ﻫﻴﺌﺔ اﻟﺘﻘﻴﻴس ﻟدوﻝ ﻤﺠﻠس اﻟﺘﻌﺎون ﻟدوﻝ اﻟﺨﻠﻴﺞ اﻟﻌرﺒﻴﺔ  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
   
   
 Final draft  
 
  
GSO 05/ FDS 717/ 20 14 
 
  
 اﻟﻔﻠﻔﻝ اﻷﺴود اﻟﻛﺎﻤﻝ واﻟﻤطﺤون 
Black pepper, whole and ground  
 
  
     
 
  
 
Prepared by :  
Gulf technical committee for standards of food and agriculture products  
 
 
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject to change, and may not be referred to it as a Gulf standard, until approved by the board of directors  
 
   
ICS:  67.080 
 
 
 GULF STANDARD                                                                                  GSO 717/ 2014 
FOR EWO RD 
 
Standardization Organization for GCC (GSO) is a regional Organization which 
consists of the National Standard Bodies of GCC member States. One of GSO 
main functions is to issue Gulf Standard/ Technical regulation through specialized technical com mittees (TCs).  
 
 
GSO through the technical program of committee TC NO.5 " Gulf technical committee for standards of food and agriculture products " has update the GSO Standard No.( 717 / 200 7 ) "
  Black pepper, whole and ground  " The Draft 
Standard has been prepared by ( State of Qatar ).  
 
  
This standard has been approved as Gulf Technical regulation by GSO Board of 
Directors in its meeting No…../………..held on      /      /      H,         /       /   
 
The approved standard will replace and supersede the GSO standard 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. Complementary references  
 
2.1   GSO ( 9 )  " Labelling of prepackaged foodstuffs ".  
2.2   GSO ( 21 ) “hygienic regulation for food plants and their personal. “ .  
2.3   GSO ( 150- 2 ) “Expiration dates for food products  “. 
2.4   GSO ( 168 ) “Require ments of storage facilities for dry and canned foodstuffs. 
2.5  GSO ( 363 ) “ Methods of test for spices and condiments -Part 1:Determination of the  
                         defective fruits percentage, mass litre,degree 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 – Dete rmination of apparent bulk density ”.   
2.8   GSO ( 839 ) " Food packages – P art 1 : General requirements ".   
2.9   GSO ( 988) “  Limits of radionativity levels permitted in foods stuff part -  1. “ .  
2.10  GSO ( 927 ) “  Spices and condiment - determination o f 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 cont ent –  
                                       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 c ontent – spectrophotometric method “.  
2.18 GSO CAC ( 229 )” Analysis of  pesticide residues : recommended methods “.  
 
 
 
 
3.  Definitions :  
 
 3.1 B lack 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 befor e complete ripe ning. 
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.  
 
 
 GULF STANDARD                                                                                  GSO 717/ 2014 
 
3.3 B lack pepper, non -processed (NP)  : 
Pepper that has not undergone any clearing, preparation or grading by the pr oducing 
country before being  exported. 
 
3.4 B lack pepper, semi -processed (SP)  : 
Pepper that has undergone partial cleaning but without preparation or grading by the  
producing country before being exported. 
 
3.5  B lack pepper processed  : 
Pepper that has been processed (cleaning, preparation, grading, etc.) by the  producing 
country before being exported . 
 
3.6 B lack pepper, ground  : 
Pepper obtained by grinding black pepper berries without adding any foreign matter to 
the pepper . 
 
3.7 G rey pepper  
Commercial nam e sometimes given to ground black pepper . 
 
3.8 Light berry  
Berry that has reached an apparently normal stage of development but the kernel does not 
exist . 
 
3.9 P inhead  
Berry of very small size that has not developed.  
 
3.10 B roken berry  
Berry that has been separated into two or more pieces . 
 
3.11 E xtraneous matter  
All materials other than black pepper berries, 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 m ust be available in black pepper :  
 
4.1 Black pepper shall be free from mould growth and living insects, and practically free 
from dead insects, insect fra gments 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 cas e. If the magnification 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 p epper  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 SPT  Processed 
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.  
 
 
0T4.6 The 0T 0Tmicrobiological limits 0T 0Tmust be as the following : 0T  
 
0T4.6.1 In the case of 0T 0Tadd 0T 0Tboiling water 0T 0Tbefore use 0T:  
 GULF STANDARD                                                                                  GSO 717/ 2014 
4.6.1.1 The total  count  of aerobic bacteria shall not increase than 10 7 per gram .  
4.6.1.2 The t otal 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 bacteria shall not i ncrease 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 
stand ards 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 ( 2.1 4 ). 
6.2  Determination of total ash  shall be according to the Gulf Standard mentioned in item 
( 2.11 ).  
6.3 Determination of acid insoluble a sh 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 t he Gulf Standard 
mentioned in item ( 2.15 ).  
6.6 Determination of crude fibre content shall be according to the Gulf Standard 
mentioned in item ( 2. 5 ). 
6.7 Determination of the Light berry percentage  shall be according to the Gulf Standard 
mentioned in it em ( 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 ( 2.1 7 ). GULF STANDARD                                                                                  GSO 717/ 2014 
6.10 Determination of filth shall be according to the 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 follow ing 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 s hall 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 othe r 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 Gulf 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 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.  
 
  
 
 
 
8. Labelling :  
 
Without prejudice to what ha s 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 manufacturer 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