ISO 959-2:2026 PDF

Name: ISO 959-2:2026 — Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper
SKU: ISO 959-2:2026
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Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper

Название (английский):

ISO 959-2:2026

Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 9
Дата публикации:: 5 мая 2026 г.
Издание:: ISO IS 959 edition 3 version 1
ICS:: 67.220.10

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Описание (английский):

This document specifies requirements for white pepper (Piper nigrum L.) (see ISO 676), whole or ground, at the following commercial stages: semi-processed white pepper (SP); processed white pepper (P). This document is not applicable to white pepper categories called “light”. NOTE Specifications for white pepper are given in ISO 959-1. Recommendations relating to storage and transport conditions are given in Annex B.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

ISO 959-2:2026 is an international standard developed by ISO that defines the requirements and specifications for white pepper (Piper nigrum L.), whether whole or ground, at different commercial stages: semi-processed (SP) and processed (P). This standard sets out the minimum quality criteria, defining both physical and chemical properties, and outlining best practices for sampling, testing, packaging, marking, and recommendations for storage and transport. It specifically addresses white pepper that is not categorized as "light" and provides practical guidance to ensure product quality and food safety throughout the supply chain.

Key Topics

Definitions and Types

Distinction between semi-processed and processed white pepper
Explanation of terms such as whole white pepper, ground white pepper, black berries, broken berries, and extraneous matter

Physical and Chemical Requirements

Standards for odour and flavour: characteristic, aromatic, and free from foreign odours and flavours
Freedom from mould, insects, and contamination
Specifications for extraneous matter, broken berries, black berries, moisture content, volatile and non-volatile oil content, piperine levels, and fibre content

Sampling and Testing

Reference methods for sampling (ISO 948)
Testing protocols for conformity with required physical and chemical characteristics

Packaging and Marking

Guidelines for packaging materials to ensure product integrity
Requirements for labelling, including product name, batch number, net mass, commercial grade, country of origin, destination, best before date, and reference to ISO 959-2

Storage and Transport

Recommendations for optimal storage: dry, well-ventilated, pest-free, and protected from excessive heat and contamination
Guidance for transport to ensure protection from external elements and odours

Applications

ISO 959-2:2026 is widely applied across the food industry, including:

Pepper producers and exporters: Ensuring white pepper meets global market requirements and food safety standards

Spice processors and traders: Standardizing quality evaluation, purchasing, and distribution practices

Importers, wholesalers, and retailers: Verifying product compliance, improving traceability, and consumer confidence

Quality control laboratories: Using defined test methods for routine analysis, product certification, and regulatory checks

Food safety authorities and regulators: Reference for inspections, certification, and import/export controls

The standard supports transparent international trade by harmonizing expectations for white pepper quality and handling practices, ensuring consumer safety, and reducing the risk of disputes in commercial transactions.

Related Standards

For comprehensive spice quality management and testing, the following related ISO standards are referenced in ISO 959-2:

ISO 959-1: Pepper (Piper nigrum L.), whole or ground - Specification - Part 1: Black pepper

ISO 676: Spices and condiments - Botanical nomenclature

ISO 927: Spices and condiments - Determination of extraneous matter and foreign matter content

ISO 928: Determination of total ash

ISO 930: Determination of acid-insoluble ash

ISO 939: Determination of moisture content

ISO 948: Sampling

ISO 1108: Determination of non-volatile ether extract

ISO 1208: Determination of filth

ISO 5498: Determination of crude fibre content

ISO 5564: Determination of piperine content

ISO 6571: Determination of volatile oil content

Utilizing these related standards ensures robust quality assurance and compliance for the global white pepper supply chain.

ISO 959-2:2026 PDF

Abstract

Похожие стандарты

Overview

Key Topics

Applications

Related Standards

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