ISO INTERNATIONAL STANDARD 959-2 Second edition 1998-05-15 Pepper (Piper nigrum L.), whole or ground Specification - Part 2: White pepper Poivre (Piper nigrum L.), entier ou en poudre Spécifications - Partie 2: Poivre blanc ISO Reference number ISO 959-2:1998(E) by IHS under lic Not for Resale ISO 959-2:1998(E) @ISO 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 ISO technical liaison with isO, also take part in the work. isO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/lEC Directives, Part 3. 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 959-2 was prepared by Technical Committee TC 34, Agricultural food products Subcommittee SC 7, Spices and condiments. This second edition cancels and replaces the first edition (isO 959-2:1989), which has been technically revised Specification Part 1: Black pepper Part 2: White pepper Annex A forms an integral part of this part of iSO 959. Annex B is for information only @ISO1998 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 International Organization for Standardization Casepostale56·CH-1211Geneve20·Switzerland Internet [email protected] X.400 C=ch; a=400net; p=iso; O=isocs; S=central Printed in Switzerland onal Organization for Standardizatior INTERNATIONAL STANDARD ISO ISO 959-2:1998(E) Pepper (Piper nigrum L.), whole or ground Specification - Part 2: White pepper 1 Scope This part of ISO 959 specifies requirements for white pepper (Piper nigrum L.) (see ISO 676), whole or ground, at the following commercial stages: a) semi-processed (SP); b) processed (P). When the term "white 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 white pepper categories called "light". NOTE Specifications for white pepper are given in ISO 959-1. Recommendations relating to storage and transport conditions are given in annex B. 2 Normative 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. Iso 1108:1992, Spices and condiments -Determination of non-volatile ether extract. ISO 1208:1982, Spices and condiments - Determination of filth. IsO 5498:1981, Agricultural food products Determination of crude fibre content General method. onal Organization for Standardization Not for Resale