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Black Beans Specifications

1. General Description

• Product: Black beans (Phaseolus vulgaris
• Type: Whole dry black beans
• Color: Deep black with uniform color
• Shape: Oval to kidney-shaped
• Odor: Clean, mild, natural (free from musty or sour smell)
• Condition: Clean, sound, mature, and fit for human consumption

2. Physical Quality Parameters

ParameterSpecification

Moisture Content

Max 12.0% – 14.0%

Foreign Matter

Max 0.5% – 1.5%

Damaged Beans

Max 2.0% – 5.0%

Broken/Split Beans

Max 2.0% – 5.0%

Discolored Beans

Max 2.0% – 4.0%

Admixture (Other Pulses)

Max 1.0%

3. Size & Appearance

• Uniform size and shape
• Bright, shiny black color preferred
• Smooth seed coat with minimal wrinkling
• Free-flowing and clean

4. Quality Requirements

• Good cooking quality (retain shape and texture after cooking)
• Uniform hydration and cooking time
• Free from:
  • Stones and dust
  • Insect infestation
  • Moldy or spoiled beans
• No off-flavors or odors

5. Purity & Cleanliness

• Free from:
  • Live insects
  • Rodent contamination
  • Harmful foreign materials
• Minimal presence of:
  • Other grains or seeds
  • Plant debris

6. Nutritional Content (Typical)

ParameterTypical Range

Protein Content

20% – 25%

Fiber Content

High

Fat Content

1% – 3%

7. Chemical / Safety Limits

ParameterLimit

Aflatoxin

Max 5–10 ppb

Pesticide Residues

Within permissible limits

Heavy Metals

Within safe limits

Microbiological Contamination

Within food safety standards

8. Grading (Typical Example)

GradeMoistureForeign MatterDamaged Beans

Grade 1

≤12.0%

≤0.5%

≤2.0%

Grade 2

≤13.0%

≤1.0%

≤4.0%

Grade 3

≤14.0%

≤1.5%

≤5.0%

9. Packaging

• Packed in:
  • 25 kg or 50 kg polypropylene (PP) bags
  • Retail packs (1 kg, 2 kg, etc.)
• Packaging must be:
  • Clean, dry, and food-grade
  • Properly sealed and labeled (origin, grade, crop year, net weight)

10. Storage Conditions

• Store in cool, dry, and well-ventilated warehouses
• Protect from:
  • Moisture and humidity
  • Insect infestation and pests
• Stack on pallets; avoid direct floor contact

11. Uses

• Household cooking (soups, stews, rice dishes)
• Canning and food processing
• Protein source in vegetarian diets

12. Standards & Compliance

• Must comply with:
  • National food and pulse standards
  • Phytosanitary requirements
  • International standards (e.g., Codex Alimentarius)