,"In a significant move toward enhancing food safety and quality, the Gulf Standardization Organization (GSO) has released a final draft of a unified standard for black, white, and green pepper. The proposed regulation which, outlines comprehensive requirements for pepper intended for direct consumption or use in food processing across Gulf Cooperation Council (GCC) member states. This initiative aims to harmonize safety benchmarks and ensure consumer protection throughout the region. The draft standard specifies strict limits on contaminants, including foreign plant materials, insect-damaged grains, moldy particles, and mammalian waste. For example, foreign matter such as stones or metal must not exceed 0.5% by weight, while insect-infested grains are capped at 2%. These thresholds are designed to minimize health risks and improve the overall hygiene of pepper products circulating in Gulf markets. In addition to physical contaminants, the standard mandates compliance with microbiological, pesticide residue, and radiological safety criteria. Pepper products must meet the microbiological limits set by GSO 1016 and pesticide residue thresholds outlined in GSO 382. Moisture content, ash levels, and piperine concentration—key indicators of pepper quality—are also tightly regulated. For instance, moisture must not exceed 13%, and piperine, the compound responsible for pepper’s pungency, must be present at a minimum of 2–4% depending on the grade. This draft standard is currently open for public comment and review. Once finalized and adopted, it will replace several existing national and international specifications, streamlining pepper quality control across the GCC. Stakeholders in the spice industry, including producers, processors, and exporters, are encouraged to align their practices with the new guidelines to ensure compliance and maintain market access."
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