Quality Specifications |
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For the export of spices and spice products, the exporting countries have to comply with the specifications laid down by the regulatory agencies in importing countries. Before the liberalisation, exporters had to comply
with the pre-shipment inspection and quality control as per the AGMARK Grade Specification prescribed by the Directorate of Marketing and Inspection (DMI). Export Inspection Agency, under the Export Inspection Council of India, also have the mandate for pre-shipment inspection and
quality control certification. With the liberalization pre-shipment inspection and quality control was withdrawn and the exporters are free to export the spices and spice products as per the specifications prescribed by the importing countries. As per the Memorandum of Understanding
(MOU) signed between Ministry of Commerce and Industry, Govt. of India and the United States Food and Drug Administration (USFDA), export of Black Pepper to USA can be made with the pre-shipment inspection and quality control certification by Export Inspection Agency.
The
most popular specification for spices and herbs the world over is the "ASTA Cleanliness Specifications for Spices, Seeds and Herbs". The unified ASTA, USFDA Cleanliness Specifications for Spices, Seeds and Herbs was made effective from 1-1-1990. Major producing countries
have built up their facilities to meet the requirements as per ASTA Cleanliness Specification. The importing countries where they do not have specifications for spices, used to request the exporting countries to supply spices as per the ASTA Specification.
Countries like UK,
Germany and Netherlands have laid down cleanliness specification for spices. European Spice Association (ESA) comprising of the members of the European Union has come out with the "quality minima for herbs and spices". This serves as a guideline specifications for member
countries in European Union. European Union is yet to finalise the cleanliness specification for spices and spice products.
In addition to the cleanliness specification, the importing countries insist on the specification for parameters like Pesticide Residues, Aflatoxin,
Trace Metal Contamination and Microbial Contamination.
Individual member countries in European Union have fixed Maximum Residue Levels (MRLs) for pesticide residues. European Union has not prescribed the limits for pesticide residues in spices and spice products. USA and
Japan has prescribed the MRLs in spices. Under the Codex, MRLs for pesticide residues have not been prescribed. India has taken the initiative to fix the MRLs for spices at the Codex level.
European Union has prescribed limits for aflatoxin as 5 ppb, for Aflatoxin B1 and l0
ppb for Aflatoxin total. Member countries in European Union and others have fixed limits for aflatoxin varying from 1 ppb to 20 ppb.
Importing countries are cautious on the microbial contamination in spices at the time of import. Almost all the importing countries have fixed
the limits for Salmonella as absent in 25g. Specifications have been prescribed laid out by major importing countries for the microbial parameters such as Total Plate Count (TPC) , E. coli, Yeast, Mould, Coliforms, etc. The limits for the above parameters vary from country to
country.
The cleanliness specification, the limits for pesticide residues, aflatoxin and microbial contaminants prescribed by the major importing countries are given as below : |
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EUROPEAN SPICE ASSOCIATION SPECIFICATIONS OF
QUALITY MINIMA FOR HERBS AND SPICES
| Subject |
|
| Extraneous
matter |
Herbs 2%,
Spices 1% |
| Sampling |
(For routine
sampling) Square root of units/lots to a maximum of
10 samples. (For arbitration purposes) Square root of
all containers. e.g. 1 lot of pepper may = 400 bags,
therefore square root = 20 samples. |
| Foreign Matter |
maximum 2% |
| Ash |
Refer to ANNEX |
| Acid Insoluble
Ash |
Refer to ANNEX |
| H2O |
Refer to ANNEX |
| Packaging |
Should be
agreed between buyer and seller. If made of jute and
sisal, they should conform to the standards set by CAOBISCO
Ref C502-51 -sj of 20-02-95 (see AnnexII). However,
these materials are not favoured by the industry, as
they are a source of product contamination, with loose
fibres from the sacking entering the product. |
| Heavy Metals |
Shall comply
with national/ eu legislation. |
| Pesticides |
shall be utilised
in accordance with manufacturers recommendations and
good agricultural practice and comply with existing
national and /or eu legislation. |
| Treatments |
Use of any
EC approved fumigants in accordance with manufacturers'
instructions, to be indicated on accompanying documents.
(Irradiation should bot be used unless agreed between
buyer and seller. |
| Microbiology |
Salmonella
absent in (at least) 25 g.
Yeast & Moulds 105/g target, 106/g absolute maximum
E Coli. 102/g target, 103/g absolute maximum
Other requirements to be agreed
between buyer and seller. |
| Off Odours |
Shall be free
from off odour or taste. |
| Infestation |
Should be
free in practical terms from live and / or dead insects,
insect fragments and rodent contamination visible to
the naked eye (corrected in necessary for abnormal vision). |
| Aflatoxins |
Should be
grown, harvested, handled and stored in such a manner
as to prevent the occurrence of aflatoxins or minimise
the risk of occurrence. If found, levels should comply
with existing national and / or EU legislation. |
| Volatile Oil |
Refer to ANNEX |
| Adulteration |
Shall be free
from. |
| Bulk Density |
To be agreed
between buyer and seller. |
| Species |
To be agreed
between buyer and seller. |
| Documents |
Should provide:-
details of any treatments the product has undergone;
name of product; weight; country of origin; lot identification/batch
number; year of harvest. |
|
ESA Quality Minima
Product
(whole form) |
ASH
% W/W
MAX |
AIA
% W/W
MAX |
H2O
% W/W
MAX |
V/O %
V/W
MIN |
| ANISEED |
9 (ISO) |
2.5 (AFNOR) |
12 (ISO) |
1 (ISO) |
| BASIL (BSI) |
16 |
3.5 |
12 |
0.5(ESA) |
| BAY (ISO) |
7 |
2 |
8 |
1 |
| CARDAMOM (ESA) |
9 |
2.5 |
12 |
4 |
| CASSIA (ESA) |
7 |
2 |
14 |
1.0 |
| CELERY SEED (ISO) |
12 |
3 |
11 |
1.5 |
| CHERVIL (ESA) |
17 |
2 |
8 |
- |
| CHILLI (ISO) |
10 |
1.6 |
11 |
- |
| CHIVES (ESA) |
13 |
2 |
8 |
- |
| CINNAMON (ESA) |
7 |
2 |
14 |
0.4 |
| CLOVES |
7 (ISO) |
0.5 (ISO) |
12 (ISO) |
14 (AFNOR) |
| CORIANDER |
7 (ISO) |
1.5 (ISO) |
12 (ISO) |
0.3 (ESA) |
| CUMIN (ESA) |
14 |
3 |
13 |
1.5 |
| DILL TOPS (ESA) |
15 |
2 |
8 |
- |
| DILL SEED (ESA) |
10 |
2.5 |
12 |
1 |
| DUTCH CARAWAY (ISO) |
8 |
1.5 |
13 |
2.5 |
| FENNEL SEED (ISO) |
9 |
2 |
12 |
1.5 |
| FENUGREEK (ISO) |
7 |
2 |
12 |
-- |
| GARLIC POWDER |
6 (ESA) |
0.5 (ISO) |
7 (ESA) |
- (ISO) |
| GINGER |
8 (ISO) |
2 (ESA) |
12 (ISO) |
1.5 (ISO) |
| MACE (ISO) |
4 |
0.5 |
10 |
5 |
| MARJORAM (ISO) |
10 |
2 |
12 |
1 |
| MINT (ISO) |
12 |
2.5 |
13 |
0.5 |
| MUSTARD (BSI) |
6.5 |
1 |
10 |
- |
| NUTMEG |
3 (ISO) |
0.5 (ISO) |
12 (ESA) |
6.5 (ESA) |
| ONION POWDER (ISO) |
5 |
0.5 |
6 |
- |
| OREGANO (BSI) |
10 |
2.5 |
12 |
1.5 (ESA) |
| PAPRIKA POWDER (ESA) |
10 |
2 |
11 |
- |
| PARSLEY (not English)
(ESA) |
14 |
1.5 |
7.5 |
- |
| PEPPER BLACK |
7 (ISO) |
1.5 (ESA) |
12 (ESA) |
2 (ISO) |
| PEPPER WHITE |
3.5 (ISO) |
0.3 (ISO) |
12 (ESA) |
1.5 (ESA) |
PIMENTO
Jamaica
Other origins |
5 (ESA)
5 (ESA) |
0.4 (ISO)
1 (ESA) |
12 (ISO)
12 (ISO) |
3.5 (ISO)
2 (ESA) |
| ROSEMARY |
8 (ESA) |
1(ESA) |
10 (ISO) |
1 (ISO) |
| SAFFRON WHOLE (ISO) |
8 |
1 |
12 |
- |
| SAFFRON GROUND (ISO) |
8 |
1.5 |
10 |
- |
| SAGE (ISO) |
12 |
2 |
12 |
1.5 |
| SAVOURY (ESA) |
12 |
1 |
12 |
0.5 |
| TARRAGON (ESA) |
12 |
1.5 |
8 |
0.5 |
| THYME |
14 (ISO) |
4 (ESA) |
12 (ISO) |
1 (ISO) |
TURMERIC
WHOLE (BSI)
GROUND |
8
9 (ISO) |
2
10 (ISO) |
12
10 (ISO) |
2.5
1.5 (ESA) |
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| Index to abbreviations |
| AFNOR |
Association Francaise De Normalisation |
| BSI |
British Standards Institute |
| ESA |
Europian Spice Association |
| ISO |
Indian Standards Institute |
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| Notes on Methodology Used in setting standards |
| Please refer to the following methods when analysing products: |
| Moisture |
ISO 939 |
| Total Ash |
ISO 928 |
| Acid Insoluble Ash |
ISO 930 |
| Volatile Oil |
ISO 6571 |
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