Iranian Date Standard
The institute of Standard and Industrial Research of Iran requires that all date producers must observe the fallowing standards in order to export their product:
Article
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Phoenix dactylifera- dried
dates
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Article description
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Dates, dried, Iran, Sayer
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Origin
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Iran
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Productsubdivisions
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The Iranian Sayer date is
assorted according to size and cleanliness. While the size can easily by
ascertained by the number per kg, the cleanliness differs from region to
region.
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Sensoric Requirements
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Appearance/ Look
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Light to dark brown
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Odour/ Smell
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Characteristical, fruity
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Consistency
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Fibrous, firm
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Taste
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Very sweet enjoyable like
honey, characteristical
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Physical-Microbiological
Requirements
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Living vermin
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None
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Mould
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None
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Impurities/foreign objects
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Max. 0,5 %
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Impurities/ characteristic
species
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Max. 0,5 %
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Chemical Requirements
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Moisture
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Max. 15 to 20 %
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Phostoxin
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Max. 0,05 mg / kg
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AW-value (water activity)
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Max. 0,7
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Microbiological
Requirements
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Total plate count
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Max. 100.000 cfu / g
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Coliforms bacteria
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Max. 1.000 cfu / g
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E. Coli
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Max. 10 cfu / g
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Salmonellae
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Negative / 25 g
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Yeast and Moulds
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Max. 10.000 cfu / g
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Note 1: These conditions relate to sayer kind and other kinds of date have a little different condition.
Note 2: Percentage of moisture in each kind is different from other kinds. For example moisture of sayer and zahedi is about 16% to 18% but moisture of mazafati and kabkab is about 20% to 22%