ISO 5565-1:1999 pdf download – Vanilla [Vanilla fragrans (Salisbury)Ames]- Part 1: specification.
have the natural and very marked flavour of vanilla. It shall not:
— have undergone any treatment which could induce a change in its natural vanillin content or In the content of any other constituents of the fLavour:
— contain any extraneous mallet;
have a musty or creosote odour, or any amer odour which is not typical of vanilla.
6 Qualitative classification of vanilla pods
6.1 Category 1
6.1.1 A1 Non-spIlt
This category comprises pods which are whole. sound, supple and full, of typical flavour, of uniform dark chocolate
brown to reddish colour, and without any stain other than the mark.
6.1.2 B1 Split
This category comprises pods of the same characteristics as those of category A1, but split.
6.2 Category 2
6.2.1 2 Non•spllt
This category comprises pods which are whole, sound, supple and full, of typical flavour, of uniform dark chocolate brown to reddish colour, and which may have a few stains, the total length of which does not exceed one-third of the length of the pod.
6.2.2 B2 split
This category comprises pods of the same characteristics as those of category A2, but split.
6.3 Category 3
6.3.1 A3 Non-split
This category comprises pods which are whole, sound. more or less supple, of typical flavour, of reddish colour and which may have numerous stains, the total length of which does not exceed half the length of the pod, as well as a few red filaments which do not exceed one-third of the length of the pod.
6.3.2 B3 split
This category comprises pods of the same characteristics as those of category A3, but split.
9 Test methods
Samples of vanilla shall be analysed to ensure conformity with the requirements of this part of ISO 5565. following
the methods described in Table 1 and 72.
10 Packing and marking
10.1 PackIng
10.1.1 Vanilla pods
VanilLa pods shall be put in packets of pods of the same length, and shall then be put In clean. sound. watertight
containers made of a material which will have no effect on the product (e.g. tlnp1ate boxes, waxed paper).
Each of these elementary containers of packets of pods shall be uniform from the point of view of category
(according to clause 6).
A series of these elementary containers, the contents of which are homogeneous. constitutes a lot. A consignment
Is constituted by either a homogeneous lot or by several lots belonging to chflerenl categories.
10.1.2 Cut vanilla
Cut vanilla shall be put in packets of pods of me same length when they are sufficiently long, and in bulk when they cannot be put in bunes,
They shall then be placed In clean. sound and watertight containers made of a material which will have no effect on the product.
Cut vanilla shall be uniform from the botanical point of view.
10.1.3 VanIlla In bulk
Vanilla in bulk shall be put in clean, sound and watertight containers made of a material which will have no effect on
the product.
10.1.4 VanIlla powder
Vanilla powder shall be put in clean, sound and watertight containers made of a material which will have no effect on the product.
10.2 Marking
102.1 Vanilla pods, cut or In bulk
The following in&cations shall be inscribed on each container or on a label:
a) name ol the product (corresponding 10 the botanical species);
b) commercial form;
C) producing country;
d) year of harvest;
e) code. batch or test certificate number, or similar means of identification;
f)any other information required by the purchaser;greference to this part of ISO 5565.
10.2.2 Vanilla powder
The indications given in 10.2.1 shall be inscribed on every elementary container and on every container to bedispatched.
If glass containers are used, the words “fragile – glass” shall be indicated on each container to be dispatched. ltpossible, the year of harvest shall be indicated.