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 CARICOM standard specifies the requirements for the performance, sampling, packaging and labelling of safety matches. It also prescribes the requirements for the purchase of match splints from suppliers. This standard applies to matches packed in boxes for domestic purposes and book matches. The requirements do not apply to specialty matches for advertising purposes.

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 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 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.