Cereal Germ
Cereal germ is the nutrient‑rich embryo of cereal grains that is separated during milling and used as a food ingredient. It is a by‑product of grain processing and is typically supplied in milled form for incorporation into foods.
Prices, specifications and international trade for cereal germ under HS 110430.
Cereal Germ Price
Published reference · Jul 1, 2026
Cereal germ is quoted in USD/t at FRA. Historical customs values may differ from the headline reference.
Explore cereal germ pricesCereal Germ Exports and Imports
France led reported cereal germ exports in 2025, at $20.5M.
Compare cereal germ exporting countriesCereal Germ Specifications and Quality
Cereal germ grading factors include Mycotoxin level, Fungal infection, and Moisture content.
Grading Factors
Quality assessment for cereal germ considers Mycotoxin level, Fungal infection, and Moisture content.
- Mycotoxin level
Buyers assess the concentration of mycotoxins (e.g., deoxynivalenol) using validated analytical methods; levels must meet regulatory limits.
- Fungal infection
Presence of toxigenic fungi on the germ is inspected visually and confirmed by laboratory testing; low infection rates are preferred.
- Moisture content
Moisture is measured to ensure storage stability; typical acceptable range is 10‑12%.
Typical Specification Ranges
Cereal germ specifications record moisture content. These are typical ranges, not guarantees for an individual lot.
| Moisture content | 10–12 % |
|---|
Common Defects
Recorded defects for cereal germ include Fungal contamination, Insect damage, and Physical foreign material.
- Fungal contamination
Visible mold or laboratory‑detected toxigenic fungi on the germ.
- Insect damage
Presence of insect holes, frass, or larvae in the germ.
- Physical foreign material
Inclusion of stones, metal fragments, or other non‑germ particles.
Certifications
Certifications documented for cereal germ include ISO 22000 and HACCP. Their applicability depends on the individual product and shipment.
- ISO 22000
Food safety management system certification applicable to cereal germ handling.
- HACCP
Hazard analysis and critical control points plan covering mycotoxin risk and storage conditions.
Cereal Germ Facts and HS Code
Cereal germ belongs to flours, starches and milled products within produce, nuts, spices and food ingredients. Its customs classification covers HS 110430.
Cereal Germ HS Code
| Also known as | germ |
|---|---|
| Product type | Intermediate |
| Form | Milled |
| Position in the chain | By product |
| Category | Flours, starches and milled products — Produce, nuts, spices and food ingredients |
| HS codes | 110430 |
| Quoted in | USD/t |
| Reference location | FRA |
Production & Handling
Processing steps for cereal germ include Cleaning of whole grain to remove foreign material, Separation of germ from endosperm and bran (often via milling or abrasion), Stabilization of germ by heat treatment to inactivate lipase enzymes.
Production and Storage
| Perishability | Medium |
|---|---|
| Temperature regime | Ambient |
| Processing steps |
|
Packaging
Typical cereal germ packaging includes Bulk bags and Sacks.
- Bulk bags
Large woven polypropylene bags (e.g., 1‑ton capacity) used for transport and storage.
- Sacks
Smaller paper or multi‑wall sacks (e.g., 25‑50 kg) for retail or intermediate handling.
Uses & Risks
Cereal germ is used in Bakery and pastry products, Breakfast cereals and snack bars, and Nutritional supplements and functional foods.
End Uses
- Bakery and pastry products
Incorporated as an ingredient to improve nutritional value and flavor in breads, muffins, and other baked goods.
- Breakfast cereals and snack bars
Used as a protein‑rich component in ready‑to‑eat cereals and energy bars.
- Nutritional supplements and functional foods
Formulated into fortified foods, protein powders, and health‑focused products for its vitamin E and essential fatty acids.
- Animal feed
Added to feed rations to provide high‑quality protein and energy for livestock.
Uses and Related Commodities
| Downstream industries | Bakery and confectionery, Cereal manufacturing, Food supplement and functional food production, Livestock feed manufacturing |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Aflatoxin contamination Food safetyHigh Cereal germ can be contaminated by Aspergillus flavus and Aspergillus parasiticus, which produce aflatoxins that are carcinogenic and can cause acute toxicity if present above regulatory limits. | Implement rigorous drying, storage at low humidity, and regular testing for aflatoxin levels. |
Salmonella presence Food safetyMedium Improper handling or inadequate heat treatment can allow Salmonella bacteria to survive in cereal germ, posing a risk of foodborne illness. | Apply validated heat treatment, enforce strict sanitation protocols, and conduct microbial testing of finished product. |
Oxidative rancidity SustainabilityMedium The high lipid content of cereal germ makes it prone to oxidation, leading to rancid off‑flavors and loss of nutritional quality. | Store under inert atmosphere, keep at low temperature, and use antioxidants or rapid processing to limit exposure to oxygen. |
Cereal Germ Questions
- What part of the cereal grain does cereal germ represent and how is it defined?
- Cereal germ is the embryonic portion of the cereal grain that contains the nutrients needed for the seed to sprout. It is considered a food commodity and is distinct from inedible parts such as stalks, hulls, and leaves, which are excluded from the definition of food.
- What are the main quality concerns for cereal germ related to mycotoxin contamination?
- Cereal germ, like other cereal grain components, can be contaminated by toxigenic fungi that produce mycotoxins. The risk of contamination is influenced by environmental conditions during pre‑harvest, harvest, and storage, and it can be mitigated by proper handling, monitoring, and rapid analytical testing.
- How should cereal germ be stored to maintain its quality?
- Cereal germ should be kept in a dry, cool environment with limited exposure to moisture and oxygen to prevent fungal growth and mycotoxin formation. Adequate ventilation and regular monitoring of temperature and humidity are essential during storage and transport.