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.

Tea — Preparation of liquor for use in sensory tests

60.60 Standard published

Vanilla — Vocabulary

60.60 Standard published

Coffee and coffee products — Vocabulary

60.60 Standard published

Citrus fruits — Guide to storage

60.60 Standard published

Spices — Saffron (Crocus sativus L.) — Part 1: Specification

60.60 Standard published

Spices — Saffron (Crocus sativus L.) — Part 2: Test methods

60.60 Standard published

Fruits and vegetables — Ripening after cold storage

60.60 Standard published

Black tea — Definition and basic requirements

60.60 Standard published

Milk and milk products — Specification of Mojonnier-type fat extraction flasks

60.60 Standard published

Green bananas — Ripening conditions

60.60 Standard published

Sensory analysis — Methodology — Method of investigating sensitivity of taste

60.60 Standard published

Definitions of living animals for slaughter — Ovines

60.60 Standard published

Green coffee in bags — Sampling

60.60 Standard published

Sensory analysis — Methodology — Triangle test

60.60 Standard published

Sensory analysis — Guidelines for the use of quantitative response scales

60.60 Standard published

Dry fruits and dried fruits — Definitions and nomenclature

60.60 Standard published

Green coffee — Olfactory and visual examination and determination of foreign matter and defects

60.60 Standard published

Green coffee or raw coffee — Size analysis — Manual and machine sieving

60.60 Standard published