ISO 973:1999

Overview

ISO 973:1999 is the internationally recognized standard outlining specifications for pimento, also known as allspice, derived from the dried unripe berries of Pimenta dioica (L.) Merr. This standard applies to both whole and ground forms of pimento, detailing requirements for quality, purity, chemical composition, packaging, marking, storage, and transport. Developed by ISO Technical Committee ISO/TC 34 on Agricultural food products, it serves as an essential guideline for producers, processors, exporters, and regulatory authorities in the food sector.

Key Topics

• Product Description

  • Defines pimento as the dried, full but unripe whole berry or a homogeneous dark brown powder when ground.
  • Specifies physical characteristics such as size and color.

• Quality Requirements

  • Must exhibit a mixed flavor (notably clove, cinnamon, nutmeg, and pepper) and be free of foreign odors (rancidity, mustiness).
  • Free from living insects and molds; no visible extraneous matter exceeding 1% by mass for whole dried pimento.

• Chemical Composition

  • Sets limits for moisture content, total ash, acid-insoluble ash, and volatile oil content, with specific test methods referenced.
  • Classification into Group A and Group B based on volatile oil content.

• Sampling and Testing

  • Provides references to ISO methods for sampling, preparation, and testing including moisture, ash, oil content, extraneous matter, and more, ensuring consistent product analysis.
  • Emphasizes proper grinding and sieve size for laboratory analysis.

• Packaging and Labeling

  • Requires pimento to be packed in clean, moisture-resistant containers.
  • Mandatory markings include product type, producer details, batch number, grade, country of origin, and compliance with ISO 973:1999.

• Storage and Transport Guidelines

  • Annex A offers storage and transport recommendations to maintain product quality and prevent contamination.

Applications

ISO 973:1999 is vital for:

• Spice Producers and Exporters

  • Ensures consistency and quality in the global supply chain.
  • Enhances market access by meeting international buyer requirements.

• Regulatory Agencies and Inspectors

  • Provides a benchmark for food safety inspections and customs compliance.
  • Supports import/export certification and trade documentation.

• Food Industry and Processors

  • Guarantees standardized ingredient quality for manufacturers in food and beverage sectors.
  • Ensures traceability and labeling accuracy in packaged goods.

• Laboratories and Quality Control

  • Details standardized methods for routine testing and verification of pimento quality.

Related Standards

For comprehensive quality assurance, ISO 973:1999 references several related ISO standards for spices and food products, including:

• ISO 927: Determination of extraneous matter content
• ISO 928: Determination of total ash
• ISO 930: Determination of acid-insoluble ash
• ISO 939: Determination of moisture content
• ISO 948: Sampling methods
• ISO 6571: Determination of volatile oil content
• ISO 1108, ISO 5498, ISO 1208, ISO 2825: Supporting analytical and preparation methods

Adhering to ISO 973:1999 and its referenced standards ensures the reliable quality, safety, and traceability of pimento and allspice internationally, facilitating smooth trade and consumer confidence in spice products.