Document Details |
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| Name of Department/Committee : | FAD 09 |
|---|---|
| Document Number : | FAD 09 ( 27753) |
| Document Title [English] : | Dried dill — Specification |
| Document Title [Hindi] : | सुखी डिल — विशिष्टि |
| Document Type : | New |
| Language : | English |
| Priority : | 2 |
| ICS Code : | ICS 67.220.10 |
| Date of Project Approval : | 13-01-2025 |
| Standards to be Superseded : | |
Classification Details |
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| Group : | Agriculture, Agricultural Products and Implements |
| Sub Group : | Raw Agricultural products |
| Sub Sub Group : | Spices and Condiments |
| Aspects : | Product Specification |
| Risk : | Medium |
| Certification : | Not Certifiable |
| Short Commom Man's Title : | |
| ITCHS Code : | |
| Ministry : |
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| Sustainable development Goals : | |
| Degree of Equivalence : | Identical under dual numbering |
| Identical/Equivalent Standards : | ISO 21803 : 2019 |
| Organization Type: | ISO |
::Cross Referenced Indian Standard:: |
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| Sl. No. | Is No & Year | IS Title | |
| 1 | IS 1797: 2017 | Spices and condiments - Methods of test (Third Revision) | |
| 2 | IS 13145: 2014 | Spices and condiments - Methods of sampling (Second Revision) | |
::Cross Referenced International Standard(s) & Standard(s) Of National SDO(s) :: |
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| Sl. No. | Prefix | Number | Part | Section | Year | |
| 1 | ISO | 927 | - | - | 2009 | |
| 2 | ISO | 928 | - | - | 1997 | |
| 3 | ISO | 930 | - | - | 1997 | |
| 4 | ISO | 939 | - | - | 2021 | |
| 5 | ISO | 948 | - | - | 1980 | |
| 6 | ISO | 2825 | - | - | 1981 | |
| 7 | ISO | 6571 | - | - | 2008 | |
| Sl.No. | Synosis Points | |
| 1 | This draft Indian standard is identical adoption of ISO 21803:2019. It specifies the quality requirements for dried dill (Anethum graveolens L.) in whole, crushed, or ground form, including dehydrated dill. It prescribes physical and chemical requirements, ensuring the product is free from insects, moulds, and foreign matter, with limited extraneous plant material. The standard sets maximum moisture and ash content and a minimum volatile oil content to maintain quality. It also provides guidelines for sampling, testing, packaging, labeling, and recommendations for proper storage and transport to preserve the dill’s quality and safety. | |
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