The Joint AACC International - ICC Methods Harmonization Project
P. C. WILLIAMS (3), R. E. Poms (1), M. G. Lindhauer (2)
(1) ICC; (2) Max Rubner-Institute (MRI), Federal Republic of Germany; (3) PDK Projects, Inc. Nanaimo, B.C. Canada
Cereal Foods World 53:A16
Analytical chemistry was the basis of the formation of both the American Association of Cereal Chemists (AACC International as it is now named), and the International Association for Cereal Science and Technology (ICC). Both the AACC International and ICC have developed independent compendia of analytical methods for application to cereals and their products, and both associations have rigorous procedures for the approval of new, and of modifications to existing methods. To improve global communication, to avoid duplication of efforts, and to avoid confusion of users of the methods of both organizations, in 2002 the two associations agreed to initialize a harmonization process. At meetings held at AACC International Annual conventions, starting that year, it was decided that nine methods should be standardized. The development of coordinating the methods involved: a) identifying areas of the individual methods where changes were needed that would make the methods acceptable to all cereal laboratories, and b) making suggestions for the possible changes. The methods included ash content by incineration, Falling Number, Gluten Index (mechanical), moisture by air oven, protein content by Kjeldahl, Dumas (combustion) and Near-infrared Spectroscopy methods, wet gluten (mechanical), and the Zeleny Sedimentation test. The paper describes the methods that were addressed, and the main suggestions made for changes. It will also discuss possible methods for incorporation of the harmonized methods into the method compendia of both organizations.
