CODE OF PRACTICE - MVO · have their national authorities recognize this Code of Practice. Similarly, FIC Europe undertakes to take all necessary measures to have the Code recognized

Federation of the Condiment Sauce Industries,of Mustard and of Fruit and Vegetables

prepared in Oil and Vinegar of the European Union

FIC Europe c/o AGEP s.a. Boulevard Saint-Michel, 77-79

B 1040 BrusselsTel : 00 32 (0) 2 740 29 60 – Fax : 00 32 (0) 2 732 51 02

E-mail : fi [email protected]

CODE OF PRACTICEJ Mayonnaise J Mustard J Tomato Ketchup J

J Fruit and Vegetables in Vinegar J

September 2006

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INTRODUCTION

FIC Europe was created in 1999 (General Assembly on 29 October 1999 - Siena (Italy)) through the grouping together of three associations active in the following sectors:

Sauces CIMSCEE (Committee of the Industry of Mayonnaise and Sauces in the European Community)

Mustard CIMCEE (Committee of the Mustard Industries in the European Economic Community)

Fruit & Vegetables AIFLV (Association of the Industry of Fruit and Vegetables in Vinegar, Brine, Oil and Similar Products of the E.C.)

FIC Europe is the industrial federation representing the interests of companies operating in the condiment products sector.

The federation’s members are the following national associations :

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FIC Europe

ASSOCIATIONS MEMBRES

Allemagne/Germany

Bundesverband der Obst-, Gemüse-und Kartoffelverarbeitenden Industrie e.V.Von-der-Heydt Strasse, 9D – 53177 BONNTL : 00/49/228/932.91.10 - TF : 00/49/228/932.91.20E-mail : [email protected]

Verband der Essig- und der Senfi ndustrie e.V.Bundesverband der deutschen Feinkostindustrie e.V.Reuterstrasse, 151D – 53113 BONNTL : 00/49/228/21.20.17 - TF : 00/49/228/22.94.60E-mail : [email protected]

Autriche/Austria

Fachverband der Nahrungs-und Genussmittelindustrie ÖsterreichsZaunergasse 1-3A – 1030 WIEN TL: 00/43/1/712.52.48 - TF: 00/43/1/715.48.19E-mail: [email protected]

Belgique/Belgium

AFISPA-VIVEDAssociation des Fabricants et Importateurs de Spécialités et de Pâtes AlimentairesVereniging van Producenten en Invoerders van Voedingsspecialiteiten en DeegwarenBoulevard Saint-Michel, 77/79B – 1040 BRUXELLESTL : 00/32/(0)2/743.87.32 - TF : 00/32/(0)2/732.51.02E-mail : afi [email protected]

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Espagne/Spain

Asociación Española de Fabricantes de Salsas y Condimentos PreparadosC/Mallorca, 286 Ent. 2 aE – 08037 BARCELONATL: 00/34/93/207.25.16 - TF : 00/34/93/207.16.11E-mail : [email protected]

France

Fédération des Industries Condimentaires de France – FICFRue de l’Isly 8F – 75008 FranceTL : 00/33/1/53.42.33.80 - TF : 00/33/1/53.42.33.81E-mail : [email protected]

Italie/Italy

Associazione Italiana Industrie Prodotti Alimentari – AIIPACorso di Porta Nuova 34I – 20121 MILANOTL: 00/39/02/65.41.84 - TF: 00/39/02/65.48.22E-mail: [email protected]

Pays-Bas/Netherlands

Vereniging van de Nederlandse Groenten en Fruitverwerkende IndustrieP.O. Box 177NL – 2300 AD LEIDENTL: 00/31/71/522.42.20 - TF: 00/31/71/522.50.95E-mail: [email protected] address :Parmentierweg, 49 – 2316 ZV LEIDEN

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FIC Europe

Nederlandse Vereniging van SausfabrikantenPostbus 161NL – 2280 – AD RIJSWIJKTL: 00/31/70/352.50.74 - TF: 00/31/70/358.46.79E-mail: [email protected] address :Sir Winston Churchilllaan, 366 (20° verdiep.)NL – 2285 SJ RIJSWIJK

Royaume Uni/United Kingdom

Food and Drink Federation – FDFCatherine Street 6UK LONDON WC2B 5JJTL: 00/44/207/420.71.06 - TF: 00/44/207/836.05.80E-mail: [email protected]

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CODE OF PRACTICEMAYONNAISE

Bologna, 26.09.1991

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Mayonnaise

P R E F A C EP R E F A C EThe CIMSCEE has considered with a great deal of interest and attention the policy pursued by the Community for

completion of the Large Market

It has carefully studied the principles of the Commission's new approach and the suggestions made to the socioprofessional circles in order to attain this objective.

It is vital for our industries to complete the Community directives with specifi c provisions for the main products in our sector.

In fact, the designations of products, corresponding to a clearly defi ned composition, constitute essential information for the consumer.

The Code of Practice drawn up for Mayonnaise sets out the main composition parameters.

This Code of Practice therefore completes the Community directives of a "horizontal" nature and guarantees proper consumer information and the fairness of commercial transactions.

It is an important tool for the profession and at the same time represents its contribution towards completion of the Internal Market.

K. ANDERSON President

Bologna, 26.09.1991

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Mayonnaise

CODE OF PRACTICE MAYONNAISE

1. DESCRIPTION ______________________________________

Mayonnaise is a condiment sauce obtained by emulsifying one or more vegetable oils in an aqueous phase constituted by vinegar, with the oil-in-water emulsion being produced by using egg yolk. The mayonnaise may contain optional ingredients in accordance with section 2.3.

2. ESSENTIAL COMPOSITION AND QUALITY FACTORS _______

2.1. Raw materialsAll ingredients must be of good quality and be suitable for human consumption. The water used must be potable quality water.

The eggs and egg-based products must be chicken eggs or obtained from chicken eggs.

2.2. Compositional standards- Total fat content : minimum 70 % m/m,

- Technically pure (*) egg yolk content : minimum 5 % m/m.

2.3. Optional ingredientsFood ingredients intended to have an appreciable effect in the desired manner on the physical and organoleptic characteristics of the product :

a) White of chicken egg,b) Product based on chicken egg,c) Sugars,d) Food-grade salt,

(*) "Technically pure" means that 20 % albumen is tolerated in relation to the egg yolk.

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e) Condiments, spices, aromatic herbs,f ) Fruit and vegetables, including fruit and vegetable juices,g) Mustard,h) Milk products,i) Water.

3. FOOD ADDITIVES ___________________________________

The authorised additives are those mentioned in the European Parliament and Council Directives and respective amendments of the European Union, i.e. :

• Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorized for in foodstuffs intended for human consumption (Offi cial Journal L 40 of 11/02/1989),

• European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (Offi cial Journal L 61 of 18/03/1995),

• European Parliament and Council Directive 94/36/EC of 30 June 1994 on colors for use in foodstuffs (Offi cial Journal L 237 of 10/09/1994),

• European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs (Offi cial Journal L 237 of 10/09/1994).

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4. LABELLING_________________________________________

The labelling is in accordance with the principles and provisions of :

• Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs (Offi cial Journal L 109 of 06/05/2000),

• Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs (Offi cial Journal L 308 of 25/11/2003),

• Commission Directive 2005/26/EC of 21 March 2005 establishing a list of food ingredients or substance provisionally excluded from Annex IIIa of Directive 2000/13/EC of the European Parliament and of the Council (Offi cial Journal L 75 of 22/03/2005).

Mayonnaises may not be manufactured or labelled in such a way as to mislead the consumer as to the type, origin or quality and the product.

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CODE OF PRACTICEMUSTARD

Bologna, 26.09.1991

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P R E F A C EP R E F A C EThe CIMCEE has considered with a great deal of interest and attention the policy pursued by the Community for





The Code of Practice drawn up for Mustards sets out the main composition parameters for each designation.



M. SARDIN President

Bologna, 26.09.1991

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CODE OF PRACTICE MUSTARD

ARTICLE 1 - Scope ______________________________________

The designation "mustard" applies to the types of products intended for human consumption defi ned in Annex I of this Code. Such products shall be manufactured according to good manufacturing practices, using plant and equipment of hygienic design that meets all relevant health and safety requirements. Compound products in which mustard is presented as an ingredient and in which mustard is incorporated are not covered by this Code other than with reference to the mustard ingredient proper, which must comply with the provisions of this Code.

ARTICLE 2 - Recognition of the Code by the Community authorities and in the Member States ___________

The members of FIC Europe undertake to make every effort to have their national authorities recognize this Code of Practice.

Similarly, FIC Europe undertakes to take all necessary measures to have the Code recognized by the Community authorities.

ARTICLE 3 - Raw Materials ______________________________

The seeds used in the manufacture of the mustards covered by the Code must have the following characteristics :

1. They must be of sound merchantable quality.

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2. They must be ripe and of the following species : - Brassica Nigra (Linnaeus) W.D.J. KOCH, - Brassica Juncea (Linnaeus) CZERNAJEV and COSSON, - Sinapis Alba (Linnaeus), and may not contain more than 2 % by weight of foreign

matter.

3. They may not be subjected to any oil extraction process other than a pressure process.

Moreover, the mustard component from which oil has been extracted must have :

- a residual mustard fatty oil content of at least 12 % by

weight, - an insoluble ash content in an aqueous solution of

hydrochloric acid of not more than 1 % by weight.

4. Furthermore, it is prohibited to add the following ingredients :

- starchy substances, thickeners or binders, with the exception of :

• those permitted in Annex I sections 2, 4 and 6, • statilizers as stated in Directive 95/2/EC,

- essential oil of mustard and natural or artifi cial essences and extracts having essentially the same function.

- husks separated from the mustard seed. However, those husks which have been removed at an earlier

stage of the manufacturing process may be re-incorporated into the fi nal product.

Moreover, a higher addition of mustard husks derived from the manufacture of sieved mustards is permitted if :

- the fi nished product is made from whole seeds which have not been defatted,

- the addition of husks is mentioned on the label,

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Mustard

- the fi nished product has a content of dry matter derived from mustard seeds of at least 18 % by weight and a mustard oil content of al least 5 % by weight.

ARTICLE 4 - Additives ___________________________________






ARTICLE 5 - Labelling ___________________________________



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• Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/CE as regards indication of the ingredients present in foodstuffs (Offi cial Journal L 308 of 25/11/2003),


Mustards may not be manufactured or labelled in such a way as to mislead the consumer as to the type, origin or quality of the product.

The designations given in Annex I may be used only for the products complying with the compositional requirements fi xed for these products and them alone.

The designations given under points 4, 5, 6, 7 et 8 of Annex I may be accompanied by adjectives such as "mild", "strong", "aromatic" etc., in accordance with the characteristics of the mustards.

ARTICLE 6 - Modifi cations to the Code of Practice ___________

Any modifi cations to this Code of Practice shall require approval by the members of FIC Europe at the General Assembly.

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Mustard

ANNEXES

ANNEX I - DEFINITIONS

The list of products mentioned hereafter is not exhaustive. FIC Europe may make proposals for new reserved names characterized by specifi c compositional rules.

Mustard seeds are composed of a kernel surrounded by a coat known as the husk. Only kernel contains the glucosinolate which, when suitably treated, releases the active components known as the essential or volatile oil of mustard.

The Code of Practice defi nes the following products :

1. "Mustard fl our" ____________________________________

"Mustard fl our" means the powdered product obtained from full-fat mustard kernels.

2. "Mustard powder" __________________________________

"Mustard powder" means the mustard fl our defi ned above to which one or more of the following ingredients have been added in a total proportion not exceeding 20 % by weight : spices, herbs, cereal fl our.

3. "Mustard powder condiment" _________________________

"Mustard powder condiment" means the powdered product obtained from the milling of mustard seeds. If the mustard seeds are partially defatted, this must be done in accordance with the provisions of Article 3.3.

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4. "Mustard" or "Prepared mustard" _____________________

"Mustard" or "Prepared mustard" means the paste-like product having the characteristic properties of mustard and complying with the following compositional requirements :

(a) the following ingredients are compulsory :

1) mustard seeds or mustard fl our. The mustard seed dry extract content must be at least 15 % by weight in the prepared mustards;

2) a liquid made with one or more of the following ingredients : water, fermentation vinegar, juice of unripe grapes, grape must, fruit juice, alcoholic beverages or other potable liquids.

(b) in addition to the ingredients given under (a), mustard or prepared mustard may contain :

1) other food ingredients subject to article 3.4., such as sugars, salt, herbs, spices and fl avourings;

2) cereal fl our to a maximum of 3 %, in which case the mustard seed dry extract content must be 18 %.

5. "Dijon Mustard" ____________________________________

"Dijon mustard" means the prepared mustard obtained by milling and sieving only full-fat black mustard seeds (Brassica nigra) or brown mustard seeds (Brassica juncea), with a quantity of husk remaining after sieving not exceeding 2 % of the total weight. Moreover, Dijon mustard must comply with the following requirements :

(a) the mustard kernel solids content must be 22 % or more by weight and the fatty mustard oil content must be 8 % or more by weight,

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(b) it must be exclusively manufactured with a diluent consisting of one or more of the following liquids, possibly diluted with water, provided that the latter does not exceed three quarters of the mixture :

- fermentation vinegars and wine, spirit and cider vinegars, - juice of unripe grapes, - grape juice and must, - wines,

(c) it may contain aromatic substances,

(d) it may not contain colorants,

(e) it may not contain added husks,

(f ) it may not contain cereal fl ours or any stabilizer.

6. "English mustard" __________________________________

"English mustard" means prepared mustard with the following specifi c requirements :(a) the mustard kernel solids content must be 20 % or more by

weight,

(b) the fatty mustard oil content must be 6 % or more by weight,

(c) it must contain cereal fl ours in a quantity not exceeding 10 % of the total weight.

7. "(French) old fashioned mustard" _____________________

"(French) old fashioned mustard" means the prepared mustard obtained by coarse milling without sieving of only full-fat black mustard seeds (Brassica nigra) or brown mustard seeds (Brassica juncea).

Moreover, it must comply with the following requirements :

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(a) the content of solids derived from mustard seeds must be 18 % or more by weight and the fatty mustard oil content must be 5 % or more by weight,

(b) only the following liquids, singly or in any combination with eachother and with water, may be used :

- fermentation vinegar, - juice of unripe grapes, - grape juice, - wine,

(c) it may contain aromatic substances,

(d) it may not contain colorants,

(e) the addition of husks is permitted within the limits of Article 3.4.3rd dash,

(f ) it may not contain cereal fl ours.

8. "Sweet mustard - Süsser Senf" ________________________

"Sweet mustard" means prepared mustard obtained from a mixture of seeds of the varieties Brassica juncea and/or nigra and Sinapis alba, complying with the following requirements :

- the content of solids derived from mustard seed must be at least 15 % by weight of the prepared mustard excluding the content of added husks,

- husks of brown, yellow or black seeds may additionally be added to the product in an amount not exceeding 1.5 % of the prepared mustard,

- the adjunction of cereal fl our is not allowed.

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ANNEX II

METHODS OF ANALYSIS

The compositional standards set out in this Code of Practice require that there should be analytical methods for determining total solids, dry matter derived from mustard, mustard husk, fatty oil (allyl isothiocyanate), sugar, salt and insoluble ash. The methods to be used for these determinations will be approved by FIC Europe on the advice of its Technical Committee. Other methods that are required will be adopted in a similar way.

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CODE OF PRACTICETOMATO KETCHUP

York, 28.10.2005

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P R E F A C EPREFACEThe objective of the Codes of Practice for Mayonnaise, Mustard and Fruit & Vegetables in Vinegar (onions and gherkins) is to defi ne in qualitative terms the representative products of the condiment industries.

Implementation of these Codes helped the European Industry in the development of the Single Market. Within this context, the following countries – Belgium, France, Germany, Spain and the United Kingdom – wished to complete these industrial references with a Code of Practice for Tomato Ketchup, an important product in this sector.

On the basis of the same principle as for the other products, the Code of Practice for Tomato Ketchup consists in defi ning products and fi xing the main qualitative parameters.

The offi cial European Bodies, National Bodies and other partners with an interest in this fi eld will be informed of the existence of this new Code of Practice so as to ensure that it receives all the necessary publicity.

This measure forms part of the objective of ensuring intrinsic product quality and contributing towards market transparency and fair commercial transactions.

C. GORDON, President

York, le 28.10.2005

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CODE OF PRACTICE TOMATO KETCHUP

1. DEFINITION ________________________________________

Tomato Ketchup is a homogeneous condiment sauce obtained either from clean, sound, ripe tomatoes (lycopersicum esculentum), from which the skin and pips have been removed, or from tomato derivates including concentrate, with added vinegar, sugars, salt and aromatic ingredients and their extracts such as onions, spices and the allowed additives.

2. QUALITY STANDARDS ________________________________

The minimum tomato dry extract content is 6 %.Tomato ketchup may not contain fruit and vegetables other than those included in the defi nition.The vinegar is defi ned in the CEN standard EN 13188 (August 2000).The use of colours is not permitted for tomato-based sauces, according to the annex II of directive 94/36/EC.

3. ADDITIVES _________________________________________




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4. LABELLING_________________________________________





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TECHNICAL ANNEX

VOLUNTARY LABELLING

For the production of tomato ketchup usually tomato concentrate is used. Companies might want to inform consumers about the equivalent of fresh tomatoes that corresponds to the amount and concentration of the tomato purée used.

Moreover recalculation/conversion to fresh tomatoes offers an objective way for consumers to compare the different tomato contents.

Depending on the origin, climate, crop year or variety of tomatoes different amounts of tomatoes are necessary to produce 1 kg of tomato purée.

Based on the average values of these different parameters the dry matter content of 100 g fresh tomatoes is fi xed at 5 g. The following conversion factors are based on this provision. It is recommended to apply them in order to have a common basis for the voluntary labeling of “fresh tomatoes”.

Mention of tomato content

Conversion factor (based on a dry

matter content of 5 g)

100 g tomato concetrate 28/30 (double concentrate) contain

28 g dry matter 5.6

100 g tomato concentrate 36 (triple concentrate) contain

36 g dry matter 7.2

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EUROPE

CODE OF PRACTICEFRUIT AND VEGETABLES IN VINEGAR

September 1992

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Fruit & Vegetables

P R E F A C EP R E F A C EThe AIFLV has considered with a great deal of interest and attention the policy pursued by the Community for





The Code of Practice drawn up for Fruit and Vegetables in Vinegar sets out the main composition parameters for each designation.



C. PONTI President

September 1992

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PART 1

GENERAL PRESCRIPTIONS

CONCERNING FRUIT AND VEGETABLES

IN VINEGAR

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1. DEFINITION AND SCOPE ______________________________

1.1.For the purpose of this Code of Practice, fruit and vegetables in vinegar are prepared fruit and vegetables, obtained from fresh or previously treated raw materials, whose preservation is ensured by the addition of a covering liquid based on vinegar (1), with the addition of sodium chloride and possibly spices, seasonings (or their natural extracts), sugars, table oil or other natural edible substances to improve the organoleptic characteristics of the product.

1.2.This Code of Practice shall only apply to the fruit and vegetables in vinegar, the covering liquid of which is mainly clear and not thickened.

2. MANUFACTURING REGULATIONS ______________________

2.1.The raw materials used shall consist exclusively of sound and clean products, without those parts generally unusable. The manufacturing process must retain as far as possible the quality and texture of the raw materials.

(1) It is customary for the acidity (from the chemical point of view) of the covering liquid of "fruit and vegetables in vinegar" to be expressed in acetic acid. The Belgian, French, German and Italian delegations, recognising the different quality that the use of brewed vinegar gives to the fi nished product, compared with the use of synthetic acetic acid (E 260), are clearly in favour on the exclusive use of brewed vinegar. The British, Danish, Dutch and Irish delegations are asking to keep the possibility to maintain the optional use of synthetic acetic acid (E 260). The use of synthetic acetic acid (E 260) and mentioning it on the labelling will be done in respect to :

- Commission interpretative communication on the names under which foodstuffs are sold (91/C/270/02 - Offi cial Journal C 270 of 15.10.1991),

- the labelling matter prescriptions (Directive 2000/13 of 20/03/2000 - Offi cial Journal L 109 of 06/05/2000).

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Fruit & Vegetables

2.2.It may be expedient or necessary to subject certain types of fruits or vegetables to prior treatment, either to ensure preservation during intermediate storage, or to give them the qualities which they should have in the fi nished product ready for consumption.

This treatment can be carried out for example by blanching, soaking, preliminary cooking, preliminary preservation without pasteurization, lactic fermentation, scalding with a covering liquid or any other appropriate method.

2.3.The prepared products can be subjected to further additional treatment such as, for example, pasteurization or equivalent processes.

3. NET DRAINED WEIGHT _______________________________3.1.The net drained weights are determined in conformity with the Codex Alimentarius Sampling Plan and the method of analysis. The percentages laid down in the specifi c provisions, refer :

• in the case of cans to the internal volume of the closed container (ISO method...),

• in the case of glass jars, to the “brimful” capacity (Council Directive 76/211/EEC 20 January 1976 on the approximation of the laws of the Member States relating to the making-up by weight or by volume of certain prepackaged products (Offi cial Journal L 46 of 21/02/1976).

3.2.The average net drained weight must be at least equal to the net drained weight, indicated on the label.

3.3.In relation to the net drained weight indicated on the label, the maximum tolerable negative error for the prepackage which is

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placed on the market for the fi rst time, is fi xed at 3 times those laid down in the following table :

Nominal volume of the contents

Tolerable negative error

Qn in grammes in % of Qn in grammes from 5 to 50 9 - from 50 to 100 - 4,5 from 100 to 200 4,5 - from 200 to 300 - 9 from 300 to 500 3 - from 500 to 1.000 - 15 from 1.000 to 10.000 1,5 -

4. ADDITIVES _________________________________________The authorised additives are those mentioned in the European Parliament and Council Directives and respective amendments of the European Union, i.e. :





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5. LABELLING_________________________________________The labelling is in accordance with the principles and provisions of :




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PART 2

GHERKINS AND ONIONS PRE-TREATED

IN BRINE OR IN VINEGAR AND SALT

WITH A VIEW TO SUBSEQUENT

PROCESSING

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Fruit & Vegetables

1. DEFINITION ________________________________________Gherkins and onions pre-treated in brine or in vinegar and salt with a view to utilization as semi-fi nished products consist of fruit and vegetables in the fresh state placed in brine or in a solution of vinegar and salt, of a suitable nature to ensure their preservation.

2. QUALITY OF THE RAW MATERIALS _____________________Gherkins and onions pre-treated in brine or in vinegar and salt, as the case may be, must comply with the following rules :

2.1.Whilst retaining the characteristics of the fresh product, the gherkins and onions - with the exception of gherkins manufactured from fruit in accordance with 2.4. - must have virtually uniform and homogeneous colouring, must be free from blemishes and must be characteristic of the product.

2.2. Whole gherkins

Fresh, sound, clean fruit with no earth, trimmed of all waste. They are of uniform shape and colour, characteristic of the variety, fi rm, with no blemishes or pitting and no growth defect or shrinkage.

2.3. Curved gherkins

The provisions for curved gherkins are identical to those set out under 2.2., with the following exceptions :- may be processed from fresh fruit not having the

characteristics of the variety as regards shape and colour but being curved or deformed as a result of growth disturbances, with the exception of "boulots" (partly sterile fruit). In any case, the product must be of sound and fair merchantable quality, as provided for under 2.2.

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2.4. Cut gherkins

2.4.1. Gherkins cut in slicesThe provisions for gherkins cut in slices are identical to those set out under 2.2.

Cutting styles- Slices of a thickness of 1 mm minimum and 3 mm maximum

and a diameter of 15 mm minimum and 45 mm maximum (60 mm for cucumbers), with a tolerance of 10 % above the maximum. The slices used for fi lling the same container must be of a roughly identical thickness.

- Slices of a thickness of 3 mm minimum and 10 mm maximum and a diameter of 15 mm minimum and 45 mm maximum (60 mm for cucumbers), with a tolerance of 10 % above the maximum. The slices used for fi lling the same container must be of a roughly identical thickness.

2.4.2. Gherkins cut otherwise than in slices

The provisions for gherkins cut otherwise than in slices are identical to those set out under 2.2., with the following exceptions :- may be processed from fresh fruit not having the characteristics

of the variety as regards shape and colour but being curved or deformed as a result of growth disturbances. Boulots and broken fruit and marked colour defects are permitted. In any case, the product must be of sound and fair merchantable quality, as provided for under 2.2.

2.5. OnionsWhole fruit, well cleaned and trimmed of virtually all their roots and stems, exclusively from varieties of the species Allium Cepa (L), spherical, ovoid or fl at in shape.

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3. SIZE-GRADING _____________________________________

3.1.Gherkins pre-treated in brine or in vinegar and salt are size-graded :- according to the number of fruits per net kg of drained fruit,- gherkins of a given size-grade must be of roughly uniform

dimension.

3.2.Pre-treated onions in brine or in vinegar and salt are size-graded :- according to the diameter of the vegetables,- onion of a given size-grade must be of roughly uniform

dimension.

4. MANUFACTURING RULES _____________________________

4.1. Gherkins and onions in brine Manufacture may be carried out :

- either by immersing the fruit and vegetables in brine in which lactic fermentation develops, with the resultant acidity ensuring satisfactory preservation,

- or by using brine in which fermentation is inhibited, delayed or arrested by the addition of food acid.

The brine used must be a solution prepared in hygienic conditions using drinking water and raw materials of good quality. The brining process must be controlled in accordance with good manufacturing practices.

The colour, smell and fl avour of the fi nished product in brine must be good and the texture must be crisp. The fi nished product must show virtually no sign of disease or traces of insect, yeast, mould or any other defect likely to impair its quality.

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The salt content of the brine in its state of equilibrium must be between 100 and 180 g/litre at 20°, unless otherwise agreed between the purchaser and the seller.

4.2. Gherkins and onions pre-treated in vinegar and saltThe vinegar and salt content of the fi lling solution used is such that all fermentation is inhibited. In the state of equilibrium, after osmosis its characteristics are approximately as follow :

- total acidity : 2.5° to 4° calculated in acetic degrees,- salt : 3 % to 4.5 %.

No other fi lling solutions may be used unless specifi cally agreed between the purchaser and the seller.

5. ADDITIVES _________________________________________

See General Prescriptions – Part 1 – point 4.

6. PACKING __________________________________________

All materials coming into contact with the pre-treated gherkins and onions must comply with the Community regulations in force. In particular, the containers holding the pre-treated gherkins and onions must be in good condition, airtight and designed so that no abnormal smell, fl avour or colour and no harmful or toxic substances can be transmitted to the fruit and vegetables.

The containers must be fi lled to their maximum capacity, although without the gherkins and onions being compressed.

7. MARKING AND LABELLING OF CONTAINERS _____________

The marking and labelling of the containers used for marketing pre-treated gherkins and onions must comply with the Directive 76/211/EEC of 20/01/1976 - Offi cial Journal L 46 of 21/02/1976.

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Containers must carry the following indications in particular :

7.1.- a mark identifying the name and address of the seller,- The country of origin of the goods must be specifi ed on the

documents accompanying any consignment.

7.2The generic designation :- "Gherkins in brine",- "Onions in brine",- "Gherkins pre-treated in vinegar and salt",- "Onions pre-treated in vinegar and salt".

7.3.An indication of the quality of the fresh fruit and vegetables used, in accordance with the complementary designations referred to in Part 2 - points 2.2., 2.3., 2.4. and 2.5.

7.4.An indication of the size-grading according to Part 2 - point 3.

7.5.- the total net weight,- the drained net weight.

7.6.The packing date or lot number.

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PART 3

PASTEURIZED PREPARATIONS

FROM GHERKINS

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1. GENERAL PROVISIONS _______________________________These provisions apply only to products which satisfy the GENERAL PRESCRIPTIONS applicable to the whole fruit and vegetables in vinegar laid down in item 1 and the designation on the label of which corresponds to one of the categories described below.

1.1. Defi nitionFruits of Cucumis Sativus L.

It is customary in Denmark that a certain designation corresponds to one or several specifi c gherkins varieties.

1.2. Raw materialsSound, clean fruit with no earth, trimmed of all waste. They are of uniform shape and colour, characteristic of the variety, fi rm, with no blemishes or pitting and no growth defect of shrinkage.

1.3. Size grading

1.3.1. Containers with a maximum capacity of 5000 ml :The mixing of sizes is authorized at the condition to use the denomination of the biggest size.

The sizes to be used - to the exclusion of all others - are the following :

"Extra-small" 150 fruits and over per kg"Very small" from 120 to 149 fruits per kg"Small" from 80 to 119 fruits per kg"Medium-small I" from 60 to 79 fruits per kg"Medium small" from 40 to 59 fruits per kg"Medium I" from 30 to 39 fruits per kg"Medium" from 20 to 29 fruits per kg"Large I" from 10 to 19 fruits per kg"Large" from 6 to 9 fruits per kg

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1.3.2. Containers with a capacity of 10 litres :The sizes to be used - to the exclusion of all others - in containers with a capacity of 10 litres are as follows :

30 - 39 fruits per container of 10 l 40 - 49 fruits per container of 10 l 50 - 59 fruits per container of 10 l 60 - 69 fruits per container of 10 l 70 - 79 fruits per container of 10 l 80 - 89 fruits per container of 10 l 90 - 99 fruits per container of 10 l 100 - 119 fruits per container of 10 l 120 - 149 fruits per container of 10 l 150 - 180 fruits per container of 10 l

Beyond 180 fruits per 10 l container, the rules for sizes defi ned in Part 3 - point 1.3.1., from "Medium I" to "Extra-small" shall be applied.

The number of fruits indicated does not allow for any tolerance.

1.3.3. Containers with a capacity greater than 5000 ml and other than 10 litres :

The sizes to be used - to the exclusion of all others - are those indicated in point 1.3.2., the number of fruits specifi ed being reduced in proportion to the capacity of the container used.

1.4. LabellingSupplementary to the General Rules, laid down in Part 1 - point 5, the following specifi c regulations are applicable.

1.4.1.The label must bear the commercial denomination of the product corresponding to one of the categories laid down in the specifi c rules.

1.4.2.The declaration of the size is obligatory, except for transparent containers up to and including 3000 ml.

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1.4.3. The size is mentioned on the label :- either by the indication of the designation, corresponding to

the size used,- either by the indication of the number of fruits, as laid down in

Part 3 - point 1.3. If two adjacent sizes are mixed, as provided in Part 3 - point 1.3.1. the sizes must be labelled,

- either by the indication of the designation, laid down for the larger size,

- either by the indication of the limit numbers of fruits per kg in the mixed sizes.

1.4.4.The additional indication "Fancy packed" may only be stated under the following conditions :

- the net drained weight is no longer subject to the specifi c tolerances, laid down in Part 1 - point 3.3. of the General Prescriptions,

- the gherkins in any one container must be substantially

similar in shape, size and appearance; the mixing of sizes in not allowed,

- moreover, when these additional words appear on containers with a capacity of 10 litres, the gherkins must belong exclusively to the following size ranges :

30 - 35 fruits per 10 l container 40 - 45 fruits per 10 l container 55 - 60 fruits per 10 l container 75 - 80 fruits per 10 l container 100 - 110 fruits per 10 l container 120 - 130 fruits per 10 l container more than 130 fruits per 10 l container

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1.4.5.When these additional words appear on containers with a capacity greater than 5000 ml and other than 10 l, the gherkins must belong exclusively to one of the above mentioned size ranges indicated for 10 litre containers, reduced in proportion to the capacity of the container used.

1.5. AdditivesSee General Prescriptions - Part 1 - Point 4.

2. SPECIFIC PROVISIONS _______________________________

2.1. Sweet-sour pasteurized gherkins

2.1.1. Raw materialsProvisions identical to the General Provisions – Part 3.However, it is customary in Denmark to use the denominations "Drueagurker" or "Cocktailagurker".

2.1.2. Acetic acid contentMinimum 0,5 % up to 1,5 %.

2.1.3. Content of added sugar 4 % or more with a maximum of 10 %.

2.1.4. Net drained weight50 %, rounded off with 5 g downward, of the equivalent in grammes of the capacity of the container, expressed in millilitres.

2.1.5. LabellingAppropriate designation : "Gherkins".Optional designations : "Pasteurized", "Sweet-sour".

The use of the terms "from fresh" or "from fresh fruit" are permitted for pasteurized gherkins at the condition that these are fresh harvested fruits, conditioned immediately and in a defi nitive way. It may not apply to in brine or in vinegar and with salt pre-treated products.

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In order to avoid any misleading of the consumer, the designation "Sweet-sour" is compulsory in France.

It is customary in Germany to use the French word "cornichons" to describe fruits of a size greater than 60 fruits per kg without the designation "Gewürzgurken" being added.

2.2. Pasteurized gherkins in vinegar

2.2.1. Raw materialsRules identical to the General Provisions - Part 3.However, it is customary in Denmark to use the denomination "Drueagurker" or "Cocktailagurker".

2.2.2. Acidity contentMinimum 0,5 % expressed in Acetic Acid.

2.2.3. Content of added sugarNot more than 1 %.

2.2.4. AdditivesNo additives are allowed.

2.2.5. Net drained weight50 %, rounded off with 5 grammes downward, of the equivalent in grammes of the capacity of the container, expressed in millilitres.

2.2.6. LabellingAppropriate designation : "Gherkins in vinegar".Optional designation : "Pasteurized".

In Denmark it is customary that the designation indicates the sugar content with the words "Staerkt sure" and, as far as non transparent containers are concerned, the name of the product shall refer to the variety of the gherkins used.


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2.3. Curved gherkins

2.3.1. Raw materialsRules identical to the General Provisions - Part 3.

It is customary in Denmark to use the denomination "Drueagurker".

Fresh fruit which do not have the characteristic shape and colour for the variety, but are curved or deformed by disturbances in growth can be processed, except for "boulots".

The provisions set out under Part 3 – point 2.1. (sweet-sour pasteurized gherkins) and point 2.2. (pasteurized gherkins in vinegar) apply to curved gherkins.

2.3.2. Acidity content, added sugar content and additivesThe provisions of Part 3 - points 2.1. and 2.2. - depending on whether they belong to the categories "sweet-sour pasteurized gherkins" or "pasteurized gherkins in vinegar" - relating to the acetic acid content, the sugar content and the additives apply to curved gherkins.


2.3.4. SizingCorresponding to the commercial sizes (usual) of fresh gherkins.

2.3.5. Labelling

2.3.5.1.Appropriate designation : "curved gherkins".

2.3.5.2.Indication of the sizes in the immediate vicinity of the appropriate designation is permitted.The designation "pasteurized" is optional.

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2.3.5.3. The indication :"in vinegar" or optionally (compulsory in France) "Sweet-sour" according to the acetic acid content and the content of sugars.

The indication of the content of sugars in Denmark is compulsory.

2.4. Pasteurized cut gherkins

2.4.1. In slices

2.4.1.1. Raw materialsProvisions identical to the General Provisions - Part 3 and the 3rd alinea of point 2.3.1.However, it is customary in Denmark to use the denominations "Drueagurker" and "Salatagurker".

2.4.1.2. Acidity content, added sugar content and additivesThe provisions set out under Part 3 - point 2.1. (sweet-sour pasteurized gherkins) and point 2.2. (pasteurized gherkins in vinegar) apply to cut gherkins.

2.4.1.3. Net drained weight50 %, rounded off with 5 g downward of the equivalent in grammes of the capacity of the container, expressed in millilitres.

2.4.1.4. Method of cutting

2.4.1.4.1.The slices must be at least 1 mm with a maximum of 3 mm thick with a diameter of at least 15 mm with a maximum of 45 mm (for cucumbers of 60 mm), with a tolerance of 10 % in excess. The slices used to fi ll any one container must be substantially all of the same thickness.

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2.4.1.4.2.The slices must be at least 3 mm with a maximum of 10 mm thick with a diameter of at least 15 mm with a maximum of 45 mm (for cucumbers of 60 mm), with a tolerance of 10 % in excess. The slices used to fi ll any one container must be substantially all of the same thickness.

2.4.1.5. Labelling

2.4.1.5.1. Appropriate designationIf gherkins and peeled cucumbers have been used :- in the case of 2.4.1.4.1. "salad from gherkins",- in the case of 2.4.1.4.2. "gherkins in slices".

If unpeeled cucumbers have been used :- in the case of 2.4.1.4.1. "salad from cucumbers",- in the case of 2.4.1.4.2. "cucumbers in slices".

In combination with the indication "in Vinegar" or with the optional indication "Sweet-sour" (compulsory in France) according to the acetic acid content and the content of sugars.

Optional designation : "Pasteurized".


2.4.2. Gherkins cut other than in slices

2.4.2.1. Raw materialsProvision identical to the General Provisions - Part 3 and 3rd alinea of point 2.3.1.

However, part-sterile and broken gherkins are allowed, also serious colour defects.

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It is customary in Denmark to use the denominations "Drueagurker", "Salatagurker" and "Asier".

2.4.2.2. Acidity content, added sugar content and additivesThe provisions set out under Part 3 – point 2.1. (sweet-sour pasteurized gherkins) and point 2.2. (pasteurized gherkins in vinegar) apply to gherkins cut other than in slices.

2.4.2.3. Net drained weight50 %, rounded off with 5 g downward, of the equivalent in grammes of the capacity of the container, expressed in millilitres.

2.4.2.4. Method of cuttingThe method of cutting may be done in different ways. The pieces used in any one container must be approximately similar in shape, size and appearance.

2.4.2.5. LabellingThe defi nitions laid down in Part 3 - points 2.1. and 2.2. - depending on whether the products belong to the categories "sweet-sour pasteurized gherkins" or "pasteurized gherkins in Vinegar" - in combination with a statement indicating the method of cutting, e.g. "gherkins pieces", "diced gherkins".

In Denmark, the indication of the sugar content and the variety of the gherkins used is compulsory.

2.5. Pasteurized gherkins in mustard

2.5.1. Raw materialsRipe fruits, free from pips, peeled and cut into pieces, complying with the rules defi ned under Part 3 – 3rd alinea of point 2.3.1.

However, it is customary in Denmark to use the denomination "Asier".

2.5.2. SeasoningThe use of mustard seeds is compulsory.

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2.5.3. Acidity content and added sugar contentThe provisions set out under Part 3 – point 2.1. relating to acetic acid content and the content of sugars apply to the gherkins in mustard.

2.5.4. Net drained weight58 %, rounded of with 5 g downward, of the equivalent in grammes of the capacity of the container expressed in millilitres.

2.5.5. Labelling

2.5.5.1. Appropriate designation : "gherkins in mustard"

2.5.5.2. Optional indication : "pasteurized"

In Denmark, the indication of the sugar content is compulsory.


2.6. Pasteurized sweetened gherkins

2.6.1. Raw materialsProvisions identical to the General Provisions – Part 3.

However, it is customary in Denmark to divide this product in different categories, according to the varieties used.

2.6.2. Acidity contentMinimum 0,5 % up to 2 % expressed in acetic acid

2.6.3. Content of added sugarsAt least 10 % but less than 22 % (refractometer value after stabilization).

2.6.4. AdditivesSee General Prescriptions - Part 1, item 4.

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2.6.5. Net drained weight52 %, rounded off with 5 g downwards, of the equivalent in grammes of the capacity of the container, expressed in millilitres.

2.6.6. LabellingThe designations defi ned in Part 3 - points 2.1.5., 2.3.5., 2.4.1.5., 2.4.2.5. and 2.5.5. with the additional mention "sweet".

In Denmark, the indication of the variety used is compulsory.


2.7. Pasteurized gherkins in syrup

2.7.1. Raw materialsRipe fruit, free from pips, peeled and cut into pieces, complying with the rules defi ned under Part 3 - point 2.5.1.

In Denmark it is customary to use the denomination "Asier".

2.7.2. Acidity contentThe provisions laid down in Part 3 - point 2.1.2. relating to acetic acid apply to gherkins in syrup.

2.7.3. Content of added sugarsAt least 20 %, refractometer value after stabilization.

2.7.4. AdditivesSee General Prescriptions - Part 1 - point 4.


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2.7.6. LabellingAppropriate denomination : "gherkins in syrup".

Optional indication : "pasteurized".


2.8. Malossol gherkins

2.8.1.Malossol gherkins are pasteurized gherkins which have been subjected to a special treatment.

2.8.2. Acidity contentMaximum 0,6 % (total content of acetic acid and lactic acid, calculated as acetic acid).

2.8.3. Salt contentBetween 13 and 25 grammes/litre.

2.8.4. SeasoningParticular fl avour must be obtained by the use of the appropriate spices and aromatic herbs.

2.8.5. AdditivesThe use of additives is not permitted.

2.8.6. Size gradingMedium : from 39 to 20 fruits/kg,Large : less than 20 fruits/kg.

2.8.7. Net drained weight50 %, rounded off with 5 g downward of the equivalent in grammes of the capacity of the container, expressed in millilitres.

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2.8.8. LabellingAppropriate designation : "Malossol gherkins".


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PART 4

PASTEURIZED PREPARATIONS

FROM SILVER SKIN ONIONS

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1. GENERAL PROVISIONS _______________________________The provision apply only to the products which are labelled as silver skin onions and satisfy the General Rules.

2. RAW MATERIALS ____________________________________Whole vegetables, well cleaned and practically free from roots and stalks, exclusively of the white varieties of Allium Cepa (L). from spherical to ovoid or fl at varieties except the Cultivar Borettana variety.

3. ACIDITY CONTENT ___________________________________Not less than 0,5 % expressed in acetic acid.

4. ADDITIVES _________________________________________See General Prescriptions Part 1 - Item 4.

5. CONTENT OF ADDED SUGARS _________________________Depending on the additional statements, laid down in Part 4 - point 9.

6. NET DRAINED WEIGHT _______________________________52 %, rounded off with 5 g downward of the equivalent in grammes of the capacity of the container in millilitres.

7. PRESENTATION _____________________________________

7.1.The product shall be approximately uniform as to shape and appearance.

7.2.Spherical to ovoid and fl at varieties shall not be mixed in the same container.

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8. SIZE GRADING ______________________________________

8.1. The sizes to be used are the following :- Cocktail up to 14 mm - Extra-small from 14 mm to 16 mm- Small from 16 mm to 18 mm- Medium small from 18 mm to 21 mm- Medium from 21 mm to 25 mm- Large over 25 mm

8.2.Differences within the customary tolerances of size are allowed.

8.3.The mixture of two adjacent sizes is permitted, provided that in any one container each size must represent approximately 50 % of the net drained weight.

9. LABELLING _________________________________________

9.1.Appropriate designation : "silver skin onions", with the following additional statements :

9.1.1.The indication "from fresh" is permitted for pasteurized onions at the condition that these are fresh harvested fruits, conditioned immediately and in a defi nitive way. It may not apply to in brine or in vinegar and with salt pre-treated products.

9.1.2. Pasteurized designation.

9.1.3."Sweet-sour" provided :- the acetic acid content is at least 0,5 % but less than 1,5 %,- the content of sugars is more than 1 % with a maximum of

10 %.

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9.1.4."In vinegar" provided :- the vinegar content, expressed as acetic acid, is 1,5 % or

more.

9.1.5."Sweet" provided :- the acetic acid content is at least 0,5 % but less than 1,5 %,- the content of sugars is between 10 % and 25 % (refractometer

value, after stabilization).

9.1.6. Other designationsAny other designation of the product shall be permitted provided that :- it is suffi ciently distinctive from other designations laid down

in this Code of Practice,- it meets all other requirements of this Code of Practice.

9.2.The sizes must be indicated for products in nontransparent containers. It can be expressed :- either by the designation for the size in question,- or by the diameter of the onions.

It is optional for transparent containers.

If two adjacent sizes are mixed, the sizes must be labelled :- either by the indication of the designation, laid down for the

larger size,- or by the indication of the limit numbers of fruits per kg in the

mixed sizes.

9.3.The word "fl at" is optional, if the fl at variety is used.

Documents

CODE OF PRACTICE - MVO · have their national authorities recognize this Code of Practice. Similarly, FIC Europe undertakes to take all necessary measures to have the Code recognized