UGANDA STANDARD
 
      US ISO 
        11164
First Edition
   2009-09-04
 
Reference numbe r 
    US ISO 11 164:1995
 © UNBS 2009
  
Dried rosemary ( Rosmarinus officinalis  L.) — Specification 
 US ISO 11164:1995
 
© 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 
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      US ISO 11164:1995
© 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 11164 , Dried rosemary (Rosmarinus officinalis L .) — Specification, 
is identical with and has been reproduced from an International  Standard, ISO 11164:1995,  Dried
rosemary (Rosmarinus officinalis L.) — 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." 
 INTERNATIONAL 
STANDARD ISO 
11164 
First edition 
1995-1 O-l 5 
Dried rosemary (Rosmarinus officinalis L.) 
- Specification 
Romarin Sech6 (Rosmarinus officinalis L.) - Spkifications 
Reference number 
ISO 11164:1995(E) ISO 11164:1995(E) 
Foreword 
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 
technical committees. Esch member body interested in a subject for 
which a technical committee has been established has the right to be 
represented on that committee. International organizations, governmental 
and non-governmental, in liaison with ISO, also take part in the work. ISO 
collaborates closely with the International Electrotechnical Commission 
(IEC) on all matters of electrotechnical standardization. 
Draft International Standards adopted by the technical committees are 
circulated to the member bodies for voting. Publication as an International 
Standard requires approval by at least 75 % of the member bodies casting 
a vote. 
International Standard ISO 11164 was prepared by Technical Committee 
lSO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and 
condiments. 
0 ISO 1995 
All rights reserved. Unless otherwise specified, no part. of this publication may be reproduced 
or utilized in any form or by any means, electronie or mechanical, including photocopyrng and 
microfilm, without Permission in writing from the publisher. 
Internationa I Organization for Standardization 
Case Pastal e 56 .CH-121 1 Geneve 20 l Switzerland 
Printed in Switzerland 
ii INTERNATIONAL STANDARD 0 ISO ISO 11164:1995(E) 
Dried rosemary (ßosmarinus officinalrls L.) - 
Specification 
1 Scope 
This International Standard specifies the requirements 
for dried rosemary (ßosmarinus officinalis L.) leaves 
in tut form. 
2 Normative references 
The following Standards contain provisions which, 
through reference in this text, constitute provisions 
of this International Standard. At the time of publi- 
cation, the editions indicated were valid. All Standards 
are subject to revision, and Parties to agreements 
based on this International Standard are encouraged 
to investigate the possibility of applying the most re- 
cent editions of the Standards indicated below. 
Members of IEC and ISO maintain registers of cur- 
rently valid International Standards. 
ISO 927:1982, Spices and condiments - Deter- 
mination of extraneous matter content. 
ISO 928:1980, Spices and condiments - Deter- 
mination of total ash. 
ISO 930:1980, Spices and condiments - Deter- 
mina tion of acid-insoluble ash. 
ISO 939: 1980, Spices and condiments - Deter- 
mina tion of moisture content - En trainmen t 
method. 
ISO 948: 1980, Spices and condiments - Sampling. 
ISO 6571: 1984, Spices, condiments and herbs - 
Determination of vola tile oil con ten t. 3 Description (see figure 1) 
Dried rosemary consists of the leaves of the species 
ßosmarinus officinalis L., belonging to the family 
Lamiaceae, collected then dried. 
Rosemary leaves in the fresh state are greyish green 
on top and whiter and fluffy on their lower part. They 
are tough, sessile and linear. They are 1 cm to 3 cm 
long . 
Dried rosemary leaves have a slightly toned-down 
colour as compared to that of fresh leaves. 
4 Requirements 
4.1 Odour and flavour 
Dried rosemary has a typical odour which slightly 
smells of campher and cineol. Its flavour is very 
aromatic, pleasant, fresh and slightly bitter, remi- 
niscent of eucalyptol and campher. 
4.2 Freedom from moulds, insects, etc. 
Dried rosemary shall be free from living insects and 
shall be practically free from moulds, 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 necess- 
ary in any particular case. If the magnification used 
exceeds XI 0, this fact shall be mentioned in the test 
report. ISO 11164:1995(E) 
Figure 1 - Flower stalk of rosemary (fresh plant) 
4.3 Extraneous matter The proportion of broken Sterns in dried rosemary 
shall not exceed 3 % (m/m). 
The proportion of brown leaves in dried rosemary shall 
not exceed 10 % (m/m). 
For the purposes of this International Standard, all that 
does not belong to the rosemary plant and all other 
extraneous matter of animal, vegetable and mineral 
origin shall be considered as extraneous matter. 
4.4 Chemical requirements 
The total percentage of extraneous matter in dried 
rosemary shall not exceed 1 % (m/m) when deter- 
mined by the method described in ISO 927. Dried rosemary shall comply with the requirements 
specified in table ‘l 0 0 ISO ISO 11164:1995(E) 
7 Packing and marking 
Table 1 - Chemical requirements for dried 
rosemary in tut form 
Characteristic Requirement Test 
method 
Moisture content, 
% (m/m), max. ISO 939 
Total ash, % (m/m) on dry 
basis, max. 8 ISO 928 
Ash insoluble in 
hydrochloric acid, 
% (m/m) on dry basis, 
max. 
Volatile Oil, 
% (ml/lOO g) on dry 
basis, min. 03 ISO 6571 
5 Sampling 
Sampling shall be carried out in accordance with the 
method specified in ISO 948. c) code or batch number; 
d) net mass; 
6 Test methods e) producing country; 
Samples of dried rosemary shall be analysed to en- 
Sure conformity with the requirements of this Inter- 
national Standard, by following the methods of 
physical and Chemical analysis specified in 4.2 to 4.4. f) any other information requested by the purchaser, 
such as the year of harvest and date of packing; 
g) reference to this International Standard. 
The Sample for analysis shall be ground in such a way 
that the majority of the product Passes through a 
sieve with an aperture size of 315 Pm. 7.1 Packing 
Dried rosemary shall be packed in clean and Sound 
Containers, made of a material which does not affect 
the product but which protects it from the ingress or 
loss of moisture and volatile matter. 
The packaging shall also comply with any national 
legislation relating to environmental protection. 
7.2 Marking 
The following particulars shall be marked directly on 
each package or on a label attached to the package: 
a) name of the product and tradename, if any; 
b) name and address of the Producer or packer, and 
trademark, if any; This page intentionally left blank This page intentionaiiy left blank ISO 11164:1995(E) 
ICS 67.220.10 
Descriptors: agricultural products, seasonings, aromatic plants, herbs, dehydrated products, rosemary, specifications, tests, 
marking, packaging. 
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