The basic physical tests for Indian spices and agri ingredients are moisture, foreign matter, and product-specific measures such as swell volume for psyllium husk and viscosity for guar gum. They are quick, cheap relative to residue tests and catch many problems early.
A number only means something with its method. Always specify the method as well as the limit.
Moisture content in cumin and other spices
Moisture decides shelf life and mould risk. Too much moisture lets mould grow and drives condensation in the container. Test it on a representative sample by oven drying, a moisture analyser or a standard method named in your specification.
Use the limit your market and customer expect and write it into the contract. See the typical moisture limit for whole seed spices for the usual range.
Foreign matter in spices
Foreign matter is anything that is not the spice: stalks, stones, other seeds, dust, insect fragments. It is measured by sieving and sorting a sample and reporting the weight as a percentage. The grade and the specification set the limit.
Foreign matter often reflects cleaning at the factory, so it also tells you about the plant. A lot with high foreign matter is a hint that cleaning is weak or the lot is blended.
Swell volume in psyllium husk
Swell volume shows how much the husk swells in water and is a basic measure of quality for psyllium husk. The test method fixes the sample weight, the liquid, the time and the reading. A higher value usually signals better husk, but results from different methods are not comparable.
Ask for the method with the number. See what swell volume is and what value to ask for.
Guar gum viscosity and other tests
Guar gum is graded mainly by viscosity, measured at a stated concentration, temperature and time. Particle size, moisture, protein, ash and acid-insoluble residue also appear on the certificate, along with microbiology. What tests should be on a guar gum certificate of analysis lists them.
The viscosity depends on the method and the time of reading, so a figure without those details cannot be compared across suppliers.
Mango pulp quality problems
For mango pulp, common issues are low sugar content, off colour, fermentation, black specks, fibre and spoilage from a poor seal. The usual checks are Brix, acidity, pH, colour, consistency and a microbiological check, plus a visual check of every drum.
Specify the variety, the Brix range and the packing. Open and inspect a sample drum from the lot before shipping. A bulging or leaking drum should be rejected.
Using these tests well
- Write each test, its method and its limit into the contract.
- Test the lot you are buying, not a past lot.
- Use an independent lab for the final check.
- Retain a sealed sample from every lot.
Next step
We set the tests with you, sample the lot and send it to an accredited lab. To set that up, book a free sourcing review. You can also read what a factory audit should contain.