ISO 959-2:1998

Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper

Poivre (Piper nigrum L.), entier ou en poudre — Spécifications — Partie 2: Poivre blanc

Poper (Piper nigrum L.), v zrnu ali mleti - Specifikacija - 2. del: Beli poper

General Information

• Status: Published
• Publication Date: 13-May-1998
• 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
• Ref Project: SIST ISO 959-2:2001 - Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 2: White pepper

Relations

• Revises: ISO 959-2:1989 - Pepper (Piper nigrum Linnaeus), whole or ground — Specification — Part 2: White pepper
• Effective Date: 15-Apr-2008
• Revised: SIST ISO 959-2:1997 - Pepper (Piper nigrum Linnaeus), whole or ground -- Specification -- Part 2: White pepper
• Effective Date: 12-May-2008

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD 959-2
Second edition
1998-05-15
Pepper (Piper nigrum L.), whole or
ground — Specification —
Part 2:
White pepper
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications —
Partie 2: Poivre blanc
A
Reference number
ISO 959-2:1998(E)

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©
ISO 959-2:1998(E) ISO
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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3.
Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.
International Standard ISO 959-2 was prepared by Technical Committee TC 34, Agricultural food products,
Subcommittee SC 7, Spices and condiments.
This second edition cancels and replaces the first edition (ISO 959-2:1989), which has been technically revised.
ISO 959 consists of the following parts, under the general title Pepper (Piper nigrum L.), whole or ground —
Specification:
— Part 1: Black pepper
— Part 2: White pepper
Annex A forms an integral part of this part of ISO 959. Annex B is for information only.
©  ISO 1998
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic
or mechanical, including photocopying and microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet [e-mail]
X.400 c=ch; a=400net; p=iso; o=isocs; s=central
Printed in Switzerland
ii

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©
INTERNATIONAL STANDARD  ISO ISO 959-2:1998(E)
Pepper (Piper nigrum L.), whole or ground — Specification —
Part 2:
White pepper
1  Scope
This part of ISO 959 specifies requirements for white pepper (Piper nigrum L.) (see ISO 676), whole or ground, at
the following commercial stages:
a) semi-processed (SP);
b) processed (P).
When the term "white pepper" is used alone, it means that the specification applies to both types described, without
distinction.
This part of ISO 959 is not applicable to white pepper categories called "light".
NOTE  Specifications for white pepper are given in ISO 959-1.
Recommendations relating to storage and transport conditions are given in annex B.
2  Normative references
The following standards contain provisions which, through reference in this text, constitute provisions of this part of
ISO 959. At the time of publication, the editions indicated were valid. All standards are subject to revision, and
parties to agreements based on this part of ISO 959 are encouraged to investigate the possibility of applying the
most recent editions of the standards indicated below. Members of IEC and ISO maintain registers of currently valid
International Standards.
ISO 676:1995, Spices and condiments — Nomenclature
ISO 927:1982, Spices and condiments — Determination of extraneous matter content.
ISO 928:1997, Spices and condiments — Determination of total ash.
ISO 930:1997, Spices and condiments — Determination of acid-insoluble ash.
ISO 939:1980, Spices and condiments — Determination of moisture content — Entrainment method.
ISO 948:1980, Spices and condiments — Sampling.
ISO 1108:1992, Spices and condiments —Determination of non-volatile ether extract.
ISO 1208:1982, Spices and condiments — Determination of filth.
ISO 5498:1981, Agricultural food products — Determination of crude fibre content — General method.
1

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©
ISO 959-2:1998(E) ISO
ISO 5564:1982, White pepper and white pepper, whole or ground — Determination of piperine content —
Spectrophotometric method.
ISO 6571:1984, Spices, condiments and herbs — Determination of volatile oil content.
3  Definitions
For the purposes of this part of ISO 959, the following definitions apply
3.1
black pepper
dried berry of Piper nigrum L., having an unbroken pericarp
3.2
white pepper
berry of Piper nigrum L., from which the outer pericarp has been removed
(See 4.1.)
3.3
white pepper, semi-processed (SP)
pepper that has undergone a partial treatment by the producing country before being exported, and that conforms to
the requirements of this part of ISO 959
3.4
white pepper, processed (P)
pepper that has been processed (cleaning, drying, preparation, grading, etc.) by the producing country before being
exported, and that conforms to the requirements of this part of ISO 959
3.5
white pepper, ground
pepper obtained by grinding white pepper berries without adding any foreign matter to the pepper (e.g. whitening
agents), and that conforms to the requirements of this part of ISO 959
3.6
black berry
berry of dark colour, generally consisting of a black pepper berry whose pericarp has not been fully removed
3.7
broken berry
berry that has been separated into two or more pieces
3.8
extraneous matter
all materials other than white pepper berries, irrespective of whether they are of vegetable (e.g. stems and leaves)
or mineral (e.g. sand) origin
NOTE  Black and broken berries are not considered as extraneous matter.
4  Description
4.1  Whole white pepper is obtained in two ways, as follows:
2

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©
ISO ISO 959-2:1998(E)
a) from black pepper using the whole dry berry of Piper nigrum L., generally picked before complete ripening, and
removing the outer pericarp, with or without preliminary soaking in water; if necessary, drying is carried out
afterwards;
b) from the whole ripe berry of Piper nigrum L., removing the outer pericarp by the same procedue as described
above.
Berries of white pepper are generally sperical in shape, of diameter 3 mm to 6 mm, having a smooth surface, and
are slightly flattened at one pole and have a small protuberance at the other.
Berries generally have vertical scores going from one pole to the other, of a slightly darker colour. The colour of
white pepper varies from matt brownish grey to pale ivory white.
4.2  Ground white pepper is obtained by grinding white pepper berries, without adding any foreign matter to the
pepper.
5  Requirements
5.1  Odour and flavour
When ground, the odour and flavour shall be characteristic of white pepper, slightly sharp and very aromatic. The
product shall be free from foreign odours and flavours.
NOTE  The appearance of berries has no direct relation to their flavour. Smaller berries can be more aromatic than berries of
larger size or of better appearance.
5.2  Freedom from mould, insects, etc.
White pepper shall be free from mould growth and living insects, and practically free from dead insects, insect
fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision) or with
such magnification as may be necessary in any particular case. If the magnification exceeds x10, this fact shall be
mentioned in the test report.
In the case of ground white pepper, impurities shall be determined according to the method given in ISO 1208.
5.3  Physi
...

SLOVENSKI STANDARD
SIST ISO 959-2:2001
01-oktober-2001
Poper (Piper nigrum L.), v zrnu ali mleti - Specifikacija - 2. del: Beli poper
Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 2: White pepper
Poivre (Piper nigrum L.), entier ou en poudre -- Spécifications -- Partie 2: Poivre blanc
Ta slovenski standard je istoveten z: ISO 959-2:1998
ICS:
67.220.10 =DþLPEH Spices and condiments
SIST ISO 959-2:2001 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST ISO 959-2:2001

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SIST ISO 959-2:2001
INTERNATIONAL ISO
STANDARD 959-2
Second edition
1998-05-15
Pepper (Piper nigrum L.), whole or
ground — Specification —
Part 2:
White pepper
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications —
Partie 2: Poivre blanc
A
Reference number
ISO 959-2:1998(E)

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SIST ISO 959-2:2001
©
ISO 959-2:1998(E) ISO
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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3.
Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.
International Standard ISO 959-2 was prepared by Technical Committee TC 34, Agricultural food products,
Subcommittee SC 7, Spices and condiments.
This second edition cancels and replaces the first edition (ISO 959-2:1989), which has been technically revised.
ISO 959 consists of the following parts, under the general title Pepper (Piper nigrum L.), whole or ground —
Specification:
— Part 1: Black pepper
— Part 2: White pepper
Annex A forms an integral part of this part of ISO 959. Annex B is for information only.
©  ISO 1998
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic
or mechanical, including photocopying and microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet [e-mail]
X.400 c=ch; a=400net; p=iso; o=isocs; s=central
Printed in Switzerland
ii

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SIST ISO 959-2:2001
©
INTERNATIONAL STANDARD  ISO ISO 959-2:1998(E)
Pepper (Piper nigrum L.), whole or ground — Specification —
Part 2:
White pepper
1  Scope
This part of ISO 959 specifies requirements for white pepper (Piper nigrum L.) (see ISO 676), whole or ground, at
the following commercial stages:
a) semi-processed (SP);
b) processed (P).
When the term "white pepper" is used alone, it means that the specification applies to both types described, without
distinction.
This part of ISO 959 is not applicable to white pepper categories called "light".
NOTE  Specifications for white pepper are given in ISO 959-1.
Recommendations relating to storage and transport conditions are given in annex B.
2  Normative references
The following standards contain provisions which, through reference in this text, constitute provisions of this part of
ISO 959. At the time of publication, the editions indicated were valid. All standards are subject to revision, and
parties to agreements based on this part of ISO 959 are encouraged to investigate the possibility of applying the
most recent editions of the standards indicated below. Members of IEC and ISO maintain registers of currently valid
International Standards.
ISO 676:1995, Spices and condiments — Nomenclature
ISO 927:1982, Spices and condiments — Determination of extraneous matter content.
ISO 928:1997, Spices and condiments — Determination of total ash.
ISO 930:1997, Spices and condiments — Determination of acid-insoluble ash.
ISO 939:1980, Spices and condiments — Determination of moisture content — Entrainment method.
ISO 948:1980, Spices and condiments — Sampling.
ISO 1108:1992, Spices and condiments —Determination of non-volatile ether extract.
ISO 1208:1982, Spices and condiments — Determination of filth.
ISO 5498:1981, Agricultural food products — Determination of crude fibre content — General method.
1

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SIST ISO 959-2:2001
©
ISO 959-2:1998(E) ISO
ISO 5564:1982, White pepper and white pepper, whole or ground — Determination of piperine content —
Spectrophotometric method.
ISO 6571:1984, Spices, condiments and herbs — Determination of volatile oil content.
3  Definitions
For the purposes of this part of ISO 959, the following definitions apply
3.1
black pepper
dried berry of Piper nigrum L., having an unbroken pericarp
3.2
white pepper
berry of Piper nigrum L., from which the outer pericarp has been removed
(See 4.1.)
3.3
white pepper, semi-processed (SP)
pepper that has undergone a partial treatment by the producing country before being exported, and that conforms to
the requirements of this part of ISO 959
3.4
white pepper, processed (P)
pepper that has been processed (cleaning, drying, preparation, grading, etc.) by the producing country before being
exported, and that conforms to the requirements of this part of ISO 959
3.5
white pepper, ground
pepper obtained by grinding white pepper berries without adding any foreign matter to the pepper (e.g. whitening
agents), and that conforms to the requirements of this part of ISO 959
3.6
black berry
berry of dark colour, generally consisting of a black pepper berry whose pericarp has not been fully removed
3.7
broken berry
berry that has been separated into two or more pieces
3.8
extraneous matter
all materials other than white pepper berries, irrespective of whether they are of vegetable (e.g. stems and leaves)
or mineral (e.g. sand) origin
NOTE  Black and broken berries are not considered as extraneous matter.
4  Description
4.1  Whole white pepper is obtained in two ways, as follows:
2

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SIST ISO 959-2:2001
©
ISO ISO 959-2:1998(E)
a) from black pepper using the whole dry berry of Piper nigrum L., generally picked before complete ripening, and
removing the outer pericarp, with or without preliminary soaking in water; if necessary, drying is carried out
afterwards;
b) from the whole ripe berry of Piper nigrum L., removing the outer pericarp by the same procedue as described
above.
Berries of white pepper are generally sperical in shape, of diameter 3 mm to 6 mm, having a smooth surface, and
are slightly flattened at one pole and have a small protuberance at the other.
Berries generally have vertical scores going from one pole to the other, of a slightly darker colour. The colour of
white pepper varies from matt brownish grey to pale ivory white.
4.2  Ground white pepper is obtained by grinding white pepper berries, without adding any foreign matter to the
pepper.
5  Requirements
5.1  Odour and flavour
When ground, the odour and flavour shall be characteristic of white pepper, slightly sharp and very aromatic. The
product shall be free from foreign odours and flavours.
NOTE  The appearance of berries has no direct relation to their flavour. Smaller berries can be more aromatic than berries of
larger size or of better appearance.
5.2  Freedom from mould, insects, etc.
...

NORME ISO
INTERNATIONALE 959-2
Deuxième édition
1998-05-15
Poivre (Piper nigrum L.), entier ou en
poudre — Spécifications —
Partie 2:
Poivre blanc
Pepper (Piper nigrum L.), whole or ground — Specification —
Part 2: White pepper
A
Numéro de référence
ISO 959-2:1998(F)

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ISO 959-2:1998(F)
Avant-propos
L'ISO (Organisation internationale de normalisation) est une fédération mondiale d'organismes nationaux de
normalisation (comités membres de l'ISO). L'élaboration des Normes internationales est en général confiée aux
comités techniques de l'ISO. Chaque comité membre intéressé par une étude a le droit de faire partie du comité
technique créé à cet effet. Les organisations internationales, gouvernementales et non gouvernementales, en
liaison avec l'ISO, participent également aux travaux. L'ISO collabore étroitement avec la Commission
électrotechnique internationale (CEI) en ce qui concerne la normalisation électrotechnique.
Les projets de Normes internationales adoptés par les comités techniques sont soumis aux comités membres pour
vote. Leur publication comme Normes internationales requiert l'approbation de 75 % au moins des comités
membres votants.
La Norme internationale ISO 959-2 a été élaborée par le comité technique ISO/TC 34, Produits agricoles
alimentaires, sous-comité SC 7, Epices.
Cette deuxième édition annule et remplace la première édition (ISO 959-2:1989), dont elle constitue une révision
technique.
L'ISO 959 comprend les parties suivantes, présentées sous le titre général Poivre (Piper nigrum L.), entier ou en
poudre — Spécifications:
— Partie 1: Poivre noir
— Partie 1 : Poivre blanc
L’annexe A fait partie intégrante de la présente partie de l’ISO 959. L’annexe B est donnée uniquement à titre
d’information.
©  ISO 1998
Droits de reproduction réservés. Sauf prescription différente, aucune partie de cette publication ne peut être reproduite ni utilisée sous quelque
forme que ce soit et par aucun procédé, électronique ou mécanique, y compris la photocopie et les microfilms, sans l'accord écrit de l'éditeur.
Organisation internationale de normalisation
Case postale 56 • CH-1211 Genève 20 • Suisse
Internet [e-mail]
X.400 c=ch; a=400net; p=iso; o=isocs; s=central
Imprimé en Suisse
ii

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©
NORME INTERNATIONALE  ISO ISO 959-2:1998(F)
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications —
Partie 2:
Poivre blanc
1 Domaine d'application
La présente partie de l'ISO 959 prescrit les spécifications du poivre blanc (Piper nigrum L.) (voir ISO 676), entier ou
en poudre, aux stades suivants de sa commercialisation:
a) poivre semi-traité (ST);
b) poivre traité (T).
Lorsque le terme «poivre blanc» est utilisé seul, ceci signifie que la spécification s'applique aux deux types décrits
ci-dessus, sans distinction.
La présente partie de l'ISO 959 ne s'applique pas aux catégories de poivre blanc dites «légères».
NOTE  Les spécifications du poivre noir sont décrites dans l'ISO 959-1.
Des recommandations relatives aux conditions d'entreposage et de transport sont données en annexe B.
2 Références normatives
Les normes suivantes contiennent des dispositions qui, par suite de la référence qui en est faite, constituent des
dispositions valables pour la présente partie de l’ISO 959. Au moment de la publication, les éditions indiquées
étaient en vigueur. Toute norme est sujette à révision et les parties prenantes des accords fondés sur la
présente partie de l’ISO 959 sont invitées à rechercher la possibilité d'appliquer les éditions les plus récentes
des normes indiquées ci-après. Les membres de la CEI et de l'ISO possèdent le registre des Normes
internationales en vigueur à un moment donné.
ISO 676:1995, Épices — Nomenclature
ISO 927:1982, Épices — Détermination de la teneur en matières étrangères
ISO 928:1997, Épices — Détermination des cendres totales
ISO 930:1997, Épices — Détermination des cendres insolubles dans l'acide
ISO 939:1980, Épices — Détermination de la teneur en eau — Méthode par entraînement
1

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©
ISO
ISO 959-2:1998(F)
ISO 948:1980, Épices — Échantillonnage
ISO 1108:1992,Épices — Détermination de l’extrait éthéré non volatil
ISO 1208:1992,Épices — Détermination des impuretés
ISO 5498:1981,Produits agricoles alimentaires — Détermination de l’indice d’insoluble dit «cellulosique» —
ISO 5564:1982,Épices — Poivre noir et poivre blanc, entier ou en poudre — Détermination de la teneur en pipérine
— Méthode spectrophotométrique
ISO 6471:1984,Épices, aromates et herbes — Détermination de la teneur en huiles essentielles
3 Définitions
Pour les besoins de la présente partie de l'ISO 959, les définitions suivantes s'appliquent.
3.1
poivre noir
baie séchée du Piper nigrum L. ayant un péricarpe intact
3.2
poivre blanc
baie du Piper nigrum L. dont on a éliminé l'enveloppe extérieure du péricarpe (voir 4.1)
3.3
poivre blanc semi-traité (ST)
poivre ayant subi un traitement partiel de la part du pays producteur avant l'exportation, et conforme aux
spécifications de la présente partie de l'ISO 959
3.4
poivre blanc traité (T)
poivre ayant subi un traitement (nettoyage, séchage, préparation, classification, etc.) de la part du pays producteur
avant l'exportation, et conforme aux spécifications de la présente partie de l'ISO 959
3.5
poivre blanc en poudre
poivre obtenu par broyage du poivre blanc sans aucune adjonction (par exemple, d'agents de blanchiment), et
conforme aux spécifications de la présente partie de l'ISO 959
3.6
baie noire
baie de couleur sombre consistant généralement en une baie de poivre noir dont le péricarpe n'a pas été
entièrement éliminé
3.7
baie cassée
baie séparée en deux ou plusieurs morceaux
3.8
matières étrangères
toutes matières autres que les baies de poivre blanc, qu'elles soient d'origine végétale (par exemple, tiges et
feuilles) ou minérale (par exemple, sable)
NOTE  Les baies noires et les baies cassées ne font pas partie des matières étrangères.
2

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ISO
ISO 959-2:1998(F)
4 Description
4.1 Le poivre blanc est obtenu de deux façons:
a) à partir du poivre noir en utilisant la baie entière séchée, généralement cueillie avant maturité complète, du
Piper nigrum L., et en éliminant l'enveloppe extérieure du péricarpe avec ou sans macération préalable dans
l'eau; un séchage est ensuite effectué, le cas échéant;
b) à partir de la baie entière mûre du Piper nigrum L. en éliminant l'enveloppe extérieure du péricarpe, par les
mêmes procédés que décrits ci-dessus.
Les baies de poivre blanc se présentent sous la forme de grains presque sphériques, de 3 mm à 5 mm de diamètre,
montrant une surface lisse légèrement aplatie à un pôle, et une petite protubérance au point opposé.
Les baies présentent généralement des stries verticales allant d'un pôle à l'autre, d'une couleur légèrement plus
foncée. La couleur du poivre blanc va du gris mat brunâtre au blanc ivoire pâle.
4.2  Le poivre blanc en poudre est obtenu par broyage du poivre blanc, sans aucune adjonction de matières
étrangères au poivre.
5 Exigences
5.1 Odeur et flaveur
La flaveur du poivre blanc lorsqu'il est moulu doit être caractéristique, légèrement piquante et très aromatique. Le
produit doit être exempt d'odeur et de flaveurs étrangères.
NOTE  L'aspect des baies n'est pas en relation directe avec la flaveur. De petites baies peuvent être plus aromatiques que
des baies ayant une meilleure présentation ou des dimensions supérieures.
5.2 Absence de moisissures, insectes, etc.
Le poivre blanc doit être exempt d'insectes vivants et de moisissures, et pratiquement exempt d'insectes morts, de
fragments d'insectes et de contamination par les rongeurs, visibles à l'œil nu (corrigé si nécessaire dans le cas
d'une vision anormale) ou avec le grossissement pouvant s'avérer nécessaire dans certains cas particuliers. Si le
grossissement est supérieur à · 10, mention doit en être faite dans le rapport d'essai.
Dans le cas de poivre blanc en poudre, les impuretés doivent être déterminées selon la méthode décrite dans
l'ISO 1208.
5.3 Caractéristiques physiques
Le poivre blanc entier doit répondre aux exigences données dans le tableau 1.
5.4 Caractéristiques chimiques
Le poi
...