Inacal: Peruvian technical standards for legumes promote food quality and safety

The National Quality Institute of Peru (INACAL) has approved a new technical standard for Ñuña beans, a staple food known for its nutritional value. The standard aims to ensure the quality, safety, and health of the product by regulating its moisture content and contaminant levels, and setting standards for its packaging. INACAL is also promoting six additional technical standards and a guide for the production and marketing of various legumes to meet quality criteria and improve economic development in communities. These standards align with international practices, potentially enhancing the global market access of Peruvian legume products.

The National Quality Institute (INACAL) has made significant progress in improving the quality of legumes in Peru by approving a new Peruvian Technical Standard, "NTP 011.890:2024 Legumes and Derived Products. Ñuña Beans. Requirements. 1st Edition." This standard is a nutritious food rich in protein, vegetables, fiber, and minerals. This standard establishes specific requirements that ensure that this product intended for human consumption meets high quality, health, and food safety criteria. Furthermore, it establishes that Ñuña beans, also known as popping beans, must maintain a maximum moisture content of 15% and must not contain contaminants, such as heavy metals, pesticide residues, or mycotoxins, at levels exceeding those permitted by the competent authority. Likewise, the packaging intended for sale must meet hygienic, nutritional, technological, and sensory standards that guarantee product protection and ensure its safety. Importance of Applying Peruvian Technical ...