UGANDA STANDARD
 
  US ISO 5561
     First Edition
        2009-09-04
 
Reference numbe r
     US ISO 5561:1990
 © UNBS 2009
  
Black caraway and blond caraway ( Carum carvi Linnaeus), 
whole — Specification 
 US ISO 5561:1990 
 
© 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. 
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Uganda National Bureau of Standards 
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Uganda 
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E-mail: unbs@infocom.co.ug
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     US ISO 5561:1990  
© 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 5561, Black caraway and blond caraway (Carum carvi Linnaeus),
whole — Specification,  is identical with and has been reproduced from an International Standard, ISO 5561:
1990, Black caraway and blond caraway (Carum carvi Linnaeus), whole — 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." 
 INTERN.ATIONAL 
STANDARD ISO 
5561 
Second edition 
1990-08-01 
Black caraway and blond caraway (Carum carvi 
Linnaeus), whole - Specification 
Carvi noir et carvi blond entiers (Carum carvi Linnaeus) - Sp&ifkations 
Reference number 
ISO 5561:1990(E) ISO 5561:1990(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, govern- 
mental 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 Interna- 
tional Standard requires approval by at least 75 % of the member bodies 
casting a vote. 
International Standard ISO 5561 was prepared by Technical Committee 
ISO/TC 34, Agricultural food prodercts. 
This second edition cancels and replaces the fit-st edition 
(ISO 5561 : 1981), the scope of which has been technically revised to in- 
clude black and blond caraway. 
Annex A of this International Standard is for information only. 
0 ISO 1990 
All rights reserveci. No part of this publication may be reproduced or utilized in any form 
or by any means, electronie or mechanical, including photocopying and microfilm, without 
Permission in wrltlng from the publlsher. 
International Organization for Standardization 
Case Postale 56 l CH-1211 Geneve 20 l Switzerland 
Printed in Switzerland 
ii _---- 
INTERNATIONAL STANDARD ISO 5561:1990(E) 
Black caraway and blond caraway (Carum carvi Linnaeus), 
whole - Specification 
1 Scope 
This International Standard specifies requirements 
for whole black and blond caraway (Carum carvi 
Linnaeus), having biennal and annual fructifrcation 
respectively. 
lt does not apply to Carum Buibocastanum. 
For the purposes of this International Standard, 
when the term “whole caraway” is used alone, it 
means that the specification applies to both the 
types of caraway described, without distinction. 
Recommendations relating to storage and transport 
conditions are given in annex A. 
2 Narrnative 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 stan- 
dards are subject to revision, and Parties to 
agreements based on this International Standard 
are encouraged to investigate the possibility of ap- 
plying the most recent editions of the Standards in- 
dicated below. Members of IEC and ISO maintain 
registers of currently valid International Standards. 
ISO 927:1982, Spices and condiments - Determi- 
nation of extraneous matter content. ISO 930:1980, Spices and condiments - Determi- 
na tion of acid-insoluble ash. 
ISO 939:1980, Spices and condiments - Determi- 
nation of moisture content - Entrainment method. 
ISO 948:1980, Spices and condiments - Sampling. 
ISO 2825:1981, Spices and condiments - Preparation 
of a ground Sample for analysis. 
ISO 6571:1984, Spices, condiments and herbs - De- 
termina tion of vola tile oil content. 
3 Requirements 
3.1 Description (see figure 1) 
3.1 .l Black caraway with biennial fructification 
Black caraway consists of the mericarps of the 
nearly mature fruit of Carum carvi Linnaeus. The 
fruits are Split into two mericarps by threshing after 
drying. The mericarps are 4 mm to 6 mm long and 
falcate. Longitudinally, they bear five pale yellow to 
ochre ribs, the surface between the ribs being 
brown. 
3.1.2 Blond caraway with annual fructification 
Blond caraway has the Same characteristics as 
black caraway. However, it is slightly larger and its 
colour is paler. 
ISO 928:1980, Spices and condiments - Determi- 
nation of total ash. ISO 5561:1990(E) 
a) Extemal appearance sf 
the fruit (before 
Separation of the mericarps) b) Cross-sectior 
the fruit 
Figure 1 - Caraway fruit 
3.2 Flavour and odour 
The flavour shall be characteristic and aromatic. 
product shall be free from extraneous odours 
flavours, including mustiness. 
The odour of black caraway is clearly more 
nounced than that of blond caraway. method specified in ISO 927, shall not exceed 
1 % (m/m). 
3.5 Chemical requirements 
Whole black caraway and blond caraway shall com- 
ply with the requirements given in table 1. 
4 Sampling 
Sampling shall have been carried out in accordance 
with ISO 948. 
1 of 
5 Test methods 
Prepare the ground Sample for analysis using the 
method specified in ISO 2825. The ground Sample 
shall pass through a sieve with apertures of size 
500 pm. 
The 
and 
Pro- 
3.3 Freedom from insects, moulds, etc. 
Whole caraway shall be free from living insects and 
moulds, and shall be practically free from dead in- 
sects, insect fragments and rodent contamination 
visible to the naked eye (corrected, if necessary, for 
abnormal Vision) or with such magnification as may 
be necessary in any particular case. If the magni- 
fication used is greater than x 10, this fact shall be 
stated in the test report. 
Black caraway and blond caraway shall be free from 
attack by Sclerotinia mushrooms. 
3.4 Extraneous matter c) code or batch number; 
For the purposes of this International Standard, the 
following are considered as extraneous matter: d) net mass; 
a) all Parts of the plant other than the black or blond e) producing country; 
caraway grains; 
b) all other animal, vegetable or mineral extrane- 
ous matter. 
The total percentage of this extraneous matter in 
whole black or blond caraway, determined using the 
2 The samples thus ground shall be tested for con- 
formity with the requirements of this International 
Standard using the test methods specified in 3.4 and 
table 1. 
6 Packing and marking 
6.1 Packing 
Whole caraway shall be packed in clean, Sound and 
dry Containers made of materials which da not affect 
the product and which protect it from the ingress of 
moisture and from the loss of volatile matter. . 
6.2 Marking 
The following particulars shall be marked on each 
container-, or on a label attached to the Container: 
a) 
b) name of th 
trade-name e product (botanical name) and the 
name and address of the produce 
and, if applicable, the trade-mark; 
and, if necessary, 
f) any other i 
such as ye formation required by th e purchaser, 
r of harve st and da te of packing; r or the packer 
g) reference to this International Standard. ISO 5561:1990(E) 
Characteristic 
Moisture content, % (m/m) max. Table 1 - Chemical requirements 
Requirement 
Test method 
Biennial black Annual blond 
caraway caraway 
l 13 I 12 I ISO 939 1 
Total ash, % (m/m) max., on dry basis 8 9 ISO 928 
Acid-insoluble ash, % (m/m) max., on dry basis 13 2 ISO 930 
Volatile oils content, % (ml/lOO g) min., on dry 
basisl) 295 195 ISO 6571 
1) The volatile oils content should be determined immediately after grinding. 
3 ISO 5561:199O(E) 
Annex A 
(informative) 
Recommendations relating to storage and transport conditions 
A.l Packages of whole caraway shall be stored in 
covered premises, weil protected from the sun, rain 
and excessive heat. tions. Suitable provisions shall be made for 
fumigation of the store. 
.A.2 The store shall be dry, free from unpleasant 
odours and protected against the entry of insects 
and vermin. The Ventilation shall be regulated in 
such a way as to give good Ventilation during dry 
weather and to be fully closed under damp condi- A.3 Packages of whole caraway shall be handled 
and transported in such a way that they are pro- 
tected from rain, the sun or other sources of exces- 
sive heat, unpleasant odours and any other 
contamination, especially in the holds of ships. 
4 yuelq gal /C~~r!uo!~ua~u! afbd syl ISO 5561:1990(E) 
UDC 635.755 
Descriptors: agricultural products, seasonings, spices, caraway, specifications, packaging, marking, storage, transportation. 
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