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ISO制定可可热——对食物的质量检查

发布时间: 2018-03-12 14:29:12   审校:睿智   浏览次数:
来源:https://www.iso.org/news/ref2255.html  

可可豆是世界上最受欢迎的食物原料之一,特别是在节日季,但是世界上没有完全相同的两颗可可豆。ISO最近修订了可可品质的国际标准,这刚好可以让圣诞老人的到访变得更加甜蜜。

我们都知道巧克力对心脏健康和精神愉悦有益,但是你知道这一切都是从不起眼的可可豆开始的吗?赤道附近的国家,有1400万勤劳的可可工人大规模地种植可可豆。在典型的小农农场中,可可豆很难生长,大多数农场的产量都很低。

然而,随着发达国家对甜食的需求日益增加,确保可可豆的质量在国际上得到认可比以往任何时期都更加重要。

ISO 2451,可可豆——规格和质量要求,通过对要求规范化、分类、抽样、确定试验法、包装、标记,提供额外的有关储存和灭虫法的建议,来实现这一要求。该项标准涵盖了所有的内容,从可可豆的大小、颜色到水分含量,豆子的准备和分类。

这项新标准是由ISO的可可技术委员会,ISO/TC 34食品分技术委员会可可制定的。其秘书处是由GSA,加纳的ISO成员和荷兰的ISO成员NEN联合承担的。

ISO/TC 34/SC 18的联合秘书麦克米伦·普伦蒂斯(MacMillan Prentice)说道,对ISO 2451标准的修订是为了可可领域协调可可豆质量的语言、要求和等级,缩短对此类品质进行有效测试的时间,减少投入的精力。“该项标准是由广泛的利益相关方制定的,包括来自私有部门和政府的代表,目的是为了进一步促进国际贸易。”

ISO/TC 34/SC 18与欧洲标准委员会(CEN)的CEN/TC 415—可持续和可追溯可可技术委员会合作,还负责可持续和可追踪的可可ISO 34101系列标准的制定。制定工作由可持续性管理体系、绩效、可追溯性和认证方案四个部分。

 

Cocoa fever – the food of the gets a quality check

It is one of the world’s favourite ingredients, particularly during the festive season, yet no two cocoa beans are the same. ISO’s International Standard for cocoa quality has recently been updated, just in time to make Santa’s visits a little sweeter. 

We all know that chocolate is good for heart and soul, but did you know that it all starts with the humble cocoa bean? Largely cultivated by some 14 million hard-working cocoa workers in countries around the equator, on typically smallholder farms, cocoa is difficult to grow and most farms experience low yields.

Yet with the developed world’s taste for the sweet stuff never ceasing to increase, ensuring that the quality of the cocoa bean is internationally agreed has never been more important.

ISO 2451, Cocoa beans – Specification and quality requirements, does just that, by specifying the requirements, classification, sampling, test methods, packing and marking of cocoa beans, with additional recommendations related to storage and disinfestation. It covers everything from size and colour, to moisture content, preparation and classification of the beans.

The new standard was developed by ISO’s technical committee for cocoa, ISO/TC 34, Food products, subcommittee SC 18, Cocoa, whose secretariat is jointly held by GSA, ISO’s member for Ghana, and NEN, ISO’s member for the Netherlands.

MacMillan Prentice, Co-Secretary of ISO/TC 34/SC 18, says ISO 2451 was updated to harmonize the language, requirements and grading of cocoa bean quality across the cocoa world and to reduce the amount of time and effort needed to effectively test for such quality. “It was developed by a broad group of stakeholders, including representatives from the private sector and governments, with the objective that it will help to further facilitate international trade.”

ISO/TC 34/SC 18, in cooperation with technical committee CEN/TC 415, Sustainable and traceable cocoa, of the European Committee for Standardization (CEN), is also responsible for the development of the series ISO 34101, Sustainable and traceable cocoa, which consists of four parts on sustainability management systems, performance, traceability and certification schemes.

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