Previous Page Table of Contents


LIST OF APPENDICES


APPENDIX I: LIST OF PARTICIPANTS
APPENDIX II: DRAFT REVISED CODEX STANDARD FOR CANNED APPLESAUCE
APPENDIX III: DRAFT REVISED CODEX STANDARD FOR CANNED PEARS
APPENDIX IV: DRAFT CODEX STANDARD FOR KIMCHI
APPENDIX V: DRAFT CODEX STANDARD FOR CANNED BAMBOO SHOOTS
APPENDIX VI: RAFT CODEX STANDARD FOR PICKLED PRODUCTS
APPENDIX VII: PROPOSED DRAFT CODEX STANDARD FOR CANNED STONE FRUITS
APPENDIX VIII: PROPOSED DRAFT CODEX GUIDELINES FOR PACKING MEDIA FOR CANNED FRUITS
APPENDIX IX: PRIORITY LIST FOR THE REVISION AND STANDARDIZATION OF PROCESSED FRUITS AND VEGETABLES


APPENDIX I: LIST OF PARTICIPANTS

LISTE DES PARTICIPANTS
LISTA DE PARTICIPANTES

Chairperson of the Session:

Mr. David Priester

Président de la Session:

Head, Standardization Section

Presidente de la Reunion:

Fruit and Vegetable Division


Agricultural Marketing Service


U. S. Department of Agriculture


Room 2069, South Building


1400 Independence Avenue, SW


Washington, DC 20250


Tel: (202) 720-2185


Fax: (202) 720-8871


E-mail: david.priester@usda.gov



Vice-Chairperson:

Ms. Shellee Anderson

Vice-Président:

FDA/CFSAN

Vicepresidente:

HFS-366


200 C Street, SW


Washington, DC 20204


Tel: (202) 205-5023


Fax: (202) 205-4422


E-mail: shellee.anderson@cfsan.fda.gov


AUSTRALIA
AUSTRALIE

Mr. Philip Corrigan
Veterinary Counsellor
Embassy of Australia
1601 Massachusetts Avenue, NW
Washington, DC 20036
USA
Tel: (202) 797-3319
Fax: (202) 797-3037
E-mail: philip.corrigan@dfat.gov.au

CAMEROON
CAMEROUN
CAMERÚN

Philippe Ondo Ondo
Second Secretary
Embassy of Cameroon
2349 Massachusetts Ave., NW
Washington, DC 20008
USA
Tel: (202) 265-8290
Fax: (202) 387-3826

CANADA
CANADÁ

Dr. Jim Standish (Head of Delegation)
Associate Director
Dairy Food and Vegetable Division
Food Inspection Directorate
Canadian Food Inspection Agency
59 Camelot Drive
Nepean, Ontario KIA OY9
Tel: (613) 225-2342
Fax: (613) 228-6632
E-mail: jstandish@em.agr.ca

Mr. Stephen Trueman
Canadian Association of Importers and Exporters
1500 West Georgia Street, Suite 800
Vancouver, BC V6G 2Z6
Tel: (604) 669-3741
Fax: (604) 669-9732
E-mail: stephen.trueman@calbur.com

CYPRUS
CHYPRE
CHIPRE

Dr. Phrosso Hadjilucas
Food Scientist
Cyprus Standards Organization
Ministry of Commerce, Industry & Tourism
Nicosia 1421
Tel: (357) 286-7173
Fax: (357) 275-4103
E-mail: ALVC@cytanet.com.cy

EGYPT
EGYPTE
EGIPTO

Dr. Ahmed M. Khorshid
Agricultural Counselor
Agricultural Office
Embassy of Egypt
3521 International Court, NW
Washington, DC 20008, USA
Tel: (202) 966-2020
Fax: (202) 895-5493
E-mail: agegypt@aol.com

EL SALVADOR

Mr. Ing. Luis Rafael Arevalo Castillo
Director
Dirección General de Sanidad Vegetal y Animal del
Ministerio de Agricultura y Ganaderia
Final 1a Av. Norte
13 Calle Oriente y Av. Manuel Gallardo
Nueva San Salvador
Tel: 288-5220
Fax: 228-9029
E-mail: reg.fis@salnet.net

FRANCE
FRANCIA

Mme Claudine Muckensturm
Ministère de l’ Economie et des Finances,
DGCCRF
59, Boulevard Vincent-Auriol
Télédoc 251
75703 Paris Cedex 13
Tel: 33-1- 44 97 24 37
Fax: 33-1- 44 97 30 39
E-mail: claudine.muckensturm@dgccrf.finances. gouv.fr

Mr. Michel Biton
Centre technique de la conservation des produits agricoles
44, rue d’Alesia
75682 Paris Cedex 14
Tel: 33-1-53 91 44 44
Fax: 33-1-53 91 44 00
E-mail: Mbiton@ctcpa.org

Mr. Nicolas Cormouls-Houles
S.A. Menguy’s
83-85, rue Bourrassol
31300 Toulouse
Tel: 05 62 48 50 50
Fax: 05 61 42 15 55

Mme. Roseline Lecourt
Chargée de mission
Direction Générale de la Concurrence
de la Consommation et de la Repression des fraudes
59, Boulevard Vincent-Auriol, Télédoc 051
75703 Paris Cedex 13
Tel: 33 1 44 97 34 70
Fax: 33 1 44 97 30 37
E-mail: Codex.alimentarius@dgcczr.finances. gouv.fr

Mr. Vincent Truelle
F.I.A.C (Fédération Française des
Industries d’Aliments Conservés)
44, rue d’Alesia
75682 Paris Cedex 14
Tel: 33-1-53 91 44 44
Fax: 33-1-53 91 44 70
E-mail: vtruelle@alesial.org

GUINEA, REPUBLIC OF
GUINÉE, RÉPUBLIQUE DE
GUINEA, REPÚBLICA DE

Mme. Dieng Housseynatou
Chef
Section Assistance aux Entreprises
Ministère Industrie Commerce et DME
Institut Natíonal de Normalisation et de Méthologie
Tel: 225.412816

HUNGARY
HONGRIE
HUNGRÍA

Mrs. Maria Sos
Chairman of Working Party
Processed Fruits and Vegetables
FAO/WHO Codex Alimentarius Hungarian
National Committee
Campden and Chorleywood Food Industry
Development Institute Hungary
1097 Budapest
Ken u. 5. “c” Building
Tel: 36-1-347-4070
Fax: 36-1-347-4080
E-mail: m.sos@campden.com.hu

Mr. Jozsef Galambos
Hungarian Canned Food Producers Trade
Association Secretary
1012 Budapest
Kuny Domonkos u. 13-15
Tel: 36-1-202-5586
Fax: 36-1-355-5057
E-mail: galambos.mksz@dbassoc.hu

INDONESIA
INDONÉSIE

Mr. Harmen Sembiring
Industry and Trade Attaché
Embassy of Indonesia
2020 Massachusetts Avenue, NW
Washington, DC 20036
Tel: (202) 775-5350
Fax: (202) 775-5354
E-mail: atdagri@ids2.idsonline.com

Mr. Sumiyono
Embassy of Indonesia
2020 Massachusetts Avenue, NW
Washington, DC 20036
Tel: (202) 775-5254
Fax: (202) 775-5354

ITALY
ITALIE
ITALIA

Mr. Ciro Impagnatiello
Ministero delle Politiche Agricole e Forestali
Italian Codex Committee
Via XX Settembre, 20 I - 00187 Roma
Tel: 39-6-46656511
Fax: 39-6- 4880273
E-mail: blturco@tiscalinet.it

JAPAN
JAPON
JAPÓN

Mr. Seiichiro Oyama
Director of International Standards and
Standards and Labelling Division
Food and Marketing Bureau
Ministry of Agriculture, Forestry & Fisheries
1-2-1 Kasumigaseki
Chiyoda-ku, Tokyo
Tel: 81-3- 3501-4094
Fax: 81-3-3502-0438
E-mail: Seiichiro_Ooyama@nm.maff.go.jp

Mr. Hiroyuki Okuda
Section Chief
Standards and Labelling Division
Food and Marketing Bureau
Ministry of Agriculture, Forestry & Fisheries
1-2-1 Kasumigaseki
Chiyoda-ku,Tokyo
Tel: 81-3-3501-4094
Fax: 81-3-3502-0438
E-mail: hiroyuki_okuda@nm.maff.go.jp

Mr. Masayuki Chiku
Technical Adviser
The Japan Soysause Inspection Institute
No. 11-3 Koami-Cho
Nihonbashi, Chuo-Ku
Tokyo
Tel: 81-3-3666-3286
Fax: 81-3-3667-2216
E-mail: jssba@blue.ocn.ne.jp

Mr. Yoshio Hirose
Technical Adviser
The Japan Soysause Inspection Institute
No. 11-3 Koami-Cho
Nihonbashi, Chuo-Ku
Tokyo
Tel: 81-3-3666-3286
Fax: 81-3-3667-2216
E-mail: jssba@blue.ocn.ne.jp

Mr. Tomoyuki Oguri
Technical Adviser
The Japan Soysause Inspection Institute
No. 11-3 Koami-Cho
Nihonbashi, Chuo-Ku
Tokyo
Tel: 81-3-5521-5870
Fax: 81-3-5521-5899

Mr. Hideo Tanaka
Director
Operation Management
The Japan Soysause Inspection Institute
No. 11-3 Koami-Cho
Nihonbashi, Chuo-Ku
Tokyo
Tel: 81-3-3669-5840
Fax: 81-3-3669-2216
E-mail: jssri@blue.ocn.ne.jp

KOREA, REPUBLIC OF
CORÉE, RÉPUBLIQUE DE
COREA, REPÚBLICA DE

Dr. Lee Soo Hwa
Agricultural Counselor
Embassy of the Republic of Korea
2450 Massachusetts Avenue, NW
Washington, DC 20008, USA
Tel: (202) 939-5673
Fax: (202) 387-0402
E-mail: Embleesh@hotmail.com

Mr. Young-Hwan Song
Director
Vegetable & Special Crops Division
Ministry of Agriculture & Forestry
Tel: 82-2-504-9422~4
82-2-500-2683~4
Fax: 82-2-507-5 3 1 0
E-mail: yhsong@maf.go.kr

Mr. Sung-Geun Jo
Food Industry Division
Ministry of Agriculture & Forestry
Tel: 82-2-504-9417~8
82-2-500-2677~8
Fax: 82-2-503-7905
E-mail: josk@maf.go.kr

Ms. Yoo-Kyung Lee
Researcher, Korea Food Research Institute
Quality Assessment & Standardization Div.
Standard Research Team
San 46-1
Baekhyun-Dong, Bundang-Ku
Songnam-Si, Kyonggi-Do 463-420
Tel: 82-31-780-9158
Fax: 82-31-780-9264
E-mail: sol@kfri.re.kr

Dr. Bog-Im Gil
Professional Engineer
Korea Food Research Institute
Quality Assessment & Standardization Div.
Standard Research Team
San 46-1
Baekhyun-Dong, Bundang-Ku
Songnam-Si, Kyonggi-Do 463-420
Tel: 82-31-780-9156
Fax: 82-31-780-9264
E-mail: gilbg@kfri.re.kr

Mr. Myoung-Ho Kim
Leader of Standard Research Team
Korea Food Research Institute
Quality Assessment & Standardization Div.
Standard Research Team
San 46-1
Baekhyun-Dong, Bundang-Ku
Songnam-Si, Kyonggi-Do 463-420
Tel: 82-31-780-9291
Fax: 82-31-780-9264
E-mail: kim4567@kfri.re.kr

Dr. Jong Kyu Kim
Professor of Applied Microbiology
College of Natural Resources
Yeungnam University
Kyongsangbuk - Do 712-749
Tel: 82-53- 810-2393
Fax: 82-53- 811-4319
E-mail: jkkim@ynucc.yeungnam.ac.kr

Dr. Seong-Il Lim
Researcher
Korea Food Research Institute
Food Biotechnology Division
San 46-1
Baekhyun-Dong, Bundang-Ku
Songnam-Si, Kyonggi-Do 463-420
Tel: 82-31-780-9277
Fax: 82-31-780-9265
E-mail: silim@kfri.re.kr

MADAGASCAR

Ms. Olga Ratsiraka
Economic & Commercial Counselor
Embassy of Madagascar
2376 Massachusetts Ave.
Washington, DC
USA
Tel: (202) 265-5595
E-mail: malagasy@embassy.org

MALAYSIA
MALAISIE
MALASIA

Dr. Noraini Mohd Khalid
Senior Research Officer
Food Technology Centre
Malaysian Agricultural Research & Development
Institute (MARDI)
P.O. Box 12301
50774 Kuala Lumpur
Tel: 60-3-894-37722
Fax: 60-3-894-22906
E-mail: noramk@mardi.my

Mr. S. Harith
Minister-Counsellor (Economics)
Embassy of Malaysia
2407 California St., NW
Washington, DC 20008, USA
Tel: (202) 328-2785
Fax: (202) 332-8914
E-mail: mwwashdc@erols.com

Mr. C.S. Chung
Federation of Malaysian Manufacturers
Kuala Lumpur
Tel: 60-5-526-3116
Fax: 60-5-5263118

NIGERIA
NIGÉRIA

Prof. Tseaa Shambe
Director-General
Standards Organization of Nigeria
1st Phase, 9th Floor
Lagos
Tel: 234-1-2696176-9
Fax: 234-1-2696176, (2696178)
E-mail: son2@linkserve.com.ng

POLAND
POLOGNE
POLONIA

Ms. Marzena Wodka
Assistant
Agricultural and Food Quality Inspection
32/34 Zurawia Street
00-515 Warsaw
Tel: 48-22-621-6421 ext. 326
Fax: 48-22-621- 4858
E-mail: integracjacis@zigzag.pl

SPAIN
ESPAGNE
ESPAÑA

Ms. Elisa Revilla Garcia
Jefe de Area de la Sub. General Plantificación
Alimentaria
D.G. Alimentación
Ministerio de Agricultura, Pesca y Alimentación
Paseo de Infanta Isabel 1
28071 Madrid
Tel: 34-91-3474596
Fax: 34-91-3475728
E-mail: erevilla@mapya.es

SWITZERLAND
SUISSE
SUIZA

Ms. Awilo Ochieng Pernet (Head of Delegation)
Codex Alimentarius, International Standards Unit
Swiss Federal Office of Public Health
CH-3003 Bern
Tel: 41 31 322 00 41
Fax: 41 31 322 95 74
E-mail: awilo.ochieng@bag.admin.ch

Ms. Helen Falco
Regulatory Affairs
Nestec Ltd.
Avenue Nestlé 55
CH-1800 Vevey
Tel: 41-21-924-4213
Fax: 41-21-924-4547
E-mail: helen.falco@nestle.com

THAILAND
THAÏLANDE
TAILANDIA

Dr. Saipin Maneepun (Head of Delegation)
Director of the Institute of
Food Research and Product Development
Kasetsart University
Ministry of University Affairs
50 Phaholytrin Rd, Chatuchak
Bangkok 10900
Tel: 66-2-579-5551
Fax: 66-2-561-1970
E-mail: usmp@ku.ac.th

Mr. Charun Pornkuntham
Center of Export Inspection &
Certification for Agricultural Products
Department of Agriculture
Ministry of Agriculture and Cooperatives
50 Phaholytrin Rd., Chatuchak
Bangkok 10900
Tel: 66-2-579-8602
Fax: 33-2-561-5034
E-mail: Charum@doa.go.th

Mr. Sarit Sanpha-asa
Trade Technical Officer
Department of Foreign Trade
Ministry of Commerce
44/100 Nonthaburi-Sanambinnan Rd.
Bangkrasor, Nonthaburi 11000
Tel: 66-2-547-4803
Fax: 66-2-547-4802

Ms. Samana Krisanathevin
First Secretary
Royal Thai Embassy
1024 Wisconsin Avenue, NW
Suite 401
Washington, DC 20007 USA
Tel: (202) 944-3600
Fax: (202) 298-4787
E-mail: samanak@thaiembdc.org

Ms. Oratai Silapanapaporn
Thai Industrial Standards Institute
Rama VI Rd., Rathathewi
Bangkok 10400
Tel: 66-2 -202-3444
Fax: 66-2- 248-7987
E-mail: oratais@tisi.go.th

Ms. Malinee Subvanich
Secretary General
Thai Food Processors Association
170/22 9th Floor Ocean Tower 1 Bldg.
New-Rahadapisek Road, Klongtoey
Bangkok 10110
Tel: 66-2- 261-2684 6, 261 2995
Fax: 66-2- 261-2996 7
E-mail: thaifood@thaifood.org

Ms. Anurat Tiamtan
Vice-President & Chairman of Pineapple Packers
Thai Food Processors’ Association
173/22 9th floor Ocean Tower 1 Bldg.
New Ratchadapisek Rd., Klongtoey
Bangkok 10110
Tel: 66-2-261-2684-6,261-2995
Fax: 66-2-261-2996-7
E-mail: thaifood@thaifood.org

Mrs. Linda Pleanprasert
Assistance Technical Manager
Thai Food Processors’ Association
173/22 9th floor Ocean Tower 1 Bldg.
New Ratchadapisek Rd., Klongtoey
Bangkok 10110
Tel: 66-2-261-2995, 261-2684-6
Fax: 66-2-261-2996-7
E-mail: thaifood@thaifood.org

Mr. Prakarn Virakul
Minister Counselor
Office of Agricultural Affairs
Royal Thai Embassy
1024 Wisconsin Ave., NW
Washington, DC 20007
USA
Tel: (202) 338-1543
Fax: (202) 338-1549

TUNISIA
TUNISIE
TÚNEZ

Mr. Meftah Amara
Directeur Géneral des Industries Alimentaires
Ministère de l’ Industrie
Montplaisir
Rue 8001
Tunis
Tel: (216) -1-289-562
Fax: (216)-1-789-159

Mr. Bouali Saaidia
Directeur Géneral
Centre Technique de l’Agro Alimentaire
12, Rue de l’Usine Z.I.
Charguia II. 2035
Tunis
Tel: (216)-1-705-261
Fax: (216)-1-706-513
E-mail: CTAA@Email.ati.tn

TURKEY
TURQUIE
TURQUÍA

Ms. Belkas Gursel Aksoy
Engineer
Republic of Turkey Office of the Prime Minister
Undersecretariat for Foreign Trade
Inonu Bulvar, Emek, 06510
Ankara
Tel: 90-312-212-8800/(ext.)2489
Fax: 90-312-212-8767
E-mail: aksoyb@foreigntrade.gov.tr

UNITED KINGDOM
ROYAUME-UNI
REINO UNIDO

Dr. Mark Woolfe
Head of Food Composition Branch D
Food Labelling, Standards & Consumer Protection
Division
Food Standards Agency
Room 317, P.O. Box 31037
Ergon House
17 Smith Square
London SWIP 3WG
Tel: 20-7238-6168
Fax: 20-7238-5782
E-mail: mark.woolfe@foodstandards.gsi.gov.uk

Dr. Michelle McQuillan
Senior Scientific Officer
Food Labelling, Standards & Consumer Protection
Division
Food Standards Agency
Room 323, P.O. Box 31037
Ergon House
17 Smith Square
London SWIP 3WG
Tel: 20-233-6181
Fax: 20-723-85782
michelle.mcquillan@foodstandards.gsi.gov.uk

UNITED STATES OF AMERICA
ETATS-UNIS D’AMÉRIQUE
ESTADOS UNIDOS DE AMÉRICA

Mr. Richard B. Boyd
Senior Marketing Specialist
Processed Products Branch
Fruit and Vegetable Programs
Agricultural Marketing Service
U.S. Department of Agriculture
1400 Independence Avenue, SW
Mail Stop 0247
Room 0726-South Building
Washington, DC 20250
Tel: (202) 720-5021
Fax: (202) 690-1527
E-mail: richard.boyd@usda.gov

Mr. Charles W. Cooper
Director
International Activities Staff
U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
200 C Street, SW, (HFS-585)
Washington, DC 20204
Tel: (202) 205-5042
Fax: (202) 401-7739
E-mail: ccooper@cfsan.fda.gov

Ms. Peggy Rochette
Director of International Affairs
National Food Processors Association
1350 I Street, NW, Suite 300
Washington, DC 20005
Tel: (202) 639-5921
Fax: (202) 639-5991
E-mail: prochet@nfpa-food.org

Mr. Michael Jantschke
Senior Scientist, Microbiology
National Food Processors Association Dublin
Laboratory
6363 Clark Avenue
Dublin, CA 94568
Tel: (925) 551-4251
Fax: (925) 833-8795
E-mail: mjantschke@nfpa-food.org

Mr. Randy McNeal
Quality Assurance Director
Dole Food Company, Inc.
One Dole Drive
Westlake Village, CA 91362-7300
Tel: (818) 874-4935
Fax. (818) 874-4804
E-mail: randy_mcneal@na.dole.com

Ms. Chere L. Shorter
Marketing Specialist
Processed Products Branch
Fruit and Vegetable Programs
Agricultural Marketing Service
U.S. Department of Agriculture
1400 Independence Avenue, SW
Mail Stop 0247
Room 0726-South Building
Washington, DC 20250
Tel: (202) 720-5021
Fax: (202) 690-1527
E-mail: chere.shorter@usda.gov

Ms. Felicia Satchell
Deputy Director
Division of Standards & Labeling Requirements
Office of Nutritional Products, Labeling & Dietary
Supplements
Center for Food Safety & Applied Nutrition
(HFS-820)
US Food & Drug Administration
200 C Street, SW
Washington, DC 20204
Tel: (202) 205-5099
E-mail: fsatchell@cfsan.fda.gov

Mr. Richard E. Peterson
Inspector
Processed Products Branch
Fruit and Vegetable Programs
Agricultural Marketing Service
U.S. Department of Agriculture
1400 Independence Avenue, SW
Mail Stop 0247
Room 0726-South Building
Washington, DC 20250
Tel: (202) 720-5021
Fax: (202) 690-1527

Ms. Jane W. Ho
Food Technologist
Science and Technology
Agricultural Marketing Service
U.S. Department of Agriculture
P.O. Box 96456
Washington, DC 20090
Tel.: (202) 720-0042
Fax: (202) 720-4631
E-mail: jane.ho@usda.gov

Dr. Dennis M. Keefe
U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
200 C Street, SW, (HFS-200)
Washington, DC 20204
Tel: (202) 418-3113
Fax: (202) 418-3131
E-mail: dkeefe@cfsan.fda.gov

VENEZUELA

Ing. Sonia Aguilar
Ingeniero Sanitario III
Dirección de Higiene de los Alimentos
Edif. Sur, Ala Oeste, Piso 3 Oficina
313 del Centro Simon Bolivar, Silencio
Caracas
Tel: 4834066
E-mail: aguilarsoni@hotmail.com
Dyanez@msds.gov.ve

INTERNATIONAL ORGANIZATIONS
ORGANIZATIONS INTERNATIONALES
ORGANIZACIONES INTERNACIONALES

COUNCIL OF THE MINISTERS OF
THE EUROPEAN UNION

Mr. Klavs Skovsholm
Council of the European Union
General Secretariat
175, rue de la Loi
B-1048 Bruxelles
Belgium
Tel: 32 2 285.83.79
Fax: 32 2 285.79.28
E-mail: secretariat.dgb@consilium.eu.int

EUROPEAN COMMUNITY

Ms. Maryse Coutsouradis
Attaché (Agriculture)
European Union
Delegation of the European Commission
In Washington D.C.
2300 M Street, NW
Washington, DC 20037
USA
Tel: (202) 862-9535/862-9533
Fax: (202) 429-1766
E-mail: Maryse.Coutsouradis@cec.eu.int

WORLD PROCESSING TOMATO COUNCIL

Mr. Bernard Bieche
Secretary General
Head office WPTC
27, Avenue de l’Arrousaire
B.P 235
84010 Avignon Cedex 1
France
Tel: 33-4-90-861695
Fax: 33-4-90-270658
E-mail: tomato@tomate.org

JOINT FAO/WHO SECRETARIAT

Mr. David Byron
Food Standards Officer
Joint FAO/WHO Food Standards Programme
Food and Agriculture Organization
Viale delle Terme di Caracalla
00100 Rome
Italy
Tel: 39-06-5705-4419
Fax: 39-06-5705-4593
E-mail: david.byron@fao.org

Ms. Gracia Brisco López
Food Standards Officer
Joint FAO/WHO Food Standards Programme
Food and Agriculture Organization
Viale delle Terme di Caracalla
00100 Rome, Italy
Tel: 39-06-5705-2700
Fax: 39-06-5705-4593
E-mail: gracia.brisco@fao.org

U.S. SECRETARIAT

Mr. Patrick Clerkin
Associate U.S. Manager for Codex
U.S. Codex Office
U.S. Department of Agriculture
Food Safety and Inspection Service
1400 Independence Avenue, SW
Room 4861, South Building
Washington, DC 20250
Tel: (202) 690-4042
Fax: (202) 720-3157
E-mail: patrick.clerkin@usda.gov

Ms. Ellen Matten
Staff Officer
U.S. Codex Office
U.S. Department of Agriculture
Food Safety and Inspection Service
1400 Independence Avenue, SW
Room 4861, South Building
Washington, DC 20250
Tel: (202) 720-4063
Fax: (202) 720-3157
E-mail: ellen.matten@usda.gov

Ms. Edith Kennard
Staff Officer, U.S. Codex Office
U.S. Department of Agriculture
Food Safety and Inspection Service
1400 Independence Avenue, SW
Room 4861, South Building
Washington, DC 20250
Tel: (202) 720-5261
Fax: (202) 720-3157
E-mail: Edith.Kennard@usda.gov

Ms. Julie Heil
U.S. Codex Office
U.S. Department of Agriculture
Food Safety and Inspection Service
1400 Independence Avenue, SW
Room 4861, South Building
Washington, DC 20250
Tel: (202) 690-1660
Fax: (202) 720-3157
E-mail: Julie.Heil@usda.gov

Ms. Mary Harris
Planning Staff
U.S. Department of Agriculture
Food Safety and Inspection Service
1400 Independence Avenue, SW
Mail Stop 405, Aerospace Building
Washington, DC 20250
Tel: (202) 690-6497
Fax: (202) 690-5000
E-mail: Mary.Harris@usda.gov

Ms. Kathleen Barrett
Planning Staff
U.S. Department of Agriculture
Food Safety and Inspection Service
1400 Independence Avenue, SW
Mail Stop 405, Aerospace Building
Washington, DC 20250
Tel: (202) 690-6644
Fax: (202) 690-5000
E-mail: kathleen.barrett@usda.gov

Ms. Sally Fernandez
Planning Staff
U.S. Department of Agriculture
1400 Independence Avenue, SW
Mail Stop 405, Aerospace Building
Washington, DC 20250
Tel: (202) 690-6524
Fax: (202) 690-5000
E-mail: Sally.Fernandez@usda.gov

Carmen Torrent
Program Analyst, International Policy Division
U.S. Department of Agriculture
Food Safety and Inspection Service
1400 Independence Ave., SW
Room 4438, South Building
Washington, DC 20250
Tel: (202) 720-6465
Fax: (202) 720-7990
E-mail: carmen.torrent@usda.gov

SPECIAL GUESTS

Mr. Thomas J. Billy
Administrator
Food Safety and Inspection Service
U.S. Department of Agriculture
300 Jefferson Drive, SW
Room 311-Jamie Lee Whitten Building
Washington, DC 20250
Tel: (202) 720-7025
Fax: (202) 690-0550
E-mail: Tom.Billy@usda.gov

Dr. F. Edward Scarbrough
U.S. Manager for Codex
U.S. Codex Office
U.S. Department of Agriculture
Food Safety and Inspection Service
1400 Independence Avenue, SW
Room 4861-South Building
Washington, DC 20250
Tel: (202) 720-2057
Fax: (202) 720-3157
E-mail: ed.scarbrough@usda.gov

Mr. Robert V. Conover
Attorney at Law
11 N. Wisconsin St.
P.O. Box 260
Elkhorn, WI 53121-0260
Tel: (262) 723-3220
Fax: (262) 723-5091
E-mail: rconover@godfreylaw.com

Dr. Anthony Hepton
Vice President
Dole Food Company, Inc.
2795 Lindero Canyon Rd
Westlake Village, CA 91362-4013
Tel: (818) 874-4935
Fax: (818) 874-4804

APPENDIX II: DRAFT REVISED CODEX STANDARD FOR CANNED APPLESAUCE

(Advanced to Step 8)

1. SCOPE

This Standard applies to Canned Applesauce as defined in Section 2 below and offered for direct consumption including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing.

2. DESCRIPTION

2.1 PRODUCT DEFINITION

Canned applesauce is the comminuted or chopped product:

(a) prepared from washed, clean apples, conforming to the characteristics of the fruit of Malus domesticus Borkhausen which may have been peeled and which after trimming are sound;

(b) prepared with or without other permitted ingredients as described in Section 3.1.2; and

(c) heat processed in an appropriate manner before or after being hermetically sealed in containers so as to prevent spoilage.

2.2 STYLES

2.2.1 Sweetened - with sugars and/or other carbohydrate sweeteners such as honey; not less than 16.5% total soluble solids (16.5° Brix).

2.2.2 Unsweetened - without added sweeteners; not less than 9% total soluble solids (9.0° Brix).

2.2.3 Other Styles:

Any other presentation of the product should be permitted provided that the product:

(a) is sufficiently distinctive from other forms of presentation laid down in this standard;
(b) meets all other requirements of the standard, as applicable; and
(c) is adequately described on the label to avoid confusing or misleading the consumer.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 COMPOSITION

3.1.1 Basic Ingredients

Apples as defined in Section 2.1(a).

3.1.2 Other Permitted Ingredients

(a) water;

(b) salt (sodium chloride);

(c) sugars as defined in the Codex Alimentarius and/or other carbohydrate sweeteners such as honey;

(d) spices.

3.2 QUALITY CRITERIA

3.2.1 Colour, Texture and Flavour

Applesauce shall have normal flavour, odour and colour and shall possess texture characteristic of the product. The number, size, and prominence of defects (such as seeds or particles thereof, peel, carpel tissue, bruised apple particles, dark particles, and any other extraneous material of like nature) should not seriously affect the appearance or the eating quality of the product. Any container that fails to meet one or more of the applicable quality requirements, or total solids requirements as set out in Section 2.2 should be considered as a “defective”.

3.3 LOT ACCEPTANCE

A lot should be considered as meeting the applicable quality requirements for total solids in Section 2.2, and the quality criteria in Section 3.2, when the number of “defectives” does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL 6.5).

4. FOOD ADDITIVES




No.

Name of food additive

Maximum Level




4.1 ACIDIFYING AGENTS





296

Malic acid

Limited by GMP


330

Citric acid

Limited by GMP




4.2 ANTIOXIDANTS





300

Ascorbic acid

Limited by GMP (singly or in combination)


315

Erythorbic Acid





4.3 FLAVOURINGS





Natural and artificial flavours except
those which reproduce the flavour of apple

Limited by GMP


5. CONTAMINANTS

5.1 HEAVY METALS

The products covered by the provisions of this standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products.

5.2 PESTICIDE RESIDUES

The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.

6. HYGIENE

a) It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

b) The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7. LABELLING

7.1 Canned applesauce shall be labelled in accordance with the General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985, Rev. 2-1999).

7.2 THE NAME OF THE PRODUCT

7.2.1 The name of the product shall be “Applesauce”.

7.2.2 If the product has been sweetened in accordance with the provisions of Section 2.2.1, the name of the product shall be accompanied by the designation “Sweetened” in close proximity to the name of the food.

7.2.3 If the product has not been sweetened and conforms with the requirements of Section 2.2.2, the designation “Unsweetened” may be used in close proximity to the name of the food.

7.2.4 The name of the product shall be accompanied in close proximity by a declaration of any seasoning or flavouring which characterizes the product, e.g., “with x” as appropriate.

7.2.5 If the product is produced in accordance with the provisions for other styles in Section 2.2.3, the label should contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer.

7.3 LABELLING OF NON-RETAIL CONTAINERS

Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturers, packers or distributors, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer or distributor may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

8. WEIGHTS AND MEASURES

8.1 FILL OF CONTAINER

8.1.1 Minimum Fill

The container should be well filled with applesauce and the product should occupy not less than 90% of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20°C which the sealed container will hold when completely filled.

8.1.2 Classification of “Defectives”

A container that fails to meet the requirement for minimum fill (90% container capacity) of Section 8.1.1 should be considered a “defective”.

8.1.3 Lot Acceptance

A lot should be considered as meeting the requirement of section 8.1.1 when the number of “defectives”, as defined in section 8.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL 6.5).]

9 METHODS OF ANALYSIS AND SAMPLING

See Codex Alimentarius Volume 13.

APPENDIX III: DRAFT REVISED CODEX STANDARD FOR CANNED PEARS

(Advanced to Step 8)

1. SCOPE

This Standard applies to Canned Pears as defined in Section 2 below and offered for direct consumption including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing.

2. DESCRIPTION

2.1 PRODUCT DEFINITION

Canned pears is the product:

(a) prepared from pears of proper maturity of commercial canning varieties conforming to the characteristics of the fruit of Pyrus communis or Pyrus sinensis, which pears are peeled, cored, and stemmed, except that whole may not need to be peeled, cored, or stemmed and half pears may not need to be peeled;

(b) packed with water or other suitable liquid packing medium and may be packed with seasonings or other flavouring ingredients; and

(c) heat processed in an appropriate manner before or after being hermetically sealed in containers so as to prevent spoilage.

2.2 STYLES

2.2.1 Whole - peeled or unpeeled, with cores removed or left in.

Halves - peeled or unpeeled, with stems and cores removed, and cut into two approximately equal parts.

Quarters - peeled and cut into four approximately equal parts.

Sliced - peeled and cut into wedge-shaped sectors.

Diced - peeled and cut into cube-like parts.

Pieces or Irregular Pieces - peeled and comprising irregular shapes and sizes.

2.2.2 Other Styles

Any other presentation of the product should be permitted provided that the product:

(a) is sufficiently distinctive from other forms of presentation laid down in the standard and;

(b) meets all relevant requirements of the standard, including requirements relating to limitations on defects, drained weight, and any other requirements in the standard which are applicable to that style in the standard which most closely resembles the style or styles intended to be provided for under this provision.

(c) is adequately described on the label to avoid confusing or misleading the consumer.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 COMPOSITION

3.1.1 Basic Ingredients

Pears as defined in Section 2.1(a) and liquid packing medium appropriate to the product.

3.2 PACKING MEDIA

In accordance with the Codex Guidelines on Packing Media for Canned Fruit (under development)

3.3 OTHER PERMITTED INGREDIENTS

(a) spices, spice oils, mint; and

(b) lemon juice (single strength or concentrated) added as an acidulant or flavour enhancer.

3.4 QUALITY CRITERIA

3.4.1 Colour, Texture and Flavour

Canned pears shall have normal flavour, odour and colour (except for coloured pears permitted in Section 4.2) and shall possess texture characteristic of the product. A slight pink discoloration should not be regarded as a defective.

3.4.2 Uniformity of Size

Whole, Halves, Quarters - in 95 percent by count of units that are most uniform in size, the weight of the largest unit should be no more than twice the weight of the smallest unit, but if there are less than 20 units, one unit may be disregarded. Where a unit has broken in the container, the broken pieces are reassembled to approximate a single unit of the appropriate style.

3.4.3 Defects and allowances

The product should be substantially free from defects such as harmless plant material, peel (in peeled styles), core material, blemished units, and broken units. Certain common defects should not be present in amounts greater than the following limitations:

Defects

Maximum limits



(a) Blemished and trimmed pear units

(i) Total, 30% by count; or 3 units per


container when count is less than 10;

(Blemished units with surface discoloration

provided the sample average is no more

and spots that definitely contrast with the

than 30%;

overall colour and which may penetrate


into the flesh, such as bruises, scab, and

- but limited to -

dark discoloration. Trimmed units that


have deep gouges, whether due to physical

(ii) 20% by count blemished; or 2 units

trimming or other means, and which

per container when count is less than 10;

definitely detract from the appearance;

provided the sample average is no more

trimmed units are considered defects only

than 20% for blemished.

in whole, halved, and quartered styles).




(b) Broken




(In Whole, Halves, and Quartered Styles

20% by count; or 2 units per container

only - a unit severed in two or more parts

when count is less than 10; provided the

should be considered as one unit when

sample average is no more than 10%.

reassembled to the approximate size and


shape of an average unit in the container)




(c) Core material (Average)

3 units per kg of total contents.



(Except in “Whole-Not Cored” Styles)


Consisting of the seed cell, whether loose


or attached, with or without seeds. For the


purposes of calculating the defects


allowance, all pieces of a core in the


sample should be aggregated and pieces


totalling approximately one-half of a core


should be counted as one unit




(d) Peel (Average)

10 cm2 (10 sq. cm.) aggregate area per kg


of total contents.

(Except in “Unpeeled” Styles) (Peel that


adheres to pear flesh or is found loose in


the container)




(e) Harmless plant material:

1 piece per 3 kg of total contents (in


styles in which the stem is customarily

(i) Stems or stalks

removed)



(ii) Leaf (or similar vegetable material)

2 cm2 per kg of total contents



(f) Seeds (Average)

8 per kg of total contents



(Except in “Whole-Not-Cored” Styles)


(Any one pear seed or the equivalent in


pieces of one seed that are not included in


core material)



3.5 CLASSIFICATION OF “DEFECTIVES”

A container that fails to meet one or more of the applicable quality requirements, as set out in Section 3.4 (except those based on sample average) should be considered a “defective”.

3.6 LOT ACCEPTANCE

A lot will be considered as meeting the applicable quality requirements referred to in Section 3.4 when:

(a) for those requirements which are not based on averages, the number of “defectives”, as defined in Section 3.4, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5); and

(b) the requirements of Section 3.4, which are based on sample average, are complied with.

4. FOOD ADDITIVES




No

Name of food additive

Maximum level




4.1 ACIDIFYING AGENTS





330

Citric Acid

Limited by GMP


296

Malic Acid

Limited by GMP


334

L-Tartaric Acid

1300 mg/kg


270

Lactic Acid

Limited by GMP




4.2 COLOURS (PERMITTED ONLY IN SPECIAL HOLIDAY PACKS)


123

Amaranth



129

Allura Red AC

(200 mg/kg of the final product singly


143

Fast Green FCF

or in combination)


124

Ponceau 4R



102

Tartrazine





4.3 FLAVOURINGS


Natural and Artificial Flavours,
except those which reproduce the
flavour of pears.

Limited by GMP


5. CONTAMINANTS

5.1 HEAVY METALS

The products covered by the provisions of this standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products.

5.2 PESTICIDE RESIDUES

The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.

6. HYGIENE

(a) It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice-General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

(b) The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7. LABELLING

7.1. Canned pears shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 2-1999).

7.2 THE NAME OF THE PRODUCT

7.2.1 The name of the product shall be “Pears”.

7.2.2 When pears are artificially coloured, the declaration should be made as part of the name or in close proximity to the name, including the characterizing colour, e.g. “Pears - Artificially coloured Green”.

7.2.3 As part of the name or in close proximity to the name, any flavouring which characterizes the product should be declared, e.g. “With-X-”, where appropriate.

7.2.4 The style, as appropriate, shall be declared as a part of the name or in close proximity to the name:

“Whole” (when peeled and not cored); and additionally “Stemmed” or “Unstemmed”, as the case may be.

“Whole Unpeeled” (when not peeled and not cored); and additionally “Stemmed” or “Unstemmed”, as the case may be.

“Whole - Cored” (when peeled and cored).

“Whole Unpeeled - Cored” (when not peeled but cored).

“Halves” (when peeled).

“Halves Unpeeled” (when not peeled).

“Quarters” or “Quartered”.

“Slices” or “Sliced”.

“Dice” or “Diced” or “Cubes”.

“Pieces” or “Irregular Pieces”.

7.2.5 Other styles - If the product is produced in accordance with the other styles provision (Section 2.2.2), the label should contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer.

7.2.6 The name of the product may include the varietal type.

7.3 LABELLING OF NON-RETAIL CONTAINERS

Information for non-retail containers shall either be given on the container or in accompanying documents, except that the name of the product, lot identification and name and address of the manufacturer, packer or distributor, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer or distributor may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.

8. WEIGHTS AND MEASURES

8.1 FILL OF CONTAINER

8.1.1 Minimum Fill

The container should be well filled with fruit and the product (including packing medium) should occupy not less than 90% of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20oC which the sealed container will hold when completely filled.

8.1.2 Classification of “Defectives”

A container that fails to meet the requirement for minimum fill (90 percent container capacity) of Section 8.1.1 should be considered a “defective”.

8.1.3 Lot Acceptance

A lot will be considered as meeting the requirement of Section 8.1.1 when the number of “defectives”, as defined in Section 8.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5).

8.2 MINIMUM DRAINED WEIGHT

8.2.1 The drained weight of the product should be not less than the following percentages, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when completely filled.[39]

Whole Style

50%

Halves, Quarters, Slices, Pieces

53%

Diced

56%


8.2.2 The requirements for minimum drained weight should be deemed to be complied with when the average drained weight of all containers examined is not less than the minimum required, provided that there is no unreasonable shortage in individual containers.

9. METHODS OF ANALYSIS AND SAMPLING

See Codex Alimentarius Volume 13.

APPENDIX IV: DRAFT CODEX STANDARD FOR KIMCHI

(Advanced to Step 8)

1. SCOPE

This standard covers the product known as kimchi which is prepared with Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted and seasoned before fermentation.

2. DESCRIPTION

2.1 PRODUCTS DEFINITION

Kimchi is the product:

(a) prepared from varieties of Chinese cabbage, Brassica pekinensis Rupr.; such Chinese cabbages shall be free from significant defects, and trimmed to remove inedible parts, salted, washed with fresh water, and drained to remove excess water; they may or may not be cut into suitable sized pieces/parts;

(b) processed with seasoning mixture mainly consisting of red pepper (Capsicum annuum L.) powder, garlic, ginger, edible Allium varieties other than garlic, and radish. These ingredients may be chopped, sliced and broken into pieces; and

(c) fermented before or after being packaged into appropriate containers to ensure the proper ripening and preservation of the product by lactic acid production at low temperatures.

2.2 STYLES

The product should be presented in one of the following styles:

(a)

Whole:

whole Chinese cabbage;

(b)

Halves:

Chinese cabbages divided lengthwise into halves;

(c)

Quarters:

Chinese cabbages divided lengthwise into quarters; and

(d)

Slices or Chips:

Chinese cabbage leaves cut into pieces of 1~6 cm in length and width


3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 COMPOSITION

3.1.1 Basic Ingredients

(a) Chinese cabbages and the seasoning mixture as described in Section 2;

(b) salt (sodium chloride).

3.1.2 Other Permitted Ingredients

(a) fruits;

(b) vegetables other than those described in Section 2;

(c) sesame seeds;

(d) nuts;

(e) sugars (carbohydrate sweeteners);

(f) salted and fermented seafood;

(g) glutinous rice paste;

(h) wheat flour paste.

3.1.3 Other Composition

(a) Total acidity (as lactic acid)

not more than 1.0% m/m

(b) Salt (sodium chloride) content

1.0~4.0% m/m

(c) Mineral impurities

not more than 0.03% m/m


3.2 QUALITY CRITERIA

Kimchi shall have normal flavour, odour and colour and possess texture characteristic of the product.

3.2.1 Other Quality Criteria

a) Colour: The product should have red colour originating from red pepper.

b) Taste: The product should have hot and salty taste. It may also have sour taste.

c) Texture: The product should be reasonably firm, crisp, and chewy.

4. FOOD ADDITIVES

Only those food additives listed below may be used within the limits specified.




Maximum Level

4.1

FLAVOURS




Natural flavours and nature-identical

)



flavours, as defined in the Codex

)

Limited by GMP


Alimentarius, Volume 1A

)






4.2

FLAVOUR ENHANCERS








627 Disodium 5’-guanylate

)



631 Disodium 5’-inosinate

)

Limited by GMP


621 Monosodium L-glutamate

)






4.3

ACIDITY REGULATOR








270 Lactic acid

)



330 Citric acid

)

Limited by GMP


269 Acetic acid

)










4.4

THICKENING AND STABILIZING AGENTS








407 Carrageenan (including

)



furcellaran)

)

Limited by GMP


415 Xanthan gum

)






4.5

TEXTURIZER








420 Sorbitol

)

Limited by GMP


5. CONTAMINANTS

5.1 HEAVY METALS

The products covered by the provisions of this standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products.

5.2 PESTICIDE RESIDUES

The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.

6. HYGIENE

a) It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

b) The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7. LABELLING

Prepackaged Products covered by this standard shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (Codex STAN 1-1985, Rev. 1-1991, Codex Alimentarius, Volume 1A).

7.1 NAME OF THE FOOD

The name of the product shall be “kimchi”. The style should be included in close proximity to the name of the product.

7.2 LABELLING OF NON-RETAIL CONTAINER

Information required in Sections 4.1-4.8 of the Codex General Standard for the Labelling of Prepackaged Foods and storage instructions if necessary shall be given either on the container or in accompanying documents except that the name of the product, lot identification, and the name and address of the manufacturer or packer shall appear on the container. However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identical mark provided that such a mark is clearly identifiable with the accompanying documents.

8 WEIGHT AND MEASURES

8.1 FILL OF CONTAINER

8.1.1 Minimum drained weight

The drained weight of the final product shall not be less than 80% by weight calculated on the basis of the weight of distilled water at 20°C which the sealed container will hold when completely filled. The drained weight of the final product as a percent by the indicated weight shall not be less than 80% by weight.

9 METHODS OF ANALYSIS AND SAMPLING

See Codex Alimentarius Volume 13.

APPENDIX V: DRAFT CODEX STANDARD FOR CANNED BAMBOO SHOOTS

(Returned to Step 6)

1. SCOPE

This Standard applies to canned bamboo shoots as defined in Section 2 below and offered for direct consumption, including for catering purposes or for repacking, or further processing.

2. DESCRIPTION

2.1 PRODUCT DEFINITION

Canned bamboo shoots is the product:

(a) prepared from edible bamboo shoots in packing media with or without fermentation;

(b) heat processed in an appropriate manner before or after being hermetically sealed in a container, so as to prevent spoilage.

(c) the pH value of the product shall be as follows:

i) natural fermented bamboo shoots product pH lower than 4.0
ii) acidified bamboo shoots product pH 4.0 - 4.6
iii) non-fermented, non acidified pH higher than 4.6
2.2 SPECIES

Any edible bamboo shoots of the following species may be used:

2.3 STYLES

2.3.1 Whole: Bamboo shoots with tips and flesh trimmed to remove the outer surfaces and hard bases.

2.3.1.1 Chunk/Lump: Bamboo shoots cut transversely into chunks, which are smaller than halves of the shoots, but not chip.

2.3.1.2 Slice: Bamboo shoots cut into slice with uniformity and regular size or shape.

2.3.1.3 Strip: Bamboo shoots cut into fine strips of regular size.

2.3.1.4 Dice: Bamboo shoots cut into cubes of regular size.

2.3.1.5 Stretched Node: Whole bamboo shoots with stretched nodes.

2.3.1.6 Piece, Irregular size: Bamboo shoots with irregular size or shape.

2.3.1.7 Grate: Grated bamboo shoots including top and/or topless.

2.3.2 Top: Bamboo shoots cut transversely including tips no more than 20cm from the upper end

2.3.3 Half: Whole bamboo shoots cut longitudinally into halves.

2.3.4 Tip: Bamboo shoots cut transversely 5-10 cm from the upper end.

2.3.5 Topless: Bamboo shoot in which no more than 20cm of the upper part have been removed.

2.3.5.1 Topless Half: Topless bamboo shoots cut longitudinally into halves.

2.3.5.2 Topless Quarter: Topless bamboo shoots cut longitudinally into four approximately equal parts by two cuts at right angles.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 BASIC INGREDIENTS

Bamboo shoots as defined in Section 2.2 and liquid packing medium appropriate to the product.

3.2 PACKING MEDIA

Brine, water, oil, vinegar or lactic fermentation liquid.

3.3 OTHER PERMITTED INGREDIENTS

[(a) Aromatic plants]

3.4 QUALITY CRITERIA

Canned bamboo shoots shall have normal flavour, odour and colour and possess texture characteristic of the product.

3.4.1 Other Quality Factors

3.4.1 General: Bamboo shoots in the same container shall be of the same variety and style as indicated on the label.

3.4.2 Colour: Cream or light yellow colour characteristic of bamboo shoots.

3.4.3 Flavour: Characteristic of processed bamboo shoots without objectionable odour.

3.4.4 Texture: Without tough fibrous or overly tender portion appropriate to type trimmed.

3.4.5 Character: Substantially intact and in approximately equal size. Trimmed parts shall be smooth.

3.4.6 Packing Media: Clear, without precipitation, except that little precipitation is allowed if thermal processing is used.

3.4.7 Defects and Allowances

The maximum permissible limitations of blemishes and defects are shown in Table 1.

Table 1

Item

Style

Limitations

1

Whole

(a) none if less than 3 per can


Half

(b) 1 unit if 3-5 per can


Top

(c) 2 units if 6-9 per can


Topless

(d) 3 units per every 10 if more than 10 per can


Tip





2

Slice



Dice

20% by drained weight


Strip



Grate





3

Piece

10% by drained weight


4. FOOD ADDITIVES




No.

Name of Food Additive

Maximum Level




4.1 ACIDITY REGULATORS





260

Acetic acid



270

Lactic acid

Limited by GMP


296

Malic acid



330

Citric acid







334

Tartaric acid

1300 mg/kg


5 CONTAMINANTS

5.1 HEAVY METALS

The products covered by the provisions of this standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products.

5.2 PESTICIDE RESIDUES

The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.

6 HYGIENE

a) It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

b) The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7 LABELLING

The product shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 2-2999).

7.1 NAME OF THE PRODUCT

The name of the product shall be “bamboo shoots”, “boiled bamboo shoots” or “fermented bamboo shoots”. The style, as appropriate, shall be declared as part of the name.

7.2 LABELLING OF NON-RETAIL CONTAINERS

Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturers, packers or distributors, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer or distributor may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

8 WEIGHT AND MEASURES

[8.1 FILL OF CONTAINER

8.1.1 Minimum Fill

Container shall be well filled with bamboo shoots and the product (including packing media) shall occupy not less than 90% of the capacity of the container. The water capacity of the sealed container is the volume of distilled water at 20°C which the sealed container will hold when completely filled.]

8.1.2 Minimum Drained Weight

8.1.2.1 Drained weight shall not be less than 50% of the net weight, except that in the case of whole style it shall not be less than 60% of the net weight, and comply with the following:

8.1.2.1.1 Whole and half - The unit style shall be consistent and the size be approximately equal in the same can, and the difference between the largest and smallest units shall not be more than double fold by weight.

8.1.2.1.2 Whole - in case where the drained weight does not meet the requirements, one more unit of different size of bamboo shoot may added or in rectangular can adjust the size of bamboo shoot to balance the drained weight.]

9. METHODS OF ANALYSIS AND SAMPLING

See Codex Alimentarius Volume 13.

APPENDIX VI: RAFT CODEX STANDARD FOR PICKLED PRODUCTS[40]

(Returned to Step 6)

1. SCOPE

This standard applies to edible fruits, vegetables, cereals, legumes, spices and condiments which have been cured, treated or processed to produce an acid product and which are offered for direct consumption in oil, brine or acidic media. This standard does not cover pickled cucumbers and kimchi.

2. DESCRIPTION

2.1 PRODUCT DEFINITION

“Pickled Products” are:

(a) prepared from sound, clean and edible fruits, vegetables, cereals, legumes, spices and condiments;

(b) subjected to curing and processing with ingredients appropriate to the type in order to ensure preservation of the product and its quality;

(c) processed in an appropriate manner in order to ensure the quality and proper preservation of the product; and

(d) preserved in an appropriate manner in a suitable packing medium with ingredients appropriate to the type and variety of pickled product.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 COMPOSITION

3.1.1 Basic Ingredients

Edible fruits, vegetables, cereals, legumes, spices and condiments in a liquid medium in combination with one or more of the optional ingredients listed in Section 3.1.2.

3.1.2 Optional Ingredients

Nutritive sweeteners, unrefined nutritive sweeteners, edible vegetable oils, vinegar, citrus juice, dried fruits, malt extract, salt, brine, chillies, seasoning (seasoning has two types; plant origin and animal origin).

3.2 QUALITY CRITERIA

The product shall have normal flavour, odour and colour and possess texture characteristic of the product.

3.2.1 Other Quality Criteria

(a) Colour: The product shall be free from any extraneous colouring matter.

(b) Flavour: The product shall have a characteristic flavour typical of the type. It shall be free from any objectionable taste or off flavour.

3.3 SPECIFIC REQUIREMENTS

(a) Pickled products in edible oil

The percentage of oil in product shall not be less than 10 percent by weight.

(b) Pickled products in brine

The percentage of salt in the covering liquid shall not be less than 10 percent by weight when salt is used as a major preserving agent.

(c) Pickled products in acidic media

The acidity of the media shall not be less than 2 percent by weight calculated as acetic acid.

4. FOOD ADDITIVES

Preservatives


Maximum Level

220

Sulphur dioxide

}


221

Sodium sulphite

}


222

Sodium hydrogen sulphite

}

30 mg/kg (as sulphur dioxide)

223

Sodium metabisulphite

}


224

Potassium metabisulphite

}






211

Sodium benzonate

}


212

Potassium benzoate

}

250 mg/kg as benzoic acid





200

Sorbic acid

}


202

Potassium sorbate

}

1000 mg/kg as sorbate





Acidity Regulator



260

Acetic acid (glacial)


Limited by GMP


5. CONTAMINANTS

5.1 HEAVY METALS

The products covered by the provisions of this standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products.

5.2 PESTICIDE RESIDUES

The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.

6. HYGIENE

(a) It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

(b) The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7. LABELLING

In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1 - 1985 (Rev. 2-1999)), the following specific provisions apply:

7.1 NAME OF THE FOOD

Pickled Products shall be labelled according to the type and in combination with the name of major ingredient.

Example - a pickle made from mangoes in an oil medium shall be labelled

“Pickled Mango in oil”.

In case of pickled products not covered under the three types as given in clause 3, they may be labelled as

“Mango Pickle” or “Pickle - Mango”.

7.3 LABELLING OF NON-RETAIL CONTAINERS

Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer or packer, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identification mark provided that such mark is clearly identifiable with the accompanying documents.

8. WEIGHTS AND MEASURES

8.1 MINIMUM DRAINED WEIGHT

8.2.1 The drained weight of the product should be not less than the following percentages, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when completely filled.

(a) Pickled Products in edible oil

The basic ingredient in the final product shall not be less than 60 percent by weight.

(b) Pickled Products in brine

The drained weight of the final product shall be not less than 60 percent by weight.

(c) Pickled Products in acidic media

The drained weight of the final product shall not be less than 60 percent by weight.

8.2.2 Pickled Products not covered under the above categories shall contain basic ingredients not less than 60 per cent by weight.

9. METHODS OF ANALYSIS AND SAMPLING

See Codex Alimentarius Volume 13.

APPENDIX VII: PROPOSED DRAFT CODEX STANDARD FOR CANNED STONE FRUITS[41]

(Advanced to Step 5)

1. SCOPE

The Standard applies to canned stone fruits of the genus Prunus as defined in Section 2 below and offered for direct consumption including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing.

2. DESCRIPTION

2.1 PRODUCT DEFINITION

Canned stone fruits is the product:

(a) prepared from fresh or frozen or previously canned, mature stone fruits of commercial canning varieties of the genus Prunus, stemmed, pitted or unpitted, and conforming to the characteristics of the stone fruits suitable for human consumption;

(b) packed with or without a suitable liquid packing medium, sugars and/or other carbohydrate sweeteners such as honey, and other permitted ingredients as indicated in Section 3.3 below; and

(c) heat processed in an appropriate manner before or after being hermetically sealed in containers so as to prevent spoilage.

2.2 SPECIES

The following species may be used:

Apricot:

Prunus armeniaca L.;



Peach:

Prunus persica L.;

Plum:

Prunus domestica L. (plum);


Prunus italica L. (greengage);


Prunus insititia L. (mirabelle or damson);


Prunus cerasifera Ehrb. (cherry plum);

Cherry:

Prunus avium L. (sweet cherry including Bigarreaux);


Prunus cerasus L., var. austera L. (sour cherry including griottes).


2.3 VARIETAL TYPE

Distinct varietal types should be designated for peaches plums and cherries.

2.3.1 Peach

2.3.1.1 Type by the ease of separation of pit

(a) Freestone - where the pit separates readily from the flesh; or

(b) Clingstone - where the pit adheres to the flesh.

2.3.1.2 Colour Type

(a) Yellow - varietal type in which the predominant colour of the flesh of the ripe fruit ranges from pale yellow to rich red orange;

(b) White - varietal types in which the predominant colour of the flesh of the ripe fruit ranges from white to yellow-white;

(c) Red - varietal types in which the predominant colour of the flesh of the ripe fruit ranges from pale yellow to orange red and with variegated red colouring other than that associated with the pit cavity; and

(d) Green - varietal types in which the predominant colour of the flesh of the ripe fruit ranges from pale green to green when fully ripe.

2.3.2 Plum

2.3.2.1 Yellow Plums

2.3.2.2 Red Plums

2.3.2.3 Purple Plums

2.3.2.4 Greengages

2.3.2.5 Cherry Plums

2.3.2.6 Mirabelles

2.3.2.7 Quetsches

2.3.3 Cherries

2.3.3.1 Sweet Light (Bigarreaux)

2.3.3.2 Sweet Dark

2.3.3.3 Sour (Griottes)

2.4 STYLES

2.4.1 Peaches shall be peeled.

2.4.2 Whole - unpitted or pitted whole fruit;

2.4.3 Halves - pitted and cut into two approximately equal parts;

2.4.4 Quarters - pitted and cut into four approximately equal parts;

2.4.5 Slices - pitted and cut into wedge shaped sectors;

2.4.6 Dices - pitted and cut into cube-like parts;

2.4.7 Pieces - (or mixed pieces or irregular pieces) pitted and comprising irregular shapes and sizes.

2.4.7 In addition, solid pack of apricots may be prepared using a combination of both peeled and unpeeled apricots in the same pack.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 BASIC INGREDIENT

Stone Fruits as defined in Section 2 and liquid packing medium appropriate to the product.

3.2 PACKING MEDIA

[under development]

3.3 OTHER PERMITTED INGREDIENTS

(a) spices;

(b) vinegar

3.4 QUALITY CRITERIA

Canned stone fruit shall have normal flavour, odour and colour and possess texture characteristic of the product. The product shall be substantially free from pits or pieces of pit if greater than 2 mm in dimension, except in the case that the product is unpitted.

3.4.1 Other Quality Criteria

3.4.1.1 Colour

The colour of the product, except for that of artificially coloured canned plums or cherries should be normal for the varietal type of the fruit used. Canned stone fruit containing special ingredients should be considered to be of characteristic colour when there is no abnormal discoloration for the respective ingredient used.

Portions of peaches which are obviously near or part of the pit cavity and which after canning may become slightly discoloured are considered to be normal characteristic colour.

3.4.1.2 Flavour

The product should have a normal flavour or odour free from flavours and odours foreign to the product. The product with special ingredients should have a flavour characteristic of that imparted by the fruit canned and the other substances used.

3.4.1.3 Texture

The canned fruit should be reasonably fleshy of uniform texture and may be variable in tenderness but should neither be mushy nor excessively.

3.4.1.4 Uniformity of size

3.4.1.4.1 Apricot

Whole, Halves - 90% by count of units should be reasonably uniform in size. Where a unit has broken in the container, the combined broken pieces are considered as a single unit.
3.4.1.4.2 Peach
Whole, Halves, Quarters - in 95% by count of units that are most uniform in size, the weight of the largest unit should be no more than twice the weight of the smallest unit, but if there are less than 20 units, one unit may be disregarded. Where a unit has broken in the container, the combined broken pieces are considered as a single unit.
3.4.1.5 Definition of Defects

(a) Blemishes - means surface discoloration and spots arising from physical, pathological, insect or other agents that definitely contrast with the overall colour and which may penetrate into the flesh. Examples include bruises, scab and dark discoloration.

(b) Crushed or broken - considered a defect only in whole or halved canned fruits in liquid media pack; means a unit which has been crushed to the extent that it has lost its normal shape (not due to ripeness) or has been severed into definite parts. Halves partially split from the edge to the pit cavity and whole apricots split along the suture are not considered broken. All portions that collectively equal the size of a full size unit are considered one unit in applying the allowance herein. In the case of plums and cherries blemishes should not seriously affect the apperance of the products.

(c) Peel - considered as a defect except in “Unpeeled” styles; means peel that adheres to the fruit flesh or is found loose in the container.

(d) Pit (or stone) material - considered a defect in all styles except whole; means whole pits and pieces that are hard and sharp.

(e) Harmless extraneous material: means any vegetable substance (such as, but not limited to, a leaf or portion thereof, or a stem) that is harmless and which tends to detract from the appearance of the product.

(f) Trim: considered a defect only in whole and halved canned fruits in liquid media packs. The trimming must be excessive and includes serious gouges (whether due to physical trimming or other means) on the surface of the units which definitely detract from the appearance.

3.4.1.6 Allowances for Defects

The product should be substantially free from defects such as extraneous material, pit (stone) material, peel (in peeled styles only), blemished units, and broken units. Certain common defects should not be present in amounts greater than the following limitations:

3.4.1.6.1 Canned Apricots

Defects

Maximum Limit in Drained Weight


Liquid Media Packs

Solid Pack

Blemish and Trim

30% by count

3 units per 500 g

Broken (whole, halves)

15% by count

not applicable

Peel (average in peeled styles only)

Not more than 6 cm[42] aggregate area per 500 g

Not more than 12 cm[43] aggregate area per 500g

Pit or pit material (average)

1 pit or its equivalent per 500 g[44]

1 pit or its equivalent per 500 g

Harmless extraneous material

2 pieces per 500 g

3 pieces per 500 g


3.4.1.6.2 Canned Peaches

Defects

Maximum Limit in Drained Weight


Liquid Media Packs

Solid Pack

Blemish and Trim

30% by count

3 units per 500 g

Broken (whole, halves, quarters)

5% by count

not applicable

Peel (average)

Not more than 15 cm[45] aggregate area per kg

Not more than 30 cm[46] aggregate area per kg

Pit or pit material (average)

1 pit or its equivalent, per 5 kg

1 pit or its equivalent[47], per 5 kg


3.4.1.6.3 Canned Plums/Canned Cherries

Defects

Maximum Limit in Drained Weight

Blemish

30% m/m

Broken (whole, halves)

25% m/m

Total of the foregoing defects

35% m/m

Extraneous plant material

1 piece per 200 g (based on averages)

Loose pits (whole)

3 per 500 g (based on averages)

Pit or pieces of pits (whole, halves)

2 per 500 g (based on averages)


3.5 CLASSIFICATION OF “DEFECTIVES”

A container that fails to meet one or more of the applicable quality requirements as set out in Section 3.4.1.1 through 3.4.1.6 (except peel and pit material which are based on an average) should be considered a “defective”.

3.6 LOT ACCEPTANCE

A lot should be considered as meeting the applicable quality requirements referred to in Section 3.5 when:

(a) for those requirements which are not based on averages, the number of “defectives”, as defined in Section 3.5 does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL- 6.5); and

(b) the requirements which are based on sample averages are complied with.

4. FOOD ADDITIVES




No.

Name of Food Additive

Maximum Level




4.1 ACIDIFYING AGENTS


260

Acetic acid



270

Lactic acid



330

Citric acid

Limited by GMP


296

Malic acid



334

Tartaric acid

1300 mg/kg





4.2 FLAVOURINGS





Natural and artificial flavours except
those which reproduce the flavour of the
respective stone fruit

Limited by GMP





4.3 ANTIOXIDANT






300

L-Ascorbic acid

Limited by GMP





4.4 COLOURS (for canned “Red” or “Purple” plums only)


129

Allura Red AC

[200 mg/kg of the final product,


124

Ponceau 4R]

singly or in combination]


127

Erythrosine



[any safe and suitable natural color extracts]


5. CONTAMINANTS

5.1 HEAVY METALS

The products covered by the provisions of this standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products.

5.2 PESTICIDE RESIDUES

The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.

6. HYGIENE

(a) It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice-General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

(b) The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997)

7. LABELLING

7.1 The product shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991).

7.2 THE NAME OF THE PRODUCT

The name of the product shall be the name of the fruit used as defined in Section 2.2.

7.2.1 The name of the product should include

(a) the varietal type as appropriate

Peach: “freestone” or “clingstone” as appropriate; and

“yellow”, “white”, “red” or “green” as appropriate.

Plum: “yellow” or “golden”, “red” or “purple” as appropriate;

or specific name of the cultivars or “Greengage plums, Damson plums, Cherry plums, Mirabelle plums, for the appropriate cultivars specified in Section A1.2 in Annex of this standard, except that the names “Greengages’, “Damsons”, “Mirabelles” need not be accompanied by the word “plums” in countries where its omission would not mislead or deceive the consumer.

(b) The name should include a declaration of any flavouring which characterizes the product, e.g. “with X”, when appropriate.

7.2.2 The following, as appropriate, should be declared as part of the name or in close proximity to the name:
(a) The style as defined in Section A1.1 of Annex of the Standard.
(b) A declaration of whether the fruits are “peeled” or “unpeeled”.
7.3 LABELLING OF NON-RETAIL CONTAINERS

Information for non-retail containers shall be given on the container or in accompanying documents, except that the name of the product, lot identification and the name and address of the manufacturer, packer or distributor, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer or distributor may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.

[8 WEIGHTS AND MEASURES

8.1 FILL OF CONTAINER

8.1.1 Minimum Fill

The container should be well filled with the product (including packing medium) should occupy not less than 90% of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20°C which the sealed container will hold when completely filled.

8.1.2 Classification of “Defectives”

A container that fails to meet the requirement for minimum fill (90% container capacity) of Section A3.1.1 should be considered a “defective”.

8.1.3 Lot Acceptance

A lot will be considered as meeting the requirements of sub-section A3.1.1 when the number of “defectives”, as defined in Section A3.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5).]

8.1.4 Minimum Drained Weight

8.1.4.1The drained weight of the product should be not less than the following percentages, calculated on the basis of the weight of distilled water at 20°C which the sealed container will hold when completely filled[48]

(a)

Canned Apricots




In heavily sweetened fruit juice(s) or nectar(s)

54%



heavy and extra heavy syrup




In lightly sweetened fruit juice(s) or nectar(s)

55%



light and extra light syrup




Solid Pack

82%



The requirements do not apply to “Whole Style”.







(b)

Canned Peaches





Clingstone type

Freestone type


In heavy and extra heavy syrup

57%

54%


In light and extra light syrup

59%

56%


Solid Pack

84%

82%


The requirements do not apply to “Whole Style”.







(c)

Canned Plum




Whole styles

50%



Halves styles

55%



8.1.4.2 The requirements for minimum drained weight should be deemed to be complied with when the average drained weight of all containers examined is not less than the minimum required, provided that there is no unreasonable shortage in individual containers.]

9. METHODS OF ANALYSIS AND SAMPLING

See Codex Alimentarius Volume 13.

APPENDIX VIII: PROPOSED DRAFT CODEX GUIDELINES FOR PACKING MEDIA FOR CANNED FRUITS

(Advanced to Step 5)

1. SCOPE

1.1 The following guidelines describe the composition and labelling requirements for packing media for use with canned fruits.

2. COMPOSITION AND DESIGNATIONS TO BE USED IN LABELLING

2.1 Any of the following packing media may be used:

2.2 Water

2.3 Fruit juice or fruit pulp or blend of fruit juices or fruit pulps, sweetened eg with sugars and/or other carbohydrate sweeteners such as honey or unsweetened. Sweetened fruit juice or fruit pulp, depending on the concentration in °Brix measured in the final product, shall be designated as follows:

2.3.1

Lightly sweetened

between 14° and 18°

2.3.2

Heavily sweetened

[between 18° and 22°]


2.4 Syrup: mixtures of water and sugars and/or other carbohydrate sweeteners such as honey. Depending on the concentration in °Brix measured in the final product, these shall be designated as follows:

2.4.1

Extra light syrup or slightly sweetened syrup

between 10° and 14°

According to custom or

2.4.2

Light syrup

between 14° and 18°

legislation of the

2.4.3

[Syrup

between 17° and 20°]

importing country

2.4.4

Heavy syrup

between 18° and 22°


2.4.5

Extra heavy syrup

more than 22°



2.5 Water and fruit juice or fruit juices, in which the fruit content exceeds 50%.

2.6 Nectars (Fruit juice or fruit pulp, sugars or other carbohydrate sweeteners and water) as defined in the Codex Alimentarius.

2.7 The designations used in association with the Name of the Food shall be one of the designations defined in paragraphs 2 or 3 above.

[2.8 If the packing medium contains less than 10% fruit ingredient no reference to fruit juice or fruit pulp shall be made in association with the Name of the Food.]

2.9 The product may also be designated as “solid pack” meaning whole fruit or pieces of fruit without any added liquid or with only a small amount of liquid, and with or without sugars or other carbohydrate sweeteners.

APPENDIX IX: PRIORITY LIST FOR THE REVISION AND STANDARDIZATION OF PROCESSED FRUITS AND VEGETABLES

(not in priority order)

COMMODITIES TO BE STANDARDIZED BY THE 21ST SESSION OF THE CCPFV

Commodity

Country

Canned Citrus Fruits

United States

Canned Tomatoes

United States/WPTC

Canned Tomato Concentrate

United States/WPTC

Canned Vegetables

France/Thailand

Guidelines for Packing Media for Canned Vegetables

France

Insam (Ginseng)[49]

Korea

Jams, Jellies and Marmalades

United Kingdom

Soy Sauce

Japan

COMMODITIES TO BE STANDARDIZED BY FUTURE SESSIONS OF THE CCPFV

Commodity

Country

Canned Berry Fruits


Canned Fruit Cocktail


Canned Mango


Canned Mushrooms


Canned Pineapple


Canned Tropical Fruit Salad


Chutney (including Mango Chutney)


Dried Figs


Grated Desiccated Coconut


Quick Frozen Broccoli Florets


Table Olives


Whole Dates




[39] For non-metallic rigid containers such as glass jars, the basis for the determination should be calculated on the weight of distilled water at 20°C which the sealed container will hold when completely filled less 20 ml.
[40] Of plant origin only.
[41] Only applies to stone fruits of the genus Prunus.
[42] One pit for this allowance is: one whole pit; or one large piece, the equivalent of one-half pit or larger; or up to three small hard pieces, the total mass of which is smaller than one-half pit.
[43] One pit for this allowance is: one whole pit; or one large piece, the equivalent of one-half pit or larger; or up to three small hard pieces, the total mass of which is smaller than one-half pit.
[44] One pit for this allowance is: one whole pit; or one large piece, the equivalent of one-half pit or larger; or up to three small hard pieces, the total mass of which is smaller than one-half pit.
[45] One pit for this allowance is: one whole pit; or one large piece, the equivalent of one-half pit or larger; or up to three small hard pieces, the total mass of which is smaller than one-half pit.
[46] One pit for this allowance is: one whole pit; or one large piece, the equivalent of one-half pit or larger; or up to three small hard pieces, the total mass of which is smaller than one-half pit.
[47] One pit for this allowance is: one whole pit; or one large piece, the equivalent of one-half pit or larger; or up to three small hard pieces, the total mass of which is smaller than one-half pit.
[48] For non-metallic rigid containers such as glass jars, the basis for the determination should be calculated on the weight of distilled water at 20°C which the sealed container will hold when completely filled less 20 ml.
[49] Pending approval as new work by the 24th Session of the Codex Alimentarius Commission.

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