ISO 5565-1:1999 download free.Vanilla [ Vanilla fragrans ( Salisbury ) Ames ] – Part 1 Specification.
This part of ISO 5565 specifies requirements for vanilla belonging to the species Vanilla fragrans (Salisbury) Ames, syn. Vanilla plarifolia Andrews.
This part of ISO 5565 is applicable to vanilla in pods. bulk, cut or in the form of powder. It is not applicable to vanilla extracts.
NOTE This vanilla is commonly known under the names associated with its geographic origin, namely Bourbon (from Madagascar. Comores and Reunion). Indonesian, Mexican, Tongan, Indian, Chinese and Iigancfan vanilla.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this part of ISO 5565. For dated references, subsequent amendments to. or revisions of, any of these publications do not apply. However, parties to agreements based on this part of ISO 5565 are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies. Members of ISO and lEG maintain registers of currently valid International Standards.
ISO 948. Spices and condiments — Sampling.
ISO 3493. Vanilla — Vocabulary.
ISO 5565-2:1999, Vanilla f’Janilla fragrans (Salisbwy) AmesJ — Part 2: Test methods.
3 Terms and definitions
For the purposes of this part of ISO 5565, the terms and definitions given in ISO 3493 apply.
4 Commercial forms
The following four commercial forms are described in this part of ISO 5565:
a) vanilla oods. consistina of whole oods which may be solit:
— have the characteristics corresponding to their qualitative category (see clause 6):
— have undergone a suitable treatment with a view to developrng their flavour:
— be dark chocolate brown to reddish in colour.
The vanilla pods may be naturally frosted, due to the development on their surface of crystals of natural vanillin exclusively, and may have a mark at the bottom one-third of their length.
They shall not:
— have undergone any treatment which could induce a change in their natural vanillin content or in the content of any other constituent of the flavour;
— be moth-eaten, mouldy, creosoted, poiquees” (blistered) or oxidized; have an odour which is not typical of vanilla
5.2 Cut vanilla Cut vanilla shall:
be prepared from vanilla pods meeting the requirements specified in 5.1;
• be sound and of good specific flavour;
— be dark chocolate brown to reddish in colour.
5.3 Vanilla in bulk
Vanilla in bulk shall:
— be obtained from vanilla pods meeting the requirements specified in 5.1;
— be sound and of good specific flavour;
— be dark chocolate brown to reddish in colour.
have undergone any treatment which could induce a change in its natural vanillin content or in the content of any other constituents of the flavour;
— contain any extraneous matter:
— have a musty or creosote odour, or any other odour which is not typical of vanilla.
6 Qualitative classification of vanilla pods
6.1 Category I
6.1.1 A1 Non-split
This category comprises pods which are whole, sound, supple and full, of typical flavour, of uniform dark chocolate
brown to reddish colour, and without any stain other than the mark.
6.1.2 B1 Split
This category comprises pods of the same characteristics as those of category A1, but split.
6.2 Category 2
6,2.1 A2 Non-split
This category comprises pods which are whole, sound, supple and full, of typical flavour, of uniform dark chocolate brown to reddish colour, and which may have a few stains, the total length of which does not exceed one-third of the length of the pod.
6.2.2 B2 split
This category comprises pods of the same characteristics as those of category A2, but split.
Vanilla pods shall be put in packets of pods of the same length. and shall then be put in clean, sound. watertight containers made of a material which will have no effect on the product (e.g. tin-plate boxes, waxed paper).
Each of these elementary containers of packets of pods shall be uniform from the point of view of category (according to clause 6).
A series of these elementary containers, the contents of which are homogeneous, constitutes a lot. A consignment is constituted by either a homogeneous lot or by several lots belonging to different categories.
10.1.2 Cut vanilla
Cut vanilla shall be put in packets of pods of the same length when they are sufficiently long, and in bulk when they cannot be put in bundles,
They shall then be placed in clean, sound and watertight containers made of a material which will have no effect on the product.
Cut vanilla shall be uniform from the botanical point of view.
10.1.3 Vanilla in bulk
Vanilla in bulk shall be put in clean, sound and watertight containers made of a material which will have no effect on
the product.
10.1.4 Vanilla powder
Vanilla powder shall be put in clean, sound and watertight containers made of a material which will have no effect on the product.
10.2 Marking
10.2.1 Vanilla pods, cut or in bulk
The following indications shall be inscribed on each container or on a label:
a) name of the product (corresponding to the botanical species):
t) any other information required by the purchaser;
g) reference to this part of ISO 5565.
10.2.2 Vanilla powder
The indications given in 10.2.1 shall be inscribed on every elementary container and on every container to be dispatched.
If glass containers are used, the words ‘fragile — glass’ shall be indicated on each container to be dispatched. If possible, the year of harvest shall be indicated.