Fruit Juice and Nectar Regulation, 2021. S.I. no. 71 of 2021

Extraordinary Federal Republic of Nigeria Official Gazette No. 00 Lagos - 3rd September, 2021 Vol. 108 Government Notice No. 69 The following is published as Supplement to this Gazette : S. L No. Short Title Page 71 Fruit Juice and Nectar Regulations,2021 .. .. . « - B3143-3161 Printed and Published by The Federal Government Printer, Lagos, Nigeria FGP 161/092021/150 Annual Subscription from Ist January, 2021 is Local : N45.000.00 Overseas : N60,500.00 [Surface Mail] N75.000.00 [Second Class Air Mail]. Present issue N3,000 per copy. Subscribers who wish to obtain Gazette after Ist January should apply to the Federal Government Printer. Lagos for amended Subscriptions. NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL ACT (CAP. N1 LEN), 2004 FRUIT JUICE AND NECTAR REGULATIONS, 2021 ARRANGEMENT OF REGULATIONS Regulation : 1. Scope of application. 2. Prohibition. 3. Definitions and composition of fruit juices, nectar and fruit puree. 4. Organoleptic properties. 5. Theuseand limits of food additives. 6. Maximum limits of contaminants. ai ge 10. ll. 12. 13. 14. 15. 16. Brix Levels and Fruit contents for Fruit Juices, their derivatives and Purees. Labelling. Name of fruit juice to indicate the nature. List of Ingredients. Offences and Penalties. Forfeiture after conviction. Revocation. Enforcement of these Regulations. Interpretation. Citation. SCHEDULES B 3143 S. 1. No. 71 of 2021 NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL ACT (CAP. N1 LFN), 2004 FRUIT JUICE AND NECTAR REGULATIONS, 2021 [7th Day of July, 2021} In exercise of the powers conferred on it by sections 5 and 30 of the National Agency for Food and Drug Administration and Control Act (Cap N1 LFN) 2004 and section 12 of the Food, Drug and Related Products (Registration, ete.) Act Cap F33 LFN 2004 and all other powers enabling it in that behalf, the Governing Council of the National Agency for Food and Drug Administration and Control with the approval of Minister of Health makes the following Regulations— 1. These Regulations shall apply to fruit juice and nectar products manufactured, imported, exported, advertised, sold, distributed or used in Nigeria. 2.—{1) A fruit juice or nectar shall not be manufactured, imported, exported, advertised, sold distributed or used in Nigeria, unless it has been registered in accordance with the provisions of these Regulations. (2) Aperson shall not manufacture, import, export, advertise, sell, display for sale, offer for sale, distribute or use any fruit juice or nectar which contains non-nutritive sweeteners without the approval of the Agency. (3) Fruit juice may contain sugar, invert sugar or dextrose and any approved food additives, but subject to the approval of the Agency. (4) Fruits juice shall not contain non-nutritive sweeteners unless it is approved by the Agency. 3. Definitions and compositions of fruit juices, nectar and fruit puree shall be as provided in First Schedule to these Regulations. 4.—(1) The product shall have characteristic colour, aroma and flavour of the fruit juice. (2) The natural volatile juice components may be restored to a juice obtained from the same type of fruits from which natural volatile juice components have been removed. 5. The use and limits of any food additives in the manufacture of fruit juice and nectar shall be in accordance with the approval of the Agency and as indicated in Fourth Schedule to these Regulations. 6. The maximum limits of contaminants in fruit juices and nectars shall comply with the limits as provided in Fifth Schedule to these Regulations. B3145 Scope of of fruit Bir and fruit B 3146 Brix Levels and Fruit contents for Fruit Juices. their derivatives and Purees. Labelling. Name of fruit juice to indicate the nature. List of 7. Permissible Brix levels for fruit juices, reconstituted fruit juices and purees will be as prescribed in the Second Schedule to these Regulations. 8.—(1) Fruit juice and nectar shall be labelled in accordance with the Agency’s Pre-packaged Food Labelling Regulations. (2) The percentage of fruit content present shall be declared on the ingredients list on the product label. (3) Labelling of drinks specified in these Regulations shall not bear— (a) the word “fruit juice” unless the fruit content as provided in Third Schedule to these Regulations ; and (b) the word “fruit drink” unless the fruit juice content is not less than 5%. 9.—({1) The name of every fruit juice shall indicate its accurate nature. (2) Where a name has been established for the fruit juice in these Regulations, such a name shall be used as approved by the Agency. (3) Where no common name exists for the fruit juice, an appropriate descriptive name shall be used, provided that the product is not named fruit juice drink. (4) Coined or fanciful name may be used for fruit juice, provided the name is not misleading and is accompanied by an appropriate descriptive term. (5) In the case of a combination of two or more fruit juices, the name of the juices shall be indicated in the order of predominance by weight or the word “fruit”, shall be declared on the package. (6) In case of a single fruit juice or a combination of two or more fruit juices, any of which are made from concentrate, the words “from concentrate”, shall follow the word “juice” in the name of such juice, when being declared on the package. 10. Acomplete list of ingredient used in preparing a fruit juice shall be declared on the label in descending order of the proportion present, except in the case of a dehydrated fruit juice intended to be reconstituted by the addition of an appropriate quantity of potable water, in which case, the ingredients may be listed in order of proportion in the reconstituted product, provided that the list of ingredients shall be headed by a statement such as “ingredients when reconstituted”. 11.—{1) Any person who contravenes any of the provisions of these oo commits an offence and shall be liable on conviction, in the case oO — (a) an individual, to imprisonment for a term not exceeding lyear or to a fine not exceeding N800,000.00 or to both ; and (5) a body corporate, to a fine not exceeding N5,000,000.00. (2) Where an offence under these Regulations is committed by a body corporate, firm or other association of individuals every— (a) director, manager, secretary or other similar officer of the body corporate ; (5) partner or officer of the firm ; (c) trustee of the body concerned ; (d) person concerned in the management of the affairs of the association ; or (e) person who purports to act in a capacity referred to in paragraphs (a) to (d) of this sub-regulation, is liable to be proceeded against and punished for the offence in the same manner as if the person committed the offence, unless the person proves that the act or omission constituting the offence took place without his knowledge, consent or connivance. 12. A person convicted of an offence under these Regulations shall forfeit to the Federal Government of Nigeria— (a) any asset or property constituting proceeds derived from or obtained, directly or indirectly, as a result of the offence ; or (5) any of the person’s property or instrument used in any manner to commit or to facilitate the commission of the offence. 13.—{1) The Fruit Juice and Nectar Regulations 2005 is revoked. (2) The revocation of the Regulations specified in sub-regulation (1) shall not affect anything done or purported to have been done under the revoked Regulations. 14. In these Regulations, unless the context otherwise requires— “Agency” means the National Agency for Food and Drug Administration and Control ; “Concentrated fruit juice” means the product that complies with the definition given in Regulation 12 (2) above, except water has been physically removed in an amount sufficient to increase the Brix level to a value at least 50% greater than the Brix value established for reconstituted juice from the same fruit ; “Food” means any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drinks, chewing B 3147 Forfeiture Revocation. Interpretation. | B3148 Enforcement of these Regulations. Citation. gum and any substance which has been used in the manufacture, preparation or treatment of “food” but does not include cosmetics or tobacco or substances used only as drugs ; “Fruit juice” means the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means including post-harvest surface treatment applied in accordance with the applicable provision of Codex Alimentarius Commission ; “Fruit nectar” means the unfermented but fermentable product obtained by adding water, with or without the addition of sugars, or honey to the products (fruit juice, fruit juice from concentrate, concentrated fruit juice, water extracted fruit juice, dehydrated/powered fruit juice) to puree or to concentrated fruit pureeor a mixture of those products ; “Fruit puree” means the fermentable but unfermented product obtained by any suitable physical process such as sieving, grinding, milling the edible part of whole or peeled fruit without removing the juice ; “Label” means any tag, brand, mark, pictorial or other descriptive matter, written, printed, stencilled, marked, embossed or impressed on, or attached to, a package (container) of fruit juice and nectar ; “Package” means any form of suitable container (packaging material) in which the fruit juices and nectars are packed for sale as a single item ; and “Proceeds” means any property derived or obtained, directly or indirectly, through the commission of the offence. 15. The Agency is exclusively responsible for the enforcement of these Regulations. 16. These Regulations may be cited as Fruit Juice and Nectar Regulations, 2021. FIRST SCHEDULE [Regulation 3 and 8] DEFINITIONS AND COMPOSITIONS OF FRUIT JUICES, NECTAR AND FRUIT PUREE 1.—(1) Orange juice shall be the fruit juice obtained from the endocarp of sound, ripe oranges and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. (2) The soluble solid determined by the minimum Brix level for the single strength orange juice not from concentrate shall be 10 and the Brix level for reconstituted orange juice from concentrate shall be 11.2. (3) The essential oils content of an orange juice shall not exceed 0.4mi/kg. 2.—(1) Pineapple juice shall be the fruit juice obtained from sound ripe pineapples and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. (2) The soluble solids determined by minimum Brix level shall be 11.2 for pineapple juice exclusive of added sugars and where the juice has been obtained using concentrated juice with the addition of potable water, the soluble solids determined by the minimum Brix level shall be 12.8 for pineapple juice exclusive of added sugars. (3) The total quantity of added sugars shall not exceed 25g/kg and the addition of sugars is not permitted when the juice has been acidified. (4) Ethanol content of the pineapple juice shall not exceed 3g/kg. 3.—(1) Grape juice shall be the fruit juice obtained from sound, ripe grapes and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of juice. (2) The soluble grape solids determined by the minimum Brix level shall be 13.5 for grape juice and where the juice has been obtained using concentrated juice with the addition of potable water, the soluble solids determined by the minimum Brix level shall be 15.9 for grape juice. (3) The ethanol content shall not exceed 5g/kg. (4) The volatile acids content of a grape juice shall not exceed 0.4g/kg, expressed as acetic acid. 4.—({1) Lemon Juice shall be the fruit juice obtained from sound, ripe lemon and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. B 3149 Orange juice (Citrus sinenis). Pineapple juice (dnanas comosus : Ananas Satirus). Grape juice (litis vinifera or hybrids thereof: J itis labrusca or hybrids thereof). Lemon juice (Citrus lemon). B 3150 Grapefruits (Citrus paradisi). Apple juice (Pyrus malus), Blackcurrant juice (Ribes nigrumL). (2) The soluble lemon solids determined by the minimum Brix level for lemon juice shall be 7.0. (3) The ethanol content of a lemon juice shall not exceed 3g/kg. (4) The essential oils content of a lemon juice shall not exceed 0.Smi/kg. 5.—{1) Grapefruit juice shall be the fruit juice obtained from sound, ripe grapefruits and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. (2) The soluble solids determined by the minimum Brix level shall be 9.5 for grapefruit exclusive of added sugars and the total quantity of added sugars and the minimum Brix level for reconstituted grapefruit from concentrate shall be 10.0. (3) The total quantity of added sugars shall not exceed 50g/kg. (4) The ethanol content shall not exceed 3.0g/kg. (5) The essential oils content shall not exceed 0.3mi/kg. 6.—(1) Apple juice shall be the fruit juice obtained from sound, ripe apples and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. (2) The soluble solids determined by the minimum Brix level shall be 10.2 for apple juice and the minimum Brix level for reconstituted apple juice from concentrate shall be 11.2. (3) The ethanol content shall not exceed 5g/kg. (4) The volatile acids content of an apple juice shall not exceed 0.4g/kg expressed as acetic acid. 7.—(1) Blackcurrant juice shall be fruit juice obtained from sound, ripe blackcurrants and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. (2) The soluble solids determined by the minimum Brix level shall be 10.5 for blackcurrant juice and the minimum Brix level for reconstituted blackcurrant from concentrate shall be 11.0. (3) The total quantity of added sugars calculated as dry matter shall not exceed 200g/kg of the final product. (4) The ethanol content shall not exceed 3g/kg. (5) The volatile acids content shall not exceed 1.2g/kg expressed as acetic acid. 8.—(1) Other fruit juices shall be the fruit juices made from fruits of single species and the fruit juices may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. (2) The soluble solids determined by the minimum Brix level shall correspond to the soluble solids content of the named ripe fruit exclusive of added sugar as in First Schedule. (3) The total quantity of added sugars shall not exceed 100g/kg, except for very acid fruits, where 200g/kg is permitted. (4) The addition of sugar is not permitted when the juice has been acidified. (5) The ethanol content shall not exceed Sg/kg. 9.—({1) Mixed fruit juice shall be the fruit juice obtained from two or more species of sound ripe fruits and the juices may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining their essential composition and quality factors. (2) The soluble solids determined by the minimum Brix level (exclusive of added sugars) shall be a value which corresponds to the soluble solids content of the ripe fruits exclusive of added sugars. (3) The quantity of sugars added, calculated as dry sugar shall not exceed 100g/kg. (4) The addition of sugars to mixed fruit juice is not permitted when the juice has been acidified. (5) The ethanol content of a mixed fruit juice shall not exceed 3g/kg. 10. Carbonated juice or sparkling juice shall be the named fruit juice impregnated with carbon dioxide, under pressure or where the fruit juice contains more than 2g/kg of carbon dioxide and the term “carbonated” shall appear in close proximity to the name of the product and carbon dioxide shall be declared in the list of ingredients. 11.—(1) Fruit puree is the unfermented but fermentable product obtained by sieving the edible part of the whole or peeled fruit without removing the juice. (2) The fruit shall be sound, appropriately mature and fresh fruit or fruit preserved by physical means. (3) Concentrated fruit puree may be obtained by the physical removal of water from the fruit puree. (4) Fruit puree may have restored aromatic substances and volatile flavour components, all of which shallbe obtained by suitable physical means, B 3151 Other fruit juice. Mixed fruit juice. Carbonated fruit juice. Fruit puree. B 3152 Nectar. and all of which shall be recovered from the same kind of fruit and pulp and cells obtained by suitable physical means from the same kind of fruit may be added. 12.—(1) Nectar is the unfermented but fermentable product obtained by adding potable water, sugars, or both, or other carbohydrate sweeteners as described in Fourth Schedule to fruit puree or concentrated fruit puree or toa mixture of those products. (2) The minimum juice or puree content shall be as in the ThirdSchedule to these Regulations. (3) Aromatic substances, volatile flavour components, pulp and cells all of which shall be recovered from the same kind of fruit and be obtained by suitable physical means may be added, and the product shall meet the requirements defined for fruit nectars in the Third Schedule to these Regulations. SECOND SCHEDULE [Regulation 7] COMPOSITION Basic ingredients 1. Soluble solids are as follows— (1) For fruit juices not from concentrates offered for consumption as such, the soluble solids content of the single strength juice shall not be modified and shall be in accordance with the minimum Brix level established in the Ist table below ; (2) The preparation of fruit offered for direct consumption that requires reconstitution of condensed or concentrated juices shall be in accordance with the minimum Brix level indicated in the Ist table, exclusive of the solids of any added optional ingredients and additives and if there I no Brix level specified in the table, minimum Brix shall be calculated on the basis of the soluble solids content of the single strength, unconcentrated juice used to produce such concentrated juice ; (3) For reconstituted juice from concentrate, potable water used in reconstitution shall at a minimum meet Guidelines for Drinking Water Quality of the World Health Organisation with Nitrate levels which shall not exceed 25 mg/I and Sodium levels shall not exceed 50 mg/I. B 3153 i B31S4 2. Minimum Brix level for reconstituted juice from concentrate and single strength juice not from concentrate are as follows— Frits Common Botanical Name Minion Brix Level for Minimum Juice Name Recomtituted Fruit Juices aml antler Purce Content Recomtitucd Purce (90 v/v) for Fruit Necurs Ki Actinélia deliciow (A. Chev) CF. Liang & AR. ” “) Ferfoson Cashewapple Anucaniinm occidenmlet | ns 25.0 Pincapple 8 It is recognized that in different countries, the Brix level may naturally differ from this value. In cases where the Brix level is i consistently lower than this valuc, Amana Camente f+ Uernill seconstituted juice of lower Brix I Animas sine tS. cade k from these countries inteodeced oom . — into international trade will be acceptable. provided it meets the authenticity methodology listed in the General Standard for Fruit Juices and Nectars and the level will not be bellow 100Brix for juice and Soursop Annona murwata 1. as 145 ed SO el | Sugar Apple Annona syuanesa I. 145 25.0 ‘Starfruit | Averrhoa caranbolaLL is 258 Papaya | Carkeu papau lh. 45) 25.0 Star Apple Chryswphylumcainito (*) (*) Cirullus lunanus (Thunb) Water Melon Matsum. & Nakai var. 80 400 Lanatus According to the — ke 8.0 legislation of the importing country Sour Orange Citrus araniun he. (*)- 500 Citrus limon (L) Burm.f. According tothe Lemon Citrus limomm Rissa Citrus so'* legislation of the sn importing country Grapefruit Citrus puradsi Macfad 100'4 =] 50.0 Sweetie grapefruit oes prein Cie 10.0 $0.0 i Mandarine/ Tangerine | (#@rus reticulata: Blanca us i4 50.0 ; Citrus sinensis (1) ns-u2'4 ' of national Icgislation of the importing country but not lower } than 11 2. ‘ Nis recognized that in different countries. the Brix level may Orange naturally differ from this rangeof | so 0 i values. In cases where the Brix level is consistently lower than this range of values. reconstituted juice of lower Brix from these countries will be acceptable. provided it meets the authenticity listed in the General Standard for Frait Juices and Nectars and the level will not be below 10° Brix. B3ISS Coconut Ci ‘cas nucifera L.!> 50 250 Melon Crcumis melo L. rT) 350 Cucumis melo L subsp. me Cassba Melon ww: imadores Jere 73 250 Mclon Cucumis melo L. subsp. melo ei ted wr: inadorus H. Jacg 10.0 250 ince Cydonnia olfonga Mill. 2 25.0 Persimmon academe ©) = ae a Loquat Eribotrvajaponesa (*) (*) Guavaberry Birchberry Eugenia syringe (*) «*) Suriname Cherry Enegenia uniflora Rich. 60 250 " Ficus carica L. 0 0D Kumquat e Rernsiel Rohe ap (*) (*) ragaria x. ragaria Strawberry chiloensis Duchesne x 78 40.0 Fragaria virginiana , Duchesne) 5S gusts Genipap Genipa americana “se 250 ScaBuckthom 2 - oo 250 Siliae Seats Hipppahaerhamnoides L. es 250 Litchi/Ly chee | Litchi chinensis Sonn. a n2 ae — | Tomato, Lycopersicum esculentum L. sa 308 Acerola (West Indian Pepene sy. Gi € 65 250 Cherry) 13 Malus domestica Borkh. It is recognized that in different countries, the Brix level may naturally ditfer from this value. In cases where the Brix level is consistently lower than this value, reconstituted juice of lower Brix Apple from these countries introduced 50.0 into intcmational trade will be acceptablc. provided it mects the authenticity methodology listed in the Gencral Standand for Fruit Juices und Nectars and the level will not bebellow 10° Brix for Pincapplejuiccandapplejuicn of M Mangifera indica L 135 25.0 Mulberry Morus sp. (*) 30.0 Musa species ai including M. acuminata m3 Banana M. paradsiaca but “ ae excluding other plantains Yellow Passion Fruit | /assiflona edults (*) (*) t Passiflora quackangulais. (*) i Date | Phoenix dacwlferal, iss ee 25.0 ‘Sapote Pouteria sapota i. RO ae eae | Roms ee Apricot Prunus armeniaca L. us 40.0 Sweet Cherry Priaus avium 1. 20.0 250 Sour Cherry Prunus cerasus L. 140 250 B 3156 cv Stonest Prunus corasus L.cv 17.0 25.0 PACD gee Stevnsboer ee Plum Prunus domestica L. subsp. — 12.0 50.0 domestica P Prunus domestica, subsp. 25.0 SHA domestica 1S Quetsche Meee 12.0 Prunus persica (L.) Batsch Nectarine var. micipersica (Suckow) c. 10.5 40.0 si CK. Schnee. Prunus persica (L,) Batsch Peach var, persica 10.5 40.0 Sloc ‘Prunus spinosa L. 6.0 25.0 Guava Psidiaum guajava L. &5 250 | Pomegranate Punica granatum 1. 120 25.0 Aronia’ Chokebary arbasti; (L) Pers. (*) (*) Pear rus commis L. 12.0 40, “ Black Currant Ribes ni L 11.0 30, Red Currant Fiber moira L 10.0 30.0 White Currant Ribes mbrum L 10.0 30.0 Red Gooseberry Ribes uva-crispa (*) 300 Goosberry Ribes uva-crispa L 75 30.0 White Ribes uva-crispa L (*) 30.0 Cynorthodon Rosa canira L. (*) 40.0 Rosehip Rosa sp. L. 90 40.0 | Cloudberry Rubus chamaemorus L. 9.0 30.0 Rubus chamaemorus L. Mulbery | Morus hybrid a a Blackberry Rubus fruitcosus L. 90 30.0 Rubus hispidus (of North Dewberry America) 10.0 25.0 ie $s | R. caesins (of Europe) n Red Raspberry Rubus idaeus L. Rubus 80 40.0 Loganberry Ribs oe a henotercaT. fe 105 25.0 Rubus ursinus Cham. Boysenberry &Schitdl 108 So Rubus vitifolius x Rubus Youageeny idoeus Rutus baileyanis 100 25.0 Eldet Sambucus nigra L. Sambucus canadensis. : 105 ene 500 lulo Solanum quitoense Lam (*) (*) Rowanbery | Sorbus aucupariak | Ho 300 | Sorb Sorbus domestica (*) 300 Caja Spondia lutea L. 10.0 250 Unt Spondias tuberosa Arruda ex Kast. 9.0 25.0 Syzygitmjanbosa eee Tamarinds indica (*) (*) : Theobroma cacao L. a este ee Tarmerind (Indian ‘ Adequate content to dete) Theobroma grandiflorum 13.0 reach aminimum acidity of 0.5 B 3157 Cocoa pulp - | Theobroma cacaol. —— | fee 50.0 Cupuagu ~| Theobroma grandiflorum 1. 90 35.0 laccinium macrocarpon Cranberry Aiton 7 300 laccinium oxveoccos L. Vaccinium myrtillus L. | Bilberry/ Blueberry | laccinium cornymbosum 1. 10.0 40.0 | haccininum angustifolinm Lingonberry Vaccinium vitis -idaea L. 10.0 25.0 hitis Vinifera L -or hybrids thervol Grape hitis Labrusca ie os or hybrids thereof Other: Adequate content to ‘ yi reach a minimum High acidity acidity of 0.5 Other: High pulp content. or Strong | 25.0 flavour Other: Low acidity, Low pulp content, 50.0 or Low/medium flavour * No data is currently available For the purposes of these Regulations, the Brix is defined as the soluble solids content of the juice as determined by the method found in the Section on Methods of Analysis and Sampling. Where a juice is manufactured from a fruit not mentioned in the above list, it shall, nevertheless, comply with all the provisions of the Standard, except that the minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit used to make the concentrate. B 3157 Cocoapulp | Theabroma cacao kL. 14.0 50.0 “Cupuagu Theobroma grandiflorum L. 90 35.0 Vaccinium macrocarpon Cranberry Aiton 75 30.0 Vaccinium oxyeoccas L, Vaccinium myrtillus L, Bilberry/ Blueberry | lacciniun corymbosum L. 10.0 40.0 Faecininm angustifoliun | Lingonbeny Vaccinium vitis -idaea L. 10.0 25.0 Vitis Vinifera L cor hybrids thereof Grape hitis Labrusea 160 a or hybrids thereof Other: Adequate content to High aid dity reach a minimum widity of 0.5 Other: High pulp content. or Strong 25.0 flavour Other: Low acidity, ra pulp content, 50.0 Low/medium flavour * No data is currently available For the purposes of these Regulations, the Brix is defined as the soluble solids content of the juice as determined by the method found in the Section on Methods of Analysis and Sampling. Where a juice is manufactured from a fruit not mentioned in the above list, it shall, nevertheless, comply with all the provisions of the Standard, except that the minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit used to make the concentrate. B 3158 THirD SCHEDULE [Regulation 8] MINIMUM JUICE AND/OR PURE E IN FRUIT NECTARS ; imum Juice and/or Fruit Nectars Made From o s Cina Gime) Apricot 33 Bilberry # Blackberry x Blackcurrant 30 Blackcurrant (non pulpy) 30 Cloudberry 30 Cranberry 30 Elderberry 50 Goosberry 30 Grapefruit 50 Guava 25 Mandarine 50 Mango (pulpy) 30 Orange 50 Peach 40 Peer 40 Raspberry 40 Redcurrant 30 Rose hip 40 Rowanberry 30 Sea Buckthorn 25 Strawberry 40 Tangerine 50 White currant 30 Whortleberry Other: High Acidic 30 Apple 50 Banana 25 Other ; High Acidity, High pulp Content, or Strong Flavour 25 Other: Low Acidity, Low pulp Content, or Low/Medium Flavour 50 FOURTH SCHEDULE [Regulation 5] USE AND LIMITS OF FOOD ADDITIVES Function Maximum Level 4.1 ANTIOXIDANTS 300 Ascorbic acid Limited by GMP 220 Sulphur dioxide (lemon, lime and grape must only) 350mg/l 4.2 ACIDITY REGULATORS 300 Citric acid 2g/ 330 Citric acid for (nectars) Sg/l 296 Malic acid (or nectars) Limited by GMP 336 Tartaric acid (for nectars) Limited by GMP 4.3 CARBONATING AGENTS 290 Carbon dioxide Limited by GMP 4.4 STABILIZERS 440 Pectins Sell 4.5 SWEETENERS (OR NECTARS) 950 Acesulfame K <350mg 951 Aspartame <600mg 952 Cyclamic Acid and Salts <A00mg/I 954 Saccharine and Salts <830mg/I 955 Sucralose <250mg/I 954 Neohesperidine 30mg/I 4.7 As may be prescribed Agency B 3159 B 3160 PROCESSING AIDS - MAXIMUM LEVEL OF USE IN LINE WITH GOOD MANUFACTURING PRACTICES (GMP) Flocculating Agents Function Substance Antifoaming Agents Polymethylsiloxane’ Clarifying Agents Adsorbent clays Filtration Aids (bleaching, natural or activated earths) Absorbent resins Activated carbon (only from plants) Bentonite Calcium hydroxide Cellulose Chitosan Colloidal silica Diatomaceous earth Gelatin (from skin collagen) Ion exchange resins (Cation and Anion) Kaolin Perlite Polyvinylpolypyrrolidone Potassium tartrate Precipitated calcium carbonate Rice hulls Silica sol Sulphur dioxide Tannin FirtH SCHEDULE [Regulation 6] *MAXIMUM LIMITS OF CONTAMINANTS IN FRUIT JUICE AND NECTARS Contaminant in Maximum Limits (mg/kg) Fruit Juice/Nectars Arsenic (As) 0.2 mg/kg Lead (Pb) 0.1 mg/kg Tin (Sn) 200 mg/kg Copper (Cu) 5 mg/kg Zinc (Zn) 5 mg/kg Iron (Fe) 15 mg/kg Sum of Copper, Zinc and Iron 20 mg/kg Mineral impurities insoluble in 10% of hydrochloric acid shall not exceed 25mg/kg (only for clarified juices) Toxins Mycotoxins Patulin (in apple juice and apple juice ingredients) 50 pg/kg Map at Abuja this 7th day of July, 2021 Dr. Osacie E. EHANIRE, MD, FWACS Honourable Minister of Health B 3161