Federation of the Condiment Sauce Industries,
of Mustard and of Fruit and Vegetables
prepared in Oil and Vinegar of the European Union
CODE OF PRACTICE
J Mayonnaise J Mustard J Tomato Ketchup J
J Fruit and Vegetables in Vinegar J
FIC Europe c/o AGEP s.a.
Boulevard Saint-Michel, 77-79
B 1040 Brussels
Tel : 00 32 (0) 2 740 29 60 – Fax : 00 32 (0) 2 732 51 02
E-mail : fi[email protected]
September 2006
FIC Europe was created in 1999 (General Assembly on 29
October 1999 - Siena (Italy)) through the grouping together of
three associations active in the following sectors:
Sauces
CIMSCEE (Committee of the Industry
of Mayonnaise and Sauces in the
European Community)
Mustard
CIMCEE (Committee of the Mustard
Industries in the European Economic
Community)
Fruit & Vegetables
AIFLV (Association of the Industry
of Fruit and Vegetables in Vinegar,
Brine, Oil and Similar Products of
the E.C.)
FIC Europe is the industrial federation representing the
interests of companies operating in the condiment products
sector.
The federation’s members are the following national
associations :
EUROPE
[1]
FIC Europe
INTRODUCTION
FIC Europe
ASSOCIATIONS MEMBRES
Allemagne/Germany
Bundesverband der Obst-, Gemüse-und
Kartoffelverarbeitenden Industrie e.V.
Von-der-Heydt Strasse, 9
D – 53177 BONN
TL : 00/49/228/932.91.10 - TF : 00/49/228/932.91.20
E-mail : [email protected]
Verband der Essig- und der Senfindustrie e.V.
Bundesverband der deutschen Feinkostindustrie e.V.
Reuterstrasse, 151
D – 53113 BONN
TL : 00/49/228/21.20.17 - TF : 00/49/228/22.94.60
E-mail : [email protected]
Autriche/Austria
Fachverband der Nahrungs-und Genussmittelindustrie
Österreichs
Zaunergasse 1-3
A – 1030 WIEN
TL: 00/43/1/712.52.48 - TF: 00/43/1/715.48.19
E-mail: [email protected]
Belgique/Belgium
AFISPA-VIVED
Association des Fabricants et Importateurs de Spécialités et
de Pâtes Alimentaires
Vereniging van Producenten en Invoerders van
Voedingsspecialiteiten en Deegwaren
Boulevard Saint-Michel, 77/79
B – 1040 BRUXELLES
TL : 00/32/(0)2/743.87.32 - TF : 00/32/(0)2/732.51.02
E-mail : afi[email protected]
[2]
Asociación Española de Fabricantes de Salsas y Condimentos
Preparados
C/Mallorca, 286 Ent. 2 a
E – 08037 BARCELONA
TL: 00/34/93/207.25.16 - TF : 00/34/93/207.16.11
E-mail : [email protected]
France
Fédération des Industries Condimentaires de France – FICF
Rue de l’Isly 8
F – 75008 France
TL : 00/33/1/53.42.33.80 - TF : 00/33/1/53.42.33.81
E-mail : [email protected]
Italie/Italy
Associazione Italiana Industrie Prodotti Alimentari – AIIPA
Corso di Porta Nuova 34
I – 20121 MILANO
TL: 00/39/02/65.41.84 - TF: 00/39/02/65.48.22
E-mail: [email protected]
Pays-Bas/Netherlands
Vereniging van de Nederlandse Groenten en Fruitverwerkende
Industrie
P.O. Box 177
NL – 2300 AD LEIDEN
TL: 00/31/71/522.42.20 - TF: 00/31/71/522.50.95
E-mail: [email protected]
Visit address :
Parmentierweg, 49 – 2316 ZV LEIDEN
[3]
FIC Europe
Espagne/Spain
FIC Europe
Nederlandse Vereniging van Sausfabrikanten
Postbus 161
NL – 2280 – AD RIJSWIJK
TL: 00/31/70/352.50.74 - TF: 00/31/70/358.46.79
E-mail: [email protected]
Visit address :
Sir Winston Churchilllaan, 366 (20° verdiep.)
NL – 2285 SJ RIJSWIJK
Royaume Uni/United Kingdom
Food and Drink Federation – FDF
Catherine Street 6
UK LONDON WC2B 5JJ
TL: 00/44/207/420.71.06 - TF: 00/44/207/836.05.80
E-mail: [email protected]
[4]
MAYONNAISE
Bologna, 26.09.1991
EUROPE
[5]
Mayonnaise
CODE OF PRACTICE
Mayonnaise
P
R
E
F
A
C
E
PREFA
CE
The CIMSCEE has considered with a great deal of interest and
attention the policy pursued by the Community for
completion of the Large Market
It has carefully studied the principles of the Commission's new
approach and the suggestions made to the socioprofessional
circles in order to attain this objective.
It is vital for our industries to complete the Community directives
with specific provisions for the main products in our sector.
In fact, the designations of products, corresponding to a clearly
defined composition, constitute essential information for the
consumer.
The Code of Practice drawn up for Mayonnaise sets out the main
composition parameters.
This Code of Practice therefore completes the Community
directives of a "horizontal" nature and guarantees proper
consumer information and the fairness of commercial
transactions.
It is an important tool for the profession and at the same time
represents its contribution towards completion of the Internal
Market.
K. ANDERSON
President
Bologna, 26.09.1991
[6]
[7]
Mayonnaise
Mayonnaise
CODE OF PRACTICE
MAYONNAISE
1. DESCRIPTION ______________________________________
Mayonnaise is a condiment sauce obtained by emulsifying one
or more vegetable oils in an aqueous phase constituted by
vinegar, with the oil-in-water emulsion being produced by using
egg yolk. The mayonnaise may contain optional ingredients in
accordance with section 2.3.
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS _______
2.1. Raw materials
All ingredients must be of good quality and be suitable for human
consumption. The water used must be potable quality water.
The eggs and egg-based products must be chicken eggs or
obtained from chicken eggs.
2.2. Compositional standards
- Total fat content : minimum 70 % m/m,
- Technically pure (*) egg yolk content : minimum 5 % m/m.
2.3. Optional ingredients
Food ingredients intended to have an appreciable effect in the
desired manner on the physical and organoleptic characteristics
of the product :
a)
b)
c)
d)
White of chicken egg,
Product based on chicken egg,
Sugars,
Food-grade salt,
(*) "Technically pure" means that 20 % albumen is tolerated in relation to the egg
yolk.
[8]
e)
f)
g)
h)
i)
Condiments, spices, aromatic herbs,
Fruit and vegetables, including fruit and vegetable juices,
Mustard,
Milk products,
Water.
The authorised additives are those mentioned in the European
Parliament and Council Directives and respective amendments
of the European Union, i.e. :
• Council Directive 89/107/EEC of 21 December 1988 on the
approximation of the laws of the Member States concerning
food additives authorized for in foodstuffs intended for
human consumption (Official Journal L 40 of 11/02/1989),
• European Parliament and Council Directive 95/2/EC of 20
February 1995 on food additives other than colours and
sweeteners (Official Journal L 61 of 18/03/1995),
• European Parliament and Council Directive 94/36/EC of 30
June 1994 on colors for use in foodstuffs (Official Journal L
237 of 10/09/1994),
• European Parliament and Council Directive 94/35/EC of 30
June 1994 on sweeteners for use in foodstuffs (Official Journal
L 237 of 10/09/1994).
[9]
Mayonnaise
3. FOOD ADDITIVES ___________________________________
Mayonnaise
4. LABELLING_________________________________________
The labelling is in accordance with the principles and provisions
of :
• Directive 2000/13/EC of the European Parliament and of the
Council of 20 March 2000 on the approximation of the laws
of the Member States relating to the labelling, presentation
and advertising of foodstuffs (Official Journal L 109 of
06/05/2000),
• Directive 2003/89/EC of the European Parliament and of the
Council of 10 November 2003 amending Directive 2000/13/EC
as regards indication of the ingredients present in foodstuffs
(Official Journal L 308 of 25/11/2003),
• Commission Directive 2005/26/EC of 21 March 2005
establishing a list of food ingredients or substance
provisionally excluded from Annex IIIa of Directive 2000/13/
EC of the European Parliament and of the Council (Official
Journal L 75 of 22/03/2005).
Mayonnaises may not be manufactured or labelled in such a
way as to mislead the consumer as to the type, origin or quality
and the product.
[ 10 ]
CODE OF PRACTICE
Mustard
MUSTARD
Bologna, 26.09.1991
EUROPE
[ 11 ]
Mustard
P
R
E
F
A
C
E
PREFA
CE
The CIMCEE has considered with a great deal of interest and
attention the policy pursued by the Community for
completion of the Large Market
It has carefully studied the principles of the Commission's new
approach and the suggestions made to the socioprofessional
circles in order to attain this objective.
It is vital for our industries to complete the Community directives
with specific provisions for the main products in our sector.
In fact, the designations of products, corresponding to a clearly
defined composition, constitute essential information for the
consumer.
The Code of Practice drawn up for Mustards sets out the main
composition parameters for each designation.
This Code of Practice therefore completes the Community
directives of a "horizontal" nature and guarantees proper
consumer information and the fairness of commercial
transactions.
It is an important tool for the profession and at the same time
represents its contribution towards completion of the Internal
Market.
M. SARDIN
President
Bologna, 26.09.1991
[ 12 ]
[ 13 ]
Mustard
Mustard
CODE OF PRACTICE
MUSTARD
ARTICLE 1 - Scope______________________________________
The designation "mustard" applies to the types of products
intended for human consumption defined in Annex I of this
Code. Such products shall be manufactured according to good
manufacturing practices, using plant and equipment of hygienic
design that meets all relevant health and safety requirements.
Compound products in which mustard is presented as an
ingredient and in which mustard is incorporated are not covered
by this Code other than with reference to the mustard ingredient
proper, which must comply with the provisions of this Code.
ARTICLE 2 - Recognition of the Code by the Community
authorities and in the Member States ___________
The members of FIC Europe undertake to make every effort to
have their national authorities recognize this Code of Practice.
Similarly, FIC Europe undertakes to take all necessary measures
to have the Code recognized by the Community authorities.
ARTICLE 3 - Raw Materials ______________________________
The seeds used in the manufacture of the mustards covered by
the Code must have the following characteristics :
1. They must be of sound merchantable quality.
[ 14 ]
2. They must be ripe and of the following species :
- Brassica Nigra (Linnaeus) W.D.J. KOCH,
- Brassica Juncea (Linnaeus) CZERNAJEV and COSSON,
- Sinapis Alba (Linnaeus),
and may not contain more than 2 % by weight of foreign
matter.
3. They may not be subjected to any oil extraction process other
than a pressure process.
Moreover, the mustard component from which oil has been
extracted must have :
4. Furthermore, it is prohibited to add the following
ingredients :
- starchy substances, thickeners or binders, with the exception
of :
• those permitted in Annex I sections 2, 4 and 6,
• statilizers as stated in Directive 95/2/EC,
- essential oil of mustard and natural or artificial essences
and extracts having essentially the same function.
- husks separated from the mustard seed.
However, those husks which have been removed at an earlier
stage of the manufacturing process may be re-incorporated
into the final product.
Moreover, a higher addition of mustard husks derived from
the manufacture of sieved mustards is permitted if :
- the finished product is made from whole seeds which have
not been defatted,
- the addition of husks is mentioned on the label,
[ 15 ]
Mustard
- a residual mustard fatty oil content of at least 12 % by
weight,
- an insoluble ash content in an aqueous solution of
hydrochloric acid of not more than 1 % by weight.
Mustard
- the finished product has a content of dry matter derived from
mustard seeds of at least 18 % by weight and a mustard oil
content of al least 5 % by weight.
ARTICLE 4 - Additives___________________________________
The authorised additives are those mentioned in the European
Parliament and Council Directives and respective amendments
of the European Union, i.e. :
• Council Directive 89/107/EEC of 21 December 1988 on the
approximation of the laws of the Member States concerning
food additives authorized for in foodstuffs intended for
human consumption (Official Journal L 40 of 11/02/1989),
• European Parliament and Council Directive 95/2/EC of 20
February 1995 on food additives other than colours and
sweeteners (Official Journal L 61 of 18/03/1995),
• European Parliament and Council Directive 94/36/EC of 30
June 1994 on colors for use in foodstuffs (Official Journal L
237 of 10/09/1994),
• European Parliament and Council Directive 94/35/EC of 30
June 1994 on sweeteners for use in foodstuffs (Official Journal
L 237 of 10/09/1994).
ARTICLE 5 - Labelling ___________________________________
The labelling is in accordance with the principles and provisions
of :
• Directive 2000/13/EC of the European Parliament and of the
Council of 20 March 2000 on the approximation of the laws
of the Member States relating to the labelling, presentation
and advertising of foodstuffs (Official Journal L 109 of
06/05/2000),
[ 16 ]
• Directive 2003/89/EC of the European Parliament and of the
Council of 10 November 2003 amending Directive 2000/13/CE
as regards indication of the ingredients present in foodstuffs
(Official Journal L 308 of 25/11/2003),
• Commission Directive 2005/26/EC of 21 March 2005
establishing a list of food ingredients or substance
provisionally excluded from Annex IIIa of Directive 2000/13/
EC of the European Parliament and of the Council (Official
Journal L 75 of 22/03/2005).
The designations given in Annex I may be used only for the
products complying with the compositional requirements fixed
for these products and them alone.
The designations given under points 4, 5, 6, 7 et 8 of Annex I
may be accompanied by adjectives such as "mild", "strong",
"aromatic" etc., in accordance with the characteristics of the
mustards.
ARTICLE 6 - Modifications to the Code of Practice ___________
Any modifications to this Code of Practice shall require approval
by the members of FIC Europe at the General Assembly.
[ 17 ]
Mustard
Mustards may not be manufactured or labelled in such a way as
to mislead the consumer as to the type, origin or quality of the
product.
Mustard
ANNEXES
ANNEX I - DEFINITIONS
The list of products mentioned hereafter is not exhaustive.
FIC Europe may make proposals for new reserved names
characterized by specific compositional rules.
Mustard seeds are composed of a kernel surrounded by a coat
known as the husk. Only kernel contains the glucosinolate
which, when suitably treated, releases the active components
known as the essential or volatile oil of mustard.
The Code of Practice defines the following products :
1. "Mustard flour" ____________________________________
"Mustard flour" means the powdered product obtained from
full-fat mustard kernels.
2. "Mustard powder" __________________________________
"Mustard powder" means the mustard flour defined above to
which one or more of the following ingredients have been added
in a total proportion not exceeding 20 % by weight : spices,
herbs, cereal flour.
3. "Mustard powder condiment"_________________________
"Mustard powder condiment" means the powdered product
obtained from the milling of mustard seeds. If the mustard seeds
are partially defatted, this must be done in accordance with the
provisions of Article 3.3.
[ 18 ]
4. "Mustard" or "Prepared mustard" _____________________
"Mustard" or "Prepared mustard" means the paste-like product
having the characteristic properties of mustard and complying
with the following compositional requirements :
(a) the following ingredients are compulsory :
(b) in addition to the ingredients given under (a), mustard or
prepared mustard may contain :
1) other food ingredients subject to article 3.4., such as
sugars, salt, herbs, spices and flavourings;
2) cereal flour to a maximum of 3 %, in which case the mustard
seed dry extract content must be 18 %.
5. "Dijon Mustard" ____________________________________
"Dijon mustard" means the prepared mustard obtained by
milling and sieving only full-fat black mustard seeds (Brassica
nigra) or brown mustard seeds (Brassica juncea), with a quantity
of husk remaining after sieving not exceeding 2 % of the total
weight. Moreover, Dijon mustard must comply with the following
requirements :
(a) the mustard kernel solids content must be 22 % or more by
weight and the fatty mustard oil content must be 8 % or more
by weight,
[ 19 ]
Mustard
1) mustard seeds or mustard flour. The mustard seed dry
extract content must be at least 15 % by weight in the
prepared mustards;
2) a liquid made with one or more of the following ingredients
: water, fermentation vinegar, juice of unripe grapes, grape
must, fruit juice, alcoholic beverages or other potable
liquids.
Mustard
(b) it must be exclusively manufactured with a diluent consisting
of one or more of the following liquids, possibly diluted with
water, provided that the latter does not exceed three quarters
of the mixture :
- fermentation vinegars and wine, spirit and cider vinegars,
- juice of unripe grapes,
- grape juice and must,
- wines,
(c) it may contain aromatic substances,
(d) it may not contain colorants,
(e) it may not contain added husks,
(f ) it may not contain cereal flours or any stabilizer.
6. "English mustard" __________________________________
"English mustard" means prepared mustard with the following
specific requirements :
(a) the mustard kernel solids content must be 20 % or more by
weight,
(b) the fatty mustard oil content must be 6 % or more by
weight,
(c) it must contain cereal flours in a quantity not exceeding 10 %
of the total weight.
7. "(French) old fashioned mustard" _____________________
"(French) old fashioned mustard" means the prepared mustard
obtained by coarse milling without sieving of only full-fat
black mustard seeds (Brassica nigra) or brown mustard seeds
(Brassica juncea).
Moreover, it must comply with the following requirements :
[ 20 ]
(a) the content of solids derived from mustard seeds must be 18
% or more by weight and the fatty mustard oil content must
be 5 % or more by weight,
(b) only the following liquids, singly or in any combination with
eachother and with water, may be used :
- fermentation vinegar,
- juice of unripe grapes,
- grape juice,
- wine,
(c) it may contain aromatic substances,
(d) it may not contain colorants,
(f ) it may not contain cereal flours.
8. "Sweet mustard - Süsser Senf"________________________
"Sweet mustard" means prepared mustard obtained from a
mixture of seeds of the varieties Brassica juncea and/or nigra
and Sinapis alba, complying with the following requirements :
- the content of solids derived from mustard seed must be at
least 15 % by weight of the prepared mustard excluding the
content of added husks,
- husks of brown, yellow or black seeds may additionally be
added to the product in an amount not exceeding 1.5 % of the
prepared mustard,
- the adjunction of cereal flour is not allowed.
[ 21 ]
Mustard
(e) the addition of husks is permitted within the limits of Article
3.4.3rd dash,
Mustard
ANNEX II
METHODS OF ANALYSIS
The compositional standards set out in this Code of Practice
require that there should be analytical methods for determining
total solids, dry matter derived from mustard, mustard husk,
fatty oil (allyl isothiocyanate), sugar, salt and insoluble ash. The
methods to be used for these determinations will be approved
by FIC Europe on the advice of its Technical Committee. Other
methods that are required will be adopted in a similar way.
[ 22 ]
CODE OF PRACTICE
Tomato
o Ketchup
K
TOMATO KETCHUP
York, 28.10.2005
EUROPE
[ 23 ]
Tomato Ketchup
PREFACE
PREF
ACE
The objective of the Codes of Practice for Mayonnaise, Mustard
and Fruit & Vegetables in Vinegar (onions and gherkins) is to
define in qualitative terms the representative products of the
condiment industries.
Implementation of these Codes helped the European Industry in
the development of the Single Market. Within this context, the
following countries – Belgium, France, Germany, Spain and the
United Kingdom – wished to complete these industrial references
with a Code of Practice for Tomato Ketchup, an important product
in this sector.
On the basis of the same principle as for the other products,
the Code of Practice for Tomato Ketchup consists in defining
products and fixing the main qualitative parameters.
The official European Bodies, National Bodies and other partners
with an interest in this field will be informed of the existence of
this new Code of Practice so as to ensure that it receives all the
necessary publicity.
This measure forms part of the objective of ensuring intrinsic
product quality and contributing towards market transparency
and fair commercial transactions.
C. GORDON,
President
York, le 28.10.2005
[ 24 ]
CODE OF PRACTICE
TOMATO KETCHUP
1. DEFINITION ________________________________________
Tomato Ketchup is a homogeneous condiment sauce obtained
either from clean, sound, ripe tomatoes (lycopersicum
esculentum), from which the skin and pips have been removed,
or from tomato derivates including concentrate, with added
vinegar, sugars, salt and aromatic ingredients and their extracts
such as onions, spices and the allowed additives.
2. QUALITY STANDARDS ________________________________
The minimum tomato dry extract content is 6 %.
Tomato ketchup may not contain fruit and vegetables other than
those included in the definition.
The vinegar is defined in the CEN standard EN 13188 (August
2000).
The use of colours is not permitted for tomato-based sauces,
according to the annex II of directive 94/36/EC.
The authorised additives are those mentioned in the European
Parliament and Council Directives and respective amendments
of the European Union, i.e. :
• Council Directive 89/107/EEC of 21 December 1988 on the
approximation of the laws of the Member States concerning
food additives authorized for in foodstuffs intended for
human consumption (Official Journal L 40 of 11/02/1989),
• European Parliament and Council Directive 95/2/EC of 20
February 1995 on food additives other than colours and
sweeteners (Official Journal L 61 of 18/03/1995),
[ 25 ]
Tomato Ketchup
3. ADDITIVES _________________________________________
Tomato Ketchup
• European Parliament and Council Directive 94/36/EC of 30
June 1994 on colors for use in foodstuffs (Official Journal L
237 of 10/09/1994),
• European Parliament and Council Directive 94/35/EC of 30
June 1994 on sweeteners for use in foodstuffs (Official Journal
L 237 of 10/09/1994).
4. LABELLING_________________________________________
The labelling is in accordance with the principles and provisions
of :
• Directive 2000/13/EC of the European Parliament and of the
Council of 20 March 2000 on the approximation of the laws
of the Member States relating to the labelling, presentation
and advertising of foodstuffs (Official Journal L 109 of
06/05/2000),
• Directive 2003/89/EC of the European Parliament and of the
Council of 10 November 2003 amending Directive 2000/13/EC
as regards indication of the ingredients present in foodstuffs
(Official Journal L 308 of 25/11/2003),
• Commission Directive 2005/26/EC of 21 March 2005
establishing a list of food ingredients or substance
provisionally excluded from Annex IIIa of Directive 2000/13/
EC of the European Parliament and of the Council (Official
Journal L 75 of 22/03/2005).
[ 26 ]
TECHNICAL ANNEX
VOLUNTARY LABELLING
For the production of tomato ketchup usually tomato concentrate
is used. Companies might want to inform consumers about the
equivalent of fresh tomatoes that corresponds to the amount
and concentration of the tomato purée used.
Moreover recalculation/conversion to fresh tomatoes offers an
objective way for consumers to compare the different tomato
contents.
Depending on the origin, climate, crop year or variety of tomatoes
different amounts of tomatoes are necessary to produce 1 kg of
tomato purée.
Mention of tomato content
Conversion factor
(based on a dry
matter content of
5 g)
100 g tomato
concetrate 28/30
(double concentrate)
contain
28 g
dry matter
5.6
100 g tomato
concentrate 36 (triple
concentrate)
contain
36 g
dry matter
7.2
[ 27 ]
Tomato Ketchup
Based on the average values of these different parameters the
dry matter content of 100 g fresh tomatoes is fixed at 5 g. The
following conversion factors are based on this provision. It is
recommended to apply them in order to have a common basis
for the voluntary labeling of “fresh tomatoes”.
[ 28 ]
CODE OF PRACTICE
September 1992
EUROPE
[ 29 ]
Fruit & Vegetables
FRUIT AND VEGETABLES IN VINEGAR
Fruit & Vegetables
P
R
E
F
A
C
E
PREFA
CE
The AIFLV has considered with a great deal of interest and
attention the policy pursued by the Community for
completion of the Large Market
It has carefully studied the principles of the Commission's new
approach and the suggestions made to the socioprofessional
circles in order to attain this objective.
It is vital for our industries to complete the Community directives
with specific provisions for the main products in our sector.
In fact, the designations of products, corresponding to a clearly
defined composition, constitute essential information for the
consumer.
The Code of Practice drawn up for Fruit and Vegetables in
Vinegar sets out the main composition parameters for each
designation.
This Code of Practice therefore completes the Community
directives of a "horizontal" nature and guarantees proper
consumer information and the fairness of commercial
transactions.
It is an important tool for the profession and at the same time
represents its contribution towards completion of the Internal
Market.
C. PONTI
President
September 1992
[ 30 ]
Fruit & Vegetables
[ 31 ]
Fruit & Vegetables
PART 1
GENERAL PRESCRIPTIONS
CONCERNING FRUIT AND VEGETABLES
IN VINEGAR
[ 32 ]
1. DEFINITION AND SCOPE______________________________
1.1.
For the purpose of this Code of Practice, fruit and vegetables in
vinegar are prepared fruit and vegetables, obtained from fresh or
previously treated raw materials, whose preservation is ensured
by the addition of a covering liquid based on vinegar (1), with the
addition of sodium chloride and possibly spices, seasonings (or
their natural extracts), sugars, table oil or other natural edible
substances to improve the organoleptic characteristics of the
product.
1.2.
This Code of Practice shall only apply to the fruit and vegetables
in vinegar, the covering liquid of which is mainly clear and not
thickened.
2. MANUFACTURING REGULATIONS ______________________
(1) It is customary for the acidity (from the chemical point of view) of the covering liquid
of "fruit and vegetables in vinegar" to be expressed in acetic acid. The Belgian,
French, German and Italian delegations, recognising the different quality that the use
of brewed vinegar gives to the finished product, compared with the use of synthetic
acetic acid (E 260), are clearly in favour on the exclusive use of brewed vinegar. The
British, Danish, Dutch and Irish delegations are asking to keep the possibility to
maintain the optional use of synthetic acetic acid (E 260). The use of synthetic acetic
acid (E 260) and mentioning it on the labelling will be done in respect to :
- Commission interpretative communication on the names under which foodstuffs
are sold (91/C/270/02 - Official Journal C 270 of 15.10.1991),
- the labelling matter prescriptions (Directive 2000/13 of 20/03/2000 - Official
Journal L 109 of 06/05/2000).
[ 33 ]
Fruit & Vegetables
2.1.
The raw materials used shall consist exclusively of sound and
clean products, without those parts generally unusable. The
manufacturing process must retain as far as possible the quality
and texture of the raw materials.
Fruit & Vegetables
2.2.
It may be expedient or necessary to subject certain types
of fruits or vegetables to prior treatment, either to ensure
preservation during intermediate storage, or to give them the
qualities which they should have in the finished product ready
for consumption.
This treatment can be carried out for example by blanching,
soaking, preliminary cooking, preliminary preservation without
pasteurization, lactic fermentation, scalding with a covering
liquid or any other appropriate method.
2.3.
The prepared products can be subjected to further additional
treatment such as, for example, pasteurization or equivalent
processes.
3. NET DRAINED WEIGHT _______________________________
3.1.
The net drained weights are determined in conformity with the
Codex Alimentarius Sampling Plan and the method of analysis.
The percentages laid down in the specific provisions, refer :
• in the case of cans to the internal volume of the closed
container (ISO method...),
• in the case of glass jars, to the “brimful” capacity (Council
Directive 76/211/EEC 20 January 1976 on the approximation
of the laws of the Member States relating to the making-up
by weight or by volume of certain prepackaged products
(Official Journal L 46 of 21/02/1976).
3.2.
The average net drained weight must be at least equal to the net
drained weight, indicated on the label.
3.3.
In relation to the net drained weight indicated on the label, the
maximum tolerable negative error for the prepackage which is
[ 34 ]
placed on the market for the first time, is fixed at 3 times those
laid down in the following table :
Nominal volume of the
contents
Qn in grammes
from 5
to 50
from 50
to 100
from 100
to 200
from 200
to 300
from 300
to 500
from 500 to 1.000
from 1.000 to 10.000
Tolerable negative error
in % of Qn
9
4,5
3
1,5
in grammes
4,5
9
15
-
4. ADDITIVES _________________________________________
The authorised additives are those mentioned in the European
Parliament and Council Directives and respective amendments
of the European Union, i.e. :
• Council Directive 89/107/EEC of 21 December 1988 on the
approximation of the laws of the Member States concerning
food additives authorized for in foodstuffs intended for
human consumption (Official Journal L 40 of 11/02/1989),
• European Parliament and Council Directive 95/2/EC of 20
February 1995 on food additives other than colours and
sweeteners (Official Journal L 61 of 18/03/1995),
• European Parliament and Council Directive 94/35/EC of 30
June 1994 on sweeteners for use in foodstuffs (Official Journal
L 237 of 10/09/1994).
[ 35 ]
Fruit & Vegetables
• European Parliament and Council Directive 94/36/EC of 30
June 1994 on colors for use in foodstuffs (Official Journal L
237 of 10/09/1994),
Fruit & Vegetables
5. LABELLING_________________________________________
The labelling is in accordance with the principles and provisions
of :
• Directive 2000/13/EC of the European Parliament and of the
Council of 20 March 2000 on the approximation of the laws
of the Member States relating to the labelling, presentation
and advertising of foodstuffs (Official Journal L 109 of
06/05/2000),
• Directive 2003/89/EC of the European Parliament and of the
Council of 10 November 2003 amending Directive 2000/13/EC
as regards indication of the ingredients present in foodstuffs
(Official Journal L 308 of 25/11/2003),
• Commission Directive 2005/26/EC of 21 March 2005
establishing a list of food ingredients or substance
provisionally excluded from Annex IIIa of Directive 2000/13/
EC of the European Parliament and of the Council (Official
Journal L 75 of 22/03/2005).
[ 36 ]
PART 2
GHERKINS AND ONIONS PRE-TREATED
IN BRINE OR IN VINEGAR AND SALT
WITH A VIEW TO SUBSEQUENT
[ 37 ]
Fruit & Vegetables
PROCESSING
Fruit & Vegetables
1. DEFINITION ________________________________________
Gherkins and onions pre-treated in brine or in vinegar and salt
with a view to utilization as semi-finished products consist of
fruit and vegetables in the fresh state placed in brine or in a
solution of vinegar and salt, of a suitable nature to ensure their
preservation.
2. QUALITY OF THE RAW MATERIALS _____________________
Gherkins and onions pre-treated in brine or in vinegar and salt,
as the case may be, must comply with the following rules :
2.1.
Whilst retaining the characteristics of the fresh product,
the gherkins and onions - with the exception of gherkins
manufactured from fruit in accordance with 2.4. - must have
virtually uniform and homogeneous colouring, must be free
from blemishes and must be characteristic of the product.
2.2. Whole gherkins
Fresh, sound, clean fruit with no earth, trimmed of all waste.
They are of uniform shape and colour, characteristic of the
variety, firm, with no blemishes or pitting and no growth defect
or shrinkage.
2.3. Curved gherkins
The provisions for curved gherkins are identical to those set out
under 2.2., with the following exceptions :
- may be processed from fresh fruit not having the
characteristics of the variety as regards shape and colour but
being curved or deformed as a result of growth disturbances,
with the exception of "boulots" (partly sterile fruit). In any
case, the product must be of sound and fair merchantable
quality, as provided for under 2.2.
[ 38 ]
2.4. Cut gherkins
2.4.1.
Gherkins cut in slices
The provisions for gherkins cut in slices are identical to those set
out under 2.2.
Cutting styles
- Slices of a thickness of 1 mm minimum and 3 mm maximum
and a diameter of 15 mm minimum and 45 mm maximum
(60 mm for cucumbers), with a tolerance of 10 % above the
maximum. The slices used for filling the same container must
be of a roughly identical thickness.
- Slices of a thickness of 3 mm minimum and 10 mm maximum
and a diameter of 15 mm minimum and 45 mm maximum
(60 mm for cucumbers), with a tolerance of 10 % above the
maximum. The slices used for filling the same container must
be of a roughly identical thickness.
2.4.2.
Gherkins cut otherwise than in slices
The provisions for gherkins cut otherwise than in slices
are identical to those set out under 2.2., with the following
exceptions :
- may be processed from fresh fruit not having the characteristics
of the variety as regards shape and colour but being curved
or deformed as a result of growth disturbances. Boulots and
broken fruit and marked colour defects are permitted. In any
case, the product must be of sound and fair merchantable
quality, as provided for under 2.2.
[ 39 ]
Fruit & Vegetables
2.5. Onions
Whole fruit, well cleaned and trimmed of virtually all their roots
and stems, exclusively from varieties of the species Allium Cepa
(L), spherical, ovoid or flat in shape.
Fruit & Vegetables
3. SIZE-GRADING _____________________________________
3.1.
Gherkins pre-treated in brine or in vinegar and salt are sizegraded :
- according to the number of fruits per net kg of drained fruit,
- gherkins of a given size-grade must be of roughly uniform
dimension.
3.2.
Pre-treated onions in brine or in vinegar and salt are sizegraded :
- according to the diameter of the vegetables,
- onion of a given size-grade must be of roughly uniform
dimension.
4. MANUFACTURING RULES _____________________________
4.1. Gherkins and onions in brine
Manufacture may be carried out :
- either by immersing the fruit and vegetables in brine in
which lactic fermentation develops, with the resultant acidity
ensuring satisfactory preservation,
- or by using brine in which fermentation is inhibited, delayed
or arrested by the addition of food acid.
The brine used must be a solution prepared in hygienic conditions
using drinking water and raw materials of good quality. The
brining process must be controlled in accordance with good
manufacturing practices.
The colour, smell and flavour of the finished product in brine
must be good and the texture must be crisp. The finished product
must show virtually no sign of disease or traces of insect, yeast,
mould or any other defect likely to impair its quality.
[ 40 ]
The salt content of the brine in its state of equilibrium must be
between 100 and 180 g/litre at 20°, unless otherwise agreed
between the purchaser and the seller.
4.2. Gherkins and onions pre-treated in vinegar and salt
The vinegar and salt content of the filling solution used is such
that all fermentation is inhibited. In the state of equilibrium,
after osmosis its characteristics are approximately as follow :
- total acidity : 2.5° to 4° calculated in acetic degrees,
- salt : 3 % to 4.5 %.
No other filling solutions may be used unless specifically agreed
between the purchaser and the seller.
5. ADDITIVES _________________________________________
See General Prescriptions – Part 1 – point 4.
6. PACKING __________________________________________
All materials coming into contact with the pre-treated gherkins
and onions must comply with the Community regulations in force.
In particular, the containers holding the pre-treated gherkins
and onions must be in good condition, airtight and designed so
that no abnormal smell, flavour or colour and no harmful or toxic
substances can be transmitted to the fruit and vegetables.
The containers must be filled to their maximum capacity,
although without the gherkins and onions being compressed.
The marking and labelling of the containers used for marketing
pre-treated gherkins and onions must comply with the Directive
76/211/EEC of 20/01/1976 - Official Journal L 46 of 21/02/1976.
[ 41 ]
Fruit & Vegetables
7. MARKING AND LABELLING OF CONTAINERS _____________
Fruit & Vegetables
Containers must carry the following indications in particular :
7.1.
- a mark identifying the name and address of the seller,
- The country of origin of the goods must be specified on the
documents accompanying any consignment.
7.2
The generic designation :
- "Gherkins in brine",
- "Onions in brine",
- "Gherkins pre-treated in vinegar and salt",
- "Onions pre-treated in vinegar and salt".
7.3.
An indication of the quality of the fresh fruit and vegetables used,
in accordance with the complementary designations referred to
in Part 2 - points 2.2., 2.3., 2.4. and 2.5.
7.4.
An indication of the size-grading according to Part 2 - point 3.
7.5.
- the total net weight,
- the drained net weight.
7.6.
The packing date or lot number.
[ 42 ]
PART 3
PASTEURIZED PREPARATIONS
[ 43 ]
Fruit & Vegetables
FROM GHERKINS
Fruit & Vegetables
1. GENERAL PROVISIONS _______________________________
These provisions apply only to products which satisfy the
GENERAL PRESCRIPTIONS applicable to the whole fruit and
vegetables in vinegar laid down in item 1 and the designation
on the label of which corresponds to one of the categories
described below.
1.1. Definition
Fruits of Cucumis Sativus L.
It is customary in Denmark that a certain designation corresponds
to one or several specific gherkins varieties.
1.2. Raw materials
Sound, clean fruit with no earth, trimmed of all waste. They are
of uniform shape and colour, characteristic of the variety, firm,
with no blemishes or pitting and no growth defect of shrinkage.
1.3. Size grading
1.3.1.
Containers with a maximum capacity of 5000 ml :
The mixing of sizes is authorized at the condition to use the
denomination of the biggest size.
The sizes to be used - to the exclusion of all others - are the
following :
"Extra-small"150 fruits and over per kg
"Very small"
from 120 to 149 fruits per kg
"Small"
from 80 to 119 fruits per kg
"Medium-small I"
from 60 to 79 fruits per kg
"Medium small"
from 40 to 59 fruits per kg
"Medium I"
from 30 to 39 fruits per kg
"Medium"
from 20 to 29 fruits per kg
"Large I"
from 10 to 19 fruits per kg
"Large"
from 6 to 9 fruits per kg
[ 44 ]
1.3.2.
Containers with a capacity of 10 litres :
The sizes to be used - to the exclusion of all others - in containers
with a capacity of 10 litres are as follows :
30 - 39 fruits per container of 10 l
40 - 49 fruits per container of 10 l
50 - 59 fruits per container of 10 l
60 - 69 fruits per container of 10 l
70 - 79 fruits per container of 10 l
80 - 89 fruits per container of 10 l
90 - 99 fruits per container of 10 l
100 - 119 fruits per container of 10 l
120 - 149 fruits per container of 10 l
150 - 180 fruits per container of 10 l
Beyond 180 fruits per 10 l container, the rules for sizes defined
in Part 3 - point 1.3.1., from "Medium I" to "Extra-small" shall
be applied.
The number of fruits indicated does not allow for any tolerance.
1.3.3.
Containers with a capacity greater than 5000 ml and other
than 10 litres :
The sizes to be used - to the exclusion of all others - are those
indicated in point 1.3.2., the number of fruits specified being
reduced in proportion to the capacity of the container used.
1.4. Labelling
Supplementary to the General Rules, laid down in Part 1 - point 5,
the following specific regulations are applicable.
1.4.1.
1.4.2.
The declaration of the size is obligatory, except for transparent
containers up to and including 3000 ml.
[ 45 ]
Fruit & Vegetables
The label must bear the commercial denomination of the product
corresponding to one of the categories laid down in the specific
rules.
Fruit & Vegetables
1.4.3.
The size is mentioned on the label :
- either by the indication of the designation, corresponding to
the size used,
- either by the indication of the number of fruits, as laid down in
Part 3 - point 1.3. If two adjacent sizes are mixed, as provided
in Part 3 - point 1.3.1. the sizes must be labelled,
- either by the indication of the designation, laid down for the
larger size,
- either by the indication of the limit numbers of fruits per kg in
the mixed sizes.
1.4.4.
The additional indication "Fancy packed" may only be stated
under the following conditions :
- the net drained weight is no longer subject to the specific
tolerances, laid down in Part 1 - point 3.3. of the General
Prescriptions,
- the gherkins in any one container must be substantially
similar in shape, size and appearance; the mixing of sizes in
not allowed,
- moreover, when these additional words appear on containers
with a capacity of 10 litres, the gherkins must belong
exclusively to the following size ranges :
30 - 35 fruits per 10 l container
40 - 45 fruits per 10 l container
55 - 60 fruits per 10 l container
75 - 80 fruits per 10 l container
100 - 110 fruits per 10 l container
120 - 130 fruits per 10 l container
more than 130 fruits per 10 l container
[ 46 ]
1.4.5.
When these additional words appear on containers with a
capacity greater than 5000 ml and other than 10 l, the gherkins
must belong exclusively to one of the above mentioned size
ranges indicated for 10 litre containers, reduced in proportion to
the capacity of the container used.
1.5. Additives
See General Prescriptions - Part 1 - Point 4.
2. SPECIFIC PROVISIONS _______________________________
2.1. Sweet-sour pasteurized gherkins
2.1.1.
Raw materials
Provisions identical to the General Provisions – Part 3.
However, it is customary in Denmark to use the denominations
"Drueagurker" or "Cocktailagurker".
2.1.2.
Acetic acid content
Minimum 0,5 % up to 1,5 %.
2.1.3.
Content of added sugar
4 % or more with a maximum of 10 %.
2.1.4.
Net drained weight
50 %, rounded off with 5 g downward, of the equivalent
in grammes of the capacity of the container, expressed in
millilitres.
2.1.5.
Labelling
The use of the terms "from fresh" or "from fresh fruit" are
permitted for pasteurized gherkins at the condition that these
are fresh harvested fruits, conditioned immediately and in a
definitive way. It may not apply to in brine or in vinegar and with
salt pre-treated products.
[ 47 ]
Fruit & Vegetables
Appropriate designation : "Gherkins".
Optional designations : "Pasteurized", "Sweet-sour".
Fruit & Vegetables
In order to avoid any misleading of the consumer, the designation
"Sweet-sour" is compulsory in France.
It is customary in Germany to use the French word "cornichons"
to describe fruits of a size greater than 60 fruits per kg without
the designation "Gewürzgurken" being added.
2.2. Pasteurized gherkins in vinegar
2.2.1.
Raw materials
Rules identical to the General Provisions - Part 3.
However, it is customary in Denmark to use the denomination
"Drueagurker" or "Cocktailagurker".
2.2.2.
Acidity content
Minimum 0,5 % expressed in Acetic Acid.
2.2.3.
Content of added sugar
Not more than 1 %.
2.2.4.
Additives
No additives are allowed.
2.2.5.
Net drained weight
50 %, rounded off with 5 grammes downward, of the equivalent in
grammes of the capacity of the container, expressed in millilitres.
2.2.6.
Labelling
Appropriate designation : "Gherkins in vinegar".
Optional designation : "Pasteurized".
In Denmark it is customary that the designation indicates the
sugar content with the words "Staerkt sure" and, as far as non
transparent containers are concerned, the name of the product
shall refer to the variety of the gherkins used.
The use of the terms "from fresh" or "from fresh fruit" are
permitted for pasteurized gherkins at the condition that these
are fresh harvested fruits, conditioned immediately and in a
definitive way. It may not apply to in brine or in vinegar and with
salt pre-treated products.
[ 48 ]
2.3. Curved gherkins
2.3.1.
Raw materials
Rules identical to the General Provisions - Part 3.
It is customary in Denmark to use the denomination
"Drueagurker".
Fresh fruit which do not have the characteristic shape and colour
for the variety, but are curved or deformed by disturbances in
growth can be processed, except for "boulots".
The provisions set out under Part 3 – point 2.1. (sweet-sour
pasteurized gherkins) and point 2.2. (pasteurized gherkins in
vinegar) apply to curved gherkins.
2.3.2.
Acidity content, added sugar content and additives
The provisions of Part 3 - points 2.1. and 2.2. - depending on
whether they belong to the categories "sweet-sour pasteurized
gherkins" or "pasteurized gherkins in vinegar" - relating to the
acetic acid content, the sugar content and the additives apply to
curved gherkins.
2.3.3.
Net drained weight
50 %, rounded off with 5 g downward, of the equivalent
in grammes of the capacity of the container, expressed in
millilitres.
2.3.4.
Sizing
Corresponding to the commercial sizes (usual) of fresh
gherkins.
2.3.5.
Labelling
2.3.5.1.
2.3.5.2.
Indication of the sizes in the immediate vicinity of the appropriate
designation is permitted.
The designation "pasteurized" is optional.
[ 49 ]
Fruit & Vegetables
Appropriate designation : "curved gherkins".
Fruit & Vegetables
The use of the terms "from fresh" or "from fresh fruit" are
permitted for pasteurized gherkins at the condition that these
are fresh harvested fruits, conditioned immediately and in a
definitive way. It may not apply to in brine or in vinegar and with
salt pre-treated products.
2.3.5.3. The indication :
"in vinegar" or optionally (compulsory in France) "Sweet-sour"
according to the acetic acid content and the content of sugars.
The indication of the content of sugars in Denmark is
compulsory.
2.4. Pasteurized cut gherkins
2.4.1.
In slices
2.4.1.1. Raw materials
Provisions identical to the General Provisions - Part 3 and the
3rd alinea of point 2.3.1.
However, it is customary in Denmark to use the denominations
"Drueagurker" and "Salatagurker".
2.4.1.2. Acidity content, added sugar content and additives
The provisions set out under Part 3 - point 2.1. (sweet-sour
pasteurized gherkins) and point 2.2. (pasteurized gherkins in
vinegar) apply to cut gherkins.
2.4.1.3. Net drained weight
50 %, rounded off with 5 g downward of the equivalent in grammes
of the capacity of the container, expressed in millilitres.
2.4.1.4. Method of cutting
2.4.1.4.1.
The slices must be at least 1 mm with a maximum of 3 mm thick
with a diameter of at least 15 mm with a maximum of 45 mm (for
cucumbers of 60 mm), with a tolerance of 10 % in excess. The
slices used to fill any one container must be substantially all of
the same thickness.
[ 50 ]
2.4.1.4.2.
The slices must be at least 3 mm with a maximum of 10 mm thick
with a diameter of at least 15 mm with a maximum of 45 mm (for
cucumbers of 60 mm), with a tolerance of 10 % in excess. The
slices used to fill any one container must be substantially all of
the same thickness.
2.4.1.5. Labelling
2.4.1.5.1. Appropriate designation
If gherkins and peeled cucumbers have been used :
- in the case of 2.4.1.4.1. "salad from gherkins",
- in the case of 2.4.1.4.2. "gherkins in slices".
If unpeeled cucumbers have been used :
- in the case of 2.4.1.4.1. "salad from cucumbers",
- in the case of 2.4.1.4.2. "cucumbers in slices".
In combination with the indication "in Vinegar" or with the
optional indication "Sweet-sour" (compulsory in France)
according to the acetic acid content and the content of sugars.
Optional designation : "Pasteurized".
The use of the terms "from fresh" or "from fresh fruit" are
permitted for pasteurized gherkins at the condition that these
are fresh harvested fruits, conditioned immediately and in a
definitive way. It may not apply to in brine or in vinegar and with
salt pre-treated products.
2.4.2.
Gherkins cut other than in slices
2.4.2.1. Raw materials
However, part-sterile and broken gherkins are allowed, also
serious colour defects.
[ 51 ]
Fruit & Vegetables
Provision identical to the General Provisions - Part 3 and 3rd
alinea of point 2.3.1.
Fruit & Vegetables
It is customary in Denmark to use the denominations
"Drueagurker", "Salatagurker" and "Asier".
2.4.2.2. Acidity content, added sugar content and additives
The provisions set out under Part 3 – point 2.1. (sweet-sour
pasteurized gherkins) and point 2.2. (pasteurized gherkins in
vinegar) apply to gherkins cut other than in slices.
2.4.2.3. Net drained weight
50 %, rounded off with 5 g downward, of the equivalent
in grammes of the capacity of the container, expressed in
millilitres.
2.4.2.4. Method of cutting
The method of cutting may be done in different ways. The pieces
used in any one container must be approximately similar in
shape, size and appearance.
2.4.2.5. Labelling
The definitions laid down in Part 3 - points 2.1. and 2.2. depending on whether the products belong to the categories
"sweet-sour pasteurized gherkins" or "pasteurized gherkins
in Vinegar" - in combination with a statement indicating the
method of cutting, e.g. "gherkins pieces", "diced gherkins".
In Denmark, the indication of the sugar content and the variety
of the gherkins used is compulsory.
2.5. Pasteurized gherkins in mustard
2.5.1. Raw materials
Ripe fruits, free from pips, peeled and cut into pieces, complying
with the rules defined under Part 3 – 3rd alinea of point 2.3.1.
However, it is customary in Denmark to use the denomination
"Asier".
2.5.2.
Seasoning
The use of mustard seeds is compulsory.
[ 52 ]
2.5.3.
Acidity content and added sugar content
The provisions set out under Part 3 – point 2.1. relating to acetic
acid content and the content of sugars apply to the gherkins in
mustard.
2.5.4.
Net drained weight
58 %, rounded of with 5 g downward, of the equivalent in grammes
of the capacity of the container expressed in millilitres.
2.5.5.
Labelling
2.5.5.1. Appropriate designation : "gherkins in mustard"
2.5.5.2. Optional indication : "pasteurized"
In Denmark, the indication of the sugar content is compulsory.
The use of the terms "from fresh" or "from fresh fruit" are
permitted for pasteurized gherkins at the condition that these
are fresh harvested fruits, conditioned immediately and in a
definitive way. It may not apply to in brine or in vinegar and with
salt pre-treated products.
2.6. Pasteurized sweetened gherkins
2.6.1.
Raw materials
Provisions identical to the General Provisions – Part 3.
However, it is customary in Denmark to divide this product in
different categories, according to the varieties used.
2.6.2.
Acidity content
Minimum 0,5 % up to 2 % expressed in acetic acid
2.6.3.
Content of added sugars
2.6.4.
Additives
See General Prescriptions - Part 1, item 4.
[ 53 ]
Fruit & Vegetables
At least 10 % but less than 22 % (refractometer value after
stabilization).
Fruit & Vegetables
2.6.5.
Net drained weight
52 %, rounded off with 5 g downwards, of the equivalent
in grammes of the capacity of the container, expressed in
millilitres.
2.6.6.
Labelling
The designations defined in Part 3 - points 2.1.5., 2.3.5., 2.4.1.5.,
2.4.2.5. and 2.5.5. with the additional mention "sweet".
In Denmark, the indication of the variety used is compulsory.
The use of the terms "from fresh" or "from fresh fruit" are
permitted for pasteurized gherkins at the condition that these
are fresh harvested fruits, conditioned immediately and in a
definitive way. It may not apply to in brine or in vinegar and with
salt pre-treated products.
2.7. Pasteurized gherkins in syrup
2.7.1.
Raw materials
Ripe fruit, free from pips, peeled and cut into pieces, complying
with the rules defined under Part 3 - point 2.5.1.
In Denmark it is customary to use the denomination "Asier".
2.7.2.
Acidity content
The provisions laid down in Part 3 - point 2.1.2. relating to acetic
acid apply to gherkins in syrup.
2.7.3.
Content of added sugars
At least 20 %, refractometer value after stabilization.
2.7.4.
Additives
See General Prescriptions - Part 1 - point 4.
2.7.5.
Net drained weight
58 %, rounded off with 5 g downward, of the equivalent
in grammes of the capacity of the container, expressed in
millilitres.
[ 54 ]
2.7.6.
Labelling
Appropriate denomination : "gherkins in syrup".
Optional indication : "pasteurized".
The use of the terms "from fresh" or "from fresh fruit" are
permitted for pasteurized gherkins at the condition that these
are fresh harvested fruits, conditioned immediately and in a
definitive way. It may not apply to in brine or in vinegar and with
salt pre-treated products.
2.8. Malossol gherkins
2.8.1.
Malossol gherkins are pasteurized gherkins which have been
subjected to a special treatment.
2.8.2.
Acidity content
Maximum 0,6 % (total content of acetic acid and lactic acid,
calculated as acetic acid).
2.8.3.
Salt content
Between 13 and 25 grammes/litre.
2.8.4.
Seasoning
Particular flavour must be obtained by the use of the appropriate
spices and aromatic herbs.
2.8.5.
Additives
The use of additives is not permitted.
2.8.6.
Size grading
Medium : from 39 to 20 fruits/kg,
Large : less than 20 fruits/kg.
Net drained weight
50 %, rounded off with 5 g downward of the equivalent in grammes
of the capacity of the container, expressed in millilitres.
[ 55 ]
Fruit & Vegetables
2.8.7.
Fruit & Vegetables
2.8.8.
Labelling
Appropriate designation : "Malossol gherkins".
The use of the terms "from fresh" or "from fresh fruit" are
permitted for pasteurized gherkins at the condition that these
are fresh harvested fruits, conditioned immediately and in a
definitive way. It may not apply to in brine or in vinegar and with
salt pre-treated products.
[ 56 ]
PART 4
PASTEURIZED PREPARATIONS
[ 57 ]
Fruit & Vegetables
FROM SILVER SKIN ONIONS
Fruit & Vegetables
1. GENERAL PROVISIONS _______________________________
The provision apply only to the products which are labelled as
silver skin onions and satisfy the General Rules.
2. RAW MATERIALS ____________________________________
Whole vegetables, well cleaned and practically free from roots
and stalks, exclusively of the white varieties of Allium Cepa
(L). from spherical to ovoid or flat varieties except the Cultivar
Borettana variety.
3. ACIDITY CONTENT ___________________________________
Not less than 0,5 % expressed in acetic acid.
4. ADDITIVES _________________________________________
See General Prescriptions Part 1 - Item 4.
5. CONTENT OF ADDED SUGARS _________________________
Depending on the additional statements, laid down in Part 4 point 9.
6. NET DRAINED WEIGHT _______________________________
52 %, rounded off with 5 g downward of the equivalent in
grammes of the capacity of the container in millilitres.
7. PRESENTATION _____________________________________
7.1.
The product shall be approximately uniform as to shape and
appearance.
7.2.
Spherical to ovoid and flat varieties shall not be mixed in the
same container.
[ 58 ]
8. SIZE GRADING ______________________________________
8.1. The sizes to be used are the following :
- Cocktail
up to 14 mm
- Extra-small
from 14 mm to 16 mm
- Small
from 16 mm to 18 mm
- Medium small
from 18 mm to 21 mm
- Medium
from 21 mm to 25 mm
- Large
over 25 mm
8.2.
Differences within the customary tolerances of size are
allowed.
8.3.
The mixture of two adjacent sizes is permitted, provided that in
any one container each size must represent approximately 50 %
of the net drained weight.
9. LABELLING _________________________________________
9.1.
Appropriate designation : "silver skin onions", with the following
additional statements :
9.1.1.
The indication "from fresh" is permitted for pasteurized onions
at the condition that these are fresh harvested fruits, conditioned
immediately and in a definitive way. It may not apply to in brine
or in vinegar and with salt pre-treated products.
9.1.2.
Pasteurized designation.
"Sweet-sour" provided :
- the acetic acid content is at least 0,5 % but less than 1,5 %,
- the content of sugars is more than 1 % with a maximum of
10 %.
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Fruit & Vegetables
9.1.3.
Fruit & Vegetables
9.1.4.
"In vinegar" provided :
- the vinegar content, expressed as acetic acid, is 1,5 % or
more.
9.1.5.
"Sweet" provided :
- the acetic acid content is at least 0,5 % but less than 1,5 %,
- the content of sugars is between 10 % and 25 % (refractometer
value, after stabilization).
9.1.6.
Other designations
Any other designation of the product shall be permitted provided
that :
- it is sufficiently distinctive from other designations laid down
in this Code of Practice,
- it meets all other requirements of this Code of Practice.
9.2.
The sizes must be indicated for products in nontransparent
containers. It can be expressed :
- either by the designation for the size in question,
- or by the diameter of the onions.
It is optional for transparent containers.
If two adjacent sizes are mixed, the sizes must be labelled :
- either by the indication of the designation, laid down for the
larger size,
- or by the indication of the limit numbers of fruits per kg in the
mixed sizes.
9.3.
The word "flat" is optional, if the flat variety is used.
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