ISO 3493-1976 rus PDF

Full title and description

ISO 3493:1976 — Vanilla — Vocabulary. This International Standard (first edition, April 1976) defines the most commonly used terms related to vanilla (vanilla beans/pods, cured products and production stages) for the principal commercial species and forms used in trade and food processing.

Abstract

ISO 3493:1976 provides concise, standardized definitions for terms used in the vanilla sector (for example: green vanilla, prepared/cured vanilla, bean/pod, grade-related descriptors and origin names). The intention is to harmonize vocabulary among producers, traders, laboratories and standards bodies. The 1976 edition was later revised by subsequent editions (1999 and 2014).

General information

• Status: Withdrawn (first edition withdrawn; the vocabulary has been revised in later editions).
• Publication date: April 1976 (First edition).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 01.040.67 (Food technology — Vocabularies); 67.220.10 (Spices and condiments).
• Edition / version: Edition 1 (1976).
• Number of pages: 2 pages (short vocabulary sheet).

Scope

Defines the most commonly used terms relating to vanilla and is applicable to the principal commercial species addressed by ISO (Vanilla fragrans / V. planifolia, Vanilla tahitensis and certain seed-derived forms and hybrids). The 1976 text explicitly excludes Vanilla pompona (Antilles vanilla). The vocabulary is intended for use across production, trade and processing contexts.

Key topics and requirements

• Standardized definitions of production stages and product forms (for example: green vanilla, cured/prepared vanilla, cured beans/pods).
• Terms for commercial and origin-related names (Bourbon, Tahiti, Mexican, Indonesian, etc.), and clarification of species coverage and exclusions.
• Short reference vocabulary to support consistency in labeling, trade documentation and technical literature.
• Designed as a concise (two-page) vocabulary; no prescriptive test methods or specifications for composition—focus is terminology only.

Typical use and users

Used by vanilla growers, curing houses, spice traders, food technologists, quality managers, regulatory agencies, translators and standards librarians who need consistent terminology for commerce, labeling, specifications and technical communication. The vocabulary supports harmonized language in procurement, contracts and technical references.

Related standards

This 1976 edition was superseded and revised by later editions: ISO 3493:1999 (second edition) and the current published edition ISO 3493:2014 (third edition, confirmed). Regional/adopted versions (EN/ISO and national adoptions) and later ISO revisions expand and update the vocabulary; the 2014 edition is the maintained current reference.

Keywords

vanilla, vanilla vocabulary, vanilla terminology, vanilla beans, vanilla pods, cured vanilla, green vanilla, Vanilla planifolia, Vanilla tahitensis, spices, ISO 3493.

FAQ

Q: What is this standard?

A: ISO 3493:1976 is the first edition of an ISO vocabulary titled "Vanilla — Vocabulary" that defines commonly used terms in the vanilla industry; it is a short, two‑page glossary published by ISO in April 1976.

Q: What does it cover?

A: It covers terminology for vanilla production and products (green vanilla, prepared/cured vanilla, bean/pod terms, origin-related names) and specifies which vanilla species/forms are in scope (notably Vanilla fragrans/planifolia and Vanilla tahitensis) while excluding Vanilla pompona. It does not set quality limits or test methods—only vocabulary.

Q: Who typically uses it?

A: Producers, processors and traders of vanilla; food and flavour industry professionals; standards committees; regulators and translators—anyone needing consistent technical terms for vanilla in commerce, labeling and documents.

Q: Is it current or superseded?

A: The 1976 edition is withdrawn and has been revised by later editions. ISO 3493:1999 replaced the 1976 edition, and ISO 3493:2014 is the currently published/confirmed edition as the up‑to‑date vocabulary. Users should refer to the 2014 edition for the latest maintained definitions.

Q: Is it part of a series?

A: It is a standalone vocabulary document within ISO/TC 34/SC 7 (Spices) and sits alongside other commodity vocabularies and spice-related standards; subsequent editions form the continuity (1976 → 1999 → 2014).

Q: What are the key keywords?

A: Vanilla, vocabulary, vanilla beans, cured vanilla, green vanilla, Vanilla planifolia, Vanilla tahitensis, spices, terminology.