SIST ISO 6576:2011

Laurel (Laurus nobilis L.) -- Whole and ground leaves -- Specification

ISO 6576:2004 specifies requirements for whole and ground leaves of laurel (Laurus nobilis L.) for wholesale purposes.
Recommendations relating to storage and transport conditions are given for information.

Laurier (Laurus nobilis L.) -- Feuilles entières et broyées -- Spécifications

ISO 6576:2004 fixe les spécifications des feuilles de laurier (Laurus nobilis L.) entières et broyées, faisant l'objet d'une commercialisation au stade du commerce de gros et de demi-gros.
Des recommandations relatives aux conditions d'entreposage et de transport sont données pour information.

Lovor (Laurus nobilis Linnaeus) - Celo in zdrobljeno listje - Specifikacija

Ta mednarodni standard določa zahteve za celo in zdrobljeno lovorovo listje (Laurus nobilis L.) 1) za namene prodaje na debelo.
Priporočila v zvezi s pogoji skladiščenja in prevoza so le kot informacija, podana v dodatku A.

General Information

• Status: Published
• Public Enquiry End Date: 19-May-2011
• Publication Date: 15-May-2011
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 06-May-2011
• Due Date: 11-Jul-2011
• Completion Date: 16-May-2011
• Ref Project: ISO 6576:2004 - Laurel (Laurus nobilis L.) - Whole and ground leaves - Specification

Relations

• Replaces: SIST ISO 6576:1997 - Laurel (Laurus nobilis Linnaeus) -- Whole and pounded leaves -- Specification
• Effective Date: 01-Jun-2011

Overview

ISO 6576:2004 specifies quality and commercial requirements for dried laurel (Laurus nobilis L.) in whole and ground (broyées) form for wholesale and semi-wholesale trade. The standard sets organoleptic, physical and chemical characteristics, limits for foreign matter, sampling and test-method references, plus packaging, marking and handling recommendations (Annex A). It is the international reference for bay leaf / laurel leaf quality in trade.

Key topics and technical requirements

• Product description: dried leaves of Laurus nobilis L., typically oblong, coriaceous, 25–100 mm long and 20–45 mm wide (varies by origin). Presented as whole dried leaves or ground leaves.
• Odour and flavour: aromatic, pleasantly strong when crushed; product must be free of foreign or musty odors.
• Hygiene and contaminants:
  • Absence of insects and moulds: free of live insects and mould; practically free of dead insects, insect fragments and visible rodent contamination (with magnification rules and reporting requirements).
  • Foreign matter: total foreign matter (stems, non-laurel material) limited to max. 2% by mass, determined per ISO 927.
• Chemical characteristics (test methods referenced):
  • Moisture: max. 8% (ISO 939).
  • Total ash: max. 7% (on dry basis) (ISO 928).
  • Essential oil content: min. 1 ml/100 g (ISO 6571).
  • "Cellulosic" insoluble index: max. 30% (on dry basis) (ISO 5498).
  • Acid‑insoluble ash and other parameters are also specified and tested per cited ISO methods (see standard for exact test limits and methods).
• Sampling and sample prep: sampling per ISO 948; grind test sample so entire portion passes a 500 µm sieve (ISO 2825).
• Packaging and marking: clean, non-reactive packaging (commonly pressed cubic bales); labels must include product name (botanical and presentation), producer/packer, lot code, category, net mass, country of origin, harvest year (if known) and ISO reference number.

Applications and users

ISO 6576 is used by:

• Spice wholesalers, exporters and importers for product specification and procurement.
• Quality control and analytical laboratories performing conformity testing.
• Packers and processors to ensure consistent labeling, packaging and storage.
• Food manufacturers and spice blenders who require verified raw‑material quality.
• Regulators and trading partners for contract enforcement and trade disputes.

Practical benefits include harmonized quality criteria, reduced disputes, reproducible sampling/testing and guidance on storage and transport to preserve laurel quality.

Related standards

Key referenced ISO methods (used together with ISO 6576) include:

• ISO 927 (foreign matter), ISO 928 (total ash), ISO 930 (acid‑insoluble ash),
• ISO 939 (moisture), ISO 948 (sampling), ISO 2825 (sample preparation),
• ISO 5498 (insoluble index), ISO 6571 (essential oils).

Keywords: ISO 6576, laurel specification, Laurus nobilis, bay leaves standard, spice quality standards, essential oil content, moisture limit, foreign matter limit, spice sampling.

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD 6576
Second edition
2004-07-01
Laurel (Laurus nobilis L.) — Whole and
ground leaves — Specification
Laurier (Laurus nobilis L.) — Feuilles entières et broyées —
Spécifications
Reference number
©
ISO 2004
PDF disclaimer
This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall
not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In
downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat
accepts no liability in this area.
Adobe is a trademark of Adobe Systems Incorporated.
Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation
parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In the
unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below.
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 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 [e-mail]
Web www.iso.org
Published in Switzerland
©
ii ISO 2004 – All rights reserved

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 2.
The main task of technical committees is to prepare International Standards. 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.
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.
ISO 6576 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices and
condiments.
This second edition cancels and replaces the first edition (ISO 6576:1984), of which it constitutes a minor
revision.
©
ISO 2004 – All rights reserved iii

.
iv
INTERNATIONAL STANDARD ISO 6576:2004(E)
Laurel (Laurus nobilis L.) — Whole and ground leaves —
Specification
1Scope
1)
This International Standard specifies requirements for whole and ground leaves of laurel (Laurus nobilis L.) for
wholesale purposes.
Recommendations relating to storage and transport conditions are given in Annex A for information only.
2 Normative references
The following referenced documents are indispensable for the application of this document. 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 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 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 5498, Agricultural food products — Determination of crude fibre content — General method
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content
3 Requirements
3.1 Description
Laurel is the dried leaf of the indeciduous (evergreen) tree Laurus nobilis L.
The laurel leaf is oblong, tough, lanceolate, more or less undulated at the edges, pointed or obtuse at the tip
(depending on the origin) with a short petiole. It is green on the surface, the underneath being lighter in colour,
sometimes approaching yellow. Its length varies from 25 mm to 100 mm and its width from 20 mm to 45 mm at
the widest point of the
...

SLOVENSKI STANDARD
01-junij-2011
1DGRPHãþD
SIST ISO 6576:1997
Lovor (Laurus nobilis Linnaeus) - Celo in zdrobljeno listje - Specifikacija
Laurel (Laurus nobilis L.) -- Whole and ground leaves -- Specification
Laurier (Laurus nobilis L.) -- Feuilles entières et broyées -- Spécifications
Ta slovenski standard je istoveten z: ISO 6576:2004
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 6576
Second edition
2004-07-01
Laurel (Laurus nobilis L.) — Whole and
ground leaves — Specification
Laurier (Laurus nobilis L.) — Feuilles entières et broyées —
Spécifications
Reference number
©
ISO 2004
PDF disclaimer
This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall
not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In
downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat
accepts no liability in this area.
Adobe is a trademark of Adobe Systems Incorporated.
Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation
parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In the
unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below.
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 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 [e-mail]
Web www.iso.org
Published in Switzerland
©
ii ISO 2004 – All rights reserved

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 2.
The main task of technical committees is to prepare International Standards. 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.
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.
ISO 6576 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices and
condiments.
This second edition cancels and replaces the first edition (ISO 6576:1984), of which it constitutes a minor
revision.
©
ISO 2004 – All rights reserved iii

.
iv
INTERNATIONAL STANDARD ISO 6576:2004(E)
Laurel (Laurus nobilis L.) — Whole and ground leaves —
Specification
1Scope
1)
This International Standard specifies requirements for whole and ground leaves of laurel (Laurus nobilis L.) for
wholesale purposes.
Recommendations relating to storage and transport conditions are given in Annex A for information only.
2 Normative references
The following referenced documents are indispensable for the application of this document. 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 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 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 5498, Agricultural food products — Determination of crude fibre content — General method
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content
3 Requirements
3.1 Descript
...

NORME ISO
INTERNATIONALE 6576
Deuxième édition
2004-07-01
Laurier (Laurus nobilis L.) — Feuilles
entières et broyées — Spécifications
Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification

Numéro de référence
©
ISO 2004
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ISO copyright office
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Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.org
Publié en Suisse
©
ii ISO 2004 – Tous droits réservés

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 Normes internationales sont rédigées conformément aux règles données dans les Directives ISO/CEI,
Partie 2.
La tâche principale des comités techniques est d'élaborer les Normes internationales. 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.
L'attention est appelée sur le fait que certains des éléments du présent document peuvent faire l'objet de droits
de propriété intellectuelle ou de droits analogues. L'ISO ne saurait être tenue pour responsable de ne pas avoir
identifié de tels droits de propriété et averti de leur existence.
L'ISO 6576 a été élaborée par le comité technique ISO/TC 34, Produits alimentaires, sous-comité SC 7,
Épices.
Cette deuxième édition annule et remplace la première édition (ISO 6576:1984), dont elle constitue une
révision mineure.
©
ISO 2004 – Tous droits réservés iii

.
iv
NORME INTERNATIONALE ISO 6576:2004(F)
Laurier (Laurus nobilis L.) — Feuilles entières et broyées —
Spécifications
1 Domaine d'application
1)
La présente Norme internationale fixe les spécifications des feuilles de laurier (Laurus nobilis L.) entières et
broyées, faisant l'objet d'une commercialisation au stade du commerce de gros et de demi-gros.
Des recommandations relatives aux conditions d'entreposage et de transport sont données en Annexe A, pour
information seulement.
2Références normatives
Les documents de référence suivants sont indispensables pour l'application du présent document. Pour les
références datées, seule l'édition citée s'applique. Pour les références non datées, la dernière édition du
document de référence s'applique (y compris les éventuels amendements).
ISO 927, Épices — Détermination de la teneur en matières étrangères
ISO 928, Épices — Détermination des cendres totales
ISO 930, Épices — Détermination des cendres insolubles dans l'acide
ISO 939, Épices — Détermination de la teneur en eau — Méthode par entraînement
ISO 948, Épices — Échantillonnage
ISO 2825, Épices — Préparation d'un échantillon moulu en vue de l'analyse
ISO 5498, Produits agricoles alimentaires — Détermination de l'indice d'insoluble dit «cellulosique»—
Méthode générale
ISO 6571, Épices, aromates et herbes — Détermination de la teneur en huiles essentielles
3Spécifications
3.1 Description
Le laurier est la feuille séchée de l'arbre à feuilles persistantes Laurus nobilis L.
La feuille de laurier est oblongue, coriace, lancéolée, plus ou moins ondulée sur les bords, aiguë et obtuse au
sommet (selon l'origine) et son pétiole est court. Sa couleur est verte en surface, le dessous étant de couleur
plus claire et tirant quelquefois sur le jaune. Sa longueur varie de 25 mm à 100 mm et sa largeur de 20 mm à
45 mm à la partie la plus large de la feuille (selon les origines).
1) Communément appelé «laurier
...