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Chickpea Specifications

1. General Description

• Product: Chickpeas (Cicer arietinum
• Type:
  • Kabuli chickpeas (large, light-colored, smooth)
  • Desi chickpeas (small, darker, rough coat)
• Color: Cream (Kabuli) or brown/dark (Desi)
• 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 Grains

Max 2.0% – 5.0%

Broken/Split Grains

Max 2.0% – 5.0%

Discolored Grains

Max 2.0% – 4.0%

Admixture (Other Pulses)

Max 1.0%

3. Size / Count (Important for Kabuli Chickpeas)

• Measured as number of seeds per 100 grams
• Common size grades:
  • 40/42 (very large)
  • 42/44
  • 44/46
  • 58/60 (smaller size)
  • (Lower count = larger grain size)

4. Quality Requirements

• Uniform size, shape, and color
• Good cooking quality (softens evenly)
• Free from:
  • Stones and dust
  • Insect infestation
  • Moldy or spoiled grains
• No off-flavors or odors

5. Purity & Cleanliness

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

6. Nutritional Content (Typical)

ParameterTypical Range

Protein Content

18% – 24%

Fiber Content

High

Fat Content

4% – 6%

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 Grains

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 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 (curries, salads, stews)
• Food processing (hummus, flour, snacks)
• Protein source in vegetarian diets

12. Standards & Compliance

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