ISO 5565-1:1999 PDF

Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: Specification

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Title (English):

ISO 5565-1:1999

Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: Specification

Document status:: Active
Format:: Electronic (PDF)
Number of pages:: 6
Publication date:: December 16, 1999
Edition:: ISO IS 5565 edition 1 version 1
ICS:: 67.220.10

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Description (English):

La présente partie de l'ISO 5565 fixe les spécifications de la vanille appartenant aux espèces Vanilla fragrans (Salisbury) Ames syn. Vanilla planifolia Andrews.Elle est applicable à la vanille en gousses, à la vanille en vrac, à la vanille coupée et à la vanille en poudre. Elle n'est pas applicable aux extraits de vanille.NOTE : Cette vanille est connue commercialement sous diverses appellations associées à son origine géographique, à savoir: vanille Bourbon (de Madagascar, des Comores et de la Réunion), Indonésie, Mexique, Tonga, Inde, Chine, Ouganda.

Technical details

Technical committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
SKU: ISO 5565-1:1999

Abstract

Overview

ISO 5565-1:1999 is an international standard specifying quality and presentation requirements for Vanilla fragrans (Salisbury) Ames, commonly known as vanilla. This standard, published by the International Organization for Standardization (ISO), defines the specifications for vanilla in various commercial forms including whole pods, cut vanilla, bulk vanilla, and vanilla powder. The standard aims to ensure consistency, safety, and quality in vanilla products traded globally, supporting producers, suppliers, and buyers in the spice industry.

Key Topics

Scope and Species Identification Applies specifically to vanilla from the species Vanilla fragrans (synonym Vanilla planifolia), including vanilla Bourbon and other geographically indicated vanilla types from Madagascar, Indonesia, Mexico, and others.
Commercial Presentations
- Vanilla in pods (whole or split)
- Cut vanilla pieces
- Bulk vanilla (mix of pods and cut pieces)
- Vanilla powder (ground pods without additives)
Quality Categories for Vanilla Pods Four quality categories are defined based on pod integrity, color, presence of splits, and occurrence of surface spots:
- Category 1: Whole sick pods, supple, dark brown to reddish color, uniform.
- Category 2: Whole or split pods with minor spots (

Related standards

Other ISO standards

Overview

Key Topics

Scope and Species Identification Applies specifically to vanilla from the species Vanilla fragrans (synonym Vanilla planifolia), including vanilla Bourbon and other geographically indicated vanilla types from Madagascar, Indonesia, Mexico, and others.
Commercial Presentations
- Vanilla in pods (whole or split)
- Cut vanilla pieces
- Bulk vanilla (mix of pods and cut pieces)
- Vanilla powder (ground pods without additives)
Quality Categories for Vanilla Pods Four quality categories are defined based on pod integrity, color, presence of splits, and occurrence of surface spots:
- Category 1: Whole sick pods, supple, dark brown to reddish color, uniform.
- Category 2: Whole or split pods with minor spots (

ISO 5565-1:1999 PDF

Technical details

Abstract

Overview

Key Topics

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Overview

Key Topics

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