Raw macadamia kernels – Specification   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Note: This is a draft proposal and should not be regarded or used as a Malawi standard  
 ICS 67.060            DMS 228:2021  
   Third edition  
 
 
 
 
 
DRAFT MALAWI STANDARD   
  ICS 67.060          DMS 2 28:2021
                      Third  edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
Raw macadamia kernels – Specification   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 TABLE OF CONTENTS  
 
Contents                     Page  
 
Foreword  ................................ ................................ ................................ ................................ .............................   i 
Technical committee  ................................ ................................ ................................ ................................ ............  i 
Notice  ................................ ................................ ................................ ................................ ................................ ..  i 
Scope  ................................ ................................ ................................ ................................ ...............................    1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Terms and definitions  ................................ ................................ ................................ ................................ ........  2 
Essential composition and quality requirements  ................................ ................................ ...............................  3 
Hygiene  ................................ ................................ ................................ ................................ ..............................  5 
Contaminants  ................................ ................................ ................................ ................................ ....................  5 
Packaging and labelling  ................................ ................................ ................................ ................................ ..... 6 
Methods of sampling and tests  ................................ ................................ ................................ ..........................  6 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
i 
 FOREWORD  
 
This draft Malawi standard has been prepared by MBS/TC 51, Edible nuts and seeds and their products, to 
provide requirements for raw  macadamia kernels.  It is a third edition of MS 228, Raw macadamia kernels – 
Specification.  
 
In preparing this standard, reference was  made to the following standard s:  
 
International Nut and Dried Fruit Council Foundation: International macadamia specification (Raw kernel);  and 
 
EAS 1004 :2019, Raw macadamia kernels – Specification.  
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi standard  was prepared by the Technical Committee MBS/TC 51, Edible nuts and seeds and 
their products, and the following companies, organizations and institutions were consulted:  
 
Agricultural Development and Marketing Corporation;  
 
Auction Holdings Limited Commodity Exchange;  
 
Consumers Association of Malawi;  
 
Conforzi Plantations Limited;  
 
Eastern Produce Malawi Limited;  
 
Estrell Trading;  
 
Export Trading Group;  
 
Kawaladzi Estate Co. Limited;  
 
Lilongwe University of Agriculture & Natural Resources;  
 
Ministry of Agriculture – Bvumbwe Agricultural Research Station;  
 
Ministry of Health – Department of Nutrition, HIV & AIDS;  
 
Ministry of Industry and Trade;  
 
National Smallholder Farmers' Association of  Malawi ; 
 
Thyolo Nut Company;  
 
Trademark East Africa;  
 
Treenut Growers Association; and  
 
University of Malawi . 
 
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier when it is necessary, in order to keep abreast of 
progress. Comments are welcome and shall be considered when the standard is being reviewed.   
1 
 DMS 228:2021 
DRAFT MALAWI STANDARD  
 
Raw macadamia kernels  – Specification  
 
1 SCOPE  
 
This draft Malawi standard specifies requirements and methods of sampling and test for raw macadamia 
kernels of varieties grown from Macadamia integrifolia, Macadamia tetraphylla, Macadamia ternifolia and their 
hybrids,  intended for human consumption . 
 
 
2 NORMATIVE REFERENCES  
 
The following s tandards contain provisions, which through reference in this text, constitute provisions of this 
draft standard. All standards are subject to revision and, since any reference to a standard is deemed to be a 
reference to the latest edition of that standard , parties to agreements based on this draft standard are 
encouraged to take steps to ensure the use of the most recent edition of the standard indicated below. 
Information on current valid national and international standards can be obtained from the Malaw i Bureau of 
Standards.  
 
MS 19: Labelling of pre -packed foods – General standard;  
 
MS 21: Food and food processing units – Code of hygienic conditions;  
 
MS 302:  Contaminants and toxins in foods – General standard;  
 
MS 1566 , Animal and vegetable fats and oils – Determination of peroxide value – Iodometric (visual) endpoint 
determination;  
 
MS 1756:  Oilseeds – Determination of moisture and volatile matter content;  
 
MS 1757:  Oilseeds – Manual or automatic discontinuous Sampling ; 
 
MS 1781: Oilseeds – Determination of content of impurities ; 
 
MS 1784: Oilseeds – Determ ination of acidity of oils;  
 
MS XX: Code of hygienic practice for tree nuts;  
 
ISO 4832: Microbiology of food and animal feeding stuffs –Horizontal method for the enumeration of coliforms 
– Colony -count technique;  
 
ISO 4833: Microbiology of the food chain – Horizontal method for the enumeration of microorganisms –  
Part 1: Colony count at 30 °C by the pour plate technique;  
 
ISO 6579: Method s for the microbiological examination of foods, Part 6: Examination for Salmonella Spp.;  
 
ISO 6888:  Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species);  
 
ISO 7932: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
presumptive Bacillus cereus – Colony -count technique at 30 degrees C;  
 
ISO 7251: Microbiology of food and animal feeding stuffs – Horizontal method for the detection and 
enumeration of presumptive Escherichia coli – Most probable number technique;   
 
ISO 11290, Microbiology of the food chain – Horizontal method for the detection and enumeration 
of Listeria monocytogenes and of Listeria spp.;   
2 
  
ISO 16050: Foodstuffs – Determination of aflatoxin B 1, and the total content of aflatoxin B 1, B2, G1 and G2 
in cereals, nuts and derived products – High performanc e liquid chromatographic method ; and  
 
ISO 21527 -2: Microbiology of food and animal feedstuffs – Horizontal method for the enumeration of yeasts 
and moulds – Part 2: Colony count technique in products with water activity less than or equal t o 0.95 . 
 
 
3 TERMS AND DEFINITIONS  
 
For the purpose of this draft Malawi standard, the following terms and definitions shall apply:  
 
3.1  
raw macadamia kernels  
edible part of macadamia nuts (fruits), whose shells have been removed  
 
3.2  
whole kernel  
kernel which is not separated into halves or not more than 10  percent of the kernel is chipped off or missing  
 
3.3  
half kernel/split  
longitudinally split kernel from which the two cotyledons are separated  
 
3.4  
piece/chip   
kernel fragment or small kernel portion of irregular shape and whose size is between 3 and 13 mm in diameter  
 
3.5  
clean kernel  
kernel which is practically free from dirt or other foreign material  
 
3.6  
foreign matter  
organic and inorganic materials other than macadamia kernel  and shell   
 
3.7  
defective/damaged kernels  
kernels of any or all of the following: kernels tha t have adhering foreign matter, pest damaged kernels, 
immature kernels or disease damaged  or discoloured kernel  
 
3.8 
adhering matter  
foreign matter on the surface of the kernel  
 
3.9  
pest damaged kernels  
kernels which show damage due to attack by rodents, insects, mites or other pests  
 
3.10 
immature/shrunken/shriveled kernels  
kernels which are underdeveloped with a slight to complet e withering of the outer surface of t he kernel and or 
are shriveled  
 
3.11 
disease damaged  
Kernels which are affected by mould growth, rotting, or bacterial decomposition  that may  be noticed  clearly   
 
3.12  
off-flavour  
odour or flavour which is not characteristic of raw macadamia kernels and which appreciably affect the eating 
quality of the kernel   
3 
 3.13 
loose shell  
pieces of shell that cannot pass through a 3 mm round hole  
 
3.14 
impacted shell  
shell that is embedded in the kernel and cannot pass through a 1 mm round hole  
 
3.15 
reject kernel  
kernel that contains defects such as major basal discolouration, major immaturity, insect damage, mould, pitted 
centre, internal discolouration, major discoloured crest, major adhered skin, pink and/or blue sta ining or if the 
kernel exhibits off odour or off -taste. Some types of reject kernel can be suitable for the prod uction of edible 
oil or non -food usage.  
 
3.16 
commercial/industrial food grade kernel  
kernel that exhibits minor visual defects, such as surface  discolouration and immaturity. The kernel must be 
free from off odours and flavours. This kernel is suitable for food usage but is usually further processed by 
dicing and/or coating.  
 
3.17 
premium kernel  
kernel that is fully mature kernel free from signif icant defects e.g. m ust be free from off odours and flavours  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY REQUIREMENTS  
 
4.1 General requirements  
 
In all grades , subject to the s pecial provisions for each grade  and the tolerances allowed, the raw macadamia 
kernel shall:  
 
4.1.1  Have a natural, uniform and normal cream colour;  
 
4.1.2  Be free from off - flavour;  
 
4.1.3  Be free from pests; and 
 
4.1.4  Practically be free from foreign matter.  
 
4.2 Specific quality requirements  
 
Raw macadamia kernels shall com ply with the requirements  stipulated in Table 1 , when tested in accordance 
with the methods given therein.  
 
Table 1: Specific requirements for raw macadamia kernels  
 
1 2 3 4 
S/N Characteristic  Limits  Methods of test  
1 Moisture and volatile matter, % m/m  1.5 ± 0.2  MS 1756  
2 Foreign matter, % m/m, max.  0.1 MS 1781  
3 Peroxide value, % m/m, max.  3 meg/kg  MS 1566  
4 Free fatty acid,  % m/m, max  0.5 MS 1784  
 
4.3 Grading  
 
4.3.1  Raw macadamia kernels may be classified  into the following grades :  
 
4.3.1.1  Premium kernel;  
 
4.3.1.2  Commercial /Industrial  food grade kernel; and   
4 
  
4.3.1.3  Reject kernel.   
 
4.3.2  When graded , the raw macadamia kernels shall comply  with the requirements for grades  in Table 2.  
 
Table 2: Grading requirements for raw macadamia  
 
1 2 3 4 5 6 
S/N Characteristic  Requirement s Test method  
Premium kernel  Commercial food 
grade kernel  Reject 
kernel  
1 Insect infestation  None  None  None   
 
 
 
 
 
 
MS 1781  2 Insect damage, 
discolouration, 
shrivelled  None  May include 
immature kernels as 
long as it is declared 
to the customer  Permitted  
3 Diseased damaged  Nil Nil Not 
applicable  
4 Loose shell pieces   Style s 0 – 4: 
Maximum of  1 
piece per 10  kg 
 
 Other styles : 
Maximum of  3 
pieces per 10  kg  Styles 0 – 4: 
Maximum of  1 
piece per 10  kg 
 
 Other styles: 
Maximum of  3 
pieces per 10  kg Not 
applicable  
5 Impacted nut in 
shells (NIS)  Not more than 1  % of 
kernels by weight  Not mo re than 1 % of 
kernels by weight  Not 
applicable  
6 Appearance and 
taste   White/ cream in 
colour.   
 Free from 
excessive dust 
or natural oil.  
 Crunchy texture 
(excluding meal 
style 8) with a 
typical 
macadamia 
flavour.  
 Free from off 
odours and 
flavours.  
 Each style must 
be reasonably 
uniform in 
shape, colour 
and size.  May include 
darks / “Onion 
Ring” Styles, as 
long as it is 
declared to the 
customer.  
 Free from 
excessive dust or 
natural oil.  
 Free from off 
odours and 
flavours.  
 Each style shall  
be reasonably 
uniform in shape, 
colour and size.  Not 
applicable 
due to th e 
nature of 
reject kernel.   
7 Wholes, halves and 
piece count   Shall meet 
specification in  
Table 3 and/or 
as per Customer 
requirements.   Shall meet 
specification in  
Table 3 and/or as 
per Customer 
requirements.  Not 
applicable  
 
4.4 Sizing  
 
4.4.1  Sizing of raw macadamia kernels is optional. However, when sized, size is determined by the 
maximum diameter of the equatorial section of the whole nut or by widest diameter of the designated style size 
requirements.  
 
4.4.2  In case style designations are used the pr ovisions in  Table 3 shall apply:  
 
  
5 
  
Table 3: Designation of styles for raw macadamia kernels  
 
1 2 3 
S/N Style (sizing)  Description  
1 0 Greater than 20 mm with minimum of 95 % wholes.  
2 1 16 mm and 21 mm with minimum of 95 % wholes.  
3 S1 13 mm to 17 mm 95 % wholes.  
4 2 Greater than 13 mm with minimum of 50 % wholes and 
large pieces ranging in size from 13 mm upwards.  
5 3 Greater than 13 mm with a minimum of 15 % wholes.  
6 4L Greater than 13 mm with a minimum of 90 % halves  
7 4S 9 – 15 mm with a minimum of 50 % halves  
8 5 8 – 13 mm large chips  
9 6 5 – 9 mm chips and pieces  
10 7 3 – 6 mm chips  
11 8 (Meal)  Less than 4 mm  
 
Note: Blends of the above styles are also allowed as long as each constituent of the blend meets the requirements of the relevant style 
from the  Table 3.  
 
4.5 Microbiological limits  
 
Raw macadamia kernels shall comply with the microbiological limits given in Table 4 . 
 
Table 4: Microbiological limits for raw macadamia kernels  
 
1 2 3 4 
S/N Microorganism  Maximum limit  (cfu)  Test method  
1 Salmonella  per 25 g   Absent  ISO 6579  
2 E. coli  per g  Absent  ISO 7251  
3 Coliforms per g  Absent  ISO 4832  
4 Yeast per g   < 20000  ISO 21527 -2 5 Moulds per g  < 20000  
6 Total plate count per g  <30000  ISO 4833  
7 Listeria 1 X 25g per g  Absent  ISO 11290  
8 Staphylococcus aureus per 25 g Absent  ISO 6888  
9 Bacillus cereus,    cfu/g    Absent   
 ISO 7932  10 Clostridium perfringens,   cfu/g  Absent  
 
5 HYGIENE  
 
The product covered by the provisions of this draft standard shall be prepared and handled in accordance with 
MS 21  and MS XX . 
 
 
6 CONTAMINANTS  
 
6.1 Heavy metals  
 
Raw macadamia kernels shall comply with maximum limits of heavy metals  in accordance with MS 302.  
 
6.2 Pesticides residues  
 
Raw macadamia kernels shall comply with the latest maximum residual limits for pesticides established by the 
Codex Alimentarius Commission for this product.  
 
6.3 Aflatoxins  
 
Total Aflatoxin shall not exceed  4 μg/kg  (ppb)  while aflatoxin B1 shall not exceed 2 μg/kg  (ppb)  when tested in 
accordance with ISO 16050.  
  
6 
 7 PACKAGING AND LABELLING  
 
7.1 Packaging  
 
Raw macadamia kernels shall be packaged in containers made from food grade packaging material and sealed 
in a manner that will safeguard the hygienic, nutritional and org anoleptic properties of the product.  
 
7.2 Labelling  
 
In addition to the requirements in MS 19, each package shall be legibly and indelibly marked with the following:  
 
7.2.1 Name of the product  as “raw  macadamia kernels”  or ‘raw macadamia nuts’’ ; and 
 
7.2.2 Style where applicable . 
 
7.2.3  A statement on allergen information . 
 
 
8 METHODS OF SAMPLING AND TESTS  
 
8.1 Representative samples of the material shall be done in accordance with MS 1757.  
 
8.2 Testing shall be done in accordance with the methods indicated against each requirement in  
Tables 1 , 2, and 4 or equivalent methods of tests . 
 
  
ICS 67.060          DMS 288 :2021  
Third edition  
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade.  Set up in 
1972 by the Ma lawi Bureau of Standards Act 
(Cap: 51:02), the Bureau is a parastatal body 
whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revis e, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.