Moringa

Leaves:

• Fresh: Vibrant green, tender, free from yellowing, pests, or damage.

• Dried: Uniformly green, finely powdered, with no discoloration or foreign particles.

Pods:

• Young, tender, and straight.

• Free from cracks, bruises, or mold.

Seeds:

• Uniform size, clean, and dry.

• Brown to dark brown in color with intact shells.

Oil:

• Clear, pale yellow to golden color.

• Free from impurities, sediment, or rancid odor.

Purity:

• Free from contaminants, foreign materials, and residues (pesticides, heavy metals).

Moisture Content:

• Dried leaves/powder: Below 7% to prevent microbial growth.

• Seeds: Below 10% for long shelf life.

Shelf Life:

• Fresh Leaves/Pods: 7–10 days under refrigerated conditions (4–7°C).

• Dried Powder: 12–18 months if stored in airtight packaging, away from sunlight and moisture.

• Seeds/Oil: Up to 2 years if properly dried and stored.

Packaging:

• Airtight, food-grade, and moisture-proof packaging (e.g., vacuum-sealed bags, sachets, or HDPE drums).

• Proper labeling with origin, batch number, weight, expiry date, and certifications.

Protection: Stored in cool, dry conditions to avoid spoilage or nutrient loss.

Transport: Quick transport for fresh produce to maintain quality.

Certifications: Compliance with food safety standards (HACCP, GMP, FSSAI, or equivalent).

Phytosanitary certificates for fresh produce.

Free from pests and diseases.

Adherence to residue limits for pesticides and heavy metals.