 |
| Rua
João Ribeiro, 422 - Santo André - SP - Brasil + 55 11 4991 2832 E-Mail
gerente@peppertrade.com.br
|
|
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
|
|
| BRAZIL
INDONESIA
INDIA
MALAYSIA
ASTA(Pepper and others)
ESA(Pepper and others)
IPC |
|
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
|
|
| BRAZIL
INDONESIA
INDIA
MALAYSIA
ASTA(Pepper and others)
ESA(Pepper and others)
IPC |
|
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 25o 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 25o 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 25o 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 25o C)
** These comprise dust, chaff,
pickings and other foreign matter.
@ GL Grade 2 and GL Grade 3 are meant
for export only.
|
| BRAZIL
INDONESIA
INDIA
MALAYSIA
ASTA(Pepper and others)
ESA(Pepper and others)
IPC |
|
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
|
|
| BRAZIL
INDONESIA
INDIA
MALAYSIA
ASTA(Pepper and others)
ESA(Pepper and others)
IPC |
|
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 |
|
|
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: |