ISO/FDIS 7927-2

Spices and condiments — Fennel seed, whole or ground — Part 2: Sweet fennel seed specification (Foeniculum vulgare var. panmorium)

Épices et condiments — Graines de fenouil entières ou moulues — Partie 2: Spécifications pour les graines de fenouil doux (Foeniculum vulgare var. panmorium)

General Information

• Status: Not Published
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Drafting Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Current Stage: 5020 - FDIS ballot initiated: 2 months. Proof sent to secretariat
• Start Date: 09-Mar-2023
• Completion Date: 09-Mar-2023

Relations

• Revises: ISO 7927-1:1987 - Fennel seed, whole or ground (powdered) — Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) — Specification
• Effective Date: 14-Aug-2021

Standards Content (Sample)

FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 7927-2
ISO/TC 34/SC 7
Spices and condiments — Fennel seed,
Secretariat: BIS
whole or ground —
Voting begins on:
2023-03-09
Part 2:
Voting terminates on:
Sweet fennel seed specification
2023-05-04
(Foeniculum vulgare var. panmorium)
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 7927-2:2023(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 7927-2:2023(E)
FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 7927-2
ISO/TC 34/SC 7
Spices and condiments — Fennel seed,
Secretariat: BIS
whole or ground —
Voting begins on:
Part 2:
Voting terminates on:
Sweet fennel seed specification
(Foeniculum vulgare var. panmorium)
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: [phone]
IN ADDITION TO THEIR EVALUATION AS
Reference number
Email: [e-mail]
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
ISO/FDIS 7927-2:2023(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
© ISO 2023 – All rights reserved
NATIONAL REGULATIONS. © ISO 2023
---------------------- Page: 2 ----------------------
ISO/FDIS 7927-2:2023(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

Introduction .................................................................................................................................................................................................................................v

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ..................................................................................................................................................................................... 1

3 Terms and definitions .................................................................................................................................................................................... 1

4 Requirements .......................................................................................................................................................................................................... 2

4.1 Odour and flavour ................................................................................................................................................................................ 2

4.2 Freedom from insects, moulds, etc. ..................................................................................................................................... 2

4.3 Extraneous matter in whole fennel ...................................................................................................................................... 2

4.4 Foreign matter ........................................................................................................................................................................................ 2

4.4.1 Foreign matter from animals .................................................................................................................................. 2

4.4.2 Foreign matter from non-animals ...................................................................................................................... 3

4.5 Defective seeds in whole fennel .............................................................................................................................................. 3

4.6 Chemical requirements ........................................................................................................................................... ........................ 3

4.6.1 Whole sweet fennel .......................................................................................................................................................... 3

4.6.2 Ground sweet fennel ....................................................................................................................................................... 3

5 Sampling ....................................................................................................................................................................................................................... 4

6 Methods of test .......................................................................................................................................................................................................4

7 Packaging and marking ................................................................................................................................................................................ 4

7.1 Packaging .................................................................................................................................................................................................... 4

7.2 Marking ......................................................................................................................................................................................................... 4

7.2.1 Whole sweet fennel .......................................................................................................................................................... 4

7.2.2 Ground sweet fennel ....................................................................................................................................................... 5

Annex A (informative) Recommendations relating to storage and transport conditions .........................6

iii
© ISO 2023 – All rights reserved
---------------------- Page: 3 ----------------------
ISO/FDIS 7927-2:2023(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.

This first edition, along with ISO 7927-1:— , cancels and replaces ISO 7927-1:1987, which has been

technically revised.
The main changes are as follows:

— definitions for “foreign matter” and “extraneous matter” have been added in accordance with

ISO 927;

— a requirement for Fenchone content has been introduced to distinguish bitter fennel from sweet

fennel;

— the requirements for moisture content and volatile oil content for ground bitter fennel have been

modified.
A list of all parts in the ISO 7927 series can be found on the ISO website.

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.
1) Under preparation.
© ISO 2023 – All rights reserved
---------------------- Page: 4 ----------------------
ISO/FDIS 7927-2:2023(E)
Introduction
Whole s
...

© ISO 2023 – All rights reserved
ISO/FDIS 7927-2:2023(E)
Date: 2023-02-22
ISO/TC 34/SC 7
Secretariat: BIS India
Spices and condiments — Fennel seed, whole or ground — Part 2:
Sweet fennel seed specification (Foeniculum vulgare var.
panmorium)
---------------------- Page: 1 ----------------------
ISO/FDIS 7927-2:2023(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: [e-mail]
Website: www.iso.org
Published in Switzerland.
ii © ISO 2023 – All rights reserved
---------------------- Page: 2 ----------------------
ISO/FDIS 7927-2:2023(E)
Contents

Foreword ................................................................................................................................................................iv

Introduction ........................................................................................................................................................... v

1 Scope .......................................................................................................................................................... 1

2 Normative references .......................................................................................................................... 1

3 Terms and definitions .......................................................................................................................... 1

4 Requirements .......................................................................................................................................... 2

4.1 Odour and flavour ................................................................................................................................. 2

4.2 Freedom from insects, moulds, etc. ................................................................................................ 2

4.3 Extraneous matter in whole fennel ................................................................................................. 2

4.4 Foreign matter ........................................................................................................................................ 2

4.4.1 Foreign matter from animals ............................................................................................................ 2

4.4.2 Foreign matter from non-animals ................................................................................................... 3

4.5 Defective seeds in whole fennel ....................................................................................................... 3

4.6 Chemical requirements ....................................................................................................................... 3

4.6.1 Whole sweet fennel ............................................................................................................................... 3

4.6.2 Ground sweet fennel ............................................................................................................................. 3

5 Sampling ................................................................................................................................................... 4

6 Methods of test ....................................................................................................................................... 4

7 Packaging and marking ....................................................................................................................... 4

7.1 Packaging .................................................................................................................................................. 4

7.2 Marking ..................................................................................................................................................... 4

7.2.1 Whole sweet fennel ............................................................................................................................... 4

7.2.2 Ground sweet fennel ............................................................................................................................. 5

Annex A (informative) Recommendations relating to storage and transport conditions ....... 6

© ISO 2023 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO/FDIS 7927-2:2023(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

SC7SC 7, Spices, culinary herbs and condiments.

This first edition, along with ISO 7927-1:— , cancels and replaces ISO 7927-1:1987, which has been

technically revised.
The main changes are as follows:

— definitions for “foreign matter” and “extraneous matter” have been added in accordance with

ISO 927;

— a requirement for Fenchone content has been introduced to distinguish bitter fennel from sweet

fennel;

— the requirements for moisture content and volatile oil content for ground bitter fennel have been

modified.
A list of all parts in the ISO 7927 series can be found on the ISO website.

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.
Under preparation.
iv © ISO 2023 – All rights reserved
---------------------- Page: 4 ----------------------
ISO/FDIS 7927-2:2023(E)
Introduction

Whole sweet fennel is the dried fruit of Foeniculum vulgare var. panmorium, commonly called “sweet

fennel seed”, and occurs as oblong cylindrical in shape, straight or slightly curved and deeply furrowed.

The colour of sweet fennel in whole form should be light greenish-yellow to relatively green, and in

ground form should be light green to relatively yellowish.
© ISO 2023 – All rights reserved v
---------------------- Page: 5 ----------------------
FINAL DRAFT INTERNATIONAL STANDARD ISO/FDIS 7927-2:2023(E)
Spices and condiments — Fennel seed, whole or ground — Part 2:
Sweet fennel seed specification (Foeniculum vulgare var.
panmorium)
1 Scope

This document specifies requirements for sweet fennel seed (Foeniculum vulgare var. panmorium), whole

andor ground.

Recommendations relating to storage and transport conditions are given in Annex A.

ISO 7927-1 specifies requirements for bitter fennel seed.

NOTE Although, botanically speaking, the product is a “fruit”, the term “seed” is in common commercial use.

2 Normative references

The following documents are referred to in the text in such a way that some or all of their content

constitutes requirements of this document. For
...