UGANDA STANDARD
 
  US ISO 5562
     First Edition
        2009-09-04
 
Reference numbe r 
     US ISO 5562:1983
 © UNBS 2009
  
Turmeric, whole or ground (powdered) — Specification 
 US ISO 5562:1983 
 
© 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 
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     US ISO 5562:1983  
© 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 5562, Turmeric, whole or ground (powdered) — Specification,  is identical with
and has been reproduced from  an International Standard, ISO 5562:1983, Turmeric, whole or ground 
(powdered) — 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 5562 
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION.ME~YHAPO~HAR OPrAHH3AWlR fl0 CTAH~APTM3ALWWORGANISATION INTERNATIONALE DE NORMALISATION 
Turmeric, whole or ground (powdered) - Specification 
Curcuma, entier ou en poudre - Sptkifications 
First edition - 1983-05-15 
UDC 664.5 : 633.826 Ref. No. ISO 5562-1983 (E) 
Descriptors : agricultural products, spices, turmeric, specifications, tests, packing, marking, storage, transportation. 
Price based on 3 pages Foreword 
ISO (the International Organization for Standardization) is a worldwide federation of 
national Standards bodies (ISO member bedies). The work of developing International 
Standards is carried out through ISO technical committees. Every member body 
interested in a subject for which a technical committee has been authorized 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. 
Draft International Standards adopted by the technical committees are circulated to 
the member bodies for approval before their acceptance as International Standards by 
the ISO Council. 
International Standard ISO 5562 was developed by Technical Committee ISO/TC 34, 
Agricultural food products, and was circulated to the member bodies in June 1981. 
lt has been approved by the member bodies of the following countries : 
The member body 
tech nical gro unds 
0 Austria 
Brazil 
Canada 
Czechoslovakia 
Egypt, Arab Rep. of 
Ethiopia 
France 
Hungary 
India 
Iran Iraq 
Israel 
Kenya 
Korea, Rep. of 
Malaysia 
Mexico 
Netherlands 
New Zealand 
Philippines 
Poland 
of the following country expressed disapproval of the document on 
USA Portugal 
Romania 
South Africa, Rep. of 
Spain 
Sri Lanka 
Tanzania 
Turkey 
United Kingdom 
Y ugoslavia 
International Organization for Standardization, 1983 
Printed in Switzerland INTERNATIONAL STANDARD ISO 5562-1983 (EI 
Turmeric, whole or ground (powdered) - Specification 
1 Scope and field of application 4 Requirements 
This International Standard specifies requirements for turmeric 
(Curcuma longa Linnaeus), whole or ground (powdered). 4.1 Odour and flavour 
Turmeric, whole or ground (powdered), shall have the 
characteristic odour and flavour of the spiee. lt shall be free 
from mustiness or other foreign flavours. Recommendations relating to storage and transport conditions 
are given in the annex. 
2 References 4.2 Freedom from insects, moulds, etc. 
ISO 927, Spices and condiments - Determination of ex- 
traneous matter con ten t. Whole turmeric shall be free from living insects and moulds, 
and shall be practically free from dead insects, insect fragments 
and rodent contamination visible to the naked eye (corrected, if 
necessary, for abnormal Vision), with such magnification as 
may be necessary in any particular case. lf the magnification 
exceeds X 10, this fact shall be stated in the test report. I SO 928, Spices and condimen ts - Determination of total asb. 
ISO 930, Spices and condiments - Determination of acid- 
insoluble ash . 
In the case of ground turmeric, filth shall be determined by the 
method specified in ISO 1208. ISO 939, Spices and condiments - Determination of moisture 
content - Entrainment method. 
4.3 Extraneous matter ISO 948, Spices and condiments - Sampling. 
4.3.1 Whole turmeric ISO 1208, Spices and condiments - Determination of filth. 
ISO 2825, Spices and condiments - Preparation of a ground 
Sample for analysis. Extraneous matter in whole turmeric includes : 
a) chaff, dried leaves, stones, particles of soil, dust and 
mud, etc.; ISO 3588, Spices and condiments - Determination of degree 
of fineness of grinding - Hand sieving method. 
b) all vegetable matter other than the rhizomes. 
ISO 5566, Turmeric - Determination of colouring power - 
Spectrophotometric method. The Proportion of extraneous matter, when determined by the 
method specified in ISO 927, shall not exceed 2 % (mlm). 
3 Description 4.3.2 Ground (powdered) turmeric 
Whole turmeric is constituted by cured primary or secondary 
rhizomes, called commercially bulbs or fingers, of Curcuma 
longa Linnaeus. Ground (powdered) turmeric shall be examined by microscope. 
lt shall not contain any morphologically extraneous matter. 
The rhizomes shall be dry, weil developed and shall have the 
shape and typical colour of the variety. The rhizomes are cured 
by soaking them in boiling water and then drying them to avoid 
regeneration. They may be in the natura1 state or machine 
polished. 4.4 Defective rhizomes 
Shrivelled fingers and/or bulbs, internally damaged, hollow or 
porous rhizomes, rhizomes scorched by boiling and other types 
of damaged rhizomes shall be considered as defective. 
Ground (powdered) turmeric is obtained by grinding whole 
turmeric. The proportion of defective rhizomes shall not exceed 5 % 
hlm). ISO 5562-1983 (E) 
4.5 Grading 5 Sampling 
4.5.1 Whole turmeric Sample the turmeric by the method specified in ISO 948. 
Whole turmeric is graded according to its presentation 
(rhizomes, fingers or bulbs), its origin and its extraneous matter 
content. 6 Methods of test 
Fingers, when sold separately, shall not contain more than 
6.1 In the case of whole turmeric, prepare a ground Sample 
a) 7 % (mlm) of pieces (rhizomes of length less than 
15 mm and screenings or fragments); for analysis in accordance with ISO 2825. 
b) 5 % (pnlm) of bulbs. In the case of ground (powdered) turmeric, use the Sample as 
received after thorough mixing. 
4.5.2 Ground (powdered) turmeric 
Ground (powdered) turmeric is graded according to its particle 
size into two types, as follows : 6.2 The samples of turmeric shall be tested for conformity 
with the requirements of this International Standard by the 
methods of test referred to in 4.2, 4.3, 4.5.2 and the table. 
a) coarse powder : 98 % of the product shall pass through 
a sieve of aperture size 500 Pm; 
7 Packing and marking 
b) fine powder : 98 % of the product shall pass through a 
sieve of aperture size 300 Fm. 7.1 Packing 
The degree of fineness of grinding shall be determined by the 
method specified in ISO 3588. 
4.6 Chemical requirementsl) Turmeric, whole or ground (powdered), shall be packed in 
clean, Sound and dry Containers made of a material which does 
not affect the turmeric and protects it from moisture absorption 
and from the loss of volatile Oil. 
Turmeric, whole or ground (powdered), shall comply with the 
requirements given in the table. 7.2 Marking 
The following particulars shall be marked on each Container, or 
attached by means of a label : Table - Chemical requirements 
Characteristic kZ”““I 
Moisture content, % (mlm) 
max. 12 10 1 ISO 939 1 
Total ash, % (mlm) 
on dry basis, max. ’ 
Acid-insoluble ash, % 
(rnlm) on dry basis, 
max. 1,5 1 ISO 930 / 
Colouring power, expressed 
as curcuminoids content, % 
(mlm) on dry basis, min. 2 a) name of the material, and the trade name or brand 
name, if any; 
b) name and address of the Producer or packer; 
c) batch or code number; 
d) net mass; 
e) grade; 
f) producing country; 
g) any other marking required by the purchaser (such as 
the date of packing, year of harvest, date of grinding, etc.). 
1) Limits for toxic substances will be included later, in accordance with the recommendations of the Joint FAO/WHO Codex Alimentarius Commis- 
sion. 
2 ISO 55624983 (E) 
A.l Annex 
Recommendations relating to storage and transport conditions 
(This annex does not form part of the Standard.) 
Containers of turmeric should be stored in covered premises, weil protected from the sun, rain and excessive heat. 
A.2 The store room should be dry, free from objectionable odours and proofed against entry of insects and vermin. The Ventilation 
should be controlled so as to give good Ventilation under dry conditions and to be fully closed under damp conditions. In an outdoor 
storehouse, suitable facilities should be available for fumigation. 
A.3 The Containers should be so handled and transported that they are protected from the rain, sun and 
jectionable odours and from Cross-i nfestation, especially in the holds of ships. excessive heat, from ob- This page intentionally left blank This page intentionally left blank This page intentionally left blank