|
DESCRIPTION |
|||||||||
|
· BWG PEPPERS ARE THE BERRIES OF PIPER NIGRUM L. OF
THE PIPERACEAE FAMILY HAVING REACHED APPROPRIATE DEGREE OF DEVELOPMENT AND/OR
MATURITY FOR THE INTENDED PRODUCT PURPOSE. o
BLACK PEPPER – OBTAINED
FROM DRIED BERRIES HAVING UNBROKEN PERICARP. o
WHITE PEPPER – OBTAINED
FROM DRIED BERRIES AFTER REMOVING THE PERICARP. o
GREEN PEPPER – OBTAINED
FROM GREEN BERRIES BY REMOVAL OF MOISTURE UNDER CONTROLLED CONDITIONS. |
|||||||||
|
· BERRIES ARE TREATED IN AN APPROPRIATE MANNER TO
OBTAIN THE ABOVE PRODUCTS, BY UNDERGOING OPERATIONS SUCH AS THRESHING,
SIEVING AND SIFTING, SOAKING, WASHING, BLANCHING, DRYING OR DEHYDRATING,
DECORTICATING, GRADING, CRUSHING AND GRINDING. |
|||||||||
|
· STYLES o
WHOLE o
CRACKED/CRUSHED –
BROKEN INTO TWO OR MORE PIECES. o
GROUND – PROCESSED INTO
POWDERS. |
|||||||||
|
· VARIETAL TYPES ANY COMMERCIALLY CULTIVATED VARIETY
(CULTIVAR) OF PIPER NIGRUM L. SUITABLE FOR PROCESSING. |
|||||||||
|
ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
|||||||||
|
·
QUALITY FACTORS THE
QUALITY FACTORS FOR BLACK, WHITE AND GREEN PEPPERS ARE DETERMINED BASED ON
THE PHYSICAL AND CHEMICAL CHARACTERISTICS, AS GIVEN BELOW. |
|||||||||
|
·
ODOUR FLAVOUR AND
COLOUR |
|||||||||
|
BASIC PARAMETER |
BLACK PEPPER |
WHITE PEPPER |
GREEN PEPPER |
||||||
|
COLOR FOR ALL FORMS |
BROWNISH TO DARK BROWNISH, BLACKISH COLOR. FREE FROM ADDED COLORING. |
MATT GREY TO BROWNISH TO PALE IVORY WHITE. FREE FROM ADDED COLORING. |
CHARACTERISTIC GREEN, GREENISH OR DARK GREENISH FREE FROM ADDED COLORING. |
||||||
|
SENSORY PROPERTY FOR ALL FORMS |
THE FLAVOUR SHALL HAVE A PENETRATING ODOUR AND HOT, BITING PUNGENT
TASTE CHARACTERISTICS OF BLACK PEPPER EXCLUDING MOULDY AND RANCID ODOURS. THE PRODUCT SHALL BE FREE FROM FOREIGN ODOURS, FLAVOURS AND FREE FROM
ANY OTHER HARMFUL SUBSTANCES. |
THE ODOUR AND FLAVOUR SHALL BE CHARACTERISTIC OF WHITE PEPPER, SLIGHTLY
SHARP AND VERY AROMATIC, EXCLUDING MOULDY AND RANCID ODOURS.
THE PRODUCT SHALL BE FREE FROM FOREIGN ODOURS, FLAVOURS AND FREE FROM
ANY OTHER HARMFUL SUBSTANCES. |
PUNGENT ODOUR AND FLAVOUR CHARACTERISTIC OF GREEN PEPPER, FREE FROM
RANCIDITY, MUSTINESS, BITTER TASTE AND EXTRANEOUS FLAVOUR. THE PRODUCT SHALL BE FREE FROM FOREIGN ODOURS, FLAVOURS AND FREE FROM
ANY OTHER HARMFUL SUBSTANCES. |
||||||
|
·
PHYSICAL
CHARACTERISTICS |
|||||||||
|
PARAMETER |
BLACK PEPPER |
WHITE PEPPER |
GREEN PEPPER |
||||||
|
GENERAL SIZE FOR WHOLE BWG PEPPERS |
DIAMETER 2.5 – 7.0 MM (APPROX.) |
DIAMETER 2.0 – 6.0 MM (APPROX.) |
DIAMETER 2.0-6.0 MM (APPROX.) |
||||||
|
SHAPE FOR WHOLE BWG PEPPERS |
WHOLE WITH GLOBULAR SHAPE AND WRINKLED PERICARP. |
WHOLE WITH GLOBULAR SHAPE WITH SMOOTH SURFACE, SLIGHTLY FLATTENED AT
ONE POLE AND A SMALL PROTUBERANCE AT THE OTHER. |
WHOLE WITH GLOBULAR SHAPE WITH OR WITHOUT WRINKLED PERICARP. |
||||||
|
·
CLASSIFICATION |
|||||||||
|
o
CLASS I /GRADE I |
|||||||||
|
o
CLASS II/GRADE II |
|||||||||
|
o
CLASS III/GRADE III |
|||||||||
|
PHYSICAL CHARACTERISTICS |
REQUIREMENTS |
|
|
|
|
|
|
|
|
|
|
BLACK |
|
|
WHITE |
|
|
GREEN |
|
|
|
|
CLASS I/ GRADE I |
CLASS II/ GRADE II |
CLASS III/ GRADE III |
CLASS I/ GRADE I |
CLASS II/ GRADE II |
CLASS III/ GRADE III |
CLASS I/ GRADE I |
CLASS II/ GRADE II |
CLASS III/ GRADE III |
|
BULK DENSITY, ( G/L ), MIN. |
550 |
500 |
400 |
600 |
600 |
550 |
NA |
NA |
NA |
|
*1 LIGHT BERRIES, % (M/M) MAX. |
2.0 |
5.0 |
10.0 |
1.0 |
2.0 |
2.0 |
NA |
NA |
NA |
|
*2 EXTRANEOUS VEGETABLE MATTER, % (M/M), MAX. |
1.0 |
2.0 |
2.0 |
1.0 |
1.5 |
2.0 |
0.5 |
1.0 |
1.2 |
|
*3 FOREIGN MATTER, % (M/M), MAX. |
0.1 |
0.5 |
0.5 |
0.1 |
0.5 |
0.5 |
0.1 |
0.5 |
0.5 |
|
BLACK BERRIES/CORNS % (M/M), MAX. |
NA |
NA |
NA |
5.0 |
7.5 |
10.0 |
NIL |
NIL |
5.0 |
|
BROKEN BERRIES, % (M/M), MAX. |
NA |
NA |
NA |
2.0 |
3.0 |
3.0 |
1.0 |
3.0 |
10.0 |
|
MOULDY BERRIES % (M/M), MAX. |
1.0 |
2.0 |
3.0 |
1.0 |
2.0 |
3.0 |
NIL |
1.0 |
2.0 |
|
INSECT DEFILED BERRIES /CORNS, % (M/M), MAX. |
1.0 |
1.0 |
2.0 |
1.0 |
1.0 |
2.0 |
0.5 |
1.0 |
2.0 |
|
MAMMALIAN OR/AND OTHER EXCRETA, (MG/KG), MAX. |
1.0 |
1.0 |
2.0 |
1.0 |
1.0 |
2.0 |
1.0 |
1.0 |
2.0 |
|
*4 PINHEADS FOR BLACK PEPPER, % (M/M), MAX. |
1.0 |
2.0 |
4.0 |
NA |
NA |
NA |
NA |
NA |
NA |
|
·
NA
– NOT APPLICABLE |
|||||||||
|
·
*1 LIGHT BERRIES (IN BLACK AND WHITE PEPPERS ONLY) – GENERALLY IMMATURE BERRIES WITHOUT
KERNEL WITH AN APPARENT DENSITY LOWER THAN 0.30G/ML OR 300 G/L |
|||||||||
|
·
*2 EXTRANEOUS VEGETATIVE MATTER – VEGETATIVE MATTER ASSOCIATED WITH THE PLANT FROM WHICH THE PRODUCT
ORIGINATES – BUT IS NOT ACCEPTED AS PART OF THE FINAL PRODUCT”. LIGHT
BERRIES, PINHEADS OR BROKEN BERRIES ARE NOT CONSIDERED AS EXTRANEOUS MATTER. |
|||||||||
|
PHYSICAL CHARACTERISTICS |
REQUIREMENTS |
|
|
|
|
|
|
|
|
|
|
BLACK |
|
|
WHITE |
|
|
GREEN |
|
|
|
|
CLASS I/ GRADE I |
CLASS II/ GRADE II |
CLASS III/ GRADE III |
CLASS I/ GRADE I |
CLASS II/ GRADE II |
CLASS III/ GRADE III |
CLASS I/ GRADE I |
CLASS II/ GRADE II |
CLASS III/ GRADE III |
|
·
*3 FOREIGN MATTER – ANY VISIBLE OBJECTIONABLE FOREIGN DETECTABLE MATTER OR MATERIAL
NOT USUALLY ASSOCIATED WITH THE NATURAL COMPONENTS OF THE SPICE PLANT; SUCH
AS STICKS, STONES, BURLAP BAGGING, METAL |
|||||||||
|
·
*4 PINHEADS – DEVELOPED FROM UNFERTILIZED FLOWERS, BERRIES WITH A DIAMETER OF LESS
THAN 2 MM WITH MORE ANGULARITY THAN NORMAL BERRIES, THEY HAVE SOFT TEXTURE
(COLLAPSE UNDER HEAVY PRESSURE) AND HAVE LESS ODOUR AND FLAVOUR THAN PEPPER
BERRIES. |
|||||||||
|
CHEMICAL CHARACTERISTICS |
REQUIREMENTS |
|
|
|
|
|
|
|
|
|
|
BLACK |
|
|
WHITE |
|
|
GREEN |
||
|
|
CLASS I/ GRADE I |
CLASS II/ GRADE II |
CLASS III/ GRADE III |
CLASS I/ GRADE I |
CLASS II/ GRADE II |
CLASS III/ GRADE III |
|
||
|
MOISTURE CONTENT, % (M/M), MAX. |
12.0 |
12.0 |
13.0 |
12.0 |
12.0 |
13.0 |
12.0 |
||
|
TOTAL ASH, % (M/M), MAX, ON DRY BASIS. |
6.0 |
7.0 |
7.0 |
3.5 |
4.0 |
4.0 |
5.0 |
||
|
NONVOLATILE ETHER EXTRACT, % (M/M) MIN, ON DRY BASIS. |
7.0 |
7.0 |
6.0 |
6.0 |
6.0 |
6.0 |
0.3 |
||
|
VOLATILE OILS1, % (ML/100 G) MIN, ON DRY BASIS. |
2.0 |
1.5 |
1.0 |
1.5 |
1.5 |
1.0 |
1.0 |
||
|
PIPERINE CONTENT, % (M/M), MIN, ON DRY BASIS. |
3.5 |
3.0 |
2.0 |
4.0 |
3.5 |
3.0 |
NA* |
||
|
ACID-INSOLUBLE ASH, % (M/M) MAX, ON DRY BASIS. |
1.5 |
1.5 |
1.5 |
0.3 |
0.3 |
0.3 |
0.3 |
||
|
|
REQUIREMENTS |
|
|||||||
|
CHEMICAL CHARACTERISTICS |
*GROUND BLACK PEPPER |
*GROUND WHITE PEPPER |
|||||||
|
MOISTURE CONTENT, % (M/M), MAX. |
12.0 |
13.0 |
|||||||
|
TOTAL ASH BY MASS, % (M/M), ON DRY BASIS, MAX. |
6.0 |
3.5 |
|||||||
|
NON-VOLATILE ETHER EXTRACT, % (M/M) ,ON DRY BASIS, MIN. |
6.0 |
6.0 |
|||||||
|
VOLATILE OIL1 , % (ML/100G), ON DRY BASIS, MIN. |
1.0 |
0.7 |
|||||||
|
CRUDE FIBRE, INSOLUBLE INDEX, % (M/M) ON DRY BASIS, MAX. |
17.5 |
6.5 |
|||||||
|
PIPERINE, % (M/M), ON DRY BASIS, MIN. |
3.5 |
4.0 |
|||||||
|
ACID INSOLUBLE ASH, % (M/M) ON DRY BASIS, MAX. |
1.2 |
0.3 |
|||||||
|
·
*GROUND
PEPPERS INCLUDE ALL ITS FORMS AS PER 2.2(B). |
|||||||||
|
FOOD
ADDITIVES |
|||||||||
|
·
PRESERVATIVES USED
IN ACCORDANCE WITH THE GENERAL STANDARD FOR FOOD ADDITIVES (CXS 1921995) IN
FOOD CATEGORY (HERBS AND SPICES) ARE ACCEPTABLE FOR USE IN GREEN PEPPERS ONLY
CONFORMING TO THIS STANDARD. |
|||||||||
|
CONTAMINANTS |
|||||||||
|
·
THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS OF THE GENERAL
STANDARD FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 193-1995). |
|||||||||
|
·
THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM RESIDUE LIMITS FOR
PESTICIDES ESTABLISHED BY THE CODEX ALIMENTARIUS COMMISSION. |
|||||||||
|
FOOD
HYGIENE |
|||||||||
|
·
IT IS RECOMMENDED
THAT THE PRODUCTS COVERED BY THE PROVISIONS OF THIS STANDARD BE PREPARED AND
HANDLED IN ACCORDANCE WITH THE APPROPRIATE SECTIONS OF THE CODE OF HYGIENIC
PRACTICE FOR LOW MOISTURE FOODS (CXC 75 – 2015, ANNEX III) AND OTHER RELEVANT
CODEX TEXTS, SUCH AS CODES OF HYGIENIC PRACTICE AND CODES OF PRACTICE. |
|||||||||
|
·
THE PRODUCTS SHOULD
COMPLY WITH ANY MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE WITH THE
PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL
CRITERIA RELATED TO FOODS (CXG 21-1997). |
|||||||||
|
WEIGHTS
AND MEASURES |
|||||||||
|
·
CONTAINERS SHALL BE
AS FULL AS PRACTICABLE WITHOUT IMPAIRMENT OF QUALITY AND SHALL BE CONSISTENT
WITH A PROPER DECLARATION OF CONTENTS FOR THE PRODUCT. |
|||||||||
|
LABELLING |
|||||||||
|
·
THE PRODUCTS
COVERED BY THE PROVISIONS OF THIS STANDARD SHALL BE LABELLED IN ACCORDANCE
WITH THE GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS (CXS 1-1985)
IN ADDITION, THE FOLLOWING SPECIFIC PROVISIONS APPLY: |
|||||||||
|
· NAME OF THE PRODUCT o
THE NAME OF THE PRODUCT
SHALL BE “BLACK PEPPER” (PEPPER CORN), “WHITE PEPPER” OR “GREEN PEPPER”. o
COUNTRY OF ORIGIN
(OPTIONAL) o
COMMERCIAL
IDENTIFICATION § CLASS/ GRADE § VARIETY (OPTIONAL) o
INSPECTION
MARK (OPTIONAL) |
|||||||||
|
·
LABELLING OF
NON-RETAIL CONTAINERS INFORMATION FOR NON-RETAIL CONTAINERS SHALL BE GIVEN
EITHER ON THE CONTAINER OR IN ACCOMPANYING DOCUMENTS, EXCEPT THAT THE NAME OF
THE PRODUCT, LOT IDENTIFICATION, AND THE NAME AND ADDRESS OF THE
MANUFACTURER, PACKER, DISTRIBUTOR OR IMPORTER, AS WELL AS STORAGE INSTRUCTIONS,
SHALL APPEAR ON THE CONTAINER. HOWEVER, LOT IDENTIFICATION, AND THE NAME AND
ADDRESS OF THE MANUFACTURER, PACKER, DISTRIBUTOR OR IMPORTER MAY BE REPLACED
BY AN IDENTIFICATION MARK, PROVIDED THAT SUCH A MARK IS CLEARLY IDENTIFIABLE
WITH THE ACCOMPANYING DOCUMENTS. |
|||||||||
|
METHODS OF
ANALYSIS AND SAMPLING |
|||||||||
|
·
FOR CHECKING THE
COMPLIANCE WITH THIS STANDARD, THE METHODS OF ANALYSIS AND SAMPLING CONTAINED
IN THE RECOMMENDED METHODS OF ANALYSIS AND SAMPLING (CXS 234-1999) RELEVANT
TO THE PROVISIONS IN THIS STANDARD SHALL BE USED. |
|||||||||
