fruit product order-1955.ppt

8/10/2019 Fruit product order-1955.ppt

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Fruit product order-1955

Presented by

Shankaranand Ligade

PG/FT/9209/07

Sant Longowal Institute of Engineering & Technology,Longowal

Sant Longowal Institute of Engineering & Technology, Longowal


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Fruit product order-1955

1. Fruit product order is act formed in 1955.

2. The fruit and vegetable processing sectoris regulated by the Fruit Products Order,

1955 (FPO), which is administered by theDepartment of Food ProcessingIndustries.

3. It comes under section 3 of Essential

commodity act-1955.4. It is mandatory for all manufacturers offruit & vegetable products.




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Requirements

Minimum

1. Sanitary and hygienic conditions of premises,surroundings and personnel.

2. Water to be used for processing.3. Machinery and equipment.

4. Product standards.

Maximum:

1. Limits of preservatives, additives andcontaminants have also been specified forvarious products.




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Fruit productmeans any of following articles,

Synthetic beverages,surups and sharbats;

Vinegar, whether brewed or synthetic; Pickles;

Dehydrated fruits and vegetables;

Sqashes,crushes,cordials,barley water, barreled juice and ready toserve beverages.

Jellies ,marmalades, jam;

Tomato products, ketchup and sauces; Preserves, candied and crystallized fruits and peels;

Chutneys;

Canned and bottled vegetables;

Frozen fruits and vegetables;

Sweetened aerated waters and or without fruits juice or fruit pulp; Fruit cereal flakes;

Any other unspecified items relating to fruits or vegetables.




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Central Food Advisory Committee:

After the commencement of this order central

Government published official gazettes and

constitute a committee. This committee is known

as Central Food Advisory Committee .

This committee consists joint secretary to the

Government of India in Department of Food who

shall be chairman.

Executive Director, Food and Nutrition Board

Department of Food who shall be vice chairman.




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Membersof committee

One representative of synthetic syrup,vinegar,chateney and picklemanufacturers to be nominated by licensing officer.

One representative of squash and ready to serve beveragesmanufacturers to be nominated by licensing officer.

One representative of exporter of fruit and vegetable nominated

by licensing officer. Two representative with suitable technical qualification withregards to manufacturers of fruit and vegetable nominated bylicensing officer.

Two representative of manufacturers of canned fruits, cannedvegetable, jam,jellys,marmalade and tomato products nominatedby licensing officer.

The Director of CFTRI or his nominee.

The Technical adviser to the Ministry of Food and Agriculture orhis nominee.

The Agriculture commissioner to the Government of India or hisnominee.




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Application fees for license

The following fees being appropriate fees shall be

payable for one term namely:-

Home scale..Rs.100

Cottage scale...Rs.250

Small scale.Rs.600

Large scale..Rs.1500

Relabellar...Rs.500

Sant Longowal Institute of Engineering & Technology, LongowalSant Longowal Institute of Engineering & Technology, Longowal


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Cancellation of license

Licensing officer may, after giving themanufacturer an opportunity to show causeand after giving him three months notice,cancel any license granted to him under this

order of any breach of the terms of the licenseor for any contravention of the provisions ofthis order or for any failure to comply with anyorder ,direction or requisition made under thisorder.

The manufacturer may appeal to the CentralGovernment against any order passed bylicensing officer.



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Powers of Licensing officers

Enter and inspect any licensee or manufacturer at any

time.

Inspect any book or other documents of a licenseerelating to the manufacture and disposal of fruit

products.

Collect samples of fruit products and analyzed it at a

laboratory. By an order he could prohibit the sale or manufacturer

of any fruit products.



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Specifications for food products

Specification for synthetic beverages, syrups and sharbats.

Specification for Vinegar, whether brewed or synthetic.

Specification for Pickles.

Specification for Dehydrated fruits and vegetables.

Specification for Squashes, crushes, cordials,

Specification for barley water, barreled juice and ready to serve beverages.

Specification for Jellies, marmalades, jams.

Specification for Tomato products, ketchup and sauces.

Specification for Preserves candied and crystallized fruits and peels.

Specification for Chutneys.

Specification for Canned and bottled vegetables.

Specification for Frozen fruits and vegetables. Specification for Sweetened aerated waters and or without fruits juice orfruit pulp.

Specification for Fruit cereal flakes.


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Limit for permitted preservative

The following natural coloring principles, isolated

from natural colors or produced synthetically,

may be used in any food products;

Carmine Carotene and carotenoides

Chlorophyll

Lactoflavin

Annatto

Ratanjot

Curcumin


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Specification for permitted

preservatives

Permitted preservatives are

1. Benzoic acid

2. Sulphurous acid

Fruit product Preservative Parts per million

Tomato and

other sauces

Benzoic acid 750

Dehydrated

vegetables

Sulpher dioxide 2000

Syrups and

sharbats

Benzoic acid or

Sulpher dioxide

350 or

600


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Specifications for poisonous metal

Name of the

poisonous

metal

Name of the

product

Part per million

by weight

Lead Soft drinks 0.5

Copper Tomato

ketchup

50

Arsenic Dehydrated

onions

2.0


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Importance

1. Clean product

2. Natural quality product

3. Avoid adulteration


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Thank you

fruit product order-1955.ppt

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