ISO 21983:2019
(Main)Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
This document gives guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before processing and packaging.
Lignes directrices pour la récolte, le transport, la séparation des stigmates, le séchage et le stockage du safran avant l'emballage
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INTERNATIONAL ISO
STANDARD 21983
First edition
2019-11
Guidelines for the harvesting,
transportation, separation of stigma,
drying and storage of saffron before
packing
Lignes directrices pour la récolte, le transport, la séparation des
stigmates, le séchage et le stockage du safran avant l'emballage
Reference number
©
ISO 2019
© ISO 2019
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
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2019 – All rights reserved
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Recommendations . 2
4.1 General . 2
4.2 Flower harvesting . . 2
4.2.1 Harvesting time . . 2
4.2.2 Personnel hygiene. 3
4.2.3 Containers. 3
4.3 Flower transportation to the processing unit . 3
4.3.1 Conditions . 3
4.3.2 Duration. 3
4.4 Flower separation of stigma . 3
4.4.1 Intermediate storage of flowers . 3
4.4.2 Personnel hygiene. 3
4.4.3 Containers. 3
4.4.4 Producing different grades . 4
4.5 Flower drying . 4
4.5.1 General. 4
4.5.2 Drying methods . 4
4.5.3 Optimum drying temperature . 5
4.5.4 Moisture content . 5
5 Packing, marking and labelling. 5
5.1 Packing . 5
5.2 Marking and labelling . 5
6 Storage of dried saffron . 5
Bibliography . 6
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 2019 – All rights reserved
Introduction
The main factor affecting the quality of saffron is the attention paid to the correct procedures of
harvesting, processing and packing. Familiarity with the principles of harvesting the flowers from
farms and attention to the transportation conditions from the farm to the processing place play an
important role in maintaining the flavour, colour and other specifications of saffron. In addition, the
processing method of separation, the collection of stigma and the drying method are very important.
After drying the stigma, storage in good conditions can maintain the quality of saffron, especially
regarding colour and flavour. Unfortunately, in many cases during the harvest, due to a lack of
knowledge of farmers and processors, aspects such as transportation, the separation of stigma, and
drying and storage are neglected and the quality of saffron is compromised. Not only does this cause
economic losses but consumers receive a substandard product. This guidance document on the correct
principles of harvesting, transportation, the separation of stigma, and the drying and storage of saffron
is designed to help growers and processors provide higher quality products.
INTERNATIONAL STANDARD ISO 21983:2019(E)
Guidelines for the harvesting, transportation, separation of
stigma, drying and storage of saffron before packing
1 Scope
This document gives guidelines for the harvesting, transportation, separation of stigma, drying and
storage of saffron before processing and packaging.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
3.1
saffron plant
flowering plant of the Crocus genus (Crocus sativus L.) in the Iridaceae family
3.2
saffron
dried stigmas (3.3) and part of styles (3.4) of the flower (Crocus sativus L.) that is edible in nature
3.3
stigma
section of the aerial part of the pistil of Crocus sativus L. flower, dark red in colour and trumpet shaped,
serrated or indented at the top and joined to the style (3.4) at the end
Note 1 to entry: The stigma length is about 20 mm to 40 mm.
3.4
style
part of the pistil between the stigma (3.3) and the ovary
Note 1 to entry: The style length is usually between 5 cm and 10 cm, and the diameter between 0,15 mm and
0,25 mm.
3.5
stamen
yellow male reproductive organ of the Crocus sativus L. flower
3.6
extraneous matter
all matter visible to the naked eye or with a maximum 10 times magnification that are other parts of
the plant to which the spice belongs
Note 1 to entry: In the Crocus sativus L. flower, the origin of extraneous matter can be floral waste [e.g. petals,
separated styles (3.4), stamen (3.5), pollens and ovary parts] and other parts of the plant different from floral origin.
3.7
foreign matter
all matter visible to the naked eye or with a maximum 10 times magnification that are not parts of the
plant to which the spice or herb belongs
3.8
saffron in filament
dried stigmas (3.3) with a part of style (3.4) of the Crocus sativus L. flower
Note 1 to entry: The stigmas can be separated or joined in groups of two or three at the tip of a part of the style
that is white/yellow in colour.
3.9
saffron in cut filament
dried stigmas (3.3) of the Crocus sativus L. flower, with styles (3.4) removed completely and detached
from each other
3.10
harvesting
procedure of separating and collecting the saffron (3.2) flowers from a saffron plant (3.1)
3.11
separation
procedure of removing the stigma (3.3) and some of the style (3.4) from other parts of the saffron
(3.2) flower
3.12
drying
procedure of reducing the moisture content of stigma (3.3) and style (3.4) to a standard level
Note 1 to entry: See ISO 3632-1 for the acceptable range of moisture content.
3.13
physical damage
physical deterioration due to impact and pressure, such as fractures, decay or compression
4 Recommendations
4.1 General
In addition to the following recommendations, the general principles of food hygiene as contained in
[4] [5]
the CAC/RCP 1 and CAC/RCP 42 should also be considered.
Prerequisite programmes in accordance with ISO/TS 22002-1 and ISO/TS 22002-3 should also be
considered.
4.2 Flower harvesting
4.2.1 Harvesting time
The flowers of saffron plants are harvested in mid-autumn, usually by the manual method of cutting
the base of the flower stem with a fingernail. The harvest begins when the first flowers on the farm
are seen. The harvest time for saffron depends on the environmental and farming conditions. Although
picking flowers is usually done manually by hand, the use of special machines is possible.
Gathering saffron flowers requires care and intensive manual labour. The flowers only grow a few
centimetres above ground and, depending on vegetative activity, can be surrounded by several leaves
that cannot be damaged otherwise daughter corms will not be produced. Harvesting the flowers in a
field takes about 20 days.
2 © ISO 2019 – All rights reserved
The saffron flower is highl
...
INTERNATIONAL ISO
STANDARD 21983
First edition
2019-11
Guidelines for the harvesting,
transportation, separation of stigma,
drying and storage of saffron before
packing
Lignes directrices pour la récolte, le transport, la séparation des
stigmates, le séchage et le stockage du safran avant l'emballage
Reference number
©
ISO 2019
© ISO 2019
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
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2019 – All rights reserved
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Recommendations . 2
4.1 General . 2
4.2 Flower harvesting . . 2
4.2.1 Harvesting time . . 2
4.2.2 Personnel hygiene. 3
4.2.3 Containers. 3
4.3 Flower transportation to the processing unit . 3
4.3.1 Conditions . 3
4.3.2 Duration. 3
4.4 Flower separation of stigma . 3
4.4.1 Intermediate storage of flowers . 3
4.4.2 Personnel hygiene. 3
4.4.3 Containers. 3
4.4.4 Producing different grades . 4
4.5 Flower drying . 4
4.5.1 General. 4
4.5.2 Drying methods . 4
4.5.3 Optimum drying temperature . 5
4.5.4 Moisture content . 5
5 Packing, marking and labelling. 5
5.1 Packing . 5
5.2 Marking and labelling . 5
6 Storage of dried saffron . 5
Bibliography . 6
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 2019 – All rights reserved
Introduction
The main factor affecting the quality of saffron is the attention paid to the correct procedures of
harvesting, processing and packing. Familiarity with the principles of harvesting the flowers from
farms and attention to the transportation conditions from the farm to the processing place play an
important role in maintaining the flavour, colour and other specifications of saffron. In addition, the
processing method of separation, the collection of stigma and the drying method are very important.
After drying the stigma, storage in good conditions can maintain the quality of saffron, especially
regarding colour and flavour. Unfortunately, in many cases during the harvest, due to a lack of
knowledge of farmers and processors, aspects such as transportation, the separation of stigma, and
drying and storage are neglected and the quality of saffron is compromised. Not only does this cause
economic losses but consumers receive a substandard product. This guidance document on the correct
principles of harvesting, transportation, the separation of stigma, and the drying and storage of saffron
is designed to help growers and processors provide higher quality products.
INTERNATIONAL STANDARD ISO 21983:2019(E)
Guidelines for the harvesting, transportation, separation of
stigma, drying and storage of saffron before packing
1 Scope
This document gives guidelines for the harvesting, transportation, separation of stigma, drying and
storage of saffron before processing and packaging.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
3.1
saffron plant
flowering plant of the Crocus genus (Crocus sativus L.) in the Iridaceae family
3.2
saffron
dried stigmas (3.3) and part of styles (3.4) of the flower (Crocus sativus L.) that is edible in nature
3.3
stigma
section of the aerial part of the pistil of Crocus sativus L. flower, dark red in colour and trumpet shaped,
serrated or indented at the top and joined to the style (3.4) at the end
Note 1 to entry: The stigma length is about 20 mm to 40 mm.
3.4
style
part of the pistil between the stigma (3.3) and the ovary
Note 1 to entry: The style length is usually between 5 cm and 10 cm, and the diameter between 0,15 mm and
0,25 mm.
3.5
stamen
yellow male reproductive organ of the Crocus sativus L. flower
3.6
extraneous matter
all matter visible to the naked eye or with a maximum 10 times magnification that are other parts of
the plant to which the spice belongs
Note 1 to entry: In the Crocus sativus L. flower, the origin of extraneous matter can be floral waste [e.g. petals,
separated styles (3.4), stamen (3.5), pollens and ovary parts] and other parts of the plant different from floral origin.
3.7
foreign matter
all matter visible to the naked eye or with a maximum 10 times magnification that are not parts of the
plant to which the spice or herb belongs
3.8
saffron in filament
dried stigmas (3.3) with a part of style (3.4) of the Crocus sativus L. flower
Note 1 to entry: The stigmas can be separated or joined in groups of two or three at the tip of a part of the style
that is white/yellow in colour.
3.9
saffron in cut filament
dried stigmas (3.3) of the Crocus sativus L. flower, with styles (3.4) removed completely and detached
from each other
3.10
harvesting
procedure of separating and collecting the saffron (3.2) flowers from a saffron plant (3.1)
3.11
separation
procedure of removing the stigma (3.3) and some of the style (3.4) from other parts of the saffron
(3.2) flower
3.12
drying
procedure of reducing the moisture content of stigma (3.3) and style (3.4) to a standard level
Note 1 to entry: See ISO 3632-1 for the acceptable range of moisture content.
3.13
physical damage
physical deterioration due to impact and pressure, such as fractures, decay or compression
4 Recommendations
4.1 General
In addition to the following recommendations, the general principles of food hygiene as contained in
[4] [5]
the CAC/RCP 1 and CAC/RCP 42 should also be considered.
Prerequisite programmes in accordance with ISO/TS 22002-1 and ISO/TS 22002-3 should also be
considered.
4.2 Flower harvesting
4.2.1 Harvesting time
The flowers of saffron plants are harvested in mid-autumn, usually by the manual method of cutting
the base of the flower stem with a fingernail. The harvest begins when the first flowers on the farm
are seen. The harvest time for saffron depends on the environmental and farming conditions. Although
picking flowers is usually done manually by hand, the use of special machines is possible.
Gathering saffron flowers requires care and intensive manual labour. The flowers only grow a few
centimetres above ground and, depending on vegetative activity, can be surrounded by several leaves
that cannot be damaged otherwise daughter corms will not be produced. Harvesting the flowers in a
field takes about 20 days.
2 © ISO 2019 – All rights reserved
The saffron flower is highl
...
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