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
General Information
Standards Content (Sample)
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 21983:2019(E)
©
ISO 2019
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ISO 21983:2019(E)
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ii © ISO 2019 – All rights reserved
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ISO 21983:2019(E)
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
© ISO 2019 – All rights reserved iii
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ISO 21983:2019(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
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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
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on the ISO list of patent declarations received (see www .iso .org/ patents).
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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
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ISO 21983:2019(E)
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.
© ISO 2019 – All rights reserved v
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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
...
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