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Homepage>BS Standards>67 FOOD TECHNOLOGY>67.220 Spices and condiments. Food additives>67.220.10 Spices and condiments>BS ISO 21983:2019 Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
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immediate downloadReleased: 2019-11-14
BS ISO 21983:2019 Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing

BS ISO 21983:2019

Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing

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Standard number:BS ISO 21983:2019
Pages:16
Released:2019-11-14
ISBN:978 0 539 03547 6
Status:Standard
BS ISO 21983:2019 - Saffron Processing Guidelines

BS ISO 21983:2019 - Comprehensive Guidelines for Saffron Processing

Discover the essential guidelines for the meticulous process of saffron production with the BS ISO 21983:2019 standard. This document is an indispensable resource for anyone involved in the saffron industry, providing detailed instructions on the harvesting, transportation, separation of stigma, drying, and storage of saffron before it is packed. With saffron being one of the most valuable spices in the world, ensuring its quality through standardized processes is crucial.

Key Features of BS ISO 21983:2019

  • Standard Number: BS ISO 21983:2019
  • Pages: 16
  • Release Date: November 14, 2019
  • ISBN: 978 0 539 03547 6
  • Status: Standard

Why Choose BS ISO 21983:2019?

The BS ISO 21983:2019 standard is designed to ensure that every step of the saffron production process is carried out with precision and care. By adhering to these guidelines, producers can maintain the highest quality of saffron, which is essential for both consumer satisfaction and market competitiveness. Here are some reasons why this standard is a must-have:

1. Ensures Quality and Consistency

Saffron is known for its delicate flavor, vibrant color, and aromatic properties. The quality of saffron can be significantly affected by the methods used during its processing. The BS ISO 21983:2019 standard provides a comprehensive framework to ensure that each step, from harvesting to storage, is performed consistently and to the highest standards. This consistency is key to maintaining the spice's premium quality.

2. Enhances Marketability

In a competitive market, having a standardized process for saffron production can be a significant advantage. By following the BS ISO 21983:2019 guidelines, producers can assure buyers of the quality and reliability of their product. This assurance can enhance the marketability of saffron, opening up opportunities for higher sales and better market positioning.

3. Promotes Sustainable Practices

The guidelines outlined in the BS ISO 21983:2019 standard also emphasize sustainable practices. By optimizing the processes involved in saffron production, producers can minimize waste and reduce their environmental impact. This not only benefits the environment but also aligns with the growing consumer demand for sustainably produced goods.

4. Facilitates International Trade

With saffron being a globally traded commodity, having a recognized international standard like BS ISO 21983:2019 can facilitate smoother trade relations. Buyers and sellers across different countries can rely on this standard as a benchmark for quality, simplifying negotiations and transactions.

Detailed Overview of the Guidelines

The BS ISO 21983:2019 standard covers several critical aspects of saffron processing:

Harvesting

The guidelines provide detailed instructions on the optimal time and methods for harvesting saffron flowers to ensure maximum yield and quality. Proper harvesting techniques are crucial to preserving the delicate stigmas, which are the most valuable part of the saffron flower.

Transportation

Once harvested, saffron flowers must be transported with care to prevent damage. The standard outlines best practices for transportation, ensuring that the flowers reach the processing facility in the best possible condition.

Separation of Stigma

The separation of the stigma from the saffron flower is a delicate process that requires precision and care. The guidelines provide step-by-step instructions to ensure that this process is carried out efficiently and without compromising the quality of the stigmas.

Drying

Drying is a critical step in saffron processing, as it affects the spice's flavor, color, and shelf life. The BS ISO 21983:2019 standard offers detailed guidance on the optimal drying conditions and methods to achieve the best results.

Storage

Proper storage is essential to maintain the quality of saffron until it is packed and sold. The guidelines include recommendations for storage conditions that protect the saffron from environmental factors that could degrade its quality.

Conclusion

The BS ISO 21983:2019 standard is an invaluable tool for anyone involved in the saffron industry. By providing clear and comprehensive guidelines for each stage of the saffron production process, this standard helps ensure that the final product is of the highest quality. Whether you are a producer looking to improve your processes or a buyer seeking assurance of quality, the BS ISO 21983:2019 standard is an essential resource.

DESCRIPTION

BS ISO 21983:2019


This standard BS ISO 21983:2019 Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing is classified in these ICS categories:
  • 67.220.10 Spices and condiments

This document gives guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before processing and packaging.