GCC STANDARDIZATION ORGANIZATION (GSO) 
  
  
  
  
  
 ﻨﻬﺎﺌﻲﻤﺸﺭﻭﻉ  
  
  
GSO5/1…./2008 
    
 
  
 
  
  
ﺍﻟﻤﺠﻤﺩﺓ ﺍﻟﻤﻠﻭﺨﻴﺔ   
FROZEN MOULOKHIA  
  
 
 
     
  
    
  
    
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 referre d it as a Gulf standard, until approved by 
the Board of Directors.  . GULF STANDARD GSO ......./2008
 
2 Foreword  
  
 
 
 
Standardization Organization for G CC (GSO) is a regional Organization 
which consists of the National Standard s Bodies of GCC me mber States. One 
of GSO main functions is to issue Gulf Standards /Technical regulation 
through specialized technical committees (TCs). 
 
GSO through the technical progra m of committee TC No 5  "  The Gulf 
Technical Committee for Food and Ag ricultural Standards Products" has 
prepared this Standard .  The Draf t Standard has been prepared by ( KINGDOM 
OF SAUDI ARABIA      ) 
 
 The draft Standard has been prepared based on re levant ADMO, International 
and National foreign Sta ndards and references. 
 
This standard has been approved as Gu lf (Standard / Technical Regulation)   
by GSO Board of Directors in its meeting No..../....  …….held on    /    /   /  H 
,  /    /   G 
 GULF STANDARD GSO ......./2008
 
3 FROZEN MOULOKHIA 
  
 
 
1. SCOPE AND FIELD OF APPLICATION   
  This standard is concerned with frozen  Moulokhia (Jew´s mallow) conforming 
to the characteristics of plant (corchor us olitoris) for direct consumption 
without further processing. 
 
2. COMPLEMENTARY REFERENCES 
2.1 GSO 9 “Labeling of prepackaged foods”.  
2.2 GSO 1287 “Methods of Sampling of Prepackaged Fruit and Vegetable 
Products”. 
2.3 GSO 20/1984 “Methods for the Determina tion of Contaminating Elements in 
Foodstuffs”. 
2.4 GSO 21 “Hygienic Regulations for Food Plants and their Personnel”. 
2.5 GSO 244 “Methods of Test for and their Products Fruits and Vegetable 
Products – Part 1: Orgnol eptic Examination, Determination of Net Weight and 
Drained Weights, Apparent Viscosity, Head Space, Extraneous Matter and 
Defective Fruits”. 
2.6 GSO 1023 “Expiration Periods for Food Products”. 2.7 GSO 299 “Methods of Test for Vegetables , Fruits and their Products, Part II: 
Determinations of Moisture, Total So lids Insoluble in Alcohol, Total Ash, 
Calcium, Mineral Oil, Ascorbic Acid. 
2.8 GSO 300 “Fruits and Vegetable Products – Determination of Insoluble Ash in 
Hydrochloric Acid”. 
2.9 GSO 323 “General Requirements for Tr ansportation and Storage of Chilled 
and Frozen Foods”. 
2.10 GSO 382 “Maximum Limits for Pestic ide Residues in Agricultural and Food 
Products – Part 1”. 
2.11 GSO 383 “Maximum Limits for Pestic ide Residues in Agricultural and Food 
Products – Part 2”. 
2.12 GSO 839 “Food Packages – Part 1 – General Requirements”. 
2.13 GSO 988 “Radiation Levels Allo wed in Foodstuffs – Part I”. GULF STANDARD GSO ......./2008
 
4 2.14 GSO 998 “Methods of Detecting Radiat ion Levels Permitted in Foodstuffs – 
Part I, Spectra photmetric An alysis of Gamma Radiation”. 
2.15 GSO 1016 “Microbiological  Limits of  Food  Articles  and  Foodstuffs – 
 Part I”. 
2.16 GSO .......... “Methods of Detection and Dete rmination of Pesticide Residues in 
Food Products”. 
 
3. DEFINITIONS 
3.1 Frozen  Moulokhia:  Food product prepared from leaves of Moulokhia 
conforming with the character estics of  plant (Corchorus  olitoris) after 
washing,  blanching, and grinding.  The pr oduct shall be quick –  frozen and 
should be kept at a temp erature not exceeding -18oC until consumed. 
 
4. GENERAL REQUIREMENTS 
 The following requirements shall be met in frozen Moulokhia. 
4.1 The Moulokhia (Moulokhia) used should be prepared from green leaves and 
should be free from any yellow leaves and extraneous vegetable materials or extraneous matter. 
4.2 Shall be of homogenous green colour. 4.3 Shall be free from foreign flavour and odour. 4.4 Shall be free from insects and fungi damage. 4.5 Shall be homogenously ground 4.6 It shall be prepared, processed and prepackaged under sanitary conditions in 
accordance with Gulf standard  mentioned in item (2.4). 
4.7 Shall be free from freezing burns. 4.8 Shall not be refrozen after thawing. 4.9 Moisture sha ll not exceed 93%. 
4.10 Ash shall not exceed 1.5% (calculated on dry base). 4.11 Acid insoluble ash shall not exceed 0.15% (calculated on dry base) 4.12 Contaminating heavy metals should  be limited according to Table No. 1. 
 GULF STANDARD GSO ......./2008
 
5 Table 1 
                      Maximum limits of heavy metals 
Tin 250 ppm 
Lead 1 ppm 
 
4.13 Pesticide residues shall not exceed what is  stated in Gulf standard mentioned in 
items (2.10 and 2.11). 
4.14 Radiation levels shall not exceed what is  stated in Gulf standard mentioned in 
item (2.13). 
4.15 Microbiological limits shall not exceed  the what stated in Gulf standard 
mentioned in item (2.15). 
 
5. PACKAGING 
 Without prejudice to what is stated in  Gulf standard mentioned in item (2.12), 
the following shall be fulfilled: 
5.1 Packaging used for frozen Moulokhia shall protect the organoleptic and other 
quality characteristic s of the product. 
5.2 Protect the product from microbiol ogical  and other contamination. 
5.3 Protect the product from dehydration and leakage. 
5.4 Shall not pass any odour, taste, colour or  other foreign charac teristics  to the 
product throughout the storage, handling and distribution of the product up to 
the time of final sale. 
 
6. SAMPLING 
 Samples shall be taken according to Gu lf standard mentioned in item (2.2). 
 
7. TESTING 
 Tests shall be carried out on the representative sample taken according to item 
(6) to determine its compliance to this standard. 
7.1 Tests for determination of net wei ght, defective units and organoleptic 
examination shall be carried out accordi ng to Gulf standard mentioned in item 
(2.5). 
7.2 Determination of moisture and total as h shall be according to Gulf standard 
mentioned in item (2.6). GULF STANDARD GSO ......./2008
 
6 7.3 Determination of ash insoluble in Hc l shall be according to Gulf standard 
mentioned in item (2.7). 
7.4 Determination of pesticide residues sh all be carried out according to Gulf 
standard mentioned in item (2.16). 
7.5 Determination of contaminating heavy metallic elements, shall be carried out 
according to Gulf standard mentioned in item (2.3). 
7.6 Detection of radiation levels shall be  carried out according to Gulf standard 
mentioned in item (2.14). 
 
8. LABELLING 
 Without prejudice to what is stated in Gulf standard  mentioned in item (2.1), 
the following shall be declared on each package: 
8.1 Statement “should be kept at a temperature not exceeding  –18oC until 
consumed”. 
8.2 Expiration period of the product according to Gulf st andard mentioned in item 
(2.6). 
9. TRANSPORTATION AND STORAGE 
 Transportation and storage shall be carried out according to Gulf standard 
mentioned in item (2.9), and the temperat ure of the product shall not exceed –
18oC during transportation and storage.