Document Details |
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Name of Department/Committee : | FAD 09 |
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Document Number : | FAD 09 ( 27756) |
Document Title [English] : | Spices and condiments Dried sumac Specification |
Document Title [Hindi] : | मसाले — सूखे सुमेक — विशिष्टि |
Document Type : | New |
Language : | English |
Priority : | 2 |
ICS Code : | ICS 67.220.10 |
Date of Project Approval : | 13-01-2025 |
Standards to be Superseded : |
Classification Details |
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Group : | Agriculture, Agricultural Products and Implements |
Sub Group : | Raw Agricultural products |
Sub Sub Group : | Spices and Condiments |
Aspects : | Product Specification |
Risk : | Medium |
Certification : | Not Certifiable |
Short Commom Man's Title : | |
ITCHS Code : | |
Ministry : |
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Sustainable development Goals : | |
Degree of Equivalence : | Identical under dual numbering |
Identical/Equivalent Standards : | 24052 : 2022 |
Organization Type: | ISO |
Sl.No. | Synosis Points | |
1 | This draft Indian Standard is identical adoption of ISO 24052:2022 Spices and Condiments — Dried Sumac — Specification. It specifies the quality requirements for dried sumac (Rhus coriaria), ensuring its purity, safety, and proper handling. It sets parameters for odor, flavor, color, fineness, and chemical composition, prohibiting added colors and foreign matter. This ensures consistent quality and safety for dried sumac in international trade. |
Timeline Details |
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Stages |
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Sl. No. |
Stage | Date of Occurence | Remarks | Circulated to | Files |
1 | Generation of Document Number | 13-01-2025 | ------- | ||
2 | P-Draft Waived | 26-03-2025 | ------- | ||
3 | WC Draft | 26-03-2025 | Duration : 30 Days Submitted for HOD approval Remarks : FAD 09 in its 24th meeting held on 26 September 2024 decided to issue the draft standard into wide circulation |
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4 | WC Draft | 26-03-2025 | WC rejected by HOD Remarks: Corrections informed to the officer |
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5 | WC Draft | 26-03-2025 | Duration : 30 Days Submitted for HOD approval Remarks : Corrected draft is attached |
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6 | WC Draft | 26-03-2025 | WC approved by HOD |
FADC | ------- |