Tiêu chuẩn Sri Lanka
November 23, 2017
Tiêu chuẩn Brazil
November 23, 2017

Tiêu chuẩn Indonesia

Tiêu chuẩn xuất khẩu của Indonesia

BLACK PEPPER GRADE I AND GRADE II
SNI – 0005 – 1995

Characteristics
  Grade I  
Grade II
  Cleanliness
Shall be free from living or dead insects and free from insect fragments
Shall be free from living or dead insects and free from insect fragments
  Extraneous matter, % (w/w) max
1.0
1.0
  Light berries, % (w/w) maximum
2.0
3.0
  Mouldy berries, % (w/w) maximum
1.0
1.0
  Moisture Content, % (w/w) maximum
12.0
13.5
  Piperi Content, % (w/w)
mentioned as the test result
mentioned as the test result
  Essential Oil Content, % (w/w)
mentioned as the test result
mentioned as the test result

MIXED GRADE BLACK PEPPER

  Characteristics
Requirements
  Moisture Content, % (w/w) maximum
12
  Light Pepper Content, % (w/w) minimum
50
  Ash Content, % (w/w dry basis) maximum
8

WHITE PEPPER GRADE I AND GRADE II SNI 01– 0004 – 1995  

  Characteristics  
Grade I
Grade II
Cleanliness
Shall be free from living or dead insects and free from insect fragments
Shall be free from living or dead insects and free from insect fragments
Colour
Yellowish white
Yellowish white, white grey or brownish white
Extraneous matter, % (w/w) max.
1.0
2.0
Light berries, % (w/w) max.
1.0
2.0
Mouldy berries, % (w/w) max.
1.0
1.0
Amount of black/dark grey berries in white pepper, % (w/w) max.
1.0
2.0
Moisture Content, % (w/w) max.
13.0
14.0
Piperi Conten, % (w/w)
Mentioned as the test result
Mentioned as the test result
Essential Oil Content, % (w/w)
Mentioned as the test result
Mentioned as the test result

MIXED GRADE WHITE PEPPER  

  Characteristics
Requirements
Moisture Content, % (w/w) maximum
12
Light Pepper Content, % (w/w) minimum
10
Ash Content, % (w/w dry basis) maximum
6