Ministry of Education and Science of the Russian Federation

FEDERAL State BUDGETARY educational institution of higher professional education

"Volga Region STATE UNIVERSITY OF SERVICE"

Department of Economics, Organization and Commercial Activities

I APPROVED

Vice-Rector for Educational Management

EDUCATIONAL MANUAL

in the discipline “Commodity science and examination in customs affairs (food and non-food products)”

for students of specialty 036401.65 “Customs”

The educational and methodological complex for the discipline “Commodity Science and Expertise in Customs Affairs” was developed in accordance with the requirements of the Federal State Educational Standard for Higher Professional Education, specialty 036401.65 “Customs Affairs”, approved by the Ministry of Education and Science of the Russian Federation on November 8, 2010.

Approved at a department meeting

"Economy, organization and commercial activity"

Head Department _____________________ E. V. Bashmachnikova

Approved at a meeting of the scientific and methodological council

specialty 036401.65 “Customs Affairs”

Chairman of the NMS ___________________ Yu. N. Filatov

Reviewer: Associate Professor, Ph.D. E. V. Romaneeva
CONTENT

Topic 2. Technical regulation, standardization and metrology 16

Topic 3. Quality and certification of goods in international trade 29

Topic 4. Features of commodity characteristics of goods crossing the customs border according to the Commodity Nomenclature of Foreign Economic Activity in terms of raw materials, production technology, packaging, labeling, transportation, storage, classification 34

Topic 5. Customs examination 37

Topic 6. Types of examinations, research, tests performed in customs laboratories 40

Topic 7. Organoleptic, physicochemical and microbiological research methods when conducting customs examinations of non-food products 44

INTRODUCTION GOALS, OBJECTIVES OF STUDYING THE DISCIPLINE AND ITS PLACE IN THE EDUCATIONAL PROCESS
Goals of mastering the discipline “Commodity science and examination in customs”: studying theoretical and practical issues of commodity and pricing policy, issues related to the classification, assessment and examination of goods.

The discipline “Commodity research and examination in customs (food and non-food products)” belongs to the cycle of general professional disciplines and is closely related to other academic disciplines: Customs control technologies, Commodity nomenclature of foreign economic activity, Customs clearance of goods and vehicles. Along with those listed, this academic discipline contributes to the comprehensive training of future specialists in the field of commodity examination in customs.

The process of studying the discipline “Commodity science and examination in customs (food and non-food products)” is aimed at developing the following competencies:

PC-10: has the skills to apply the basic rules for interpreting the Commodity Nomenclature of Foreign Economic Activity and monitoring the accuracy of the classification of goods in accordance with the Commodity Nomenclature of Foreign Economic Activity;

PC-19: has the skills to identify counterfeit and counterfeit goods and order an examination;

PC-23: ability to identify, record, prevent and suppress administrative offenses and crimes in the field of customs affairs.

As a result of mastering the discipline, the student must

Know: commodity characteristics of goods of various groups, purposes, rules for classifying goods in accordance with the Commodity Nomenclature of Foreign Economic Activity, the procedure for customs officials to act when monitoring and adjusting the declared code of the Commodity Nomenclature of Foreign Economic Activity, the procedure for appointing examinations.

Be able to: classify goods in accordance with the Commodity Nomenclature of Foreign Economic Activity, identify signs of risk during customs control of goods, apply measures to manage risks and minimize them.

Possess: skills of monitoring and adjusting the declared HS code.
CONTENT OF THE DISCIPLINE BY TOPIC
Topic 1. Subject, method, content of commodity science as a science. The role of commodity science in customs affairs

1. 
   Subject of merchandising.
2. 
   The purpose and objectives of merchandising.
3. 
   Principles and methods of merchandising.
4. 
   Exchange and use value.
5. 
   Fundamental commodity characteristics of goods.
6. 
   Regulatory and legal foundations of merchandising.
7. 
   Foreign trade activities.
8. 
   Goods as an object of research during customs examination.

Guidelines:
Modern science operates with the following definition of commodity science: “Commodity science is the science of the fundamental characteristics of goods that determine their use values, and the factors that ensure these characteristics.”

The subject of merchandising are the use values ​​of goods. Only use value makes a product a commodity, since it has the ability to satisfy specific human needs. If the use value of a product does not meet the real needs of consumers, then the product will not be in demand and, therefore, will not be used for its intended purpose.

Needs significantly depend on the standard of living of the population and the level of consumption of goods. The higher these characteristics, the more complex and varied the needs. In a market economy, in which the competitive struggle of firms for the sales market is, in fact, a struggle for the most effective satisfaction of needs, it turns out that people's needs are the starting point and incentive for all production.

For example, the needs satisfied by non-food products are divided into physiological, social and spiritual.

Physiological- these are the needs for substances and energy, satisfied with the help of food, clothing, housing, without which the self-preservation of the individual is impossible.

Social– these are the needs for a certain way of life, certain conditions and nature of work, communication with other people, self-affirmation, and development of intelligence.

Spiritual needs are spiritual development, creativity, aesthetic knowledge of the environment.

The purpose and objectives of merchandising

Purpose of merchandising– study of the fundamental characteristics of a product that make up its use value, as well as their changes at all stages of product distribution.

Before a product reaches the consumer, it goes through several stages, which makes up its life cycle. In accordance with the International Organization for Standardization (ISO) standard, the product life cycle includes 11 stages: marketing, search and market research; design and development of technical requirements; product development; logistics; preparation and development of production processes; production; control, testing and inspections; packaging and storage; sales and distribution of products; installation and operation; technical assistance and service; disposal after use. These stages can be combined into the following main stages of life cycle: design, manufacture, handling, consumption or operation, disposal.

Tasks of merchandising. In modern economics, the main tasks of commodity science are:

• 
  a clear definition of the fundamental characteristics that constitute use value;
• 
  establishing the principles and methods of commodity science that determine its scientific foundations;
• 
  systematization of many products through the rational application of classification and coding methods;
• 
  studying the properties and indicators of the assortment of goods to analyze the assortment policy of an industrial or trade organization;
• 
  determination of the range of consumer properties and indicators of goods;
• 
  assessment of the safety and quality of goods, including imported ones;
• 
  determination of quantitative characteristics of single copies of goods and batches of goods;
• 
  ensuring the quality and quantity of goods at different stages of their technological cycle by taking into account formative and regulating preserving factors;
• 
  identification of gradations in quality and defects of goods, the reasons for their occurrence and measures to prevent the sale of low-quality goods;
• 
  establishing the types of commodity losses, the causes of their occurrence and the development of measures to prevent or reduce them;
• 
  information support for the movement of goods from the manufacturer to the consumer;
• 
  commodity characteristics of specific goods.

Any science and professional activity is based on certain principles. Principle(lat. principium – basis, beginning) – the main starting position of any theory, teaching, guiding idea, basic rule of activity.

Principles of merchandising are:

1. 
   safety;
2. 
   efficiency;
3. 
   compatibility;
4. 
   interchangeability;
5. 
   systematization.

Efficiency– the principle of achieving the most optimal result in the production, packaging, storage, sale and consumption of goods. Thus, the efficiency of packaging or storage is determined by the number of stored goods of appropriate quality and the costs of these processes.

Compatibility– a principle determined by the suitability of goods, processes and services for joint use without causing undesirable interactions. The compatibility of goods is taken into account when forming an assortment, placing it in storage, choosing packaging, and choosing the optimal mode for individual stages of life cycle. For example, the compatibility of parts of electrical devices during installation, adjustment and operation of complex technical products is an indispensable condition for maintaining their qualities for the consumer.

Interchangeability- a principle determined by the suitability of one product to be used instead of another product in order to satisfy the same needs. The interchangeability of goods also causes competition between them.

Systematization– a principle consisting in establishing a certain sequence of homogeneous, interrelated goods, processes and services. Systematization involves considering each object as part of a more complex system. For example, AI-92 gasoline is part of the group of motor gasolines, which, in turn, are part of a larger group - oil and petroleum products. Another example, a bottle as a consumer container is included in a transport container - a box; the latter is placed in a container, and the container is placed in a vehicle.

The principle of systematization forms the basis of such methods of commodity science as identification, classification, and coding.

A systematic approach allows you to skillfully manage product distribution and ensure the efficiency of the enterprise.

Commodity research methods allow us to solve the problems facing commodity science. Commodity research methods are divided into empirical (experimental) and analytical (mental).

Empirical methods Depending on the technical means used, measurements are divided into:

measuring – physical, physico-chemical, chemical, biological. Carried out using technical measuring instruments. Varieties of physical, physicochemical and chemical research methods are chromatographic, spectrophotometric, photocolorimetric, rheological, refractometric, etc., used for scientific research of the characteristics of goods, as well as for certification tests and customs examination;

organoleptic – methods for determining quality indicators using the senses. These methods have become widespread and are widely used in the examination of goods.

Analytical methods– analysis, forecasting, programming, planning, systematization, identification, classification. Identification and classification methods are widely used during customs examination of goods.

For example, identification(goods) - activities to establish the compliance (identity) of a specific product with a sample, its description, the requirements of regulatory, technical, and shipping documents and/or a group of similar goods. Carrying out an identification customs examination makes it possible to identify falsified and counterfeit products. Classification of goods, or the division of a set into subsets according to certain characteristics, is an integral part of the commodity characteristics of any product, as well as a responsible procedure for customs clearance.

Products and goods

In the Federal Law of December 27, 2002 No. 184-FZ “On Technical Regulation”, the term “products” means result is activesti, presented in tangible form and intended for further use for economic and other purposes. In accordance with this definition, only objects in material form can be classified as products.

The international standard (ISO 9000:2001) defines products How the result of a process, activity, designed to satisfy actual or potential needs. In this case, the products can be material, such as raw materials, processed materials, equipment, and intangible– services, information, intellectual products (software).

Commodity science studies material products, which have two main features: firstly, they must be produced, and secondly, they must satisfy someone’s needs (i.e., be necessary and useful).

Material products become goods only in the process of commercial activity. According to GOST R 51303 “Trade. Terms and definitions", goods – any thing that is not limited in circulation,freely alienable and transferable from one person to another according to contractthief of purchase and sale.

There are differences in the definition of the term “goods” – in commodity science and customs practice.

In accordance with the Customs Code of the Russian Federation (Article 11) goods– any movable property moved across the customs border, including currency, currency valuables, electrical, thermal, other types of energy, as well as vehicles classified as immovable things moved across the customs border, with the exception of vehicles used in international transport. That is, goods – by this definition – are property. The concept of property includes things (including money and securities) and does not include such objects of civil rights as actions (work and services), information and intangible benefits.

A product as a complex concept and an equally complex material object, as well as a carrier of use value, is objectvolume merchandising.

Exchange and use value

A commodity is a dialectical unity of exchange and use value.

Exchange value characterizes a product from the point of view of its proportional exchange for other things and is determined by the socially necessary labor expended on the production of the product. The monetary expression of exchange value is price.

Use value is considered as the utility of a product, i.e. the ability to satisfy certain human needs. In other words, the use value of a product refers to the maximum benefit that the product brings to the consumer.

Use value is inherent in all products of labor, but is manifested only during consumption or operation of the product. The term consumption refers to goods that are consumed during use (gasoline, perfume, washing powder, etc.). The term exploitation refers to goods that, in the process of use, consume their resources before the onset of physical or moral wear and tear (clothing, shoes, household appliances, etc.).

Thus, use value can be measured by the price that a consumer pays to satisfy his needs. The price depends on many subjective and objective factors, and each buyer weighs for himself the relative value of the money saved, on the one hand, and the confidence in safe and comfortable operation, on the other.

Each product has many properties, but its use value is determined by consumer properties, which determine its usefulness.

Fundamental merchandising characteristics of goods

The use value of goods acts as a measure of their usefulness and is manifested through fundamental commodity characteristics. Characteristics – This is a set of distinctive properties, signs of an object or phenomenon.

Goods as objects of merchandising activity have four fundamental characteristics: assortment, quality,quantitative And cost.

Assortment characteristics of goods, or, in other words, quarreltiment of goods, is a set of goods combined according to some characteristic or set of characteristics (GOST R 51303). Product assortment management is a complex type of economic activity of commercial and industrial enterprises.

The goal of this activity is to create a balanced assortment that logically and consistently combines various product groups in rational proportions. The optimal assortment allows you to most fully satisfy the needs of consumers and brings economic benefits to the enterprise by increasing sales volume.

The role of the assortment characteristics of goods in customs affairs is the Commodity Nomenclature of Foreign Economic Activity of the Russian Federation (TN FEA of Russia). General term "ThatVarna nomenclature" means a list of homogeneous and dissimilar goods of general or similar purpose. Respectively, TNForeign trade activities of Russia – This is a list of goods intended for export-import operations.

The above concepts are close to each other, since they are lists of goods. The differences lie in the purpose: the range of goods is intended to meet the needs of consumers, the product range has a different purpose - to regulate foreign economic activity.

Qualitative characteristics of goods– a set of intraspecific consumer properties that have the ability to satisfy various needs. The nomenclature of consumer properties is divided into groups and subgroups, defining the qualitative characteristics of goods: properties of purpose (functional, social, classification, universal); reliability (durability, reliability, maintainability, storability); ergonomic properties (anthropometric, psychological, psychological and physiological); aesthetic, environmental properties; safety properties (chemical, mechanical, radiation, electrical, magnetic, electromagnetic, fire).

Quantitative characteristics of goods– a set of certain intraspecific properties expressed using physical quantities and their units of measurement. General quantitative characteristics a product is mass, length, temperature, as well as quantities derived from them - volume, thermal conductivity, heat capacity. Specific quantitative characteristics are inherent either in single copies or in batches. For example, single copies of goods are characterized by such specific characteristics, such as porosity, plasticity, elasticity, viscosity, mechanical strength, hardness, etc. Common characteristics of commodity lots are volumetric (bulk) mass, porosity, flowability, angle of inclination of the embankment of goods, horizontal or vertical pressure of a layer of goods on building structures or underlying layers, etc. .

Cost characteristics of goods. There is not always a direct relationship between quality and cost, which is explained by the multifactorial nature of price formation as a measure of the value of a product. In a competitive environment, quality acts only as one of the pricing criteria. Depending on the company’s pricing strategy, the main influence on price formation can be the cost of production, the image of the manufacturer or seller, customer service, distribution channels, advertising support, as well as the quality of the product itself and its packaging.

Regulatory and legal foundations of merchandising

The regulatory framework for commodity science is a complex of legislative (codes, federal laws, government regulations, international agreements) and regulatory and technical documents (standards, technical specifications, recommendations, instructions, classifiers). Regulatory documents establish mandatory requirements or rules that must be applied during production, quality and safety examination, operation, storage, transportation, sale and disposal of products.

For commodity science in customs affairs, the most important regulatory documents are:

• 
  Customs Code of the Russian Federation, approved. Federal Law of May 28, 2003 No. 61-FZ;
• 
  Customs tariff of the Russian Federation, approved. Decree of the Government of the Russian Federation dated November 27, 2006 No. 718;
• 
  Commodity nomenclature of foreign economic activity of the Russian Federation, approved. Decree of the Government of the Russian Federation of November 27, 2006 No. 718;
• 
  Federal Law of May 31, 2001 No. 73-FZ “On State Forensic Expert Activities”;
• 
  Federal Law of December 27, 2002 No. 184-FZ “On Technical Regulation”;
• 
  Federal Law of February 1, 1992 No. 2300-1 “On the Protection of Consumer Rights.”

• 
  All-Russian product classifier OK 005-93;
• 
  GOST R 1.0-2004 “Standardization in the Russian Federation. Basic provisions".

Foreign trade activities – this is the activity of carrying out transactions in the field of foreign trade in goods, services, information and intellectual property. The fundamental document is the Federal Law “On the Fundamentals of State Regulation of Foreign Trade Activities”. The main principle is the state’s protection of the rights and legitimate interests of participants in foreign economic activity, as well as the rights and legitimate interests of Russian producers and consumers of goods and services.

Goods crossing the customs border of Russia are subject to customs clearance and customs control. During customs control, a customs examination may be assigned in order to establish the country of origin, raw material composition, manufacturing method, cost, etc. A specialist with commodity knowledge can greatly help ensure effective counteraction to violations of customs rules and crimes in the customs sphere. Customs examination, in addition, is one of the barriers to protecting the country’s consumer market from the import of substandard, harmful, dangerous, falsified and counterfeit goods.

Only a highly qualified specialist in the field of commodity research can carry out expert activities. It is also important for a practically working customs officer to be able to distinguish goods by completeness, degree of readiness for use, highlight their evaluation indicators, know the mandatory requirements for them and the criteria for customs assessment.

The customs inspector monitors the safety of imported goods. In addition, the inspector must know the requirements for the goods under the purchase and sale agreement, transportation, and insurance. At these stages of circulation, materials and products manifest themselves in different ways, and these properties are as important for participants in foreign economic activity as those that will manifest themselves in the end consumer.

There is a difference in the definition of the term "product" – in commodity science and customs practice.

In accordance with the Customs Code of the Russian Federation (Article 11), goods are property.

In accordance with Art. 128 of the Civil Code of the Russian Federation, the concept of property includes things (including money and securities) and does not include such objects of civil rights as actions (work and services), information, results of intellectual activity and intangible benefits. These latter objects obviously cannot be considered as goods.

Property can be movable and immovable.

Real estate– land plots, subsoil plots, isolated water bodies and everything that is firmly connected to the land (for example, buildings, structures and perennial plantings). Real estate is defined as property that cannot be moved without disproportionate damage to its purpose.

To real estate art. 130 of the Civil Code of the Russian Federation also includes aircraft and sea vessels, inland navigation vessels, and space objects that are the subject of foreign economic activity. The law may classify other property as real estate.

Movable property– things, including money and securities not related to real estate.

Currency (money)– monetary unit of the country.

Securities– a document certifying property rights, the exercise or transfer of which is possible only upon presentation (Article 143 of the Civil Code of the Russian Federation). Securities include: government bond, bill of exchange, check, deposit and savings certificates, bearer bank book, bill of lading, share, privatization securities, etc.

Currency values– values ​​in respect of which the currency legislation establishes a special limited regime of circulation on the territory of the country: foreign currency, securities in foreign currency, precious metals in any form and condition, with the exception of jewelry and other household products, as well as scrap of such products, natural precious stones (diamond, ruby, emerald, sapphire, alexandrite in raw and processed form, pearls), with the exception of jewelry and other household products made from these stones and scrap of such products.

Information in customs affairs it is considered as a product if it is an integral part of a product, the code of which is determined according to the Commodity Nomenclature of Foreign Economic Activity of Russia.
PRACTICAL LESSON
Exercise 1. Issues for discussion:

1. 
   Formulate the concepts of “product” and “product”.
2. 
   What is the use value of a product?
3. 
   What is the product life cycle?
4. 
   What are organoleptic methods for determining quality indicators of goods?
5. 
   Formulate the concepts of “quality” and “product quality”. What's the difference?
6. 
   List the range of consumer properties of goods.
7. 
   What are the ergonomic properties of products?

Task 2. Fill the table.

Enter in the appropriate columns the following objects related and not related to goods in the customs sense:

1. 
   currency;
2. 
   currency values;
3. 
   movable property (things);
4. 
   information not located on a tangible medium;
5. 
   real estate;
6. 
   objects of intellectual property;
7. 
   aircraft, sea vessels, inland navigation vessels and space objects classified as real estate, which are the subject of foreign trade activities;
8. 
   work and services;
9. 
   vehicles that are used as means of international transport;
10. 
    securities;
11. 
    energy.

Expertise in customs affairs is a set of studies carried out by customs experts who have the knowledge necessary to conduct work in this area.

The need for an examination is usually related to customs conflicts that have arisen.

To carry out the examination, specialists are appointed who are employees of the customs organization and have the right to conduct research of this type. Also, to conduct a customs examination, it is considered legitimate to attract experts from other organizations with the appropriate specialization.

Types of research

There is a classification of customs examinations, including the following studies:

• identification
• merchandising
• materials science
• technological and others.

Customs examination is carried out either by one specialist or by a commission consisting of experts with the same specialization. If disagreements arise between members of the commission, each of them provides their report in the form of an expert opinion.

In situations where the knowledge of various specialists is required, a comprehensive examination is carried out. In this case, each expert examines materials directly in his specialty.

Commodity examination

Commodity examination in customs includes the study of goods, determination of their quality, origin, and composition. Its safety and compliance with existing standardization standards are also established. At the end of the study, the expert issues a conclusion that includes the identified reliable facts.

Consumer goods from domestic and foreign manufacturers, equipment for various purposes, and raw materials for various industries are subject to commodity examination. The study includes not only trade, but also agricultural and industrial sectors in conflict situations.

Commodity research and examination of goods in customs activities includes the following:

Contract examination carried out in accordance with an agreement or contract. At the same time, the quantity and quality of goods, the condition of vehicles and the quality of packaging materials are checked.

Customs examination includes research activities during which the tasks of customs affairs are solved:

• source materials and goods are identified
• country of origin is set
• product coding is revealed
• the compliance of the product with the specified marking is checked
• a study is conducted to determine the rate of obtaining finished products from processed raw materials, the processing method is determined and identified.

Identification examination

Identification customs examination is aimed at establishing that a given product, based on its characteristic features, belongs to any product group or corresponding list.

• relation of the product to food products or for use for technical purposes
• the class or group of goods is determined
• the conformity of the quality of the product with its technical characteristics is determined
• the type of product is determined
• the presence of the product under study is determined in the list of prohibited

In order for the identification customs examination to be more effective, it is necessary to select representative samples of goods, based on the characteristics and quality of which information about the entire consignment can be obtained. Also, using available samples, the product’s compliance with standardization standards is determined.

There are certain principles for the customs valuation of goods, which are based on international standards applied by the World Trade Organization. Also, the regulating document is the Law of the Russian Federation “On Customs Tariffs”. Customs value can be determined by the value of transactions for imported, similar or homogeneous goods. Subtraction, addition and various fallback methods are also used.

In principle, it is permissible to use all methods in turn. This procedure should not depend on the source of supply of the goods. That is, regardless of the country supplying the goods, the terms of the transaction and other factors, the determination of the cost of the goods must take place in a certain direction without any changes.

The procedure for carrying out customs examination

The research is carried out by specialists from customs departments or organizations with an expert profile. A person with the necessary knowledge in this area is appointed to carry it out. When an outside expert is involved, an agreement is concluded.

The objects of customs examination can be goods for various purposes, vehicles, customs, transport, transportation and other documents.

The period for conducting a customs examination should not exceed twenty days from the date of submission of the necessary data. However, it can be extended if there are important reasons.

Based on the results of the examination, the expert issues a conclusion that includes all the conclusions obtained and all data on the procedure and methods used.

The staff of the Interregional Center for Assessment and Evaluation includes experts who are licensed to conduct customs examinations. In addition, modern technical equipment and an existing laboratory allow us to conduct research of any complexity.

The conclusion issued by ICEO specialists is an authoritative document and is accepted by all government bodies of the Russian Federation. A professional approach, objectivity and independence of experts are the main advantages of our company.

Commodity examination in customs affairs is the most voluminous, extensive and objective when questions arise regarding the consumer properties of goods that fall under the competence of customs authorities.

Commodity inspection is an examination of the quality of goods, including used ones, which determines the reasons for the formation of defects, the percentage of quality reduction from defects, assesses the quality, quantity and price taking into account the level of quality, warranty period and shelf life, assessment of vehicles taking into account wear, compliance of markings with data from TSD, NTD, etc.

Commodity examination involves the assessment of all fundamental characteristics of a product and can be:

1. quantitative;

2. high quality;

3. assortment;

4. documentary;

5. comprehensive.

Quantitative examination, in contrast to acceptance by quantity, is carried out by independent experts, which ensures reliability, and the results must be accepted as final by both the supplier and the consumer. During the examination process, the expert must be guided by the Civil Code of the Republic of Belarus and familiarize himself with all documents for the goods: supply agreement, purchase and sale agreement, commodity accompanying documents, regulatory and technical documentation (GOST, TU, STB, STP, recipes), etc.

When examining packaged goods, it is necessary to take into account the fact that their quantitative characteristics include the mass of the goods themselves (net), the mass of the goods with packaging (gross), and the mass of the packaged goods. Based on this, direct (continuous recalculation, reweighing, measurements by volume, length, density, etc.) and indirect (carried out by calculation) research methods are used.

The results of the quantitative examination can be appealed by one of the interested parties, and in this case a control examination is appointed, which can confirm or refute the results of the first. However, new conclusions must be substantiated. The results of the control examination are final and cannot be appealed.

Qualitative examination is an assessment of the qualitative characteristics of a product to determine their compliance with the requirements of state regulatory documents. It is carried out upon delivery, acceptance or after long-term storage of goods in a warehouse, or when hidden technical defects are discovered during storage (usually the deadline for filing claims with the supplier has already expired). It is also carried out when evaluating samples of new products before mass production. For food products, quality examination is carried out according to a number of indicators: organoleptic (tasting), physico-chemical, safety (microbiological, toxicity, pest infestation, content of foreign harmful impurities, radionuclides, heavy metal salts).

Assortment examination is an assessment by an expert of the quantitative and qualitative characteristics of a product in order to establish their assortment. It is carried out only in case of disagreement between the supplier and the buyer.

Documentary examination is an assessment by an expert of the merchandising characteristics of a product, aimed at establishing their compliance with those declared by the supplier under agreements, contracts or reflected in shipping, technical and other documents for the product.

Comprehensive examination - an expert’s assessment of all characteristics of a product based on tests and analysis of documents. In addition to merchandising, it may include cost characteristics. Such an examination is carried out when it is necessary to comprehensively evaluate a product, taking into account the positions of interested parties and the market situation.

Comprehensive examination is widely used in commission trade, in export-import operations, in concluding contracts for the sale of goods based on samples, and in the purchase of large quantities. It includes the four above, and can also use methods of technological and other examinations.

Commodity examination, unlike commodity examination, has its own specific elements.

The subject of the examination is an expert or group of experts who are involved in its implementation.

Objects can be both consumer properties of goods and containers, packaging, commercial and technological equipment, inventory, raw materials and materials.

The criteria are specific real quality requirements, as well as basic samples and indicators.

There is a variety of methods (expert, physical-technical, chemical, biological, mathematical, etc.) and methods (according to a standard, according to specifications, according to a specification, according to a sample, preliminary inspection, according to the content of individual substances in a product, according to the yield of finished products, according to fair average quality, determining the quality of grains, by individual parts of the product, by color, by smell, by the “tel-kel” method (French) - delivery of the product “as it is”), determining quality.

The examination procedure is the sequence of operations, the number, order and content of the actions of the examination process.

The result is the result of the expert’s work recorded in a special way.

Commodity examination is carried out in three stages.

At the preparatory stage, the grounds for conducting it are considered, a decision is made on the creation of an expert commission, its structure, composition, and goals and objectives are determined. The basis for starting the examination is an application in the established form from the customer to the commodity examination bureau. All applications are registered in the journal of the expert organization, after which decisions are made on them. The examination of food products must be carried out no later than 24 hours for perishable products and 72 hours for other products. In case of refusal to conduct an examination, the decision must be motivated within 3 days, and for perishable goods - at the time of filing the application, which is noted in the registration log. If the application is satisfied, the organization appoints an expert and issues an order to conduct the examination. The expert warns the customer about the necessary preparatory measures. The customer is obliged to prepare the workplace, tools, documents, equipment, goods and provide access to it, allocate workers for auxiliary operations, and ensure safety.

From the moment the expert arrives to the customer, the main stage of the examination begins. The expert is obliged to carefully check the authenticity and compliance of the documents with the goods. In the absence of all the necessary documents, the question arises about the possibility of conducting an examination, which is decided in agreement with the management of the expert organization, and if this is not possible, then the expert decides independently. The expert examines only the product and its quantity specified in the order. In the process, he conducts complete or random checks. The expert records his actions and intermediate results in a workbook. If it is necessary to conduct laboratory tests, the expert selects samples in the prescribed manner, packages them, seals them and draws up a sample collection report in the established form. The results of laboratory tests are documented in a test report.

At the final stage, the results obtained are analyzed and evaluated, and they are documented. The latter is carried out by filling out an act in the established form, which has several varieties depending on the characteristics of the examination. The most common and complete is “Form 3” (Appendix A). The original act is filled out by the expert in the state language, by hand or in print, according to certain rules (Appendix B) and consists of 3 parts: protocol, statement and conclusion. If there is no information for the protocol part, it is not filled out, and an explanation of this is given in the statement part.

The ascertaining part provides information about the receipt of documents, goods, conditions and operations performed with the results. It is signed by all participants (supplier, buyer) and the expert(s). If any of the participants disagrees with the content, the stating part is signed with reference to the “special opinion” attached to the act.

In conclusion, the expert, in response to the tasks assigned to the examination, based on the ascertaining part, must draw conclusions briefly, objectively, and clearly. This part is signed only by the expert.

Concluding the chapter, it should be noted that the disclosure of its topics is far from exhaustive, but sufficient to understand the need and importance of application in customs affairs. Among other examinations, it occupies one of the leading places, since it is obvious that its object is private in the examination at customs.

3. Types of falsification of goods.

Falsification– this is an activity aimed at deceiving the buyer by falsifying the object of sale for personal gain. There are:

Qualitative falsification - counterfeiting with the help of food additives while maintaining/loss of other consumer properties, replacement of a product of a higher gradation with a lower one.

Quantitative – deception due to a significant deviation in product parameters (weight, volume)

Cost - deception by selling a low-quality product at the price of a high-quality one.

Informational – deception through some distortion of information

Technological – forgery in the process of technological production.

Pre-sales – when preparing goods for sale or release to consumers

Examination of consumer goods is carried out at the request of trading organizations, industrial enterprises, law enforcement agencies, government bodies, state control and supervision, railway stations and sea ports.

Types of examination: commodity; environmental; judicial; customs; technological; economic.

Reasons for conducting a commodity examination. If disputes arise between the manufacturer (seller) and the buyer regarding the following issues: 1) quality of the product; 2) damage to the goods during transportation; 3) damage to goods during accidents and natural disasters; 4) damage to goods during long-term storage; 5) return by the buyer of goods that have defects.

8. Standardization, goals, objectives.

Standardization- activities to establish rules and characteristics for the purpose of their voluntary repeated use, aimed at achieving orderliness in the areas of production and circulation of products and increasing the competitiveness of products, works or services.

Main goals of standardization:

increasing the level of safety of life or health of citizens, property of individuals or legal entities, state or municipal property, environmental safety, safety of life or health of animals and plants and compliance with the requirements of technical regulations;

rational use of resources;

technical and information compatibility;

comparability of research (test) and measurement results, technical and economic - statistical data;

interchangeability of products.

Key principles of standardization: voluntary use of standards; maximum consideration when developing standards of the legitimate interests of interested parties; the inadmissibility of establishing such standards.

13. Procedure for approval of GOSTs and specifications

18.Media of information about goods used during customs examination.

22. Expert opinion, its contents.

The expert gives a written opinion on his own behalf. The expert’s conclusion sets out the research he has conducted, the conclusions drawn as a result and reasonable answers to the questions posed. If, during the examination, an expert establishes circumstances that are significant for the case, about which questions were not put to him, he has the right to include conclusions about these circumstances in his conclusion. The expert's conclusion is not mandatory for the official of the customs body of the Russian Federation, in whose proceedings or consideration a case of violation of customs rules is pending, however, disagreement with the expert's conclusion must be motivated and reflected in the decision made upon consideration of the case. In case of insufficient clarity or completeness of the conclusion, an additional examination may be assigned to the same or another expert. If the expert’s conclusion is unfounded or there are doubts about its correctness, a repeat examination may be ordered, entrusted to another expert or other experts.

23.Taking samples and specimens, sampling procedure, registration.

An official of the customs authority of the Russian Federation, in the proceedings or under consideration of which a case of violation is pending there. rules, has the right to receive from an individual or official held accountable for a violation there. rules, the head or deputy manager, other employees of the enterprise, institution or organization, samples of signature, handwriting, taking samples and samples of goods and other items necessary for the examination. In necessary cases, taking samples and samples for the examination can also be carried out from persons not named in part one of this article. An official of the customs body of the Russian Federation, in the proceedings or under whose consideration a case of violation of customs rules is pending, issues a decision on the taking of samples and specimens. If necessary, sampling and samples are taken with the participation of a specialist and (or) in the presence of witnesses. A protocol is drawn up on the collection of samples and specimens.

26. Structure of GOST and specifications for products.

27. Commodity classification of food products.

28 .Grain and flour products. Classification. Quality indicators.

Group of flour products: grain, flour, cereals, bread and bakery products, crackers, bagels and pasta.

Classification of bread: 1) depending on the type of flour: wheat, rye and rye-wheat; 2] from the recipe - simple and improved; 3] according to the baking method - pan and hearth.

Varieties of wheat bread: white bread made from premium, first and second grade wheat flour, Kievsky arnaut, Saratovsky, Krasnoselsky kalach.

Rye bread is made from wallpaper, peeled and sifted plain and improved flour (custard; Moscow).

Rye-wheat bread is baked from a mixture of different types of rye and wheat flour in different ratios.

The main assortment: rye-wheat bread, Ukrainian, Borodino, Russian.

Assortment of bakery products: loaves, bars, bakery products (high-calorie buns, puff pastries, amateur buns, small-piece buns, dietary buns, butter buns), etc.

Varieties of rich bakery products: butter buns, butter buns with fondant, cheesecakes with cottage cheese, Vyborg muffins, Novomoskovsk buns, twisted muffins, etc.

Lamb products are made from hard dough, with the addition of sugar, fat, molasses, etc.; After forming the dough into rings, the products are boiled in boiling water and baked.

Varieties of crackers: 1) by composition - wheat, rye and rye-wheat; 2) according to the recipe - simple and rich.

Simple crackers are made from plain bread.

Butter - with the addition of sugar, fat, eggs, milk to the recipe.

Product humidity is no more than 8-12%.

Assortment of crackers: made from premium wheat flour includes 16 items (Vanilla, Nut); from first and second grade flour - 9 items (Road, City).

Pasta is a valuable food product with long shelf life.

Composition: 72-75% starch; 10-11% proteins; 0.9-1.3% fat; 11-13% water.

Classification of pasta; subdivided into groups A, B, C and classes 1 and 2. Group A products are made from durum wheat (durum) and premium flour of increased fineness from durum wheat; Group B - from soft glassy wheat flour; Group B - from baking wheat flour, which is not lower in quality and quantity of gluten than flour from soft glassy wheat. 1st class products are made from premium flour; 2nd class - made from first grade flour.

Types of pasta depending on the shape: tubular (pasta, cones, feathers), thread-like (vermicelli), ribbon-like (noodles), curly (shells, stars, alphabet, etc.).

33.Fish goods. Features of canned food labeling.

Canned fish and preserves - ready-to-eat and shelf-stable fish products in airtight containers.

IN depending on the raw materials used and production technology canned fish are classified into groups: natural canned fish; canned fish in tomato sauce; canned fish in oil; canned fish and vegetable; canned fish in marinade; fish pates and pastes. Preserves- are not subject to sterilization and are produced from fish ripened by salting. Types of preserves: 1) from uncut, spicy salted or special fish. canned salting; 2) from cut fish. Marking: metal cans label stamping method symbols in three rows: first- day month Year; second- assortment mark (up to three numbers or letters, plant number); third- shift number and industry index (P).

Semi-finished fish products- chilled or frozen products, completely sub-. ready for heat treatment.

Assortment of semi-finished fish products: frozen fish fillet; frozen minced fish; specially cut fish; soup sets; fish dumplings; fish cutlets, etc.

Implementation deadlines- from 7 to 72 hours depending on the type and storage conditions.

Caviar- a product of reproduction" formed in the organ of female fish - the ovary. It has high biological, energy and taste value.

Caviar color: at sturgeon fish color ranges from light gray to black, salmonids- orange-red, others- mostly grayish-yellow.

Calf sizes: most large- salmon caviar (4-7 mm), smaller sturgeon caviar (2-5 mm), the most small- in partial fish (1-1.5 mm).

Classification by processing method: 1) Granular caviar- the most valuable and widespread. 2) Pressed caviar- made from fresh caviar with a weak shell; it is salted, pressed and tightly packed. 3) Yastik caviar- from fresh or frozen yastyki; it is salted, dried, dried, smoked. 4) Breakout caviar- obtained from other fish (cod, herring, fish).

Storage conditions: at a temperature of +2 ... -8 "C from 2 to 12 months.

39. Ceramics, composition, types of ceramics, their expertise.

Classification, characteristics of the assortment of ceramic tableware.

Ceramics - These are artificial silicates of an amorphous-crystalline structure, obtained by firing a mass of plastic materials, waste substances and fluxes. By purpose they are divided into household, architectural and construction and technical.

The main molding methods are: plastic molding, mold casting and semi-dry molding.

Signs of classification : type of ceramics, method of molding, purpose, shape, size, type of decoration, completeness.

Products are decorated with underglaze and overglaze paints, gold preparations, solutions of salts, coloring oxides and decorative glazes, followed by firing. Depending on the nature of the surface, decoration can be embossed or smooth.

PORCELAIN (Turkish farfur, fagfur, from Persian fegfur), thin ceramic products obtained by sintering porcelain mass (from plastic refractory clay - kaolin, feldspar, quartz); They have a sintered, water- and gas-impermeable, usually white, ringing, translucent shard without pores in a thin layer.

Porcelain is distinguished by the composition of the mass (hard, soft, bone) and by the nature of the paintings (underglaze, overglaze). Expensive collectible varieties of porcelain are named after the place of production or the surname of the factory owners or inventors.

White shiny color with a bluish tint.

Soft bone china contains 53% flux, 32% clayey substances and 15% quartz. High whiteness and translucency, but strength and heat resistance are higher than that of hard porcelain.

Soft feldspathic porcelain is intended mainly for artistic and decorative products, in particular sculptures.

Thin stone products have a sintered, non-translucent shard painted in grayish, beige tones with a water absorption of 0.5-3%. Used for household utensils and art products.

Semi-porcelain – fine ceramic products with non-translucent white shards, porosity 0.5-5%. Cover with colorless or colored glaze. They make tableware and teaware, dishes for storing food, and some artistic and decorative items.

Faience - fine ceramic products with a porous shard of white color with a yellowish tint. Less mechanical strength, prone to swelling. When struck, it makes a dull sound. Used in the production of tableware.

Majolica is a fine ceramic product with white or colored non-transparent shards of varying density. Covered with colorless or colored, transparent or dull glazes. Used for art products and household utensils.

Pottery ceramics – coarse ceramic products with coarse-grained colored porous shards, partially or completely covered with fusible glazes

43. Sewing products, classification, assortment.

Classification The assortment of clothing products is understood as a list of their products, grouped into groups according to certain characteristics. The range of clothing products is large and complex, including various types and varieties of clothing, hats, as well as bed and table linen, etc. Garment products are classified into classes, subclasses, groups, subgroups, types, etc. Classes of clothing products: household, sports, special, national, departmental clothing. Each class is divided into subclasses. Subclasses of household clothing: outerwear, light clothing, underwear, bed linen, corsetry, hats. Products included in the subclasses are divided into groups, for example, groups of outerwear: coats, raincoats, jackets, suits, etc. Groups based on gender and age are divided into subgroups, for example, a group of coats - men's, women's, for high school boys and girls, school, preschool age. Sewing products are distinguished by types, distinguished by the following characteristics: type name, gender of the consumer, his age, seasonality and time of use, material used, purpose of the product. Types of sewing products are divided into varieties, which are characterized by three characteristics: name of the product, style, complexity of the style. The last level of classification is the article number (product number).

Commodity customs examination

INTRODUCTION

THEORETICAL ASPECTS OF CUSTOMS EXAMINATION

1 Organization and conduct of customs examination

2 Methods of conducting customs examination

3 Quality requirements

FEATURES OF CUSTOMS EXAMINATION OF GREATS

AT THE CUSTOMS POST

1 The procedure for carrying out customs examination of cereals

2 Methods for assessing the quality of cereals

3 Examination of the quality of cereals at the customs post

CONCLUSION

LIST OF SOURCES USED

Introduction

commodity examination food examination

Commodity science is the science of the fundamental characteristics of goods that determine their use value, and the factors that ensure these characteristics. The object of study in commodity science is the product.

Goods are material products intended for purchase and sale. According to the terminological GOST “Trade. Terms and definitions, goods are any thing that is not withdrawn from circulation and not limited in circulation, freely alienable and transferred from one person to another under a sales contract.

Food products are a set of food products and tobacco products, the ingredients of which, when consumed, wholly or partially enter the human body, exerting a certain influence on its internal environment. Food products do not include perfumes, cosmetics and pharmaceutical products, which also enter the human body but do not have a food purpose.

Food products are products of animal, plant, mineral or biosynthetic origin, intended for human consumption, both fresh and processed (GOST R 51074-97). In addition to well-known food products, food products include nutritional supplements and chewing gum.

Tasks of merchandising:

identification and study of the fundamental characteristics of goods that constitute consumer value;

establishing a nomenclature of consumer properties and quality indicators of goods;

study of the properties and indicators of the range of goods, analysis of the assortment policy of a production or trade organization;

commodity assessment of the quality of goods, including new domestic and imported ones;

identifying quality gradations, diagnosing product defects and the causes of their occurrence, taking measures to prevent the sale of low-quality, dangerous goods;

determination of quantitative characteristics of single copies of goods and batches of goods;

ensuring qualitative and quantitative characteristics of goods at different stages of their technological cycle by taking into account formative and regulating preserving factors;

establishing types of commodity losses, the causes of their occurrence and developing measures to prevent or reduce them.

1. THEORETICAL ASPECTS OF CUSTOMS EXAMINATION

1Organization and conduct of customs examination

The involvement of specialists and experts in customs control is carried out in cases and in the manner determined by Articles 101, 102 and Chapter 20 of the Customs Code of the Customs Union.

Customs examination during customs control is appointed and carried out in accordance with Chapter 20 of the Customs Code of the Customs Union, taking into account the provisions of this article.

The period for conducting a customs examination, provided for in paragraph 2 of Article 139 of the Customs Code of the Customs Union, may be extended with the written permission of the head (deputy head) of the customs authority conducting the customs examination, indicating the reasons for such an extension for the period necessary to conduct the examination, except in cases where in accordance with this Federal Law, the release of goods is not carried out until the results of the examination are received. In this case, the examination must be carried out within a time period not exceeding the deadline for the release of goods, taking into account the extension of the specified period, in accordance with paragraph 4 of Article 196 of the Customs Code of the Customs Union.

If a customs examination is carried out in another authorized organization, the period for conducting a customs examination may be extended with the written permission of the head of the authorized organization in agreement with the customs authority that appointed the customs examination, indicating the reasons for such an extension for the period necessary to conduct the examination, except in cases where the release goods are not carried out until the results of the examination are received. In this case, the examination must be carried out within a time period not exceeding the deadline for the release of goods, taking into account the extension of the specified period, in accordance with paragraph 4 of Article 196 of the TKTS.

The period for conducting a customs examination is suspended if the presented objects do not comply with the list specified in the decision to appoint a customs examination, but for no more than 10 working days. The procedure for suspending the deadlines for conducting a customs examination is determined by the federal executive body authorized in the field of customs affairs.

A customs examination may be refused in the cases provided for in paragraph 5 of Article 138 of the Customs Code of the Customs Union, as well as in the event that the customs authority conducting the customs examination or other authorized organization of the customs expert (expert) does not have the required qualifications.

The procedure for sampling and specimens of goods for customs examination is determined by the federal executive body authorized in the field of customs affairs, on the basis of the provisions provided for in Article 144 of the Customs Code of the Customs Union.

The forms of the decision to appoint a customs examination, the conclusion of a customs expert (expert) when conducting a customs examination are established by the federal executive body authorized in the field of customs affairs. Each page of the conclusion of a customs expert (expert) during a customs examination, including attachments, is signed by the customs expert (expert) who conducted the customs examination, and certified by the seal of the customs authority conducting the customs examination, or another authorized organization conducting the customs examination.

In cases where payment for the services of specialists and experts in accordance with the Customs Code of the Customs Union is carried out at the expense of the federal budget, the procedure for reimbursement of such expenses is determined by the Government of the Russian Federation.

Depending on the method of production of cereals, they are divided into the following types:

uncrushed (from the whole kernel);

crushed;

crushed polished;

cereals of increased nutritional value, obtained from several different types of cereals and enriched with skimmed milk powder;

cereal that does not require cooking, obtained as a result of heat treatment of ordinary cereals.

Cereals produced from most crops are divided into numbers and varieties, depending on quality. The main types, varieties and numbers of cereals are regulated by the “Rules for organizing and maintaining the technological process at cereal enterprises.”

Rice is the most common and valuable cereal crop. Rice cereal is well absorbed by the human body and serves as a dietary product. According to classification, rice is divided into two subspecies: ordinary and small. In Russia, a subspecies of ordinary rice is widespread, which has two branches of origin: Indian and Japanese, distinguished mainly by the ratio of the length to the width of the grain. For the Indian branch this ratio is 3.0...3.5: 1.0, for the Japanese branch it is I.4...1.9: 1.0.

Depending on the shape, rice grains can be of three types: type I is oblong in shape and wide, type II is oblong, narrow and thin, type III is round in shape. Each type of grain is divided into subtypes, taking into account the consistency of the endosperm: 1st subtype - glassy, ​​2nd subtype - semi-vitreous. The exception is type III, in which there is also a 3rd subtype - mealy grain. Regardless of the type of grain, rice can be awned or awnless. The peculiarity of the structure of the rice grain is the absence of a groove. The grain has a different shape, often oval, and different colors - from white to dark brown.

According to its structure, the rice grain consists of flower films (18...25%), fruit and seed coats (3... ...5%), aleurone layer (6...8%), endosperm (65... . ...70%), embryo (4...5%). The consistency of rice endosperm is predominantly glassy or semi-vitreous and depends mainly on the state and properties of starch, which makes up the main part of the endosperm.

Buckwheat - buckwheat grain is used for the production of buckwheat: kernels and prodel, as well as special flour. The structural feature of buckwheat is the location of the embryo. Its smaller part is located directly under the aleurone layer, and the larger part is in the center of the nucleus in the form of a curved plate. When crushing the grain, the embryo is easily separated from the fragile kernel.

Cereal buckwheat is divided into three classes according to the content of the pure kernel (without films). Class I includes buckwheat with a pure kernel content of at least 77%, class II - no less than 74%, class III - no less than 71%. The higher the class of buckwheat, the higher the yield of grain from it. Buckwheat grain contains 57...65% endosperm, 10... ...15 - embryo, 3...5-aleurone layer, 1.5...2.0 - seed coats and 18...24% fruit shells (husks). Buckwheat endosperm is mealy, fragile, and easily destroyed during processing.

Millet serves as a raw material for the production of millet, which is a valuable food product, although in this regard it is inferior to buckwheat and rice groats. Of the large number of different types of millet, the most widespread and of production importance for the cereal industry is the common millet.

Oats - they are used to produce uncrushed oatmeal, rolled oatmeal, flakes and oatmeal. Among the many types of oats, the most common is the sowing form. Depending on the shape of the grain and color, oats are divided into two types. For the production of cereals, they mainly use type I grain, which has two subtypes: 1st subtype - white oats with large, well-executed grains, cylindrical, pear-shaped or elongated-narrow in shape; 2nd subtype - yellow oats with long and narrow needle-shaped grains.

According to its structure, the grain of cereal oats consists of an endosperm core (49...53%), an aleurone layer (10...12%), hairs on the surface of the kernel (1.0...1.2%), seed and fruit membranes (3.0...4.0%), flower films (26...30%) and embryo (3.0...4.0%). The structural features of the oat grain are high filminess and the presence of hairs on the surface of the kernel. The endosperm of oats has a mealy consistency, loose, and white. The most valuable for the cereal industry is oats with a high endosperm content, a well-formed kernel and a minimal film content (up to 24%).

Barley - serves as a raw material for the production of barley and pearl barley. Among the many types of barley in Russia, one type is common - seed barley, which is divided into three subspecies: multi-row, two-row and intermediate. The first two subspecies are of industrial importance. There are chaffy and hulless barley.

According to its structure, barley grain consists of endosperm, aleurone layer, fruit and seed coats, floral films and embryo. The grain contains 03...69% endosperm, which in consistency is glassy, ​​semi-vitreous and mealy. For the production of barley groats, glassy barley is often used, which makes it possible to obtain a larger yield of cereals and better quality, and for the production of pearl barley, semi-vitreous or mealy barley is used. The aleurone layer of barley grain differs from other cereals in that it consists not of one, but of three to four rows of thick-walled cells and makes up 12..14% of the grain weight, so it is very durable.

Fruit shells make up 3.5...4.0% of the grain mass, and seed shells - 2.0...2.5%. The latter contain light yellow or blue-green coloring pigments. For the production of cereals, barley with light yellow seed coats is used. Barley grain with a blue-green color of the seed coats can be used for the production of cereals only with intensive grinding of the kernel, which requires significant energy consumption and reduces the yield of cereals as a result of an increase in the yield of flour. Flower films consist of large lignified cells; their color is yellow, gray-green, orange, their content in barley cereal grains ranges from 10...12%. According to filminess, barley is divided into three groups: low-film, up to 10% of films, medium-film, 10...12% of films, high-film, over 12% of films. When processed into cereal, low-film barley is considered the best. The germ in barley is 2.5...3.0%.

Cereal wheat - serves as a raw material for the production of Poltavskaya and Artek cereals. The peculiarity of this wheat is the increased strength of the endosperm. Therefore, the best raw materials for producing wheat cereals are type II durum wheat, as well as soft, highly glassy wheat. The production of wheat cereals from soft semi-vitreous and floury wheat is ineffective, since this reduces the yield of cereals and deteriorates its quality. When producing cereal from wheat, it is unacceptable to send for processing a mixture of different types, as well as mixtures of grains of the same type, but with different glassiness. The highest results in cereal production can be obtained by processing a homogeneous batch of grain with high endosperm strength.

From corn, cereal factories produce polished grits, coarse grits for the production of corn flakes, and small grits for the production of corn sticks. Corn grains are distinguished by shape, color, endosperm consistency and size. According to the shape and consistency of the endosperm, corn is siliceous and tooth-like.

In different parts of the corn cob, the grain is not the same in size, chemical composition, and, consequently, in its value and suitability for the production of cereals. Large fractions of corn grain are considered the most valuable for the cereal industry.

Taking into account the indicated characteristics of corn grain, it is divided into eight types: Type I - tooth-shaped yellow, Type II - tooth-shaped white, Type III - flinty yellow, Type IV - flint-like white, Type V - semi-tooth yellow, W type - semi-tooth white, Type VII - bursting white, type VIII - bursting yellow. For the production of cereals, the following types of corn are mainly used: II, IV, VI and VII, from which high quality corn grits can be obtained. The corn grain consists of endosperm (80...83%), shells (4.0...5.0), germ (8.0...15.0) and cap (1.2...1. 8 %). The corn grain has a highly developed embryo, which is connected to the core of the corn cob using a cap. The embryo is located in the inner part of the endosperm and therefore its separation is associated with significant difficulties. Peas - they are classified as legumes and are used for the production of pea cereals: whole shelled peas and split shelled peas. The most common planting type of pea. It has a mainly spherical shape with a smooth surface. There are brain forms of peas with a wrinkled surface, but they are practically not used for the production of cereals. An important technological characteristic of peas is the color of the seeds; it can be white, yellow, pink, or green. The highest technological advantages have peas with a uniform shade of color without admixture of peas of other shades. Depending on the purpose of peas, they are divided into two types: Type I - food peas, Type II - feed peas. Type I peas are divided into two subtypes: 1st - yellow peas, 2nd - green peas. Pea seeds do not have the endosperm characteristic of cereal crops. They consist of two cotyledons (90...94%) and a seed coat (6...10%).

1.2 Methods of conducting customs examination

The leading expert method (analyzed and assessed by one specialist) does not require complex procedures for coordination and statistical processing of various opinions. However, the result of the examination largely depends on the level of knowledge and competence of the expert.

The expert commission method (a group of specialists takes part in the analysis and assessment) allows one to obtain a completely objective, averaged opinion of the team; it requires a lot of time and long work to organize and prepare the examination.

A combined method has been developed, which is based on the consistent work of a leading expert and a small expert group.

Cereals are whole, crushed or flattened grains of cereals, buckwheat and legumes, freed from impurities and parts and tissues that are not digestible or poorly digestible by humans.<#"justify">Semolina 13.1 81.7 1.5 0.2 0.8 0.6 326 1364 Wheat (Poltava) 14.8 79.2 2.9 0.8 1.3 1.0 325 1360 Buckwheat (kernel) 14 ,7 74.1 2.3 1.3 3.0 2.0 329 1377 Buckwheat (prodel) 11.0 75.3 2.4 1.3 2.2 1.5 326 1364 Millet, polished 14.0 75, 3 2.0 0.8 3.4 1.3 334 1397 Rice 8.1 85.7 1.3 0.5 0.7 0.8 323 1351 Oat 13.5 62.2 3.3 3.2 6 .6 2.4 345 1444 Hercules flakes 14.9 67.3 3.7 1.5 7.0 1.9 355 1485 Pearl barley 10.8 76.4 1.9 1.2 1.3 1.0 324 1356 Corn 9.7 81.9 2.3 0.9 1.4 0.8 325 1360 Peas, shelled 26.7 55.5 4.0 1.3 1.7 3.0 323 1351

The nutritional value of cereals is judged not only by the main substances included in its composition, but also by their balance. Therefore, both the general chemical composition of a particular cereal, as well as the characteristics of the properties of starch, the ratio of proteins<#"justify">Cereals Minerals Vitamins Na K Ca Mg P Fe Bi c b RR 1 2 3 4 5 6 7 8 9 10 Manna 22 120 20 30 84 2.3 0.14 0.07 1.00 Wheat (Poltava) 35 150 32 44 261 6.4 0.30 0.10 1.40 Buckwheat (kernel) - 167 70 98 298 8.0 0.53 0.20 4.19 Buckwheat (prodel) - - 4B - 253 4.9 0.42 0.17 3.76 Millet, polished 39 201 27 101 233 7 .0 0.62 0.04 1.55 Rice 26 54 24 21 97 1.8 0.08 0.04 1.60 Oatmeal 45 292 64 116 361 3.9 0.49 0.11 1.10 Hercules cereal » - - 52 142 363 7.8 0.45 0.10 1.00 Pearl barley - 172 38 94 323 3.3 0.12 0.06 2.00 Corn 55 147 20 36 109 2.7 0.13 0, 07 1.10 Peas, shelled - 731 89 88 226 7.0 0.90 0.18 2.37

The quality of cereals and methods for determining it are standardized by standards. Mandatory indicators when assessing cereals include sensory (appearance, color, smell, taste), as well as indicators determined by laboratory methods: humidity, the amount of benign kernel, the presence of foreign impurities, the size and degree of uniformity of the cereal, the presence of metallomagnetic impurities, the amount of flour and unhulled grains, as well as pest infestation. The ash content of corn and semolina is also determined. In recent years, the determination of radionuclides has become mandatory<#"justify">1.3 Quality requirements

The quality of goods is one of the fundamental characteristics that have a decisive influence on the creation of consumer preferences and the formation of competitiveness. The quality of food products is understood as a set of properties that reflect the product’s ability to provide organoleptic characteristics, the body’s need for nutrients, its safety for health, reliability during production and storage. The main properties of food products, which determine their usefulness and ability to satisfy human nutritional needs, are nutritional value, physical and taste properties and its shelf life. Nutritional value is a complex property that characterizes the full range of beneficial properties of a product, i.e. energy, biological, physiological, organoleptic value, digestibility, good quality.

The quality of the produced cereal is determined by its chemical composition, technological and consumer properties. The peculiarity of the chemical composition of cereals is the increased content of carbohydrates (65...77% of dry matter), as well as protein, which explains the high calorie content of cereals (320...360 kcal per 100 g of cereal).

Oatmeal, rice cereal and split peas also have high nutritional value. Oatmeal contains about 12...13% of proteins, which include essential amino acids such as lysine, histidine, tryptophan, etc. In terms of nutritional value, the proteins of oatmeal are superior to the proteins of all other types of cereals, except buckwheat and split peas. The peculiarity of the chemical composition of oatmeal is its high content of fat (6...7%), fiber (1.5...2.8%) and pentosans (3.0...3.5%). Oatmeal contains a high content of minerals and especially potassium, phosphorus, magnesium and iron as a result of the aleurone layer, shells and germ entering the cereal. In terms of vitamin composition, oatmeal is inferior to buckwheat.

Thanks to their high carbohydrate content and many valuable nutrients, cereals have become a universal dietary product. They are recommended for almost any disease. And from a practical point of view, they are good: they are easy and varied to prepare; goes well with both meat broth and milk; their carbohydrates are perfectly absorbed by the body.

2. FEATURES OF CUSTOMS EXAMINATION OF GREATS AT A CUSTOMS POST

1 The procedure for carrying out customs examination of cereals

Examinations are associated with three types of activities of customs authorities: customs clearance and customs control, investigation and consideration of cases of violations and crimes in customs affairs, sale of goods confiscated and otherwise converted into federal property.

The grouping of types of customs examinations, depending on the direction of activity of the customs authorities, includes three classes:

criterial (commodity);

judicial (forensic);

evaluative.

Identification examination should answer the questions:

what class or group of homogeneous goods the product belongs to;

determine the name and affiliation of the goods to products (substances), the import/export of which is limited or prohibited;

establish compliance of the product with its quality characteristics and technical description.

Diagnostic and identification examinations are carried out for alcoholic and non-alcoholic drinks and food products.

Chemical examination answers the questions:

determine the chemical composition of the object;

determine whether the sample contains substances indicating that they belong to goods that are subject to special control (ethyl alcohol);

determine the content of components in an object;

identify a substance by its chemical composition and the ratio of components in it.

Sorting examination should answer the questions:

determine the brand, variety, type, and naturalness of the product presented for research;

does the object under study comply with a specific regulatory and technical document;

whether the product under study meets existing standards;

does the quality of the product correspond to the presented technical documentation;

determine whether an individual unit belongs to one group.

Materials science examination should answer the questions:

what material is the product made of;

what are the physical, chemical and mechanical properties of the material;

determine technological criteria that influence the classification of the material under study.

Commodity examination should answer the questions:

determine the customs name of the goods in accordance with the Commodity Nomenclature of Foreign Economic Activity of Russia;

determine the quality characteristics of the product that affect its cost;

The appraisal examination is carried out to determine the consumer value of goods converted into federal property and should answer the questions:

determine the purpose and consumer properties of the product;

determine properties in accordance with regulatory and technical documents;

establish the wholesale market value of the product.

An environmental assessment is carried out to assess the possibility of importing, exporting goods or placing them under a specific customs regime and should answer the questions:

determine the environmental or operational safety of the product;

determine compliance of product quality with standards and medical and biological requirements;

determine the presence of ozone-depleting substances;

determine whether a product (substance) belongs to hazardous waste.

An additional examination is appointed, if the expert’s conclusion is not clear enough or incomplete, it is entrusted to the same or another expert. A re-examination is ordered if the expert’s conclusion is unfounded or there is doubt about its correctness; it is entrusted to another expert. If the examination is carried out by several experts in the same field of knowledge, it is called a commission. If the examination is carried out by experts from different fields, it is called comprehensive.

2 Methods for assessing the quality of cereals

The quality of cereals is established for each homogeneous batch based on the results of laboratory analysis of an average sample (i.e., part of the original sample of cereals isolated from this batch for laboratory testing). The initial sample is the totality of all recesses (a recess is a small amount of cereal taken at one time from the product of a given batch) selected from a homogeneous batch.

A batch of cereal is a certain quantity of homogeneous products intended for simultaneous acceptance, shipment, delivery, storage or quality control. A homogeneous batch is considered to be a certain amount of products of a particular variety, uniform in quality characteristics determined organoleptically. To establish individual indicators of product quality, take a sample - part of an average sample of cereal. Grain recesses are taken from the sewn bags with a probe from the upper, middle and lower parts. The probe is inserted towards the center of the bag from bottom to top, with the groove down, then turned 180° and removed. For calico bags lined with linen, the notches are taken from the neck.

For small packaging, cereals are taken from 2% of boxes and other types of packaging, but not less than from two places. From each unit of packaging, one bag of cereal is selected, which is the recess. The selected recesses are connected to form the initial sample. If the mass of the latter is 1.5 kg or slightly exceeds this value, it can also be considered an average sample.

Otherwise, the average sample is separated from the original sample. To do this, the grain of the original sample is poured onto the table and leveled into a square using two short wooden planks with beveled edges. Then, simultaneously from two opposite sides, the cereal is poured into the middle so as to form a roller. After this, it is grabbed with strips from the ends of the roller and at the same time poured into the middle. Mix in this manner three times. Then the original sample is leveled in a thin layer and, using a strip, divided diagonally into four triangles. Products are removed from two opposite triangles, and from the rest they are combined, mixed in the manner indicated above and again divided into four triangles. This is repeated until approximately 1.5 kg of cereal remains in two triangles, which is the average sample.

Using the average sample, the color, smell, taste and crunch are determined organoleptically, and by laboratory methods - humidity, impurities, the percentage of a benign kernel, infestation with barn pests, deficiencies, the content of metal impurities, etc.

Part of the middle sample is scattered in a thin continuous layer on a black board or a sheet of black paper and the grain is examined under sufficiently bright artificial lighting or daylight diffused light (the latter condition is mandatory for control analysis). At the same time, it is determined whether the bright yellow polished millet has a spherical shape with a saddle-like depression at the site of the embryo, a matte surface of the kernels, covered with a layer of flour, a glassy consistency, and grains of uniform size. In low-quality millet, the color of the kernels is white, heterogeneous, with a gray and even dirty tint, the shape of the grains is ovoid, the surface of the kernels has shiny areas, the embryo of many kernels is not removed, the uniformity in the size of the kernels is up to 50%.

High-quality kernels have light brown kernels, uniform in size, regular shape, in the form of a triangular prism, shiny surface, without damage. A low-quality kernel has a color from light green to dark brown, non-uniform, the surface is damaged, the shape and size of the kernels are non-uniform.

Smell. About 20 g of cereal is pressed between the palms, warmed by breathing and the smell is determined, or the sample is poured into a glass, filled with hot water (about 60 ° C), drained after 2-3 minutes, and the smell is determined in the heated water. In doubtful cases, the smell of cereals is determined in the porridge cooked from it. If unusual odors, such as the smell of musty, moldy garlic, sweet clover, smut, wormwood, etc., are detected in cereals, they are not allowed for sale.

Taste. After grinding a small amount of cereal in a laboratory mill, take about 1 g of product into your mouth with a spoon, chew until completely wet with saliva, hold for 5-10 seconds and spit it out, rinse your mouth with drinking water. In doubtful cases, the taste of the cereal is determined in the porridge cooked from it. Crunch is established only in semolina when chewing 1 g during taste determination. Cereals that have a crunch (evidence of the presence of mineral impurities) are not allowed for sale.

Quality. In a heat-resistant glass with 60 ml of boiling water, cook 20 g of cereal until tender. The duration of cooking millet, kernels, rice is 30-50 minutes, oatmeal - 100-120 minutes, pearl barley No. 1 and No. 2 - 150-180 minutes, readiness is checked by crushing grains on glass. In cooked porridge, increase in volume, consistency, smell and taste are determined. The volume of porridge after cooking is divided by the volume of raw cereal and a weld is obtained (cooking coefficient).

The energy value of products is determined by their content of fats, proteins, and carbohydrates. The energy value of food is expressed in kilojoules (kJ) or kilocalories (kcal) per 100 g. It has been established that when oxidized in the human body, 1 g of fat releases 9.3 kcal (37.7 kJ) of energy; 1 g of proteins - 4.1 kcal (16.7 kJ); carbohydrates - 3.75 kcal (15.7 kJ). The body also receives a certain amount of energy from the oxidation of organic acids and alcohol. Knowing the chemical composition of the product, you can calculate its energy value.

Energy ́ ce ́ Nutriency, or caloric content, is the amount of energy released in the human body from food during the digestion process. The energy value of the product is measured in kilocalories (kcal) or kilojoules (kJ) per 100 grams. product. For products that are not yet ready for consumption - pasta, cereals, dumplings and the like - the energy and nutritional value is indicated per 100 grams of the original (that is, raw or dry) product.

Table No. 1.

Energy value of cereals, kcal/100 g. Product name Energy value Buckwheat 329 Buckwheat 326 Semolina 326 Oatmeal 345 Pearl barley 324 Millet 334 Rice 323 Wheat 325 Oatmeal 357 Barley 322 Hercules 355 Corn 325

It is necessary to understand that not all the energy potentially contained in the food consumed by a person is ultimately converted into energy that can be used by a person. For a normal person under normal conditions, this figure is approximately 85% (the remaining 15% of the energy potentially contained in food is not available to humans). The tables indicate the net calorie content of foods, which corresponds to the amount of energy absorbed from food by an average person, but this value may vary depending on the characteristics of a particular organism.

At the same time, all types of oat cereals have the highest calorie content (345...360 kcal). Other types of cereals have lower calorie content (320...330 kcal). Biological value is characterized by the presence of biologically active substances in products: essential amino acids, vitamins, macro- and microelements, essential polyunsaturated fatty acids. These components are not synthesized by the body's enzyme systems and therefore cannot be replaced by other nutrients. They are called essential and must be supplied to the body with food (meat, fish, dairy products, etc.).

Estimated reliable requirement of an adult for essential amino acids (g/100 protein).

Amino acid Reliable level Optimal level Isoleucine 1.84.0 Leucine 2.57.0 Lysine 2.25.5 Methionine + Cystine 2.43.5 Phenylalanine + Tyrosine 2.56.0 Threonine 1.34.0 Tryptophan 0.651.0 Valine 1.85.0

Table No. 2. Biological value of proteins.

Name of protein Biological value Net utilization, % Digestion, % Coefficient. effect. Whey proteins 10495983.5 Whole chicken egg protein 100971003.9 Soy protein 7461832.3 Rice protein 5957892.2

Buckwheat is considered nutritionally valuable, containing about 13% high-quality proteins rich in essential amino acids such as arginine and lysine. Buckwheat contains the largest amount of B vitamins (B1 B2). The combination of minerals in buckwheat is also favorable; it contains a lot of potassium, phosphorus, calcium and iron. Buckwheat has high consumer properties: good digestibility, large increase in volume and excellent taste.

The chemical composition of rice cereal is characterized by a high content of carbohydrates (about 80%) with a small amount of fiber and ash. Rice cereal contains the least amount of protein (about 7%) compared to other types of cereal. It has a low content of B vitamins, which are located in the peripheral parts of the core and are removed when it is polished. Rice cereal has high consumer properties: it boils quickly, increases in volume four to six times, retains a crumbly consistency when cooked and has high taste. The chemical composition of shelled peas differs significantly from other types of cereals. It contains about 23...28% proteins, which include essential amino acids: lysine, leucine, histidine, tryptophan, valine. Therefore, split peas are used as a source of protein nutrition. It is also valuable as a source of B vitamins, especially vitamin B and minerals (potassium). All types of cereals with increased nutritional value are obtained by pressing floury products. The compressed particles are shaped like natural cereals. The cereal is quickly boiled. The protein content in grain crops is: 7.3% in rice, 9.9% in rye, 10.1% in oats, 12.7% in wheat. However, in terms of biological value, rice comes first, since the digestibility of its protein is 95%, and the digestibility of wheat protein is 87%. In terms of biological value, rye is close to rice, and in some respects it even surpasses it. So, if a predominant diet of rice leads to vitamin B1 deficiency, this is not observed when eating rye.

In third place in terms of protein content is oats. In terms of biological value, it is close to rice. Consumption of oats produces acidic metabolic products, which brings it closer in this indicator to products of animal origin: meat, eggs, and not to milk and dairy products.

However, all these differences have significant fluctuations depending on the variety, soil, climate and other agrotechnical conditions.

2.3 Examination of the quality of cereals at the customs post

The taste must be characteristic of this type of cereal, sour, bitter, etc. are not allowed. The smell is weak, characteristic of this type of cereal, not musty, not moldy. Humidity is an important quality indicator. It ranges from 12.0 to 15.5% (oatmeal - no more than 10%), depending on the type of cereal. With a high moisture content, cereals are poorly stored.

The percentage of good-quality kernel shows the amount of complete grain, which determines the commercial grade. Standards establish its content for each type and variety of cereal. The content of the benign core is calculated taking into account the content of impurities. Impurities in cereals include impurities (mineral, organic, harmful), unhulled, spoiled kernels (flour dust) and some other fractions, in addition, broken (chopped) kernels in excess of the permissible norm. By the number of the grain, which is determined by sifting through sieves of a certain number, one can judge the size and degree of uniformity of the kernels. This indicator is controlled for pearl barley, barley, corn and wheat cereals.

Ash content characterizes the content of grain shell and germ residues in the cereal. This indicator is provided for by the standards for semolina and oatmeal. The content of metallomagnetic impurities should not exceed 3 mg per 1 kg of cereal. Infestation by barn pests is not allowed. When determining contamination, dead pests are not taken into account; they are classified as contamination, which is not allowed in cereals that do not require preparation for cooking (for example, oatmeal, semolina), as well as in extra and premium grade rice cereals.

The consumer properties of cereals depend on its type and technological processing. This indicator consists of the duration of cooking, the increase in volume and weight, and the state of the porridge after cooking. The cooking time is not the same and can vary from. 3-5 minutes for quickly boiling flakes, semolina, up to 60-90 minutes for pearl barley and oatmeal.

Safety indicators for cereals, in addition to heavy metal salts, microtoxins, pesticides and radionuclides, include the content of weeds and harmful impurities, infestation and contamination by pests, metallomagnetic impurities, and for oat flakes - acidity in accordance with the requirements of the standard. During storage of cereals, changes in organoleptic characteristics occur (weakening of taste and aroma, change in color); rancidity and souring of cereals, as well as a decrease in nutritional value. The cereal properties of grain affect the yield and quality of cereal, as well as the specific energy consumption for obtaining cereal.

Filminess is expressed as a percentage of the mass of the isolated flower films of rice, millet, oats, and barley; fruit shells of buckwheat and peas to the mass of a sample of pure grain. The technological properties of cereal grains are better, the lower the filminess, since in this case it is possible to obtain a greater yield of cereals; filminess is an indicator with which one can determine the kernel content in the grain and the possible yield of cereals.

Uniformity in type and varietal composition. This is the most important sign of the cereal properties of grain, as it affects the stability of the technological process, the yield and quality of the cereal. Since cereal grains of different types and varieties differ in structural and mechanical properties, their processing in mixtures is ineffective, since in this case there is heterogeneity of the grain in resistance to destruction, which leads to a decrease in the yield of cereals and its quality. Therefore, mixing grains of different types and varieties is undesirable.

Size and uniformity in size. This indicator also has a significant impact on the yield and quality of cereal. The higher the size, the better technological properties it has. Large grains are easier to hull and produce less crushed grain. Uniformity in size contributes to less crushability of the kernel, increased yield and improved quality of the cereal. Size and uniformity are regulated for each cereal grain crop.

Consistency of the endosperm kernel. It is determined by the glassiness of the grain. It is glassy, ​​semi-vitreous and mealy in cereal grains. The kernel strength in glassy grains is higher than in mealy grains, and therefore a larger yield of cereals and better quality are obtained from glassy grains, since it is crushed less during peeling, grinding and other technological operations. The consistency of the endosperm kernel has a significant impact on the consumer benefits of cereals: the structure of the porridge and its color improves, and the volume during cooking increases if it is made from glassy grains.

Weight of 1000 grains. It serves as an indirect indicator of grain size, and also characterizes the amount of kernel in the grain, since the density of the kernel is higher than the density of flower films. The mass of 1000 grains varies widely. From grains with a large mass of 1000 grains, a high yield of cereals is obtained.

Indicators of laboratory production of cereals. For a comprehensive and most complete assessment of the technological properties of cereal grains, it is necessary to carry out laboratory production of cereals, which makes it possible to determine the following indicators: filminess of the grain and its flakiness, cereal yield and crushability of the kernel, the presence of colored shells and the color of the kernel, energy intensity of the technological process of cereal production. The use of these indicators allows us to establish the most rational modes of the technological process of cereal production.

General indicators regulate the quality of grain sent for processing based on general characteristics of its suitability for cereal production. For these indicators, restrictive standards have been introduced, i.e., a maximum quality of grain below which it should not be supplied to cereal enterprises. The color of the grain should be characteristic of the grain of a given crop, the smell should be characteristic of normal healthy grain without musty, malty or other foreign odors. The condition of the grain should be cool and healthy. The color, smell and condition of cereal grains comprehensively characterize its freshness.

The contamination of cereal grains is determined by weed, grain and metal-magnetic impurities. The permissible amount of weed and grain impurities is standardized for each crop and ranges for weed impurities from 1.0% in peas to 3.0% in buckwheat and millet, and for grain impurities from 2.0% in rice and barley to 6.0% in millet. In this case, weed impurities include mineral and organic impurities, seeds of all weeds and cultivated plants, spoiled grains by drying, self-heating and others, as well as small impurities, including small grains obtained by passing through a sieve opening size specific for a given crop (for example, for millet sieve passage size 1.4X20 mm, for oats 1.8X20, for barley - 2.2X20 mm). Grain impurities include hulled, broken, sprouted, unripe grains, as well as grains of cultivated plants that are not classified as weed impurities.

Cereal factories are supplied with grain that is not infected with pests of grain stocks, with the exception of those infected with mites no higher than stage I. Grain moisture is standardized for each crop, taking into account the presence of grain dryers: 14.5% for barley and 16% for buckwheat if dryers are available.

For a number of crops, minimum acceptable standards for kernel content in grain have been established, as a sign of the possibility of obtaining grain of a standardized yield. Thus, for buckwheat grain the permissible kernel content must be at least 71%, for millet - 74%, for cereal oats - 63%. For other crops such a restriction is not provided.

Consumer indicators of the quality of cereals complete the assessment of the technological properties of grain and are the most important, since they characterize the cereal grain and the cereal produced from it by the final result - the quality of the porridge. The quality of cereals is determined in accordance with the standard for each crop. At the same time, the content of a benign kernel, the moisture content of the cereal, organoleptic indicators, the presence of impurities, the evenness of the cereal and other indicators are taken into account.

Test cooking of porridge allows you to determine the taste and color of the porridge, the time of its cooking until it is completely ready based on organoleptic characteristics. The boilability coefficient (welding) is determined by volume and weight as the ratio of the volume of the resulting porridge to the volume of the cereal before cooking or as the ratio of the mass of the porridge to the mass of the cereal before cooking. For porridge, small samples of cereals are used; the volume of cereals and porridge is determined in cubic centimeters and the mass in grams. A shorter cooking time for porridge and a higher coefficient of digestibility indicate the consumer advantages of the cereal. The structure of porridge can be crumbly, semi-crumbly, viscous, semi-viscous and semi-liquid. The cereal from which crumbly porridge is obtained is considered the best for most crops.

Conclusion

Cereals are one of the most important food products, have high nutritional value and take second place after flour. It contains essential amino acids, vitamins, and mineral salts. The main component of all types of cereals is starch: 47.4-73.7%. The highest starch content is found in cereals made from rice, wheat, and corn. Proteins make up 7-23%, the most complete protein is in legume cereals, and in terms of the content of essential amino acids, the most valuable cereals are buckwheat, rice, and oats.

Cereals used in our diet supply the body with carbohydrates (various cereals contain from 65 to 77%), vegetable proteins (7 - 12%), fats (up to 6%), minerals, including phosphorus, iron, potassium, magnesium, calcium; vitamins such as B1, B2, PP, etc.

From a nutritional point of view, cereals can be called universal products and can be used for any disease. The same cereal is suitable for preparing various dishes for a variety of ailments. Using various culinary treatments, you can provide the most gentle regime for the digestive organs (liquid and pureed porridges) or cause activation of intestinal motor function (loose porridges).

When cooked, some cereals (rice, oatmeal, pearl barley) release protein-starch mucus, which is used to prepare slimy soups. These soups, compared to other first courses, stimulate gastric secretion a little less and do not cause significant intestinal motility. Mucous soups are included in the diet during exacerbation of gastric and duodenal ulcers, chronic colitis accompanied by intestinal dysfunction, and chronic pancreatitis.

Corn grits are unique in their composition. The substances it contains regulate cholesterol levels, preventing its deposition on the walls of blood vessels.

The role of cereals in the diet - and practically throughout the world - is difficult to overestimate. Many even consider them a staple food of the 20th century.

The relevance of the topic is that cereals are a staple food, and the demand for them is quite stable.

When conducting research on the cereal market, an interesting feature was discovered. Despite the fact that cereals are one of the most common and well-known products on the Russian market and 91% of the population buy them with varying frequency, despite the fact that there is a fairly wide selection of different brands, 55% of respondents found it difficult to name at least one brand. Why is this so?

Experts believe that the point here is that when buying products of this kind, people are more focused on the type of cereal, their packaging and price, rather than on the brand. And I personally agree with the experts, because when I buy cereals myself, I don’t look at the brand at all, but look at the appearance and price.

So, the main parameters that the buyer focuses on when choosing cereals are their type, packaging, price, as well as the country of origin. That is, the company is an unimportant parameter here.

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