ISO 1003-2008 PDF

Full title and description

ISO 1003:2008 — Spices — Ginger (Zingiber officinale Roscoe) — Specification. This International Standard specifies quality, sampling and testing requirements for ginger (whole, in pieces or ground) and includes methods for determining calcium and recommendations for storage and transport.

Abstract

ISO 1003:2008 defines requirements and test methods for commercial ginger (Zingiber officinale Roscoe). Annex A provides a method for determination of calcium content and Annex B gives recommendations for storage and transport conditions. The 2008 edition supersedes the 1980 edition and has subsequently been withdrawn and updated by a later edition.

General information

• Status: Withdrawn / replaced (see Related standards).
• Publication date: May 2008 (2008-05).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.220.10 — Spices and condiments.
• Edition / version: Edition 2 (2008).
• Number of pages: 9 (official ISO published page count).

Scope

This International Standard specifies the requirements for ginger (Zingiber officinale Roscoe) intended for trade and processing. It covers essential quality characteristics, sampling and test methods relevant to product specification, and provides an analytical method for calcium (Annex A) plus guidance on storage and transport (Annex B). The standard is aimed at harmonizing commercial quality criteria for ginger across supply chains.

Key topics and requirements

• Definition and product description for ginger (whole, in pieces, or ground).
• Quality requirements and allowable limits for contaminants and defects.
• Sampling procedures appropriate for lot/consignment inspection.
• Specified analytical/test methods (including a method for calcium determination in Annex A).
• Recommendations for packing, storage and transport to preserve quality (Annex B).

Typical use and users

Used by spice producers, processors, traders, importers/exporters, food quality laboratories, standards bodies and regulatory authorities to define commercial specifications and to perform conformance testing for ginger consignments. Food safety and quality managers reference the standard when writing purchase specifications or verifying supplier compliance.

Related standards

ISO 1003:2008 revises ISO 1003:1980 and has itself been superseded by a later revision (ISO 1003:2025 / new edition). The document was prepared by ISO/TC 34/SC 7 (Spices and condiments). National adoption/withdrawal notices and webshop entries (national standards bodies and resellers) reflect the replacement and withdrawal lifecycle.

Keywords

ginger, Zingiber officinale, spices, specification, sampling, test methods, calcium determination, storage, transport, ISO 1003

FAQ

Q: What is this standard?

A: ISO 1003:2008 is an International Standard specifying commercial and quality requirements, sampling and test methods for ginger (Zingiber officinale Roscoe).

Q: What does it cover?

A: It covers product description, quality criteria, sampling procedures, analytical methods (including calcium determination in Annex A) and storage/transport recommendations (Annex B).

Q: Who typically uses it?

A: Spice producers and processors, traders and importers/exporters, food testing laboratories, procurement and quality assurance teams, and standards organizations use the standard for specification and conformity assessment.

Q: Is it current or superseded?

A: ISO 1003:2008 is listed as withdrawn and has been replaced by a newer edition (ISO 1003:2025). Check your national standards body or the ISO catalogue for the current valid edition and any national adoptions.

Q: Is it part of a series?

A: ISO 1003 is a stand-alone specification for ginger; it belongs to the work of ISO/TC 34/SC 7 (Spices and condiments) and has previous and later editions (for example the 1980 edition and the 2025 revision).

Q: What are the key keywords?

A: Ginger, Zingiber officinale, spices, sampling, test methods, calcium, storage, transport, quality specification, ISO 1003.