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QUALITY
&
STANDARDIZATION

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FEED and FEEDSTUFS

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What do you thing when you are a consumer ?

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CONTRIBUTING FACTORS

Pre- Harvest : Harvest : Storage :

Weather Late Harvest Temperature /Humidity
Insect infestation Temperature Cleaning (previous stock)
Drought Humidity Roofing / Walls
High Moisture Mechanical damage Ventilation
Plant varieties Infestation

CONTROL FACTORS
Pest Control Timeliness Sorting
Crop rotation Clean-up Temperature
Irrigation Drying Relative Humidity
Plant Resistant
varieties
Control of diseases
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CHARACTERISTIC & QUALITY

Things Commodity
(Characteristis & (economics value)
value)

Economics activities
(bussiness, trading/barter)

Satisfy values

Quality
(differencing values)

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QUALITY OF COMMODITY-1
Quality: characteristics and factors of
commodity that giving different feeling (satisfy)
and or receiving to consumer
Components of quality:
a. Characteristic of quality : characters that can be
measure, observe and analyse directly (i.e: form,
moisture content, size)
b. Paramater of quality i.e: haugh index
c. Quality Factor : hiden aspect, something that can
not measured but significant (varietas, district)

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QUALITY OF COMMODITY-1
Quality criteria:
one or several components of quality that is
agreed or officially used as standard

Quality criteria Determinants:

a. Characteristics or factors (relevant)
b. Observations procedure or method of analyses
( simple and practice, accurate and operational)
c. Operational procedure (brief and practice)

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QUALITY OF COMMODITY-1
Types of quality:
a. Organoleptically : result of organoleptic observations
(subjective : personal, habit, tradition, perception,
experience and sense)
b. Physically: measurement result by tools or instuments
(objective : accurate, inpersonal)
c. Chemically: analytical result of chemical components
d. Microbiologycally: analytical result to types and
number of microbes

Be a base of
management/handling
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QUALITY Definitions
Quality Assurance – comprehensive program of
policies, procedures, and process controls that
yield a consistent product

Quality Control – in-plant process

measurements that insure quality parameters
are met during receiving, manufacturing, and
delivery

Quality Assurance vs. Quality

Control
Quality Assurance Quality Control
Examples Examples
Management Tasks Employee Tasks

1. Ingredient Specification 1. Mycotoxin Assay

2. Ingredient Analysis
Plan
3. Scale Testing Schedule
4. Batch Tolerance Limits
5. Medicated Sequence
6. Finished Feed Assay
Plan
2. Ingredient Moisture
3. Particle Size Analysis
4. Manufacturing Yields
5. Conditioning Temp Set-
point
6. Pellet Quality

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 Shirts, Dresses, Hats, Shoes

 Electrical equipment
 Paper
 Car Tyres, Wheels
 Pipes, cables
 Mobile phones
 Food and foodstuffs
 Feed and feedstuffs

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Even a chocolate bar is standarized!

Euro
Nutritional
packaging
Information
mark and
weight

Batch Bar Code

Traceability

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“ Document established by consensus,

and approved by a recognised body,
that provides for common and
repeated use, rules, guidelines or
characteristics for their activities or
their results, aimed at the
achievement of the optimum degree
of order in a given context.”

ISO/IEC Guide 2 : 1996

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Applying Standard
Can be :

de facto : followed for convenience :

voluntary

de jure : legally binding contracts and

documents : mandatory

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Standardisation
“ Activity of establishing, with regard to
actual or potential problems, provisions
for common and repeated use, aimed at
the achievement of the optimum degree
of order in a given context.”

ISO/IEC Guide 2:1996

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A simpler definition
“ Standardisation is the process of
establishing a technical specification,
called a Standard………… where this
will bring benefits without hurting
competition.”

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 Standardisation may have more than one aim.

 To make a product, process or service fit for its purpose

 to improve product competitiveness

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Simple case of lack standard

Electric Plugs
* Two pin : Flat
* Two pin : Round
* Three pin : One round , two flat
* Three pin : All round
* Standard British : three pin with
Earth

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Standard and standardization?

Document established by consensus, and approved by a
recognised body, that provides for common and repeated use,
rules, guidelines or characteristics for their activities or their
results, aimed at the achievement of the optimum degree of
order in a given context.”

Activity of establishing, with regard to actual or potential

problems, provisions for common and repeated use, aimed at
the achievement of the optimum degree of order in a given
context.”
“ Standardisation is the process of establishing a technical
specification, called a Standard………… where this will bring
benefits without hurting competition.”
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WHAT THE CUSTOMER NEEDS, WANTS

& EXPECTS ?

 Safe products
 Compatible products
 Reliable products (and services)
 Products and services which meet consumers
expectations

“ To Be Delighted ”
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Announcemenet:
Part of this material is derivated from BSN paper 2008 with not
edited

THANK YOU

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