표지·머리말
STANDARD
REGIONAL STANDARD FOR EDIBLE SAGO FLOUR (ASIA) CXS 301R-2011
ADOPTED 2011 CXS 301R-2011 AMENDED 2026
History of the standard 2026 Amendments Following decisions taken at the Forty-ninth Session of the Codex Alimentarius Commission in 2026, amendments were made to insert sampling plans for provisions in Section 9. This publication was reformatted and published in 2026. 2025 Amendment The Thirty-ninth Session of the Codex Alimentarius Commission in 2016 adopted the amendment to the Codex Alimentarius Commission Procedural Manual in recognition that the Recommended methods of analysis and sampling (CXS 234-1999) would be the single reference for methods of analysis and sampling. The methods section in this standard has been included in Recommended methods of analysis and sampling (CXS 234-1999) and accordingly an amendment was made to Section 9: “Methods of analysis and sampling”. 2023 Amendments Following decisions taken at the Forty-sixth Session of the Codex Alimentarius Commission in 2023, amendments were made in Section 7.2: “Labelling of non-retail containers”. Adopted in 2011.
1Scope
This standard applies to edible sago flour obtained from the processing of the pith or soft core of palm tree (Metroxylon spp.) intended for direct human consumption. This standard does not apply to products obtained from cassava tubers (tapioca), which are called sago flour in some regions.
2Description
2.1Product definition
Edible sago flour is the product prepared from the pith or soft core of palm tree like sago palm (Metroxylon spp.) by a mechanical treatment (pounding, grinding, milling) followed by soaking and settling, then drying.
3Essential composition and quality factors
3.1Quality criteria – general
Edible sago flour shall be free from off-flavours and odours. It must be free from filth (impurities of animal origin including dead insects) and other extraneous matters.
3.2Quality criteria – specific
Table 1: Quality criteria – specific
Moisture content 13% m/m max. Ash inorganic extraneous matter 0.5% m/m max. Acidity (mg KOH/100 g) 220 max. Starch content 65% m/m min. Crude fibre 0.1% m/m max. Particle size not less than 95% flour shall pass through a 100-mesh sieve Colour from white to light brown
4Food additives
Flour treatment agents used in accordance with Table 1 and Table 2 of the General standard for food additives (CXS 192-1995)1 in food category 06.2.1 “Flours” are acceptable for use in foods conforming to this standard.
5Contaminants
The products covered by this standard shall comply with the maximum levels of the General standard for contaminants and toxins in food and feed (CXS 193-1995).2 The products covered by this standard shall comply with maximum residue limits for pesticides established by the Codex Alimentarius Commission.
6Hygiene
It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the General principles of food hygiene (CXC 1-1969),3 and other relevant Codex texts such as codes of hygienic practice and codes of practice. The products should comply with any microbiological criteria established in accordance with the Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).4
7Labelling
The products covered by the provisions of this standard shall be labelled in accordance with the General standard for the labelling of pre-packaged foods (CXS 1-1985).5 In addition, the following specific provisions apply:
7.1Name of the product
The name of the product to be shown on the label shall be “Edible sago flour”.
7.2Labelling of non-retail containers
The labelling of non-retail containers should be in accordance with the General standard for the labelling of non-retail containers of foods (CXS 346-2021).6
8Packaging
8.1
Edible sago flour shall be packaged in containers which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the product.
8.2
The containers, including packaging material, shall be made of substances which are safe and suitable for their intended use. They should not impart any toxic substances or undesirable odour or flavour to the product.
9Methods of analysis and sampling
9.1Methods of analysis
For checking compliance with this standard, the methods of analysis and sampling contained in the Recommended methods of analysis and sampling (CXS 234-1999)7 relevant to the provisions in this standard shall be used.
9.2Sampling plans
The sampling plans in Table 2 are applicable for flavour, odour, filth and colour. The sampling plans in Table 2 or Table 3 (upon the agreement between both trading parties) are applicable for moisture content, ash inorganic extraneous matter, acidity, starch content, crude fibre and particle size. Table 2 Inspection by attributes plans in accordance with ISO 2859-1 (AQL=6.5%)
Inspection level
Lot size (number
of packages, Reduced Normal Tightened
each containing
1 or more units)
Sample size Acceptance Sample size Acceptance Sample size Acceptance
(n) number (c) (n) number (c) (n) number (c)
2–15 2 0 2 0 3 0
16–50 5 1 8 1 13 1
51–90 5 1 13 2 13 1
91–150 8 2 20 3 20 2
151–280 13 3 32 5 32 3
281–500 20 5 50 7 50 5
501–1 200 32 6 80 10 80 8
1 201–3 200 50 8 125 14 125 12
3 201 and over 80 10 200 21 200 18Notes: If sample size n equals to or exceeds lot size, carry out 100 percent inspection. The number of samples to be analysed is n. If the number of samples that do not meet the criteria is less than or equal to c, the lot should be accepted. Otherwise, the lot should be rejected.
Table 3 Inspection by variable plans in accordance with ISO 3951-1 (AQL=6.5%)
Inspection level
Lot size (number of
packages, each containing Reduced Normal Tightened
1 or more units)
n k n k n k
2–15 4 0.586 4 0.735 3 0.950
16–25 4 0.586 6 0.939 6 1.061
26–50 4 0.586 6 0.887 9 1.218
51–90 5 0.550 9 0.869 9 1.190
91–150 7 0.507 14 0.935 14 1.147
151–280 9 0.628 21 0.945 21 1.227
281–500 14 0.601 33 1.036 32 1.225
501–1 200 21 0.830 52 1.120 50 1.245
1 201–3 200 33 0.954 79 1.195 78 1.281
3 201 and over 52 1.120 124 1.239 122 1.325Notes:
If sample size n equals to or exceeds lot size, carry out 100 percent inspection. In case of minimum limit, if the sample mean is higher than the minimum limit plus k times standard deviation, the lot should be accepted. Otherwise, reject the lot. In case of maximum limit, if the sample mean is lower than the maximum limit minus k times standard deviation, the lot should be accepted. Otherwise, reject the lot.
REFERENCED TEXTS
1General standard for food additives (CXS 192-1995).
2General standard for contaminants and toxins in food and feed (CXS 193-1995).
3General principles of food hygiene (CXC 1-1969).
4Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).
5General standard for the labelling of pre-packaged foods (CXS 1-1985).
6General standard for the labelling of non-retail containers of foods (CXS 346-2021).
7Recommended methods of analysis and sampling (CXS 234-1999).
Codex Alimentarius
A collection of international food standards developed to protect consumer health and ensure fair practices in the food trade. Codex standards are adopted by the Codex Alimentarius Commission, an intergovernmental body with 189 Members, established by FAO and WHO. The standards are recognized by the World Trade Organization as the benchmark for the safety of internationally traded food.
Codex Secretariat Contacts
codex@fao.org codexalimentarius.org x.com/FAOWHOCodex youtube.com/@UNFAO
Food and Agriculture Organization of the United Nations Rome, Italy
FAO and WHO. 2026. Regional standard for edible sago flour (Asia).Codex Alimentarius Standard, No. CXS 301R-2011. Codex Alimentarius Commission. Rome. https://openknowledge.fao.org/handle/20.500.14283/ce0229en
The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or the World Health © FAO and WHO, 2026
Organization (WHO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
Some rights reserved. This work is made available under the Creative Commons Attribution–NonCommercial 4.0 International licence (CC BY-NC 4.0)