PHILIPPINE NATIONAL

STANDARD PNS/BAFPS 106:2012

ICS 67.080.01

Soybeans – Classification and grading

BUREAU OF AGRICULTURE AND FISHERIES PRODUCT STANDARDS

BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines
Phone (632) 920-6131; (632) 455-2856; (632) 467-9039; Telefax (632) 455-2858
DEPARTMENT OF E-mail: bafpsda@yahoo.com.ph
AGRICULTURE Website: www.bafps.da.gov.ph
PHILIPPINES
PHILIPPINE NATIONAL STANDARD PNS/BAFPS 106: 2012

Foreword

The development of the Philippine National Standard for Legumes – Soybeans –

Classification and Grading, PNS/BAFPS 106:2012 was undertaken by the Bureau of
Agriculture and Fisheries Product Standards (BAFPS) in order to reflect the recent
technology developments in the industry, and the need for its harmonization with ASEAN
standards and Codex requirements in Heavy Metals, Pesticide Residues and Hygiene. This
standard had been done through the financial support from the High Value Commercial
Crops Program (HVCCP) in July, 2011.

A Technical Committee (TC) and Sub-Committee (SC) were organized by Bureau of

Agriculture and Fisheries Product Standards (BAFPS) through Special Orders No. 411, series
of 2001 and No.169, series of 2007 to generate and update the data and formulate the PNS for
Soybeans. BAFPS, in collaboration with the TC conducted technical reviews and public
consultations in the three major islands of the country prior to the finalization of the standard.

PNS/BAFPS 106:2012 aims to provide common understanding on the scope, definitions,

minimum requirements, classification, size classification, tolerances, sampling, packaging,
and marking and labeling of Soybeans.
PHILIPPINE NATIONAL STANDARD PNS/BAFPS 106:2012
Soybeans – Classification and grading

1 Scope

This standard applies to classification and grading of soybean (Glycine max L. Merr.) grains
which are used as food, animal feed and as raw material for industrial purposes.

2 References

The titles of the standards publications referred to in this standard are listed on the inside
back cover.

3 Definitions

For the purpose of this standard the following definitions apply:

3.1
damaged soybeans
sprouted, shriveled, ground and insect damaged

3.2
mildew
powdery fungal growth which covers 50% or more of the surface area of the soybean

3.3
earth pellets

3.3.1
hard earth pellets
pellets that do not crumble under light pressure

3.3.2
soft earth pellets
pellets that crumble under light pressure

3.4
ergot
a plant disease producing elongated fungus bodies with a purplish-black exterior, a purplish-
white to off white interior, and has a relatively smooth surface texture

3.5
excreta
waste material of live-insects

3.6
fertilizer pellets
pink or red which are either small, round with irregular shape, not hazardous substance and
considered as contaminant

3.7
fire-burnt soybeans
charred or scorched by fire which are light in weight and easily crumbles under pressure
 PNS/BAFPS 106:2012

3.8
foreign material
whole or parts of other grains such as corn kernels, weed seeds, pods, leaves, or stems, dirt or
other inorganic materials

3.9
foreign material other than grain
large weed seeds, soft earth pellets, fertilizer pellets, and other non-toxic materials

4.0
heat damaged
soybeans are materially discolored and damaged by heat

4.1
immature soybeans
characterized by a green exterior appearance with green discoloration penetrating the
cotyledon

4.2
insect damaged
characterized by a perforation of the seed coat with discoloration penetrating the cotyledon

4.3
mixed soybeans
the seed coat has two colors, brown or black which cover 50 percent of the seed coats

4.4
moldy soybeans
seed coat is covered with grey mold, with spongy texture and unpleasant odor

4.5
mud-ball soybean
completely covered with caked-on mud

4.6
Sclerotinia sclerotiorum
fungal tissue which vary in size, shape, color and has a coarse surface texture

4.7
splits
broken seeds that are less than three-quarters of the whole seed and cotyledons have loose
seed coat

5 Minimum requirements

In all grades, subject to the special provisions for each grade, the soybeans must be:

- clean, practically free of dirt and any visible foreign matter;

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- free of any foreign taste and smell;

- the seed coat is free from stains;

- free from damages caused by weather, heat, pests, molds, and mechanical or
other means; and

- free from any chemical treatment.

The development and condition of soybeans must enable them to:

- withstand transport and handling; and

- arrive in satisfactory condition at the place of destination.

6 Classification

Soybean classification is based on color of the seed coats: yellow, green, brown, black and
mixed soybeans.

The first four classes are described as soybeans which have seed coats of their respective
color (yellow and green are permitted for the yellow class) and which are of the same color in
cross section and not more than 10 percent of soybeans of other classes.

Mixed soybeans, the fifth class, are soybeans which include bi-colored soybeans or soybeans
of another color.

Bi-colored soybeans are yellow or green soybeans with black or brown pigmented streaks or
blotches in the seed coats.

7 Grading of soybeans

7.1 A representative sample must be obtained for proper grading of soybeans, as shown in
Table 1.

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 PNS/BAFPS 106:2012

Table 1 – Representative sample of soybeans for grading (grams)

Grading factor Minimum Optimum Export

Color working sample working sample working sample

Damage 50 250 250

Downy mildew 100 250 250

Ergot working sample working sample working sample

Excreta working sample working sample working sample

Fire burnt working sample working sample working sample

Foreign material 100 500 500

Heated, moldy, rancid 50 500 working sample

Immature 50 250 250

Odor working sample working sample working sample

Sclerotinia sclerotiorum 100 working sample working sample

Soft earth pellets 100 500 working sample

Splits, seed coats 100 500 500

Stained, mottled working sample working sample working sample

Stones 500 500 working sample

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7.2 Commercial soybeans are considered clean based on the parameter indicated in Table
2.
Table 2 – Commercially clean specifications for soybeans

Parameter 1 2 3 4 5
Material Roughage Total roughage,
other and Hulls hulls and Broken Soybeans
than material other
broken than broken
soybeans soybeans
Domestic Exports

Grade 0.1% 0.2% 0.2% 0.75% 1.0%

1,2,3,4 & 5

7.3 Standard quality of soybeans as shown in Table 3.

Table 3 – Standard quality of soybeans

Grade Name Quality of soybeans

Minimum test weight
(g/0.5 L) Degree of Soundness

1 Yellow 357 Good, natural color and odor

2 Green Natural odor, slightly stained

347

3 Brown 337 Natural odor, with stained

4 Black 322 Badly stained

5 Mixed 301 Badly stained

If Grade 5
specification is not Soybeans are light in weight.
met

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 PNS/BAFPS 106:2012

7.4 Grading of soybeans is presented in Table 4.

Table 4 – Grading of soybeans

Grade 1 2 3 4 5

Damage
Heat damaged or
moldy; mildew;
and ergot

Total damage (%) 2 3 5 8 15

Other colors or
bi colored other
than for mixed color
(%) 2 3 5 10 15

Foreign material
Excreta;
Stones; and
Foreign material
other than grain
Total foreign material
(%) 1 2 3 5 8

Splits (%) 10 15 20 30 40

8 Sampling and Methods of Analysis

Sampling method to be used for ascertaining conformance shall be in accordance with

PNS/ISO 874.

9 Packaging

Soybeans must be packed properly in a suitable container. The materials used inside the
package must be new, clean, and of good quality to avoid any external or internal damage to
the produce. The use of materials, particularly of paper or stamps bearing trade specifications
is allowed, provided the printing or labeling has been done with non-toxic ink or glue. The
soybeans shall be packed in each container in compliance with the Recommended
International Code of Practice for Packaging and Transport of Tropical Fresh Fruit and
Vegetables (CAC/RCP 44:1995). The containers shall meet the quality, hygiene, ventilation
and resistance characteristics to ensure handling, shipping and preserving of the beans.
Packages must be free of all foreign matter and smell.

10 Marking and Labeling

Each container shall have a label of legible characters grouped on the same side, stamped to
provide the following:
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10.1 Name of the product/commercial variety

10.2 Grade

10.3 Name and address of grower (s)/supplier(s)

10.4 Net weight in kilograms

10.5 Date of harvest

10.6 Product of the Philippines

11 Contaminants

11.1 Heavy metals

Soybeans shall comply with those maximum levels allowable for heavy metals established by
the Codex Alimentarius Commission and/or authority for this commodity.

11.2 Pesticide residues

Soybeans shall comply with those maximum residue levels established by the Codex
Alimentarius Commission and/or authority for this commodity.

12 Hygiene

12.1 It is recommended that the produce covered by the provisions of this standard be
prepared and handled in accordance with appropriate sections of the Recommended
International Code of Practice General Principles of Food Hygiene (CAC/RCP 1 – 1969,
Rev. – 2003), and other relevant Codex texts such as Codes of Hygiene Practice and Codes of
Practice.

12.2 The produce should comply with any microbiological criteria established in accordance
with the Principles for the Establishment and Application of Microbiological Criteria for
Foods (CAC/GL 21-1997).

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 PNS/BAFPS 106:2012

References

The following referenced documents are indispensable for the application of this document.
For dated references, only the edition cited applies. For undated references, the latest edition
of the referenced document (including any amendments) applies.

AOSA. 2003. Rules for testing Seeds, 2003. The Association of Official Seed Analysts, Las
Cruses, New Mexico.

FGIS. 2004. Federal Grain Inspection Service Reference. Methods and Laboratories/Optional
Quality Assessment Services.

Gandhi, A. P. 2006. Soybean-the greater bean, World Grain (USA), February issue, p 59-62.

Gandhi, A. P. Review Article: Quality of soybean and its food products. International Food
Research Journal 16: 11-19 (2009).

Guinn, James M. Domestic Quality Standards and Trading Rules and Recommended Export
Contract Specifications for U.S. Soybeans and Products.

Hurburgh, C. R. and T. J. Brumm. 2004. Grain Quality (In Managing Grain after Harvest,
Bern, C. J. and Bern, T. J. B. Ed, ISU, Ames).

Official Grain Grading Guide in Canada for Soybeans. Chapter 20 pp 1- 18 (August 1,

2010).

Principles for the Establishment and Application of Microbiological Criteria for Foods.
CAC/GL 21-1997.

Quality Standards for U.S. Soybeans and Soy Products. U.S. Soy: International Buyers’
Guide.

Recommended International Code of Practice General Principles of Food Hygiene.

CAC/RCP 1 – 1969, Rev. – 2003.

Seed Catalogue. National Seed Industry Council. Published by Bureau of Plant Industry,
Elliptical Road, Diliman, Quezon City, pp. 160 - 168.

The Philippine Food Composition Tables. 1997. Food and Nutrition Research Institute,
Department of Science and Technology. Bicutan, Taguig, Metro Manila.
 PNS/BAFPS 106:2012

Annex 1

The Nutritional Facts of Soybeans

Soybean seed
Food Composition Fresh Dried Boiled
/100 g edible portion Yellow Black Yellow Black

E.P. (%) 100 100 100 100 100

Water (g) 6.1 5.4 6.9 40.0 45.2

Energy (kcal.) 442 456 451 267 241

Protein (g) 35.8 35.8 36.6 12.4 15.3

Fat (g) 17.2 19.5 19.8 6.9 6.1

Carbohydrate (g) 35.9 34.2 31.6 38.9 31.2

Crude Fiber (Dietary Fiber) (g) (16.8) (16.6) (16.6) (10.4) (9.4)

Ash (g) 5.0 5.1 5.1 1.8 2.2

Calcium (mg) 364 238 335 97 140

Phosphorus (mg) 494 568 642 210 258

Iron (mg) 9.0 4.8 7.0 1.9 2.6

β-Carotene (µg) 50 10 0 5 0

Total Vitamin A (RE) (µg) 8 2.0 0 1 0

Thiamin (mg) 0.71 0.5 0.28 0.11 0.14

Riboflavin (mg) 0.30 0.22 0.21 0.06 0.08

Niacin (mg) 2.0 2.4 2.0 0.7 0.7

Source: The Philippine Food Composition Tables. 1997. FNRI-DOST.

Bicutan, Taguig, Metro Manila.
 PNS/BAFPS 106:2012

Annex 2

The Varieties of Soybeans

Maturity Yield
Soybean variety (Number of (ton/ha) Resistance Other features
days) Wet Dry to pests and
Wet Dry season season diseases
season season
High bean yield
NSIC 1996 Sy 01 88 80 2.28 1.70 Resistant to potential, early
(EG Sy 93-18-07 Soybean rust and maturing and has
or Saguisag) Bacterial pustule a big size
NSIC 1996 Sy 02 Resistant to Has big seeds and
(EG Sy 93-62 or 93 84 2.03 2.00 Soybean rust and early maturing
Malabini) Bacterial pustule variety
High grain yield
NSIC 1996 Sy 03 98 91 2.29 2.09 None during the dry
(UPL Sy-8 or IPB season. Good seed
Sy85-03-11) storability
NSIC 1996 Sy 04 High grain yield,
(UPL Sy-10 or 99 89 2.29 2.06 None good seed
IPB Sy85-16-08) storability
Recommended as
NSIC 1996 Sy 05 85 70 8.82 7.10 Resistant to stop-gap variety
(AGS-186 or Soybean rust and based on its high
Yoshida 1) Bacterial pustule fresh pod yield
and good eating
quality
Recommended as
NSIC 1996 Sy 06 87 70 14.76 8.55 Resistant to stop-gap variety
(AGS-191 or BPI Soybean rust and based on its high
# 4) Bacterial pustule fresh pod yield.
Big size and good
eating quality
Recommended as
NSIC 1996 Sy 07 42 29 9.57 7.38 Resistant to stop-gap variety
(AGS-190 or Soybean rust and based on its high
Vesoy # 4) Bacterial pustule fresh pod yield.
Big size and good
eating quality
Resistant to Good source of
NSIC 1997 Sy 08 97 91 2.69 1.72 Soybean rust and soy sauce
(La Carlota Soy Bacterial pustule
3)
Resistant to An early maturing
NSIC 2001 Sy 09 95 90 2.44 2.18 Soybean rust and variety in both
(Mapusyaw) Bacterial pustule seasons and has
big seeds
 PNS/BAFPS 106:2012

Fig 1 - Fresh Soybean Pods

Fig 2 - Fresh Soybean

 PNS/BAFPS 106:2012

Fig 3 – Immature Green Soybean

Fig 4 – Soybean
 PNS/BAFPS 106:2012

Fig 5 – Soybean

Fig 6 – Soybean Seeds

 PNS/BAFPS 106:2012

Fig 7 – Tiwala 10

Fig 8 – Tiwala 10
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Fig 9 - Tiwala 8 (UPL Sy-8)

Fig 10 - Tiwala 8 (UPL Sy-8)

 PNS/BAFPS 106:2012

Fig 11 – Tiwala 6

Fig 12 – Tiwala 6
 PNS/BAFPS 106:2012

Fig 13 - Seed damage

Fig 14 - Seed defects

 PNS/BAFPS 106:2012

Fig 15 - Purple Seed Stain Symptoms

Fig 16 - Purple Seed Stain

 PNS/BAFPS 106:2012

Department of Agriculture
Bureau of Agriculture and Fisheries Product Standards

Technical Sub-Committee on Crops

Chair

1 Dr. Elda B. Esguerra

Postharvest Horticulture Training and Research Center
UP Los Baños

Members

2 Ms. Josephine Garcia 5 Dr. Gilda S. de Asis

Bureau of Plant and Industry Camarines Sur State
San Andres, Malate, Manila Agricultural College, Camarines Sur

3 Dr. Edralina P. Serrano 6 Dr. Leoncia L. Tandang

Postharvest Horticulture Training and Benguet State University
Research Center La Trinidad, Benguet
UP Los Baños
Expert Involved:

4 Ms. Juliet Opulencia 7 Dr. Rodel G. Maghirang

Crops Section Institute of Plant Breeding
National Agriculture and Fishery Council UP Los Baños
Department of Agriculture

Secretariat on Crops

Chairman

1 Ms. Angelina A. Bondad

OIC-Director/Chief Science Research Specialist V
Bureau of Agriculture and Fisheries Product Standards

Member

2 Mark F. Matubang
Science Research Specialist II
Bureau of Agriculture and Fisheries Product Standards
BUREAU OF AGRICULTURE AND FISHERIES PRODUCT STANDARDS

BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines

T/ (632) 920.6131 / 455.2856 / 467.9039
TF/ (632) 455.2858 / 456.6552
E-mail: bafpsda@yahoo.com.ph
Website: www.bafps.da.gov.ph