The National Institute of Quality (INACAL in Spanish), an agency under the Ministry of Production, ratified new Peruvian Technical Standards (NTP) for lucuma flour and roasted artichoke flour, two emblematic products of national biodiversity, recognized for their high nutritional value and with growing demand in national and international markets.

Quality requirements
NTP 011.042:2012 (revised in 2025) LUCUMA. Lucuma Flour. Requirements. 1st Edition

• It establishes the quality and safety requirements that lucuma flour intended for direct consumption or industrial use must meet.
• It must be free of foreign materials or impurities.
• It must have a fine granulometry: at least 90% of the particles must have a diameter equal to or less than 0.25 mm, which facilitates its proper mixing with other products.
• It must have a solubility greater than 60%, as well as the characteristic taste and smell of the product.
• The packaging must be made from safe materials and be suitable for preserving the product’s quality characteristics.
• It must not exceed the maximum permitted limits for pesticide residues.

NTP 209.456.:2007 (revised in 2025) ROASTED ARTICHOKE FLOUR. Requirements. 1st Edition

• It establishes the quality and safety requirements that roasted artichoke flour, with or without thorns, intended for human consumption, must meet.
• It must be free of foreign materials.
• It must contain at least 21.0% protein and a maximum of 8.0% moisture.
• At least 93% must present a fine granulation, capable of passing thru sieve No. 40, which ensures better quality and texture.
• It must be packaged in containers made from safe and suitable materials that ensure its protection and preservation.