Inspection Services in Agriculture
We are ready for inspection in any of the EAEU countries: Armenia, Belarus, Kazakhstan, Kyrgyzstan & Russia.
Delivery of samples worldwide
We will collect, prepare composite sample, properly pack and send it wherever you want.
Network of partner laboratories
We know where to test your commodities, together we will select the nearest or the best laboratory, depending on your needs.
Speed and accuracy of work
We will provide examples of reports and deadlines for their preparation upon request.
Inspections in the Agricultural Sector
Our inspection company specializes in providing high quality services to the agricultural sector, providing independent and objective assessments of product quality and quantity. We conduct inspections of grain, processed products, providing our customers with complete confidence that the agricultural products comply with quality and safety standards.
Our employees have extensive experience in the agricultural and food industries, allowing them to carry out complex inspections with high accuracy and efficiency. We use advanced equipment and analysis techniques to ensure reliable results.
Our services include inspections of grain quality and quantity, control of storage and transportation parameters, as well as analysis of the chemical composition and microbiological purity of processed products of various crops.
Our goal is to provide our customers with reliable information and support to make informed decisions in their agricultural business. With us you can be confident in the quality of your products and the success of your business.
- Expert Analysis and Quality ControlOur company offers comprehensive inspection services to ensure high quality agricultural products. We specialize in inspection and quality control of sugar, flour, sunflower oil, feed, grain, rice and other agricultural products. Our inspectors have extensive experience in the processing and storage of agricultural products, ensuring compliance with the most stringent standards and requirements.
- Guaranteed Compliance with Quality StandardsOur company operates in strict accordance with international and national quality standards. We carry out quality control of agricultural products in accordance with the requirements of ISO, GOST, FOSFA, GAFTA and SAL, which provides our customers with complete confidence in the quality and reliability of the goods. We are proud of our reputation as a reliable partner who always fulfills its obligations and provides a high level of service.
- Reliable Partner for Your BusinessReliable partner for your business
We value long-term relationships with our clients and are committed to their success. Our company offers not only high-quality services, but also full support at all stages of cooperation. We are ready to become your reliable partner in agriculture, providing a high level of service, expert knowledge and reliable solutions for your business.
Agricultural processing products - flour, oil, sugar and feed
Flour quality and quality control features
The quality of flour plays a decisive role in the production of bakery, as well as in other areas of the food industry. It is determined by several key parameters that have a direct impact on the final product. In the territory of the former USSR, flour is divided into grades according to quality, and in the system of standards there are many control methods, for example in Russia the general standard GOST 26574-2017 lists 26 quality and safety control methods*
*We have excluded some comments, methods of sample preparation, grain quality control, test baking and control of GMO content, they are very important, but not for the overall picture.
*We have excluded some comments, methods of sample preparation, grain quality control, test baking and control of GMO content, they are very important, but not for the overall picture.
What influences the price of flour in the EAEU countries?
- Safety — toxins produced by fungal infections of grain can make flour unfit for human consumption.
- Grade of flour and its components:
- Ash content is the total mineral residue during combustion; the lower it is, the higher the grade, the more expensive the flour.
- Whiteness — the whiter the better.
- The gluten content is more, better, but the higher the grade, the higher the requirements for color and the highest grades have slightly less gluten.
- Falling number is a measurement of the viscosity of a water-flour suspension when it is heated in a boiling bath for 60 s, which affects the work of yeast and has its own optimal intervals for types and grades of flour.
- Humidity — less than 15% for the first grade and above.
- Grind size.
- Energy value.
- Protein content.
- Fat content.
- Carbohydrate content.
One of the most important indicators of flour quality is the gluten content. The high gluten content ensures good elasticity of the dough and ensures a good structure for baked goods. At the same time, the optimal ratio between gluten and gluten allows you to achieve the desired texture of the product.
The moisture content of the flour also plays an important role. Optimal humidity ensures the correct consistency of the dough and ensures the stability of the baking process. Humidity that is too high can cause clumps to form, while humidity that is too low can result in a denser product texture.
Another important indicator is the impurity content. Their absence or their minimal quantity guarantees the purity of the product and prevents a negative impact on the final result.
Particle size also matters. It affects the texture and allows for optimal mixing with other ingredients when preparing the dough.
The moisture content of the flour also plays an important role. Optimal humidity ensures the correct consistency of the dough and ensures the stability of the baking process. Humidity that is too high can cause clumps to form, while humidity that is too low can result in a denser product texture.
Another important indicator is the impurity content. Their absence or their minimal quantity guarantees the purity of the product and prevents a negative impact on the final result.
Particle size also matters. It affects the texture and allows for optimal mixing with other ingredients when preparing the dough.
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Vegetable oil quality and inspection
The main aspects of quality control include physicochemical parameters, microbiological purity and assessment of organoleptic characteristics. Physicochemical parameters include fatty acid content, peroxide value index, free fatty acid content, transparency and color. Microbiological monitoring is necessary to identify the possible presence of pathogenic microorganisms that may be hazardous to human health.
An important part of quality control is also the analysis of the content of harmful impurities, such as pesticides and heavy metals, which can enter the product from the soil or be used during the production process.
Inspections and quality control for international trade are carried out according to ISO and FOSFA (The Federation of Oils, Seeds and Fats Associations) standards, which develops and recommends quality standards for oilseeds and their products.
An important part of quality control is also the analysis of the content of harmful impurities, such as pesticides and heavy metals, which can enter the product from the soil or be used during the production process.
Inspections and quality control for international trade are carried out according to ISO and FOSFA (The Federation of Oils, Seeds and Fats Associations) standards, which develops and recommends quality standards for oilseeds and their products.
Sugar quality and inspection
To ensure proper sugar quality control, both manual analysis methods and automated systems equipped with specialized equipment can be used. It is also important to comply with the quality standards set by the international organization for standardization ISO (International Organization for Standardization), as well as national standards such as GOST in Russia or similar standards in other countries.
One of the key points in sugar quality control is compliance with the requirements of the SAL (Sugar Association Laboratory) quality assurance system, which develops and approves methods for analyzing and controlling the quality of sugar. In addition, regular inspections by relevant authorities and independent agents also play an important role in ensuring that production meets international standards and requirements.
One of the key points in sugar quality control is compliance with the requirements of the SAL (Sugar Association Laboratory) quality assurance system, which develops and approves methods for analyzing and controlling the quality of sugar. In addition, regular inspections by relevant authorities and independent agents also play an important role in ensuring that production meets international standards and requirements.
Starch Quality Indicators: Types and Chemical Properties
Starch is a complex carbohydrate that is an important component in human nutrition and is widely used in industry. The quality indicators of starch depend on its chemical properties and the type of plant material from which it is obtained. The main types of starch used in food and other industries are corn starch, potato starch, wheat starch and rice starch.
Chemical properties of starch
Starch is a polysaccharide consisting of two main components: amylose and amylopectin. The ratio of these components determines the physical and chemical properties of starch. Amylose gives starch its gel-forming ability, and amylopectin gives it viscosity and resistance to gelation.
Corn starch is one of the most common types of starch used in the food industry. It has a high amylopectin content, which makes it particularly useful in the production of thickeners and stabilizers. Corn starch has good solubility and resistance to freezing and thawing.
Potato starch has a high degree of transparency and low gel viscosity. It contains more amylose compared to cornstarch, which gives it excellent gelling properties. Potato starch is often used in the production of confectionery and to thicken sauces and soups.
Wheat starch has a relatively high protein and lipid content, which affects its properties. It forms harder gels compared to other types of starch. Wheat starch is used in the baking and confectionery industries, as well as in the production of pasta.
Rice starch is characterized by small granules and high amylopectin content. It forms gels with low viscosity and good stability. Rice starch is often used in the production of baby food, cosmetics and in the pharmaceutical industry.
The main indicators of starch quality include:
Chemical properties of starch
Starch is a polysaccharide consisting of two main components: amylose and amylopectin. The ratio of these components determines the physical and chemical properties of starch. Amylose gives starch its gel-forming ability, and amylopectin gives it viscosity and resistance to gelation.
Corn starch is one of the most common types of starch used in the food industry. It has a high amylopectin content, which makes it particularly useful in the production of thickeners and stabilizers. Corn starch has good solubility and resistance to freezing and thawing.
Potato starch has a high degree of transparency and low gel viscosity. It contains more amylose compared to cornstarch, which gives it excellent gelling properties. Potato starch is often used in the production of confectionery and to thicken sauces and soups.
Wheat starch has a relatively high protein and lipid content, which affects its properties. It forms harder gels compared to other types of starch. Wheat starch is used in the baking and confectionery industries, as well as in the production of pasta.
Rice starch is characterized by small granules and high amylopectin content. It forms gels with low viscosity and good stability. Rice starch is often used in the production of baby food, cosmetics and in the pharmaceutical industry.
The main indicators of starch quality include:
- Humidity: An optimal level of humidity ensures long-term storage of starch.
- Ash content: an indicator of starch purity, the lower the ash content, the higher the quality.
- Viscosity: Determines the suitability of starch for use in various products.
- Color and smell: high-quality starch should be white and free of foreign odors.
- Amylose and amylopectin content: affects the texture and use of starch.
Animal feed
Feed quality control is important for animal health. This includes composition analysis, microbiological control and sensory evaluation. Manual and automated sampling and testing methods are used and our inspectors follow ISO standards and national regulations. Various analytical methods are used to ensure quality and it is important to comply with international and national standards. Regular inspections help identify problems and ensure safety.
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Our Contacts
Feel free to contact us.
Head office: +7 771-189-8026
Inspections: +7 925-385-5202
CARGO VERIFICATION GROUP LLP
i@cargovergroup.ru
Inspections: +7 925-385-5202
CARGO VERIFICATION GROUP LLP
i@cargovergroup.ru
73 Internatsionalnaya Street, Apt. 3, Turksib District, Almaty City, 050037, Kazakhstan.
