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Minimum requirements 1 In all classes, subject to the special provisions for each class and the tolerances allowed, inshell pistachio nuts must display the following characteristics: The shell must be: • Intact; however, slight superficial damage and partially open pistachio nuts are not considered as a defect provided the kernel is physically protected • Clean; practically free of any visible foreign matter including residues of adhering husk or dirt affecting in aggregate more than 10.0 per cent of the total shell surface; • Free from blemishes, areas of discoloration or spread stains in pronounced contrast with the rest of the shell affecting in aggregate more than 25.0 per cent of the surface of the shell; The shells of inshell pistachio nuts must show no trace of hulling. The kernel must be: • Free from rancidity; • Sufficiently developed • Free from blemishes, areas of discoloration or spread stains in pronounced contrast with the rest of the kernel affecting in aggregate more than 25.0 per cent of the surface of the kernel; The whole produce (shell and kernel) must be: 1 Definitions of terms and defects are listed in annex III of the Standard Layout – Recommended terms and definition of defects for standards of dry (Inshell Nuts and Nut Kernels) and dried produce http://www.unece.org/trade/agr/standard/dry/StandardLayout/StandardLayoutDDP_e.pdf ECE/CTCS/WP.7/2016/10 3 • Sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded; • Free from mould filaments visible to the naked eye; • Free from living pests whatever their stage of development; • Free from damage caused by pests including the presence of dead insects and/or mites, their debris or excreta; • Free of abnormal external moisture; • Free of foreign smell and/or taste. (...) [Quality tolerances] Tolerances allowed Percentage of defective fruit by [weight or count] Defects allowed Extra Class I Class II (a) Total tolerances for shells no satisfying the minimum requirements, [5 10 15] of which no more than: Dark stained shells exceeding 25 per cent of the shell surface 2 3 4 cracks and laterally split shells 3 6 10 cracks and laterally split not on the suture (in case of mechanically opened) [20]3 [20][ 6] 20] adhering hull and blemishes 1 4 5 unsplit shells 2 3 5 (b) Total tolerances for kernels not satisfying the minimum requirements, 3 6 12 not fully developed, shrivelled and stained kernels 3 6 10 rancid, decay, having a foreign smell or taste, 1 2 3 damaged by pests 1 2 2 mould 0,5 0,5 1 empty nuts/blanks 1 2 4 living pests 0 0 0 ECE/CTCS/WP.7/2016/10 5 Tolerances allowed Percentage of defective fruit by [weight or count] Defects allowed Extra Class I Class II (c) For produce not conforming to the size indicated, in total 10 10 10 (d) Tolerances for other defects Loose shells and shell fragments 2 4 6 Extraneous matter including dust and fragments of husk 0.2 0.2 0.2 Foreign matter 0.1 0.1 0.1 Loose kernels 4 5 6 V.

Minimum requirements1 In all classes, subject to the special provisions for each class and the tolerances allowed, inshell pistachio nuts must display the following characteristics: The shell must be: • Intact; however, slight superficial damage and partially open pistachio nuts are not considered as a defect provided the kernel is physically protected • Clean; practically free of any visible foreign matter including residues of adhering husk or dirt affecting in aggregate more than 10.0 per cent of the total shell surface; • Free from blemishes, areas of discoloration or spread stains in pronounced contrast with the rest of the shell affecting in aggregate more than 25.0 per cent of the surface of the shell; The shells of inshell pistachio nuts must show no trace of hulling. The kernel must be: • Free from rancidity; • Sufficiently developed • Free from blemishes, areas of discoloration or spread stains in pronounced contrast with the rest of the kernel affecting in aggregate more than 25.0per cent of the surface of the kernel; The whole produce (shell and kernel) must be: 1 Definitions of terms and defects are listed in annex III of the Standard Layout – Recommended terms and definition of defects for standards of dry (Inshell Nuts and Nut Kernels) and dried produce http://www.unece.org/trade/agr/standard/dry/StandardLayout/StandardLayoutDDP_e.pdf . (...) [Quality tolerances] Tolerances allowed Percentage of defective fruit by [weight or count] Defects allowed Extra Class I Class II (a) Total tolerances for shells no satisfying the minimum requirements, 5 10 15 of which no more than: [Dark stained shells exceeding 25 per cent of the shell surface] 2 3 4 cracks and laterally split shells 3 6 20 a cracks and laterally split not on the suture (in case of mechanically opened) 20[3] 20[ 6] 20 adhering hull and blemishes 1 4 5 unsplit shells 2 3 5 (b) Total tolerances for kernels not satisfying the minimum requirements, 3 6 12 not fully developed, shrivelled and stained kernels 3 6 10 rancid, decay, having a foreign smell or taste, 1 2 3 damaged by pests 1 2 2 mould 0,5 0,5 1 empty nuts 1 3 5 living pests 0 0 0 (c) For produce not conforming to the size indicated, in total 10 10 10 (d) Tolerances for other defects Lose shells, shell fragments, fragments of husk 1.5 3 6 Foreign matter including dust 0.2 0.2 0.2 a In Class “II”, when the marking indicates “mechanically opened” pistachios or nuts, this tolerance is increased to 20 per cent.

Module . 3 . is . designed . as . a . basic . course . and . therefore . does . not . address . crime . scenes . that . require .highly .specialized .expertise .to .identify .and .collect .evidence .and .interpret .the .scene, . such . as . post-blast . investigation, . fire . cause . and . origin . determination, . shooting . scene . .reconstruction, . blood . stain . pattern . analyses, . clandestine . laboratory . investigation, . digital . evidence . collection, . buried .human . remains, . and . traffic . accident . reconstruction .

May present discolouring stains Note: Typical colours are shown in Annex II. (...) No serious defects such as stains, burns, scraped, scars and deformations are allowed. (...) Up to a 10.0 per cent of serious defects such as stains, burns, scraped, scars and deformations may be permitted.

Some of them E/CN.4/2005/NGO/313 page 3 are still being accused for having stained the reputation and the personality of the Head of District, while another are being prohibited from working on the lands. The Local Court had verdict that the people were not stained the Head of District. Later the Head of District make appeals to higher court at provincial level. It seems that the roots of cases that is on indigenous peoples lands will be fade away by the process in the court which have been concentrating the cases on stained reputation and personality of Head of District.

Colour”2 ─ free from live insects or mites whatever their stage of development ─ free from damage caused by pests, including the presence of dead insects and mites, their debris or excreta ─ free from blemishes, areas of discolouration or spread stains in pronounced contrast with the rest of the produce 1 For the correct application of this Standard, see other definitions contained in annex I. 2 For examples of colour and visual quality, see annex II. (...) May present discolouring stains. E. Pungency Pungency must be analysed in the Scoville scale by the method of high resolution liquid chromatography (HPLC) complying with the next parameters: 3 It is recommended to perform the determination by colorimetry using the Extractable Colour in Capsicums and Their Oleoresins according to the Official Analytical Methods of the American Spice Trade Association Inc. (...) Tolerances allowed percentage of defective produce, by lot or weight Defects allowed Extra Class I Class II (a) Tolerances for whole dried chillies not satisfying the minimum requirements of which no more than - Not sufficiently developed (optional) 2 2 2 - Mouldy 0 0 0 - Fragmented or broken 5 5 5 - Damaged by pests 0 0 0 - Rotting 0.5 1 1.5 - Live insects (by number) 0 0 0 (b) Size tolerances - For produce not conforming to the size indicated, if sized 5 15 Not applicable (c) Tolerances for other defects - Foreign matter, including rachis, pits, fragments of pits and dust (by weight) 1 1 1 ECE/TRADE/C/WP.7/GE.2/2008/4 Page 7 - Whole dried chillies belonging to other varieties {or types} than that indicated on the package 0 0 0 - Loose capstems or peduncules 5 5 5 - Chillies belonging to other varieties {or types} than that indicated on the package 0 0 0 - Slight defects: stains, burns, scrapes and deformations in no more than 5% of the surface of the product 2 10 100 - Serious defects in guajillo chillies: stains, burns, scrapes, scars and deformations in more than 5% of the surface and less than 30% of it, that affect the flesh of the product 0 0 40 - Serious defects in all other chillies (ancho, mulato, de árbol, puya and pasilla): stains, burns, scrapes, scars and deformations in more than 5% of the surface and less than 30% of it that affect the flesh of the product 0 0 100 V.