Standards

This Code of Practice gives guidelines for the preparation, processing and packaging of frozen fruit pulps and purées for use in the manufacture of fruit juices and nectars within the CARICOM region. This Code of Practice is applicable to pulps and purées obtained from edible fruits. It describes the requirements for pulps and purées and the methods of analysis to be used.

This standard applies to commercial varieties of limes grown from citrus aurantifolia to be supplied fresh to the consumer, after preparation and packaging. Limes for industrial processing are excluded.

This standard specifies the requirements for pineapples (Ananas comosus (L.) Merr. of the Bromoeliceae family), which are to be supplied fresh to the consumer at the import and export control stage, after preparation and packaging. This standard does not apply to pineapples for ornamental use or industrial processing

This standard specifies the quality requirements for pumpkin, Cucurbita pepo (Duch. Ex Lam.) to be supplied fresh to the consumer at the preparation and packaging stages. This standard does not apply to products for industrial processing.

This standard applies to Watermelon, Cirtullus lanatus (Thunb) to be supplied fresh to the consumer.

This standard applies to Cucumber, Cucumis sativis (L) grown locally to be supplied fresh to the consumer.

This standard applies to Ginger, Zingiber officinale to be supplied fresh to the consumer. This standard excludes products for industrial processing.                                        

This standard applies to Ginger, Zingiber officinale grown locally to be supplied fresh to the 

consumer, and excludes products for industrial processing.

The purpose of the standard is to provide the quality requirements for grades of ginger so as to assist exporters in their transactions.

This standard specifies the quality requirements of hot peppers (Capsicum sp.), which are to be supplied fresh to the consumer after preparation and packaging. The standard does not apply to hot peppers for industrial processing.

This standard applies to commercial varieties of cabbage (Brassica oleracea) to be supplied fresh to the consumer after preparation