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