,"The Gulf Standardization Organization (GSO) has issued the Final Draft Standard GSO FDS 1877:2025 for Pearl Millet Flour, marking a major step in updating grain-based food standards across the Gulf region. The draft has been prepared by the GSO Technical Committee TC05, responsible for food and agricultural product specifications, and is now open for comments from GCC member states before formal adoption.
The proposed standard establishes detailed quality, hygiene, safety, and labeling requirements for pearl millet flour intended for direct human consumption. The product must be made from Pennisetum americanum L. millet varieties, including Souna and Sanio, and derived through milling that removes the germ and reduces the endosperm to a fine or medium powder. Coarse or cracked millet products are explicitly excluded.
Key Numerical Quality Requirements
Moisture content: ≤ 14% (w/w)
Ash content: 1.0–2.0% (dry basis)
Protein content: ≥ 7.5% (dry basis, N × 5.7)
Fat content: ≤ 2%
Crude fiber: ≤ 1.5%
Color (Jones-Kent units): 18–30
Granulation:
Fine flour: 100% must pass a 0.212 mm sieve
Medium flour: 100% must pass a 0.250 mm sieve
The draft further requires that the flour be free from abnormal odors, foreign matter, pests, fungal contamination, and harmful chemical residues. It must also comply with existing GSO standards on contaminants, pesticide limits, additives, sampling, microbiological criteria, packaging materials, and hygienic manufacturing conditions.
Packaging, Handling, and Labeling
The standard outlines strict rules for packaging integrity, storage conditions, and transport hygiene to prevent contamination or quality deterioration. Labels must clearly state the product name “Pearl Millet Flour,” the granulation type (fine or medium), and must comply with GSO requirements for retail or non-retail food labeling"
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