ICS 67.220.10                      DMS 128 9-1:2016  
                          First edition  
                                                                                                                             
 
 
DRAFT MALAWI STANDARD  
 
 
 
 
 
 
 
 
 
 
Pepper ( Piper nigrum  L.), whole or 
ground – Specification , Part 1:  
Black pepper  
 
 
 
 
 
 
NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard  
 
 
  
  ICS 67.220.10              DMS  1289-1:2016  
 
 
 
 
 
 
 
Pepper ( Piper nigrum  L.), whole or ground 
– Specification , Part 1:  Black pepper  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
 Tel:  +265 1 870 488  
Fax:  +265 1 870 756  
  E-mail:  mbs@mbsmw.org  
             Web -site:  www.mbsmw.org  
 
Price based on 11 pages  
© Copyright reserved   
 i TABLE OF CONTENTS  
  
Contents                                                                                                                                                     Page                     
Foreword …………………………………………………………………………………………………………………..  i 
Technical committee ……………………………………………………………………………………………………..  i 
Notice ………………………………………………………………………………………………………………………  i 
Scope ……………………………………………………………………………………………………………………..  1 
Normative references ……………………………………………………………………………………………………  1 
Terms and definitions …………………………………………… ………………………………………………………  2 
Description ………………………………………………………………………………………………………………..  2 
Requirements …………………………………………………………………………………………………………….  3 
Hygiene …………………………………………………………………………………………………………………...  4 
Packing and labelling ……………………………………………………………………………………………………  4 
Sampling ………………………………………………………………………………………………………………….  5 
Test methods …………………………………………………………………………………………………………….. 5 
Annex A (normative)  – Determination of percentage of light berries in black pepper …………………………... 6 
Annex B (normative)  – Whole black pepper: determination of apparent bulk density …………………………..  7 
Annex C (informative)  – Recommendations for storage and transport ………………………………………….  10 
Annex D (informative)  – Microscopic section of pepper berry ( piper nigrum  L.)……………………………….. 11 
 
FOREWORD  
 
This draft Malawi  standard has been prepared by MBS/TC 8, the Technical Committee on  Spices and 
condiments,  to provide requirements for whole or ground black pepper .  
 
The standard is based on  the International standard , ISO 959-1:1998, Pepper (Piper nigrum L), whole or 
ground – Specification, Part 1: Black pepper.  
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi standard was prepared by MBS/TC 8, the Technical Committee on Spices and condiment s, 
and the following companies, organizations and institutions were represented:  
 
Blantyre City Council;  
Blantyre District Health Office (Ministry of Health);  
Blantyre ADD;  
Lilongwe University of Agriculture and Natural Resources (Bunda College Campus);  
Malaw i Bureau of Standards;  
Nali Limited;  
Peoples Trading Centre;  
Rab Processors Ltd;  
Tajo Foods; and  
Unilever South East (Malawi) Ltd.  
 
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier when it is necessary, in order to keep abreast of 
progress. Comments are welcome and shall be considered when the standard is being reviewed .
 1 
                                                                                               DMS 128 9-1:2016  
DRAFT PROPOSAL  
 
Pepper ( Piper nigrum  L.), whole or ground – 
Specification , Part 1:  Black pepper  
 
 
1 SCOPE  
 
This part of MS 1289  specifies requirements for black pepper ( Piper nigrum  L.) (see MS 1068 ), whole or 
ground at  the following commercial stages:  
 
1.1 pepper sold by the producing country without cleaning or after a partial cleaning, without preparation 
or grading,  called “non -processed (NP) or semi -processed (SP) pepper” in this part of MS 1289 ; 
 
1.2 pepper sold by the producing country after cleaning, preparation and/or grading, called “processed 
(P) pepper”, which can, in certain cases, be re -sold directly to the consumers.  
 
When the term "black pepper" is used alone, it means that the specification applies to both types described, 
without  distinction.  
 
This part of MS 1289  is not applicable to black pepper categories called “light”.  
 
NOTE : Specifications for white  pepper are given in MS 128 9-2. 
 
Recommendations relating to storage and transport conditions are given in annex C. Information regarding 
the microscopic structure of the pepper berry is given in annex D.  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions which, through reference in this text, constitute provisions of this 
standard. All standards are subject to revision and, since any reference to a standard is deemed to be a 
reference to the latest edition of that standard, parties to ag reements based on this standard are encouraged 
to take steps to ensure the use of the most recent edition of the standard indicated below. Information on 
currently valid national and draft Malawi standards may be obtained from the Malawi Bureau of Standard s. 
 
MS 19,  Labelling of pre -packed foods – General standard;  
 
MS 21,  Food and food processing units – Code of hygienic conditions;  
 
MS 139 , Spices and condiments – Determinati on of extraneous matter and foreign matter content;  
 
MS 141 , Spices and condiments – Determination of total ash;  
 
MS 142, Spices and condiments – Determination of filth;  
 
MS 918, Spices and condiments – Determination of moisture content – Entrainment method;  
 
MS 919, Spices and condiments – Dete rmination of acid-insoluble ash;  
 
MS 920, Spices, condiments and herbs – Determination of volatile oil content.  
 
MS 922, Spices and condiments – Determination of non -volatile ether extract;  
 
MS 1068, Spices and condiments – Botanical nomenclature;  
 
ISO 948 , Spices and condiments – Sampling;  
  
2 
 ISO 5564 , Black pepper and  white pepper, whole or ground – Determinati on of piperine content –
Spectrophotometric method;  and 
 
ISO 5498, Agricultural food products – Determination of crude  fibre content – General method.  
 
 
3 TERMS AND DEFINITIONS  
 
For the purposes of this standard, the following terms and definitions shall apply:  
 
3.1 
black pepper  
dried berry of Piper nigrum  L., having an unbroken pericarp  
 
3.2 
black pepper, non -processed (NP)  
pepper that has not undergone any clearing, preparation or grading by the producing country before being 
exported,  and that conforms to the requirements of this part of MS 1289  
 
3.3 
black pepper, semi -processed (SP)  
pepper that has undergone partial cleaning but without preparation or grad ing by the producing country 
before being  exported, and that conforms to the requirements of this part of MS 1289  
 
3.4 
black pepper processed  
pepper that has been processed (cleaning, preparation, grading, etc.) by the producing country before being  
exported, and that conforms to the requirements of this part of MS 1289  
 
3.5 
black pepper, ground  
pepper obtained by grinding black pepper berries without adding any foreign matter to the pepper, and that  
conforms to the requirements of this part of MS 128 9 
 
3.6 
broken berry  
berry that has been separated into two or more pieces  
 
3.7 
extraneous matter  
all materials other than black pepper berries, irrespective of whether they are of vegetable (e.g. stems and 
leaves)  or mineral (e.g. sand) origin  
 
NOTE:  Light berries, pinheads or broken berries are not considered as extraneous matter.  
 
3.8 
grey pepper  
commercial name sometimes given to ground black pepper  
 
3.9 
light berry  
berry that has reached an apparently normal stage of development but the kernel does not exist  
 
3.10 
pinhead  
berry of very small size that has not developed   
 
 
4 DESCRIPTION  
 
Whole black pepper is the whole dry berry of Piper nigrum L., generally picked before complete ripening. 
Berries of  black pepper generally have a diameter of 3 mm to 6 mm and are brown, grey or black in colour 
with a wrinkled  pericarp.   
3 
 Ground black pepper is obtained by grinding black pepper berries, without adding any foreign matter to the 
pepper.  
 
 
5 REQUIREMENTS  
 
5.1 Odour and flavour  
 
When ground, the odour and flavour shall be characteristic of black pepper, strongly sharp and very 
aromatic. The  product shall be free from foreign odours and flavour.  
 
NOTE : The appearance of berries has no direct relation to their flavour. Smaller berries can be more aromatic  than berries of  larger size 
or better appearance.  
 
5.2 Freedom from mould, insects, etc.  
 
Black 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 case. If the magnification exceeds 
x10, this fact shall be  mentioned in the test report.  
 
In the case of ground black pepper, impurities shall be determined according to the method given in  
MS 142 . 
 
5.3 Physical characteristics  
 
Whole black pepper shall meet the requirements specified in table 1.  
 
Table 1 – Physical characteristics of whole bl ack pepper  
 
Characteristics  Requirements  Reference test method  
Pepper NP 
or SP  Pepper P  
Extraneous matter, % (m/m), max.  2.5 1.5 MS 139  
Light berries, % (m/m), max.  10 5.0 Annex A  
Pinheads or broken berries, % 
(m/m), max.  7.0 4.0 Physical separation and 
weighing  
Bulk density, g/l, min.  450 490 Annex B  
NOTE:  In addition, especially in the case of ground pepper, it is recommended that microscopic examination be carried 
out (see annex D)  
 
5.4 Chemical characteristics  
 
The black pepper shall meet the requirements specified in table 2 when tested by the specified method.  
 
 
 
 
 
 
 
 
 
 
 
 
 
  
4 
 Table 2 – Chemical requirements of black pepper, whole or ground  
 
Characteristics  Requirements  Reference 
test method  Pepper 
NP or 
SP Pepper 
P Ground 
pepper  
Moisture content, % (m/m), max.  13.0 13.0 13.0 MS 918  
Total ash, % (m/m), max., on dry basis  7.0 6.0 6.0 MS 141  
Non-volatile ether extract, % (m/m), min., on 
dry basis  6.0 6.0 6.0 MS 922  
Volatile oils, % (ml/100 g), min.  2.0 2.0 1.0* MS 920 
Piperine content, % (m/m), min., on dry basis  4.0 4.0 4.0 ISO 5564  
Acid-insoluble ash, % (m/m), max., on dry basis  – – 1.2 MS 919  
Crude fibre, insoluble index, % (m/m), max., on 
dry basis  – – 17.5 ISO 5498  
*  The volatile oil content should be determined immediately after grinding  
 
 
6 HYGIENE  
 
It is recommended that the products covered by the provisions of this standard be prepared and  handled in 
accordance with MS 21 . 
 
 
7 PACKAGI NG AND LABELLING  
 
7.1 Packagi ng 
 
Whole black pepper and ground black pepper shall be packed in clean, sound, dry packages, made of 
material  which does not affect the product but which protects it from the ingress of moisture or loss of volatile 
matter.  
 
The packaging shall also  comply with any national legislation relating to environmental protection.  
 
7.2 Labelling  
 
In addi tion to the requirements prescribed in MS 19 , the following specific provisions shall be marked on 
each package or on a label attached to the package:  
 
a) name of the product and the trade -name, if any;  
b) name and address of the manufacturer or packer, or trademark;  
c) code or batch number;  
d) net mass;  
e) commercial stage (NP or SP or P);  
f) producing country;  
g) storage conditions;  
h) best before date ; and 
i) any other information requested by the buyer, such as the year of ha rvest and the date of packaging.  
 
  
5 
 8 SAMPLING  
 
Black pepper shall be sampled using the method specified in ISO 948.  
 
Samples of whole black pepper shall be ground so that all material passes through a sieve with aperture of 
size 1 mm. The material thus obtained shall be used for determining the characteristics given in table 2.  
 
 
9 TEST METHODS  
 
Samples of black pepper shall be analysed to ensure conformity with the requirements of this part of  
MS 1289  by following the methods specified in tables 1 and 2.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
6 
 ANNEX A  
(normative)  
 
DETERMINATION OF PERCENTAGE OF LIGHT BERRIES IN BLACK PEPPER  
 
A.1 Reagent  
 
A.1.1 Alcohol -water solution, of relative density 
20
20d = 0.80 to 0.82.  
 
If the temperature is different from 20 °C, a correction factor shall be used.  
 
The alcohol used in the preparation of this solution can be ethanol, denatured alcohol previously rectified, or  
propan -2-ol. 
 
A.2 Procedure  
 
A.2.1  Test portion  
 
Weigh, to the nearest 0.01 g, 50. 0 g of sample, from which the extraneous matter has been previously 
removed,  into a 600 ml glass beaker.  
 
A.2.2  Determination  
 
Add 300 ml of the alcohol -water solution in A.1.1  to the glass beaker and mix the contents with a spoon. 
Leave the  product standing for 2 min, then remove the floating berries with the spoon. Only berries floating  
on the surface shall  be removed and not those that remain in suspension some distance below the surface 
of the alcohol -water solution.  Repeat the stirring, standing and removal operations until no more berries float 
after two successive stirrings.  
 
Dry th e berries removed on blotting paper to eliminate the excess liquid, then spread them in dry air on a 
piece of  paper, textile or other absorbent material. Leave the berries for 1  h, then weigh to the nearest 0. 01 
g. 
 
A.3 Expression of results  
 
The percentag e by mass of light berries in the sample is equal to  
%100
01mm  
Where, 
0m
 is the mass, in grams, of the test portion;  and 
1m
 is the mass, in grams, of the light berries removed.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
7 
 ANNEX B 
(normative)  
 
WHOLE BLACK PEPPER: DETERMINATION OF APPARENT BULK DENSITY  
 
B.1 Scope  
 
This annex specifies a method for the determination of the apparent bulk density of whole black pepper.  
 
B.2 Principle  
 
Weighing a volume, exactly measured, of 1 litre of  pepper.  
 
B.3 Apparatus  
 
B.3.1  Apparatus for measuring bulk density, consisting of : 
 
a) cylinder, of capacity 1 litre, or a cylinder of greater capacity but equipped with apparatus allowing 
levelling of  the product to the 1 litre level;  
 
b)  hopper, of capacity greater than 1 litre and equipped with a gate;  and 
 
c)  device, for fixing the hopper above the cylinder at a certain distance, to allow free fall of the product 
into the  cylinder from a constant height.  
 
Figure B.1 shows an example of such an apparatus.  
 
NOT E: This is the apparatus applicable to the reference method. However, for routine control and when the apparatus  described is not 
available, it is possible to use a cylinder of 1 litre capacity and a funnel.  
 
B.3.2  Balance  
 
A special balance allowing the cylinder to be hooked to one side of the beam and equipped on the other side 
with a  suitable plate serving as tare.  
 
B.4 Procedure  
 
B.4.1  Determination  
 
Weigh the empty cylinder, if necessary.  
 
Place the cylinder on a horizontal plane and set the hopper on  it with a fixing device.  
 
Pour the pepper into the hopper until it is filled. Open the gate and allow the pepper berries to flow freely into 
the cylinder until the level slightly exceeds the upper level or the 1 litre level, according to the apparatus 
used. 
 
Level the pepper, according to the case, to the upper level of the cylinder with a ruler, or to the 1 litre level 
with a  suitable device with which the cylinder is equipped. In the latter case, remove the excess berries.  
 
Remove the hopper and its supp ort, then weigh the cylinder filled with the pepper.  
 
 
 
 
 
 
 
 
  
8 
 Dimensions in millimetres  
 
 
 
 
 
 
 
 
9 
 Key 
1 Filling hopper  
2 Funnel supports  
3 Cut -off blade  
4 Measuring container, capacity 1 litre  
 
NOTE : Figure B.1 gives the dimensions of the apparatus of 1 litre capacity. If it is required to carry out the determination with a  sample 
reduced to half, an apparatus the dimensions of which are also reduced in the same proportions can be used, but this  is solely under 
the responsibility of the operator. Only the 1 litre method is the reference method.  
 
Figure B.1 – Nilema -litre apparatus  
 
B.4.2  Number of determinations  
 
Carry out three determinations.  
 
B.5 Expression of results  
 
B.5.1  Method of calculation  
 
The apparent bulk density of pepper, expressed in grams per litre, is given by the mass of pepper contained 
in the  cylinder.  
 
Take as the result, the arithmetic mean of the three determinations if the repeatability conditions (see B.5.2 ) 
are satisfied. Otherwise, carry out three further determinations. If the former conditions are still not satisfied, 
take the  arithmetic mean of the six determinations as the result.  
 
B.5.2  Repeatability  
 
The difference between the results of two determinations carried out in rapid succession by the same analyst 
using  the same apparatus shall not exceed 5 g per litre.  
 
B.6 Test report  
 
The test report shall specify the method used and the result obtained. It shall also mention all operating 
details not  specified in this annex, or regarded as optional, together with details of any incidents which may 
have influenced the  results.  
 
The test report shall include all information necessary for the complete identification of the sample.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
10 
 ANNEX C  
(informative)  
 
RECOMMENDATIONS FOR STORAGE AND TRANSPORT  
 
C.1 The packages of pepper should be stored in covered rooms, well protected from sun, rain and 
excessive  heat.  
 
C.2 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 sto re. 
 
C.3 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 smells and all contamination, particularly in the 
holds of ships.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
11 
 ANNEX D  
(informative)  
 
MICROSCOPIC SECTION OF PEPPER BERRY (PIPER NIGRUM L.)  
 
 
 
Figure D.1 – Longitudinal section  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ICS 67.220.10                     DMS 128 9-1:2016  
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade.  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, com modities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Ma rk Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reli ability.