This standard applies to Green Plantain, Musa paradisice on the bunch supplied to both the local and export markets.

This standard applies to Sweet Orange, Citrus sinensis (L) Osbeck to be supplied fresh to the consumer. The purpose of this standard is to define the requirements of this produce.

This Standard specifies the quality requirements for commercial varieties of mangoes grown from Mangifera indica L., of the Anacardiaceae family, to be supplied fresh to the consumer after preparation and packaging. This standard does not apply to mangoes for industrial processing.

This regional standard specifies the quality requirements of commercial varieties of grapefruits grown from Citrus paradisi Macfad of the Rutaceae family, to be supplied fresh to the consumer after preparation and packaging. This standard does not apply to grapefruits for industrial processing.

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

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

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 standard applies to a class of fruit spreads commonly known as jams and jellies which may be prepared from single fruits or from two or more fruits. The distinguishing characteristics of the product are: (a) a substantial amount of fruit ingredient is required in the formulation; and (b) the end product has a relatively high soluble solids value. The terms “jams” and “preserves” are frequently used interchangeably. “Jellies” are differentiated from jams in that the fruit ingredient consists of the juice that has been extracted from whole fruits and clarified by filtration or other means. This standard does not apply to: (a) products prepared with non-carbohydrates sweeteners and which are clearly intended or labeled as intended for diabetic or dietetic use; (b) products with a low sugar content; (c) products prepared from citrus fruit, commonly referred to as marmalade; or (d) products clearly intended and marked as for manufacturing use.

This standard applies to salted fish and dried salted fish which has been fully saturated with salt (heavy salted) or to salted fish which has been preserved by partial saturation to a salt content not less than 12% by weight of the salted fish which may be offered for consumption without further industrial processing.