5562 (ISO International Standard INTE RNATIONAL ORGANIZATION FOR STANDARDIZATIONMEXAYHAPOAHAR OPrAHM3ALWR NO CTAHAAPTW3ALWWGORGANISATION INTE RNATIONALE DE NORMALISATION Turmeric, whole or ground (powdered) Specification Curcuma, entier ou en poudre -- Spécifications First edition - 1983-05-15 UDC 664.5 : 633.826 Ref. No. 1SO 5562-1983 (E) O 5562-1983 (E) Copyright International Organization for Standardization Price based on 3 pages IsefromIHS Not for Resale Foreword ISo (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of developing International Standards is carried out through iSo technical committees. Every member body interested in a subject for which a technical committee has been authorized has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with IsO, also take part in the work. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISo Council. International Standard iSO 5562 was developed by Technical Committee ISO/TC 34, Agricultural food products, and was circulated to the member bodies in June 1981. Austria Iraq Portugal Brazil Israel Romania Canada Kenya South Africa, Rep. of Czechoslovakia Korea, Rep. of Spain Egypt, Arab Rep. of Malaysia Sri Lanka Ethiopia Mexico Tanzania France Turkey Netherlands Hungary United Kingdom New Zealand Philippines Yugoslavia Iran Poland The member body of the following country expressed disapproval of the document on technical grounds : USA @International Organization for Standardization,1983 Printed in Switzerland Copyright International Organization for Standardization nited without license from IHS Not for Resale ISO 5562-1983 (E) INTERNATIONAL STANDARD Turmeric, whole or ground (powdered) - Specification 1 Scope and field of application 4 Requirements This International Standard specifies requirements for turmeric 4.1 Odour and flavour (Curcuma longa Linnaeus), whole or ground (powdered). Turmeric, whole or ground (powdered), shall have the Recommendations relating to storage and transport conditions characteristic odour and flavour of the spice. it shall be free are given in the annex. from mustiness or other foreign flavours. 2 References 4.2 Freedom from insects, moulds, etc. Iso 927, Spices and condiments - Determination of ex- Whole turmeric shall be free from living insects and moulds, traneous matter content. and shall be practically free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if ISo 928, Spices and condiments -- Determination of total ash. necessary, for abnormal vision), with such magnification as may be necessary in any particular case. If the magnification ISO 930, Spices and condiments - Determination of acid exceeds X 10, this fact shall be stated in the test report. insoluble ash. In the case of ground turmeric, filth shall be determined by the ISo 939, Spices and condiments -- Determination of moisture method specified in Iso 1208. content -- Entrainment method. 4.3 Extraneous matter ISo 948, Spices and condiments - Sampling. iSo 1208, Spices and condiments -- Determination of filth 4.3.1 Whole turmeric ISO 2825, Spices and condiments -- Preparation of a ground Extraneous matter in whole turmeric includes : sample for analysis. a) chaff, dried leaves, stones, particles of soil, dust and Iso 3588, Spices and condiments - Determination of degree mud, etc.; of fineness of grinding - Hand sieving method. b) all vegetable matter other than the rhizomes. ISO 5566, Turmeric - Determination of colouring power The proportion of extraneous matter, when determined by the Spectrophotometric method. method specified in iso 927, shall not exceed 2 % (m/ m). Description 3 4.3.2 Ground (powdered) turmeric Whole turmeric is constituted by cur