Canadian Food Inspection Agency
Liaison, Preparedness and Policy Coordination

PART I

CANNED OR OTHERWISE PRESERVED FRUIT PRODUCTS OTHER THAN FROZEN FRUIT PRODUCTS

BLUEBERRIES

Product Definition and Composition

xx. (1) BLUEBERRIES is the common product name of the canned food that

(a) is made from properly prepared fresh or frozen blueberries of the genus Vaccinium; and

(b) meets the quality standards set out in section xx.

(2) Blueberries

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain a suitable acid ingredient.

Other Labelling Requirements

xx. Containers of blueberries shall be labelled with the following words, as appropriate, to indicate the type of blueberries:

(a) "native", "low bush" or "wild"; or

(b) "high bush" or "cultivated".

Interpretation

xx. The definitions in this section apply in the standards for blueberries.

"cap stems" means

(a) small stems that attach the berries to the branches, and

(b) single or joined cap stems, with or without berries attached. (pédoncules)

"cluster" means three or more joined cap stems, with or without berries attached. (grappe)

"foreign berries" means edible berries other than blueberries, and inedible berries that resemble blueberries in colour, shape and appearance. ( )

"large stems" means the branches of the blueberry plant. (grosses tiges)

"undeveloped blueberries" means dried or mummified blueberries that have wrinkled or toughened skins. (bleuets non développés)

Quality Standards

xx. Blueberries shall

(a) have a characteristic red-purple colour, and not have more than 10 per cent by drained weight of berries that vary substantially from the general colour or show evidence of leaching or discolouration;

(b) have a characteristic flavour and aroma of properly prepared, properly processed canned blueberries;

(c) not have more than 25 per cent by drained weight of blueberries that are crushed, mushy, torn or broken to the extent that the shape of the berry is no longer evident; and

(d) in a 200 gram sample of the drained product, not contain more than

(i) 16 cap stems, four clusters, eight foreign berries, eight undeveloped berries, and eight berries that show injury from insects or disease, and

(ii) 3.9 square centimetres, in the aggregate, of harmless extraneous plant material, no piece being greater than 10 millimetres in any dimension.

Drained Weight

xx. Blueberries shall have a minimum drained weight that is not less than 54 per cent of the net weight of the product when properly packed.

SWEET CHERRIES

Product Definition and Composition

xx. (1) SWEET CHERRIES is the common product name of the canned food that

(a) is made from properly prepared fresh, frozen or previously canned sweet cherries of varieties of Prunus avium (L), that may or may not have the pits or stones removed; and

(b) meets the quality standards set out in section xx.

(2) Sweet cherries

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain a suitable acid ingredient.

(3) The types of sweet cherries are

(a) "light", if the cherries are of light coloured or pale sweet cherry varieties such as Royal Anne, Napoleon and Windsor; and

(b) "dark" or "black", if the cherries are of dark coloured or deep red sweet cherry varieties such as Bing, Lambert and Van.

Other Labelling Requirements

xx. (1) Containers of sweet cherries shall be labelled on the principal display panel, as part of, or in close proximity to, the common product name, with

(a) the words "pitted" or "pits removed", if the pits or stones have been substantially removed; or

(b) the word "unpitted", if the pits or stones have not been removed.

(2) Containers of sweet cherries in which the product is not clearly visible shall be labelled on the principal display panel with the appropriate type as described in subsection xx(3).

Interpretation

xx. The definitions in this section apply in the standards for sweet cherries.

"pit" means a whole, intact cherry pit or stone. (noyau)

"pit material" means one or more pieces of the hard outer portion of the pit, or of the kernel from the pit, each piece larger than two millimetres in any dimension, but in the aggregate equivalent to less than a whole pit. (morceau de noyau)

Quality Standards

xx. Sweet cherries shall

(a) have characteristics of colour, size and shape that indicate one or more similar varieties;

(b) have a colour typical of the type and variety, and not have more than 25 per cent by count of cherries that stand apart from the general colour;

(c) not contain any added food colour;

(d) have a characteristic flavour and aroma of properly prepared, properly processed canned sweet cherries of the particular type;

(e) not have more than 15 per cent by count of cherries that are soft or flaccid;

(f) not contain more than 20 per cent by count of cherries that

(i) are discoloured or show evidence of bruising, disease, insect injury or environmental or mechanical damage affecting the surface of a cherry, the aggregate area of which is larger than the area of a circle six millimetres in diameter, or that penetrates the flesh, or

(ii) are crushed and have lost their shape or are mutilated such that the pit cavity is exposed;

(g) not contain more than one piece of harmless extraneous plant material not greater than 10 millimetres in any dimension; and

(h) if labelled "pitted" or "pits removed", not contain, in a 250 gram sample of the drained product, more than one unpitted cherry, or one free pit or its equivalent in pit material.

Drained Weight

xx. Sweet cherries shall have a minimum drained weight that is not less than 51.5 per cent of the net weight of the product when properly packed.

CRANBERRIES (CRANBERRY SAUCE)

Product Definition and Composition

xx. (1) CRANBERRIES and CRANBERRY SAUCE are the common product names of the canned food that

(a) is made by cooking properly prepared cranberries of varieties of Vaccinium macrocarpum (L) or Vaccinium oxycoccos (L) with water and a sweetening ingredient; and

(b) has a soluble solids content of not less than 40 per cent.

(2) Cranberries (cranberry sauce) may contain

(a) permitted food colour; and

(b) benzoic acid or sorbic acid, or their salts, as preservative.

CRANBERRY JELLY (JELLIED CRANBERRIES)

Product Definition and Composition

xx. (1) CRANBERRY JELLY and JELLIED CRANBERRIES are the common product names of the food product that

(a) is made by boiling the juice and pulp obtained from properly prepared cranberries of varieties of Vaccinium macrocarpum (L) or Vaccinium oxycoccos (L), together with water and a sweetening ingredient, until it acquires a gelatinous consistency; and

(b) has a soluble solids content of not less than 40 per cent.

(2) Cranberry jelly (jellied cranberries) may contain

(a) permitted food colour; and

(b) benzoic acid or sorbic acid, or their salts, as preservative.

FIGS (KADOTA FIGS)

Product Definition and Composition

xx. (1) FIGS and KADOTA FIGS are the common product names of the canned food that

(a) is made from properly prepared figs of light or dark varieties of Ficus carica, and if labelled "Kadota Figs", is of the Kadota variety only; and

(b) meets the quality standards set out in section xx.

(2) Figs (Kadota Figs)

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain

(i) salt,

(ii) a suitable acid ingredient,

(iii) natural and artificial flavours, and

(iv) unpeeled segments or slices of citrus fruits.

Other Labelling Requirements

xx. Containers of figs (Kadota Figs) shall be labelled on the principal display panel with a description of any added flavour or garnish.

Quality Standards

xx. Figs (Kadota Figs) shall

(a) have a colour typical of properly prepared, properly processed figs of the particular colour type, and not have more than 10 per cent by count of figs that stand apart from the general colour;

(b) have a characteristic flavour and aroma of properly prepared, properly processed canned figs;

(c) not be mushy or excessively firm, but may range from very soft to firm; and

(d) not contain more than

(i) 20 per cent by count of units that are broken or split exposing the seed cavity, but are not separated into pieces,

(ii) 10 per cent by count of units that are broken or split and separated into two or more pieces,

(iii) 40 per cent by count of units that are discoloured or show evidence of bruising, disease, insect injury or environmental or mechanical damage,

(iv) three fibrous, tough, woody stems, and

(v) one piece of harmless extraneous plant material not greater than 10 millimetres in any dimension.

Drained Weight

xx. Figs (Kadota Figs) shall have a minimum drained weight that is not less than 51 per cent of the net weight of the product when properly packed.

FRUIT JUICE (21/JUN/00)

Product Definition and Composition

xx. (1) (Fruit) Juice is the common product name of the class of canned foods that

(a) are made from the unfermented liquid expressed from properly prepared, substantially sound, mature fresh or frozen fruit that is processed without any concentration or dilution;

(b) meet the quality standards set out in section xx; and

(c) in the case of the products named in sections xx to xx, meet the applicable standards set out in those sections.

(2) Except as otherwise provided in this standard for specific products, (fruit) juice may contain

(a) l-ascorbic acid;

(b) a sweetening ingredient, in dry form only except in the case of honey, if the fruit juice is labelled "sweetened" as part of or in close proximity to the common product name;

(c) concentrated (fruit) juice or (fruit) juice from concentrate, to adjust either the soluble solids content or the acidity, but not both, in accordance with subsections xx(2) and (3);

(d) recovered natural oils and essences of the named fruit;

(e) carbon dioxide under pressure, if the fruit juice is labelled "sparkling" or "carbonated"; and

(f) nitrogen.

xx. (1) (Fruit) juice, except as otherwise provided in this standard for specific products, shall not contain more than

(a) 5 grams per kilogram of ethanol;

(b) 20 milligrams per kilogram of mineral impurities that are insoluble in 10 per cent hydrochloric acid; and

(c) 10 milligrams per kilogram of sulphur dioxide.

(2) If concentrated (fruit) juice or (fruit) juice from concentrate is added to the fruit juice for the purpose of adjusting the soluble solids content, the adjusting ingredient of the named fruit shall not contribute to the finished product more than 10 per cent by weight of the soluble solids, and a complete and accurate record of each adjustment shall be kept for at least two years in the establishment where the (fruit) juice was packed and must be provided to an inspector on request.

(3) If concentrated (fruit) juice or (fruit) juice from concentrate is added to the fruit juice for the purpose of adjusting the acidity, the adjusting ingredient of the named fruit shall not contribute to the finished product more than 10 per cent by weight of the titratable acidity, and a complete and accurate record of each adjustment shall be kept for at least two years in the establishment where the (fruit) juice was packed and must be provided to an inspector on request.

Exceptions

xx. These standards and grades do not apply to

(a) apple juice described is section xx of Part I, of Schedule I;

(b) fruit juices that are represented as infant or junior foods;

(c) fruit juice that contain any other ingredients than those prescribed in section xx or are products labelled as a "beverage", "drink", "cocktail" or any other common product name other than "(naming the fruit) juice"; and

(d) fruit juices that are subjected to any process that completely removes the essential oils, essences or compositional characteristics of the named fruit.

Quality Standards

GENERAL

xx. (1) (Naming the Fruit) juice shall

(a) have a colour characteristic of the named fruit and not have any discolouration that detracts from the appearance or palatability of the product;

(b) have a flavour and aroma typical of the canned (naming the fruit) juice and not have any off-flavours or off-odours that seriously detract from the palatability of the product;

(c) if clarified, not have any haze or sediment that detracts from the appearance or palatability of the product; and

(d) not contain pulp, dark particles or pieces of coarse or hard substances, that detract from the palatability of the product.

(2) (Fruit) juice may be turbid or clarified.

(3) Juice of a fruit named in column I of the table to this section shall have a soluble solids content, as set out in column II of the table, expressed as a percentage and determined by refractometer corrected to 20 degree Celsius prior to the addition of any sweetening ingredient.

Table

MIXED FRUIT JUICES

xx. Mixed fruit juices shall

(a) be made by blending two or more fruit juices or reconstituted fruit juices, or any combination of these, and each juice used in the mixture shall conform to the standard, if any, established in these Regulations for the juice or reconstituted juice before mixing; and

(b) be identified by any suitable common product name provided that the names of the fruit juices comprising the mixture, or the words "a fruit juice blend", "a fruit juice mixture", "mixed fruit juice" or other similar words appear on the principal display panel.

BLACK CURRANT JUICE

xx. Black currant juice shall

(a) be made from black currants of varieties of Ribes nigrum (L);

(b) meet the requirements of sections xx to xx; and

(c) not contain more than

(i) 3 grams per kilogram of ethanol, and

(ii) 1.2 grams per kilogram of volatile acids, expressed as acetic acid.

GRAPE JUICE

xx. Grape juice

(a) shall be made from grapes of varieties or hybrids of Vitis labrusca (L);

(b) shall meet the requirements of sections xx to xx;

(c) shall not contain more than

(i) 10 milligrams per kilogram of sulphur dioxide in the case of grape juice other than white grape juice, and

(ii) 70 milligrams per kilogram of sulphur dioxide in the case of white grape juice; and

(d) may contain a pH adjusting agent.

GRAPEFRUIT JUICE

xx. Grapefruit juice

(a) shall be made from grapefruit of varieties of Citrus paradisi (L) Macfayden;

(b) shall meet the requirements of sections xx to xx;

(c) shall not contain more than 3 grams per kilogram of ethanol;

(d) may contain recovered natural oils and essences that may have separated during the preparation of the juice components, not to exceed 0.3 mL per kilogram of the finished product; and

(e) shall, if labelled "pink", be made from grapefruit varieties having pink or red flesh.

LEMON JUICE

xx. Lemon juice

(a) shall be made from lemons of varieties of Citrus limon (L);

(b) shall meet the requirements of sections xx to xx;

(c) shall not have less than 4.5 per cent by weight of total titratable acidity, expressed as anhydrous citric acid;

(d) shall not contain more than

(i) 3 grams per kilogram of ethanol, and

(ii) 100 milligrams per kilogram of sulphur dioxide; and

(e) may contain recovered natural oils and essences that may have separated during the preparation of the juice components, not to exceed 0.5 mL per kilogram of the finished product.

ORANGE JUICE

xx. Orange juice

(a) shall be made from oranges of varieties of Citrus sinensis (L);

(b) shall not contain more than 10 per cent by volume of juice of varieties of Citrus reticulata (L) Blanco;

(c) shall meet the requirements of sections xx to xx;

(d) shall not contain more than 3 grams per kilogram of ethanol; and

(e) may contain recovered natural oils and essences that may have separated during the preparation of the juice components, not to exceed 0.4 mL per kilogram of the finished product.

PINEAPPLE JUICE

xx. Pineapple juice

(a) shall be made from pineapples of varieties of Ananas comosus (L) and Ananas sativus (L);

(b) shall have a colour typical of the variety, which may range from light yellow beige to golden amber and may have a pinkish tint, and may be slightly dull but not off-colour;

(c) shall meet the requirements of sections xx to xx;

(d) shall not contain more than 3 grams per kilogram of ethanol; and

(e) may contain

(i) a suitable acid ingredient, and

(ii) dimethylpolysiloxane as an anti-foaming agent.

Standard Containers

xx. Grape juice, concentrated grape juice, grape juice from concentrate, grapefruit juice, orange juice and pineapple juice, except if packed with inert gases or labelled "sparkling" or "carbonated", shall be packed in a container that, when properly packed, contains a net quantity of product as set out in the table to this section.

Table

CONCENTRATED FRUIT JUICE (21/JUN/00)

Product Definition and Composition

xx. (1) CONCENTRATED (FRUIT) JUICE, (FRUIT) JUICE CONCENTRATE and (FRUIT) CONCENTRATE are the common product names of the class of canned or pasteurized foods, referred to in this standard as "CONCENTRATED (FRUIT) JUICE", that

(a) are made by removing water from the unfermented liquid obtained from properly prepared fresh or frozen fruit or pieces of fruit, by any method including treatment with enzymes that does not add water to such liquid; and

(b) meet the standard set out in section xx.

(2) Concentrated (fruit) juice may contain

(a) l-ascorbic acid as an anti-oxidant or to replace Vitamin C lost during preparation and processing; and

(b) recovered natural oils and essences of the named fruit that may have separated during the preparation of the juice components.

xx. When reconstituted, concentrated (fruit) juice shall not contain more than

(a) 5 grams per kilogram of ethanol;

(b) 20 milligrams per kilogram of mineral impurities that are insoluble in 10 per cent hydrochloric acid; and

(c) 10 milligrams per kilogram of sulphur dioxide.

Quality Standards

xx. Concentrated (fruit) juice shall

(a) not have less than two times the soluble solids as set out in the table in section xx; and

(b) on the basis of the reconstituted product prepared according to the label directions, if any, meet the quality standards as set out in section xx.

RECONSTITUTED FRUIT JUICE (21/JUN/00)

Product Definition and Composition

xx. (1) RECONSTITUTED (FRUIT) JUICE, and (FRUIT) JUICE FROM CONCENTRATE are the common product names of the class of canned or pasteurized foods, referred to in this standard as "RECONSTITUTED (FRUIT) JUICE", that

(a) are made by adding potable water to a concentrated (fruit) juice as defined in these regulations; and

(b) meet the standard set out in section xx.

(2) Reconstituted (fruit) juice may contain

(a) l-ascorbic acid as an anti-oxidant or to replace Vitamin C lost during preparation and processing;

(b) a sweetening ingredient in dry form only, except in the case of honey, if the fruit juice is labelled "sweetened" as part of or in close proximity to the common product name;

(c) recovered natural oils and essences of the named fruit that may have separated during the preparation of the juice components;

(d) carbon dioxide under pressure, if the fruit juice is labelled "sparkling" or "carbonated";

(e) nitrogen;

(f) pulp material of the named fruit in order to adjust the textural properties of the reconstituted juice; and

(g) juice of the named fruit.

xx. Reconstituted (fruit) juice shall not contain more than

(a) 5 grams per kilogram of ethanol;

(b) 20 milligrams per kilogram of mineral impurities that are insoluble in 10 per cent hydrochloric acid; and

(c) 10 milligrams per kilogram of sulphur dioxide.

Quality Standards

xx. Reconstituted (fruit) juice shall meet the quality standards set out in section xx of this schedule.

MIXED RECONSTITUTED FRUIT JUICE (21/JUN/00)

Product Definition and Composition

xx. MIXED RECONSTITUTED (FRUIT) JUICE is the common product name of the class of canned foods that

(a) is made by blending two or more reconstituted fruit juices, and each juice used in the mixture shall conform to the standard, if any, prescribed in these Regulations for the juice; and

(b) may be identified by any suitable common product name provided that the names of the fruit juices comprising the mixture, or the words "a fruit juice blend" or the words "a fruit juice mixture", appear on the principal display panel.

FRUIT NECTAR (21/JUN/00)

Product Definition and Composition

xx. (1) (FRUIT) NECTAR is the common product name of the class of canned foods that

(a) are made by blending sieved or ground, homogenized parts of properly prepared fresh, frozen or canned fruit, concentrated juice, paste, pulp or puree in any combination;

(b) meet the quality standards set out in section xx; and

(c) in the case of the products named in sections xx to xx, meet the applicable standards set out in those sections.

(2) Except as otherwise provided in this standard for specified products, (fruit) nectar may contain

(a) water;

(b) a suitable acid ingredient;

(c) a sweetening ingredient in dry form only, except in the case of honey;

(d) l-ascorbic acid as an anti-oxidant or to replace Vitamin C lost during preparation and processing;

(e) carbon dioxide under pressure, if the fruit nectar is labelled "sparkling" or "carbonated"; and

(f) nitrogen.

xx. Except as otherwise prescribed in this standard for specified products, fruit nectar shall not contain more than

(a) 3 grams per kilogram of ethanol; and

(b) 10 milligrams per kilogram of sulphur dioxide.

Quality Standards

GENERAL

xx. Except as otherwise provided in this standard for specified products, (fruit) nectar shall

(a) have a colour characteristic of the named fruit;

(b) be free from off-flavours and off-odours that detract from the palatability of the product;

(c) contain not less than 25 per cent and not more than 50 per cent by weight of the named fruit or fruits;

(d) contain not less than 12 per cent soluble solids; and

(e) when examined according to the "Howard Method", not contain mould filaments in more than 25 per cent of the microscopic fields.

APRICOT NECTAR

xx. Apricot nectar

(a) shall be made from apricots of varieties of Prunus armeniaca (L);

(b) shall meet the requirements of sections xx and xx; and

(c) shall not contain

(i) more than 10 milligrams per kilogram of hydroxymethylfurfural,

(ii) less than 35 per cent by weight of apricot fruit, and

(iii) less than 13 per cent or more than 20 per cent soluble solids.

BLACK CURRANT NECTAR

xx. Black currant nectar

(a) shall be made from black currants of varieties of Ribes nigrum (L);

(b) shall meet the requirements of sections xx and xx;

(c) may contain citric acid and malic acid; and

(d) shall not contain

(i) more than 2 grams per kilogram of ethanol,

(ii) less than 30 per cent by weight of black currant fruit, and

(iii) less than 20 per cent soluble solids.

CITRUS NECTARS

xx. Citrus nectars

(a) shall be made from oranges of varieties of Citrus sinensis (L) Osbeck, mandarins, tangerines or clementines of varieties of Citrus reticulata, or grapefruit of varieties of Citrus paradisi (L) Mcfayden, alone or in any combination;

(b) shall meet the requirements of sections xx and xx;

(c) may contain

(i) lemon juice or lime juice, only in sufficient quantity to adjust pH, and

(ii) recovered essential oils of the citrus fruit that may have separated during preparation, not to exceed 0.4 millilitres per kilogram of finished product; and

(d) shall not contain

(i) less than 50 per cent by weight of the named fruit, and

(ii) less than 12 per cent soluble solids.

GUAVA NECTAR

xx. Guava nectar

(a) shall be made from guava of varieties of Psidium guajava (L);

(b) shall meet the requirements of sections xx and xx;

(c) may contain citric acid, malic acid, lemon juice and lime juice, as pH adjusting agents; and

(d) shall not contain

(i) less than 25 per cent by weight of guava fruit, and

(ii) less than 20 per cent soluble solids.

MANGO NECTAR

xx. Mango nectar

(a) shall be made from mango of varieties of Mangifera indica (L);

(b) shall meet the requirements of sections xx and xx;

(c) may contain citric acid, malic acid, lemon juice and lime juice, as pH adjusting agents; and

(d) shall not contain

(i) less than 30 per cent by weight of mango fruit, and

(ii) less than 20 per cent soluble solids.

PEACH NECTAR

xx. Peach nectar

(a) shall be made from peaches of varieties of Prunus persica (L);

(b) shall meet the requirements of sections xx and xx;

(c) may contain citric acid, malic acid, lemon juice and lime juice, as pH adjusting agents; and

(d) shall not contain

(i) less than 40 per cent by weight of peach fruit,

(ii) less than 13 per cent and more than 20 per cent soluble solids, and

(iii) more than 10 milligrams per kilogram of hydroxymethylfurfural.

PEAR NECTAR

xx. Pear nectar

(a) shall be made from pears of varieties of Pyrus communis and Pyrus sinensis (L);

(b) shall meet the requirements of sections xx and xx;

(c) may contain citric acid, malic acid, lemon juice and lime juice, as pH adjusting agents; and

(d) shall not contain

(i) less than 40 per cent by weight of pear fruit,

(ii) less than 13 per cent and more than 20 per cent soluble solids, and

(iii) more than 10 milligrams per kilogram of hydroxymethylfurfural.

PRUNE NECTAR

xx. Prune nectar, a water extract of dried prunes

(a) shall meet the requirements of sections xx and xx;

(b) may contain citric acid, malic acid, lemon juice and lime juice, as pH adjusting agents;

(c) shall not contain less than 18.5 per cent soluble solids; and

(d) shall have the words "a water extract of dried prunes" appear on the principle display panel immediately below the common name.

BERRY NECTARS

xx. (1) Berry nectar

(a) shall be made from berries of varieties of bilberries (Vaccinium myrtillus L.), blackberries (Rubus procerus P.J.Muell.) black currants (Ribes nigrum L.), cloudberries (Rubus chamaemorus L.), cranberries (Vaccinium oxycoccus L., V. macrocarpum Ait.), currants, red and white (Ribes rubrum L., R. pallidum, Otto. and Dietr., R. silvestre (Lam) Mert. and W.D.J.Kock, etc.), elderberries (Sambucus nigra), gooseberries (Ribes uva-crispa L. and hybrids), raspberries (Rubus idaeus L.), strawberries (Fragaria spp.), and whortleberries, also known as lingon or lingonberries (Vaccinium vitis idaea L.);

(b) shall meet the requirements of sections xx and xx;

(c) may contain citric acid, malic acid and tartaric acid, as pH adjusting agents; and

(d) shall not contain less than 12 per cent and more than 20 per cent soluble solids.

(2) Berry nectar described in column I of the table to this section, shall not contain less weight of the named fruit than set out in column II.

Table

GRAPE JUICE

Product Definition and Composition

xx. (1) GRAPE JUICE is the common product name of the canned food that

(a) is made from the unfermented liquid expressed from properly prepared fresh, ripe grapes of varieties of Vitis vinifera or Vitis labrusca, or of both, that is prepared without any concentration or dilution; and

(b) meets the quality standards set out in section xx.

(2) Grape juice

(a) may contain

(i) l-ascorbic acid,

(ii) carbon dioxide under pressure, if the grape juice is labelled "sparkling" or "carbonated",

(iii) a residue of up to 10 mg of sulphur dioxide per kg of grape juice, if the grape juice contains juice obtained from vinifera-type grapes, and

(iv) up to 70 mg of sulphur dioxide per kg of grape juice, if the grape juice is a white grape juice; and

(b) may be turbid or clear.

Quality Standards

xx. Grape juice shall

(a) be prepared without the addition of any sweetening ingredient;

(b) have

(i) in the case of white grape juice, not less than 14 per cent soluble grape solids, as determined by refractometer at 20 ºC, uncorrected for acidity, or

(ii) in the case of grape juice other than white grape juice, not less than 15 per cent soluble grape solids, as determined by refractometer at 20 ºC, uncorrected for acidity; and

(c) have a colour, flavour and aroma typical of juice from the variety or varieties of grapes from which it was obtained.

Standard Containers

xx. With the exception of grape juice packed with inert gases and grape juice labelled "sparkling" or "carbonated", grape juice shall be packed in a container that, when properly packed, contains a net quantity of product as set out in column I of the table to this section, and, in the case of a rigid metal container, has the corresponding diameter, if any, set out in column II.

Table

CONCENTRATED GRAPE JUICE (GRAPE JUICE CONCENTRATE)

Product Definition and Composition

xx. (1) CONCENTRATED GRAPE JUICE and GRAPE JUICE CONCENTRATE are the common product names of the canned food that

(a) is made by removing water from

(i) the unfermented liquid expressed from properly prepared fresh, ripe grapes of varieties of Vitis vinifera or Vitis labrusca, or of both, or

(ii) grape juice, as defined in these Regulations; and

(b) meets the quality standards set out in section xx.

(2) Concentrated grape juice (grape juice concentrate) may contain

(a) recovered grape essences that may have separated during the preparation of the juice components;

(b) l-ascorbic acid;

(c) a residue of up to 10 mg of sulphur dioxide per kg of concentrated grape juice, if the grape juice contains juice obtained from vinifera-type grapes; and

(d) up to 20 mg of sulphur dioxide per kg of concentrated grape juice, if the grape juice is a white grape juice.

Quality Standards

xx. Concentrated grape juice (grape juice concentrate)

(a) shall be prepared without the addition of any sweetening ingredient;

(b) shall be concentrated to not less than 30 per cent by weight of soluble grape solids as determined by refractometer at 20 ºC, uncorrected for acidity;

(c) shall be substantially free from crystals of tartaric acid salts; and

(d) may be turbid or clear.

Standard Containers

xx. Concentrated grape juice shall be packed in a container that, when properly packed, contains a net quantity of product as set out in column I of the table to this section, and, in the case of a rigid metal container, has the corresponding diameter, if any, set out in column II.

Table

GRAPE JUICE FROM CONCENTRATE

Product Definition and Composition

xx. (1) GRAPE JUICE FROM CONCENTRATED is the common product name of the canned food that

(a) is made by adding

(i) water to concentrated grape juice (grape juice concentrate), as defined in these Regulations, or

(ii) concentrated grape juice (grape juice concentrate) to grape juice, as defined in these Regulations; and

(b) meets the quality standards set out in section xx.

(2) Grape juice from concentrate

(a) may contain

(i) l-ascorbic acid,

(ii) carbon dioxide under pressure, if the grape juice from concentrate is labelled "sparkling" or "carbonated",

(iii) a residue of up to 10 mg of sulphur dioxide per kg of grape juice, if the grape juice from concentrate contains juice obtained from vinifera-type grapes, and

(iv) up to 70 mg of sulphur dioxide per kg of grape juice, if the grape juice from concentrate is a white grape juice; and

(v) benzoic acid or its salts, if the juice is packed cold; and

(b) may be turbid or clear.

Quality Standards

xx. Grape juice from concentrate shall

(a) be prepared without the addition of any sweetening ingredient;

(b) have

(i) in the case of white grape juice from concentrate, not less than 15 per cent soluble grape solids, as determined by refractometer at 20 ºC, uncorrected for acidity, or

(ii) in the case of grape juice from concentrate other than white grape juice from concentrate, not less than 16 per cent soluble grape solids, as determined by refractometer at 20 ºC, uncorrected for acidity; and

(c) have a colour, flavour and aroma typical of juice from the variety or varieties of grapes from which it was obtained.

Standard Containers

xx. With the exception of grape juice from concentrate packed with inert gases and grape juice from concentrate labelled "sparkling" or "carbonated", grape juice from concentrate shall be packed in a container that, when properly packed, contains a net quantity of product as set out in column I of the table to this section, and, in the case of a rigid metal container, has the corresponding diameter, if any, set out in column II.

Table

TROPICAL FRUIT SALAD (TROPICAL FRUIT COCKTAIL, TRPOICAL FRUIT MIX)

Product Definition and Composition

xx. (1) TROPICAL FRUIT SALAD, TROPICAL FRUIT COCKTAIL and TROPICAL FRUIT MIX are the common product names of the canned food that

(a) is made from fresh, frozen or previously canned fruits of varieties of the types of fruits described in subsection (2), that have been properly prepared in a manner appropriate to normal culinary use of the particular fruit;

(b) contains at least the fruit ingredients set out as items in column I of Table 1 to this section, in any of the styles set out in column II, and in the proportions set out in column III of those items of that table; and

(c) meets the quality standards set out in section xx.

(2) Tropical fruit salad (tropical fruit cocktail, tropical fruit mix) may contain the following types of fruit:

(a) pineapple - Ananas comosus (L) (Merrill);

(b) papaya - Carica papaya (L);

(c) mango - Mangifera indica (L);

(d) banana - edible species of Musa;

(e) litchi - Litchi chinensis (Sonn);

(f) cashew - Anacardium occidentale (L);

(g) guava - Psidum guajava (L);

(h) longan - Euphoria longan (Lour. Steud.);

(i) oranges - Citrus senensis (L) (Osbeck) or Citrus reticulata (Blanco);

(j) grapefruit - Citrus paradisi (Macfadyen);

(k) grapes - edible species of Vitis;

(l) cherries - Prunus avium (L);

(m) passion fruit - edible species of Passiflora;

(n) jack fruit - Articarpu integrifolia (L);

(o) melon - Cucumis melo (L);

(p) rambutan - Nephelium lappaceum (L);

(q) peach - Prunus persica (L) (Batsch); and

(r) pears - Pyrus communis (L).

(3) Tropical fruit salad (tropical fruit cocktail, tropical fruit mix)

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain

(i) fruit ingredients set out as items in column I of Table 2 to this section, in any of the styles set out in column II and in the proportions set out in column III of those items of that table,

(ii) ascorbic acid or its salts,

(iii) a suitable acid ingredient, and

(iv) calcium-based firming agents.

(4) Cherries contained in canned tropical fruit salad (tropical fruit cocktail, tropical fruit mix) may be artificially coloured with erythrosine and flavoured with a mixture of cherry laurel and bitter almond oils.

xx. Tropical fruit salad (tropical fruit cocktail, tropical fruit mix) meets the requirements of paragraphs xx(1)(b) and xx(3)(a) if the average of the percentages of each type of fruit in all sample units representing an inspection lot is within the range of proportions set out in column III of the table to this section with respect to the individual fruits.

Table 1

REQUIRED FRUIT INGREDIENTS

Table 2

OPTIONAL FRUIT INGREDIENTS

Quality Standards

xx. Tropical fruit salad (tropical fruit cocktail, tropical fruit mix) shall

(a) have a colour typical of the particular mixture of fruits, and may show normal bleaching or bleeding of colour from artificially coloured cherries;

(b) have a characteristic flavour and aroma of properly prepared, properly processed canned fruit of the particular types in the mixture;

(c) for each type of fruit in the mixture, have a texture typical of properly prepared fruit of each type, with no type of fruit being so firm or so soft or having a quantity of fibrous or hard cells such that the product becomes unpalatable;

(d) in a 100 gram sample of the drained product, not contain more than two pieces of fruit blemished by dark surface areas, spots penetrating the flesh or other abnormalities; and

(e) in a 500 gram sample of the product, including the packing medium, not contain more than

(i) 6.5 square centimetres of peel, in the case of those fruits that are normally peeled, and

(ii) 2 grams of

(A) pieces of seeds, and seeds other than passion fruit seeds, and

(B) harmless extraneous plant material, no piece being greater than 10 millimetres in any dimension.

Drained Weight

xx. Tropical fruit salad (tropical fruit cocktail, tropical fruit mix), when properly packed, shall have a minimum drained weight that is not less than 50 per cent of the weight of distilled water at 20°C that the sealed container will hold when full.

GRAPEFRUIT

Product Definition and Composition

xx. (1) GRAPEFRUIT is the common product name of the canned food that

(a) is made from properly prepared fresh or previously canned grapefruit of varieties of Citrus paradisi (Macfadyen), that is peeled and divided into segments, and has the membrane, seeds and core substantially removed from the segments; and

(b) meets the quality standards set out in section xx.

(2) The colour types of grapefruit are

(a) "white", produced from white-fleshed varieties of grapefruit; and

(b) "pink", produced from pink or red-fleshed varieties of grapefruit.

(3) Grapefruit

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain

(i) a suitable acid ingredient,

(ii) calcium-based firming agents, and

(ii) natural and artificial flavours.

Exceptions

xx. These standards do not apply to grapefruit that must be stored, transported and displayed for sale continuously under refrigeration at a temperature of 4C or less and the container is labelled "Keep Refrigerated".

Styles

xx. The styles of grapefruit are:

(a) "sections" or "segments", if not less than 65 per cent of the drained weight of the product consists of units that are at least 75 per cent of the apparent length of an original segment; and

(b) "broken sections" or "broken segments", if the product consists of portions of segments some of which are joined by a membrane or a "thread".

Other Labelling Requirements

xx. Containers of grapefruit in which the product is not clearly visible shall be labelled on the principal display panel with

(a) the appropriate colour type of grapefruit as described in subsection (2);

(b) the name of the appropriate style described in section xx, as part of, or in close proximity to, the common product name; and

(c) a description of any added flavour.

Quality Standards

xx. Grapefruit shall

(a) have a colour typical of properly prepared, properly processed grapefruit of the particular colour type;

(b) have a characteristic flavour and aroma of properly prepared, properly processed canned grapefruit;

(c) have a firm yet juicy texture;

(d) be free from cells separated from segments, and dry or fibrous cells in a segment, that seriously detract from the palatability or appearance of the product; and

(e) in a 500 mL sample of the product, including the packing medium, not contain more than

(i) four seeds, each measuring at least nine millimetres in any dimension,

(ii) 20 square centimetres in the aggregate of membrane, and

(iii) one piece of harmless extraneous plant material not greater than 10 millimetres in any dimension, or one seed measuring less than nine millimetres in any dimension.

Drained Weight

xx. Grapefruit, when properly packed, shall have a minimum drained weight that is not less than 50 per cent of the weight of distilled water at 20°C that the sealed container will hold when full.

GRAPEFRUIT AND ORANGE SECTIONS (GRAPEFRUIT AND ORANGE SALAD, CITRUS SALAD)

Product Definition and Composition

xx. (1) GRAPEFRUIT AND ORANGE SECTIONS, GRAPEFRUIT AND ORANGE FOR SALAD and CITRUS SALAD are the common product names of the canned food that

(a) is made from properly prepared fresh or previously canned grapefruit, as defined in these Regulations, in combination with properly prepared fresh or previously canned oranges of varieties of Citrus sinensis, in the proportion prescribed in subsection (2), that are peeled and divided into segments and have the membrane, seeds and core substantially removed from the segments; and

(b) meets the quality standards set out in section xx.

(2) Grapefruit and orange sections (grapefruit and orange for salad, citrus salad) shall, on the basis of the average of sample units examined, contain not less than 32 per cent and not more than 60 per cent by drained weight of orange segments, providing no container contains less than 25 per cent or more than 75 per cent by drained weight of orange segments.

(3) Grapefruit and orange sections (grapefruit and orange for salad, citrus salad)

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain

(i) a suitable acid ingredient,

(ii) calcium-based firming agents, and

(iii) natural and artificial flavours.

Exceptions

xx. These standards do not apply to grapefruit and orange sections (grapefruit and orange for salad, citrus salad) stored continuously at a temperature of 4C or less and labelled "Keep Refrigerated".

Other Labelling Requirements

xx. Containers of grapefruit and orange sections (grapefruit and orange for salad, citrus salad) in which the product is not clearly visible shall be labelled on the principal display panel with

(a) the appropriate colour type of grapefruit as described in subsection xx(2); and

(b) a description of any added flavour.

Quality Standards

xx. Grapefruit and orange sections (grapefruit and orange for salad, citrus salad) shall

(a) have a colour typical of properly prepared, properly processed canned grapefruit sections of the particular colour type, and typical of properly prepared, properly processed canned orange sections;

(b) have a characteristic flavour and aroma of properly prepared, properly processed canned grapefruit and orange sections;

(c) have a firm yet juicy texture;

(d) be free from cells separated from segments, and dry or fibrous cells in a segment, that seriously detract from the palatability or appearance of the product; and

(e) in a 500 mL sample of the product, including the packing medium, not contain more than

(i) four seeds, each measuring at least nine millimetres in any dimension,

(ii) 20 square centimetres in the aggregate of membrane, and

(iii) one piece of harmless extraneous plant material not greater than 10 millimetres in any dimension, or one seed measuring less than nine millimetres in any dimension.

Drained Weight

xx. Grapefruit and orange sections (grapefruit and orange for salad, citrus salad) shall, when properly packed, have a minimum drained weight that is not less than 53 per cent of the weight of distilled water at 20°C that the sealed container will hold when full.

GRAPES (SEEDLESS GRAPES)

Product Definition and Composition

xx. (1) GRAPES and SEEDLESS GRAPES are the common product names of the canned food that

(a) is made from properly prepared fresh or previously canned grapes of seedless varieties of the genus Vitis, that are separated from the clusters; and

(b) meets the quality standards set out in section xx.

(2) Grapes (seedless grapes)

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain

(i) a suitable acid ingredient, and

(ii) natural and artificial flavours.

Interpretation

xx. The definitions in this section apply in the standards for grapes (seedless grapes).

"processing crack" means a small split or break in the skin and flesh of a grape caused by thermal processing, but that is not discoloured. (__________)

"serious processing crack" means a split in the flesh of a grape to or beyond the approximate centre of the grape caused by thermal processing, but that is not discoloured. (__________)

Quality Standards

xx. Grapes (seedless grapes) shall

(a) have a bright colour typical of properly prepared, properly processed canned seedless grapes, and be free from grapes that are dull or brownish and distinctly stand apart from the general colour and seriously detract from the appearance or palatability of the product;

(b) have a characteristic flavour and aroma of properly prepared, properly processed canned grapes;

(c) not be flaccid, but may be slightly soft;

(d) not have grapes with processing cracks in a quantity that seriously detracts from the appearance of the product;

(e) not have more than 10 per cent by drained weight of the product consist of

(i) mutilated grapes broken into two or more pieces which cannot be restored to their original shape, and

(ii) grapes with blemishes, including scab, cicatrix or scar tissue, discoloured cracks or serious processing cracks, that seriously detract from the appearance or palatability of the product; and

(f) in a one kilogram sample of the product, including the packing medium, not contain more than

(i) 35 cap stems, either loose in the packing medium or attached to grapes, and

(ii) one piece of harmless extraneous plant material not greater than 10 millimetres in any dimension.

Drained Weight

xx. Grapes (seedless grapes), when properly packed, shall have a minimum drained weight that is not less than 55 per cent of the weight of distilled water at 20°C that the sealed container will hold when full.

MANDARIN ORANGES

Product Definition and Composition

xx. (1) MANDARIN ORANGES is the common product name of the canned food that

(a) is made from properly prepared fresh mandarin oranges of varieties of Citrus reticulata (Blanco), that are peeled and divided into segments, and have the membrane, seeds, strands of albedo and core substantially removed from the segments;

(b) is prepared in one of the styles described in section xx; and

(c) meets the quality standards set out in section xx.

(2) Mandarin oranges

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain

(i) a suitable acid ingredient, and

(ii) methyl cellulose, as anti-clouding agent.

Styles

xx. The styles of mandarin oranges are:

(a) "whole segments", if not less than 93 per cent of the drained weight of the product consists of segments that are practically intact and retain their original form;

(b) "broken segments", if not less than 84 per cent of the drained weight of the product consists of portions of segments that retain at least one half of their original size and do not pass through a screen with openings 12 mm x 12 mm; and

(c) "pieces", if the product consists of portions of segments of various sizes and shapes that do not pass through a screen with openings 8 mm x 8 mm.

Other Labelling Requirements

xx. (1) Containers of mandarin oranges shall be labelled on the principal display panel with the name of the appropriate style described in section xx, as part of, or in close proximity to, the common product name.

(2) "Whole Segments" style mandarin oranges may be labelled with one of the following size designations:

(a) "small", if there are 36 or more whole segments in 100 grams of the drained product;

(b) "medium", if there are 21 to 35 whole segments in 100 grams of the drained product, and the weight of the largest segment is not more than twice the weight of the smallest segment in 95 per cent of the segments; and

(c) "large", if there are 20 whole segments or less in 100 grams of the drained product, and the weight of the largest segment is not more than twice the weight of the smallest segment in 95 per cent of the segments.

(3) In the assessment of sizing in subsection (2), broken segments and pieces shall be considered as one segment when re-assembled to the approximate size and shape of the average segment in the container.

Quality Standards

xx. Mandarin oranges shall

(a) have a reasonably uniform, rich yellow to orange colour, typical of the variety or varieties, that is practically free from any tinge of brown;

(b) have a characteristic flavour and aroma of properly prepared, properly processed canned mandarin oranges;

(c) be free from dry or fibrous cells in a segment that detracts from the palatability or appearance of the product; and

(d) in a 100 gram sample of the drained product, not contain more than

(i) one seed measuring at least four millimetres in any dimension,

(ii) seven square centimetres in the aggregate of membrane,

(iii) five centimetres in aggregate length of strands of albedo, and

(iv) one piece of harmless extraneous plant material not greater than 10 millimetres in any dimension, or one seed measuring less than nine millimetres in any dimension.

Drained Weight

xx. Mandarin oranges, when properly packed, shall have a minimum drained weight, as a percentage of the weight of distilled water at 20°C that the sealed container will hold when full, that is not less than

(a) 55 per cent, in the case of "whole segments" style; and

(b) 58 per cent, in the case of "broken segments" and "pieces" styles.

MANGOES

Product Definition and Composition

xx. (1) MANGOES is the common product name of the canned food that

(a) is made from properly prepared fresh mangoes of varieties of Mangifera indica (L), that have the peel (rind), stems and pits (stones) removed;

(b) is prepared in one of the styles described in section xx; and

(c) meets the quality standards set out in section xx.

(2) Mangoes

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain

(i) pectin,

(ii) a suitable acid ingredient,

(iii) calcium-based firming agents, and

(iv) beta-carotene.

Styles

xx. The styles of mangoes are:

(a) "halves", if the mango is cut into two approximately equal parts along the pit or stone from stem to apex;

(b) "slices", if the mango is cut into long, slender pieces either lengthwise or crosswise;

(c) "diced", if the mango is cut into approximately cube-shaped pieces with a dimension of at least 12 millimetres on the longest side; and

(d) "pieces", "mixed pieces" or "irregular pieces", if the mango is cut into pieces of irregular shape and size.

Interpretation

xx. The definitions in this section apply in the standards for mangoes.

"crease" means the shallow indentation of flesh from the stem to the apex of the mango fruit. (__________)

"pit material" means pieces of the hard, inedible shell that protects the seed of a mango. (morceau de noyau)

"rind" means the leathery outer peel or skin of a mango, either loose or attached to a unit. (__________)

"unit" means a half, a slice, a dice or a piece, as the case may be, according to the style of product. A unit severed into two or more parts shall be considered as one unit when re-assembled to the approximate size and shape of the average unit in the container. (spécimen).

Quality Standards

xx. Mangoes shall

(a) have a colour that is typical of the variety;

(b) have a characteristic flavour and aroma of properly prepared, properly processed canned mangoes;

(c) in the case of "slices" style, be reasonably uniform in size, and in the case of "halves" style, have at least 90 per cent by count of the units approximately the same size;

(d) in the case of "halves" and "slices" styles, not have more than 20 per cent of the units cut other than parallel to the crease, and not have more than half of those units cut horizontally;

(e) have units that are reasonably fleshy with little objectionable fibre, and not excessively soft or excessively firm, and

(f) in a 500 gram sample of the drained product, not contain more than

(i) six square centimetres in the aggregate of rind,

(ii) one-eighth of a stone equivalent of pit material, and

(iii) one piece of harmless extraneous plant material not greater than 10 millimetres in any dimension; and

(g) not have more than

(i) 30 per cent by count of units that

(A) are blemished by discolouration or dark spots on the surface or that penetrate into the flesh, or

(B) in the case of "halves" and "slices" styles, have trim damage with gouges in the units serious enough to detract from the appearance of the product, and

(ii) five per cent by drained weight of units that are crushed and severed into two or more parts or have lost their normal shape.

Drained Weight

xx. Mangoes, when properly packed, shall have a minimum drained weight that is not less than 55 per cent of the weight of distilled water at 20°C that the sealed container will hold when full.

PINEAPPLE (28/JUN/00)

Product Definition and Composition

xx. (1) PINEAPPLE is the common product name of the food that

(a) is made from properly prepared fresh, frozen or previously canned pineapples of varieties of Ananas comosus (L) Merr. (Ananas sativus (L) Lindl.), that have the peel (rind), core and stem substantially removed;

(b) is prepared in one of the styles described in section xx; and

(c) meets the quality standards set out in section xx.

(2) Pineapple

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain

(i) a suitable acid ingredient, and

(ii) spices, spice oils and mint, and

(iii)dimethylpolysiloxane, as anti-foaming agent in an amount not greater than 10 ppm.

Styles

xx. The styles of pineapples are:

(a) "whole", if the product consists of a single whole cylindrical unit;

(b) "slices", "spiral slices", "whole slices" or "rings", if the product consists of uniform circular slices or rings cut across the axis of the pineapple;

(c) "half slices", if the product consists of uniformly cut, approximately semi-circular halves of slices;

(d) "quarter slices", if the product consists of uniformly cut, approximately quarter portions of slices;

(e) "broken slices", if the product consists of arch-shaped portions of slices that may be irregular in size or shape;

(f) "spears" or "fingers", if the product consists of long, slender pieces cut longitudinally and radially, 65 millimetres or more in length;

(g) "tidbits", if the product consists of reasonably uniform, wedge-shape sectors eight millimetres thick;

(h) "chunks", if the product consists of short, thick pieces cut from thick slices, are more than 12 millimetres in both thickness and width and less than 38 millimetres in length;

(i) "diced", "dice", "dices", "cubed", "cubes" or "small cubes", if the product consists of reasonably uniform, cube-shaped pieces, 14 millimetres or less along the longest edge;

(j) "large cubes", if the product consists of reasonably uniform, cube-shaped pieces, greater than 14 millimetres along the shortest edge and not greater than 25 millimetres along the longest edge;

(k) "crushed" or "crisp cut", if the product consists of finely cut, shredded or grated pieces of pineapple, and may contain chips;

(l) "chips", if the product consists of small irregular shapes and sizes of pineapple pieces that may be left over after dicing of pineapple; and

(m) "pieces" or "irregular pieces", if the product consists of irregular shapes and sizes not identifiable as one of the styles described in paragraphs (a) to (l).

Other Labelling Requirements

xx. Containers of pineapple in which the style of the product is not clearly evident shall be labelled on the principal display panel with either a word or pictorial description of the appropriate style as described in section xx.

Interpretation

xx. The definitions in this section apply in the standards for canned pineapple.

"reasonably uniform in size" means

(a) in the case of "slices", "spiral slices", "whole slices", "rings", "spears" and "fingers" styles, the weight of the largest complete unit is not more than 1.4 times the weight of the smallest complete unit,

(b) in the case of "half slices" and "quarter slices" styles, the weight of the largest complete unit is not more than 1.75 times the weight of the smallest complete unit,

(c) in the case of "tidbits" style, not more than

(i) 15 per cent of the drained weight of the product consists of units weighing less than three-quarters of the average weight of complete units in the container, and

(ii) 12.5 per cent by count of the units do not conform to the shape of the other units,

(d) in the case of "diced", "dice", "dices", "cubed", "cubes", "small cubes" and "large cubes" styles, not more than

(i) 10 per cent of the drained weight of the product consists of units that pass through a screen with openings 8 mm x 8 mm, and

(ii) 15 per cent of the drained weight of the product consists of units weighing more than three grams each, and

(iii) 12.5 per cent by count of the units do not conform to the shape of the other units. (__________)

"unit" means a piece of pineapple that conforms to the appropriate style described in section xx. A unit severed into two or more parts shall be considered as one unit when re-assembled to the approximate size and shape of the average unit in the container. (spécimen)

Quality Standards

xx. Pineapple shall

(a) have a typical pineapple colour, which may include units having characteristic white radiating streaks, and not have units that stand apart from the general colour and seriously detract from the appearance or palatability of the product;

(b) have the flavour and aroma of properly prepared, properly processed canned pineapple;

(c) be reasonably dense in structure and fairly free from porosity, and not have more than seven per cent by drained weight of hard, fibrous core material;

(d) in all styles other than "whole", "chips", "crushed" and "crisp cut" styles, be reasonably uniform in size and shape;

(e) in the case of "slices", "spiral slices", "whole slices", "rings", "half slices", "quarter slices", "spears", "fingers" and "whole" styles, be free from units that are severely and excessively trimmed, such that the normal shape of the unit is altered to the extent that it detracts from the appearance of the product, in a number greater than that set out in column I of the table to this section according to the particular style and the number of units in a container;

(f) be free from units with blemishes, including brown spots, bruised portions, pieces of peel, deep fruit eyes, and any other areas or spots larger than two millimetres in any dimension, that detract from the appearance or palatability of the product, in a number greater than that set out in column II of the table to this section according to the particular style and number of units contained in a container; and

(g) not have more than two pieces of harmless extraneous plant material not greater than 10 millimetres in any dimension.

Table

Standard Containers and Drained Weights

xx. (1) Pineapple shall be packed in a container that, when properly packed, contains a net quantity of product as set out in column I of the table to this section, and, in the case of a rigid metal container, has the corresponding diameter set out in column II.

(2) A container of a size set out in column I of the table to this section shall contain at least the minimum drained weight of pineapple set out in column III or IV of the table according to the container size and type of packing medium.

Table

PLUMS (PRUNE PLUMS)

Product Definition and Composition

xx. (1) PLUMS and PRUNE PLUMS are the common product names of the canned food that

(a) is made from properly prepared fresh plums of varieties of the genus Prunus, that may or may not be peeled or have the pits (stones) removed;

(b) conform to the characteristics of one of the types set out in subsection (3);

(c) is prepared in one of the styles described in section xx; and

(d) meets the quality standards set out in section xx.

(2) Plums (prune plums)

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain a suitable acid ingredient.

(3) The types of plums are:

(a) red plums, purple plums, yellow plums or prune plums, conforming to the characteristics of Prunus domestica (L), Prunus salincia or Prunus simonii;

(b) greengage plums, conforming to the characteristics of Prunus italica (L);

(c) mirabelle plums or damson plums, conforming to the characteristics of Prunus institia (L); and

(d) cherry plums, conforming to the characteristics of Prunus cerasifera (Ehrh).

Styles

xx. The styles of plums (prune plums) are:

(a) "whole", if the plums have not been peeled and the pits have not been removed;

(b) "whole peeled pitted" or "whole peeled and pits removed", if both the peel and the pits have been substantially removed;

(c) "whole peeled", if the peel has been substantially removed but the pits remain;

(d) "whole pitted" or "whole pits removed", if the plums have not been peeled, but the pits have been substantially removed;

(e) "halved peeled" or "peeled halves", if the plums have been cut into two approximately equal parts and the pits and the peel have been substantially removed; and

(f) "halved" or "halves", if the plums have been cut into two approximately equal parts and the pits have been substantially removed, but the peel has not been removed.

Other Labelling Requirements

xx. Containers of plums (prune plums) shall be labelled on the principal display panel, as part of, or in close proximity to, the common product name, with

(a) the words "unpitted", "pits not removed" or "contains pits", if the pits or stones have not been removed; and

(b) the appropriate type as described in subsection xx(3), in close proximity to the common product name; and

(c) the appropriate style as described in section xx.

Interpretation

xx. The definitions in this section apply in the standards for plums (prune plums).

"defect" means bruises, discolourations, insect injuries, environmental damage or damage caused by disease

(a) larger than the area of a circle six millimetres in diameter if affecting only the surface of a unit, or

(b) of any size extending into the flesh of a unit. (défaut)

"pit" means a whole, intact plum pit or stone. (noyau)

"pit material" means

(a) a sharply pointed piece of pit or kernel of any length,

(b) one or more pieces of the hard outer portion of the pit, each piece five millimetres or larger in any dimension, and in the aggregate equivalent to less than a whole pit, or

(c) two or more pieces of the hard outer portion of the pit, each piece less than five millimetres in any dimension, and in the aggregate equivalent to one-half pit or more. (morceau de noyau)

"unit" means a whole plum or a half plum, according to the style, whether peeled or unpeeled, and includes broken or crushed units conforming to the general shape of a whole or half plum. A unit severed into two or more parts shall be considered as one unit when re-assembled to the approximate size and shape of the average unit in the container. (spécimen)

Quality Standards

xx. Plums (prune plums) shall

(a) have characteristics of colour, size and shape that indicate one or more similar varieties of the same type of plum;

(b) have a colour typical of well-ripened, properly prepared, properly processed canned plums of the variety and type, and not have more than 25 per cent by count of units that stand apart from the general colour;

(c) not contain any added food colour;

(d) have a characteristic flavour and aroma of properly prepared, properly processed canned plums of the variety and type;

(e) have units that are mostly intact and fairly thick-fleshed, and not have more than 25 per cent by count of units that show evidence of gummy exudate, or are soft, mushy, excessively firm, excessively fibrous, or are deformed or broken to the extent that the normal shape of the unit is seriously affected, but in the case of unpeeled plums, the peel may be split during processing, providing the flesh retains the general shape of the original fruit;

(f) not contain more than

(i) five units that show evidence of defects, in each 25 units of "whole" style, providing not more than three of those units are crushed or mutilated, and

(ii) nine units that show evidence of defects, in each 50 units of "halved peeled" or "peeled halves" and "halved" or "halves" styles, providing not more than five of those units are crushed or mutilated;

(g) not contain more than one piece of harmless extraneous plant material not greater than 10 millimetres in any dimension; and

(h) in a 500 gram sample of the product, including the packing medium, not contain more than

(i) four square centimetres of peel, either floating freely in the packing medium or attached to a unit, in the case of product labelled "peeled",

(ii) two complete pits, or their equivalent in pit material, either loose or attached to a unit, in the case of "halved peeled" or "peeled halves" and "halved" or "halves" styles, or if labelled "pitted" or "pits removed", and

(iii) three loose pits, in the case of product that is not identified as having the pits removed.

Drained Weight

xx. Plums (prune plums), when properly packed, shall have a minimum drained weight, as a percentage of the weight of distilled water at 20°C that the sealed container will hold when full, that is not less than

(a) 50 per cent, in the case of "whole" style; and

(b) 55 per cent, in the case of "halved" or "halves" style.

DRIED PRUNES (STEWED PRUNES) (19/APR/99)

Product Definition and Composition

xx. (1) "DRIED PRUNES" and "STEWED PRUNES" are the common product names of the canned food, in this standard referred to as "dried prunes", that

(a) is made from the dried fruit of properly prepared fresh prune plums of varieties of Prunus domestica (L), that may or may not have the pits (stones) removed; and

(b) meets the quality standards set out in section xx.

(2) Dried prunes

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain

(i) a suitable acid ingredient,

(ii) unpeeled pieces of citrus fruits, and

(iii) natural and artificial flavours.

Other Labelling Requirements

xx. Containers of dried prunes shall be labelled on the principal display panel, as part of, or in close proximity to, the common product name, with

(a) the words "pitted" or "pits removed", if the pits or stones have been substantially removed;

(b) the word "unpitted", if the pits or stones have not been removed; and

(c) a description of any flavour or garnish that is part of the product.

Interpretation

xx. The definitions in this section apply in the standards for dried prunes.

"pit" means a whole, intact prune pit or stone. (noyau)

"pit material" means

(a) a sharply pointed piece of pit or kernel of any length,

(b) one or more pieces of the hard outer portion of the pit, each piece five millimetres or larger in any dimension, and in the aggregate equivalent to less than a whole pit, or

(c) two or more pieces of the hard outer portion of the pit, each piece less than five millimetres in any dimension, and in the aggregate equivalent to one-half pit or more. (morceau de noyau)

"unit" means a whole prune. A unit severed into two or more parts shall be considered as one unit when re-assembled to the approximate size and shape of the average unit in the container. (spécimen)

Quality Standards

xx. Dried prunes shall

(a) not have more than 15 per cent by count of units that are noticeably lighter or darker than the general colour;

(b) have a characteristic flavour and aroma of properly prepared, properly processed canned dried prunes;

(c) not have more than 20 per cent by count of units that are excessively soft or excessively firm, or that have tough, fibrous skins;

(d) not have more than 15 per cent by count of units that are affected by any injury or damage that detracts from the appearance or palatability of the product, including

(i) breaks in the skin if the flesh is protruding or the pit is exposed,

(ii) calloused or scabbed growth cracks longer than 10 millimetres,

(iii) injury from insects or disease the aggregate area of which is larger than the area of a circle 10 millimetres in diameter, and

(iv) cicatrix or thickening of the skin that is longer than 10 millimetres or larger than the area of a circle 10 millimetres in diameter;

(e) not contain more than one piece of harmless extraneous plant material not greater than 10 millimetres in any dimension; and

(f) if labelled "pitted" or "pits removed", in a 2.5 kilogram sample of the product, including the packing medium, not have more than one pit or one piece of pit material.

Drained Weight

xx. Dried prunes shall have a minimum drained weight that is not less than 56 per cent of the net weight of the product when properly packed.

RASPBERRIES

Product Definition and Composition

xx. (1) RASPBERRIES is the common product name of the canned food that

(a) is made from properly prepared fresh raspberries of varieties of Rubus idaeus (L) or Rubus occidentalis (L); and

(b) meets the quality standards set out in section xx.

(2) Raspberries

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain

(i) a suitable acid ingredient, and

(ii) calcium-based firming agents.

(3) The colour types of raspberries are red, yellow, white, purple and black.

Other Labelling Requirements

xx. With the exception of red raspberries, containers of raspberries in which the product is not clearly visible shall be labelled on the principal display panel with the appropriate colour type of raspberries as described in subsection xx(3).

Interpretation

xx. The definitions in this section apply in the standards for raspberries.

"cap" means the part of the plant known as the "receptacle" that forms the core for the drupelets of the raspberry and to which sepal bracts and a stem may be attached. (réceptacle)

"unit" means a complete raspberry fruit, or a raspberry fruit that may be torn but not separated, or a raspberry fruit that has not more than 25 per cent of its surface area mushy, crushed or otherwise damaged to the extent that the drupelets are separated. (spécimen)

"stem" means a stalk or portion of stalk, either loose or attached to a raspberry, exceeding three millimetres in length. (pédoncule)

Quality Standards

xx. Raspberries shall

(a) have characteristics of colour, size, shape, flavour and aroma that indicate one or more similar varieties;

(b) have a colour typical of properly prepared, properly processed raspberries of the colour type and variety, and not have more than 10 per cent by drained weight of units that stand apart from the general colour;

(c) have a characteristic flavour and aroma of properly prepared, properly processed canned raspberries of the variety and colour type;

(d) not have more than 25 per cent by drained weight of raspberries that are crushed, mushy, broken or otherwise damaged such that the drupelets are separated; and

(e) in a 200 gram sample of the drained product, not contain more than

(i) 20 grams of raspberry units that have drupelets that are dried, wrinkled, malformed or otherwise undeveloped, or show evidence of sunburn, wind-burn, insect injury or disease,

(ii) two caps, with or without stems attached, and

(iii) two square centimetres, in the aggregate, of harmless extraneous plant material, no piece being greater than 10 millimetres in any dimension.

Drained Weight

xx. Raspberries, when properly packed, shall have a minimum drained weight that is not less than 37 per cent of the weight of distilled water at 20°C that the sealed container will hold when full.

STRAWBERRIES

Product Definition and Composition

xx. (1) STRAWBERRIES is the common product name of the canned food that

(a) is made from properly prepared fresh or frozen strawberries of varieties of Fragaria grandiflora (L); and

(b) meets the quality standards set out in section xx.

(2) Canned strawberries

(a) shall be packed in a packing medium consisting of

(i) water, with or without a sweetening ingredient, or

(ii) fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, or fruit puree or fruit nectar, with or without a sweetening ingredient; and

(b) may contain

(i) a suitable acid ingredient, and

(ii) calcium-based firming agents.

Exceptions

xx. These standards do not apply to "wild strawberries" or "alpine strawberries" of Fragaria vesca (L).

Interpretation

xx. The definitions in this section apply in the standards for strawberries.

"unit" means a strawberry fruit, or a strawberry fruit that may be torn or cut but not separated, or a strawberry fruit that has not more than 25 per cent of its surface area broken, mushy, crushed or otherwise damaged to the extent that the shape of the berry is no longer evident. (spécimen)

"cap stem" means a small stem longer than 3 millimetres by which a strawberry fruit is attached to the plant. (pédoncule)

Standards

xx. Strawberries shall

(a) have characteristics of colour, size, shape, flavour and aroma that indicate one or more similar varieties;

(b) have a colour typical of properly prepared, properly processed canned strawberries of the variety, and not have more than 10 per cent by drained weight of units that stand apart from the general colour;

(c) have a characteristic flavour and aroma of properly prepared, properly processed canned strawberries;

(d) not have more than 25 per cent by drained weight of strawberries that are crushed, mushy, torn or broken such that the shape of the berry is no longer evident; and

(e) in a 200 gram sample of the drained product, not contain more than

(i) 15 per cent by count of strawberry units that

(A) are deformed by deep surface creasing,

(B) have achenes that are dried, wrinkled, malformed or otherwise undeveloped, or

(C) are blemished by sunburn, bird damage, insect injury or disease, and

(ii) 15 per cent by count of strawberry units that have cap stems, with or without bracts or calices attached, and

(iii) two square centimetres, in the aggregate, of harmless extraneous plant material not greater than 10 millimetres in any dimension.

Drained Weight

xx. Strawberries, when properly packed, shall have a minimum drained weight that is not less than 35 per cent of the weight of distilled water at 20°C that the sealed container will hold when full.

APRICOT NECTAR, PEACH NECTAR, PEAR NECTAR

Product Definition and Composition

xx. (1) APRICOT NECTAR, PEACH NECTAR and PEAR NECTAR are the common product names of the canned foods that

(a) are made by blending the sieved or ground and homogenized edible parts of properly prepared apricots, peaches or pears of varieties of Prunus armeniaca (L) in the case of apricot nectar, of Prunus persica (L) in the case of peach nectar, and of Pyrus communis (L) in the case of pear nectar, in concentrated or unconcentrated form, with water and a sweetening ingredient, to obtain a pulpy liquid; and

(b) meet the quality standards set out in section xx.

(2) Apricot nectar, peach nectar and pear nectar may contain

(a) a suitable acid ingredient; and

(b) l-ascorbic acid, to increase Vitamin C.

Quality Standards

xx. Apricot nectar, peach nectar and pear nectar shall

(a) have the characteristic colour, flavour and aroma of the fruit from which they are prepared;

(b) in the case of

(i) apricot nectar, contain not less than 35 per cent by weight of the apricot fruit, or the equivalent derived from the concentrated form of the fruit, and

(ii) peach and pear nectar, contain not less than 40 per cent by weight of the named fruit, or the equivalent derived from the concentrated form of the fruit;

(c) have not less than 13 per cent by weight of soluble solids, as determined by refractometer at 20C, uncorrected for acidity;

(d) not contain more than

(i) three grams of ethanol per kilogram of product, and

(ii) 10 milligrams of hydroxymethylfurfural per kilogram of product;

(e) if sweetened with honey, not contain any other sweetening ingredient; and

(f) when examined according to the "Howard Method", not contain mould filaments in more than 25 per cent of the microscopic fields.

PRUNE NECTAR

Product Definition and Composition

xx. (1) "PRUNE NECTAR" is the common product name of the food that

(a) is made by adding water to a concentrated water extract of properly prepared dried prunes from prune plums of varieties of Prunus domestica; and

(b) meets the quality standards set out in section xx.

(2) Prune nectar may contain

(a) a suitable acid ingredient; and

(b) l-ascorbic acid, to increase Vitamin C.

Quality Standards

xx. Prune nectar shall have not less than 18.5 per cent by weight of soluble solids, as determined by refractometer at 20C, uncorrected for acidity.

Other Labelling Requirements

xx. Containers of prune nectar shall be labelled with the words "a water extract of dried prunes", immediately following the common product name.

JAM, JELLY, AND CITRUS MARMALADE

Application

xx. These standards for jam, jelly and citrus marmalade do not apply to any food product or class of food products that contain fruit or vegetable, singly or in combination, and a sweetening ingredient, that

(a) are labelled as "spreads", "fruit spreads" or "jam-type spreads", and have a soluble solids content of less than 65 per cent;

(b) are labelled "marmalade", other than a citrus marmalade for which a standard is established in section xx or xx;

(c) is cranberry jelly, as defined in these Regulations, or is labelled "mint jelly" or "jellied mint";

(d) are "preserves" or "conserves", as defined in these Regulations;

(e) must be stored, transported and displayed for sale under refrigeration;

(f) are frozen and labelled "freezer jam", or a similar name;

(g) are artificially sweetened and labelled for special dietary use; or

(h) contain a thickener other than pectin.

Interpretation

xx. The definitions in this section apply in the standards for jam, jelly and citrus marmalade.

"food colour" means one or more of the food colours described in Division 6 of the Food and Drug Regulations, and caramel. (colorant pour aliments)

"fruit" means edible fruits and includes vegetables that are suitable for making jams, jellies and marmalades, but does not include carrots, cashew apples, chestnuts, ginger, melons, quince, rosehips, parsnips, pomegranates, prickly pear and tomatoes. (fruit)

"fruit ingredient",

(a) in the case of jam and jam with pectin, means fresh, frozen, canned, concentrated or otherwise preserved whole fruit, pieces of fruit, or fruit pulp or puree retaining its characterizing constituents, with or without fruit juice, reconstituted fruit juice, concentrated fruit juice, or water, or any combination of these,

(b) in the case of jelly and jelly with pectin, means the juice or liquid obtained from fresh, frozen, canned, concentrated or otherwise preserved fruits from which visible insoluble solids have been removed, and

(c) in the case of marmalade and marmalade with pectin, means fresh, canned, frozen, concentrated or otherwise preserved slices of peel, pieces of fruit or peel, pulp, puree or juice, except dried, dehydrated or lyophilized forms, of one or more of the fruits of edible species of the genus Citrus, including grapefruits, lemons, limes and all types of oranges except Citrus bergamia. (ingrédient fruit)

"fruit portion" means that part of the jam, jelly or marmalade consisting solely of the named fruit or fruits supplied by the fruit ingredient, exclusive of any added water, added sweetening ingredient, added pectin, pH adjusting agents or other ingredients or additives that may comprise part of the fruit ingredient. (partie fruit)

"fruit pulp" means the edible portions of fruit that are mashed, cut or chopped, but not reduced to a puree. (pulpe de fruit)

"fruit puree" means the edible portions of fruit that have been finely divided by comminuting, screening, sieving or other mechanical means. (purée de fruit)

"pH adjusting agent" means

(a) citric acid, malic acid, l-tartaric acid, lactic acid, fumaric acid or their sodium, potassium or calcium salts, singly or in combination,

(b) sodium carbonate, sodium bicarbonate, potassium carbonate or potassium bicarbonate, singly or in combination,

(c) lemon juice, lime juice or orange juice, in single strength, concentrated or reconstituted form, singly or in combination, or

(d) vinegar. (correcteur d'acidité)

"soluble solids" means the percentage by weight of soluble solids as determined by refractometer corrected to 20C using the International Sugar Scale, but making no correction for acids and insoluble solids. (solides solubles)

Product Definition and Composition

JAM

xx. (1) (Naming the fruit or fruits) JAM is the common product name of the class of food products that

(a) are made by boiling one or more properly prepared fruit ingredients together with a sweetening ingredient; and

(b) contain not less than

(i) 45 per cent by weight fruit portion in the finished product, and

(ii) 65 per cent soluble solids.

(2) Jam may contain

(a) pH adjusting agents;

(b) pectin and pectinous substances;

(c) recovered essences of the named fruit or fruits that may have separated during the preparation of the fruit ingredient;

(d) any of the alcoholic beverages described in Division 2 of the Food and Drug Regulations;

(e) anti-foam processing aids, such as butter, margarine, other edible vegetable or animal fats or oils, mono- and diglycerides of fatty acids of edible oils, and dimethyl polysiloxane;

(f) benzoic acid or sorbic acid, or their salts, as preservative;

(g) ascorbic acid or its salts; and

(h) calcium carbonate, calcium chloride, calcium lactate and calcium gluconate.

(3) Jam shall not contain a fruit ingredient preserved with sulphur dioxide or its salts.

JAM WITH PECTIN

xx. (1) (Naming the fruit or fruits) JAM WITH PECTIN is the common product name of the class of food products that

(a) are made by boiling one or more properly prepared fruit ingredients together with pectin and a sweetening ingredient; and

(b) contain not less than

(i) 27 per cent by weight fruit portion in the finished product, and

(ii) 65 per cent soluble solids.

(2) Jam with pectin may contain

(a) pH adjusting agents;

(b) recovered essences of the named fruit or fruits that may have separated during the preparation of the fruit ingredient;

(c) any of the alcoholic beverages described in Division 2 of the Food and Drug Regulations;

(d) anti-foam processing aids, such as butter, margarine, other edible vegetable or animal fats or oils, mono- and diglycerides of fatty acids of edible oils, and dimethyl polysiloxane;

(e) benzoic acid or sorbic acid, or their salts, as preservative;

(f) ascorbic acid or its salts;

(g) calcium bisulphite, calcium carbonate, calcium chloride, calcium lactate and calcium gluconate;

(h) permitted food colour; and

(i) sulphur dioxide and its salts carried over from the fruit ingredient.

JELLY

xx. (1) (Naming the fruit or fruits) JELLY is the common product name of the class of food products that

(a) are made by boiling one or more properly prepared fruit ingredients together with pectin and a sweetening ingredient; and

(b) contain not less than

(i) 45 per cent fruit portion, on the basis of single strength juice, in the finished product, and

(ii) 62 per cent soluble solids.

(2) Jelly may contain

(a) pH adjusting agents;

(b) recovered essences of the named fruit or fruits that may have separated during the preparation of the fruit ingredient;

(c) any of the alcoholic beverages described in Division 2 of the Food and Drug Regulations;

(d) anti-foam processing aids, such as butter, margarine, other edible vegetable or animal fats or oils, mono- and diglycerides of fatty acids of edible oils, and dimethyl polysiloxane; and

(e) benzoic acid or sorbic acid, or their salts, as preservative.

(3) Jelly shall not contain a fruit ingredient preserved with sulphur dioxide or its salts.

JELLY WITH PECTIN

xx. (1) (Naming the fruit or fruits) JELLY WITH PECTIN is the common product name of the class of food products that

(a) are made by boiling one or more properly prepared fruit ingredients together with pectin and a sweetening ingredient and one or more pH adjusting agents; and

(b) contain not less than

(i) 27 per cent fruit portion, on the basis of single strength juice, in the finished product, and

(ii) 62 per cent soluble solids.

(2) Jelly with pectin may contain

(a) recovered essences of the named fruit or fruits that may have separated during the preparation of the fruit ingredient;

(b) any of the alcoholic beverages described in Division 2 of the Food and Drug Regulations;

(c) anti-foam processing aids, such as butter, margarine, other edible vegetable or animal fats or oils, mono- and diglycerides of fatty acids of edible oils, and dimethyl polysiloxane;

(d) benzoic acid or sorbic acid, or their salts, as preservative;

(e) permitted food colour; and

(f) sulphur dioxide and its salts.

CITRUS MARMALADE

xx. (1) (Naming the citrus fruit or fruits) MARMALADE is the common product name of the class of food products that

(a) are made by boiling one or more properly prepared fruit ingredients together with a sweetening ingredient; and

(b) contain not less than

(i) 27 per cent by weight fruit portion in the finished product, and

(ii) 65 per cent soluble solids.

(2) Citrus marmalade may contain

(a) pH adjusting agents;

(b) pectin and pectinous substances;

(c) recovered essences and oils of the named citrus fruit or fruits that may have separated during the preparation of the fruit ingredient;

(d) any of the alcoholic beverages described in Division 2 of the Food and Drug Regulations;

(e) anti-foam processing aids, such as butter, margarine, other edible vegetable or animal fats or oils, mono- and diglycerides of fatty acids of edible oils, and dimethyl polysiloxane;

(f) benzoic acid or sorbic acid, or their salts, as preservative; and

(g) sulphur dioxide and its salts carried over from the fruit ingredients.

CITRUS MARMALADE WITH PECTIN

xx. (1) (Naming the citrus fruit or fruits) MARMALADE WITH PECTIN is the common product name of the class of food products that

(a) are made by boiling one or more properly prepared fruit ingredients together with pectin and a sweetening ingredient; and

(b) contain not less than

(i) 20 per cent by weight fruit portion in the finished product, and

(ii) 65 per cent soluble solids.

(2) Citrus marmalade with pectin may contain

(a) pH adjusting agents;

(b) recovered essences and oils of the named citrus fruit or fruits that may have separated during the preparation of the fruit ingredient;

(c) any of the alcoholic beverages described in Division 2 of the Food and Drug Regulations;

(d) anti-foaming processing aids, such as butter, margarine, other edible vegetable or animal fats or oils, mono- and diglycerides of fatty acids of edible oils, and dimethyl polysiloxane;

(e) benzoic acid or sorbic acid, or their salts, as preservative;

(f) permitted food colour; and

(g) sulphur dioxide and its salts carried over from the fruit ingredients.

Other Labelling Requirements

xx. (1) The name of the principal fruit ingredient or ingredients shall be shown in close proximity to, and may appear more prominently than, the word "JAM", "JELLY" or "MARMALADE", as the case may be, on labels of these products.

(2) Jams, jellies and marmalades may be labelled "pure" if they meet the applicable standards set out in sections xx, xx and xx, and contain no alcoholic beverage, no added ascorbic acid, no preservatives and no firming agents.

(3) On containers of jam with pectin, jelly with pectin and marmalade with pectin, the words "with pectin" shall be shown as part of the common product name in the same style and colour of lettering as the words jam, jelly or marmalade, in letters not less than half the height of the letters in the words jam, jelly or marmalade.

(4) A marmalade that is prepared from a fruit ingredient consisting of two or more types of citrus fruits may be labelled with an invented product name that includes the word marmalade and is not misleading.

Standard Containers

xx. Jams, jellies and citrus marmalades shall be packed in containers that, when properly packed, contain a net quantity of product as set out in column I of the table to this section, and, in the case of rigid metal containers, have the corresponding diameter, if any, set out in column II.

Table

PRESERVES (CONSERVES)

Product Definition and Composition

xx. (1) (Naming the fruit or fruits) PRESERVES and (Naming the fruit or fruits) CONSERVES are the common product names of the class of food products that

(a) are made by cooking properly prepared fresh, frozen, canned, concentrated or otherwise preserved whole fruit, pieces of fruit, or fruit pulp retaining its characterizing constituents, together with a sweetening ingredient; and

(b) meet the quality standards set out in section xx.

(2) Preserves (conserves) may contain water, fruit juice or juices, reconstituted fruit juice or juices, and concentrated fruit juice or juices.

xx. Preserves (conserves) shall have not less than

(a) 45 parts by weight of the named fruit or fruits to each 55 parts by weight of sweetening ingredient; and

(b) 60 per cent by weight soluble solids as determined by refractometer.

Other Labelling Requirements

xx. The name of the principal fruit ingredient or ingredients shall be shown in close proximity to, and may appear more prominently than, the word "preserves" or "conserves" on labels of preserves (conserves).

Standard Containers

xx. Preserves (conserves) shall be packed in containers that, when properly packed, contain a net quantity of product as set out in column I of the table to this section, and, in the case of rigid metal containers, have the corresponding diameter, if any, set out in column II.

Table

HEAVY PACK FRUIT (HEAVY PACK PIE FRUIT)

Product Definition and Composition

xx. (1) HEAVY PACK (Naming the fruit) and HEAVY PACK (naming the fruit) PIE FRUIT are the common product names of the class of canned foods that

(a) are made from properly prepared fruit that is packed with the minimum amount of water required for proper processing; and

(b) meet the quality standards set out in section xx.

(2) Heavy pack fruit (heavy pack pie fruit) may contain

(a) salt;

(b) a sweetening ingredient;

(c) ascorbic acid or its salts;

(d) a suitable acid ingredient;

(e) calcium-based firming agents; and

(f) only in quantities sufficient to ensure effective thermal processing of the product,

(i) water, fruit juice or juices, reconstituted fruit juice or juices, concentrated fruit juice or juices, and

(ii) fruit puree or concentrated fruit puree.

Other Labelling Requirements

xx. The name of the principal fruit ingredient or ingredients shall be shown in close proximity to, and may appear more prominently than, the word "heavy pack fruit" or "heavy pack pie fruit" on labels of heavy pack fruit (heavy pack pie fruit).

Quality Standards

xx. (1) Heavy pack fruit (heavy pack pie fruit) shall

(a) have a colour typical of the named fruit or fruits and, except as otherwise provided in this standard, not have more than 30 per cent by weight of units that stand apart from the general colour; and

(b) have a characteristic flavour and aroma of properly prepared, properly processed canned named heavy pack fruit; and

(c) not have more than 20 per cent by count of units that show evidence of core, peel (skin), pits (stones) or portions of pits, bruising, disease, insect injury or environmental or mechanical damage.

(2) If a style is declared on the label of heavy pack fruit (heavy pack pie fruit), the pieces of fruit shall be typical of that style for the particular fruit or, if more than one fruit is involved, typical of each fruit in the mixture.

Drained Weights

xx. Heavy pack pineapple, when properly packed, shall have a minimum drained weight that is not less than 73 per cent of the weight of distilled water at 20C that the sealed container will hold when full.

SOLID PACK FRUIT (SOLID PACK PIE FRUIT)

Product Definition and Composition

xx. (1) SOLID PACK (naming the fruit) and SOLID PACK (naming the fruit) PIE FRUIT are the common product names of the class of canned foods that

(a) are made from properly prepared fruit that has been partially or completely pre-cooked before packing so that the product will pack with a minimum amount of free liquid;

(b) meet the quality standards set out in section xx; and

(c) in the case of the products named in sections xx to xx, meet the applicable standards set out in those sections.

(2) Except as otherwise provided in this standard for named products, solid pack fruit (solid pack pie fruit) may contain

(a) salt;

(b) a sweetening ingredient;

(c) ascorbic acid or its salts;

(d) a suitable acid ingredient;

(e) in the case of solid pack apples, solid pack mangoes, solid pack berries and solid pack sweet or sour cherries, calcium-based firming agents; and

(f) only in quantities sufficient to ensure effective thermal processing of the product,

(i) water, fruit juice or juices, reconstituted fruit juice or juices and concentrated fruit juice or juices, and

(ii) fruit puree or concentrated fruit puree.

Other Labelling Requirements

xx. The name of the principal fruit ingredient or ingredients shall be shown in close proximity to, and may appear more prominently than, the word "solid pack fruit" or "solid pack pie fruit" on labels of solid pack fruit (solid pack pie fruit).

Quality Standards

GENERAL

xx. (1) Solid pack fruit (solid pack pie fruit) shall

(a) have a colour typical of the named fruit or fruits and, except as otherwise provided in this standard for specified products, not have more than 30 per cent by weight of units that stand apart from the general colour;

(b) have a characteristic flavour and aroma of properly prepared, properly processed canned solid pack named fruit; and

(c) not have more than 20 per cent by count of units that show evidence of core, peel (skin), pits (stones) or portions of pits, bruising, disease, insect injury or environmental or mechanical damage.

(2) If a style is declared on the label of solid pack fruit (solid pack pie fruit), the pieces of fruit shall be typical of that style for the particular fruit or, if more than one fruit is involved, typical of each fruit in the mixture.

SOLID PACK APPLES

xx. Solid pack apples shall

(a) be made from properly prepared fresh apples of varieties of Malus domesticus (Borkhausen), from which the peel and core are substantially removed;

(b) be prepared in one of the following styles:

(i) "slices" or "sliced", if the apples are cut into slices longitudinally around the core,

(ii) "sectors" or "segments", if the apples are cut into segments radially around the core, or

(iii) "rings", if the apples are cut at right angles to a line from the stem to the blossom into flat slices of practically uniform thickness; and

(c) not contain brown or pink units in a quantity that seriously detracts from the flavour or appearance of the product.

SOLID PACK APRICOTS

xx. Solid pack apricots shall

(a) be made from properly prepared fresh, frozen or previously canned apricots of varieties of Prunus armeniaca (L), that may be peeled or unpeeled;

(b) have units that are reasonably fleshy and not excessively soft or excessively firm; and

(c) in a 500 gram sample of the product, not contain more than

(i) three units with blemishes larger than the area of a circle six millimetres in diameter,

(ii) one pit (stone), or its equivalent in pit material, as defined in section xx of Table I of Schedule I,

(iii) three pieces of harmless extraneous material, and

(iv) twelve square centimetres of peel (skin), if labelled "peeled".

SOLID PACK MANGOES

xx. Solid pack mangoes

(a) shall be made from properly prepared fresh mangoes of varieties of Mangifera indica (L), that have the rind (peel), stems and stones (pits) substantially removed;

(b) shall be prepared without the addition of any liquid;

(c) may contain a sweetening ingredient in dry form only;

(d) shall consist of units that are reasonably fleshy with little objectionable fibre, and not excessively soft or excessively firm; and

(e) in a 500 gram sample of the product, shall not contain more than

(i) three units with blemishes larger than the area of a circle six millimetres in diameter,

(ii) 1/8 pit (stone), or its equivalent in pit material,

(iii) three pieces of harmless extraneous material, and

(iv) 12 square centimetres of rind (peel).

SOLID PACK PEACHES

xx. Solid pack peaches shall

(a) be made from properly prepared fresh, frozen or previously canned peaches of varieties of Prunus persica (L), excluding nectarine varieties;

(b) consist of units that are reasonably fleshy with little fibre, and not excessively soft or excessively firm; and

(c) in a 500 gram sample of the product, not contain more than

(i) three units with blemishes larger than the area of a circle six millimetres in diameter,

(ii) 15 square centimetres in aggregate of peel, either free or attached to a unit,

(iii) three pieces of harmless extraneous material, and

(iv) 1/10 pit (stone), or its equivalent in pit material, as defined in section xx of Table I of Schedule I.

SOLID PACK PINEAPPLE

xx. Solid pack pineapple shall

(a) be made from properly prepared fresh pineapples of varieties of Ananas comosus (Ananas sativus), that are peeled and cored;

(b) be prepared in one of the following styles:

(i) "chips", if the pineapple is cut into small pieces of irregular shape and size, or

(ii) "crushed", if the pineapple is finely cut, shredded, grated or diced and may include pineapple chips;

(c) not have more than 1.5 per cent by weight of fruit that has blemishes from bruising, disease, insect injury or environmental or mechanical damage, or from other causes; and

(d) have units that are reasonably dense and fairly free from porosity, and not have more than 7.5 per cent by weight of hard, fibrous core material.

Drained Weights

xx. (1) Solid pack fruit (solid pack pie fruit) of a type mentioned in column I of an item of Table I to this section shall have the minimum drained weight that is set out in column II of that item, measured as a percentage of the weight of water at 20C that the sealed container will hold when completely filled.

Table 1

minimum drained weight for solid pack fruit (solid pack pie fruit) as a percentage of water weight

(2) Solid pack fruit (solid pack pie fruit) of a type mentioned in Column I of an item of Table II to this section shall have the minimum drained weight set out in column II of that item, measured as a percentage of the net weight of product in the container.

Table 2

minimum drained weight for solid pack fruit (solid pack pie fruit) as a percentage of net weight

PIE FILLING (PIE FILLER)

Product Definition and Composition

xx. (1) (Naming the fruit or fruits) PIE FILLING and (Naming the fruit or fruits) PIE FILLER are the common product names of the class of food products that

(a) are made by processing properly prepared fresh, frozen, dried or previously canned fruit or fruits with a sweetening ingredient and one or more thickening ingredients; and

(b) meet the quality standards set out in section xx.

(2) Pie filling (pie filler) may contain

(a) any of the thickening agents described in Table IV of Division 16 of the Food and Drug Regulations;

(b) a suitable acid ingredient;

(c) spices and seasonings and their oils, extracts, concentrates and emulsions;

(d) natural and artificial flavours;

(e) natural food colour and any of the artificial food colours described in Division 6 of the Food and Drug Regulations;

(f) permitted food preservatives; and

(g) salt and sulphur dioxide and its salts carried over from the fruit ingredients.

Exceptions

xx. This standard does not apply to products labelled "lemon pie filling" or "raisin pie filling".

Other Labelling Requirements

xx. The name of the principal fruit ingredient or ingredients shall be shown in close proximity to, and may appear more prominently than, the word "pie filling" or "pie filler" on labels of pie filling (pie filler).

Quality Standards

xx. Pie filling (pie filler) shall have

(a) in the case of apple pie filling and pumpkin pie filling, not less than 20 per cent by weight of soluble solids as determined by refractometer corrected to 20ºC using the International Sugar Scale, but making no correction for acids and insoluble solids; and

(b) in the case of other fruit pie fillings, not less than 30 per cent by weight of soluble solids as determined by refractometer corrected to 20ºC using the International Sugar Scale, but making no correction for acids and insoluble solids.

Standard Containers

xx. Pie filling (pie filler), except mincemeat and starch-based flavoured fillings containing no fruit pieces, shall be packed in a container that, when properly packed, contains a net quantity of product as set out in column I of the table to this section, and, in the case of a rigid metal container, has the corresponding diameter, if any, set out in column II.

Table

MINCEMEAT (FRUIT MINCE)

Product Definition and Composition

xx. MINCEMEAT and FRUIT MINCE are the common product names of the food product that is made from properly prepared pieces of fresh, frozen, canned or dried fruits mixed with spices, seasonings, a sweetening ingredient and pieces of suet or vegetable shortening.

xx. Mincemeat (fruit mince) may contain

(a) water;

(b) salt;

(c) vinegar;

(d) any of the thickening agents described in Table IV of Division 16 of the Food and Drug Regulations;

(e) any of the alcoholic beverages described in Division 2 of the Food and Drug Regulations;

(f) fresh, frozen, concentrated, reconstituted or fermented fruit juice or juices;

(g) nuts and pieces of nuts;

(h) pieces of glacé fruits;

(i) pieces of cooked meats;

(j) oils, extracts, emulsions and concentrates of flavour components of spices, seasonings and nuts;

(k) caramel;

(l) permitted food preservatives; and

(m) sulphur dioxide and its salts carried over from the ingredients.

Other Labelling Requirements

xx. (1) Containers of mincemeat (fruit mince) containing vegetable shortening instead of suet shall be labelled on the principal display panel with the words "made with vegetable shortening".

(2) Containers of mincemeat (fruit mince) containing vegetable shortening instead of suet may be labelled with the common product name VEGETARIAN MINCEMEAT, MEATLESS MINCEMEAT, VEGETARIAN FRUIT MINCE or MEATLESS FRUIT MINCE.

GLACÉ PRODUCTS

Standards of Identity and Composition

xx. (1) GLACÉ (naming the fruit or fruits) is the common product name of the class of food products that are made by impregnating and glazing properly prepared whole or cut units of the named fruit or fruits with a sweetening ingredient.

(2) CUT MIXED FRUIT and FRUIT CAKE FRUIT are the common product names of the food products that are made by impregnating and glazing mixtures of properly prepared diced or cut fruits with a sweetening ingredient.

(3) GLACÉ MIX and FRUIT CAKE MIX is the common product name of the food product that is made by impregnating and glazing mixtures of properly prepared diced or cut fruits and suitable vegetables with a sweetening ingredient.

(4) GLACÉ (name of fruit or fruits) PEEL and CUT MIXED PEEL are the common product names of the class of food products that are made by impregnating and glazing the cut outer rinds or peel of properly prepared citrons, grapefruit, lemons, limes or oranges, or mixtures of these, with a sweetening ingredient.

(5) Glacé fruit, cut mixed fruit, glacé mix, fruit cake mix, fruit cake fruit, glacé peel and cut mixed peel may contain

(a) a suitable acid ingredient;

(b) natural and artificial flavours;

(c) permitted food colour;

(d) permitted food preservatives; and

(e) salt, or sulphur dioxide and its salts, carried over from the fruit or vegetable ingredients.

Quality Standards

xx. Glacé products described in subsections xx(1) to (4) shall contain not less than 68 per cent soluble solids.

Standard Containers

xx. Glacé products shall be packed in containers that, when properly packed, contain a net quantity of product as set out in the table to this section.

Table