Tiêu chuẩn này quy định kỹ thuật đối với hạt tiêu đen (Piper nigrum L.) dạng nguyên hạt hoặc dạng bột ở các giai đoạn sau: a.hạt tiêu chưa qua quá trình làm sạch hoặc đã được làm sạch một phần, chưa chế biến hoặc phân loại được gọi là “Hạt tiêu chưa chế biến […]
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TIêu chuẩn xuất khẩu của châu Âu (ESA) TIêu chuẩn xuất khẩu của châu Âu (ESA) www.esa-spices.org/index-esa.html/publications-esa
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– IPC BP-2 and IPC WP-2 are grades of pepper. Which has been partially processed (i.e. has gone through some basic cleaning processes like sieving and winnowing). – IPC BP-1 and IPC WP-1 are grades for pepper, which has been further processed (i.e. has gone through further cleaning processes including sieving, cycloning, destoning, washing and mechanical drying). […]
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Nov
Tiêu chuẩn xuất khẩu của Brazil BRAZILIAN QUALITY SPECIFICATION FOR PEPPER Classification and Type Moisture % wt, max Ether extract % wt, min Extraneous matter % wt, max Light berries % wt, max Mouldy berries % wt, max Grey berries % wt, max Black Pepper […]
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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 […]
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Tiêu chuẩn xuất khẩu của Sri Lanka QUALITY STANDARDS OF EXPORT BLACK PEPPER AND WHITE PEPPER ADOPTED IN SRI LANKA Criteria Black Pepper White Pepper Special FAQ Special FAQ Whole insect (dead or live) Each sample: <2 & Total bulk: <5 Each sample: <2 & Total bulk: <5 Mammalian of other excreta Complete absence of […]
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Nov
+ These comprise dust, chaff, pickings and other foreign matter. Pinheads will be regarded as extraneous matter. + Light berry contents to be tested by flotation method in alcohol or methylated spirit of specific gravity 0.80 to 0.82 at room temperature of 25oC. + During monsoon months i.e. from 15th May to 30th September, […]