Under the roof of the International Analytic Group (IAG) we and the Swiss centre of excellence for agricultural research (Agroscope) organize a proficiency test with nine different samples for selected parameters by NIRS.

The selected test materials and the parameters for this proficiency test are:

XP = crude protein XL = crude fat XF = crude fiber XS = starch XA = crude ash XZ = sugar ADFom = acid detergent fiber after ashing ADL = acid detergent lignin NDFom = neutral detergent fiber after ashing ELOS = enzyme soluble organic matter

For participation in the round robin test, samples and parameters can be freely selected according to interest!

Scope:

This proficiency test is aimed at comparing NIRS results of different laboratories. This interlaboratory comparison will help to ensure better quality and control and will give information regarding the reproducibility of measurements by independent NIRS calibrations.

Registration:

For registration please go to AGES Ringtrials. Deadline for registration is February 9th 2024.

Participation fee:

80 € per sample for up to 3 samples

65 € per sample for more than 3 samples

Shipment costs:

Within Europe:

38 € up to 6 samples

48 € more than 6 samples

Outside Europe:

58 € up to 6 samples

88 € more than 6 samples

The samples will be dispatched in February 26^th – March 01^st 2024 (week 9)

Sample amount:

200 g per sample

Statistical evaluation:

Results will be submitted no later than April 19, 2024.

All results will be evaluated on a dry matter basis.

A minimum number of 8 participating laboratories are required for complete statistical evaluation of the respective parameters.

The evaluation will be anonymous and will include the determination of mean value, standard deviation, coefficient of variation and z-score using R software. As soon as this is published, all participating labs will receive a notification by email.

The report is available electronically at the end of June. The results are confidential and may not be passed on nor published without the consent of IAG. An invitation with the exact date will be sent to the laboratories by email on time.

Evaluation of results:

Each laboratory receives a certificate of participation and an individual lab report.

Discussion of results or summary:

Depending on the needs and wishes of the participating laboratories, it is possible to discuss the results of the NIRS proficiency test. The invitation with the exact date will be sent to the laboratories by email in advance.

Time schedule:

Registration for participation: February 09, 2024

Dispatch of samples: February 26-March 01, 2024

Deadline for submission of results: April 19, 2024

Final report: June 2024

Contact:

Do not hesitate to contact us if you have any further questions at office.tif@ages.at, subject "NIRS proficiency Test".

The near infrared spectroscopy

Near infrared spectroscopy is a physical analysis method that can be used to analyze ingredients in various agricultural products within a few minutes. The principle of analysis is based on irradiating the analyte with electromagnetic radiation in the near infrared range (circa 680 - 2500 nm), which causes molecular bonds (-CH, -NH, -OH, -SH) to vibrate.

Depending on the type of bond, a spectrum can be used to infer the concentration of the unknown sample using statistical methods. For the quantification of the constituents, NIRS calibrations with data sets of known concentrations must be prepared in advance. Laboratory values analyzed by wet chemistry and collected in advance over several years serve as the basis for this.

The method is fast, inexpensive and easy to use. Furthermore, several parameters can be determined simultaneously with only one measurement. NIRS is therefore used continuously for quality control in many areas - from the field to the finished food or feed. The measurement is non-destructive and can be performed without time-consuming sample preparation (pre-drying or grinding). NIRS is particularly suitable for the determination of moisture, protein, fat, fiber and ash in grain, flour, legumes, oilseeds and feed.