Phone: +1 758-453-0049
E-mail: info@slbs.org
Bisee, Saint Lucia LC04301

Projects

Below is a listing of projects past and present carried out by the Saint Lucia Bureau of Standards.

Sensory analysis — Methodology — Texture profile

60.60 Standard published

Sensory analysis — Guidelines for sensory assessment of the colour of products

60.60 Standard published

Spices and condiments — Determination of non-volatile ether extract

60.60 Standard published

Sensory analysis — Methodology — Guidelines for monitoring the performance of a quantitative sensory panel

60.60 Standard published

Peppercorns (Piper nigrum L.) in brine — Specification and test methods

60.60 Standard published

Dried sweet basil (Ocimum basilicum L.) — Specification

60.60 Standard published

Dried rosemary (Rosmarinus officinalis L.) — Specification

60.60 Standard published

Dried sage (Salvia officinalis L.) — Specification

60.60 Standard published

Star anise (Illicium verum Hook. f.) — Specification

60.60 Standard published

Soil quality — Determination of herbicides — Method using HPLC with UV-detection

60.60 Standard published

Soil quality — Determination of the effects of pollutants on soil flora — Part 1: Method for the measurement of inhibition of root growth

60.60 Standard published

Soil quality — Determination of the effects of pollutants on soil flora — Part 2: Effects of contaminated soil on the emergence and early growth of higher plants

60.60 Standard published

Tea — Classification of grades by particle size analysis

60.60 Standard published

Green tea — Definition and basic requirements

60.60 Standard published

Pears — Cold storage

60.60 Standard published

Spices and condiments — Determination of filth

60.60 Standard published

Milk — Determination of fat content — Gravimetric method (Reference method)

60.60 Standard published

Apples — Cold storage

60.60 Standard published