This standard was last reviewed and confirmed in 2017. Therefore this version remains current.
This International Standard specifies requirements for pimento or allspice [Pimenta dioica (L.) Merr.], whole or
Recommendations relating to storage and transport conditions are given in annex A.
Status: PublishedPublication date: 1999-10
Edition: 2Number of pages: 4
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
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|std 1 40|
|std 2 40||Paper|