U.S. DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service 

Commodity Procurement Program

International Commodity 

Procurement Division

1400 Independence Ave., SW, 

Room 3522-S, STOP 0239

Washington, DC 20250-0239

(CSBP5)

USDA COMMODITY REQUIREMENTS 

CORN SOY BLEND PLUS

FOR USE IN

INTERNATIONAL FOOD ASSISTANCE PROGRAMS

Effective Date: May 20, 2021

Document Revision History: This CSBP5 commodity requirements document supersedes the 

CSBP4 commodity requirements document, dated November 1, 2019.

USDA is an equal opportunity provider, employer, and lender.
CSBP5 Page 1 of 20

(CSBP5)

CORN SOY BLEND PLUS

Table of Contents

LIST OF ABBREVIATIONS AND ACRONYMS...................................................................... 2

CONTACT INFORMATION.................................................................................................... 3

PRODUCT DESCRIPTION.................................................................................................... 4

PART 1 COMMODITY SPECIFICATIONS............................................................................. 4

1.1 SPECIFICATIONS .................................................................................................... 4

1.2 FORMULATION........................................................................................................ 4

1.3 FINISHED PRODUCT REQUIREMENTS................................................................. 8

1.4 QUALITY ASSURANCE.......................................................................................... 10

PART 2 CONTAINER AND PACKAGING REQUIREMENTS.............................................. 11

2.1 GENERAL............................................................................................................... 11

2.2 CONTAINERS AND MATERIALS........................................................................... 11

2.3 HIGH PERFORMANCE PACKAGING.................................................................... 12

2.4 MATERIAL AND PERFORMANCE TEST PROCEDURES..................................... 13

2.5 LABELING............................................................................................................... 14

PART 3 MARKING REQUIREMENTS ................................................................................. 15

3.1 GENERAL............................................................................................................... 15

3.2 MARKINGS............................................................................................................. 15

3.3 STANDARD MARKING AND LANGUAGE MARKING REQUIREMENTS.............. 16

3.4 EMPTY BAG DIMENSIONS.................................................................................... 17

3.5 BAG CLOSURE GUIDE LOCATION BARS............................................................ 17

3.6 CONTAINERS WITH INCORRECT MARKINGS .................................................... 18

3.7 MARKING EXHIBITS.............................................................................................. 18
CSBP5 Page 2 of 20

LIST OF ABBREVIATIONS AND ACRONYMS

Below is an Abbreviations Key to the numerous specialized acronyms and 

abbreviations used in this reference material.

ASTM American Society for Testing and Materials

cfu Colony-forming unit

COA Certificate of Analysis

CONEG Coalition of Northeast Governors

CRD Commodity Requirements Document

FAS Foreign Agricultural Service

FDA Food and Drug Administration

FGIS Federal Grain Inspection Service

G Gram

GMP Good Manufacturing Practices

HACCP Hazard Analysis and Critical Control Point

ISO International Organization for Standardization

IU International Units

LMR Language Marking Requirement

Mcg, μg Microgram, micron

MG Milligram

ppb Parts Per Billion

SMR Standard Marking Requirement

TAPPI Technical Association of the Pulp and Paper Industry

USAID United States Agency for International Development

USDA United States Department of Agriculture

WBSCM Web Based Supply Chain Management System
CSBP5 Page 3 of 20

CONTACT INFORMATION

Agricultural Marketing Service (AMS), Commodity Procurement Program (CPP) 

International Commodity Procurement Division (ICPD)

Phone: 816-926-6707 (During Normal Business Hours)

Mailing Address:

UNITED STATES DEPARTMENT OF AGRICULTURE

Attention: Agricultural Marketing Service 

International Commodity Procurement Division 

MAILSTOP 8738

P.O. Box 419205

Kansas City, MO 64141-6205

Express Delivery:

UNITED STATES DEPARTMENT OF AGRICULTURE

Attention: Agricultural Marketing Service 

International Commodity Procurement Division 

MAILSTOP 8738

2312 East Bannister Road 

Kansas City, MO 64131-3011

Web-Based Supply Chain Management (WBSCM) 

WBSCM Helpdesk Level 1-Technical Issues

Phone: 877-WBSCM-4U or 877-927-2648 (During Normal Business Hours) 

Email: WBSCM.servicedesk@caci.com

FSA Level 2 Help Desk – Functional Issues

(i.e., New Vendor, Bid, Invoice Issues...)

Phone: 816-823-4249 or Email: FSAWBSCMServiceRequest@kcc.usda.gov

Normal hours of operation are 7:00 am to 4:30 pm Central Time

USDA Website:

http://www.usda.gov/wps/portal/usda/usdahome

First time, Registered Users Only:

Service Desk email address is WBSCM.servicedesk@caci.com.

On the Log-in prompt enter your email address for both the User ID and Password (all lower 

case for password) fields, and then change your password when prompted.

If you have any questions, please contact the WBSCM Service Desk at:

Phone: 877-WBSCM-4U or 877-927-2648

Email: WBSCM.servicedesk@caci.com
CSBP5 Page 4 of 20

PRODUCT DESCRIPTION

Corn Soy Blend Plus (CSB+) is a blended specialized food product suitable for 

emergency and development food assistance programs. Various formulations of corn 

soy-based and wheat soy-based fortified blended flours have been used in food aid for 

many years, evolving with the advances in scientific evidence of their nutritional value 

and impact.

CSB+ is also provided as a fortified supplement to traditional complementary foods for 

children 6-24 months and to pregnant and lactating women (PLW) in Maternal and Child 

Health Programs to prevent nutritional deficiencies, address wasting, and promote child 

growth (prevent stunting) during the first 1,000 days and for treatment of children

6-59 months who are moderately malnourished. CSB+ is usually included with a grain, a 

pulse, and Fortified Vegetable Oil to increase nutrient values and caloric density of the 

ration and to supplement the local diet. Corn Soy Blend Plus is NOT a breast milk 

substitute.

CSB+ is prepared from heat-treated corn and soybeans, vitamins, and minerals and 

should be further cooked. If CSB+ is consumed as a porridge or gruel, it should be 

prepared by mixing an appropriate proportion of flour and clean water (i.e., 40 g of 

CSB+ with 250 g of water) followed by a boiling time at simmering point from five to 

ten minutes.

PART 1 COMMODITY SPECIFICATIONS

1.1 SPECIFICATIONS

A. CSB+ shall be processed as a partially pre-cooked food under conditions which 

permit improvements in the digestibility of starches and proteins, specifically, the 

de-activation of trypsin inhibitors in soy, as indicated by the urease test. 

Preferred heat treatments include wet extrusion, dry extrusion or roasting.

1.2 FORMULATION

A. CSB+ shall be manufactured according to the following formulation:

Table 1: CSB+ Formulation

No Ingredients1,

2 Percentage (by Weight)

1 Corn (white or yellow) 78.47

2 Whole Soybeans 20

3 Micronutrient Premix (see Table 2) 0.20

4 Tri-Calcium Phosphate 1.16

5 Potassium Chloride 0.17

1 Corn and Soybeans have varying levels of protein and fat depending on origin. To ensure that the nutritional 

targets for protein and fat are met, the processor should check the fat and protein content of soy and if necessary, 

make adjustments to the ratio of corn to soy in the formulation

2 Requirements of potassium chloride and tri-calcium phosphate are: Particle size for potassium chloride min 60% 

<250 um (microns). Particle size for tri-calcium phosphate min 95% <250 μm (microns).
CSBP5 Page 5 of 20

B. CSB+ shall be manufactured from fresh corn and soybeans of good quality, free 

from foreign materials, substances hazardous to health, excessive moisture, 

insect damage and fungal contamination. Additional requirements for the raw 

materials are:

(1) Corn shall be tested for aflatoxin in accordance with proceduresapproved by 

the appropriate United States Department of Agriculture Agricultural Marketing 

Service (USDA/AMS) Federal Grain Inspection Service (FGIS) standard. If a 

qualitative aflatoxin test proves positive, a quantitative test shall be performed. 

If the result of the quantitative test exceeds 20 ppb, the corn shall not be used 

in the production of the commodity.

(2) Corn and soybeans shall be stored under dry, ventilated and hygienic 

conditions. Only Government (Federal, State and/or local)-approved 

fumigants may be used when fumigation is necessary. Fumigation must 

be performed in accordance with all applicable laws and regulations.

(3) CSB+ shall be fortified with a micronutrient premix containing thefollowing 

micronutrient levels per 100 grams of finished product (Table 2).

(a) Micronutrient premixes shall be procured from a GAIN-approved 

premix facility. https://gpf.gainhealth.org/suppliers/currentsuppliers

(b) Micronutrient premixes shall be delivered to the processor of CSB+ 

with a complete Certificate of Analysis (COA) as well as a Proof of 

Purchase of premixes.

(c) Micronutrient premixes shall be stored in a dry, cool and clean place 

where the temperature is a maximum of 25°C.

(d) Alternative chemical forms will be considered but shall be approved 

by the contracting officer. Variable levels of micronutrients (i.e., iron, 

zinc, etc.) naturally present in corn and soy may lead to variable 

amounts of micronutrients in finished product.
CSBP5 Page 6 of 20

Table 2: Micronutrient Premix Composition per 100 g finished product

Vitamin/Mineral Required 

Level3,4

Chemical Form

Vitamin A RE (Retinol

Equivalents)

3460 IU Dry Vitamin A Palmitate 250 Cold 

Water Dispersible Stabilized

Vitamin D3 441.6 IU Dry Vitamin D3 100 Water 

Dispersible Stabilized

Vitamin E TE (Tocopherol

Equivalents)

8.3 mg Dry Vitamin E Acetate 50% Water

Dispersible

Vitamin K1 30 μg Dry Vitamin K1 5% Water 

Dispersible

Vitamin B1 0.2 mg Thiamine mononitrate

Vitamin B2 1.4 mg Vitamin B2 fine powder

Vitamin B6 1 mg Pyridoxine Hydrochloride

Vitamin C 90 mg Ascorbic Acid

Pantothenic Acid 1.6 mg Calcium D-Pantothenate

Folic acid (as Dietary 

Folate Requirements)

110 μg Folic Acid5

Niacin 8 mg Niacinamide

Vitamin B12 2 μg Vitamin B12 0.1% or 1% Spray 

Dried

Biotin 8.2 μg Biotin 1%

Iodine 40 μg Potassium Iodide5

Iron (total) 6.5 mg

Iron (a) 4 mg Ferrous Fumarate fine powder

Iron (b) 2.5 mg Iron-Sodium EDTA

Zinc 5 mg Zinc Sulphate Monohydrate

Carrier Corn Maltodextrin

Other Minerals

Potassium 140 mg Potassium Chloride with 0.5% 

Silicon Dioxide as anticaking agent, 

compliant with food chemical 

codex, min 90%<425 micron and 

min 60%<250 micron

Calcium 452 mg Tri-Calcium Phosphate

Phosphorous 290 mg

3 Premix variation (except for vitamin A and Iron): The permitted variation in premix content is -10 to +15% for other 

added vitamins and minerals for acceptance.

4 See Table 3 Vitamin A and Iron Ranges.

5 Adequate dilution must be used in order to guarantee premix homogeneity
CSBP5 Page 7 of 20

Table 3: Finished Product Vitamin A and Iron ranges:

Item Minimum Maximum

Vitamin A (including intrinsic and 

premix contributions)

2930 IU 4329 IU

Iron (including intrinsic iron) 9.0 mg/100g 21.0 mg/100g

C. Microbiological Release Criteria, Contaminants and Reference Methods in the 

Finished Product

Table 4: Limit of Microorganisms in CSB+

Analyses/Tests Required level 

(Mandatory test for CoA)

Monitoring 

Requirements (Not 

mandatory for 

release)6

Reference Methods7

Mycotoxins

Aflatoxin (total) 10 ppb (total of B1, B2, 

G1, G2) (maximum)

AACC 45-16

ISO 16050

Deoxynivalenol 

(DON)

0.2 ppm (maximum)8 AOAC 986.17 / AOAC 

986.18

Fumonisin 2 ppm (maximum)9 AOAC 995.15

Ochratoxin 4 ppb (maximum) AOAC 2000.03

Zearalenone 75 ppb (maximum) AOAC 985.18 / AACC 

45-21.01

Microorganisms

Yeasts and molds 1,000 cfu per g 

(maximum)

ICC No 146 / AACC 42-

50 / ISO 21527-2 / 

AOAC 2014.05

D. Additional Requirements

(1) Shelf life: The product and packaging shall have a shelf life of 18 months 

when stored dry at ambient conditions prevalent in the country of 

destination and considering the product supply chain. The supplier should 

conduct shelf life studies. Any major change in production processes, 

suppliers, ingredients, or packaging should be addressed in the change 

management protocol and a clear definition of triggers requiring a new 

shelf-life study should be included. Samples from each production

(product and packaging can be separate) should be retained for the shelf6 Testing is not mandatory for lot release, but supplier monitoring is required and should be based on a HACCPbased risk analysis. Suppliers are to work with the USG contracting officer and food technologists to outline an 

appropriate monitoring plan.

7 Or equivalent.

8 The 0.2 ppm level requirement for DON is based on Codex recommendations on food for all cereal- based 

formulations intended for infants (up to 12 months) and young children (12 to 36 

months).www.fao.org/input/download/standards/17/CXS_193e_2015.pdf

9 www.fao.org/input/download/standards/17/CXS_193e_2015.pdf
CSBP5 Page 8 of 20

life of the product.

(2) Homogeneity and process capability: Producers shall have evidence of 

appropriate mixing capability with coefficient of variation ≤10%. 

Supplier shall have evidence of machine qualification and validation of 

the manufacturing process (process capability).

(3) Dispersibility: It shall be free from lumping or balling when mixedwith 

water of ambient temperature.

E. Storing

CSB+ must be stored and transported under dry, ventilated, and hygienic 

conditions.

1.3 FINISHED PRODUCT REQUIREMENTS

A. The final product shall have an energy content of 380 kcal minimum per 100

g dry matter.

B. The final product shall meet the analyticalrequirements contained in Table 5 

below (required in CoA):
CSBP5 Page 9 of 20

Table 5: List of Analytical Requirements

No. Analyses/Tests Required level Reference Methods10

Main composition

1 Moisture 10% (maximum) ISO 712: 2009

AOAC 925.10 / AACC 44-15A / 

AOCS Ba 2a-38

2 Protein 14% (N x 6.25 (minimum) AOAC 992.23/ AACC 46-30.01/ 

AOCS Ba 4e-93ISO 20483

3 Fat 6% (minimum) AOCS Standard Procedure Am 5-

04 / ISO 11085

4 Crude Fiber 5% (maximum) AOCS Standard Procedure Ba 

6a-05 / ISO 5498 / AOAC 962.09

Chemical and physical characteristics of Finished Product

5 Peroxide value 10 meq/kg fat (maximum) AOAC 965.33 / AOCS Cd 8b-90

6 Urease index 0.20 pH units (maximum) AOCS Ba 9-58 / AACC 22-90.01

7 Particle size - 95% must pass through a 600

micron sieve.

- 100% must pass through a 

1,000 micron sieve

8 Organoleptic 

(smell,

taste, color)

Pleasant smell and palatable

taste, typical color.

9 Viscosity 

(Bostwick

flow rate)

Min 55 mm/30 s (15% dry

matter porridge) at 45oC and at the 

proposed preparation dosage (i.e.,

40 g of product plus 250 g water after 

boiling at simmering point for five 

minutes).

Mouquet & Treche, 2006

Vitamins & Minerals11

10 Vitamin A 2930 – 4329 IU/100 grams AOAC 992.04 / AACC 86-03

11 Iron 9.0 - 21.0 mg/100grams AOAC 944.02 / AACC 40-41B / 

AOAC 2011.14

Monitoring Requirement (Not mandatory for release)

Fat Acidity (FA)12 Not more than 80 mg of potassium 

hydroxide shall be required to neutralize 

the free fatty acids in 100 g flour 

(maximum) on a dry matter basis in raw 

material corn meal. Finished product 

monitoring also requested. 

ISO 7305:1986 / AOAC 939.05

C. Products that do not meet specifications may be rejected. Reasons for rejection

10 Or equivalent. 

11 See acceptable ranges Table 3 above

12 Testing is not mandatory for lot release, but supplier monitoring is required and should be based on a HACCPbased risk analysis. Suppliers are to work with the USG contracting officer and food technologists to outline an 

appropriate monitoring plan.
CSBP5 Page 10 of 20

include, but are not limited to, the following: 

(1) Protein and fat shall not exceed minus five percent of the specified value 

using standard analytical techniques

(2) Moisture and crude fiber shall not exceed five percent of the specified 

values

1.4 QUALITY ASSURANCE

A. Quality control measures must be established and implemented to 

ensure that food and food packaging materials are safe and suitable 

for intended use. 

B. Contractors shall notify the Government immediately of lots that fail to 

meet contract requirements.

C. During production of CSB+, the continuous on-site presence of FGIS inspectors is not 

required. However, purchasers will continue monitoring food safety and quality 

(Tables 4 and 5). Supplier will perform the sampling and ship samples to the FGIS 

laboratory or an agreed upon ISO 17025-certified laboratory. Samples will be 

submitted and analyzed on a per-lot-basis, defining the maximum size of a lot as two 

railcars.

D. A Certificate of Analysis must be issued by an ISO 17025 laboratory or 

FGIS laboratory. Unless otherwise specified, test methods for the finished 

product, and any ingredients therein, shall be those of the AOAC 

INTERNATIONAL, the American Association of Cereal Chemists (AACC), 

or the American Oil Chemists’ Society (AOCS), as applicable and in 

effect on the date of issuance of the solicitation, or in accordance with 

methods that are validated and give equivalent results.

E. General Safety Parameters: CSB+ shall be free from objectionable 

matter, not contain any substances originating from micro-organisms or 

any other poisonous or deleterious substances such as antinutritional 

factors, heavy metals or pesticide residues, in amounts which may 

represent a hazard to health. Applicable food safety and quality standards 

include, but are not limited to:

(1) Compliance with the U.S. Food and Drug Administration (FDA) 

Regulations and the Food Safety Modernization Act (FSMA)

(2) Compliance with FSSC 22000, a recognized Global Food Safety

Initiative (GFSI) Auditing Standard

(3) Guidelines on Formulated Supplementary Foods for Older Infants and 

Young Children, CAC/GL 08-1991 of the Codex Alimentarius (Except 

nutrients requirements in the annex of the guidelines)

(4) General principles for addition of essential nutrients to foods: CAC/GL 09-
CSBP5 Page 11 of 20

1987 (amended 1991), of the Codex Alimentarius

(5) Recommended International Code of Practice. General Principles of Food 

Hygiene CAC/RCP 1-1969, Rev. 4-2003

(6) Code of Hygienic Practices for low-moisture Foods. CAC/RCP 75-2015. 

Adopted in 2015.

(7) General standard for contaminants and toxins in food and feed: 

CODEX STAN 193- 1995.

F. Compliance and Auditing

The Contractor shall be responsible to implement preventive food safety and 

quality assurance, in compliance with both FDA Food Safety Modernization Act 

(FSMA) for processed foods and FSSC 2200, using a HACCP-based approach. 

The U.S. Government will perform audits to processing facilities to verify 

compliance with the above systems. The contractor shall perform continuous 

product monitoring, testing, food safety and quality analysis to ensure that the 

product meets the commodity specifications. The results shall be evidenced by a 

COA issued from the supplier and/or U.S. Government Agency. A copy of the 

original COA shall be submitted as part of the invoice package. The COA shall 

provide the results of all tests specified. Any factor that falls outside of the 

specified range shall be identified by an asterisk on the copies of the COA.

PART 2 CONTAINER AND PACKAGING REQUIREMENTS

2.1 GENERAL

This part provides the container specifications and packaging materials requirements 

used under this contract.

2.2 CONTAINERS AND MATERIALS

A. All containers and packaging materials shall be constructed to meet the 

requirements of the Food and Drug Administration (FDA) for safe contact with the 

packaged product (21 C.F.R 177.1520, as amended). The contractor shall obtain 

and maintain documentation from the container or packaging material 

manufacturer to verify that the containers and packaging materials used in this 

contract were in compliance with the Government’s regulatory requirements for 

safe contact with food products.

B. All containers and packaging materials shall be manufactured and assembled 

in the United States. The components that make up the fabricating materials of 

the containers and packaging shall be of U.S. origin to the extent that they are 

commercially available.

C. If the contractor purchases packaging and container ingredients from a foreign 

country and/or the package and container is manufactured in a foreign country, 

the package and container SHALL NOT display country of origin labeling. 

Phrases similar, but not limited to “Made in [Name of Foreign Country.]” or 
CSBP5 Page 12 of 20

“Product of [Name of Foreign Country.]” are strictly prohibited.

D. Packaging receipt protocols shall be established and implemented to assure 

materials are safe and suitable for intended use. 

2.3 HIGH PERFORMANCE HYBRID PACKAGING

A. Bags shall contain 25 kg or 1.5-12.5 kg13 net weight of product per bag as 

specified by the contract. USAID and USDA support environmental sustainability. 

The use of recycled and other materials, and design for minimal packaging use,

to improve environmental sustainability can be considered providing that the 

performance requirements are met and the material used is compliant with the 

FDA regulation for food contact materials.

B. Per lot, the product shall not, on average, weigh less than the weight declaredon 

the package.

C. A deviation of not more than + or – 2% of the net weight shall be allowed per 

individual bag.

D. Bags must be micro-perforated in such a manner as to allow air evacuation while 

preventing pest infestation.

E. Bags may be gusseted and have the following approximate dimensions:

(1) Gusseted bags:

i. For 25 kg bags: 16 X 4 X 34 inches (Face width x Gusseted width 

x Finished length);

ii. For 12.5 kg bags: 13 X 4 X 26 inches (Face width x Gusseted 

width x Finished length).

F. The bottom and top of the bag shall be closed to provide a tight seal which 

prevents leaking or contamination, and minimizes infestation, through the 

seams during handling, storage, anddistribution.

13 Smaller packaging shall be discussed with USG contracting officer and food technologists in advance of making 

changes; requirements will be specified in the solicitation/contract. 
CSBP5 Page 13 of 20

2.4 MATERIAL AND PERFORMANCE TEST PROCEDURES

A. All bags shall be capable of withstanding the following performance test for 

impact resistance. Testing shall be conducted at 104°F (plus or minus 1.8°F) and 

75% relative humidity. 

(1) Ten filled and sealed bags shall each survive a single drop test on the butt 

and side on a shock machine that produces for each test a velocity 

change of 195 in. per second using a shock duration of .002 s without loss 

of product.

(2) The material should be breakage resistant and have puncture resistance 

of at least 600 g from the outside when tested in accordance with Test 

method ASTM D1709 (Dart Drop Test, Test Method B).

(3) Filled bags shall be placed in the conditioned atmosphere for sufficient 

time before the tests are conducted for the bag materials to reach 

equilibrium.

(4) Bags submitted under this performance specification shall conform to all 

other applicable material, construction, and performance specifications.

B. The material used should have a maximum oxygen transmission rate of 140 

mL per 100 in2 per day and a maximum water vapor transmission rate of 0.25 

g per 100 in2 in 24 hr at 90% relative humidity and a temperature of 100°F plus 

or minus 5°F in order to preserve the nutrient content and prevent lipid

oxidation.

C. Bags must be made of flexible packaging that allows heat sealing pressure of 40 

PSI/1.0 s at an initiation temperature of 230°F and achieving fusion at 260°F.

D. All bags shall have a sufficient amount of anti-block. It shall be free from any 

blocking at 50°C (122°F) and not subject to re-block at 70°C (158°F).

E. Static coefficient of friction shall be a minimum of 0.5 (ISO 8295 or ASTM 

D1894).

F. The outer ply shall be finished by coating or other suitable method to prevent 

slippage. Individual test results shall be 28°or greater, when tested in 

accordance with the TAPPI Test Method Y-503-OM-84.

G. All packaging (primary and secondary, if applicable) shall accept and retain 

printing ink, including but not limited to bar or QR code, lot code, and best used 

by dates. These items need to be of sufficient durability as to not flake or rub off 

to a degree that legibility is impaired.
CSBP5 Page 14 of 20

H. The outer ply shall be capable of resisting ultraviolet deterioration for a minimum of 

200 hours of exposure in a weather meter, when tested in accordance with Test 

Method 5804-Federal Standard 191, as amended. The fabric shall retain 70 percent 

of its original minimum tensile strength in each direction after 200 hours exposure, 

when tested in accordance with Test Method ASTM D 5034 (Grab Test) as amended.

Equivalent, validated methods for UV resistance and tensile strength may be used.

I. Test Laboratories

Contractors may use any independent or private laboratory that is 

capable of conducting the performance test for impact resistance 

described in Section 2.4. However, the Government is aware of the 

following domestically located independent or private laboratories that 

have such capability:

Michigan State University

School of Packaging

East Lansing, MI 48824-1223

(517) 355-9580

www.canr.msu.edu/packaging/

Lansmont Corporation

17 Mandeville Court

Monterey, CA 93940

831-655-6622

www.lansmont.com

Rutgers University

Packaging Testing Laboratory 

732-445-5234

www.packaging.rutgers.edu/testingfacility

Ten-E Packaging Services, 

Inc.1666 County Road 74

Newport, MN 55055

(651) 459-0671

www.ten-e.com

2.5 LABELING

For traceability purposes, contract number, manufacturer’s lot code, supplier name and best 

if used by date shall appear on all packaging. Supplier names on bags shall be applied in 

the same manner as the lot number. The following formats should be followed for primary 

packaging labeling (not necessarily in this order): 

Contract number: 123456789

Lot Code: SUPPLIER-SPECIFIED FORMAT

Supplier Name: SUPPLIER XYZ

Best if used by date: MM YYYY

Commodity contractors may either use preprinted bags or utilize an online ink-jet printer to 

print the contract number, manufacturer's lot code, supplier name, month of manufacture (if 

required), and best if used by date. If ink-jet printing is used, the information shall be no 

smaller than one-half inch, printed near the top of either one or both sides of the bag, and 

shall not overlap any other bag markings. The ink-jet markings shall be printed in black ink.

Questions concerning the specifications should be directed to:
CSBP5 Page 15 of 20

USAID/BHA USDA/AMS

555 12th St NW

Washington, DC 20004

ATTN: Nutrition & Food Technology 

Team

bha.tpq.foodtech@usaid.gov

International Commodity Procurement 

Division

P.O. Box 419205, Mailstop 8738

Kansas City, MO 64141-6205

AMS-IntlCommSpec@usda.gov

PART 3 MARKING REQUIREMENTS

3.1 GENERAL

This section provides guidance for commodities using 25 kg bags. Before batch printing a 

newly created or edited design, suppliers are encouraged to share design mockups with 

their procurement officer to ensure they meet the marking requirements outlined in this 

document. 

Logo Files

Note: Ensure that you are using the most current logo files, available here: 

● USAID: usaid.gov/branding/resources#downloads

● USDA: usda.gov/style-guide/logo

● U.S. Flag: brand.america.gov/d/WrAFnKrhEEfk/our-brand#/visual-elements/the-u-sflag

3.2 MARKINGS 

A. Colors shall match the Pantone Matching System (PMS) numbers as indicated 

below, to the extent practical. Any markings not shown on the exhibits shall be 

printed in blue. 

● USAID: Blue: 294; Red: 200

● USDA: Blue: 288; Green 343 (When reproduced in one color, the symbol 

shall be black or blue)

B. With the exception of the U.S. flag and USDA/USAID logos, all dimensions in 

this document are approximate. 

C. Unless otherwise specified, all characters shall be in normal block print using 

Gill Sans.

D. U.S. Flag

The U.S. Flag shall be 5 inches high and 9 1⁄2 inches in total width on the front 

and back of the applicable bag. 

E. USDA Logo 

The USDA logo shall be approximately 6 inches high and 8 1⁄2 inches in total 
CSBP5 Page 16 of 20

width.

F. USAID Logo

The USAID vertical identity, including the logo, brand name, and tagline, shall be 

printed in the same style as shown in the marking exhibits, sized approximately 7 

1⁄2 inches high and 9 3⁄8 inches in total width. The USAID logo shall be 4 1/4 

inches in diameter.

G. Commodity Name

The commodity name shall be 11⁄4 inch print. The name may run to a second 

line if needed, with a 3⁄4 inch between lines. Immediately below the commodity 

name on the front and back panels, insert additional commodity description in 5⁄8 

inch print, if applicable.

H. Additional Text

● The statement "NOT TO BE SOLD OR EXCHANGED" shall be 5⁄8 inch 

print (if applicable, per SMR-1 and SMR-2)

● The net weight, bag dimensions, and the Standard Marking 

Requirements (SMR) or Language Marking Requirements (LMR) 

number shall be centered at the bottom of the bag in 1⁄2 inch print. 

● Refer to Section 2.5 for labeling specifications (lot number, supplier 

name, best used by date, etc.). Note that labels are not included in the 

exhibits but must be included on printed bags.

I. Geometric Symbols

The 25 kg bags use geometric symbols to correspond with a specific 

commodity. The geometric symbols must be included on both sides of the bag 

and on both gussets. CSB+ is as follows:

Corn Soy Blend Plus (CSBP) = Red Diamond

J. Gussets

The appropriate geometric symbol shall appear in both gussets, as indicated in 

the 25 kg bag graphic document.

USDA: The USDA logo shall be 3 inches high and printed in both gussets.

USAID: The USAID typemark identity shall be a total of 2 3⁄4 inches in height 

and 8 1⁄2 inches in total width and printed in both gussets. 

3.3 STANDARD MARKING AND LANGUAGE MARKING REQUIREMENTS
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A. Standard Marking Requirement (SMR): The following SMRs may be requested 

under the contract:

Standard Marking Requirement #1 (SMR-1)

USAID – Distribution

Front: U.S. Flag, the commodity name, the words "NOT TO BE SOLD OR 

EXCHANGED,” USAID logo, net weight, dimensions, “SMR- 1”. 

Back: Identical to front. 

Standard Marking Requirement #2 (SMR-2)

FAS - Distribution

Front: U.S. Flag, the commodity name, the words "NOT TO BE SOLD OR 

EXCHANGED," USDA logo, net weight, dimensions, “SMR-2”. 

Back: Identical to front. 

Standard Marking Requirement #3 (SMR-3)

USAID – Monetization

Front: U.S. Flag, the commodity name, USAID logo, net weight, dimensions, 

“SMR-3”.

Back: Identical to front.

Standard Marking Requirement #4 (SMR-4)

FAS - Monetization

Front: U.S. Flag, the commodity name, USDA logo, net weight, 

dimensions, “SMR-4”. 

Back: Identical to front. 

B. Language Marking Requirement (LMR): LMR specifications and mockups can be 

accommodated on an as-needed basis. Contact your procurement officer to request 

the necessary markings.

3.4 EMPTY BAG DIMENSIONS

A. All bags shall be marked with the empty dimensions as follows:

Gusseted 

Bags

Face Width X Gusseted Width X 

Finished Length

Flat Tube 

Bags

Face Width X Finished Length

3.5 BAG CLOSURE GUIDE LOCATION BARS

Bag closure guide location (BCGL) bars shall be printed on the front panel of 

all bags. The BCGL bars should be plainly visible, approximately one inch in 
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length, printed in blue in two parallel rows across the entire width of the bag. 

The BCGL bars are to be used as visual quality control verification. Visually 

identifying two bars or no bars on the bag would indicate a bag closure failure. 

Visually identifying one bar would indicate a proper bag closure.

3.6 CONTAINERS WITH INCORRECT MARKINGS

A. Any labels, bags, cans, can lids, cases, or any other type of packaging 

(hereinafter referred to as "containers") displaying incorrect markings may be 

used under a Government contract provided that the incorrect markings are 

obliterated, and correct markings are applied in a permanent manner with 

approval of the contracting officer.

B. The appearance of containers in commercial or other channels either filled or 

unfilled bearing markings identifying the containers as part of a Government 

contract may cause the Government expense in determining whether 

commodities have been diverted from authorized use and in answering inquiries. 

The contractor shall take all necessary action to prevent the appearance in 

commercial or other channels of containers and container materials bearing any 

markings required under a Government contract, including those held by the 

contractor or others; e.g., overruns, misprints, etc. The contractor shall ensure 

that any container from a Government contract that appears in commercial or 

other channels shall have all markings required under this contract permanently 

obliterated.

3.7 MARKING EXHIBITS

These exhibits provide a general framework for markings on the 25 kg bags. It is 

important to note that they are not inclusive of all marking/labeling requirements. It is 

incumbent on the supplier to reference the information in this document to ensure bag

designs meet the respective requirements for each application. 
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A. USAID Example
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B. USDA Example