Appendix I. List of Participants - Liste des Participants - Lista de Participantes
Appendix II. Proposed Draft Revised Codex Standard for Canned Applesauce
Appendix III. Proposed Draft Revised Codex Standard for Canned Pears
Appendix IV. Proposed Draft Standard for Canned Stone Fruits
Appendix V. Proposed Draft Guidelines for Packing Media for Canned Fruits
|
Chairperson of the Session: |
Mr. David Priester |
|
Président de la Session: |
International Standards Coordinator |
|
Presidente de la Reunión: |
U.S. Department of Agriculture |
|
|
Agricultural Marketing Service |
|
|
Fruits & Vegetables Division |
|
|
Room 2071, South Building |
|
|
P.O. Box 96456 |
|
|
Washington, DC 20090-6456 |
|
|
Tel: 202 720-2184 |
|
|
Fax: 202 720-0016 |
|
|
E-mail: [email protected] |
|
Vice-Chairperson: |
Ms. Shellee A. Davis |
|
Vice-Président: |
FDA/CFSAN |
|
Vicepresidente: |
HFS-306 |
|
|
200 C Street, SW |
|
|
Washington, DC 20204 |
|
|
Tel: 202 205-4681 |
|
|
Fax: 202 205-4422 |
Dr. Peter Miller
Veterinary Counsellor
Embassy of Australia
1601 Massachusetts Avenue, NW
Washington, DC 20036
Tel: 202 797-3319
Fax: 202 797-3037
E-mail: [email protected]
BANGLADESH
Quazi Mesbahuddin Ahmed
Minister (Economic)
Embassy of Bangladesh
2201 Wisconsin Avenue, NW
Washington, DC 20007
Tel: 202 342-8383
Fax: 202 333-4971
CAMBODIA
CAMBODGE
CAMBOYA
Mao Chan Samnom, Counselor
Royal Embassy of Cambodia
4500 16th Street, NW
Washington, DC 20011
Tel: 202 726-7824
Fax: 202 726-8381
E-mail: [email protected]
CANADA
Dr. Jim Standish
Associate Director
Dairy, Fruit, and Vegetable Division
Food Inspection Directorate
Canadian Food Inspection Agency
59 Camelot Drive
Nepean, Ontario KIA OY9
Tel: 613 225-2342
Fax: 613 228-6632
E-Mail: [email protected]
Mr. Pat Erridge
Food Institute of Canada
1600 Scott Street, Suite 415
Ottawa, Ontario K1Y 4N7
Tel: 613 722-1000
Fax: 613 722-1404
Mr. Allan McCarville
Manager, Codex and Scientific Affairs
Bureau of Food Regulatory, International and Interagency
Affairs
Food Directorate
Health Canada
Ottawa, Ontario KIA OL6
Tel: 613-957-0189
Fax: 613-941-3537
E-mail: [email protected]
Mr. Steve Truman
Canadian Importers Association
c/o 1500 West Georgia Street, Suite 800
Vancouver, BC, V6G 2Z6
CHILE
CHILI
Bernardo del Picó
Assistant - Agricultural Office
Embassy of Chile
1732 Massachusetts Avenue, NW
Washington, DC 20036
Tel: 202 872-1663
Fax: 202 872-1657
E-mail: [email protected]
CUBA
Ing. Eva Sevillano Armesto
Deputy Director
Food Industry Research Institute
Carretera Guatao Km. 3½
La Lisa, La Habana 19200
Tel: 537 22-0588
Fax: 537 24-6553
E-mail: [email protected]
Ing. Cecilia García Hernández
Senior Officer of Food Industry Ministry
Calle E No. 152 esq. A
Calzada, Vedado
Ciudad de La Habana
Tel: 32-2576 al 79
Fax: 32-6797
EGYPT
EGYPTE
EGIPTO
Mr. Sayed Abdelkader
Assistant Agricultural Counsellor
Ministry of Agriculture
Embassy of Egypt, Agricultural Bureau
3521 International Court, NW
Washington, DC 20008
Tel: 202 966-2080
Fax: 202 895-5493
E-mail: [email protected]
FRANCE
FRANCIA
Mme Claudine Muckensturm
Ministère de l’Economie et des Finances,
DGCCRF
59, Boulevard Vincent-Auriol, télédoc
251
75703 Paris Cedex 13
Tel: 01 44 97 24 37
Fax: 01 44 97 30 39
Jean-Pierre Doussin
Chargé de Mission
Direction Générale de la Concurrence, de la
Consommation et de la Répression des Fraudes
Ministére de l'Economie et des Finances
59, Boulevard Vincent-Auriol, Télédoc
051
75703 Paris Cedex 13
Tel: +33 1 44 97 34 70
Fax: +33 1 44 97 30 37
E-mail: [email protected]
M. Cormouls-Houles
Société Menguy’s
83-85 rue Bourrassol
31300 Toulouse
Tel: 05 61 42 72 25
Fax: 05 61 42 15 55
Vincent Truelle
F.I.A.C (Fédération française des
dndustries des aliments conservés)
44, rue d’Alesia
75682 Paris Cedex 14
Tel: 01 53 91 44 44
Fax: 01 53 91 44 70
E-mail: [email protected]
GUATEMALA
Ms. Blanca Pedroza
PROFRUTA
Profuta Central
3a. calle 6-11, zona 9
Edificio Sánchez
Tel: 3319267-3622549
Fax: 3327306
E-mail: [email protected]
HUNGARY
HONGRIE
HUNGARIA
Dr. Mária Sós Gazdag
Deputy General Manager
Campden & Chorleywood
Food Industry Dev. Institute Hungary
1094 Budapest, Márton u. 3/b
Tel: +36-1 216-0380
Fax: +36-1 215-0815
INDIA
INDE
Devdas Chhotray
Joint Secretary
Ministry of Food Processing Industries
Government of India
Panchsheel Bhawan
Khel Gaon Marg
New Delhi-110049
Tel: +91 011-6492476
Fax: +91 011-6493226
Dr. M.N. Krishnamurthy
Director, Central Food Laboratory
Central Food Tech. Res. Institute
Mysore-570013
Tel: +91 821-514972
Fax: +91 821-517233
INDONESIA
INDONESIE
P. Natigor Siagan
Agricultural Attaché
Embassy of the Republic of Indonesia
2020 Massachussetts Avenue, NW
Washington, DC
Tel: 202 775-5200
Fax: 202 775-5365
ITALY
ITALIE
ITALIA
Mr. Ciro Impagnatiello
Officer
Italian Codex Committee
Via XX Settembre, 20
00187 Roma
Tel: +39 6 46656510/46655016
Fax: +39 6 4880273
JAPAN
JAPON
Akira Inoue
Director of International Standardization
Standards and Labeling Division
Food and Marketing Bureau
Ministry of Agriculture, Forestry & Fisheries
1-2-1 Kasumigaseki
Chiyoda-ku
Tokyo
Tel: +81-3-3501-4094
Fax: +81-3-3502-0438
Masahiko Higashi
Chief
Standards and Labeling Division
Food and Marketing Bureau
Ministry of Agriculture, Forestry & Fisheries
1-2-1 Kasumigaseki
Chiyoda-ku
Tokyo
Tel: +81-3-3501-4094
Fax: +81-3-3502-0438
Atsushi Fujita
Technical Advisor
Japan Food Industry Centre
6-18 Kamimeguro 3-Chome
Meguro-Ku
Tokyo 153-0051
Tel: +81-3-3716-2892
Fax:+81-3-3716-2700
Dr. Chiyuki Kanbe
Technical Advisor
Japan Food Industry Centre
6-18 Kamimeguro 3-Chome
Meguro-Ku
Tokyo 153-0051
Tel: +81-3-3716-2892
Fax: +81-3-3716-2700
Keizo Mitani
Technical Advisor
Japan Food Industry Centre
6-18 Kamimeguro 3-Chome
Meguro-Ku
Tokyo 153-0051
Tel: +81-3-3716-2892
Fax: +81-3-3716-2700
Hideo Tanaka
Technical Advisor
Japan Food Industry Centre
6-18 Kamimeguro 3-Chome
Meguro-Ku
Tokyo 153-0051
Tel: +81-3-3716-2892
Fax: +81-3-3716-2700
KOREA, REPUBLIC
OF
COREE, REPUBLIQUE
DE
COREA, REPUBLICA
DE
Chan Joon Soon
Counselor for Agricultural Affairs
Embassy of the Republic of Korea
2370 Massachusetts Avenue, NW
Washington, DC 20008
Tel: 202 939-5673
NORWAY
NORVEGE
NORUEGA
Dr. Per Alte Rosness
Deputy Director General
Norwegian Food Council Authority
P.O. Box 8187 Dep
N-0034 Oslo
Tel: +47 22 24 66 50
Fax: +47 22 24 66 99
PARAGUAY
Ing. Roque Leguozamon
Comisión Nacional del Codex de Paraguay
M.A.G: Pre Franco e/14 de Mayo
Asunción
Tel: 585031/3
Fax: 585031/3
PERU
PEROU
Alfredo J. Valencia
Minister Counselor (Economic)
Embassy of Peru
1700 Massachusetts Avenue, NW
Washington, DC 20036
Tel: 202 833-9860
PHILIPPINES
FILIPINAS
Victoriano B. Leviste
Agricultural Attache
Embassy of the Phillippines
1600 Massachusetts Avenue, NW
Washington, DC 20036
Tel: 202-467-9422
Fax: 202-467-9421
E-mail: [email protected]
SLOVAK
REPUBLIC
REPUBLIQUE
SLOVAQUE
REPUBLICA
ESLOVACA
Ms. Ingrid Brockova (Alena Gazurova)
Second Secretary
Slovak Embassy
2201 Wisconsin Avenue, NW
Washington, DC 20007
Tel: 202 965-5160
Fax: 202 965-5166
E-mail: [email protected]
SPAIN
ESPAGNE
ESPAÑA
Begoña Nieto Gilarte
Subdirectora General de Planificación
Alimentarias Ministerio de Agricultura, Pesca y
Alimentación
Dirección General de Política Alimentaria
e Industrias Agrarias y Alimentarias
P./ de La Infanta Isabel, 1
28071 Madrid
Alfonso Pino
Attaché
Agriculture, Fisheries and Food
Embassy of Spain
2375 Pennsylvania Avenue, NW
Washington, DC 20037
Tel: 202 728-2330
Fax: 202 728-2320
D. Luis Font de Mora
Consejero Commercial
Embajada de España
Washington, DC
SWEDEN
SUEDE
SUECIA
Eva Lönberg
Codex Coordinator
Livsmedelsverket
National Food Administration
Box 622
S-751 26 Uppsala
Tel: +46 18 17 55 00
Fax: +46 18 10 58 48
E-mail: [email protected]
THAILAND
THAILANDE
TAILANDIA
Mr. Soodsakorn Putho
Minister-Counselor (Industry)
Office of the Industrial Affairs
Royal Thai Embassy
1024 Wisconsin Avenue, NW
Washington, DC 20007
Tel: 202 944-3620
Fax: 202 944-3623
E-mail: [email protected]
Chittima C. Iamsudha
Third Secretary
Royal Thai Embassy
1024 Wisconsin Avenue, NW
Suite 401
Washington, DC 20007
Tel: 202 944-3600 / 298-4788
Fax: 202 944-3611
E-mail: [email protected]
Mrs. Oratai Silapanapaporn
Thai Industrial Standards Institute
Rama VI Rd., Rathathewi
Bangkok 10400
Tel: +66 2 2023444
Fax: +66 2 2487987
E-mail: [email protected]
Mr. Wanchai Somchit
Executive Manager
Thai Food Processors’ Association
170/22 9th Floor Ocean Tower 1 Bldg.
New-Rahadapisek Road, Klongtoey
Bangkok 10110
Tel: +66 2 261-2684-6, 261-2995
Fax: +66 2 261-2996-7
Mrs. Malinee Subvanich
Director & Secretary General 1997-1998
Thai Food Processors’ Association
170/22 9th Floor Ocean Tower 1 Bldg.
New-Rahadapisek Road, Klongtoey
Bangkok 10110
Tel: +66 2 261-2684-6, 261-2995
Fax: +66 2 261-2996-7
Ms. Charuayporn Tantipipatpong
President 1997-1998
Thai Food Processors’ Association
170/22 9th Floor Ocean Tower 1 Bldg.
New-Rahadapisek Road, Klongtoey
Bangkok 10110
Tel: +66 2 261-2684-6, 261-2995
Fax: +66 2 261-2996-7
Prakarn Virakul
Minister Counselor (Agriculture)
Office of Agricultural Affairs
Royal Thai Embassy
1024 Wisconsin Avenue, NW
Washington, DC 20007
Tel: 202 338-1543
Fax: 202 338-1549
TONGA
Mr. Haniteli Fa’anunu
Director
Ministry of Agriculture and Forestry
P.O. Box 14
Nuku’alofa
Tel: +676 23-402
Fax +676 24-271
UNITED
KINGDOM
ROYAUME-UNI
REINO
UNIDO
Dr. Mark Woolfe
Head of Branch
Food Labeling and Standards Division
Ministry of Agriculture, Fisheries and Food
Room 317 - Ergon House
17 Smith Square
London SW1P 3 JR
Tel: +44 171 238 6168
Fax: +44 171 238 6763
Miss Claire Boville
Senior Scientific Officer
Food Labeling and Standards Division
Ministry of Agriculture, Fisheries and Food
Room 323 - Ergon House
17 Smith Square
London SW1P 3 JR
Tel: +44 171 238 6181
Fax: +44 171 238 6763
UNITED STATES OF
AMERICA
ETATE-UNIS
D'AMERIQUE
ESTADOS UNIDOS DE
AMERICA
Mr. Richard B. Boyd
Senior Marketing Specialist
U.S. Department of Agriculture
Agricultural Marketing Service
Fruit and Vegetable Programs
Processed Products Branch
P. O. Box 96456, Rm. 0718, South Building
Washington, DC 20090-6456
Tel: 202 720-5021
Fax: 202 690-1527
E-mail: [email protected]
Website: WWW.USDA.GOV
Mr. Charles W. Cooper
Director, International Activities Staff
Center for Food Safety and Applied Nutrition,
(HFS-585)
U.S. Food and Drug Administration
200 C Street, SW
Washington, DC 20204
Tel: 202 205-5042
Fax: 202 401-7739
Ms. Marsha Echols
Attorney-at-Law
1529 Wisconsin Avenue, NW
Washington, DC
Tel: 202 625-1451
Fax: 202 625-9126
Ms. Katie Egan, R.D.
Novigen Sciences, Inc.
1730 Rhode Island Avenue, NW
Suite 1100
Washington, DC 20036
Tel: 202 293-5374
Fax: 202 293-5377
Ms. Teresa Freeto
Sun-Maid Growers of California
13525 South Bethel Avenue
Kingsburg, California 93631
Tel: 209 888-2101
Fax: 209 897-2362
Mr. Chris Gunlund, Jr.
Grades, Standards & Insp. Subcommittee
Raisin Administrative Committee
10616 South West Avenue
Fresno, California 93706
Tel: 209 266-7965
Gabriele Ludwig, Ph.D.
Senior Associate
Schramm, Williams & Associates, Inc.
California Pistachio Commission
517 C Street, NE
Capitol Hill
Washington, DC 20002-5809
Tel: (202) 543-4455
Fax: (202) 543-4586
E-mail: [email protected]
Jon E. McNeal
Associate Deputy Administrator
Science & Technology Program
Agricultural Marketing Services
Room 3522, South Building
1400 Independence Avenue, SW
Washington, DC 20250
Tel: 202 720-3075
Fax: 202 720-6496
Mr. Randy McNeal
Dole Food Company, Inc.
5795 Lindero Canyon Road
Westlake Village, CA 91362-4013
Tel: 818 874-4935
Fax: 818 874-4804
Ms. Marilyn Moore
USDA/FAS/FSTSD
1400 Independence Avenue, SW
Washington, DC 20250
Tel: 202 690-2631
Fax: 202 690-0677
Mr. Richard E. Peterson
Inspector
U.S. Department of Agriculture
Agricultural Marketing Service
Fruits and Vegetable Programs
Processed Products Branch
P.O. Box 96456
1400 Independence Avenue, SW
Washington, DC 20090-6456
Tel: 202 720-5021
Fax: 202 690-1527
Ms. Peggy S. Rochette
Director of International Affairs
National Food Processors Association
1401 New York Avenue, NW
Suite 400
Washington, DC 20005
Tel: 202 639-5921
Fax: 202 637-8473
INTERNATIONAL ORGANIZATIONS
ORGANIZATIONS INTERNATIONALES
ORGANIZACIONES INTERNACIONALES
AOAC INTERNATIONAL
Ronald R. Christensen
AOAC Exec. Director & General Counsel
AOAC International
481 N. Frederick Avenue, Suite 500
Gaithersburg, MD 20877-2417
USA
Tel: 301 924-7077
Fax: 301 924-7089
E-mail: [email protected]
Paul R. Beljaars
AOAC President
Inspectorate for Health Protection
P.O. Box 2516
Maastrict, 6201-GA
The Netherlands
Tel: +31-43-354-6300
Fax: +31-43-343-7386
E-mail: [email protected]
Scott G. Coates
Director of Technical Services &
Managing Director of the AOAC Research Institute
AOAC International
481 N. Frederick Avenue, Suite 500
Gaithersburg, MD 20877-2417
USA
Tel: 301 924-7077
Fax: 301 924-7089
E-mail: [email protected]
COUNCIL OF MINISTERS OF THE EUROPEAN UNION
Paul Culley
Directorate - General for Agriculture &
Fisheries
Council of the European Union
General Secretariat
Rue de la Loi, 175 (4040.GM)
B-1048 Brussels
Belgium
Tel: +32-2 285.61.97
Fax: +32-2 285.79.28
COMMISSION OF THE EUROPEAN COMMUNITY
Mrs. Marie-Ange Balbinot
Administrator - EC Codex Coordinator
European Commission
DG III - Industry
200, rue de la loi
B-1049 Brussels
Belgium
Tel: +32-2 295.07.63
Fax: +32-2 296.09.51
E-mail: [email protected]
JOINT FAO/WHO SECRETARIAT
Dr. Alan W. Randell
Senior Officer
Joint FAO/WHO Food Standards Programme
Food and Agriculture Organization of the United
Nations
Via delle Terme di Caracalla
00100 Rome
Italy
Tel: +39 6 570 54390
Fax: +39 6 570 54593
E-mail: [email protected]
Dr. Yukiko Yamada
Food Standards Officer
Joint FAO/WHO Food Standards Programme
Food and Agriculture Organization
Via delle Terme di Caracalla
00100 Rome
Italy
Tel: +39 6 570 55443
Fax: +39 6 570 54593
E-mail: [email protected]
Ms. Gracia Brisco López
Food Standards Officer
Joint FAO/WHO Food Standards Programme
Food and Agriculture Organization
Via delle Terme di Caracalla
00100 Rome
Italy
Tel: +39 6 570 52700
Fax: +39 6 570 54593
E-mail: [email protected]
U.S. SECRETARIAT
Dr. Edward F. Scarbrough
U.S. Manager for Codex
Ofc. of the Under Secretary for Food Safety
U.S. Department of Agriculture
Room 4861, South Building
1400 Independence Avenue, SW
Washington, DC 20250
Tel: 202 205-7760
Fax: 202 720-3157
E-mail: [email protected]
Mr. Patrick Clerkin
Director, U.S. Codex Office
Food Safety & Inspection Office
U.S. Department of Agriculture
Room 4861, South Building
1400 Independence Avenue, SW
Washington, DC 20250
Tel: 202 205-7760
Fax: 202 720-3157
E-mail: [email protected]
Ms. Jennifer Callahan
Planning Staff, OM
Food Safety & Inspection Service
U. S. Department of Agriculture
Room 6904E, Franklin Court
1400 Independence Avenue, SW
Washington, DC 20250
Tel: 202 501-7136
Fax: 202 501-7615
Ms. Mary Harris
Planning Staff, OM
Food Safety & Inspection Service
U. S. Department of Agriculture
Room 6904E, Franklin Court
1400 Independence Avenue, SW
Washington, DC 20250
Tel: 202 501-7136
Fax: 202 501-7615
Ms. Ellen Matten
Staff Officer, U.S. Codex Office
Food Safety & Inspection Service
U.S. Department of Agriculture
Room 4861, South Building
1400 Independence Avenue, SW
Washington, DC 20250
Tel: 202 205-7760
Fax: 202 720-3157
E-mail: [email protected]
SPEAKERS/SPECIAL GUESTS
A. David Brandling-Bennett, M.D.
Deputy Director
Pan American Health Organization
525 Twenty-Third Street, NW
Washington, DC 20037-2695
Mr. Thomas Billy
Administrator
Food Safety & Inspection Service
U.S. Department of Agriculture
Room 331E - JLW Building
14th & Independence Avenue, SW
Washington, DC 20250
Tel: 202 720-8217
Fax: 202 690-0550
Dr. Enrique E. Figueroa
Administrator
Agricultural Marketing Service
U.S. Department of Agriculture
P.O. Box 96456 - Rm. 3071-S
Washington, DC 20090-6456
Claudio R. Almeida, D.V.M., M.P.H., Ph.D.
Regional Advisor
PAHO/WHO
525 23rd Street, NW
Washington, DC 20037-2895
Tel: (202) 974-3193
Fax: (202) 974-3643
E-mail: [email protected]
Kenneth C. Clayton
Associate Administrator
Agricultural Marketing Service
U.S. Department of Agriculture
P.O. Box 96456 - Rm. 3069-S
Washington DC 20090-6456
Tel: 202 720-4276
Fax: 202 720-8477
E-mail: [email protected]
Eric M. Forman
Associate Deputy Administrator
Fruit and Vegetable Programs
Agricultural Marketing Service
U.S. Department of Agriculture
1400 Independence Avenue, SW
Stop 0234
Washington, DC 20250-0234
Tel: 202 690-0262
Fax: 202 720-0016
Charles H. Riemenschneider
Director
Liaison Office for North America
Food and Agriculture Organization of the United
Nations
2175 K Street, NW, Suite 300
Washington, DC 20437
Tel: 202 653-2400/01
Fax: 202 653-5760
E:mail: [email protected]
(Advanced to Step 5 of the Procedure)
The Annex to this standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of Section 4.A (i)(b) of the General Principles of the Codex Alimentarius.
1. SCOPE
This Standard applies to Canned Applesauce as defined in Section 2 below and offered for direct consumption including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
Canned applesauce is the comminuted or chopped product: prepared from washed, clean apples, conforming to the characteristics of the fruit of Malus domesticus Borkhausen which may have been peeled and which after trimming are sound; packed with or without the addition of water as may be necessary to assure proper consistency and other permitted ingredients as described in Section 3.1.2; and heat processed in an appropriate manner before or after being hermetically sealed in containers so as to prevent spoilage.
2.2 STYLES
2.2.1 Sweetened - with sugars and/or other carbohydrate sweeteners such as honey; not less than [15% total soluble solids (15.0° Brix)].
2.2.2 Unsweetened - without added sweeteners; not less than 9% total soluble solids (9.0° Brix).
2.2.3 Other Styles:
Any other presentation of the product should be permitted provided that the product:
(a) is sufficiently distinctive from other forms of presentation laid down in this standard;2.3 CLASSIFICATION OF “DEFECTIVES”
(b) meets all other requirements of the standard, as applicable; and
(c) is adequately described on the label to avoid confusing or misleading the consumer.
A container that fails to meet the applicable requirements for total soluble solids, as set out in Section 2.2, should be considered a “defective”.
2.4 LOT ACCEPTANCE
A lot should be considered as meeting the applicable requirements for total soluble solids referred to in Section 2.2 when the number of “defectives” as defined in Section 2.3 does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL 6.5).
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 COMPOSITION
3.1.1 Basic Ingredients
Apples as defined in Section 2.1(a).
3.1.2 Other Permitted Ingredients water; salt (sodium chloride); sugars as defined in the Codex Alimentarius and/or other carbohydrate sweeteners such as honey; spices.
3.2 QUALITY CRITERIA
Applesauce shall have normal flavour, odour and colour and shall possess texture characteristic of the product.
4. FOOD ADDITIVES
|
|
No. |
Name of food additive |
Maximum Level |
|
4.1 |
ACIDIFYING AGENTS |
|
|
|
|
296 |
Malic acid |
Limited by GMP |
|
|
330 |
Citric acid |
Limited by GMP |
|
4.2 |
ANTIOXIDANTS |
|
|
|
|
300 |
Ascorbic acid |
150 mg/kg, [singly or in combination] |
|
|
315 |
[Isoascorbic acid] |
|
|
4.3 |
FLAVOURINGS |
|
|
|
|
Natural and artificial flavours except those which reproduce
the flavour of apple |
Limited by GMP |
|
|
[4.4 |
COLOURS |
|
|
|
|
129 |
Allura Red AC |
|
|
|
123 |
Amaranth |
|
|
|
143 |
Fast Green FCF |
|
|
|
102 |
Tartrazine |
[200 mg/kg, singly or in combination] |
|
|
110 |
Sunset Yellow FCF |
|
|
|
133 |
Brilliant Blue FCF |
|
|
|
132 |
Indigotine] |
|
5.1 HEAVY METALS
|
[Metal |
Maximum Level |
|
Lead (Pb) |
1 mg/kg |
|
Tin (Sn) |
250 mg/kg, calculated as Sn] |
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.
6. HYGIENE
6.1 It is recommended that canned applesauce be prepared in accordance with the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997) and other appropriate Codes of Hygienic Practice as recommended by the Codex Alimentarius Commission.
6.2 To the extent possible in good manufacturing practice, canned applesauce shall be free from objectionable matter.
6.3 When tested by appropriate methods of sampling and examination, canned applesauce shall be: free from micro-organisms capable of development in the product under normal conditions of storage and shall not contain any substance originating from micro-organisms in amounts which may represent a hazard to health
7. LABELLING
7.1 Canned applesauce shall be labelled in accordance with the General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985, Rev. 1-1991).
7.2 THE NAME OF THE PRODUCT
7.2.1 The name of the product shall be “Applesauce”.
7.2.2 If the product has been sweetened in accordance with the provisions of Section 2.2.1, the name of the product shall be accompanied by the designation “Sweetened” in close proximity to the name of the food.
7.2.3 If the product has not been sweetened and conforms with the requirements of Section 2.2.2, the designation “Unsweetened” may be used in close proximity to the name of the food.
7.2.4 The name of the product shall be accompanied in close proximity by a declaration of any seasoning or flavouring which characterizes the product, e.g., “with x” as appropriate.
7.2.5 If the product is produced in accordance with the provisions for other styles in Section 2.2.3, the label should contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer.
7.3 LABELLING OF NON-RETAIL CONTAINERS
Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturers, packers or distributors, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer or distributor may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
8. METHODS OF ANALYSIS AND SAMPLING
See Codex Alimentarius Volume 13.
ANNEX
This text is intended for voluntary application by commercial partners and not for application by governments.
A1. QUALITY CRITERIA
A1.1 COLOUR
[Except for applesauce containing artificial colour,] the product should have a normal colour which should not be excessively dull, grey, pink, green, or yellow. Canned applesauce containing permitted ingredients or additives should be considered to be of characteristic colour when there is no abnormal discoloration for the respective substances used.
A1.2 FLAVOUR
Canned applesauce should have a normal flavour and odour free from flavours or odours foreign to the product and canned applesauce with special ingredients should have a flavour characteristic of that imparted by the applesauce and the other substances used.
A1.3 CONSISTENCY
The product should possess a consistency that - after stirring and emptying the applesauce from the container to a dry flat surface - may be moderately mounded but is not excessively stiff or may be slightly thin so that it levels itself and such that at the end of two minutes there may be moderate but not excessive separation of free liquid.
A1.4 DEFECTS
The number, size, and prominence of defects (such as seeds or particles thereof, peel, carpel tissue, bruised apple particles, dark particles, and any other extraneous material of like nature) should not seriously affect the appearance or the eating quality of the product.
A1.5 CLASSIFICATION OF “DEFECTIVES”
A container that fails to meet one or more of the applicable quality requirements, as set out in Section A1.1 through A1.4, should be considered a “defective”.
A1.6 LOT ACCEPTANCE
A lot should be considered as meeting the applicable quality requirements referred to in Section A1.5, when the number of “defectives”, as defined in Section A1.5, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL 6.5).
[A2. WEIGHTS AND MEASURES
A2.1 FILL OF CONTAINER
A2.1.1 Minimum Fill
The container should be well filled with applesauce and the product should occupy not less than 90% of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20°C which the sealed container will hold when completely filled.
A2.1.2 Classification of “Defectives”
A container that fails to meet the requirement for minimum fill (90% container capacity) of Section A2.1.1 should be considered a “defective”.
A2.1.3 Lot Acceptance
A lot should be considered as meeting the requirement of Section A2.1.1 when the number of “defectives”, as defined in Section A2.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL 6.5).]
(Advanced to Step 5 of the Procedure)
The Annex to this standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of Section 4.A (i)(b) of the General Principles of the Codex Alimentarius.
1. SCOPE
This Standard applies to Canned Pears as defined in Section 2 below and offered for direct consumption including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
Canned pears is the product:
(a) prepared from pears of proper maturity of commercial canning varieties conforming to the characteristics of the fruit of Pyrus communis or Pyrus sinensis, which pears are peeled, cored, and stemmed, except that whole may not need to be peeled, cored, or stemmed and half pears may not need to be peeled;2.2 PRESENTATION(b) packed with water or other suitable liquid packing medium and may be packed with seasonings or other flavouring ingredients; and
(c) heat processed in an appropriate manner before or after being hermetically sealed in containers so as to prevent spoilage.
Any presentation of the product is permitted provided that it: meets all requirements of this standard; and is adequately described on the label to avoid confusing or misleading the consumer.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 COMPOSITION
3.1.1 Basic Ingredients
Pears as defined in Section 2.1(a) and liquid packing medium appropriate to the product.
3.2 PACKING MEDIA[32]
[Canned pears may be packed in any one of the following:
3.2.1. Water - in which water is the sole packing medium;
3.2.2 Fruit juice - in which pear juice, or any other compatible fruit juice, is the sole packing medium;
3.2.3 Water and fruit juice(s) - in which water and pear juice, or water and any other single fruit juice or water and two or more fruit juices, are combined to form the packing medium;
3.2.4 Mixed fruit juices - in which two or more fruit juices, which may include pear, are combined to form the packing medium;
3.2.5 With sugar(s) - any of the foregoing packing media (Sections 3.2.1 through 3.2.4) may have one or more of the following sugars added: sucrose, invert sugar syrup, dextrose, dried glucose syrup, glucose syrup.] or
[In accordance with the Proposed Draft Codex Guidelines on Packing Media for Canned Fruit]
3.3 OTHER PERMITTED INGREDIENTS
(a) spices, spice oils, mint; and3.4 QUALITY CRITERIA
(b) lemon juice (single strength or concentrated) added as an acidulant or flavour enhancer.
Canned pears shall have normal flavour, odour and colour and possess texture characteristic of the product.
4. FOOD ADDITIVES
|
|
No Name of food additive |
Maximum level |
|
|
4.1 |
ACIDIFYING AGENTS |
|
|
|
|
330 |
Citric Acid |
|
|
|
296 |
Malic Acid |
Limited by GMP |
|
|
334 |
L-Tartaric Acid |
|
|
|
270 |
Lactic Acid |
|
|
[4.2 |
COLOURS (PERMITTED ONLY IN SPECIALTY PACKS) |
||
|
|
123 |
Amaranth |
|
|
|
129 |
Allura Red AC |
[200 mg/kg of the final product singly or |
|
|
143 |
Fast Green FCF |
in combination] |
|
|
124 |
Ponceau 4R |
|
|
|
102 |
Tartrazine ] |
|
|
4.3 |
FLAVOURINGS |
|
|
|
|
Natural and Artificial Flavours, except those which reproduce
the flavour of pears. |
Limited by GMP |
|
5.1 HEAVY METALS
|
[Metal |
Maximum Level |
|
Lead (Pb) |
1 mg/kg |
|
Tin (Sn) |
250 mg/kg, calculated as Sn] |
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.
6. HYGIENE
6.1 It is recommended that canned pears be prepared and handled in accordance with the Recommended International Code of Practice - General Principles of Food Hygiene, (CAC/RCP 1-1969, Rev. 3-1997) and the Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods (CAC/RCP 23-1979, Rev. 1-1989 and other appropriate Codes of Hygienic Practice recommended by the Codex Alimentarius Commission.
6.2 To the extent possible in good manufacturing practice, canned pears shall be free from objectionable matter.
6.3 When tested by appropriate methods of sampling and examination, canned pears:
7. LABELLING
7.1. Canned pears shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991).
7.2 THE NAME OF THE PRODUCT
7.2.1 The name of the product shall be “Pears”.
[7.2.2 When pears are artificially coloured, the declaration should be made as part of the name or in close proximity to the name, including the characterizing colour, e.g. “Pears - Artificially coloured Green”.]
7.2.3 As part of the name or in close proximity to the name, any flavouring which characterizes the product should be declared, e.g. “With-X-“, where appropriate.
7.3 LABELLING OF NON-RETAIL CONTAINERS
Information for non-retail containers shall either be given on the container or in accompanying documents, except that the name of the product, lot identification and name and address of the manufacturer, packer or distributor, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer or distributor may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.
8. METHODS OF ANALYSIS AND SAMPLING
See Codex Alimentarius Volume 13.
ANNEX
This text is intended for voluntary application by commercial partners and not for application by governments.
A1. DESCRIPTION
A1.1 VARIETAL TYPE
Any suitable variety of cultivated pears may be used.
A1.2 STYLES
A1.2.1 Whole - peeled or unpeeled, with cores removed or left in.
A1.2.2 Halves - peeled or unpeeled, with stems and cores removed, and cut into two approximately equal parts.
A1.2.3 Quarters - peeled and cut into four approximately equal parts.
A1.2.4 Sliced - peeled and cut into wedge-shaped sectors.
A1.2.5 Diced - peeled and cut into cube-like parts.
A1.2.6 Pieces or Irregular Pieces - peeled and comprising irregular shapes and sizes.
A1.3 Other Styles
Any other presentation of the product should be permitted provided that the product:
(a) is sufficiently distinctive from other forms of presentation laid down in the standard and annex;A2. OTHER COMPOSITION AND QUALITY FACTORS(b) meets all relevant requirements of the standard and appendix, including requirements relating to limitations on defects, drained weight, and any other requirements in the standard and appendix which are applicable to that style in the standard and appendix which most closely resembles the style or styles intended to be provided for under this provision.
(c) is adequately described on the label to avoid confusing or misleading the consumer.
A2.1 QUALITY CRITERIA
A2.1.1 Colour
[Except for artificially coloured canned pears,] the pears should have normal colour characteristics for canned pears and typical of the variety used, and a slight pink discoloration should not be regarded as a defect. Canned pears containing other permitted ingredients should be considered of characteristic colour when there is no abnormal discoloration for the respective ingredient used.
A2.1.2 Flavour
Canned pears should have a normal flavour and odour free from flavours and odours foreign to the product. Canned pears with special flavourings should have the flavour characteristic of that imparted by the pears and the other substances used.
A2.1.3 Texture
The pears may be variable in tenderness but should neither be mushy nor excessively firm.
A2.1.4 Uniformity of Size
Whole, Halves, Quarters - in 95 percent by count of units that are most uniform in size, the weight of the largest unit should be no more than twice the weight of the smallest unit, but if there are less than 20 units, one unit may be disregarded. Where a unit has broken in the container, the broken pieces are reassembled to approximate a single unit of the appropriate style.
A2.1.5 Defects and allowances
The product should be substantially free from defects such as harmless plant material, peel (in peeled styles), core material, blemished units, and broken units. Certain common defects should not be present in amounts greater than the following limitations:
|
Defects |
Maximum limits |
|
(a)Blemished and trimmed pear units (Blemished units with surface discoloration and spots that
definitely contrast with the overall colour and which may penetrate into the
flesh, such as bruises, scab, and dark discoloration. Trimmed units that have
deep gouges, whether due to physical trimming or other means, and which
definitely detract from the appearance; trimmed units are considered defects
only in whole, halved, and quartered styles). |
(i) Total, 30% by count; or 3 units per container when count is less than 10; provided the sample average is no more than 30%; - but limited to - (ii)20% by count blemished; or 2 units per container when
count is less than 10; provided the sample average is no more than 20% for
blemished. |
|
(b)Broken (In Whole, Halves, and Quartered Styles only - a
unit severed in two or more parts should be considered as one unit when
reassembled to the approximate size and shape of an average unit in the
container) |
20% by count; or 2 units per container when count is less than
10; provided the sample average is no more than 10%. |
|
(c)Core material (Average) (Except in “Whole-Not
Cored” Styles) Consisting of the seed cell, whether loose or attached, with
or without seeds. For the purposes of calculating the defects allowance, all
pieces of a core in the sample should be aggregated and pieces totalling
approximately one-half of a core should be counted as one unit |
3 units per kg of total contents. |
|
(d)Peel (Average) (Except in “Unpeeled” Styles)
(Peel that adheres to pear flesh or is found loose in the container) |
10 cm2 (10 sq. cm.) aggregate area per kg of total
contents. |
|
(e)Harmless plant material: (i)Stems or stalks |
1 piece per 3 kg of total contents (in styles in which the
stem is customarily removed) |
|
(ii)Leaf (or similar vegetable material) |
2 cm2 per kg of total contents |
|
(f)Seeds (Average) (Except in “Whole-Not-Cored”
Styles) (Any one pear seed or the equivalent in pieces of one seed that are not
included in core material) |
8 per kg of total contents |
A container that fails to meet one or more of the applicable quality requirements, as set out in Sections A2.4.1 through A2.4.5 (except those based on sample average) should be considered a “defective”.
A2.4.7 Lot Acceptance
A lot will be considered as meeting the applicable quality requirements referred to in Section A2.4.6 when: for those requirements which are not based on averages, the number of “defectives”, as defined in Section A2.4.6, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5); and the requirements of Section A2.4.5, which are based on sample average, are complied with.
A3. WEIGHTS AND MEASURES
[A3.1 FILL OF CONTAINER
A3.1.1 Minimum Fill
The container should be well filled with fruit and the product (including packing medium) should occupy not less than 90% of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20oC which the sealed container will hold when completely filled.
A3.1.1.1 Classification of “Defectives”
A container that fails to meet the requirement for minimum fill (90 percent container capacity) of Section A3.1.1 should be considered a “defective”.
A3.1.1.2 Lot Acceptance
A lot will be considered as meeting the requirement of Section A3.1.1 when the number of “defectives”, as defined in Section A3.1.1.1, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5).]
[A3.1.2 Minimum Drained Weight
A3.1.2.1 The drained weight of the product should be not less than the following percentages, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when completely filled.
|
Whole Style |
50% |
|
Halves, Quarters, Slices, Pieces |
53% |
|
Diced |
[60%][56%] |
A4. OTHER LABELLING REQUIREMENTS
A4.1 The style, as appropriate, should be declared as a part of the name or in close proximity to the name:
“Whole” (when peeled and not cored); and additionally “Stemmed” or “Unstemmed”, as the case may be.
“Whole Unpeeled” (when not peeled and not cored); and additionally “Stemmed” or “Unstemmed”, as the case may be.
“Whole - Cored” (when peeled and cored).
“Whole Unpeeled - Cored” (when not peeled but cored).
“Halves” (when peeled).
“Halves Unpeeled” (when not peeled).
“Quarters” or “Quartered”.
“Slices” or “Sliced”.
“Dice” or “Diced” or “Cubes”.
“Pieces” or “Irregular Pieces”.
A4.2 Other styles - If the product is produced in accordance with the other styles provision (Section A1.3), the label should contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer.
A4.3 The name of the product may include the varietal type [or, optionally, designation of “Dessert Type” if the variety is other than “Bartlett”].
(At Step 3 of the Procedure)
The Annex to this standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of Section 4.A (i)(b) of the General Principles of the Codex Alimentarius.
1. SCOPE
The Standard applies to canned stone fruits of the genus Prunus as defined in Section 2 below and offered for direct consumption including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
Canned stone fruits is the product: prepared from fresh or frozen or previously canned, mature stone fruits of commercial canning varieties of the genus Prunus, stemmed, pitted or unpitted, and conforming to the characteristics of the stone fruits suitable for human consumption; packed with or without a suitable liquid packing medium, sugars and/or other carbohydrate sweeteners such as honey, and other permitted ingredients as indicated in Section 3.3 below; and heat processed in an appropriate manner before or after being hermetically sealed in containers so as to prevent spoilage.
2.2 SPECIES
The following species may be used:
|
Apricot: |
Prunus armeniaca L.; |
|
Peach: |
Prunus persica L.; |
|
Plum: |
Prunus domestica L. (plum); |
|
|
Prunus italica L. (greengage); |
|
|
Prunus insititia L. (mirabelle or damson); |
|
|
Prunus cerasifera Ehrb. (cherry plum); |
|
Cherry: |
|
|
|
Prunus cerasus L., var. austera L. (sour
cherry). |
2.3.1 Any presentation of the product is permitted provided that it:
2.3.2 Peaches shall be peeled.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 BASIC INGREDIENT
Stone Fruits as defined in Section 2 and liquid packing medium appropriate to the product.
3.2 PACKING MEDIA
[Where a packing medium is used, it may consist of:
3.2.1 Water - in which water is the sole packing medium.or3.2.2 Fruit Juice - in which the juice of the canned fruit, or any other compatible fruit juice, is the sole packing medium.
3.2.3 Mixed Fruit Juices - in which two or more compatible fruit juices, which may include that of the canned fruit, are combined to form the packing medium.
3.2.4 Water and Fruit Juice(s) - in which water and the juice of the canned fruit, or water and any other single fruit juice or water and two or more fruit juices are combined in any proportion to form the packing medium.
3.2.5 Fruit Nectar - in which apricot nectar or any other compatible nectar is the sole packing medium and which can be used for canned apricots.
3.2.6 With Sugar(s) - any of the foregoing packing media may have one or more of the following sugars as defined in the Codex Alimentarius and other carbohydrate sweeteners added: sucrose, invert sugar syrup, dextrose, dried glucose syrup, glucose syrup, fructose, fructose syrup, honey. Dry sugars namely sucrose, invert sugar, dextrose and dried glucose syrup may be added to solid packs without added liquid but with such slight amounts of steam, water or natural juice as occur in the normal canning of the product.]
[In accordance with the Proposed Draft Codex Guidelines on Packing Media for Canned Fruit]3.3 OTHER PERMITTED INGREDIENTS
(a) spices;3.4 QUALITY CRITERIA
(b) vinegar.
Canned stone fruit shall have normal flavour, odour and colour and possess texture characteristic of the product. The product shall be substantially free from pits or pieces of pit if greater than 2 mm in dimension, except in the case that the product is unpitted.
4. FOOD ADDITIVES
|
|
No. |
Name of Food Additive |
Maximum Level |
|
4.1 |
ACIDIFYING AGENTS |
|
|
|
|
260 |
Acetic acid |
|
|
|
270 |
Lactic acid |
|
|
|
330 |
Citric acid |
Limited by GMP |
|
|
296 |
Malic acid |
|
|
|
334 |
Tartaric acid |
|
|
4.2 |
FLAVOURINGS |
|
|
|
|
Natural and artificial flavours except those which reproduce
the flavour of the respective stone fruit |
Limited by GMP |
|
|
[4.3 |
ANTIOXIDANT (for canned peaches and canned apricots
only) |
|
|
|
|
300 |
L-Ascorbic acid |
Limited by GMP] |
|
[4.4 |
COLOURS (for canned "Red" or "Purple" plums
only) |
|
|
|
|
129 |
Allura Red AC |
[300 mg/kg of the final product, |
|
|
124 |
Ponceau 4R] |
singly or in combination] |
5.1 HEAVY METALS
|
[Metal |
Maximum Level |
|
Lead (Pb) |
1 mg/kg |
|
Tin (Sn) |
250 mg/kg, calculated as Sn] |
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.
6. HYGIENE
6.1 It is recommended that the product covered by the provision of this standard be prepared and handled in accordance with the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and the Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods, (CAC/RCP 23-1979, Rev.1-1989) and other appropriate Codes of Hygienic Practice recommended by the Codex Alimentarius Commission.
6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.
6.3 When tested by appropriate methods of sampling and examination, the product:
(a) shall be free from microorganisms capable of development in the product under normal conditions of storage; and7. LABELLING(b) shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.
7.1 The product shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991).
7.2 THE NAME OF THE PRODUCT
The name of the product shall be the name of the fruit used as defined in Section 2.2.
7.3 LABELLING OF NON-RETAIL CONTAINERS
Information for non-retail containers shall be given on the container or in accompanying documents, except that the name of the product, lot identification and the name and address of the manufacturer, packer or distributor, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer or distributor may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.
8. METHODS OF ANALYSIS AND SAMPLING
See Codex Alimentarius Volume 13.
ANNEX
This text is intended for voluntary application by commercial partners and not for application by governments.
A1. DESCRIPTION
A1.2 VARIETAL TYPE
Distinct varietal types should be designated for peaches and plums.
A1.2.1 Peach
A1.2.1.1 Type by the ease of separation of pit
(a) Freestone - where the pit separates readily from the flesh; orA1.2.1.2 Colour Type
(b) Clingstone - where the pit adheres to the flesh.
(a) Yellow - varietal type in which the predominant colour ranges from pale yellow to rich red orange;A1.2.2 Plum(b) White - varietal types in which the predominant colour ranges from white to yellow-white;
(c) Red - varietal types in which the predominant colour ranges from pale yellow to orange red and with variegated red colouring other than that associated with the pit cavity; and
(d) Green - varietal types in which the predominant colour ranges from pale green to green when fully ripe.
A1.2.2.1 Yellow Plums
A1.2.2.2 Red Plums
A1.2.2.3 Purple Plums
A1.2.2.4 Greengages
A1.2.2.5 Cherry Plums
A1.2.2.6 Mirabelles
A1.3 STYLES
A1.3.1 Whole - unpitted or pitted whole fruit;
A1.3.2 Halves - pitted and cut into two approximately equal parts; Apricots should be cut along the suture from stem to apex;
A1.3.3 Quarters - pitted and cut into four approximately equal parts;
A1.3.4 Slices - pitted and cut into wedge shaped sectors;
A1.3.5 Dices - pitted and cut into cube-like parts;
A1.3.6 Pieces - (or mixed pieces or irregular pieces) pitted and comprising irregular shapes and sizes.
A1.3.7 In addition, solid pack of apricots may be prepared using a combination of both peeled and unpeeled apricots in the same pack.
A2. OTHER COMPOSITION AND QUALITY FACTORS
A2.1 OTHER QUALITY CRITERIA
A2.1.1 Colour
The colour of the product, [except for that of artificially coloured canned plums,] should be normal for the varietal type of the fruit used. Canned stone fruit containing special ingredients should be considered to be of characteristic colour when there is no abnormal discoloration for the respective ingredient used.
Portions of peaches which are obviously near or part of the pit cavity and which after canning may become slightly discoloured are considered to be normal characteristic colour.
A2.1.2 Flavour
The product should have a normal flavour or odour free from flavours and odours foreign to the product. The product with special ingredients should have a flavour characteristic of that imparted by the fruit canned and the other substances used.
A2.1.3 Texture
The fruit canned should be reasonably fleshy of uniform texture and may be variable in tenderness but should neither be mushy nor excessively firm in liquid media packs and should not be excessively firm in solid packs.
A2.1.4 Uniformity of size
A2.1.4.1 Apricot
Whole, Halves - 90% by count of units should be reasonably uniform in size. Where a unit has broken in the container, the combined broken pieces are considered as a single unit.
Not more than 20% by count of units should be off-suture cuts and of these not more than half may be cut horizontally showing the stem end.
A2.1.4.2 Peach
Whole, Halves, Quarters - in 95% by count of units that are most uniform in size, the weight of the largest unit should be no more than twice the weight of the smallest unit, but if there are less than 20 units, one unit may be disregarded. Where a unit has broken in the container, the combined broken pieces are considered as a single unit.
A2.1.5 Definition of Defects
(a) Blemishes - means surface discoloration and spots arising from physical, pathological, insect or other agents that definitely contrast with the overall colour and which may penetrate into the flesh. Examples include bruises, scab and dark discoloration.A2.1.6 Allowances for Defects(b) Crushed or broken - considered a defect only in whole or halved canned fruits in liquid media pack; means a unit which has been crushed to the extent that it has lost its normal shape (not due to ripeness) or has been severed into definite parts. Halves partially split from the edge to the pit cavity and whole apricots split along the suture are not considered broken. All portions that collectively equal the size of a full size unit are considered one unit in applying the allowance herein.
(c) Peel - considered as a defect except in "Unpeeled" styles; means peel that adheres to the fruit flesh or is found loose in the container.
(d) Pit (or stone) material - considered a defect in all styles except whole; means whole pits and pieces that are hard and sharp.
(e) Off-suture cut: considered a defect in halves style of canned apricots; means the cut is more than 12 mm at the widest measurement, from the suture.
(f) Harmless extraneous material: means any vegetable substance (such as, but not limited to, a leaf or portion thereof, or a stem) that is harmless and which tends to detract from the appearance of the product.
(g) Trim: considered a defect only in whole and halved canned fruits in liquid media packs. The trimming must be excessive and includes serious gouges (whether due to physical trimming or other means) on the surface of the units which definitely detract from the appearance.
The product should be substantially free from defects such as extraneous material, pit (stone) material, peel (in peeled styles only), blemished units, and broken units. Certain common defects should not be present in amounts greater than the following limitations:
2.1.6.1 Canned Apricots
|
|
Maximum Limit in Drained Weight |
|
|
Defects |
Liquid Media Packs |
Solid Pack |
|
Blemish and Trim |
30% by count |
3 units per 500 g |
|
Broken (whole, halves) |
15% by count |
not applicable |
|
Peel (average in peeled styles only) |
Not more than 6 cm² aggregate area per 500 g |
Not more than 12 cm² aggregate area per 500g |
|
Pit or pit material (average) |
1 pit or its equivalent per 500 g |
1 pit or its equivalent per 500 g2 |
|
Harmless extraneous material |
2 pieces per 500 g |
3 pieces per 500 g |
|
|
Maximum Limit in Drained Weight |
|
|
Defects |
Liquid Media Packs |
Solid Pack |
|
Blemish and Trim |
30% by count |
3 units per 500 g |
|
Broken (whole, halves, quarters) |
5% by count |
not applicable |
|
Peel (average) |
Not more than 15 cm2 aggregate area per
kg |
Not more than 30 cm2 aggregate area per
kg |
|
Pit or pit material (average) |
1 pit or its equivalent2, per 5 kg |
1 pit or its equivalent5, per 5 kg |
|
Defects |
Maximum Limit in Drained Weight |
|
Blemish |
30% m/m |
|
Broken (whole, halves) |
25% m/m |
|
Total of the foregoing defects |
35% m/m |
|
Extraneous plant material |
1 piece per 200 g (based on averages) |
|
Loose pits (whole) |
3 per 500 g (based on averages) |
|
Pit or pieces of pits (whole, halves) |
2 per 500 g (based on averages) |
A container that fails to meet one or more of the applicable quality requirements as set out in Section A2.1.1 through A2.1.6 (except peel and pit material which are based on an average) should be considered a "defective".
A2.3 LOT ACCEPTANCE
A lot should be considered as meeting the applicable quality requirements referred to in Section A2.2 when:
(a) for those requirements which are not based on averages, the number of "defectives", as defined in Section A2.2 does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL- 6.5); andA3. WEIGHTS AND MEASURES(b) the requirements which are based on sample averages are complied with.
[A3.1 FILL OF CONTAINER
A3.1.1 Minimum Fill
The container should be well filled with the product (including packing medium) should occupy not less than 90% of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20°C which the sealed container will hold when completely filled.
A3.1.2 Classification of "Defectives"
A container that fails to meet the requirement for minimum fill (90% container capacity) of Section A3.1.1 should be considered a "defective".
A3.1.3 Lot Acceptance
A lot will be considered as meeting the requirements of sub-section A3.1.1 when the number of "defectives", as defined in Section A3.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5).]
[A3.1.4 Minimum Drained Weight
A3.1.4.1 The drained weight of the product should be not less than the following percentages, calculated on the basis of the weight of distilled water at 20°C which the sealed container will hold when completely filled
(a) Canned Apricots
|
In heavily sweetened fruit juice(s) or nectar(s) heavy
and extra heavy syrup |
54% |
|
In lightly sweetened fruit juice(s) or nectar(s) light and
extra light syrup |
55% |
|
Solid Pack |
82% |
|
The requirements do not apply to "Whole Style". |
|
|
|
Clingstone type |
Freestone type |
|
In heavy and extra heavy syrup |
57% |
54% |
|
In light and extra light syrup |
59% |
56% |
|
Solid Pack |
84% |
82% |
|
The requirements do not apply to "Whole Style". |
||
|
Whole styles |
50% |
|
Halves styles |
55% |
A4. OTHER LABELLING REQUIREMENTS
A4.1 The name of the product should include
(a) the varietal type as appropriate
(b) The name should include a declaration of any flavouring which characterizes the product, e.g. "with X", when appropriate.Peach: "freestone" or "clingstone" as appropriate; and"yellow", "white", "red" or "green" as appropriate.Plum: "yellow" or "golden", "red" or "purple" as appropriate; orspecific name of the cultivars or "Greengage plums, Damson plums, Cherry plums, Mirabelle plums, for the appropriate cultivars specified in Section A1.2 in Annex of this standard, except that the names "Greengages', "Damsons", "Mirabelles" need not be accompanied by the word "plums" in countries where its omission would not mislead or deceive the consumer.
A4.2 The following, as appropriate, should be declared as part of the name or in close proximity to the name:
(a) The style as defined in Section A1.1 of Annex of the Standard.
(b) A declaration of whether the fruits are “peeled” or “unpeeled”.
(At Step 3 of the Procedure)
1. SCOPE
1.1 The following guidelines describe the composition and labelling requirements for packing media for use with canned fruits.[33]
2. COMPOSITION AND DESIGNATIONS TO BE USED IN LABELLING
2.1 Any of the following packing media may be used:
2.2 Water
2.3 Fruit juice or fruit pulp or blend of fruit juices or fruit pulps, sweetened or unsweetened. Sweetened fruit juice or fruit pulp, depending on the concentration in °Brix measured in the final product, shall be designated as follows:
|
2.3.1 Lightly sweetened |
between 14° and 17° |
|
2.3.2 Heavily sweetened |
[between 20° and 22°] or |
|
|
[between 18° and 22°] |
|
2.4.1 Extra light syrup |
between 10° and 14° |
|
2.4.2 Light syrup |
between 14° and 17° |
|
2.4.3 Syrup |
between 17° and 20° |
|
2.4.4 Heavy syrup |
[between 20° and 22°] or |
|
|
[between 18° and 22°] |
2.5 Water and fruit juice or fruit pulp, in which the fruit content exceeds 50%.
2.6 Nectars (Fruit juice or fruit pulp, sugars or other carbohydrate sweeteners and water) as defined in the Codex Alimentarius.
2.7 The designations used in association with the Name of the Food shall be one of the designations defined in paragraphs 2 or 3 above.
2.8 If the packing medium contains less than 10% fruit ingredient no reference to fruit juice or fruit pulp shall be made in association with the Name of the Food.
2.9 The product may also be designated as “solid
pack” meaning whole fruit or pieces of fruit without any added liquid or
with only a small amount of liquid, and with or without sugars or other
carbohydrate sweeteners.
