ISO INTERNATIONAL STANDARD 10621 First edition 1997-11-01 Dehydrated green pepper (Piper nigrum L.) Specification Poivre vert déshydrate (Piper nigrum L.) - Spécifications ISO Reference number ISO 10621:1997(E) ISO 10621:1997(E) Foreword IsO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISsO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with IsO, also take part in the work. sO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard ISO 10621 was prepared by Technical Committee ISO/TC 34, Agricultural food products,SubcommitteeSc7,Spicesandcondiments. Annex A of this International Standard is for information only. @ISO1997 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. InternationalOrganizationforStandardization Case Postale 56 : CH-1211 Geneve 20 · Switzerland Internet [email protected] X.400 C=ch; a=400net; p=iso; 0=isocs; S=central Printed in Switzerland ISO 10621:1997(E) INTERNATIONAL STANDARD @ ISO Specification Scope This International Standard specifies the requirements for dehydrated green pepper (Piper nigrum L.). Recommendation relating to conditions of storage and transport are given in annex A. 2 Normative references The following standards contain provisions which, through reference in this text, constitute provisions of this International Standard. At the time of the publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. Members of IEC and ISO maintain registers of currently valid International Standards. IsO 928:1, Spices and condiments Determination of total ash. IsO 930:2, Spices and condiments Determination of acid-insoluble ash. IsO 939:1980, Spices and condiments - Determination of moisture content - Entrainment method. IsO 948:1980, Spices and condiments Sampling. ISO 5522:1981, Fruit, vegetables and derived products - Determination of total sulphur dioxide content. 3 Definitions For the purposes of this International Standard, the following definitions apply 3.1 broken berry: Berry that has been separated into two or more pieces. 3.2 light berry: Berry that has reached an apparently normal stage of development but the kernel does not exist. 3.3 pinhead: Berry of very small size that has not developed. 1To be published. (Revision of ISO 928:1980) To be published. (Revision of ISO 930:1980)