-7 > 40-115
High 8-9 >115
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3179PHILIPPINE NATIONAL STANDARD PNS/BAFS xx:201x
Dried cassava chips and grates for food
References318
319
The following referenced documents are indispensable for the application of this 320
document. For dated references, only the edition cited applies. For undated references, the321
latest edition of the referenced document (including any amendments) applies.322
323
African Organization for Stan dardization. 2012. ARS 839: Dried Cassava Chips 324
Specification. 325
326
African Organization for Standardization. 2012 . ARS 840:  High quality cassava flour – 327
Specification. 328
329
Cagampanng, G.F. and F.M. Rodriguez (1980) Methods of analysis for screening crops of330
appropriate qualities, pp. 33 -35, IPB Bulletin No. 2, University of the Philippines at 331
Los Banos, College, Laguna. 332
333
Cassava Research and Development in Asia: Exploring New Opportunities for an Ancient334
Crop. 2007. Centro International Centre Internacional d e Agricultura Tropical 335
(CIAT). Accessed on July 16, 2016 336
337
Codex Standard for Edible Cassava Flour (Codex STAN 176 -1989, Rev 1 -1995). 338
339
Codex Standard for Sweet Cassava (Codex STAN 238 -2003, Amd. 1 -2005). 340
341
CX/CF 09/3/11. Codex Alimentarius Commission. December 2008. Joint FAO/WHO Food 342
Standards Programme Codex Committee on Contaminants in Foods Discussion 343
Paper on Cyanogenic Glycosides. 344
345
Data, E.S. and J.J.A Operario. 1989. Changes in Chemical Constituents During Processing 346
and Storage.  Th ePhilippine  Journal  of  Crop  Science.  14:Ref. Supplement, May 347
1989 S-28. UPLB, College Laguna. 348
349
Dried Cassava and Its Byproducts. Centre Internacional de Agriculture Tropical (CIAT).350
http://www.ciat.cgiar.org/agroempresas/sistema_yuca/english/driedcassava 351
Accessed on January 25, 2008. 352
353
Food Standards Australia New Zealand Proposal P1002 Hydrocyanic Acid in Ready -to-Eat 354
Cassava Chips Approval Report. 15 September 2008. 355
356
Ingram, J.S. 1975. Standards Specification and Quality Requirement for Processed Cassava357
Products. TPI Grays Inn Road London. 358
359
Proposed Draft Codex Standard for Bitter Cassava (At Step 5), ALINORM 07/30/35.360
Sajise, Crisanta Eres. Post Production Aflatoxin Contamination in Cassava ( Manihot 361
esculenta Crantz) in the Philippines. University of the Philippines at Los Baños, 362
April,1985. pp. xii -xiii. 363
364
San Miguel Corporation (SMC) Cassava Production Recommended Practices. 2005.365
366
Thai Industrial Standard for Tapioca Products. TIS 52 -2516 (1973). 367