Quality Control

Iranian Dried Fig Standard

The institute of Standard and Industrial Research of Iran requires that all dried fig producers must observe the fallowing standards in order to export their product:

Article

Ficus Carcia

Article description

Figs, dried, Iran

Origin

Iran

Productdivisions

The Iranian dried figs are assorted according to three facts: Lightness, open and size of the figs. Detailed Iranian sun dried figs: Sun dried figs graded in different sizes. All grade for dried figs are as follow: 1. Grade 101 (diameter>22 mm) with open mouth 2. Grade AA (d>22 mm) with close mouth 3. Grade A (22>d>18 mm)

Sensoric Requirements

 

Appearance/ Look

Light brown, off white, dull surface

Odour/ Smell

Characteristical, normal, unconspicuous

Taste

Sweet, intensive, faultless

Physical-Microbiological Requirements

 

Living vermin

None

Mould

None

Impurities/foreign objects

Max. 1%

Specials

The gallwasp needed for the pollination of the figs may die inside the fruit, but can only be detected by a microscope.

Chemical Requirements

 

Moisture

Max. 14 %

Phostoxin

Max. 0,01 mg/kg

AW value/water activity

Max. 0,75

Microbiological Requirements

 

Total plate count

Max. 100.000 cfu/g

Coliforms bacteria

Max. 1.000 cfu/g

E. Coli

Max. 100 cfu/g

Salmonellae

Negative / 125 g

Yeast and Moulds

Max. 10.000 cfu/g

Aflatoxin B1

Max. 6 ppb

Aflatoxin B1+B2+G1+G2

Max. 10 ppb

Ochratoxin A

Max. 8 ppb