PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Specification and Grading for Chilli Peppers_3rd Draft_19 April 2016  
 
Foreword  1 
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The Philippine National Standard  (PNS)  for Chilli  Peppers - Specification and Grading 3 
(PNS/BAFS ____:2016) was prepared by the Bureau of Agriculture and Fisheries 4 
Standards (BAFS). Chilli  is considered as one of the most important spice crops in the 5 
world because of its pungency, taste, flavor a nd color to dishes. Due to its perceived big 6 
demands for chilli  and chilli  products, standard for chilli  is necessary.  In 2011, the Codex 7 
Alimentar ius Commission adopted a Codex Standard for Chilli  Peppers  (CODEX STAN 307 - 8 
2011) . This Product Standard is an adoption of this Codex Standard, with modifications 9 
to suit the local provisions of chilli  peppers in the Philippines.  10 
A Technical Working Group ( TWG) was created through Special Order No. 199 Series of 11 
2016  to develop the draft Philippine National Standard (PNS): Specification and Grading 12 
for Chilli  Peppers. The TWG represented the relevant agencies of the Department of 13 
Agriculture (DA), the University of the Philippines - Diliman (UPD) and Los Baños (UPLB), 14 
Office of Presidential Assistance for Food Security and Agricultural Modernization 15 
(OPAFSAM)  and Department of Science and Technology (DOST).  Public consultations  16 
were conducted in Regions I, V, XI and National Capital Region (NCR) , which represented 17 
the major hubs of production and trade of chilli  peppers . Comments and 18 
recommendations were solicited from the relevant government agencies, academe, 19 
private sector and non -government organizati ons.  Therefore, this Product Standard  is 20 
the final output of the public -private sector collaboration between, and among the TWG 21 
and the relevant stakeholders who participated in the public consultations.     22 
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 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Specification and Grading for Chilli Peppers_3rd Draft_19 April 2016  
 
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1 Scope  35 
This Standard applies to fresh chilli  peppers with pungency  exceeding 900 Scoville units , 36 
grown from Capsicum annuum  L.  including  varieties  (cultivars)  and/or commercial 37 
types . Chilli  peppers for industrial processing are excluded.  38 
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2 References  40 
The titles  of the publications referred to in this Standard are listed in the inside back 41 
cover.  42 
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3 Definitions  44 
For purposes of this Standard, the following definitions shall apply:  45 
3. 1 Capsaicinoids  – colorless irritant phenolic amide C 18H27NO 3 found in chilli  peppers 46 
that gives their pungency; measured in µg/g dry weight.  1µg/g=15 scoville units .  47 
3. 2 Clean  – practically free from stain, pests and diseases, cuts and bruises, dirt or other 48 
foreign matter.  49 
3. 3 Damage/ Defect  – any specific feature which detracts from the appearance of the 50 
edible or marketing quality of chilli  peppers.  51 
3. 4 Foreign matter  – shall include, but not limited to pests, dust, dirt, plastic, and stone 52 
which are extraneous or foreign to chilli  peppers.  53 
3. 5 Practically free  – almost free of the concerned items.  54 
3.6 Scoville Units  – measurement of the pungency (spicy heat) of chilli  peppers.  55 
3.7 Sound  – fresh, free from rotting and deterioration.  56 
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4 Provisions Concerning Q uality  58 
4.1 Minimum  Requirements  59 
In all classes, subject to the special provisions for each class and the tolerances allowed, 60  
 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Specification and Grading for Chilli Peppers_3rd Draft_19 April 2016  
 
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 the chilli  peppers must be:  61 
 whole, the stalk (stem) may be missing, provided that the break is clean and the 62 
adjacent skin is not damaged;  63 
 sound, produce affected by rotting or deterioration such as to make it unfit for 64 
consumption is excluded;  65 
 firm;  66 
 clean, practically free of any visible foreign matter;  67 
 practically free of pests and damage caused by them affecting the general 68 
appearance of the produce;  69 
 free of abnormal external moisture excluding condensation following removal 70 
from cold storage;  71 
 free of any foreign smell and/or taste; and 72 
 free of damage  caused by low and/or high temperatures.  73 
4.1.1  Chilli  peppers must be harvested at an appropriate degree of maturity in 74 
accordance with the criteria proper to the variety and the area in which they are grown.  75 
 The maturity and condition of the chilli  peppers must be such as to enable them:  76 
 to withstand transport and handling; and  77 
 to arrive in satisfactory condition at the place of destination.  78 
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5 Classification  80 
Chilli  peppers are classified in three classes defined below:  81 
5.1 Extra class  82 
Chilli  peppers in this class must be of superior quality. They must be characteristic of the 83 
variety. They must be free of defects, with the exception of very slight superficial defects 84 
affecting an area of up to 0.5% of the produce surface , provided these do not affect the 85 
general appearance of the produce, the quality, the keeping quality and presentation in 86 
the package.  87 
5.2 Class I  88 
Chilli  peppers in this class must be of good quality. They must be characteristic of the 89 
variety. Slight def ects, however, may be allowed, affecting an area of up to 2.0% of the 90 
product surface, provided these do not affect the general appearance of the produce, the 91 
quality, the keeping quality and presentation in the package.  92 
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Specification and Grading for Chilli Peppers_3rd Draft_19 April 2016  
 
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 5.3 Class II  94 
This class includes chilli  peppers, which do not qualify for inclusion in the higher classes, 95 
but satisfy the minimum requirements specified in Section 4.1 above. Defects, however, 96 
may be allowed, affecting an area of up to 3.0% of the product surface, provided the chilli  97 
pepp ers retain their essential characteristics as regards the quality, the keeping quality 98 
and presentation.  99 
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6 Provisions Concerning S izing  101 
Size is determined by length of the chilli  pepper in accordance with the following table:  102 
Table 1. Size specification for chilli peppers  103 
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7 Provisions Concerning T olerance  107 
Tolerance in respect of quality and size shall be allowed in each package for produce not 108 
satisfying the requirements of the class indicated.  109 
7.1 Quality T olerances  110 
7.1.1   Extra class  111 
Five percent  (5%)  by number or weight of chilli  peppers not satisfying the requirements 112 
of the class, but meeting those of Class I or, exceptionally, coming within the tolerances 113 
of that class.  114 
7.1.2   Class I  115 
Ten percent  (10%)  by number or weight of chilli  peppers not satisfying the requirements 116 
of the class, but  meeting those of Class II or, exceptionally, coming within the tolerances 117 
of that class.  118 Size code  Length (in centimeters)  
1 < 4 
2 4<8  
3 8<12  
4 12<16  
5 >16  
 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Specification and Grading for Chilli Peppers_3rd Draft_19 April 2016  
 
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 7.1.3   Class II  119 
Ten percent  (10%)  by number or  weight of chilli  peppers satisfying neither the 120 
requirements of the class nor the minimum requirements, with the exception of produce 121 
affected by rotting or any other deterioration rendering it unfit for consumption.  122 
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7.2  Size T olerances  124 
For all classes,  10% by number or weight of chilli  peppers corresponding to the size 125 
immediately  above and/or below that indicated on the package.  126 
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8 Sampling  128 
Sampling for ascertaining the conformance shall be in accordance with Fresh Fruits and 129 
Vegetables —Sampling (PNS/ISO 874 ) in Annex A. 130 
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9 Provisions Concerning P resentation  132 
9.1 Uniformity  133 
The contents of each package must be uniform and contain only chilli  peppers of the same 134 
origin, quality, size and variety. The visible part of the contents of the package must  be 135 
representative of the entire contents.  136 
9.2 Packaging  137 
Chilli  peppers must be packed in such a way as to protect the produce properly. The 138 
materials used inside the package must be new, clean, and of a quality such as to avoid 139 
causing any external or int ernal damage to the produce. The use of materials, particularly 140 
of paper or stamps bearing trade specifications is allowed , provided the printing or 141 
labe ling has been done with non -toxic ink or glue.  142 
Chilli  peppers shall be packed in each container in compliance with the Code of Practice 143 
for Packaging and Transport of Fresh Fruits and Vegetables  BAFS/PNS _____:2016  144 
9.2.1  Description of containers  145 
The containers shall meet the quality, hygiene, ventilation and resistance characteristics 146 
to ensure suitable handling, shipping and preserving of the chilli  peppers. Packages must 147 
be free of all foreign matter and smell.  148 
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Specification and Grading for Chilli Peppers_3rd Draft_19 April 2016  
 
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 10 Marking or L abeling  151 
10.1  Consumer P ackages  152 
In addition to the requirements of the Codex General Standard for the Labeling of 153 
Prepackaged Foods  (CODEX STAN 1 -1985), the following specific provisions apply:   154 
10.1.1  Nature of Produce  155 
If the produce is not visible from the outside, each package shall be labeled as to the name 156 
of the  produce and the variety and may be labeled as to the level of pun gency  (Annex B ). 157 
10.2  Non - Retail C ontainers  158 
Each package must bear the following particulars, in letters grouped on the same side, 159 
legibly and indelibly marked, and visible from the outside, or in the documents 160 
accompanying the shipment.  161 
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10.2.1  Identification  163 
Name and address of exporter, packer and/or dispatcher. Identification code (optional).  164 
10.2.2  Nature of Produce  165 
Name of the produce if the contents are not visible from the outside. Name of the variety, 166 
level of pungency (optional).  167 
10.2.3  Origin of Produce  168 
Country of origin and, optionally, district where grown or national, regional or local place 169 
name.  170 
10.2.4  Commercial Identification  171 
 Class;  172 
 Size;  173 
 Variety; and  174 
 Pungency.  175 
10.2.5  Official Inspection Mark (Optional)  176 
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11 Contaminants  178 
11.1  Heavy Metals   179 
Chilli Peppers shall comply the maximum limits for heavy metals  (e.g., cadmium (Cd) and 180  
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 lead (Pb))  established by the Codex Alimentarius Commission and/or competent 181 
authority for this commodity . 182 
11.2  Pesticide Residue  183 
The produce covered by this Standard shall comply with the maximum residue limits for 184 
pesticides established by the Codex Alimentarius Commission.  185 
12 Hygiene  186 
12.1  It is recommended that the produce covered by the provisions of this Standard be 187 
prepared and handled in accordance with the appropriate sections of the Recommended 188 
International  Code of Pra ctice – General Principles of Food Hygiene (CAC/RCP 1 -1969),  , 189 
and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.  190 
COHP for Spices and Dried Aro matic Herbs  191 
12.2  The produce should comply with any microbiological criteria established in 192 
accordance with the  Principles for the Establishment and Application of Microbiological 193 
Criteria for Foods  (CAC/GL 21 -1997).  194 
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 ANNEXES  210 
Annex A 211 
Method of Sampling  212 
A.1. Preparation of the lot for sampling  213 
The lot shall be prepared for sampling in such a way that samples can be taken without 214 
hindrance or delay. The samples shall be taken by the interested parties or by a 215 
representative authority.  216 
Each lot shall be sampled separately, but if the lot shows damage due to transport, the 217 
damaged portions of the lot shall be isolated and sampled separately from the sound 218 
portions. It shall be divided into uniform lots and each l ot shall be sampled by agreement 219 
between buyer and seller, unless they have decided otherwise.  220 
A.2. Increments  221 
Increments shall be taken at random from different places and from different levels in 222 
the lot.  223 
A.2.1 Packaged products  224 
In the case of packaged p roducts (wooden packages, cardboard packages, bags, etc.), the 225 
samples shall be taken at random in accordance with table 2.  226 
Table A.1.  Number of packages to be taken  227 
Number of similar packages in the lot  Number of packages to be taken, each 
constituting a n increment  
Up to 100  5 
101 to 300  7 
301 to 500  9 
501 to 1000  10 
Over 1000  15 (min.)  
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A. 2.2 Products in bulk  229 
At least five increments shall be taken from each lot, corresponding to a total mass or a 230 
total number of bundles as given in table 3.  231 
Table A.2. Size of Increments  232 
Mass of lot in (in kg) or total number 
of bundles in lot  Total mass of increments (in kg) or 
total number of bundles to be taken  
Up to 200  10 
201 to 500  20 
501 to 1000  30  
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 (Table A.2 continued)  
1001 to 5000  60 
Over 5000  100 (min.)  
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In the case of large fruits and vegetables (over 2 kg per unit) the increments shall 234 
consist of at least five units.  235 
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A.3. Preparation of bulk sample or reduced sample  237 
The bulk sample is formed, if required, by assembling and, if possible, mix ing the 238 
increments. The reduced sample, if required, is obtained by reduction of the bulk sample.  239 
On-the-spot examination is carried out on the bulk sample or the reduced sample and 240 
this shall be carried out as quickly as possible after sampling in order t o avoid any change 241 
in the characteristics to be examined.  242 
A.4. Size of laboratory samples  243 
The size of the laboratory samples depends on the laboratory tests to be carried out, 244 
which shall be indicated in the contract. Minimum quantities are given in table 4. 245 
Table A.4 – Size of laboratory samples  246 
Product  Size of laboratory sample  
Small fruits, medlars, walnuts, hazelnuts, almonds, 
chestnuts and vegetables other than those listed 
below  1 kg  
Cherries, morello cherries, plums  2 kg  
Apricots, bananas, quinces, citrus fruits, peaches, 
apples, pears, grapes, avocados, garlic, aubergines, 
beetroots, cucumbers, turnips, cabbages, root 
vegetables, onions, paprika, radishes, tomatoes  3 kg  
Pumpkins. melons, water -melons, pineapples  5 units  
Cabbages, cauliflowers, red cabbages, lettuces  10 heads  
Sweet corn  10 cobs  
Vegetables in bundles  10 bundles  
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  252 
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Annex B  254 
Levels of Pungency  255 
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Pungency  Scoville Units  Total Capsaicinoids 
(microg/gm dry weight)  
Mild  900 – 1,999  60 – 133  
Medium  2,000 – 19,999  134  – 1,333  
Hot 20,000 – 100,000  1,334 – 6,600  
Extra Hot  >100,000  >6,600  
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 Annex C  272 
Classification of Siling Haba  273 
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Figure C.1. Extra class  Figure C.2. Class 1  
 
Figure C.3. Class 2  Figure C.4. Class 3   
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 Annex D  289 
Classification of Siling Labuyo  290 
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Y 304 
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Figure D1. Extra class  
 Figure D2. Class 1  
 
Figure D3. Class 2  
 Figure D4. Class 3  
  
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  314 
REFERENCES:  315 
Codex Alimentarius Commission. 1995. Codex General Standard for Contaminants and 316 
Toxins in Food and Feed (CODEX STAN 193 -1995).  317 
Codex Alimentarius Commission . 1985.  Codex General Standard for the Labeling of 318 
Prepackaged Foods (CODEX STAN 1 -1985).  319 
Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53 -2003) . 320 
Codex Alimentarius Commission  Codex . 2011.  Standard for Chilli Peppers (CODEX STAN 321 
307-2011).  322 
Codex Alimentarius Commission . 1997. Principles for the Establishment and Application 323 
of Microbiological Criteria for Foods (CAC/GL 21 -1997).  324 
Codex Alimentarius Commiss ion. 1969 . Recommended International Code of Practice – 325 
General Principles of Food Hygiene (CAC/RCP 1 -1969).  326 
Codex Alimentarius Commission . 1995. Recommended International Code of Practice for 327 
Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP  44-1995).  328 
Fresh Fruits and Vegetables - Sampling (PNS/ISO 874 (Annex A ). 329 
Supply Chain Analysis of Identified Agricultural Commodities: A benchmarking Study in 330 
Six Selected Countries in Asia and Latin America - Chilli Report (Volume 1).  331 
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  342 
Department  of Agriculture  
Bureau of Agriculture and Fisheries Standards  
Philippine National Standard for  Specification and Grading for Chilli Peppers  
 
Chair person  
Rodel G. Maghirang, Ph. D  
Institute of Plant Breeding (IPB)  
University of the Philippines Los Banos (UP LB) 
 
 
Members  
 
Leah C. Dajay/  Ruby J. Apilado, Ph.D  
Food and Nutrition Research Institute  
Department of Science and Technology  
 
Maria Leonora dL. Francisco, Ph. D  
College of Home Economics  
University of the Philippines, Diliman  
 
Maria Auxilia T. Siringan, Ph. D  
Natural Science Research Institute  
University of the Philippines, Diliman   
Jocelyn M. Sales, PhD  
Food Development Center  
National Food Authority  
 
Perlita A. Nuevo, Ph. D/  
Josephine T. Agravante, Ph. D  
Posharvest Horticulture Training Research and 
Center  
University of the Philippines Los  
 
Manuel D. Ching/ Julie Ann A. Aragones  
Bureau of Plant Industry  
Department of Agriculture  
 
 
Technical Secretariat  
 
Lara V. Navarro   
 Farlash D. Pancho  
Jila Carla Z. Reyes   
Anjanette S. Tadena  
Abon Mariae B. Suataron  
Bureau of Agriculture and Fisheries Standards  
 
Adviser  
 
Karen Kristine A. Roscom  
OIC-Executive Director  
Bureau of Agriculture and Fisheries Standards  
 
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