هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
   
 Final draft  
 
 
 
GSO  05/ FS 718/ 2014 
 
 
 
الفلفل الأبيض الكامل والمطحون  
  White  pepper, whole and ground  
 
  
 
 
 
 
 
 
 
 
 
Prepared by :  
Gulf technical committee for s tandards of food and agriculture products  
 
 
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject to change, and may not be referred to it as a Gulf standard, until 
approved by the board of directors  
 
 
 
 
ICS:  67.080  
 
 
 GULF STANDARD                                                                                  GS O 718/ 201 4 
FOREWO RD 
 
Standardization Organization for GCC (GSO) is a regional Organization which 
consists of the National Standard Bodies of GCC member States. One of GSO 
main functions is to issue Gulf Standard/ Technical regulation through 
specialized technical comm ittees (TCs).  
 
 
GSO through the technical program of committee TC NO.5 " Gulf technical 
committee for standards of food and agriculture products " has update the GSO 
Standard No.( 718 / 200 7 ) "  White  pepper, whole and ground   " The Draft 
Standard has be en prepared by ( State of Qatar ).  
 
 
 
This standard has been approved as Gulf Technical regulation by GSO Board of 
Directors in its meeting No…../………..held on      /      /      H,         /       /   
 
The approved standard will replace and supersede the G SO standard No.              
( GSO5   / 718/2007  ).    GULF STANDARD                                                                                  GS O 718/ 201 4 
  White  pepper, whole and ground   
 
 
 
 
1. Scope and filed of application : 
 
This Gulf Standard applies to the basic requirements that  must be met in the white 
pepper  (Piper nigrum L .), whole and ground . 
 
 
 
2. Complementary references  
 
2.1   GSO ( 9 )  " Labelling of prepackaged foodstuffs ".  
2.2   GSO ( 21 ) “hygienic regulation for food plants and their personal. “ .  
2.3   GSO ( 150 -2 ) “Expiration dates for food products  “.  
2.4   GSO ( 168 ) “Requirem ents of storage facilities for dry and canned foodstuffs.  
2.5  GSO ( 363 ) “ Methods of test for spices and condiments -Part 1:Determination of the  
                         defective fruits percentage, mass litre,degree of fineness of grinding,  
                         crude fibre percentage, total nitrogen percentage, starch”.  
2.6   GSO ( 383 ) " Maximum allowable limits of pesticides residue in agricultural and  
                            food products : Part 2".   
2.7   GSO ( 719 ) “  Whole pepper – Deter mination of apparent bulk density ”.   
2.8   GSO ( 839 ) " Food packages – Part 1 : General requirements ".   
2.9   GSO ( 988) “  Limits of radionativity levels permitted in foods stuff part - 1. “ . 
2.10  GSO ( 927 ) “  Spices and condiment - determination of  filth   “. 
2.11 GSO /ISO ( 928 ) “  Spices and condiments – Determination of total ash “.  
2.12 GSO /ISO ( 930 ) “  Spices and condiments – Determination of acid insoluble ash ”. 
2.13 GSO /ISO ( 939 ) “  Spices and condiments - Determination of moisture conte nt –  
                                       Entrainment method  “. 
2.14 GSO /ISO ( 948 ) “  Spices and condiments – sampling  “. 
2.15 GSO /ISO ( 1108 ) “  Spices and condiments - Determination of non -volatile ether  
                                extract. “. 
2.16 GSO /ISO ( 1208 ) “ Spices and condiments - Determination of filth.  “.    
2.17 GSO /ISO  ( 5564 ) “  Black pepper and white pepper, whole or ground – 
Determination of piperine c ontent – spectrophotometric method “. 
2.18 GSO CAC ( 229 )” Analysis of pesticide residues : recommended methods “.  
 
 
 
 
3.  Definitions :  
 
 3.1 Black pepper  : 
Dried berry of  Piper nigrum L. , having an unbroken pericarp  
 
3.2 White  pepper  : 
 Is the whole dry berry of Piper nigrum L. , .  
 
3.3 White  pepper, non -processed (NP)  : 
Pepper that has not undergone any clearing, preparation or grading by the producing 
country before being  exported.  GULF STANDARD                                                                                  GS O 718/ 201 4 
3.4  White  pepper processed  : 
Pepper that has been processed (cleaning, preparation, grading, etc.) by the  producing 
country before being expo rted. 
 
3.5 White  pepper, ground  : 
Pepper obtained by grinding white  pepper berries without adding any foreign  matter to 
the pepper . 
 
3.6 Black berries :  
Commercial name sometimes given to ground black pepper . 
 
3.7 Broken berry  
Berry that has been separated  into two or more pieces . 
 
3.8 Extraneous matter  
All materials other than white  pepper berries, irrespective of whether they are of 
vegetable (e.g. stems and leaves) or mineral origin  (e.g. sand) .  
 
 
 
NOTE       Light berries, pinheads or broken berries are  not considered as extraneous matter.  
 
 
 
4. Requirements :   
 
The following requirements must be available in white  pepper :  
 
4.1 White  pepper shall be free from mould growth and living insects, and practically free 
from dead insects, insect fragments and rodent contamination visible to the naked eye 
(corrected, if necessary, for abnormal vision) or with such magnification as may be 
necessary in any particular cas e. If the magnification exceeds 10, this fact shall be 
mentioned in the test report.  .   
4.2  When ground, the odour and flavour shall be characteristic of white  pepper, strongly 
sharp and very aromatic. The product shall be free from foreign odours and flavour. . 
4.3  The product shall be free from  any foreign odours and flavor.  
 
 
NOTE    The appea rance of berries has no direct relation to their flavour. Smaller berries can be more 
aromatic than berries of larger size or better appearance.  
4.4 Whole white  pepper shall meet the physical characteristics specified in table ( 1 ) .  
 
Physical characteris tics  
Table  ( 1 )  
 
Characteristics   
Requirements  
 
Processed p epper  Semi processed Pepper  
 SP 
 
Extraneous matter, % (m/m) max.  
Light berries, % (m/m) max.  
Pinheads or broken berries, % (m/m) max.  
Bulk density, g/l, min.   
0.8 
3 
10* 
600  
1 
4 
15* 
600 
 
* These values do not apply to "Pepper samarinda " which contains 20% black berries.  
 GULF STANDARD                                                                                  GS O 718/ 201 4 
4.5 whole and ground  white  pepper shall meet the chemical characteristics specified in table ( 2 )  
 
 
Chemical characteristics  
Table  (2 )  
 
 
Characteristics  
  
Requirements  
Semi processed and 
processed Pepper  
SP or P Ground  
pepper  
 
Moisture content, % (m/m) max.  
 
Total ash, % (m/m) max., on dry basis  
 
Non-volatile ether extract, % (m/m) min.,  
on dry basis  
 
Volatile oils, % (ml/100 g) min., on dry basis  
 
Piperine content, % (m/m) min., on dry basis  
 
Acid-insoluble ash, % (m/m) max., on dry 
basis  
 
Crude fibre, insoluble index, % (m/m) max.,  
on dry basis   
14 
 
3.5 
 
1 
 
 
6.5 
 
4 
 
- 
 
-  
14 
 
3.5 
 
0.7 
 
 
6.5 
 
4 
  
0.3 
 
6.5 
 
*Estimated  content  of volatile oil  directly  after grinding.  
 
4.6 The  microbiological limits  must be as the following :   
 
4.6.1 In the case of  add boiling water  before use :  
 
4.6.1.1 The total  count  of aerobic bacteria  shall not increase  than 10 7 per gram .  
4.6.1.2  The total  count  of fungi  and yeasts  shall not inc rease than  10 4 per gram .  
4.6.1.3 The total  count  of bacteria  Entrobacteriacea  shall not increase  than 10 4 per gram .  
 
4.6.2 In the case of  direct use :  
 
4.6.2.1 The total  count  of aerobic bacteria  shall not increase  than 10 5 per gram .  
4.6.2.2 The tota l count  of fungi  and yeasts  shall not increase  than 10 3 per gram .  
4.6.2.3  The total  count  of bacteria  Entrobacteriacea  shall not increase  than 10 3 per gram .  
 
4.7 It must be  is free from  pathogens  and toxins.  
4.8 The limits of radionativity levels perm itted in foods stuff shall be comply to Gulf 
standards mentioned in Item ( 2. 9 ). 
4.9 The limits of pesticides residue  shall not exceed the limits mentioned  in Gulf 
stand ards mentioned in Item ( 2. 6 ). 
 
 
 
 GULF STANDARD                                                                                  GS O 718/ 201 4 
5. Sampling :  
Samples shall be taken according to the Gulf standard mentioned in Item ( 2.14 ). 
 
 
6. Methods of test and examination  : - 
 
Tests shall be carried out using a representative sample drawn according to Item  
(5) to determine its compliance with the following :  
 
6.1 Determination of moisture co ntent shall be according to the Gulf Standard mentioned 
in item ( 2.1 4 ). 
6.2  Determination of total ash  shall be according to the Gulf Standard mentioned in item 
( 2.11 ). 
6.3 Determination of acid insoluble ash  shall be according to the Gulf Standard 
mentioned in item ( 2.1 2 ). 
6.4 Determination of extraneous matter  content shall be according to the Gulf Standard 
mentioned in item ( 2. 5 ). 
6.5 Determination of non -volatile ether extract  shall be according to the Gulf Standard 
mentioned in item ( 2.1 5 ). 
6.6 Determination of crude fibre content shall be according to the Gulf Standard 
mentioned in item ( 2. 5 ). 
6.7 Determination of the Light berry percentage  shall be according to the Gulf Standard 
mentioned in item ( 2. 5 ). 
6.8 Determination of apparent bul k density  shall be according to the Gulf Standard 
mentioned in item ( 2. 7 ). 
6.9 Determination of piperine content  shall be according to the Gulf Standard mentioned 
in item ( 2.1 7 ). 
6.10 Determination of filth shall be according to the Gulf Standard menti oned in items        
( 2.11 ), ( 2.1 6 ). 
6.11 Determination of pesticides residues shall be comply to the  Gulf stand ards 
mentioned in Item  ( 2.1 8 ). 
 
  
 
7. Packaging , transportation and storage : -  
The following shall be met during packaging , transporta tion and storage :  
7.1 the packaging shall be comply according to the Gulf Standard mentioned  in item         
( 2.7 ).  
7.2 The product s hall be packed in clean, sound , dry containers and made of material 
which does not affect the product.  
7.3 The containe r shall be carried out in such a way  as to protect it from mechanical 
damage and contamination . GULF STANDARD                                                                                  GS O 718/ 201 4 
7.4 The packages should be handled and transported in such a manner that they are 
protected from rain, sun, or other excessive heat sources, from unpleasant sme lls and all 
contamination, particularly in the holds of ships  
7.5 The product shall be stored in well – ventilated stores  and meet the health 
requirements  comply according to the Gulf Standard mentioned  in item ( 2. 4 ). 
7.6  The packages of pepper should b e stored in covered rooms, well protected from sun, 
rain and excessive heat.  
 
7.7 The store should be dry, free from unpleasant smells and protected against 
penetration of insects and vermin. The ventilation should be regulated so that good 
ventilation is ensured during the dry period and ventilation can be fully stopped during 
the damp period. Suitable provisions should be taken to allow fumigation of the store.  
 
 
 
 
 
 
8. Labelling :  
 
Without prejudice to what has been mentioned in Gulf standards stated in Items ( 2.1 ),      
( 2.3)  the following information shall be declared on the container :  
 
8.1  Name of the product and the tradename ,if any.  
8.2 Name and address of the manufacturer or packer, or trademake.  
8.3 code or batch number.  
8.4 Net mass.  
8.5 Commercial stage ( NP or SP or P).  
8.6 Producing country, destination, the name of port or town.  
8.7 Production and expiration date.  
8.8 Any other information such as the year of harvest and the date of packaging.  
8.9 Way of use.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GULF STANDARD                                                                                  GS O 718/ 201 4 
Main references   
   
Egyptian standards  
 
 
 
No. 385-2/2009   
 
Pepper, Whole or ground – Part 2 
White  pepper