Below is a listing of projects past and present carried out by the Saint Lucia Bureau of Standards.
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
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
Milk — Determination of fat content — Gravimetric method (Reference method)
60.60 Standard published