1、BRITISH STANDARD BS ISO 9116:2004 Green coffee Guidelines on methods of specification ICS 67.140.20 BS ISO 9116:2004 This British Standard was published under the authority of the Standards Policy and Strategy Committee on 8 December 2004 BSI 8 December 2004 ISBN 0 580 45004 X National foreword This
2、 British Standard reproduces verbatim ISO 9116:2004 and implements it as the UK national standard. It supersedes BS 7601:1992 which is withdrawn. The UK participation in its preparation was entrusted to Technical Committee AW/15, Coffee, which has the responsibility to: A list of organizations repre
3、sented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by usin
4、g the “Search” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not of itself confer immunity fr
5、om legal obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the
6、 UK. Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii and iii, a blank page, pages 1 to 4, an inside back cover and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. Amendments iss
7、ued since publication Amd. No. Date Comments Reference number ISO 9116:2004(E)NINRETOITALAN ADNATSDR OSI 9611 ceSond deition -400251-11 Green coffee Guidelines on methods of specification Caf vert Lignes directrices sur les mthodes de spcification Referecne unbmer OSI :6119)E(4002 OSI 4002INTERNATIO
8、NAL STANDARD ISO 9116 Second edition 2004-11-15 foc neerGfiuG eedilense on temdohs s fopificeitacon v faCert L ingse ridectrices sur sel tmdohse s edpccifitaoin BSISO9116:2004 ii BSISO9116:2004 iiiForeword ISO (the International Organization for Standardization) is a worldwide federation of national
9、 standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. Internationa
10、l organizations, governmental 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. International Standards are drafted in accordance with the rules
11、given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. 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 lea
12、st 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 9116 was prepared by Technical Committee ISO/TC 34,
13、Food products, Subcommittee SC 15, Coffee. This second edition cancels and replaces the first edition (ISO 9116:1992), of which it constitutes a minor revision. BSISO9116:2004blankINTENRATIONAL TSANDADR IS:6119 O4002(E)1Green coffee Guidelines on methods of specification 1 Scope This International S
14、tandard gives guidance on methods to be used to describe green coffee for sale and purchase, and is based on the terms of contract used in the international coffee trade. It also recommends procedures for sampling, packing, marking, storage and shipping of green coffee. It is applicable to green cof
15、fee as defined in ISO 3509. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies
16、. ISO 1446:2001, Green coffee Determination of water content Basic reference method ISO 3509: 1) , Coffee and coffee products Vocabulary ISO 4149: 2) , Green coffee Olfactory and visual examination and determination of foreign matter and defects ISO 4150:1991, Green coffee Size analysis Manual sievi
17、ng ISO 6667:1985, Green coffee Determination of proportion of insect-damaged beans ISO 6669:1995, Green and roasted coffee Determination of free-flow bulk density of whole beans (Routine method) ISO 6673:2003, Green coffee Determination of loss in mass at 105 C 3 Terms and definitions For the purpos
18、es of this document, the terms and definitions given in ISO 3509 apply. 1) To be published. (Revision of ISO 3509:1989) 2) To be published. (Revision of ISO 4149:1980) BSISO9116:20042 4 Methods for describing a lot or consignment of green coffee All or part of the following information should be pro
19、vided for each lot or consignment of green coffee: a) the country of origin; b) the region, state, or plantation of origin (if applicable); c) the year of harvest, or an indication of the age of the coffee, where applicable; d) the type of green coffee, in accordance with ISO 3509; e) the number of
20、bags constituting the lot or consignment, together with the average net weitght of each bag or, for alternative methods of packing, the net weight of the lot or consignment; f) the loss in mass on drying, determined in accordance with ISO 6673, or the moisture content, determined in accordance with
21、ISO 1446; g) the total defects and foreign matter, determined in accordance with ISO 4149; h) the content of insect-damaged beans, determined in accordance with ISO 6667; i) the bulk density, determined in accordance with ISO 6669; j) the bean size, determined in accordance with ISO 4150. 5 Sampling
22、 For green coffee in bags, sampling should be carried out in accordance with ISO 4072. 6 Packing, marking, storage and shipping 6.1 Packing Green coffee should be packed using suitable materials which do not affect the product, or should be put into bulk containers capable of protecting the product
23、from damage, deteriotation and contamination. 6.2 Marking Bags for green coffee should be legibly and indelibly marked with, and bulk containers should bear legible marking showing, the following information: a) country of origin; b) net mass of content; c) at least the name: “green coffee”. 6.3 Sto
24、rage and shipping The green coffee should be stored, handled and transported in accordance with ISO 8455. BSISO9116:2004 3Annex A (informative) Pesticide residues and contaminants Maximum limits for pesticide residues and other contaminants in green coffee are laid down by the Joint FAO/WHO Codex Al
25、imentarius Commission or by applicable national regulations, or are stipulated in the terms of contract between the seller and buyer. BSISO9116:20044 Bibliography 1 ISO 4072:1982, Green coffee in bags Sampling 2 ISO 8455:1986, Green coffee in bags Guidance on storage and transport BSISO9116:2004blan
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