Projects

Cocoa beans — Sampling

90.93 Standard confirmed

Instant coffee — Criteria for authenticity

90.60 Close of review

Green coffee — Procedure for calibration of moisture meters — Routine method

90.60 Close of review

Cocoa beans — Specification and quality requirements

90.93 Standard confirmed

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)

90.60 Close of review

Sustainable and traceable cocoa - Part 1: Requirements for cocoa sustainability management systems (ISO 34101-1:2019)

60.60 Standard published

Sustainable and traceable cocoa - Part 1: Requirements for cocoa sustainability management systems - Amendment 1: Climate action changes (ISO 34101-1:2019/Amd 1:2024)

60.60 Standard published

Sustainable and traceable cocoa - Part 2: Requirements for performance (related to economic, social and environmental aspects) (ISO 34101-2:2019)

60.60 Standard published

Sustainable and traceable cocoa - Part 3: Requirements for traceability (ISO 34101-3:2019)

60.60 Standard published

Sustainable and traceable cocoa - Part 4: Requirements for certification schemes (ISO 34101-4:2019)

60.60 Standard published

Vanilla - Vocabulary (ISO 3493:2014)

60.60 Standard published

Coffee and coffee products — Vocabulary

90.60 Close of review

Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure

90.60 Close of review

Green coffee in bags — Sampling

90.60 Close of review

Green coffee — Olfactory and visual examination and determination of foreign matter and defects

90.92 Standard to be revised

Green coffee or raw coffee — Size analysis — Manual and machine sieving

90.60 Close of review

Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)

60.60 Standard published

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)

60.60 Standard published