生咖啡.缺陷参考图

[中文适用范围]： 该国际标准提供了一个图表，列出了世界各地销售的生咖啡中可能存在的主要五种不同类别的缺陷，无论其种类、品种和收获后加工（湿法或干法）如何。 该图表使用系数 (0)、(0,5) 和 (1) 显示了此类缺陷对质量损失和感官关注的影响。 每个缺陷都被赋予这些值之一，具体取决于它对上述特性的影响程度。 因此，最终评估可以成为相关贸易方的有用工具，也可以为购买者提供有关生咖啡质量的良好指示。 这些定义可用于指定双边采购合同的条款或对咖啡批次进行分类，以便向生咖啡买家或证券交易所展示。 [外文原描述]： ISO 10470:2004 provides a chart which lists the main five different categories of defects which are considered to be potentially present in green coffee as marketed throughout the world, whatever its species, variety, and after-harvest processing (wet or dry). This chart shows the influence of such defects on the loss of mass and on the sensorial concern by using coefficients. Each defect is given a value depending on how seriously it affects the above-mentioned characteristics. Thus, the final assessment can become a useful tool for the trading parties involved, and also gives a good indication to the purchaser of the quality of the green coffee concerned. The definitions can be used to specify terms of bilateral purchasing contracts or to classify coffee lots for their presentation to green coffee buyers or at a stock exchange.