Overview
SIST ISO 5562:1997, titled Turmeric, whole or ground (powdered) -- Specification, defines the quality requirements and testing methods for turmeric (Curcuma longa L.), whether in whole or powdered form. Developed by the International Organization for Standardization (ISO) and adopted by SIST, this standard ensures turmeric meets rigorous criteria for purity, safety, and presentation. It details procedures for sampling, testing, packing, marking, and provides recommendations for storage and transportation. By adhering to this specification, producers, exporters, importers, and quality control agencies can ensure turmeric’s compliance and suitability for food and trade.
Key Topics
- Quality Requirements: The standard specifies that turmeric must have its characteristic odor and flavor and be free from mustiness, mold, insects, foreign materials, and contamination.
- Physical Characteristics: Defines acceptable limits for extraneous matter in both whole (not exceeding 2%) and powdered turmeric (absence of morphological extraneous matter).
- Defects and Grading: Outlines acceptable limits for defective rhizomes and provides grading systems for both whole and powdered turmeric based on size, presentation, and particle fineness.
- Chemical Requirements: Details permissible moisture content, total ash, acid-insoluble ash, and minimum requirements for curcuminoid content to ensure product integrity and coloring strength.
- Sampling and Testing: Prescribes methods for sampling (per ISO 948), and laboratory testing following referenced ISO methods for moisture, ash, filth, degree of grinding, and coloring power.
- Packing and Marking: Guides on suitable packaging materials and mandatory labeling, ensuring product traceability and protection against environmental factors.
- Storage and Transport Recommendations: Includes recommendations to safeguard turmeric during storage and shipping, emphasizing protection from moisture, pests, sunlight, and cross-contamination.
Applications
- Spice Processors and Traders: The standard is essential for spice mills, processors, exporters, and importers who need to ensure their turmeric complies with international market requirements.
- Food Safety and Quality Control: Regulatory and inspection authorities use the standard for assessing turmeric quality, detecting adulteration, and ensuring consumer safety.
- Retail and Food Manufacturers: Food companies rely on standardized turmeric specifications to maintain product consistency and meet labeling regulations.
- Packaging and Logistics Providers: Guidance on suitable containers and environmental conditions helps logistics firms optimize storage and transportation practices, minimizing spoilage and quality loss.
- Laboratories and Analysts: Accredited labs reference the specified ISO methods for testing turmeric samples, delivering reliable, standardized results for quality certification.
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 content.
- ISO 939: Entrainment method for moisture content determination.
- ISO 948: Sampling procedures for spices and condiments.
- ISO 1208: Determination of filth in ground spices.
- ISO 2825: Preparation of ground samples for analysis.
- ISO 3588: Hand sieving method for determining degree of fineness of grinding.
- ISO 5566: Determination of turmeric coloring power via spectrophotometry.
Implementing SIST ISO 5562:1997 ensures that turmeric - whether marketed in whole or powdered form - meets globally recognized agricultural and food safety standards, supporting both quality assurance and international trade.