DEPARTMENT OF AGRICULTURE
No. R. (DRAFT)
AGRICULTURAL PRODUCT STANDARDS ACT, 1990
(ACT No. 119 OF 1990)
REGULATIONS RELATING TO THE QUALITY, PACKING AND MARKING OF DRIED FRUIT
INTENDED FOR SALE IN THE REPUBLIC OF SOUTH AFRICA
The Minister of Agriculture, has under section 15 of the Agricultural Product Standards Act, 1990 (Act No.
119 of 1990) -(a)
made the regulations in the Schedule;
(b)
determined that the said regulations shall come into operation six months from the date of
publication; and
(c)
read together with section 3(2) of the said Act, repealed the regulations published by
Proclamation No. R. 53 of 17 March 1978 and Government Notice No. R. 504 of 17
March 1978 with effect from the said date of commencement.
SCHEDULE
Contents
PART I: GENERAL QUALITY STANDARDS FOR DRIED
FRUIT
Definitions ....................................................................................
Requirements for Sale .....................................….........................
Grades and classed dried fruit ......................…............................
Quality Standards…………………................................................
Organic and Non-preserved dried fruit………………………….….
Requirements for containers .........................….….......................
Packing requirements ..................................................................
Marking requirements ..............................….................................
Moisture content determination ....................................................
Sample size and inspection .........................................................
Deviating sample ..........................................................................
Offence and penalties .....................................…......................…
PART II: SPECIFIC QUALITY STANDARDS FOR DRIED
DECIDUOUS FRUIT
Definitions ...................…..............................................................
Quality Standards ....................................................................….
Apple segments ...........................................................................
Apple rings ................................................................................…
Apricots .....................................................................................…
Mebos ………….......................................................................….
Peach slices .................................................................................
Peach halves ................................................................................
Whole peaches with stone ...........................................................
Pear halves ..................................................................................
Pear segments - unpeeled ...........................................................
Pear halves with core - unpeeled................................…………...
Plum halves ...............................................................………….…
Prunes with stone .........................................................................
Destoned prunes ..........................................................................
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Regulation
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-2Contents
PART III: SPECIFIC QUALITY STANDARDS FOR DRIED
SUBTROPICAL FRUIT
Definitions .................................................................................…
Quality Standards…………………………………………………….
Bananas .................................................................................…..
Mango ..........................................................................................
Paw-Paw ......................................................................................
Pineapple .....................................................................................
Regulation
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PART IV: SPECIFIC QUALITY STANDARDS FOR
DRIED VINE FRUIT (RAISINS)
Definitions ....................................................................................
Quality Standards .........................................................................
Currants .......................................................................................
Depipped raisins - lyed and unlyed ..............................................
Loose raisins - lyed and unlyed ....................................................
Monucca raisins - bleached and unbleached ...............................
Stalk raisins - bleached and unbleached ..................................…
Golden sultanas ...........................................................................
O.R. Sultanas ...............................................................................
Thompson's seedless raisins .......................................................
W.P. Sultanas ..............................................................................
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PART V: SPECIFIC QUALITY STANDARDS FOR
OTHER DRIED FRUIT
Definitions .................................................................................…
Whole dates ..............................................................................…
Figs ......................................................................................…….
Fig Blocks .....................................................................................
Tomatoes .....................................................................................
Mixed Dried Fruit ..........................................................................
Unspecified Dried Fruit .................................................................
Dried Fruit mixed with other ingredients……………………………
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PART I
GENERAL QUALITY STANDARDS FOR DRIED FRUIT
Definitions
1.
In these regulations, unless the contents indicate otherwise, any word or expression to which a
meaning has been assigned in the Act, shall have that meaning and -"bleached" means treated with sulphur dioxide before drying of the fruit;
"blemishes" where used with regard to dried deciduous and other fruit -(a)
means any external defect which affects the appearance of the dried fruit detrimentally
and which were caused by factors such as rain, hail, sun, wind, insects, cold, heat,
handling practices and transport; and
(b)
with regard to -(i)
minor means that the blemishes, including light sunburn marks, are not more
than 6 mm in diameter and which in total do not extend over more than one tenth
of the area of the fruit;
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-3(ii)
major means that the blemishes, including serious sunburn marks, are
conspicuous and larger than 6 mm in diameter, or which detract markedly from
the appearance of the fruit, or in total extend over more than one tenth of the
area of the fruit;
"consignment" means a quantity of dried fruit of the same kind, belonging to the same owner, which is
delivered at any one time under cover of the same consignment note, delivery note or receipt
note, or which is delivered by the same vehicle, or if any such quantity is subdivided into different
classes, grades or size groups, each quantity of each of the different classes, grades or size
groups;
"container" means the immediate container in which dried fruit is packed;
"depipped" means the removal of the pips or seeds from the fruit;
"deviations in colour" where used with regard to dried deciduous and other fruit -(i)
"minor" means that the colour does not comply with the colour specifications of the grade
concerned, but complies with the colour specifications of the subsequent lower grade,
excluding black parts;
(ii)
"major" means that the colour is weaker than the colour specifications for the grade
concerned as well as for the subsequent lower grade, except in the case of Substandard
Grade;
"dried fruit" means dried fruit as contemplated in regulation 4.
"extraneous vegetable matter" means any plant material of the plant concerned which are not normally
present in the product, excluding stems with regard to vine fruit;
"foreign matter" means any stone, glass, material or similar object which endangers the handling and
consumption of the dried fruit concerned;
"inspector" means the Executive Officer or an officer under his control, or an Assignee or an employee of
such Assignee;
"lyed" means physical-chemical treatment to enhance moisture permeability;
"main panel" means that part of the label or container bearing the trademark, trade name or brand name
in greatest prominence and any other part of the label or container bearing the trademark, trade
name or brand name in equal prominence;
"organic" means a product which has been produced, processed and handled in compliance with organic
standards and certified by an approved certifying body;
"other ingredients" means food-stuffs mixed with dried fruit and presented for sale as suitable for
immediate consumption;
"outer container" means a carton or any other suitable container which contains one or more containers
of dried fruit;
"over-ripeness" means showing signs of collapse of the fruit cells, but no signs of decay;
"packer" means:
(i)
a person dealing in the course of trade with a dried fruit product by manufacturing or
packing it for sale;
(ii)
a person on behalf of whom such product is manufactured or packed for sale; and
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-4(iii)
in the case of such product that is imported into the Republic in the containers in which it
is to be sold in the retail trade, the person importing it for sale;
"permitted foodstuffs" means permitted under the Foodstuffs, Cosmetics and Disinfectants Act, 1972
(Act No. 54 of 1972);
"seedless" means fruit naturally without pips or seeds;
"the Act" means the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990);
"unbleached" means dried fruit which was not treated with sulphur dioxide or sulphite containing
preservatives;
"unspecified foreign matter" means any material, other than extraneous vegetable matter and foreign
matter not normally present in, on or between the dried fruit: Provided that -(a)
when determining the unspecified foreign matter, the number of fruit units shall be
determined in cases where the foreign matter adheres to the fruit units and the number of
foreign matter itself in other cases; and
(b)
permitted foodstuffs will not be perceived as being unspecified foreign matter;
(c)
"minor" means unspecified foreign matter which does not exceed a total area of a circle
with a diameter of 2 mm. Individual spots which occur on the fruit unit should be
combined in a imaginative way; and
(d)
"major" means unspecified foreign matter with a total area larger than a circle with a
2 mm diameter. Minor unspecified foreign matter which causes serious breakdown of
appearance shall be considered major unspecified foreign matter.
Requirements for sale
2.
(1)
Dried fruit may in terms of section 3 of the Act be presented for sale if -(a)
the dried fruit complies with the grade and class requirements explained in
regulation 3;
(b)
the dried fruit complies with the standards for the grades and classes explained
in regulation 4, 5 and 13 up to 51;
(c)
the containers in which dried fruit are packed comply with the requirements
explained in regulation 6;
(d)
that dried fruit is packed in the manner explained in regulation 7; and
(e)
the containers concerned are marked in the manner explained in regulation 8.
(2)
The Executive Officer may grant written exemption, entirely or partially, to any person on
such conditions as he deems necessary, from the provisions of subregulation (1).
Grades and Classes of Dried Fruit
3.
(1)
There shall be three grades of dried fruit, namely Choice Grade, Standard Grade and
Substandard Grade excluding pear halves with core and whole peaches with stone for which there shall
be two grades, namely Standard Grade and Substandard Grade.
(2)
There shall be 3 classes for organic and non-preserved dried fruit, namely Class 1, Class
2 and Class 3 excluding pear halves with core and whole peaches with stone for which there shall be two
classes, namely Class 2 and Class 3.
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-5Quality Standards
4.
(1)
(2)
(3)
(4)
Dried fruit comprised of -(a)
fruit in their original form or depipped, cut and peeled fruit;
(b)
fruit which were not processed before or after drying as in the case of puréed,
minced, cooked and baked products and osmotic exchange of moisture; and
(c)
fruit that have been dried by means of sun-, solar-, tunnel- or ovendrying.
Dried fruit shall -(a)
be prepared from healthy, ripe fruit;
(b)
have an attractive appearance;
(c)
have a flavour characteristic of the kind of fruit from which it was prepared and
be free of foreign smell and taste (slight smell of SO2 and slight smell and taste of
oil are not considered abnormal);
(d)
be free from fermentation, mould, damage, decay, undue stickiness or any
foreign matter;
(e)
be reasonably free from stems (excluding stalk raisins), blops or lumps, pips and
seeds or pieces thereof, blackened and crushed fruit;
(f)
be free from -(i)
visible damage by insects, mites and other parasites;
(ii)
living insects and mites, irrespective of the stage of development; and
(iii)
insect residues.
Preservatives:
(a)
Dried fruit shall not contain more than 2 000 mg per kg sulphur dioxide or more
than 600 mg per kg sorbic acid.
(b)
Dried fruit shall not contain more than 3 g/kg added oil.
Before an unspecified dried fruit is packed for sale:-(a)
proposed standards and requirements shall be submitted in writing to the
Executive Officer; and
(b)
written permission shall be obtained from the Executive Officer.
(5)
Subject to the provisions of subregulation (1), and unless the processes applied to the
dried fruit concerned and the methods of packing thereof are such as to permit a higher moisture content
and such processes and methods of packing have been approved by the Executive Officer, dried fruit
intended for sale, shall comply with the applicable quality standards for each kind of dried fruit as set out in
Part I, II, III, IV and V of this regulation.
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-6Organic and Non-preserved dried fruit
5.
(1)
The use of the expression "organic" or similar description is subject to the requirements
for organic produced products as prescribed by the Act.
(2)
(3)
regulations.
Bleached and lyed fruit may not be sold as non-preserved dried fruit.
Organic and non-preserved fruit must conform to the requirement set out in Part I of the
(4)
Organic and non-preserved dried fruit are graded according to the quality standards set
out in Parts II to V of the regulations, provided that:
(5)
(a)
The colour of dried fruit which is markedly darker without addition of a preservative shall be evaluated according to the colour characteristics of the particular
fruit when it is not preserved.
(b)
Choice Grade dried fruit in a single container must have a uniform colour and
Standard Grade dried fruit in a single container must have a reasonably uniform
colour, where applicable.
(c)
The dried fruit shall not contain more than 10 mg per kg sulphur dioxide or more
than 10 mg per kg sorbic acid.
Organic and non-preserved dried fruit that conform to --
Choice Grade quality standards shall be marked as Class 1 organic or Class 1
non-preserved;
-
Standard Grade quality standards shall be marked as Class 2 organic or Class 2
non-preserved; and
-
Substandard grade quality standards shall be marked as Class 3 organic or
Class 3 non-preserved.
Requirements for containers
6.
(1)
Containers containing dried fruit shall -(a)
be manufactured of a material suitable for the packing and transport of dried fruit;
(b)
be clean, durable, sound and new;
(c)
not pass on to the product any odour, taste, colour or other foreign characteristics during storage or distribution of the product; and
(d)
be properly closed and sealed.
Packing requirements
7.
(1)
Unless provided elsewhere in these regulations, dried fruit of different grades shall not be
packed in the same container.
(2)
The top layer or the visibly packed outer layer of dried fruit in a container shall truly
resemble the quality of the dried fruit in that container.
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-7(3)
Whenever dried fruit is displayed for sale otherwise than in containers, shall any quantity
of a particular grade, size group, count or cultivar, as the case may be (except mixed fruit as prescribed in
the regulations), not be displayed mixed with dried fruit of another grade, class, size group, count or
cultivar.
Marking requirements
8.
(1)
Information required by these regulations shall appear in letters not less than 3.00 mm in
height on outer containers of dried fruit with a mass of more than 3 kg and not less than 2,00 mm in height
on containers of dried fruit with a mass of 3 kg or less.
(2)
Containers of dried fruit including outer containers with small containers of dried fruit
packed therein, shall be clearly and legibly marked in printed letters with the following particulars:
(a)
The name of the packer as well as the physical address.
(b)
The country of origin of imported dried fruit.
(c)
A true description of the kind of product, type of fruit, the grade or class and the
size group, indicated on the main panel: Provided that –
(i)
where the name of the packer or trademark contains the name of a food
different from the food in the package, the prescribed name or
appropriate designation of the food in the package shall be written in the
label in letters at least twice the letter height of the name of the packer
or trademark;
(ii)
acceptable abbreviations may be used to indicate the kind of fruit and
the size group;
(iii)
if, on the last day of sale, the grade or class of dried fruit is lower than
the initial grade or class of the product, the lower grade or class should
be indicated;
(iv)
in the case of organic and non-preserved dried fruit the words of the
class designation "class x non-preserved" or "class x organic", must be
indicated as an unit;
(v)
mixed colour dried fruit shall be marked with the expression "Mixed
colour"; and
(vi)
mixed sizes must be marked "mixed sizes" and with the two sizes used.
(d)
The net mass in accordance with the Trade Metrology Act, 1973 (Act No. 77 of
1973) as applied by the SABS.
(e)
An expire date shall be indicated on each non-transparent container of dried fruit.
(3)
The ingredients of a dried food product shall be listed in descending order of mass at the
time of packaging.
(4)
The words "fruit mix", "dried fruit mix", "dried fruit" or the name of a fruit which refers
directly or by implication to any kind of dried fruit shall not appear on a container containing less than 55%
(m/m) dried fruit unless such wording, and at each repletion thereof, is directly preceded, in the same or
bigger letter size by the name of the other ingredients comprising the final product: Provided that this
Clause shall not apply if the word "fruit" or the name of a fruit is directly followed, in the same or bigger
letter size by the expression "roll", "skin", "leather", "sweet", "jelly" or another word describing the type of
product.
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-8-
(5)
No word, mark, illustration, depiction or other method of expression that either directly or
by implication constitutes a misrepresentation or creates or may create a misleading impression regarding
the contents, quality, grade or size group of the dried fruit in a container, shall be indicated on a container
or on an outer container containing such containers.
(6)
Whenever dried fruit is displayed for sale otherwise than in containers, shall the grade and
type of dried fruit product of a quantity of dried fruit be displayed, in clear legible printed letters of at least
10 mm in height, on a notice board prominently placed with the quantity of dried fruit concerned.
Moisture Content Determination
9.
(1)
method:
The moisture content of dried fruit, except dates shall be determined by the following
Laboratory Reference Method*1
A.
Definition
The moisture content of dried fruit is defined as being the loss of mass determined under the operating conditions described below.
B.
Principle
The principle of the method is the heating and drying of a sample of dried fruit at
a temperature of 70°C ±1°C at a pressure not exceeding 100 mm Hg.
C.
Apparatus
Usual laboratory apparatus is used together with the following items:
Electrically heated constant-temperature oven, capable of being controlled
at 70°C at a pressure of 100 mm Hg.
Dishes with lids of about 8,5 cm in diameter.
Hand or mechanically operated mincer.
Desiccator, containing an effective desiccant.
Analytical balance.
D.
Procedure
Preparation of the sample
Take approximately 50 g of dried fruit from the laboratory sample and mince
these twice with the mincer.
Test portion
Place 2 g of finely divided asbestos*2 into the dish. Tare the dish with its lid and
the asbestos, dried beforehand. Weigh, to the nearest 0,01 g, 5 g of prepared
sample.
Determination
Moisten the sample and the asbestos thoroughly with a few ml of hot water. Mix
the sample and the asbestos together with a spatula. Wash the spatula with hot
water to remove the sample residues from it, letting the residues and the water
fall into the dish.
*1
*2
This method is the same as that prescribed by the AOAC: Official methods of Analysis, XIIIth Edition, 1980, 22.013 Moisture in Dried Fruits, Official Final Action. The results are expressed to one decimal place.
Duplicate determinations should agree to 0,2% moisture.
Dried sand which has previously been washed in hydrochloric acid and then rinsed thoroughly with water may be used
in the place of the asbestos. Analysts using this technique should note that it is a deviation from the AOAC procedure,
and should mention this in their report.
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-9Heat the open dish on a boiling-water bath to evaporate the water. Then place
the dish, with the lid alongside it, in the oven and continue drying for six hours at
70°C under a pressure not exceeding 100 mm Hg, during which time the oven
should not be opened. During drying admit a slow current of air (about two
bubbles per second) to the oven, the air having been dried by passing through
H2SO4. The metal dish must be placed in direct contact with the metal shelf of
the oven. After drying, remove the dish, cover it immediately with its lid and
place it in the desiccator. After cooling to ambient temperature, weigh the
covered dish to the nearest 0,01 g.
E.
Calculation and expression of results
The moisture content of the sample, as percentage by mass is given by the
expression:
Moisture Content = (M1 - M2)
(M1 - M0)
x 100
Where:
M0:
is the mass of the empty dish with its lid and containing the asbestos, g.
M1:
is the mass of the dish with its lid, asbestos and test portion before
drying, g.
M2:
g.
is the mass of the dish with its lid, asbestos and test portion after drying,
(2)
Any other method used for determination of moisture in dried fruit, must be standardised
against the prescribed method.
(3)
The moisture content of whole dates is determined by placing 50 g of shredded pitted
dates in a drier for four hours at 100°C ±2°C, using as adjuvants 90 percent alcohol and sand washed in
hydrochloric acid and then dried.
Sample size and inspection
10.
be --
(1)
For determining the percentage deviations in a sample of dried fruit the sample size shall
(a)
in the case of deviations by mass, 100 g;
(b)
in the case of a container containing less than 100 g of fruit, the total contents of
a container; and
(c)
in the case of deviations by number, 100 fruits.
(2)
An inspector may, in any consignment of dried fruit, open as many containers and
examine the contents thereof and abstract samples of such contents for the purpose of further
examination or analysis as he may deem necessary.
(3)
An inspector's finding in relation to the containers opened by him by virtue of the
provisions of subregulation (2) and the contents thereof, shall apply as a finding in respect of the whole
consignment from which such containers were abstracted.
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- 10 Deviating sample
11.
If an inspector should notice during the process of drawing the random samples or during the
inspection that any of the quantities of dried fruit taken from any part of the consignment are obviously
inferior to or differ from the samples abstracted from the remainder of the containers, he or she shall base
the inspection result only on the samples abstracted from the container of the deviating portion and further
samples required for inspection shall be drawn from the deviating portion.
Offence and penalties
12.
Any person who contravenes or fails to comply with the provisions of these regulations shall be
guilty of an offence and upon conviction be liable to a fine or imprisonment according to article 11 of the
Act.
PART II
DRIED DECIDUOUS FRUIT
Definitions
13.
In these regulations, unless the contents indicate otherwise, any word or expression to which a
meaning has been assigned in the Act, shall have that meaning and where used with regard to dried
deciduous fruit -"blemishes" where used with regard to prunes -(a)
minor means cracks or splits less than 10 mm in length, which are not markedly
calloused, of which the callous is not cracked and which does not markedly
detract from the appearance of the prunes; and
(b)
major means cracks or splits which exceed 10 mm in length, which are markedly
calloused, or which detract markedly from the appearance of the prunes;
"cored", with regard to apples and pears, means the removal of the seed capsules and pips from the fruit;
"deciduous fruit" means apples, apricots, nectarines, peaches, pears, plums and prunes;
"defects", with regard to apples and pears, means -(a)
pieces of skin exceeding an aggregate area of 144 mm 2 adhering to the fruit unit;
(b)
bruises which have damaged the fruit to such an extent that its appearance,
edibility or keeping quality is affected detrimentally: Provided that light brown
bruises shall not be considered as defects;
(c)
remains of calyxes adhering to the fruit unit;
(d)
bitter pit or other corky tissue in the dried unit exceeding an aggregate area of
144 mm2; or
(e)
the occurrence of water core on more than one quarter of the area of the dried
fruit unit or the presence thereof to such an extent that the appearance, edibility
or keeping quality is affected detrimentally;
"deviations in cut", means cut fruits which are not symmetrical or cleanly cut, including torn halves:
Provided that the original shape of the cut or torn fruit is retained and may not deviate more than 6
mm from the fruit seam;
"mixed colour" means a single fruit packing of Choice Grade quality which may contain 50 per cent fruit
of a colour with Standard Grade quality;
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- 11 "peach" means peach with loose stone, clingstone and nectarine;
"residual core", with regard to apples and pears, means pieces of core exceeding 49 mm 2 in aggregate
area attached to the dried fruit units;
"screenings", with regard to apple rings and apple segments, means pieces which will readily pass
through a sieve of 16 mm mesh; and
"whole rings" means rings or portions of rings which may be cut or broken, but which consist of at least
three quarters of the original whole rings.
Quality Standards
14.
(1)
Choice Grade deciduous fruit must --
(2)
Standard Grade deciduous fruit must --
(3)
have a reasonably bright colour and be typical of the cultivar concerned;
have a reasonably uniform colour when examining a single container with dried
deciduous fruit; and
have a reasonably good texture.
Moisture content:
-
(4)
have a bright colour, typical of the cultivar concerned;
have a uniform colour when examining a single container with dried deciduous
fruit; and
have a good texture.
Dried apples, apricots, peaches, pears and plums must contain not more than
27% moisture if the product was treated with sulphurdioxide or other preservatives.
Unpreserved products may not contain more than 22 % moisture.
Dried prunes may contain not more than 34 % moisture if treated with preservative.
Untreated prunes may not contain more than 25 % moisture.
The following quality factors are subject to the tolerances for each product and grade:
Colour,
Blemishes,
Extraneous vegetable matter,
Unspecified foreign matter,
Deviations in cut,
Sizing.
Apple Segments
15.
Apple segments must --
be prepared from peeled apples with the same cultivar characteristics which are cored
and cut lengthwise into four to seven approximately equal parts;
Apples used for Choice Grade segments may not exceed 82 mm and not be smaller than
60 mm in diameter;
consist of whole segments; and
have a bright, uniform colour, typical of the cultivar concerned. Standard grade segments
must be reasonably bright and reasonably uniform.
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- 12 -
Quality factor
(a)
Colour
(b)
(c)
(d)
(e)
(f)
(g)
Shape
Residual core
Screenings
Defects
Extraneous vegetable matter
Unspecified foreign matter collectively
(i)
Minor
(ii)
Major
Deviations#
(h)
*
#
(i)
(ii)
Minor
Major
Tolerances for defective fruit - number per 100 fruit
units
Choice Grade
Standard Grade
Substandard
Grade
15
20
*
1
5
5
10
35
*
7
20
*
1
10
*
7
20
35
4
6
6
10
10
30
10
4
16
10
6
40
30
6
*
Denotes no specification.
Deviations specified under (a)(ii), (c), (d), (e), (f) and (g) collectively: Provided that the individual
limits are not exceeded.
Apple Rings
16.
Apple rings must --
be prepared from peeled, cored apples of the same cultivar characteristics, cut into rings
at right angles to the longitudinal axis;
have a bright and uniform colour, typical of the cultivar concerned. Standard grade rings
must be reasonably bright and reasonably uniform;
Standard Grade rings may be prepared from any cultivar; and
consist of whole rings.
Quality factor
(a) Colour
(b)
(c)
(d)
(e)
(f)
(g)
(i)
(ii)
Minor
Major
Shape
Residual core
Screenings
Defects
Extraneous vegetable matter
Unspecified foreign matter collectively
(i) Minor
(ii) Major
(h) Deviations#
*
#
Tolerances for defective fruit - number per 100 fruit
units
Choice Grade
Standard Grade
Substandard
Grade
15
20
*
1
5
5
10
35
*
7
20
*
1
10
*
7
20
35
4
6
6
10
10
30
10
4
16
10
6
40
30
6
*
Denotes no specification.
Deviations specified under (a)(ii), (c), (d), (e), (f) and (g) collectively: Provided that the individual
limits are not exceeded.
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 13 Apricots - Bleached and Unbleached
17.
The quality standards for apricots are as follows:
Choice Grade
Fruit ingredient:
Unpeeled apricots with the same cultivar characteristics, consisting of cleanly cut apricot
halves or destoned whole apricots; and
Apricots must have a bright and uniform colour.
Shape:
In the case of whole destoned apricots the two halves shall be attached to each other and
retain the normal round appearance of the fruit.
Standard Grade
Fruit ingredient:
Unpeeled apricots with the same cultivar characteristics, consisting of cleanly cut halves,
but may contain thin and overripe halves.
Flats are prepared from unpeeled apricots with the same cultivar characteristics which
may consist of halves which have dried flat and with irregular shapes because of over
ripeness; and
Apricots must be reasonably bright and have a reasonably uniform colour.
Shape:
In the case of whole destoned apricots the two halves shall be attached to each other but
may contain poorly formed apricots.
Size group
Size
Must pass through a sieve of
mesh diameter:
Minimum size
Small
Medium: halves
Medium: destoned wholes
Large
Extra large
Quality factor
(a)
(b)
(c)
(d)
(e)
Colour
(i)
(ii)
Blemishes (i)
(ii)
(iii)
Minor
Major
Minor
Major
Minor and Major collectively: Provided
that the individual
limits are not exceeded
Deviations in cut (flats excluded)
Size group (flats excluded):
(i) Too large
(ii) Too small
Extraneous vegetable matter
May not pass through a sieve
of mesh diameter:
14 mm
14 mm
19 mm
14.1 mm
25 mm
31 mm
19 mm
25 mm
25 mm
31 mm
Tolerances for defective fruit - number per 100 fruit
units
Choice
Standard Standard Substandard
Grade
Grade
Grade
Grade
(Flats)
15
20
20
*
1
5
5
5
20
*
*
*
5
15
15
*
20
25
25
*
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
10
-
25
*
5
5
4
6
10
10
6
*
*
6
- 14 Quality factor
(f)
(g)
Unspecified foreign matter collectively:
(i)
Minor
(ii)
Major
Deviations#
*
#
Tolerances for defective fruit - number per 100 fruit
units
Choice
Standard Standard Substandard
Grade
Grade
Grade
Grade
(Flats)
10
10
10
30
10
4
14
10
6
28
10
6
28
30
6
*
Denotes no specification.
Not applicable.
Deviations specified under (a)(ii), (b)(ii), (e) and (f) collectively: Provided that the individual limits
are not exceeded.
Mebos
18.
Mebos must --
be prepared from full ripe whole apricots of which the peels and stones have been
removed and which are bleached, or minced dried apricots without peel. Standard and
Substandard grade Mebos may be prepared from unpeeled fruit. Salt or sugar may be
added; and
be smooth and neatly rimed (in respect of wholes and slices) for Choice Grade Mebos.
-
Quality factor
(a)
(b)
(c)
(d)
*
#
Colour (major)
Extraneous vegetable matter
Unspecified foreign matter collectively
(i)
Minor
(ii)
Major
Deviations#
Tolerances for defective fruit - number per 100 fruit
units
Choice Grade
Standard Grade
Substandard
Grade
1
5
5
3
6
6
10
10
30
10
4
8
10
6
14
30
6
14
Denotes no specification.
Deviations specified under (a), (b), and (c) collectively: Provided that the individual limits are not
exceeded.
Peach Slices
19
Peach slices must --
have a bright and uniform colour typical of the cultivar concerned. Standard grade
peaches must be reasonably bright and have a reasonable uniform colour;
be prepared from peaches with the same cultivar characteristics; and
consist of cleanly cut slices.
Quality factor
(a)
(b)
Colour
(i)
(ii)
Blemishes (i)
(ii)
Minor
Major
Minor
Major
Tolerances for defective fruit - number per 100 fruit
units
Choice Grade
Standard Grade
Substandard
Grade
20
20
*
1
5
5
20
*
*
5
5
*
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 15 Quality factor
(c)
(d)
Deviations in cut
Unspecified foreign matter:
(i)
Minor
(ii)
Major
(e) Extraneous vegetable matter
(f) Slice thickness
(Thickness measured over width of
back):
(i) Thicker than 22 mm
(ii) Thinner than 22 mm
(g) Skin rests (in respect of peeled slices):
(i) Surface area smaller than
36 mm²
(ii) Surface area larger than 36 mm²
(h) Deviations#
*
#
Tolerances for defective fruit - number per 100 fruit
units
Choice Grade
Standard Grade
Substandard
Grade
15
35
*
10
10
6
10
10
6
4
6
4
6
6
5
5
10
10
*
*
5
10
*
5
13
10
21
*
*
Denotes no specification.
Deviations specified under (a)(ii), (b)(ii), (d), (e) and (g)(ii) collectively: Provided that the individual
limits are not exceeded.
Peach Halves
20.
Peach halves must --
be prepared form cleanly cut peach halves with the same cultivar characteristics.
have a bright and uniform colour. Standard grade halves must be reasonably bright and
have a reasonable uniform colour.
Size Group
Nectarines:
Size
Must pass through a sieve of
mesh diameter:
Minimum and Mixed size
Medium
Large
Extra large
25 mm
35 mm
May not pass through a sieve
of mesh diameter:
14 mm
14 mm
25mm
35 mm
Other peach halves:
Size
Must pass through a sieve of
mesh diameter:
Minimum and Mixed size
Medium
Large
Extra large
Quality factor
(a)
Colour
(i)
(ii)
Minor
Major
35 mm
44 mm
May not pass through a sieve
of mesh diameter:
19 mm
19 mm
32 mm
44 mm
Tolerances for defective fruit - number per 100 fruit
units
Choice Grade
Standard
Substandard
Grade
Grade
15
20
*
1
5
5
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 16 Quality factor
(b)
(c)
(d)
(e)
(f)
(g)
(h)
(i)
*
#
Blemishes (i) Minor
(ii) Major
Deviations in cut
Unspecified foreign matter collectively:
(i)
Minor
(ii)
Major
Extraneous vegetable matter
Minimum size
Skin rests (in respect of peeled
halves):
(i) Surface area smaller than
36 mm²
(ii) Surface area larger than 36 mm²
Size
(i)
Too large
(ii)
Too small
(iii)
Too large and too
small collectively
Deviations#
Tolerances for defective fruit - number per 100 fruit
units
Choice Grade
Standard
Substandard
Grade
Grade
20
*
*
5
15
*
10
25
*
10
10
30
10
10
30
4
6
6
4
6
6
5
6
*
5
20
*
5
15
15
15
10
15
15
15
*
*
*
*
17
32
*
Denotes no specification.
Deviations specified under (a)(ii), (b)(ii), (d), (e) and (g)(ii) collectively: Provided that the individual
limits are not exceeded.
Whole Peaches With Stone
21.
There shall be two grades for whole peaches with stone namely Standard and Substandard
Grade.
Whole peaches with stone must --
be prepared form peeled or unpeeled Clingstone peaches with stone, with the same
cultivar characteristics; and
be reasonable bright and have a reasonable uniform colour.
Minimum size:
-
Standard Grade whole peaches with stone shall not pass through a sieve of 25 mm
mesh.
Quality factor
(a)
(b)
(c)
(d)
(e)
(f)
Colour
(i) Minor
(ii) Major
Blemishes (i) Minor
(ii) Major
Unspecified foreign matter
Extraneous vegetable matter
Minimum size
Skin rests (in report of peeled) with a
surface area larger than 36 mm² per fruit
unit
Tolerances for defective fruit - number per 100 fruit
units
Standard Grade
Substandard Grade
20
*
5
5
*
*
15
*
6
6
6
6
10
*
25
*
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 17 Quality factor
Tolerances for defective fruit - number per 100 fruit
units
Standard Grade
Substandard Grade
38
*
(g)
Deviations#
*
#
Denote no specification.
Deviations specified under (a)(ii), (b)(ii), (c), (d) and (f) collectively: Provided that the individual
limits are not exceeded.
Pear Halves
22.
Pear halves must --
be prepared form peeled or unpeeled cleanly cut pear halves with the same cultivar
characteristics; and
have a bright and uniform colour, typical of the cultivar concerned. Standard grade
halves must be reasonably bright and have a reasonable uniform colour.
Size group
Unpeeled pear halves:
Size
Minimum and Mixed size
Medium
Large
Extra large
Must pass through a sieve of
mesh diameter:
38 mm
48 mm
May not pass through a sieve
of mesh diameter:
25 mm
25 mm
38 mm
48 mm
Peeled pear halves:
Size
Minimum and Mixed size
Medium
Large
Quality factor
(a)
(b)
(c)
(d)
(e)
(f)
(g)
(h)
*
#
Colour
(i) Minor
(ii) Major
Blemishes (i) Minor
(ii) Major
Deviations in cut
Defects
Size group:
(i)
Too large
(ii)
Too small
Extraneous vegetable matter
Unspecified foreign matter
(i)
Minor
(ii)
Major
Deviations#
Must pass through a sieve of
mesh diameter:
32 mm
May not pass through a sieve
of mesh diameter:
19 mm
19 mm
32 mm
Tolerances for defective fruit - number per 100 fruit
units
Choice Grade
Standard Grade
Substandard
Grade
20
20
*
1
5
5
20
*
*
5
15
*
10
25
*
7
20
35
5
5
4
10
10
4
14
10
10
6
10
10
4
38
*
*
6
30
30
6
*
Denotes no specification.
Deviations specified under (a)(ii), (b)(ii), (d), (f) and (g) collectively: Provided that the individual
limits are not exceeded.
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 18 Pear Segments - Unpeeled
23.
Unpeeled Pear Segments must --
be prepared from bleached pears with the same cultivar characteristics;
have a bright and uniform colour, typical of the cultivar concerned. Standard grade
segments must be reasonably bright and have a reasonably uniform colour;
be cored and cut lengthwise in approximately four or more equal parts; and
consist of cleanly cut pats.
Quality factor
(a)
(b)
(c)
(d)
(e)
(f)
(g)
*
#
Colour
(i) Minor
(ii) Major
Blemishes (i) Minor
(ii) Major
Deviations in cut
Defects
Extraneous vegetable matter
Unspecified foreign matter collectively
(i)
Minor
(ii)
Major
Deviations#
Tolerances for defective fruit - number per 100 fruit
units
Choice Grade
Standard Grade
Substandard
Grade
20
20
*
1
5
5
20
*
*
5
15
*
10
25
*
7
20
35
4
6
6
10
10
30
10
4
18
10
6
40
30
6
*
Denotes no specification.
Deviations specified under (a)(ii), (b)(ii), (d), (e) and (f) collectively: Provided that the individual
limits are not exceeded.
Pear Halves with Core - Unpeeled, Bleached
24.
There shall be two grades of Pear halves with core namely Standard and Substandard Grade.
Pear halves with core must --
be prepared from unpeeled and bleached pears of the cultivar William's Bon Chretien
(Barlett); and
consist of cleanly cut halves with core; and
be reasonably bright and have a reasonably uniform colour.
Quality factor
(a)
(b)
(c)
(d)
(e)
(f)
*
#
Colour
(i)
Minor
(ii)
Major
Blemishes (i)
Minor
(ii)
Major
Deviations in cut
Extraneous vegetable matter
Unspecified foreign matter collectively
(i)
Minor
(ii)
Major
Deviations#
Tolerances for defective fruit - number per 100 fruit units
Standard Grade
Substandard Grade
20
*
5
5
*
*
15
*
25
*
6
6
10
10
10
4
22
10
6
*
Denotes no specification.
Deviations specified under (a)(ii), (b)(ii), (d) and (e) collectively: Provided that the individual limits
are not exceeded.
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 19 Plum Halves - Bleached
25.
Plum halves must --
be prepared from plums of the yellow flesh cultivars which consist of cleanly cut halves, but
may not be thin or overripe. Standard and Substandard Grade may contain thin and overripe
fruit; and
have a bright and uniform colour, typical of the cultivar concerned. Standard grade
segments must be reasonably bright and have a reasonably uniform colour.
-
Size group
Size
Must pass through a sieve of
mesh diameter
Minimum and mixed size
Medium
Large
25 mm
35 mm
Quality factor
(a)
(b)
(c)
(d)
(e)
(f)
(g)
*
#
Colour
(i) Minor
(ii) Major
Blemishes (i) Minor
(ii) Major
Deviations in cut
Size group:
(i) Too large
(ii) Too small
(iii) Too large and too small
collectively
Extraneous vegetable matter
Unspecified foreign matter
collectively
(i) Minor
(ii) Major
Deviations#
May not pass through a sieve
of mesh diameter
14,1 mm
14,1 mm
25mm
Tolerances for defective fruit - number per 100 fruit units
Choice Grade
Standard Grade
Substandard
Grade
20
20
*
1
5
5
20
*
*
5
15
*
10
25
*
5
5
5
10
10
10
*
*
*
4
10
6
10
6
30
10
4
14
10
6
28
30
6
*
Denotes no specification.
Deviations specified under (a)(ii), (b)(ii), (e) and (f) collectively: Provided that the individual limits
are not exceeded.
Prunes with Stone
26.
Prunes with stone must --
be prepared from whole prunes of suitable cultivars.
Size group
Size
Small
Medium
Large
Extra large
Counting group per 454 gram
Minimum count
Must pass through a sieve of
mesh diameter
21 mm
23,5 mm
27,5 mm
Choice Grade count
Choice Grade shall not exceed
80
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
May not pass through a sieve
of mesh diameter
19 mm
21 mm
23,5 mm
27,5 mm
Standard Grade count
Standard Grade shall not exceed
110
- 20 Size
Small
Medium
Large
Extra large
*
Must pass through a sieve of
mesh diameter
Not allowable
61-80*
41-60
1-40
In the case of fruit salad 100 prunes shall be allowed.
Quality factor
(a)
(b)
(c)
(d)
*
#
May not pass through a sieve
of mesh diameter
81-110
61-80*
41-60
1-40
Damaged and broken prunes
Blemishes
(i) Minor
(ii) Major
Size group:
(i)
Too large
(ii)
Too small
Deviations#
Tolerances for defective fruit - number per 100 fruit units
Choice Grade
Standard Grade
Substandard
Grade
5
10
*
10
*
*
3
15
*
5
5
15
5
5
28
*
*
*
Denotes no specification.
Deviations specified under (a), (b)(ii) and (c) collectively: Provided that the individual limits are not
exceeded.
Destoned Prunes
27.
Destoned prunes must --
be prepared from whole destoned prunes of suitable cultivars.
Minimum size per 454 gram --
Choice Grade, may not exceed 80 prunes; and
Standard Grade, may not exceed 100 prunes.
Quality factor
(a)
(b)
(c)
(d)
(e)
(f)
(g)
*
#
Damaged and broken prunes
(excluding two holes across from
each other formed during destoning)
Blemishes (i)
Minor
(ii)
Major
Texture
Prunes with stone
Unspecified foreign matter collectively
(i)
Minor
(ii)
Major
Extraneous vegetable matter
Deviations#
Tolerances for defective fruit - number per 100 fruit
units
Choice Grade
Standard Grade
Substandard
Grade
15
25
*
10
3
5
4
10
*
15
10
7
10
*
*
*
10
30
10
4
4
24
10
4
6
40
30
6
6
*
Denotes no specification.
Deviations specified under (a), (b)(ii), (d), (e) and (f) collectively: Provided that the individual limits
are not exceeded.
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 21 PART III
DRIED SUBTROPICAL FRUIT
Definitions
28. In these regulations unless the contents indicate otherwise, any word or expression to which a
meaning has been assigned in the Act, shall have that meaning and where used with regard to dried
subtropical fruit –
"blemishes" –
(a) means any external defect which affects the appearance of the dried fruit detrimentally and which
were caused by factors such as rain, hail, sun, wind, insects, cold, heat, handling practices and
transport; and
(b) skin pieces and fibre from pips shall be regarded as blemishes: Provided that fibre from pawpaw pips shall not be regarded as blemishes; and
"deviations in cut" pieces of fruit that differs more than 25% from the mean form or size or weight of the
majority of the fruit pieces in a single packet.
Quality Standards
29.
(1)
Moisture content:
Dried banana, mango, paw-paw and pine-apple may not contain more than 24% moisture.
(2)
The following quality factors are subject to tolerance for each product and grade:
Blemishes,
Grey and black discolouration,
Extraneous vegetable matter,
Unspecified foreign matter,
Deviation in cut,
Retained core.
Bananas
30.
Dried bananas must --
be prepared from peeled bananas sliced in a direction parallel to the natural seam of the
fruit or round slices cut right angled to the longitudinal axis;
have a uniform colour when examining a single container with dried bananas; Standard
Grade bananas should be of reasonably uniform colour;
have a chewable texture. Standard Grade bananas should have a reasonably chewable
texture;
be pliable when folding a single strip;
be free from blackened fruit ends;
be free from blackened parts in a strip;
consist of uniform size pieces of fruit; and
be free from fruit with floury taste and texture.
Quality factor
(a)
(b)
(c)
(d)
Blemishes
Unspecified foreign matter: Minor
Major
Extraneous vegetable matter
Blackened fruit ends
Tolerances for defective fruit – number per 100 g
Choice Grade
Standard Grade
Substandard
Grade
3
6
10
5
8
12
2
4
8
3
6
6
3
6
12
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 22 Tolerances for defective fruit – number per 100 g
Choice Grade
Standard Grade
Substandard
Grade
Tolerances for defective fruit –weight per 100 g
20
30
No specification
20
35
No specification
Quality factor
(e)
(f)
Blackened fruit pats
Deviations in cut
Mangoes
31.
Different cultivars of mangoes may be packed in the same container.
Dried Mango must --
be prepared from peeled cleanly cut mango;
have a chewable texture. Standard Grade mangoes should have a reasonably chewable
texture;
have a maximum thickness of 14 mm for Choice Grade dried mango; and
be pliable when folding a single piece or strip of dried mango.
Quality factor
(a) Colour: total area of
grey discolouration allowed in 100 g
(b) Blemishes
(c) Too thick cuts
(d) Unspecified
foreign
matter:
minor
Major
(e) Extraneous vegetable
material
Tolerances for defective fruit - number per 100 g
Choice Grade
Standard Grade
Substandard Grade
Less than Between
Less than 25 pieces Less than 25 pieces
25
25 and 80 25
and more 25
and more
pieces/
pieces/
pieces/
per 100 g pieces/
per 100 g
100 g
100 g
100 g
100 g
350 mm2
550 mm2
500 mm2
700 mm2
No specification
(f) Deviations in cut
3
1
10
1
6
3
20
3
12
5
35
5
5
2
3
15
3
3
8
4
6
24
6
6
12
8
6
40
10
6
20
Tolerances for defective fruit - weight per 100 g
20
35
35
No specification
PawPaw
32.
Dried PawPaw must --
be prepared from peeled cleanly cut pawpaw slices;
have a yellow to deep orange-red colour; and
be pliable when folding a single piece or strip.
Quality factor
(a) Colour: Total area of grey
discolouration allowed in 100g
(b) Blemishes
(c) Unspecified foreign matter:
Minor
Major
(d) Extraneous vegetable material
(e) Deviations in cut
Tolerances for defective fruit - number per 100 g
Choice Grade
Standard Grade
Substandard Grade
250mm2
500mm2
No specification
10
20
35
15
24
40
3
6
10
3
6
6
Tolerances for defective fruit - weight per 100 g
20
35
No specification
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 23 Pineapples
33.
Pineapples in a single container must be of the same cultivar.
Dried pineapples must --
be prepared from whole, cored pineapples cut into round slices at right angles to the
longitudinal axis, or such slices cut into four to six segments;
be bright yellow to dark yellow and free from darkened portions within a slice or segment;
have a uniform colour. Standard Grade pineapples may be reasonably uniform; and
have a good texture. Standard Grade pineapples may have a reasonably good texture.
Quality factor
(a)
(b)
(c)
(d)
(e)
(f)
(g)
(h)
*
#
Colour
(i)
(ii)
Minor
Major
Blemishes
(by number)
Retained core (by number)
Extraneous vegetable matter
Unspecified
foreign
matter:
Minor
Major
Unspecified foreign matter
Deviations in cut
Deviations#
Tolerances for defective fruit - weight per 100 g
Choice Grade
Standard Grade
Substandard
Grade
15
30
*
1
5
5
2
4
10
3
6
*
4
6
6
5
2
4
20
9
8
4
6
35
18
12
8
6
*
35
Denotes no specification.
Deviations specified under (a)(ii), (b), (c), (d) and (e)(ii) collectively: Provided that the individual
limits are not exceeded.
PART IV
DRIED VINE FRUIT
RAISINS
Definitions
34.
In these regulations, unless the contents indicate otherwise, any word or expression to which a
meaning has been assigned in the Act, shall have that meaning and where used with regard to raisins -"berry stems (cap stems)" means small woody stems, whether attached to a berry or not: Provided that:
(i)
if only the nodule remains, it shall not be deemed a berry stem, except if it exceeds 2 mm
in length or 2 mm in width;
(ii)
stalks smaller than 1 mm diameter and 10 mm in length would be considered as berry
stems;
"blemishes" means any external defect which affects the appearance of the dried fruit detrimentally and
which were caused by factors such as rain, hail, sun, wind, insects, cold and heat. Swartbekkie in
sultanas with a diameter larger than 2 mm is regarded as a blemish;
"bolds" means large raisins with deeper creases, as contemplated in subregulation 35(5);
"bunch" means two or more raisins attached to the same stalk;
"currants" means small seedless, unlyed vine fruit of the currant cultivar;
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 24 "damaged" means fruit that has been damaged, broken or crushed by handling practices and transport;
"deviations in colour" means vine fruits which are normally not black, but which are blackened as well as
berries which are conspicuously darker or lighter than the prescribed colour;
"floaters" means dry, immature, hardish berries;
"golden sultanas" means bleached sultanas;
"good and fleshy", with regard to the texture means vine fruits that are full and fleshy in appearance with
shallow creases, obtained from ripe to reasonably ripe grapes;
"jumbo" means large raisins with deeper creases, as contemplated in subregulation 35(5);
"lye marks" means white marks on the surface of berries from vine fruit, caused by lye solution that dried
on the berries and which extend over more than one tenth of the area of the fruit;
"mixed sizes" means two consecutive size groups mixed in one container;
"pinheads", with regard to currants, means tiny, undeveloped berries;
"reasonably good and reasonably fleshy", with regard to the texture, means vine fruits which are thin
fleshy in appearance and made from grapes which were reasonably ripe;
"seedless" means fruit naturally without pips or seeds;
"stalks" means the wooden branches of the bunch on which the berries are attached by means of berry
stems and will only be deemed as stalks when thicker than 1 mm or else longer than 10 mm;
"sultanas" means dried vine fruit made from seedless kinds of grapes, treated with cold lye and dried in
the shade;
"swartbekkie" means a dark to black discolouration of sultanas which develops from the cap-stem,
smaller than 2 mm in diameter for small and medium sultanas, 3 mm for bold and jumbo sultanas,
measured at the capstem attachment;
"vine fruit" means any suitable dry-grape cultivar and may be called raisins.
Quality Standards
35.
(1)
Choice Grade vine fruit must --
(2)
Standard Grade vine fruit must --
(3)
have a good and fleshy texture;
have a uniform colour when examining a single container with dried vine fruit;
and
be of uniform size.
have at least reasonably good and fleshy texture;
have at least a reasonably uniform colour; the product shall not appear
conspicuously variegated when examining a single container with raisins; and
be of fairly uniform size.
Moisture content:
-
Dried raisins shall contain not more than 17% (m/m) moisture.
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 25 (4)
Provisions concerning sizing:
Sizing is determined by the minimum diameter of berries based on screening.
The sizing for Golden Sultanas, O.R. Sultanas, Thompson's Seedless raisins and W.P.
Sultanas are as follows:
Size
(a)
Small
Medium
Bold
Jumbo
(5)
Must pass through a sieve of
mesh diameter:
9 mm
11 mm
13 mm
15 mm
May not pass through a
sieve of mesh diameter:
6 mm
9 mm
10 mm
12 mm
(b)
The size of small, bold and jumbo raisins/sultanas shall be marked on nontransparent containers: Provided that acceptable abbreviations may be used to
indicate the size group.
(c)
The size of small raisins and sultanas shall be marked on all containers.
The following quality factors are subject to the tolerances for each product and grade:
Colour,
Texture,
Blemishes,
Crystallised berries,
Berry stems (Capstems),
Damaged berries,
Berry stalks,
Extraneous vegetable material, Floaters.
Currants
36.
Currants must --
be prepared from small, seedless, unlyed currant cultivars. Substandard Grade may
contain pinhead currants;
be whole berries;
be brown to dark brown and free from white currants; and
have a typical, good flavour. Standard Grade berries may have a reasonably good and
typical flavour;
Quality factor
(a) Colour
(b) Texture
(c) Blemishes
(d) Crystallised berries
(e) Currants with seeds
(f) Collective deviations of the above
allowed
(g) Damaged berries
(h) Floaters
(i) Berry stems (Cap stems)
(j) Berry stalks (per 15 kg)
(k) Extraneous vegetable material (per
15 kg)
Tolerances for defective fruit - Percent by weight
Choice Grade
Standard Grade
Substandard
Grade
0
0
10
5
10
No specification
5
10
No specification
10
20
No specification
5
5
15
20
35
50
5
10
30
Tolerances for defective fruit - number per 100 g sample
5
10
20
10
10
10
1
3
6
2
3
4
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 26 Depipped Raisins - Lyed and Unlyed
37.
Depipped raisins must --
be prepared from suitable seeded grape cultivars;
have a light brown to brown colour. Lyed raisins may have a greenish colour. Unlyed
raisins may have a bluish colour. Standard Grade raisins may have a slightly darker to
dark brown colour;
be free from blackened berries; and
be prepared from raisins which do not pass through a sieve of 10 mm mesh for Choice
Grade quality.
-
Quality factor
(a) Colour
(b) Texture
(c) Blemishes
(d) Raisins with seeds
(e) Floaters
(f) Berry stems (Capstem)
(g) Berry stalks (per 15 kg)
(h) Extraneous vegetable material (per
15 kg)
Tolerances for defective fruit - Percent by weight
Choice Grade
Standard Grade
Substandard
Grade
5
10
10
5
10
No specification
5
10
No specification
5
10
20
Tolerances for defective fruit - number per 100 g sample
3
5
10
7
7
8
3
4
5
2
3
4
Depipped raisins shall be marked with the expression "depipped" or "seeded".
Loose Raisins - Lyed and Unlyed
38.
Loose raisins must --
be prepared from suitable, seeded grape cultivars;
be light brown to brown. Muscatel raisins must be dark bluish. Standard Grade may be
dark brown;
be free from blackened berries;
have a rich flavour for Choice Grade loose raisins. Standard and Substandard Grade
raisins must have a reasonably good flavour; and
not pass through a sieve of 12 mm, for Choice Grade raisins.
Quality factor
(a) Colour
(b) Texture
(c) Blemishes
(d) Crystallised berries
(e) Damaged berries
(f) Collective deviations of the above
allowed
(g) Floaters
(h) Berry stems (Capstems)
(i) Berry stalks (per 15 kg)
(j) Extraneous vegetable material (per
15 kg)
Tolerances for defective fruit - Percent by weight
Choice Grade
Standard Grade
Substandard
Grade
5
10
10
5
10
No specification
10
20
No specification
10
20
No specification
10
20
35
25
40
52
Tolerances for defective fruit - number per 100 g sample
3
5
10
10
10
25
3
4
5
2
3
4
Depipped raisins shall be marked with the expression "depipped" or "seeded".
Seed-bearing raisins shall be marked with the expression "with seeds" or "with pips".
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 27 Monucca Raisins
39.
Monucca raisins must --
be prepared from black Monucca grapes; and
be reddish in case of bleached raisins and dark brown to black in case of unbleached
raisins.
Quality factor
(a) Colour
(b) Texture
(c) Blemishes
(d) Crystallised berries
(e) Collective deviations of the above
allowed
(f) Floaters
(g) Berry stems (Capstem)
(h) Berry stalks (per 15 kg)
(i) Extraneous vegetable material (per
15 kg)
Tolerances for defective fruit - Percent by weight
Choice Grade
Standard Grade
Substandard
Grade
5
10
10
5
10
No specification
5
10
No specification
10
20
No specification
16
33
50
Tolerances for defective fruit - number per 100 g sample
3
5
10
7
7
8
3
4
5
6
8
10
Stalk Raisins
40.
Stalk raisins must --
be prepared from whole Hanepoot, Datal or Waltham Cross grapes which are still
attached to the stalks and of which all immature berries have been removed;
be free from stickiness;
consist of berries with stems of a reasonable length;
have a light brown to medium brown colour. Muscatel raisins must be dark bluish.
Standard Grade raisins may have a light brown to brown colour;
be appealing. Standard Grade raisins must be reasonably appealing; and
have a rich flavour. Standard and Substandard Grade raisins must have a good flavour.
Provisions concerning sizing:
Choice Grade:
90% of the berries shall not pass through a sieve of 13,5 mm mesh and
the remainder shall not pass through a sieve of 10,5 mm mesh.
Standard Grade:
65% of the berries shall not pass through a sieve of 13,5 mm mesh and
the remainder shall not pass through a sieve of 10,5 mm mesh.
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 28 -
Quality factor
(a) Colour
(b) Texture
(c) Blemishes and lye marks
(d) Crystallised berries
(e) Collective deviations of the above
allowed
(f) Damaged berries
(g) Floaters
(h) Berries without stems
(i) Berry stalks (per 15 kg)
(j) Extraneous vegetable material (per
15 kg)
Tolerances for defective fruit - Percent by weight
Choice Grade
Standard Grade
Substandard
Grade
3
10
10
5
10
No specification
5
10
No specification
10
20
No specification
17
34
45
5
10
20
Tolerances for defective fruit - number per 100 g sample
3
5
10
20
25
No specification
1
3
6
6
8
10
Seed-bearing raisins shall be marked with the expression "with seeds" or "with pips".
Golden Sultanas
41.
Golden Sultanas must --
be prepared from whole, lyed and bleached seedless grapes; and
have a light gold to golden colour for Choice Grade and may be greenish gold to dark
gold for Standard Grade.
Quality factor
(a) Colour
(b) Texture
(c) Blemishes
(d) Crystallised berries
(e) Collective deviations of the
above allowed
(f) Damaged berries
(g) Swartbekkie
(h) Floaters
(i) Berry stems (Capstem)
(j) Berry stalks (per 15 kg)
(k) Extraneous vegetable material
(per 15 kg)
*
Tolerances for defective fruit - Percent by weight
Choice Grade
Standard Grade
Substandard
Grade
Small &
Bold
Small &
Bold
Small &
Bold
Medium
Jumbo
Medium Jumbo Medium Jumb
o
3
6
8
12
*
*
15
10
20
15
*
*
5
5
12
10
35
35
10
7
20
15
*
*
20
20
35
35
50
50
5
10
10
15
15
20
Tolerances for defective fruit - number per 100 g sample
15
10
25
20
*
*
3
2
5
3
10
6
7
4
7
4
15
12
1
1
3
3
5
5
Tolerances for defective fruit - number per 100 g sample
6
6
8
8
12
12
Denotes no specification.
Golden sultanas must be marked with the expression "Golden Sultanas" or "Bleached Sultanas" or
"Sultanas".
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 29 O.R. Sultanas
42.
O.R. sultanas must --
be prepared from whole, lyed seedless grapes; and
have a greenish to golden amber colour. Standard Grade may be green to dark amber
coloured.
Quality factor
(a) Colour
(b) Texture
(c) Blemishes
(d) Crystallised berries
(e) Damaged berries
(f) Collective deviations of the above allowed
(g) Swartbekkie
(h) Floaters
(i) Berry stems (Cap stems)
(j) Berry stalks (per 15 kg)
(k) Extraneous vegetable material (per 15 kg)
*
Tolerances for defective fruit - Percent by weight
Choice Grade
Standard Grade
Substandard
Grade
Small &
Bold
Small &
Bold
Small &
Bold
Medium Jumbo Medium Jumbo Medium Jumbo
3
6
8
12
*
*
15
10
20
15
*
*
5
5
12
10
35
35
10
7
15
10
*
*
5
10
10
15
15
20
20
20
35
35
50
50
Tolerances for defective fruit - number per 100 g sample
20
15
35
30
*
*
3
2
5
3
10
6
7
4
7
4
15
12
1
1
3
3
5
5
6
6
8
8
12
12
Denotes no specification.
O.R. sultanas must be marked with one of the following expressions "O.R." or "O.R. Sultanas" or
"Sultanas".
Thompson Seedless Raisins
43.
Thompson's seedless raisins must --
be prepared from whole, unlyed seedless grapes;
have a brown to dark brown colour; and
be free from blackened berries.
Quality factor
(a) Colour
(b) Texture
(c) Blemishes
(d) Crystallised berries
(e) Collective deviations of the above allowed
(f) Damaged berries
(g) White berries (by number)
(h) Floaters
(i) Berry stems (Cap stems)
(j) Berry stalks (per 15 kg)
(k) Extraneous vegetable material (per 15 kg)
*
Tolerances for defective fruit - Percent by weight
Choice Grade
Standard Grade
Substandard
Grade
Small &
Bold
Small &
Bold
Small &
Bold
Medium Jumbo Medium Jumbo Medium Jumbo
0
0
2
2
4
4
15
20
20
25
*
*
5
10
10
15
*
*
10
6
20
15
*
*
20
24
33
36
40
45
5
10
10
15
20
25
Tolerances for defective fruit - number per100 g sample
5
3
8
6
*
*
3
2
5
3
10
6
7
4
7
4
15
12
1
1
3
3
5
*
6
6
8
8
12
12
Denotes no specification.
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 30 Thompson's seedless raisins must be marked with one of the following expressions "seedless raisins" or
"Thompson raisins" or "Thompson".
W.P. Sultanas
44.
W.P. Sultanas must --
be prepared from whole lyed seedless grapes; and
have a light brown to brown colour. Standard Grade berries may be dark brown.
Quality factor
(a) Colour
(b) Texture
(c) Blemishes
(d) Crystallised berries
(e) Collective deviations of the above
allowed
(f) Damaged berries
(g) Swartbekkie
(h) Floaters
(i) Berry stems (Capstems)
(j) Berry stalks (per 15 kg)
(k) Extraneous vegetable material (per
15 kg)
*
Tolerances for defective fruit - Percent by weight
Choice Grade
Standard Grade
Substandard
Grade
5
10
10
5
10
*
5
10
*
10
20
*
17
33
50
3
7
20
Tolerances for defective fruit - number per 100 g sample
20
35
*
3
5
10
7
7
7
1
3
5
2
3
4
Denotes no specification.
PART V
OTHER DRIED FRUIT
Definitions
45.
Where used with regard to whole dates –
"commercial type" means cane sugar varieties or invert sugar varieties as contemplated in subregulation
46(4).
"damaged fruit" means fruit affected by mashing, tearing, breaking of the skin, leaving the kernel visible
so that the appearance of the fruit is noticeably affected;
"immature fruit" means fruit light in weight, stunted or distinctly rubbery in texture;
"sour fruit" means fruit in which there has been a breakdown of the sugars into alcohol and acetic acid by
the action of yeasts and bacteria. Detected by a characteristic sour taste. Fruit with incipient
fermentation but with only a very slight sour taste is not considered as defective; and
"unpollinated fruit" means fruit not pollinated, as indicated by stunted growth, immature characteristics
and absence of pit.
Whole Dates
46.
(1)
Unpitted dates must --
be ripe, plump and plastic where applicable;
be intact;
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 31 -
-
(2)
have the shape, development and colour characteristic of the variety and/or
commercial type. Standard Grade dates may have slight defects in form or
development;
be amber-coloured to brown. Standard Grade dates may have defects of
colouration;
have abundant flesh which is fat or semi-fat and greasy;
have a translucent epicarp, that, according to the variety, adhere to the flesh.
Standard Grade dates may have slight defects of the epicarp that do not affect
the pulp;
be uniform and each package must contain only fruit of the same origin; and
be of the same variety. Standard Grade must be of the same commercial type.
Size:
Irrespective of the variety, the minimum weight of a date shall be 4,75 g.
(3)
Moisture content:
The moisture content for --
(4)
cane sugar varieties may not be greater than 26%;
invert sugar varieties may not be greater than 30%; and
Daglat Noor variety, in their natural state, may not be greater than 30%.
Varieties:
Cane sugar varieties which contain mainly sucrose including -Daglat Noor (Deglet Nour)
Daglat Beidha (Deglet Beidha);
or
Invert sugar varieties which contain mainly glucose and fructose including -Akhaout alig,
Deri,
Saiidi (Saidy),
Alig,
Hallaawi (Halawy),
Sayir (Sayer),
Amri,
Khadhraawi (Khadrawy),
Zahdi (Zahidi),
Barhi (Barhee),
Majhoul (Medjool),
Quality factor
(a) Sour fruit
(b) Extraneous Vegetable Matter
(c) Damaged, immature or unpollinated fruit
(d) Blemished fruit
(e) Size (not less than 4 g). Percent by
weight
(f) Collective deviations #
#
Tolerances for defective fruit – Percent by weight or
number
Choice Grade
Standard
Substandard
Grade
Grade
0
0
1
3
5
8
3
6
15
4
6
10
10
10
20
7
12
24
Deviation specified under (a), (b), (c) and (d) collectively: Provided that the individual limits are
not exceed.
-
The word "dates" shall be marked on non-transparent containers.
The name of the variety or the commercial type shall be marked on containers containing
Choice Grade dates.
The word "common" shall be marked on Standard and Substandard Grade dates when the
variety or commercial type is not defined or cannot be guaranteed.
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
- 32 Whole figs
47.
(1)
Moisture Content: Whole figs may contain a maximum of 25% moisture.
(2)
Whole figs must --
-
be prepared from whole figs with the same cultivar characteristics;
have an attractive colour typical of the cultivar concerned;
have a uniform colour when examining a single container with dried figs;
be free from blackened portions; and
have a good and fairly fleshy texture for Choice Grade figs.
(3)
Stems, including the nodule, of length 8 mm and less are allowed on whole figs.
Size
Must pass through a sieve
of mesh diameter:
Minimum size & Mixed size
Medium
Large
25 mm
Quality factor
(a)
(b)
(c)
(d)
(e)
(f)
(g)
*
#
Colour
(i)
Minor
(ii) Major
Blemishes
(i)
Minor
(ii) Major
Size Group
(i)
Too small
(ii) Too large
Extraneous vegetable matter
Stems longer than 8 mm
Unspecified foreign matter
Deviations#
May not pass through a
sieve of mesh diameter:
19 mm
19 mm
25 mm
Tolerances for defective fruit -per 100 fruit units
Choice
Standard
Substandard
Grade
Grade
Grade
20
20
*
1
5
5
20
*
*
5
15
*
5
10
*
5
10
*
4
6
6
5
10
*
4
6
6
10
20
*
Denotes no specification.
Deviations specified under (a) (ii), (b) (ii), (c) and (d) collectively: Provided that the individual
limits are not exceeded.
Fig Blocks
48.
(1)
Moisture Content: Fig blocks may contain a maximum of 25% moisture.
(2)
Fig blocks must --
-
consist of compressed whole figs packed in rectangular blocks;
be free from blackened portions;
have an attractive and typical colour for Choice Grade fruit and be reasonably attractive
and typical of the cultivar concerned for Standard Grade fruit; and
have a good and fleshy texture for Choice Grade fruit.
Quality factor
(a)
Colour
(i)
(ii)
Minor
Major
(b)
(c)
Blemishes
Extraneous vegetable matter
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
Tolerances for defective fruit - per 100 fruit
units
Choice
Standard
Substandard
Grade
Grade
Grade
25
35
*
1
5
5
25
50
*
4
6
6
- 33 Tolerances for defective fruit - per 100 fruit
units
Choice
Standard
Substandard
Grade
Grade
Grade
4
6
6
23
44
*
Quality factor
(d)
(e)
*
#
Unspecified foreign matter
Deviations#
Denotes no specification.
Deviations specified under (a) (ii), (b) and (d) collectively: Provided that the individual limits are
not exceeded.
Tomatoes - Bleached and Unbleached
49.
(1)
Moisture Content: Tomatoes may contain a maximum of 20% moisture.
(2)
The quality standards for tomatoes are as follows:
Choice Grade
Fruit ingredient:
Unpeeled tomatoes with the same cultivar characteristics, consisting of cleanly
cut halves quarters or wheels.
Tomatoes must have a bright and uniform colour.
Shape:
In the case of halves and wheels the normal round appearance of the fruit must
be retained.
Standard Grade
Fruit ingredient:
Unpeeled tomatoes with the same cultivar characteristics, consisting of cleanly
cut halves, quarters or wheels but may contain thin and overripe halves and
quarters.
Flats are prepared from unpeeled tomatoes with the same cultivar characteristics
which may consist of halves and quarters which have dried flat and with irregular
shapes because of over ripeness.
Tomatoes must be reasonably bright and have a reasonably uniform colour.
Shape:
Standard grade halves and quarters but may contain poorly formed tomatoes.
Size group - Halves
Size
Minimum size
Small
Medium
Large
Extra large
Must pass through a
sieve of mesh diameter:
19 mm
25 mm
31 mm
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
May not pass through a sieve
of mesh diameter:
14 mm
14 mm
19 mm
25 mm
31 mm
- 34 -
Quality factor
(a) Colour
(i)
(ii)
(b) Blemishes (i)
(ii)
(iii)
(c)
(d)
(e)
(f)
(g)
*
#
Minor
Major
Minor
Major
Minor and Major collectively: Provided that the
individual limits are not
exceeded
Deviations in cut (flats excluded)
Size group (flats excluded):
(i) Too large
(ii) Too small
Extraneous vegetable matter
Unspecified foreign matter collectively:
(i) Minor
(ii) Major
Deviations#
Tolerances for defective fruit - number per 100
fruit units
Choice
Standard
Standard Substandar
Grade
Grade
Grade
d Grade
(Flats)
25
25
25
*
1
5
5
5
20
*
*
*
5
15
15
*
20
25
25
*
10
-
25
*
5
5
4
10
10
4
14
6
10
10
6
28
10
10
6
10
10
6
28
*
*
6
30
30
6
*
Denotes no specification.
Not applicable.
Deviations specified under (a)(ii), (b)(ii), (e) and (f) collectively: Provided that the individual limits
are not exceeded.
Mixed dried fruit
50.
Mixed dried fruit shall consist of at least two kinds of dried fruit containing not more than 70% of
any one kind: Provided that the mass of any of the remaining kinds shall not be less than 10% and in the
case of apples and apricots not less than 5%.
Choice Grade mixed dried fruit must --
comprise of Choice Grade dried fruit.
Standard Grade mixed dried fruit must --
comprise of at least Standard Grade dried fruit.
Substandard Grade mixed dried fruit must --
comprise of at least Substandard Grade dried fruit.
Quality factor
(a) Extraneous
vegetable
matter
(b) Unspecified foreign matter
Tolerances for defects by number per 100 g sample
Choice Grade
Standard Grade
Substandard Grade
4
6
6
4
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
6
6
- 35 Unspecified dried fruit
51.
Proposed quality standards shall be submitted in writing to the Executive Officer.
Quality factor
(a) Extraneous
vegetable
matter
(b) Unspecified foreign matter
Tolerances for defects by number per 100 g sample
Choice Grade
Standard Grade
Substandard Grade
4
6
6
4
6
6
Dried fruit mixed with other ingredients (Dried fruit mixes)
52.
Products consisting of --
dried fruit which comprises at least 55% of the total weight of the product; and
nuts, cherries, glazed fruit, pieces of fruits kin, pieces of fruit leather, dried coconut flakes or any
other ingredient suitable for immediate consumption,
shall be regarded as dried fruit mixes: Provided that where more than one kind of dried fruit is used
the quality standards as contemplated in regulation 50 will apply.
"other ingredients" means foodstuffs mixed with dried fruit and presented for sale as suitable for
immediate consumption.
Other ingredients must be --
sound, and free from rotting or deterioration;
clean and free from visible foreign matter;
free from living insects or mites whatever their stage of development;
free from visible damage by insects, mites or other parasites;
free from mould or fermentation;
free from abnormal external moisture;
free from of foreign smell and taste; and
not over dried or burned.
Choice Grade dried fruit mixed with other ingredients must --
comprise of Choice Grade dried fruit and other ingredients that are free from defects with the
exception of very slight superficial defects provided that the general appearance of the
produce, its quality, its keeping quality or its presentation in the package are not affected.
Standard Grade dried fruit mixed with other ingredients must --
comprise of at least Standard Grade dried fruit and other ingredients must be of good quality.
Substandard Grade dried fruit mixed with other ingredients must --
comprise of at least Substandard Grade dried fruit and other ingredients which comply with
the minimum requirements
Quality factor
(a) Extraneous
vegetable
matter
(b) Unspecified foreign matter
Tolerance for defects by number per 100 g sample
Choice Grade
Standard Grade
Substandard
Grade
4
6
6
4
Draft regulations regarding sale of dried fruit – 19/07/2001 – TP5
6
6