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The condition of the almond kernels must be such as to enable them: − to withstand transport and handling, and − to arrive in satisfactory condition at the place of destination. (ii) Moisture content Almond kernels shall have a moisture content not greater than 7.0 per cent. 3 4 , except in the case of [For blanched almond where the moisture content shall not be greater than 6.5 per cent.] (...) They must be characteristic of the variety 3 The moisture content is determined by one of the methods given in Annex I of this document. The laboratory reference method shall be used in cases of dispute. 4 Reservation by Germany for a maximum moisture content of 6.0 per cent. TRADE/WP.7/GE.2/2002/7 page 4 and/or of the commercial type.
Language:English
Score: 1096863.3 - https://unece.org/fileadmin/DA...ngs/ge.02/document/2002_07.pdf
Data Source: un
Percentage of Vegetation Cover The Centre of Expertise of Remote Sensing and Atmospheric Processes of Vito , in close collaboration with the European Commission Joint Research Centre (JRC), has developed an algorithm to extract information from SPOT4-VEGETATION images on the percentage of vegetation cover. Vegetation/Soil Moisture Content The Short Wave Infrared (SWIR) channel present on SPOT4-VGT sensor provides information on the moisture present in the vegetation and in the soil. Research is underway to use SPOT4-VGT 10-day images to extract information on vegetation/soil moisture content. See also... Centre of Expertise on Remote Sensing and Atmospheric Processes Desert locust - Apparent green cover percentage optimized for arid regions (PDF) A service provided by the Locust and Other Migratory Pests Group to monitor the world-wide locust situation and keep affected countries and donors informed of expected developments.
Language:English
Score: 1094954.6 - https://www.fao.org/ag/locusts.../DLIS/satel/imgprod/index.html
Data Source: un
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The condition of the peanut kernels must be such as to enable them: • to withstand transportation and handling • to arrive in satisfactory condition at the place of destination. B. Moisture content3 Raw peanut kernels shall have a moisture content not exceeding 10.0 per cent. Roasted peanut kernels shall have a moisture content not exceeding 4.0 per cent. C. Classification In accordance with the defects allowed in section “IV. (...) Tolerances allowed, percentage of defective produce, by number or weight Defects allowed Extra Class I Class II (a) Tolerances for produce not satisfying the minimum requirements 10 15 20 of which no more than: Mouldy, rancid or damaged by pests, rotten or deteriorated 2 3 3.5 of which mouldy 0.5 1 1 3 The moisture content is determined by one of the methods given in Annex II of the Standard Layout – Determination of the moisture content for dry produce https://unece.org/sites/default/files/2020- 12/DDP_StanLayout_2020_e_0.pdf.
Language:English
Score: 1093943.3 - https://unece.org/sites/defaul...P_Rec_PeanutKernels_2021_e.pdf
Data Source: un
B. Moisture content 2 The apricot kernels shall have a moisture content not exceeding 6.5 per cent. (...) Provisions concerning tolerances”, apricot kernels are classified into the following classes: “Extra” Class, Class I and Class II. 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 https://unece.org/sites/default/files/2020-12/DDP_StanLayout_2020_e_0.pdf. 2 The moisture content is determined by one of the methods given in annex II of the Standard Layout – Determination of the moisture content for dry produce https://unece.org/sites/default/files/2020- 12/DDP_StanLayout_2020_e_0.pdf. (...) Minimum requirements 2F B. Moisture content 3F C. Classification III. Provisions concerning sizing IV.
Language:English
Score: 1093943.3 - https://unece.org/sites/defaul...1ESweetApricotKernels19Oct.pdf
Data Source: un
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The condition of the peanut kernels must be such as to enable them: • to withstand transportation and handling • to arrive in satisfactory condition at the place of destination. B. Moisture content2 Raw peanut kernels shall have a moisture content not exceeding 10.0 per cent. Roasted peanut kernels shall have a moisture content not exceeding 4.0 per cent. C. Classification In accordance with the defects allowed in section “IV. (...) Tolerances allowed, percentage of defective produce, by number or weight Defects allowed Extra Class I Class II (a) Tolerances for produce not satisfying the minimum requirements 10 15 20 of which no more than: Mouldy, rancid or damaged by pests, rotten or deteriorated 2 3 3.5 of which mouldy 0.5 1 1 Living pests 0 0 0 2 The moisture content is determined by one of the methods given in Annex II of the Standard Layout – Determination of the moisture content for dry produce https://unece.org/sites/default/files/2020- 12/DDP_StanLayout_2020_e_0.pdf.
Language:English
Score: 1093943.3 - https://unece.org/sites/defaul...P_Rec_PeanutKernels_2021_e.pdf
Data Source: un
B. Moisture content 2 The apricot kernels shall have a moisture content not exceeding 6.5 per cent. (...) The defects allowed must not affect the general appearance of the produce as regards quality, keeping quality and presentation in the package. 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 https://unece.org/sites/default/files/2020-12/DDP_StanLayout_2020_e_0.pdf. 2 The moisture content is determined by one of the methods given in annex II of the Standard Layout – Determination of the moisture content for dry produce https://unece.org/sites/default/files/2020- 12/DDP_StanLayout_2020_e_0.pdf. (...) Minimum requirements 2F B. Moisture content 3F C. Classification III. Provisions concerning sizing IV.
Language:English
Score: 1093943.3 - https://unece.org/sites/defaul...021_11ESweetApricotKernels.pdf
Data Source: un
The worldwide operational system will regularly report: the current global hydrological status, including groundwater, river flow and soil moisture; an appraisal of where the current status is significantly different from ‘normal,’ for example indicating potential drought and flood situations; and an assessment of whether this is likely to get better or worse over coming weeks and months. (...) At its core the system would use: Local-scale ground-based data: River flow, soil moisture, large lake levels and groundwater depths Global/Regional-scale remotely sensed satellite data: Precipitation, soil moisture, aquifers and snow cover/depth Global/Regional weather and climate forecast models: Precipitation and temperature Global/Regional/Basin-scale hydrological models: River flow, soil moisture, groundwater HydroSOS will directly build on existing and planned WMO initiatives in relation to hydrological monitoring, data sharing and sub-seasonal to seasonal meteorological forecasting, to deliver a unique operational system providing up-to-date hydrological information and products from National Meteorological and Hydrological Services to a range of end-users.
Language:English
Score: 1090314.9 - https://public.wmo.int/en/our-.../application-services/hydrosos
Data Source: un
TRADE/WP.7/GE.2/2001/8 page 4 − to arrive in satisfactory condition at the place of destination. (ii) Moisture content The kernel of the inshell almonds shall have a moisture content not greater than 9 per cent. 5 B. (...) Superficial defects of the shell and defects in shape or development may be allowed, provided the inshell almonds retain their essential characteristics as regards the quality, keeping quality and presentation. 5 The moisture content is determined by one of the methods given in Annex I of this document. (...) Blemish and discoloration (kernels): apparent and spread discoloration, other than gum and brown spot, including dark or black colour, affecting in aggregate more than one quarter of the surface of the almond kernel; colour variations between kernels are not considered as a defect. Abnormal external moisture: presence of water, moisture or condensation directly on the surface of the product.
Language:English
Score: 1089562.7 - https://unece.org/fileadmin/DA...ngs/ge.02/document/2001_08.pdf
Data Source: un
(ii) Moisture content The walnut kernels shall have a moisture content of not greater than 5 per cent.2 B. (...) Principle Determination of the moisture content of dried fruits by loss of mass after drying at a temperature of 103°C (+ 2°C) in a temperature-controlled oven at ambient pressure for 6 hours. 2. (...) Principle Determination of the moisture content using a measuring instrument based on the principle of electrical conductivity.
Language:English
Score: 1088110.3 - https://unece.org/fileadmin/DA...ngs/ge.02/document/1999_03.pdf
Data Source: un
TRADE/WP.7/GE.2/2002/8 page 4 TRADE/WP.7/GE.2/2002/8 page 5 The condition of the inshell almonds must be such as to enable them: − to withstand transport and handling, and − to arrive in satisfactory condition at the place of destination. (ii) Moisture content The kernel of the Inshell almonds shall have a moisture content not greater than 9 per cent 10.0 per cent for the whole nut, and 7.0 percent for the almond kernel. 5 B. (...) The laboratory reference method shall be used in cases of dispute. Moisture content of the almond kernel prevails over the whole nut moisture content, in cases of dispute. 6 Similar varietal characteristics means that the kernels almonds in each lot are similar in shape and external appearance and reasonably uniform in degree of hardness of the shell. 7 The reference to a variety or group of varieties is mandatory in “Extra Class” and optional both in Class I and Class II. (...) Blemish and discoloration (kernels): apparent and spread stains, other than gum and brown spot, or severe dark or black discoloration contrasting with the natural colour of the kernel skin, discoloration other than gum and brown spot, including dark or black colour, affecting in aggregate more than one quarter of the surface of the almond kernel; colour variations between kernels are not considered as a defect. Abnormal external moisture: presence of water, moisture or condensation directly on the surface of the product.
Language:English
Score: 1088110.3 - https://unece.org/fileadmin/DA...ngs/ge.02/document/2002_08.pdf
Data Source: un