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International Seed Testing Association
International Seed Testing Association
Richtiarkade 18
8304 Wallisellen, CH
+41 44 838 60 00
ista.office@ista.ch
International Seed Testing Association

Center for Seeds and Seedlings, NARO

Membership Code JPDL0100
Organisation Center for Seeds and Seedlings, NARO
Address

2-2, Fujimoto

Ibaraki Pref.305

0 Tsukuba City

Country Japan
Phone 0081298386581
FAX 0081298386583
E-Mail ncssinspector@naro.affrc.go.jp
Current Scope of Accreditation:

Sampling from the lot (SAM)

  • SAM: Manual lot sampling grasses
  • SAM: Manual lot sampling cereals
  • SAM: Manual lot sampling small legumes
  • SAM: Manual lot sampling pulses
  • SAM: Manual lot sampling other agricultural crops
  • SAM: Manual lot sampling vegetables, spices, herbs, and medicinal species
  • SAM: Manual lot sampling flower species
  • SAM: Manual lot sampling of coated seeds

Purity and identification of other seeds (PUR/OSD)

  • PUR/OSD: Grasses
  • PUR/OSD: Poa pratensis, Poa trivialis and Dactylis glomerata
  • PUR/OSD: Cereals
  • PUR/OSD: Small legumes
  • PUR/OSD: Pulses
  • PUR/OSD: Other agricultural crops
  • PUR/OSD: Vegetables, spices, herbs, and medicinal species
  • PUR/OSD: Flower species
  • PUR/OSD: Coated seeds

Germination (GER)

  • GER: Grasses
  • GER: Cereals
  • GER: Small legumes
  • GER: Pulses
  • GER: Other agricultural crops
  • GER: Vegetables, spices, herbs, and medicinal species
  • GER: Flower species
  • GER: Coated seeds

Seed health (SH)

  • SH: 7-001a Alternaria dauci in Daucus, blotter
  • SH: 7-002a Alternaria radicina in Daucus, blotter
  • SH: 7-004 Leptosphaeria maculans and Plenodomus biglobosus on Brassica spp.
  • SH: 7-006 Colletotrichum in Phaseolus
  • SH: 7-019a Xanthomonas on Brassica
  • SH: 7-019b Xanthomonas in disinfested/disinfected Brassica
  • SH: 7-020 Xanthomonas in Daucus
  • SH: 7-026 Squash mosaic, Cucumber green mottle mosaic and Melon necrotic spot virus in Cucurbits

Moisture content (MOI)

  • MOI: Constant oven method: fine grinding
  • MOI: Constant oven method: no grinding
  • MOI: Constant oven method: coarse grinding
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