BS ISO 20377:2018 pdf download – Dried parsley (Petroselinum crispum) — Specification 1 Scope This document specifies requirements for dried parsley (Petroselinum crispum, synonyms: Petroselinum hortense, Petroselinum sativum, Apium petroselinum) in whole, cut leaves or rubbed (ground) form. The term “dried parsley” includes dehydrated parsley, i.e. artificially dried parsley. Recommendations relating to storage and transport conditions are given in Annex A. 2 Normative references The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content ISO 928, Spices and condiments — Determination of total ash ISO 930, Spices and condiments — Determination of acid-insoluble ash ISO 939, Spices and condiments — Determination of moisture content — Entrainment method ISO 948, Spices and condiments — Sampling ISO 2825, Spices and condiments — Preparation of a ground sample for analysis ISO 5498, Agricultural food products — Determination of crude fibre content — General method ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) 3 Terms and definitions No terms and definitions are listed in this document. ISO and IEC maintain terminological databases for use in standardization at the following addresses: — ISO Online browsing platform: available at https://www.iso.org/obp — IEC Electropedia: available at http://www.electropedia.org/ 4 Description 4.1 Dried parsley Dried parsley is composed of whole, cut, broken, rubbed or ground dried leaves of a single cultivar of Petroselinum crispum. 4.2 Foreign matter and extraneous matter All materials mentioned in ISO 927 shall be considered as foreign and extraneous matter. Yellow and brown leaf, crushed stalk and buds should also be considered as extraneous matter. 5 Requirements 5.1 Odour and flavour Dried parsley shall have a strong, characteristic odour and flavour and shall be free from earthy or decaying vegetable odours and foreign odours. 5.2 Insects, pests, etc. The product shall be free from live insect infestation, pests, or disease, algae, fungi. It shall be practically free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected,if necessary, for abnormal vision) or with such magnification as may be necessary in any particular case. The product shall not contain any other plant species other than...
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