| Home>>Agricultural Technology Information>> Pepper |
PEPPER
INDONESIAN STANDARD FOR PEPPER
Black Pepper Grade I and Grade II
| 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 | 1.0 | 1.0 |
| Light berries, % (w/w) maximum | 2.0 | 3.0 |
| Mouldy berries, % (w/w) maximum | 1.0 | 1.0 |
| Moisture Content, % (w/w) maximum | 12.0 | 13.5 |
| Piperi Content, % (w/w) | mentioned as the test result | mentioned as the test result |
| Essential Oil Content, % (w/w) | mentioned as the test result | mentioned as the test result |
Mixed Grade Black Pepper
| Characteristics | Requirements |
|---|---|
| Moisture Content, % (w/w) maximum | 12 |
| Light Pepper Content, % (w/w) minimum | 50 |
| Ash Content, % (w/w dry basis) maximum | 8 |
White Pepper Grade I and Grade II
| 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 |
| Colour | Yellowish white | Yellowish white, white grey or brownish white |
| Extraneous matter, % (w/w) max. | 1.0 | 2.0 |
| Light berries, % (w/w) max. | 1.0 | 2.0 |
| Mouldy berries, % (w/w) max. | 1.0 | 1.0 |
| Amount of black/dark grey berries in white pepper, % (w/w) max. | 1.0 | 2.0 |
| Moisture Content, % (w/w) max. | 13.0 | 14.0 |
| Piperi Content, % (w/w) | mentioned as the test result | mentioned as the test result |
| Essential Oil Content, % (w/w) | Mentioned as the test result | mentioned as the test result |
Mixed Grade White Pepper
| Characteristics | Requirements |
|---|---|
| Moisture Content, % (w/w) maximum | 12 |
| Light Pepper Content, % (w/w) minimum | 10 |
| Ash Content, % (w/w dry basis) maximum | 6 |
Source: International Pepper community
Last updated: 23-06-2008
Designed & maintained by IIITM-K, © VUAT 2007, 2008