ISO/R 973:1969

Title missing - Legacy paper document

ISO/R 973:1969

Name:ISO/R 973:1969   Standard name:Title missing - Legacy paper document
Standard number:ISO/R 973:1969   language:English language
Release Date:31-Dec-1968   technical committee:ISO/TMBG - Technical Management Board - groups
Drafting committee:ISO/TMBG - Technical Management Board - groups   ICS number:
UDC 633.831 Ref. No. : ISO/R 973-1969 (1.)
IS0
FOR STA N DA RDlZ AT1 ON
INTERN AT1 ON A L ORGAN IZATl O N
IS0 RECOMMENDATION
R 973
SPICES AND CONDIMENTS
PIMENTO (ALLSPICE) WHOLE AND GROUND
SPEC1 FICATION
1st EDITION
February 1969
COPYRIGHT RESERVED
The copyright of IS0 Recommendations and IS0 Standards
belongs to IS0 Member Bodies. Reproduction of these
documents, in any country, may be authorized therefore only
by the national standards organization of that country, being
a member of ISO.
For each individual country the only valid standard is the national standard of that country.
Printed in Switzerland
Also issued in French and Russian. Copies to be obtained through the national standards organizations.

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BRIEF HISTORY
The IS0 Recommendation R 973, Spices and condiments - Pimento (Allspice) whole and ground - Specification,
was drawn up by Technical Committee ISO/TC 34, Agricultural food products, the Secretariat of which is held by the
Magyar Szabvanyügyi Hivatal (MSZH).
Work on this question led, in 1966, to the adoption of a Draft IS0 Recommendation.
In September 1967, this Draft IS0 Recommendation (No. 1238) was circulated to all the IS0 Member Bodies
-.
for enquiry. It was approved, subject to a few modifications of an editorial nature, by the following Member Bodies :
India Romania
Australia
Iran Turkey
Brazil
Chile Ireland U.A.R.
Czechoslovakia Israel United Kingdom
France Poland U.S.S.R.
Portugal
Hungary
One Member Body opposed the approval of the Draft
Netherlands
The Draft IS0 Recommendation was then submitted by correspondence to the IS0 Council, which decided, in
February 1969, to accept it as an IS0 RECOMMENDATION.
J
-2-

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ISO/R 973-1969 (E)
IS0 Recommendation R 973
February 1969 I
SPICES AND CONDIMENTS
PIMENTO (ALLSPICE) WHOLE AND GROUND
SPEC1 FICATION
INTRODUCTION
The requirements specified in this IS0 Recommendation are based on studies, over a long period, of pimento
produced in Jamaica. About three-quarters of the total production of pimento is grown in that country. Information
is at present lacking on the extent to which pimento grown in other parts of the world shows different characteristics
from the Jamaica-grown product. It is therefore possible that, in due course, further information on this point may
lead to a revision of this specification to take account of the characteristics of pimento grown in countries other than
Jamaica.
1. SCOPE
This IS0 Recornmendation specifies requirements for pimento, or allspice (Pimento dioica (Linnaeus) MerriIl), in
the whole form and also in the ground form.
Recommendations relating to storage and transport conditions are given in an Annex as a guide.
2. REQUIREMENTS
2.1 Description
Pimento should be the dried. full but unripe, whole berries of Pimento dioica (Linnaeus) Merrill, 6.0 to 9.5 mm
in diameter. dark brown in colour, the surface somewhat rough and bearing a small annulus formed by the
remains of the four sepals of the calyx. Pimento may also be in the pure ground form.
2.2 Odour and taste
The odour and taste of pimento, either whole or ground, should be fresh, aromatic and pungent. It should be
free from any foreign taste or odour, including rancidity or mustiness.
2.3 Freedom from moulds, insects, etc.
The pimento, whole or ground, should be free from living insects and moulds, and should be practically free
from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary,
for abnormal vision), with such magnification as may be necessary in any particular case. If the magnification
exceeds X 10, this fact should be stated in the test report. In the case of ground pimento, the contamination
should be determined by the method described in IS0 Recommendation R .,* Spices and condiments -
Determination of filth.
2.4 Extraneous matter
The proportion of extraneous matter in whole, dried pimento should not be more than 1 .O (mlm) when
determined by the method given in IS0 Recommendation R 927, Spices and condiments - Determination
of extraneous matter.
*
At present Draft IS0 Recommendation No. 1208.

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ISO/R 973-1%9 (E)
2.5 Freedom from coarse particles in ground pimento
Ground pimento should be free from coarse particles and should be of a fineness specified in national
standards.
2.6 Grades
The grades of pimento should be specified on the basis of extraneous matter and producing country.
2.7 Chemical requirements*
2.7.1 Wh
...

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