USDA COMMODITY REQUIREMENTS

WSB15

WHEAT-SOY BLEND

FOR USE IN EXPORT PROGRAMS

Effective Date: 03/25/11
USDA COMMODITIY REQUIREMENTS

WSB15

WHEAT-SOY BLEND

FOR USE IN EXPORT PROGRAMS

Part 1 COMMODITY SPECIFICATIONS ________________________________________ 1

Table of Contents

Section 1.1 WHEAT-SOY BLEND SPECIFICATIONS ________________________________ 1

Section 1.2 INGREDIENT SPECIFICATIONS _______________________________________ 2

Section 1.3 QUALITY ASSURANCE _______________________________________________ 8

Section 1.4 QUALITY DISCOUNTS ________________________________________________ 8

Part 2 CONTAINER AND PACKAGING REQUIREMENTS_________________________ 9

Section 2.1 GENERAL ___________________________________________________________ 9

Section 2.2 CONTAINERS AND MATERIALS_______________________________________ 9

Section 2.3 25-KILOGRAM MULTIWALL PAPER BAGS____________________________ 10

Section 2.4 25-KILOGRAM HIGH PERFORMANCE PACKAGING CONSTRUCTIONS _ 11

Section 2.5 OUTER CLOSURE AND SEALS _______________________________________ 12

Section 2.6 PERFORMANCE TEST PROCEDURES_________________________________ 12

Section 2.7 SEAL PEEL TEST____________________________________________________ 13

PART 3 MARKING REQUIREMENTS___________________________________________ 13

Section 3.1 MARKINGS _________________________________________________________ 13

Section 3.2 MARKING DESCRIPTIONS___________________________________________ 15

Section 3.3 EMPTY BAG DIMENSIONS ___________________________________________ 17

Section 3.4 CONTAINERS WITH INCORRECT MARKINGS ________________________ 17

Marking Exhibits __________________________________________________________________ 18
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Part 1 COMMODITY SPECIFICATIONS

Section 1.1 WHEAT-SOY BLEND SPECIFICATIONS

A. Quality of Wheat-Soy Blend

(1) Wheat shall be tested for vomitoxin in accordance with procedures 

approved by Federal Grain Inspection Service (FGIS) and any wheat 

testing higher than 2 p.p.m. shall not be used in production of the 

commodity. The final product shall not contain more than 1 p.p.m. of 

vomitoxin.

(2) The product shall be of small particle size suitable for use as a dietary 

supplement for children in such forms as a beverage or gruel. When 

mixed with water, the product shall have a good characteristic taste and 

free from rancid, bitter, musty, sour, or other undesirable or foreign taste 

or odor.

(3) The product shall conform to the following analyses, unless otherwise 

specified, all analyses except moisture are expressed on a moisture-free 

basis.

Wheat Soy Blend

Item Minimum Maximum

Moisture --- 11.0%

Protein (Nx6.25) 20.0% ---

Crude Fat 6.0% ---

Ash --- 6.6%

Crude Fiber --- 2.5%

Lysine 0.9% ---

Material that will pass through a U.S. 

Standard No. 70 Woven-Wire-Cloth 

Sieve

97.0% ---

Total Bacteria Count --- 50,000 gm

Salmonella, E.Coli and Coagulase Positive Staphylococci will be 

negative

B. Proportions

Ingredients Pounds per 

2,000 lb Batch

(1) Wheat fractions, total 1,458

a. Bulgur flour 1,058

b. Wheat protein concentrate, enzyme inactivated 1 400

 1 Alternatively, the wheat protein concentrate may be combined with the wheat being processed into bulgur at a 

point in the process that provides for cooking of the two ingredients as a mixture, provided that the wheat meets all 
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or

c. Straight grade flour cooked 2 758

d. Wheat protein concentrate, enzyme inactivated 2 700

(2) Soy flour, defatted (toasted) 3 400

(3) Soybean oil, stabilized 3 4 80

(4) Minerals 5 60

(5) Vitamin premix 5 2

Section 1.2 INGREDIENT SPECIFICATIONS

A. Bulgur Flour

(1) Material

Bulgur shall be milled in the United States from cleaned wheat of any of 

the classes defined in the “Official United States Standards for Grain,” 

which is available at:

http://www.gipsa.usda.gov/GIPSA/webapp?area=home&subject=grpi&topic=sq-ous, 

except mixed wheat and red durum wheat. The wheat will contain not 

more than 4.0 percent of damaged kernels. It will not be of distinctly low 

quality, light smutty, smutty, light garlicky, garlicky, weevily, ergoty, 

treated, musty, sour, or heating; and it shall not have any commercially 

objectionable foreign odor as these terms are interpreted and applied under 

the “Official United States Standards for Grain.”

(2) Processing

The wheat shall be processed by washing, scouring, soaking in water, and 

cooking in water or in steam at atmospheric or higher pressures, then 

drying and partial debranning. The cooked product will be gelantinized 

but not dextrinized and have a translucent appearance. The partially 

debranned, cooked, and dried wheat will be cracked and further reduced in 

whole or in part to a flour-like fineness by grinding in suitable equipment. 

(3) Analysis

In conformance with the chemical and physical requirements set forth in 

the table below (all components except moisture measured on a moisture-

 of the specifications listed for bulgur fiber content. However, in the subsequent milling and sifting process, a 

product shall be provided which, in combination with the other ingredients, meets all of the product specifications 

and particularly that for fiber content. 

2 These ingredients may be combined and processed as a mixture, if desired.

3 As an alternate to the use of 400 pounds of defatted soy-flour and 80 pounds of soybean oil, these products may be 

replaced with 480 pounds of full fat soy-flour.

4 If additional soybean oil is required to attain minimum fat content specified for the blend, the additional oil will 

replace an equal amount of bulgur or straight-grade flour.

5 The minerals and vitamin premix shall not be combined and shall be added to the formulation separately.
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free basis):

Bulgur Flour

Item

Requirements

Minimum Maximum

Moisture --- 11.5%

Protein (Nx5.7) 12.0% ---

Ash --- 1.8%

Crude Fiber --- 2.0%

Material that will pass through a U.S. 

Standard No. 70 Woven-Wire-Cloth 

Sieve

97% ---

B. Wheat Protein Concentrate, Enzyme-Inactivated

(1) Material

Wheat protein concentrate shall be obtained from total millrun middlings 

derived from normal flour milling operations.

(2) Processing

The wheat protein concentrate will be prepared by regrinding and sifting, 

fine-grinding and air classification, or other similar means of obtaining the 

desired fraction from the starting materials. Either the starting materials or 

the product after grinding and sieving will be heated in moist condition so 

as to inactivate enzymes, and to reduce any raw or bitter flavors, without 

significantly damaging the nutritive properties of the product as would 

accompany any toasting sufficient to cause color darkening, If desired, 

the protein concentrate may be heat processed in a mixture with straightgrade flour or wheat in bulgur process.

(3) Analysis

In conformance with the chemical and physical requirements set forth in 

the table below (all components except moisture measured on a moisturefree basis):

Wheat Protein Concentrate

Item

Requirements

Minimum Maximum

Moisture --- 13.0%

Protein (Nx6.25) 23.3% ---

Crude Fat 4.7% ---

Ash --- 5.6%

Crude Fiber --- 3.5%

Lysine 1.0% ---

(4) Peroxidase Test: The wheat protein concentrate after heat-treatment for 

enzyme inactivation [or the combined products, wheat (bulgur) plus wheat 
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protein concentrate or flour plus wheat protein concentrate] shall meet the 

following for peroxide inactivation:

a.

(i) Distilled water

Reagents

(ii) 0.5 percent guaiacol in 50 percent ethyl alcohol solution.

(iii) 0.08 percent hydrogen peroxide (2.8 cc of 30 percent 

hydrogen peroxide per liter). Keep in refrigerator in dark 

bottle, and renew each week or two. 

b.

(i) Test tubes, 3/4 or 7/8 inch in diameter.

Apparatus

(ii) Three inch or four inch diameter funnels.

(iii) Six inch or seven inch cotton milk filters.

(iv) Waring blender or similar mixer.

(v) Fifty cc. graduated cylinder

(vi) One cc. and two cc. pipettes

(vii) Timer or watch with second hand.

(viii) Test-tube rack.

(ix) Balance which will weigh 10-gram samples to +0.1 gram 

(any triple-beam-type balance is recommended in 

preference to the single-beam, Harvard type).

c.

(i) Weigh out representative 10 gram sample.

Procedure

(ii) Place in blender with 300 cc. of distilled water.

(iii) Grind for 1 minute at moderate or high speed.

(iv) Filter through cotton milk filter.

(v) Add two-cc. of filtrate to 20 cc. of distilled water in test 

tube.

(vi) Add one cc. of 0.5 percent guaiacol solution without 

mixing.

d. Add one cc. of 0.08 percent hydrogen peroxide without mixing.

e. Mix contents thoroughly by inverting and watch for development 

of color. If none develops in 3-1/2 minutes, consider the test 

negative and the product adequately treated. In the case of a 

positive test, the color development will be of sufficient intensity 

to be easily recognizable. In order to eliminate any question as to 

color development within 3-1/2 minute period, prepare a tube 

without the addition of guaiacol and hydrogen peroxide, containing 

22 cc. of water and 2 cc. of the filtrate. This will serve as a color 

comparison standard and will not develop color.

C. Wheat flour, straight grade, cooked

(1) Material

Straight-grade flour shall be milled from cleaned and normally scoured 

wheat.

(2) Processing
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The straight-grade flour shall comply with the Definitions and Standards 

of Identity for Wheat Flour, as defined under the “Federal Food Drug, and 

Cosmetic Act,” and regulations promulgated thereunder. This flour will 

be further processed in such a manner as to effect substantially complete 

gelatinization and moderate degradation of the starch, inactivation of 

enzymes, and essential freedom from a raw starch flavor or odor, without 

significantly damaging the nutritive properties of the product as would 

accompany any toasting sufficient to cause color darkening. (If desired, 

the wheat flour may be processed in a mixture with wheat protein 

concentrate.

(3) Analysis

In conformance with the chemical and physical requirements set forth in 

the table below (all components except moisture measured on a moisturefree basis):

Straight-Grade Wheat Flour

Item

Requirements

Minimum Maximum

Moisture --- 14.0%

Protein (Nx6.25) 11.0% ---

Ash --- 0.56%

(4) The wheat flour ingredients when processed alone or when processed in a 

mixture with wheat protein concentrate shall meet the test for peroxidase 

inactivation.

D. Soy-flour, defatted, toasted

(1) Material and Processing: Soy-flour defatted (toasted) will be the screened, 

finely ground product obtained from selected soybeans by cleaning, 

cracking, dehulling, tempering, flaking, defatting with hexane, 

desolventizing, deodorizing, toasting (full cook with color change to light 

yellow or golden buff), and cooling. In addition to the usual biological 

changes brought about by cooking of soybean protein products, this full 

cook process tends to remove undesirable flavor compounds and change 

the color of the soy-flour to a golden buff.

(2) Analysis: In conformance with the chemical and physical requirements set 

forth in the table below (all components except moisture measured on a 

moisture-free basis):

Defatted Soy-Flour (Toasted)

Item

Requirements

Minimum Maximum

Moisture --- 10.0%

Protein (Nx6.25) 50.0% ---
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Fat 6 0.6% ---

Fiber --- 3.5%

Ash --- 6.5%

Material that will pass through 

a U.S. Standard No. 100 

Woven-Wire-Cloth Sieve

95.0% ---

Nitrogen Solubility Index 10.0% 30.0%

Urease activity, increase in pH 0.05 0.15

Total bacteria count per gram --- 50,000

Color Light yellow to golden buff

Odor Neutral to nutty

Taste Pleasant, neutral to slightly nutty 

Texture A homogeneous flour

E. Soybean Oil

(1) Soy oil, refined, deodorized, and stabilized, will contain 0.005 percent 

citric acid added on the cooling side of deodorization. The soy oil will 

comply with the requirements as specified in the Commercial Item 

Description (CID) for salad oils (vegetable), A-A-20091D, dated May 7, 

2002, which is available at http://www.ams.usda.gov/fqa/aa20091d.htm. 

Refer to type A nonwinterized salad oil. 7

(2) Before addition to the product, the oil may be stabilized by the addition of 

butylated hydroxy anisole and butylated hydroxy toluene, each at a level 

of 2.5 mg per 100 grams of formulated product. Caution: Antioxidant 

may be added to either the soy oil or to the vitamin antioxidant premix, 

but it shall not be added to both. 

F. Minerals

Minerals shall be added in the amounts prescribed in the table below.

Formulation Ingredients Per 2,000 lbs. of Product

1 2% Tri-Calcium Phosphate 40.0 lbs

2 1.8% Calcium Carbonate +

1.6% Monobasic Sodium Phosphate

36.0 lbs

32.0 lbs

3 1.8% Calcium Carbonate +

1.6% Monobasic Potassium Phosphate

36.0 lbs

32.0 lbs

4 1.3% Tri-Calcium Phosphate +

0.6% Dibasic Calcium Phosphate

26.0 lbs

12.0 lbs

5

0.9% Tri-Calcium Phosphate +

0.6% Calcium Carbonate +

0.8% Monobasic Sodium Phosphate

18.0 lbs

12.0 lbs

16.0 lbs

 6 Soybean oil may be added to defatted soy-flour or to the blend in order to meet fat content specifications for the 

product.

7 Analytical Data for type A Salad Oil in Commercial Item Description (CID) for salad oils (vegetable), A-A20091D. 
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6

0.9% Tri-Calcium Phosphate +

0.6% Calcium Carbonate +

0.8% Monobasic Potassium Phosphate

18.0 lbs

12.0 lbs

16.0 lbs

7 1.7% Di-Calcium Phosphate Anhydrous +

0.5% Calcium Carbonate

34.0 lbs

10.0 lbs

8 2.2% Di-Calcium Phosphate +

0.5% Calcium Carbonate

44.0 lbs

10.0 lbs

9 Zinc Sulfate, Monohydrate 

(ZnSO4 7H2O)

0.25 lbs (113.45 g)

10 Ferrous Fumarate, FCC grade, purified 0.92 lbs (418 g)

11 Magnesium Oxide (MgO) 2.75 lbs

12 Iodized Salt (0.007% 12) 8 16.25 lbs

G. Vitamin Antioxidant Premix

Vitamin Antioxidant Premix shall be added in the amounts prescribed in the table 

below.

Ingredients Per 2,000 lbs Product

Thiamin mononitrate 2.5 g

Riboflavin 3.5 g

Pyridoxine hydrochloride 1.5 g

Niacin 45.0 g

Ca D-pantothenate 25.0 g

Folic acid 1.8 g

Vitamin B12 9 12.0 mg

Vitamin A Palmitate (stabilized) 10 21.0 million IU

Vitamin D (stabilized) 1.8 million IU

Alpha tocopherol acetate 68,000.0 IU

Butylated hydroxy anisole 11 20.0 g

Butylated hydroxy toluene 11 20.0 g

Ascorbic acid (stabilized), ethyl-cellulose 

(coated), soy flour, defatted (toasted) or 

starch to reach total weight, (additional 

soy flour may be added as a carrier, if 

364.0 g

 8 The increase in iodized salt content represents a 25 percent increase in iodine content from previous specifications 

as recommended.

9 Represents a reduction of 67 percent from previous specifications.

10 Vitamin A Palmitate (stabilized) shall be added in encapsulated form containing 250,000 IU Vitamin A 

Palmitate/g. Particle size shall comply with the requirement that at least 98 percent will pass through a U.S.

Standard No. 50 sieve, at least 90 percent through a U.S. Standard No. 60 sieve, and at least 45 percent through a 

U.S. Standard No. 100 sieve. The product shall be not less than 95 percent of the all-trans isomer as determined by 

the USP assay procedure. The Vitamin A Palmitate shall have storage stability such that not more than 20 percent 

of its original activity will be lost when stored for 21 days at 45  ̊ C in a sealed container at a level of 10,000 to 

12,000 IU per pound in cornmeal having a moisture content in the range of 13.5 to 14.5 percent.

11 If antioxidant is added in soy oil, omit from this premix. 
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desired)

Total 2.0 lbs

(1) The minerals and vitamin premix shall not be combined and shall be 

added to the formulation separately.

(2) The requirement for Vitamin A shall be 80 percent of the target (or 

maximum) level included in the specification. The requirement for iron 

and vitamin A shall be as follows:

Item Requirements

Minimum Maximum

Vitamin A 8400 IU/lb 16,000 IU/lb

Iron 14.7 mg/100g ---

Contractors are required to maintain records verifying compliance with 

the Vitamin A and iron requirements. Contractors shall have composite 

samples that are tested for Vitamin A and iron. Laboratory testing shall 

be conducted according to the Association of Official Analytical 

Chemists approved methods.

Section 1.3 QUALITY ASSURANCE

A. The contractor shall perform the product testing and quality analysis to ensure 

that the product meets the commodity specifications. The results shall be 

evidenced by a Certificate of Analysis (COA). Copies of the original COA 

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

results of all tests specified. If quality discounts are provided in the contract, 

and the product to be delivered by the contractor falls within the quality 

discount table, those factors shall be identified by an asterisk on the copies of 

the COA.

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

contract requirements.

C. 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 give equivalent results.

Section 1.3 QUALITY DISCOUNTS

A. If the product to be delivered by the contractor does not meet the quality 
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specifications, but falls within the discounts listed, the product may be delivered 

to the Government, but the purchase price will be reduced in accordance with the 

schedule of discounts in the table below for each 100 pounds of commodity 

delivered.

B. At the contractor’s option, commodity which is rejected because of the presence 

of salmonella may be subjected to a continuous heat process at temperatures up to 

a maximum of 120 ̊ F (not to be exceeded) for a period of up to ten days 

maximum. If during the period of the process, the commodity is reinspected, 

retested, and certified as meeting all finished product requirements including 

salmonella negative, the product will be accepted by the Government.

Discounts

Excess Moisture Deficient Protein

11.1% or 11.2% $0.10 19.9% or 19.8% $0.10

11.3% or 11.4% $0.20 19.7% or 19.6% $0.20

11.5% $0.35 19.5% $0.35

Excess Crude Fiber Excess Ash

2.6% or 2.7% $0.10 6.7% or 6.8% $0.10

2.8% or 2.9% $0.20 6.9% or 7.0% $0.20

3.0% $0.35 7.1% $0.35

Deficient Crude Fat Deficient Lysine

5.9% or 5.8% $0.10 0.8% $0.10

5.7% or 5.6% $0.20 0.7% $0.20

5.5% $0.35

Deficient Granulation through 

a No. 70 Sieve

96% or 95% $0.10

94% or 93% $0.20

92% $0.35

Part 2 CONTAINER AND PACKAGING REQUIREMENTS

Section 2.1 GENERAL

This part provides the container specifications and packaging materials

requirements used under this contract. 

Section 2.2 CONTAINERS AND MATERIALS

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

requirements of the Food and Drug Administration (FDA) for 

safe contact with the packaged product. 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 as required in the Master Solicitation, Part 3, 

Section A, Number 3. 
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B. Questions concerning the containers and materials should be directed to:

USDA/FSA/DACO

Room 5755 – South Bldg, STOP 0551

1400 Independence Avenue SW

Washington, DC 20250-0551

ATTN: Packaging

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 

to but not inclusive of, “Made in [Name of Foreign Country.]” or 

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

Section 2.3 25-KILOGRAM MULTIWALL PAPER BAGS

A. Twenty-five kilograms of product shall be packed in Pinch Bottom Open 

Mouth (PBOM) style multiwall paper bags. The use of recycled materials is 

not required if performance or food safety is jeopardized.

B. The bag shall have two inner walls of 50-pound nominal basis weight natural 

kraft paper and an outer third wall of 60-pound nominal basis weight wet 

strength paper in accordance with Uniform Freight Classification, Rule 40, 

Section 10, Tables A and B, as amended.

C. The bag shall have a inner plastic liner constructed of linear low density 

polyethylene (LLDPE) film. The film liner shall:

(1) Be a minimum thickness of 2.5 mil. with a density of 0.914 to 0.929 

g/cc and a minimum heat-seal coefficient of 0.60. The film shall have a 

minimum impact resistance of 265g when tested in accordance with 

ASTM D-1709 Method A, as amended, Falling Dart.

(2) The film liner shall have 8 to 12 micro perforations in each gusset area 

to allow for the evacuation of air from the product after filling and 

sealing. 

(3) Have a sufficient amount of anti-block. It shall be free from any 

blocking at 50o

C and not subject to reblock at 70oC.

(4) The film liner shall be loose for the full length of the bag except around 

the bottom and top closure areas. At the top and bottom closure areas, 

the liner shall adhere to the inner-most paper ply (time lamination). 

The laminating adhesive shall be machine direction applied in narrow 

strips no longer than 4 inches from each end. The use of gravure 

lamination to bond the liner to the inner-most paper ply for the entire 

length of the bag is prohibited.

(5) Be adhered to prevent product from getting between the inner film and 

the next outer paper ply.

(6) Not exceed a maximum average water vapor permeability of 0.65 
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grams per 100 square inches in 24 hours at 90 percent relative humidity 

and a temperature of 100oF plus or minus 5 degrees.

(7) Be manufactured to meet Food and Drug Administration requirements 

for food products (21 CFR 177.1520, as amended).

(8) Be heat-sealed at the bottom by the bag manufacturer. The top of the 

liner shall be heat-sealed by the packer once the bag has been filled 

with product.

D. Longitudinal seams of the outer wall of the bag shall be glued so that there is 

no more than 3/16-inch of unglued edge on the outer surface of the bag. The 

adhesives used in the longitudinal seams and pasted end closures shall be water 

resistant. Water resistant adhesive of outer ply longitudinal seams or pasted 

end closures shall be tested for resistance to water in accordance with TAPPI 

T456 (Wet Tensile Test), except as follows:

Cut test specimens 1-inch wide so that the longitudinal seam or pasted end 

closure runs perpendicular to and is centered relative to the long dimension of 

the specimen. The test specimen shall encompass all adhesive bonded areas 

included in fabricating the seam or end closure. In the case of multi-ply end 

closures, clamp all plies in the jaws of the tester. Immerse the specimens in not 

less than 1-inch of the distilled water for 24 hours. Run a wet tensile test. A 

test specimen fails the test if failure occurs with the separation of the seam or 

closure and less than 25% of the separated adhesive area shows fiber tear. 

Failure of more than 10% of the specimens shall be reported as failure of the 

adhesive.

Section 2.4 25-KILOGRAM HIGH PERFORMANCE PACKAGING 

CONSTRUCTIONS

A. Contractors shall utilize one of the following constructions when the 

solicitation requires the use of high performance packaging:

(1) Multiwall paper bag constructed of: One (1) ply inner film liner 

guaranteed 2.5 mil. minimum thickness linear low density 

polyethylene, four (4) plies of 50-pound natural multiwall kraft (NMK) 

paper, and one (1) outer ply of 60-pound wet strength natural multiwall 

kraft (WSNMK) paper; or

(2) Multiwall paper bag constructed of: 3.1 mil. (70 grams per square 

meter) film consisting of two or more layers of co-extruded polyolefin 

film with alternating angles of orientation, laminated together and 

biaxially oriented, two (2) plies of 50-pound NMK paper, and one (1) 

outer ply of 60-pound WSNMK paper. The bag shall be heat-sealed at 

the bottom, by the bag manufacturer. The top of the liner shall be heatsealed by the packer once the bag has been filled with products.

(3) Both bag constructions shall:

(a) be uniquely marked with a one (1) inch blue stripe located 

approximately three (3) inches above the letters “USA” and 

extending around the width of each bag;
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(b) meet the specifications and testing requirements outlined in 

these commodity requirements.

Section 2.5 OUTER CLOSURE AND SEALS

A. The bottom and top of the 25-kilogram bag shall be closed to provide a tight 

seal using hot-melt or thermoplastic adhesive applied in a single band along the 

top edge of the long side of the bag and extending downward at least 3/4 

inches. The fold line on the manufacturer closure end shall be 1-3/4 inches 

plus or minus 1/4-inch. The fold line on the field closure end shall be 1-5/8 

inches plus or minus 1/4-inch. Refer to section 3.1.L. for bag closure guide 

location bars.

B. The outer wall of the bag shall be stepped at the bottom and top fold over flap, 

beyond all inner walls, in order to provide a positive seal over the ends of the 

inner walls so that there is no more than 3/16 inches unbonded edge beyond the 

adhesive line. The inner polyethylene film may be heat-sealed.

Section 2.6 PERFORMANCE TEST PROCEDURES

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

impact resistance:

(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 inches per second using a shock duration of .002 seconds 

without loss of product.

(2) Testing shall be conducted under standard temperature (73.4o

F plus or 

minus 1.8oF) and relative humidity (50% plus or minus 2%) conditions.

(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.

Independent or private laboratories known to be capable of conducting the 

shock machine test described above are as follows:

Test Laboratories

Michigan State University

School of Packaging

East Lansing, MI 48824-1223

(517) 355-9580

http://packaging.msu.edu/

Lansmont Corporation

1287 Reamwood

Sunnyvale, CA 94089

(408) 734-9724

Lansmont Corporation

6539 Westland Way, Suite 24

Lansing, MI 48917

(888) 526-7666
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www.lansmont.com

Rutgers University

Packaging Science and 

Engineering Dept.

P.O. Box 909

Piscataway, NJ 08854

(201) 932-3679

Ten-E Packaging Services, Inc.

1666 County Road 74

Newport, MN 55055

(651) 459-0671

www.ten-e.com

Section 2.7 SEAL PEEL TEST

A. The contractor shall perform periodic seal peel tests on the filling end of 

multiwall paper bags to determine whether the paper plies are adequately 

adhered. The seal peel test shall be performed at every start up and a minimum 

of every hour during commodity packing operations. The seal peel test shall 

demonstrate tear of paper fiber (fiber tear) for all paper plies. The contractor 

shall maintain records of seal peel test results for review by the Government.

B. The seal peel test shall be performed as follows:

(1) Run an empty bag through the sealing unit.

(2) Cut bag approximately 3 to 8 inches below the seal.

(3) Cut both gussets along the center crease to the top of the bag end.

(4) Spread bag to expose poly liner.

(5) Check inside plastic liner along the closure and gussets to determine 

that the liner is heat-sealed. Pinholes, no larger than 1/8 inch in 

diameter, are allowable in the closure.

(6) Grip inside fold at center of the bag end.

(7) Pull apart sides of the bag end at the center, separating seals. (If the 

seal is good, fibers shall completely cover adhesive. If the seal is poor, 

glossy adhesive will show).

C. The contractor's seal peel test records shall include the following information 

for each test: date, time, employee's name, product, contract number, railcar 

number, and result of the test. The result of the test shall be reported as either 

"good seal" or "poor seal”, “insufficient fiber tear”, as applicable. The 

contractor shall take corrective action if the seal peel test indicates a poor seal 

and shall retest until a good seal is achieved. 

PART 3 MARKING REQUIREMENTS

Section 3.1 MARKINGS

A. The bags shall be marked in the color specified in the markings exhibits. Any 

markings not shown on the exhibits shall be printed in blue. When printed on the 

bag, the colors blue and red shall match the Pantone Matching System (PMS) 

chart numbers 280 and 200, respectively, to the extent practicable.
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B. All dimensions are approximate. Unless otherwise specified, all characters shall 

be in normal block print.

C. The US Flag shall be 5 inches high and 9 inches in total width, on the front and 

back of the applicable bag. See exhibits.

D. The letters USA shall be Univers black (75) oblique, or Helvetica extra bold with 

70% scaling and -70 tracking or equivalent to match the style as shown in the 

exhibits. The letters USA shall be 4 3/4 inches high and 9 3/4 inches in total 

width. The three stripes adjacent USA shall be 1 inch high and must extend to the 

edge of the panel.

E. The USAID vertical identity, including the logo, brandname, 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. The USAID brandname shall be 2 inches in height. The 

tagline “FROM THE AMERICAN PEOPLE” shall be 1/2 inch in height. The 

USAID vertical identity is available to download at 

http://www.usaid.gov/branding/downloadsweb.html.

F. The USDA logo shall be 4 1/2 inches high and 6 1/2 inches in total width. See 

exhibits.

G. The commodity name shall be 1 1/4 inch print. Immediately below the 

commodity name on the front and back panels, insert additional commodity 

description in 5/8 inch print, if applicable.

H. The contract number and the statement "NOT TO BE SOLD OR EXCHANGED" 

shall be 3/4 inch print. 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. See exhibits. 

The contractor shall obtain a waiver, in writing, from the Government to print the 

contract number using on-line printing on filled bags.

I. The geometric symbols shall appear as shown in the exhibits.

J. The letters or symbols used in the language markings for LMR-1, LMR-3 and 

LMR-4, LMR-5, LMR-7, and LMR-8 should be sized approximately 1 5/8 inches. 

The language markings for LMR-2 and LMR-6 should be sized to fit as shown in 

the exhibits.

K. Lot numbers, production codes or any other means of identification required to 

meet the traceability requirement shall be printed as small as possible, yet legible.

L. Gussets. The geometric symbols shall appear in both gussets, adjacent to USAID, 

as shown in the applicable exhibits. The USAID identity shall be a total of 2 3/4 
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inches in height and 8 1/2 inches in total width and printed in both gussets. The 

letters “USAID” shall be 1 3/4 inches high and the tagline “FROM THE 

AMERICAN PEOPLE” shall be 3/8 inch high.

M. Gussets. The geometric symbols shall appear in both gussets, adjacent to USA, as 

shown in the applicable exhibits. The letters USA shall be 3 inches high and 

printed in both gussets.

N. Bag Closure Guide Location Bars (BCGL) shall be printed on the front panel of 

all multi-wall paper bags, as shown in the exhibits. The BCGL bars shall be 

plainly visible, approximately one inch in length, printed in blue in two parallel 

rows evenly spaced over 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. (Exhibits A &B)

Section 3.2 MARKING DESCRIPTIONS

The Government shall furnish required markings within two business days after the date 

of the contract. The procurement of containers should be deferred for at least two 

business days after the date of the contract.

The following standard marking requirements may be requested under the contract:

USAID – Distribution

Standard Marking Requirement #1 (SMR-1)

Front: US Flag, the commodity name, the words "NOT TO BE SOLD OR 

EXCHANGED,” USAID logo, contract number, net weight, dimensions, “SMR1”. See exhibit SMR-1, front.

Back: Identical to front. See exhibit SMR-1, back.

FAS - Distribution

Standard Marking Requirement #2 (SMR-2)

Front: USA with stripes, the commodity name, the words "NOT TO BE SOLD 

OR EXCHANGED," USDA logo, contract number, net weight, dimensions, 

“SMR-2”. See exhibit SMR-2, front. 

Back: Identical. See exhibit SMR-2, back.

USAID – Monetization

Standard Marking Requirement #3 (SMR-3)

Front: US Flag, the commodity name, USAID logo, contract number, net weight, 

dimensions, “SMR-3”. See exhibit SMR-3, front.

Back: Identical to front. See exhibit SMR-3, back.

FAS or USAID - Monetization 

Standard Marking Requirement #4 (SMR-4)

Front: USA with stripes, the commodity name, contract number, net weight, 

dimensions, “SMR-4”. See exhibit SMR-4, front. 
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Back: Identical. See exhibit SMR-4, back.

USAID – Distribution for North Korea

Language Marking Requirement #1 (LMR-1)

Front: US Flag, the commodity name, the words "NOT TO BE SOLD OR 

EXCHANGED,” USAID logo, contract number, net weight, dimensions, and 

“LMR-1.”. See exhibit LMR-1, front.

Back: US Flag, the commodity name, North Korean language panel, and “LMR1” only. See exhibit LMR-1, back.

USAID – Distribution for Afghanistan, with Pashtu and Dari

Language Marking Requirement #2 (LMR-2)

Front: US Flag, the commodity name, the words "NOT TO BE SOLD OR 

EXCHANGED,” USAID logo, contract number, net weight, dimensions, and 

“LMR-2.” See exhibit LMR-2, front.

Back: US Flag, the commodity name, Pashtu and Dari language panel, and 

“LMR-2” only. See exhibit LMR-2, back.

USAID – Distribution for South Africa Region

Language Marking Requirement #3 (LMR-3)

Front: US Flag, the commodity name, the words "NOT TO BE SOLD OR 

EXCHANGED,” USAID logo, contract number, net weight, dimensions, and 

“LMR-3.” See exhibit LMR-3, front. 

Back: US Flag, the commodity name, English language panel, and “LMR-3” 

only. See exhibit LMR-3, back.

USAID – Distribution for Iraq with Arabic

Language Marking Requirement #4 (LMR-4)

Front: US Flag, the commodity name, the words "NOT TO BE SOLD OR 

EXCHANGED,” USAID logo, contract number, net weight, dimensions, and 

“LMR-4.” See exhibit LMR-4, front. 

Back: US Flag, the commodity name, Arabic language panel, and “LMR-4” only. 

See exhibit LMR-4, back.

FAS – Distribution for North Korea

Language Marking Requirement #5 (LMR-5)

Front: USA with stripes, the commodity name, the words "NOT TO BE SOLD 

OR EXCHANGED,” USDA logo, contract number, net weight, dimensions, and 

“LMR-5.” See exhibit LMR-5, front.

Back: USA with stripes, the commodity name, North Korean language panel, and 

“LMR-5” only. See exhibit LMR-5, back.

FAS – Distribution for Afghanistan, with Pashtu and Dari

Language Marking Requirement #6 (LMR-6)

Front: USA with stripes, the commodity name, the words "NOT TO BE SOLD 

OR EXCHANGED,” USDA logo, contract number, net weight, dimensions, and 
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“LMR-6.” See exhibit LMR-6, front.

Back: USA with stripes, the commodity name, Pashtu and Dari language panel, 

and “LMR-6” only. See exhibit LMR-6, back.

FAS – Distribution for South Africa Region

Language Marking Requirement #7 (LMR-7)

Front: USA with stripes, the commodity name, the words "NOT TO BE SOLD 

OR EXCHANGED,” USDA logo, contract number, net weight, dimensions, and 

“LMR-7.” See exhibit LMR-7, front. 

Back: USA with stripes, the commodity name, English language panel, and 

“LMR-7” only. See exhibit LMR-7, back.

FAS – Distribution for Iraq with Arabic

Language Marking Requirement #8 (LMR-8)

Front: USA with stripes, the commodity name, the words "NOT TO BE SOLD 

OR EXCHANGED,” USDA logo, contract number, net weight, dimensions, and 

“LMR-8.” See exhibit LMR-8, front 

Back: USA with stripes, the commodity name, Arabic language panel, and 

“LMR-8” only. See exhibit LMR-8, back.

Section 3.3 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

B. The bag dimensions shall be centered at the bottom of the bag, as small as 

possible, yet legible.

Section 3.4 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 
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a Government contract that appears in commercial or other channels shall have all 

markings required under this contract permanently obliterated.
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Marking Exhibits

WHEAT SOY BLEND WHEAT SOY BLEND
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WHEAT SOY BLEND WHEAT SOY BLEND
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WHEAT SOY BLEND WHEAT SOY BLEND
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WHEAT SOY BLEND WHEAT SOY BLEND
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WHEAT SOY BLEND WHEAT SOY BLEND
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WHEAT SOY BLEND WHEAT SOY BLEND
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WHEAT SOY BLEND WHEAT SOY BLEND
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WHEAT SOY BLEND WHEAT SOY BLEND
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WHEAT SOY BLEND WHEAT SOY BLEND
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WHEAT SOY BLEND WHEAT SOY BLEND
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WHEAT SOY BLEND WHEAT SOY BLEND
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WHEAT SOY BLEND WHEAT SOY BLEND
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Exhibit A

Bag Closure Guide Location

Front of Bag

Pre-applied Hot Melt
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Exhibit B