UGANDA STANDARD
 
  US ISO 959-1
      First Edition
         2009-09-04
 
   Reference numbe r
     US ISO 959-1:1998
 © UNBS 2009
  
Pepper (Piper nigrum  L.), whole or ground — Specification — 
Part 1: Black pepper 
 US ISO 959-1:1998 
 
© 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. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala  
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug
Web: www.unbs.go.ug  
   US ISO 959-1:1998  
© 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 959 -1, Pepper (Piper nigrum L.), w hole or ground — Specification — Part 1: 
Black pepper,  is identical with and has been reproduced from an International Standard, ISO 959 -1: 
1998, Pepper (Piper nigrum L.), whole or grou nd — Specification — Part 1:  Black pepper, 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." 
 A Reference numbe r
ISO 959-1:1998 (E)INTERNATIONAL
STANDARDISO
959-1
Second edition
1998-05-15
Pepper (Piper nigrum  L.), whole or
ground — Specification — 
Part 1:
Black pepper
Poivre (Piper nigrum  L.), entier ou en poudre — Spécifications —
Partie 1: Poivre noirISO 959-1:1998(E)
©   ISO 1998
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by an y means, electronic
or mechanical, including photocopying and microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet central@iso.chX.400 c=ch; a=400net; p=iso; o=isocs; s=central
Printed in Switzerland
iiForeword
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 technicalcommittees. Each member body interested in a subject for which a technical committee has been established hasthe right to be represented on that committee. International organizations, governmental and non-governmental, inliaison with ISO, also take part in the work. ISO collaborates closely with the International ElectrotechnicalCommission (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 959-1 was prepared by Technical Committee ISO/TC 34, 
Agricultural food products,
Subcommittee SC 7, Spices and condiments.
This second edition cancels and replaces the first edition (ISO 959-1:1989), which has been technically revised.ISO 959 consists of the following parts, under the general title 
Pepper (Piper nigrum  L.), whole or ground —
Specification :
— Part 1: Black pepper
— Part 2: White pepper
Annexes A and B form an integral part of this part of ISO 959. Annexes C and D are for information only.INTERNATIONAL STANDARD   © ISO ISO 959-1:1998(E)
1Pepper (Piper nigrum  L.), whole or ground — Specification —
Part 1:
Black pepper
1 Scope
This part of ISO 959 specifies requirements for black pepper ( Piper nigrum  L.) (see ISO 676), whole or ground at
the following commercial stages:
a) pepper sold by the producing country without cleaning or after a partial cleaning, without preparation or grading,
called “non-processed (NP) or semi-processed (SP) pepper” in this part of ISO 959;
b) pepper sold by the producing country after cleaning, preparation and/or grading, called “processed (P)
pepper”, which can, in certain cases, be re-sold directly to the consumers.
When the term "black pepper" is used alone, it means that the specification applies to both types described, without
distinction.
This part of ISO 959 is not applicable to black pepper categories called “light”.
NOTE   Specifications for white pepper are given in ISO 959-2.
Recommendations relating to storage and transport conditions are given in annex C. Information regarding the
microscopic structure of the pepper berry is given in annex D.
2 Normative references
The following standards contain provisions which, through reference in this text, constitute provisions of this part ofISO 959. At the time of publication, the editions indicated were valid. All standards are subject to revision, andparties to agreements based on this part of ISO 959 are encouraged to investigate the possibility of applying themost recent editions of the standards indicated below. Members of IEC and ISO maintain registers of currently validInternational Standards.
ISO 676:1995,
Spices and condiments — Nomenclature.
ISO 927:1982, Spices and condiments — Determination of extraneous matter content.
ISO 928:1997, Spices and condiments — Determination of total ash.
ISO 930:1997, Spices and condiments — Determination of acid-insoluble ash.
ISO 939:1980, Spices and condiments — Determination of moisture content — Entrainment method.
ISO 948:1980, Spices and condiments — Sampling.ISO 959-1:1998(E) © ISO
2ISO 1108:1992, Spices and condiments — Determination of non-volatile ether extract.
ISO 1208:1982, Spices and condiments — Determination of filth.
ISO 5498:1981, Agricultural food products — Determination of crude fibre content — General method.
ISO 5564:1982, Black pepper and white pepper, whole or ground — Determination of piperine content —
Spectrophotometric method.
ISO 6571:1984, Spices, condiments and herbs — Determination of volatile oil content.
3 Definitions
For the purposes of this part of ISO 959, the following definitions apply.
3.1
black pepper
dried berry of Piper nigrum L., having an unbroken pericarp
3.2
black pepper, non-processed (NP)
pepper that has not undergone any clearing, preparation or grading by the producing country before being exported,
and that conforms to the requirements of this part of ISO 959
3.3
black pepper, semi-processed (SP)
pepper that has undergone partial cleaning but without preparation or grading by the producing country before being
exported, and that conforms to the requirements of this part of ISO 959
3.4
black pepper processed
pepper that has been processed (cleaning, preparation, grading, etc.) by the producing country before being
exported, and that conforms to the requirements of this part of ISO 959
3.5
black pepper, ground
pepper obtained by grinding black pepper berries without adding any foreign matter to the pepper, and that
conforms to the requirements of this part of ISO 959
3.6
grey pepper
commercial name sometimes given to ground black pepper
3.7
light berry
berry that has reached an apparently normal stage of development but the kernel does not exist
3.8
pinhead
berry of very small size that has not developed© ISO ISO 959-1:1998(E)
33.9
broken berry
berry that has been separated into two or more pieces
3.10
extraneous matter
all materials other than black pepper berries, irrespective of whether they are of vegetable (e.g. stems and leaves)
or mineral (e.g. sand) origin
NOTE   Light berries, pinheads or broken berries are not considered as extraneous matter.
4 Description
Whole black pepper is the whole dry berry of Piper nigrum  L., generally picked before complete ripening. Berries of
black pepper generally have a diameter of 3 mm to 6 mm and are brown, grey or black in colour with a wrinkledpericarp.
Ground black pepper is obtained by grinding black pepper berries, without adding any foreign matter to the pepper.
5 Requirements
5.1 Odour and flavour
When ground, the odour and flavour shall be characteristic of black pepper, strongly sharp and very aromatic. The
product shall be free from foreign odours and flavour.
NOTE   The appearance of berries has no direct relation to their flavour. Smaller berries can be more aromatic than berries of
larger size or better appearance.
5.2 Freedom from mould, insects, etc.
Black pepper shall be free from mould growth and living insects, and practically free from dead insects, insect
fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision) or withsuch magnification as may be necessary in any particular case. If the magnification exceeds ¥10, this fact shall be
mentioned in the test report.
In the case of ground black pepper, impurities shall be determined according to the method given in ISO 1208.
5.3 Physical characteristics
Whole black pepper shall meet the requirements specified in table 1.
5.4 Chemical characteristics
The black pepper shall meet the requirements specified in table 2 when tested by the specified method.
6 Sampling
Black pepper shall be sampled using the method specified in ISO 948.ISO 959-1:1998(E) © ISO
4Samples of whole black pepper shall be ground so that all material passes through a sieve with aperture of size
1 mm. The material thus obtained shall be used for determining the characteristics given in table 2.
7 Test methods
Samples of black pepper shall be analysed to ensure conformity with the requirements of this part of ISO 959 byfollowing the methods specified in tables 1 and 2.
Table 1 — Physical characteristics of whole black pepper
Requirements
Characteristics Pepper PepperReference test method
NP or SP P
Extraneous matter, % ( m/m) max. 2,5 1,5 ISO 927
Light berries, % ( m/m) max. 10 5,0 Annex A
Pinheads or broken berries, % ( m/m) max. 7,0 4,0 Physical separation and weighing
Bulk density, g/l, min. 450 490 Annex B
NOTE  In addition, especially in the case of ground pepper, it is recommended that a microscopic examination be
carried out (see annex D).
Table 2 — Chemical requirements of black pepper, whole or ground
RequirementsReference
Characeteristics Pepper
NP or SPTPepper
PGround
peppertest method
Moisture content, % ( m/m) max. 13,0 13,0 13,0 ISO 939
Total ash, % ( m/m) max.,
on dry basis7,0 6,0 6,0 ISO 928
Non-volatile ether extract, % ( m/m) min.,
on dry basis6,06 ,06 ,0 ISO 1108
Volatile oils, % (ml/100 g) min.,
on dry basis 2,02 ,01 ,0* ISO 6571
Piperine content, % ( m/m) min.,
on dry basis4,0 4,0 4,0 ISO 5564
Acid-insoluble ash, % ( m/m) max.,
on dry basis–– 1 ,2 ISO 930
Crude fibre, insoluble index, % ( m/m) max.,
on dry basis– – 17,5 ISO 5498
* The volatile oil content should be determined immediately after grinding.© ISO ISO 959-1:1998(E)
58 Packing and marking
8.1 Packing
Whole black pepper and ground black pepper shall be packed in clean, sound, dry packages, made of material
which does not affect the product but which protects it from the ingress of moisture or loss of volatile matter.
The packaging shall also comply with any national legislation relating to environmental protection.
8.2 Marking
The following particulars shall be marked on each package or on a label attached to the package:
a) name of the product and the tradename, if any;
b) name and address of the manufacturer or packer, or trademark;c) code or batch number;d) net mass;e) commercial stage (NP or SP or P);f) producing country;g) destination, i.e. the name of port or town;h) any other information requested by the buyer, such as the year of harvest and the date of packaging;i) reference to this part of ISO 959.ISO 959-1:1998(E) © ISO
6Annex A
(normative)
Determination of percentage of light berries in black pepper
A.1   Reagent
A.1.1   Alcohol-water solution, of relative density d2020 = 0,80 to 0,82.
If the temperature is different from 20 °C, a correction factor shall be used.
The alcohol used in the preparation of this solution can be ethanol, denatured alcohol previously rectified, or
propan-2-ol.
A.2   Procedure
A.2.1   Test portion
Weigh, to the nearest 0,01 g, 50,0 g of sample, from which the extraneous matter has been previously removed,
into a 600 ml glass beaker.
A.2.2   Determination
Add 300 ml of the alcohol-water solution (A.1.1) to the glass beaker and mix the contents with a spoon. Leave the
product standing for 2 min, then remove the floating berries with the spoon. Only berries floating on the surface shallbe removed and not those that remain in suspension some distance below the surface of the alcohol-water solution.Repeat the stirring, standing and removal operations until no more berries float after two successive stirrings.
Dry the berries removed on blotting paper to eliminate the excess liquid, then spread them in dry air on a piece of
paper, textile or other absorbent material. Leave the berries for 1 h, then weigh to the nearest 0,01 g.
A.3   Expression of results
The percentage by mass of light berries in the sample is equal to
m
m1
0100×%
where
m0is the mass, in grams, of the test portion;
m1is the mass, in grams, of the light berries removed.© ISO ISO 959-1:1998(E)
7Annex B
(normative)
Whole black pepper: Determination of apparent bulk density
B.1   Scope
This annex specifies a method for the determination of the apparent bulk density of whole black pepper.
B.2   Principle
Weighing a volume, exactly measured, of 1 litre of pepper.
B.3   Apparatus
B.3.1   Apparatus for measuring bulk density,  consisting of
—cylinder, of capacity 1 litre, or a cylinder of greater capacity but equipped with apparatus allowing levelling of
the product to the 1 litre level;
—hopper, of capacity greater than 1 litre and equipped with a gate;
—device, for fixing the hopper above the cylinder at a certain distance, to allow free fall of the product into the
cylinder from a constant height.
Figure B.1 shows an example of such an apparatus.
NOTE   This is the apparatus applicable to the reference method. However, for routine control and when the apparatus
described is not available, it is possible to use a cylinder of 1 litre capacity and a funnel.
B.3.2   Balance
A special balance allowing the cylinder to be hooked to one side of the beam and equipped on the other side with a
suitable plate serving as tare.
B.4   Procedure
B.4.1   Determination
Weigh the empty cylinder, if necessary.
Place the cylinder on a horizontal plane and set the hopper on it with a fixing device.Pour the pepper into the hopper until it is filled. Open the gate and allow the pepper berries to flow freely into the
cylinder until the level slightly exceeds the upper level or the 1 litre level, according to the apparatus used.
Level the pepper, according to the case, to the upper level of the cylinder with a ruler, or to the 1 litre level with a
suitable device with which the cylinder is equipped. In the latter case, remove the excess berries.
Remove the hopper and its support, then weigh the cylinder filled with the pepper.ISO 959-1:1998(E) © ISO
8Dimensions in millimetres
Key
1  Filling hopper
2  Funnel supports3  Cut-off blade4  Measuring container, capacity 1 litre
NOTE   Figure B.1 gives the dimensions of the apparatus of 1 litre capacity. If it is required to carry out the determination w ith a
sample reduced to half, an apparatus the dimensions of which are also reduced in the same proportions can be used, but thisis solely under the responsibility of the operator. Only the 1 litre method is the reference method.
Figure B.1 — Nilema-litre apparatus© ISO ISO 959-1:1998(E)
9B.4.2   Number of determinations
Carry out three determinations.
B.5   Expression of results
B.5.1   Method of calculation
The apparent bulk density of pepper, expressed in grams per litre, is given by the mass of pepper contained in the
cylinder.
Take as the result, the arithmetic mean of the three determinations if the repeatability conditions (see B.5.2) are
satisfied. Otherwise, carry out three further determinations. If the former conditions are still not satisfied, take thearithmetic mean of the six determinations as the result.
B.5.2   Repeatability
The difference between the results of two determinations carried out in rapid succession by the same analyst usingthe same apparatus shall not exceed 5 g per litre.
B.6   Test report
The test report shall specify the method used and the result obtained. It shall also mention all operating details notspecified in this annex, or regarded as optional, together with details of any incidents which may have influenced theresults.
The test report shall include all information necessary for the complete identification of the sample.ISO 959-1:1998(E) © ISO
10Annex C
(informative)
Recommendations for storage and transport
C.1   The packages of pepper should be stored in covered rooms, well protected from sun, rain and excessive
heat.
C.2   The store should be dry, free from unpleasant smells and protected against penetration of insects and vermin.
The ventilation should be regulated so that good ventilation is ensured during the dry period and ventilation can befully stopped during the damp period. Suitable provisions should be taken to allow fumigation of the store.
C.3   The packages should be handled and transported in such a manner that they are protected from rain, sun, or
other excessive heat sources, from unpleasant smells and all contamination, particularly in the holds of ships.© ISO ISO 959-1:1998(E)
11Annex D
(informative)
Microscopic section of pepper berry (Piper nigrum L.)
A Epicarp{a cuticicle
b (exocarp)epidermis 
M Mesocarp{B mesocarp
C internalmesocarpexternalc   sclerosed cellular layer of very thick wall, dotted, yellow
d   thin-walled external mesocarp cells
c   essential oil cells
f   fibre-vascular vessels
g   flattened thin-walled cells of the internal mesoscarpÏ
ÌÔÔ
ÓÔ
Ô
D Endocarp j iron cells on both sides of the endocarp
E Teguments of semenh
i
kthreelayersofcellsÏ
ÌÔ
ÓÔformingthe teguments of semen
F Perisperm (nucellus albumen)l perisperm cells, filled with starch (this is presented only in some of the cells)
Figure D.1 — Longitudinal sectionISO 959-1:1998(E) © ISO
ICS  67.220.10
Descriptors:   agricultural products,  food products,  plant products,  seasonings,  spices,  pepper,  specifications,  organoleptic propert ies,
physical properties,  chemical properties,  tests,  packaging,  marking.
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