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DRS 202:2017

© RSB 2017

RWANDA STANDARD

DRS

202

Second edition

2017-mm-dd

Fruit juices and nectars—Specification

DRS 202: 2017

©RSB 2017- All rights reserved ii

In order to match with technological development and to keep continuous progress in industries, standards are subject to periodic review. Users shall ascertain that they are in possession of the latest edition

© RSB 2017

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from RSB.

Requests for permission to reproduce this document should be addressed to:

Rwanda Standards Board

P.O Box 7099 Kigali-Rwanda

KK 15 Rd, 49

Tel. +250 252 586103/582945

Toll Free: 3250

E-mail: [email protected]

Website: www.rsb.gov.rw

mailto:[email protected]

http://www.rsb.gov.rw/

DRS 202:2017

iii ©RSB2017- All rights reserved

Contents Page

1 Scope ............................................................................................................................................. 1

2 Normative references ................................................................................................................... 1

3 Terms and definitions .................................................................................................................. 2

4 Requirements ................................................................................................................................ 3 4.1 Ingredients .................................................................................................................................... 3 4.1.1 Essential ingredients ................................................................................................................... 3 4.1.2 Optional Ingredients ..................................................................................................................... 4 4.2 General requirements .................................................................................................................. 4 4.3 Specific requirements .................................................................................................................. 4 4.4 Microbiological requirements ..................................................................................................... 8

5 Food additives .............................................................................................................................. 9

6 Contaminants ................................................................................................................................ 9 6.1 Pesticides residues ...................................................................................................................... 9 6.2 Heavy metal and other contaminants......................................................................................... 9

7 Hygiene .......................................................................................................................................... 9

8 Packaging .................................................................................................................................... 10

9 Labelling ...................................................................................................................................... 10 9.1 Containers destined for the final consumer ............................................................................ 10 9.2 Non-retail containers.................................................................................................................. 11

Annex A (normative) Product description ........................................................................................... 12

DRS 202: 2017

©RSB 2017- All rights reserved iv

Foreword

Rwanda Standards are prepared by Technical Committees and approved by Rwanda Standards Board (RSB) Board of Directors in accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT agreement on the preparation, adoption and application of standards.

The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards adopted by Technical committees are ratified by members of RSB Board of Directors for publication and gazettment as Rwanda Standards.

RS 202 was prepared by Technical Committee RSB/TC 001, Beverages.

In the preparation of this standard, reference was made to the following standard):

1) CODEX STAN 247, General Standard for fruit juices and nectars

The assistance derived from the above source is hereby acknowledged with thanks.

This second edition cancels and replaces the first edition (RS 202:2013) which has been technically revised.

Committee membership

The following organizations were represented on the Technical Committee on Beverages (RSB/TC 001) in the preparation of this standard.

Agashinguracumu Ltd

Bona Natural Fruits Transformation Company Ltd

CANA-Rusizi

Enterprise URWIBUTSO

INDAKEMWA Ltd

Institut Catholique de Kabgayi (ICK)

KASESE Distillers Ltd

La Carmela Delice

SALUNA Ltd

SPERANZA Group Ltd

DRS 202: 2017

©RSB 2017- All rights reserved ii

UMURAGE Ltd

University of Rwanda

Rwanda Standards Board(RSB) – Secretariat

DRS 202:2017

1 ©RSB2017- All rights reserved

Fruit juices and nectars —Specification

1 Scope

This Rwanda Standard specifies requirements and test methods for fruit juices, nectars and concentrated fruit juices intended for direct human consumption or for further processing.

2 Normative references

The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

AOAC 950.27, Solids (total) in non-alcoholic beverages

AOAC 979.17, Lead in evaporated milk and fruit juice, Anodic stripping voltametric method

AOAC 980.19, Tin in food, Atomic Absorption Spectrophotometric method

AOAC 999.10, Lead, cadmium, zinc, copper and iron in food, Atomic Absorption Spectrophotometry

CODEX STAN 193, General standard for contaminants and toxins in foods

ISO 17239, Fruits, vegetables and derived products -- Determination of arsenic content -- Method using hydride generation atomic absorption spectrometry

RS 164, Honey— Specification

RS CAC/RCP 1, General Principles for Food Hygiene

RS CODEX STAN 192, General standard for food additives

RS CODEX STAN 212, Sugars— Specification

RS EAS 12, Potable water ─ Specification

RS EAS 38, General standard for labeling of prepackaged foods

RS EAS 803, General requirements for nutrition labelling

RS EAS 805, Guidelines for use of nutrition and health claims

©RSB 2017- All rights reserved 2

RS ISO 16649-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl Beta-D-glucuronide

RS ISO 21527-1, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0,95

RS ISO 2173, Fruit and vegetable products ─ Determination of soluble solids ─Refractometric method

RS ISO 4833-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 degrees C by the pour plate technique

RS ISO 6579-1, Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Salmonella spp.

RS ISO 6888-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium

3 Terms and definitions

For the purposes of this standard, the following terms and definitions apply.

3.1

fruit juice

unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means including post-harvest treatments.

3.2

concentrated fruit juice

product that complies with the definition given in 3.1, except water has been physically removed in an amount sufficient to increase the Brix level to a value at least 50% greater than the Brix value established for reconstituted juice from the same fruit

3.3

water extracted fruit juice

product obtained by diffusion with water of pulpy whole fruit whose juice cannot be extracted by any physical means; or of dehydrated whole fruit, and it may be concentrated and reconstituted

3.4

DRS 202:2017


fruit purée

unfermented but fermentable product obtained by suitable processes e.g. by sieving, grinding and milling the edible part of the whole or peeled fruit without removing the juice.

3.5

concentrated fruit purée

product obtained by the physical removal of water from the fruit purée in an amount sufficient to increase the Brix level to a value at least 50 % greater than the Brix value established for reconstituted juice from the same fruit

3.6

fruit nectar

unfermented but fermentable product obtained by adding water with or without the addition of sugars, honey and/or syrups, and/or food additive sweeteners as listed in the General Standard for Food additives.

3.7

extraneous matter

inorganic matter such as sand, glass, metal, gravel, dirt, pebbles, stones, lumps of earth, clay and mud and organic matter such as chaff, straw, weed seeds and grains of crops, insects or insects’ fragments, rodent hairs or any other foreign matter

3.8

food grade packaging material

packaging material, made of substances which are safe and suitable for their intended use and which will not impart any toxic substance or undesirable odour or flavour to the product.

4 Requirements

4.1 Ingredients

4.1.1 Essential ingredients

The following ingredients shall be used:

a) Fruit juice obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means

b) Where water has been added, it shall comply with RS EAS 12


4.1.2 Optional Ingredients

The ingredients that may be used in the manufacture of fruit juices and nectars include but are not limited to the following:

a) Sugars complying with RS CODEX STAN 212;

b) Honey complying with RS 164;

c) Lemon juice may be added to fruit juice for acidification purposes to unsweetened juices or fruit nectars;

d) Salt and spices and aromatic herbs (and their natural extracts); and

e) Essential nutrients such as vitamins and minerals may be added for the purposes of product fortification.

4.2 General requirements

The fruit juices and nectars shall:

a) have the characteristic colour, aroma and flavour of juice from the same kind of fruit from which it is made.

b) retain no more water from washing, steaming or other preparatory operations than technologically unavoidable.

c) be free from insect and rodent contamination

d) not contain extraneous matter,

4.3 Specific requirements

Fruit juices and nectars shall comply with the requirements stipulated in Table 1 when tested in accordance with RS ISO 2173.

Table 1 —Specific requirements for fruit juices and nectars

Botanical Name

Fruit’s

Common

Name

Concentrated

Juice/Puree Minimum Brix

Level

Minimum Brix Level

for Reconstituted Fruit Juices and

Reconstituted Purée

Minimum Brix level for

nectar

Anacardiumoccid

entale L. Cashewapple 17.25 11.5 2.875

Ananascomosus

(L.) Merrill Ananassativis L.

Schult. f.

Pineapple 19.2 12.8 5.12

DRS 202:2017


Annona muricata

L.

Soursop 21.75 14.5 3.625

Annona

squamosa L Sugar Apple 21.75 14.5 3.625

Averrhoa

carambola L. Carambola /

Starfruit 11.25 7.5 1.875

Citrulluslanatus

(Thunb.)

Matsum.&Nakai

var. Lanatus

Water Melon 12 8.0 3.2

Citrus

paradisiMacfad Grapefruit 15 10.0

5

Citrus paradisi,

Citrus grandis

Sweetie

grapefruit 15 10.0 5

Citrus reticulata

Blanca

Mandarine/

Tangerine 17.7 11.8

5.9

Citrus sinensis

(L.)

Orange 17.7 11.8 5.9

Cocos nuciferaLc Coconut 7.5 5.0 1.25

Cucumismelo L. Melon 12 8.0 2.8

Cucumismelo L

subsp. melo var.

inodorus H. Jacq.

Casaba Melon 11.25 7.5 1.875

CucumismeloL. subsp.

melovar.inodorus

H. Jacq

Honeydew

Melon 15 10.0 2.5

Cydonniaoblonga

Mill.

Quince 16.8 11.2 2.8

Empetrumnigrum

L.

Crowberry 9 6.0 1.5

Eugenia

unifloraRich. Suriname

Cherry 9 6.0 1.5

FicuscaricaL. Fig 27 18.0 4.5

Fragaria x.

ananassaDuchense(Fragariachiloe

nsisDuchesnex Fragariavirginian

aDuchesne)

Strawberry 11.25 7.5 3

Genipaamerican

a “Genipap” 25.5 17.0 4.25


Hipppohaerhamn

oidesL. Buckthornberry =Sallow-

thornberry

9 6.0 1.5

Litchi

chinensisSonn. Litchi/Lychee 16.8 11.2 2.24

Lycopersicumesc

ulentumL. Tomato 7.5 5.0 2.5

Malpighia sp.

(Moc. &Sesse)

Acerola (West

Indian Cherry) 9.75 6.5 1.625

Malusdomestica

Borkh. Apple 17.25 11.5 5.75

Malusprunifolia

(Willd.) Borkh.Malussylv

estris Mill.

Crab Apple 23.1 15.4 3.85

Mangiferaindica

L Mango 20.25 13.5 3.375

Pasifloraedulis

Sims. f. edulusPassiflora

edulis Sims. f.Flavicarpa O.

Def.

Passion Fruit 18 12

3

Phoenix

dactylifera L. Date 27.75 18.5 4.625

Prunusarmeniac

a L.

Apricot 17.25 11.5 4.6

Prunusavium L. Sweet Cherry 30 20.0 5

Prunuscerasus L. Sour Cherry 21 14.0 3.5

Prunuscerasus L.

cv. Stevnsbaer

Stonesbaer 25.5 17.0 4.25

Prunusdomestica L.

subsp.domestica

Plum 18 12.0 6

Prunusdomestica

L. subsp.Domestica

Prune

27.75 18.5 4.625

Prunusdomestica L.

subsp.domestica

Quetsche 18 12.0 3

Prunuspersica

(L.) Batschvar.nucipe

Nectarine 15.75 10.5 4.2

DRS 202:2017


rsica (Suckow) c.

K.Schneid.

Prunuspersica

(L.) Batschvar.persic

a

Peach 15.75 10.5 4.2

Prunusspinosa L. Sloe 9 6.0 1.5

Psidiumguajava

L. Guava 12.75 8.5 2.125

Punicagranatum

L. Pomegranate 18 12.0 3

Pyruscommunis

L. Pear 18 12.0 4.8

Ribesnigrum L. Black Currant 16.5 11.0 3.3

Ribesrubrum L. Red Currant 15 10.0 3

Ribesrubrum L. White Currant 15 10.0 3

Ribesuva-crispa

L.

Goosberry 11.25 7.5 2.25

Rosa sp. L. Rosehip 13.5 9.0 3.6

Rubuschamaem

orus L.

Cloudberry 13.5 9.0 2.7

Rubusfruitcosus

L.

Blackberry 13.5 9.0 2.7

Rubushispidus (of North

America)R.caesi

us (of Europe)

Dewberry 15 10.0 2.5

Rubusidaeus L.

RubusstrigosusM

ichx.

Red Raspberry 12 8.0 3.2

Rubusloganobac

cus L. H. Bailey

Loganberry 15.75 10.5 2.625

Rubusoccidentali

s L.

Black

Raspberry 16.65 11.1 2.775

Rubusursinus

Cham. &Schltdl.

Boysenberry 15 10.0 2.5

Rubusvitifolius x RubusidaeusRub

usbaileyanis

Youngberry 15 10.0 2.5


Rubusvitifolius x RubusidaeusRub

usbaileyanis

Youngberry 15 10.0 2.5

Sorbusaucuparia

L. Rowanberry 16.5 11.0 3.3

Spondialutea L. “Cajá” 15 10.0 2.5

Spondiastuberos

aArrudaexKost. “Umbu” 13.5 9.0 2.25

Theobroma

cacao L.

Cocoa pulp 21 14.0 7

Theobroma

grandiflorum L.

“Cupuaçu” 13.5 9.0 3.15

VacciniummacrocarponAitonVacci

niumoxycoccos

L.

Cranberry 11.25 7.5 2.25

Vacciniummyrtillus L.

Vacciniumcorymbosum L.

Vacciniumangust

ifolium

Bilberry/Bluebe

rry 15 10.0 4

Vacciniumvitis-

idaea L.

Lingonberry 15 10.0 2.5

VitisVinifera L. or

hybrids thereofVitisLabru

sca or hybrids

thereof

Grape 24 16.0 8

4.4 Microbiological requirements

When tested in accordance with appropriate methods, fruit juices and nectars shall comply with the requirements specified in Table 2.

Table 2 — Microbiological limits for Fruit juices and nectars

S/N Characteristics Limits Test method

i. Total viable counts, CFU/ml, max. 103 RS ISO 4833-1

ii. E. coli, CFU/ml, max. Absent RS ISO 16649-1

iii. Salmonella spp in 25 ml, max. Absent RS ISO 6579-1

iv. Staphylococcus aureus, CFU/ml, max. Absent RS ISO 6888-1

v. Yeast and moulds, CFU/ml, max 100 RS ISO 21527-1-2

DRS 202:2017


5 Food additives

Food additives permitted by RS CODEX STAN 192 and existing national laws that may be used include but are not limited to the following:

a) colorants;

b) antifoaming agents;

c) emulsifiers and stabilizers;

d) flavouring agents;

e) flavour enhancers;

f) preservatives; and

g) sweeteners – natural and synthetic.

6 Contaminants

6.1 Pesticides residues

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

6.2 Heavy metal and other contaminants

Fruit juices and nectars shall not contain heavy metal contaminants in excess of the limits stipulated in Table 3

Table 3▬ Limits for heavy metals in fruit juices and nectars

S/N Characteristics Maximum limit (mg/l) Test method

i. Lead as Pb 0.2 AOAC 979.17

ii. Cadmium as Cd 0.2 AOAC 999.10

iii. Zinc as Zn 5.0

iv. Copper as Cu 1.5

v. Arsenic as As 0.1 ISO 17239

vi. Tin as Sn 250 AOAC 980.19

7 Hygiene

The products covered by the provisions of this standard shall be processed, packaged, stored and distributed under hygienic conditions prescribed in the RS CAC/RCP1.


8 Packaging

Fruit juices and nectars shall be packaged in food grade packaging materials that shall not affect the quality of the product.

9 Labelling

In addition to the requirements stipulated RS EAS 38, the following information shall be provided:

9.1 Containers destined for the final consumer

a) Name of the Product as:

1) Fruit juice defined in 3.1: The name of the product shall be “_____ juice” or “juice of _____”.

2) Concentrated fruit juice defined in 3.2: The name of the product shall be “concentrated ____juice” or “____ juice concentrate”.

3) Water extracted fruit juice defined in 3.3: The name of the product shall be “water extracted_____ juice” or “water extracted juice of _____”.

4) Fruit purée defined in 3.4: The name of the product shall be “______ purée” or “Purée of_______”.

5) Concentrated fruit purée defined in 3.5: The name of the product shall be “concentrated ______purée” or “______ purée concentrated”.

6) Fruit nectars defined in 3.6: The name of the product shall be “____ nectar” or “nectar of ____”.

Note 1: In the case of fruit juice products (as defined in 4.2) manufactured from two or more fruits, the product name shall include the names of the fruit juices comprising the mixture in descending order of proportion by weight (m/m) or the words

"fruit juice blend", " a fruit juice mixture", "mixed fruit juice" or other similar wording.

Note 2: For fruit juices, fruit nectars and mixed fruit juice/nectar, if the product contains or is prepared from concentrated

juice and water or the product is prepared from juice from concentrate and directly expressed juice or nectar, the words “from concentrate” or “reconstituted” shall be entered in conjunction with or close to the product name, standing out well

from any background, in clearly visible characters, not less than 1/2 the height of the letters in the name of the juice.

b) Name, physical location and address of manufacturer;

c) List of ingredients;

d) Lot number;

e) Net content;

f) Instructions for use;

DRS 202:2017


g) Date of manufacture;

h) Country of origin for imported products or the declaration 'Made in Rwanda' for locally manufactured products;

i) Expiry date;

j) Additional Requirements such as:

1) Any added essential nutrients declaration should be labelled in accordance with RS EAS 803 and RS EAS 805.

2) A pictorial representation of fruit(s) on the label should not mislead the consumer with respect to the fruit so illustrated.

3) Where the product contains added carbon dioxide the term “carbonated” or “sparkling” shall appear on the label near the name of the product.

4) Where tomato juice contains spices and/or aromatic herbs, the term “spiced” and/or the common name of the aromatic herb shall appear on the label near the name of the juice.

9.2 Non-retail containers

9.2.1 Information for non-retail containers not destined to final consumers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, net contents and the name and address of the manufacturer, packer, distributor or importer, as well as storage instructions shall appear on the container, except that for tankers the information may appear exclusively in the accompanying documents.

9.2.2 However, lot identification, and the name and address of the manufacturer, packer, distributor or importer maybe replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.


Annex AAnnex A (normative)

Product description

A.1 The species indicated as the botanical name in the Table A.1 may be used in the preparation of fruit juices, fruit purées and fruit nectars bearing the product name for the applicable fruit.

A.2 For fruit species not included in the Table A.1, the correct botanical or common name apply.

Table A.1 — Minimum brix level for reconstituted juice and reconstituted purée and minimum juice and/or purée content for fruit nectars (% v/v) at 20°C

Botanical Name

Fruit’s Common Name Minimum Brix Level

for Reconstituted Fruit Juices and

Reconstituted Purée

Minimum Juice

and/or Purée Content (% v/v) for

Fruit Nectars

Actinidiadeliciosa (A. Chev.) C.

F.Liang& A. R. Fergoson Kiwi ( * )a ( * )a

Anacardiumoccidentale L. Cashewapple 11.5 25.0

Ananascomosus (L.) Merrill

Ananassativis L. Schult. f.

Pineapple 12.8b

It is recognized that

indifferent countries, the Brix level may naturally

differ from this value. In cases where the Brix

level is consistently lower than this value,

reconstituted juice of lower Brix from these

countries introduced into international trade

will be acceptable, provided it meets the

authenticity methodology listed in

the General Standard for Fruit Juices and

Nectars and the level will not be below10ºBrix

for pineapple juice and

apple juice.

40.0

Annona muricata L. Soursop 14.5 25.0

Annona squamosa L Sugar Apple 14.5 25.0

Averrhoa carambola L. Carambola / Starfruit 7.5 25.0

DRS 202:2017


Carica papaya L. Papaya ( * )a 25.0

Chrysophyllumcainito Star Apple ( * )a ( * )a

Citrulluslanatus (Thunb.)

Matsum.&Nakai var. Lanatus Water Melon 8.0 40.0

Citrus aurantifolia (Christm.)(swingle) Lime 8.0b According to the

legislation of the

importing country

Citrus aurantium L. Sour Orange ( * )a 50.0

Citrus limon(L.) Burm. f.

CitruslimonumRissa

Lemon 8.0b According to the

legislation of the

importing country

Citrus paradis iMacfad Grapefruit 10.0b

50.0

Citrus paradisi, Citrus grandis

Sweetie grapefruit 10.0 50.0

Citrus reticulata Blanca Mandarine/ Tangerine 11.8b

50.0

Citrus sinensis (L.) Orange 11.8 – 11.2b

and consistent with the

application of national

legislation of the

importing country but not

lower than 11.2. It is

recognized that in

different countries, the

Brix level may naturally

differ from this range of

values. In cases where

the Brix level is

consistently lower than

this range of values,

reconstituted juice of

lower Brix from these

countries introduced into

international trade will be

acceptable, provided it

meets the authenticity

methodology listed in the

General Standard for

Fruit Juices and Nectars

and the level will not be

below 10ºBrix.

50.0

Cocos nuciferaLc Coconut 5.0 25.0

Cucumismelo L. Melon 8.0 35.0

Cucumismelo L subsp. melo var.

inodorus H. Jacq.

Casaba Melon 7.5 25.0

CucumismeloL. subsp.

melovar.inodorusH. Jacq Honeydew Melon 10.0 25.0

Cydonniaoblonga Mill. Quince 11.2 25.0

Diospyros khaki Thunb. Persimmon ( * )a 40.0


Empetrum nigrum L. Crowberry 6.0 25.0

Eribotrya japonesa Loquat ( * )a ( * )a

Eugenia syringe Guavaberry Birchberry ( * )a ( * )a

Eugenia uniflora Rich. Suriname Cherry 6.0 25.0

FicuscaricaL. Fig 18.0 25.0

Fortunella Swingle sp. Kumquat ( * )a ( * )a

Fragaria x. ananassaDuchense (FragariachiloensisDuchesnex

FragariavirginianaDuchesne)

Strawberry 7.5 40.0

Genipaamericana “Genipap” 17.0 25.0

Hippophaeelaeguacae Sea Buckthorn ( * )a 25.0

HipppohaerhamnoidesL. Buckthornberry =Sallow-

thornberry

6.0 25.0

Litchi chinensisSonn. Litchi/Lychee 11.2 20.0

LycopersicumesculentumL. Tomato 5.0 50.0

Malpighia sp. (Moc. &Sesse) Acerola (West Indian

Cherry) 6.5 25.0

MalusdomesticaBorkh. Apple 11.5

It is recognized that in

different countries, the

Brix

level may naturally differ

from this value. In cases

where the Brix level is

consistently lower than

this value, reconstituted

juice of

lower Brix from these

countries introduced into

international trade will be

acceptable, provided it

meets the authenticity

methodology listed in the

General Standard for

Fruit Juices and Nectars

and the level will not be

below 10ºBrix for

pineapple juice and apple

juice.

50.0

Malusprunifolia (Willd.)

Borkh.Malussylvestris Mill.

Crab Apple 15.4 25.0

Mammeaamericana Mammee Apple ( * )a ( * )a

Mangiferaindica L Mango 13.5 25.0

Morus sp. Mulberry ( * )a 30.0

DRS 202:2017


Musa species including M.acuminata and M. paradisiacabutexcluding other

plantains

Banana ( * )a 25.0

Passifloraedulis Yellow Passion Fruit ( * )a ( * )a

Pasifloraedulis Sims. f. edulusPassifloraedulis Sims.

f.Flavicarpa O. Def.

Passion Fruit 12b

25.0

Passifloraquadrangularis Passion Fruit ( * )a ( * )a

Phoenix dactylifera L. Date 18.5 25.0

Pouteriasapota Sapote ( * )a ( * )a

Prunusarmeniaca L. Apricot 11.5 40.0

Prunusavium L. Sweet Cherry 20.0 25.0

Prunuscerasus L. Sour Cherry 14.0 25.0

Prunuscerasus L. cv. Stevnsbaer Stonesbaer 17.0 25.0

Prunusdomestica L. subsp.domestica Plum 12.0 50.0

Prunusdomestica L.

subsp.DomesticaPrune

18.5 25.0

Prunusdomestica L. subsp.domestica Quetsche 12.0 25.0

Prunuspersica (L.) Batschvar.nucipersica (Suckow) c.

K.Schneid.

Nectarine 10.5 40.0

Prunuspersica (L.) Batschvar.persica Peach 10.5 40.0

Prunusspinosa L. Sloe 6.0 25.0

Psidiumguajava L. Guava 8.5 25.0

Punicagranatum L. Pomegranate 12.0 25.0

Pyrusarbustifolia (L.) Pers. Aronia/Chokeberry ( * )a ( * )a

Pyruscommunis L. Pear 12.0 40.0

Ribesnigrum L. Black Currant 11.0 30.0

Ribesrubrum L. Red Currant 10.0 30.0


Ribesrubrum L. White Currant 10.0 30.0

Ribesuva-crispa Red Gooseberry ( * )a 30.0

Ribesuva-crispa L. Goosberry 7.5 30.0

Ribesuva-crispa L. White Goosberry ( * )a 30.0

Rosa canina L. Cynorrhodon ( * )a 40.0

Rosa sp. L. Rosehip 9.0 40.0

Rubuschamaemorus L. Cloudberry 9.0 30.0

Rubuschamaemorus L. Morushybrid Mulberry

( * )a

40.0

Rubusfruitcosus L. Blackberry 9.0 30.0

Rubushispidus (of North America)

R.caesius (of Europe)

Dewberry 10.0 25.0

Rubusidaeus L. RubusstrigosusMichx. Red Raspberry 8.0 40.0

Rubusloganobaccus L. H. Bailey Loganberry 10.5 25.0

Rubusoccidentalis L. Black Raspberry 11.1 25.0

Rubusursinus Cham. &Schltdl. Boysenberry 10.0 25.0

Rubusvitifolius x Rubusidaeus

Rubusbaileyanis

Youngberry 10.0 25.0

Rubusvitifolius x Rubusidaeus

Rubusbaileyanis

Youngberry 10.0 25.0

Solanum quitoense Lam. “Lulo” ( * )a ( * )a

Sorbusaucuparia L. Rowanberry 11.0 30.0

Sorbusdomestica Sorb ( * )a 30.0

Spondialutea L. “Cajá” 10.0 25.0

Spondiastuberosa ArrudaexKost. “Umbu” 9.0 25.0

Syzygiunjambosa Pome Apple ( * )a ( * )a

DRS 202:2017


Tamarindusindica Tamarind (Indian date) 13.0 Adequate content to reach a minimum

acidity of 0.5

Theobroma cacao L. Cocoa pulp 14.0 50.0

Theobroma grandiflorum L. “Cupuaçu” 9.0 35.0

Vaccinium

macrocarponAitonVacciniumoxycoccos

L.

Cranberry 7.5 30.0

Vaccinium myrtillus L. Vaccinium corymbosum L. Vaccinium

angustifolium

Bilberry/Blueberry 10.0 40.0

Vaccinium vitis-idaea L. Lingonberry 10.0 25.0

Vitis Vinifera L. or hybrids thereof Vitis

Labrusca or hybrids thereof

Grape 16.0 50.0

Other: High acidity Adequate content to reach a minimum acidity of

0.5

Other: High pulp content, or Strong flavor 25.0

Other: Low acidity, Low pulp content, or Low/medium flavor 50.0

a No data currently available. The minimum Brix level of the reconstituted juice shall be the Brix level as expressed

from the fruit used to make the concentrate.

b Acid corrected as determined by the method for total titratable acids in the Clause on Methods of analysis.

c This product is ‘coconut water’ which is directly extracted from the coconut without expressing the coconut meat

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