ISO 10620-1995 PDF

Full title and description

ISO 10620:1995 — Dried sweet marjoram (Origanum majorana L.) — Specification. This International Standard specifies quality and presentation requirements for dried sweet marjoram, applicable to both bunches (bouquets) and rubbed product, and includes recommendations on storage and transport in an informative annex.

Abstract

Sets out the scope, descriptive and quality requirements, sampling and test methods, and rules for packaging and marking for dried sweet marjoram. The standard gives both mandatory requirements and informative guidance (including an annex covering storage and transport conditions) intended to support consistent trade and quality control of the spice.

General information

• Status: Published (confirmed current following ISO systematic review process).
• Publication date: April 1995 (1995-04).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.220.10 — Spices and condiments.
• Edition / version: Edition 1 (1995).
• Number of pages: 4 pages.

Scope

Applies to dried sweet marjoram (Origanum majorana L.) presented as bunches (bouquets) or as rubbed (leaf-only) material. The standard establishes requirements for identification and quality, describes sampling and test methods to verify conformity, and covers packing, marking and storage/transport recommendations (informative annex).

Key topics and requirements

• Description and identification of dried sweet marjoram (botanical name and forms covered).
• Organoleptic and physical quality criteria (appearance, odour and general condition of bunches or rubbed leaves).
• Physical/chemical quality characteristics addressed in the standard (examples include ash and essential oil-related characteristics referenced in national adoptions of the standard).
• Sampling plans and laboratory test methods to verify compliance with the specification.
• Packaging, labelling and presentation rules and an informative annex with recommendations for storage and transport to preserve quality.

Typical use and users

Used by spice producers and processors, food quality and safety laboratories, traders and import/export businesses dealing with herbs and spices, standards bodies adopting international specifications, and regulatory authorities for referencing product quality in procurement and inspection.

Related standards

Part of ISO work on spices and condiments. Related ISO specifications include standards for other dried herbs and spices such as ISO 11163 (dried sweet basil), ISO 11164 (dried rosemary), ISO 11165 (dried sage) and ISO 10621 (dehydrated green pepper), as well as general test-method standards for spices (e.g., moisture and ash determination standards used across the series).

Keywords

dried sweet marjoram, Origanum majorana, spices, condiments, specification, sampling, test methods, packaging, storage, essential oil, ash, ISO 10620:1995

FAQ

Q: What is this standard?

A: ISO 10620:1995 is an International Standard that specifies quality, presentation and control requirements for dried sweet marjoram (Origanum majorana L.), covering both bouquet (bunch) and rubbed leaf forms.

Q: What does it cover?

A: It covers product description and identification, quality criteria, sampling and test methods, packaging and marking, and provides recommendations on storage and transport in an informative annex to help maintain product quality during handling and distribution.

Q: Who typically uses it?

A: Spice growers and processors, food testing laboratories, traders and importers/exporters, national standards bodies adopting the ISO specification, and regulators who reference ISO specifications for quality control.

Q: Is it current or superseded?

A: The ISO record shows ISO 10620:1995 as published in April 1995 and the edition was reviewed and confirmed by ISO in 2018, so this 1995 edition remains the current published version (no replacement published at confirmation time).

Q: Is it part of a series?

A: Yes — it is one of a number of ISO specifications for individual spices and herbs (a broad series of ISO standards for spices and condiments), and it is referenced alongside other related ISO spice specifications and test-method standards.

Q: What are the key keywords?

A: Dried sweet marjoram, Origanum majorana, spices, specification, sampling, test methods, packaging, storage, essential oil, ash.