This standard specifies the requirements for curry powder which is used as a flavoring material in the preparation of foods

This standard specifies the requirements, labelling, storage and tests methods for footwear.

Prescribes the requirements for metric capacity measures of cylindrical and conical shapes. It is intended for use by manufacturers in manufacturing Metric Capacity Measures thus ensuring all measures of a specified type and capacity will have the same dimensions. These measures are intended for use in normal commercial transactions and are for use in measuring liquids only. 7p. (Price Code B)

This CARICOM Regional Standard specifies the characteristics of wheat flour for human consumption prepared from Triticum aestivum L. (common wheat) or, Triticum compactum Host (club wheat) or mixtures thereof which is pre-packaged for sale or sold in bulk.

This standard is applicable to “self-rising flour”.

This CARICOM Regional Standard is not applicable to:

a)                  any product made from durum wheat (hard wheat, Triticum durum Desf.), singly or in combination    with other wheat;

b)                  the following products:

1)                  whole meal,

2)                  whole wheat flour or semolinas,

3)                  farina milled from Triticum aestiuvum L. (common wheat), Triticum compactum Host (club wheat), or mixtures thereof,

4)                  wheat flour to be used in brewing, for the production of starch or gluten, or for non-food industrial           use;

5)                  wheat flour in which the protein content has been reduced;

6)                  wheat flour after the milling process which has been subjected to special treatments other than       bleaching or drying;

7)                  wheat flour which have been added ingredients other than those stipulated in this standard.

This standard applies to wheat flour for human consumption prepared from common wheat, Triticum aestivum L. or club wheat, Triticum compactum host or mixtures thereof, and include “brown flour”, “wholemeal flour” and “self raising flour”, which is pre-packaged ready for sale to the consumer or destined for use in other food products.

It does not apply to:

(a)          any product made from durum wheat (hard wheat, T. durum desf.);

(b)          wheat flour to be used in brewing, for the production of starch or gluten, or for non-food use;

(c)          wheat flour in which the protein content has been reduced; and

(d)         wheat flour subjected to special treatments other than bleaching or drying. 

This CARICOM Regional Standard specifies the requirements and methods of sampling and testing for biscuits intended for human consumption. 

This standard specifies requirements for biscuits baked from dough containing essential ingredients with or without the optional ingredients. It does not specify requirements for American Biscuits which are quick breads, made light by baking powder, soda, or yeast.  

Prescribes requirements for products to be sold as shortening within the Caribbean community. It includes specification of composition, methods of sampling and analysis, and guidance on the use of food additives.

This document prescribes specification for margarine, fat spreads and blended spreads containing not less than 10 % and not more than 90 % fat, intended primarily for use as spreads, to be sold in the CARICOM region, and includes methods of sampling and testing.

This document does not apply to the following:

a)                  fat products derived exclusively from milk and/or milk products to which only other substances necessary for their manufacture have been added;

b)                 products with a fat content of less than ⅔ of the dry matter (excluding salt);

c)                  butter and dairy spreads.

This standard prescribes requirements for margarine and cooking margarine, and includes methods of sampling. It does not apply to any product containing less than 80% mass of fat which is labelled so as to be mistaken for margarine.

This standard provides a definition for the commodity designated as rum and prescribes the methods of sampling and analysis for rum.