Disclosure to Promote the Right To Information

Transcription

1 इ टरन ट म नक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. ज न1 क अ+धक र, ज 1 क अ+धक र Mazdoor Kisan Shakti Sangathan The Right to Information, The Right to Live प0र 1 क छ ड न' 5 तरफ Jawaharlal Nehru Step Out From the Old to the New IS (2004): Vanilla - Vocabulary [FAD 9: Spices and Condiments]! न $ एक न' भ रत क +नम-ण Satyanarayan Gangaram Pitroda Invent a New India Using Knowledge! न एक ऐस खज न > ज कभ च0र य नहB ज सकत ह ह Bhartṛhari Nītiśatakam Knowledge is such a treasure which cannot be stolen

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4 IS 15459:2004 Indian Standard VANILLA VOCABULARY ICS 67, CI BIS 2004 BUREAU OF INDIAN STANDARDS MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG NEW DELHI June 2004 Price Group 3

5 Spices and Condiments Sectional Committee, FAD 9 NATIONAL FOREWORD This Indian Standard which is identical with ISO 3493:1999 Vanilla Vocabulary issued by the International Organization for Standardization (ISO) was adopted by the Bureau of Indian Standards on the recommendations of the Spices and Condiments Sectional Committee and approval of the Food and Agriculture Division Council. In the adopted standard, certain terminology and conventions are, however, not identical to those used in Indian Standards. Attention is drawn especially to the following: a) Wherever the words International Standard appear referring to this standard, they should be read as Indian Standard. b) Comma (,) has been used as a decimal marker, while in Indian Standards, the current practice is to use a point (.) as the decimal marker. Only the English text of the international Standard has been retained while adopting this standard For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS 2 : 1960 Rules for rounding off numerical values (revise~. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard.

6 IS 15459:2004 Indian Standard VANILLA VOCABULARY Scope This International Standard defines the most commonly used terms relating to vanilla. It is applicable to the following species of vanilla plants: a) Vanilla fragrans (Salisbury) Ames, syn. Vanilla p/anifo/ia Andrews, commercially known under various names associated with the geographical origin, such as Bourbon, Indonesia and Mexico; b) Vani//a tahitensis J.W. Moore; and c) certain forms obtained from seeds, possibly hybrids, of Vani//a fragrans (Salisbury) Ames. It is not applicable to Vanilla pornpona Schiede (Antilles vanilla). NOTE 1 The name Bourbon covers the production of Comores, La Reunion and Madagascar. 2 Terms and definitions relating to presentation and commercial forms of prepared vanilla 2.1 pod whole fruit (which is botanically a capsule) of the vanilla plants defined in the scope 2.2 vanilla pod commercial name designating whole pods wh ich may be split 2.3 split vanilla vanilla that is partially opened longitudinally from the stud due to dehiscence The main other producing countries are: China, India, lndonesia, Mexico, Tonga and Uganda. NOTE 2 Alphabetical indexes of the terms in English and French are given at the end of this International Standard. 2.4 cut vanilla part of pods, split or not, and deliberately cut or broken 1 Terms and definitions relating to production 1.1 green vanilla fruit from the vanilla plant that has reached the correct stage of ripeness 1.2 cured vanilla prepared vanilla green vanilla that has undergone a suitable treatment with a view to developing its flavour 2.5 bulk vanilla vanilla consisting of vanilla in pods and cut vanilla 2.6 powdered vanilla vanilla obtained by grinding vanilla pods without any addition after drying NOTE The cured vanilla is dark brown in colour 1

7 IS 1!3459 : Terms and definitions relating to morphological characteristics 3.1 hook peduncular end of the vanilla pod 3.2 stud end of the vanilla pod opposite from the hook 4.7 woody vanilla highly desiccated rigid and brittle vanilla, showing reddish filaments which are often not uniform 4.8 wart prominent scar of colour different from that of the pod itself, except for the mark 4 Terms and definitions relating to qualitative classification 4.9 snailedw vanilla vanilla with flattened scars, from various causes, classified commercially as warts 4.1 supple vanilla fleshy and flexible vanilla 4.10 poiqu6e vanilla vanilla with blisters 4.2 dry vanilla vanilla which is more or less dehydrated and has partially lost its suppleness 4.11 infested vanilla vanilla that has been attacked mainly by mites 4.3 frosted vanilla vanilla bearing crystals of naturally exuded vanillin 4.4 mark scar fold of brownish colour due to the application on the pod of a special punch 4.5 stain localized blemish causing a colour or Iustre different from the normal appearance 4.6 red filaments fine longitudinal lines of reddish-brown colour 4.12 mouldy vanilla vanilla carrying or having carried cryptograms and giving out a characteristic musty odour NOTE Cryptograms means ferns or other pteridophytes, mosses, or other bryophytes, algae, fungi or similar organisms., 4.13 creosoted vanilla vanilla giving out a characteristic odour of creosote 4.14 oxidized vanilla vanilla showing black dots or patches and giving out a characteristic iron odour 2

8 IS 15459:2004 Alphabetical indexes of the terms in English and French English terms Reference No. Equivalent French terms I bulk vanilla I 2.5 I vanille en vrac I creosoted vanilla I 4.13 I vanille creosotee cured vanilla preparee cut vanilla 2.4 vanille toupee dtv vanilla 4.2 vanille seche I frosted vanilla I 4.3 I vanille givree green vanilla 1.1 vanille verte hook 3.1 crosse, crochet infested vanilla 4.11 vanille dite ~Cmitee~~ [ mark I 4.4 I marque mouldy vanilla 4.12 vanille moisie oxidized vanilla 4.14 vanille oxydee pod 2.1 gousse I poiquee vanilla I 4.10 \ vanille dite,,poiquae,, I powdered vanilla I 2.6 I vanille en poudre prepared vanilla 1.2 vanille preparee red filaments 4.6 filets rouges snailed vanilla 4.9 vanille dite c<escargotee >) 1 1 split vanilla 2.3 vanille fendue I stain I 4.5 I tache I stud I 3.2 I talon supple vanilla 4.1 vanille souple vanilla pod 2.2 vanille en gousses wart 4.8 raque, cjalle I woody vanilla I 4.7 \ vanille boisee

9 IS 15459:2004 French terms Reference No. Equivalent English terms crochet 3.1 hook crosse 3.1 hook filets rouges I 4.6 ] red filaments galle I 4.8 Iwart gousse 2.1 pod marque 4.4 mark rague 4.8 wart tache I 4.5 I stain talon I 3.2 I stud vanille boisee 4.7 woody vanilla vanilie cou~ee 2.4 cut vanilla vanille creosotee I 4.13 I creosoted vanilla vani He dite C,escargotee ~~ 4.9 snailed vanilla vanille dite <Cmitee~~ 4.11 infested vanilla vanille dite ~~poiquee~~ 4.10 poiquee vanilla vanille en gousses 2.2 vanilla pod vanille en poudre 2.6 I powdered vanilla vanille en vrac 2.5 bulk vanilla vanille fendue 2.3 split vanilla vanille givree 4.3 frosted vanilla vanille moisie I 4.12 I mouldy vanilla vanille oxvdee I 4.14 I oxidized vanilla vanille preparee 1.2 cured vanilla, prepared vanilla vanille seche 4.2 cfrv vanilla vanille souple I 4.1 I supple vanilla vanille verte 1.1 green vanilla I 4

10 IS 15459:2004 Bibliography [1] ls05565-l, Vani//a fvanilla fragrans (Sa/isbuCV) Ames] Part 1: Specification. [2] ISO , Vani//a /Vanilla fragrans (Sa/isLwy) Ames] Part 2: Test methods. 5

11 Bureau of Indian Standards BIS is a statutory institution established under the Bureau of Mian Standards Act, 1986 to promote harmonious development of the activities of standardization, marking and quality certification of goods and attending to connected matters in the country. Copyright BIS has the copyright of all its publications. No part of these publications may be reproduced in any form without the prior permission in writing of BIS. This does not preclude the free use, in the course of implementing the standard, of necessary details, such as symbols and sizes, type or grade designations. Enquiries relating to copyright be addressed to the Director (Publication), BIS. Review of Indian Standards Amendments are issued to standards as the need arises on the basis of comments. Standards are also reviewed periodically; a standard along with amendments is reaffirmed when such review indicates that no changes are needed; if the review indicates that changes are needed, it is taken up for revision. Users of Indian Standards should ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of BIS Catalogue and. Standards: Monthly Additions. This Indian Standard has been developed from Dot: No. FAD 9 (1396). Amendments Issued Since Publication Amend No. Date of Issue Text Affected Headquarters: BUREAU OF INDIAN STANDARDS Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi Telegrams: Manaksanstha Telephones: , , (Common to all offices) Regional Offices: Telephone Central : Manak Bhavan, 9 Bahadur Shah Zafar Marg NEW DELHI { Eastern : 1/1 4 C.I.T. Scheme Vll M, V.I.P. Road, Kankurgachi , KOLKATA { , Northern : SCO , Sector 34-A, CHANDIGARH { Southern : Western : C.I.T. Campus, IV Cross Road, CHENNAI { , , Manakalaya, E9 MlDC, Marol, Andheri (East) , ~ MUMBAI { , Branches : AHMEDABAD. BANGALORE. BHOPAL. BHUBANESHWAR. COIMBATORE. FARIDABAD. GHAZIABAD. GUWAHATI. HYDERABAD. JAIPUR. KANPUR. LIJCKNOW. NAGPUR. NALAGARH. PATNA. PUNE. RAJKOT. THIRUVANANTHAPURAM. VISAKHAPATNAM. Printed at Simco Printing Press, Delhi