هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO)  
مشروع  مواصفة نهائي 
Final Draft of Standard FDS  
إعداد اللجنة الفنية  الخليجية رقم TC05
Prepared by GSO  Technical  Committee No.  TC05  
GSO 05/FDS/  CODEX STAN 347  :2023 
الثوم المجفف 
Dried Garlic   
ICS:  67.220.10  
هذه الوثيقة مشروع للائحة فنية  خليجية تم توزيعها لإبداء  
الرأي والملحوظات بشأنها ،   لذلك فإنها عرضة للتغيير  
والتبديل،   ولا يجوز الرجوع إليها  كلائحة فنية  خليجية إلا   
بعد اعتمادها من الهيئة. This document is  a draft Gulf Technical 
Regulation  circulated for comments. It is, 
therefore, subject to alteration and 
modification and may not be referred to 
as a Gulf Technical R egulation  until 
approved by GSO.  
 
  
المواصفة القياسية الخليجيةGSO CODEX STAN 347 :2023
1 تقديم
هيئة التقييس لدول  مجلس التعاون  لدول  الخليج العربية هيئة إقليمية تضممممممممم  في عضمممممممممزة  ا       التقييس  
الزطنية في الدول  الأعضممما   ومن م ام ال يئة إعداد المزاصممم ا  القياسمممية واللزائح ال نية الخليجية بزاسممم ة 
لجان فنية  متخصصة. 
قممرقرقممرق   اخممتممممممممممممممممممممممممممممممر  مم مممممممة ا عممتمممممممممماد  لمم مميممئمممممممة الممتممقمميمميممس لمممممممدول مممجمملممس الممتممعممممممماون لمممممممدول الممخمملمميممج الممعممربمميمممممممة فممي  
ا تماعهرا تماع ا قق  اختممممممممممممممممممممممممممر قق  ا  تما  الذي عقد بتاقةخ.......ر.......ر....... همممممممممممممممممممممممممم  المزاف  .......ر.....ر.......م 
اعتممممماد   تحممممدلمممم  النئحممممة ال نيممممة  الخليجيممممة قق     GSO ISO 5560:2007  وعنزان مممما  الثزم المج ف  بممممالل تين 
العربية  و الإنجليزلة و التي ت  دقاسممممممم  ا   ضممممممممن برنامج عم   اللجنة ال نية  الخليجية قق  TC05    "اللجنة ال نية
الخليجية للمزاص ا  ال ذائية وال قاعية  "  المدق ة في خ ة   مملكة البحرةن. 
على  ن تلغي النئحة ال نية  الخليجية قق  (GSO ISO 5560:2007) وَتح  محل ا
 
  
STANDARD FOR DRIED OR DEHYDRATED GARLIC 
CXS 347-2019 
Adopted in 2019. Amended in 2022. 
2022 Amendment 
The following amendments were made to the text of the standard following decisions taken at the forty-fifth 
session of the Codex Alimentarius Commission in December 2022.  
Page  Location  Original text Printed text 
3 Section 8. 5 Labelling of non -
retail containers  Information for non -retail 
containers shall be given either 
on the container or in 
accompanying documents, 
except that the name of the 
product, lot identification, and 
the name and address of the 
manufacturer, packer, 
distributor or importer, as well 
as storage instructions, shall 
appear on the container. 
However, lot identification, and 
the name and address of the 
manufacturer, packer, 
distributor or importer may be 
replaced by an identification 
mark, provided that such a 
mark is clearly identifiable with 
the accompanying documents.  The labelling of non -retail 
containers should be in 
accordance with the General 
Standard for the Labelling of 
Non-Retail Container of Foods  
(CXS  346-2021).  
 
  
CXS 347-2019 2 
1. SCOPE  
This standard applies to garlic in its dried or dehydrated form as spices or culinary herbs, defined in Section 2.1 
below, offered for direct consumption, as an ingredient in food processing, or for repacking if required. This 
standard does not apply to products intended for industrial processing. 
2. DESCRIPTION  
2.1 Product definition  
Dried/dehydrated garlic is a finished product obtained on drying the cloves and/or bulb of garlic ( Allium sativum L.). 
2.2 Styles  
2.2.1  Dried roots, rhizomes and bulbs may be: 
- Whole, defined as peeled, dry/dehydrated solo garlic and/or intact cloves. 
- Cracked/broken.  
- Ground/powdered. 
- Of other styles distinct from those above, provided they are labelled accordingly. 
2.2.2  The particle size of pieces and ground/powdered styles is determined by contractual agreement between buyer 
and seller. 
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS  
3.1 Composition  
The product shall belong to the one defined in Section 2.1 and shall conform to requirements contained in 
Annexes I and II (chemical and physical characteristics of dried or dehydrated garlic ). The general name may 
be used if the product is a blend of the different varieties listed under the general name for that commodity. 
When a specific name is used, the product must contain a minimum of 80 percent of the variety listed for th at 
specific name. 
3.2 Quality factors  
3.2.1  Odour, flavour, and colour  
The product shall have a characteristic aroma, colour and flavour, which may vary depending on geo-climatic 
factors/conditions/varieties, and shall be free from any foreign odour, colour, flavour and especially from 
mustiness.   
3.2.2  Chemical and physical characteristics  
The generic product shall comply with the requirements specified in Annex I (Chemical characteristics) and 
Annex II (Physical characteristics). The defects allowed must not affect the general appearance of the product 
as regards to its quality, keeping quality and presentation in the package. There shall not be any form of 
adulteration in the product. 
4. FOOD ADDITIVES  
Anticaking agents may be used in the powdered form of the product in accordance with Table 3 of the General 
Standard for Food Additives  (CXS 192-1995).1 
5. CONTAMINANTS  
5.1 The products covered by this standard shall comply with the maximum levels of the General Standard for 
Contaminants and Toxins in Food and Feed (CXS 193-1995).2 
5.2 The products covered by this standard shall comply with the maximum residue limits for pesticides established 
by the Codex Alimentarius Commission.  
6. HYGIENE  
6.1 It is recommended that the products covered by the provisions of this standard be prepared and handled in 
accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969 ),3 the Code 
of Hygienic Practice For Low-Moisture Foods (CXC 75-2015),4 the Code of Practice for the Prevention and 
Reduction of Mycotoxins in Spices ( CXC 78-2017)5 and other relevant Codex texts such as codes of hygienic 
practice and codes of practice. 
6.2 The products should comply with any microbiological criteria established in accordance with the Principles and 
Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods  (CXG 21-1997).6 
 
  
CXS 347-2019 3 
7. WEIGHTS AND MEASURES  
Containers shall be as full as practicable without impairment of quality and shall be consistent with a proper 
declaration of contents for the product. 
8. LABELLING  
8.1 The products covered by the provisions of this standard shall be labelled in accordance with the General 
Standard for the Labelling of Pre-packaged Foods (CXS 1-1985).7 In particular, the following specific 
provisions apply: 
8.2 Name of the product  
8.2.1  The name of the product shall be as described in Section 2.1. 
8.2.2  The name of the product may include an indication of the style as described in Section 2.2. 
8.2.3  Species, variety or cultivar may be listed on the label.  
8.3 Country of origin and country of harvest 
8.3.1  Country of origin shall be indicated.  
8.3.2  Country of harvest (optional) 
8.3.3  Region of harvest and year of harvest (optional)  
8.4 Commercial identification 
- Class/Grade, if applicable 
- Size (optional) 
8.5 Labelling of n on-retail containers  
 The labelling of non-retail containers should be in accordance with the General Standard for the Labelling of 
Non-Retail Containers in Foods  (CXS 346-2021).8 
9. METHODS OF ANALYSIS AND SAMPLING  
9.1 Methods of analysis  
For checking the compliance with this standard, the methods of analysis and sampling contained in the 
Recommended Methods of Analysis and Sampling  (CXS 234-1999)9 relevant to the provisions in this standard, 
shall be used. 
9.2 Sampling plan  
To be developed. 
 
 
  
CXS 347-2019 4 
ANNEX I  
A. Chemical characteristics of dried or dehydrated garlic 
Parameter  Requirement  
Moisture, % w/w (max)   
(i) In case of powdered garlic 7.0 
(ii) Other than powdered garlic 8.0 
Total ash on dry basis , % w/w (max)  6.0 
Acid insoluble ash on dry basis, % w/w (max)  0.5 
Volatile organic sul phur compounds content, % (m/m) on 
dry basis (min) 0.3 
Cold-water -soluble extract, % (m/m) on dry basis,   
(min) 70 
(max) 90 
 
ANNEX II 
B. Physical characteristic s of dried or dehydrated garlic 
Parameter  Requirementsa 
Extraneous matter, % w/w (max)b 0.5 
Foreign matter , % w/w (max)c 0.5 
Mould visible , % w/w (max)  1.0 
Live insects , count/100  g (max)  0 
Dead insects, insect fragments, rodent contamination , max 
% mass fraction  0.5 
Excreta mammalian, mg/kg (max)  1.0 
a These requirements apply to all styles. 
b Vegetative matter associated with the plant from which the product originates but not accepted as part of the final 
product. 
c Any visible/detectable objectionable foreign matter or material not usually associated with the natural components of the 
spice plant, such as sticks, stones, burlap bagging, metal, etc. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
CXS 347-2019 5 
NOTES 
1 FAO and WHO. 1995. General Standard for Food Additives . Codex Standard, No. CXS  192-1995 . Codex Alimentarius 
Commission. Rome.  
2 FAO and WHO. 1995. General Standard for Contaminants and Toxins in Food and Feed.  Codex Standard, No.  CXS 193-
1995 . 
3 FAO and WHO. 1969. General Principles of Food Hygiene . Codex Code of Practice, No . CXC 1-1969 . Codex Alimentarius 
Commission. Rome.  
4 FAO and WHO. 2015 . Code of Hygienic Practice for Low-Moisture Foods.  Codex Code of Practice, No . CXC 75-2015 . 
Codex Alimentarius Commission. Rome.  
5 FAO and WHO. 2017. Code of Practice for the Prevention and Reduction of Mycotoxins in Spices.  Codex Code of 
Practice, No . CXC 78-2017 . Codex Alimentarius Commission. Rome.  
6 FAO and WHO. 1997. Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related 
to Foods . Codex Guideline, No . CXG 21-1997. Codex Alimentarius Commission. Rome.  
7 FAO and WHO. 1985 . General Standard for the Labelling of Pre-packaged Foods.  Codex Standard, No. CXS  1-1985. 
Codex Alimentarius Commission. Rome.  
8 FAO and WHO. 2021. General Standard for the Labelling of Non-Retail Containers in Foods.  Codex Standard, 
No. CXS 346-2021 . Codex Alimentarius Commission. Rome.  
9 FAO and WHO. 1999. Recommended Methods of Analysis and Sampling . Codex Standard, No. CXS 234-1999. Codex 
Alimentarius Commission. Rome.