MULBERRY TEA THAI AGRICULTURAL STANDARD

THAI AGRICULTURAL STANDARD
TAS 3000-2009
MULBERRY TEA
The National Bureau of Agricultural Commodity and Food Standards (ACFS)
MINISTRY OF AGRICULTURE AND COOPERATIVES
ICS 67.140.10
ISBN XXX-XXX-XXX-X
UNOFFICIAL TRANSLATION
THAI AGRICULTURAL STANDARD
TAS 3000-2009
MULBERRY TEA
The National Bureau of Agricultural Commodity and Food Standards (ACFS)
MINISTRY OF AGRICULTURE AND COOPERATIVES
50 phaholyothin Jatujak Bangkok 10900
Tel. 0 2561 2277 Fax. 0 2561 3357
www.acfs.go.th
Published in the Government Gazette, Publishing & General Works Edition No. 126 Special Part 186 Ngor.
On 28 December 2009พิเศษ 186 ง
(2)
Ad hoc Sub-committee on the Elaboration of Thai Agricultural Standards for Mulberry Tea
1. Mr. Wiroje Kaewruang
The Queen Sirikit Institute of Sericulture
Chairperson
2. Mr. Somnuek Suchaitanavanit
Department for Development of Thai Traditional and Alternative Medicine, Ministry of Public health
3. Mrs. Somkid Ruenpakawut
Department of Agriculture
4. Miss Suvannee Teerapapthamkul
Department of Medical Service, Ministry of Public Health
5. Mr. Tawee Methakulawat
The Office of the Consumer Protection Board, the Prime Minister’s Office
6. Miss Chitra Settaudom
Food and Drug Administration, Ministry of Public Health
7. Miss Supaporn Ruengmaneepaitoon
Thai Industrial Standard Institute, Ministry of Industry
8. Miss Tassanee Pradyabumrung
The National Bureau of Agricultural Commodity and Food Standards
9. Mrs. Chuanpit Simakachorn
The Queen Sirikit Institute of Sericulture
10. Assoc. Prof. Surapote Wongyai
Faculty of Oriental Medicine, Rangsit University
11. Assoc. Prof. Kornkanok Ingkaninun
Faculty of Pharmaceutical Sciences, Naresuan University
12. Mrs. Sasitorn Tongchitpakdee
Faculty of Agro-Industry, Kasetsart University
13. Mrs. Sanga Naowong
14. Mr. Somsak Sribuarod
15. Mr. Preteep Arayakittipong
Office of Aricultural Commodity and System Standards
National Bureau of Agricultural Commodity and Food Standards,
Secretary
(3)
“Mulberry Leaf” can be processed to mulberry tea, an added value product making income to farmers.
Mulberry tea is the product that has been paid attention to by both domestic and international consumers,
accounting from the increasing growth rate of domestic market as well as the rising trend of export volume
and value. Current mulberry tea production is in the form of industrial manufacturing or cooperatives that
scatter in all regions of Thailand. In 2008 The Queen Sirikit Institute of Sericulture has coordinated with
the The National Bureau of Agricultural Commodity and Food Standards (ACFS) to establish the Thai
Agricultural Standard to create consumer’s trust in quality and safety of the product and to improve Thai
agricultural commodity to be more acceptable.
The provisions of this standard are based on the information of the following documents:
Notification of Ministry of Public Health No. 28 (B.E. 2547) on Herbal Tea;
TCPS 30/2546, Thai Community Product Standard on Mulberry Tea;
CODEX STAN 1-1985. General Standards for then Labeling of Prepackaged Foods. Joint FAO/WHO
Food Standards Program, FAO, Rome.
CAL/GL 23-1997. Guidelines for use of nutrition and health claims. Joint FAO/Who Food Standards
Program, FAO, Rome.
NOTIFICATION OF THE NATIONAL COMMITTEE ON
THAI AGRICULTURAL STANDARDS SUBJECT: THAI AGRICULTURAL STANDARD:
MULBERRY TEA
in accordance with the enforcement of the Thai Agricultural Standards Act B.E. 2551 (2008)
The resolution of National Committee on Thai Agricultural Standards endorsed the Thai
Agricultural Standard entitled Mulberry Tea in accordance with the enforcement of the Thai
Agricultural Standards Act B.E. 2551 (2008) This standard would be of benefits for quality
improvement, facilitating trade and protecting consumers.
By virtue of Section 5, Section 15 and Section 16 of the Thai Agricultural Standard Act
B.E. 2551(2008). The Minister of Agriculture and Cooperatives therefore hereby issued the Thai
Agricultural Standard entitled Mulberry Tea (TAS 3000-2009) as voluntary standard, the details
of which are attached herewith.
Notified on 29 September B.E.2552 (2009)
(Mr. Teera Wongsamut)
Minister of Agriculture and Cooperatives
TAS 3000-2009
THAI AGRICULTURAL STANDARD
MULBERRY TEA
1.
SCOPE
1.1 This Agricultural Standard applies to tea from mulberry leaves that have been dried without
adding flavourings or any components that are not mulberry leaves. The tea is to be brewed for
drink only.
1.2 This standard does not include mulberry instant tea.
2.
DEFINITIONS
For the purpose of this standard:
2.1 Mulberry Leaf means the leaf of mulberry tree (Morus spp. of the family Moraceae).
A mulberry leaf consists of leaf blade, midrib and leaf stalk (Photo A.1)
2.2 Mulberry Tea means a beverage obtained from processing fresh mulberry leaves into dry
leaves or powder for brewing.
2.3 Mulberry Green Tea means mulberry tea produced by cutting or chopping fresh mulberry
leaves, vapourising or steaming or scalding with hot water, aerating, roasting or roasting and
kneading the leaves to be contused and then drying with hot air.
2.4 Mulberry Black Tea means mulberry tea produced by cutting or chopping fresh mulberry
leaves, roasting or roasting and kneading the leaves to be contused and then drying with hot air.
3.
TYPES
Mulberry tea can be classified into two types according to their processing methods, as follows:
3.1
3.2
Mulberry green tea
Mulberry black tea
TAS 3000-2009
4.
REQUIREMENTS
4.1
General Characteristics
2
4.1.1 In the form of dry pieces or dry powder
4.1.2 No other components than mulberry leaves
4.1.3 Brewed mulberry tea has natural flavor, no bitter taste, and has the color corresponding to
the types indicated as follows:
(1)
Brewed mulberry green tea shall have light green or light green with slightly brownish colour.
(2) Brewed mulberry black tea shall have light yellow with slightly brownish colour or
brownish colour.
4.2
Moisture content shall not exceed 7% by weight
4.3
Foreign matters
4.3.1 No insect or part of insect especially cigarette beetle (Photo A.2)
4.3.2 No part or filth of contagious carrier animals or other animals
4.3.3 No foreign objects such as hair, dirt, sand, gravel or other plant debris other than mulberry
leaves.
5.
FOOD ADDITIVES
No food additives are allowed.
6.
CONTAMINANTS
This provision shall be complied with the notification of the Ministry of Public Health on Herbal
Teas and the requirements under the Thai Agricultural Standard on Contaminants.
7.
PESTICIDE RESIDUES
This provision shall be complied with the relevant laws and the requirements under the Thai
Agricultural Standard on Pesticide Residues: Maximum Residue Limits (TAS 9002) and Pesticide
Residues: Extraneous Maximum Residue Limits (TAS 9003).
3
8.
TAS 3000-2009
HYGIENE
8.1 The processing practices of mulberry tea shall be complied with the provisions under the
Thai Agricultural Standard on Code of Practice: General Principles of Food Hygiene (TAS 9023).
1.2
Maximum limit for microorganism in mulberry tea shall be as follows:
Table 1 Microorganisms in Mulberry Tea
(Item 8.2)
Type
Staphylococcus aureus
Salmonella spp.
n
5
5
c
0
0
m
Not found in 0.1 g
Not found in 25 g
M
-
Note:
n means the number of sample units taken for inspection from each lot of mulberry tea.
c means the maximum allowable number of sample units, which may exceed the microbiological limit
specified by “ m” .
m means the acceptable microbiological level in a sample unit.
M means the maximum microbiological limit which, if found, would cause the lot to be rejected.
When M is not specified, m and c shall be used to make decision.
When M is specified: if the microbiological level in the examined samples exceeds m, the number
of such samples shall not exceed c; nevertheless the microbiological level shall not exceed M.
In the case when an manufacturer has a production quality assurance system (e.g. Good Manufacturing
Practice: GMP/Hazard Analysis and Critical Control Points: HACCP) in place as well as a good
production record, frequency for microbiological inspection may be decreased.
9.
PACKAGING
Mulberry tea shall be contained in a package which is clean, dry, neatly sealed, and preventing
moisture and other contaminations that can be harmful to consumer health.
TAS 3000-2009
10.
4
LABELLING
Labelling shall be complied with the relevant laws and, at least, shall bear the following details in a
legible manner without false or deceptive information, as follows:
10.1 Retail containers shall bear the following information:
10.1.1 Names of the product shall be “Mulberry green tea” or “Mulberry black tea”.
10.1.2 For domestic products: name and address of the producer or importer or re-packer; for
exporting products: name and address of the producer or importer or distributor, wherever the case
may be.
10.1.3 Net weight in International System of Units (metric system)
10.1.4 Date of manufacturing and/or best before date
10.1.5 Storage instruction
10.1.6 Brewing direction
10.1.7 The label shall be in Thai for domestic market; for export, label can be in any language.
10.2 Non-retail or bulk containers shall have the following information indicated in their
accompanying document or displayed on the containers:
10.2.1 Names of the product shall be “Mulberry green tea” or “Mulberry black tea”.
10.2.2 For domestic products: name and address of the producers; for imported products: name
and address of the importers and country of origin, wherever the case may be.
10.2.3 Net weight in International System of Units (metric system);
10.2.4 Date of manufacturing;
10.2.5 The label shall be in Thai for domestic market; for export, label can be in any language.
10.3 Health Claim
There shall be no statement of health claim, except such claim which has been scientifically proven
and accepted; and shall be in compliance with the relevant laws.
5
11.
TAS 3000-2009
OFFICIAL INSPECTION MARK OR CERTIFICATION MARK
This provision shall be complied with the requirements and conditions notified by the Agricultural
Standards Committee or by the requirements and conditions of the recognised inspection or
certification body.
12.
METHOD OF ANALYSIS AND SAMPLING
12.1 Methods of Analysis
The analytical methods shall be applied according to Table 2 (refer to the latest edition method) as
follows:
Table 2 Methods of Analysis of Mulberry Tea
(Section 12.1)
Items
1. General characteristics
Methods of Analysis
Assign a team of at least 5 inspectors,
who have expertise in mulberry tea
inspection. Each inspector shall examine
and independently score.
Principle
1.1 Characteristics of dry
mulberry tea (Section 4.1.1 and
4.1.2)
1.1 Place mulberry tea sample onto a
white ceramic plate, and examine
general characteristics and other
components which are not mulberry
leaves.
visual inspection
1.2 Characteristics of brewed
mulberry tea such as color, taste
and flavourings (section 4.1.3
and 5)
1.2 Prepare brewed mulberry tea
according to the direction specified in
the label or weigh 1.5 g to 2 g of
mulberry tea sample into a suitable
container, add 150 ml of boiling water
and brew for 6 minutes. Examine the
colour, taste and flavour of the brewed
tea.
Visual inspection
and sensory
evaluation
2. Moisture content (Section 4.2) AOAC 925.19 or equivalent method
Gravimetry
3. Foreign matters (Section 4.3)
Flotation method
AOAC 981.18 or equivalent method
6
TAS 3000-2009
Items
4. Colour (Section 5)
Methods of Analysis
Principle
Put approximately 0.5 – 1 g of dry
Dissolution
mulberry tea pieces or powder onto a
filter paper. Fold the filter paper and
rub. Then completely discard the
mulberry tea, wet the filter paper by
water spraying. There shall be no colour
stained on the paper.
5. Staphylococcus aureus
(Section 8.2)
Bacteriological Analytical Manual
(BAM) Chapter 12 or equivalent
methods.
Plate counting
method or Detection
by enrichment
6. Salmonella spp. (Section
8.2)
Bacteriological Analytical Manual
(BAM) Chapter 5 or equivalent
methods.
Pre enrichment
/enrichment and
Biochemical
7. Net weight (Section 10.1
and 10.2)
Weighing
Gravimetry
12.2 Method of Sampling
In accordance with Annex B.
7
TAS 3000-2009
Annex A
Photo
(Sections 2.1 and 4.3.1)
leaf blade
midrib
leaf stalk
Fore Leaf
Over leaf
Photo A.1 Mulberry Leaf
2 mm
Photo A.2 Cigarette Beetle
Source: with the courtesy of The Queen Sirikit Department of Sericulture
Remark:
The title of the organization has been changed from “The Queen Sirikit Institute of Sericulture” to
“The Queen Sirikit Department of Sericulture”.
8
TAS 3000-2009
Annex B
Guidance on Sampling Procedure
(Section 12.2)
B.1 Definition
The terms used in the sampling method are as follows:
B.1.1 Lot means mulberry tea obtained from the same production site and lines of processing and
type of container.
B.1.2 Sampling procedure means an establishment of sample collecting method and specifying
sample size of a lot for examination in order to obtain information for deciding whether to accept or
reject a lot. It is divided into two levels as follows:
(1) Primary sampling procedure means a direct sample collection from a lot to represent the
product lot in sufficient quantity for the analysis and to make a decision to accept the lot.
(2) Secondary sampling procedure means combining primary sample homogenously and decreasing
the sample size to an appropriate number before analysis and making decision to accept the lot.
B.2
Method of Primary Sampling
B.2.1 Randomly sample a lot of mulberry tea according to the sample size indicated in Table B.1
(for package with weight not exceeding 1 kg), Table B.2 (for package with weight exceeding 10
kg). For package that weighs more than 1 kg but less than 10 kg can refer to either Table B.1 or
B.2. The primary sampling shall examine the package, label, net weight, health claim and official
inspection mark or certification mark.
B.2.2 If the results of the sample meet with the provisions of Section 9 and 10 it shall be
considered that the lot is fulfilled.
9
TAS 3000-2009
Table B.1 Primary Sampling for Containing Container with Weight Not Exceeding 1 kg.
(Section B.2.1)
Size of Lot
Size of Sampling
(Units of Containers)
(Units of Containers)
Not exceeding 500
10
500 – 1,000
15
More than 1,000
20
Table B.2 Primary Sampling for Containing Container with Weight Exceeding 10 kg.
(Section B.2.1)
Size of Lot
Size of Sampling
(Units of Containers)
(Units of Containers)
Not exceeding 10
2
11 – 50
3
50 – 100
5
More than 101
7
Randomly take the primary sample (Section B.2.1) and send to inspection unit for quality analysis.
For the analysis of contaminant and pesticide residues, it shall be in compliance with the sampling
procedure under the relating agricultural commodity standards.
B.3
Method of Secondary Sampling
Sampling procedure for containing container with capacity of not exceeding 1 kg
If the container’s weight is less than 200 g, the sample size for microbiological analysis shall be
drawn according to Section B.3.1.1 without opening the container/box to obtain the specified
number of sample.
If the container’s weight is more than 200 g, the sample size for microbiological analysis shall be
drawn according to Section B.3.1.1 without opening the container/box to obtain the specified
number of sampling or the randomly sampling in each container for microbiological analysis by
using suitable instrument to obtain the specified number of sample.
TAS 3000-2009
10
Subsequently, take the remaining primary samples, thoroughly mix them, and sample to obtain
sufficient weight for other quality analyses. If the sample is not adequate for the analyses, take
more samples from the primary sample until sufficiency.
Sampling procedure for container’s weight exceeding 10 kg and for container’s weight exceeding
1 kg but less than 10 kg
First, randomly take the sample in each container for microbiological analysis by using suitable
instrument to obtain the specified number of sample. Then, randomly sample in each container,
thoroughly mix to obtain sufficient weight for other quality analyses.
B.3.1 Microorganism (Section 8.2)
B.3.1.1 Randomly sampling 5 samples from the primary sample (Section B.2.1). Each sample
shall not be less than 150 g, contained in sealed condition before sending for microbiological
analysis.
B.3.1.2 If the result of the examination is in accordance with Section 8.2, it shall be considered
that the lot is fulfilled.
B.3.2 General Characteristics and Foreign matters (Section 4.1 and Section 4.3) colouring and
flavouring (Section 5)
B.3.2.1 Randomly sampling 300 g of mulberry tea from primary sample (Section B.2.1) for the
analysis of general characteristics, foreign matters, colouring and flavouring.
B.3.2.2 If the result of the examination is in accordance with Section 4.1, 4.3 and 5, it shall be
considered that the lot is fulfilled.
B.3.3 Moisture content (Section 4.2)
B.3.3.1 Randomly take 2 samples weighs 50 g each, from primary sample (Section B.2.1)put into
individually sealed containers for further examination of moisture content.
B.3.3.2 If the result of the examination is in accordance with Section 4.2, it shall be considered
that the lot is fulfilled.
11
TAS 3000-2009
Annex C
UNIT
The unit and symbol used in this standard and the SI unit (International System of Units or Le Système
International d’ Unités) recognized to be used are as follows:
Description
Unit Name
Unit Symbol
Mass
Gram
g
Kilogram
kg
Length
Millimeter
mm
Volume
Milliliter
ml