UGANDA STANDARD
 
       US ISO 5565-1
  First Edition
     2009-09-04
 
  Reference numbe r
       US ISO 5565-1:1999
 © UNBS 2009
  
Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: 
Specification 
 US ISO 5565-1:1999 
 
© UNBS  2009 – All rights reserved ii Compliance with this standard does not, of itself confer immunity from legal obligations 
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2009 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, in cluding photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala  
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug
Web: www.unbs.go.ug  
      US ISO 5565-1:1999  
© UNBS  2009 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Uganda Standard, US ISO 5565-1, Vanilla [Vanilla fragrans (Sa lisbury) Ames] — Part 1: Specification,
is identical with and has been reproduced from an International Standard, ISO 5565-1:1999  Vanilla
[Vanilla fragrans (Salisbury ) Ames] — Part 1: Specification, and adopted as a Uganda Standard.
  This standard was developed by the Food and agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, "International Standard" a ppear, they should be replaced by "Uganda Standard." 
 Reference number
ISO5565-1:1999(E)
©ISO1999INTERNATIONAL
STANDARDISO
5565-1
First edition
1999-12-15
Vanilla [Vanilla fragran s(Salisbury)
Ames]—
Part 1:
Specification
Vanille [Vanilla fragrans (Salisbury) Ames] —
Partie 1: SpécificationsISO 5565-1:1999(E)
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ii © ISO 1999 – All rights reservedISO 5565-1:1999(E)
© ISO 1999 – All rights reserved iiiForeword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO
member bodies). The work of preparing International Standards is normally carried out through ISO technicalcommittees. Each member body interested in a subject for which a technical committee has been established hasthe right to be represented on that committee. International organizations, governmental and non-governmental, inliaison with ISO, also take part in the work. ISO collaborates closely with the International ElectrotechnicalCommission(IEC) onallmatters of electrotechnicalstandardization.
InternationalStandards aredraftedinaccordancewiththerules givenintheISO/IEC Directives, Part 3.Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.
Publicationas anInternationalStandardrequires approvalbyat least 75% of themember bodies castingavote.
Attention is drawn to the possibility that some of the elements of this part of ISO 5565 may be the subject of patent
rights. ISO shallnot beheldresponsiblefor identifyinganyor allsuchpatent rights.
International Standard ISO 5565-1 was prepared by Technical Committee ISO/TC 34,
Agricultural food products ,
Sub-committeeSC 7, Spices andcondiments .
This first edition of ISO 5565-1, together with ISO 5565-2, cancels and replaces ISO 5565:1982, which has been
technicallyrevised.
ISO 5565consists of thefollowingparts, under thegeneraltitle Vanilla [Vanilla fragrans (Salisbury) Ames] :
/GbePart 1: Specification
/GbePart 2: Test methodsINTERNATIONAL STANDARD ISO 5565-1:1999(E)
© ISO 1999 – All rights reserved 1Vanilla [Vanilla fragrans (Salisbury)Ames]—
Part 1:
Specification
1 Scope
This part of ISO 5565 specifies requirements for vanilla belonging to the species Vanilla fragrans (Salisbury) Ames,
syn.Vanilla planifolia Andrews.
This part of ISO 5565 is applicable to vanilla in pods, bulk, cut or in the form of powder. It is not applicable to vanilla
extracts.
NOTE This vanilla is commonly known under the names associated with its geographic origin, namely Bourbon (from
Madagascar,Comores and Reunion),Indonesian,Mexican,Tongan,Indian,Chinese and Ugandan vanilla.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of
this part of ISO 5565. For dated references, subsequent amendments to, or revisions of, any of these publicationsdo not apply. However, parties to agreements based on this part of ISO 5565 are encouraged to investigate thepossibility of applying the most recent editions of the normative documents indicated below. For undatedreferences, the latest edition of the normative document referred to applies. Members of ISO and IEC maintainregisters of currentlyvalidInternationalStandards.
ISO 948,
Spices and condiments — Sampling .
ISO 3493, Vanilla — Vocabulary .
ISO 5565-2:1999, Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 2: Test methods .
3 Terms anddefinitions
For thepurposes of this part of ISO 5565, theterms anddefinitions giveninISO 3493apply.
4 Commercial forms
Thefollowingfour commercialforms aredescribedinthis part of ISO 5565:
a)vanillapods , consisting of whole pods which maybe split;
b)cut vanilla , consistingof parts of pods, split or not, anddeliberatelycut or broken;
c)vanillain bulk , consisting of vanilla in pods and cut vanilla;
d)vanillapowder , obtainedbygrindingvanillapods after dryingwithout additives.ISO 5565-1:1999(E)
2 © ISO 1999 – All rights reserved5 General characteristics
5.1 Vanilla pods
Vanilla pods shall:
/Gbehavethecharacteristics correspondingtotheir qualitativecategory(seeclause6);
/Gbehaveundergoneasuitabletreatment withaviewtodevelopingtheir flavour;
/Gbebedark chocolatebrowntoreddishincolour.
The vanilla pods may be naturally frosted, due to the development on their surface of crystals of natural vanillin
exclusively, andmayhaveamark at thebottom one-thirdof their length.
Theyshallnot:
/Gbehave undergone anytreatment which could induce a change in their natural vanillin content or in the content of
anyother constituent of theflavour;
/Gbebemoth-eaten, mouldy, creosoted, "poiquées"(blistered) or oxidized;
/Gbehave an odour which is not typicalof vanilla.
5.2 Cut vanilla
Cut vanilla shall:
/Gbebepreparedfrom vanillapods meetingtherequirements specifiedin5.1;
/Gbebesoundandof goodspecific flavour;
/Gbebedark chocolatebrowntoreddishincolour.
5.3 Vanillainbulk
Vanilla in bulk shall:
/Gbebeobtainedfrom vanillapods meetingtherequirements specifiedin5.1;
/Gbebesoundandof goodspecific flavour;
/Gbebedark chocolatebrowntoreddishincolour.
Pods or pieces aregenerallywooded, andmayhaveseverallargestains.
5.4 Vanillapowder
Vanilla powder shall:
/Gbebeobtainedfrom vanillapods meetingtherequirements specifiedin5.1;
/Gbebesufficientlyfinetopass throughasieveof aperturesize1,25mm;
/Gbebedark chocolatebrowntoreddishincolour;ISO 5565-1:1999(E)
© ISO 1999 – All rights reserved 3/Gbehavethenaturalandverymarkedflavour of vanilla.
It shallnot:
/Gbehave undergone any treatment which could induce a change in its natural vanillin content or in the content of
anyother constituents of theflavour;
/Gbecontainanyextraneous matter;
/Gbehaveamustyor creosoteodour, or anyother odour whichis not typicalof vanilla.
6 Qualitative classificationofvanilla pods
6.1 Category1
6.1.1 A1Non-split
This category comprises pods which are whole, sound, supple and full, of typical flavour, of uniform dark chocolate
browntoreddishcolour, andwithout anystainother thanthemark.
6.1.2 B1Split
This categorycomprises pods of thesamecharacteristics as thoseof categoryA1, but split.
6.2 Category2
6.2.1 A2Non-split
This category comprises pods which are whole, sound, supple and full, of typical flavour, of uniform dark chocolate
browntoreddishcolour, andwhichmayhaveafewstains, thetotallengthof whichdoes not exceed one-third of thelengthof thepod.
6.2.2 B
2split
This categorycomprises pods of thesamecharacteristics as thoseof categoryA2, but split.
6.3 Category3
6.3.1 A3Non-split
This categorycomprises pods which are whole, sound, more or less supple, of typical flavour, of reddish colour and
which may have numerous stains, the total length of which does not exceed half the length of the pod, as well as afewredfilaments whichdonot exceedone-thirdof thelengthof thepod.
6.3.2 B
3split
This categorycomprises pods of thesamecharacteristics as thoseof categoryA3, but split.ISO 5565-1:1999(E)
4 © ISO 1999 – All rights reserved6.4 Category4
6.4.1 A4Non-split
This categorycomprises pods whicharewhole, sound, dryor wooded, of typicalflavour, reddishincolour and which
mayhaveseveralstains, thetotallengthof whichdoes not exceedhalf thelengthof thepod.
6.4.2 B4split
This categorycomprises pods of thesamecharacteristics as thoseof categoryA4, but split.
7 Chemical characteristics
7.1 Moisture content
The moisture content of vanilla shallcomplywith the specifications given in Table 1.
Table1—Moisturecontent
Requirements
Vanilla pods
CategoriesCut vanilla
and bulk
vanillaVanilla
powderReference
testmethodCharacteristic
1234
Moisture content, %, max. 38 38 30 25 30 20 ISO5565-2:1999, 4.1
7.2 Vanillincontent
The vanillin content mainly depends on the conditions under which the pods are cultivated, harvested and
processed, and also on their length. The vanillin content usually observed, on a wet basis, is between 1,6% and2,4% whendeterminedbyoneof themethods describedin4.2or 4.3of ISO 5562-2:1999.
NOTE Pods whose vanillin content is less than 1,6 % can be considered to have resulted from faulty processing. On the
other hand, those whose vanillin content is greater than 2,4 % should be subjected to more intensive testing because of thepossibilityofadulteration bythe addition ofsynthetic vanillin.
8 Sampling
Samplingshallbecarriedout inaccordancewiththemethodspecifiedinISO 948.
Eachlaboratorysampleshallhaveaminimum mass of 100g.In the case of vanilla pods, the pods taken as increments shall be representative of the packets contained in the
packages chosenfor sampling.
The sample shall be stored in an airtight container, away from any source of heat and shall be analysed
immediatelyonreception.ISO 5565-1:1999(E)
© ISO 1999 – All rights reserved 59 Testmethods
Samples of vanilla shall be analysed to ensure conformity with the requirements of this part of ISO 5565, following
themethods describedinTable1and7.2.
10 Packingandmarking
10.1 Packing
10.1.1 Vanillapods
Vanilla pods shall be put in packets of pods of the same length, and shall then be put in clean, sound, watertight
containers madeof amaterialwhichwillhavenoeffect ontheproduct (e.g. tin-plateboxes, waxedpaper).
Each of these elementary containers of packets of pods shall be uniform from the point of view of category
(accordi ngtocl ause6).
A series of these elementary containers, the contents of which are homogeneous, constitutes a lot. A consignment
is constitutedbyeither ahomogeneous lot or byseverallots belongingtodifferent categories.
10.1.2 Cut vanilla
Cut vanilla shall be put in packets of pods of the same length when theyare sufficientlylong, and in bulk when they
cannot beput inbundles.
Theyshall then be placed in clean, sound and watertight containers made of a material which will have no effect on
theproduct.
Cut vanilla shallbe uniform from the botanicalpoint of view.
10.1.3 Vanillain bulk
Vanilla in bulk shall be put in clean, sound and watertight containers made of a material which will have no effect on
theproduct.
10.1.4 Vanillapowder
Vanilla powder shall be put in clean, sound and watertight containers made of a material which will have no effect
ontheproduct.
10.2 Marking
10.2.1 Vanillapods,cut orin bulk
Thefollowingindications shallbeinscribedoneachcontainer or onalabel:
a) nameof theproduct (correspondingtothebotanicalspecies);b) commercialform;c) producingcountry;d) year of harvest;e) code, batchor test certificatenumber, or similar means of identification;ISO 5565-1:1999(E)
6 © ISO 1999 – All rights reservedf) anyother informationrequiredbythepurchaser;
g) referencetothis part of ISO 5565.
10.2.2 Vanillapowder
The indications given in 10.2.1 shall be inscribed on every elementary container and on every container to be
dispatched.
If glass containers are used, the words " fragile – glass " shall be indicated on each container to be dispatched. If
possible, theyear of harvest shallbeindicated.ISO 5565-1:1999(E)
ICS 67.220.10
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© ISO 1999 – All ri ghts reserved