Technical Specifications for

WHEAT GRAIN
Specification reference: Wheat grain- Generic specification
Version: 13.0
Date of issue: 29 July 2013
Developed: Van Hoan NGUYEN, OSPFQ-WFP
Reviewed: Shane PRIGGE, OSPFQ-WFP
Approved: Shane PRIGGE, OSPFQ-WFP

1. SCOPE
This specification applies to Wheat grains obtained from varieties of the species Triticum
aestivum L. purchased by WFP.

2. DEFINITIONS
Broken kernels are pieces of wheat that are less than three-quarters of a whole kernel. If the
piece is more than three-quarters of a kernel, it is considered whole.
Shrunken and broken kernels are all matter that passes through a 1.7 mm x 20 oblong-holed
metal sieve.
Degermed kernels are wheat whose germ has been removed through the mechanical
handling process or by insect attack. Degermed kernels lack the greyish discolouration that is
often present with sprouted kernels.
Ergot is a plant disease which produces elongated fungus bodies with a purplish black
exterior, a purplish white to off-white interior, and a relatively smooth surface texture.
Sprouted grains are Grains in which the radicle or plumule exceeded the seed coat bounds;
grains from which the radicle or plumule have been removed, with clearly visible deformation
and changed seed coat color in the germ area.
Heat-damaged kernels include kernels, pieces of wheat kernels that are materially discolored
and damaged by artificial drying. They range from orange-red to very dark brown, but are not
black.
Natural stain kernels are stained kernels because of contact with natural substances such
as bunt spores, soil or weeds.
Mouldy kernels are discoloured, swollen and soft as a result of decomposition by fungi or
bacteria. They have mould visible to the naked eye and may feel spongy under pressure.
Damaged kernels include kernels, pieces of wheat kernels, and other grains that are badly
ground-damaged, badly weather-damaged, diseased, frost-damaged, germ-damaged, heat-
damaged, insect-bored, mold-damaged, sprout-damaged, or otherwise materially damaged.
Edible grains include all grain other than wheat which are fit for eaten by humans.
Organic matter are all organic components (e.g fragments of stems, leaves, ears, awns, chaff,
fragments of pests, seeds of weeds and other cultivated plants, etc) other than grains of wheat,
edible grains and filth.
Inorganic matter is defined as any inorganic component (e.g stones, dust, plastic…)
Filth are impurities of animal origin, including dead insect.

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3. REFERENCE
Codex Standard for Wheat grains CODEX STAN 199-1995.
Wheat USDA:FSA:PDD:EOB.

4. PRODUCT SPECIFICATION
4.1 General requirements
 Moisture: 14.0 % max
 Organoleptic: Bright, clear appearance, natural smell and color
 Test weight: 74 kg/hl min
 Shrunken and broken kernels: 5.0% max
 Insect damaged kernels: 1.5% max
 Ergot : 0.05% max
 Sprouted kernels: 2.0% max
 Total damaged kernels: 6.0% max
 Edible grain other than wheat: 2.0% max
 Organic matter (other than edible grains of cereal): 1.5% max
 Inorganic matter: 0.05% max
 Filth: 0.1% max
 Live insect: Nil

4.2 Flour characteristics

Flour sample prepared from wheat grain with extraction rate of 75.0% shall have below
characteristics:
 Protein content: 11.0% min
 Wet gluten: 25.0 min
 Hagberg falling number : 230 min
 Chopin Alveograph
W: 215 min
P: 80 min
L: 80 min

If required by recipient country, Wheat needs to be obtained from non-genetically modified

varieties.

4.3 Contaminants and Toxins

Wheat shall not contain contaminants and toxins in amounts which may represent a hazard to
human health. Specific limit of some contaminants and toxins are presented in table 1.

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Table 1: Limit of contaminants and toxins
No Contaminant and toxin Limit
Heavy metal
1 Arsenic (As) 1.1 ppm max.
2 Copper (Cu) 30 ppm max
3 Lead (Pb) 2.5 ppm max.
4 Cadmium (Cd) 1.5 ppm max.
5 Tin (Sn) 250 ppm max.
6 Zinc (Zn) 50 ppm max.
7 Mercury (Hg) 1.0 ppm max.
Pesticide residues
8 Carbamate < 10 ppb
9 Organochlorine < 10 ppb
10 Organophosphorus < 10 ppb
11 Pyrethroid < 10 ppb
Radiation
12 Radiation 10 Bq/Kg max
Mycotoxins
13 Zearalenone 100 ppb max
14 Ochratoxin A 5 ppb max
5. PACKAGING AND MARKING
As per contractual agreement.

6. STORING
Wheat must be stored under dry, ventilated and hygienic conditions.
7. SAMPLING REQUIREMENTS
Representative samples can be drawn according to international sampling method standards at
the bagging section or in the warehouse.
For packed units, sampling frequency and reference method are showed in table 2. One
laboratory samples of about 3kg is required by lot or sub-lot of 500MT maximum.
For the bulk (static and flowing), the sampling must follow the rules described in paragraphs
5.2 of ISO 24333-2009.
Table 2: Sampling rules
Lot or sub-lot size Number of increment Place of sampling Reference
(MT)
3 % of bags and minimum 50 bags
≤100 (e.g. 60 increments for a lot of 100
MT, packed in 50 kg bag)
3 % of bags (e.g. 120 increments for a
101-200
lot of 200 MT, packed in 50 kg bag)
GAFTA
3 % of bags (e.g. 180 increments for a Warehouse
201-300 124-2
lot of 300 MT, packed in 50 kg bag)
3 % of bags (e.g. 240 increments for a
301-400
lot of 400 MT, packed in 50 kg bag)
3 % of bags (e.g. 300 increments for a
401-500
lot of 500 MT, packed in 50 kg bag)
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8. ANALYTICAL REQUIREMENTS
The principal tests in table 3 must be performed in order to check if the quality of the Wheat
meets above requirements. Additional analyses shall be defined in case of further quality
assessment.

Table 3: List of compulsory tests and reference methods

Referenced method
No Analyses/tests Limit (or equivalent)

On wheat grain sample

1 Moisture 14.0 % max ISO 711-2009

Bright, clear appearance,

2 Organoleptic Visual inspection
natural smell and color

3 Test weight 74 kg/hl min ISO 7971-1986

Shrunken and broken
4 5.0% max ISO 5223-1983
kernels
5 Insect damaged kernels 1.5% max Visual inspection
6 Ergot 0.05% max Visual inspection
7 Sprouted kernels 2.0% max Visual inspection
8 Total damaged kernels 6.0% max ISO 1970-1987
Edible grain other than
9 2.0% max ISO 1970-1987
wheat
Organic matter (other than
10 1.5% max Visual inspection
edible grains of cereal)
11 Inorganic matter 0.05% max Visual inspection
12 Filth 0.1% max Visual inspection
13 Live insect Nil Visual inspection
On flour sample milled from wheat grain with extraction rate of 75.0%
14 Protein content 11.0% min ICC No. 105
15 Wet gluten 25.0 min ISO 21415-1
16 Hagberg falling number 230 min ISO 3093
Chopin Alveograph

17 W 215 min ISO 27971

18 P 80 min
19 L 80 min

Guide for grading is showed at annex 1.

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 Annex 1: Guide for grading of wheat grain
The grading shall be performed as follow:
- Draw and weight a test portion
- Separate the test portion into component groups
- Weigh materials of the component groups
- Express the amount of material groups in percentage (see guide in table 4)

Table 4: Record sheet for grading of wheat grain

Mass of the test portion (grams)- M ….. gr

Mass of component Result calculation (expressed in %

Component
(grams) by mass of the test portion)

Shrunken and broken

a = a x 100 / M
kernels
Insect damaged kernels b = b x 100 / M
Ergot c = c x 100 / M
Sprouted kernels d = d x 100 / M
Degermed kernels
Ergot
Sprouted grains
Heat-damaged kernels e
Natural stain kernels
Mouldy kernels
Other damaged
Total damaged kernels = (a +b + c+ d + e) x 100 / M
Edible grain other than
f
wheat = f x 100 / M
Organic matter (other
than edible grains of g
cereal) = g x 100 / M
Inorganic matter h = h x 100 / M
Filth k = k x 100 / M

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