SIST ISO 6539:2018
Cinnamon (Cinnamomum zeylanicum Blume) -- Specification
Cinnamon (Cinnamomum zeylanicum Blume) -- Specification
ISO 6539:2014 specifies requirements for whole or ground (powdered) cinnamon, of the Sri Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum zeylanicum Blume.
Recommendations relating to storage and transport conditions are given. [Note that requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.]
Cannelle (Cinnamomum zeylanicum Blume) -- Spécifications
Cimet (Cinnamomum zeylanicum Blume) - Specifikacija
Ta mednarodni standard določa zahteve za cel ali mlet cimet (v prahu), ki izhaja iz Šrilanke, Madagaskarja in Sejšelov; ta cimet je lubje drevesa oziroma grma Cinnamomum zeylanicum blume.1) Priporočila v zvezi s pogoji shranjevanja in prevoza so podani v dodatku A.
OPOMBA: Zahteve za kasijevec (kitajska, indonezijska in vietnamska vrsta) so podane v standardu ISO 6538.[1]
General Information
- Status
- Published
- Public Enquiry End Date
- 19-Sep-2018
- Publication Date
- 19-Sep-2018
- Technical Committee
- KŽP - Agricultural food products
- Current Stage
- 6060 - National Implementation/Publication (Adopted Project)
- Start Date
- 19-Sep-2018
- Due Date
- 24-Nov-2018
- Completion Date
- 20-Sep-2018
Relations
- Effective Date
- 01-Oct-2018
Overview
ISO 6539:2014 - "Cinnamon (Cinnamomum zeylanicum Blume) - Specification" is an international standard that defines quality, classification and handling requirements for whole and ground cinnamon of the Sri Lankan, Madagascan and Seychelles types. It covers product forms (quills, quillings, featherings, chips and ground cinnamon), sensory expectations, limits for extraneous matter and chemical properties, plus recommendations for storage, transport, packaging and marking.
Keywords: ISO 6539:2014, Cinnamon specification, Cinnamomum zeylanicum, Sri Lankan cinnamon, spice standards.
Key Topics and Requirements
- Types and forms: Defines Sri Lankan, Seychelles and Madagascan types and commercial forms (quills, quillings, featherings, chips, ground cinnamon).
- Sensory requirements: Odour and flavour must be fresh and characteristic of the origin, free from foreign flavours and mustiness. Ground cinnamon colour: yellowish to reddish-brown.
- Contamination limits:
- Extraneous matter (leaves, stems, sand, etc.): max 1% (mass fraction) for whole cinnamon (ISO 927).
- Freedom from pests: whole cinnamon must be free from live insects, mould growth and mites; practically free from visible dead insects or rodent contamination.
- Chemical requirements (dry basis, by cinnamon type):
- Moisture (max) - Sri Lankan: whole 14%, ground 12%; Seychelles/Madagascan: whole 15%, ground 14% (ISO 939).
- Total ash (max) - Sri Lankan: 5%; Seychelles/Madagascan: 7% (ISO 928).
- Acid‑insoluble ash (max) - Sri Lankan: 1%; Seychelles/Madagascan: 2% (ISO 930).
- Volatile oil (min) - Sri Lankan: whole 1.0 ml/100 g, ground 0.7 ml/100 g; Seychelles/Madagascan: whole 0.7 ml/100 g, ground 0.3 ml/100 g (ISO 6571).
- Sampling & test methods: Sampling per ISO 948; analytical preparation and tests referenced to ISO methods (ISO 2825, ISO 1208, etc.).
- Packaging & marking: Containers must protect product and volatile matter; mandatory label items include reference to ISO 6539, product name, producer, batch number, net mass, grade, producing country and optional harvest/packing dates.
Applications and Users
This standard is intended for:
- Producers, processors and packers of Cinnamomum zeylanicum cinnamon to ensure consistent quality and export compliance.
- Exporters, importers and spice traders who require reproducible classification and labelling for international trade.
- Quality control and testing laboratories performing moisture, ash and volatile oil analysis.
- Food safety and regulatory authorities referencing standardized limits for contaminants and labelling.
Practical uses include product specification for contracts, quality acceptance criteria at customs, and internal QC benchmarks.
Related Standards
- ISO 6538 - Cassia (Chinese/Indonesian/Vietnamese types) - Specification.
- Normative test-method references cited in ISO 6539: ISO 927, ISO 928, ISO 930, ISO 939, ISO 948, ISO 1208, ISO 2825, ISO 6571.
Frequently Asked Questions
SIST ISO 6539:2018 is a standard published by the Slovenian Institute for Standardization (SIST). Its full title is "Cinnamon (Cinnamomum zeylanicum Blume) -- Specification". This standard covers: ISO 6539:2014 specifies requirements for whole or ground (powdered) cinnamon, of the Sri Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum zeylanicum Blume. Recommendations relating to storage and transport conditions are given. [Note that requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.]
ISO 6539:2014 specifies requirements for whole or ground (powdered) cinnamon, of the Sri Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum zeylanicum Blume. Recommendations relating to storage and transport conditions are given. [Note that requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.]
SIST ISO 6539:2018 is classified under the following ICS (International Classification for Standards) categories: 67.220.10 - Spices and condiments. The ICS classification helps identify the subject area and facilitates finding related standards.
SIST ISO 6539:2018 has the following relationships with other standards: It is inter standard links to SIST ISO 6539:1998. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
You can purchase SIST ISO 6539:2018 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of SIST standards.
Standards Content (Sample)
SLOVENSKI STANDARD
01-oktober-2018
1DGRPHãþD
SIST ISO 6539:1998
Cimet (Cinnamomum zeylanicum Blume) - Specifikacija
Cinnamon (Cinnamomum zeylanicum Blume) -- Specification
Cannelle (Cinnamomum zeylanicum Blume) -- Spécifications
Ta slovenski standard je istoveten z: ISO 6539:2014
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
INTERNATIONAL ISO
STANDARD 6539
Third edition
2014-02-15
Cinnamon (Cinnamomum zeylanicum
Blume) — Specification
Cannelle (Cinnamomum zeylanicum Blume) — Spécifications
Reference number
©
ISO 2014
© ISO 2014
All rights reserved. Unless otherwise specified, 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
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright@iso.org
Web www.iso.org
Published in Switzerland
ii © ISO 2014 – All rights reserved
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Types and classification . 2
4.1 Types. 2
4.2 Commercial grades . 3
5 Ground cinnamon . 3
6 Requirements . 5
6.1 Odour and flavour . 5
6.2 Colour . 5
6.3 Freedom from moulds, insects, etc. . 5
6.4 Extraneous matter . 5
6.5 Chemical requirements. 5
7 Sampling . 5
8 Test methods . 5
9 Packaging and marking . 6
9.1 Packaging . 6
9.2 Marking . 6
Annex A (informative) Recommendations relating to storage and transport conditions .7
Bibliography . 8
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 on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical Barriers
to Trade (TBT) see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 6539:1997), of which it constitutes a
minor revision.
iv © ISO 2014 – All rights reserved
INTERNATIONAL STANDARD ISO 6539:2014(E)
Cinnamon (Cinnamomum zeylanicum Blume) —
Specification
1 Scope
This International Standard specifies requirements for whole or ground (powdered) cinnamon, of the Sri
Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum
1)
zeylanicum Blume.
Recommendations relating to storage and transport conditions are given in Annex A.
[1]
NOTE Requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 939, Spices and condiments — Determination of moisture content — Entrainment method
ISO 948, Spices and condiments — Sampling
ISO 1208, Spices and condiments — Determination of filth
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
cinnamon quill
full tube
scraped peel of the inner bark of mature plantation cinnamon shoots j
...
INTERNATIONAL ISO
STANDARD 6539
Third edition
2014-02-15
Cinnamon (Cinnamomum zeylanicum
Blume) — Specification
Cannelle (Cinnamomum zeylanicum Blume) — Spécifications
Reference number
©
ISO 2014
© ISO 2014
All rights reserved. Unless otherwise specified, 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
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright@iso.org
Web www.iso.org
Published in Switzerland
ii © ISO 2014 – All rights reserved
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Types and classification . 2
4.1 Types. 2
4.2 Commercial grades . 3
5 Ground cinnamon . 3
6 Requirements . 5
6.1 Odour and flavour . 5
6.2 Colour . 5
6.3 Freedom from moulds, insects, etc. . 5
6.4 Extraneous matter . 5
6.5 Chemical requirements. 5
7 Sampling . 5
8 Test methods . 5
9 Packaging and marking . 6
9.1 Packaging . 6
9.2 Marking . 6
Annex A (informative) Recommendations relating to storage and transport conditions .7
Bibliography . 8
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 on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical Barriers
to Trade (TBT) see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 6539:1997), of which it constitutes a
minor revision.
iv © ISO 2014 – All rights reserved
INTERNATIONAL STANDARD ISO 6539:2014(E)
Cinnamon (Cinnamomum zeylanicum Blume) —
Specification
1 Scope
This International Standard specifies requirements for whole or ground (powdered) cinnamon, of the Sri
Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum
1)
zeylanicum Blume.
Recommendations relating to storage and transport conditions are given in Annex A.
[1]
NOTE Requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 939, Spices and condiments — Determination of moisture content — Entrainment method
ISO 948, Spices and condiments — Sampling
ISO 1208, Spices and condiments — Determination of filth
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
cinnamon quill
full tube
scraped peel of the inner bark of mature plantation cinnamon shoots joined together by overlaps, the
hollow of which has been filled with small pieces of the same peel and thereafter dried in the sun after
air curing
3.2
cinnamon quilling
broken tube
broken piece and split of varying sizes of all grades of cinnamon quills
1) Other Latin names are Cinnamomum verum J. Presl; Cinnamomum zeylnacum Nees and Laurus cinnamomum
...
МЕЖДУНАРОДНЫЙ ISO
СТАНДАРТ 6539
Третье издание
2014-02-15
Корица (Cinnamomum zeylanicum
Blume). Технические условия
Cinnamon (Cinnamomum zeylanicum Blume) ― Specification
Ответственность за подготовку русской версии несёт GOST R
(Российская Федерация) в соответствии со статьёй 18.1 Устава ISO
Ссылочный номер
©
ISO 2014
ДОКУМЕНТ ЗАЩИЩЕН АВТОРСКИМ ПРАВОМ
Все права сохраняются. Если не указано иное, никакую часть настоящей публикации нельзя копировать или использовать в
какой-либо форме или каким-либо электронным или механическим способом, включая фотокопии и микрофильмы, без
предварительного письменного согласия ISO, которое должно быть получено после запроса о разрешении, направленного по
адресу, приведенному ниже, или в комитет-член ISO в стране запрашивающей стороны.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright @ iso.org
Web www.iso.org
Опубликовано в Швейцарии
ii © ISO 2014 – Все права сохраняются
Содержание Страница
Предисловие. iv
1 Область применения . 1
2 Нормативные ссылки . 1
3 Термины и определения . 1
4 Виды и классификация . 2
4.1 Виды . 2
4.2 Коммерческие сорта . 3
5 Молотая корица . 3
6 Требования . 5
6.1 Запах и вкус . 5
6.2 Цвет . 5
6.3 Отсутствие плесени, насекомых и т.д. . 5
6.4 Посторонние включения . 5
6.5 Химические требования . 5
7 Отбор проб . 5
8 Методы испытания . 5
9 Упаковка и маркировка . 6
9.1 Упаковка . 6
9.2 Маркировка. 6
Приложение А (информативное) Рекомендации по условиям хранения и транспортировки . 7
Библиография . 8
Предисловие
Международная организация по стандартизации (ISO) является всемирной федерацией национальных
организаций по стандартизации (комитетов-членов ISO). Разработка международных стандартов
обычно осуществляется техническими комитетами ISO. Каждый комитет-член, заинтересованный в
деятельности, для которой был создан технический комитет, имеет право быть представленным в этом
комитете. Международные правительственные и неправительственные организации, имеющие связи с
ISO, также принимают участие в работах. ISO работает в тесном сотрудничестве с Международной
электротехнической комиссией (IEC) по всем вопросам стандартизации в области электротехники.
Процедуры, используемые для разработки этого документа и тех, которые предназначены для его
дальнейшего ведения, описаны в Директивах ISO/IEC, Часть 1. В частности, следует отметить
различные критерии утверждения, необходимые для различных типов документов ISO. Этот документ
был подготовлен в соответствии с редакционными правилами Директив ISO/IEC, Часть 2 (см.
www.iso.org/directives).
Следует иметь в виду, что некоторые элементы данного стандарта могут быть объектом патентных
прав. ISO не несет ответственности за идентификацию какого-либо одного или всех таких патентных
прав. Информация о любых патентных правах, выявленных в ходе разработки документа, будет
представлена в разделе Введение и/или в перечне полученных патентных деклараций ISO (см.
www.iso.org/patents).
Любое торговое наименование, используемое в данном документе, дается для удобства
пользователей и не является официальным мнением.
Объяснение значения специальных терминов и выражений ISO, касающихся оценки соответствия, а
также информация о приверженности ISO принципам WTO в Технических барьерах в торговле (TBT)
следует смотреть по адресу URL: Предисловие – Дополнительная информация.
ISO 6539 подготовлен Техническим комитетом ISO/TC 34, Пищевые продукты, Подкомитетом SC 7,
Специи, кулинарные травы и приправы.
Данное третье издание ISO 6539 отменяет и заменяет второе издание (ISO 6539:1997), в которое было
внесено незначительное изменение.
iv © ISO 2014 – Все права сохраняются
МЕЖДУНАРОДНЫЙ СТАНДАРТ ISO 6539:2014(R)
Корица (Cinnamomum zeylanicum Blume). Технические условия
1 Область применения
Данный международный стандарт устанавливает требования к цельной или измельченной
(порошкообразной) корице, которую выращивают в Шри-Ланке, на Мадагаскаре и Сейшельских островах.
1)
Корица – это небольшое вечнозеленое дерево или кора дерева Cinnamomum zeylanicum Blume.
Рекомендации по условиям хранения и транспортировки приведены в Приложении А.
[1]
Требования к кассии (китайской, индонезийской и вьетнамской)) приведены в ISO 6538.
2 Нормативные ссылки
Следующие нормативные документы необходимы для применения настоящего международного
стандарта. Для жестких ссылок применяется только ссылочное издание. Для плавающих ссылок
применяется самое последнее издание нормативного ссылочного документа (включая любые изменения).
ISO 927, Пряности и приправы. Определение содержания примесей и посторонних веществ
ISO 928, Пряности и приправы. Определение содержания общей золы
ISO 930, Пряности и приправы. Определение содержания золы, нерастворимой в кислоте
ISO 939, Пряности и приправы. Определение содержания влаги. Метод уноса
ISO 948, Пряности и приправы. Отбор проб
ISO 1208, Пряности и приправы. Определение содержания посторонних примесей
ISO 2825, Пряности и приправы. Приготовление измельченной пробы для анализа
ISO 6571, Пряности и приправы. Определение содержания эфирных масел (метод гидродистилляции)
3 Термины и определения
В настоящем стандарте применяются следующие термины и определения.
3.1
трубочка корицы
cinnamon quill
целая трубочка
соскобленная с внутренней коры зрелых побегов корицы кожица в виде полосок, соединяемых вместе
внахлест, полости заполняются мелкими кусочками той же кожицы, которые после воздушного
отверждения затем сушат на солнце
3.2
лом корицы
cinnamon quilling
разломанная трубочка
обломки и отходы различных размеров всех видов трубочек корицы
1)
Другое латинское название Cinnamomum verum J.Presl; Cinnamomum zeylnacum Nees Laurus cinnamomum L.
3.3
хлопья корицы
cinnamon feathering
кусочки внутренней коры, полученные соскабливанием и/или обдиранием коры мелких веточек и
стеблей молодых побегов корицы, которые могут включать некоторое количество чипсов
3.4
коричные чипсы
cinnamon chip
сушеная неочищенная кора побегов корицы, включая внешний слой коры, которая была получена
путем состругивания или соскабливания коры побегов
3.5
молотая корица
ground cinnamon
порошок, по
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The SIST ISO 6539:2018 standard provides a comprehensive specification for cinnamon (Cinnamomum zeylanicum Blume), highlighting its importance in both culinary and medicinal contexts. The scope of this standard encompasses the requirements for both whole and ground (powdered) cinnamon, specifically focusing on the Sri Lankan, Madagascan, and Seychelles varieties. This targeted approach ensures that consumers and producers are aligned on quality and characteristics specific to these types of cinnamon, which is critical for maintaining the integrity and reputation of these products in a global market. One of the key strengths of the SIST ISO 6539:2018 standard lies in its detailed specifications. By outlining clear requirements for the sourcing and processing of cinnamon, the standard supports consistency in product quality. This reliability is crucial for manufacturers who seek to meet both consumer demands and regulatory compliance. Additionally, the inclusion of recommendations regarding storage and transport conditions further enhances the standard's relevance by addressing common challenges faced in the supply chain, ensuring that cinnamon retains its quality from production to point of sale. The differentiation between Cinnamomum zeylanicum and cassia types, as noted in the standard, is particularly significant. By clarifying that requirements for cassia, which includes the Chinese, Indonesian, and Vietnamese types, are discussed in ISO 6538, SIST ISO 6539:2018 prevents potential confusion in the market. This distinction aids in fostering transparency and trust among consumers, who may have specific preferences for certain types of cinnamon based on flavor, aroma, and health benefits. Overall, the SIST ISO 6539:2018 standard stands out as a vital document in ensuring quality control and international trade in cinnamon products. Its detailed attention to the characteristics of Cinnamomum zeylanicum, combined with practical guidelines for storage and transport, underscores its significance in promoting best practices within the industry. This makes it a crucial reference point for businesses and stakeholders involved in the cinnamon supply chain.
SIST ISO 6539:2018 표준 문서는 시나몬(Cinnamomum zeylanicum Blume)의 규격을 명확히 규정하고 있습니다. 이 표준은 스리랑카, 마다가스카르 및 세이셸에서 생산된 전체 또는 분쇄된 시나몬에 대한 요구사항을 상세히 제공합니다. 특히, 이 문서는 시나몬의 주요 원천인 Cinnamomum zeylanicum Blume의 나무 또는 관목의 껍질에 줏어져 있습니다. 이 표준의 강점 중 하나는 저장 및 운송 조건에 대한 권장 사항을 포함함으로써, 시장에서의 시나몬 품질 유지에 기여한다는 것입니다. 이를 통해 생산자와 소비자 모두에게 안전하고 신뢰할 수 있는 시나몬 공급을 보장합니다. 이 외에도, CASIA(중국형, 인도네시아형 및 베트남형)에 대한 요구사항은 다른 표준인 ISO 6538에서 다루어진다는 점은 전문성을 더욱 부각시킵니다. 전체적으로 SIST ISO 6539:2018 표준은 시나몬의 품질 관리 및 무역에 있어 매우 중요한 역할을 하며, 산업 전반에 걸쳐 시나몬 관련 제품의 일관성을 보장하기 위한 필수적인 문서입니다. 이러한 표준화는 소비자 신뢰를 높이며, 국제적인 거래에서의 기준을 세우는 데 기여합니다. 시나몬을 다루는 모든 업계 관계자들에게 이 표준은 매우 관련성이 높으며, 필수적인 자료로 자리 잡고 있습니다.
SIST ISO 6539:2018は、スリランカ、マダガスカル、セイシェル産のシナモン（シナモン・ゼイランカム）の特性を定めた国際標準です。この標準は、全体または粉末状のシナモンに対する要求事項を明確にしており、品質管理の一環として非常に重要です。 この標準の強みは、シナモンの正確な仕様を提供することにあります。具体的には、シナモンの主成分、香味特性、外観など、消費者にとっての品質基準を確立しています。また、輸送および保管条件に関する推奨事項も含まれており、流通過程での品質保持を強化しています。これにより、サプライチェーン全体でシナモンの品質を一貫して維持することが可能になります。 SIST ISO 6539:2018は、食品業界におけるシナモンの利用方法においても重要な役割を果たします。この標準によって、製造業者や輸入業者が信頼できるサプライヤーからシナモンを調達できるようになり、消費者に対しても高品質な製品を提供することが可能になります。 さらに、この標準は国際的にも普遍的に適用可能であり、異なる国や地域においてシナモンの取扱いや評価が統一されることに寄与します。そのため、SIST ISO 6539:2018は、食品の安全性と品質保証を確保するために不可欠な基準であると言えるでしょう。
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