ISO 5565-1:1999 PDF

Overview

ISO 5565-1:1999 is an international standard specifying quality and presentation requirements for Vanilla fragrans (Salisbury) Ames, commonly known as vanilla. This standard, published by the International Organization for Standardization (ISO), defines the specifications for vanilla in various commercial forms including whole pods, cut vanilla, bulk vanilla, and vanilla powder. The standard aims to ensure consistency, safety, and quality in vanilla products traded globally, supporting producers, suppliers, and buyers in the spice industry.

Key Topics

• Scope and Species Identification Applies specifically to vanilla from the species Vanilla fragrans (synonym Vanilla planifolia), including vanilla Bourbon and other geographically indicated vanilla types from Madagascar, Indonesia, Mexico, and others.

• Commercial Presentations

  • Vanilla in pods (whole or split)
  • Cut vanilla pieces
  • Bulk vanilla (mix of pods and cut pieces)
  • Vanilla powder (ground pods without additives)

• Quality Categories for Vanilla Pods Four quality categories are defined based on pod integrity, color, presence of splits, and occurrence of surface spots:

  • Category 1: Whole sick pods, supple, dark brown to reddish color, uniform.
  • Category 2: Whole or split pods with minor spots (