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Pumpkin Seed Specifications

1. General Description

• Product: Pumpkin seeds (Cucurbita pepoCucurbita maxima
• Type:
  • In-shell pumpkin seeds
  • Shelled (hulled) pumpkin seeds / kernels
• Color:
  • In-shell: Cream to off-white
  • Kernels: Green to dark green
• Odor: Clean, fresh, nutty (free from musty, rancid, or sour smell)
• Condition: Clean, sound, mature, and fit for human consumption

2. Physical Quality Parameters

ParameterSpecification

Moisture Content

Max 6.0% – 8.0%

Foreign Matter

Max 0.5% – 1.5%

Damaged Seeds

Max 2.0% – 5.0%

Broken Kernels

Max 2.0% – 5.0%

Immature/Shriveled Seeds

Max 2.0%

Purity

Min 98% – 99.5%

3. Size / Count (for Kernels)

• Measured by count per 100 grams or size grading
• Common classifications:
  • Large (premium grade)
  • Medium
  • Small

4. Nutritional / Oil Content

ParameterTypical Range

Oil Content

40% – 50%

Protein Content

25% – 35%

Free Fatty Acids (FFA)

Max 1.5% – 2.0%

5. Quality Requirements

• Uniform green color (for kernels)
• Well-dried and free-flowing
• No off-flavors or bitterness
• Low level of:
  • Broken kernels
  • Discolored or dark seeds

6. Purity & Cleanliness

• Free from:
  • Live insects
  • Stones, sand, dust, and metal particles
  • Rodent contamination
  • Moldy or spoiled seeds
• Minimal presence of:
  • Other seeds
  • Husk fragments (especially for hulled seeds)

7. Chemical / Safety Limits

ParameterLimit

Aflatoxin

Max 5–10 ppb

Mycotoxins

Within regulatory limits

Pesticide Residues

Within permissible limits

Heavy Metals

Within safe limits

Microbiological Contamination

Within food safety standards

8. Grading (Typical Example)

GradePurityMoistureForeign Matter

Grade 1

≥99%

≤6.0%

≤0.5%

Grade 2

≥98%

≤7.0%

≤1.0%

Grade 3

≥97%

≤8.0%

≤1.5%

9. Packaging

• Packed in:
  • 10 kg, 25 kg, or 50 kg bags (PP, paper, or vacuum packs for kernels)
• Packaging must be:
  • Food-grade, clean, and dry
  • Properly sealed and labeled (origin, grade, crop year, net weight, batch number)

10. Storage Conditions

• Store in cool, dry, and well-ventilated conditions
• Protect from:
  • Moisture and humidity
  • Heat and direct sunlight
  • Insect infestation
• Avoid long storage to prevent rancidity

11. Uses

• Snack foods (roasted seeds)
• Bakery and confectionery products
• Health foods and salads
• Oil extraction (pumpkin seed oil)

12. Standards & Compliance

• Must comply with:
  • National food safety standards
  • Phytosanitary requirements
  • International standards (e.g., Codex Alimentarius, EU/US food safety regulations)