Organic Camelina Seed Virgin Oil

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1 Organic Camelina Seed Virgin Oil INCI Name Camelina Sativa Seed Oil N CAS NA N EINICS NA Ref : Perles de Gascogne CAHBVI 1

2 General Data Botanical Name : Brassicaceae, Camelina Sativa Common name and synonyms : gold-of-pleasure, or false flax, also occasionally wild flax, linseed dodder, German sesame, or Siberian oilseed Geographical origin of harvest : France, South-West Possible adulteration by a closely related species : No Part used : Seed Condition of farming : Organic farming Harvesting method : Mechanical Conditions of storage : Plant/extract ratio : seed to oil = average of 35% Description of the supply chain (from field to supplier manufacturing plant) : The manufacturing is the grower. As soon as harvested, seeds are dried, and then have the ability to be stored, waiting sqeezing. Batch size : 200 kg 2

3 Composition Category Ingredient CAHBVI Constituent Organic Camelina Seed Virgin Oil 100,00% 3

4 General Criteria Category Criteria CAHBVI Unit Analytical Method S Organo-leptic criteria Aspect Color Flavor and taste Fluide, Limpide, Brillante/Fluid, Clear, Bright Jaune or, reflets verts/yellow gold with green tints Flaveur, verte et sucrée, notes d'asperges et d'amandes/green and sweet flavor, asparagus, almonds and white flowers sans/without Observation visuelle/visual Observation Observation visuelle/visual Observation Dégustation/Tasting Diverse Density 0,910-0,920 NF ISO

5 Population Adult Nutritional Facts Somme de CAHBVI % RDA/20g g/100g g/20g kcal/100g kcal/20g mg/100g mg/20g Energy 8,88% ,6 Proteins 0,00% 0 0 Carbohydra 0,00% 0 0 Lipids 22,22% Fibers 0,00% 0 0 Minerals 0,00% 0 0 Vitamins Fat-soluble vitamins Vitamin E 18,33% 11 2,2 20 g is the equivalent of a tablespoon RDA: Recommended Dietary Allowances (reference ANSES) ANSES: National Agency for Food Safety, Environment and Labour (French equivalent of USDA) Average concentrations and percentages of Recommended Dietary Allowances per day for an adult with an average intake of 2000 kcal / d. These values may vary with gender, age, and physical activity 5

6 Population Adult Nutritional Facts Étiquettes de colonnes % RDA/20g g/100g Étiquettes de lignes Lipids Essential Fatty Acids Poly Unsaturated Fatty Acids Omega 3 RDA g/j Somme de CAHBVI RDA g/j Somme de CAHBVI α-linolenic acid C 18:3 n-3 2,25 311,11% 2,25 35 Docosahexaenoic acid C 22:6 n-3 0,25 0,00% 0,25 0 Omega 6 Linoleic Acid C 18:2 n-6 8,8 43,18% 8,8 19 Non Essential Fatty Acids Saturated Fatty Acids (vide) Total 27 6,67% 27 9 Lauric Acid + Lyristic Acid + Palmitic Acid C 12:0 +C 14:0 +C 16;0 18 6,11% 18 5,5 Mono Unsaturated Fatty Acids Omega 9 Oleic Acid C 18:1 n ,11% Poly Unsaturated Fatty Acids Omega 3 Eicosapentaenoic acid (EPA) C 20:5 n-3 0,25 0,00% 0, g is the equivalent of a tablespoon RDA: Recommended Dietary Allowances (reference ANSES) ANSES: National Agency for Food Safety, Environment and Labour (French equivalent of USDA) Average concentrations and percentages of Recommended Dietary Allowances per day for an adult with an average intake of 2000 kcal / d. These values may vary with gender, age, and physical activity 6

7 Quality criteria and Indices Category Criteria CAHBVI Unit Analytical Method Hydrolisis criteria Acid Value < 2 mgkoh/g NF EN ISO 660 Oleic Acidity < 1 % NF EN ISO 660 Oxidation criteria Peroxyd Index <10 meq O2/Kg NF EN ISO 3960 Undesirable constituents Insoluble impurities content < 0,05 NF EN ISO 663 Water content (Karl Fischer) <0,05 % NF ISO 8534 Water content and volatils < = 0,4 NF EN ISO 662 7

8 Principal components Category Criteria CAHBVI Unit Analytical Method C10:0 C12:0 C14:0 Fatty acids composition C16:0 4-7 C16:1 n-7 C17:0 C17:1 C18:0 2-3 C18:1 n C18:1 trans C 18:1 (cyclopropénique) C18:2 n C18:2 trans C18:3 n C18:3 n-6 C18:3 trans C19:1 (cyclopropénique) 0,1 C20:0 <2 C20:1 n C20:4 n-6 C22:0 C22:1 n-9 <4,5 C24:0 C24:1 n-9 C26:0 Mono-saturated fatty acids Poly-saturated fatty acids Saturated fatty acids 6-12 Trans fatty acids % 8

9 Secondary components Category Criteria CAHBVI Unit Analytical Method Undesirable constituents Copper NF EN ISO 8294 <5 µg/kg Iron NF EN ISO 8294 Unsaponifiable Unsaponifiable content 0,5-1 % NF EN ISO

10 Secondary components Category Criteria CAHBVI Unit Analytical Method Tocopherols and tocotrienols content Tocopherols et tocotrienols total content mg/kg NF EN ISO 9936 Vitamin E content 7-15 mg/100 g NF EN ISO

11 External contaminants Category Criteria CAHBVI Unit Analytical Method Diverse Dioxins <0,75 pg OMS-PCDD/F- TEQ / g Méthode Interne Arsenic <10 Méthode Interne Metal/Heavy metal Microbiology Mycotoxins Pesticides Polycyclic Aromatic Hydrocarbons Solvents Cadmium <2 NF EN ISO Chromium <5 Méthode Interne Lead <10 NF EN ISO Nickel <2 NF EN ISO 8294 Tin <10 Méthode Interne Heavy metals ppm Absorption Atomique Aerobic microorganisms NF V (1999) Coliform 30 C NF V (1999) Escherichia Coli <1 Unit/g V (2002) Heat tolerant coliform 44 C NF V (1996) Moulds NF V (2002) Salmonella 0 Unit/25g AFNOR TEC-24/2-04/03 Yeasts <1 Unit/g NF V (2002) Aflatoxins B1 Méthode Interne <5 Aflatoxins B1,B2,G1,G2 µg/kg Méthode Interne Ochratoxin A <2 Méthode Interne Organochlorine pesticides Méthode Interne < Limites Organophosphate pesticides ppb Méthode Interne détection Pyrethroid Méthode Interne Benzo(a)pyrene <2 NF ISO Heavy Polycyclic Aromatic <10 µg/kg Méthode Interne Total Polycyclic Aromatic <25 Méthode Interne Hexanes <1 ppm AFNOR NF T Traces chlorinated solvents <100 ppb µg/kg CEE 2568/91 annexe XI_L248/48 11

FORTIFIED DATE-BARS (GAZA-IRAQ specifications)

Technical Specifications for the manufacture of: FORTIFIED DATE-BARS (GAZA-IRAQ specifications) Specification reference No.: Date-bars Date of issue: September 2009 Version: 1.0 Updated: 16 September 2010