ISO 5671:2023
(Main)Spices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — Specification
Spices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — Specification
This document specifies requirements for dried chive (Allium schoenoprasum L., family Liliaceae) in cut and ground forms. It is also applicable to dehydrated chive, i.e. artificially dried chive. Recommendations relating to storage and transport conditions are given in Annex A.
Épices et condiments — Ciboulette séchée (Allium schoenoprasum L.), coupée et moulue — Spécifications
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INTERNATIONAL ISO
STANDARD 5671
First edition
2023-05
Spices and condiments — Dried chive
(Allium schoenoprasum L.), cut and
ground — Specification
Épices et condiments — Ciboulette séchée (Allium schoenoprasum
L.), coupée et moulue — Spécifications
Reference number
ISO 5671:2023(E)
© ISO 2023
---------------------- Page: 1 ----------------------
ISO 5671:2023(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
© ISO 2023 – All rights reserved
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ISO 5671:2023(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Flavour and odour . 2
4.2 Colour . 2
4.3 Fineness of ground dried chive . 2
4.4 Physical requirements . 2
4.4.1 Foreign matter from animals . 2
4.4.2 Foreign matter from non-animals . 2
4.4.3 Extraneous matter . . 2
4.5 Chemical requirements . . 3
5 Sampling . 3
6 Test methods . 3
7 Packaging and marking . 3
7.1 Packaging . 3
7.2 Marking . 3
Annex A (informative) Recommendations relating to storage and transport conditions .4
iii
© ISO 2023 – All rights reserved
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ISO 5671:2023(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established 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.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO document should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use
of (a) patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed
patent rights in respect thereof. As of the date of publication of this document, ISO had not received
notice of (a) patent(s) which may be required to implement this document. However, implementers are
cautioned that this may not represent the latest information, which may be obtained from the patent
database available at www.iso.org/patents. ISO shall not be held responsible for identifying any or all
such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO’s adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
www.iso.org/iso/foreword.html.
This document
...
© ISO 2023 – All rights reserved
ISO/FDIS 5671:2023(E)
Date: 2023-01-2702-13
ISO TC 34/SC 7
Secretariat: BIS
Spices and condiments — Dried chive (Allium schoenoprasum L.),
cut and ground — Specification
---------------------- Page: 1 ----------------------
ISO/FDIS 5671:2023(E)
© ISO 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of
this publication may be reproduced or utilized otherwise in any form or by any means, electronic or
mechanical, including photocopying, or posting on the internet or an intranet, without prior written
permission. Permission can be requested from either ISO at the address below or ISO’s member body in the
country of the requester.
ISO Copyright Office
CP 401 • CH-1214 Vernier, Geneva
Phone: + 41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland.
ii © ISO 2023 – All rights reserved
---------------------- Page: 2 ----------------------
ISO/FDIS 5671:2023(E)
Contents
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Flavour and odour . 2
4.2 Colour . 2
4.3 Fineness of ground dried chive . 2
4.4 Physical requirements . 2
4.4.1 Foreign matter from animals . 2
4.4.2 Foreign matter from non-animals . 2
4.4.3 Extraneous matter . 2
4.5 Chemical requirements . 3
5 Sampling . 3
6 Test methods . 3
7 Packaging and marking . 3
7.1 Packaging . 3
7.2 Marking . 3
Annex A (informative) Recommendations relating to storage and transport conditions . 5
© ISO 2023 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO/FDIS 5671:2023(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established 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. ISO
collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any
patent rights identified during the development of the document will be in the Introduction and/or on
the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO’s adherence to the World
Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34 Food products, Subcommittee SC 7,
Spices, culinary herbs and condiments.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv © ISO 2023 – All rights reserved
---------------------- Page: 4 ----------------------
FINAL DRAFT INTERNATIONAL STANDARD ISO/FDIS 5671:2023(E)
Spices and condiments — dried chive (Allium schoenoprasum L.),
cut and ground — Specification
1 Scope
This document specifies requirements for dried chive (Allium schoenoprasum L., family Liliaceae) in cut
and groun
...
FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 5671
ISO/TC 34/SC 7
Spices and condiments — Dried chive
Secretariat: BIS
(Allium schoenoprasum L.), cut and
Voting begins on:
2023-03-01 ground — Specification
Voting terminates on:
2023-04-26
RECIPIENTS OF THIS DRAFT ARE INVITED TO
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
Reference number
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
ISO/FDIS 5671:2023(E)
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN-
DARDS TO WHICH REFERENCE MAY BE MADE IN
NATIONAL REGULATIONS. © ISO 2023
---------------------- Page: 1 ----------------------
ISO/FDIS 5671:2023(E)
FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 5671
ISO/TC 34/SC 7
Spices and condiments — Dried chive
Secretariat: BIS
(Allium schoenoprasum L.), cut and
Voting begins on:
ground — Specification
Voting terminates on:
COPYRIGHT PROTECTED DOCUMENT
© ISO 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
RECIPIENTS OF THIS DRAFT ARE INVITED TO
ISO copyright office
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
CP 401 • Ch. de Blandonnet 8
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
CH-1214 Vernier, Geneva
DOCUMENTATION.
Phone: +41 22 749 01 11
IN ADDITION TO THEIR EVALUATION AS
Reference number
Email: copyright@iso.org
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO
ISO/FDIS 5671:2023(E)
Website: www.iso.org
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
Published in Switzerland
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN
DARDS TO WHICH REFERENCE MAY BE MADE IN
ii
© ISO 2023 – All rights reserved
NATIONAL REGULATIONS. © ISO 2023
---------------------- Page: 2 ----------------------
ISO/FDIS 5671:2023(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Flavour and odour . 2
4.2 Colour . 2
4.3 Fineness of ground dried chive . 2
4.4 Physical requirements . 2
4.4.1 Foreign matter from animals . 2
4.4.2 Foreign matter from nonanimals . 2
4.4.3 Extraneous matter . . 2
4.5 Chemical requirements . . 3
5 Sampling . 3
6 Test methods . 3
7 Packaging and marking . 3
7.1 Packaging . 3
7.2 Marking . 3
Annex A (informative) Recommendations relating to storage and transport conditions .4
iii
© ISO 2023 – All rights reserved
---------------------- Page: 3 ----------------------
ISO/FDIS 5671:2023(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and nongovernmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (se
...
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