Nepal Establishes New Quality Standards for Widely Consumed Soy Chunks

Kathmandu. The government has issued new quality standards for the widely consumed soy chunks (soy chunks, soy body, soy nuggets, or soy granules). The Ministry of Agriculture and Livestock Development published a detailed notice in the Nepal Gazette, exercising the authority granted by the ‘Food Safety and Quality Act, 2081’ regarding this matter.

With this new regulation, all soy products manufactured and sold across Nepal must now compulsorily comply with specific chemical, physical, and biological standards set by the government.  

What are Soy Chunks?

The notice issued by the Ministry has technically defined soy chunks. Accordingly, ‘Texturized’ dry soy product prepared using the ‘extrusion’ technique, with or without the addition of other edible vegetable proteins to defatted soybean flour, grits, or meal, shall be considered soy chunks. All products, from soy chunks to small-grained soy granules available in the market, are covered under this standard. To maintain the originality and quality of soy chunks, the government has set a strict limit that if any other food substance needs to be mixed, its quantity must not exceed three percent of the total weight. This is expected to discourage unnecessary adulteration in soy chunks.

Speaking about the physical condition of soy chunks, the Ministry has stipulated that this product must be completely clean, pure, and possess its natural taste and aroma. It is mandatory that the product shows no signs of mold, infestation, or spoilage, and emits no unpleasant odor. Furthermore, the government has set various technical indicators to balance the nutritional composition of soy chunks.

45% Protein Mandatory

According to the new standard, the moisture content in soy chunks must not exceed 10 percent. Paying special attention to the protein content, a provision has been made that there must be at least 45 percent protein based on dry weight. This ensures that consumers receive a high-protein food item. Similarly, limits have been set such that the total ash content should not exceed 8 percent, crude fiber 3.5 percent, and acid-insoluble ash content not more than 0.3 percent.  

Strict Ban on Chemical Elements

The government has also increased monitoring on the use of chemical elements, which are considered highly sensitive from a health safety perspective. Strict rules have been established that the residue of ‘Hexane’ or other organic solvents that may be used during the processing of soy chunks must not exceed 10 milligrams per kilogram, and the level of ‘Total Aflatoxin’, considered fatal to the liver, must not exceed 15 micrograms per kilogram.  

The use of external artificial colors, external fragrances, and second-grade preservatives used to deceive consumers has been completely prohibited in soy chunks. These provisions appear to help make soy chunks natural and wholesome.

The Ministry has also clearly defined and prohibited the mixing of external inedible materials in soy chunks. Under biological external substances, human or animal hair and fur, husks, bran, straw pieces, inedible grains, and residues of live or dead insects and rodents are completely forbidden. Likewise, inorganic external substances such as stones, soil, sand, glass pieces, shards of metal, and plastic pieces have also been placed on the prohibited list. If the presence of such materials is found, the concerned producer will be brought under the purview of legal action.

In addition, it is mandatory that the residue of pesticides, heavy metals, and other harmful microorganisms that may be present in soy chunks must remain within the limits set by the Government of Nepal from time to time.  

Special Attention to Packaging and Labeling

The government has also paid special attention to the post-production stage, namely packaging and labeling. It is mandatory to use ‘food grade’ packaging material to keep the soy chunks in a clean and dry condition, and it must be completely sealed.  

The label placed outside the packet must clearly mention all details specified by the Food Safety and Quality Act, 2081 (such as manufacturing date, expiry date, batch number, and nutritional information). The Ministry has instructed industrialists to maintain a high level of hygiene during the transportation process from production to storage and market.