REP19/SCH Appendix II 19
APPENDIX II
PROPOSED DRAFT STANDARD FOR DRIED OREGANO
(At Step 6)
1 SCOPE
This Standard applies to dried leaves/flowers of oregano, as defined in Section 2.1, offered for direct
consumption, as an ingredient in food processing or for repackaging if required. It excludes dried oregano
intended for industrial processing.
2 DESCRIPTION
2.1 Product definition
Dried oregano is the product obtained from the leaves and the flowering tops of plants including but not limited
to those listed in Table 1 and processed in an appropriate manner, undergoing operations such as cleaning,
drying, rubbing and sifting.
Table 1. Dried culinary herbs covered by this Standard
General name Trade name Scientific name
Oregano
Origanum vulgare L.
Italian oregano Origanum x majoricum Cambess.
Turkish oregano
Cretan oregano Origanum onites L.
Oikea oregano
Origanum vulgare subsp. virens (Hoffmanns. &
Turkish oregano
Link) Ietsw.
Greek oregano Origanum vulgare subs hirtum.
Syrian oregano Origanum syriacum L.
Origanum vulgare sub sp. viride (Boiss.) Hayek
Turkestan oregano
Origanum vulgare sub sp. vulgare
Turkish sword oregano Satureja montana L.
[Oregano of Cyprus] [Origanum dubium]
Mexican oregano Lippia graveolens Kunth
Lippia berlandieri Schauer
Lippia spp
Lippia palmeri
Poliomintha longiflora
2.2 Styles
2.2.1 Dried oregano may be offered in one of the following styles:
a) Whole;
b) Crushed/Rubbed: processed to varying degrees, ranging from a coarse to fine crush; and
c) Ground/Powdered: processed into a powder.
2.2.2 The particle size of ground/powdered styles is determined by contractual agreement between buyer and
seller.
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3 ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Composition
Product as defined in Section 2.
3.2 Quality factors
3.2.1 Moisture content
Dried oregano (whole, crushed or ground) shall not contain more than 12% moisture.
3.2.2 Odour, flavour and colour
Dried oregano shall have a characteristic odour and flavour, varying according to the chemical strain of the
main components of the volatile oil (carvacrol and/or thymol), which may vary depending on geo-climatic
factors/conditions. Dried oregano shall be free from any foreign odour or flavour and especially from mustiness.
Dried oregano shall have a characteristic colour varying from pale greyish yellow green to dark green.
3.2.3 Classification
Whole and crushed/rubbed oregano may be classified in three classes/grades according physical and
chemical requirements as specified in Table 2 and 3, respectively.
- Extra
- Class/Grade I
- Class/Grade II
When dried oregano is treated as unclassified/ungraded, the chemical and physical characteristics of
Class/Grade II apply as the minimum requirements.
3.2.4 Physical characteristics
Whole, crushed/rubbed and ground/powdered oregano shall comply with the physical requirements specified
in Table 2.
Table 2. Physical requirements for whole/crushed/rubbed and ground/powdered oregano (allowed tolerance
for defects)
Whole or Crushed/Rubbed Oregano Ground/Powdered
Parameter
Extra Class/Grade I Class/Grade II Oregano
Extraneous vegetable matter (¹)
0.5 2 2 N/A
(maximum % mass fraction)
Foreign matter content (²) (maximum
0.1 0.1 0.1 N/A
% mass fraction)
Tolerance for oregano powder
among non-powder styles (%
5 10 20 N/A
smaller than the particle size
indicated) (3)
Dead insects (maximum
3 3 3 N/A
number/100 g)
Insects fragments (maximum
300 300 300 1250
number/10 g)
Visible mold/insect damage
1 3 5 N/A
(maximum % m/m)
Live insects 0 0 0 0
Mammalian excreta maximum
1.0 2.2 2.2 N/A
(mg/Kg)
Other excreta (maximum mg/Kg) (4) 10 10 22 N/A
(¹): Vegetative matter associated with the plant from which the product originates but not accepted as part of the final product, such as
stems/sticks, etc.
(²): Any visible/detectable objectionable foreign matter or material not usually associated with the natural components of the spice plant,
such as stones, burlap bagging, metal, foreign leaves etc.
(3): Particle size is evaluated upon request accompanied by supporting documents.
(4): Excreta from other animals such as reptiles and birds.
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3.2.5 Chemical characteristics
Whole, crushed/rubbed and ground/powdered oregano shall comply with the chemical requirements specified
in Table 3.
Table 3. Chemical requirements for whole/crushed/rubbed and ground oregano
Whole/Crushed/Rubbed Oregano
Extra Class/ Class/ Ground/Powdered
Parameter
Oregano
Grade I Grade II
Total ash, % mass fraction (dry basis),
9 10 10 12
maximum
Acid-insoluble ash, % mass fraction (dry
1.2 2 2 2.5
basis), maximum
Volatile oils, ml/100 g (dry basis),
2.5 2.0 1.5 1.5
minimum
4 FOOD ADDITIVES
Anticaking agents may be used in the powdered form of the product in accordance with Table 3 of the General
Standard for Food Additives (CXS 192-1995).
5 CONTAMINANTS
5.1 The products covered by this Standard shall comply with the maximum levels of the General Standard
for Contaminants and Toxins in Food and Feed (CXS 193-1995), [Code of Practice for Weed Control to Prevent
and Reduce Pyrrolizidine Alkaloid Contamination in Food and Feed (CXC 74-2014)] and other relevant Codex
texts.
5.2 The products covered by this Standard shall comply with the maximum residue limits for pesticides
established by the Codex Alimentarius Commission.
6 HYGIENE
6.1 It is recommended that the products covered by this Standard be prepared and handled in accordance
with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969), the Code of Hygienic
Practice for Low-Moisture Foods (CXC 75-2015), Annex III (Spices and Dried Aromatic Herbs), and other
Codes of Practice.
6.2 The products shall comply with any microbiological criteria established in accordance with the
Principles for the Establishment and Application of Microbiological Criteria for Foods (CXG 21-1997).
7 WEIGHTS AND MEASURES
Containers shall be as full as practicable without impairment of quality and shall be consistent with a proper
declaration of contents for the product.
8 LABELLING
8.1 The products covered by this Standard shall be labelled in accordance with the General Standard for
the Labelling of Pre-packaged Foods (CXS 1-1985). In particular, the following specific provisions apply:
8.2 Name of the product
8.2.1 The name of the product shall be “dried oregano” or “oregano” when the omission of the word dry
would not mislead or confuse the consumer.
8.2.2 The name of the product shall include an indication of the trade name, varietal types as described in
Table 1 and the style as described in Section 2.2.
8.3 Country of harvest/origin
8.3.1 Country of origin/country of harvest shall be indicated and the region of production may be indicated.
8.3.2 Year of harvest (optional)
8.4 Commercial identification
- Class/Grade, if applicable
- Size (optional)
8.5 Inspection mark (optional)
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8.6 Labelling of non-retail containers
Information for non-retail containers shall be given either on the package or in accompanying documents,
except that the name of the product, lot identification and the name and address of the manufacturer, packer,
distributor or importer, as well as storage instructions, shall appear on the container. However, lot identification,
and the name and address of the manufacturer, packer, distributor or importer may be replaced by an
identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
9. METHODS OF ANALYSIS AND SAMPLING
9.1 Methods of analysis
Table 4. Methods of analysis1
Parameter Method Principle Type1
Moisture ISO 939 Distillation I
ISO 760 Titration II
AOAC 2001.12 Titration II
ASTA 2.0 Distillation I
Total ash ISO 928 Gravimetry I
ASTA 3.0 Gravimetry I
Acid-insoluble ash ISO 930 Gravimetry I
ASTA 4.0 Gravimetry I
Volatile oils ISO 6571 Distillation followed by I
Volumetric
ASTA 5.0 Distillation followed by I
Volumetric
ISO 927 Visual examination I
Extraneous vegetable followed by Gravimetry
matter Visual examination
ASTA 14.1 I
followed by Gravimetry
ISO 927 Visual examination I
Foreign matter
followed by Gravimetry
Macroanalytical Procedure Manual, Visual examination IV
Mammalian excreta USFDA, Technical Bulletin V.39 B
(For whole)
IV
AOAC 993.27 (For Ground) Enzymatic Detection IV
Other excreta
Method
ISO 927 Visual examination IV
Whole dead insect MPM V-8 Spices, Condiments, Visual examination
Flavours and Crude Drugs A. IV
General methods for spices herbs
and botanicals (V 32)
AOAC 975.49 Flotation method IV
Insect fragments
AOAC 969.44 Flotation method IV
1 Latest edition or version of the approved method should be used
9.2 Sampling plan
To be developed.
1 According to the definition of “types of method of analysis” as per Codex Procedural Manual Section II.