ISO 7925:1999 pdf download – Dried oregano (Origanum vulgare L.)—Whole or ground leaves-Specification
ISO 7925:1999 pdf download – Dried oregano (Origanum vulgare L.)—Whole or ground leaves-Specification.
dried oregano that has been processed (cleaning. preparation, grading. etc.) by the producing country before being exported. and that conforms to the requirements of this International Standard
dried oregano thai has undergone partial cleaning but without preparation or grading by the producing country before being exported, and that conforms to the requirements of this International Standard
Dried oregano consists of the dried leaves of the perennial Origanum genus. species and sub-species, belonging to the Lamiaceae (Labatae) family (see Figure 1). free from yellow or brown leal. and from dust and fine parlicles. The colour of the dried leaves is light greyish green to olive green
5.1 Odour and flavour
Dried oregano shall have a strong and aromatic odour and a characteristically aromatic, fragrant, warm, pungent and bitler flavour. It shall be tree from mustiness and other foreign flavours.
5.2 Freedom from Insects, moulds. etc.
Oregano. whole or ground, shall be free from living insects and moulds growth, and shall be practically free Iron, dead insects, insect tragments and rodent contamination visible to the naked eye (corrected, if necessary. for abnormal vision) with such magnification as may be necessary in any particular case. If the magnification exceeds lOx, this fact shall be stated in the test report.
In case of dispute, the contamination of ground oregano shall be determined by the method specified in ISO 1208.
5.3 Extraneous matter
5.3.1 For the purposes of this International Standard, all that does not belong to the leaves of oregano (Or nLIm genus, species and sub-species) and all other extraneous matter of animal, vegetable and mineral origin shall be considered as extraneous mailer.
Flowenng tops shall not be considered as extraneous matter.
5.3.2 The total percentage of extraneous matter in oregano shall not be more than:
— 1 % (by mass) for processed oregano.
— 3 % (by mass) for semi-processed oregano, when determined by the method described in ISO 927.
5.3.3 The proportion of broken stal’ and other parts of the plant in the oregano shall not exceed 3 % (by mass).
5.4 Chemical requirements
Dried oregano, whole, cut or ground, shall conly with the requirements given in Table 1.
5.5 PhysIcal requIrements
Ground (powdered) oregano shall pass completely through a sieve of nominal aperlure size 500 im.
Sampling shell be carried out in accordance with the method specified in ISO 948.
7 Test methods
7.1 Samples of whole, cut or ground (powdered) oregano shall be tested for conformity wtti the requirements of this International Standard by the test methods referred to in 5.2, 5.3, 5.5 and in Tattle I.
7.2 The ground sample for analysis shall be prepared in accordance with ISO 2825.
8 Packing and marking
Whole, cut and ground (powdered) oregano shall be packed in clean, sound and dry containers made of a material which does not affect the product and protects it from cootaminahon by foreign bodies, the ingress or loss of moisture, and the loss of volatile matter,
The packaging shall also comply with any nahonal legislation relating to environmental protection.
The following particulars shall be marked directly on each package or on a label attached to the package:
a) name of the product (type: whole or ground) and tradenarne:
b) name and address of the producer or packer, and trademark, if any:
c) code or batch number:
d) net mass:
e) producing country;
f) any other information requested by the purchaser, such as the year of harvest and date of packing (if known);
g) any treatment of the product (e.g. fumigation or irradiation);
h) reference to this International Standard.