Quality coefficients:

   1. Organoleptic
          • color: yellowish
          • taste: specific, slightly sweet
          • smell: specific, no extraneous odors

   2. Humidity: 13 - 15%

   3. Protein: 2,8 – 2,9 %

   4. Fats: max. 16 %

   5. Corn starch: max. 19 %

   6. Celuloza: 5 %

   7. Infestation: inexistent