ISO 2256:1984/Amd 1:2017 PDF

Overview

ISO 2256:1984/Amd 1:2017 is an international product specification for dried mint (spearmint) - botanical name Mentha spicata (syn. Mentha viridis). Originally published in 1984 and amended in October 2017, this document is prepared by ISO Technical Committee ISO/TC 34 (Food products), Subcommittee SC 7 (Spices, culinary herbs and condiments). The amendment explicitly updates a key quality requirement in the standard’s requirements table.

Key topics and requirements

• Product identification: The standard applies to dried spearmint (Mentha spicata Linnaeus, syn. Mentha viridis).
• Requirement table (clause 4.4): Amendment 1 revises the maximum moisture content shown in the requirements table - the limit is changed from 13% to 10% (m/m).
• Document status and provenance: Amendment published October 2017; national adoptions (example: Slovenian adoption SIST ISO 2256:1997/A1:2018) reflect its international use.

Note: the extract specifies the amendment to the moisture requirement and identifies the document as a product specification prepared by ISO/TC 34/SC 7. Other clause-level details are contained in the full standard text.

Applications

This specification is relevant for organizations involved in the production, trade and regulation of dried spearmint:

• Producers and processors: guidance on product quality parameter(s) used in quality assurance and drying process control.
• Buyers and traders: objective specification for purchasing contracts, supplier assessment and acceptance criteria.
• Food manufacturers: ensures consistent ingredient quality for blends, seasonings and processed foods.
• Regulators and inspection bodies: reference for compliance, inspection and labeling checks.
• Testing laboratories: use the moisture-content limit when validating analytical methods for dried herbs and spices.

Benefits

• Promotes uniform quality criteria for spearmint across international markets.
• Reduces disputes by providing a clear, ISO-recognized specification for moisture content and other tabulated requirements.
• Supports supply chain consistency for the spices and condiments sector.

Related standards

• Other ISO standards developed by ISO/TC 34 (Food products), SC 7 address specifications and testing for spices, culinary herbs and condiments. Consult ISO’s catalogue for complementary standards on sampling, testing methods and other dried herb specifications.

Keywords: ISO 2256:1984/Amd 1:2017, dried mint specification, spearmint standard, Mentha spicata, moisture content, spices and condiments standard, ISO food standards.