Traditional and non-traditional pine seeds as pine nuts
03/19/10
08:18:30 am by pinenut, Categories: Background , Tags: expert, grades, harvesting pine nuts, pine kernels, pine nut mouth, pine trees, standards Standards for pine nuts and issues with non-traditional pine nut species
Link: http://www1.unece.org/unece/cgi-bin/unece.cgi/en/d/Js3883e/#Js3883e.7
Standards for pine nut kernels and the role of species in pine nut mouth
This relates directly to yesterday's post about the various botanical species pine nuts found in commercial pine nut products:
http://www1.unece.org/unece/cgi-bin/unece.cgi/en/d/Js3883e/#Js3883e.7
This standard ffrom the link above apply to seed from species of Pinus Spp from which the ligneous endocarp (shell) and the tegument (seed coat) have been removed, in particular the commercial types known as Mediterranean pine nut (Pinus/pinea/L) and Chinese or oriental pine nut (Pinus koraiensis). It applies both to pine nuts for direct consumption and to those for use in the food processing industry.
The standards are very comprensive and it was odd to me that only two species of pine nuts were considered in 1993, when the document was prepared. In yesterday's post the experts had run tests on pine nuts to see which pine nuts were being sold on the market:
"Results revealed the occurrence of the following Pinus spp. in commercial products: P. pinea, P. koraiensis, P. gerardiana, P. armandii and P. massoniana. The later two species, known as Chinese white pine and Chinese red pine, are only cultivated in China and are not listed as common source of edible pine nuts by the Food and Agriculture Organization (FAO). "
While we do not believe that the incorporation of non-traditional pine nut kernels is the root of the problem with pine nut bitters, it is imporant to note that these species are now in the food chain and not recongized by FAO.
It is very difficult to find a pine nut vender which even knows enough about pine nuts to identify the pine species by examination, let alone lable the pine nuts that are sold. We had to that years and years ago - discover the differences in pine kernels and which ones were the proper ones. I have a collection of pine nut seed from all different species. While the pine nuts wer have P. Monophylla are not listed on the FAO description, it is long standing traditional pine nut from the United States.
We believe that there is great pressure at the market for production. To meet the demand, we believe that pine cones are being picked before they have fully matured. The result can be a very bitter tasting pine nut. It may look like all the other pine nuts, but not taste the same. One of our "mottos - NO PINE NUT before its time."
Regardless, this is a very interesting article on standards for pine nut production - (I have included some additional info) as people want to know what to look for in a shelled pine nut product as well as what to avoid.
II. PROVISIONS CONCERNING QUALITY
The purpose of the standard is to define the quality requirements of pine nuts at the export control stage after preparation and packaging.
A. Minimum requirements
(i) In all classes subject to the special provisions for each class, and the tolerances allowed, the pine nus must be:
- Whole;
- sound; produce affected by decay or with flaws which would make it unfit for consumption is excluded;
- sufficiently developed, without signs of germination;
- clean, brushed and washed, virtually free from visible extraneous matter, including parts of the seed coat and the shell;
- free from living insects or mites whatever their stage of development;
- free from visible damage by insects, mites or other parasites;
- free from mould;
- free from rancidity and fermentation;
- free from abnormal external moisture;
- free from foreign smell and/or taste.
The condition of the pine nuts must be such as to enable them:
- to withstand transport and handling; and
- to arrive in satisfactory condition at the place of destination.
(ii) Moisture content
Pine nuts must not contain more than 6% moisture1.
1The moisture content is determined by one of the methods given in Annex II of the Standard Layout - Determination of Moisture content for dry produce (nuts) (http://www.unece.org/trade/agr/info/layout/laydry_e.pdf). The laboratory reference method shall be used in cases of dispute.
B. Classification
Pine nuts are classified in three classes defined below.
(i) “Extra” class
Pine nuts in this class must be of superior quality. They must be characteristic of the species or commercial type and be of uniform colour.
They must be practically free from defects and blemishes with the exception of very slight superficial defects, provided that these do not affect the general appearance of the produce, its quality, its conservation or its presentation in the package.
(ii) Class I
Pine nuts in this class must be of good quality. They must be characteristic of the species and/or commercial type.
The may have the following slight defects, provided that these do not affect the general appearance of the produce, its quality, its conservation or its presentation the package:
- slight defects in shape
- slight defects in development
- slight defects in colouring.
(iii) Class IIThis class includes pine nuts which do not qualify for inclusion in the higher classes, but which satisfy the minimum requirements specified above.
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