ISO 2256:1984

Name: ISO 2256:1984 — Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification
SKU: ISO 2256:1984
Price: 25 EUR
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Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification

Название (английский):

ISO 2256:1984

Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 3
Дата публикации:: 1 августа 1984 г.
Издание:: ISO IS 2256 edition 1 version 1
ICS:: 67.220.10

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Язык документа:

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Срок поставки:1 рабочий день

Цена:25 €

Описание (английский):

Covers the requirements for leaves of this spice in whole, broken or rubbed form. The term `dried mint'included dehydrated mint, i.e. artificially dried mint. Does not apply to dried peppermint for which requirements are given in ISO 5563. Describes sampling, method of test, packing and marking. Recommendations concerning storage and transport conditions are given in an annex.

Abstract

Overview

Key Topics

Product Specifications: Defines dried mint as leaves harvested prior to or at the onset of flowering, available whole, broken, or rubbed. The leaves should exhibit a dull green or greyish-green color.
Quality Requirements:
- Mint must possess a strong, characteristic sweet flavour and odour, free from earthy, decaying, or foreign odours.
- Dried mint must be free from living insects, mould, and rodent contamination, and should have minimal extraneous matter (less than 1% by weight of other plant species).
Sampling & Testing: Specifies procedures for sampling (ISO 948) and methods for testing moisture, ash, acid-insoluble ash, and volatile oil content with references to relevant ISO methods.
Packing & Marking: Dried mint should be loosely packed in cases, boxes, or sacks lined with paper to prevent moisture intrusion, with clear labelling of product name, origin, batch code, and other purchase-specific details.
Storage & Transport: Recommends storage in dry, odorless, pest-proof, ventilated conditions, protected from sun, rain, or excessive heat, to maintain product quality throughout the supply chain.

Applications

ISO 2256:1984 delivers significant value across several sectors:

Food Industry: Ensures that dried spearmint meets international quality and safety benchmarks, reinforcing consumer confidence and promoting safe use in seasonings and condiments.
Agricultural Exporters: Provides clear guidelines for dried mint quality, facilitating fair trade and market access by meeting the expectations of importers in various countries.
Manufacturers & Distributors: Standardizes packaging and marking requirements, supporting efficient inventory management, traceability, and compliance with international labeling regulations.
Quality Control Laboratories: Offers standardized test methods to verify moisture content, ash values, and volatile oil content, helping authenticate product compliance and detect adulteration.
Supply Chain Management: Recommends best practices for storage and transport, including protection from environmental contaminants and pests, to extend shelf life and preserve the integrity of dried mint during distribution.

Related Standards

The following ISO standards are referenced in ISO 2256:1984 or relevant to the dried mint industry:

ISO 5563 - Dried peppermint - Specification
ISO 927 - Spices and condiments - Determination of extraneous matter
ISO 928 - Spices and condiments - Determination of total ash
ISO 930 - Spices and condiments - Determination of acid-insoluble ash
ISO 939 - Spices and condiments - Determination of moisture content (Entrainment method)
ISO 948 - Spices and condiments - Sampling
ISO 2825 - Spices and condiments - Preparation of a ground sample for analysis
ISO 6571 - Spices, condiments and herbs - Determination of volatile oil content

By adhering to ISO 2256:1984 and its associated standards, stakeholders across the spearmint supply chain can achieve standardized quality, regulatory compliance, and improved marketability for dried mint products globally.

Технические детали

Технический комитет: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
SKU: ISO 2256:1984

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ISO 2256:1984

Abstract

Overview

Похожие стандарты

Key Topics

Applications

Related Standards

Технические детали

ISO 5563:1984

Dried peppermint (Mentha piperita Linnaeus) — Specification

ISO 9486:1991

Workplace air — Determination of vaporous chlorinated hydrocarbons — Charcoal tube/solvent desorption/gas chr…

ISO 9276-1:1998

Representation of results of particle size analysis — Part 1: Graphical representation

ISO 9285:1997

Abrasive grains and crude — Chemical analysis of fused aluminium oxide

ISO 9303:1989

Seamless and welded (except submerged arc-welded) steel tubes for pressure purposes — Full peripheral ultraso…

ISO 939:1980

Spices and condiments — Determination of moisture content — Entrainment method

BS EN ISO 2825:2026

Spices and condiments. Preparation of a ground sample for analysis.

ISO 657-1:2026

Hot-rolled steel sections — Dimensions, sectional properties and tolerances — Part 1: Angles, sloping flange…