Ava fêkiyan û nektarê pêrewa ji Nigeria

Ava fêkiyan û nektarê pêrewa ji Nigeria

Lex Artifex LLP, qayîm qanûn in Nigeria, merîyetê de Food & Tevazok (F&D) Helpdesk ji bo alîkarîya kesên û şîrketên ku di febrîkayan, belavkirinî, hinartina û anîna xwarin û dermanên berhemên tertîb kirin û di civînê de daxwazên ji aliyê Ajansa Niştimanî ya Nigeria ji bo Food û Drug rêvabirin û kontrola danîn ("NAFDAC"). Below is the Fruit Juice and Nectar Regulation of Nîjerya.

Mesrefa qeydkirinê NAFDAC

Ji bo agahdariya li ser tarafên pêkanîn û lêçûna tomara hilberan bi NAFDAC re li Nîjeryayê, me têkilî bi description an image berhemê(s) hewl da ku bên qeydkirin, û em ê bi texmînî ji lêçûna ji we re bişînim. Email di lexartifexllp@lexartifexllp.com de bişînin, WhatsApp +234 803 979 5959.

FRUIT JUICE AND NECTAR REGULATION OF NIGERIA

PRNGAVN RITAN

Destpêkirin:

1. Scope

2. Prohibition

3. Definitions/Composition of fruit juices, nectar and fruit puree

4. Organoleptic properties

5. Use and limits of food additives

6. Maximum Limits of contaminants in fruit juices and nectars

7. Nêrînên qanûnî yên li ser binpêkirin û derbasbûna patent û nîşana bazirganî

8. Name of fruit juice to indicate the nature etc.

9. List of Ingredients.

10. Ceza.

11. Qirkirin.

12. Jêfêhmî

13. Repeal of Fruit Juice and Nectar Regulations 2018

14. Gazîname

15. Schedules

Destpêkirin:

Di karanîna erkên ku li ser Desteya Rêvebir a Ajansa Neteweyî ya Rêveberiya Kontrola Xwarin û Daristanan hatine bicîh anîn de (NAFDAC) ji hêla Beşê 5 û 30 of Act NAFDAC Cap N1 LFN 2004 û Beşê 12 ya Xwarinê, Derman û Related Products (Qeydkirinî, Hwd.) Act Cap F33 LFN 2004 û ji hemî hêzên ku ew di nav xwe de xwedî dikin, THE GOVERNING COUNCIL OF THE NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL with the approval of the Honourable Minister of Health hereby makes the following Regulations:-

1. Scope

These Regulations shall apply to fruit juice and nectar products manufactured, derhanîn, hinarde, daxuyanîkirin,, sold distributed or used in Nigeria.

2. Prohibition

   1. No fruit juice or nectar shall be manufactured, derhanîn, hinarde, daxuyanîkirin,, sold distributed or used in Nigeria, unless it has been registered in accordance with the provisions of these Regulations.

   2. No person shall manufacture, malanîn, export, gilîkirin, firotin, distribute or use any fruit juice or nectar which contains non-nutritive sweeteners without the approval of the Agency.

   3. Fruit juice may contain sugar, invert sugar or dextrose and any food additives.

   4. Fruits juice shall not contain non-nutritive sweeteners unless approved by the Agency.

3. Definitions/Composition of fruit juices, nectar and fruit puree

Definitions and compositions of fruit juices, nectar and fruit puree shall be as provided in Schedule “A’ to these Regulations.

4. Organoleptic Properties.

The product shall have the characteristic colour, aroma and flavour of the fruit juice. The natural volatile juice components may be restored to any juice obtained from the same type of fruits from which natural volatile juice components have been removed.

5. Use and limits of food additives

The use and limits of any food additives in the manufacture of fruit juice and nectar shall be as approved by the Agency and as indicated in Schedule “D”.

6. Maximum Limits of contaminants

The maximum limits of contaminants in fruit juices and nectars shall comply with the limits as provided in Schedule “E” to these Regulations.

7. Nîşankirin

1. 1. Fruit juices and nectars shall be labelled in accordance with the Pre-packaged Food (Nîşankirin) Rêzikname 2018.

   2. The percentage fruit content present shall be so declared on the Ingredients list on the product label.

   3. No labelling of drinks specified in these Regulations shall bear the word “fruit juice” unless the fruit content is as provided in Schedule C.

   4. No labelling of drinks specified in these Regulations shall bear the word “fruit drink” unless the fruit juice content is not less than 5 percent

      .

8. Name of fruit juice to indicate the nature

   1. The name of every fruit juice shall indicate the accurate nature,

   2. Where a name has been established for the fruit juice in these Regulations, such a name shall be used,

   3. Where no common name exists for the fruit juice, an appropriate descriptive name shall be used, provided that, no product shall be named fruit juice drink,

   4. A coined or fanciful name may be used, provided the name is not misleading and is accompanied by an appropriate descriptive term,

   5. In the case of a combination of two or more fruit juices, the name of the juices in the order of predominance by weight or the word “fruit” shall be declared on the package, û

   6. In case of a single fruit juice or a combination of two or more fruit juices, any of which are made from concentrate(s), the words “ from concentrate(s)", shall follow the word “juice(s)” in the name(s) of such juice(s) when declared on the package.

9. List of Ingredients.

A complete list of ingredients used in preparing any fruit juice shall be declared on the label in descending order of the proportion present, except in the case of a dehydrated fruit juice intended to be reconstituted by the addition of an appropriate quantity of potable water, in which case, the ingredients may be listed in order of proportion in the reconstituted product, provided that the list of ingredients shall be headed by a statement such as “ingredients when reconstituted”.

10. Ceza.

10. 1. Kesê ku li hemberê van her rêgezên van Rêziknameyan tevdigere bila sûcdar be û berpirsiyarê tawanbar be. Di doza :

(yek) an individual, cezayê girtinê ji bo demek ku ji salek ne derbastir an jî bi cezayek ku ne ji mezintir be 50,000 an ji bo her du zindan û xweş; û

(b) laşek pargîdanî, to a fine not exceeding N100, 000.

(2) Kîjan binpêkirinek di bin van rêziknameyan de ji hêla pargîdaniyek laşî ve pêk tê, firm an komeleya kesane ya din her:-

(yek) serek, rêvebir, sekreter an efserên din ên mîna karsaziya laş; an

(b) partner or officer of the firm or

(c) trustee of the body concerned; an

(d) person concerned in the management of the affairs of the association; an

(e) person who was purporting to act in a capacity referred to in paragraphs (yek) ber (d) ya vê rêziknameyê, ji ber sûcê wê bi tundî sûcdar e û berpirsiyar e ku li dijî wê were darizandin û ceza li ser heman tawanê wek ku ew bixwe sûcê kiribe, heta ku ew îspat neke ku kiryar an jî bêrêzî tawanbar pêk tîne bêyî agahdariya wî, razîbûn an jî têkildarî.

11. Ji ber mehkûmê jêkirin

    (1) Kesek ku bi binpêkirina van Rêziknameyan sûcdar hatiye ceribandin wê ji Hikûmeta Federal re were qewirandin-

    (yek) any asset or property constituting proceeds derived from or obtained, rasterast an nerasterê, wekî encamek neheqiyê;

    (b) any of the person’s property or instrumentalities used in any manner to commit or to facilitate the commission of the offence.

    (2) Di vê beşê de, “dom dike” tê wateya her milkê ku hatiye deranîn an bidest xistin, rasterast an nerasterê, bi navgîniya darvekirinê.

12. Jêfêhmî

In these Regulations, heta ku bingehek din hewce nake;

“Agency” means the National Agency for Food and Drug Administration and Control:

"Fruit juice” means the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means including post-harvest surface treatment applied in accordance with the applicable provision of Codex Alimentarius Commission.

"Concentrated fruit juice” means the product that complies with the definition given in Regulation 12 (2) above, except water has been physically removed in an amount sufficient to increase the Brix level to a value at least 50% greater than the Brix value established for reconstituted juice from the same fruit.

"Package” means any form of packaging material in which the fruit juices and nectars are packed for sale as a single item.

13. Repeal of Fruit Juice and Nectar Regulation 2005.

    1. The Fruit Juice and Nectar Regulations 2005 is hereby repealed.

    2. Rûniştina van Rêzikên di Sûcdarîyan de hatine diyar kirin 13 (1) of this Regulation shall not affect anything done or purported to be done under the repealed Regulations.

14. Gazîname

These Regulations may be cited as Fruit Juice and Nectar Regulations, 2018.

 

SCHEDULE “A”

DEFINITIONS AND COMPOSITIONS OF FRUIT JUICES, NECTAR AND FRUIT PUREE

Fruit juice may contain sugar, invert sugar or dextrose and any food additives, excluding nonnutritive sweetener approved by the Agency.

1. Orange Juice (Citrus sinenis)

   1. Orange juice shall be the fruit juice obtained from the endocarp of sound, ripe oranges and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.

   2. The soluble solid determined by the minimum Brix level for the single strength orange juice not from concentrate shall be 10 and the Brix level for reconstituted orange juice from concentrate shall be 11.2.

   3. The essential oils content of an orange juice shall not exceed 0.4ml/kg.

2. Pineapple Juice (Ananas comosus) (Ananas sativus)

   1. Pineapple juice shall be the fruit juice obtained from sound ripe pineapples and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.

   2. The soluble solids determined by minimum Brix level shall be 11.2 for pineapple juice exclusive of added sugars and where the juice has been obtained using concentrated juice with the addition of potable water, the soluble solids determined by the minimum Brix level shall be 12.8 for pineapple juice exclusive of added sugars.

   3. The total quantity of added sugars shall not exceed 25g/kg and the addition of sugars is not permitted when the juice has been acidified.

   4. Ethanol content of the pineapple juice shall not exceed 3g/kg.

3. Grape Juice (Vitis vinifera or hybrids thereof; Vitis labrusca or hybrids thereof)

   1. Grape juice shall be the fruit juice obtained from sound, ripe grapes and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of juice.

   2. The soluble grape solids determined by the minimum Brix level shall be 13.5 for grape juice and where the juice has been obtained using concentrated juice with the addition of potable water, the soluble solids determined by the minimum Brix level shall be 15.9 for grape juice.

   3. The ethanol content shall not exceed 5g/kg.

   4. The volatile acids content of a Grape Juice shall not exceed 0.4g/kg, expressed as acetic acid.

4. Lemon Juice (Citrus lemon )

   (1) Lemon Juice shall be the fruit juice obtained from sound, ripe lemon and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.

   (2) The soluble lemon solids determined by the minimum Brix level for lemon juice shall be 7.0.

   (3) The ethanol content of a lemon juice shall not exceed 3g/kg.

   (4) The essential oils content of a lemon juice shall not exceed 0.5ml/kg.

5. Grapefruits (Citrus paradisi)

   1. Grapefruit juice shall be the fruit juice obtained from sound, ripe grapefruits and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.

   2. The soluble solids determined by the minimum Brix level shall be 9.5 for grapefruit exclusive of added sugars and the total quantity of added sugars and the minimum Brix level for reconstituted grapefruit from concentrate shall be 10.0.

   3. The total quantity of added sugars shall not exceed 50g/kg.

   4. The ethanol content shall not exceed 3.0g/kg.

   5. The essential oils content shall not exceed 0.3ml/kg.

6. Apple Juice (Pyrus malus)

   1. Apple juice shall be the fruit juice obtained from sound, ripe apples and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.

   2. The soluble solids determined by the minimum Brix level shall be 10.2 for apple juice and the minimum Brix level for reconstituted apple juice from concentrate shall be 11.2.

   3. The ethanol content shall not exceed 5g/kg.

   4. The volatile acids content of an apple juice shall not exceed 0.4g/kg expressed as acetic acid.

7. Blackcurrant Juice (Ribes nigrum L)

   1. Blackcurrant juice shall be the fruit juice obtained from sound, ripe blackcurrants and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.

   2. The soluble solids determined by the minimum Brix level shall be 10.5 for blackcurrant juice and the minimum Brix level for reconstituted blackcurrant from concentrate shall be 11.0.

   3. The total quantity of added sugars calculated as dry matter shall not exceed 200g/kg of the final product.

   4. The ethanol content shall not exceed 3g/kg.

   5. The volatile acids content shall not exceed 1.2g/kg expressed as acetic acid.

8. Other fruit juice(s)

   1. Other fruit juices shall be the fruit juices made from fruits of single species and the fruit juices may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.

   2. The soluble solids determined by the minimum Brix level shall correspond to the soluble solids content of the named ripe fruit exclusive of added sugar as in Schedule ‘A’.

   3. The total quantity of added sugars shall not exceed 100g/kg, except for very acid fruits, where 200g/kg is permitted.

   4. The addition of sugar is not permitted when the juice has been acidified.

   5. The ethanol content shall not exceed 5g/kg.

9. Mixed Fruit juice

   1. Mixed fruit juice shall be the fruit juice obtained from two or more species of sound ripe fruits and the juices may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining their essential composition and quality factors.

   2. The soluble solids determined by the minimum Brix level (exclusive of added sugars) shall be a value which corresponds to the soluble solids content of the ripe fruits exclusive of added sugars.

   3. The quantity of sugars added, calculated as dry sugar shall not exceed 100g/kg.

   4. The addition of sugars to mixed fruit juice is not permitted when the juice has been acidified.

   5. The ethanol content of a mixed fruit juice shall not exceed 3g/kg.

10. Carbonated fruit juice

Carbonated juice or sparkling juice shall be the named fruit juice impregnated with carbon dioxide, under pressure or where the fruit juice contains more than 2g/kg of carbon dioxide and the term “carbonated” shall appear in close proximity to the name of the product and carbon dioxide shall be declared in the list of ingredients.

11. Fruit Puree

    1. Fruit puree is the unfermented but fermentable product obtained by sieving the edible part of the whole or peeled fruit without removing the juice.

    2. The fruit shall be sound, appropriately mature and fresh fruit or fruit preserved by physical means.

    3. Concentrated fruit puree may be obtained by the physical removal of water from the fruit puree.

    4. Fruit purée may have restored aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added.

12. Nectar

    1. Nectar is the unfermented but fermentable product obtained by adding potable water, sugars, or both or other carbohydrate sweeteners as described in Schedule ‘C’ to fruit puree or concentrated fruit puree or to a mixture of those products.

    2. The minimum juice and/or puree content shall be as in Schedule ‘C’.

    3. Aromatic substances, volatile flavour components, pulp and cells all of which must be recovered from the same kind of fruit and be obtained by suitable physical means may be added. That product moreover must meet the requirements defined for fruit nectars in Schedule C

 

SCHEDULE ‘B’

COMPOSITION

Basic ingredients

1. Soluble Solids are as follows –

   1. for fruit juices not from concentrates offered for consumption as such, the soluble solids content of the single strength juice shall not be modified and shall be in accordance with the minimum Brix level established in the 1st table below;

   2. the preparation of fruit offered for direct consumption that requires reconstitution of condensed or concentrated juices shall be in accordance with the minimum Brix level indicated in the 1st table, exclusive of the solids of any added optional ingredients and additives and if there I no Brix level specified in the table, minimum Brix shall be calculated on the basis of the soluble solids content of the single strength, unconcentrated juice used to produce such concentrated juice;

   3. for reconstituted juice from concentrate, potable water used in reconstitution shall at a minimum meet Guidelines for Drinking Water Quality of the World Health Organization with Nitrate levels which shall not exceed 25 mg/l and Sodium levels shall not exceed 50 mg/l.

2. Minimum Brix level for reconstituted juice from concentrate and single strength juice not from concentrate are as follows –

 

Fruit’s Common Name			Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree	Minimum Juice and/or Puree Content (% v/v) for Fruit Nectars
Kiwi		Actinidia deliciosa (YEK. Chev.) C. F. Liang & YEK. R. Fergoson	( * )	( * )
Cashewapple		Anacardium occidentale L.	11.5	25.0
Pineapple		YEKnanas comosus (L.) Merrill Ananas sativis L. Schult. f.	12.8 It is recognized that in different countries, the Brix level may naturally differ from this value. In cases where the Brix level is consistently lower than this value, reconstituted juice of lower Brix from these countries introduced into international trade will be acceptable, provided it meets the authenticity methodology listed in the General Standard for Fruit Juices and Nectars and the level will not be bellow 10oBrix for pineapple juice and apple juice.		40.0
Soursop		Annona muricata L.			25.0
Sugar Apple		Annona squamosa L	14.5		25.0
Starfruit		Averrhoa carambola L.	7.5		25.0
Papaya		Carica papaya L.	( * )		25.0
Star Apple		Chrysophyllum cainito	( * )		( * )
Water Melon			8.0		40.0
Lime			8.0		According to the legislation of the importing country
Fruit’s Common Name		Botanical Name	Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree		Minimum Juice and/or Puree Content (% v/v) bo Fruit Nectars
Sour Orange		Citrus aurantium L.	( * )		50.0
Lemon		Citrus limon (L.) Burm. f. Citrus limonum Rissa Citrus	8.014		According to the legislation of the importing country
Grapefruit		Citrus paradisi Macfad	10.014		50.0
Sweetie grapefruit		Citrus paradisi, Citrus grandis	10.0		50.0
Mandarine/ Tangerine		Citrus reticulata Blanca	11.814		50.0
Orange		Citrus sinensis (L.)	11.8 - 11.214 and consistent with the application of national legislation of the importing		50.0
			country but not lower than 11.2. It is recognized that in different countries, di asta Brix dikarin helbet ji vê navbera nirxên cuda. Di rewşên ku di asta Brix e tim kêmtir vê navbera nirxên, fêkiyan Helyanka ji Brix kêmtir ji van welatan nasand nav bazirganiya navnetewî qebûl kirin dê bibe, ku ev pêşwazî rêbaza rastiya di lîsteyê de li Giştî Standard ji bo fêkîyan Fruit û Nectars û asta wê ne li jêr be 10ew Brix.
Gûzê kakawo		Cocos nucifera L.15	5.0		25.0
Petêx		Cucumis melo L.			35.0
Melon casaba		Cucumis melo L Brot. hene bowler. inodorus H. Lour.	7.5		25.0
Melon Honeydew		Cucumis melo L. Brot. melobû. inodorus H. Lour	10.0		25.0
quince		Cydonnia oblonga Aş.	11.2		25.0
Persimmon		Diospyros bi qumçikên .Merr.	( * )		40.0
Crowberry		Empetraceae reş 50.	6.0		25.0
nespra		Japanese Eribotrya	( * )		( * )
Fruit’s Common Name		Botanical Name	Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree		Minimum Juice and/or Puree Content (% v/v) bo Fruit Nectars
Guavaberry Birchberry		sirinc Eugenia	( * )		( * )
Sûrînam Kiraz		Eugenia uniflora Rich.	6.0		25.0
Keman		Ficus carica L.	18.0		25.0
... l@gmail.com		Fortunella Swingle sp.	( * )		( * )
Tû		Fragaria x. ananassa Duchense (chiloensis Fragaria Duchesne x Fragaria virginiana Duchesne)	7.5		40.0
Genipap		americana Genipa	17.0		25.0
Deryaya Buckthorn		elaeguacae Hippophae	( * )		25.0
Buckthornberry = Sallowthornberry		Hipppohae rhamnoides L.	6.0		25.0
Litchi / Lychee		Litchi chinensis Sonn.	11.2	20.0
Bacanê sor		Lycopersicum esculentum L.	5.0	50.0
Acerola (West Kiraz)	îndîyan	Malpighia sp. (hêza. & Sesse)	6.5	25.0
Sêv		Malus domestica Borkh.	11.5 It is recognized that in different countries, the Brix level may naturally differ from this value. In cases where the Brix level is consistently lower than this value, fêkiyan Helyanka ji Brix kêmtir ji van welatan nasand nav bazirganiya navnetewî qebûl kirin dê bibe, ku ev pêşwazî rêbaza rastiya di lîsteyê de li Standard General ji bo fêkîyan Fruit û Nectars û asta wê ne bi rêya postê 10ew Brix ji bo fêkiyan ananas û fêkiyan apple.	50.0
Apple crab		prunifolia malus (Willd.) Borkh. Malus Mill sylvestris.	15.4	25.0
Mammee Apple		Mammalia amerîkî	( * )	( * )
Fruit’s Common Name		Botanical Name	Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree	Minimum Juice and/or PureeContent (% v/v) ji bo berê Nectars
Mango		Mangifera indica L	13.5	25.0
mulberry		Morus sp.	( * )	30.0
Mûz		Musa species including M. acuminata and M. paradisiaca but excluding other plantains	( * )	25.0
Fruit Passion Yellow		Passiflora edulis	( * )	( * )
Fruit passion		Passionflower edulis Sims. f. edulus Passiflora derbas Sims. f. about flavicarpa. def.	12	25.0
Fruit passion		Passiflora quadrangularis.	( * )	( * )
Rojek		Phoenix dactylifera L.	18.5	25.0
Sapote		sapota Pouteria	( * )	( * )
Mişmiş		Prunus armeniaca L.	11.5	40.0
Sweet Kiraz		Prunus avium L.	20.0	25.0
tirş Kiraz		Prunus cerasus L.	14.0	25.0
Stonesbaer		Prunus دار L.cv Stevnsbær	17.0	25.0
Încaz		Prunus domestica L. Brot. malekê	12.0	50.0
prune		Prunus domestica L. Brot. malekê	18.5	25.0
quetsch		Prunus domestica L. Brot. malekê	12.0	25.0
nectarine		prunus persica (L.) Batsch var. şiftelî (Suckow) c. K. jihevdexistin,.	10.5	40.0
Şiftelî		prunus persica (L.) Batsch var. persica	10.5	40.0
sloe		Prunus spinosa L.	6.0	25.0
Guava		Psidium guajava L.	8.5	25.0
Pomegranate		Punica granatum L.	12.0	25.0
Fruit’s Common Name		Botanical Name		Minimum Juice and/or Puree Content (% v/v) for Fruit Nectars
Aronia / Chokeberry		Pyrus arbustifolia (L.) farisî.	( * )	( * )
Hirmê		Pyrus communis 50.		40.0
Black currant		Ribes nigrum L	11.0	30.0
red currant		Ribes 50.	10.0	30.0
White currant		Ribes 50.	10.0	30.0
red tûerdk		Ribes uva-crispa	( * )	30.0
Goosberry		Ribes uva-crispa L	7.5	30.0
White Goosberry		Ribes uva-crispa L	( * )	30.0
Cynorrhodon		çaya L.	( * )	40.0
şîlanê		Rosa sp. L.	9.0	40.0
Cloudberry		Rubus chamaemorus 50.	9.0	30.0
mulberry		Rubus chamaemorus 50. hybrid Morus	( * )	40.0
Tûyê dirîreşk		Rubus fruitcosus L.	9.0	30.0
Dewberry		deviyê de ji hair (of North America) R. caesius (ya Ewropayê)	10.0	25.0
red Raspberry		Rubus idaeus L. Rubus strigosus Michx.	8.0	40.0
Loganberry		Rubus loganobaccus L. H. Bailey	10.5	25.0
Raspberry Black		Rubus occidentalis 50.	11.1	25.0
Boysenberry		Rubus kammerat Ham. & Schltdl.	10.0	25.0
Youngberry		Rubus vitifolius x rubus idaeus rubus baileyanis	10.0	25.0
Elderberry		Sambucus nigra L. canadensis Sambucus.	10.5	50.0
Fruit’s Common Name		Botanical Name	Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree	Minimum Juice and/or Puree Content (% v/v) bo Fruit Nectars
Lulo		Solanum Lam quitoense.	( * )	( * )
pihlajanmarjoja		Sorbus aucuparia L.	11.0	30.0
sorb		domestica Sorbus	( * )	30.0
redkuva		Spondia lutea L.	10.0	25.0
Umbu		Spondias tuberosa Arruda ex Kost.	9.0	25.0
pome Apple		indica Syzygiunjambosa Tamarindus	( * )	( * )
Tamarind (date Indian)		Theobroma cacao L. grandiflorum Theobroma	13.0	naveroka Bes xwe bigihîne a herî kêm pêgir ji 0.5
çêkirna Cocoa		Theobroma cacao L.		50.0
u Cupuac		Theobroma grandiflorum L	9.0	35.0
Cranberry		Vaccinium macrocarpon Aiton Vaccinium oxycoccos L.	7.5	30.0
Bilberry / Blueberry		Vaccinium myrtillus L. Vaccinium corymbosum L. angustifolium Vaccinium		40.0
Lingonberry		Vaccinium Vitis-idaea L.	10.0	25.0
Tirî		Vitis vinifera L. an hîbrîd bajêr Vitis Labrusca an hîbrîd bajêr	16.0	50.0
Yên din: pêgir High				naveroka Bes xwe bigihîne a herî kêm pêgir ji 0.5
Yên din: High pulp content, an flavor Strong				25.0
Yên din:
Low acidity, naveroka Low çêkirna, an Low German / flavor navîn				50.0

**Ji bo armancên ya Standard de Brix wek naveroka elementa avêde yên fêkiyan wek bi metoda dîtin di Beşa li ser rêbaza Analysis û Sampling diyarkirin. Eger fêkiyan ji a berê hatiye çêkirin û di lîsteyê de li jor behs ne, ev jî divê, Lê dîsa jî, girêbide, bi hemû bendên Standard, ji bilî ku astê herî kêm Brix yên fêkiyan Helyanka ku wê di asta Brix be ku ji berê tê bikaranîn ji bo ku seqbêrî û ziman.

 

SCHEDULE 'C’

JUICE kêmtirîn / AN Kommandant IN NECTARS FÊKÎYÊ

Nectars Fruit Made From	Minimum Juice and/or Puree Content (% m / m)
Mişmiş	35
bilberry	40
Tûyê dirîreşk	30
Blackcurrant	30
Blackcurrant (non-pulpy)	30
Cloudberry	30
Cranberry
Elderberry	50
Goosberry	30
Grapefruit	50
Guava	25
Mandarine	50
Mango (pulpy)	30
Orange	50
Şiftelî	40
Peer	40
Dirrîreşk	40
Redcurrant	30
şîlanê	40
pihlajanmarjoja	30
Deryaya Buckthorn	25
Tû	40
Tangerine	50
Whitecurrant	30
Engleză din: High tirş	30
Sêv	50
Mûz	25
Yên din: High Acidity, Nivîsar di çêkirna High, an Strong Tam	25
Yên din: Low Acidity, Content Low çêkirna, an jî Low German / Medium Tam	50

 

 

SCHEDULE 'D’

 

KARKIRIN		ZÊDETIR SERRAST
4.1	antîoksîdan
300	Ascorbic acid	Bi sînor ji aliyê GMP
220	karbondîoksîtê sulphur (leymûn, lime rez û divê bi tenê)	350mg/l
4.2	pêgir
300	Asîda sîtrîk	2g / l
330	acid citric ji bo (nectars)	5g / l
296	acid Malic (an nectars)	Bi sînor ji aliyê GMP
336	acid Tartaric (ji bo nectars)	Bi sînor ji aliyê GMP
4.3	ajanên CARBONATING
290	karbondîoksîtê	Bi sînor ji aliyê GMP
4.4	STABILIZERS
440	Pectins	<3g / l
4.5	SWEETENERS (OR NECTARS)
950	Acesulfame K	<350mg
951	Aspartame	<600mg
952	Cyclamic Acid û Salts	<400mg/l
954	Saccharine û Salts	<80mg/l
955	Sucralose	<250mg/l
954	Neohesperidine	30mg/l
4.6	Preservatives dikare added ku ji aliyê Ajansa diyarkirin

Bikaranîn û razên madeyên flixulandina xurekan AIDS - asta herî OF KAR IN LINE bi kirinên MANUFACTURING GOOD (GMP)

KARKIRIN	NAVIK
Antifoaming Agents	Polymethylsiloxane5
Agents zelal filtration Aids Flocculating Agents	clays Adsorbent (bleaching, Earths xwezayî an aktîfkirin)
	reçîneyan Adsorbent
	carbon Activated (bi tenê ji nebatan)
	Afrikaans
	hydroxide calcium
	Cellulose
	Chitosan
	kokk colloidal
	erdê Diatomaceous
	gelatin (ji collagen çerm)
	reçîneyan rates Ion (Rinê û anion)
	Kaolin
	Perlite
	Polyvinylpolypyrrolidone
	tartrate potassium
	carbonate calcium mezin pêkaniye
	hulls Rice
	sol kokk
	karbondîoksîtê sulphur
	Tannin

 

 

SCHEDULE 'E’

 

Contaminant li Fruit Juice / Nectars	Zêdetir razên (mg / kg)
arsenic (Dema)	0.2 mg / kg
Birêvebirin (Pb)	0.1 mg / kg
bawer dikin (sn)	200 mg / kg
Sifir (bi)	5 mg / kg
Çingo (zn)	5 mg / kg
Hesin (Fe)	15 mg / kg
Bi kurtahî Copper, Zinc û Iron	20 mg / kg
ÿgir Mineral fîsîl di di 10% ji acid hydrochloric wê 25mg / kg di mideyeka ne (bi tenê ji bo ava zelal)
toksînên ku
Mycotoxins
Patulin (li fêkiyan apple û malzemeyên fêkiyan apple)	50 μg / kg

*Maximum razên Contaminants di ava fêkiyan û Nectars

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