هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
G.C.C STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
Final Draft 
 
 
 
GSO  05/FDS ……/ 2012  
 
 
 
 
 
 
ROSELLE  
 
 
 
 
 
 
 
Prepared by:  
Gulf technical committee for sector standard of food and agricultural 
products  
 
 
 
This document is a draft Gulf Standard circulated for comments, it is therefore, subject to 
Alteration and modification, and may not be referred it as a Gulf Standard, until approved by 
the Board of Directors.  
 
  
GSO STATNDARD                                                                             GSO……../2012  
 
 2  
Foreword 
 
GCC Standardization Organization (GSO) is a regional Organization 
which consists of the National Standards Bodies of GCC member States. 
One of GSO main functions is to issue Gulf Standards /Technical 
regulations through specialized technical committees (TCs (. 
 
GSO through  the  technical  program of committe e TC No. 5" Technical 
Committee for Sector of Food and Agriculture Products  " has prepared this 
gulf standard ."The Draft Standard has been prepared by ( State of Kuwait .( 
The draft Standard has been prepared based on relevant ,International and 
National fo reign Standards and references . 
This standard has been approved as a Gulf ( Technical Regulation) by GSO 
Board of Directors in its meeting No.(       ),held on                                 /     /             
H           /     /  
 
   
GSO STATNDARD                                                                             GSO……../2012  
 
 3 ROSELLE  
 
1- Scope  
This Gulf Standard specifies the general requirements and specifications for  roselle 
which is prepared f or human consumption and method  of sampling and testing.  
  
2- Complementary References  
  
2.1 GSO 9    "Labeling of prepack aged food stuffs" . 
2.2 GSO 21 " Hygienic regulations for food plants and their personnel".  
2.3 GSO 150 " Expiration periods of food products ".  
2.4 GSO/ISO 927: Spices and condiments - Determination of extraneous matter content.  
2.5 GSO/ISO 928: Spices and condiments - Determination of total ash.  
2.6 GSO/ISO 930: Spices and condiments - Determination of acid - insoluble ash.  
2.7    GSO/ISO 939: Spices and condiments - Determination of moisture content - Entrainment 
method.  
2.8   GSO/ISO 948: Spices and condiment s- Sampling.  
2.9 GSO/ISO 2825: Spices and condiments - Preparation of a ground sample for analysis.  
2.10:. 
2.11 GSO  988: Limits of radioactivity  levels permitted in foods stuff Part 1. 
2.12 GSO 20: Methods for the determination of contaminating metallic ele ments in food 
stuffs .  
2.13 GSO 839:  Food packages - Part 1: general requirements.  
 
Definitions  
3.1 Roselle : 
Is a result of drying roselle  plant scientifically known as (Hibiscus Sabdariffa ). 
3.2   Roselle powder  
Is a result of grinding of clean roselle plant petals . 
 
  
GSO STATNDARD                                                                             GSO……../2012  
 
 4 4- Requirement s  
4.1 Product shall  retain s the physical properties of the species  in terms of color, smell and 
taste.  
4.2   Product shall  be free of foreign matter.  
4.3       Roselle powder shall be s oft and clusters  free. 
4.4    It shall  be free of coloring matter s, flavorings and odor s of natural and  
         artificial additives .  
4.5   It shall  be free of live and dead insects,  their fragments  and rodent’s  residues . 
4.6   It shall  be free from visible fungi. 
4.7   Moisture content shall  not exceed 9  % . 
4.8   Total ash shall  not exceed 9  %. 
4.9   Impurities shall  not exceed 2  %. 
4.10    Proportion of total acidity should  be within the range of  4-7 %, calculated as  
crystallized citric acid .  
4.11   Ash dissolved in acid shall  not exc eed 1  %. 
4.12   Total count of aerobic bacteria shall  not exceed 104 cells/g . 
4.13  Total count of anaerobic bacteria shall  not exceed 104 cells/g . 
4.14  Number of yeast s and molds shall  not exceed 102 cells/g. 
4.15  The product shall be free  from pathogenic microorganisms; their toxins and waste  
         metabolism . 
4.16  Pesticides residue and aflatoxin limits shall  be according  to Gulf Standard stated  
         in clause  (2.10) . 
4.17 Limits of radionativity levels permitted in foods should be according to Gulf Standard 
stated in clauses (2.11) .  
4.18 Methods of determination of heavy metals limits should be according Gulf  
       Standard stated in clauses (2.12).  
 
5-  Packaging, Transportation and Storage   
5.1 Packaging:  
Product packaged in containers made of appropriate health materials is harmful to 
health do not affect the properties and quality of the product ,and to be air -tight 
packages  and should be according Gulf Standa rd mentioned in clouse 2.13 . 
 
5.2  Transportation  
The transportation should be in means which protect the containers from damage and 
pollution .  
GSO STATNDARD                                                                             GSO……../2012  
 
 5  
5.3 Storage  
The container should be kept in a cool place away from light and heat sources.   
 
6- Sampling  
The sample should be taken according to the Gulf s tandard mentioned in clause s 2.8 
and 2. 9. 
 
7-   Testing Methods  
Tests shall be according to the GSO standards of examining and testing methods 
mentioned in clauses (2. 4),(2.5), (2. 6), (2. 7) . And match them with the limits adopted 
in the Gulf specifications in this regard . 
 
8-  Labeling  
Without prejudice to what mentioned in Gulf Standard stated in clauses (2.1) the 
following shall be declared on the label : 
81. Country of origin 1 
812 Name of the producer, address and its brand if any 1 
813 The net weight 1 
814 Production and Expiry date as mentioned in GSO standard in clause 2.3  
8.5      code number .