Legal Document

Title: The Processed Food (Grades and Standards) Regulations, 1964
Type: Regulation
Issuing Agency: Ministry of Justice
Responsible Agency: Bureau of Standards
Issuing Date: 28-02-1964

The Processed Food Act

Regulations

(under section 13)

The Processed Food (Grades and Standards) Regulations, 1964

(Made by the Minister on the 28th day of February, 1964) 

[9th March, 1964]

 

1. These Regulations may be cited as the Processed Food (Grades and Standards) Regulations, 1964.

2. In these Regulations the expression-

"Brix" means (except where otherwise stated) the degrees Brix of a liquid when tested at 20°C (68°F) or at any other temperature corrected to 20°C (68°F) with a Brix hydrometer calibrated at 20°C (68°F);

"drained weight" means the net weight less the weight of the packing medium and is obtained by draining the contents on
a standard sieve for one and one-half to two minutes (except where otherwise stated in these Regulations) depending on the kind of fruit or vegetable constituting the contents;

"gross weight" means the total weight of container and contents;

"net weight" means the gross weight less the weight of the container;

"solid pack" in relation to fruit includes fruit which has been wholly or partially processed without sugar before reprocessing so as to allow the fruit to pack closely;

"standard sieve" means (except where otherwise stated) a No. 8 sieve with apertures of 0.0937 of an inch.

3. There shall apply in relation to the foods set out in the Schedule Schedule which are manufactured or processed for export or for sale in the Island the respective grades or standards and other requirements prescribed in the said Schedule.

(1),(2) - [Deleted by L.N. 74b/83]

(3) Canned Mango

Product Description: Canned Mango is prepared from the properly matured fruit of the mango. Mangifere species, which fruit is properly washed and the who!e fruit or the flesh sliced from the seed, sufficiently processed by heat in hermetically sealed containers to assure preservation of the product but not over-processed. The label description may include one or more of the words "Whole", "Cheeks", "Slices", "Pieces" or "Halves", according to the facts. 

The grades of canned mango are "Fancy Quality" and "Choice Quality". 

"Fancy Quality" is the quality of canned mango of the Bombay variety- 

(a) that is of good quality, with not less than 75 per cent of the units in any one container uniform in colour and the balance not deviating conspicuously from the general colour; 

(b) that is free from stem, skin, or other defects, and with not more than 10 per cent of the units in any one container showing minor defects such as ruggedness, lack of uniformity of ripeness, or marked differences in shape; 

(c) of which the minimum cut-out sugar syrup (when measured) is 18 degrees Brix measured at 30 degrees C (86 degrees F) on the comminuted contents of the container; and 

(d) which has a minimum drained weight of 60 per cent of the capacity of the container. 

"Choice Quality" is the quality of canned mango of any one variety-

(a) that is of fairly good colour throughout; 

(b) that is free from stem, skin and other defects; and with not more than 20 per cent of Be units in any one container showing minor defects such as raggedness, lack of uniformity of ripeness or marked differences in shape; 

(c) of which the minimum cut-out sugar syrup is 16" Erix measured at 30°C (86" F) on the comminuted contents of the container; and 

(d) which has a minimum drained weight of 60 per cent of the capacity of the container. 

(4) Mango with Rum

General Requirements: Mango with Run1 is Canned Mango with rum added. The grades, standards and other requirements for Mango with Rum are the same as for Canned Mango except that Mango with Rum may contain rum in such amount that its alcohol content is more than 3 per cent but less than '5 per cent such alcohol content to bc declared on the label. 

(5) MARMALADE (Citrus Fruit Origin)

General Requirements: Marmalade is the product of jelly-like consistency made from any combination of peel, pulp and juice of the named citrus fruit or fruits which has been boiled with sweetening agent hereinafter prescribed and which shall--

(a) contain-

(i) not less than 683 per cent water soluble solids as estimated by Lhc refractometer at 30°C (86°F) without correction for insoluble solids; except that where the marmalade is packed in hermetically sealed containers it shall contain not less than 65 per cent;
(ii) not less than 32 per cent by weight of any combination of peel, pulp and juice of the named citrus fruit; and
(iii) sugar, invert sugar syrup, or dextrose; and

(b) may contain-

(i) added citric, tartaric or malic acid in a quantity that compensates for any deficiency in the natural acidity of the fruit ingredient to bring acidity within the pH range of 3-4;

(ii) residual sulphur dioxide from the fruit ingredient not exceeding 40 parts per million or, with the written approval of the Controller of Food Standards in a case where the product is being imported, such proportion as complies with the regulations of the importing country. 

(6) Canned Orange Juice

Product Description: Canned orange juice is the undiluted, unconcentrated, unfermented juice obtained from mature, fresh fruit of Citrus sinensis except tangerines. which fruit has been properly washed; is packed with or without the addition of a non-liquid, nutritive sweetening ingredient or sweetening ingredients; and is sufficiently processed by heat and packed in hermetically sealed containers to assure preservation of the product but not overprocessed. 

Styles of Canned Orange Juice :

Style I - Unsweetened (or natural juice).

Style II - Sweetened (canned orange juice of this style shall be processed with the addition of a non-liquid nutritive sweetening ingredient or sweetening ingredients). 

The declaration of a grade by the processor is optional. The grade which may be declared shall be either "Fancy Quality" or "Choice Quality". Canned orange juice in respect of which no grade is declared shall nevertheless be of a standard which is not lower than that specified for "Choice Quality". 

"Fancy Quality" is the quality of canned orange juice that- 

(a) shows no coagulation; 

(b) has a very good colour;

(c) has a very good flavour; and 

(d) is practically free from defects. 

Explanation of References : 

(a) "very good colour" means that the orange juice has a bright yellow to yellow-orange colour typical of freshly extracted juice and is free from browning due to scorching, oxidation, caramelization, or other causes; 

(b) "very good flavour" means a fine, distinct, canned orange juice flavour which is definitely free from traces of scoching. caramelization, oxidation, bitterness or terpenes; and is free from off flavours of any kind; 
(c) "practically free from defects" means that there may be present not more than 0.030 per cent by volume of recoverable oil and that the juice does not contain particles of membrane. core or skin, seeds or seed particles or other defects that more than slightly affect the appearance of the product. 

(7) Canned Pineapple

Product Description: Canned pineapple is prepared from the properly matured fruit of the pineapple plant which fruit is properly peeled, cored and rimmed and is sufficiently processed by heart in hermetically sealed containers to assure preservation of the product but is not over. processed.

Styles of Canned Pineapple:

"SLICED" or "SLICES" consist of whole, practically unbroken slices of pineapple that have been cut approximately at right angles to the vertical axis of the fruit. 

"BROKEN SLICED" or "BROKEN SLICES" consist of varying sized portions of slices which have approximately the same measurement along the radial axis. ("RADIAL AXIS" means the measurement along the radius from the inside arc to the outside arc.)

"TIDBITS" or "TITBITS" of pineapple are small, wedge-shaped sections cut from slices or portions of slices. The approximate measurements of such sections are-

Length of outside arc... more than 3/8" but not more than 3/4"

Thickness... more than 5/16" but not more than 1/2"

Length (measured along the radius from the inside to the outside arc) ...more than 11/16" but not more than 1 1/4".

"SALAD CUTS" or "SEGMENTS" are wedge-shaped sections cut from slices or portions of slices of pineapple. The approximate measurements of such sections are-

Length of outside arc more than 3/4" but not more than 2"

Thickness... more than 5/16" but not more than 15/16".

Length (measured along the radius from the inside to the outside arc)... more than 5/8" but not more than 1 1/4". 

"CHUNKS" are portions of pineapple which are reasonably uniform in shape and size.

"DICED" or "CUBES" consist of approximately cube-shaped pieces.

"PIECES" are portions of pineapple which may or may not be uniform in shape.

"CRUSHED" pineapple is pineapple that has been cut, shredded or crushed into a comminuted form or into small, irregularly shaped pieces that do not have the appearance of regularly cut units. 

The grades for all styles of canned pineapple are "Choice Quality" and "Standard Quality". For both grades and all styles the sugar syrup used shall give a cut-out of not less than 18 degrees Brix when tested not less than 14 days after processing in the container. 

(8) Canned Pineapple Juice

Product Description: Canned pineapple juice is the undiluted. unconcentrated, unfermented juice obtained from the edible portions of the mature fruit of the pineapple plant; is prepared by a succession of treatments (including. but not being limited to, crushing. screening. and pressing with or without heat) to extract a part of the liquid and insoluble materials, is packed with or without the addition of solid sweetening ingredients: is sufficiently processed by heat and packed in hermetically sealed containers to ensure the preservation of the product but not overprocessed. 

The grades for canned pineapple juice are "Choice Quality" and "Standard Quality". 

"Choice Quality" is the quality of canned pineapple juice that-

(a) has a good colour;

(b) has a good flavour; and

(c) is practically free from defects. 

Explanation of References:

(a) "good colour" means that the juice has colour characteristic of juice which has been freshly extracted from properly matured and properly ripened pineapple and has been properly processed;

(b) "good flavour" means a distinct canned pineapple juice flavour, characteristic of canned pineapple juice which is made from properly matured and properly ripened pineapple and is free from any caramelized flavour, and the juice should have a minimum Brix value of 12";

(c) "practically free from defects" means that the juice does not contain specks or other objectionable particles that affect the appearance or palatability of the juice, and may contain not more than 26 per cent free and suspended pulp. "

Standard Quality" is the quality of canned pineapple juice that otherwise meets the requirements of "Choice Quality" but contains specks or other particles to an extent that does not materially affect the appearance or palatability of the juice, and may contain not more than 30% free and suspended pulp. 

(9) Tomatoes in Skins

Product Description: Tomatoes in Skins are the product prepared from sound, mature tomatoes of the red or reddish varieties that are thoroughly washed and trimmed and packed into cans as whole as possible and to which may be added the juice obtained from other sound, mature, tomatoes. The juice or pulp obtained from trimmings or tomato residual material is prohibited. 


The drained weight refers to the proportion of tomato solids to juice present. The calculation shall be based on the percentage of drained tomato solids after draining the sample on a slightly inclined screen two meshes to the inch for one-half minute, the wire of the screen being approximately one-thirty-second of an inch. A screen eight inches in diameter shall be used for grading tomatoes packed in 28 fluid ounce cans or smaller; a screen twelve inches in diameter for the grading of larger cans. 

Calcium chloride, calcium citrate, monocalcium phosphate, calcium sulphate, or any combination of these may be used to condition the tomatoes provided that the total calcium content inclusive of such conditioner, calculated as calcium, shall not be more than 0.035 per cent by weight of the finished product. 


The grades for Tomatoes in Skins are "Choice Quality" and "Standard Quality". 

(10) Canned Tomatoes

Product Description: Canned Tomatoes are sound mature tomatoes of red or reddish varieties that are peeled, cored and trimmed, packed into cans as whole as possible and to which may be added the juice obtained from other ) sound, mature, whole tomatoes; the juice or pulp obtained from trimmings or tomato residual material is prohibited. 

The drained weight refers to the proportion of tomato solids to juice present. The calculation shall be based on the percentage of drained tomato solids after draining the sample on a slightly inclined screen two meshes to the inch for one-half minute, the wire of the screen being approximately one-thirty-second of an inch. A screen eight inches in diameter shall be used for grading tomatoes packed in 28 fluid ounce cans or smaller; a screen twelve inches in diameter for the grading of larger cans.

Calcium chloride, calcium citrate, monocalcium phosphate, calcium sulphate, or any combination of these may be used to condition the tomatoes provided that the total calcium content inclusive of such conditioners, calculated as calcium. shall not be more than 0.026 per cent by weight of the finished product.

The grades for Canned Tomatoes are "Fancy Quality", "Choice Quality" and "Standard Quality".

"Fancy Quality" is the quality of tomatoes that possess a normal flavour and odour, a practically uniform red colour; contains not less than 65 per cent drained tomato solids which are whole or practically whole; and is free from pieces of skin, stems, core. black spots, sun scald and other defects.

"Choice Quality" is the quality of tomato that possesses a normal flavour and odour, a fairly uniform red colour; contains not less than 60 per cent drained tomato solids which are whole or fairly whole; and is practically free from pieces of skin, stems, core, black spots, sun scald and other defects.

"Standard Quality" is the quality of tomato that possesses a normal flavour and odour, a reasonably uniform red colour; contains not less than 50 per cent drained tomato solids; and is fairly free from pieces of skin, stems, core, black spots, sun scald and other defects. 

(11) Tomato Juice

Product Description: Tomato juice is the product prepared from the unconcentrated pasteurized liquid (with a proportion of the pulp) of the tomato, processed by any method, with or without heat, which does not add water thereto, from whole, ripe, sound tomatoes from which all stems and objectionable portions have been removed. I€ salt or sugar is added to Tomato Juice it shall be used dry or dissolved in the juice obtained from the whole tomatoes and an appropriate declaration shall appear on the label.

The grades for Tomato Juice are "Fancy Quality". "Choice Quality" and "Standard Quality".

"Fancy Quality" is the quality of tomato juice that-

(a) has a good consistency:

(b) has a colour equal to or better than the colour produced by spinning a combination of the following Munsell colour discs; 65% red (5R 2.6113-glossy finish); 21 % yellow (2.5 Yr. 5112-glossy finish); 7% black (Nl-glossy finish); 7% grey (N4-matt finish); and

(c) is free from particles of skin, seeds, minute pieces of core and other defects.

"Choice Quality" is the quality of tomato juice that-

(a) has a fairly good consistency;

(b) has a colour equal to or better than the colour produced by spinning a combination of the following Munsell colour discs: 56% red (5R 2.6113-glossy finish); 28% yellow (2.5 Yr. 5 / 12-glossy finish); 8 % black (N1 --glossy finish); 8 % grey (N4-matt finish); and

(c) is practically free from particles of skin, seeds, minute pieces of core and other defects.

"Standard Quality" is the quality of tomato juice that--

(a) has a fairly good consistency;

(b) has a colour equal to or better than the colour produced by spinning a combination of the following Munsell colour discs: 53% red (5R 2.6/13 glossy finish; 28% yellow (2.5 Yr. 5 / 12-glossy finish); 9.5 % (N 1-glossy finish); 9.5 % grey (N4-matt finish); and

(c) may contain defects which even if noticeable are not so large. so numerous, or of such contrasting colour as to seriously detract from the appearance of drinking quality of the product. 

(12) Tomato Juice Cocktail

General Requirements: Tomato Juice Cocktail is the product consisting of not less than 85 per cent tomato juice, to which may be added other vegetable juices. salt, sugar and non-artificial flavouring ingredients. 

(13) [Deleted by L.N. 741B/83]

(14) Canned Yam

Product Description: Canned Yam is prepared from the sound mature underground tuber of species of the plant Dioscorea, which tuber is properly peeled and washed, and is sufficiently processed by heat to assure preservation of the product in hermetically sealed containers. Only yam of the species Dioscorea cayenmensis shall be packed and labelled "Yellow Yam". All other species or varieties of the genus Dioscorea shall be packed and labelled "White Type Yam". 

The grades for Canned Yam are "Fancy Quality" and "Choice Quality".

"Fancy Quality is the quality of yam of the yellow variety that-

(a) has a good colour;

(b) has a good flavour and odour;

(c) has a good character;

(d) is practically free from defects; and

(e) has a drained weight of not less than 70% of the capacity of the container. "

Choice Quality" is the quality of canned yam of either yellow or white variety or a mixture of both containing not less than 90% of one variety, and which has- 

(a) a fairly good colour;

(b) a fairly good flavour and odour;

(c) a fairly good character;

(d) is fairly free from defects; and

(e) has a drained weight of not less than 68% of the capacity of the container.

(15) Canned Ackee

Product Description: Canned Ackee is prepared from the properly matured fruit of Blighia sapida (the ackee plant) which has been opened by natural process either on the plant or during the process of rack ripening which lasts three days. The segments shall be properly trimmed and cored, and shall be sufficiently processed by heat in hermetically sealed containers to assure preservation of the product.

The grades for canned ackee are "Fancy Quality" and "Choice Quality".

"Fancy Quality" is the quality of canned nckec packed in suitable packing media, which-

(a) has a uniform yellow colour;

(b) has a good flavour and odour;

(c) has a good character;

(d) is practically free from defects; and

(e) has a minimum drained weight of 60% of the capacity of the container. 

"Choice Quality" is the quality of canned ackee packed in suitable packing media and which- 

(a) has a fairly uniform yellow colour;

(b) has a fairly good flavour and odour;

(c) has a fairly good character;

(d) is fairly free from defects;

(e) has a drained weight of not less than 58% of the capacity of the container. 

(16) Canned Concentrated Grapefruit Juice

Product Description: Canned concentrated grapefruit juice is the concentrated product obtained from sound, mature grapefruit (Citrus paradisii). The fruit is prepared by sorting and by washing prior to extraction of the juice and the extracted juice is concentrated. The concentrated grapefruit juice is processed in accordance with good commercial practice, and may or may not require processing by heat. subsequent refrigeration, or freezing to assure preservation of the product but is not the product known as "frozen concentrated grapefruit juice". The finished product may contain cold-pressed grapefruit oil to standardize the flavour. The Brix value of the fished concentrate shall not be less than 20 degrees. A statement of the degree of concentration shall be attached to the product, but a statement erring by not more than half a degree below the correct degree shall be accepted for this purpose. 

Canned concentrated grapefruit juice shall show no serious gelation and shall reconstitute properly. The reconstituted juice shall- 

(a) possess a fairly good colour; 

(b) be fairly free from defects; 

(c) possess a fairly good flavour;

(d) contain not less than 2.5 milligrams of Ascorbic Acid per 100 grams juice per degree Brix and not more than 0.020% by volume of recoverable oil in the juice: and 

(e) be free flowing. 

(17) Concentrated Orange Juice

Product Description: Concentrated orange juice is the concentrated product obtained from the sound, mature fruit of the sweet orange group (Citrus sinensis) and the Mandarin group (Citrus reticulata) except tangerines. The fruit is prepared by sorting and by washing prior to extraction of the juice and the extracted juice is concentrated. The concentrated orange juice is processed in accordance with good commercial practice, and may or may not require processing by heat, subsequent refrigeration or freezing to assure preservation of the product. but is not the product known as "frozen concentrated orange juice". The finished product may contain cold pressed orange oil to standardize the flavour. The Brix value of the finished concentrate shall be not less than 20 degrees. A statement of the degree of concentration shall be attached to the product but a statement erring by not more than half a degree below the correct degree shall be accepted for this purpose. 

Concentrated orange juice shall reconstitute properly and the reconstituted juice shall- 

(a) possess a fairly good colour; 

(b) be fairly free from defects; 

(c) possess a fairly good flavour;

(d) have a minimum Brix: Acid ratio of 6 to 1 and a maximtun Brix: Acid ratio of 24 to 1, and contain 3 milligrams of Ascorbic Acid per 100 grams juice per degree Brix, and not more than 0.02% by volume of recoverable oil in the juice; and 
(e) be free-flowing.

Explanation of references: 

(a) "fairly good colour" means that the orange juice may be slightly amber or very light in colour and may show evidence of slight browning but is not off colour; 

(b) "fairly free from defects" means that there may be present-

(i) small seeds or portions thereof that are of such size that they could pass through round perforations not exceeding 1/8 inch in diameter, provided such seeds or portions thereof do not seriously affect the appearance or drinking quality of the juice; 

(ii) juice cells and pulp that do not seriously affect the appearance or drinking quality of the juice; and 

(iii) other defects that are not materially objectionable;

(c) "fairly good flavour" means a normal flavour for reconstituted concentrated orange juice; and that the flavour may range from high acidity to low acidity, may have a slightly caramelized or slightly oxidized flavour or may possess traces of terpene but is free from off flavours of any kind; 

(d) "reconstituted juice" means the concentrate mixed with a sufficient quantity of distilled water to produce a mixture having a Brix value of 1 1.5 degrees to 13 degrees; 

(e) "reconstitute properly" means that the reconstituted juice shows no material separation of colloidal or suspended matter after standing for four hours at a temperature of not less than 68°F in a clear glass tube or cylinder (such as a 250 ml. graduated cylinder); 

(f) "degree of concentration" means the ratio by volume of reconstituted juice to concentrate. 

(18) Jellies

Styles of Jellies:

Style I (Naming the Fruit) Jelly shall be made by boiling the juice of the named fruit free from seeds and pulp or a concentrate made from such juice with water and a sweetening agent and- 

(a) shall contain not less than 60 per cent of water soluble solids as estimated by the refractometer at 30°C (86°F) uncorrected for insoluble solids; 

(b) may contain such an amount of added pectin, pectinous preparation, or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the fruit. 

Style II (Naming the Fruit) Jelly with added pectin shall be made by boiling the juice of the named fruit free from seeds and pulp or a concentrate of such juice with water and a sweetening agent and- 

(a) shall contain-

(i) not less than 32 per cent of the juice of the named fruit;

(ii) not less than 60 per cent of water soluble solids as estimated by the refractometer at 30°C (86°F) uncorrected for insoluble solids;

(iii) pectin or a pectinous preparation; and

(b) may contain- 

(i) such an amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit;

(ii) juice of another fruit;

(iii) sulphur dioxide not exceeding 40 parts per million or, in a case where the product is being exported, with the written approval of the Director of the Bureau of Standards, sulphur dioxide not exceeding the maximum prescribed in the regulations of the importing country.

In any combination of two or more fruit juices the weight of each shall be not less than one-fifth of the weight of the combination.

The grades for fruit jelly are "Fancy Quality" and "Choice Quality".

"Fancy Quality" is the quality of fruit jelly that-

(a) possesses a good consistency;

(b) possesses a bright typical colour;

(c) is free from defects; and

(d) possesses a distinct and normal flavour. 

"Choice Quality" is the quality of fruit jelly that-

(a) possesses a reasonably good consistency;

(b) has a reasonably bright typical colour;

(c) is free from defects; and

(d) possesses a reasonably good and normal flavour.

(19) Jams

General Requirements:

Jam-

(a) shall be made by processing fresh fruits, fruit pulp, or canned fruit with water and sucrose, dextrose, invert sugar, by boiling to a suitable consistency and with or without the addition of an acid ingredient, or pectin in the form of fruit juice or pectinous preparation; and

(b) shall contain not less than 66 per cent water soluble solids as estimated by the refractometer at 30°C (86°F). 

Styles of Jam:

Style I (Naming the fruit) Jam is prepared from any one kind of fruit and shall bear a label indicating the fruit, and shall not contain any preservative but may contain such an amount of added pectin. pectinous preparation, or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit. 

Style II (Combination) Jam is jam made from two or more fruits. and the fruits shall be declared on the label in order of predominance. 

(20) Guava Cups

Product Description: Guava Cups is the product obtained from sound, fully mature fruit of the guava plant (Psidium guajava) that is carefully selected, washed and peeled and from which the pulp and seeds are removed after slicing the fruit in half. The resulting product is then packed in syrup and sufficiently processed by heat in hermetically sealed containers to assure preservation of the product, but is not over- processed. 

The grades for Guava Cups are "Fancy Quality", "Choice Quality" and "Standard Quality".

"Fancy Quality" is the quality of guava cups-

(a) that is of bright uniform yellow or uniform pink colour;

(b) that is free from skin, seeds. raggedness of cut, and splits;

(c) of which not more than 10% of the units in any one container are blemished; and

(d) the drained weight of which is not less than 58% of the capacity of the container. 


"Choice Quality" is the quality of guava cups-

(a) that has a fairly uniform bright colour with not less than 60% by weight of the drained product of cups of either yellow or pink colour;

(b) that is fairly free from skin, seeds, raggedness of cut with not more than 25% by weight of the drained product showing splits;

(c) of which not more than 25% of the units in any one container are blemished;

(d) the drained weight of which is not less than 55% of capacity of container. 

"Standard Quality" is the quality of guava cups that otherwise meets the requirements of "Choice Quality" but that consists of less than 60% by weight of the drained product of cups of either yellow or pink colour.

Explanation of reference:

"blemished" means blemished with scabs or other pathological injuries. or by discolouration or other abnormality which affects materially either the appearance or the edibility d the units or both of them. 

(21) Guava Halves

Product Description: Guava Halves is the product obtained from sound, fully mature fruit of the guava plant (Psidium guajava) that is carefully selected, washed, peeled and sliced in halves. The resulting product is then packed in syrup and sufficiently processed by heat in hermetically sealed containers to assure preservation of the product, but not over-processed. 

The grades for Guava Halves are "Fancy Quality", "Choice Quality" and "Standard Quality". 

"Fancy Quality" is the quality of guava halves- 

(a) that is of a bright uniform yellow or uniform pink colour;

(b) that is free from skin, splits and raggedness of cut;

(c) of which not more than 10% of the units in any one container are blemished; and

(d) the drained weight of which is not less than 58% of the capacity of the container. 

"Choice Quality" is the quality of guava halves-

(a) that is of fairly uniform bright colour with not less than 60% by weight of the drained product of halves of either yellow or pink colour; 

(b) that is fairly free from skin, raggedness of cut with not more than 25% by weight of the drained product showing splits;

(c) of which not more than 25% of the units in any one container are blemished; and (4 the drained weight of which is not less than 55% of the capacity of the container. 

"Standard Quality" is the quality of guava halves that otherwise meets the requirements of "Choice Quality" but that consists of less than 60% by weight of the drained product of halves of either yellow or pink colour. 

Explanation of Reference:

"blemished" means blemished with scabs or other pathological injuries, discolouration or other abnormality which affects materially the appearance or the edibility of the units or both of them. 

(22) Fruit Nectar

General Requirements: Fruit Nectar is the product prepared from round mature fruit of a single variety or from a combination of fruit8 which have been thoroughly washed, peeled, and pureed (except that guava need not be peeled), or from fruit concentrate of a quality approved by the Bureau of Standards, diluted with syrup or pressed juice of the same variety of fruit or fruits and filled into containers. hermetically sealed and adequately heat processed to ensure preservation.

The nectar shall contain not less than 30% fruit by weight. Lemon juice, lime juice, citric acid or any combination of these or other approved acids may be added to fruit nectar to bring the ph to a value not exceeding 4.3. The final product shall contain not less than 3% natural soluble fruit solids by weight. The nectar shall give a Brix reading of not less than 13 degrees; measured at room temperature and corrected to 68 degrees F (20°C). 

Fruit nectar shall possess a good bright colour, a good flavour characteristic of the fruit or blend of fruits used in the preparation of the product. The fruit nectar shall be reasonably free from defects such as seeds or particles, bits of stem or other defects that ailect materially the appearance of the product.

(23) Tamarind Nectar

General Requirements: Tamarind Nectar is the product prepared from sound mature fruit of .the plant Tamarindus indica. The fruit shall be thoroughly washed and shelled, the seeds removed, the remainder pureed and diluted with Syrup then filled into containers, hermetically sealed and adequately heat processed to ensure preservation; tamarind nectar shall contain not less than 5% fruit by weight (excluding the seeds). The ph of the final product shall not exceed 4.3 and shall give a Brix reading of not less than 13". measured at room temperature and corrected to 68°F (20°C). 
Tamarind nectar shall possess a good bright colour, a good flavour characteristic of the fruit and shall be free from defects such as seeds or particles of shell, bits of stem or other defects that affect materially the appearance or quality of the product. 

 

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