PEPPERTRADE Pepper Quality Standarts

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PEPPER STANDARTS

BRAZIL INDONESIA INDIA MALAYSIA ASTA(Pepper and others) ESA(Pepper and others) IPC

BRAZILIAN QUALITY SPECIFICATION FOR PEPPER

Classification and Type	Moisture % wt, max	Ether extract % wt, min	Extraneous matter % wt, max	Light berries % wt, max	Mouldy berries % wt, max	Grey berries % wt, max
Black Pepper
Brazil ASTA	14.0	6.75	1.0	2.0	1.0	-
Brazil 1	15.0	6.75	2.0	5.0	2.0	-
Brazil 2	16.0	6.75	5.0	25.0	2.0	-
White Pepper
Brazil ASTA	14.5	6.5	0.5	1.0	1.0	5.0
Brazil 1	15.5	6.5	1.0	2.0	2.0	15.0
Brazil 2	16.0	6.5	3.0	4.0	2.0	60.0

INDONESIAN STANDARD FOR PEPPER
QUALITY REQUIREMENTS OF BLACK PEPPER

Black Pepper Grade I and Grade II

Characteristics	Grade I	Grade II
Cleanliness	Shall be free from living or dead insects and free from insect fragments	Shall be free from living or dead insects and free from insect fragments
Extraneous matter, % (w/w) max	1.0	1.0
Light berries, % (w/w) maximum	2.0	3.0
Mouldy berries, % (w/w) maximum	1.0	1.0
Moisture Content, % (w/w) maximum	12.0	13.5
Piperi Content, % (w/w)	mentioned as the test result	mentioned as the test result
Essential Oil Content, % (w/w)	mentioned as the test result	mentioned as the test result

Mixed Grade Black Pepper

Characteristics	Requirements
Moisture Content, % (w/w) maximum	12
Light Pepper Content, % (w/w) minimum	50
Ash Content, % (w/w dry basis) maximum	8

QUALITY REQUIREMENTS OF WHITE PEPPER
White Pepper Grade I and Grade II

Characteristics
Grade I

Grade II

Cleanliness Shall be free from living or dead insects and free from insect fragments Shall be free from living or dead insects and free from insect fragments

Colour Yellowish white Yellowish white, white grey or brownish white

Extraneous matter, % (w/w) max.
1.0

2.0

Light berries, % (w/w) max.
1.0

2.0

Mouldy berries, % (w/w) max.
1.0

1.0

Amount of black/dark grey berries in white pepper, % (w/w) max.
1.0

2.0

Moisture Content, % (w/w) max.
13.0

14.0

Piperi Content, % (w/w)
mentioned as the test result

mentioned as the test result

Essential Oil Content, % (w/w)
Mentioned as the test result

mentioned as the test result

Mixed Grade White Pepper

Characteristics
Requirements

Moisture Content, % (w/w) maximum
12

Light Pepper Content, % (w/w) minimum
10

Ash Content, % (w/w dry basis) maximum
6

AGMARK GRADE SPECIFICATIONS - INDIA

Grade Designations and Definitions of Quality of Malabar Black Pepper
Garbled Malabar Black Pepper

Grade

*Extraneous matter % wt, max

**Light berries % wt, max

Moisture content % wt, max

General Characteristics

MG Grade 1

0.5

2.0

11.0

Shall be the dried mature berries of Piper nigrum grown in South India, Garbled, dark brown to dark black in colour, nraly globular, with a wrinkled surface, the deepest wrinkles forming a network on the dried berry. It shall be free from mould or insect or any other adulterant.

MG Grade 2

0.5

5.0

11.0

* These comprise dust, chaff, pickings and other foreign matter. Pinheads will be regarded as an extraneous matter.

** Light berry-content to be tested by floation method in alcohol or methylated spirit of specific gravity 0.80 to 0.82 at room temperature (around 25^o C).

Ungarbled Malabar Black Pepper

Grade	*Extraneous matter % wt, max	**Light berries % wt, max	@Moisture content % wt, max	General Characteristics
MUG Grade 1	2	7.0	12.0	Shall be dried mature berries of Piper nigrum grown in South India, colour varying from brown to black with a wrinkled surface. Shall be free from insect.
MUG Grade 2	2	10.0	12.0
MUG Grade 3 £	3	15.0	12.0
MUG Grade 4 £	4	20.0	12.0

* These comprise dust, chaff, pickings and other foreign matter including pinheads. Tolerance for mouldy pepper up to 2 per cent.

** Light berry-content to be tested by floation method in alcohol or methylated spirit of specific gravity 0.80 to 0.82 at room temperature (around 25^o C).

@ During monsoon months i.e. from 15th May to 30th of September, a tolerance of 0.5 per cent is allowed in respect of moisture.

£ MUG Grade 3 and 4 are meant for export only

Garbled Light Black Pepper*

Grade designation	**Extraneous matter % wt, max	Pinheads % wt, max	General Characteristics
GL Grade Special £	2.0	£	Shall be dried berries of Piper nigrum grown in South India, dark brown to dark black in colour and garbled. They shall be well dried and free from mould or insects.
GL Grade 1	3.0	5.0
GL Grade 2 @	5.0	10.0
GL Grade 3 @	6.0	15.0

* Pepper in which 50% or more float when stirred in alcohol or methylated spirit of 0.80 to 0.82 specific gravity at room temperature (around 25^o C)

** These comprise dust, chaff, pickings and other foreign matter.

£ In the case of GL Grade Special", the extraneous matter include pinheads also. No separate allowance will be admissible for pinheads.

@ GL Grade 2 and GL Grade 3 are meant for export only.

Unarbled Light Black Pepper*

Grade designation	**Extraneous matter % wt, max	Pinheads % wt, max	General Characteristics
UGL Grade Special	3	-	Shall be dried berries of piper nigrum grown in South India, dark brown to black in colour and ungarbled. They shall be dried and free from insects.
UGL Grade 1	4	5
UGL Grade 2 @	7	10

* Pepper in which 50% or more float when stirred in alcohol or methylated spirit of 0.80 to 0.82 specific gravity at room temperature (around 25^o C)

** These comprise dust, chaff, pickings and other foreign matter.

@ GL Grade 2 and GL Grade 3 are meant for export only.

Malaysian Standard for Pepper

Specifications of Sarawak Black and White Pepper

A. Sarawak Black Pepper

	Grade
Characteristic	Std Malaysian Black Pepper No.1 (Brown Label)	Sarawak Special Black (Yellow Label)	Sarawak FAQ Black (Black Label)	Sarawak Field Black (Purple Label)	Sarawak Coarse Field Black (Grey Label)
I. Moisture, per cent by weight, maximum	12.0	14.5	15.0	16.0	16.0
II. Light berries, per cent by weight, maximum	2.0	4.0	8.0	10.0	-
III. Extraneous matter, per cent by weight, maximum	1.0	1.5	3.0	4.0	8.0

B. Sarawak White Pepper

	Grade
Characteristic	Std Malaysia White Pepper No.1 (Cream Label)	Sarawak Special White (Green Label)	Sarawak FAQ White (Blue Label)	Sarawak Field White (Orange Label)	Sarawak Coarse Field White (Grey Label)
I. Moisture, per cent by wight, maximum	12.0	15.0	16.0	16.0	16.0
II. Light berries, per cent by weight, maximum	0.2	0.5	1.0	1.5	-
III. Extraneous matter, per cent by weight, maximum	0.25	0.25	0.5	1.0	3.0
IV. Amount of black/dark grey berries in white pepper, per cent by weight, maximum	1.0	1.0	2.0	3.0	5.0

C. Sarawak Light Pepper

	Grade
Characteristic	Sarawak Light Black Pepper (White Label)	Sarawak Light White Pepper (White Label)	N.B.
I. Mousture, per cent by weight, maximum	16.0	16.0	Standard Malaysian White Pepper and Special White Pepper shall have a generally pale creamy or dull brownish ivory appearance and shall not contain a substantial amount of dark or brown or mainly brown berries, the determination of which shall be based on a standard sample.
II. Light berries, percent by weight, in excess of	50.0	10.0	The mouldy pepper in Standard Malaysian pepper shall not exceed 1% by weight
III. Extraneous matter, per cent by weight, maximum	4.0	2.0	For Light Pepper, pericarps and pin-heads shall not be considered as extraneous matter in grading

Specification for Sarawak Specialty Pepper

Sarawak Creamy White Pepper

Moisture	(%w/w, max)	14.5%
Light berries	(%w/w, max)	0%
Extraneous matter	(%w/w, max)	0%
Pericarp and dust of pepper origin	(%w/w, max)	0.01%
Black/Dark Grey berries	(%w/w, max)	0%
Berry-size	(mm, min)	4.0 mm
Colour		Creaamy/Ivory white

Sarawak Naturally Clean Black Pepper

Moisture	(%w/w, max)	10.0%
Light berries	(%w/w, max)	2.0%
Extraneous matter	(%w/w, max)	1.0%
Live insects	(count; 50g, max)	0
Excreta	(mg/200g, max)	0

Microbiological Level
a) Total viable count	(count/g, max)	10⁴
b) E Coli	(MPN/g, max)	10¹
c) Salmonella	(count/25g)	Nil
d) Mould & Yeast	(count/g, max)	10²

Note: Microbiological specifications are based on Standard International Commission on Microbiological Specifications for Foods (ICMSF)

Sarawak Extra Bold Black Pepper

Moisture	(%w/w, max)	12.0%
Light berries	(%w/w, max)	2.0%
Extraneous matter	(%w/w, max)	1.0%
Mouldy Berries	(%w/w, max)	1.0%
Berry-size	(mm, min)	4.5 mm

ASTA’s Cleanliness specifications
For Spices, Seeds and Herbs

(Effective April 28, 1999)

For purpose of these Specifications, extraneous matter is defined as everything foreign to the product itself and included, but is not restricted to: stones, dirt, wire, string, stems, sticks, nontoxic foreign seeds, excreta, manure and animal contamination.

The level of contaminants permitted under these Specifications must fall below those shown on the following table, except for the column "Whole Insects, Dead" which cannot exceed the limits shown.

	Whole insects dead	Excreta Mammalian	Excreta other	Mold	Insect defiled/ infested	Extraneous foreign matter
Name of spice, seed or herb	By count	By mg./lb	By mg./lb	% by Wgt.	% by wgt.	% by wgt.
All spice	2	5	5.0	2.00	1.00	0.50
Anise	4	3	5.0	1.00	1.00	1.00
Sweet Basil	2	1	2.0	1.00	1.00	0.50n
Caraway	4	3	10.0	1.00	1.00	0.50
Cardamom	4	3	1.0	1.00	1.00	0.50
Cassia	2	1	1.0	5.00	2.50	0.50
Cinnamon	2	1	2.0	1.00	1.0	0.50
Celery Seed	4	3	3.0	1.00	1.0	0.50
Chillies	4	1	8.0	3.00	2.50	0.50
Cloves	4	5	8.0	1.00	1.00	1.00 *
Coriander	4	3	10.0	1.00	1.00	0.50
Cumin Seed	4	3	5.0	1.00	1.00	0.50
Dill Seed	4	3	2.0	1.00	1.00	0.50
Fennel Seed	SF(2)	SF(2)	SF(2)	1.00	1.00	0.50
Ginger	4	3	3.0	SF(3)	SF(3)	1.00
Laurel Leaves **	2	1	10.0	2.00	2.50	0.50
Mace	4	3	1.0	2.00	1.00	0.50
Marjoram	3	1	10.0	1.00	1.00	1.00n
Nutmeg (Broken)	4	5	1.0	SF(4)	SF(4)	0.50
Nutmeg (Whole)	4	0	0.0	SF(5)	SF(5)	0.00
Oregano ***	3	1	10.0	1.00	1.00	1.00n
Black Pepper	2	1	5.0	SF(6)	SF(6)	1.00
White Pepper ****	2	1	1.0	SF(7)	SF(7)	0.50
Poppy Seed	2	3	3.0	1.00	1.00	0.50
Rosemary Leaves	2	1	4.0	1.00	1.00	0.50n
Sage **	2	1	4.0	1.00	1.00	0.50
Savory	2	1	10.0	1.00	1.00	0.50n
Sesame Seed	4	5	10.0	1.00	1.00	0.50
Sesame Seed, Hulled	4	5	1.0	1.00	1.00	0.50n
Tarragon	2	1	1.0	1.00	1.00	0.50n
Thyme	4	1	5.0	1.00	1.00	0.50n
Turmeric	3	5	5.0	3.00	2.50	0.50

Cleanliness Specifications Footnotes:

*	Clove stems:	Less than (<) 5% allowance by weight for unattached clove stems over and above the tolerance for other Extraneous Matter is permitted
**	Laurel leaves: Sage:	"Stems" will be reported separately for economic purposes and will not represent a Pass/fail criteria
*******	Oregano:	Analysis for presence of Sumac shall not be mandatory, if samples are marked "Product of Mexico"
********	White pepper:	"Percent Black Pepper" will be reported separately for economic purposes and will not represent a pass/fail criteria
(2)	Fennel Seed:	In the case of fennel seed, if more than 20% of the sub samples contain any rodent, other excreta or whole insects, or an average of 3 mg/lb. of mammalian excreta, the lot must be reconditioned
(3)	Ginger	More than 3% moldy pieces and/or insect infested pieces by weight
(4)	Broken Nutmeg:	More than 5% mold/insect defiled combined by weight
(5)	Whole Nutmeg	More than 10% insect infested and/or moldy pieces, with a maximum of 5% insect defiled pieces by count
(6)	Black Pepper	1% moldy and/or infested pieces by weight
(7)	White Pepper	1% moldy and/or infested pieces by weight
u	Whole Insects, Dead:	Cannot exceed the limits shown
n	Extraneous Matter	Include other plant material, e.g. foreign leaves

Ground Processed Spice *
(Cannot exceed limit shown)

Spices

Whole Equivalent Insects

Insect Fragments

Mites

Other Insects

Rats/Mouse Hairs

Animal Hairs

Ground Paprika

Avg. of more than 75 fragments/ 25g

* Microanalytical Methods for Paprika and Ground Capsicums can be found in the "Analytical Procedures" section of the ASTA Cleanliness Specifications for Spices, Seeds, and Herbs Manual (4/28/99)

IN ADDITION TO THE PRECEDING SPECIFICATIONS, A LOT MUST ALSO BE RECONDITIONED:

MAMALIAN EXCRETA
If the average of the total number of sub-samples exceeds the listed milligram per pound Specifications.
Exception: In the case of fennel seed, see footnote (2)
OTHER EXCRETA
If the average weight expressed as milligrams per pound for all subdivisions of the sample exceeds the specified values shown in the table.Exception: In the case of fennel seed, see footnote (2)

NOTE: The Food and Drug Administration specifies only mammalia excreta, ASTA will count all types of non-mammalian excreta as Other Excreta. FDA retains the right to detain merchandise containing excessive amounts of excreta, which is of non-mammalian origin, on the basis that the merchandise was exposed to unsanitary conditions.
INSECTS

If the total number of whole dead insects found in the total number of the sub samples exceeds the specified value shown in the table
If live insects are found in the original sample reconditioning is to include fumigating. If the number of live and dead insects exceeds the cleanliness specification for whole dead insects for that spice, then reconditioning must also include sifting and blowing. Thereafter, in accordance with Procedures A. Sampling, new samples shall be drawn, analyzed and a new Certificate of Analysis issued.

Exception:

In the case of fennel seed, if 20% or more of the sub samples contain any whole insects, the lot must be reconditioned. (For example, if two or more sub samples of a ten-unit sample each contain one whole insect, the lot must be reconditioned)
If the number of live insects found in the total number of sub samples is less than the cleanliness specifications for whole insects for that spice; the lot must be fumigated and then re-sampled.
If it appears to the unaided eye that 50 or more mites and psocids are present, the lot must be fumigated, sifted, and blown. Mites and/or psocids are not to be counted as insects.

INSECTS
If mould is present, as expressed by percent by weight of the total quantity of spice in all sub samples, in excess of the specified values shown in the table. A product is classified as moldy if it contains mold, visible to the naked eye, exceeding ¼ of its surface area and confirmed by the presence of mycelial filaments and spores when examined with the aid of a microscope (40 x magnification or less)
INSECTS DEFILED/INFESTED
If the total sample quantity exceeds the specified values shown in the table expressed as percent by weight of insect infested, bored, or otherwise defiled seeds, leaves or roots. Before reconditioning, a lot is considered defiled whenever a sample shows visible evidence of webbing or definite insect feeding.
RECONDITIONING AND RECONDITIONED ITEMS
Reconditioning may include, but shall not be limited to, techniques such as fumigating, washing, cutting, sifting, aspirating and blowing.
Insect channels or insect-bored hotels in reconditioned spices will not be counted as insect defiled, as they would in the examination of non-reconditioned spices, provided there are no insects, webbing or excreta in those channels or holes.
INSECTS
If the light berries, though not considered extraneous matter, exceed 4% by weight.

EUROPEAN SPICE ASSOCIATION SPECIFICATIONS OF
QUALITY MINIMA FOR HERBS AND SPICES
(Revised in May 2003 during ESA Meeting)

SUBJECT

Sampling (For routine sampling) Square root of units/lots to a maximum of 10 samples.
(For arbitration purposes) Square root of all containers
e.g. 1 lot of pepper may = 400 bags, therefore square root = 20 samples.

CHEMICAL/PHYSICAL ANALYSIS

Ash Refer to ANNEX

Acid Insoluble Ash Refer to ANNEX

Moisture Refer to ANNEX

Volatile Oil Refer to ANNEX

Water Activity To be agreed between buyer and seller.

Bulk Density To be agreed between buyer and seller.

Microbiology Salmonella absent in (at least) 25g.
Yeast & Moulds 105/g target, 106/g absolute maximum
E Coli. 102/g target, 103/g absolute maximum
Other requirements to be agreed between buyer and seller.

CONTAMINANTS/RESIDUES

Pesticides Shall be utilised in accordance with manufacturers' recommendations and good agricultural practice and comply with existing national and/or EU legislation.

Heavy Metals Shall comply with national / EU legislation.

Mycotoxins Should be grown, harvested, handled and stored in such a manner as to prevent the occurrence of aflatoxins or minimise the risk of occurrence. If found, levels should comply with existing national and / or EU legislation. EU Regulation 472/2002 states maximum aflatoxin levels are: B1 5µg/kg and total aflatoxin 10µg/kg. These only apply to the following species of spices: pepper, nutmeg, ginger, turmeric and capsicums. For other spices national legislation will apply where implemented.
EU limits for Ochratoxin A (OTA) in spices should not be introduced as long as there are no validated methods for the determination of OTA in spices.

Treatments Use of any EC approved fumigants in accordance with manufacturers' instructions, to be indicated on accompanying documents. (Irradiation should not be used unless agreed between buyer and seller).

PURITY

Species To be agreed between buyer and seller.

Adulteration Shall be free from.

Infestation Should be free in practical terms from live and/or dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision).

Extraneous matter Herbs 2%, Spices 1%

Foreign Matter maximum 2%

SENSORY PROPERTIES

Off Odours Shall be free from off odour or taste.

Packaging Should be agreed between buyer and seller.

ANNEX

PRODUCT
(whole form)
ASH
% W/W
MAX

AIA
% W/W
MAX

H₂0
% W/W
MAX

V/O
% V/W
MIN

ANISEED
9

2.5

12

1

BASIL
16

3.5

12

0.5

BAY
7

2

8 ¹

1

CARDAMOM
9

2.5

12

4

CASSIA
7

2

14

1.0

CELERY SEED
12

3

11

1.5

CHERVIL
17

2

8

-

CHILLI
10

1.6

11

-

CHIVES
13

2

8

-

CINNAMON
7

2

14

0.4

CLOVES
7

0.5

12

14

CORIANDER
7

1.5

12

0.3

CUMIN
14

3

13

1.5

DILL TOPS
15

2

8

-

DILL SEED
10

2.5

12

1

DUTCH CARAWAY
8

1.5

13

2.5

FENNEL SEED
9

2

12

1.5

FENUGREEK
7

2

12

-

GARLIC POWDER
6

0.5

7

-

GINGER
8

2

12

1.5

MACE
4

0.5

10

5

MARJORAM
10

2

12

1

MINT
12

2.5

13

0.5

MUSTARD
6.5

1

10

-

NUTMEG
3

0.5

12

6.5

ONION POWDER
5

0.5

6

-

OREGANO
10

2.5

12

1.5

PAPRIKA POWDER
10

2

11

-

PARSLEY (not English)
14

1.5

7.5

-

PEPPER BLACK
7

1.5

12

2

PEPPER WHITE
3.5

0.3

12

1.5

PIMENTO

Jamaica

5

0.4

12

3.5

Other origins

5

1

12

2

ROSEMARY
8

1

10

1

SAFFRON WHOLE
8

1

12

-

SAFFRON GROUND
8

1.5

10

-

SAGE
12

2

12

1.5

SAVOURY
12

1

12

0.5

TARRAGON
12

1.5

8

0.5

THYME
14

4

12

1

TURMERIC WHOLE
8

2

12

2.5

GROUND
9

2.5

10

1.5

1) under discussion, some member associations request max. 9 %.

This information obtained from IPC website. For IPC Standarts click here