Overview
ISO 10621:1997, Dehydrated Green Pepper (Piper nigrum L.) - Specification is an international standard developed by ISO Technical Committee 34, Subcommittee SC 7 for Spices and Condiments. This standard specifies the requirements for dehydrated green pepper produced from the unripe berries of Piper nigrum L. It establishes the quality and safety criteria necessary to ensure consistent properties, purity, and performance of dehydrated green pepper in the global spice trade.
Adhering to ISO 10621:1997 ensures that producers, processors, and suppliers provide a product that meets internationally accepted standards for color, purity, safety, chemical properties, packaging, and labeling.
Key Topics
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Product Description: Dehydrated green pepper is made from the fresh, unripe berries of Piper nigrum L., processed to remove moisture under controlled conditions. The product should consist of reasonably uniform berries.
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Quality Requirements:
- Color: Berries must exhibit the typical green color of properly ripened green pepper.
- Purity and Cleanliness: Product must be free from live insects, molds, and should be practically free of dead insects, insect fragments, and rodent contamination detectable by the naked eye or low magnification.
- Extraneous Matter: Non-pepper materials (vegetable or mineral) shall not exceed 1% by mass (as determined by ISO 927).
- Defective Berries: Includes discolored, dark-colored, light, broken berries, and pinheads, limited to 7% by mass, with dark-colored berries not exceeding 4%.
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Chemical Requirements:
- Moisture content: Max. 8%
- Total ash content: Max. 5%
- Acid-insoluble ash: Max. 0.3%
- Sulfur dioxide: Max. 500 mg/kg
- Compliance determined by referenced ISO methods (ISO 928, ISO 930, ISO 939, ISO 5522).
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Organoleptic Properties: After rehydration, the berries should restore to a product with a tender texture, spicy aroma, and flavor characteristic of green pepper, lacking musty or smoky notes.
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Packaging and Marking: Packaging must be clean, protective, and compliant with national legislation. Clear labeling is required, indicating product name, producer details, batch, net mass, country of origin, relevant standards, and presence of additives where applicable.
Applications
- International Trade: Used by exporters, importers, and quality controllers to standardize shipments of dehydrated green pepper, ensuring products meet common expectations and legal requirements.
- Food Processing and Manufacturing: Ensures consistent quality and safety of green pepper used in spice blends, convenience foods, and culinary preparations.
- Quality Assurance: Provides clear benchmarks for testing, inspection, and certification of dehydrated green pepper at various supply chain stages.
- Regulatory Compliance: Facilitates conformity to food safety regulations across different jurisdictions by following recognized international criteria.
Related Standards
- ISO 927: Determination of extraneous matter in spices and condiments.
- ISO 928: Determination of total ash content in spices and condiments.
- ISO 930: Determination of acid-insoluble ash.
- ISO 939: Determination of moisture content by entrainment method.
- ISO 948: Sampling methods for spices and condiments.
- ISO 5522: Determination of total sulfur dioxide content in fruits, vegetables, and related products.
Keywords: ISO 10621:1997, dehydrated green pepper specification, Piper nigrum L, spice quality standards, food safety, green pepper requirements, international spice trading, pepper packaging and marking, spice chemical analysis, extraneous matter in spices.
By following ISO 10621:1997, stakeholders across the food industry can help ensure a dependable supply of high-quality dehydrated green pepper, bolstering consumer trust and facilitating smooth international trade.