Hawaii Administrative Rules › Title 4 - DEPARTMENT OF AGRICULTURE › Subtitle 4 - DIVISION OF MARKETING AND CONSUMER SERVICES › Chapter 44 - STANDARDS FOR PROCESSED PRODUCTS › Section 4-44-13 - Standards for roasted macadamia nuts

Current through June, 2024
(a) As used in this
				section:
"Absence of defects" means the degree of freedom from
				  adhering shell, blemish, dark center, shriveling, loose extraneous material,
				  and any other defect which detracts from the appearance or eating quality of
				  the product.
"Blemish" means discolored spot or spots on the kernel
				  surface, including insect scars.
"Crisp" means that practically all of the kernels are firm
				  and crunchy in Styles I, II, III, IV, and V; and for Styles VI and VII, the
				  eating quality is not appreciably affected by kernels which are not firm and
				  crunchy.
"Critical defect" means any defect or combination of defects,
				  such as mold, insect infestation, and foreign material, which seriously
				  detracts from the edibility of the product, or which is not attendant with good
				  commercial practice and can be expected to occur only infrequently.
"Deviants" means sample units that fall into the next grade
				  below the indicated grade but do not score more than four score points below
				  the minimum total score for the indicated grade.
"Good color" means the kernel color is typical and
				  characteristic of mature macadamia nuts and of the roasting process employed;
				  that any variation in shade of color within the mass or within a unit is not
				  more than slight; and that a discolored ring may be present, provided that the
				  appearance of the product is not materially affected.
"Loose extraneous material" means any salt, kernel pieces,
				  and shell pieces which will pass through a 3/32 inch square opening. This term
				  shall apply to Styles I, II, III, IV, and V only.
"Major defect" means any defect or combination of defects
				  which seriously detracts from the appearance or eating quality of the macadamia
				  nuts. The following defects shall be considered major defects:
(1) Adhering shell, when any of the following conditions
				  exists on a kernel:
(A) Shell specks which seriously affect the appearance or
				  eating quality of the nut;
(B) Any shell piece that exceeds an area 1/16 inch in
				  diameter; or
(C) Any shell piece that exceeds 3/32 inch in length or
				  width;
(2) Blemish, when any of the following conditions exists on a
				  kernel:
(A) Any dark brown or black spot, or an aggregate of such
				  spots within a one-half inch area, which exceeds an area 1/16 inch in
				  diameter;
(B) Any markedly discolored spot, or an aggregate of such
				  spots within a one-half inch area, which exceeds an area one-eighth inch in
				  diameter;
(C) Any prominent spot encircled by a reddish brown line, or
				  an aggregate of such spots within a one-half inch area, which exceeds an area
				  3/16 inch in diameter; or
(D) Speckles that seriously affect appearance;
(3) Dark center, when the naturally exposed kernel center is
				  markedly darker than the remainder of the affected kernel; and
(4) Shriveling, when the kernel is moderately wrinkled or
				  shriveled.
"Minor defect" means any defect or combination of defects
				  which materially detracts from the appearance or eating quality of the
				  macadamia nuts. The following defects shall be considered minor defects:
(1) Adhering shell, when any of the following conditions
				  exists on a kernel:
(A) Shell specks that affect the appearance or eating quality
				  of the nut more than slightly; or
(B) Any shell piece that exceeds 1/32 inch both in length and
				  width;
(2) Blemish, when any of the following conditions exists on a
				  kernel:
(A) Any spot that is markedly discolored;
(B) Any spot that is more than slightly discolored and
				  exceeds an area 3/32 inch in diameter;
(C) Any spot that is more than slightly discolored and
				  exceeds one-eighth inch in length or width;
(D) A markedly discolored ring; or
(E) Speckles that affect appearance more than
				  slightly;
(3) Dark center, when the naturally exposed kernel center is
				  more than slightly darker than the remainder of the affected kernel; and
(4) Shriveling, when the kernel is appreciably wrinkled or
				  shriveled.
"Moisture content" means the moisture content of a composite
				  sample of kernels. The moisture content shall be determined with an instrument
				  that has been correlated with the vacuum oven method of determining per cent
				  moisture. The per cent moisture shall be calculated by the formula X minus Y
				  divided by X and the resulting quotient multiplied by one hundred, with X
				  representing the weight of the kernels before drying and Y representing the
				  weight of the kernels after drying.
"Normal flavor and odor" means the kernel has a flavor and
				  odor that are characteristic of well developed, properly roasted macadamia nuts
				  and is free from bitterness, rancidity, and any other objectionable flavor or
				  odor. Occasional units which do not meet the foregoing requirements may be
				  permitted, provided that these units do not appreciably affect the eating
				  quality of the product.
"Practically free from defects" means the following for the
				  respective styles:
(1) Styles I, II, III, IV, and V shall have not more than
				  eight per cent total defects, including not more than two per cent major
				  defects, not more than two per cent loose extraneous material, and no critical
				  defects; and
(2) For Styles VI, VII, and VIII, the appearance or eating
				  quality of the product shall not be more than slightly affected by any defect
				  or combination of defects.
"Reasonably free from defects" means the following for the
				  respective styles:
(1) Styles I, II, III, IV, and V shall have not more than
				  fifteen per cent major defects, not more than three per cent loose extraneous
				  material, and no critical defects; and
(2) For Styles VI, VII, and VIII, the appearance or eating
				  quality of the product shall not be more than materially affected by any defect
				  or combination of defects.
"Reasonably good color" means the kernel color is reasonably
				  typical and characteristic of mature macadamia nuts and of the roasting process
				  employed; that any variation in shade of color within the mass or within a unit
				  may be marked; and a discolored ring may be present, provided that the
				  appearance of the product is not seriously affected.
"Reasonably normal flavor and odor" means the kernel has a
				  flavor and odor that are reasonably characteristic of well developed, properly
				  roasted macadamia nuts and is free of bitterness, rancidity, and any other
				  objectionable flavor or odor. Occasional units which do not meet the foregoing
				  requirements may be permitted, provided that these units do not affect the
				  eating quality of the product more than appreciably.
"Reasonably uniform in size and type" means the following for
				  the respective styles:
(1) Style I (wholes) shall consist of at least eighty per
				  cent whole kernels with the remaining units of such size that not more than two
				  per cent will pass through a one-fourth inch square opening;
(2) Style II (wholes and halves) shall consist of at least
				  thirty-five per cent whole kernels with the remaining units of such size that
				  not more than five per cent will pass through a 5/16 inch square
				  opening;
(3) Style III (cocktail) shall consist of at least
				  seventy-five per cent half and larger kernels, included therein at least
				  fifteen per cent whole kernels, with the remaining units of such size that not
				  more than five per cent will pass through a one-fourth inch square
				  opening;
(4) Style IV (halves and pieces) shall consist of at least
				  thirty-five per cent half kernels with the remaining units of such size that
				  not more than five per cent will pass through a one-fourth inch square opening
				  and not more than ten per cent are larger than half kernels;
(5) Style V (large diced) shall consist of units which are
				  smaller than half kernels but of such size that not more than fifteen per cent
				  will pass through a 5/16 inch by one inch opening, included therein not more
				  than five per cent that will pass through a 3/32 inch square opening;
(6) Style VI (chips) shall consist of units of such size that
				  at least eighty per cent will pass through a 5/16 inch by one inch opening but
				  not more than five per cent will pass through a 3/32 inch square
				  opening;
(7) Style VII (bits, diced) shall consist of units which are
				  smaller than half kernels and of such size that at least eighty per cent will
				  pass through a 5/16 inch square opening, but not more than fifteen per cent
				  will pass through a 3/32 inch square opening; and
(8) Style VIII (fines) shall consist of units of such size
				  that all the units will pass through a one-fourth inch square opening and at
				  least seventy per cent will also pass through a 3/32 inch square
				  opening.
"Roasted macadamia nuts" means the product prepared from the
				  shelled nut of the macadamia tree, which may be roasted plain or in edible oil,
				  either salted or unsalted, and may contain suitable preservatives and other
				  ingredients permitted under the Food, Drug, and Cosmetic Act, Title 21, United
				  States Code.
"Uniform in size and type" means the following for the
				  respective styles:
(1) Style I (wholes) shall consist of not less than ninety
				  per cent whole kernels with the remaining units of such size that not more than
				  one per cent will pass through a one-fourth inch square opening;
(2) Style II (wholes and halves) shall consist of at least
				  fifty per cent whole kernels with the remaining units of such size that not
				  more than two per cent will pass through a 5/16 inch square opening;
(3) Style III (cocktail) shall consist of at least ninety per
				  cent half and larger kernels, included therein at least twenty-five per cent
				  whole kernels, with the remaining units of such size that not more than two per
				  cent will pass through a one-fourth inch square opening;
(4) Style IV (halves and pieces) shall consist of at least
				  fifty per cent half kernels with the remaining units of such size that not more
				  than two per cent will pass through a one-fourth inch square opening and not
				  more than five per cent are larger than half kernels;
(5) Style V (large diced) shall consist of units which are
				  smaller than half kernels but of such size that not more than five per cent
				  will pass through a 5/16 inch by one inch opening, included therein not more
				  than two per cent that will pass through a 3/32 inch square opening;
(6) Style VI (chips) shall consist of units of such size that
				  at least ninety-five per cent will pass through a 5/16 inch by one inch opening
				  but not more than two per cent will pass through a 3/32 inch square
				  opening;
(7) Style VII (bits, diced) shall consist of units which are
				  smaller than half kernels and of such size that at least ninety-five per cent
				  will pass through a 5/16 inch square opening but not more than ten per cent
				  will pass through a 3/32 inch square opening; and
(8) Style VIII (fines) shall consist of units of such size
				  that all the units will pass through a one-fourth inch square opening and at
				  least eighty per cent will also pass through a 3/32 inch square opening.
(b) Styles of roasted macadamia
				nuts shall consist of the following:
(1)
				Style I (wholes) shall consist of whole kernels;
(2) Style II (wholes and halves) shall
				consist of whole kernels and half kernels;
(3) Style III (cocktail) shall consist of a
				combination of whole kernels, half kernels, and portions of kernels of such
				size that the units will not pass through a one-fourth inch square
				opening;
(4) Style IV (halves and
				pieces) shall consist of half kernels and portions of half kernels of such size
				that the units will not pass through a one-fourth inch square
				opening;
(5) Style V (large diced)
				shall consist of units which are smaller than half kernels and of such size
				that the units will not pass through a 5/16 inch by one inch opening;
(6) Style VI (chips) shall consist of
				portions of kernels of such size that the units will pass through a 5/16 inch
				by one inch opening but not through a 3/32 inch square opening;
(7) Style VII (bits, diced) shall consist of
				units which are smaller than half kernels and of such size that the units will
				pass through a 5/16 inch square opening but not through a 3/32 inch square
				opening; and
(8) Style VIII (fines)
				shall consist of broken, chipped, or chopped kernels of such size that the
				units will pass through a one-fourth inch square opening and most will also
				pass through a 3/32 inch square opening.