GB/T 47140-2026 Quality requirements for product of geographical indication—Hanyuan red pepper English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 47140-2026
Quality requirements for product of geographical indication - Hanyuan red pepper
地理标志产品质量要求 汉源花椒
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Geographical Origin Scope
5 Production Environment
6 Technical Requirements
7 Test Methods
8 Inspection Rules
9 Marking, Packaging, Storage, Transport, and Preservation
Annex A (Normative) Geographical Origin Scope for the Protected Geographical Indication Product Hanyuan Huajiao
Annex B (Informative) Cultivation Techniques
Bibliography
Quality Requirements for Products with Geographical Indications Hanyuan Huajiao (Hanyuan Red Pepper)
1 Scope
This document defines the terms for Hanyuan Huajiao, and specifies the geographical origin scope, production environment, technical requirements, inspection rules, marking, packaging, storage, transport, and preservation. It also describes the corresponding test methods.
This document applies to the production, processing, distribution, and inspection of the protected geographical indication product Hanyuan Huajiao, and also applies to the intellectual property protection and management of the protected geographical indication product Hanyuan Huajiao.
2 Normative References
The following documents contain provisions which, through normative reference in this text, constitute essential provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling and storage of goods
GB 5009.3—2016 National food safety standard - Determination of moisture in foods
GB 5009.4—2016 National food safety standard - Determination of ash in foods
GB/T 12729.2 Spices and condiments - Sampling methods
GB/T 12729.3 Spices and condiments - Preparation of powdered sample for analysis
GB/T 12729.5 Spices and condiments - Determination of extraneous matter content
GB/T 30385 Spices and condiments - Determination of volatile oil content
GB/T 30391 Huajiao (Zanthoxylum bungeanum)
GB/T 38495 Sensory analysis - Evaluation of pungency of huajiao - Scoville index method
GB/T 38495 Determination of total alkylamide content in huajiao and its processed products - High performance liquid chromatography
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with constant content
3 Terms and Definitions
For the purposes of this document, the terms and definitions given in GB/T 30391 and the following apply.
3.1 Hanyuan huajiao (Hanyuan red pepper)
A dried huajiao product processed from fresh huajiao fruits produced within the geographical origin scope through procedures including drying, sorting, etc., characterized by large grains with high oil content, red color, rich aroma, and a mellow and refreshing taste.
NOTE: Huajiao fruits are commonly known as "Zimu Jiao" or "Wawa Jiao" (Mother-and-Child Pepper or Doll Pepper), referring to the 1 to 3 plump small grains growing together on a single huajiao fruit pedicel.
4 Geographical Origin Scope
The geographical origin scope for the protected geographical indication product Hanyuan Huajiao is limited to the origin scope specified in the approval announcement published by the administrative department for intellectual property of the state, i.e., within the current administrative area under the jurisdiction of Hanyuan County, Sichuan Province. The specific scope is defined according to Annex A.
5 Production Environment
5.1 Geographical Characteristics
The production area is located at the southern foot of Niba Mountain in the Daxiangling range, Sichuan Province, situated in the transitional zone between the Western Sichuan Plateau and the Sichuan Basin, at an altitude of
1100m∼1800m. The landform is mainly mountainous and characterized by river valleys.
5.2 Climatic Characteristics
The production area has a subtropical monsoon humid climate, featuring warm winters and cool summers, distinct seasons, cold conditions at high altitudes, and dry heat in the river valleys, with significant vertical climate variation. The annual sunshine duration is
5.3 Soil
The soil is characterized by a loose texture and good drainage, specifically yellow-brown soil and sandy loam, with a soil layer thickness
6 Technical Requirements
6.1 Variety
Gongjiao.
6.2 Cultivation Techniques
Refer to Annex B.
6.3 Processing Requirements
6.3.1 Process Flow
Fresh Gongjiao → Drying (Natural sun-drying or mechanical drying) → Screening.
6.3.2 Drying
6.3.2.1 Natural Sun-Drying
Spread the harvested fresh Gongjiao fruits under natural conditions to dry, allowing moisture to evaporate until all fruits have split open.
6.3.2.2 Mechanical Drying
Pre-dry the harvested fresh Gongjiao fruits by blowing natural air for
6.3.3 Screening
Screen the dried huajiao to remove impurities such as fruit stalks and false seeds, and eliminate huajiao with abnormal coloration.
6.4 Quality Requirements
6.4.1 Sensory Indicators
Shall comply with the provisions in Table 1.
Standard
GB/T 47140-2026 Quality requirements for product of geographical indication—Hanyuan red pepper (English Version)
Standard No.
GB/T 47140-2026
Status
to be valid
Language
English
File Format
PDF
Word Count
10500 words
Price(USD)
315.0
Implemented on
2026-5-1
Delivery
via email in 1~5 business day
Detail of GB/T 47140-2026
Standard No.
GB/T 47140-2026
English Name
Quality requirements for product of geographical indication—Hanyuan red pepper
GB/T 47140-2026 Quality requirements for product of geographical indication—Hanyuan red pepper English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 47140-2026
Quality requirements for product of geographical indication - Hanyuan red pepper
地理标志产品质量要求 汉源花椒
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Geographical Origin Scope
5 Production Environment
6 Technical Requirements
7 Test Methods
8 Inspection Rules
9 Marking, Packaging, Storage, Transport, and Preservation
Annex A (Normative) Geographical Origin Scope for the Protected Geographical Indication Product Hanyuan Huajiao
Annex B (Informative) Cultivation Techniques
Bibliography
Quality Requirements for Products with Geographical Indications Hanyuan Huajiao (Hanyuan Red Pepper)
1 Scope
This document defines the terms for Hanyuan Huajiao, and specifies the geographical origin scope, production environment, technical requirements, inspection rules, marking, packaging, storage, transport, and preservation. It also describes the corresponding test methods.
This document applies to the production, processing, distribution, and inspection of the protected geographical indication product Hanyuan Huajiao, and also applies to the intellectual property protection and management of the protected geographical indication product Hanyuan Huajiao.
2 Normative References
The following documents contain provisions which, through normative reference in this text, constitute essential provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling and storage of goods
GB 5009.3—2016 National food safety standard - Determination of moisture in foods
GB 5009.4—2016 National food safety standard - Determination of ash in foods
GB/T 12729.2 Spices and condiments - Sampling methods
GB/T 12729.3 Spices and condiments - Preparation of powdered sample for analysis
GB/T 12729.5 Spices and condiments - Determination of extraneous matter content
GB/T 30385 Spices and condiments - Determination of volatile oil content
GB/T 30391 Huajiao (Zanthoxylum bungeanum)
GB/T 38495 Sensory analysis - Evaluation of pungency of huajiao - Scoville index method
GB/T 38495 Determination of total alkylamide content in huajiao and its processed products - High performance liquid chromatography
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with constant content
3 Terms and Definitions
For the purposes of this document, the terms and definitions given in GB/T 30391 and the following apply.
3.1 Hanyuan huajiao (Hanyuan red pepper)
A dried huajiao product processed from fresh huajiao fruits produced within the geographical origin scope through procedures including drying, sorting, etc., characterized by large grains with high oil content, red color, rich aroma, and a mellow and refreshing taste.
NOTE: Huajiao fruits are commonly known as "Zimu Jiao" or "Wawa Jiao" (Mother-and-Child Pepper or Doll Pepper), referring to the 1 to 3 plump small grains growing together on a single huajiao fruit pedicel.
4 Geographical Origin Scope
The geographical origin scope for the protected geographical indication product Hanyuan Huajiao is limited to the origin scope specified in the approval announcement published by the administrative department for intellectual property of the state, i.e., within the current administrative area under the jurisdiction of Hanyuan County, Sichuan Province. The specific scope is defined according to Annex A.
5 Production Environment
5.1 Geographical Characteristics
The production area is located at the southern foot of Niba Mountain in the Daxiangling range, Sichuan Province, situated in the transitional zone between the Western Sichuan Plateau and the Sichuan Basin, at an altitude of
1100m∼1800m. The landform is mainly mountainous and characterized by river valleys.
5.2 Climatic Characteristics
The production area has a subtropical monsoon humid climate, featuring warm winters and cool summers, distinct seasons, cold conditions at high altitudes, and dry heat in the river valleys, with significant vertical climate variation. The annual sunshine duration is
5.3 Soil
The soil is characterized by a loose texture and good drainage, specifically yellow-brown soil and sandy loam, with a soil layer thickness
6 Technical Requirements
6.1 Variety
Gongjiao.
6.2 Cultivation Techniques
Refer to Annex B.
6.3 Processing Requirements
6.3.1 Process Flow
Fresh Gongjiao → Drying (Natural sun-drying or mechanical drying) → Screening.
6.3.2 Drying
6.3.2.1 Natural Sun-Drying
Spread the harvested fresh Gongjiao fruits under natural conditions to dry, allowing moisture to evaporate until all fruits have split open.
6.3.2.2 Mechanical Drying
Pre-dry the harvested fresh Gongjiao fruits by blowing natural air for
6.3.3 Screening
Screen the dried huajiao to remove impurities such as fruit stalks and false seeds, and eliminate huajiao with abnormal coloration.
6.4 Quality Requirements
6.4.1 Sensory Indicators
Shall comply with the provisions in Table 1.
