Ground cassava leaves (Isombe) — Specification

This document specifies requirements and methods of sampling and testing for ground cassava leaves, which are obtained from the processing of fresh cassava leaves (Manihot esculenta Crantz or Manihot glaziovii) intended for human consumption.

Feuilles de manioc émincées (Isombe) — Spécification

General Information

Status
Published
Publication Date
21-Jan-2021
Current Stage
6060 - International Standard published
Start Date
22-Jan-2021
Completion Date
22-Jan-2021
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INTERNATIONAL ISO
STANDARD 24081
First edition
2021-01
Ground cassava leaves (Isombe) —
Specification
Feuilles de manioc émincées (Isombe) — Spécification
Reference number
ISO 24081:2021(E)
ISO 2021
---------------------- Page: 1 ----------------------
ISO 24081:2021(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2021

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 2021 – All rights reserved
---------------------- Page: 2 ----------------------
ISO 24081:2021(E)
Contents Page

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

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

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

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

3 Terms and definitions ..................................................................................................................................................................................... 2

4 Essential composition and quality factors ................................................................................................................................ 2

4.1 Raw material ............................................................................................................................................................................................. 2

4.2 Essential composition factors .................................................................................................................................................... 2

4.3 General quality factors ..................................................................................................................................................................... 2

4.4 Specific quality factors ..................................................................................................................................................................... 3

4.4.1 Particle size ...................................................................... ..................................................................................................... 3

4.4.2 Hydrocyanic acid content ......................................................................................................................................... 3

5 Food additives.......................................................................................................................................................................................................... 3

6 Contaminants ........................................................................................................................................................................................................... 3

6.1 Heavy metals ............................................................................................................................................................................................. 3

6.2 Pesticide residues ................................................................................................................................................................................. 3

6.3 Mycotoxins .................................................................................................................................................................................................. 3

7 Hygiene ........................................................................................................................................................................................................................... 4

8 Packaging ..................................................................................................................................................................................................................... 4

9 Labelling ........................................................................................................................................................................................................................ 4

10 Method of sampling ........................................................................................................................................................................................... 4

Bibliography ................................................................................................................................................................................................................................ 5

© ISO 2021 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO 24081:2021(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 3,

Fruits and vegetables and their derived products.

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 2021 – All rights reserved
---------------------- Page: 4 ----------------------
ISO 24081:2021(E)
Introduction

Cassava, originally from Brazil, is a staple root crop throughout the tropics where it is used in a variety

of dishes. Cassava is grown overwhelmingly for its roots and is found in markets.

In some countries there is a market for cassava leaves, where it is used in soups and stews. Cassava

contains cyanide, which varies greatly among cultivars and needs to be detoxified before human

consumption. Cassava roots are cooked and this sufficiently detoxifies them. Cassava leaves also

contain cyanide,
...

FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 24081
ISO/TC 34/SC 3
Ground cassava leaves (Isombe) —
Secretariat: TSE
Specification
Voting begins on:
2020­10­23
Voting terminates on:
2020­12­18
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 24081:2020(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 2020
---------------------- Page: 1 ----------------------
ISO/FDIS 24081:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

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
CH­1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
---------------------- Page: 2 ----------------------
ISO/FDIS 24081:2020(E)
Contents Page

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

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

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

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

3 Terms and definitions ..................................................................................................................................................................................... 2

4 Essential composition and quality factors ................................................................................................................................ 2

4.1 Raw material ............................................................................................................................................................................................. 2

4.2 Essential composition factors .................................................................................................................................................... 2

4.3 General quality factors ..................................................................................................................................................................... 2

4.4 Specific quality factors ..................................................................................................................................................................... 3

4.4.1 Particle size ...................................................................... ..................................................................................................... 3

4.4.2 Hydrocyanic acid content ......................................................................................................................................... 3

5 Food additives.......................................................................................................................................................................................................... 3

6 Contaminants ........................................................................................................................................................................................................... 3

6.1 Heavy metals ............................................................................................................................................................................................. 3

6.2 Pesticide residues ................................................................................................................................................................................. 3

6.3 Mycotoxins .................................................................................................................................................................................................. 3

7 Hygiene ........................................................................................................................................................................................................................... 4

8 Packaging ..................................................................................................................................................................................................................... 4

9 Labelling ........................................................................................................................................................................................................................ 4

10 Method of sampling ........................................................................................................................................................................................... 4

Bibliography ................................................................................................................................................................................................................................ 5

© ISO 2020 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO/FDIS 24081:2020(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 (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 3,

Fruits and vegetables and their derived products.

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 2020 – All rights reserved
---------------------- Page: 4 ----------------------
ISO/FDIS 24081:2020(E)
Introduction

Cassava, originally from Brazil, is a staple root crop throughout the tropics where it is used in a variety

of dishes. Cassava is grown overwhelmingly for its roots and is found in markets.

In some countries there is a market for cassava leaves, where
...

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