Quality Control

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

Phoenix dactylifera- dried dates

Article description

Dates, dried, Iran, Sayer

Origin

Iran

Productsubdivisions

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.

Sensoric Requirements

 

Appearance/ Look

Light to dark brown

Odour/ Smell

Characteristical, fruity

Consistency

Fibrous, firm

Taste

Very sweet enjoyable like honey, characteristical

Physical-Microbiological Requirements

 

Living vermin

None

Mould

None

Impurities/foreign objects

Max. 0,5 %

Impurities/ characteristic species

Max. 0,5 %

Chemical Requirements

 

Moisture

Max. 15 to 20 %

Phostoxin 

Max. 0,05 mg / kg

AW-value (water activity)

Max. 0,7

Microbiological Requirements

 

Total plate count

Max. 100.000 cfu / g

Coliforms bacteria

Max. 1.000 cfu / g

E. Coli

Max. 10 cfu / g

Salmonellae

Negative / 25 g

Yeast and Moulds

Max. 10.000 cfu / g

 










































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%