ISO 973:1980
(Main)Spices and condiments — Pimento (allspice), whole or ground — Specification
Spices and condiments — Pimento (allspice), whole or ground — Specification
Épices — Piment, type Jamaïque, entier ou en poudre — Spécifications
Začimbe - Piment, v zrnu ali mleti - Specifikacija
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International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDIZATlON.MEXjJYHAPOAHAR OPrAHM3Al&lR ll0 CTAH~APTUl3ALWl@ORGANlSATlON INTERNATIONALE DE NORMALISATION
Spices and condiments - Pimento (allspice), whole or
ground - Specification
Epices - Fiment, type Jamakye, entier ou en poudre - Sphcifications
First edition - 1980-09-15
UDC 633.831
Ref. No. IS0 9734980 (E)
Descriptors : agricultural products, spices, pimentos, specifications,
sensorial properties, chemical properties, packages, marking.
Price based on 4 pages
---------------------- Page: 1 ----------------------
Foreword
IS0 (the International Organization for Standardization) is a worldwide federation of
national standards institutes (IS0 member bodies). The work of developing Inter-
national Standards is carried out through IS0 technical committees. Every member
body interested in a subject for which a technical committee has been set up has the
right to be represented on that committee. International organizations, governmental
and non-governmental, in liaison with ISO, also take part in the work.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the IS0 Council.
International Standard IS0 973 was developed by Technical Committee ISO/TC 34,
Agricukural food products.
It was submitted directly to the IS0 Council, in accordance with clause 5.10.1 of Part 1
of the Directives for the technical work of ISO. It cancels and replaces IS0 Recommen-
dation R 9734969, which had been approved by the member bodies of the following
countries :
Portugal
Australia Hungary
Brazil India Romania
Chile Iran Turkey
Ireland United Kingdom
Czechoslovakia
Egypt, Arab Rep. of Israel USSR
France Poland
The member body of the followi country had expressed disapproval of the docu-
w
ment on technical grounds :
Netherlands
International Organization for Standardization, 1980
Printed in Switzerland
---------------------- Page: 2 ----------------------
-
INTERNATIONALSTANDARD IS0 973-1980 (E)
Spices and condiments - Pimento (allspice), whole or
ground - Specification
0 Introduction IS0 1208, Ground spices - Determination of filth (Reference
method). 1)
The requirements specified in this International Standard are
IS0 5498, Agricultural food products - Determination of
based on studies, over a long period of time, of pimento pro-
crude fibre - General method. 1)
duced in Jamaica. About three-quarters of the total production
of pimento is grown in that country. Information is at present
lacking on the extent to which pimento grown in other parts of
3 Requirements
the world shows different characteristics from the Jamaica-
grown product. It is therefore possible that, in due course, fur-
3.1 Description
ther information on this point may lead to a revision of this spe-
cification to take account of the characteristics of pimento
Pimento is the dried, full but unripe, whole berry of Pimenta
grown in countries other than Jamaica.
dioica (Linnaeus) Merrill, 6,0 to 9,5 mm in diameter, dark
brown in colour, the surface somewhat rough and bearing a
small annulus formed by the remains of the four sepals of the
1 Scope and field of application
calyx. Pimento may also be in the pure ground form.
This International Standard specifies requirements for pimento,
3.2 Odour and taste
or allspice [Pimenta dioica ( Linnaeus) Merrill], whole or ground.
The odour and taste of pimento, either whole or ground, shall
Recommendations relating to storage and transport conditions
be fresh, aromatic and pungent. It shall be free from any
are given in the annex.
foreign taste or odour, including rancidity or mustiness.
3.3 Freedom from moulds, insects, etc.
2 References
Pimento, whole or ground, shall be free from living insects and
moulds, and shall be practically free from dead insects, insect
IS0 927, Spices and condiments - Determination of ex-
fragments and rodent contamination visible to the naked eye
traneous matter con tent.
(corrected, if necessary, for abnormal vision), with such
magnification as may be necessary in any particular case. If the
IS0 928, Spices and condiments - Determination of total ash.
magnification exceeds 10 X, this fact shall be stated in the test
report. In the case of ground pimento, the contamination shall
IS0 930, Spices and condiments - Determination of acid-
be determined by the method specified in IS0 1208.
insoluble ash.
IS0 939, Spices and condiments - Determination of moisture
3.4 Extraneous matter
content - En trainmen t method.
The proportion of extraneous matter in whole, dried pimento
IS0 948, Spices and condiments - SampiIing. shall be not more than 1,0 % (m/m) when determined by the
method specifie
...
SLOVENSKI STANDARD
SIST ISO 973:1997
01-junij-1997
=DþLPEH3LPHQWY]UQXDOLPOHWL6SHFLILNDFLMD
Spices and condiments -- Pimento (allspice), whole or ground -- Specification
Épices -- Piment, type Jamaïque, entier ou en poudre -- Spécifications
Ta slovenski standard je istoveten z: ISO 973:1980
ICS:
67.220.10 =DþLPEH Spices and condiments
SIST ISO 973:1997 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
---------------------- Page: 1 ----------------------
SIST ISO 973:1997
---------------------- Page: 2 ----------------------
SIST ISO 973:1997
International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDIZATlON.MEXjJYHAPOAHAR OPrAHM3Al&lR ll0 CTAH~APTUl3ALWl@ORGANlSATlON INTERNATIONALE DE NORMALISATION
Spices and condiments - Pimento (allspice), whole or
ground - Specification
Epices - Fiment, type Jamakye, entier ou en poudre - Sphcifications
First edition - 1980-09-15
UDC 633.831
Ref. No. IS0 9734980 (E)
Descriptors : agricultural products, spices, pimentos, specifications,
sensorial properties, chemical properties, packages, marking.
Price based on 4 pages
---------------------- Page: 3 ----------------------
SIST ISO 973:1997
Foreword
IS0 (the International Organization for Standardization) is a worldwide federation of
national standards institutes (IS0 member bodies). The work of developing Inter-
national Standards is carried out through IS0 technical committees. Every member
body interested in a subject for which a technical committee has been set up has the
right to be represented on that committee. International organizations, governmental
and non-governmental, in liaison with ISO, also take part in the work.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the IS0 Council.
International Standard IS0 973 was developed by Technical Committee ISO/TC 34,
Agricukural food products.
It was submitted directly to the IS0 Council, in accordance with clause 5.10.1 of Part 1
of the Directives for the technical work of ISO. It cancels and replaces IS0 Recommen-
dation R 9734969, which had been approved by the member bodies of the following
countries :
Portugal
Australia Hungary
Brazil India Romania
Chile Iran Turkey
Ireland United Kingdom
Czechoslovakia
Egypt, Arab Rep. of Israel USSR
France Poland
The member body of the followi country had expressed disapproval of the docu-
w
ment on technical grounds :
Netherlands
International Organization for Standardization, 1980
Printed in Switzerland
---------------------- Page: 4 ----------------------
SIST ISO 973:1997
-
INTERNATIONALSTANDARD IS0 973-1980 (E)
Spices and condiments - Pimento (allspice), whole or
ground - Specification
0 Introduction IS0 1208, Ground spices - Determination of filth (Reference
method). 1)
The requirements specified in this International Standard are
IS0 5498, Agricultural food products - Determination of
based on studies, over a long period of time, of pimento pro-
crude fibre - General method. 1)
duced in Jamaica. About three-quarters of the total production
of pimento is grown in that country. Information is at present
lacking on the extent to which pimento grown in other parts of
3 Requirements
the world shows different characteristics from the Jamaica-
grown product. It is therefore possible that, in due course, fur-
3.1 Description
ther information on this point may lead to a revision of this spe-
cification to take account of the characteristics of pimento
Pimento is the dried, full but unripe, whole berry of Pimenta
grown in countries other than Jamaica.
dioica (Linnaeus) Merrill, 6,0 to 9,5 mm in diameter, dark
brown in colour, the surface somewhat rough and bearing a
small annulus formed by the remains of the four sepals of the
1 Scope and field of application
calyx. Pimento may also be in the pure ground form.
This International Standard specifies requirements for pimento,
3.2 Odour and taste
or allspice [Pimenta dioica ( Linnaeus) Merrill], whole or ground.
The odour and taste of pimento, either whole or ground, shall
Recommendations relating to storage and transport conditions
be fresh, aromatic and pungent. It shall be free from any
are given in the annex.
foreign taste or odour, including rancidity or mustiness.
3.3 Freedom from moulds, insects, etc.
2 References
Pimento, whole or ground, shall be free from living insects and
moulds, and shall be practically free from dead insects, insect
IS0 927, Spices and condiments - Determination of ex-
fragments and rodent contamination visible to the naked eye
traneous matter con tent.
(corrected, if necessary, for abnormal vision), with such
magnification as may be necessary in any particular case. If the
IS0 928, Spices and condiments - Determination of total ash.
magnification exceeds 10 X, this fact shall be stated in the test
report. In the case of ground pimento, the contamination shall
IS0 930, Spices and co
...
973
Norme internationale
INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONOME~YHAPOAHAR OPrAHHBAUHR no CTAHAAPTM3AUMHWRGANlSATlON INTERNATIONALE DE NORMALISATION
Épices - Piment, type Jamaïque, entier ou en poudre -
Spécifications
Spices and condiments - Pimento (allspice), whole or ground - Specification
Première édition - 1980-09-15
CDU 633.831 RBf. no : IS0 973-1980 (FI
Descripteurs : produit agricole, épice, piment de Jamaïque, spécification, propriété organoleptique, propriété chimique, emballage, marquage.
Prix basé sur 4 pages
---------------------- Page: 1 ----------------------
Avant-propos
L'ISO (organisation internationale de normalisation) est une fédération mondiale
d'organismes nationaux de normalisation (comités membres de I'ISO). L'élaboration
des Normes internationales est confiée aux comités techniques de I'ISO. Chaque
comité membre intéressé par une étude a le droit de faire partie du comité technique
correspondant. Les organisations internationales, gouvernementales et non gouverne-
mentales, en liaison avec I'ISO, participent également aux travaux.
Les projets de Normes internationales adoptés par les comités techniques sont soumis
aux comités membres pour approbation, avant leur acceptation comme Normes inter-
nationales par le Conseil de I'ISO.
La Norme internationale IS0 973 a été élaborée par le comité technique ISO/TC 34,
Produirs agricoles alimentaires.
Elle fut soumise directement au Conseil de I'ISO, conformément au paragraphe 5.10.1
de la partie 1 des Directives pour les travaux techniques de I'ISO. Elle annule et rem-
place la Recommandation ISO/R 973-1969, qui avait été approuvée par les comités
membres des pays suivants :
Roumanie
Australie Inde
Brésil Iran Royaume- Uni
Chili Irlande Tchécoslovaquie
Égypte, Rép. arabe d' Israël Turquie
France Pologne URSS
Hongrie Portugal
Le comité membre du pays suivant l'avait désapprouvée pour des raisons techniques :
Pays-Bas
@ Organisation internationale de normalisation, 1980 O
Imprimé en Suisse
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NORME INTERNATIONALE IS0 973-1980 (F)
Épices - Piment, type Jamaïque, entier ou en poudre -
Spécifications
O Introduction IS0 1108, Épices - Détermination de l'extrait éthéré non
volatil.
Les spécifications données dans la présente Norme internatio-
nale sont basées sur de longues études faites sur le piment, IS0 1208, Epices en poudre - Détermination des impuretés
type Jamaïque, produit en Jamaïque. Les trois quarts environ (Méthode de référence). 1)
de la production totale de piment, type Jamaïque, proviennent
de ce pays. On ne sait pas actuellement si le piment, type I SO 5498. Produits agricoles alimentaires - Détemination de
Jamaïque, cultivé dans d'autres pays du monde présente des l'indice d'insoluble dit rrcellulosiqueu - Méthode générale. 7 1
caractéristiques différentes de celui qui est cultivé à la Jama'i-
que même. II est par conséquent possible qu'en temps voulu,
des informations nouvelles sur ce point entraînent une révision
3 Spécifications
de ces spécifications, pour tenir compte des caractéristiques du
piment, type Jamaïque, cultivé dans d'autres pays que la
J a maïq ue.
3.1 Description
Le piment, type Jamaïque, est le fruit entier, plein mais imma-
ture, séché du Pimenta dioica (Linnaeus) Merrill; il a entre 6,O et
1 Objet et domaine d'application
9.5 mm de diamètre. D'une couleur marron foncé, le tégument
quelque peu rugueux porte un petit anneau formé par le reste
La présente Norme internationale fixe les spécifications du
des quatre sépales du calice. Le piment peut aussi être présenté
piment, type Jamaïque [Pimenta dioica (Linnaeus) Merrilll,
sous forme de poudre, sans aucune adjonction.
entier ou en poudre.
3.2 Odeur et flaveur
Des recommandations relatives à l'entreposage et au transport
sont données dans l'annexe.
L'odeur et la flaveur du piment, type Jamaïque, entier ou en
poudre, doivent être fraîches, aromatiques et âcres. II doit être
exempt d'odeurs et de flaveurs étrangères, et notamment
d'odeur de moisi et de rance.
-- 2 Références
3.3 Absence de moisissures, insectes, etc.
IS0 927, Epices - Détermination de la teneur en matières
étrangères.
Le piment, type Jamaïque, entier ou en poudre, doit être
exempt d'insectes vivants et de moisissures, et doit être prati-
IS0 928, Epices - Détermination des cendres totales.
quement exempt d'insectes morts, de fragments d'insectes et
de contamination par les rongeurs, visibles à l'œil nu (corrigé, si
IS0 930. Epices - Détermination des cendres insolubles dans
nécessaire, dans le cas d'une vision anormale) ou avec le gros-
I'acide.
sissement pouvant s'avérer nécessaire dans certains cas parti-
culiers. Si le grossissement est supérieur à 10 X, mention doit
IS0 939, Épices - Détermination de la teneur en eau -
Méthode par entraînement. en être faite dans le procès-verbal d'essai. Dans le cas de
piments en poudre, les impuretés doivent être déterminées
IS0 948, Epices - Échantillonnage. selon la méthode spécifiée dans I'ISO 1208.
Actuellement au stade de projet.
1)
1
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IS0 973-1980 (FI
Tableau 2 - Spécifications supplémentaires pour le
3.4 Matières étrangères
piment, type Jamaïque, en poudre
La proportion de matières étrangères dans le piment, type
Spécifi-
Méthode d’essai
Jamaïque, entier, séché, déterminée selon la méthode spécifiée Caractéristique
cation
dans I‘ISO 927, ne doit pas dépa
...
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