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1st Compilation oF Comments received and recommendations on PROPOSED DRAFT GENERAL STANDARD FOR DRIED FRIUT

1st draft: Proposed Draft General Standard for Dried Fruit

Comments from EWG members

Recommendations/Notes

General Comment

International Nut and Dried Fruit Council (INC)

The list of the EWG members does not include the bigger producing countries of dried fruits such as Turkey, Iran, China Greece, Egypt, Tunisia, Uzbekistan, Kazakhstan, Tajikistan, or Indonesia, among others. It is important that the key producing countries be involved in the revision of the standard in order to elaborate a good standard. In addition, experts from the dried fruit industry should be closely involved.

Note

EWG invitation has been circulated to all Codex Members and Observers and they are still welcome to join this EWG.

UNECE

It has been brought to our attention that you are currently asking for comments on a first draft of a standard for dried fruit as well as specialized annexes. In order to facilitate your work and take into account current international trade practice developed and updated over the past nearly 50 years, I would like to send you the link to our standards:

http://www.unece.org/trade/agr/standard/dry/ddp-standards.html

Please note that the new Standards for Dried Coconut Kernel Pieces, Dried Papayas as well as Dried Bananas will be adopted next week.

Please also be informed that UNECE has also developed a Standard Layout which contains annexes on Moisture content determination as well as a Definition of defects. You can find the Standard Layout on the same webpage.

These standards are developed, maintained and updated every year and are following current and future industry practice.

All major producing and market countries from all United Nations Member States develop these standards jointly (e.g. the Standard for Cashew nuts was developed by India; the Philippines Standardization Institute provided extensive comments on the Standards for Dried Bananas, Dried Papayas, Dried Coconut Kernel Pieces; Mexico developed the Standard for Whole Dried Chilli Peppers; the Standard for Pistachios has been developed with Iran):

Our Specialized Section on Dry and Dried Produce pools expertise from our dedicated dried fruit and nuts quality experts as well as industry and trade who provide their comments, advise and validate the standards to foster their practical use and wide implementation. All our standards have been very recently revised together with all parties involved in the international trade of nuts and dried fruit. These standards are very widely used by countries, transcribed into national legislation and are an international reference for the global dried fruit industry and trade.

Our group is currently working on a easy to use and validated sampling plan elaborated in a joint effort between our delegations and industry which will be finalized by the end of 2018. In addition, we develop training material such as illustrated guides and posters outlining the provisions of the standards (see http://www.unece.org/tradewelcome/steering-committee-on-trade-capacity-and-standards/tradeagr/brochures-and-publications.html) and we hold trainings worldwide on the use of quality standards as well as related topics.

EU

The European Union and its Member States (EUMS) would like to thank Thailand for the work done in developing a new Codex standard covering the dried fruits.

The EUMS consider that the development of such standard must be done in line with the mandate of the Codex Alimentarius, i.e.: to assist in harmonization and to facilitate international trade.

The EUMS note that the proposed draft standard covers several dried fruits that are already covered by an international standard[footnoteRef:1]. These existing standards are developed, maintained and updated regularly by major producing and market countries from the United Nations (UN). All these standards are publically available and any country may propose amendments to be discussed in the specialised section on dry and dried produce where all UN countries may participate. [1: http://www.unece.org/trade/agr/standard/dry/ddp-standards.html]

The EUMS are not aware of specific trade problems concerning the commodities covered by the proposed draft standard. Furthermore, the EUMS believe that standards different from the ones followed so far by business operators will impose a new trade regime and dramatically hinder trade. This would be in contradiction with the Codex Alimentarius purpose and principles.

Taking into account the above, the EUMS consider that the proposed draft general standard for dried fruit should include a reference to the standards adopted by the United Nations Economic Commission for Europe (UNECE), and should confirm that products in conformity with the applicable UNECE standards shall be considered as conforming to the Codex general standard for Dried Fruits as regards description, essential composition, quality factors, weights, measures and labelling.

Note

The first draft of proposed draft General Standard for Dried Fruits (main text) circulated to EWG has been developed by combining existing Codex Standards for Dried Apricots, Dates and Raisins into a more general standard. Its layout is based on the format of Codex commodity standards and standards for processed fruits and vegetables which includes provisions on both quality criteria and food safety. EWG are requested to provide input and comments for updating those Codex standards and developing standards for Dried Longans and Dried Persimmons.

Input and comments received from members including relevant provisions from UNECE standards have been included in this compilation document for consideration by EWG.

1. SCOPE

This Standard applies to dried fruits, as defined in Section 2 below and in the corresponding Annexes and offered for direct consumption, including for catering purposes or for repackaging if required. It does not apply to the product when indicated as being intended for further processing.

2. DESCRIPTION

2.1 Product Definition

Dried fruits are the products:

(1) prepared from substantially sound fruits and harvested at the appropriate stage of maturity e.g. reasonably mature, ripe, dried fruits, according to type of dried fruits and as defined in the corresponding Annexes;

(2) processed by drying either by the sun or by other recognized methods of dehydration into a form of marketable dried products, with or without immersing fruits in sugar solution prior to drying and may be coated with one or more of the ingredients as defined in Section 3 and in the corresponding Annexes. None of their essential characteristic elements are removed from them. They may undergo operations such as washing or pasteurizing, peeling, coring, pitting, seed removing, stemming, slicing, cutting, sorting, grading, etc., depending on the type of product. Dried fruit leathers (fruit rolls) prepared by drying fruit purees are included, however, dried fruits being prepared by frying are excluded;

(3) packaged in suitable containers to assure preservation and protection of the product.

National Dried Fruit Trade Association, UK

2.1 Product Definition – is this an opportunity to clearly define the differences between naturally dried, dried and sweetened dried fruit? There is a range of dried products which ‘mask’ their additional ingredients, such as sucrose and glucose-fructose syrup and are able to do so because there is no clear defined differences between the dried fruits. The trade would welcome an opportunity to differentiate.

To insert subsection (4) to clarified the terms “Untreated Dried Fruits” and “Treated Dried Fruits” as follows:

“[(4) Dried fruits may be considered as “Untreated Dried Fruits” or “Treated Dried Fruits” as follows:

- “Untreated Dried Fruits” – Products processed by drying without further processing after drying. The products are not treated with preservatives or preserved by other means (e.g. pasteurization).

- “Treated Dried Fruits”- Products processed by drying and undergo further processing after drying (e.g. salting, sugaring, flavouring). The products may be treated with preservatives or preserved by other means (e.g. pasteurization).]”

Note: According to Section 8. “Labelling”, the products covered by the provisions of this Standard shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CXS 1-1985) and specific provisions on the name of the product provided in this standard.

This would help the purchaser or consumer to differentiate the products.

2.2 Styles

In addition to the styles defined below and in the corresponding Annexes, any other styles should be permitted as indicated in Section 2.2.1.

(1) Whole - peeled and unpeeled, with core and coreless/unpitted or pitted of an entire fruit;

(2) Halves -peeled and unpeeled, with core and coreless/unpitted or pitted fruits that have been cut longitudinally into two approximately equal parts;

(3) Quarters - peeled and unpeeled, with core and coreless/unpitted or pitted fruits that have been cut into four approximately equal parts;

(4) Slices - peeled and unpeeled with coreless /pitted fruits that have been cut longitudinally into slices or rings;

(5) Half slices - uniformly cut, approximately semi-circular halves of slices;

(6) Broken Slices-arc-shaped portions which are not required to be uniform in size and /or shape;

(7) Tidbits- reasonably uniform wedge-shaped sectors;

(8) Chunks- short and thick units;

(9) Dices or cubes- reasonably uniform, cube-shaped units;

(10) Strips - long fine narrow pieces;

(11) Sticks – long thin straight pieces;

(12) Spears- slender sectors cut radially and lengthwise;

(13) Pieces- (or mixed pieces or irregular pieces) irregular shapes and sizes not identifiable as a specific style;

(14) Flattened- flattened whole, half or portions of fruits of irregular shape, size and thickness;

(15) Sheets- a large pieces of thin dried fruits;

(16) Shreds/ Chips -small, thin pieces and irregular shapes and sizes;

(17) Granules- broken shreds/chips or small pieces and irregular shapes and sizes;

(18) Fruit rolls - prepared by rolling sheets/slices;

(19) Coins – small flat round pieces.

2.2.1 Other Styles

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

(1) is sufficiently distinctive from other forms of presentation laid down in the Standard;

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

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

2.3 Species and Varietal Types

Any commercially cultivated variety or type suitable for drying may be used.

Example of species of fruit covered by this standard are listed in the Table below.


2.3 Species – omission of ‘goldenberries’ from Physallis spp

Thailand

Thailand would like to propose some corrections and the inclusion on Species of some fruits as follows:

-To correct the scientific name of some fruits, - To delete “Gooseberry”

- To insert “Goldenberries” and “Rose apple”

The Table therefore be amended to read as follows:

Name of Fruit

Species

Apple

Malus domestica Borkh.

Apricots

Prunus armeniaca L.

Banana

Musa spp

Bilberry

Vaccinium mvrtJIflls L.

Blackcurrant

Ribes nigrum L.

Blackberry

Rubus fruticosus L.

Cherry

Prunus avium L. (sweet cherry including Bigarreaux);

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

Coconut

Cocos Nucifera L.

Common jujube

Zizyphus vulgaris Lam.

Cranberry

Vaccinium macrocarpon Ait.

Date

Phoenix dactylifera L.

Dragon Fruit (pitahayas)

Selenicereus sp. and Hylocereus spp.

Durian

Durio zibethinus Murr.

Figs

Ficus carica L.

Grapes

Vitis vinifera L. or Vitis labrusca

Gooseberry

Goji berry

Guava

Psidium guajava

Jackfruit

Artocarpus spp.

Japanese plum

Jujube, Chinese date

Kiwifruit

Actinidia deliciosa (A. Chev.) Liang et Ferguson

Kumquat

Citrus Japonica Thunb

Lime

Citrus aurantifolia Swingle.

Lemon

Citrus limon Burm. f.

Longan

Dimocarpus longan Lour

Lychee,

Litchi chinensis Sonn.

Mango

Mangifera spp.

Mangoesteen

Garcinia mangostana L.

Melon

Cucumis melo L.

Mulberry

Morus spp.

Nectarine

Orange

Citrus reticulata Blanco

Papaya (pawpaw)

Carica spp.

Peach

Prunus persica L.

Pear

Pyrus communis L. or Pyrus sinensis L.

Persimmon

Diospyros Kaki L.f..

Plum

Prunus spp,

Pineapple

Ananas spp.

Pomelo

C. Grandis (L.) Osbeck

Rambutan

Nephelium lappaceum L.

Raspberry

Rubus idaeus L.

Red currant, White currant

Rlbes rubrum L, syn. Rlbes silvestre Lam.

Star Fruit (Carambola)

Averrhoa carambola L.

Strawberry

Fragaria x ananassa Duchene

Tarmarind

Tamarindus indica L.

Watermelon

Citrullus lanatus (Thunb.) Mansf.

Wild pear

Name of Fruits

Species/Scientific names

Goji berry

Lycium barbarum L

Jackfruit

Artocarpus spp. Artocarpus heterophyllus Lamk

Japanese plum

Prunus salicina


Ziziphus jujube Rhamnus jujube L. ,Ziziphus jujube (L.) Gaertn.

Kiwifruit

Actinidia chinensis Planch, Actinidia deliciosa (A. Chev.) C.F.Liang and A.R.Ferguson

Kumquat

Citrus Japonica Thunb Fortunella margarita., Fortunella japonica

Lime

Citrus aurantifolia (Christm) Swingle. and Citrus latifolia (Yu.Tanaka)

Lemon

Citrus limon (L.) Burm. f.

Nectarine

Prunus persica (L.) Batch

Rose apple

Syzygium jambos (L.) Alston

Watermelon

Citrullus lanatus (Thunb.) Matsum. et Nakai

Name of Fruits

Species /Scientific names

Apple

Malus domestica Borkh.

Apricots

Prunus armeniaca L.

Banana

Musa spp

Bilberry

Vaccinium mvrtJIflls L.

Blackcurrant

Ribes nigrum L.

Blackberry

Rubus fruticosus L.

Cherry

Prunus avium L. (sweet cherry including Bigarreaux);

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

Coconut

Cocos Nucifera L.

Common jujube

Zizyphus vulgaris Lam.

Cranberry

Vaccinium macrocarpon Ait.

Date

Phoenix dactylifera L.

Dragon Fruit (pitahayas)

Selenicereus sp. and Hylocereus spp.

Durian

Durio zibethinus Murr.

Figs

Ficus carica L.

Grapes

Vitis vinifera L. or Vitis labrusca L.

Gooseberry

Golden berries

Physallis spp.

Goji berry

Lycium barbarum

Guava

Psidium guajava

Jackfruit

Artocarpus spp. Artocarpus heterophyllus Lamk

Japanese plum

Prunus salicina


Rhamnus jujube L., Ziziphus.jujube (L.) Gaertn.

Kiwifruit

Actinidia chinensis Planch, Actinidia deliciosa (A. Chev.) C.F.Liang and A.R.Ferguson

Kumquat

Citrus Japonica Thunb

Fortunella margarita., Fortunella japonica

Lime

Citrus aurantifolia (Christm) Swingle. and Citrus latifolia (Yu.Tanaka)

Lemon

Citrus limon (L).Burm. f.

Longan

Dimocarpus longan Lour

Lychee,

Litchi chinens;s Sonn.

Mango

Mangifera spp.

Mangoesteen

Garcinia mangostana L.

Melon

Cucumis melo L.

Mulberry

Morus spp.

Nectarine

Prunus persica (L) Batch

Orange

Citrus reticulata Blanco

Papaya (pawpaw)

Carica spp.

Peach

Prunus persica L.

Pear

Pyrus communis L. or Pyrus sinensis L.

Persimmon

Diospyros kaki L.f..Thumb

Plum

Prunus spp,

Pineapple

Ananas spp.

Pomelo

C. Grandis (L.) Osbeck

Rambutan

Nephelium lappaceum L.

Raspberry

Rubus idaeus L.

Rose apple

Syzygium jambos(L) Alston

Red currant, White currant

Rlbes rubrum L, syn. Rlbes silvestre Lam.

Star Fruit (Carambola)

Averrhoa carambola L.

Strawberry

Fragaria x ananassa Duchene

Tarmarind

Tamarindus indica L.

Watermelon

Citrullus lanatus (Thunb.) Matsum. et Nakai

Wild pear

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Composition

3.1.1 Basic Ingredients

Fruits as defined in Section 2 and the corresponding Annexes.

3.1.2 Optional Ingredients

In accordance with the relevant provisions in the corresponding Annexes, and may include, but is not limited to:

(1) Sugars and/or other foodstuffs with sweetening properties such as honey;

(2) Flour (e.g., rice flour, corn flour);

(3) Edible vegetable oils;

(4) Chilli;

(5) Chocolate;

(6) Salt.


We considered that the General Standards should not include processed products such as those coated with chocolate because this makes it difficult the application of the standard. The General Standard should be focused only on dried fruits and not in their processed products.

U.S.

Optional ingredients should be processing aids which must not change the characteristic of the dried fruit.

Propose to delete (4) – (6)

“ (4) Chilli;

(5) Chocolate;

(6) Salt.”

Thailand

In trade, dried fruits can be coated with chocolate or yogurt. However, we agree to delete chocolate as it is a processed food and contains with a lot of ingredients such as cocoa, milk and sugar.

Regarding the proposal to delete chili and salt, we are of the view that these ingredients are widely used with dried fruits in trade and should be retained.

Philippine

Suggest to include other options such as soaking in passion fruit juice, pineapple juice or mango juice for added flavor.

-

-To amended subsection (1)-(6) to read as follows:

“[(1) Sugars and/or other foodstuffs with sweetening properties such as honey;

(2) Flour (e.g., rice flour, corn flour);

(3) Edible vegetable oils;

(4) Chilli;

(5) Chocolate

(5) Salt

(6) Fruit juices ((e.g. pineapple juice or mango juice)]

Rationale

-To delete chocolate because of its nature that may require more food safety control measures.

- According to the product definition that allowed product to be coated with one or more of the ingredients and Section 3.2.1 specify that “Dried fruits shall have normal colour, flavor and odour characteristic of dried fruits, corresponding to the variety of fruits, the type of treatment and added optional ingredients used….” , hence it is appropriate to retain chili and salt, and insert fruit juices to reflect current trade practices.

3.2 Quality Criteria

3.2.1 Colour, Flavour, Odour and Texture

Dried fruits shall have normal colour, flavour and odour characteristic of dried fruits, corresponding to the variety of fruits, the type of treatment and added optional ingredients used and shall possess texture characteristic of the product.

Philippines

To include after “normal color” or to add a note that “on certain types of fruits, slight browning or a darker color may occur” since this part is the general provisions for dried fruit products.

To insert a footnote after the word “colour” to read as follows:

“Dried fruits shall have normal colour1, flavour and odour characteristic of dried fruits………….

---------

1 [on certain types of fruits, slight browning or a darker color may occur”]

3.2.2 Moisture Content and Water Activity (aw)

Dried fruits shall be properly dried and comply with the maximum moisture content and water activity (aw) as follows or as defined in the corresponding Annexes:

(1) Untreated dried fruits shall contain moisture not more than 18% (by mass) with aw not more than 0.65, [except untreated dried figs that shall contain moisture not exceeding 26.0 percent (by mass).]

(2) Dried fruits treated with preservatives or preserved by other means (e.g. pasteurization) shall contain moisture content not more than 25% (by mass).

(3) Dried fruits treated with preservatives or preserved by other means (e.g. pasteurization) that contain moisture content above 25% (by mass) and not exceeding 40% (by mass) should be labelled as high moisture.


3.2.2 – Moisture content and Aw…

Point (2) can a reference be made to Prunes which typically have moisture level of 30-34%. Or would this apply to section (3) where we would then be required to label as high moisture.?

U.S.

This should be on a commodity basis and not in this broad general format.

Thailand

General Comments on Proposed Draft Annex on Dried Apricots/Dates/Raisins

Water activity (aw) is an important parameter to food safety. Higher aw increase the growth of microorganism such as bacteria, yeast and mold. So, Thailand is of the opinion that aw would be an important requirement for untreated dried apricots, dates and resins to be set.

- To propose alternative text for Section 3.2.2 as below:

“Dried fruits shall be properly dried. Untreated dried fruits shall have comply with the maximum moisture content and water activity (aw) not more than [0.65]as follows or as defined in the corresponding Annexes:

(1) Untreated dried fruits shall contain moisture not more than 18% (by mass) with aw not more than 0.65, [except untreated dried figs that shall contain moisture not exceeding 26.0 percent (by mass).]

(2) Dried fruits treated with preservatives or preserved by other means (e.g. pasteurization) shall contain moisture content not more than 25% (by mass).

(3) Dried fruits treated with preservatives or preserved by other means (e.g. pasteurization) that contain moisture content above 25% (by mass) and not exceeding 40% (by mass) should be labelled as high moisture.

Dried fruits shall comply with the maximum moisture content as defined in the corresponding Annexes”

Rationale: To reflect comments received and to limit general requirement to aw of untreated dried fruits as it is an important parameter in terms of food safety.

Note

EWG members are requested to provide

additional input and comments on the level of aw

To insert a new Section 3.2.3 with the following text

[3.2.3 Dried fruits should be

(1) clean

(2) practically free of any visible foreign matter

(3) free from mouldy fruits

(4)free from living pests whatever their stage of development, including the presence of dead insects and/or mites, their debris or excreta.

Rationale

To merge the quality factors that are related to food safety and phtosanitary sanitary from existing standards into this Section and delete them from Section 3.2.5 “Defect and allowance”.

These quality factors should apply to dried fruits in general. Specific requirements for each dried fruit are included in corresponding Annexes.

3.2.3Uniformity

In addition to the relevant provisions in the corresponding Annexes, the contents of each package must be uniform and contain only dried fruits of the same origin, quality and variety. The visible part of the contents of the package must be representative of the entire contents.

To renumber this section as a consequence of adding a new Section 3.2.3 as follows:

“3.2.4 Uniformity”

3.2.4 Definition of Defects

Defects

Definitions

Blemished unit

Scars, discoloration, sunburn, dark spots, blacknose or similar abnormalities in surface appearance affecting an aggregate area greater than that of a circle 5 mm in diameter.

Mouldy fruit

Fruit which is affected by mould to a visible extent, or decay.

Insect damaged fruit

Fruit which is affected by insect damage or containing dead insects, mites or other pests.

Extraneous Vegetable Material (EVM)

Harmless vegetable matter associated with the product (such as, but not limited to a leaf or portion thereof or a stem or portion thereof).

Foreign matter

All organic and inorganic materials other than extraneous vegetable material .


3.2.4 There is a need to define the defect descriptions a little more i.e what constitute insect damage.

To delete the definitions of “Blemished unit” and “Insect damaged fruit” in the table below as a consequence of the revision in Section 3.2.5.

The amended Section 3.2.4 is as follows:

“3.2.5 Defects

3.2.5.1 Definition of Defects”

Defects

Definitions

Blemished unit

Scars, discoloration, sunburn, dark spots, blacknose or similar abnormalities in surface appearance affecting an aggregate area greater than that of a circle 5 mm in diameter.

Mouldy fruit

Fruit which is affected by mould to a visible extent, or decay.

Insect damaged fruit

Fruit which is affected by insect damage or containing dead insects, mites or other pests.

Foreign matter

All organic and inorganic materials other than extraneous vegetable material.

Extraneous Vegetable Material (EVM)

Harmless vegetable matter associated with the product (such as, but not limited to a leaf or portion thereof or a stem or portion thereof).

3.2.5Defects and Allowances

Dried fruits should be practically free from visible defects such as blemished units, mouldy fruits and insect damaged fruit. Certain common defects should not be present in amounts greater than the following limitations and as fixed in the corresponding Annexes.

Defects

Maximum Limits

Blemished unit

2% by count of fruit with defect

Extraneous Vegetable Material

5 % by number

Foreign matter

1% (by mass)

The minimum sample unit for visual defects should be 2% by mass.

U.S.

This should be on a commodity basis and not in this broad general format

To redraft this Section as follows:

“3.2.5 .2 Defects and Allowances

Certain common defects should not be present in amounts greater than the following limitations and as fixed in the corresponding Annexes.”

Defects

Maximum Limits

Blemished unit

2% by count of fruit with defect

Extraneous Vegetable Material

5 % by number

Foreign matter

1% (by mass)

The minimum sample unit for visual defects should be 2% by mass.

Rationale

To shift the requirements that are related to food safety to a new Section 3.2.3 and delete defect on “Blemished unit to provide flexibility in application that should be based on a commodity basis

3.3 Classification of “Defectives”

3.3.1A container that fails to meet one or more of the applicable quality requirements, as set out in Section 3.2 (except those based on sample averages), should be considered as a “defective”.

3.3.2 Any standard sample unit, which fails to comply with the quality requirements, as set out in Section 3.2.5 shall be regarded as a “defective”.

3.4 Lot Acceptance

A lot should be considered as meeting the applicable quality requirements referred to in Section 3.2 when:

(1) for those requirements which are not based on averages, the number of “defectives”, as defined in Section 3.3, does not exceed the acceptance number (c) of the appropriate sampling plan with an Acceptable Quality Level (AQL) of 6.5; and

(2) the requirements of Section 3.2, which are based on sample averages, are complied with.

4. FOOD ADDITIVES

4.1 Only those food additive classes listed below and in the corresponding Annexes are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed in the corresponding Annexes, or referred to, may be used and only for the functions, and within limits, specified.

U.S.

Not all dried fruits are treated with preservatives.

“4. FOOD ADDITIVES (optional)”

It would be preferable to maintain the original title as it is in line with the format of Codex standard for processed friuits and vegetables.

4.2 Preservertives, Sweetener, Colour, Glazing agent, Antioxidant and Sequestrant used in accordance with Tables 1 and 2 of the General Standard for Food Additives (CXS 192-1995) in food category 04.1.2.2 (Dried fruit) and 04.1.2.7 (Candied fruit) or listed in Table 3 of the General Standard are acceptable for use in foods conforming to this Standard.

Philippines

Editorial: should be “Preservatives”

To add “latest” before the “General Standard for Food Additives (CXS 192-1995)”

EU

As regards Section 4 ‘Food Additives’ the EUMS observe that the same functional classes are proposed for both products falling within the GSFA category 04.1.2.2 (Dried fruit) and 04.1.2.7 (Candied fruit). The EUMS take note that there is a difference between dried fruit and candied fruit, the latter having appearance and some characteristics rather of candy-like confectionary. The EUMS kindly ask what was the rationale and technological justification provided for the inclusion of the functional classes listed in Section 4? The EUMS would welcome a clarification in this regard.

As regards the individual functional classes the EUMS has the following comments

Preservatives – the EUMS is seeking the technological justification for the use of preservatives. Is drying (the level of water activity in the products) not sufficient to guarantee the safety and appropriate shelf life of dried fruits under consideration? Is sugar content in candied fruit not sufficient to guarantee the safety and appropriate shelf life? Information justifying the technological need for products falling under the standard shall be provided.

Sweeteners – the EUMS question the technological need for sweeteners in products under consideration falling under the GSFA category 04.1.2.2 (Dried fruit) and 04.1.2.7 (Candied fruit). The EUMS would like to draw the attention to CX/FA 14/46/14 which analysed the use of sweeteners in specific food categories. For the category 04.1.2.2 (Dried fruit) it was noted that there was no technological justification for sweeteners and that the use of sweeteners would be in conflict with the commodity standards (Standard for Raisins, Standard for Dried Apricots and Standard for Grated Desiccated Coconut). Thus it was recommended to discontinue the provisions for sweeteners.

Similar conclusion was reached for 04.1.2.7 (Candied fruit). The use of sweeteners was considered as not justified as sugar is necessary for candied fruit and it cannot be replaced by an intense sweetener. Thus it was suggested to discontinue the provisions for sweeteners in this food category.

Colours – the EUMS question the technological need for colours in products falling under the GSFA category 04.1.2.2 (Dried fruit). The EUMS would like to point out that there are no provisions for colours neither in the GSFA food category 04.1.2.2 (Dried fruit) nor in the corresponding commodity standards. The EUMS do not support the use of colours in dried fruit due to the lack of technological need and a potential of misleading the consumer as regards the nature and quality of the products.

As for products which would fall under the GSFA category 04.1.2.7 (Candied fruit) the EUMS are looking forward to receiving the technological justification.

Glazing agents and antioxidants – the EUMS could understand that there may be a technological need for glazing agents and antioxidants. However, the technological justification shall be provided. Similarly, the technological justification shall be provided for sequestrants as well.

Note

- Editorial correction : “Preservatives”.

- It would be preferable to maintain the original text as it is in line with the format of Codex standard for processed fruits and vegetables.

- To place “Preservatives, Sweetener, Colour, Glazing agent, Antioxidant” in square brackets waiting for clarification from EWG members on technological justification.

Section 4.2 should therefore be revised to read as:

“4.2 [Preserveratives, Sweetener, Colour, Glazing agent, Antioxidant] and Sequestrant used in accordance with Tables 1 and 2 of the General Standard for Food Additives (CXS 192-1995) in food category 04.1.2.2 (Dried fruit) and 04.1.2.7 (Candied fruit) or listed in Table 3 of the General Standard are acceptable for use in foods conforming to this Standard.”

4.3 Flavourings used in products covered by this Standard shall comply with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).

Philippines

To add “latest” before the “Guidelines for the Use of Flavourings (CAC/GL 66-2008)”

No change.

5. CONTAMINANTS

5.1 The products covered by this Standard shall comply with the maximum levels of the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995).

Philippines

To add “latest” before the “General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995)”

No change

5.2The products covered by this Standard shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission.

6. HYGIENE

6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969) and other relevant Codex texts such as codes of hygienic practice and codes of practice.

Philippines

To add “latest” before the “General Principles of Food Hygiene (CXC 1-1969), Code of Hygienic Practice for Canned Fruit and Vegetable Products (CXC 2-1969)”

No change

6.2 The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods (CXG 21-1997).

Philippines

To add “latest” before the “Principles and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods (CXG 21-1997)”

No change

7. WEIGHTS AND MEASURES

7.1. Fill of Container

7.1.1Net weight

The container should be filled with product as full as commercially practicable without impairment of quality and shall be consistent with a proper declaration of contents for the product.

7.1.4.2 Lot Acceptance

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

8. LABELLING

8.1 The products covered by the provisions of this Standard shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CXS 1-1985). In addition, the following specific provisions apply:

8.2 Name of the Product

8.2.1 The names of the dried fruits shall be "Dried xxx ", where XXX is the name of the fruit; or as defined in the corresponding Annexes.

8.2.2When the fruits are sized, the size (or sizes when sizes are mixed), as defined in the corresponding Annexes, may be declared as part of the name or in close proximity to the name of the product.

8.2.3 The name of the product shall the include indication of the style as set out in Section 2.2.

8.2.5 Other styles - If the product is produced in accordance with the other styles provision (Section 2.2.1), the label should contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer.

8.2.6 If an added ingredient, as defined in Section 3.1.2, alters the flavour characteristic of the product, the name of the food shall be accompanied by the term “flavoured with X” or “X flavoured” as appropriate.

8.2.7The name of the product may include the varietal type.

8.2.8 Where a characteristic coating or similar treatment has been used, appropriate terms shall be included as part of the name of the product or in close proximity to the name: e.g. "Sugar Coated", "Coated with X".

Thailand

Thailand would like to add “dehydrated XXX” and “Freeze dried XXX” in section 8.2.1 which are covered in Product Definition as follows:

“8.2.1 The name of the Dried fruits shall be “Dried XXX”, “Dehydrated XXX” and “Freeze dried XXX”, where XXX is the name of the fruit; or as defined in the corresponding Annexes.”

To amend Section 8.2.1 to include dehydrated and freeze dried fruits as follows:

“8.2.1 The name of the Dried fruits shall be “Dried XXX”, “ Dehydrated XXX” and “Freeze dried XXX”, where XXX is the name of the fruit; or as defined in the corresponding Annexes.”

Rationale

According to the definition of dried fruits in Section 2.1, dried fruits prepared by mechanical dehydration and freeze drying are also included.

8.3 Labelling of Non-Retail Containers

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

9. METHODS OF ANALYSIS AND SAMPLING

For checking the compliance with this standard, the methods of analysis contained in the Recommended Methods of Analysis and Sampling (CXS 234-1999) relevant to the provisions in this standard, shall be used.

Sampling Plans

The appropriate inspection level is selected as follows:

Inspection level I - Normal Sampling

Inspection level II - Disputes, (Codex referee purposes sample size),

enforcement or need for better lot estimate

SAMPLING PLAN 1 (Inspection Level I, AQL = 6.5)

NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)

Lot Size (N)

Sample Size (n)

Acceptance Number (c)

4,800 or less

6

1

4,801 – 24,000

13

2

24,001 – 48,000

21

3

48,001 – 84,000

29

4

84,001 – 144,000

38

5

144,001 – 240,000

48

6

more than 240,000

60

7

NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)

Lot Size (N)

Sample Size (n)


2,400 or less

6

1

2,401 – 15,000

13

2

15,001 – 24,000

21

3

24,001– 42,000

29

4

42,001 – 72,000

38

5

72,001 – 120,000

48

6

more than 120,000

60

7

NET WEIGHT GREATER THAN 4.5 KG (10 LB)

Lot Size (N)

Sample Size (n)


600 or less

6

1

601 – 2,000

13

2

2,001 – 7,200

21

3

7,201 – 15,000

29

4

15,001 – 24,000

38

5

24,001 – 42,000

48

6

more than 42,000

60

7

SAMPLING PLAN (Inspection Level II, AQL = 6.5)

NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)

Lot Size (N)

Sample Size (n)


4,800 or less

13

2

4,801 – 24,000

21

3

24,001 – 48,000

29

4

48,001 – 84,000

38

5

84,001 – 144,000

48

6

144,001 – 240,000

60

7

more than 240,000

72

8

NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)

2,400 or less

13

2

2,401 – 15,000

21

3

15,001 – 24,000

29

4

24,001– 42,000

38

5

42,001 – 72,000

48

6

72,001 – 120,000

60

7

more than 120,000

72

8

NET WEIGHT GREATER THAN 4.5 KG (10 LB)

600 or less

13

2

601 – 2,000

21

3

2,001 – 7,200

29

4

7,201 – 15,000

38

5

15,001 – 24,000

48

6

24,001 – 42,000

60

7

more than 42,000

72

8

Annex on Dried Apricots

In addition to the general provisions applicable to dried fruits, the following specific provisions apply

1. DESCRIPTION


Dried apricots is the product:

(1) prepared from sound ripe fruit of varieties of Armeniaca vulgaria Lam. (Prunus armeniaca L.); and

(2) processed by drying either by the sun or by other recognized methods of dehydration, which may be preceded by sulphuring, into a form of marketable dried product.

To insert the text from Section 2.1.1 to read as follows:

“1.1 Product definition

Dried apricots is the product:

(1) prepared from clean, sound ripe fruit of a quality suitable for human consumption, of a varieties of Armeniaca vulgaria Lam. (Prunus armeniaca L.); and

(2) processed by drying either by the sun or by other recognized methods of dehydration, which may be preceded by sulphuring, into a form of marketable dried product.

Rational

To be consistent with the format of Codex standard for processed fruits and vegetables.

1.2 Styles

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

(1) Whole, unpitted

(2) Whole, pitted

(3) Whole, pitted and stuffed with edible materials

(4) Halves

(5) Slabs - consisting of portions of sound, ripe apricots of characteristic colour, irregular in shape, size and thickness and excluding whole fruit

(6) Kamaradin - consisting of dried apricot pulp or paste prepared as a sheet or flakes.

U.S.

(5) Slabs

This is the accepted international definition of slabs:

“(5) Slabs - consisting of portions of sound, ripe apricots of characteristic colour, irregular in shape, size and thickness and excluding whole fruit whole and half apricots of irregular shape,

size and thickness, that have lost their normal contour and have become definitely flattened at the edge or rim.”

“(6) Kamaradin - consisting of dried apricot pulp or paste prepared as a sheet or flakes. Any other presentation different from the above stated”

-To amend -definition of “Slab” to read as follows:

“(5) Slabs - consisting of portions of sound, ripe apricots of characteristic colour, irregular in shape, size and thickness and excluding whole fruit whole and half apricots of irregular shape,

size and thickness, that have lost their normal contour and have become definitely flattened at the edge or rim.”

-To delete Kamaradin style.

- The text “Any other presentation different from the above stated” “is not included in this section as “Other styles” are permitted according to Section 2.2.1of the main text.

- To delete “ (3) Whole, pitted and stuffed with edible materials” as a consequent of the deletion of Section 2.1.2 “Optional Ingredients” in order to discontinue the inclusion of stuffing material.


2.1 Composition


Clean, sound apricots of a quality suitable for human consumption.

U.S.

“2.1.1 Basic Ingredients

Clean, sound apricots of a quality suitable for human consumption

Apricots as defined in Section 1.1 Product definition.”

To rewrite this Section to read as:

“2.1.1 Basic Ingredients

Clean, sound apricots of a quality suitable for human consumption

Apricots as defined in Section 1.1 Product definition.”

Rationale

Current text has been shifted to Section 1.1

to be consistent with the format of Codex standard for processed fruits and vegetables.

The new text is taken from the standardized text applying to Codex standards for canned fruits and vegetables


Other edible material as may be appropriate to stuffing the product, including sugars and /or foodstuff with sweetener properties such as honey.

U.S.

This complicates the standard, Stuffing material such as peanut butter, jams, jellies, processed fruit etc. changes the nature of the dried fruit to a confectionary or similar- which is no longer a dried fruit. We recommend discontinue this inclusion.

To delete Section 2.1.2 “Optional Ingredients” in order to discontinue the inclusion of stuffing material that would change the nature of the dried fruit.


2.2.1 Moisture Content

(1) Unsulphured dried apricots not treated with sorbic acid - not more than 20% (by mass)

(2) Sulphured and/or sorbic acid treated dried apricots - not more than 25% (by mass)


2.2.1 - Propose Increase in Moisture level of unsulphured apricots from 20% to 22% max. With 20% moisture the product would be inedible.

U.S.

Propose to rewrite section 2.2.1 Moisture Content as follows:

“2.2.1 Moisture Content

(1) Unsulphured Untreated dried apricots - not treated with sorbic acid not more than 20% (by mass) 25%

(2) Sulphured and/or sorbic acid treated dried apricots - not more than 25% (by mass ) Above 25.0 per cent and not exceeding 40.0 per cent for dried apricots treated with preservatives or preserved by other means (e.g. pasteurization) and products between 32.0 and 40.0 per cent should be labelled as high moisture or equivalent denomination”

This is the current UNECE international practice.

Dried Apricot. Note that High moisture dried apricots and other fruits are also pasteurized.

To redraft Section 2.2.1 “Moisture Content” based on comments received to read as follows:

“2.2.1 Moisture Content

(1) Unsulphured Untreated dried apricots not treated with sorbic acid - not more than 20% 25% (by mass)

(2) Sulphured and/or sorbic acid treated dried apricots - not more than 25% (by mass) Above 25.0 %(by mass) and not exceeding 40.0 % (by mass) for dried apricots treated with preservatives or preserved by other means (e.g. pasteurization) and products between 32.0 % (by mass) and 40.0 %(by mass) should be labelled as high moisture or equivalent denomination”

Thailand

Water activity (aw) is an important parameter to food safety. Higher aw increase the growth of microorganism such as bacteria, yeast and mold. So, Thailand is of the opinion that aw would be an important requirement for untreated dried apricots, dates and resins to be set.

2.2.2 Uniformity

2.2.2.1 Generally uniform in size within any count category, where declared.

2.2.2.2 Size Classification (Optional)

Dried apricots may be designated as to size in accordance with the table below:

Designation

No. of unpitted wholes per kg

No. of pitted wholes

per kg

No. of halves

per kg

Very small

Over 205

241 - 500

481 - 800

Small

150 - 205

166 - 240

331 - 480

Medium

115 - 149

131 - 165

261 - 330

Large

95 - 114

100 - 130

200 - 260

Extra large

Less than 95

Less than 100

Less than 200

U.S.


Dried apricots may be designated as to sized in accordance with the table below or existing trade practices. When sized in accordance with existing trade practices, the method used and sized must be indicated:


2.2.2.2 – Size Classification : to keep as same as Turkish Standard for Apricots (TS-485)

Size / Count (/1kg) :

Size 1: <100,

Size 2: 101- 120,

Size 3: 121- 140,

Size 4: 141- 160,

Size 5: 161- 180,

Size 6: 181- 200,

Size 7: 201- 220,

Size 8: > 221.

Thailand

Thailand proposes to replace size designation to size code in the Tables on “Size Classification” as follows:

Designation

Size code



per kg

No. of halves

per kg

Very small 1

Small 2

Medium 3

Large 4

Extra large 5

To amend Section 2.2.2.2 based on comments received and to provide more flexibility as follows:

“2.2.2.2 Size Classification (Optional)

Dried apricots may be designated as to sized in accordance with the table below or existing trade practices. When sized in accordance with existing trade practices, the method used and sized must be indicated:”

Designation

[Size Code]



per kg

No. of halves

per kg

Very small

1

Over 205

241 – 500

481 – 800

Small 2

150 – 205

166 – 240

331 – 480

Medium 3

115 – 149

131 – 165

261 – 330

Large 4

95 – 114

100 – 130

200 – 260

Extra large5

Less than 95

Less than 100

Less than 200

Rationale

As size classification is optional and varies between different markets.

2.2.3 Definition of Defects

[(1) Damaged fruit - fruit affected by any damage or blemish on the surface resulting from factors such as hail, etc., affecting more than 5 mm2 of fruit surface.

(2) Broken fruit - fruit affected by any damage resulting from improper halving or other mechanical action.

(3) Immature fruit - fruit which is generally deficient in sugar and may be sour in taste.

(4) Insect damaged fruit - fruit which is affected by insect damage or containing dead insects, mites or other pests.

(5) Mouldy fruit - fruit which is affected by mould to a visible extent, or decay.

(6) Dirty fruit - fruit affected by imbedded dirt or any other foreign material.

(7) Mineral impurities - such as sand, gravel or other soil elements.]


Presence of pits or pit fragments should be included as a defect in pitted fruits (dried apricots, prunes, dates…), as well as in halves, quarters, etc. In addition, its tolerance allowed should be very low (much less than 5)

Note

Definition of defects would need further consideration together with tolerances for defects allowed in Section 2.2.4.

Information on the Codex and UNECE definitions of defects are provided as Annex 1 to facilitate consideration.

2.2.4 Defects and Allowances

(1) Free from living insects or mites;

(2) Free from damaged, broken, mouldy and immature fruit for styles 1.2(1) to (4) as described in sub-section 2.2.3 and subject to tolerances provided for in sub-section 2.2.4 (5);

(3) Mineral impurities - may not be present to the extent that the eating quality or usability is materially affected;

(4) Foreign matter - practically free from extraneous vegetable matter, insect debris and other objectionable matter;

(5) The following allowances for defects shall apply to all the styles with the exception of the "Slab" and "Kamaradin" styles:

Defects

Maximum Allowed % (by mass)

Slabs

10

Damaged fruit

10

Broken fruit

10

Insect damaged and dirty fruit

5

Mouldy fruit

1

Total 15

Immature fruit

10

The sample unit size shall be 1 kg.

U.S.

This section would be best placed in the format of a Table of tolerances allowed. See table below.

Defects


Slabs

10

Damaged fruit

10

Broken fruit

10


5

Mouldy fruit

1

Total 15

Immature fruit

10

This table does not apply to dried apricots that are processed or for industrial processing, except when mixed with other products for direct consumption without further preparation.

Tolerances for defects allowed.

Defects Allowed

Tolerance allowed. Defective produce by number or weight

a) Tolerances for produce not satisfying the minimum requirements of which no more than:

20

Mouldy

1

Rotten

2

Damage caused by pests

4

Fermented (untreated)

5

Fermented (treated)

2

Living pests

0

Dirty

8

Substantial defects in colour or texture, heat injury and sunburn

10

Spotted

10

Lesion and Calluses

8


2.2.4definition of ‘slabs’ in defects tables?

2.2.4 No definition of defects or tolerance in table for ‘Kernel or Pit Fragments’ or ‘Foreign Material / Matter’ in table.

To delete (1), (3) and (4) that are already included in a new Section3.2.3 of the main text.

The suggested text is:

“1) Free from living insects or mites;

(1)(2) Free from damaged, broken, mouldy and immature fruit for styles 1.2(1) to (4) as described in sub-section 2.2.3 and subject to tolerances provided for in sub-section 2.2.4 (5);

(3) Mineral impurities - may not be present to the extent that the eating quality or usability is materially affected;

(4) Foreign matter - practically free from extraneous vegetable matter, insect debris and other objectionable matter;

(2)(5) The following allowances for defects shall apply to all the styles with the exception of the "Slab" [and "Kamaradin"] styles:

,

Note

The details of defects and allowances would need further consideration.

The following are current Codex standard, U.S. proposal and UNECE standard for consideration.

CODEX STAN 130-1981

Defects


Slabs

10

Damaged fruit

10

Broken fruit

10


5

Mouldy fruit

1

Total 15

Immature fruit

10

The sample unit size shall be 1 kg. ]

or

[U.S. proposal

This table does not apply to dried apricots that are processed or for industrial processing, except when mixed with other products for direct consumption without further preparation.

Tolerances for defects allowed.

Defects Allowed

Tolerance allowed. Defective produce by number or weight

a) Tolerances for produce not satisfying the minimum requirements of which no more than:

20

Mouldy

1

Rotten

2


4


5

Fermented (treated)

2

Living pests

0

Dirty

8


10

Spotted

10

Lesion and Calluses

8

Or

[UNECE Standard: Dried apricots

Defects allowed

Tolerances allowed, percentage of

defective produce, by number or weight

Extra

Class 1

Class II

(a) Tolerances for produce not satisfying the minimum requirements of which no more than:

9

15

20

Mouldy

1

1

1

Rotten

1

1

2


1

2

4


2

3

5

Fermented (treated)

1

1

2

Living pests

0

0

0

Dirty

2

5

8


5

8

10

Spotted Lesion and Calluses

3

5

10

Lesion and Calluses

3

6

8

(b) Size tolerances

Produce not conforming to the size indicated by diameter, in total (if sized by diameter)

10

10

10

(c) Tolerances for other defects

Foreign matter and extraneous vegetable materials except pits, pit fragments in pitted fruit (by weight)

0.5

0.5

0.5

Presence of pits, pit fragments and pedicels in pitted fruit

1

1

2

Presence of pieces among whole fruit and halves

2

4

6

Dried apricots belonging to varieties other than that indicated

10

10

10

(a)A minimum sample unit of one kilogramme is required for the test.]

Proposed Draft Annex on Dates

In addition to the general provisions applicable to dried fruits, the following specific provisions apply:


In goods such as dates, there are internationally recognized quality standards such as ‘FAQ’ ‘GAQ’. Are these standards being specifically omitted from this draft? They are still widely used in international trade

1. DESCRIPTION


Dates are the product prepared from sound fruit of the date tree (Phoenix dactylifera L.).

1.2 Styles

Whole: may be unpitted or pitted and capped. May be classified as sub-styles as follows:

(1) Pressed - dates which are compressed into layers using mechanical force.

(2) Unpressed or Loose - dates which are free-flowing or packaged without mechanical force or compression

(3) Clusters - dates with the main bunch stem attached.

1.3 Varietal Types

Varietal types are classified as:

(1) Cane sugar varieties (containing mainly sucrose) such as Daglat Nuur (Deglet Noor) and Daglat Beidha (Deglet Beidha).

(2) Invert Sugar varieties (containing mainly invert sugar - glucose, and fructose) such as Barhi (Barhee), Saiidi (Saidy), Khadhraawi (Khadrawy), Hallaawi (Halawy), Zahdi (Zahidi), and Sayir (Sayer).




Moisture content Maximum % (by mass)

Cane Sugar varieties 26

Daglat Nuur 30 (not processed in accordance with product definition concerning dried or dehydrated to adjust moisture content or washed and/or pasteurized)

Invert Sugar varieties 30

To correct the number of the Section as follows:

“2.1 Quality Criteria

2.1.1 2.2.1 Moisture Content

2.2.2 Size


Dates may be designated as to size names in accordance with the following charts:

(1) Unpitted dates

Size

No. of Dates in 500 g

Small

more than 100

Medium

80 to 100

Large

less than 80

(2) Pitted dates

Size


Small

more than 110

Medium

90 to 110

Large

less than 90


In goods such as dates, there are internationally recognized quality standards such as ‘FAQ’ ‘GAQ’. Are these standards being specifically omitted from this draft? They are still widely used in international trade

U.S.

2.2.2.1 Size Classification(Optional)

Sizing of dates is Optional

When sized, size is determined by the unit weight of the fruit.


(1) Unpitted dates

Size


Small

more than 100

Medium

80 to 100

Large

less than 80

(2) Pitted dates

Size


Small

more than 110

Medium

90 to 110

Large

less than 90

Thailand

Thailand proposes to replace size designation to size code in the Tables on “Size Classification” as follows:

2.2.2.1 Size Classification (Option) : (1) Unpitted dates and (2) Pitted dates

Size code


Small 1

Medium 2

Large 3

To amend Section 2.2.2.to read as follows:

“ 2.2.2 2.1.2 Size

"2.2.2.1 2.1.2.1 SizeClassification(Optional)


[When sized, size is determined by the unit weight of the fruit.

1) Unpitted dates

Size code


Small 1

more than 100

Medium 2

80 to 100

Large 3

less than 80

2)Pitted dates

Size code


Small 1

more than 110

Medium 2

90 to 110

Large 3

less than 90

]

Rationale

Size classification is optional and varies between different markets, therefore Sections 2.2.2.1 and 2.2.2.2 are amended based on comments received to provide more flexibility.

2.2.2.2 Size (minimum)

Unpitted Dates - 4.75 g

Pitted Dates - 4.0 g

Pits (Stones) - not more than two pits or 4 pieces of pit per (in Pitted Style)

U.S.

Historically only one minimum size is used in trade.

“2.2.2.2 Size (minimum)




The minimum size/weight of dates shall be 4.0g”

To amend Section 2.2.2.2” Size (minimum)” to reflect current trade practices as follows:

[“2.2.2.2 2.1.2.2Size (minimum




The minimum size/weight of dates shall be 4.0g”]

2.2.3. Definition of Defects

(1) Blemishes - Scars, discoloration, sunburn, dark spots, blacknose or similar abnormalities in surface appearance affecting an aggregate area greater than that of a circle 7 mm in diameter.

(2) Damaged - (Unpitted dates only) - dates affected by mashing and/or tearing of the flesh exposing the pit or to such an extent that it significantly detracts from the visual appearance of the date.

(3) Unripe Dates - Dates which may be light in weight, light in colour, have shrivelled or little flesh or a decidedly rubbery texture.

(4) Unpollinated Dates - Dates not pollinated as evidenced by thin flesh, immature characteristics and no pit in unpitted dates.

(5) Dirt - Dates having embedded organic or inorganic material similar to dirt or sand in character and affecting an aggregate area greater than that of a circle 3 mm in diameter.

(6) Insects and mites - Dates damaged by insects or mites or contaminated by damage and contamination the presence of dead insects or mites, fragments of insects or mites or their excreta.

(7) Scouring - Breakdown of the sugars into alcohol and acetic acid by yeasts and bacteria.

(8) Mould - Presence of mould filaments visible to the naked eye.

(9) Decay - Dates that are in a state of decomposition and very objectionable in appearance.

(10) Mineral impurities - such as sand, gravel or other soil elements.

-To amend the definition of (6) “Insects and mites” to read as:

“2.2.3 2.1.3 Definition of Defects

……………………………………………

“(6) Insect damaged and dirty fruit Insects and mites –

Rationale

For consistency with the definitions apply to Dried Apricots

-To delete (8)”Mould” and (10) Mineral impurities” as follows:

(8) Moul Presence of mould filaments visible to the naked eye.

(10) Mineral impurities - such as sand, gravel or other soil elements.

Rationale

- Definition of “Mouldy fruit” already defined in Section 3.2.5.1

-There is no allowance for mineral impurities mentioned in Section 2.2.4

Note




(1) The maximum allowances for the defects defined in 2.2.3 shall be:

A total of 7% by count of dates with defect (1);

A total of 6% by count of dates with defects (2), (3) and (4);

A total of 6% by count of dates with defects (5) and (6);

A total of 1% by count of dates with defects (7), (8) and (9).

(2) Dates shall be free of live insects and insect eggs and mites.

(3) Mineral impurities - Not more than 1 g/kg.

U.S.

This section should be placed in a table format as indicated to facilitate use and rapid referencing.

U.S recommends a table of tolerances

Defects Allowed

Tolerances

allowed.

Percentage

of defective

produce by

number or

weight

a) Total Tolerances for produce not satisfying the minimum requirements of which no more than

20

Immature or unpollinated fruit

4

Sour, decayed or mouldy fruit

1

Damaged by pest

12

Blemished, discoloured or blacknose, sunburnt, cracking of the Flesh

7

Live insects (by number)

0

b) Size Tolerances

For dates not conforming to the minimum size

c) Tolerances for other Defects

10

Foreign matter (by weight)

1

Unpitted among pitted fruit (by number)

2

Dates belonging to other varieties than that indicated on the package (by number)

10


The following are current codex requirements rewritten in a table format, U.S. proposal and UNECE standards for consideration.

2.2.42.1.4 Defects and Allowances

(1) The maximum allowances for the defects defined in 2.2.3 shall be:

A total of 7% by count of dates with defect (1);

A total of 6% by count of dates with defects (2), (3) and (4);

A total of 6% by count of dates with defects (5) and (6);

A total of 1% by count of dates with defects (7), (8) and (9).

(2) Dates shall be free of live insects and insect eggs and mites.

[Codex STAN143-1985

Defects

Maximum Limits

by count of dates with defect

Blemishes

7

Damaged, - (unpitted dates only), unripe dates and unpollinated dates

6

Dirt and insects and mites Insect damaged and dirty fruit

6

Scouring, mouldy fruit and decay

1

Live insects and insect eggs and mites.

0

or

U.S. proposal

Defects Allowed

Tolerances allowed

Percentage of defective produce by number or weight

a) Total Tolerances for produce not satisfying the minimum requirements

of which no more than

20


4


1

Damaged by pest

12

Blemished, discoloured or blacknose, sunburnt, cracking of the Flesh

7


0

b) Size Tolerances



10


1


2

Dates belonging to other varieties than that indicated on the package (by number)

10

or

[UNECE Standard: Dried Dates1

Defects Allowed

Tolerances allowed .

Percentage of defective produce,by number or weight

Extra

Class I

Class II

a) Tolerances for produce not satisfying the minimum requirementsof which no more than



Damaged by pest a,b,c

Blemished, discoloured or blacknose, sunburnt, cracking of the flesh

5

1

0

3

3

10

2

1

8

5

20

4

1

12

7


0

0

0

b) Size Tolerances


Dates belonging to other varieties than t that indicated on the package (by number)

2

10

2

10

2

10




1

10

1

10

1

10

Reservations of Poland and the United Kingdom, which wish to retain the former tolerances: Extra, 2 per cent; Class I, 4 per cent; Class II, 6 per cent.

b When applying its national legislation, Switzerland does not admit a tolerance higher than 6 per cent for produce damaged by pests.

c When applying its national legislation, the United States does not admit a tolerance higher than 5 per cent for produce damaged by pests

3. LABELLING

3.1.1 The name of the product shall be "Dates" or "Dates coated with Glucose Syrup".

3.1.2 The style shall be indicated as "pitted" or "unpitted", as is applicable.

3.1.3 The name of the product may include the name of the varietal type, such as "Hallawi", "Saher", "khadhrawi", "Daglat", "Noor", "Barhee", or others, the sub-style as "pressed" or "unpressed", and the size designation as "small", "medium" or "large".

4. METHODS OF ANALYSIS AND SAMPLING

4.1 Special Provisions for Sampling of Dates

4.1.1 Gross Sample

Select at random not less than 2 individual packages per each 1,000 kg portion of the lot. From each individual package draw a sample of 300g and in any case sufficient to obtain a gross sample of not less than 3,000g. Use the gross sample for checking carefully for live infestation and general cleanliness of the product prior to its examination for compliance with other provisions of the standard.

4.1.2 Sub-samples for Examination and Testing

Mix the gross sample well and take small quantities at random from many different places as follows:

For moisture

- 500 g;

For pits (in pitted style)

- 100 dates;

For specified defects and size requirements

- 100 dates.

Annex on Raisins


1. SCOPE

This annex applies to dried grapes of varieties conforming to the characteristics of Vitis vinifera L. which have been suitably treated or processed and which are offered for direct consumption as raisins or sultanas. It also covers raisins packed in bulk containers which are intended for repacking into consumer size containers. This annex does not include a similar dried vine fruit known as dried currants.


The annex specifically does not include currants but does not have a separate annex for currants. Any reason why it cannot be included?

U.S.

“1. SCOPE

This annex applies to dried grapes (raisins) of varieties……….”

To keep current scope unchanged at this moment.

Note:

-Current Codex Standard on Raisins does not include currants.

-Additional input are needed to include currants in this annex

UNECE standard on “Dried Grape” also applies to currants.

2. DESCRIPTION


Raisins is the product prepared from the sound dried grapes of the varieties conforming to the characteristics of Vitis vinifera L. (but excluding currant types) processed in an appropriate manner into a form of marketable raisin with or without coating with suitable optional ingredients.

The dried grapes or raisins:

(1) shall be properly cleaned, whether washed or unwashed;

(2) shall be stemmed except for the form of cluster raisins;

(3) shall be cap-stemmed except for Malaga Muscatel type;

(4) may be dipped (unbleached) in an alkaline lye and oil solution as an aid to drying;

(5) may be bleached by being subjected to bleach treatment by chemical means and are further processed by drying;

(6) may have seeds removed mechanically in seed bearing types;

(7) shall be reduced in moisture to a level that will assure preservation of the product; and

(8) may be coated with one or more of the ingredients or sugars specified in paragraph 3.1 of this standard.

U.S.

Raisin is a dried grape and not a product prepared from sound dried grapes.

“2.1 Product Definition

Raisins is the product prepared from the or sound dried grapes of the varieties conforming to the characteristics………..”

To amend Section 2.1 based on comments received to read as follows:

[2.1 Product Definition

Raisins or sound dried grapes is the product prepared from fruits from the sound dried grapes is of the varieties conforming to the characteristics of Vitis vinifera L. (but excluding currant types) processed in an appropriate manner into a form of marketable raisin with or without coating with suitable optional ingredients.]

2.2 Style

2.2.1 Type Groups

(1) Seedless - prepared from grapes that are naturally seedless or almost seedless.

(2) Seed-bearing - prepared from grapes that possess seeds, which may or may not be removed in processing.

2.2.2 Forms

(1) Non-Seeded (or Unseeded) - with seeds not removed in seed-bearing types.

(2) Seeded - with seeds removed mechanically in seed-bearing types.

(3) Clusters - with main bunch stem attached.

U.S.

Sizing of raisins is practiced in international trade.

"2.2.3 Size

Size is optional. However, when sized, size is determined by:

· screening, i.e. minimum diameter; or

· count, i.e. maximum number of berries per unit of 100g.

To insert Section 2.2.3 based on comments received to read as follows;

"2.2.3 Sizing

Size is optional. However, when sized, size is determined by:

• screening, i.e. minimum diameter; or

• count, i.e. maximum number of berries per unit of 100g.

3.ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1Quality Criteria

3.1.1 Maturity Characteristics

Raisins shall show development characteristics of raisins prepared from properly matured grapes, as indicated by proper colour and texture for the type, and such raisins shall include a substantial portion of berries that are fleshy and of high sugar content.

U.S.

“3.1.1 Maturity Characteristics

Raisins shall show development characteristics of raisins prepared from properly matured grapes, as indicated by proper colour and texture for the type, and such raisins shall include a substantial portion of berries that are fleshy and of high sugar content.”

To delete Section 3.1.1 “Maturity Characteristic” based on comments received.

and renumber subsections under Section 3.1 accordingly.


Maximum %(by mass)

Malaga Muscatel type 31

Seeded (seeds removed) style 19

All other styles and/or types 18

To renumber this Section as

“3.1.1 3.1.2 Moisture Content “

3.1.3 Definitions of Defects

(1) Piece of stem - portion of the branch or main stem.

(2) Cap-stem - small woody stem exceeding 3 mm in length which attaches the grape to the branch of the bunch and whether or not attached to a raisin. (Cap-stems are not considered a defect in "Unstemmed" Malaga Muscatel type raisins. In considering allowances for cap-stems on a "percentage by count" basis, cap-stems that are loose are counted as being on a raisin).

(3) Immature or Undeveloped Raisins - refers to raisins that:

(i) are extremely light-weight berries, lacking in sugary tissue indicating incomplete development;

(ii) are completely shrivelled with practically no flesh, and

(iii) may be hard.

(4) Damaged Raisins - raisins affected by sunburn, scars, mechanical injury, or other similar means which seriously affect the appearance, edibility, keeping quality, or shipping quality.

In "Seeded" forms, normal mechanical injury resulting from normal seeding operations is not considered "damage".

In "Seedless" type, normal mechanical injury resulting from removal of cap-stems is not considered "damage". (5) Sugared Raisins - raisins with external or internal sugar crystals which are readily apparent and seriously affect the appearance of the raisin. Raisins that are sugar-coated or to which sugar is added intentionally are not considered "sugared raisins".

(6) Seeds (in seeded forms) - substantially whole, fully developed seeds which have not been successfully removed during processing of seeded forms.

U.S.

“3.1.3 Definitions of Defects


(2) Cap-stem – the dried small woody stem that attaches the individual grape to the bunch exceeding 3 mm in length which attaches the grape to the branch of the bunch and whether or not attached to a raisin. (Cap-stems are not considered a defect in "Unstemmed" Malaga Muscatel type raisins or lots presented with capstems.. In considering allowances for cap-stems on a "percentage by count" basis, cap-stems that are loose are counted as being on a raisin).

Revise subsection (2) based on coments received to read as follows:

3.1.3 3.1.2 Definitions of Defects


“(2) Cap-stem – the dried small woody stem that attaches the individual grape to the bunch exceeding 3 mm in length which attaches the grape to the branch of the bunch and whether or not attached to a raisin. (Cap-stems are not considered a defect in "Unstemmed" Malaga Muscatel type raisins or lots presented with capstems.. In considering allowances for cap-stems on a "percentage by count" basis, cap-stems that are loose are counted as being on a raisin

………………………………………..”

Note




(1) Raisins shall not contain excessive defects (whether or not specifically defined or as allowed in this standard). Certain common defects as defined in paragraph 3.1.3 may not exceed the limitations specified as follows:

Defects

Seedless types

Seed-bearing

Maximum

Pieces of stem (in stemmed forms)

2 per kg

2 per kg

Cap-stems (except in "Unstemmed" Malaga Muscatel type)

50 per 500 g

25 per 500 g

Immature or undeveloped

6% by weight

4% by weight

Damaged

5% by weight

5% by weight

Sugared

15% by weight

15% by weight

Seeds (in seeded forms)

-

20 per 500 g

U.S.

Due to technological changes at production sorting and harvesting along with new grape varieties and consumer preferences these defects allowances have changed.


The following are current codex requirements and UNECE standards for consideration.

CODEX STAN 67-1981

Defects

Maximum

Seedless types

Seed-bearing

Pieces of stem (in stemmed forms)

2 per kg

2 per kg

Cap-stems (except in "Unstemmed" Malaga Muscatel type)

50 per 500g

25 per 500 g

Immature or undeveloped

6% by weight

4% by weight

Damaged

5% by weight

5% by weight

Sugared

15% by weight

15% by weight

Seeds (in seeded forms)

-

20 per 500 g

Or

UNECE Standard: Dried Grapes

Seedless

Tolerances for defective fruits

Permitted defects3

Percent by weight

Percent by count

Extra class

Class I

Class II

Extra class

Class I

Class II

Pieces of stem (per kg)

-

-

-

1

2

2

Capstem (per cent)

-

-

-

4

5

5

Immature and/or undeveloped berries

2

3

4

-

-

-

Berries having seeds in seedless types (per cent)

-

-

-

0.1

0.5

1.0

Mouldy4

2

3

4

-

-

-

Insect damaged4

0.5

0.5

1

-

-

-

Damaged

3

4

5

-

-

-

Sugared

8

12

15

-

-

-

Extraneous vegetable material

0.01

0.02

0.03

-

-

-

Mineral impurities

0.01

0.01

0.01

-

-

-

Seedbearing

Tolerances for defective fruits

Permitted defects3

Percent by weight

Percent by count

Extra class

Class

I

Class II

Extra class

Class

I

Class II

Pieces of stem (per kg)

-

-

-

1

2

2

Capstem (per cent)

-

-

-

4

5

5

Immature and/or undeveloped berries

1

2

2

-

-

-

Mouldy45

2

3

4

-

-

-

Insect damaged4

0.5

0.5

1

-

-

-

Damaged

3

4

5

-

-

-

Sugared

5

10

15

-

-

-

Extraneous vegetable material

0.01

0.02

0.03

-

-

-

Mineral impurities

0.01

0.01

0.01

---

3 Definitions of the terms used in this standard are given in Annex I to this standard.

4 The national legislations of Germany of Switzerland do not permit tolerances for produce affected by mould, or the presence of dead or living insects.

5 Poland considers that the tolerance for visible mould should be 0.5 per cent in all classe]

4. LABELLING

4.1 The Name of the Food

4.1.1 The name of the product shall be "Raisins"; or it shall be "Sultanas" in those countries where the name sultana is used to describe certain types of raisins.

4.1.2 If the raisins are bleached, part of the name shall include a meaningful term as customarily understood and used in the country of sale, such as "Bleached", "Golden", or "Golden Bleached".

4.1.3 If raisins are of the seed-bearing type, the name of the product shall include, as appropriate:

(1) the description "Seeded" or "With Seeds Removed";

(2) the description "Non-Seeded", "Unseeded", "With Seeds", or similar description indicating that the raisins are naturally not seedless, except in cluster form and Malaga Muscatel type.

4.1.4 If raisins are in cluster form, the name of the product shall include the description "Clusters", or a similar appropriate description.

4.1.5 If raisins intentionally do not have cap-stems removed, the name of the product shall include the description "Unstemmed" or a similar appropriate description, except in cluster form and Malaga Muscatel type.

4.1.6 Where a characteristic coating or similar treatment has been used, appropriate terms shall be included as part of the name of the product or in close proximity to the name: e.g. "Sugar Coated", "Coated with X".

4.2 Optional Declarations

4.2.1 Raisins may be described as "Natural" when they have not been subjected to dipping in an alkaline lye and oil solution as an aid to drying nor subjected to bleach treatment

4.2.2 Raisins may be described as "Seedless" when they are of that type.

4.2.3 The product name may include the variety or varietal type group of raisins.

Proposed Draft Annex on Dried LONGANs


U.S.

Based on the text of the Draft standard seems like the standard is only for “Whole” Dried Logan.

Note

This annex applies to only Dried whole longan (unpeeled or peeled, unpitted or pitted).

1.DESCRIPTION


Dried longan is the product prepared from fresh mature fruit of Dimocarpus longan Lour., of Sapindaceae family which has been peeled or unpeeled, pitted or unpitted and dehydrated without immersing longans in sugar solution prior to drying.

1.2 Style

U.S.

The styles excludes cut/pieces such as ¾, ½ or others.

Note

This annex applies to only Dried whole longan (unpeeled or peeled, unpitted or pitted).

(1) Dried whole longan: Whole fruit, unpeeled and unpitted.

(2) Dried longan flesh. Peeled and pitted whole fruit of irregular shape, size and thickness. Freeze dried longan flesh may be stuffed with edible material.

U.S.

Since stuffing with “edible Material” is not defined, it poses several food additives and safety issue including moisture content. Stuffed dried fruit are confectionery

To delete dried longan stuffed with edible materials style from Section 1.2 (2) as follows

“1.2 Style

(1) Dried whole longan: Whole fruit, unpeeled and unpitted.

(2) Dried longan flesh. Peeled and pitted whole fruit of irregular shape, size and thickness. Freeze dried longan flesh may be stuffed with edible material.

Rationale

To be consistent with recommendation on Section 2.1.2 in Annex on Dried Appricits to discontinue the inclusion of stuffing material that would change the nature of the dried fruit.


2.1 Composition


Fruits as defined in Section 1.1


Other edible material as may be appropriate to stuffing the product.

As a consequent of the amendment on Section 1.2 (2), Section 2.1.2be deleted as follows:

“2.1.2 Optional Ingredients

Other edible material as may be appropriate to stuffing the product.”


2.2.1 Colour, Flavour, Odour and Texture

Dried longans shall have normal colour, flavour and odour characteristic of dried logans, corresponding to the variety of longans, the type of treatment used and shall possess texture characteristic of the product.”

U.S.

Texture: A stuffed dried logan would not meet these requirements

To delete Section 2.2.1 as these requirements are already mentioned in Section 3.2.1 of the main text.

2.2.2 Moisture Content and Water Activity (aw)

Dried Longan

Moisture content

% (by mass)

Maximum aw

(1) Dried whole longan:

-whole fruit including flesh, seed and peel

-Not more than 13.5

-

- flesh only

-Not more than 17

0.6

(2) Dried longan flesh

-Not less than 12 and

not more than18

0.6

(3) Freeze dried longan flesh

Not more than 5

0.4

2.2.3 Classification

In accordance with the defects allowed in section 2.2.5 "Defects and Allowances", dried longans are classified into the following c

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