Green coffee -Olfactory and visual examination and determination of foreign matter and defects
This Uganda Standard specifies methods for the olfactory and visual examination and for the determination of foreign matter and defects in green coffee from all origins, in order to assess conformity with a specification or a contract. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection. This standard was adopted on 2020-12-15.
|Category||Food and Agriculture|
|TC||UNBS/TC 2, Food and agriculture, Subcommittee SC 17, Coffee, tea and cocoa and related products.|