Regulations relating to the grading, packing and marking of canned fruit intended for sale in South Africa (No. R. 135 of 2005)

GNR 135 GG 27280 18 February 2005 DEPARTMENT OF AGRICULTURE AGRICULTURAL PRODUCT STANDARDS ACT, 1990 (ACT No. 119 OF 1990) REGULATIONS RELATING TO THE GRADING, PACKING AND MARKING OF CANNED FRUIT INTENDED FOR SALE IN THE REPUBLIC OF SOUTH AFRICA The Minister of Agriculture has under section 15 of the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)— (a) made the regulations in the Schedule; (b) determined that the said regulations shall come into operation three months after date of publication; and (c) read together with section 3(2) of the said Act, repealed the regulations published by Proclamations Nos. R.238 of 22 October 1971, R.1895 of 22 October 1971 and R.72 of 2 March 1973 in so far as it relates to canned fruit, and Part II and III of Government Notice No. R.1898 of 22 October 1971 as well as Government Notice No. R.1079 of 25 June 1976, as amended by Government Notices Nos. R.954 of 12 May 1978, R.2593 of 29 December 1978, R.607 of 28 March 1980, R.1327 of 9 July 1982, R.991 of 13 May 1983 and R.1867 of 24 August 1984. SCHEDULE Contents Regulation Definitions .......................................................................................................................................... 1 Restrictions on the sale of canned fruit .............................................................................................. 2 PART I: GENERAL QUALITY REQUIREMENTS FOR CANNED FRUIT Grades of canned fruit ........................................................................................................................ 3 Standards for grades of canned fruit .................................................................................................. 4 Standards for styles of canned fruit .................................................................................................... 5 Types of pack ..................................................................................................................................... 6 Types and standards of packing media .............................................................................................. 7 Requirements for containers .............................................................................................................. 8 Packing requirements ......................................................................................................................... 9 Marking requirements ................................................................................................................ 10-11 Sampling .......................................................................................................................................... 12 Methods of inspection ................................................................................................................ 13-17 Offences and penalties ..................................................................................................................... 18 Other legislation ............................................................................................................................... 19 PART II: SPECIFIC QUALITY REQUIREMENTS FOR CANNED FRUIT Apricots ............................................................................................................................................ 20 Apricot pulp and solid pack apricots (apricot pie fruit) ................................................................... 21 Apples .............................................................................................................................................. 22 Solid pack apples (pie apples) .......................................................................................................... 23 Applesauce ....................................................................................................................................... 24 Berries .............................................................................................................................................. 25 Cape gooseberries ............................................................................................................................ 26 Figs ................................................................................................................................................... 27 Fruit cocktail .................................................................................................................................... 28 Fruit salad ......................................................................................................................................... 29 Regulation Tropical fruit salad ........................................................................................................................... 30 Granadillas and Granadilla pulp ...................................................................................................... 31 Grapes: With seeds........................................................................................................................... 32 Grapes: Seedless (sultanas) .............................................................................................................. 33 Grapefruit ......................................................................................................................................... 34 Guavas .............................................................................................................................................. 35 Mangoes ........................................................................................................................................... 36 Oranges ............................................................................................................................................ 37 Citrus segments (grapefruit and orange segments excluded) ........................................................... 38 Citrus: Two fruit............................................................................................................................... 39 Pawpaws........................................................................................................................................... 40 Peaches: Freestone ........................................................................................................................... 41 Peaches: Yellow Clingstone............................................................................................................. 42 Peach pulp and peach pie fruit (solid pack peach) ........................................................................... 43 Pears ................................................................................................................................................. 44 Pineapples ........................................................................................................................................ 45 Plums ................................................................................................................................................ 46 Quinces............................................................................................................................................. 47 Two fruit .......................................................................................................................................... 48 Youngberry pulp .............................................................................................................................. 49 Unspecified fruit .............................................................................................................................. 50 Unspecified fruit pulp ...................................................................................................................... 51 Fruit juice and fruit juice concentrate .............................................................................................. 52 Definitions 1. In these regulations, unless inconsistent with the text, any word or expression to which a meaning has been assigned in the Act, shall have a corresponding meaning, and— “A2½” means a container with a capacity of 853 ml; “A10” means a container with a capacity of 3090 ml; “address” means an address in the Republic of South Africa which includes the street or road number (if a number has been allotted), the name of the street or road and the name of the town, village or suburb and, in the case of a farm, the name of the farm and of the magisterial district in which it is situated and, in the case of imported canned fruit, the address of the manufacturer, supplier or importer; “blemishes” means scab, surface spots, hail marks or other discoloration on the surface of the fruit, which detrimentally affects the general appearance of any particular unit; “canned fruit” means commercially sterile fruit in hermetically sealed containers; “commercially sterile” means the conditions achieved by application of heat, sufficient alone or in combination with other appropriate treatments, to render the fruit free from micro organism capable of growing in food at normal non-refrigerated conditions at which the fruit are likely to be held during distribution, storage and display; “consignment” means a quantity of canned fruit of the same kind which is delivered at any one time under cover of the same delivery note or receipt note, or which is delivered by the same vehicle, or if such a quantity is subdivided into different production groups, grades or packing sizes, each quantity of each of the different production groups, grades or packing sizes; “container” means the immediate container which is manufactured from any suitable material into which canned fruit are packed for final sale; “contents” means everything that is contained in a container; “cut out syrup” means liquid which passes through the sieve when the drained mass of the contents of the container is determined; “defects” with regard to canned fruit, means— (a) injury caused by mechanical damage; (b) discoloration; (c) insect infestation; (d) injury of a pathological nature; (e) imperfections due to inadequate workmanship; (f) foreign or poor taste and odours; or (g) cloudy syrup or darkened natural juice; “degrees Brix” or “ºBrix” means the percentage by mass of sucrose in the cut-out syrup, and which, for the purpose of these regulations, is taken to be equal to the total percentage soluble solids as determined by means of a refractometer corrected to 20ºC; “diameter” with regard to canned fruit, means the largest diameter measured at right angles to the longitudinal axis of the canned fruit as the case may be, unless otherwise indicated; “drained mass” means the mass, in grams, of the drained contents of a container of canned fruit, determined as prescribed in the methods of inspection; “extraneous vegetable matter” means any harmless part of a plant not normally present in the canned fruit; “foreign matter” means any material not normally present in, on or between the canned fruit; “fully grown” means that the fruit concerned, when harvested, has reached a stage of development that will ensure the proper completion of the ripening process; “hermetically sealed containers” means containers which are sealed to protect the contents against the entry of micro-organisms during and after heat processing; “ingoing mass” means the mass of fruit, in grams, packed in the container prior to processing; “inspector” means the executive officer or an officer under his or her control, or an assignee or an employee of an assignee; “juice” means natural fruit juice; “main panel” means that part of the container which is in the same field of vision as the trademark, trade name or brand name displayed the most prominent and any other part of the containers bearing the trademark, trade name or brand in equal prominence; “manufacturer” means any establishment which process fruit to produce canned fruit; “microbiological spoilage” means spoilage of a microbiological nature, determined as prescribed in the methods of inspection; “nutritive sweeteners” means any substance having greater than two percent caloric value of sugars per equivalent unit of sweetening capacity (ºBrix), as permitted by the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972); “non-nutritive sweeteners” means any substance having less than two percent caloric value of sugars per equivalent unit of sweetening capacity (ºBrix), as permitted by the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972); “outer container” means a container which contains one or more containers of canned fruit; “packed to capacity” means that the container has been filled with the maximum quantity of fruit that can be sealed therein without breaking or crushing the contents; “packer” means any establishment dealing in the course of trade with canned fruit by packing them for sale, and also an establishment on behalf of whom such product is packed for sale; “peel” means peel that adhere to the flesh of the fruit or is found loose in the container: Provided that it shall not be considered as a defect in the case of “unpeeled” styles; “permitted” means permitted in terms of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972); “pit fragments” means any hard pit material and pit extensions excluding soft pit material and extensions; “production group” means a quantity of canned fruit marked with the same code marks; “sound” means free from insect damage, insect infestations, external or internal defects which detrimentally affect the quality of the fruit; “the Act” means the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990); “trimmed” with regard to canned fruit, means that uneven portions or portions with blemishes have been cut away and “trimming” has a corresponding meaning; “uniform colour” means that the product consists of units with a colour which do not vary significantly within the product concerned with regard to colour; “200mm sieve” means a sieve with a diameter of 200mm, with apertures of 2,3mm, manufactured from wire with a diameter of not less than 0,9mm and not more than 1,25mm; and “300mm sieve” means a sieve with a diameter of 300mm and with apertures of 2,3mm, manufactured from wire with a diameter of not less than 0,9mm and not more than 1,25mm. Restrictions on the sale of canned fruit 2. (1) No person shall sell canned fruit in the Republic of South Africa— (a) unless such product is graded in accordance with grades referred to in regulation 3; (b) unless such product complies with the standards referred to in regulations 4 and 5; (c) unless such product complies with the types of pack referred to in regulation 6; (d) unless such product complies with the packing media requirements referred to in regulation 7; (e) unless the containers in which such product is packed, comply with the requirements referred to in regulation 8; (f) unless such product is packed in accordance with the packing requirements referred to in regulation 9; (g) unless such product concerned are marked in the manner prescribed in regulation 10; and (h) if such product is marked with particulars and in a manner so prescribed as particulars with which it may not be marked. (2) The Executive Officer may grant written exemption, entirely or partially to any person on such condition, as he or she may deem necessary, from the provisions of subregulation (1). PART I: GENERAL QUALITY REQUIREMENTS FOR CANNED FRUIT Grades for canned fruit 3. Canned fruit shall comply with the applicable grades for each kind of canned fruit as set out in Part II of these regulations. Standards for grades of canned fruit 4. (1) All grades of canned fruit— (a) shall be prepared from sound, fresh, clean and washed fruit; (b) shall, subject to the provisions of paragraph (c), be free from any substance which does not normally form part of canned fruit, excluding extraneous vegetable matter; and (c) shall contain only permitted food additives. (2) Subject to the provisions of subregulation (1)— (a) Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade canned fruit shall comply with the specific quality standards as set out in Part II; and (b) undergrade canned fruit, which may not be presented for sale, shall comprise fruit that do not comply with the standards for Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade or Manufacturers Grade, as set out in paragraph (a), and are inedible due to the presence of harmful or aesthetically objectionable foreign matter or foreign flavours and odours. Standards for styles of canned fruit 5. (1) Canned fruit shall be presented as any of the styles prescribed in each of the canned fruit as set out in Part II. (2) Any other presentation of the product shall be permitted: Provided that it— (a) is sufficiently distinctive from other forms or presentation laid down in these regulations; (b) meets all other requirements of these regulations, including the permissible deviations which are applicable to that style which most closely resembles the style or styles intended to be provided under this provision; and (c) is adequately described on the label to avoid confusing or misleading the con sumer. Types of pack 6. Canned fruit shall be presented as any one of the following types of pack: (a) Regular pack which shall consist of fruit packed in a packing medium. (b) Heavy pack which shall consist of crushed style fruit with or without sweetening ingredients and containing at least 73 percent drained mass. (c) Solid pack which shall consist of practically all fruit with very little or no free flowing liquid. Types and standards of packing media 7. (1) (a) Canned fruit shall be packed in any one of the following packing media: (i) Water, where water is the sole packing medium. (ii) Water and fruit juice(s), where water and juice from the fruit concerned, 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. (iii) Fruit juice(s), where— (aa) juice from the fruit concerned, or any other compatible fruit juice, is the sole packing medium; or (bb) two or more compatible fruit juices, which may include juice from the fruit concerned, are combined to form the packing medium: Provided that the fruit juices may be pulpy, turbid or clear. (b) Any of the packing media mentioned in paragraph (a) may contain permitted nutritive sweeteners or non-nutritive sweeteners and flavourants. (2) (a) When permitted nutritive sweeteners are added to water, water and fruit juice(s) or fruit juice(s), the packing media shall be classified on the basis of the cut-out strength as follows: (i) Very light syrup - Not less than 9ºBrix but less than l4ºBrix. (ii) Light syrup - Not less than 14ºBrix but less than 18ºBrix. (iii) Syrup - Not less than 16ºBrix but less than 20ºBrix. (iv) Heavy syrup - Not less than 18ºBrix. (b) The cut-out strength of any product must comply to the requirements mentioned in paragraph (a): Provided that 33,3 percent of the containers in an inspection sample may deviate by 1ºBrix. (3) When permitted non-nutritive sweeteners are added to water the packing media shall be declared as— (a) “packed in water sweetened with non-nutritive sweeteners”; (b) “in water sweetened with non-nutritive sweeteners”; (c) “packed in water sweetened with ‘x”’; or (d) “in water sweetened with ‘x”’ [where ‘x’ indicates the name(s) of the specific non-nutritive sweetener(s)]. (4) When no nutritive sweeteners or non-nutritive sweeteners are added to water, water and fruit juice(s) or fruit juice(s), the packing media shall be declared as— (a) “packed in water”; (b) “in water”; (c) “packed in water and ‘x’ juice(s)”; (d) “in water and ‘x’ juice(s)”; (e) “packed in ‘x’ juice(s)”; or (f) “in ‘x’ juice(s)”, as the case may be [where ‘x’ indicates the name(s) of the specific fruit juice(s)]. REQUIREMENTS FOR CONTAINERS General 8. (1) Containers for canned fruit shall— (a) be intact, clean, suitable and strong enough for the packing and normal handling of the canned fruit: Provided that reusable containers shall be properly sterilised; (b) be free from rust and serious dents or any other disorders which may detrimentally affect the quality of the product; (c) not impart any undesirable taste or odour to the contents thereof; and (d) be closed properly and in a manner permitted by the nature thereof. (2) If containers containing canned fruit are packed in outer containers, such outer containers shall be clean, neat and intact. PACKING REQUIREMENTS General 9. (1) Except where otherwise stipulated in these regulations, canned fruit of different kinds, grades or styles shall not be packed together in the same container or outer container. (2) Canned fruit shall, in the case of Manufacturer’s Grade, be packed in A10 or larger containers. (3) In the case of unspecified canned fruit mixes, the composition of each mix, in descending order, shall be submitted in writing to the Executive Officer. (4) In the case of unspecified canned fruit, the proposed quality standards shall be submitted in writing to the Executive Officer. MARKING REQUIREMENTS 10. (1) Each container containing canned fruit shall be clearly and legibly marked or labelled with the following particulars: (a) A code mark which has been approved, in writing, by the Executive Officer and which consists of the name of the canning establishment, the product concerned and the date of manufacturer thereof: Provided that— (i) the canning establishment identification code shall be indicated at the last position in the sequence: Provided further that in the case where the codes are indicated in two lines, the identification code shall be the last digit in the second line; and (ii) in case of a transparent container where the contents are clearly visible, the product code need not be indicated. (b) The name or trade mark of the manufacturer or packer. (c) The physical address of the manufacturer or packer. (d) A true description of the contents thereof indicated on the main panel: Provided that if a permissible artificial colouring and artificial flavouring matter has been added to canned fruit the words disclosing that fact shall be declared on the list of ingredients. (e) The packing medium in which the canned fruit is packed, shall be declared on the product name or in close proximity to the product name: Provided that it is still declared on the main panel. (f) An indication of the grade thereof: Provided that the expression “Caterers Grade” may be used instead of the expression “Manufacturers Grade”. (g) The net mass of the contents thereof, as required in terms of the Trade Metro-logy Act, 1973 (Act No. 77 of 1973). (h) The expression “Product of” followed by the name of the country of origin: Provided that no abbreviations shall be used. (2) If one or more containers with canned fruit are packed in an outer container, such outer container shall be marked with the following particulars: (a) The name or trademark of the manufacturer or packer. (b) The physical address of the manufacturer or packer. (c) A true description of the contents thereof. (d) An indication of the grade thereof: Provided that the expression “Caterers Grade” may be used instead of the expression “Manufacturers Grade”. (e) The net mass of the contents thereof as required in terms of the Trade Metrology Act, 1973 (Act No. 77 of 1973). (f) The expression “Product of” followed by the name of the country of origin: Provided that no abbreviations shall be used. (g) The number of containers packed therein. (3) If a transparent outer container is used and the particulars on the containers are visible from the outside, the requirements of subregulation (2) need not be complied with. (4) The label of a container of canned fruit shall— (a) be clean and neat; (b) be pasted securely; (c) not be pasted over other labels; and (d) be affixed to such container only by or on behalf of the packer or manufacturer concerned or his agent. (5) Subject to the provisions of subregulations (1) and (2) and regulation 11, canned fruit shall comply with the additional marking requirements, where applicable, for each kind of canned fruit as set out in Part II. Prohibited particulars 11. No word, mark, illustration, depiction or any other method of expression that constitute a misrepresentation, or, directly or by implication, create or may create a misleading impression regarding the contents, quality or grade, shall appear on a container or outer container containing canned fruit. SAMPLING Obtaining a representative sample 12. (1) For the purpose of an inspection, an inspector shall proceed as follows: (a) Draw at random a representative sample by drawing the number of containers in column 2 of Table 1, opposite the production group in column 1 of Table 1, taking the net mass of each container into consideration. (b) Examine from each of the containers obtained in paragraph (a), a working sample which is representative of the contents of the container as prescribed in subregulation (2) and (3). (c) Determine the number of containers of which the contents do not comply with the regulations. (d) If the number of containers obtained in paragraph (c) exceed the number of containers in column 3 of Table 1, the consignment shall be downgraded or prohibited for sale. (2) A working sample shall in the case of— (a) A2½ container or smaller consist of the drained contents of container; and (b) containers larger than A2½ consist of the drained contents of the container: Provided that in the case of the determination of the uniformity in size, the drained mass of 600g shall be used. (3) The working sample size, when determining the percentage residual core of pineapples in the case of— (a) pineapple rings or slices, shall be at least 400g but not more than 500g of the drained product taken at random from the combined contents of any two containers; and (b) pineapple pieces, chunks, segments, spears, titbits and broken rings, shall be at least 200g but not more than 300g of the drained product taken at random from the combined contents of any two containers. METHODS OF INSPECTION Determination of degrees Brix 13. (1) The total percentage soluble solids in canned fruit shall be determined— (a) by means of a refractometer corrected to 20ºC; and (b) 15 days after packing, when equalisation is complete. (2) The total percentage soluble solids in canned fruit shall be determined as follows: (a) Open the containers and stir the contents carefully with a glass or metal rod without damaging the contents. (b) Place a drop of the packing medium onto the prism of the refractometer and take the reading. (c) The rod and prism should be thoroughly wiped with a clean dry cloth before the following reading is taken. (d) The refractometer should be checked for accuracy, as specified in the manual of instructions accompanying it, before use. Determination of microbiological spoilage 14. Microbiological spoilage shall be determined by storing the canned fruit at warehouse temperature: Provided that the containers which blow or leak in any production group during a period of ten days, may be removed from the production group if the rest of the production group is stored for a further period of ten days at warehouse temperature. Determination of drained mass 15. (1) The drained mass of canned fruit shall be determined as follows: (a) Empty the opened container in such a manner onto a sieve of which the mass has been previously determined, that the contents are evenly distributed: Provided that— (i) a 200mm sieve shall be used if the mass of the contents of the container is less than 1,4kg; and (ii) a 300mm sieve shall be used if the mass of the contents of the container is 1,4kg or more. (b) Carefully invert by hand all fruits having cavities if they fall on the sieve with cavities facing up. (c) Allow two minutes for draining and determine the mass of the sieve and drained fruit. (d) The mass so obtained, minus the mass of the sieve, shall be considered to be the mass of the drained fruit. (2) The drained mass for containers of which the volume is larger or smaller than A2½ containers, shall be calculated pro rata to the capacity of A2½ containers by using the following formula or reading it from Table 2 since the standards for drained mass are based on A2½ containers: Drained mass for the fruit concerned as Volume of the container concerned specified in Part II X (ml) 853 (3) Canned fruit shall in the case of A2½ containers, not deviate with more than 30g from the prescribed minimum specifications, except for peaches where the deviation shall not exceed 50g, and pro rata in the case of containers larger or smaller than A2½, at any time within four days of the date of manufacture of the canned fruit concerned. (4) If the drained mass declared on the label or embossed container is more than the prescribed minimum drained mass, it shall comply with the higher drained mass. (5) In an inspection sample, 10 percent of the containers may deviate with not more than five percent from the prescribed drained mass: Provided that the average drained mass of the inspection sample is equal to or more than the prescribed drained mass. Determination of count 16. (1) The count for containers of which the volume is larger or smaller than A2½ containers, shall be calculated pro rata to the capacity of A2½ containers by using the following formula or reading it from Table 3 since the standards for count are based on A2½ containers: (a) For containers with a capacity larger than 853 ml X = ( ) b c x a (b) For containers with a capacity smaller than 853 ml ( ) X = { } + (25%) c x a b where: x = count to be determined a = prescribed count for the A2½ tin as per specific product b = volume of A2½ tin (ml) c = volume of applicable tin size (ml) (2) If the unit count in a container exceeds the prescribed maximum unit count in Part II, the excess units shall be removed prior to the determination of drained mass. In the case where the drained mass comply with the requirements, the excess count shall be ignored. Eccentricity of pineapple rings 17. Eccentricity of pineapple rings shall be determined as follows: (a) Place a measuring instrument graduated in millimetres in such a manner on the pineapple ring, so that the measuring edge of the measuring instrument passes through the centre of the coring hole. (b) First determine the shortest radial measurement from the outside edge of the pineapple ring to the inside edge of the coring hole. (c) Then determine the longest radial measurement from the inside edge of the coring hole to the outside edge of the pineapple ring. (d) Divide the difference between the two measurements by two. Offences and penalties 18. Any person who contravenes or fails to comply with the provisions of these regulations shall be guilty of an offence and upon conviction be liable to a fine or to imprisonment in accordance with section 11 of the Act. Other legislation 19. The provisions of these regulations shall be in addition to and not in substitution for the regulations published under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972). TABLE 1 SAMPLING OF CANNED FRUIT [REGULATION 12] 1. Net mass is equal to or less than 1kg Production group (in units) Sample size Acceptance number 1 2 3 4 800 or less 4 801 - 24 000 24 001 - 48 000 48 001 - 84 000 84 001 - 144 000 144 001 - 240 000 More than 240 000 6 13 21 29 48 84 126 1 2 3 4 6 9 13 2. Net mass is greater than 1kg but not more than 4,5kg 2 4 00 or less 2 401 - 15 000 15 001 - 24 000 24 001 - 42 000 42 001 - 72 000 72 001 - 120 000 More than 120 000 6 13 21 29 48 84 126 1 2 3 4 6 9 13 3. Net mass greater than 4,5kg 600 or less 601 - 2 000 2 001 - 7 200 7 201 - 15 000 15 001 - 24 000 24 001 - 42 000 More than 42 000 6 13 21 29 48 84 126 1 2 3 4 6 9 13 TABLE 2 DRAINED AND INGOING MASS EQUIVALENTS [REGULATION 15] CAN SIZE (MM) TRADE NAME mℓ MASS EQUIVALENTS IN G 52 x 41 52 x 54 66 x 44 52 x 73 2½ oz. Paste 3 oz. Baby Food 4 oz. Fish 4½ oz. Baby Food 73 100 123 140 27 36 45 51 29 40 49 56 31 43 53 60 34 46 57 65 35 48 59 67 36 50 61 70 38 51 63 72 39 53 65 74 40 55 67 77 41 56 69 79 42 58 71 81 44 60 73 84 45 61 76 86 46 63 78 88 47 65 80 91 48 66 82 93 58 80 98 112 66 x 54 52 x 79 52 x 98 66 x 65 5 oz. Peas 5 oz. Juice 6 oz. Juice ½ lb. Jam 149 151 193 196 54 55 70 71 59 60 77 78 64 65 83 85 69 70 90 91 72 73 93 94 74 75 96 98 77 78 99 101 79 80 102 104 82 83 106 107 84 85 109 110 87 88 112 114 89 90 115 117 91 93 119 120 94 95 122 124 96 97 125 127 99 100 128 130 119 120 154 156 66 x 79 66 x 83 84 x 56 66 x 102 8 oz./½ lb. Tall/APN Buffet 9 oz. Flat Pineapple A1 240 248 255 307 87 90 93 112 96 99 102 122 103 107 110 132 111 115 118 142 116 119 123 148 120 124 127 153 123 128 131 158 127 132 135 163 132 136 140 168 135 140 144 173 140 144 148 178 143 148 152 184 147 152 157 189 151 156 161 194 155 160 165 199 159 165 169 204 191 198 203 245 74 x 81 66 x 119 74 x 90 74 x 94 11 oz. (14 oz. Condensed milk) 12 oz. Green beans 1 lb. Jam (Old type) 1 lb. Jam 308 364 365 372 112 133 133 136 123 145 145 148 133 157 157 160 143 169 169 173 148 175 176 179 153 181 182 185 158 187 188 191 164 193 194 198 169 200 200 204 174 205 206 210 179 212 212 216 184 218 218 222 189 224 224 228 194 230 230 235 199 235 236 241 205 242 243 247 245 290 291 296 66 x 124 99 x 64 73 x 111 84 x 90 13½ oz. Crush 14 oz. Fish/A1¼ M1 16 oz. Fruit 384 430 430 446 140 157 157 163 153 171 171 178 166 185 185 192 178 200 200 207 185 207 207 215 191 214 214 222 198 221 221 229 204 228 228 237 211 236 236 245 216 242 242 251 223 250 250 259 230 257 257 267 236 264 264 274 242 271 271 281 248 278 278 289 255 286 286 296 306 343 343 355 74 x 111 86 x 89 74 x 110 99 x 70 15 oz. Fruit 16 oz. Fruit No. 1T 1 lb. Flat 450 460 468 475 164 168 171 173 179 183 186 189 194 198 202 205 209 214 217 220 217 222 225 229 224 229 233 237 232 237 241 244 239 244 248 252 247 252 257 261 254 259 264 268 262 267 272 276 269 275 280 284 276 283 287 292 284 290 295 300 291 298 303 307 299 306 311 316 359 367 373 379 84 x 108 84 x 116 99 x 105 1½ lb. Jam A2/20 oz. 2 lb. Jam 552 582 745 201 212 272 220 232 297 238 251 321 256 270 346 266 280 359 275 290 371 284 299 383 293 309 396 303 319 409 311 328 420 321 338 433 330 348 445 339 357 458 348 367 470 357 377 482 367 387 495 440 464 594 99 x 119 A21/z 853 311 340 368 396 411 425 439 453 468 481 496 510 524 538 552 567 680 127 x 119 154 x 86 105 x 178 154 x 114 4 lb. Squat 4 lb. Jam 48 oz. Juice (beaded) 48 oz Juice (unbeaded) 1371 1438 1441 1926 500 524 525 702 536 573 574 768 591 620 622 831 636 668 669 894 661 693 694 928 683 716 718 960 706 740 742 991 728 764 765 1023 752 789 791 1057 773 811 813 1086 797 836 838 1120 820 860 861 1151 842 883 885 1183 865 907 909 1215 887 931 932 1246 911 956 958 1286 1093 1146 1149 1535 154 x 178 154 x 248 166 x 248 A10/8 lb. Jam Tomato Paste (5 kilo) 5 litre (beaded) 3090 4378 5067 1127 1596 1847 1232 1745 2020 1333 1889 2186 1434 2032 2352 1489 2109 2441 1540 2181 2525 1590 2253 2608 1641 2325 2691 1695 2402 2780 1742 2469 2857 1797 2546 2946 1847 2617 3029 1898 2689 3113 1949 2761 3196 2000 2833 3279 2054 2910 3368 2463 3490 4039 TABLE 3 CONVERSION OF UNITS [REGULATION 16] CAN SIZE (MM) TRADE NAME mℓ COUNT EQUIVALENTS 52 x 41 21/z oz. Paste 73 1 1 1 1 1 1 2 2 2 2 2 2 2 2 3 3 3 52 x 54 3 oz. Baby Food 100 1 1 1 1 1 1 2 2 2 2 2 2 2 3 3 3 3 3 3 4 4 66 x 44 4 oz. Fish 123 1 1 1 1 2 2 2 2 2 3 3 3 3 3 3 4 4 4 4 4 5 52 x 73 4½ oz. Baby Food 140 1 1 1 2 2 2 2 2 3 3 3 3 3 4 4 4 4 5 5 5 5 66 x 54 5 oz. Peas 149 1 1 2 2 2 2 2 3 3 3 3 3 4 4 4 4 5 5 5 5 5 52 x 79 5 oz. Juice 151 1 1 2 2 2 2 2 3 3 3 3 4 4 4 4 4 5 5 5 5 6 52 x 98 6 oz. Juice 193 1 2 2 2 3 3 3 3 4 4 4 5 5 5 5 6 6 6 7 7 7 66 x 65 1/2 lb. Jam 196 1 2 2 2 3 3 3 3 4 4 4 5 5 5 5 6 6 6 7 7 7 66 x 79 8 oz./½ lb. Tall/APN 240 2 2 2 3 3 4 4 4 5 5 5 6 6 6 7 7 7 8 8 8 9 66 x 83 Buffet 248 2 2 3 3 3 4 4 4 5 5 5 6 6 7 7 7 8 8 8 9 9 84 x 56 9 oz. Flat Pineapple 255 2 2 3 3 3 4 4 4 5 5 6 6 6 7 7 7 8 8 9 9 9 66 x 102 A1 307 2 3 3 4 4 4 5 5 6 6 7 7 8 8 9 9 9 10 10 11 11 74 x 81 11 oz. (14 oz. Condensed milk) 308 2 3 3 4 4 5 5 5 6 6 7 7 8 8 9 9 9 10 10 11 11 66 x 119 12 oz. Green beans 364 3 3 4 4 5 5 6 6 7 7 8 9 9 10 10 11 11 12 12 13 13 74 x 90 1 lb. Jam (Old type) 365 3 3 4 4 5 5 6 6 7 7 8 9 9 10 10 11 11 12 12 13 13 74 x 94 1 lb. Jam 372 3 3 4 4 5 5 6 7 7 8 8 9 9 10 10 11 11 12 13 13 14 66 x 124 13½ oz. Crush 384 3 3 4 5 5 6 6 7 7 8 8 9 10 10 11 11 12 12 13 14 14 99 x 64 14 oz. Fish/A1¼ 430 3 4 4 5 6 6 7 8 8 9 9 10 11 11 12 13 13 14 14 15 16 73 x 111 M1 430 3 4 4 5 6 6 7 8 8 9 9 10 11 11 12 13 13 14 14 15 16 84 x 90 16 oz. Fruit 446 3 4 5 5 6 7 7 8 8 9 10 10 11 12 12 13 14 14 15 16 16 74 x 111 15 oz. Fruit 450 3 4 5 5 6 7 7 8 9 9 10 11 11 12 13 13 14 15 15 16 16 86 x 89 16 oz. Fruit 460 3 4 5 5 6 7 7 8 9 9 10 11 12 12 13 13 14 15 16 16 17 74 x 110 No. 1T 468 3 4 5 5 6 7 8 8 9 10 10 11 12 12 13 14 14 15 16 16 17 99 x 70 1 lb. Flat 475 4 5 6 6 7 8 8 g 10 10 11 12 13 13 15 15 U16 17 17 84 x 108 1½ lb. Jam 552 4 5 6 6 7 8 9 10 11 11 12 13 14 15 15 16 17 18 19 19 20 84 x 116 A2/20 oz. 582 4 5 6 7 8 9 9 10 11 12 13 14 14 15 16 17 18 19 20 20 21 99 x 105 2 lb. Jam 745 5 7 8 9 10 11 12 13 14 15 16 17 19 20 21 22 23 24 25 26 27 99 x 119 A2½ 853 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 127 x 119 4 lb. Squat 1 371 8 10 11 13 14 16 18 19 21 23 24 26 27 29 31 32 34 35 37 39 40 154 x 86 4 lb. Jam 1 438 8 10 12 13 15 17 19 20 22 24 25 27 29 30 32 34 35 37 39 40 42 105 x 178 48 oz. Juice (beaded) 1 441 8 10 12 14 15 17 19 20 22 24 25 27 29 30 32 34 35 37 39 41 42 154 x 114 48 oz Juice (unbeaded) 1 926 11 14 16 18 20 23 25 27 29 32 34 36 38 41 43 45 47 50 52 54 56 154 x 178 A10/8 lb. Jam 3 090 18 22 25 29 33 36 40 43 47 51 54 58 62 65 69 72 76 80 83 87 91 154 x 248 Tomato Paste (5 kilo) 4 378 26 31 36 41 46 51 56 62 67 72 77 82 87 92 98 103 108 113 118 123 128 166 x 248 5 litre (beaded) 5 067 30 36 42 48 54 59 65 71 77 83 89 95 101 107 113 119 125 131 137 143 149 TABLE 3 CONVERSION OF UNITS (CONTINUE) [REGULATION 16] CAN SIZE (MM) TRADE NAME mℓ COUNT EQUIVALENTS 52 x 41 21/2 oz. Paste 73 3 3 3 3 3 3 3 4 4 4 4 4 5 5 5 6 6 7 7 52 x 54 3 oz. Baby Food 100 4 4 4 4 4 5 5 5 5 5 6 7 7 7 8 9 10 10 66 x 44 4 oz. Fish 123 5 5 5 5 5 6 6 6 6 6 6 7 8 8 9 10 11 12 13 52 x 73 4½ oz. Baby Food 140 5 6 6 6 6 6 7 7 7 7 7 8 9 10 10 11 12 13 14 66 x 54 5 oz. Peas 149 6 6 6 6 7 7 7 7 7 8 8 9 10 10 11 12 13 14 15 52 x 79 5 oz. Juice 151 6 6 6 6 7 7 7 7 8 8 8 9 10 10 11 12 13 14 15 52 x 98 6 oz. Juice 193 7 8 8 8 8 9 9 9 10 10 10 10 13 13 14 16 17 18 20 66 x 65 ½ lb. Jam 196 7 8 8 8 9 9 9 9 10 10 10 11 13 14 14 15 17 19 20 66 x 79 8 oz./1/2 lb. Tall/APN 240 9 9 10 10 11 11 11 12 12 12 13 14 16 17 18 19 21 23 25 66 x 83 Buffet 248 9 10 10 11 11 11 12 12 12 13 13 15 16 17 18 20 22 24 25 84 x 56 9 oz. Flat Pineapple 255 10 10 10 11 11 12 12 12 13 13 13 15 17 18 19 21 22 24 26 66 x 102 A1 307 12 12 13 13 13 14 14 15 15 16 16 18 20 21 22 25 27 29 32 74 x 81 11 oz. (14 oz. Condensed milk) 308 12 12 13 13 14 14 14 15 15 16 16 18 20 21 23 25 27 29 32 66 x 119 12 oz. Green beans 364 14 14 15 15 16 17 17 18 18 19 19 21 24 25 27 29 32 35 37 74 x 90 1 lb. Jam (Old type) 365 14 14 15 16 16 17 17 18 18 19 19 21 24 25 27 29 32 35 37 74 x 94 1 lb. Jam 372 14 15 15 16 16 17 17 18 19 19 20 22 25 26 27 30 33 35 38 66 x 124 131/2 oz. Crush 384 15 15 16 16 17 17 18 19 19 20 20 23 25 26 28 31 34 37 39 99 x 64 14 oz. Fish/A1¼ 430 16 17 18 18 19 20 20 21 21 22 23 25 28 30 32 35 38 41 44 73 x 111 M1 430 16 17 18 18 19 20 20 21 21 22 23 25 28 30 32 35 38 41 44 84 x 90 16 oz. Fruit 446 17 18 18 19 20 20 21 22 23 23 24 26 29 31 33 36 39 42 46 74 x 111 15 oz. Fruit 450 17 18 18 19 20 20 21 22 22 23 24 26 30 31 33 36 40 43 46 86 x 89 16 oz. Fruit 460 18 18 19 20 20 21 22 22 23 23 24 27 30 32 34 37 40 44 47 74 x 110 No. 1T 468 18 19 19 20 21 21 22 23 23 24 25 27 31 32 34 38 41 45 48 99 x 70 1 lb. Flat 475 18 19 19 20 21 22 22 23 24 24 25 28 31 33 35 38 42 45 49 84x108 1½ lb. Jam 552 21 22 23 23 24 25 26 27 28 28 29 32 36 38 40 44 49 53 57 84x116 A2/20 oz. 582 22 23 24 25 26 26 27 28 29 30 31 34 38 40 42 47 51 55 60 99x105 2 lb. Jam 745 28 29 31 32 33 34 35 36 37 38 39 44 49 51 55 60 68 71 76 99 x 119 A2½ 853 26 27 28 29 30 31 32 33 34 35 36 40 45 47 50 55 60 65 70 127 x 119 4 lb. Squat 1 371 42 43 45 47 48 50 51 53 55 56 58 64 72 76 80 88 96 104 113 154 x 86 4 lb. Jam 1 438 44 46 47 49 51 52 54 56 57 59 61 67 76 79 84 93 101 110 118 105 x 178 48 oz. Juice (beaded) 1 441 44 46 47 49 51 52 54 56 57 59 61 68 76 79 84 93 101 110 118 154 x 114 48 oz Juice (unbeaded) 1 926 59 61 63 65 68 70 72 75 77 79 81 90 101 106 113 124 135 147 158 154 x 178 A10/8 lb. Jam 3 090 94 98 101 105 109 112 116 120 123 127 130 145 163 170 181 199 217 235- 254 154 x 248 Tomato Paste (5 kilo) 4 378 133 139 144 149 154 159 164 169 174 180 185 205 231 241 257 282 308 334 359 166 x 248 5 litre (beaded) 5 067 154 160 166 172 178 184 190 196 202 208 214 238 267 279 297 327 356 386 416 In this table 25% has already been added for cans smaller than A2½ PART II: SPECIFIC QUALITY REQUIREMENTS FOR CANNED FRUIT CANNED APRICOTS 20. The quality requirements for canned apricots are as follows: Definitions (1) Where used with regard to canned apricots— (a) "caps" in the case of apricot halves, means the residue that remains after the packing medium has been drained for two minutes on a 6mm mesh sieve of 450mm diameter; (b) "pit/stone material" means, in the case of all styles other than whole apricots, pits and pieces of pit that are hard and sharp: Provided that it shall not be considered as a defect when whole apricot pits or kernels are used as seasoning ingredients; and (c) "off suture cut" in the case of apricot halves, means a suture cut which exceeds 6 mm in width and thus detracts markedly from the normal appearance of the fruit. Styles and standards for styles (2) (a) Canned apricots shall be presented as one of the following styles: (i) Whole apricots; (ii) Apricot halves; (iii) Apricot slices; and (iv) Apricot pieces, mixed pieces or irregular pieces. (b) (i) Whole apricots shall consist of unpitted whole apricots and may have been peeled or not. (ii) Apricot halves shall consist of pitted apricots cut into two approximately equal parts along the suture from stem to apex and may have been peeled or not. (iii) Apricot slices shall consist of pitted apricots cut into wedge shaped units and may have been peeled or not. (iv) Apricot pieces, mixed pieces or irregular pieces shall consist of pitted apricots cut into irregular shaped and sized units and may have been peeled or not. Quality Standards (3) (a) There shall be five grades of canned apricots, namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned apricots are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) 0,25% 0,25% 0,25% 0,25% 0,25% (b) Fill of containers in the case of whole apricots, apricot halves, slices and pieces shall comply to at least one of the following minima: (i) Fruit quantity Packed to capacity As for Extra Choice As for Extra Choice As for Extra Choice As for Extra Choice (ii) Drained mass in gram (iii) Ingoing mass in gram: 453 453 453 453 453 Per container 467 467 467 467 467 Average per container 496 496 496 496 496 (c) Maximum count in the case of: (i) Halves— (aa) Royal cultivar 50 60 70 70 * (bb) Bulida and other 45 60 70 70 * cultivars (ii) Wholes (all cultivars) 18 20 24 24 (d) Fruit ingredient (e) Preparation Sound, fully grown apricots which have similar cultivar characteristics (i) Shall be free from defects (ii) Shall, in the case of wholes and halves, not be trimmed (iii) May be peeled: Provided that it is properly peeled and free from residual peel (iv) May be split along the suture in the case of wholes (v) Shall, in the case of halves, be free from splits at the stem-end which markedly detract from the general appearance As for Extra Choice Grade (i) As for Extra Choice Grade (ii) May in the case of wholes and halves be trimmed: Provided that the units do not thereby lose their normal shape (iii), (iv), (v), (vi) and (vii) as for Extra Choice Grade As for Extra Choice Grade (i) - (vii) As for Choice Grade As for Extra Choice Grade As for Choice Grade except that the units may be trimmed: Provided that the greater proportion of the units in a container shall be recognisable as of the style described on the label Sound and fully grown apricots Shall be reasonably free from defects and residual peel (f) Uniformity of size in any one container in the case of: (i) Wholes (ii) Halves (vi) Shall be uniform in maturity and of an acceptable texture (vii)Shall be free from brown to dark brown stone cavities The mass of the x largest units in a container shall not be more than y times the mass of the x smallest units where x = 4 and y = 1½ The mass of the x largest units in a container shall not be more than y times the mass of the x smallest units where— (aa) x = 2 and y = 1½ for a count of 10 and under (bb) x = 3 and y = 1½ for a count of 11 to 25 As for Extra Choice Grade except that x = 6 and y = 1½ As for Extra Choice Grade except that— (aa) x = 2 and y = 1½ for a count of 10 and under (bb) x = 4andy=1½ for a count of 11 to 25 As for Extra Choice Grade except that x = 10 and y = 2 As for Extra Choice Grade except that— (aa) x = 3andy = 2 for a count of 10 and under (bb) x = 5 and y = 2 for a count of 11 to 25 * * * * (g) Colour of units (h) Uniformity of colour in any one container (i) Crushing (cc) x = 4 and y = 1½ for a count above 25 Shall be of a good colour, characteristic of apricots. Units with a light pale colour is acceptable Units in a container shall be uniform in colour and deviations from the general colour shall not be conspicuous Units may not be crushed or broken or damaged by crushing: Provided that a unit which has lost its normal shape because of ripeness and which bears no mark of crushing and which shows slight disintegration shall not be deemed crushed (cc) x = 6 and y = 1½ for a count above 25 Shall be of a fairly good colour, characteristic of apricots Shall be fairly uniform in colour throughout As for Extra Choice Grade (cc) x =7 and y = 2 for a count of 26 to 50 (dd) x = 10 and y = 2 for a count above 50 Shall be of a reasonably good colour Shall be reasonably uniform in colour As for Extra Choice Grade As for Standard Grade As for Standard Grade The units may be crushed or broken: Provided that the greater proportion of the units shall be recognisable as of the style described on the label * * * (j) Off-suture cuts (k) Foreign matter (l) Extraneous vegetable matter None: Provided that off suture cuts 6 mm or less (at its widest point) which do not detract markedly from the appearance of the unit shall not be regarded as a deviation None Practically free As for Extra Choice Grade None Fairly free As for Extra Choice Grade None Reasonably free Shall be free from units which detract from the overall appearance of the units in the container None Reasonably free * None Reasonably free Notes: * Denotes no specification Permissible deviations (by number per container) (4) The maximum permissible deviations for canned apricots are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (a) Uniformity of colour in any one container (b) Off-suture cuts (c) Blemishes in the case of unpeeled apricots (d) Crushing in the case of: (i) Halves (aa) Royal cultivar (bb)Other cultivars 25% 15% 10% 5% 5,6% 0% 25% 20% 5,5% 6% 0% 40% 40% 8,6% 9,2% 0% * 40% 8,6% 9,2% (ii) Wholes (all cultivars) (e) Preparation (f) Preparation and blemishes in the case of peeled apricot halves (g) Deviations in (b), (d), (e) and (f) collectively in the case of peeled apricots: Provided that such defects are within the individual limits specified (h) Deviations in (b), (c), (d) and (e) collectively in the case of unpeeled apricots: Provided that such defects are within the individual limits specified (i) Occurrence of extraneous vegetable matter such as stems, pieces of peel, etc. 11% 5% 15%: Provided that such blemishes and preparation defects do not detract markedly from the general appearance of the peeled apricot halves 15% 10% 1 unit 15% 10% 30%: Provided that such blemishes and preparation defects do not detract markedly from the general appearance of the peeled apricot halves 20% 30% 2 units 25% 15% 40%: Provided that such blemishes and preparation defects do not detract markedly from the general appearance of the peeled apricot halves 40% 40% 3 units 25% 15% 40%: Provided that such blemishes and preparation defects do not detract markedly from the general appearance of the peeled apricot halves 40% 40% 3 units * Denotes no specification CANNED APRICOT PULP AND SOLID PACK APRICOTS (APRICOT PIE FRUIT) 21. The quality requirements for canned apricot pulp and canned solid pack apricots (apricot pie fruit) are as follows: Styles and standards for styles (1) (a) Canned apricot pulp and canned solid pack apricots shall be presented as one of the following styles: (i) Apricot halves; (ii) Apricot pieces, mixed pieces or irregular pieces; and (iii) Apricot pulp. (b) (i) Apricot halves shall consist of pitted apricots cut into two approximately equal parts along the suture from stem to apex and may have been peeled or not. (ii) Apricot pieces, mixed pieces and irregular pieces shall consist of pitted apricots cut into irregular shaped and sized units and may have been peeled or not. (iii) Apricot pulp shall consist of the edible part of apricots with the removal of pits but with or without the removal of peel, obtainable by mechanical or physical crushing of apricots. Quality standards (2) (a) There shall be three grades of canned apricot pulp and canned solid pack apricots (apricot pie fruit), namely Extra Choice Grade, Choice Grade and Manufacturers Grade. (b) The quality standards for canned apricot pulp and canned solid pack apricots (apricot pie fruit) are as follows: Quality factor Extra Choice Grade Choice Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers in the case of solid pack (c) Fruit ingredient (d) Preparation (e) Shape (caps) (f) Blemishes 0,25% Shall be packed to capacity: Provided that in the case of caps, more than 65% per volume of the containers shall consist of caps Sound, well-coloured apricots (i) Shall be free from defects (ii) Shall be free from pits and pieces of pits Shall retain their shape Shall be free from blemishes 0,25% Shall be packed to capacity: Provided that in the case of caps, more than 35% per volume of the containers shall consist of caps As for Extra Choice Grade (i) and (ii) as for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade 0,25% Packed to capacity As for Extra Choice Grade Shall be reasonably free from defects, pits and pieces of pits Shall have a reasonable good shape Shall be reasonably free from blemishes (g) Foreign matter (h) Extraneous vegetable matter None Practically free None Fairly free None Reasonably free Permissible deviations (by number per container) (3) The maximum permissible deviations by number, unless otherwise specified, for canned apricot pulp and canned solid pack apricots (apricot pie fruit) are as follows: Quality factor Extra Choice Grade Choice Grade (a) Shape (caps) (b) Blemishes 35% 15% 35% 30% CANNED APPLES 22. The quality requirements for canned apples are as follows: Styles and standards for styles (1) (a) Canned apples shall be presented as one of the following styles: (i) Apple segments (ii) Apple slices (b) (i) Apple segments shall consist of peeled and cored apples sliced longitudinally from the calyx to the stem into segments, (ii) Apple slices shall consist of peeled and cored apples sliced longitudinally from the calyx to the stem into slices. Quality Standards (2) (a) There shall be four grades of canned apples, namely Extra Choice Grade, Choice Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned apples are as follows: Quality Factor Extra Choice Grade Choice Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one the following minima: (i) Fruit quantity (ii) Drained mass in grams (c) Fruit ingredient (d) Preparation (e) Minimum length of slices measured from tip to tip (f) Minimum thickness of slices measured at the thickest part (g) Colour 0,25% Packed to capacity 453 Fresh, sound and clean apples which have similar cultivar characteristics (i) Shall be free from defects (ii) May be trimmed: Provided that the units do not lose their normal shape as a result of such trimming (iii) Shall be properly peeled and free from residual peel (iv) Shall be free from stems, calyxes, cores and pips 50 mm 10 to 20 mm Good, typical of the cultivar 0,25% As for Extra Choice Grade 453 As for Extra Choice Grade As for Extra Choice Grade 40 mm 6 to 20 mm Typical of the cultivar 0,25% As for Extra Choice Grade 453 As for Extra Choice Grade As for Extra Choice Grade except that the units may be trimmed: Provided that the greater proportion of the units in a container shall be recognisable as of the style described on the label 40 mm 6 to 20 mm As for Choice Grade 0,25% As for Extra Choice Grade 453 Sound apples Shall be reasonably free from defects, residual peel, stems, calyxes, cores and pips * * * Quality Factor Extra Choice Grade Choice Grade Substandard Grade Manufacturers Grade (h) Foreign matter (i) Extraneous vegetable matter None Practically free None Fairly free None Reasonably free None Reasonably free * Denotes no specification Permissible deviations (by number per container) (3) The maximum permissible deviations for canned apples are as follows: Quality Factor Extra Choice Grade Choice Grade Substandard Grade (a) Uniformity of colour in any one container (b) Blemishes 25% 20% 0% 30% 0% 30% CANNED SOLID PACK APPLES (PIE APPLES) Quality Standards 23. (1) (a) There shall be four grades of canned solid pack apples (pie apples), namely Extra Choice Grade, Choice Grade, Manufacturers Grade and Substandard Grade. (b) The quality standards of canned solid pack apples (pie apples) are as follows: Quality Factor Extra Choice Grade Choice Grade Manufacturers Grade Substandard Grade (a) Microbiological spoilage (maximum per production group) 0,25% 0,25% 0,25% 0,25% Quality Factor Extra Choice Grade Choice Grade Manufacturers Grade Substandard Grade (b) Fill of containers: Shall at least comply to one of the following minima: (i) Fruit quantity (ii) Drained mass (c) Allowable shapes (d) Fruit ingredient (e) Preparation (f) Shape (segments) (g) Colour (h) Uniformity of colour (i) Foreign matter Packed to capacity 680 Either segments or slices Sound apples (i) Shall be free from defects (ii) Shall be properly peeled and free from residual peel (iii) Shall be free from stems, calyxes and core (iv) Segments shall have a tender texture Shall retain their original shape: Provided that if a segment retained more than 75 per cent of its original shape it shall not be deemed to be a deviation Shall be of a good colour Shall be practically uniform in colour None As for Extra Choice Grade 680 As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade None As for Extra Choice Grade 680 * Reasonably sound apples (i) Shall be reasonably free from defects (ii) Shall be peeled reasonably free from residual peel (iii) Shall be reasonably free from stems, calyxes and core (iv) Segments shall have a tender texture * Shall be of a reasonably good colour * None * * * * * * * * None Quality Factor Extra Choice Grade Choice Grade Manufacturers Grade Substandard Grade (j) Extraneous vegetable matter Practically free Fairly free Reasonably fee Reasonably free * Denotes no specification Permissible deviations (by number per container) (2) The permissible deviations for canned solid pack apples (pie apples) are as follows: Quality factor Extra Choice Grade Choice Grade (a) Uniformity of colour (b) Shape (segments) (c) Preparation 10% 20% 15% 20% 50% 20% CANNED APPLE SAUCE 24. The quality requirements for canned apple sauce are as follows: Definitions (1) Where used with regard to canned apple sauce— (a) "colour" means the colour of the typical variety or varieties of apples used other than "flavoured" or "artificially coloured"; (b) "consistency" means the flow characteristics of the product and the degree of separation of liquid; and (c) "flavour" means— (i) the degree of excellence of the natural aroma and flavour of the apple ingredients; (ii) the apparent relationship of the acidity to sweetness; (iii) the freedom of undesirable flavours; and (iv) with respect to flavoured types, the flavour balance of the apple ingredient in relation to the added flavour. Styles and standards for styles (2) (a) Canned apple sauce shall be presented as one of the following styles: (i) Regular or comminuted; (ii) Chunk or chunky. (b) (i) Regular or comminuted apple sauce shall consist of apples which may have been peeled and cored or not, comminuted into granular particles. (ii) Chunk or chunky apple sauce shall consist of apples, which may have been peeled and cored or not, chopped into small pieces. Quality standards (3) (a) There shall be three grades of canned apple sauce, namely Extra Choice Grade, Choice Grade and Manufacturers Grade. (b) The quality standards for canned apple sauce are as follows: Quality Factor Extra Choice Grade Choice Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Soluble solids content (ºBrix) if: (i) Sweetened (ii) Unsweetened (c) Fill of containers (d) Fruit ingredient (e) Preparation 0,25% 17 7 Shall be not less than 90 percent of the total capacity of the container Fresh, sound, clean and suitably mature apples (i) Shall be free from defects (ii) Shall be properly trimmed 0,25% 17 7 As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade 0,25% * * As for Extra Choice Grade Sound apples Shall be reasonably free from defects, core and pieces of core Quality Factor Extra Choice Grade Choice Grade Manufacturers Grade (f) Colour if: (i) Natural (ii) Flavoured (g) Consistency (iii) Shall be free from particles of core (iv) Shall be reasonably free from specks (i) The product shall have a normal, bright, partially uniform colour typical of the varieties used (ii) Should not be excessively dull, grey, pink, green or yellow (iii) Shall not have any discoloration due to oxidation or scorching Characteristic of the colour imparted by added flavourants but free from discoloration due to oxidation or scorching After stirring and emptying the apple sauce from the container onto a dry, flat surface, the consistency may be moderately mounded but is not excessively stiff or may be slightly thin so that it levels itself in such a way that at the end of two minutes, there may be moderate but not excessive separation of free liquid (i) The product shall at least have a reasonably uniform colour typical of the varieties used (ii) May be slightly brown, pink or grey As for Extra Choice Grade As for Extra Choice Grade * * * Quality Factor Extra Choice Grade Choice Grade Manufacturers Grade (h) Flavour (i) Foreign matter (j) Extraneous vegetable matter Shall have a normal flavour typical of the varieties used and shall be free from flavours and odours foreign to the product: Provided that apple sauce to which flavourants have been added, shall have a flavour which is characteristic of the added flavourants but not strong None Practically free Shall have a flavour fairly typical of the varieties used and shall be free from flavours and odours foreign to the product: Provided that apple sauce to which flavourants have been added, shall have a flavour, which is derived from added flavourants, which may be slightly strong None Fairly free * None Reasonably free * Denotes no specification CANNED BERRIES 25. The quality requirements for canned berries are as follows: Definitions (1) Where used with regard to berries— (a) "berries" means all of the recognised berries including but not limited to strawberries, raspberries, youngberries, booysenberries, bilberries, blueberries and mulberries; (b) "disintegrated" means units which are crushed; (c) "immature" means units which are not fully developed and of which more than 75 per cent of the outer surface area is green; and (d) "malformed" means berries which are not normally developed and which contains hard part in the fruit flesh; (e) "defects" means— (i) overripe berries which tend to be mushy; (ii) units with insect damage; (iii) disintegrated and partially dry berries; (iv) immature berries; (v) excessive trimming in the case of whole berries; (vi) grit present in the products; or (vii) any other defects which detracts markedly from the normal appearance, edibility and flavour of the individual units or a quantity of berries. Styles and standards for styles (2) (a) Canned berries shall be presented as whole berries. (b) Whole berries shall consist of whole, intact berries with the stalks removed. Quality Standards (3) (a) There shall be five grades of canned berries, namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned berries are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: 0,25% 0,25% 0,25% 0,25% 0,25% Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (i) Fruit quantity (ii) Drained mass in grams in the case of: (aa) Strawberries (bb) Other cultivars (iii) Ingoing mass in grams: (aa) Per container (bb) Average per container (c) Fruit ingredient (d) Preparation Packed to capacity 311 396 481 496 (i) Unbroken, clean and sound berries (ii) Fresh and not dried or partially dry (iii) Free from stems and leaves (iv) Fully grown and ripe but not overripe (v) Sorted according to size (vi) Well coloured Shall be free from defects As for Extra Choice Grade 311 396 481 496 As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade 311 396 481 496 As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade 311 396 481 496 As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade 311 396 481 496 (i) Reasonably, unbroken, clean and sound berries (ii) Reasonably fresh and not dry (iii) Reasonably free from stems and leaves (iv) Reasonably fully grown and ripe Shall be reasonably free from defects Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (e) Colour of units (f) Uniformity of size in any one container (g) Foreign matter (h) Extraneous vegetable matter Shall have a bright attractive colour The mass of the x percent of the contents according to number, consisting of the largest units shall not be more than y times the mass of x percent of the contents according to number, consisting of smallest units where x = 10andy= 1½ None Practically free As for Extra Choice Grade As for Extra Choice Grade except that x = 10 and y = 2 None Fairly free As for Extra Choice Grade As for Extra Choice Grade except that x = 20 and y = 2 None Reasonably free As for Extra Choice Grade * None Reasonably free * * None Reasonably free * Denotes no specification Permissible deviations (by number per container) (4) The maximum permissible deviations for canned berries are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (a) Uniformity of size in any one container 25% 50% 70% * (b) Preparation 10% 20% 30% 30% * Denotes no specification Additional marking requirements (5) Subject to the provisions of regulation 10: Part I, the cultivar of the berries used shall be stated on the label: Provided that— (a) youngberries and booysenberries may be deemed to be identical; and (b) youngberries may be described as "Cape loganberries". CANNED CAPE GOOSEBERRIES 26. The quality requirements for canned Cape gooseberries are as follows: Definitions (1) Where used with regard to Cape gooseberries— (a) "crushed" means units which have been cracked or broken by crushing to the extend that it has lost the normal shape (not due to ripeness): Provided that units with cracked or broken skins shall not be considered crushed. Style (2) Canned Cape gooseberries shall be presented as whole gooseberries. Quality Standards (3) (a) There shall be five grades of canned Cape gooseberries, namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned Cape gooseberries are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: 0,25% 0,25% 0,25% 0,25% 0,25% Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (i) Fruit quantity (ii) Drained mass in grams (iii) Ingoing mass in grams: (aa) Per container (bb) Average per container (c) Fruit ingredient (d) Preparation (e) Uniformity of size in any one container (f) Colour of units Packed to capacity 425 496 510 Cape Gooseberries which are sound, ripe, well coloured, whole and free from stems and calyxes Shall be free from defects The mass of x percent of the contents, according to number, consisting of the largest units shall not be more than y times the mass of x percent of the contents, according to number, consisting of the smallest units where x = 10 and y = 1½ Shall be of a good colour As for Extra Choice Grade 425 496 510 As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade except that x = 10 and y= 2 As for Extra Choice Grade As for Extra Choice Grade 425 496 510 As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade except that x = 20 and y = 2 As for Extra Choice Grade As for Extra Choice Grade 425 496 510 As for Extra Choice Grade As for Extra Choice Grade * As for Extra Choice Grade As for Extra Choice Grade 425 496 510 Cape Gooseberries which are sound, ripe, well coloured, whole and reasonably free from stems and calyxes Shall be reasonably free from defects * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (g) Uniformity of colour in any one container (h) Crushing (crushed units) (i) Foreign matter (j) Extraneous vegetable matter The berries in a container shall be uniform in colour and deviations from the general colour shall not be conspicuous Shall not be cracked or broken by crushing: Provided that cracked or broken skins shall not be deemed to be crushed None Practically free The berries in a container shall be reasonably uniform in colour As for Extra Choice Grade None Fairly free As for Choice Grade As for Extra Choice Grade None Reasonably free As for Choice Grade As for Extra Choice Grade None Reasonably free * * None Reasonably free * Denotes no specification Permissible deviations (by number per container) (4) The maximum permissible deviations for canned Cape gooseberries are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (a) Uniformity of colour in any one container (b) Crushing 25% 10% 40% 20% 60% 30% 60% 30% Additional marking requirements (5) Subject to the provisions of regulation 10: Part I, the product name "Golden Berries" may be used instead of Cape gooseberries. CANNED FIGS 27. The quality requirements for canned figs are as follows: Definitions (1) Where used with regard to figs— (a) "disintegrated" means units, in the case of whole figs, which have been crushed; and (b) "immature" means units which are not fully developed. Styles and standards for styles (2) (a) Canned figs shall be presented as one of the following styles: (i) Whole figs. (ii) Split figs or broken figs. (b) (i) Whole figs shall consist of whole intact figs which may be slightly cracked: Provided that the figs retain their natural conformation without exposing the interior. (ii) Split figs or broken figs shall consist of figs which have open to such an extent that the seed cavity is exposed. The shape of the fruit may be distorted, and the fruit may be broken apart into entirely separate pieces. Quality Standards (3) (a) There shall be four grades of canned figs, namely Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned figs are as follows: Quality factor Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) 0,25% 0,25% 0,25% 0,25% Quality factor Choice Grade Standard Grade Substandard Grade Manufacturers Grade (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (c) Maximum count in the case of whole figs (d) Fruit ingredient (e) Preparation (f) Uniformity of size in any one container Packed to capacity 396 25 Whole, fully grown, well formed, suitably ripe and sound figs which have similar cultivar characteristics (i) Shall be free from defects (ii) Shall be free from extraneous vegetable matter: Provided that the fleshy stalks of the figs need not be removed (iii) Shall, in the case of whole figs, be free from disintegrated, severely split, immature figs with scars, bruises and other injuries The mass of the x largest units in a container shall not be more than y times the mass of the x smallest units where x = 4 and y = 1½ As for Choice Grade 396 40 As for Choice Grade As for Choice Grade As for Choice Grade except that x = 6 and y = 1½ As for Choice Grade 396 40 As for Choice Grade As for Choice Grade * As for Choice Grade 396 * Reasonably whole, fully grown, ripe and sound figs Shall be reasonably free from defects and extraneous vegetable matter * Quality factor Choice Grade Standard Grade Substandard Grade Manufacturers Grade (g) Colour of units (h) Uniformity of colour in any one container (i) Blemishes (j) Foreign matter (k) Extraneous vegetable matter Shall be of a good colour The units in a container shall be uniform in colour and deviations from the general colour shall not be conspicuous None None Practically free Shall be of a fairly good colour The units in a container shall have fairly uniform colour None None Fairly free As for Standard Grade As for Standard Grade None None Reasonably free * * Reasonably free None Reasonably free * Denotes no specification Permissible deviations (by number per container) (4) The maximum permissible deviations for canned figs are as follows: Quality factor Choice Grade Standard Grade Substandard Grade (a) Uniformity of colour in any one container (b) Blemishes 25% 10% 0% 20% 0% 20% CANNED FRUIT COCKTAIL 28. The quality requirements for canned fruit cocktail are as follows: Definitions (1) Where used with regard to fruit cocktail— (a) "broken cherry halves" means any portion of a cherry that is definitely less than an apparent half or a definitely mutilated cherry half. (b) "crushed/broken grape" means grape that has been— (i) crushed to the extend that it has lost its normal shape; or (ii) severed into two separate parts: Provided that the broken units of grapes that collectively equal the size of a full size unit are considered one unit in applying the permissible deviations; and (c) "pit/stone material" means pits and pieces of pit that are hard and sharp and which are at least 1,5 mm in any dimension. Kinds of fruit (2) (a) The following kinds of fruit may be used in the preparation of canned fruit cocktail: (i) Peaches (yellow clingstone) (ii) Pears (iii) Pineapples (iv) Grapes (any seedless variety) (v) Cherries, which may be— (aa) any light, sweet variety; or (bb) artificially coloured red; or (cc) artificially coloured red and flavoured, whether natural or artificial: Provided that it does not stain the other ingredients. (b) Kinds of fruit used in the preparation of canned fruit cocktail shall consist of either fresh, frozen or previously canned fruit. (c) One of the ingredients, excluding the main ingredient, may be of one grade lower than the others. Styles permitted for the kinds of fruit (3) The styles permitted for the kind of fruit, which may be peeled, pitted or cored as may be applicable for the respective fruit, used in the preparation of canned fruit cocktail are as follows: (a) Peaches - Diced (b) Pears - Diced (c) Pineapples - Pieces, titbits, chunks or diced (d) Grapes - Whole (e) Cherries - Halves or whole (pitted) Forms of Pack (4) Canned fruit cocktail shall be presented as one of the following forms of pack: (a) Three and four fruit - fruit cocktail which shall consist of a mixture of three or four fruits of the kinds and styles described in subregulations (2)(a) and (3): Provided that— (i) cherries may be omitted, except for Extra Choice Grade; or (ii) grapes may be omitted. (b) Five and six fruit - fruit cocktail which shall consist of a mixture of the five or six fruits of the kinds and styles described in subregulations (2)(a) and (3). Proportions of fruit (5) Canned fruit cocktail shall contain the kinds of fruit in the following proportions, based on the individual drained fruit mass in relation to the total drained mass of all the fruit: Fruit Style Proportion 3 and 4 Fruits— Fruit Cocktail 5 and 6 Fruit— Fruit Cocktail Peaches Pears Pineapples Diced Diced Diced, chunks, titbits or pieces 30% to 50% 25% to 45% 6% to 25% 30% to 50% 25% to 45% 6% to 16% Grapes Cherries Whole Halves or whole 6% to 20% 1% to 15% 6% to 20% 1%to 6% Quality Standards (6) (a) There shall be five grades of canned fruit cocktail namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned fruit cocktail are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (c) Preparation 0,25% Packed to capacity 481 (i) Shall be free from defects (ii) All diced shall be cleanly cut (iii) Shall consist of fruit complying with the specifications for Extra Choice Grade, as prescribed in these regulations for the kind of fruit 0,25% As for Extra Choice Grade 481 (i) and (ii) as for Extra Choice Grade (iii) Shall consist of fruit complying with the specifications for Choice Grade, as prescribed in these regulations for the kind of fruit concerned, in respect 0,25% As for Extra Choice Grade 481 (i) and (ii) as for Extra Choice Grade (iii) Shall consist of fruit complying with the specifications for Standard Grade, as prescribed in these regulations for the kind of fruit concerned, in 0,25% As for Extra Choice Grade 481 As for Standard Grade 0,25% As for Extra Choice Grade 481 Shall be reasonably free from defects Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (d) Foreign matter (e) Extraneous vegetable matter concerned in respect of colour and preparation or with specifications prescribed for Choice Grade where such requirements have not been prescribed for Extra Choice Grade None Practically free of colour and preparation: Provided that uniformity in colour and size grading are not applicable None Fairly free respect of colour and preparation: Provided that uniformity in colour and size grading are not applicable None Reasonably free None Reasonably free None Reasonably free * Denotes no specification Permissible deviations (7) The maximum permissible deviations shall not exceed those as set out in these regulations for each kind of fruit concerned. Additional marking requirements (8) (a) Subject to the provisions of regulation 10: Part I, a complete list of ingredients shall be declared on the label indicating the kinds of fruit in a descending order. CANNED FRUIT SALAD 29. The quality requirements for canned fruit salad are as follows: Kinds of fruit (1) (a) Canned fruit salad shall consist of at least three of the following kinds of fruit: Basic fruits (i) Apricots (ii) Peaches (yellow clingstone) (iii) Pears (iv) Pineapples (b) One or more of the following optional kinds of fruit may also be added to the kinds of fruit mentioned in paragraph (a): Optional fruits (i) Apples (ii) Bananas (iii) Cape gooseberries (iv) Cherries, which may be— (aa) any light, sweet variety; or (bb) artificially coloured red; or (cc) artificially coloured red and flavoured, whether natural or artificial: Provided that it does not stain the other ingredients. (v) Grapes (any seedless variety) (vi) Guavas (vii) Oranges (viii) Pawpaws (ix) Granadillas (x) Quinces (c) Kinds of fruit used in the preparation of canned fruit salad shall consist of either fresh, frozen or previously canned fruit. (d) One of the ingredients, excluding the main ingredient, may be one grade lower than the others. Styles permitted for the kinds of fruit (2) The styles permitted for the kinds of fruit, which may be peeled, pitted or cored as may be applicable for the respective fruit, used in the preparation of canned fruit salad are as follows: Basic fruits (a) Apricots - Halves (b) Peaches (yellow clingstone) - Halves, quarters or slices (c) (i) Pears - Halves, quarters, in the case of Extra Choice Grade, Choice grade and Standard grade. (ii) Pears - Halves, quarters, half quarters or half slices in the case of Substandard grade and Manufacturers grade. (d) Pineapples - Slices, titbits, chunks or pieces. Optional fruits (a) Apples - Slices or segments (b) Bananas - Slices or Diced (c) Cape gooseberries - Whole (d) Cherries - Halves or whole (pitted) (e) Grapes - Whole (f) Guavas - Halves, quarters or slices (g) Oranges - Slices or segments (h) Pawpaws - Pieces (i) Granadilla-Pulp (j) Quinces - Slices or segments Proportions of fruit (3) Canned fruit salad shall contain basic and optional fruit proportions: Provided that the basic fruit shall constitute the highest percentage of contents in four and five fruit salad. Basic fruit Proportion Minimum % Maximum % 5 and 6-Fruit 3 and 4-Fruit 5 10 50 50 Quality Standards (4) (a) There shall be five grades for canned fruit salad namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned fruit salad are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima; (i) Fruit quantity (ii) Drained mass in grams (c) Preparation (d) Foreign matter (e) Extraneous vegetable matter 0,25% Packed to capacity 481 (i) Shall be free from defects (ii) Shall consist of fruit complying with the specifications for Extra Choice Grade, as prescribed in these regulations for the kind of fruit concerned, in respect of colour and preparation None Practically free 0,25% As for Extra Choice Grade 481 (i) As for Extra Choice Grade (ii) Shall consist of fruit complying with the specifications for Choice Grade, as prescribed in these regulations for the kind of fruit concerned, in respect of colour and preparation None Fairly free 0,25% As for Extra Choice Grade 481 (i) As for Extra Choice Grade (ii) Shall consist of fruit complying with the specifications for Standard Grade, as prescribed in these regulations for the kind of fruit concerned, in respect of colour and preparation None Reasonably free 0,25% As for Extra Choice Grade 481 As for Standard Grade None Reasonably free 0,25% As for Extra Choice Grade 481 Shall be reasonably free from defects None Reasonably free Additional marking requirements (5) Subject to the provisions of regulation 10: Part I, a complete list of ingredients shall be declared on the label indicating the kinds of fruit in a descending order. CANNED TROPICAL FRUIT SALAD 30. The quality requirements for canned tropical fruit salad are as follows: Kinds of fruit (1) (a) Canned tropical fruit salad shall consist of at least the following three basic kinds of fruit: Basic fruit (i) Pineapples (ii) Pawpaws or mangoes (single or in combination) (iii) Bananas (b) One or more of the following optional kinds of fruit may also be added to the three basic kinds of fruit mentioned in paragraph (a); Optional fruit (i) Apples (ii) Apricots (iii) Avocados (iv) Cherries, which may be (aa) light, sweet variety; or (bb) artificially coloured red; or (cc) artificially coloured red and flavoured, whether natural or artificial: Provided that it does not stain the other ingredients. (v) Citrus fruit (vi) Granadillas (vii) Grapes (any seedless variety) (viii) Guavas (ix) Litchis (x) Peaches (yellow clingstone) (xi) Pears (xii) Sweet melon (c) The kinds of fruit used in the preparation of canned tropical fruit salad shall consist of either fresh, frozen or previously canned fruit. (d) One of the ingredients, excluding the main ingredient, may be one grade lower than the others. Styles permitted for the kinds of fruit (2) The styles permitted for the kinds of fruit, which may be peeled, pitted or cored, as may be applicable for the respective fruit, used in the preparation of canned tropical fruit salad are as follows: Basic fruit (a) Pineapples - Titbits, pieces or diced (b) Pawpaws or mangoes - Slices or diced (c) Bananas - Slices or diced Optional fruit (a) Apples - Slices or diced, (b) Apricots - Pieces, diced or slices (c) Avocados - Pieces, diced or slices (d) Cherries - Halves or whole (pitted) (e) Citrus fruit - Slices or segments (f) Granadillas - Pulp (flesh) with or without seeds (g) Grapes - Whole (h) Guavas - Quarters, slices or diced or as puree (i) Litchis - Whole (pitted) or broken segments (j) Peaches - Slices, pieces or diced (k) Pears - Slices, pieces or diced (l) Sweet melon - Pieces or diced Proportion of fruit (3) Canned tropical fruit salad shall contain the kind of fruit in the following proportions, based on the individual drained fruit mass in relation to the total drained mass of all the fruit: Basic fruit Minimum Maximum (a) Pineapples (b) Pawpaws or mangoes (single or in combination) (c) Bananas 45% 25% 5% 65% 50% 20% Optional fruit Minimum Maximum (a) Apples (b) Apricots (c) Avocados (d) Cherries (e) Citrus fruit (f) Granadillas (g) Grapes (h) Guavas (i) Litchis (j) Peaches (yellow clingstone) (k) Pears (l) Sweet melon 5% 5% 5% 1% 3% 1% 5% 5% 5% 5% 5% 5% 20% 20% 20% 4% 15% 5% 20% 20% 20% 20% 20% 20% Quality Standards (4) (a) There shall be four grades for canned tropical fruit salad namely Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned tropical fruit salad are as follows: Quality factor Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) 0,25% 0,25% 0,25% 0,25% Quality factor Choice Grade Standard Grade Substandard Grade Manufacturers Grade (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (c) Preparation (d) Foreign matter (e) Extraneous vegetable matter Packed to capacity 481 (i) Shall be free from defects (ii) Shall consist of fruit complying with the specifications for Choice Grade, as prescribed in these regulations for the kind of fruit concerned, in respect of colour and preparation None Fairly free As for Choice Grade 481 (i) As for Choice Grade (ii) Shall consist of fruit complying with the specifications for Standard Grade as prescribed in these regulations for the kind of fruit concerned, in respect of colour and preparation None Reasonably free As for Choice Grade 481 As for Standard Grade None Reasonably free As for Choice Grade 481 (i) Shall be reasonably free from defects (ii) Shall consist of fruit complying with the specifications for Manufacturers Grade, as prescribed in these regulations for the kind of fruit concerned, in respect of preparation None Reasonably free Additional marking requirements (5) Subject to the provisions of regulation 10: Part I, a complete list of ingredients shall be declared on the label indicating the kinds of fruit in a descending order. CANNED GRANADILLAS AND GRANADILLA PULP 31. The quality requirements for canned granadillas and canned granadilla pulp are as follows: Types of packing media and standard for type of packing media (1) (a) Canned granadillas shall be packed in water to which permitted sweeteners are added. (b) Canned granadilla pulp shall consist of practically all fruit with very little free flowing liquid. Quality Standards (2) (a) There shall be five grades of canned granadillas and canned granadilla pulp, namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned granadillas and canned granadilla pulp are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers in the case of: (i) Canned granadillas (ii) Canned granadilla pulp (c) Fruit ingredient (d) Preparation 0,25% Shall contain at least 50%, according to volume, of fruit Packed to capacity Shall consist of the pulp of sound, fully grown granadillas (i) Shall be free from defects (ii) Shall be free from any material which is foreign to the 0,25% As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade (i), (ii) and (iii) as for Extra Choice Grade 0,25% As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade (i), (ii) and (iii) as for Extra Choice Grade 0,25% As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade As for Standard Grade 0,25% As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade Shall be reasonably free from defects Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (e) Foreign matter (f) Extraneous vegetable matter inner portion of the granadillas, apart from the added sugar and water in the case of canned granadillas (iii) Shall be of an attractive appearance (iv) Shall be free from woody pips None Practically free (iv) Shall be practically free from woody pips None Fairly free (iv) Shall be fairly free from woody pips None Reasonably free None Reasonably free None Reasonably free CANNED GRAPES: WITH SEEDS 32. The quality requirements for canned grapes with seeds are as follows: Style (1) Canned grapes with seeds shall be presented as whole grapes. Quality Standards (2) (a) There shall be five grades of canned grapes with seeds namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned grapes with seeds are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (iii) Ingoing mass in grams: (aa) Per container (bb) Average per container (c) Fruit ingredient (d) Preparation (e) Minimum diameter of berries 0,25% Packed to capacity 453 510 538 (i) Sound, washed, suitably ripe grapes which are free from stems, stalks and pedicels (ii) Shall contain only White Hanepoot (Muscat grapes) Shall be free from defects 14 mm 0,25% As for Extra Choice Grade 453 510 538 (i) As for Extra Choice Grade (ii) * As for Extra Choice Grade 14 mm 0,25% As for Extra Choice Grade 453 510 538 As for Choice Grade As for Extra Choice Grade 14 mm 0,25% As for Extra Choice Grade 453 510 538 As for Choice Grade As for Extra Choice Grade 14 mm 0,25% As for Extra Choice Grade 453 510 538 Sound, washed, suitably ripe grapes which are reasonably free from stems, stalks and pedicels Shall be reasonably free from defects * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (f) Uniformity of size in any one container (g) Blemishes (h) Disintegration After removal of 10% of the smallest berries of the total number of berries in the container, the average diameter of 10% of the largest berries in the container shall not exceed the average diameter of 10% of the smallest berries in the container by more than 3 mm Berries shall be free from discoloration and blemishes: Provided that uniform amber discoloration and minor skin blemishes shall not be deemed to be blemishes Berries may not be disintegrated: Provided that cracked or broken skins shall not be deemed disintegrated if the berries After removal of 10% of the smallest berries of the total number of berries in the container, the average diameter of 10% of the largest berries in the container shall not exceed the average diameter of 10% of the smallest berries in the container by more than 5 mm Berries shall be reasonably free from blemishes: Provided that uniform amber discoloration and minor skin blemishes shall not be deemed to be blemishes: Provided further that the general appearance of the berries shall be attractive As for Extra Choice Grade After removal of 20% of the smallest berries of the total number of berries in the container, the average diameter of 20% of the largest berries in the container shall not exceed the average diameter of 20% of the smallest berries in the container by more than 5 mm Berries shall be reasonably free from skin blemishes: Provided that skin blemishes which are not conspicuous may be allowed As for Extra Choice Grade * As for Standard Grade As for Extra Choice Grade * Berries shall be reasonably free from serious blemishes * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (i) Foreign matter (j) Extraneous vegetable matter have retained their normal shape None Practically free None Fairly free None Reasonably free None Reasonably free None Reasonably free * Denotes no specification Permissible deviations (by number per container) (4) The maximum permissible deviations for canned grapes with seeds are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (a) Disintegration (b) Preparation 5% 5% 10% 10% 20% 20% 20% 20% CANNED GRAPES: SEEDLESS (SULTANAS) 33. The quality requirements for canned seedless grapes are as follows: Style (1) Canned seedless grapes shall be presented as whole grapes. Quality Standards (2) (a) There shall be five grades of canned seedless grapes namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned seedless grapes are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (iii) Ingoing mass in grams: (aa) Per container (bb) Average per container (c) Fruit ingredient (d) Preparation (e) Minimum diameter of berries (f) Uniformity of size in any one container 0,25% Packed to capacity 396 510 538 Sound, washed and suitably ripe sultanas which are free from stalks (i) Shall be free from defects (ii) Shall be free from stalks 10 mm Berries shall be uniform in size 0,25% As for Extra Choice Grade 396 510 538 As for Extra Choice Grade As for Extra Choice Grade 10 mm Berries shall be fairly uniform in size 0,25% As for Extra Choice Grade 396 510 538 As for Extra Choice Grade As for Extra Choice Grade 10 mm Berries shall be reasonably uniform in size 0,25% As for Extra Choice Grade 396 510 538 As for Extra Choice Grade As for Extra Choice Grade 10 mm * 0,25% As for Extra Choice Grade 396 510 538 Sound, washed, ripe sultanas which are reasonably free from stalks Shall be reasonably free from defects and stalks * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (g) Blemishes (h) Disintegration (i) Foreign matter (j) Extraneous vegetable matter Shall be free from blemishes and shall be of an attractive appearance: Provided that smaller skin blemishes are permissible Shall be free from disintegration: Provided that cracked or broken skins shall not be deemed disintegrated if the berries have retained their normal shape None Practically free Shall be reasonably free from blemishes and shall be of a general attractive appearance: Provided that smaller skin blemishes are permissible As for Extra Choice Grade None Fairly free Shall be free from skin blemishes: Provided that skin blemishes which are not conspicuous are permissible As for Extra Choice Grade None Reasonably free As for Standard Grade As for Extra Choice Grade None Reasonably free Shall be reasonably free from major blemishes * None Reasonably free * Denotes no specification Permissible deviations (by number per container) (4) The maximum permissible deviations for canned seedless grapes are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (a) Disintegration (b) Preparation 5% 5% 10% 10% 20% 20% 20% 20% CANNED GRAPEFRUIT 34. The quality requirements for canned grapefruit are as follows: Definitions (1) Where used with regard to canned grapefruit— (a) "whole segments" means a place or portion of section in which its length is at least 75 percent of the apparent length of the original segment. A segment which is split in one place only and is not prone to disintegrate shall be considered whole, but parts of a segment joined by "thread", or by membrane only shall not be considered "whole"; and (b) "developed seed" means a seed that measures more than 9 mm in any dimension. Colour types (2) The colour types for canned grapefruit are as follows: (a) White, which is produced from white-fleshed grapefruit. (b) Pink, which is produced from pink or red-fleshed grapefruit. Styles (3) (a) Canned grapefruit shall be presented as one of the following styles: (i) Grapefruit segments or grapefruit sections. (ii) Broken grapefruit segments or broken grapefruit sections. Quality Standards (4) (a) There shall be five grades for canned grapefruit namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned grapefruit are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (iii) Ingoing mass in grams: (aa) Per container (bb) Average per container (c) Fruit ingredient (d) Preparation 0,25% Packed to capacity 425 538 552 Sound, fully grown grapefruit with similar cultivar characteristics (i) Shall be free from defects (ii) Shall be practically free from developed seeds (iii) The segment membranes shall be removed: Provided that the segment membranes may still be attached in the case of— 0,25% As for Extra Choice Grade 425 538 552 As for Extra Choice Grade As for Extra Choice Grade 0,25% As for Extra Choice Grade 425 538 552 As for Extra Choice Grade As for Extra Choice Grade 0,25% As for Extra Choice Grade 425 538 552 As for Extra Choice Grade As for Extra Choice Grade 0,25% As for Extra Choice Grade 425 538 552 Sound and fully grown grapefruit Shall be reasonably free from defects, developed seeds, segment membranes and residual peel Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (e) Uniformity of size in any one container (f) Colour of units (g) Uniformity of colour in any one container (h) Foreign matter (aa) grapefruit slices; and (bb) enzymatically peeled grapefruit, and the membranes shall in both cases be reasonably tender (iv) Shall be free from off flavours due to over processing and from excessive rag (v) Shall be properly peeled and free from residual peel Shall be fairly uniform in size Shall be of a good and uniform colour The units in a container shall be uniform in colour and deviations from the general colour shall not be conspicuous None Shall be reasonably uniform in size Shall be of a fairly good colour throughout The units in a container shall be fairly uniform in colour None As for Choice Grade Shall be of a reasonably good colour throughout * None * As for Standard Grade * None * * * None Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (i) Extraneous vegetable matter Practically free Fairly free Reasonably free Reasonably free Reasonably free * Denotes no specification Permissible deviations (by mass per container) (5) The maximum permissible deviations for canned grapefruit are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade (a) Shape 20% of the drained mass 40% of the drained mass 60% of the drained mass CANNED GUAVAS 35. The quality requirements for canned guavas are as follows: Styles and standards for styles (1) (a) Canned guavas shall be presented as one of the following styles: (i) Whole guavas (ii) Guava halves (iii) Guava quarters (b) (i) Whole guavas shall consist of peeled, whole guavas. (ii) Guava halves shall consist of peeled guavas cut into two approximately equal parts which may have been seeded or not. (iii) Guava quarters shall consist of peeled and pitted guavas cut into four approximately equal parts. Quality Standards (2) (a) There shall be five grades of canned guavas, namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned guavas are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (iii) Ingoing mass in grams: (aa) Per container (bb) Average per container (c) Maximum count in the case of: (i) Wholes (ii) Halves (iii) Quarters (d) Fruit ingredient 0,25% Packed to capacity 453 481 510 12 20 Guavas which are clean and sound and which have similar cultivar characteristics: Provided that marked difference 0,25% As for Extra Choice Grade 453 481 510 20 40 40 As for Extra Choice Grade 0,25% As for Extra Choice Grade 453 481 510 25 50 55 As for Extra Choice Grade 0,25% As for Extra Choice Grade 453 481 510 25 50 55 As for Extra Choice Grade 0,25% As for Extra Choice Grade 453 481 510 * * * Guavas which are clean and sound Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (e) Preparation (f) Minimum percentage of outer flesh or fruit, by mass (g) Uniformity of size in any one container in the case of: (i) Wholes in colour shall be deemed to be a cultivar difference (i) Shall be free from defects (ii) Shall be cleanly and neatly peeled and shall be free from residual peel (iii) May be slightly trimmed 57% The mass of the x largest units in a container shall not be more than y times the mass of the x smallest units where x = 4 and y = 1½ (i) and (ii) as for Extra Choice Grade (iii) May be trimmed: Provided that the units do not thereby lose their normal shape 52% As for Extra Choice Grade, except that x = 6 and y = 1½ As for Choice Grade * As for Extra Choice Grade, except that x = 10 and y = 1½ As for Choice Grade, except that the units may be trimmed: Provided that the greater proportion of the units in a container shall be recognisable as of the style described on the label * * Shall be reasonably free from defects and residual peel * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (ii) Halves (iii) Quarters The mass of the x largest units in a container shall not be more than y times the mass of the x smallest units where— (aa) x = 2 and y = 1½/ for counts for 8 and under (bb) x = 3andy=1½ for counts of 9 to 16 (cc) x = 4 and y = 1½ for counts above 16 — As for Extra Choice Grade except that— (aa) x = 2 and y = 1½ for counts of 8 and under (bb) x = 4 and y = 1½ for counts of 9 to 16 (cc) x = 6 and y = 1½ for counts above 16 The mass of the x largest units in a container shall not be more than y times the mass of x smallest units where— (aa) x = 4 and y = 1½ for counts up to 20 (bb) x = 6 and y = 1½ for counts more than 20 As for Extra Choice Grade except that— (aa) x = 3 and y = 2 for counts of 8 and under (bb) x = 6andy = 2 for counts of 9 to 16 (cc) x= 10andy = 2 for counts above 16 As for Choice Grade except that y = 2 * * * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (h) Texture (i) Uniformity of colour in any one container (j) Crushing (k) Foreign matter (1) Extraneous vegetable matter Shall be of a good texture Units shall be uniformly pink in colour: Provided that uniformly light pink colour is acceptable Units shall not be crushed or broken or damaged as a result of crushing None Practically free Shall be of a fairly good texture Units shall be of a general uniform colour As for Extra Choice Grade None Fairly free Shall be of a reasonably good texture Units shall be of a fairly uniform colour As for Extra Choice Grade None Reasonably free As for Standard Grade As for Standard Grade As for Extra Choice Grade None Reasonably free * * * None Reasonably free * Denotes no specification — Denotes not applicable Permissible deviations (by number per container) (3) The maximum permissible deviations for canned guavas are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (a) Uniformity of colour in any one container (b) Crushing in the case of: (i) Wholes 25% 16,7% 25% 15% 0% 20% 0% 20% Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (ii) Halves (iii) Quarters (c) Preparation 10% 10% 10% 10% 10% 20% 10% 10% 30% 10% 10% 30% CANNED MANGOES 36. The quality requirements for canned mangoes are as follows: Definitions (1) Where used with regard to canned mangoes— (a) "crushed" means a unit which has been— (i) crushed to the extent that it has lost its normal shape (not due to ripeness); or (ii) severed into definite parts: Provided that partially disintegrated halves shall not be considered broken: Provided further that all portions that collectively equal the size of one unit are considered one unit in applying the allowance in the permissible deviations; and (b) "rind" means rind that adhere to the flesh of the mango or is found loose in the container. Styles and standards for styles (2) (a) Canned mangoes shall be presented as one of the following styles: (i) Mango halves (ii) Mango slices (iii) Mango diced (iv) Mango pieces, mixed pieces or irregular pieces (b) (i) Mango halves shall consist of peeled mangoes cut into two approximately equal parts along the suture from stem to apex. (ii) Mango slices shall consist of peeled mangoes cut lengthwise or crosswise into long, slender pieces. (iii) Mango diced shall consist of peeled mangoes cut into approximately cube-shaped units. (iv) Mango pieces, mixed pieces or irregular pieces shall consist of peeled mangoes cut into irregular shaped and sized units. Quality standards (3) (a) There shall be four grades of canned mangoes namely Extra Choice Grade, Choice Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned mangoes are as follows: Quality factor Extra Choice Grade Choice Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (c) Fruit ingredient (d) Preparation 0,25% Packed to capacity 453 Sound, well-coloured and fully grown mangoes (i) Shall be free from defects (ii) The flesh shall be sliced from the stone (iii) Shall be free from stems (iv) Shall be properly peeled and free from residual rind (v) Shall be free from raggedness 0,25% As for Extra Choice Grade 453 As for Extra Choice Grade As for Extra Choice Grade 0,25% As for Extra Choice Grade 453 As for Extra Choice Grade As for Extra Choice Grade 0,25% As for Extra Choice Grade 453 Sound and fully grown mangoes Shall be reasonably free from defects, stems and residual rind Quality factor Extra Choice Grade Choice Grade Substandard Grade Manufacturers Grade (e) Shape (f) Uniformity of size in the case of mango halves (g) Colour of units (h) Uniformity of colour in any one container (i) Flavour (j) Texture (k) Foreign matter (vi) Shall be uniform in ripeness (vii) Shall be free from odours or flavours foreign to the product Shall be free from marked differences in shape 90% by count of the units in a container shall be fairly uniform in size Shall be of a good colour characteristic of the type or variety of mango Units in a container shall be uniform in colour and shall be free from conspicuous deviations from the general colour The flavour and odour shall be characteristic of the type or variety of mango used (i) Shall be fleshy with very little fibre (ii) The tenderness may be variable but shall neither be mushy nor excessively firm None As for Extra Choice Grade 90% by count of the units in a container shall be reasonably uniform in size Shall be of a fairly good colour characteristic of the type or variety of mango Shall be fairly uniform in colour As for Extra Choice Grade (i) Shall be fleshy with little fibre (ii) As for Extra Choice Grade None * As for Choice Grade As for Choice Grade As for Choice Grade As for Extra Choice Grade (i) and (ii) as for Choice Grade None * * * * * * None Quality factor Extra Choice Grade Choice Grade Substandard Grade Manufacturers Grade (1) Extraneous vegetable matter Practically free Fairly free Reasonably free Reasonably free * Denotes no specification Permissible deviations (by number per container) (4) The maximum permissible deviations by number, unless otherwise stipulated for canned mangoes are as follows: Quality factor Extra Choice Grade Choice Grade Substandard Grade (a) Uniformity of colour in any one container (b) Blemishes and over-trimmed units (c) Crushed/mashed units (d) Rind (e) Pit/stone material (average) (f) Extraneous vegetable matter (g) Preparation and shape of: (i) Light intensity (ii) Serious intensity 25% 20% 3% by mass Not more than 4cm2 aggregate area per 500 g ⅛ stone or equivalent per 500 g 1 piece per 500 g 10% 0% 0% 30% 5% by mass Not more than 6cm2 aggregate area per 500 g ⅛ stone or equivalent per 500 g 2 pieces per 500 g 20% 0% 0% 30% 5% by mass Not more than 6cm2 aggregate area per 500 g ⅛ stone or equivalent per 500 g 2 pieces per 500 g 20% 0% CANNED ORANGES 37. The quality requirements for canned oranges are as follows: Styles and standards for segments (1) (a) Canned oranges shall be presented as one of the following styles: (i) Whole orange segments (ii) Broken orange segments (iii) Orange slices (iv) Orange pieces (b) (i) Whole orange segments shall consist of peeled orange segments which are practically intact and which retain their original shape: Provided that the segments may be slightly split. (ii) Broken orange segments shall consist of portion of segments which retain at least 50 percent of their original apparent size, or which are large enough to remain on a sieve having 12 mm square openings formed by a wire of 2 mm diameter. (iii) Orange slices shall consist of peeled oranges cut transversally into slices. (iv) Orange pieces shall consist of portions of segments that are large enough to remain on a sieve having 8 mm square openings formed by a wire of 2 mm diameter Size grouping in the case of whole orange segments (2) Canned whole orange segments shall be grouped according to size in the following manner: (a) Large: 20 or less whole orange segments per 100 gram of drained fruit. (b) Medium: 21 to 35 whole orange segments per 100 gram of drained fruit. (c) Small: 36 or more whole orange segments per 100 gram of drained fruit. Quality Standard (3) (a) There shall be five grades of canned oranges, namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned oranges are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams in the case (aa) Orange segments (bb) Orange pieces and slices (c) Fruit ingredient (d) Preparation 0,25% Packed to capacity 425 453 Clean, sound and fully grown oranges with similar cultivar characteristics (i) Shall be free from defects (ii) Shall be properly peeled and free from residual peel (iii) Shall be free from fibre strands originating from albedo or core 0,25% As for Extra Choice Grade 425 453 As for Extra Choice Grade As for Extra Choice Grade 0,25% As for Extra Choice Grade 425 453 As for Extra Choice Grade (i), (ii), (iii), (iv), (v) and (vi) as for Extra Choice Grade 0,25% As for Extra Choice Grade 425 453 As for Extra Choice Grade As for Standard Grade 0,25% As for Extra Choice Grade 425 453 Clean, sound and fully grown oranges Shall be reasonably free from defects, residual peel, fibre strands, developed seeds, segment membranes (where applicable) and off-flavours Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (e) Uniformity of size in any one container in the case of whole orange segments (iv) Shall be free from developed seeds (v) The segment membranes shall have been removed: Provided that the segment membranes may still be attached in the case of— (aa) orange slices; and (bb) enzymatically peeled oranges; and the membranes shall in both cases be reasonably tender (vi) Shall be free from off flavours due to over processing, flavours and odours foreign to the product and from excessive rag (vii) Shall, in the case of orange slices, be free from end-slices The mass of the largest unit shall not be more than twice the mass of the smallest unit As for Extra Choice Grade * As for Extra Choice Grade * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (f) Maximum thickness in the case of orange slices (g) Shape in the case of: (i) Whole orange segments (ii) Orange slices (h) Colour of units (i) Texture (j) Foreign matter 10 mm Shall consist of whole segments of a normal shape: Provided that a segment shall be deemed to be whole if it has retained at least 75% of its original shape Shall consist of whole units of a normal shape Shall be of a rich yellow to orange colour, typical of the cultivar concerned Shall be reasonably firm, characteristic of the cultivar concerned and reasonably free from dry cells or fibrous portions which affect the appearance and edibility of the product None 10 mm As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade None 10 mm As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade None * The greater proportion of the units shall be recognisable as whole units The greater proportion of the units shall be recognisable as whole units Shall be of a reasonably good colour * None * * * * * None Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (k) Extraneous vegetable matter Practically free Fairly free Reasonably free Reasonably free Reasonably free * Denotes no specification Permissible deviations (by mass per container) (4) The maximum permissible deviations by mass per container, unless otherwise specified, for canned oranges are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade (a) Shape in the case of: (i) Whole segments (ii) Orange slices (b) Occurrence of broken segments and pieces in the case of whole orange segments (c) Occurrence of pieces in the case of broken orange segments (d) Occurrence in all styles of: (i) Seeds (per sample average) (ii) Fibre strands (aggregate length based on sample average) (iii) Segment membranes, if it has been removed (based on sample average) 30% of the drained mass 8% of the drained mass 3% 8% 1 unit per 100g 40 mm per 100g 5 cm2 per 100 g 40% of the drained mass 10% of the drained mass 5% 10% 1 unit per 100g 50 mm per 100g 7 cm2 per 100 g 60% of the drained mass 20% of the drained mass 7% 15% 2 units per 100g 75 mm per 100g 10 cm2 per 100 g CANNED CITRUS SEGMENTS (GRAPEFRUIT AND ORANGE SEGMENTS EXCLUDED) 38. The quality requirements for canned citrus segments (grapefruit and orange segments excluded) shall be as follows: Style (1) Canned citrus segments (grapefruit and orange segments excluded) shall be presented as whole citrus segments which are practically intact and which retain their original shape: Provided that the segments may be slightly split. Quality standards (2) (a) There shall be five grades for canned citrus segments (grapefruit and orange segments excluded), namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned citrus segments (grapefruit and orange segments excluded) are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (iii) Ingoing mass in grams: (aa) Per container 0,25% Packed to capacity 425 538 0,25% As for Extra Choice Grade 425 538 0,25% As for Extra Choice Grade 425 538 0,25% As for Extra Choice Grade 425 538 0,25% As for Extra Choice Grade 425 538 Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (bb) Average per container (c) Fruit ingredient (d) Preparation 552 Clean, sound and fully grown citrus fruit (grapefruit and orange segments excluded) with similar cultivar characteristics (i) Shall be free from defects (ii) Shall be properly peeled and free from residual peel (iii) Shall be free from fibre strands originating from albedo or core (iv) The segments membranes shall have been removed: Provided that the segment membranes may still be attached in the case of enzymatically peeled citrus segments (grapefruit and orange segments excluded), in which the membranes shall be reasonably tender (v) Shall be free from off flavours due to over processing, flavours and odours 552 As for Extra Choice Grade (i), (ii), (iii), (iv) and (v) as for Extra Choice Grade 552 As for Extra Choice Grade As for Choice Grade 552 As for Extra Choice Grade As for Choice Grade 552 Clean, sound and fully grown citrus fruit (grapefruit and orange segments excluded) Shall be reasonably free from defects, residual peel, fibre strands, developed seeds, segment membranes (where applicable) and off flavours Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (e) Uniformity of size in any one container in the case of whole citrus (grapefruit and orange segments excluded) (f) Shape (g) Colour of units (h) Foreign matter (i) Extraneous vegetable matter foreign to the product and from excessive rag (vi) Shall be free from developed seeds The mass of the largest unit shall not be more than twice the mass of the smallest unit Shall consist of whole segments of a normal shape: Provided that a segment shall be deemed to be whole if it has retained at least 75% of its original shape Shall be of a colour typical of the cultivar concerned None Practically free (vi) Shall reasonably free from developed seeds As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade None Fairly free As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade None Reasonably free * * * None Reasonably free * * * None Reasonably free * Denotes no specification Permissible deviations (by mass per container) (3) The maximum permissible deviations for canned citrus segments (grapefruit and orange segments excluded) are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade (a) Shape 20% of the drained mass 40% of the drained mass 60% of the drained mass CANNED CITRUS: TWO FRUIT Quality standards 39. (1) (a) There shall be five grades of canned citrus two fruit namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned citrus two fruit are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (iii) Ingoing mass in grams: (aa) Per container 0,25% Packed to capacity 425 538 0,25% As for Extra Choice Grade 425 538 0,25% As for Extra Choice Grade 425 538 0,25% As for Extra Choice Grade 425 538 0,25% As for Extra Choice Grade 425 538 Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (bb) Average per container (c) Maximum count (d) Allowable shape (e) Fruit ingredient (f) Preparation 552 69 Segments Clean, sound and fully grown citrus fruit with similar cultivar characteristics (i) Shall be free from defects (ii) Shall be properly peeled and free from residual peel (iii) Shall be free from fibre strands originating from albedo or core (iv) Shall be free from developed seeds (v) The segment membranes shall have been removed: Provided that the segment membranes may still be attached in the case of enzymatically peeled citrus fruit in which case the membranes shall be reasonably tender (vi) Shall be free from off flavours due to 552 * Segments As for Extra Choice Grade As for Extra Choice Grade 552 * Segments As for Extra Choice Grade As for Extra Choice Grade 552 * Segments As for Extra Choice Grade As for Extra Choice Grade 552 * * Clean, sound and fully grown citrus fruit Shall be reasonably free from defects, residual peel, fibre strands, developed seeds, segment membranes (where applicable) and off-flavours Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (g) Uniformity of size in any one container (h) Shape (i) Minimum quantity (j) Colour (k) Foreign matter (l) Extraneous vegetable matter over-processing, flavours and odours foreign to the product and from excessive rag Segments shall be fairly uniform in size Shall consist of whole segments of a normal shape: Provided that a segment shall be deemed to be whole if it has retained at least 75% of its original shape Each constituent shall not be less than 40% of the total drained mass Units of each constituent in a container shall be of a good and uniform colour throughout None Practically free Segments shall be reasonably uniform in size As for Extra Choice Grade As for Extra Choice Grade Units of each constituent in a container shall be of a fairly good colour throughout None Fairly free As for Choice Grade As for Extra Choice Grade Each constituent shall not be less than 35% of the total drained mass Units of each constituent in a container shall be of a reasonably good colour throughout None Reasonably free * The greater proportion of the units shall be recognisable as whole units As for Standard Grade As for Standard Grade None Reasonably free * * * * None Reasonably free * Denotes no specification Permissible deviations(by mass per container) (2) The maximum permissible deviations by mass per container for canned citrus two fruits are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade (a) Shape 20% of the drained mass 40% of the drained mass 60% of the drained mass CANNED PAWPAWS 40.The quality requirements for canned pawpaws are as follows: Styles and standards for styles (1) (a) Canned pawpaws shall be presented as one of the following styles: (i) Pawpaw slices (ii) Pawpaw chunks (iii) Pawpaw diced (b) (i) Pawpaw slices shall consist of peeled and deseeded pawpaws cut into wedge shaped units. (ii) Pawpaw chunks shall consist of peeled and deseeded pawpaws cut into irregular shaped and sized units. (iii) Pawpaw diced shall consist of peeled and deseeded pawpaws cut into approximately cube-shaped units. Quality Standards (2) (a) There shall be four grades of canned pawpaws, namely Extra Choice Grade, Choice Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned pawpaws are as follows: Quality factor Extra Choice Grade Choice Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) 0,25% 0,25% 0,25% 0,25% Quality factor Extra Choice Grade Choice Grade Substandard Grade Manufacturers Grade (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (c) Fruit ingredient (d) Preparation (e) Mushiness (f) Colour of units (g) Foreign matter (h) Extraneous vegetable matter Packed to capacity 481 Sound, well coloured and fully grown pawpaws which have similar cultivar characteristics (i) Shall be free from defects (ii) Shall be properly peeled and free from residual peel (iii) Shall be free from seeds (iv) Diced shall be cleanly cut and more or less cube-shaped Units shall not be mushy Shall be good and uniform None Practically free As for Extra Choice Grade 481 As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade Shall be fairly good and reasonably uniform None Fairly free As for Extra Choice Grade 481 As for Extra Choice Grade As for Extra Choice Grade The greater proportion of the units shall be recognisable as whole units As for Choice Grade None Reasonably free As for Extra Choice Grade 481 Sound and fully grown pawpaws Shall be reasonably free from defects, developed seeds and residual peel * * None Reasonably free * Denotes no specification Permissible deviations (by number per container) (3) The maximum permissible deviations for canned pawpaws are as follows: Quality factor Extra Choice Grade Choice Grade (a) Mushiness in the case of: (i) A2½-containers (ii) Containers larger or smaller than A2½ containers 3 In the same proportion as 3 to 853 ml 5 In the same proportion as 5 to 853 ml CANNED PEACHES: FREESTONE 41. The quality requirements for canned freestone peaches are as follows: Definitions (1) Where used with regard to canned freestone peaches (a) "crushed/broken" means a unit, in the case of whole peaches, peach halves and peach quarters, which has been— (i) crushed to the extent that it has lost its normal shape (not due to ripeness); or (ii) severed into definite parts: Provided that all portions that collectively equal the size of a full size unit are considered one unit in applying the permissible deviations. (b) "freestone peach" means peach where the pit separates readily from the flesh; and (c) "pit/stone material" means, in the case of all styles other than whole peaches, pits and pieces of pit (including pit extensions) that are dark, hard and sharp and which are at least 1,5 mm in any dimension: Provided that it shall not be considered as a defect when whole peach pits or peach kernels are used as seasoning ingredients. Styles and standards for styles (2) (a) Canned freestone peaches shall be presented as one of the following styles: (i) Whole peaches (ii) Peach halves (iii) Peach quarters (iv) Peach slices (v) Peach diced (vi) Peach pieces, mixed pieces or irregular pieces. (b) (i) Whole peaches shall consist of whole, peeled and unpitted peaches. (ii) Peach halves shall consist of peeled and pitted peaches cut into two approximately equal parts. (iii) Peach quarters shall consist of peeled and pitted peaches cut into four approximately equal parts. (iv) Peach slices shall consist of peeled and pitted peaches cut into wedge shaped units. (v) Peach diced shall consist of peeled and pitted peaches cut into approximately cube-shaped units. (vi) Peach pieces, mixed pieces or irregular pieces shall consist of peeled and pitted peaches cut into irregular shaped and sized units. Quality Standards (3) (a) There shall be five grades of canned freestone peaches, namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned freestone peaches are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams 0,25% Packed to capacity 453 0,25% As for Extra Choice Grade 453 0,25% As for Extra Choice Grade 453 0,25% As for Extra Choice Grade 453 0,25% As for Extra Choice Grade 453 Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (iii) Ingoing mass in grams in the case of: (aa) Per container in the case of: Lye peeled halves and quarters Hand peeled halves and quarters Lye and hand peeled slices Lye and hand peeled irregular pieces (bb) Average per container in the case of: Lye peeled halves and quarters Hand peeled halves and quarters Lye and hand peeled slices Lye and hand peeled irregular pieces 481 510 481 — 510 538 510 — 481 510 481 — 510 538 510 — 481 510 481 481 510 538 510 510 481 510 481 481 510 538 510 510 481 510 481 481 510 538 510 510 Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (c) Maximum count in the case of: (i) Halves (ii) Quarters (d) Minimum count (e) Fruit ingredients (f) Preparation 14 30 6: Provided that halves in containers with a capacity of between 400ml and 500ml shall either have a minimum count of 5 or be marked according to subregulation (5) Sound freestone peaches with similar cultivar characteristics (i) Shall be free from dark discoloured stone cavities and off-suture cuts: Provided that off suture cuts 10 mm or less (at its widest point) which do not detract markedly from the appearance of the fruit shall not be regarded as deviations (ii) Shall be neatly and cleanly peeled and shall be free from residual peel 22 50 * As for Extra Choice Grade (i) and (ii) as for Extra Choice Grade 32 55 * As for Extra Choice Grade As for Choice Grade 32 55 * As for Extra Choice Grade As for Choice Grade except that the units may be trimmed: Provided that the greater proportion of the units in a container shall be recognisable as of the style described on the label * * * Sound freestone peaches Shall be reasonably free from defects, residual peel, stones and parts of stones Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (g) Minimum length of slices (measured from tip to tip) (iii) May be trimmed if the units do not thereby lose their normal shape: Provided that peach halves may not be trimmed (iv) Shall in the case of slices— (aa) be free from slivers and slabs; and (bb) be free from butt, calyx and suture slices which detract from the overall appearance of the contents (v) Shall be free from stones or parts of stones 45 mm (iii)(aa) May be trimmed: Provided that the units do not there by lose their normal shape (bb) in the case of halves trimming on the outer edges is allowed: Provided the trimming is restricted to the contour of the unit (iv) and (v) as for Extra grade 40 mm 25 mm 25 mm * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (h) Uniformity of size in any one container in the case of: (i) Halves and quarters (ii) Slices (i) Shape of halves (j) Colour of units (k) Uniformity of colour (halves, quarters, slices and diced) in any one container The mass of the x largest units in a container shall be not more than y times the mass of the x smallest units where x = 4 and y=1½ Shall be reasonably uniform in thickness: Provided that slices which are not uniform in size are allowable if the container is marked accordingly Shall be normal Shall be of good colour Units in a container shall be uniform in colour and deviations from the general colour shall not be conspicuous As for Extra Choice Grade except that x = 5 and y = 1½ As for Extra Choice Grade As for Extra Choice Grade Shall be of a fairly good colour Shall be fairly uniform in colour throughout (i) Halves: As for Extra Choice Grade except that x = 10and y = 2 (ii) Quarters: As for Extra Choice Grade except that x = 20 and y = 2 As for Extra Choice Grade As for Extra Choice Grade Shall be of a reasonably good colour Shall be reasonably uniform in colour throughout * * * As for Standard Grade As for Standard Grade * * * * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (l) Crushing (halves and quarters) (m) Foreign matter (n) Extraneous vegetable matter Units shall not be crushed or broken or damaged by crushing None Practically free As for Extra Choice Grade None Fairly free As for Extra Choice Grade None Reasonably free As for Extra Choice Grade None Reasonably free * None Reasonably free * Denotes no specification — Denotes not applicable Permissible deviations (by number per container) (4) The maximum permissible deviations for canned freestone peaches are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (a) Uniformity of colour in any one container (b) Crushing in the case of: (i) Halves (ii) Quarters (c) Minimum length of slices (d) Preparation in the case of: (i) Halves 25% 14,3% 6,7% 20%: Provided that the general appearance is not affected detrimentally 14,3% 0% 13,6% 6% 20% 18,2% 0% 15,6% 9,1% 20% 31,3% 0% 15,6% 9,1% 20% 31,3% Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (ii) Quarters (iii) Slices (by mass) (iv) Irregular pieces (e) Deviations in (b)(i) and (d)(i) collectively: Provided such defects are individually within the limits specified (f) Deviations in (b)(ii) and (d)(ii) collectively: Provided such defects are individually within the limits specified 6,7% 10% — 14,5% 6,7% 8% 15% — 18,2% 8% 18,2% 20% 20% 31,5% 18,2% 18,2% 20% 30% 31,5% 18,2% * Denotes no specification — Denotes not applicable Additional marking requirements (5) If the requirement for the minimum number of peach halves as prescribed in subregulation (3)(d) are not complied with, the count shall be stated on the label. CANNED PEACHES: YELLOW CLINGSTONE 42. The quality requirements for canned yellow clingstone peaches are as follows: Definitions (1) Where used with regard to yellow clingstone peaches— (a) "clingstone peach" means a peach which have the pit adhered to the flesh. (b) "crushed/broken" means a unit, in the case of whole peaches, peach slices, peach halves and peach quarters, which has been— (i) crushed to the extent that it has lost its normal shape (not due to ripeness); or (ii) severed into definite parts: Provided that all portions that collectively equal the size of a full size unit are considered one unit in applying the permissible deviations; and (c) "pit/stone material" means, in the case of all styles other than whole peaches, pits and pieces of pit (including pit extensions) that are dark, hard and sharp and which are at least 1,5 mm in any dimension: Provided that it shall not be considered as a defect when whole peach pits or peach kernels are used as seasoning ingredients. Styles and standards for styles (2) (a) Canned yellow clingstone peaches shall be presented as one of the following styles: (i) Whole peaches (ii) Peach halves (iii) Peach quarters (iv) Peach slices (v) Peach diced (vi) Peach pieces, mixed pieces or irregular pieces (b) (i) Whole peaches shall consist of whole, peeled and unpitted peaches. (ii) Peach halves shall consist of peeled and pitted peaches cut into two approximately equal parts. (iii) Peach quarters shall consist of peeled and pitted peaches cut into four approximately equal parts. (iv) Peach slices shall consist of peeled and pitted peaches cut into wedge shaped units. (v) Peach diced shall consist of peeled and pitted peaches cut into approximately cube-shaped units. (vi) Peach pieces, mixed pieces or irregular pieces shall consist of peeled and pitted peaches cut into irregular shaped and sized units. Quality Standards (3) (a) There shall be five grades of canned yellow clingstone peaches, namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned yellow clingstone peaches are as follows: Quality factor Fancy Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams in the case of: (aa) Wholes (bb) Halves, quarters, slices and diced (cc) Irregular pieces (iii) Ingoing mass in grams in the case of: (aa) Per container in the case of: 0,25% Packed to capacity — 467 — 0,25% As for Fancy Grade 453 467 — 0,25% As for Fancy Grade 453 467 467 0,25% As for Fancy Grade 453 467 467 0,25% As for Fancy Grade 453 467 467 Wholes Halves, quarters, slices and diced Irregular pieces (bb) Average per container in the case of: Wholes Halves, quarters, slices and diced Irregular pieces (c) Maximum count in the case of: (i) Wholes (ii) Halves (iii) Quarters (d) Minimum count — 467 — — 496 — — 22 30 6: Provided that halves in containers with a capacity of between 400ml and 500ml shall either have a minimum 481 467 — 510 496 — 20 25 50 — 481 467 467 510 496 496 20 36 55 * 481 467 467 510 496 496 20 36 55 * 481 467 467 510 496 496 * * * * (e) Fruit ingredients (f) Preparation count of 5 or be marked according to subregulation (5): Provided further that in the case of M1 containers a minimum count of 4 is allowable Sound yellow cling-stone peaches with similar cultivar characteristics (i) Shall be free from dark discoloured stone cavities and off-suture cuts: Provided that off-suture cuts 10 mm or less (at its widest point) which do not detract markedly from the appearance of the fruit shall not be regarded as deviations (ii) Shall be properly peeled and free from residual peel (iii) Units may not be trimmed As for Extra Choice Grade (i) and (ii) as for Extra Choice Grade (iii) (aa) Units may be trimmed: Provided that they do not thereby lose their normal shape As for Extra Choice Grade As for Choice Grade As for Extra Choice Grade As for Choice Grade except that the units may be trimmed: Provided that the greater proportion of the units in a container shall be recognisable as of the style described on the label: Provided further that units are free of butt and calyx ends which detract markedly from the overall appearance Sound yellow cling stone peaches Shall be reasonably free from defects, residual peel, stones and parts of stones (iv) Shall be free from peach stones or parts of stones and dark, hard pit extensions (v) All slices shall be cleanly cut (vi) Shall be in the case of slices— (aa) be free from slivers and slabs; and (bb) be free from butt, calyx and suture slices which detract from the overall appearance of the (bb) In the case of halves trimming on the outer edges is allowed: Provided the trimming is restricted to the contour of the unit (cc) Slight "scooping" of the stone cavities are acceptable: Provided that halves are still fleshy (iv) As for Extra Choice Grade: Provided that the stones shall not be removed in the case of wholes (v), (vi) and (vii) as for Extra Choice Grade (g) Minimum length of slices (measured from tip to tip) (h) Uniformity of size in any one container in the case of: (i) Wholes (ii) Halves contents (vii) Diced shall be clearly cut and shall be free from chips which in the case of diced— (aa) smaller than 13 mm shall pass through a sieve with 5 mm meshes; and (bb) of 13 mm and more, shall pass through a sieve with 6 mm meshes 45 mm — The mass of the x largest units in a container shall be not more than y times larger than the mass of the x 40 mm The mass of the x largest units in a container shall be not more than y times the mass of the x smallest units where x = 4 and y = 1½ As for Extra Choice Grade 25 mm As for Choice Grade except that x = 6 and y = 2 As for Extra Choice Grade except that— 25 mm * * * * * (iii) Quarters (iv) Slices smallest units where— (aa) x = 2 and y = 1½ for a count of 7 or under (bb) x = 3 and y = 1½ for a count of 8 or over The mass of the x largest units in a container shall not be more than y times larger than the mass of the x smallest units, where— (aa) x = 2 and y = 1½ for a count of 10 or less (bb) x = 4 and y = 1½ for a count of 11 to 20 Shall be reasonably uniform and the mass of the x largest units in a container shall not be more than y times larger As for Extra Choice Grade except that— (aa) x = 3 and y = 1½ for a count of 10 or less (bb) x = 5 and y = 1½ for a count of 11 to 20 (cc) x = 6 and y = 1½ for counts of 21 and over As for Extra Choice Grade except that— (aa) x = 2 and y = 2 for a count of 7 or under (bb) x = 4 and y = 2 for a count of 8 or over As for Extra Choice Grade except that— (aa) x = 2 and y = 2 for a count of 10 or less (bb) x = 4 and y = 2 for a count of 11 to 20 (cc) x = 6 and y = 2 for a count of 21 to 40 (dd) x = 10 and y = 2 for counts of 41 and over As for Choice Grade * * * * (i) Shape of halves (j) Colour of units in the case of: (i) Wholes (ii) Halves (iii) Quarters and slices (iv) Diced than the mass of the x smallest units, where— (aa) x = 3 and y = 2 for a count of 10 or under (bb) x = 5 and y = 2 for a count of 11 to 20 (cc) x = 6 and y = 2 for counts of 21 and over: Provided that partial slices shall be ignored Shall be normal — Shall be of a good colour and shall show no serious red coloration around the stone Shall be of a good colour Shall be of a good colour (aa) x = 3 and y = 3 for a count of 10 or under (bb) x = 5 and y = 3 for a count of 11 to 20 (cc) x = 6 and y = 3 for counts of 21 and over As for Extra Choice Grade Shall be of a fairly good colour throughout Shall be of a fairly good colour Shall be of a fairly good colour Shall be of a fairly good colour As for Extra Choice Grade Shall be of a reasonably good colour throughout Shall be of a reasonably good colour Shall be of a reasonably good colour Shall be of a reasonably good colour * As for Standard Grade As for Standard Grade As for Standard Grade As for Standard Grade * * * * * (v) Irregular pieces (k) Uniformity of colour in any one container in the case of: (i) Halves, quarters, slices and diced (ii) Irregular pieces (l) Crushing (m) Foreign matter (n) Extraneous vegetable matter — Units in container shall be uniform in colour and deviations from the general colour shall not be conspicuous — Units shall not be crushed or broken or damaged by crushing (disintegrated) None Practically free — Shall be of a fairly uniform colour throughout — As for Extra Choice Grade None Fairly free Shall be of reasonably good colour throughout Shall be of a reasonably uniform colour throughout Shall be of a reasonably uniform colour throughout As for Extra Choice Grade None Reasonably free As for Standard Grade As for Standard Grade As for Standard Grade As for Extra Choice Grade None Reasonably free * * * * None Reasonably free * Denotes no specification — Denotes not applicable Permissible deviations (by number per container) (4) The maximum permissible deviations by number per container, unless otherwise specified for canned yellow clingstone peaches are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (a) Uniformity of colour in any one container (halves, quarters, slices and diced) (b) Crushing (c) Shape of halves (d) Minimum length of slices (e) Preparation in the case of: (i) Wholes (ii) Halves (iii) Quarters (iv) (aa) Slices (by mass) (bb) Butt-end, calyx ends, slivers and slabs 25% 6,7% 0% 20%: Provided that the general appearance is not affected detrimentally — 15%: Provided that if 15% represents less than one unit per container a full unit shall be allowed 15% 10% — 0% 9,1% 0% 20% 30% 20% 20% 15% — 0% 16,7% 20% 20% 40% 25% 25% 20% 10% 0% 16,7% 0%: Provided that the style of units in a container shall be recognisable as the style on the label 20% 40% 25% 25% 20% *: Provided that the style of units in a container shall be recognisable as the style on the label Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (v) Diced (by mass) (vi) Irregular pieces (f) Size of diced (by mass) (g) Off-suture cuts (h) (i) Deviations in paragraphs (b), (c), (e)(ii) and (g) collectively: Provided such defects are individually within the limits specified above (halves) (ii) Deviations in (b), (c) and (e)(iii), (iv), (v) collectively: Provided such defects are individually within the limits specified above (quarters, slices, diced) 10% — 20% 15% 15%: Provided if 15% represents less than one unit per container a full unit shall be allowed 15% 15% — 30% 25% 20% 20% 20% 30% 40% 40% 40% 25% 20% 30% 40% * 40% 25% * Denotes no specification — Denotes not applicable Additional marking requirements (5) If the requirements for the minimum number of peach halves as prescribed in subregulation (3)(d) are not compiled with, the count shall be stated on the label. CANNED PEACH PULP AND PEACH PIE FRUIT (SOLID PACK PEACH) 43. The quality requirements for canned peach pulp and peach pie fruit (solid pack peaches) are as follows: Styles and standards for styles (1) (a) Canned peach pie fruit (solid pack peaches) shall be presented as unscreened, which shall consist of either peach halves, peach quarters, peach segments or peach slices. (b) Canned peach pulp shall be presented as screened, which shall consist of peaches comminuted into granular particles. Quality Standards (2) (a) There shall be three grades for canned peach pulp and peach pie fruit (solid pack peaches), namely Extra Choice Grade, Choice Grade and Manufacturers Grade. (b) The quality standards for canned peach pulp and peach pie fruit (solid pack peaches) are as follows: Quality factor Extra Choice Grade Choice Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers (c) Fruit ingredient (d) Preparation (e) Colour 0,25% Shall be packed to capacity and shall contain not more than the minimum amount of water required for processing Sound, well-coloured peaches Shall be free from defects Shall be well-coloured 0,25% As for Extra Choice Grade As for Extra Choice Grade As for Extra Choice Grade Shall be fairly well-coloured 0,25% As for Extra Choice Grade Reasonably sound peaches Shall be reasonably free from defects Shall be reasonably well-coloured Quality factor Extra Choice Grade Choice Grade Manufacturers Grade (f) Blemishes (g) Foreign matter (h) Extraneous vegetable matter Shall be free from blemishes None Practically free Shall be fairly free from blemishes None Fairly free Shall be reasonably free from blemishes None Reasonably free CANNED PEARS 44. The quality requirements for canned pears are as follows: Definitions (1) Where used with regard to pears (a) "crushed/broken" means a unit, in the case of whole pears, pear halves, quarters and slices, which has been— (i) crushed to the extent that it has lost its normal shape (not due to ripeness); or (ii) severed into definite parts: Provided that pear halves which are slightly split from the edge to the core cavity or at the stem-end shall not be considered broken: Provided further that all portions that collectively equal the size of a full unit are considered one unit in applying the permissible deviations; (b) "core material" means, in the case of all styles other than uncored whole pears, portions of a seed cavity or of a loose core, with or without seeds: Provided that all pieces of a core in a sample shall be aggregated and pieces totalling approximately one-half of a core shall be considered one unit in applying the permissible deviations; and (c) "loose seed" means any pear seed, or the equivalent in pieces of one seed, not included in the core material. Styles and standards for styles (2) (a) Canned pears shall be presented as one of the following styles: (i) Whole pears (ii) Pear halves (iii) Pear quarters (iv) Pear slices (v) Diced pears (vi) Pear pieces, mixed pieces or irregular pieces (b) (i) Whole pears shall consist of peeled or unpeeled whole pears which may have been cored or not. (ii) Pear halves shall consist of peeled or unpeeled pears, with the stems and cores removed, and cut into two approximately equal parts. (iii) Pear quarters shall consist of peeled pears with the cores removed and cut into four approximately equal parts. (iv) Pear slices shall consist of peeled pears with the cores removed and cut into wedge shaped units. (v) Diced pears shall consist of peeled pears with the cores removed and cut into cube-shaped units. (vi) Pear pieces, mixed pieces or irregular pieces shall consist of peeled pears with the cores removed and cut into irregular shaped and sized units. Quality Standards (3) (a) There shall be five grades of canned pears, namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned pears are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams 0,25% Packed to capacity 425 0,25% As for Extra Choice Grade 425 0,25% As for Extra Choice Grade 425 0,25% As for Extra Choice Grade 425 0,25% As for Extra Choice Grade 425 Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (iii) Ingoing mass in grams: (aa) Per container (bb) Average per container (c) Maximum count in the case of: (i) Halves (ii) Quarters (d) Minimum count (e) Fruit ingredient 439 467 22 30 5: Provided that halves in containers with a capacity of between 400ml and 500ml shall either have a minimum count of 5 or be marked according to sub regulation (5): Provided further that in the case of M1 containers a minimum count of 4 is allowable Bon Chretien (Bartlett) pears which are sound, and in the case of diced, pears of any cultivar, except Keiffer pears: Provided that the diced in any one container shall have 439 467 22 40 * Pears of any cultivar except Keiffer pears: Provided that the pears have similar cultivar characteristics and are sound 439 467 32 45 * Pears of any cultivar: Provided that the pears have similar cultivar characteristics and are sound 439 467 32 45 * As for Standard Grade 439 467 * * * Pears which are sound Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (f) Preparation similar cultivar characteristics and are sound (i) Shall be free from defects (ii) Shall be free from halves broken into two (iii) Shall be free from pink coloured units (iv) Shall be neatly peeled and free from residual peel (v) Shall be precisely and symmetrically cored (vi) Shall be free from marked uneven maturity (vii) Shall be free from green coloured units and too hard texture (viii) Shall be free from core or parts of the core (ix) May not be trimmed (i), (ii), (iii), (iv), (v), (vi), (vii) and (viii) as for Extra Choice Grade (ix) May be trimmed: Provided that the units do not thereby lose their normal shape and in the case of halves, trimming restricted on the outer edges is allowed As for Choice Grade As for Choice Grade except that the units may be trimmed: Provided that the greater proportion of the units in a container shall be recognisable as of the style described on the label Shall be reasonably free from defect, residual peel, core and parts of the core Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (g) Minimum length of slices (measured from tip to tip) (h) Uniformity of size in any one container in the case of: (i) Halves (x) Diced shall be cleanly cut and shall be free from chips which in the case of diced— (aa) smaller than 13 mm, shall pass through a sieve with 5 mm meshes; and (bb) of 13mm or more, shall pass through a sieve with 6mm meshes 50 mm The mass of the x largest units in a container shall be not more than y times the mass of the x smallest units where— (aa) x = 3 and y = 1½ for counts of 8 or under (bb) x = 4 and y = 1½ for counts of 9 or above (x) As for Extra Choice Grade 40 mm As for Extra Choice Grade except that— (aa) x = 3 and y 1½ for counts of 8 or under (bb) x = 4 and y = 1½ for counts 9 to 16 30 mm As for Extra Choice Grade except that— (aa) x = 3 and y = 2 for counts of 8 or under (bb) x = 5 and y = 2 for counts of 9 to 16 30 mm * * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (ii) Quarters (iii) Slices The mass of x largest units in a container shall not be more than y times the mass of the x smallest units, where— (aa) x = 2 and y = 2 for counts of 10 or under (bb) x = 3 and y = 2 for counts of 11 to 20 (cc) x = 4 and y = 2 for counts of 21 or above The mass of x largest units in a container shall not be more than y times larger than the mass of the x smallest units where— (aa) x = 3 and y = 2 for counts of 10 or under (cc) x = 6 and y = 1½ for counts 17 or above As for Extra Choice Grade except that— (aa) x = 3 and y = 2 for counts of 10 or under (bb) x = 4 and y = 2 for counts of 11 to 20 (cc) x = 6 and y = 2 for counts of 21 or above As for Extra Choice Grade except that— (aa) x = 2 and y = 2½ for counts of 10 or under (cc) x = 8 and y = 2 for counts of 17 or above As for Extra Choice Grade except that— (aa) x = 2 and y = 2½ for counts of 10 or under (bb) x = 4 and y = 2½ for counts of 11 to 20 (cc) x = 6 and y = 2½ for counts of 21 to 35 (dd) x = 3 and y = 2½ for counts of 36 or above As for Extra Choice Grade except that— (aa) x = 3 and y = 3 for counts of 10 or under * * * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (i) Shapes of halves, quarters, slices and diced (j) Colour of units (k) Uniformity of colour (halves, quarters, slices and diced) in any one container (l) Crushing (halves, quarters, slices and diced) (m) Foreign matter (n) Extraneous vegetable matter (bb) x = 5 and y = 2 for counts of 11 to 20 (cc) x = 6 and y = 2 for counts of 21 or above Shall be normal Shall be of good colour Units in a container shall be uniform in colour and deviations from the general colour shall not be conspicuous Units many not be crushed, or broken or damaged by crushing None Practically free (bb) x = 5 and y = 2½ for counts 11 to 20 (cc) x = 6 and y = 2½ for counts of 21 or above As for Extra Choice Grade Shall be of a fairly good colour Shall be fairly uniform in colour throughout As for Extra Choice Grade None Fairly free (bb) x = 5 and y = 3 for counts of 11 to 20 (cc) x = 6 and y = 3 for counts of 21 or above As for Extra Choice Grade Shall be of a reasonably good colour Shall be reasonably uniform in colour throughout As for Extra Choice Grade None Reasonably free * As for Standard Grade As for Standard Grade As for Extra Choice Grade: Provided that the greater proportion of the units in a container shall be recognisable as of the style as described on the label None Reasonably free * * * None Reasonably free * Denotes no specification Permissible deviations (by number per container) (4) The maximum permissible deviations by number per container, unless otherwise specified for canned pears are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (a) Uniformity of colour (halves, quarters, slices and diced) in any one container (b) Crushing in the case of: (i) Halves (ii) Quarters (iii) Slices— (aa) A2½ container (bb) Containers larger or smaller than A2½ containers (c) Preparation in the case of: (i) Halves, quarters and slices (ii) Diced (by mass) (iii) Irregular pieces (d) Size of diced (by mass) 25% 12,5% 6,7% 2 In the same proportion as 2 to 853 ml 15%: Provided that if 15% represents less than one unit per container a full unit shall be allowed 15% — 20% 0% 13,6% 7,5% 3 In the same proportion as 3 to 853 ml 20% 20% — 30% 0% 18,8% 13,3% 6 In the same proportion as 6 to 853 ml 30% 30% 30% 40% 0% 18,8% 13,3% 6 In the same proportion as 6 to 853 ml 30% 30% 30% 40% Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (e) Deviations in paragraphs (b)(i), (ii) and (c)(i) (halves and quarters) collectively: Provided such defects are individually within the limits specified above 15% 20% 30% 30% * Denotes no specification — Denotes not applicable Additional marking requirements (5) If the requirements for the minimum number of pear halves as prescribed in subregulation (3)(d) are not complied with, the count shall be stated on the label. CANNED PINEAPPLES 45. The quality requirements for canned pineapples are as follows: Definitions (1) Where used with regard to canned pineapples— (a) "black spot" means— (i) the soft, watery, brown discoloration (wet type) of an infested fruit which spreads to neighbouring fruit; or (ii) dry spot of which the infested tissue has a brown and corky appearance; (b) "broken" means when all styles of canned pineapples severed into definite parts; (c) "core" means the pineapple portion which is identified as definitely hard and characteristic of the centre structure which is normally removed during processing; and (d) "excessive trimming" means when pineapple is trimmed to an extent that its normal shape is destroyed and detracts from the appearance of such unit. Styles and standards for styles (2) (a) Canned pineapples shall be presented as one of the following styles: (i) Pineapple wholes (ii) Pineapple rings (slices) (iii) Pineapple half slices (iv) Pineapple quarter slices (v) Pineapple pieces (vi) Pineapple chunks (vii) Pineapple diced (segments) (viii) Pineapple titbits (pizza cut) (ix) Pineapple broken rings (x) Pineapple wafers (xi) Pineapple crushed or grated (xii) Pineapple spears (b) (i) Pineapple whole shall consist of the cylindrical whole cut with the core removed. (ii) Pineapple rings shall consist of uniformly cut circular rings cut across the axis of the peeled, cored pineapple cylinders. (iii) Pineapple half slices shall consist of uniformly cut and approximately semicircular halves of slices. (iv) Pineapple quarter slices shall consist of uniformly cut, one-fourth portions of slices. (v) Pineapple pieces shall consist of irregular shapes and sizes not identifiable as specific style and does not include chunks. (vi) Pineapple chunks shall consist of short, thick pieces cut from thick slices or from peeled cored pineapple and predominantly more than 12mm in both thickness and width, less than 38 mm in length. (vii) Pineapple diced (segments) shall consist reasonably uniform, cubed shaped pieces, predominantly 14 mm or less in the longest edge dimension. (viii) Pineapple titbits (pizza cut) shall consist of reasonably uniform wedge shaped sectors cut from slices or portions thereof and are predominantly from 8 mm to 13 mm. (ix) Pineapple broken rings shall consist of arc shaped portions which may not be uniform in size or shape. (x) Pineapple wafers shall consist of uniformly circular slices or rings cut across the axis of the peeled and uncored pineapple cylinders. (xi) Pineapple crushed or grated shall consist of finely cut or shredded or grated or diced pieces of pineapples. (xii) Pineapple spears shall consist of long slender pieces cut radially and lengthwise of the cored pineapples cylinder predominantly 65 mm or longer. Quality Standards (5) (a) There shall be five grades of canned pineapples, namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned pineapples are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers: Shall at least comply to one of the following minima: (i) Fruit quantity (ii) Drained mass in grams in the case of: (aa) Rings, in the case of: Cayenne pineapples Queen pineapples (bb) Pieces, chunks, segments, titbits and spears in the case of: Cayenne pineapples Queen pineapples 0,25% Packed to capacity 481 453 481 453 0,25% As for Extra Choice Grade 481 453 481 453 0,25% As for Extra Choice Grade 467 453 481 453 0,25% As for Extra Choice Grade 467 453 481 453 0,25% As for Extra Choice Grade 467 453 481 453 Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (cc) Broken rings, half and quarter slices in the case of: Cayenne pineapples Queen pineapples (dd) Wafers (ee) Grated or crushed pineapples (iii) Minimum ingoing mass in grams per container in the case of: (aa) Rings in the case of: Cayenne pineapples Queen pineapples (bb) Pieces, chunks, segments, titbits and spears, in the case of: Cayenne pineapples Queen pineapples (cc) Broken rings, half and quarter slices, in the case of: Cayenne pineapples Queen pineapples — — — 65% of the net mass 538 496 538 496 — — 481 453 510 As for Extra Choice Grade 538 496 538 496 538 496 481 453 496 As for Extra Choice Grade 510 496 538 496 538 496 481 453 496 As for Extra Choice Grade 510 496 538 496 538 496 481 453 496 As for Extra Choice Grade 510 496 538 496 538 496 Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (dd) Wafers (iv) Average ingoing mass in gram per container: (aa) Rings in the case of: Cayenne pineapples Queen pineapples (bb) Pieces, chunks, segments, titbits and spears in the case of: Cayenne pineapples Queen pineapples (cc) Broken rings, half and quarter slices in the case of: Cayenne pineapples Queen pineapples (dd) Wafers (c) Maximum count of slices or rings or wafers in the case of: (i) Cayenne pineapples (ii) Queen pineapples — 552 510 552 510 — — — 25 25 567 552 510 552 510 552 510 586 30 30 524 524 496 552 510 552 510 557 30 30 524 524 496 552 510 552 510 557 * * 524 524 496 552 510 552 510 557 * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (d) Fruit ingredient (e) Preparation Sound pineapples which have similar cultivar characteristics (i) Shall be free from defects (ii) Shall be free from excessive core, discoloured patches, slashes, bruised sides and hardened portions (iii) Rings, pieces, chunks, segments, titbits and spears shall be cleanly cut from peeled and cored pine-apples As for Extra Choice Grade (i), (ii) and (iii) as for Extra Choice Grade (iv) Broken rings shall consist of arc shaped portions of rings, radially cut or broken As for Extra Choice Grade As for Choice Grade As for Extra Choice Grade As for Standard Grade except that the greater proportion of the units shall only be recognisable as of the style described on the label Sound pineapples Shall be reasonably free from defects Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (f) Trimming in the case of: (i) Rings (ii) Broken rings, half and quarter slices (iii) Pieces, chunks, segments, titbits and spears (iv) Wafers (g) Size, in the case of: (i) Pieces, segments, titbits and spears May be slightly trimmed provided that the contour of either side of a slice is not thereby affected — Shall only be trimmed very slightly — In a sample of 30g the average mass of the units concerned shall not be less than 1 g May be trimmed to the degree that either only the contour of one side of a slice is affected or that eccentricity does not exceed 2,5 mm Shall be slightly trimmed that the contour of either side of a broken ring is not thereby affected Shall only be trimmed slightly May be trimmed slightly provided that the contour of either side of a slice not thereby affected As for Extra Choice Grade May be trimmed provided that the reasonably attractive ness of the appearance is not thereby affected: Provided that end cuts shall not be deemed to be a deviation Shall be trimmed to such an extent that the contour of only one side of a broken ring is thereby affected * * As for Extra Choice Grade except in the case of pieces where the average mass shall * * * * As for Standard Grade * * * * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (ii) Chunks (iii) Broken rings, half and quarter slices (iv) Wafers each or more than 7 g each In a sample of 30 g the average mass of the chunks shall not be less than 2 g each or more than 15g each — — As for Extra Choice Grade The drained mass shall consist of units: (aa) which are not less than 8mm or not more than 14mm thick; (bb) which are not less than 20mm in width as measured from outer edge to inner edge; (cc) which have an outside diameter differing by not more than 5mm Shall have thickness of not more than 7 mm not be more than 15 g each As for Extra Choice Grade The drained mass shall consist of units: (aa) which are not less than 8mm or not more than 14mm thick; (bb) which are not less than 20mm in width as measured from outer edge to inner edge; (cc) which have an outside diameter differing by not more than 10mm As for Choice Grade As for Extra Choice Grade As for Standard Grade As for Choice Grade * * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (h) Shape (Broken rings) (i) Uniformity of size in any one container, in the case of: (i) Rings (ii) Pieces, chunks, segments, titbits and spears (iii) Broken rings, half and quarter slices and wafers — Shall be uniform in diameter and thickness The mass of 10% of the contents by number, consisting of the largest units, shall be not more than 1½ the mass of 10% by number, of the contents, consisting of the smallest units: Provided that 2½% by mass of either the largest or smallest units shall be ignored — Shall have an arc of not less than 180° and not more than 270° As for Extra Choice Grade The mass of 20% of the contents by number, consisting of the largest units, shall be not more than 1½ times the mass of 20% by number of the contents, consisting of the smallest units: Provided that 5% by mass of either the largest or smallest units shall be ignored Shall be uniform in thickness, width, size and shape Shall have an arc of not less than 90° Shall be reasonably uniform in diameter and thickness * Shall be uniform in thickness: Provided that lack of uniformity in size or shape shall not be deemed to be a deviation * * * * * * * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (j) Colour of units, in the case of: (i) Rings (ii) Pieces, chunks, segments, titbits and spears (iii) Broken rings, half and quarter slices and wafers (k) Crushing in the case of: (i) Rings (ii) Pieces, chunks, segments, titbits and spears Shall be of a good and fairly uniform colour: Provided that where the colour is good, less insistence will be placed on uniformity of colour Shall be of a good and fairly uniform colour — May not be crushed or damaged or broken as a result of crushing May not be crushed or damaged or broken as a result of crushing Shall be of a fairly good and reasonably uniform colour Shall be of a fairly good and reasonably uniform colour Shall be of a fairly good and uniform colour As for Extra Choice Grade As for Extra Choice Grade Shall be of a reasonably good and uniform colour Shall be of a reasonably good and uniform colour Shall be of a fairly good and a reasonably uniform colour As for Extra Choice Grade As for Extra Choice Grade As for Standard Grade As for Standard Grade As for Standard Grade As for Extra Choice Grade As for Extra Choice Grade * * * * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (iii) Broken rings, half and quarter slices and wafers (l) Residual core in the case of: Rings, pieces, chunks, segments, titbits, spears, broken rings, half and quarter slices (m) Coring holes in the case of rings (n) Eyes, leathery pockets and black-spots in the case of: (i) Rings, pieces, chunks, segments, titbits and spears — Shall be free from residual core Shall be free from coring holes which are not centrally placed: Provided that coring holes of which eccentricity does not exceed 1,5 mm shall be allowable Shall be free from eyes or portions of eyes: Provided that eyes or conspicuous leathery pockets shall be regarded as of a serious intensity and portions of eyes and less conspicuous leathery pockets as of a light intensity May not be crushed or damaged or broken as a result of crushing As for Extra Choice Grade Shall be free from coring holes which are not centrally placed: Provided that coring holes of which eccentricity does not exceed 2,5 mm shall be allowable As for Extra Choice Grade As for Choice Grade As for Extra Choice Grade Eccentricity of coring holes is allowable As for Extra Choice Grade As for Choice Grade As for Extra Choice Grade As for Standard Grade As for Extra Choice Grade * * * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (ii) Broken rings, half and quarter slices and wafers (o) Seeds (p) Foreign matter (q) Extraneous vegetable matter — Shall be free from loose seeds None Practically free Shall be free from eyes or portions of eyes: Provided that eyes or conspicuous leathery pockets shall be regarded as of a serious intensity and portions of eyes and less conspicuous leathery pockets as of a light intensity Shall be fairly free from loose seeds None Fairly free As for Choice Grade * None Reasonably free As for Choice Grade * None Reasonably free * * None Reasonably free * Denotes no specification — Denotes not applicable Permissible deviations (by number per container) (6) The maximum permissible deviations allowable by number per container, except where otherwise specified, for canned pineapples are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (a) Loose seeds (per 50 g nett mass) (b) Eyes, leathery pockets and black-spots in the case of: (i) Rings, pieces, chunks, segments, titbits and spears— (aa) serious intensity (bb) light intensity (ii) Broken rings, half and quarter slice— (aa) serious intensity (bb) light intensity (c) Shape - Broken rings, half and quarter slices (by mass) (d) Size - Broken rings, half and quarter slices and wafers (e) Residual core (by mass) (f) Eccentricity of coring holes (g) Trimming in the case of: (i) Rings (ii) Broken rings, half and quarter slices 1 1 unit per 1 kg drained mass 5% — — — — 3% More than 1,5 mm: 15% 0% — 2 5% 10% 5% 10% 10% 5% 5% More than 2,5 mm: 20% 6,7% 8% 3 12,5% 20% 12,5% 20% 10% 5% 7% * * 15% * 12,5% 20% 12,5% 20% * 5% 7% * * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (iii) Pieces, chunks, segments, titbits and spears (iv) Wafers (h) Preparation and crushing in the case of: (i) Rings or slices (to the nearest unit) (ii) Pieces, chunks, segments, titbits and spears (iii) Broken rings, half and quarter slices and wafers 15% 15% 15% 15% — 20% 20% 20% 20% 20% * * 25% 25% 20% * * 25% 25% 20% * Denotes no specification — Denotes not applicable CANNED PLUMS 46. The quality requirements for canned plums are as follows: Styles and standards for styles (1) (a) Canned plums shall be presented as one of the following styles: (i) Whole plums (ii) Plum halves (b) (i) Whole plums shall consist of whole peeled or unpeeled plums which may be pitted or unpitted. (ii) Plum halves shall consist of peeled or unpeeled and pitted plums cut into two approximately equal parts. Quality Standards (2) (a) There shall be five grades of canned plums namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned plums are follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (iii) Ingoing mass in grams: (aa) Per container (bb) Average per container (c) Maximum count in the case of: (i) Wholes (ii) Halves 0,25% Packed to capacity 453 481 510 — 25 0,25% As for Extra Choice Grade 453 481 510 15 35 0,25% As for Extra Choice Grade 453 481 510 25 40 0,25% As for Extra Choice Grade 453 481 510 25 40 0,25% As for Extra Choice Grade 453 481 510 * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (d) Allowable styles (e) Fruit ingredient (f) Preparation (g) Uniformity of size in any one container (h) Colour of units (i) Uniformity of colour in any one container (j) Crushing Halves Satsuma or related cultivars (i) Shall be free from defects (ii) Shall be free from stalks (iii) Units shall show no peripheral trimming The mass of x largest units in a container shall not be more than y times the mass of the x smallest units where x = 2 and y = 1½ Shall be of a very good colour Shall have a uniform colour and deviations from the general colour shall not be conspicuous Units shall not be crushed or damaged or broken by crushing: Provided that cracked or broken skins shall not be Either halves or wholes Plums with similar cultivar characteristics (i) and (ii) as for Extra Choice Grade (iii) Units may be trimmed: Provided that they shall not lose their normal shape As for Extra Choice Grade except that x = 4 and y = 1½ Shall be of a good colour As for Extra Choice Grade As for Extra Choice Grade As for Choice Grade As for Choice Grade As for Choice Grade As for Extra Choice Grade except that x = 6 and y =1½ Shall be of a fairly good colour Shall be of a fairly good colour As for Extra Choice Grade As for Choice Grade As for Choice Grade As for Choice Grade except that the units may be trimmed: Provided that the greater proportion of the units in a container shall be recognisable as of the style described on the label * As for Standard Grade As for Standard Grade As for Extra Choice Grade * * Shall be reasonably free from defects * * * * Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (k) Blemishes (l) Foreign matter (m) Extraneous vegetable matter deemed to be crushed or to be disintegrated None None Practically free None None Fairly free None None Reasonably free None None Reasonably free None None Reasonably free * Denotes no specification — Denotes not applicable Permissible deviations (by number per container) (3) The maximum permissible deviations for canned plums are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (a) Uniformity of colour in any one container (b) Crushing in the case of: (i) Wholes (ii) Halves (c) Preparation in the case of: (i) Wholes (ii) Halves 20% — 4% — 4% 25% 13,3% 5,7% 13,3% 5,7% 0% 12% 7,5% 20% 12,5% 0% 12% 7,5% 20% 12,5% Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade (d) Blemishes (e) Deviations in paragraphs (b)(i), (c)(i) and (d) collectively: Provided such defects are individually within the limits specified above (f) Deviations in paragraph (b)(ii), (c)(ii) and (d) collectively: Provided such defects are individually within the limits specified above 8% 8% 8% 10% 15% 10% 20% 20% 20% 20% 20% 20% — Denotes not applicable CANNED QUINCES 47. The quality requirements for canned quinces are as follows: Styles and standards for styles (1) (a) Canned quinces shall be presented as one of the following styles: (i) Quince quarters (ii) Quince slices (b) (i) Quince quarters shall consist of peeled and cored quinces cut into four approximately equal parts. (ii) Quince slices shall consist of peeled and cored quinces cut into wedge shaped units. Quality Standards (2) (a) There shall be four grades for canned quinces, namely Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned quinces are as follows: Quality factor Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (iii) Ingoing mass in grams: (aa) Per container (bb) Average per container (c) Fruit ingredient (d) Preparation 0,25% Packed to capacity 453 481 510 Quinces with similar cultivar characteristics (i) Shall be free from defects (ii) Shall be peeled and free from residual peel (iii) Shall be reasonably free from core (iv) Units shall be cleanly cut (v) Units shall be so trimmed as not to lose their normal shape 0,25% As for Choice Grade 453 481 510 As for Choice Grade As for Choice Grade 0,25% As for Choice Grade 453 481 510 As for Choice Grade As for Choice Grade except that the units may be trimmed: Provided that the greater proportion of the units shall be recognisable as of the style described on the label 0,25% As for Choice Grade 453 481 510 * Shall be reasonably free from defects, residual peel and core Quality factor Choice Grade Standard Grade Substandard Grade Manufacturers Grade (e) Minimum length of slices (measured from tip to tip) (f) Thickness of slices (measured at the thickest part of the slice) (g) Shape of units (h) Uniformity of shapes and thickness, in the case of slices, in any one container (i) Colour of units (j) Uniformity of colour in any one container (k) Texture of units (l) Foreign matter (m) Extraneous vegetable matter 50 mm 10-20 mm Shall be well-shaped Shall be fairly uniform in shape and thickness Shall be of a good colour Units in a container shall be uniform in colour and deviations from the general colour shall not be conspicuous Shall have a soft texture None Fairly free 40 mm 6-20 mm As for Choice Grade Shall be reasonably uniform in shape and thickness Shall be of a fairly good colour Shall be of a fairly uniform colour throughout As for Choice Grade None Reasonably free 40 mm 6 - 20 mm * * As for Standard Grade As for Standard Grade As for Choice Grade None Reasonably free * * * * * * * None Reasonably free * Denotes no specification Permissible deviations (by number per container) (3) The maximum permissible deviations for canned quinces are as follows: Quality factor Choice Grade Standard Grade Substandard Grade (a) Uniformity of colour in any one container (b) Preparation 25% 20% 0% 30% 0% 30% CANNED TWO FRUIT 48. The quality requirements for canned two fruit are as follows: Quality Standards (1) (a) There shall be five grades for canned two fruit, namely Extra Choice Grade, Choice Grade, Standard Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for canned two fruit are as follows: Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers shall comply to at least one of the following minima: (i) Fruit quantity (ii) Drained mass in grams (c) Fruit ingredient 0,25% Packed to capacity 453 Shall consist of a mixture of any two kinds of the following fruit suitably prepared either from fresh fruit or from canned fruit, or from both: Peaches, 0,25% As for Extra Choice Grade 453 As for Extra Choice Grade 0,25% As for Extra Choice Grade 453 As for Extra Choice Grade 0,25% As for Extra Choice Grade 453 As for Extra Choice Grade 0,25% As for Extra Choice Grade 453 As for Extra Choice Grade Quality factor Extra Choice Grade Choice Grade Standard Grade Substandard Grade Manufacturers Grade (d) Composition (e) Preparation (f) Foreign matter (g) Extraneous vegetable matter pears, apricots, grapes and pineapples Each constituent shall not be less than 40% of the total minimum specified drained mass (i) Shall be free from defects (ii) Shall consist of fruit complying with the specifications, where applicable, for Extra Choice Grade, as prescribed in these regulations for the kind of fruit concerned None Practically free Each constituent shall not be less than 35% of the total minimum specified drained mass (i)As for Extra Choice Grade (ii) Shall consist of fruit complying with the specifications, where applicable, for Choice Grade, as prescribed in these regulations for the kind of fruit concerned None Fairly free As for Choice Grade (i) As for Extra Choice Grade (ii) Shall consist of fruit complying with the specifications, where applicable, for Standard Grade, as prescribed in these regulations for the kind of fruit concerned None Reasonably free As for Choice Grade (i) and (ii) as for Standard Grade (iii) The greater proportion of the units shall be recognisable as of the style described on the label None Reasonably free * Shall be reasonably free from defects None Reasonably free * Denotes no specification Additional marking requirements (2) The expression "mixed fruit" may be used instead of the expression "two fruit". CANNED YOUNGBERRY PULP 49. The quality requirements for canned youngberry pulp are as follows: Quality standards (1) (a) There shall be three grades for canned youngberry pulp, namely Extra Choice Grade, Choice Grade and Manufacturers Grade. (b) The quality standards for canned youngberry pulp are as follows: Quality factor Extra Choice Grade Choice Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fruit ingredient (c) Preparation (d) Foreign matter (e) Extraneous vegetable matter 0,25% Sound, well-coloured, ripe, whole youngberries of which the stems have been removed (i) Shall be practically free from defects (ii) Shall be free from insects and practically free from stems, leaves, dried berries, grit and other foreign matter None Practically free 0,25% As for Extra Choice Grade (i) Shall be fairly free from defects (ii) As for Extra Choice Grade None Fairly free 0,25% Reasonably sound, ripe and whole youngberries (i) Shall be reasonably free from defects (ii) Shall be fairly free from insects, stems, leaves, dried berries, grit and other foreign matter None Reasonably free UNSPECIFIED CANNED FRUIT 50. The quality requirements for unspecified canned fruit are as follows: Quality Standards (1) (a) There shall be four grades of unspecified canned fruit, namely Extra Choice Grade, Choice Grade, Substandard Grade and Manufacturers Grade. (b) The quality standards for unspecified canned fruit are as follows: Quality factor Extra Choice Grade Choice Grade Substandard Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers (c) Fruit ingredient (d) Preparation (e) Blemishes (f) Foreign matter (g) Extraneous vegetable matter 0,25% Packed to capacity Sound fruit Shall be free from defects Shall be free from blemishes None Practically free 0,25% As for Extra Choice Grade As for Extra Choice Grade Shall be fairly free from defects Shall be fairly free from blemishes None Fairly free 0,25% As for Extra Choice Grade As for Extra Choice Grade As for Choice Grade As for Choice Grade None Reasonably free 0,25% As for Extra Choice Grade As for Extra Choice Grade Shall be reasonably free from defects Shall be reasonably free from serious blemishes None Reasonably free UNSPECIFIED CANNED FRUIT PULP 51. The quality requirements for unspecified canned fruit pulp are as follows: Quality Standards (1) (a) There shall be three grades of unspecified canned fruit pulp, namely Extra Choice Grade, Choice Grade and Manufacturers Grade. (b) The quality standards for unspecified canned fruit pulp are as follows: Quality factor Extra Choice Grade Choice Grade Manufacturers Grade (a) Microbiological spoilage (maximum per production group) (b) Fill of containers (c) Fruit ingredient (d) Preparation (e) Uniformity of colour (f) Blemishes (g) Foreign matter (h) Extraneous vegetable matter 0,25% Packed to capacity Sound fruit Shall be free from defects Shall be uniform in colour Shall be free from blemishes None Practically free 0,25% As for Extra Choice Grade As for Extra Choice Grade Shall be fairly free from defects Shall be fairly uniform in colour Shall be fairly free from blemishes None Fairly free 0,25% As for Extra Choice Grade Reasonably sound fruit Shall be reasonably free from defects Shall be reasonably uniform in colour Shall be reasonably free from blemishes None Reasonably free CANNED FRUIT JUICE AND FRUIT JUICE CONCENTRATE 52. The quality requirements for canned fruit juice and fruit juice concentrate are as follows: Quality Standards (1) (a) There shall be three grades of canned fruit juice and fruit juice concentrate, namely Extra Choice Grade, Choice Grade and Manufacturers Grade. (b) The quality standards for canned fruit juice and fruit juice concentrate are as follows: Quality factor Extra Choice Grade Choice Grade Manufacturers Grade (a) Microbiological spoilage (maximum) per production group (b) °Brix 0,25% Shall comply to the °Brix declared on the label 0,25% As for Extra Choice Grade 0,25% As for Extra Choice Grade Quality factor Extra Choice Grade Choice Grade Manufacturers Grade (c) Fill of containers (d) Fruit ingredient (e) Preparation (f) Colour (g) Artificial colouring matter (h) Flavour (i) Foreign matter (j) Extraneous vegetable matter Packed to capacity Fruit which is sound and suitable (i) Shall be free from defects (ii) Shall be free from seed, parts of seed, core and peel (iii) Shall be free from foreign or off tastes Shall be of a good colour, typical for the juice of the product concerned Shall be free from artificial colouring matter Shall have a good flavour typical for the product concerned and shall be free from off-flavours None Practically free As for Extra Choice Grade As for Extra Choice Grade (i) Shall be practically free from defects (ii) Shall be practically free from seed, parts of seed, core and peel (iii) As for Extra Choice Grade Shall be of a reasonably good colour, typical for the juice of the product concerned As for Extra Choice Grade As for Extra Choice Grade None Fairly free As for Extra Choice Grade Reasonably sound and suitable fruit (i) Shall be fairly free from defects (ii) Shall be fairly free from seed, parts, of seed, core and peel (iii) Shall be fairly free from foreign or off-tastes As for Choice Grade As for Extra Choice Grade As for Extra Choice Grade None Reasonably free