What is BS ISO 24220 about?
ISO 24220 specifies the categories of pao cai (salted fermented vegetables) and its requirements, including sensory, physical, and chemical, safety, labeling, transport, and storage.
ISO 24220 also describes the corresponding test methods to test the quality of pao cai and make it safe for consumption.
Note: ISO 24220 does not apply to kimchi.
Who is BS ISO 24220 for?
BS ISO 24220 on pao cai is relevant to:
- Manufacturers of packaged food that includes pao cai
- Food technologists
- Food testing laboratories
Why should you use ISO 24220?
Pao cai (salted fermented vegetables) is a traditional fermented vegetable product, rich in organic acids, amino acids and other nutrients. It is recognized as being conducive to human health and has become one of the world’s recognized healthy fermented vegetable products.
As a result of the dramatic capacity expansion, the industry to supply pao cai has rapidly developed.
ISO 24220 is beneficial as it includes the process of generating the inherent flavour of pao cai formed through lactic acid bacteria-based fermentation, which is carried out by immersing vegetables into a saline solution.
ISO 24220 specifies the properties of pao cai and specifications for its safe storage and transport that helps prevent barriers to trade of the products to new markets.
ISO 24220 ensures that challenges such as the lack of unified and explicit product quality and safety guarantees, which greatly limits the international trade and circulation of pao cai products, are minimized.
With standardised processes for testing pao cai, ISO 24220 will enable you to enhance product value across the supply chain.
