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Cassiavera bark, another name, Cinnamomum Burmanii, used for the culinary ingredients and also pharmaceutical used.

1.0 The Scope
This standard specification prescribes the requirement for Cassiavera, whole, broken and powder form.

2.0 Terminology

  • Cassiavera Stick (Quills)
    The dried long compound rolls of inner bark up to the 1-meter length
  • Cassiavera Broken & clean (Quillings)
    The broken tubes and split left after preparation of Quills, selected without any impurities.
  • Chips
    The bark (scrapped or unscrapped) obtain from the thick branches and stems.
  • Powder
    The dry particles produced by grinding, crushing of cassia vera broken / chips
3.0 Grades
The Cassiavera, whole, shall have 4 grades:
  • Grade KM
    Ages 30 years, min thickness of 5 mm, reddish brown color, with a sweet & light spicy taste.
  • Grass KF
    Ages 20 - 30 years, thickness between 3 - 5mm, reddish brown, with a sweet & light spicy taste.
  • Grass KS
    Ages 10 - 20 years, thickness between 2 - 3mm, reddish brown, with a sweet & light spicy taste.
  • Grass KA
    Ages 6 years, a thickness between 1 - 2mm, reddish brown, with a sweet & light spicy taste.
4.0 Requirement
  • Description
    The Cassiavera, the whole shall consist of dried tubes or pieces of the inner bark of branches and of shoots. The thickness of bark shall range from 1-10mm, free from broken bark and insects.
  • Flavor: Taste and Aroma
    Cassiavera shall have fresh aroma, delicate and sweet flavour character of the spice. Flavour shall be free from foreign odor.
  • Moulds and insects free
    Cassiavera shall be free from insects, yeast and moulds, living or death insects, fragmented. Insetc damaged matter shall not be exceed 1.0 percent.
  • Foreign Matter
    Extraneous matter like dust. stones, soil, stem, leaves, and outer bark of cassiavera shoots shall not exceed 1.0 percent (m/m).
5.0 Physical & micro bacterial standards
Cassiavera physical & micro bacterial standard describes as follow:
 
Physical parameter Cassiavera Stick Quills Cassiavera Broken & Clean Quillings Cassiavera Powder
Thickness 2 - 3 mm 1 - 4 mm  
Grind size   1 - 2 cm 30 mesh
Colour Brown & yellow Brown & yellow Brown & yellow
Water Content 10% 10% 10%
Volatile Oil 1,5% - 2,5% 1,5% - 2,5% 1,5% - 2,5%
Flavour Sweet & Strong Sweet & Strong Sweet & Strong
Length 8 - 10 cm    
Diameter Circle Max 1,5 cm    
Packing size 25 kg 25 kg 25 kg
Microbial Tolerance - - -
E-Coli < 100 cfu / gr < 100 cfu / gr < 100 cfu / gr
Salmonella / 25gr negative in 25 gr negative in 25 gr negative in 25 gr
Ash insoluble acid < 0,5% / 1000 gr < 0,5% / 1000 gr < 0,5% / 1000 gr
Total ash < 7% / 1000 gr < 7% / 1000 gr < 7% / 1000 gr

6.0 Packing
Cassiavera shal be packed in food grade packaging, clean and dry pack, 25kg / pack, achieve standard for organic certification.

7.0 Marking
Following particular shall be marked and labelling clearly on the packaging:
  1. Name of the product & grade
  2. Variety of trade name
  3. Lot no. - Batch no.
  4. Nett weight - gross weight
  5. Date of packaging
  6. Country of origin
  7. name the address of producer
  8. best before
  9. Special requirement / treatment. Ex: No. fumigation allow, special handling, etc.
8.0 Product sample
Product sample shall packed & store. Shall it be used as reference.
  • Sample requirement: 2 bags of each product. Content: 1 kg / bag
  • Production identification: product anme, plate of production, lot number, remarks.
  • Sample shall be vacuum packed, keep in organized storage easy to find and maintain in good conditions.
9.0 Other requirement
Refer to Organic Certification Standard and buyer requirement.

















 

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