اﻟﻌرﺑﻳﺔ اﻟﺧﻠﻳﺞ ﻟدوﻝ اﻟﺗﻌﺎون ﻣﺟﻠس ﻟدوﻝ اﻟﺗﻘﻳﻳس ﻫﻳﺋﺔ 
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
   
     
 Final draft 
 
  
GSO 05/ FDS 717/ 2014 
 
 
 
واﻟﻣطﺣون  اﻟﻛﺎﻣﻝ اﻷﺳود اﻟﻔﻠﻔﻝ 
Black pepper, whole and ground 
 
  
 
       
 
Prepared by : 
Gulf technical committee for standard s of food and agriculture products 
 
 
This document is a draft Gulf standard ci rculated for comments, it is therefore, 
subject to change, and may not be re ferred to it as a Gulf standard, until 
approved by the board of directors 
 
   
ICS:  67.080 
 
 
  GULF STANDARD                                                                                  GSO 717/ 2014 
FOREWORD 
 
Standardization Organization for GCC (G SO) is a regional Organization which 
consists of the National Standard Bodi es of GCC member States. One of GSO 
main functions is to issue Gulf St andard/ Technical regulation through 
specialized technical committees (TCs).  
 
 
GSO through the technical program of committee TC NO.5 " Gulf technical 
committee for standards of food and ag riculture products " has update the GSO 
Standard No.( 717 / 2007 ) "   Black pepper, whole a nd ground  " The Draft 
Standard has been prepared by ( State of Qatar ). 
 
 
 
This standard has been approved as Gu lf Technical regulation by GSO Board of 
Directors in its meeting No…../………..held on      /      /      H,         /       /   
 
The approved standard will repl ace and supersede the GSO standa rd No.             
( GSO5  / 717/2007  ).    GULF STANDARD                                                                                  GSO 717/ 2014 
  Black pepper, whole and ground  
 
  
 
1. Scope and filed of application: 
 
This Gulf Standard applies to  the basic requirements that  must be met in the black 
pepper ( Piper nigrum L .), whole and ground. 
 
  
2. Complementar y references 
 
2.1   GSO ( 9 )  " Labelling of prepackaged foodstuffs ". 
2.2   GSO ( 21 ) “hygienic regulation fo r food plants and their personal. “ . 
2.3   GSO ( 150-2 ) “Expiration dates for food products  “. 
2.4   GSO ( 168 ) “Requirements of storag e facilities for dry and canned foodstuffs. 
2.5  GSO ( 363 ) “Methods of test for spices  and condiments-Part 1:Determination of the  
                         defective frui ts percentage, mass litre,degr ee 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 – Determ ination of apparent bulk density ”.   
2.8   GSO ( 839 ) " Food packages – Part 1 : General requirements ".  
2.9   GSO ( 988) “ Limits of radionativity le vels permitted in foods stuff part - 1. “ . 
2.10  GSO ( 927 ) “ Spices and condime nt- 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 content –                                         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 content – spectrophotometric method “. 
2.18 GSO CAC ( 229 )” Analysis of pest icide residues : recommended methods “.
 
 
   
3.  Definitions : 
 
 3.1 Black pepper : Dried berry of  Piper nigrum L. , having an unbroken pericarp 
 
3.2 Whole black pepper : 
 Is the whole dry berry of Piper nigrum L. , generally picked before complete ripening. 
Berries of black pepper generally have a diam eter of 3 mm to 6 mm and are brown, grey 
or black in colour with a wrinkled pericarp. 
   GULF STANDARD                                                                                  GSO 717/ 2014 
 
3.3 Black pepper, non-processed (NP) : 
Pepper that has not undergone any clearing, preparation or grading by the producing 
country before being exported. 
 
3.4 Black pepper, semi-processed (SP) : 
Pepper that has undergone partial cleaning but  without preparation or grading by the 
producing country before being exported. 
 
3.5  Black pepper processed : Pepper that has been processed (cleaning, preparation, grading, etc.) by the producing 
country before being exported. 
 
3.6 Black pepper, ground : Pepper obtained by grinding black pepper berries without adding any foreign matter to the pepper. 
 
3.7 Grey pepper Commercial name sometimes given to ground black pepper. 
 
3.8 Light berry Berry that has reached an apparently normal st age of development but the kernel does not 
exist. 
 
3.9 Pinhead Berry of very small size that has not developed. 
 
3.10 Broken berry Berry that has been separated into two or more pieces. 
 
3.11 Extraneous matter 
All materials other than black pepper berrie s, 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 black pepper :  
 
4.1 Black pepper shall be free from mould grow th and living insects, and practically free 
from dead insects, insect fragments and r odent 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 ma gnification exceeds 10, this fact shall be 
mentioned in the test report. .   4.2  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.. 
4.3  The product shall be free from  any foreign odours and flavor. 
 
 
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. GULF STANDARD                                                                                  GSO 717/ 2014 
4.4 Whole black pepper shall meet the physical characteristics specified in table ( 1 ) . 
 
Physical characteristics  
Table ( 1 ) 
  
 
Characteristics   
Requirements 
 
Processed pepper  Semi processed and non-
processed Pepper  
NP or SP  
 
Extraneous matter, % (m/m) max. 
Light berries, % (m/m) max. Pinheads or broken berries, % (m/m) max. 
Bulk density, g/l, min. 
  
1.5 
5.0 4.0 
490  
2.5 
10.0 
7.0 
450 
 
 
4.5 whole and ground  black pepper shall meet the chemical characteristics specified in table ( 2 ) 
 
 
Chemical characteristics  
Table  (2 )  
 
 
Characteristics   
Requirements 
 
Semi processed and 
non-processed Pepper 
NP or SPTProcessed 
pepper 
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  
13.0 
 
7.0 
 
6.0 
 
 
2.0 
 
4.0 
 
- 
 
-  
13.0 
 
6.0 
 
6.0 
 
 
2.0 
 
4.0 
 
- 
 
-  
13.0 
 
6.0 
 
6.0 
 
 
1.0* 
 
4.0 
 
1.2 
 
17.5 
 * The volatile oil content should be determined immediately after grinding.
 
 
 
4.6 The  microbiological limits must be as the following :  
 
4.6.1 In the case of add boiling water before use:  
 GULF STANDARD                                                                                  GSO 717/ 2014 
4.6.1.1 The total count of aerobic ba cteria shall not increase than 10 7 per gram.  
4.6.1.2 The total count of fungi and yeasts shall not increase 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 ba cteria shall not increase than 10 
5 per gram.  
4.6.2.2 The total 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 permitted 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 
standards mentioned in Item ( 2.6 ). 
 
   
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 content shall be according to the Gulf Standard mentioned 
in item ( 2.14 ). 
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 ( 2.12 ). 
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 ( 2.15 ). 
6.6 Determination of crude fibre content sh all be according to the Gulf Standard 
mentioned in item ( 2.5 ). 
6.7 Determination of the Light berry percenta ge shall be according to the Gulf Standard 
mentioned in item ( 2.5 ). 
6.8 Determination of apparent bulk 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 ( 2.17 ). GULF STANDARD                                                                                  GSO 717/ 2014 
6.10 Determination of filth shall be according to th e Gulf Standard mentioned in items        
( 2.10 ), ( 2.16 ). 
6.11 Determination of pesticides residues shall be comply to the Gulf standards 
mentioned in Item  ( 2.18 ). 
 
  
 
7. Packaging , transportation and storage : -  
The following shall be met during packaging, transportation and storage :  
7.1 the packaging shall be comply according to the Gulf Standard mentioned in item         
( 2.7 ). 
7.2 The product shall be packed in clean, sound, dry containers and made of material 
which does not affect the product. 
7.3 The container shall be carried out in such  a way as to protect it from mechanical 
damage and contamination. 
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 smells 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 Gu lf Standard mentioned in item ( 2.4 ). 
7.6  The packages of pepper should be 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 ven tilation 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 manufa cturer 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                                                                                  GSO 717/ 2014 
 
 
     
 
Main references   
   
Egyptian standards  
 
 
 
No. 385-1/2009  
 
Pepper, Whole or ground – Part 1  
Black pepper