Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 13145 (1993): Spices and Condiments - Methods ofSampling [FAD 9: Spices and Condiments]

September 1993

IS 13146 : 1883

'lR:m ~;p

~ij"T~ - ;rli~ ~ Cf)T q4ftrlJfC'

( ~~r 'ff'tTetUT )

Indian Standard

SPICES AND CONDIMENTS­METHODS OF SAMPLING

( First Revision)

UDC 664-5: 620-113

<0 DIS 1993

BUREAU OF INDIAN STANDARDSMANAK BHAVAN, 9 BAHADUR SHAH ZAPAR MARO

NEW DELHI 110002

Price Group 2

AMENDMENT NO.1 NOVEMBER 1994TO

IS 13145: 1993 SPICES AND CONDIMENTS­METHODS OF SAMPLING

( First Revision)

(Page 1, clause Z) - Substitute the folJowing for the existing matter:

'IS 4905 : 1968 Methods for random sampling is a necessary adjunct to thisstandard.'

[ Page 2, Table 2,51 No. (v), col 5 ] - Substitute '250 g' for '200 g':

(FAD 9)Reprography Unit, BIS, New Delhi,IDdia

Spices and Condiments Sectional Committee, FAD 9

FOREWORD

This Indian Standard ( First Revision ) wai adopted by the Bureau of Indian Standards, after the draftfinalized by the Spices and Condiments Sectional Committee had been approved by the Food and Agricul­ture Division Council.

The object of this standard is to prescribe sampling procedure for spices and condiments in different forms,such as. whole, seede and powder. It covers the material in bulk as well as packed in containers. IS 1797 :1973 'Methods of sampling and test forr spices and condiments' was first published in J973, and wassubsequentlv revised in 1985 as 'Methods of test for spices and condiments', deleting methods of sampling.It was decided to formulate a separate standard on methods of sampling for spices and condiments. Thescale of sampling has been based on the statistical analysis of a large amount of data. 1 he analysis of datarevealed that the maximum co-efficient of variation was 10 percent in respect of moisture content whichwas used as a basis for estimating the sample size for a lot. The quantity of material required in the grosssample of laboratory sample for a number of spices and condiments has been provided. The provisions ofsampling have also been brought in line with ISO 948 : 1980 'Spices and condiments - Sampling' J issuedby the International Organization for Standardization ( ISO ).

For the purpose of deciding whether a particular requirement of this standard is complied with, the finalvalue, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordancewith IS 2 : 1960 'Rules for rounding off numerical values (rtv;std) J. The number of significant placesretained in the rounded off value should be the same as that of the specified value in this standard.

18 13145 I 1993

Indian Standard

SPICES AND CONDIMENTS­METHODS OF SAMPLING

( First Revision)

2 REPERENCES

5 SAMPLING INSTRUMENT

5.1 A suitable sampling instrument, depending onthe nature of the material shall be used. However J

the following sampling instruments are recom­mended.

5.1.1 Sampling from Btl'S

Sack-type spears or triers.

5.1.2 Ali'tin, and Dividing

Shovels and dividing apparatus.

6 SCALE OF SAMPLING

6.1 All the containers in a single consignment ofspice or condiment pertaining to the same varietyyear of production and grade and not exceeding1000 containers shall constitute a lot. If aconsignment is declared or is known to includedifferent varieties, different classes or differentyean of production, or if it appears that the lot ishetrogeneous, the containers holding products ofsimilar characteristics shall be grouped together,and each group obtained shall constitute a sepa..rate lot.

sample. The quantity of material in compositesample shall be four times the quantity requiredfor carrying out all the tests according the rele­vant Indian Standards.

4 GENERAL

4.1 Sampling shall be carried out by authorizedperson(s) as per agreement between the buyer andthe seller, unless otherwise provided by the law.

4.2 In taking, preparing, storing and handling thesamples, care shall be taken that the propertiesof the product are not affected. The followingprecautions and directions shall be observed.

4.2.1 Samples shall be taken in a protected placefree from any objectionable odour and not exposedto damp air, dust or soot.

4.2.2 The sampling apparatus shall be clean anddry.

4.2.3 Precautions shall be taken to protect thesamples, the product being sampled and thesample containers from adventitious contamina­tion.

Title

Methods for random sampling

Methods of test for spices andcondiments

The following Indian Standards are necessaryadj.uncts to this standard:

IS No.

1797 : 1985

4905 : 1968

3 TERMINOLOGY

For the purpose of this standard, the followingd~finitions shall apply.

3.1 Co••llDment

The quantity of spices or condiment despatchedor received at one time and covered by a parti­cular contract or shipping document. It may becomposed of one or more lots.

:1.2 Lot

A stated quantity of the material in a consign­ment, presumed to be of uniform characteristicsand offered for inspection at one time.

3.3 Increment

A small quantity of spice or condiment takenfrom a single position in the lot.

3..f Gro•• Sample

The quantity of spice or condiment obtained bycombining and mixing the increments taken from~ specific lot.

3~5 Laboratory Sample

The quantity of spice or condiments obtainedfrom gross sample for analysis.

3.6 Compoelte Sample

The quantity of spice or condiment obtained bymixing thoroughly an approximately equal quan­tity of material taken from each of the laboratory

I"SCOPE

Tbis·standard prescribes the sampling procedurefOr ·spices and condiments in different forms,sueh as, whole, seeds and powder. It covers thematerial m bulk as packed in containers.

1

18 131t5 .1111

7 GROSS SAMPLE AND LABORATORYSAMPLE

Table 1 Number 01 Co.talDer.to be Selected

( Clflls,s 6.3 and 11.1 )

6.2 For ascertaing the conformity of material ina lot to the requirements given in the individualmaterial specification, samples shall be testedfrom tach Jot separately.

6.3 The number of containers to be taken froma lot ah.11 depend on the size of the lot and shallbe in accordance with Table 1.

6.3.1 These containers shall be selected at randomfrom the lot. In order to ensure the randomnessof selection, procedures of simple random sampl­ing or systematic sampling as given in IS 4905 :1968may be followed.

6.3.2 When the product is in movement, samplesmay be taken at the time of loading or unloadingof the containen.

6.3.3 Increments shall be taken by means of anappropriate sampling instrument from differentparts of each container selected.

7.4 The quantity of material obtained in thegrosl sample shall be suitably reduced by theprocedure of coning and quartering so 81 toobtain the laboratory sample.

7.4.1 For coning and quartering, the mat«iaJshall be heaped into the shapeof a cone by pour­ing scoopful of the material one after another atthe apex of the cone till entire gross sample hasbeen coned. The material shall be allowed toslide down the sides of the cone only under theinfluence of gravity. The cone shall be event)'flattened so that it forms a low circular pile. Thepile shall be cut into four quarters along twodiameters which Intersect at right angles, one pairof opposite quarters shall be retained and theother one rejected. The procedure shall be repea­ted till the laboratory sample of requisite size isobtained.

7.5 The quantity of material in the gross .sampleand laboratory sample shall be in accordancewith 7.1. However, for some spices and condi­ments, the recommended quantities are given inTable 2.

Table 2 Recommended Q,uaatitiea iaGross aDd Laboratory Samples for

Various Spices aDd CODclimeats

51 Name of Spice Gl'o•• L.bo....to..,No. aDd Sample Sample

Coadlllleats ,...---A--~

\\"bole Ground( 1) (2) (3) (4-) (5)

i) Black pepper 1 kg 1 kg 250gii) Chillies 1 kg 1 kg 250.

iii) Cardamom (small 1 kg 500g 250gand large)

iv) Ging~r and tur- 5 kg 2 kg 250 gmeric

v) Powders ( Including 800 g 200 gcurry powder )

vi) Saffron 100 g 15gvii) Vanilla 100 g 25gviii) Others (including 1 kg 250 g

seed spices )

7.6 In the case of cardamom for estimation oflitre mass, a sample of 200 g shall be taken andthe result shall be multiplied by 5 to get therequired mass per litre.

7.7 To estimate light berries in black pepper byflotation method, a sample of 100g shall be takenand multiplied by 10 to get the required mass perlitre.

Sa.ple Size(2)

58

132032

Lot Size(1)

Up to 5051 to 100

101 to 300301 to 500501 to 1 000

7.1 From each of the containers selected from thelot according to 6.3, equal number of incrementsshall be taken and thoroughly mixed 10 as toform the gross sample. The increments, fromeach of the containers sampled from the lot, shallbe taken from different sides and depths ( top,middle and bottom) so as to obtain representa­tive quantity of material in the gross sample.One sample shaD be for the buyer, another forthe supplier, third for the referee and fourthsample will be sent to laboratory as laboratorysample. The referee sample bearing the sealsof the buyer and seller ( or their representatives)shall be kept at a place acceptable to both theparties so as to be used in case of dispute.

1.2 If required, the containers selected from the, lot shall be completely emptied and content mixed

before taking increments.

1.3 lethe containers are packed in case, 5 per- 7.8 Bulk Samplingcent of the cases subject to minimum of 2 shall be Whenever the material is supplied in bulk, theselected and appro~imateJy equal number of material of the same variety, same year of pro­containers selected from each so as to constitute duction and same grade, offered for inspection atthe requisite sample size. a time shall constitute a lot. Equal number of

2

increments shall be taken from different sides anddepths ofeachheap in the lot. The incrementsfromd Hrerent heapl sball be thoroughly mixed so a8to conetitute the gross sample from the lot. Thegr.. sample shall be reduced to laboratorysample by the procedure of coning and quarter-

inl_

I PACKAGING AND LABELLING OFLABORATORY SAMPLES

1.1 Packall.,

The laboratory samples shall be placed and clean,dry and airtight glass containers or other suitablecontainers which have no effect on the propertiesof the product. The sample containers shall be ofsuch a size that they are almost completely filledby the sample. Each sample by means of astopper or other suitable closure, and sealed insuch a way that it cannot be opened and re-sealedwithout detection.

1.2 LabeUiDg

The laboratory samples shall be labelled to givethe following information:

a) Name of the product,

b) Grade,c) Variety,d) Date and place of sampling,e) Code number of lot/batch,f) Indication as to source of manufacturerJ

g) Date of packing or manufacturing,

h) Date of expiry, andj) Signatures and seal of the sampling officer.

8.2.1 If any infestation is found at the time ofsampling, the record of this shall be included inthe details of sampling given on the sample con­tainer.

9 STORAGE AND DESPATCH OFSAMPLES

9.1 The laboratory samples shall be stored insuch a manner that the temperature of the pro-

3

duct does not vary unduly from the normalatmospheric temperature. Samples which Merequired to be kept for a long time shall be storedin a cool and dark place.

9.2 Laboratory samples on which the analysisis to be carried out shall be despatched to thetesting laboratory as soon as possible.

10 SAMPLING REPORT

If a sampling report is prepared, besides givingthe usual information it shall make referencetothe condition of the spice or condiment sampled,technique applied, if this is other than that des­cribed in this standard. and to any circumstancesthat may have influenced the sampling.

11 NUMBER OF TESTS AND CRITERIAFOR CONFORMITY

11.1 The material in each of the container selec­ted according to Table 1 shall be examined forvisual requirements. The material in any of thecontainer failing to satisfy these requirementsshall be considered as defective. The lot shall bedeemed to have satisfied these requirements, if thematerial in each of the containers selected con­form to the requirements given in the relevantIndian Standards.

11.2 All the tests given in individual materialspecification shall be carried out on the laboratorysample. The lot shall be declared as conformingto the requirements of the relevant IndianStandards if aU the test results on the laboratorysample meet the corresponding requirements.

11.3 The lot having been found satisfactory asin 11.1 and 11.2 shall be further tested on thebasis of a composite samplefor other requirementsgiven in the relevant Indian Standards. All thetest results on the composite sample shall meetthe relevant specification requirements for the lotto be declared as conforming to the requirementsof these specifications.

_-_. ••• - __••• M- ._. .- •••• __ •__ •• • __ • • ._ ._. , ••••• •• _

Standard MarkThe use of the Standard Mark is governed by the provisions of the Bureau of Indian

Standards Act, 1986 and the Rules and Regulations made thereunder. The Standard Mark onproducts covered by an Indian Standard conveys the assurance that they have beenproduced to comply with the requirements of that standard under a well defined system ofinspection, testing and quality control which is devised and supervised by BIS and operatedby the producer. Standard marked products are also continuously checked by BIS for con­formity to that standard as a further safeguard. Details of conditions under which a licencefor the use of the Standard Mark may be granted to manufacturers or producers may beobtained from the Bureau or Indian Standards.

Barlau or IadlaaStaadard.

DIS I. a statutoI)' institution established under the Bur,tIU o/11Ul1.t1n Sttllldllrtb &:t, ·1986 to promoteharmonious development of the activities of standardizatioD, martini-and quality certltlcatioD ofgoodsand attendiDI to connected matters in the country.

CopJr1aht

DIS has the copyriaht of all itl pubHcations. No part of these publications may be re~roduced ill anyform without the prior ~slioD in writiDIof DIS. This doesnot preclude the free use, ID the course ofimplementina the standard, of aecessary details, suchas symbols and sizes, type or arade deaipatlonl.Bnqumel relatml to copyri,ht be addreued to the Director- ( Publication. ). BIS.

a.,I•• ollDtllaa Sta_nli

Amendments are issued to ltandardl as the need arises OD the baal. of comment•• Standardlare alloreviewed periodically; a standard alons with amendments is reaftlrmed when such review indicatesthatno chaDles are needed; if the review indicates that changes are needed. it is taken up for revision.Users of Indian Standards should ascertain that they are in posselsion or the latest amendment. oredition by reCerriDI to the latest issue of 'BIS Handbook and 'Standard. MODthly Addition.'Commentl OD thillDdian Standard may be lent to BIS giYiDg the followias references

Doc : No. FAD 9 ( 200 )

AJDeDdIDeDtl Issued Siace Publication

Amend No. Date of Issue

BUREAU OF INDIAN STANDARDS

Text Affected

Headquarters:

Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi 110002Telephones: 331 01 31,331 137S

Regional Offices:

Central: Manak Bhavan, 9 Bahadur Shah Zafar MargNEW DELHI 110002

Eastern: 1/14 C. I. T. Scheme VII M, V. I. P. Road. ManiktolaCALCUTTA 700054

Northern: SeQ 445.446, Sector 3S.C, CHANDIGARH 160036

Southern: C. I. T. Campus, IV Cross Road, MADRAS 600113

Western: Manakalaya. E9 MIDC, Marol, Andheri ( East)BOMBAY 400093

Telegrams: Manaksanstha .( Common to all offices )

Telephone

~ 331 01 31l 331 137S

37 84 99, 37 8S 6137 86 26, 37 86 62

( S3 38 43, S3 16 401 S3 23 84

235 02 16. 235 04 42235 15 19, 235 23 IS

{632 92 95, 632 78 S8632 78 91, 632 78 92

Branches: AHMADABAD. BANGALORE. BHOPAL. BHUBANESHWAR.COIMBATORE. FAR-IDABAD. GHAZIABAD. OUWAHATI. HYDERABAD.JAIPUR. KANPUR. LUCKNOW. PATNA. THIRUVANANTHAPURAM.