British Standards Institution

Source:: ISO
Committee:: AW/34 - Food Technical Committee Chairmen
Categories:: Spices and condiments
Comment period start date:: 04/03/2025
Comment period end date:: 27/04/2025
Number of comments:: 0

Comment by:

27th Apr

Scope

This part of ISO 959 specifies requirements for white pepper (Piper nigrum L.) (see ISO 676), whole or ground, at the following commercial stages:

a) semi-processed (SP);

b) processed (P).

When the term "white pepper" is used alone, it means that the specification applies to both types described, without distinction.

This part of ISO 959 is not applicable to white pepper categories called "light".

NOTE Specifications for white pepper are given in ISO 959-1.

Recommendations relating to storage and transport conditions are given in Annex B.

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Please email further comments to: debbie.stead@bsigroup.com

Standard timeline

1. Proposal (Complete)

Proposal start date:

2. Draft (Complete)

Draft start date:

15/10/2024

3. Public Comments

Public Comments start date:

04/03/2025

Public Comments end date:

27/04/2025

Learn more about the standards development process

Standards Development

BS ISO 959-2 ISO 959-2 Pepper (Piper nigrum L.), whole or ground. Specification. Part 2: White pepper

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