{"id":211,"date":"2022-03-27T10:43:40","date_gmt":"2022-03-27T10:43:40","guid":{"rendered":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/?post_type=chapter&p=211"},"modified":"2022-03-27T10:55:34","modified_gmt":"2022-03-27T10:55:34","slug":"211","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/chapter\/211\/","title":{"rendered":"Cardamom: Grading"},"content":{"raw":"
\"epgp<\/a>\r\n<\/span><\/div>\r\n \r\n\r\n \r\n\r\n18.1\u00a0 Cardamom: grading<\/strong>\r\n\r\n \r\n

Cardamom capsules should be sorted into size classes and different size sieves will allow different grades to be separated as well as the separation of split and insect infested capsules. Cardamom is graded on the basis of color, clipping (i.e. pods with the tips trimmed), size, whether bleached or unbleached, the proportion of extraneous matter present, and product origin. Grading is carried out in accordance with a relevant national standard, if available, such as those used by Indian producers. In addition, ISOstandard 882-1 provides some general guidelines on the grading, handling and packing of cardamom1.In the US market, the American Spice Trade Association (ASTA) adopted the original Cleanliness Specifications for spices, seeds and herbs in 1969. These have been revised numerous times, the latest occurring in 2007. The ASTA Cleanliness Specifications were designed to meet or exceed the United States Food and Drug Administration (FDA) Defect Action Levels (DAL). The DAL refers to Title 21, Code of Federal Regulations, Part 110.110 that allows the Food and Drug Administration (FDA) to establish maximum levels of natural or unavoidable defects in foods for human use that present no health hazard.<\/p>\r\n \r\n\r\nTable: US Cleanliness Specifications for Cardamom<\/strong>\r\n\r\n\"\"<\/a>\"\"<\/a>\"\"<\/a>\r\n

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\r\n\r\n18.1.1\u00a0 Common Grades<\/strong>\r\n

In general, the weight in grams per liter and the color are decisive in determining quality. The Proportion of burst fruit pods (\"open pods\") also determines quality, as do color (green or yellow) and drying method (mechanical or sun).<\/p>\r\n \r\n\r\nThe following definitions refer to common Indian Grades:\r\n\r\n \r\n