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  • ISO 1003:2008

    Current The latest, up-to-date edition.

    Spices Ginger (Zingiber officinale Roscoe) Specification

    Available format(s):  PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users, Hardcopy

    Language(s):  English, French, Russian

    Published date:  19-05-2008

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    ISO 1003:2008 specifies requirements for ginger (Zingiber officinale Roscoe).

    Annex A specifies a method for the determination of calcium. Recommendations for storage and transport conditions are given in Annex B.

    General Product Information - (Show below) - (Hide below)

    Development Note Supersedes ISO/DIS 1003. (05/2008)
    Document Type Standard
    Publisher International Organization for Standardization
    Status Current
    Supersedes

    Standards Referenced By This Book - (Show below) - (Hide below)

    BS EN ISO 676:2009 Spices and condiments. Botanical nomenclature
    UNI EN ISO 676 : 2009 SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
    EN ISO 676:2009 Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
    BS 7087-8:1996 Herbs and spices ready for food use Specification for dried ginger (whole and ground)
    BS 7087-8:1990 Herbs and spices ready for food use Specification for dried ginger (whole and ground)
    NF ISO 6577 : 2004 NUTMEG, WHOLE OR BROKEN, AND MACE, WHOLE OR IN PIECES (MYRISTICA FRAGRANS HOUTT.) - SPECIFICATION
    UNE-EN ISO 676:2009 Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
    ISO 6577:2002 Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification
    I.S. EN ISO 676:2009 SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
    UNE-ISO 6577:2011 Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 927:2009 Spices and condiments Determination of extraneous matter and foreign matter content
    ISO 565:1990 Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of openings
    ISO 930:1997 Spices and condiments — Determination of acid-insoluble ash
    ISO 939:1980 Spices and condiments Determination of moisture content Entrainment method
    ISO 6571:2008 Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
    ISO 1208:1982 Spices and condiments Determination of filth
    ISO 928:1997 Spices and condiments — Determination of total ash
    ISO 948:1980 Spices and condiments — Sampling
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