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Draft Standard For Cloves: 2. Description 2.1 Product Definition

This document provides a draft standard for cloves that are commonly sold as a dried spice. It defines cloves and their styles (whole, cracked, ground, etc.). It establishes requirements for composition, quality factors, contaminants, food additives, food hygiene, weights and measures, labeling and packaging. The standard is intended to ensure cloves offered for direct human consumption or commercial food processing meet minimum quality and safety standards.

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Ardo Dheo
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208 views6 pages

Draft Standard For Cloves: 2. Description 2.1 Product Definition

This document provides a draft standard for cloves that are commonly sold as a dried spice. It defines cloves and their styles (whole, cracked, ground, etc.). It establishes requirements for composition, quality factors, contaminants, food additives, food hygiene, weights and measures, labeling and packaging. The standard is intended to ensure cloves offered for direct human consumption or commercial food processing meet minimum quality and safety standards.

Uploaded by

Ardo Dheo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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DRAFT STANDARD FOR CLOVES


1. SCOPE

This Standard applies to cloves commonly sold in commerce in their dried or


dehydrated form as a spice, defined in Section 2.1 below, offered for direct
human consumption, commercial food processing and for repacking if required.
The exact species and form bought/sold may be defined by contractual
specifications. This standard does not apply to those products when intended for
industrial processing.

2. DESCRIPTION

2.1 PRODUCT DEFINITION

Clove is the aromatic floral bud of the clove tree. It belongs to the family
Myrtaceae, Syzygium aromaticum . It comprises of a receptacle containing in
its upper part, two loculi containing numerous ovules and crowned by four
acute divergent sepals surrounding a dome-shaped head consisting of four paler
unexpanded membranous imbricate petals enclosing numerous incurved
stamens and a single stiff erect style

2.2 STYLES

Cloves may be:

• Whole ; intact
• Cracked/broken ; broken into two or more pieces
• Ground/powdered; processed into powders without any additions.
• Varietal styles; other styles distinctly different from the three above,
provided they are labelled accordingly .The size/physical dimensions of
each form is determined by contractual agreement between buyer and
seller.

Cloves should be treated in an appropriate manner to obtain the above products,


by undergoing operations such as threshing, sieving and sifting, washing, drying
or dehydrating, crushing and grinding before the final packaging and storage.
2

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 COMPOSITION

Product shall be as described in section 2 and shall conform to the chemical and
physical properties set in Tables I and II of this Standard.

3.1.1 Basic Ingredients

Cloves as described in Section 2.

3.2 QUALITY CRITERIA

3.2.1 Infestation

Cloves shall be free from live insects and practically free from dead insects,
insect fragments and rodent contamination visible to the naked eye (corrected, if
necessary, for abnormal vision).

3.2.2 Odour, flavour and colour:

The product shall have a characteristic aroma and flavour which can vary
depending on geo-climatic factors/conditions and shall be free from any foreign
odour or flavour.

3.2.3 Classification

Specific grades of cloves shall be set by contractual agreement between buyer


and seller. The defects allowed must not affect the general appearance of the
product as regards to its quality, keeping quality and presentation in the
package.

3.2.4 Chemical and physical characteristics

The product shall be free of any hard or sharp objects longer than 7 mm and 2
mm wide. The product, generic or other, shall comply with the physical
requirements specified in tables I and II below.
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Table I: Chemical Characteristics for Cloves


Product Total Acid Moisture Volatile Volatile oil Bulk Density Notes
Name Ash Insoluble Content Oils markers
%w/w Ash % w/w %w/w mL/100g
(max) (max) (max) (min)
Whole
cracked
ground

Table II: Physical Characteristics for Cloves


Product Whole Excreta Excreta, Mold Insect Extraneous/For Notes
Name insects, mammalian other damaged defiled/infes eign matter
dead mg/kg mg/Kg %w/w ted %w/w %w/w (max)
Count (max) (max) (max) (max)
/100
gm
(max)
Whole
cracked
ground

4 FOOD ADDITIVES

No food additives are permitted in the products covered by this standard .

5 CONTAMINANTS

5.1 The product shall comply with the maximum levels of the General Standard
for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).

5.2 The product shall comply with the maximum residue limits for pesticides
established by the Codex Alimentarius Commission. The residual levels of
pesticides shall not exceed the limits as per the Codex database for maximum
residue limits for pesticides in food as in the table III below:
4

Table III: Pesticides requirement

Pesticides Maximum limit (mg/kg)


Aldicard Absent
Aldrin and Dieldrin Absent
Azinphos-Methyl Absent
Cardaryl Absent
Carbendazin 2.0
Carbofuran Absent
Cartap Absent
Chlorfenvinphos Absent
Chlorothaionnil 10
Chlorpyrifos 0.5
Cyhexatin 0.5
Cypermethrin 0.1
Diazinon Absent
Dichlofluanid 2.0
Dicloran 10
Dimethoate 1.0
Diquat 0.1
Endosulfan Absent
Ethion Absent
Ethoprophos 0.02
Etrimfos 0.1
Fenbutatin oxide 1.0
Fenthion Absent
Fenvalerate Absent
Hydrogen phoshide 0.01
Inorganic bromide 400
Iprodione 5.0
Melathion Absent
Metalaxyl 1.0
Methonyl 1.0
Mevinphos 0.1
Monocrotophos Absent
Omethoate Absent
Ortho-Phenyl Phenol 10
Oxanyl 2.0
Permethin Absent
Phosphanidon Absent
Phoxim 0.05
5

Piperronylbutoxide 8.0
Pirimicarb 2.0
Pirimiphos-methyl 1.0
Propanocarb 1.0
Pyrethrins 1.0
Quintozene Absent
Thiabendazole 0.1
Thiometon 0.5
Triadimefon Absent
Trichlorfon Absent
Vinclozolin 3.0

6. FOOD HYGIENE

6.1 It is recommended that Cloves be prepared and handled in accordance with


the appropriate sections of the General Principles of Food Hygiene (CAC/RCP
1-1969), the Annex on Spices and Dried Aromatic Herbs to the Code Of
Hygienic Practice For Low-Moisture Foods (CAC/RCP 75-2015) and other
relevant Codex texts such as codes of hygienic practice and codes of practice.

6.2 The product should comply with any microbiological criteria established in
accordance with the Principles for the Establishment and Application of
Microbiological Criteria for Foods (CAC/GL 21-1997).

7. WEIGHTS AND MEASURES

Containers shall be as full as practicable without impairment of quality and shall


be consistent with a proper declaration of contents for the product.

8. LABELLING and PACKAGING

8.1 The product covered by the provisions of this Standard shall be labelled in
accordance with the General Standard for the Labelling of Pre-packaged Foods
(CODEX STAN 1-1985). In addition, the following specific provisions apply:

8.2 Name of the Product

8.2.1 The name of the product shall be as described in Section 2.1


6

8.2.2 The name of the product may include an indication of the style as
described in Section 2.2.

8.2.3 Species, variety or cultivar may be listed on the label.

8.3 Labelling of Non-Retail Containers

Information for non-retail containers shall be given either on the container or in


accompanying documents, except that the name of the product, lot
identification, and the name and address of the manufacturer, packer, distributor
or importer, as well as storage instructions, shall appear on the container.
However, lot identification, and the name and address of the manufacturer,
packer, distributor or importer may be replaced by an identification mark,
provided that such a mark is clearly identifiable with the accompanying
documents.

8.4 Packaging

The packaging must not be a source of contamination or migration, should be


food grade and must protect the product quality during transportation and
storage. It must be free from off odour.

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