Pulse Flour — cross-standard identity
Derived crosswalk of how one pet-food ingredient is named and defined across jurisdictions. No claim of regulatory equivalence is made — the pairing is anchored on Latin name + process and the verdict states where the definitions actually diverge.
- Latin anchor: Acceptable pulse
- Process anchor: AAFCO
60.114"Pulse Flour"; EU3.11.4"Pea flour" - Verdict:
closest_with_differences
Per-jurisdiction entry
- 🇺🇸 AAFCO (US) — Ch.6
60.114"Pulse Flour": is the fraction remaining after removal of fiber from pulse seeds. It is obtained from mechanically dehulled and dry milled pulse seeds. This flour fraction must be free of fiber and seed hull/pod, except in such amounts as might occur unavoidably in good manufacturing practices. Pulse crops include the edible seeds of legumes (excluding oil seeds). Acceptable pulse crops are listed below. The ingredient must contain not less than 20% crude protein and not more than 3% crude fiber on a dry matter basis. If a conditioning agent is used, the name of the conditioning agent must be shown on the product label as an added ingredient. If the ingredient bears a name descriptive of its kind or origin, it must correspond thereto (e.g., pea flour). (Proposed 2015, Published 2016 rev. 1) Accepted pulse crops: Lentil (Lens culinaris) _(src: AAFCO OP 2024 Ch.6, code 60.114)_ - 🇪🇺 EU — Reg 68/2013
3.11.4"Pea flour": Product obtained during the grinding of peas. _(src: EU Reg 68/2013 Annex, code 3.11.4)_ - 🇨🇳 CN — 公告1773: name "豆类粉" was not confirmed in the parsed 饲料原料目录 (Ann.1773); it may instead fall under the 饲料添加剂目录 (Ann.2045) or be absent. Marked as no confirmed CN 原料 entry. _(src: 农业部公告第1773号 饲料原料目录 — not found)_
Crosswalk verdict
The AAFCO and EU entries are the closest with differences pair for this ingredient (matched on name + Latin/process anchor). Differences in allowed species, ash/protein limits, or processing wording are noted per cell above rather than asserted as identical.
Multilingual names (official where free)
- EN (AAFCO/EU): see per-jurisdiction entry above
- ZH (CN): 豆类粉
- BG (EUR-Lex 68/2013 official): Грахово брашно
- CS (EUR-Lex 68/2013 official): hrachová mouka
- DA (EUR-Lex 68/2013 official): Ærtemel
- DE (EUR-Lex 68/2013 official): Erbsenmehl
- EL (EUR-Lex 68/2013 official): Άλευρο πίσων
- ES (EUR-Lex 68/2013 official): Harina de guisantes
- ET (EUR-Lex 68/2013 official): Hernejahu
- FI (EUR-Lex 68/2013 official): Hernejauho
- FR (EUR-Lex 68/2013 official): Farine de pois
- GA (EUR-Lex 68/2013 official): not available in Irish (GA) on EUR-Lex — document 32013R0068 was never translated into Irish
- HR (EUR-Lex 68/2013 official): Brašno od graška
- HU (EUR-Lex 68/2013 official): Borsódara
- IT (EUR-Lex 68/2013 official): Farina di piselli
- LT (EUR-Lex 68/2013 official): Žirnių miltai
- LV (EUR-Lex 68/2013 official): Zirņu milti
- MT (EUR-Lex 68/2013 official): Dqiq tal-piżelli
- NL (EUR-Lex 68/2013 official): Erwtenbloem
- PL (EUR-Lex 68/2013 official): Mąka grochowa
- PT (EUR-Lex 68/2013 official): Farinha de ervilha
- RO (EUR-Lex 68/2013 official): Făină de mazăre
- SK (EUR-Lex 68/2013 official): Hrachová múka
- SL (EUR-Lex 68/2013 official): grahova moka
- SV (EUR-Lex 68/2013 official): Ärtmjöl
- JA (FAMIC 飼料の公定規格 別表): pending — no corresponding entry in the FAMIC feed catalogue
- KO (사료 등의 기준 및 규격 별표 5, law.go.kr admRulSeq 2100000263778): pending — authoritative feed-material list published only as HWP (Hangul Word Processor), which could not be parsed in this environment
- RU (EAEU ТР feed): pending — the cited ТР ТС 024/2011 is the oils/fats regulation; an EAEU feed technical regulation is not in-force on eec.eaeunion.org and national texts (adilet.zan.kz, souzkombikorm.ru) are unreachable from this environment
> Method: derived_from_dataset. Every quoted name/definition is from the first-hand source cited per cell. Equivalence is a derived editorial judgement anchored on Latin name + process; where jurisdictions use different regulatory units the verdict is closest_with_differences / no_confirmed_equivalent rather than 'same'.