هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
مشروع مواصفةنهائي   
Final Draft of Standard FDS 
 
 
 
 
TC05اعداد اللجنة الخليجية رقم  
 
Prepared by GSO Technical Committee No. TC05  
 
 
 
GSO 05 FDS /ISO  1752  :2020     
 
ISO1752 :1999  
 
 
 
Vanilla  
 
الفانيليا   
 
 
 
 
 
 
 
 
 
 
 
 
ICS: 67. 180.10 
 
 
 
 
 GSO  Standard  GSO 1752/ 20 20 
 
2   
تقديم 
هيئةةةلتقييسيةةةي تيةةةالتتاونةةة تقييخةةة للتيةةةالتتقيإنةةةيةتقيخ فيةةةلتهيئةةةلتزةني يةةةلت  ةةة ت ةةة ت  ةةة  ي  تق   ةةة  ت
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قيإنيويلتب قسطلتيو لت نيلتايإصصلت.تت
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لةاتة اتتهيئلتقييسيي تيالتتاون تقييخ للتيالتتقيإنيةتقيخ فيلتض إتب ن اةت  لتقينونلتقيونيلترة تت5تت
ت"تقينونلتقيونيلتقيإنيويلتيسط عتا قاو لتقي نيو لتقيغذقئيلتلقي رق يل"تت بي   لت  GSO 1752 : 1999تت
Vanilla”المواصفة القياسية الخليجية  
 
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 ساتبي ر ختتتهةتلتقي  ق قت تلتتت
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO  Standard  GSO 1752/ 20 20 
 
3  Vanilla  
1- Scope and Application:  
 This GSO Standard s applies to vanilla, which belongs to (Vanilla fragrans) 
(Salisbury Ames) genus and not to vanilla extracts.  
2- Complementary Standards:  
2/1 GSO 9 (Labeling of Prepackaged Foods).  
2/2 GSO 168 (Requirements of Storage Facilities for Dried and Canned Foods tuffs).  
2/3 GSO 382 (Maximum Limits of Pesticides Residues in Agricultural and Food Products - 
Parts 1 & 2).  
2/4 GSO 839 (Food Packages - Part1 - General Requirements).  
2/5 GSO 988 (Limits of Radioactivity Levels Permitted in Foodstuffs - Part 1).  
2/6 GSO 988 (Methods for the Detection of Permissible Radionuclide Limits in 
Foodstuffs - Part 1 - Gama Spectrometry Analysis A - Cs-134, Cs -137).  
2/7 GSO 1016  (Microbiological Criteri a for Foodstuffs - Part 1).  
2/8 GSO Approved Standard for:       
2/8/1  GSO ISO 349 3 Vanilla - Terms.  
2/8/2  GSO ISO 5565 -2 Vanilla - Methods of Testing.  
3- Definitions:  
 Definitions stated in GSO approved Standard mentioned in Item (2/8/1) shall be 
appli ed. 
4- Classification:  
 Vanilla is classified into the following four types:  
4/1 Vanilla Pods: They contain whole pods, and they may be split pods that can be 
qualitatively classified according to Table (1) as follows:  
Table (1)  
Qualitative classificati on of Vanilla Pods  
 
Categories  Split  Advantages  
Category 
(1)  
   Non-split  Whole , sound, tender, full pods of typical odor, ranging 
from dark -chocolate brown to reddish color with no dyes 
except for its mark.  
Split  This type has the same features of the previous one but 
with split pods.  
Category 
(2)  Non-split  Whole, sound, ten der, full pods of typical odor, ranging 
from dark -chocolate brown to reddish color, and may 
contain a few dyes not exceeding third of its length.  GSO  Standard  GSO 1752/ 20 20 
 
4  Split  This type has the s ame features of the previous one but 
with split pods.  
Category 
(3)  Non-split Whole, sound, almost tender, odorous full pods, ranging 
from dark -chocolate brown to reddish color, and may 
contain many dyes not exceeding half of its length along 
with few re d filaments that do not exceed third of the 
length of the pod.  
Split  This type has the same features of the previous one but 
with split pods.  
Category 
(4)  Non-split  Whole, sound, hard, odorous full wooden stick -shaped 
pods, of reddish color, and may contain some dyes not 
exceeding half of its length.  
Split  This type has the sa me features of the previous one but 
with split pods.  
 
4/2 Vanilla Cuts: Pieces of split or non -split pods, which are cut or broken.  
4/3 Vanilla in Bulk (large packages): C ontaining vanilla pods and cuts in bulk.  
4/4 Vanilla Powder: Vanilla produced by grinding vanilla pods after drying, with no 
additives.  
5- Requirements:  
 The following requirements should be available in Vanilla:  
5/1 Natural Requirements:  
5/1/1  Vanill a Pods:  
5/1/1/1  They should have undergone a suitable treatment to improve their flavor.  
5/1/1/2  Their color should range from chocolate brown to reddish.   
 Note: Vanilla pods' color may be shining white, due to their crystallization out to 
the surface,  and they may have a mark on the last third.  
5/1/1/3  They should not have undergo ne any treatment that may change the natural 
content of vanilla or any of the flavoring constituents.  
5/1/1/4  They should not be infected with mites, putrid or treated with petroleum products 
or oxidized.  
5/1/1/5  They should not have any extraneous odor other than vanilla odor.  
5/1/2  Vanilla Cuts:  
5/1/2/1  They are obtained from Vanilla pods and should comply with the requirements 
stated in Item (5/1).  
5/1/2/2  They should b e sound and of very distinct flavor.  
5/1/2/3  Their color should range from chocol ate brown to reddish.  GSO  Standard  GSO 1752/ 20 20 
 
5  5/1/3  Vanilla in Bulk:  
5/1/3/1  They are obtained from Vanilla pods and should comply with the requirements 
stated in Item (5/1).  
5/1/3/2  Their color s hould range from chocolate brown to reddish.  
 Note:  Pods and cuts are usually woo den and may contain many dyes.  
5/1/4  Vanilla Powder  
5/1/4/1  They are obtained from Vanilla pods and should comply with the requirements 
stated in Item (5/1).  
5/1/4/2  They should be fine enough to pass through 1.25 openings sieve.  
5/1/4/3  Their color sh ould range from chocolate brown to reddish.  
5/1/4/4   They should have the natural distinct flavor of vanilla.  
5/1/4/5  They should not have undergone any treatment that may change the natural 
content of vanilla or any of the flavoring constituents.  
5/1/4 /6 They should not contain any extraneous substances.  
5/1/4/7  They should not contain any putrid odor, petroleum odor, or any odors other than 
original vanilla odor.  
5/2 Chemical Requirements:  
5/2/1  Moisture content:  
 Moisture Content should be accordin g to Table (2).  
Table (2)  
Moisture Content in Vanilla  
 
 
Characteristics  Requirements  
Vanilla Pods  Vanilla Cuts 
and Vanilla in 
Bulk  Vanilla 
Powder  
 Category 
(1) Category 
(2) Category 
(3) Category 
(4)   
Max. Percentage of 
Moisture Content  38 38 30 25 30 20 
 
 
 
5/2/2  Vanilla Content:  
 Vanilla content should range from 1.6% to 2.4% on wet weight basis.  
 Note: If Vanilla content in pods is less than 1.6%, this could be a re sult of faulty 
treatment. On the other hand, if the vanilla content is more than 2 .4%, it should GSO  Standard  GSO 1752/ 20 20 
 
6  undergo some tests to investigate the possibility of fraud  due to adding synthetic 
vanillin.  
5/3 Biological Requirements:  
5/3/1  Product should be free of liv ing or dead insects, their contaminating leftovers and 
toxins, within permissible limits.  
5/3/2  Microbiological limits should be in conformity with the GSO Standard mentioned 
in Item (2/7).  
6-  Sampling:  
 Samples should be taken according to GSO Standar d mentioned in Item (2/8/2), 
considering the following:  
6/1 Lab sample should not  be less than 100 gm.  
6/2 In case of vanilla pods, sample should be representative of the samples in all 
packages when picked for testing.  
6/3 Samples should be stored in w ell-sealed packages away from the sources of heat, 
and should be analyzed once rec eived.  
7- Testing Methods:  
 Samples should be taken according to GSO Standard mentioned in Item (2/8/2), in 
order to indicate to what extent it is in conformity with the it ems of this Standard.  
8- Packaging, Transportation and Storage:  
8/1 Packaging:  
8/1/1  Vanilla Pods:  
8/1/1/1  Vanilla pods should be packed in clean, sound packages of the same length, which 
are impermeable to water and free of undesired odors, in accorda nce with GSO 
Standard mentioned in Item (2/4).  
8/1/1/2  Packages should be made of  a material that does not affect the product, (for 
example, metal package or parchment paper).  
8/1/1/3  Initial packaging of pods' packages should be identical, and constitue nts should be 
either identical or various amounts of various types.  
8/1/2  Vanilla  Cuts:  
8/1/2/1  Vanilla cuts should be put in packages or packed in bundles if they are of similar 
lengths.  
8/1/2/2  Packages should be clean, sound, impermeable to water and  free of undesired 
odors, and should be made of a material that does not affect th e product.  
8/1/3  Vanilla in Bulk and Vanilla Powder:  GSO  Standard  GSO 1752/ 20 20 
 
7  8/1/3/1  Product should be packed in clean, sound, impermeable - to- water packages 
which are free of undesired odors, an d should be made of a material that does not 
affect  the product.  
8/2 Transportati on:  
8/2/1  Means of transportation should be clean, impermeable to water, and has not been 
used before in the transportation of any toxic hazardous materials.  
8/2/2  It should  be protected from rain, sun, or any other source of high temperature or 
undesired  odors.  
8/3 Storage:  
8/3/1  Product packages should be stored (before and after packaging) in storage 
facilities that are away from sources of heat, moisture, high temperatu re and 
insects, in accordance with GSO Standard mentioned in Item (2/2).  
8/3/2  Storage facilities should be well ventilated  and well sealed  during moist weather.  
9-  Labeling:  
  The product label must have the following:  
9/1 Product Name as per the pla nt genus.  
9/2 Name and address of the producing or packaging entity.  
9/3 Batch Number or Code.   
9/4 Net Weight.  
9/5 Producing Country.  
9/6 Any other data as per the importing country requirements.  
9/7 In case of vanilla powder, if it is put in glass containers, the word "Fragile" should 
be written.