st.vincent and the grenadines national...

SVGNS 7:2002

ST.VINCENT AND THE GRENADINES

NATIONAL STANDARD

SPECIFICATION FOR SPICES AND SAUCES

SVGNS 7: 2002

(CCS 35:1994 /ICS 67.220)

(AN ADOPTION OF A CARICOM STANDARD)

ST.VINCENT AND THE GRENADINES BUREAU OF STANDARDS

SVGNS 7: 2002

ST. VINCENT AND THE GRENADINES NATIONAL STANDARD


SVGNS 7: 2002

(CCS 35:1994 /ICS 67.220)

(AN ADOPTION OF A CARICOM STANDARD)

Copyright (c)

St Vincent and the Grenadines Bureau of Standards

No part of this publication may be reproduced in any form without

the prior permission of the St Vincent and the Grenadines Bureau of Standards in writing. This does not preclude quotation for the purposes of review or comments.

ST VINCENT AND THE GRENADINES BUREAU OF STANDARDS P.O BOX 1506

Kingstown, St.Vincent. W.I Tel: (784) 457 8092 Fax: (784) 457-8175 Email: [email protected]

www.gov.vc/svgbs

GRADE: IV

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SVGNS 7: 2002

GENERAL STATEMENT The St. Vincent and the Grenadines Bureau of Standards (SVGBS) was established under the Standards Act No. 70 of 1992 (amended by Act No. 28 of 2001) as a corporate body, but is presently under the aegis of Ministry of Industry, Telecommunications, Science and Technology. The SVGBS has statutory responsibilities for the quality of goods and services subject to trade in St. Vincent and the Grenadines (SVG), and is the only National Body charged with the responsibility of declaring National Standards A National Standards Council (NSC) appointed by Cabinet administrates the General Affairs of the Bureau. The members on this Council are from the public and private sector with interest, qualifications and experience in fields relating to standards. The NSC is the main policy organ and the regulator of the SVGBS. Its principal responsibility is to determine and approve policy guidelines to ensure that the standardisation activities pursued by the Bureau play a vital part in the development of the national economy. The primary functions of the Bureau are to promote and encourage the maintenance of standards, to improve the quality and performance of goods, processes, practices and services produced and or used in the state of St.Vincent and the Grenadines, to ensure industrial efficiency, to assist in industrial development and to promote public and industrial welfare, health and safety, and also to safeguard against negative effects to the environment. NOTE: In order to keep abreast of progress in the industries concerned,

St.Vincent and the Grenadines Standards are subject to periodic review. Suggestions for improvements are welcomed.

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TABLE OF CONTENTS Item No. Item Page No

0.0 NATIONAL FOREWORD 4 0.2 FOREWORD 4 1.0 SCOPE 6 2.0 DEFINITIONS 7 3.0 SPICES – REQUIREMENTS 8 4.0 REQUIREMENTS FOR SAUCES 31 5.0 HYGIENE IN PROCESSING 33 6.0 PACKAGING 34 7.0 LABELLING REQUIREMENT 34 8.0 QUALITY ASSURANCE 35 9.0 SAMPLING 36 10.0 TESTING 36

11.0 CONFROMITY 37 APPENDIX A 38

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SVGNS 7: 2002

________________________________________________________________________ 0.0 NATIONAL FOREWORD 0.1.1 This CARICOM Standard was adopted and declared for use as an approved

St.Vincent and the Grenadines National Standard by the National Standards Council on the 29th May 2002.

0.1.2 This standard is identical to the Caribbean Community Standard – Specification

for Spices and Sauces, from which it was adopted. 0.1.3 The St.Vincent and the Grenadines Bureau of Standards has recommended that

this standard be declared a compulsory standard so as to prevent fraud or deception arising from misleading advertising or labelling and to provide adequate information to the purchaser or consumer.

0.1.4 This standard will be effective as a compulsory standard on a date to be notified

by the Minister responsible for the St.Vincent and the Grenadines Bureau of Standards in a Notice to be published in the St.Vincent and the Grenadines Gazette as required by the Standards Act No. 70 of 1992.

0.2 FOREWORD 0.2.1 This standard has been prepared through the Caribbean Common Market Standard

Council (CCMSC)* to set levels of quality, purity, and wholesomeness for several spices and sauces that are produced or traded within the Caribbean Community. It was accepted by the CCMSC in June 1994, and approved by the Council Ministers in February 1995.

0.2.2 Spices and sauces that are included in this standard, that conform to its

requirements, and which are produced under an approved system of quality assurance, can qualify to use the CARICOM standard Mark, which is administered by the CCMSC. The CARICOM Export Development Project supports this scheme.

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0.2.3 The Caribbean region is a major source for several spices that are important in

international trade (ginger, hot peppers or chilies, pimento, nutmeg, mace) and these contribute significantly to the region’s agricultural earninings. Other spices are imported and processed for retail, which are important ingredients in Caribbean cuisine. Sauces based on hot peppers (chilies) are widely produced, and soya sauce production has begun in the region.

0.2.4 This standard is intended to provide guidance and basic information on the

Identity, purity, wholesomeness and quality of the spices and sauces mentioned, so that they will be accepted on regional and foreign markets. Some physical and chemical tests are recommended to assure conformity with these requirements.

0.2.5 Standards for spices and sauces and relevant test methods have been set by,

several regulatory bodies outside the Caribbean, by the International Organization for Standardization (ISO), American Spice Trade Association, and other bodies. A few spices used in the region have not yet been fully characterized chemically or physically, and need further research to establish criteria of acceptable quality.

0.2.6 A few sauces have been covered by particular standards, but in view of the wide

range of flavors, formulations, and ingredients that are used and have been accepted by consumers, only prescriptions on hygiene, labelling, and contamination can be applied generally. Tomato ketchup will be dealt with in a separate standard.

0.2.7 In preparing this standard much assistance has been derived from the following

sources:

a) Canada: the Food and Drugs Regulations, Division 7;

b) Guyana: Guyana Standard GS 30-1990, “Curry Powder”;

c) India: Various Indian Standards (IS), on spices and related test methods;

d) Jamaica: the Processed Food Regulations, Sauces;

e) Malaysia: Malaysian Standard MS 532-1985, Red Chili Sauce”;

f) United Kingdom: British Standard BS 7087, “Herbs and Spices Ready for Food Use”;

g) International Organization: various ISO standards on spices and for

condiments and related test Standardization: methods;

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h) Association of Official Analytical Chemists: test methods for spices;

i) Tropical Products Institute: publication on international trade in chilies, ginger, nutmeg;

j) C. E. Seaforth: “Natural Products in Caribbean Folk Medicine”;

University of the West Indies, (1988);

k) K. Mahabir: “Medicinal and Edible Plants Used by East Indians in Trinidad and Tobago”, Chakra Publishing, Trinidad, 1991;

l) J. W. Pureseglove: “Tropical Corps: Dicotyledons”, Longman, UK, 1984.

Note*: The CCMSC has been replace by the Caricom Regional Organisation for Standards and Quality (CROSQ) as of June 2002.

1.0 SCOPE 1.1 This standard prescribes requirements for the identity, composition, purity and

hygiene in processing, packaging, labelling, sampling and testing of the spices and sauces included below.

1.2 Requirements for other spices and sauces that become important in Caribbean

agriculture or regional trade may be added to this standard from time to time. 1.3 This standard does not apply to:

a) ketchups, barbecue-flavour sauces;

b) spices derived from plants not included in this standard;

c) sauces made from recipes or formulae not included in this standard;

d) vinegars flavors with spices or plant materials or extracts;

e) fresh plant material used as flavours; or

f) essential oils, extracts, or oleoresins derived from spices that are intended to be used as flavoring or colouring agents in food.

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2.0 DEFINITIONS

For the purposes of this standard the following definitions shall apply. 2.1 Spice means a food made from pails of a single species of plant that have been

dried or partly dried, and that is used to flavour or colour other foods: it may be ground (powered), or used as prepared from the plant.

2.2 Mixed spices means a food prepared from one or more spices, whole or ground,

used to flavour or colour other foods: it may contain other ingredients. 2.3 Spice salt means a food prepared from a named spice mixed with salt (sodium

chloride). 2.4 Salt means food grade sodium chloride, and includes iodized salt and sea salt. 2.5 Ingredient means any substance including a food additive used in the preparation

of a food and which is present in the final product. 2.6 Food Additive means any substance the use of which would result or is likely, to

result in the substance or any of its by-products becoming a part of or affecting, the characteristics of a food, and includes a preservative and a food colour, but does not include:

a) a nutritive article used, recognized or commonly sold as food;

b) vitamins, mineral nutrients, amino acids;

c) residues of pesticides, other chemicals used on plants, or their by-

products;

d) spices, oils oleoresins, extracts derived from plants;

e) packaging materials or substances that may migrate from packaging into a food packed therein.

2.7 Sauces mean comminuted liquid or semi-liquid foods made from combinations of

fruits, vegetables, cereals, and other foods, with or without natural colours, flavours, preservatives or food additives, that have been heat treated or otherwise preserved and which are intended to be used to flavour other foods during or after cooking.

2.8 Batch means a quantity of product that has been processed within a definite

period of time tinder similar conditions (e.g. in one day, one shift), from similar materials.

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2.9 Lot means a quantity of product included in one shipment, or found in one

location. Where a lot is known to consist of product from different batches, which can be separated, each batch shall constitute one lot.

2.10 Extraneous Matter, in reference to a spice, means all parts of the named plant

that are not defined as the spice, and all other animal, vegetable, or mineral matter.

3.0 SPICES – REQUIREMENTS 3.1 General Requirements 3.1.1 The spices named below shall be derived only from the species and varieties of

plants mentioned. No other species or varieties may be used. 3.1.2 The odour and flavour shall be characteristic of the spice, free from foreign odour

and flavours, mustiness and rancidity. 3.1.3 The spice shall be free from living insects and moulds, and shall be practically

free from dead insects, parts of insects, or signs of contamination by rodents that are visible to the naked eye (or with magnification, if required in a particular case). Such contamination shall be determined by the method mentioned Appendix A. 1.

3.1.4 The spice shall not contain extraneous matter in amounts exceeding the limit

prescribed for the spice, when determined by the method mentioned in Appendix A. 2.

3.1.5 When sampled and tested, the spice shall conform to the physical and chemical

requirements prescribed for it. 3.1.6 Where the FAO/WHO Codex Alimentarius standards do not provide differently,

spices when sampled and analyzed by the methods mentioned in Appendix A, shall not contain.

a) Arsenic, As, more than 2mg/kg b) Lead, Pb, more than 10mg/kg

c) Copper, Cu, more than 50mg/kg

d) Zinc, Zn, more than 50mg/kg

3.1.7 Sections 3.1.1 to 3.1.6 shall also apply to mixed spices.

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3.2 Pimento (or Allspice), Whole or ground 3.2.1 Pimento (or Allspice) shall be the food prepared from the dried, mature but

unripe whole berries of the pimento plant Pimenta dioica (L) Merrill, which may be the whole berries, or ground (powered). Whole berries are nearly spherical, between 3mm to 6mm in diameter, with a rough surface, showing a ring derived from the sepals, and dark brown in color.

3.2.2 The odour and flavour of whole or ground pimento or allspice shall be aromatic,

fresh, pungent, and free from foreign odors and flavors. 3.2.3 Pimento or allspice shall not contain more than 1.0 percent by weight of

extraneous matter. 3.2.4 When sampled, and tested by the methods indicated, pimento or allspice shall

conform to the requirements of columns 2 or 3 for the characteristics set out in column 1 of table 3.2. Whole pimento or allspice to be tested shall be ground so that all particles pass a sieve with 1mm apertures before analysis.

TABLE 3.2

Chemical Requirements for Pimento or Allspice

(Section 3.2.4)

Characteristic

Whole Berries

Ground Test

Method

Moisture, %

12.0 max

12.0 max

4

Total Ash, % on dry basis

4.5 max

4.5 max

5

Acid in soluble ash, % on dry basis

0.4 max

0.4 max

6

Volatile oils, ml/100g, on dry basis

3.5 min

2.8 min

11

Crude fibre, % on dry basis

25.0 max

27.5 max

12

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3.3 Chilies (or Bird Peppers, Cayenne Peppers, Hot Peppers, Tabasco Peppers) 3.3.1 Chilies (or Bird Peppers, Cayenne Peppers, Hot Peppers, Tabasco Peppers)

shall be the food prepared from the dried whole fruits of cultivated varieties of the chili plant Capsicum frutescens, which may be substantially whole, or ground (powered). The whole chilies are usually less than 25mm in length, dark red to orange yellow in color, varying in shape, with smooth surface, containing seeds and a fibrous core.

3.3.2 The odour and flavour of chilies shall be characteristic, initially pleasant, fruity,

followed by an acrid, very pungent, sensation. 3.3.3 Chilies shall not contain more than 1.0 percent of extraneous matter (including

leaves, stalks, roots and flavors of the chili plant). 3.3.4 Whole chilies shall not contain more than 2 percent of unripe, broken or

disfigured fruits. When sampled, and tested by the methods indicated, whole or ground chilies shall conform to the requirements of column 2 for the characteristics set out in column 1 of Table 3.3. Whole chilies to be tested shall be ground so that all particles pass through a sieve with 1mm apertures before analysis.

3.3.5 Ground chilies shall be in a form such that 95 percent by weight shall pass

through a sieve with 0.5mm apertures.

TABLE 3.3

Chemical Requirements for Chilies (Bird Peppers, Cayenne Peppers, Hot Peppers, or Tabasco Peppers)

(Section 3.3.4)

Characteristic

Requirement

Test

Method Moisture, % by weight

11.0 max

4


10.0 max

5

Acid-insoluble ash, % on dry basis

1.6 max

6

Crude Fibre, % on dry basis

28.0 max

12

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3.4 Black Pepper, Whole or Ground 3.4.1 Black Pepper shall be food prepared from the berries of the black pepper plant

Piper Nigrum L., picked before they are completely ripe. 3.4.2 Whole Black Pepper shall consist of the dried berries of black pepper most of

which are almost spherical, of diameter (between 3mm and 6mm) black to brownish gray in color.

3.4.3 Ground Black Pepper is prepared from whole black pepper by comminution or

grinding with no added material. 3.4.4 Processed Whole Black Pepper has been cleaned, dried, prepared for sale; if

described as Unprocessed, has not been cleaned or otherwise prepared. 3.4.5 The odour of black pepper (when freshly ground) shall be very aromatic, strong

and sharp, characteristic. 3.4.6 Whole black pepper shall not contain more than 1.5 percent by weight of

extraneous matter if processed, not more than 2.5 percent if unprocessed. 3.4.7 Whole black pepper shall not contain more than 5 percent by weight of light

berries, if processed, not more than 10 percent if unprocessed. Light berries are berries which do not contain a kernel and which float when suspended in a mixture of ethanol and water with relative density between 0.80 and 0.82 at 20°C.

3.4.8 Whole Black Pepper shall not contain more than 4.0 percent by weight of pinhead

or broken berries if processed, or more than 7.0 percent if unprocessed. Pinhead berries are very small berries, less than 2mm in diameter.

3.4.9 Ground black pepper should be examined microscopically if it is necessary to

detect extraneous matter. 3.4.10 When sampled and tested by the methods indicated, black pepper, whole or

ground shall conform to the requirements of columns 2, 3, or 4 for the characteristics set out in column 1 of Table 3.4. Whole black pepper shall be ground so that all particles pass through a sieve with 1mm apertures before analysis.

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Chemical Requirements for Black Pepper

(section 3.4.10)

Characteristic

Whole

Whole unprocessed

Ground Processed

Test Method

Moisture, %

14.0 max

14.0 max

14.0 max

4


7.0 max

6.0 max

6.0 max

5

Acid-insoluble Ash, % on dry basis

-

-

1.2 max

6

Non-volatile Ether Extract, % on dry basis

6.0 min

6.0 min

6.0 min

10

Volatile Oil, ml/100g, on dry basis

2.0 min

2.0 min

1.0 min*

11

Piperine Content, % on dry basis

4.0 min

4.0 min

4.0 min

17

Crude Fibre, % on dry basis

-

-

17.5 max

12

* - To be measured as soon as possible after grinding. 3.5 White Pepper, Whole or Ground 3.5.1 White Pepper shall be the food prepared from the berries of the black pepper

plant Piper Nigrum L, from which the outer pericarp has been removed. The berries may be ripe, or they may have been picked before they are completely ripe and then dried as black pepper. The berries may have been soaked in water before removing the pericarp and may have been dried thereafter.

3.5.2 Whole White Pepper shall consist of almost spherical berries between 3mm and

5mm in diameter, one end slightly depressed, the other protruding, generally uniform in colour, gray brown to ivory, showing a few dark streaks between the ends.

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3.5.3 Processed White Pepper has been cleaned, prepared, dried before sale. Semi-

processed has not been cleaned or otherwise prepared. 3.5.4 Ground White Pepper is prepared from whole white pepper by comminution or

grinding with no added material. 3.5.5 The odour and flavour of ‘white pepper, when freshly ground, is characteristic,

aromatic, and slightly sharp. 3.5.6 Whole White Pepper shall not contain more than 0.8 percent by weight of

extraneous matter if processed, nor more than 1.0 percent if semi-processed. 3.5.7 Whole White Pepper shall not contain more than 10 percent by weight of black

berries, if processed, no more than 15 percent if semi-processed. Black berries are dark colored berries from which the preicarp has not been completely removed.

3.5.8 Whole White Pepper shall not contain more than 3 percent by weight of broken

berries, if processed, not more than 4 percent if unprocessed. 3.5.9 Ground white Pepper should be examined microscopically if it is necessary to

detect extraneous matter. 3.5.10 When sampled and tested by the methods indicated, white pepper, whole or

ground shall conform to the requirements of columns 2 or 3 for the characteristics set out in column 1 of table 3.5. Whole White Pepper shall be ground so that all particles pass through a sieve with 1mm apertures before analysis.

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TABLE 3.5

Chemical Requirements for White Pepper

(section 3.5.10)

Characteristic

Whole,

Processed or Semi-processed

Ground

Test

Method

Moisture, % by weight

15.0 max

15.0 max

4

Total Ash, % dry basis

3.5 max

3.5 max

5

Acid-insoluble Ash, % dry basis

-

0.3 max

6

Non-volatile Ether Extract, % dry basis

6.5 min

6.5 min

10

Volatile Oil, Ml/100g dry basis

1.0 min

0.7 min*

11

Piperine Content, % dry basis

4.0 min

4.0 min

17

Crude Fibre, % dry basis

-

6.5 max

12

* - To be measured as soon as possible after grinding.

3.6 Nutmeg, whole or broken, or unshelled, or ground. 3.6.1 Nutmeg shall be the food consisting of the kernel of the dried ripe fruit of the

nutmeg tree, Myristica fragrans Houttuyn, which may be whole or broken. Whole nutmegs are oval or spherical, between 15mm to 25mm wide and 20mm, to 30mm in length, with a surface, gray brown in colour, bearing furrows and a shallow groove on the least convex side.

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3.6.2 Unshelled Nutmeg is the dried kernel and shell of the nutmeg fruit, cleaned and

free from the pericarp and aril (mace). The shell is hard, dark brown, glossy bearing markings derived from the aril.

3.6.3 The odour of nutmeg is characteristic and aromatic, and the flavour bitter, acrid

and hot. 3.6.4 Nutmeg shall not contain more than 0.5 percent by weight of extraneous matter,

including pieces of shell, but may contain up to 0 percent of mace. 3.6.5 When sampled and tested by the methods indicated, nutmeg shall conform to the

requirements of column 2 for the characteristics set out in column 1 of Table 3.6. Whole or broken nutmeg shall be ground so that all particles pass through a sieve with 1mm apertures before analysis. Care should be taken to minimize the effects of heat during grinding. The total ash is to be determined by heating at 600°C.

3.6.5.1 Unshelled Nutmeg is to be shelled before grinding and analysis and the kernels

shall conform to the requirements of Table 3.6 (A).

TABLE 3.6 (A)

Chemical Requirements for Nutmeg, Whole or Broken, Unshelled

(section 3.6.5.1)

Characteristic

Requirements

Test

Method Moisture, %

10.0 max

4

Total ash, % dry basis (heat to 600 + 25 °C)

3.0 max

5


0.5 max

6

Water-insoluble Ash, % dry basis

1.5 max

7

Volatile Oil, ml/100g dry basis

6.5 min

11

Calcium, as CaO, % dry basis

0.35 max

19

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SVGNS 7: 2002

3.6.6 Nutmeg (ungrounded, shelled) may be graded as follows:

a) Grade 1 – whole, sound, unsorted, (bulk);

b) Grade 2 – whole, sound, selected, by size:

I. 60 to 65 per pound (66 to 70 per 500 g); II. 80 to 100 per pound (88 to 111 per 500 g); and III. 100 to 120 per pound (112 to 134 per 500 g).

c) Grade 3 -

I. whole, unsound, slightly cracked; and II. whole, damaged pinhead (floaters).

d) Grade 4 – shriveled pieces (for distillation).

3.6.7 Ground Nutmeg shall be produced by grinding shelled nutmeg with no additions.

It is coloured a deep brown, oily, with some darker specks. It is strongly aromatic, with a characteristic odour.

3.6.7.1 Ground Nutmeg shall conform to the requirements of Table 3.6 (B).

NOTE: A high value for acid-insoluble ash may indicate the presence of abnormal extraneous or foreign matter. On long storage, the volatile oil count may drop below the limit stated above.

3.7 Mace, Whole, or in Pieces 3.7.1 Mace is the net-like aril, which enwraps the shell of the nutmeg after drying. 3.7.2 Mace has a similar, but more delicate aroma and less acrid flavour than nutmeg.

It is removed from the nutmeg by hand. Mace shall not contain more than 0.5 percent by weight of extraneous matter, including pieces. When sampled and tested by the methods indicated, mace shall conform to the requirements to Table 3.7 (A). Before analysis, mace shall be ground so that all particles pass a sieve with 1mm apertures.

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TABLE 3.7 (A)

Chemical Requirements for Mace

(section 3.7.4)

Characteristic Requirements Test Method

Moisture, %

10.0 max

4

Total Ash, % dry basis (heat to 600 + 25 þC)

4.0

5


1.0 max

6


7.5 min (whole or broken)

5.0 min (pickings)

11

3.7.5 Mace may be graded as follows:

a) Whole, No. 1- unblemished mace, yellow, with more than 1 percent by weight of broken pieces;

b) Broken No. 2-pieces, mainly at least quarters of aril, yellow to dark red;

and

c) Pickings- discolored pieces (yellow to black). 3.7.6 Grinding mace with no additions shall produce ground Mace. It is an only

oily powder, pale yellow to mid brown in color. It is strongly aromatic, more delicate but similar in flavor to nutmeg.

NOTE: On long storage, the volatile oil content of mace may drop below the limit stated above. A high value for the acid-insoluble ash may indicate the preserve of extraneous or foreign matter.

3.8 Ginger, Whole, Pieces, or Ground 3.8.1 Ginger, whole or in pieces, shall be the food prepared from the rhizome of the

ginger plant, Zingiber Officinale Roscoe, Which may be peeled or unpeeled. Whole ginger is in irregular shapes, generally more than 20mm in length, fibrous, pale brown to buff in colour after being washed coated or scraped, and sun-dried. Ginger may be bleached with lime, and may be “garbled” by removing small pieces.

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3.8.2 Ground ginger shall be prepared by comminuting whole ginger or pieces,

without adding any other matter. 3.8.3 Ginger, whole or in pieces, or ground, shall have its characteristic hot flavour. 3.8.4 Ginger, whole or in pieces, shall not contain more than 2 percent by weight of

extraneous matter. 3.8.5 When sampled and tested by methods indicated, ginger (whole or in pieces) shall

conform to the requirements set out in column 2 for the characteristics in column 1 of Table 3.8 (A). Ground ginger shall satisfy these requirements, and also those prescribed in column 2 of Table 3.8 (B).

3.8.6 Before analysis, ginger (whole or in pieces) shall be ground so that all particles

pass a sieve with 1mm apertures.

TABLE 3.8 (A)

Chemical Requirements for Ginger (whole, pieces or ground)

(Section 3.8.5)

Characteristic

Requirements

Test Method

Moisture, %

12.0 Max

4


8.0 max (unbleached) 12.0 max (bleached)

5


1.5 Min

11 Calcium as CaO % dry basis

1.1 max (unbleached) 2.5 max (bleached)

20

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TABLE 3.8 (B)

Additional Requirements for Ground Ginger

(Section 3.8.5)

Characteristic

Requirements

Test Method


2.3 max

6

Water-soluble Ash, % dry basis

1.9 max

5 and 7

Water-insoluble Ash, % dry basis

10 max

(tentative)

7

Alcohol-insoluble extract, % dry basis

5.1 max

9

Cold- water soluble Extract, % dry basis

11.4 min

8

3.9 Cloves, Whole or Ground 3.9.1 Cloves (whole cloves) shall be the food prepared from the dried, unopened floral

bud of the tree Syzygium Aromaticum (L), Merr & Perr, which have been picked before opening and dried in the sun. Whole cloves are narrow, 12 to 19mm long, with a dome at one end formed by the four unopened petals of the flower, surrounded by four divergent sepals and dark reddish brown in colour.

3.9.2 Ground Cloves are prepared by grinding whole cloves with no added material. 3.9.3 The odour of whole or ground cloves is strongly aromatic; their flavour is at first

warming and aromatic quickly followed by a numbing sensation. 3.9.4 Whole cloves shall not contain foreign matter or defective cloves in excess of the

limits set out in column 2 of Table 3.9 (A).

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TABLE 3.9 (A)

Extraneous matter in Whole Cloves

(Section 3.9.4)

Defect

Maximum

% m/m

Foreign matter

2.0 Clove stems

1.5

Headless cloves

10.0

'Mother'

3.0

'Khoker cloves'

3.0

3.9.4.1 In Table 3.9 (A):

a) Headless Cloves lack the dome formed by the petals;

b) ‘Khoker” Clovers are light colored, may be wrinkled and have a whitish mealy appearance, due to fermentation after incomplete drying;

c) ‘Mother” Cloves are the dried fruits of the clove tree, elongated ovoid

brown berries with four in-curved sepals; and

d) Clove stems are pieces of stalk, which were attached to the clove flowers. 3.9.5 When sampled and tested by the methods indicated, whole cloves and ground

cloves shall conform to the requirements of columns 2 and 3 of Table 3.9 (B) for the characteristics set out in column 1. Whole cloves shall be ground before analysis so that all particles pass a sieve with 1 mm apertures.

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TABLE 3.9 (B)

Chemical Requirements for Whole and Ground Cloves

(Section 3.9.5)

Characteristic

Whole Cinnamon

Ground Cinnamon

Test Method

Moisture, % m/m

12.0 max

10.0 max

4

Total Ash, % m/m dry basis

7.0 max

7.0 max

5


2.0 max

2.0 max

11


0.7 min

0.5 min

6

3.9.6 Plastic materials used in packaging whole or ground cloves should not be attacked

by clove oil. 3.10 Cardamoms (Elaichi, Elychi) 3.10.1 Cardamoms (or Elaichi, Elychi) shall be the food prepared from nearly ripe

fruits of the plant Elettaria cardamun (L) Maton, by drying, consisting capsules (which may have been clipped, may have pedicels removed), colored green or white, cream, light brown, 12 to 16mm in length, 6 to 9mm in thickness, containing well-formed seeds.

3.10.2 Cardamoms shall have their characteristic odour and flavour, free from foreign

taints. 3.10.3 Cardamoms shall not contain foreign matter or defective capsules in excess of the

limits set out in column 2 of Table 3.10 (A).

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TABEL 3.10 (A)

Extraneous matter in Cardamoms

(Section 3.10.3)

Defect Maximum, % m/m

Dirt, dust, pieces of stem or stalks

5.0

Empty or mal-formed capsules

5.0

Immature, shriveled capsules

7.0

Light seeds, discolored seeds, broken seeds

5.0

3.10.3.1 In Table 3.10 (A) empty capsules are those which contain no seeds; the

percentage is determined by taking 100 capsules at random, opening them, and examining the contents.

3.10.4 Cardamoms may be graded in terms of their physical characteristics –

colour, size, mass per litre, and levels of extraneous matter. 3.10.5 When sampled and tested by the methods indicated, cardamoms shall

conform to the requirements of column 2 for the characteristics set out in column 1 of Table 3.10 (B).

3.10.6 Before analysis, cardamoms shall be ground so that all particles pass a

sieve with 1mm apertures.

22

SVGNS 7: 2002

TABLE 3.10 (B)

Chemical Requirements for Cardamoms

(Section 3.10.5)

Characteristics

Requirements

Test Method

Moisture, % m/m

13.0 max

4

Total Ash, %nm/m on dry basis

9.2 max

5

Volatile Oils, ml/100g on dry basis

4.0 min

11

3.11 Cinnamon (“Spice”) and Ground Cinnamon 3.11.1 Whole Cinnamon (or “spice”) shall be the food prepared from the bark

of the cinnamon tree, Cinnamomum Zeylanicum Blume (synonym C. Verum Presl.), wild or cultivated. The bark may be scraped so that the inner peel is used to prepare cinnamon, or may be left unscraped. The bark or inner peel is dried in rolled from (quills) or pieces more or less flat, which may vary in shape and size, coloured between reddish brown and yellow.

3.11.2 This standard does not apply to Chinese cinnamon or ‘Cassia’, derived

Cinnamomom cassia Nees, to Indian cassia, Cinnamomom tamala Nees & Eberrn, or to Padang cassia, Cinnaniomon Burmani (Nees) Blume, which resemble cinnamon.

3.11.3 Ground Cinnamon is prepared by grinding whole cinnamon, with no

added material. 3.11.4 Whole Cinnamon may be graded in several ways, depending on the county

of origin (Sri Lanka, Seychelles, Madagascar), the importing country, and the form in which it is prepared. Grades are based on size, shape, and colour defects, whether the bark is scraped, peeled, un-peeled.

3.11.5 The flavour of cinnamon shall be characteristic, free from foreign

flavours.

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SVGNS 7: 2002

3.11.6 Whole Cinnamon shall not contain more than 1 %, m/m of leaves, stems,

other vegetable matter, sand or dust. Ground Cinnamon should be examined microscopically for traces of extraneous matters.

3.11.7 Whole Cinnamon and Ground Cinnamon, when sampled and analyzed by

the methods indicated, shall conform to the requirements of columns 2 and 3 for the characteristics set out in column 1 of Table 3.11. Before analysis, whole cinnamon shall be ground so that all particles pass a sieve with 5mm apertures.

TABLE 3.11

Chemical Requirements for Whole and Ground Cinnamon

(Section 3.11.7)

Characteristic

Whole

Cinnamon

Ground

Cinnamon

Test

Method Moisture, %m/m

12.0 max

10.0 max

4

Total Ash, % m/m dry basis

7.0 max

7.0 max

5


2.0 max

2.0 max

11


0.7 min

0.5 min

6

3.12 Coriander, Whole or Ground 3.12.1 Whole Coriander shall be the food prepared from the fruits of the plant

Coraindrum sativum L, which have been dried, spherical in shape, yellow brown to light brown in color, about 3mm in diameter.

3.12.2 Ground Coriander shall be prepared from whole coriander with no added

material by; grinding so that all particles pass a sieve with 0.5mm apertures.

3.12.3 Whole coriander shall not contain foreign matter or defective fruits in

excess of the limits set out in Table 3.12 (A) Column 2.

24

SVGNS 7: 2002

TABLE 3.12 (A)

Extraneous matter in Whole Coriander

(Section 3.12.4)

Defect

Max %m/m

Extraneous matte 2

Broken fruits

10.0

Damaged, discoloured, insect-damaged immature or shriveled fruits

3.0

3.12.5 When sampled and analyzed by the methods indicated, whole coriander

and ground coriander shall conform to the requirements of columns 2 and 3 for the characteristics set out in column 1 of Table 3.123 (B). Whole coriander shall be ground before analysis so that all particles pass a sieve with 0.5mm apertures.

TABLE 3.12 (B)

Chemical Requirements for Whole and Ground Coriander

(Section 3.12.5)

Characteristic

Whole Coriander

Ground

Coriander

Test

Method

Moisture, % m/m

12.0

12.0 4

Total Ash, % m/m on dry basis

7.0

7.0

5

Acid-insoluble Ash, % m/m on dry basis

-

1.5

6


0.2

0.1

11

25

SVGNS 7: 2002

3.1.3 Cumin (Geera, Jira or White Cumin), Whole or Ground 3.13.1 Whole Cumin (or Whole Geera, White Cumin) shall be the food

prepared from the fruits of the plant Cumimuni Eyminum L, including two enlarged mericarps joined together, each showing five pale thin ribs with secondary ribs, ochre gray to light brown in colour, about 8mm in length, narrow and tapering at each end.

3.13.2 Ground Cumin, Ground Geera or Ground White Cumin is prepared

from whole cumin by grinding with no added material. 3.13.3 This standard does not apply to roasted ground cumin or geera. 3.13.4 Whole Cumin or Whole Geera shall not contain more than 5% m/m of

extraneous matter (which includes seeds and parts of the cumin plant other than the fruits), nor more than 25% m/m of broken fruits.

3.13.5 When sampled and tested by the methods indicated, Whole Cumin and

Ground Cumin shall conform to the requirements of columns 2 and 3 for the characteristics set out in columns 1 of Table 3.13. Whole cumin shall be ground before analysis so that all particles pass a sieve with 0.5mm apertures.

Table 3.13

Chemical Requirements for Whole and Ground Cumin (Geera)

(Section 3.13.5)

Characteristic

Whole Cumin

Ground Cumin

Test

Method Moisture, % m/m

10.0 max - 4

Total Ash, % m/m on dry basis

12.0 max

-

5

Acid-insoluble Ash, % m/m on dry basis

3.0 max

-

6

Non-Volatile Ether Extract, % m/m on dry basis

15.0 max

-

10


1.5 max

-

11

26

SVGNS 7: 2002

3.14 Fenugreek, Whole or Ground 3.4.1 Fenugreek shall be the food prepared from the dried mature seeds of the

fenugreek plant, Trigonella foenum-graecum L; which are oblong and rhomboidal in shape, smooth-surfaced, with a deep oblique furrow on one side, and yellow to yellowish brown in colour. The size of the seeds varies with the country of origin.

3.14.2 Ground fenugreek shall be prepared by grinding fenugreek with no added

material. 3.14.3 The odour of fenugreek, when freshly ground, is strong, pleasant,

resembling celery or sweet maple. The flavour is very bitter, floury. 3.14.4 Whole fenugreek shall not contain more than 4.0 percent of extraneous

matter, including not more than 2.0% of pieces of fenugreek stalks that are more than 10mm long, 2mm in diameter.

3.14.5 When sampled and tested by the methods indicated whole fenugreek and

ground fenugreek shall conform to the requirements of column 2 for the characteristics set out in column 1 of Table 3.14. Whole fenugreek shall be ground before analysis so that particles pass a sieve with 1.0mm apertures.

TABLE 3.14

Chemical Requirements for Whole and Ground Fenugreek

(Section 3.14.5)

Characteristic

Requirement

Test Method

Moisture, %

12.0 max

4


7.0 max

5


2.0 max

6

Cold water soluble extract, % on dry basis

30.0 max

8

27

SVGNS 7: 2002

3.15 Turmeric, Whole or Ground (Hardi, Saffron)* 3.15.1 Turmeric (or Hardi) shall be the food prepared by drying or curing the

primary or secondary rhizomes (or fingers) of ‘the turmeric plant, Curcuma domestic Val., having the shaped and colour typical of the cultivated variety, which may have been polished by machine or retain their natural surface. In curing, the bulbs or fingers are first soaked in boiling water and then dried to prevent further growth.

3.15.2 Ground Turmeric is prepared by grinding turmeric rhizomes or fingers

with no added material. 3.15.3 Whole Turmeric shall not contain more thin 2.0% of extraneous matter,

nor more than 5.0% of damaged rhizomes (shriveled, hollow, porous, or scorched during curing).

NOTE: The name “saffron” is often used for turmeric in the

Caribbean. The spice called saffron internationally is derived from the flowers of Crocus Sativa L.

3.15.4 When sampled and tested by the methods indicated, whole turmeric and

ground turmeric shall conform to the requirements of columns 2 and 3 for the characteristics set out in column 1 of Table 3.15. Whole turmeric shall be ground before analysis so that all particles pass a sieve with 0.5mm apertures.

3.15.5 Whole turmeric may be graded in accordance with its form, content of

small pieces or bulbs, and content of extraneous matter.

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SVGNS 7: 2002

Table 3.15

Chemical Requirements for Whole and Ground Turmeric

(Section 3.15.4)

Characteristic

Whole Tumeri

Ground Tumeric

Test Method

Moisture, %

12.0 max

10.0 max

4


-

9.0 max

5


-

1.5 max

6

Coloring power as curcuminoids, % on dry basis

-

2.0 min

16

3.16 Thyme, Whole or Ground 3.16.1 Thyme, whole thyme shall be the food prepared by drying the leaves and

flowering tops of the thyme plant, Thymus vulgaris L, T. serpyllum, T.Zygia, or T. Capitatus, of which the dry leaves are needle-shaped, ash green to brownish gray in colour, 1 to 10mm in length, the dry flowers are purple to pinkish brown in colour, cylindrical, 2 to 4mm long, and 1 to 3mm in diameter, depending on the species.

3.16.2 Ground thyme shall be prepared form thyme by grinding, with no added

material. 3.16.3 Whole thyme has a characteristic odour and flavour reminiscent of

menthol; ground thyme has a more prominent odour and astringent flavour.

3.16.4 Whole thyme shall not contain more than 2 percent of extraneous matter. 3.16.5 When sampled and analyzed by the methods indicated, whole thyme and

ground thyme shall conform to the requirements of columns 2 and 3 for the characteristics set out in column 1 of Table 3.16. Whole thyme shall be ground before analysis so that all particles pass a sieve with 1.0mm apertures.

29

SVGNS 7: 2002

TABLE 3.16

Chemical Requirements for whole and Ground Thyme

(Section 3.16.5)

Characteristic

Whole Thyme

Ground Thyme

Test

Method Moisture, %

12.0 max

12.0 max

4


14.0 max

14.0 max

5


3.5 max

4.0 max

6

Volatile Oil, ml/100 dry basis

0.5 max

0.2 min

11

3.20 Curry Powder 3.20.1 Curry Powder shall be the fond prepared by grinding together and mixing clean,

dry, sound spices, (whole or powdered) and:

a) shall contain not less than 85 percent by weight of spices;

b) shall be ground so that all particles pass a sieve with apertures of 0.05mm; and

c) may contain added salt and added food starch.

3.20.2 Curry powder shall be free from rancid or musty odours or flavours, dirt, mould,

insects or insects parts, or signs of contamination by rodents. 3.20.3 No preservatives (other than salt) or colouring matter shall be added to curry

powder. 3.20.4 When sampled and analyzed by the methods indicated curry powder shall

conform to the requirements of column 2 of table 3.20. 3.20.5 Curry powder shall also conform to the requirements of Section 3.1.6.

30

SVGNS 7: 2002

TABLE 3.20 Chemical Requirements for Curry Powder

(Section 3.20.4)

Characteristic

Requirement

Test Method Moisture, %

10.0 max

4


1.0 max

6

Salt, % dry basis

5.0 max

15

Volatile Oils, ml/100 g dry basis

0.25 min

11

Non-volatile Ether Extract, % dry basis

7.5 min

10

Crude Fibre, % dry basis

15.0

12

3.20.6 Curry Powder may include any of the spices or foods listed below.

a) allspice; k) ginger;

b) black cumin (mangril); l) mustard seed

c) black pepper; m) chillies, capsicums

d) cardamoms; n) turmeric or

e) cinnamon; o) other vegetable foods used as flavours or

f) coriander; colours.

g) cumin (geera, white cumin);

h) fennel seed; (as flavours or colours)

i) fenugreek;

j) garlic;

31

SVGNS 7: 2002

3.20.7 Labels of retail packages of curry powder shall include a list of the spices used as

ingredients, in descending order of proportion by weight. 3.30 Celery Salt 3.30.1 Celery salt Shall be the food prepared by grinding and mixing salt with the

ground dried leaves and stalks of the celery plant, (Apium Graveolens) L. and shall contain no, less than 25% by weight of dried celery.

3.31 Garlic Salt 3.31.1 Garlic salt shall be the food prepared by grinding and mixing salt with the ground

dried bulbs of garlic, Alliuin sativum L, and shall contain not less than 25% by weight of dried garlic.

3.32 Onion Salt 3.32.1 Onion salt shall be the food prepared by grinding and mixing salt with dried

(dehydrated) onion, Alliun Cepa L. and shall contain not less than 25% by weight of dried onion.

3.33 Pepper Salt 3.33.1 Pepper salt shall be the food prepared by grinding and mixing salt with ground

black pepper, Piper nigrum and shall contain not less than 25% by weight of ground black pepper.

4.0 REQUIREMENTS FOR SAUCES 4.1 Hot Sauce shall be a sauce prepared from hot peppers or chillies (Capsicum

frutescens L) together with other fruit or vegetable ingredients and spices, and which may also contain sugar, salt, vinegar and acetic acid, and which has been treated with heat to endure sterility.

4.1.1 Benzoic and or sorbic acid, or their salts, may be added as preservatives, in

proportions not exceeding 100mg/kg. 4.1.2 No synthetic or artificial color may be added to hot sauce. 4.1.3 Approved thickening agents may be added in small amounts to prevent separation

of solid ingredients on standing.

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SVGNS 7: 2002

4.1.4 Hot sauce shall:

a) contain not less than 2.5% by weight of acid, expressed as acetic acid;

b) have a hydrogen ion concentration, expressed as pH, not exceeding 3.4. 4.1.5 Where an ingredient adds a distinctive flavour to the hot sauce, it may be

mentioned as part of the common name together with the word ‘pepper’ (e.g. “Hot Lime and Pepper Sauce”).

4.2 Hot Pepper Sauce shall be a sauce prepared from fresh, clean, sound hot peppers

or chillies (Capsicum frutescens L) with no other fruit or vegetable ingredients, which may have been naturally fermented or aged to disintegrate the vegetable matter.

4.2.1 Hot Pepper sauce shall:

a) contain not less than 2.5% by weight of acid, expressed as acetic acid;

b) have a hydrogen ion concentration, expressed as pH, not exceeding 3.4;

c) contain no preservatives other than acetic acid, salt, sugar, or vinegar; and

d) contain no synthetic or artificial colours, added starch, thickening agents, or other food additives.

5.0 HYGIENE IN PROCESSING 5.1 Spices, spice salts, and sauces shall be processed in accordance with “Code of

Hygiene Practice for Food (in and other related food establishments) as approved by the authority responsible for food hygiene or the national standards body.

5.2 Raw materials shall be inspected before processing, and sorted before use. 5.3 Buildings shall be properly constructed, designed for ease of maintenance,

clearing and pest control. 5.4 The factory shall operate an acceptable sanitation program and maintain adequate

sanitary facilities for the use of workers. 5.5 Workers handling raw materials, processing equipment or packaging the product

shall undergo an annual medical examination to determine whether they are fit and free from any communicable diseases that may contaminate the product.

33

SVGNS 7: 2002

5.6 Where raw materials for spices are fumigated to control insects, the relevant

authority shall approve the fumigant and fumigation carried out with appropriate precautions.

6.0 PACKAGING 6.1 Retail containers shall be made of nontoxic materials that will not contaminate the

product or affect its colour, aroma, flavour, or consistency, and shall be designed to withstand stresses that may occur during packing, handling, transport and storage.

6.2 Retail containers shall be made of materials that can resist deterioration or

corrosion over a period of time exceeding the length of the self life of the product. 6.3 Plastic material used in packaging spices shall not absorb oils from the product. 6.4 Where metal containers are used, their internal surfaces shall be compatible with

the product, and, if lacquered or coated, shall not release components of such coating into the product during the shelf life.

6.5 Retail containers shall be protected in transport and storage by suitable shipping

cartons or containers. 6.6 Sauces shall be packed in retail containers while hot, and the closure put in place

as soon as possible so that there is a hermetic seal and a vacuum is produced in the headspace.

7.0 LABELLING REQUIREMENTS 7.1 The labelling on retail containers of spices, spice salts and sauces, shall be in the

English language, clearly and prominently displayed and readily legible under customary conditions of purchase and use. Information presented in other languages shall be clearly separated from that in English.

7.2 The information carried on the label shall include:

a) the common name of the spice, spice salt, or sauce, as given in Sections 3 or 4 (which may include a name not in English);

b) any brand name or trade name;

c) the name of the manufacturer or the person controlling the brand name or

trade name, together with an adequate postal address;

34

SVGNS 7: 2002

d) the average net contents of each package when packed in terms of grams(g) or kilograms (kg) for spices or spice salts, or in terms of milliliters(ml) or (1) for sauces (which may also be stated in avoirdupois ounces or fluids ounces) using Arabic numerals:

e) a list of ingredients in descending order of their proportion by weight; and

f) the date of manufacture or date of packaging, declared in uncoded

sequence of year, month, and day (02-09-19), or a date of minimum durability (expressed as “Best before 02-09-19”), with any storage instructions in close proximity to the date marking.

NOTE: Labelling requirements shall confirm to the St.Vincent and the Grenadines National Standard on the Labelling of Prepackaged Foods - SVGNS 1: Part 3: 2000

8.0 QUALITY ASSURANCE 8.1 To be eligible for a license to use the CARICOM Standard Mark, the

manufacturer of the products that are included in this standard shall operate a quality assurance system confirming to the general requirements of ISO 9002 – 1987, using adequate staff sampling procedures and testing equipment, as approved by the national standards body.

8.2 An approved quality assurance system may include sampling or test procedures

that differ form those recommended in Sections 9 and 10. 8.3 It is recommended that the product included in this standard be produced under an

approved quality assurance system.

35

SVGNS 7: 2002

9.0 SAMPLING 9.1 Sampling of Spices in Bulk containers (sacks, drums) 9.1.1 Depending on the number of container (N) in a lot, the number to be sampled (n)

is given below:

Containers in Lot 1 (N)

To be sampled (n)

1 - 5

all

6 - 49

5 at random

50 -100

10% at random

101 and over

ÞÞ (nearest integer) at

random 9.2 Sampling of spices, spice salts in retail containers 9.2.1 Retail containers shall be taken at random from the lot sufficient to make a bulk

sample containing more than three times the amount needed to do all tests. 9.3 Sampling of Sauces 9.3.1 Enough should be taken from each container sampled so that, when combined as a

bulk sample the (n) samples should be more than three times the amount needed to do all tests.

10.0 TESTING 10.1 The test methods recommended in Appendix A shall be used to determine

whether a sample from a lot conforms to the requirements of Section 3 or Section 4 as appropriate.

10.2 These recommended test methods may also be used in quality control, but other

methods, which are more rapid and of equal or comparable accuracy may be used. 10.3 The report of a test for any characteristic shall include a reference to the method

used.

36

SVGNS 7: 2002

10.4 Where is it necessary to verify the levels of arsenic, copper, lead or zinc in a

product covered by this standard, test methods published by one of the following organizations should be used:

a) Association of Official Analytical Chemists, New York, USA;

b) International Union of Pure and Applied Chemistry, Oxford, UK; and

c) FAO/WHO Codex Alimentarius Commission, Rome, Italy.

11.0 CONFORMITY 11.1 A lot or consignment sampled as in Section 9.0 shall be deemed to conform with

the requirements of this standard if the tests results for each characteristic satisfy the requirements of Section 3 or 4 as appropriate, and inspection of retail containers shows that the labelling is in accordance with Section 7, and if reports of tests on samples taken within the past year show that the requirements for toxic elements are satisfied.

11.2 Spices, spice salts, and sauces produced under an approved quality assurance

system shall be deemed to conform to this standard if:

a) test results on routine samples taken from production satisfy the requirements of Sections 3 or 4;

b) there is evidence on file by certification by the manufacturers of any food

additives or ingredients that the requirements for toxic elements are satisfied; and

c) test results of’ samples of products taken within the past year show that

the requirements for toxic elements are met.

37

SVGNS 7: 2002

APPENDIX A

RECOMMENDED TEST METHODS FOR THE ANALYSIS OF SPICES

Test Method

ISO (1)

BS 4585 (2)

AOAC (3) 1 Filth 1208 Part 14 - 2 Extraneous matter 927 Part 1 30.028 3 Defectives 927 - - 4 Moisture 939 Part 2 30.005 (=7.005) 5 Total Ash 928 Part 3 30.006 6 Acid-insoluble Ash 930 Part 9 30.008 7 Water-insoluble Ash 929 Part 10 30.00 8 Cold water extract 941 Part 5 - 9 Alcohol extract 940 Part 4 30.013 10 Non-volatile ether extract 1108 Part 6 30.012 11 Volatile oil 6571 Part 15 30.02 12 Crude fiber 5498 - 30.017 (=7.070) 13 Loss on heating at 105+5ºC 1003 - - 14 Mass per litre 959-1,

Annex B -

-

15 Salt content Estimate CL by titration with AgNO3 16 Coloring powder of tumeric 5566 Part 13 - 17 Piperine in pepper 5566 Part 12 - 18 Piperine in pepper (high

performance Liquid chromatography)

11027 - -

19 Calcium content 1003, Annex A

-

-

20 Spices – sampling 948 - 30.001 21 Spices – preparation of ground

Sample for analysis

2825 -

30.001

a) International Standards b) British Standard, equivalent to the International Standards c) References to the Association of Official Analytical Chemists

Handbook, 14th Edition (1984). Some of these are not equivalent to the ISO or B S Methods.

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