ISO INTERNATIONAL STANDARD 959-1 Second edition 1998-05-15 Pepper (Piper nigrum L.), whole or ground Specification - Part 1: Black pepper Poivre (Piper nigrum L.), entier ou en poudre - Spécifications - Partie 1: Poivre noir ISO Referencenumber ISO 959-1:1998(E) by IHS under Not for Resale ISO 959-1:1998(E) Foreword IsO (the International Organization for Standardization) is a worldwide federation of national standards bodies (lSOmemberbodies).TheworkofpreparingInternationalStandardsisnormallycarriedoutthroughISOtechnical committees. Each member body interested in a subject for which a technical committee has been established has liaison with sO, also take part in the work. isO 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 959-1 was prepared by Technical Committee ISO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and condiments. This second edition cancels and replaces the first edition (isO 959-1:1989), which has been technically revised. Specification Part 1: Black pepper Part 2: White pepper @ISO1998 or mechanical, including photocopying and microfilm, without permission in writing from the publisher. nternationalOrganizationforStandardization Case postale 56 : CH-1211 Geneve 20 · Switzerland Internet [email protected] X.400 C=ch; a=400net; p=iso; o=isocs; S=central Printed in Switzerland Not for Resale INTERNATIONAL STANDARD @ ISO ISO 959-1:1998(E) Pepper (Piper nigrum L.), whole or ground Specification - Part 1: Black pepper 1 Scope This part of ISO 959 specifies requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at the following commercial stages: a) b) pepper sold by the producing country after cleaning, preparation and/or grading, called “processed (P) pepper", which can, in certain cases, be re-sold directly to the consumers. When the term "black pepper" is used alone, it means that the specification applies to both types described, without distinction This part of IsO 959 is not applicable to black pepper categories called "light". NOTE Specifications for white pepper are given in ISO 959-2. Recommendations relating to storage and transport conditions are given in annex C. Information regarding the microscopic structure of the pepper berry is given in annex D. 2Normative references The following standards contain provisions which, through reference in this text, constitute provisions of this part of IsO 959. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this part of isO 959 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 676:1995, Spices and condiments Nomenclature. IsO 927:1982, Spices and condiments Determination of extraneous matter content. ISO 928:1997, Spices and condiments - Determination of total ash. Iso 930:1997, 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. Copyright Intern ional Organization for Standardization wc Not for Resale