ISO 2256:1984 PDF

Overview

ISO 2256:1984 is an international standard published by the International Organization for Standardization (ISO) that outlines the specifications for dried mint (spearmint), formally known as Mentha spicata Linnaeus, also referred to as Mentha viridis Linnaeus. This standard defines the requirements for dried mint leaves in whole, broken, or rubbed form, including artificially dehydrated mint. It specifically does not cover dried peppermint, which is addressed in ISO 5563.

ISO 2256:1984 aims to ensure the quality, safety, and consistency of dried spearmint as an agricultural product and spice, providing guidelines for sampling, testing, packing, marking, storage, and transport.

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.