 |
LEAF OREGANO |
| SENSORY ANALYSIS |
TEST
|
DESCRIPTION
|
METHOD
|
MINIMUM
|
MAXIMUM |
APPEARANCE OR TEXTURE
|
Golden green leaf, free of foreign matter
|
Automatic cleaner
|
-----
|
----- |
ODOR
|
Characteristic
|
Hedonic test with semi-trained judges
|
----- |
----- |
FLAVOR
|
Characteristic
|
Hedonic test with semi-trained judges
|
-----
|
----- |
COLOR
|
Light green
|
Colorimetry
|
----- |
----- |
|
 |
| PHYSICAL-CHEMICAL ANALYSIS |
MOISTURE (%)
|
12.2
|
13.5 |
TOTAL ASHES (%)
|
Muffle test
|
----- |
0.12 |
FUNGI AND YEAST (UFC / g)
|
Potato dextrose agar
|
|
|
85 |
Aerobic Mesophiles
|
Violet red bile agar
|
|
|
512 |
S. aureus (UFC / g)
|
Standard count
|
|
|
Negative |
E. coli (UFC / g)
|
Standard count
|
|
|
Negative |
Salmonella, Shigella (UFC / g)
|
Standard count
|
|
|
Negative |
PRODUCT NAME
|
Dry leaf
|
COMMON NAME
|
Mexican oregano
|
BOTANIC NAME
|
Lippia graveolens
|
FAMILY
|
Verbenaceae
|
PRODUCT DESCRIPTION
|
Spice
|
TYPE OF CROP
|
Wild
|
CERTIFICATION
|
Organic by Bioagricert
|
PACKAGING / PRODUCTION CAPACITY
|
• Packages of 30, 50 and 100 grams/1000 Coats of 25kg./ton per year.
|
APPLICATIONS
|
Edible.
Used as a spice, seasoning and flavor enhancer. Medicinal. Used as an
antioxidant, expectorant, tonic, emolient, emmenagogue, stimulant.
|
• Oregano Essential Oil
• Oregano Gourmet
Oil
• Dry Leaves (Oregano Spice)
• Oleoresin
|
|
|
|
