IMPORTANT INFORMATION
1. SAGL’s prices can be revised without prior notice
2. Submission of samples
2.1 Please ensure to include the time-line required for the forwarding of samples to SAGL, as well as the lead-time required by
SAGL for the testing of samples, within your internal scheduling to prevent placing SAGL under any undue pressure and to
enable SAGL to present you with a reliable and accurate service.
2.2 Sample masses must be determined according to the list of testing required
2.3 Each sample consignment must include an analyses request (contact information, order number, sample reference(s), list of
analyses, different components for product mixtures (if applicable to your samples) and Regulatory information (if
applicable to your testing).
2.4 Sample consignments which do not include an analyses request will be placed on hold until customer/sample traceability
has been established and pending the receival of an analyses request.
2.5 SAGL’s analyses request form is available for download on our website (www.sagl.co.za, Select “Services”, “Type of
Analyses” and “Print Analyses Request Form”).
2.6 It remains the customers’ responsibility to clearly mark each sample with the specific matrix information when submitting
samples to the SAGL for testing, as SAGL will determine if products are in or out of scope of each methodology based on
this information during the registration process.
2.7 All postage, railage, airfreight, courier and other charges for delivery to the SAGL must be paid by the consignor, unless
agreed differently beforehand with the General Manager of the SAGL. SAGL will only become responsible for the sample
consignment after the samples have been received.
3. Packaging of samples
3.1 All samples must be packaged in such a way as to prevent damage during transit.
3.2 Samples for moisture calibration purposes must be packaged in screw cap containers as environmental conditions can
influence the sample’s moisture content. Sample containers must be filled to the top.
3.3 Samples for vitamin testing must be protected from sunlight and heat.
4. General
4.1 Lead-times will be determined by the list of testing and number of samples received per consignment, as well as testing
already scheduled within SAGL’s system at the time of receiving the sample consignment.
4.2 Moisture content, protein content and mixogram is a factor in certain analyses, the fee for a single moisture, protein and/or
mixogram analysis will be charged additionally per sample, where applicable.
4.3 Should the product matrix not be listed under the methodologies scope, SAGL will document the following note on the test
report: Product does not form part of the method's scope.
4.4 Granulation (Particle size): Five sieves and the pan is included in the cost for one sieve test. Customers are requested to
list the sieve sizes on the analyses request according to their product application. List of SAGL sieves
4.5 Preparation costs for samples/requests which fall outside our normal scope of testing, can only be accurately determined
after the receival of samples.
4.6 Vitamin and mineral testing:
-Please forward any available vitamin and mineral specs with the sample consignment to assist SAGL with sample dilutions
during the preparation of samples for vitamin analyses.
-Please inform the SAGL should you submit samples for vitamin or mineral analysis that you suspect might fall outside the
specs of the fortification regulations, as this will assist SAGL in the evaluation of the test results and prevent unnecessary
repeat analysis for confirmation purposes. Please also note that additional invoicing will be applicable for additional
dilutions as this will result in an additional analysis to obtain a test result.
4.7 The test results of calibration samples cannot be guaranteed without homogeneity testing.
4.8 Test results relate only to the samples tested.
4.9 Uncertainty of measurement values for specific analytical methods are available on request. Uncertainties are calculated
on a 95 % confidence level, coverage factor 1.96.
4.10 If available, sealed arbitration samples are stored for one month by the SAGL for possible future enquiries.
4.11 Test report may not be reproduced, except in full. When only certain pages or sections of the full report are reproduced,
written permission must be given by the General Manager.
4.12 The SAGL or its members shall in no way be liable for any error made when carrying out a test or erroneous statement,
whether in fact or in opinion.
5. Financial
5.1 Please note that all prices are excluding VAT.
5.2 Samples received without an order number will be placed on hold until the order number has been received.
5.3 SAGL’s Policy for new clients require upfront payment for test reports during the first 6 months and thereafter on a 30 day
account, subject to the completed documents received. Terms are strictly 30 days and must be paid on the receipt of
statement.
5.4 Foreign customers must settle their account and the payment has to reflect on our banking account before report can be
forwarded.
5.5 Preliminary reports will be invoiced at an additional fee.
5.6 Single-Sample-Price Principal: The single-sample-price applies when a customer submits only one sample for certain
analyses.
5.7 Sliding scale prices will be implemented where applicable on analyses/projects.
Print Analyse request form- click here
Wheat Grading
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Analysis particulars
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Full wheat grading without cultivar identification / (2.5kg sample)
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Hectolitre mass (Kern 222: minimum mass 1.5kg) (Method SANAS Accredited)
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Ergot (2.5kg sample), %
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Foreign matter, %
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*Heat damaged kernels, %
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*Immature kernels, %
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*Insect damaged kernels, %
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*Sprouted kernels, %
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| *Total Damaged kernels |
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Heavily frost damaged kernels, %
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Fungi (field/storage), %
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Noxious seeds (10kg sample required), Total / 10kg
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Other grain and unthreshed ears, %
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Screenings, % (1.8mm) (Method SANAS Accredited)
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Undesirable odours
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Hectolitre mass is carried out according to ISO 7971-3,2009 (E). Remaining wheat grading is carried out according to Government Gazette grading regulations
(Minimum mass: 2.5kg)
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Maize Grading
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Analysis particulars
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Full maize grading
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Defective kernels (Method SANAS Accredited)
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Lemon Yellow, %
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Full maize grading is carried out according to the Government Gazette grading regulations
(minimum mass: 2kg)
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Other Grading
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Analysis particulars
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Grading of sunflower (minimum mass: 5kg)
Grading of Soya (minimum mass: 10kg)
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Physical Tests
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Analysis particulars
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Reference
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100 Kernel mass (maize), g
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Industry Accepted Method 001
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1000 Kernel mass (wheat), g
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Industry Accepted Method 008
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Breakage susceptibility, g < 6.35mm, g < 4.75mm
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Industry Accepted Method 007
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Kernel size (10mm, 8mm, 6.35mm, 4.8mm, 2.4mm) (Maize), %
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Industry Accepted Method 017
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Pap cooking test
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Industry Accepted Method 005
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Granulation/Particle size (Wheat flour), % (Please note the applicable information listed under General)
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Industry Accepted Method 003
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Granulation/Particle size (Maize products), % (Please note the applicable information listed under General)
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Industry Accepted Method 003
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Screenings (Wheat) (USA), % (1.6mm)
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U.S. Department of Agriculture, GIPSA, Federal Grain Inspection Handbook II, Wheat, 6/1/97
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Sieve test (Maize) (USA), % (4.8mm, 2.4mm)
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U.S. Department of Agriculture, GIPSA, Federal Grain Inspection Handbook II, Corn, 6/1/97
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Speck count , 100cm2 (minimum mass: 1kg)
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Industry Accepted Method 002
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Stress cracks, %
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Industry Accepted Method 006
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Milling
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Analysis particulars
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Reference
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Bühler Extraction (2‑6kg)
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Industry Accepted Method 011
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Cleaning of wheat on the Dockage Tester
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Before milling
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Vitreous kernels, %
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Industry Accepted Method 009
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Quadromat milling (Durum)
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Industry Accepted Method 024
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Quadromat milling (Wheat)
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Industry Accepted Method 024
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Roff 150 (Maize)
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Industry Accepted Method 013
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Chemical Analysis
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Analysis particulars
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Reference
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Ash, % (Moisture is a factor)
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In-house Method 011 (Method SANAS Accredited)
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Bran content, % (212 µm)
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Government Notice R. 186 of 22 February 2008
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Colour, Kent Jones (KJ)
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FTP Method No. 0007/3, 7/1991
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CALCULATIONS
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Carbohydrates (by difference), g/100g (Calculated value)
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SOP MC23 (SOP SANAS Accredited)(The following analyses is a factor in the calculation: Moisture, Fat, Protein, Ash and Fibre (Crude for animal consumption or Dietary for human consumption))
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Baking worth
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Analyses required for calculation: Moisture, protein, Farinogram, Alveogram, Mixogram, 100g baking test
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Energy value (metabolizable), kJ/100g (Calculated value)
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SOP MC23 (SOP SANAS Accredited) (The following analyses is a factor in the calculation: Moisture, Fat, Protein, Ash and Fibre (Crude for animal consumption or Dietary for human consumption))
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Total digestible nutritional value, %
(Calculated value)
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SOP MC23 (SOP SANAS Accredited) (The following analyses is a factor in the calculation: Moisture, Fat, Protein, Ash and Fibre (Crude for animal consumption or Dietary for human consumption))
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Milling Worth
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Analyses required for calculation: Hectolitre mass, 1000 kernel mass, Büler milling, KJ colour, moisture, Falling Number
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Additional calculations on request (E.g.: as is, dry basis, 12 % moisture basis)
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Damaged starch, % (Moisture is a factor)
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In-house Method 23
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Diastatic activity, mg/10g (Maltose)
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In-house Method 25
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Air drying and milling of bread
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Dry solids determination of bread
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Government Notice R. 186 of 22 February 2008
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Falling Number, sek. (Moisture is a factor / minimum mass: 300g)
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ICC Std No. 107/1, Latest Edition (Method SANAS Accredited)
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Fat Crude (Petroleum ether extraction) (Soxhlet) , % (Moisture is a factor)
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In-house Method 024 (Method SANAS Accredited)
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Fibre Crude (Acid–base digestion – 3 days), % (Moisture is a factor)
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In-house Method 20
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Fibre Dietary (total), % (g/100) (Fat content is a factor)
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In-house Method 012 (Method SANAS Accredited)
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GMO (Bt-Cry1Ab – maize and maize meal)
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SDI Bt maize Kit User's Guide, Rev. 011601, Ver. 1.4 (ELISA)
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GMO (RUR-NK603 – maize and maize meal)
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SDI Soya Test Kit with RUR NK603 Maize Testing Protocol(ELISA)
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GMO (RUR-CP4 – Soya beans and ground Soya beans)
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SDI Soya Test Kit User's Guide, Rev. 031703, Ver. 2.1 (ELISA)
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Hunterlab colour, Lab
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Industry Accepted Method 004
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Milling index (Maize), Infratec (NIT)
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Industry Accepted Method 015
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Moisture (Barley – 2 hour oven milled kernels), % (130 – 133 °C)
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Analytica EBC Method 3.2, Latest Edition (Method SANAS Accredited)
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Moisture (Canola – 17 hour oven whole kernels), % (103 °C)
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ISTA, Section 9, Latest Edition
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Moisture (milled Maize – 1 hour oven), %(130 °C)
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AACC 44-15.02, Latest Edition (Method SANAS Accredited)
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Moisture (milled Soya beans – 17 hour oven), %(103 °C)
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ISTA Handbook, Section 9, Latest Edition
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Moisture (Maize/Soya beans – 72 hour oven whole kernels / beans, % (103 oC)
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AACC 44-15.02, Latest Edition (Method SANAS Accredited)
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Moisture (Malt – 3 hour oven milled kernels), % (106 °C)
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Analytica EBC Method 4.1, Latest Edition
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Moisture (Sorghum – 2 hours oven milled kernels), % (130 °C)
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ISTA, Section 9, Latest Edition
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Moisture (Sorghum – 72 hours oven whole kernels), % (103 °C)
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Sorghum Grading Regulations No. R.573 (Paragraph 19) (AACC 45-15.02)
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Moisture (Sunflower – 3+ hour oven whole seeds), % (103°C)
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ISO 665 – 1977 E
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Moisture (Wheat – 72 hour oven whole kernels), % (103 oC)
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Government Gazette No 33860 dated 17 December 2010, Regulation No.R.1186 (Method SANAS Accredited)
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Moisture (Wheat/Rice/Millet milled kernels – 2 hour oven), % (130 °C)
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ICC Std No. 110/1, Latest Edition (Method SANAS Accredited)
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Moisture (Wheat flour – 90 minutes oven), % (130 °C)
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ICC Std No. 110/1, Latest Edition (Method SANAS Accredited)
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Moisture (Vegetable seeds), %
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ISTA Section 9, Latest Edition (Whole seeds or milling, oven duration and temperature differs between species)
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pH
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AACC 02-52.01, Latest Edition
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Protein (crude) – other, % Dumas (Leco) (Moisture is a factor)
Protein (crude) – on wet samples
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AACC 46-30.01, Latest Edition (Method SANAS Accredited)
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Starch content, % (Polarimeter) (Moisture is a factor)
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In-house Method 019
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Whiteness index 87:13 sifted (300µm)
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Industry Accepted Method 004
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Whiteness index unsifted
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Industry Accepted Method 004
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Whiteness index unsifted & sifted
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Industry Accepted Method 004
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Mycotoxins
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Analysis particulars
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Reference
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Determining the Multi-Mycotoxins using UPLC-MS/MS: Includes Aflatoxin B1, Aflatoxin B2, Aflatoxin G1, Aflatoxin G2, Fumonisin B1, T2-Toxin, Deoxynivalenol, Ochratoxin A and Zearalenone
Reporting of results: ppb = µg/kg
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In-house Method 026 (UPLC-MS/MS) (Method SANAS Accredited)
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Aflatoxin (total) ppb/dpb = µg/kg
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ROSA Quantitative Method, Latest Edition
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Deoxynivalenol (DON) ppm/dpm = mg/kg
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ROSA Quantitative Method, Latest Edition
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Fumonisin ppm/dpm = mg/kg
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ROSA Quantitative Method, Latest Edition
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Ochratoxin A, ppb/dpb = µg/kg
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ROSA Quantitative Method, Latest Edition
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Zearalenone ppm/dpm = mg/kg
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ROSA Quantitative Method, Latest Edition
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HPLC and AA
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Analysis particulars
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Reference
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AMINO ACIDS – Sliding scale prices will be implemented where applicable on analysis/projects
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Protein bound amino acids (Foodstuffs)
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In-house Method 009 (HPLC)
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Protein bound amino acids (Pharmaceutical)
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In-house Method 009 (HPLC)
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Tryptophan
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In-house Method 007 (HPLC)
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Cysteine and/or Methionine
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In-house Method 015 (HPLC)
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Melamine – Sliding scale prices will be applicable on more than 1 sample received simultaneously
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HPLC determination (positive results must be verified using mass spectrometry)
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In-house method IH 022 (HPLC)
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Confirmation of positive results: Samples will be subcontracted
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Please note the following:
- The verification of positive test results will be at an additional fee and additional lead-time
- The lead-time will be determined by the subcontracted laboratory. Should customers request that SAGL negotiate a shorter lead-time with the subcontracted laboratory, an urgency rate may be applicable.
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SUDAN RED
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Package for Sudan I, II, III and IV/Para Red
Minimum 10 samples per analyses request
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In-house Method 005 (HPLC)
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VITAMINS
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Ascorbic Acid (Vitamin C)
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In-house Method 016 (HPLC)
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Folic Acid (Vitamin B9) (Moisture is a factor when testing according to the fortification regulation)
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In-house Method 003 (HPLC) (Method SANAS Accredited)
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Nicotinamide (Moisture is a factor when testing according to the fortification regulation)
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In-house Method 002 (HPLC) (Method SANAS Accredited)
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Pyridoxine (Vitamin B6) (Moisture is a factor when testing according to the fortification regulation)
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In-house Method 002 (HPLC) (Method SANAS Accredited)
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Riboflavin (Vitamin B2) (Moisture is a factor when testing according to the fortification regulation)
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In-house Method 002 (HPLC) (Method SANAS Accredited)
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Thiamine (Vitamin B1) (Moisture is a factor when testing according to the fortification regulation)
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In-house Method 002 (HPLC) (Method SANAS Accredited)
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Vitamin A (Retinol saphonication) (Moisture is a factor when testing according to the fortification regulation)
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In-house Method 001 (HPLC) (Method SANAS Accredited)
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Package for Fortification (Vitamins A, B1, B2, B6, B9, Nicotinamide) (Moisture is a factor when testing according to the fortification regulation)
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Vitamins: HPLC In-house Method 001 – 003
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MINERALS
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Iron – Qualitative Method (Yes/No)
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AACC 40-40.01, Latest Edition
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Iron (Total) (Moisture is a factor when testing according to the fortification regulation)
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In-house Method 010 (AA) (Method SANAS Accredited)
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Zinc (Total) (Moisture is a factor when testing according to the fortification regulation)
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In-house Method 010 (AA) (Method SANAS Accredited)
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Regulations relating to the fortification of certain foodstuffs, 7 April 2003. Government Gazette No. 24715 –(Wheat flour: 14 % moisture basis / Maize meal: 12.5% moisture basis / Wheat bread: 39% moisture basis)
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Rheological and Baking
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Analysis particulars
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Reference
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Alveogram (Moisture is a factor)
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ICC Std No. 121, Latest Edition (Method SANAS Accredited)
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Alveogram Extended Method (Moisture is a factor)
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Application Notes for the Chopin Alveograph, Note No. 8, p.21
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Baking test, (100 g) (Moisture, protein content and mixogram is a factor)
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Industry Accepted Method 022
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Baking test (commercial) with or without drop test (the drop test will be included, unless otherwise requested)
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Industry Accepted Method 018
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Consistogram (Moisture is a factor)
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AACC 54-50.01, Latest Edition
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Extensigram 45 minutes
(Moisture is a factor)
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ICC Std No. 114/1, Latest Edition
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Extensigram additional 90 minutes 90 minute
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ICC Std No. 114/1, Latest Edition
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Farinogram (Moisture is a factor)
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AACC 54-21.01, Latest Edition – Constant Flour Weight Procedure (Method SANAS Accredited)
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Gluten (flour – wet and/or dry) (Moisture is a factor)
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AACC 38 – 12.02, Latest Edition
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Gluten Index (Moisture is a factor)
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AACC 38 – 12.02, Latest Edition
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Mixogram (flour or whole wheat flour) (Moisture and protein content is a factor)
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Industry Accepted Method 020 (Method SANAS Accredited)
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