ICS 67.220.10                 DMS 1289-2:2016
                 First edition
 
DRAFT MALAWI STANDARD
Pepper ( Piper nigrum  L.), whole or
ground – Specification, Part 2:
White pepper
NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standardICS 67.220.10       DMS 1289-2:2016
Pepper ( Piper nigrum  L.), whole or ground
– Specification, Part 2: White  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 8 pages
© Copyright reservedTABLE 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
Packaging and labelling………………………………………………………………………………………………… 4
Sampling…………………………………………………………………………………………………………………. 4
Test methods…………………………………………………………………………………………………………….. 4
Annex A (normative)  – Whole white pepper: determination of apparent bulk density………………………….. 5
Annex B (informative)  – Recommendations for storage and transport…………………………………………… 8
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 959-2:1998,  Pepper (Piper nigrum L), whole or
ground – Specification, Part 2: White 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);
Malawi Bureau of Standards;
Nali Limited;
Peoples Trading Centre;
Rab Processors Ltd;
Tajo Foods; and
Unilever South East (Malawi) Ltd.
NOTICE
4This 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 .
56DMS 1289-2:2016
DRAFT PROPOSAL 
Pepper  (Piper  nigrum  L.),  whole  or  ground  –
Specification, Part 2: White  pepper 
1SCOPE
This part of MS 1289 specifies requirements for white pepper ( Piper nigrum L.) (MS 1068), whole or ground, 
at the following commercial stages:
1.1Semi-processed (SP); and
1.2Processed (P).
When the term "white 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 white pepper categories called "light".
NOTE: Specifications for black pepper are given in MS 1289-1.
Recommendations relating to storage and transport conditions are given in annex B.
2NORMATIVE 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 agreements 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 Standards.
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 – Determination 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 – Determination 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;
ISO  5564,  Black  pepper  and  white  pepper,  whole  or  ground  –  Determination  of  piperine  content  –
Spectrophotometric method;  and
ISO 5498, Agricultural food products – Determination of crude fibre content – General method.
73TERMS 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
white pepper
berry of Piper nigrum L., from which the outer pericarp has been removed (see 4.1)
3.3
white pepper, semi-processed (SP)
pepper that has undergone a partial treatment by the producing country before being exported, and that
conforms to the requirements of this part of MS 1289
3.4
white pepper, processed (P)
pepper that has been processed (cleaning, drying, preparation, grading, etc.) by the producing country
before being exported, and that conforms to the requirements of this part of MS 1289
3.5
white pepper, ground
pepper obtained by grinding white pepper berries without adding any foreign matter to the pepper (e.g.
whitening agents), and that conforms to the requirements of this part of MS 1289
3.6
black berry
berry of dark colour, generally consisting of a black pepper berry whose pericarp has not been fully removed
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 (e.g. sand) origin
NOTE: Black and broken berries are not considered as extraneous matter.
4DESCRIPTION
4.1Whole white pepper is obtained in two ways, as follows:
a)from black pepper using the whole dry berry of Piper nigrum L., generally picked before complete
ripening, and removing the outer pericarp, with or without preliminary soaking in water; if necessary,
drying is carried out afterwards;
b)from the whole ripe berry of Piper nigrum L., removing the outer pericarp by the same procedure as
described above.
Berries of white pepper are generally spherical in shape, of diameter 3 mm to 6 mm, having a smooth
surface, and are slightly flattened at one pole and have a small protuberance at the other.
Berries generally have vertical scores going from one pole to the other, of a slightly darker colour. The colour
of white pepper varies from matt brownish grey to pale ivory white.
4.2Ground white pepper is obtained by grinding white pepper berries, without adding any foreign matter
to the pepper.
85REQUIREMENTS
5.1Odour and flavour
When ground, the odour and flavour shall be characteristic of white pepper, slightly sharp and very aromatic.
The product shall be free from foreign odours and flavours.
NOTE: The appearance of berries has no direct relation to their flavour. Smaller berries can be more aromatic than berries of larger sizeor of better appearance.
5.2Freedom from mould, insects, etc.
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 case. If the magnification exceeds
x10, this fact shall be mentioned in the test report.
In the case of ground white pepper, impurities shall be determined according to the method given in MS 142.
5.3Physical characteristics
Whole white pepper shall meet the requirements specified in table 1.
Table 1 – Physical characteristics of whole white pepper
Characteristics Requirements Reference test method 
Pepper
SPPepper P
Extraneous matter, % (m/m), 
max.1.00.8 MS 139
Broken berries, % (m/m), max. 4.03.0Physical separation and
weighing
Black berries, % (m/m), max 15a10aPhysical separation and
weighing 
Bulk density, g/l, min. 600600 Annex Aa These values do not apply to “Samarinda” pepper, which always contains 20 % black berries.
5.4Chemical characteristics
The white pepper shall meet the requirements specified in table 2 when tested by the specified method.
Table 2 – Chemical requirements of white pepper, whole or ground
Characteristics Requirements Reference
test methodPepper
S or SPGround
pepper
Moisture content, % (m/m), max. 14.014.0MS 918
Total ash, % (m/m), max., on dry basis 3.53.5MS 141
Non-volatile ether extract, % (m/m), min., on dry
basis6.56.5MS 920
Volatile oils, % (ml/100 g), min. 1.00.7aMS 922
Piperine content, % (m/m), min., on dry basis 4.04.0ISO 5564
Acid-insoluble ash, % (m/m), max., on dry basis –0.3MS 919
Crude fibre, insoluble index, % (m/m), max., on dry
basis–6.5ISO 5498
a  The volatile oil content should be determined immediately after grinding 
96HYGIENE
It is recommended that the products covered by the provisions of this standard be prepared and handled in
accordance with MS 21.
7PACKAGING AND LABELLING 
7.1Packaging
Whole white pepper and ground white pepper shall be packed in clean, sound, dry packages, made of a
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.
7.2Labelling
In addition to the requirements prescribed in MS 19, the following particulars shall be marked on each
package or on a label attached to the package:
a) name of the product and the tradename, if any;
b) name and address of the manufacturer or packer, or trademark;
c) code or batch number;
d) net mass;
e) commercial stage (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 harvest and the date of packaging.
8SAMPLING
White pepper shall be sampled using the method specified in ISO 948.
Samples of whole white pepper shall be ground so that all material passes through a sieve with apertures of
size 1 mm. The material thus obtained shall be used for determining the characteristics given in table 2.
9TEST METHODS
Samples of white 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.
10ANNEX A
(normative)
WHOLE WHITE PEPPER: DETERMINATION OF APPARENT BULK DENSITY
A.1Scope
This annex specifies a method for the determination of the apparent bulk density of whole white pepper.
A.2Principle
Weighing a volume, exactly measured, of 1 litre of pepper.
A.3Apparatus
A.3.1Apparatus 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 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 A.1 shows an example of such an apparatus.
NOTE: This is the apparatus applicable to the reference method. However, for routine control and when the apparatus described is notavailable, it is possible to use a cylinder of 1 litre capacity and a funnel.
A.3.2Balance
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.
A.4Procedure
A.4.1Determination
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.
11Dimensions in millimetres
Key
1 Filling hopper
2 Funnel supports
3 Cut-off blade
4 Measuring container, capacity 1 litre
NOTE: Figure A.1 gives the dimensions of the apparatus of 1 litre capacity. If it is required to carry out the determination with a samplereduced to half, an apparatus the dimensions of which are also reduced in the same proportions can be used, but this is solely underthe responsibility of the operator. Only the 1 litre method is the reference method.
12Figure A.1 – Nilema-litre apparatus A.4.2 Number of determinations
Remove the hopper and its support, then weigh the cylinder filled with the pepper.
A.4.2Number of determinations
Carry out three determinations.
A.5Expression of results
A.5.1Method 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 A.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.
A.5.2Repeatability
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.
A.6Test 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.
13ANNEX B
(informative)
RECOMMENDATIONS FOR STORAGE AND TRANSPORT
B.1The packages of pepper should be stored in covered rooms, well protected from sun, rain and
excessive heat.
B.2The 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.
B.3The 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.
14ICS 67.220.10               DMS 1289-2:2016
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, commodities, 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 Mark 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 reliability.
15