This standard specifies the requirements for vinegar of the types and classes specified in Clause 4.

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

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 flavoring material in the preparation of foods

This standard specifies the requirements for curry powder which is used as a flavouring 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.