Scheduled Report - Public distribution

**Date:** 8/3/2007

**GAIN Report Number:** RP7050

RP7050

**Philippines**

**FAIRS Country Report**

**Annual**

**2007**

**Approved by:**

![](media/image1.wmf)Emiko Purdy

U.S. Embassy

**Prepared by:**

Pia Abuel-Ang

**Report Highlights:**

This report outlines Philippine government requirements for the
importation of food and agricultural products. The report aims to assist
U.S. exporters by providing information on labeling, packaging,
permitted ingredients and other relevant information. It also provides
points of contact for key Philippine government authorities, U.S.
government and trade associations. Section VII on Fish and Seafood has
been updated.

Includes PSD Changes: No

Includes Trade Matrix: No

Annual Report

Manila \[RP1\]

\[RP\]

**PHILIPPINES: FOOD AND AGRICULTURAL IMPORT REGULATIONS AND STANDARDS
(FAIRS)**

**DISCLAIMER**

This report was prepared by the Office of Agricultural Affairs of the
USDA/Foreign Agricultural Service in Manila, Philippines for U.S.
exporters of domestic food and agricultural products. While every
possible care has been taken in preparation of the report, information
provided may no longer be completely accurate either because policies
have changes since its preparation, or that clear and consistent
information about these policies were not available. It is highly
recommended that U.S. exporters verify the fill set of import
requirements with their foreign customers, who are normally best
equipped to research such matters with local authorities, before any
goods are shipped. FINAL IMPORT APPROVAL OF ANY PRODUCT IS SUBJECT TO
IMPORTING COUNTRY'S RULES AND REGULATIONS AS INTERPRETED BY BORDER
OFFICIALS AT THE TIME OF PRODUCT ENTRY.

Please contact this office if you have any comments, corrections or
suggestions. The e-mail address is <agmanila@usda.gov>.

> **TABLE OF CONTENTS**

I.  FOOD
    LAWS........................................................................................................................
    4

> Food, Drug and Cosmetics
> Act........................................................................................
> 4
>
> Agriculture & Fisheries Modernization
> Act.....................................................................
> 4
>
> Regulatory
> Agencies............................................................................................................
> 4

II. LABELING
    REQUIREMENTS...............................................................................................
    6

> Labeling
> Guidelines.............................................................................................................
> 6

#### Nutritional and Health Claims and Advertising............................................................. 6

III\. PACKAGING AND CONTAINER
REGULATION.................................................................7

IV. FOOD ADDITIVES
    REGULATIONS.....................................................................................
    7

> Permissible Food
> Additives................................................................................................
> 7

V.  PESTICIDE AND OTHER
    CONTAMINANTS......................................................................
    7

VI. OTHER REGULATIONS AND
    REQUIREMENTS................................................................
    8

> Registration Procedure for Processed Food
> Products.................................................. 8

VII. OTHER SPECIFIC
     STANDARDS.........................................................................................
     9

> Meat and Meat
> Products....................................................................................................10
>
> Fish........................................................................................................................................11
>
> Fresh
> Produce.....................................................................................................................12
>
> Pet
> Food...............................................................................................................................
> 13
>
> Genetically Modified
> Organisms.......................................................................................13
>
> Food Fortification
> Law.........................................................................................................13

VIII. COPYRIGHT/TRADEMARK
      LAWS.......................................................................................14

IX. IMPORT
    PROCEDURES........................................................................................................15

Appendix I -- BFAD List of Acceptable Food
Additives.................................................16

Appendix II - Government Contact
Information..........................................................26

> Appendix III -- Other Contact
> Information.....................................................................28

**I. FOOD LAWS**

The two main agencies tasked with developing and enforcing food safety
standards in the Philippines are the Bureau of Food and Drugs (BFAD)
under the Department of Health (DOH), and the Bureau of Agriculture and
Fisheries Product Standards (BAFPS) of the Department of Agriculture
(DA). Under the Food, Drug and Cosmetics Act, BFAD was made responsible
for the safety of processed food products while the Agriculture and
Fisheries Modernization Act (AFMA) made BAFPS accountable for fresh and
primary agricultural and fisheries products.

**Food, Drug and Cosmetics Act:** In 1963, Republic Act No. 3720 (RA
3720) or the \"Food, Drug and Cosmetics Act\" was enacted to ensure the
safety and purity of foods, drugs and cosmetics made available to the
public. Under the Food Act, the Food and Drugs Administration (FDA) was
created under the DOH. Executive Order No. 175 (EO 175) later renamed
the FDA as the Bureau of Food and Drug.

BFAD's primary function is to ensure the safety, proper handling,
efficacy, purity and quality of processed foods, drugs, diagnostic
reagents, medical devices, cosmetics and hazardous household substances.
The Bureau of Food and Drugs oversees the control of the manufacture and
sale of processed foods, where the major concerns are adulteration and
mislabeling of food products. It is responsible for the surveillance of
imported food products at legal ports of entry.

**Agriculture and Fisheries Modernization Act:** The Bureau of
Agriculture and Fisheries Standards (BAFPS) under the Department of
Agriculture was established in 1997 as provided for by Republic Act No.
8435 or the Agriculture Fisheries and Modernization Act. Its major
duties include formulating and enforcing standards of quality in the
processing, preservation, packaging, labeling, importation, exportation,
distribution and advertising of fresh and primary agricultural and
fisheries products. BAFPS also provides assistance in establishing the
scientific basis for food safety, trade standards and codes of practice
and harmonizes them with internationally accepted standards and
practices.

BAFPS serves as the National Enquiry Point for Codex Alimentarius and
other food safety and standards regulatory bodies. It is in charge of
monitoring and disseminating information on international developments
in food safety.

**Regulatory Agencies:** A number of different regulatory bodies exist
in the Philippines and these are often supported by specialist
commissions which focus on specific technical matters such as meat
inspection, biosafety, etc. The main regulatory bodies monitoring the
safety aspects of imported agriculture and food products are the Bureau
of Animal Industry (BAI), Bureau of Fisheries & Aquatic Resources (BFAR)
and the Bureau of Plant Industry (BPI). All these bureaus are under the
jurisdiction of DA.

Republic Act No. 3639 (RA 3639) established the BAI and empowered it to
prescribe standards for quality in the manufacture, importation,
labeling, advertising, distribution and sale of livestock, poultry, meat
products, dairy products and animal feeds and veterinary supplies in the
country. The BAI is also charged with preventing, controlling,
containing and eradicating communicable animal disease by regulating the
flow of animals and animal products in the country.

Presidential Decree No. 7 (PD 7) authorizes the National Meat Inspection
Commission (NMIC) to implement policies and procedures governing post
production flow of livestock, meat and meat products both locally
produced and imported through the various stages of marketing. The NMIC
supervises the operations of abattoirs and meat establishments and
conducts ante- and post-mortem inspections of meat. The Meat
Import/Export Services of the NMIC ensures that imported or exportable
meat and meat products are produced under acceptable conditions and
systems.

In June 2004, Republic Act 9296 (RA 9296) otherwise known as the
National Meat Inspection Code was signed into law and its Implementing
Rules and Regulations (IRR) were issued in October 2005. The law, which
transfers certain NMIC functions to the Local Government Units, was
crafted to harmonize Philippine meat inspection laws with international
standards to enable the domestic meat processing industry to participate
in global trade. Moreover, the NMIC was officially renamed the National
Meat Inspection Service (NMIS).

While the BAI has jurisdiction over the import of both live animals and
meat, the NMIS plays a key role in the enforcement of the regulations
over fresh, chilled and frozen meat and poultry imports into the
Philippines.

The Bureau of Plant Industry (BPI), created through series of laws -
Republic Acts, Presidential Decrees, Executive and Administrative
Orders, has the primary task of promoting the development of plant
industries through research and development, crop production and
protection and effective technology promotion and transfer.

Presidential Decree No. 1433 (PD 1433), the Plant Quarantine Law
authorizes the DA through the BPI to exercise inspection and
certification and/or treatment activities on imported and exportable
plant products such as fruits and vegetables. PD 1433 also mandates the
BPI to prevent the introduction of exotic pests into the country, to
prevent further spread of existing plant pests and to enforce
phytosanitary measures for the export of plants, plant products and
regulated articles.

Presidential Decree No. 704 (PD 704) gives the Bureau of Fisheries and
Aquatic Resources the administrative responsibility to control fish and
other marine products. The Fisheries Post-Harvest Technology Division
(FPHTD) of BFAR issues commodity clearances (i.e., import permits) and
other requirements for the import of fish and fishery products.

**Import Regulations:** All imported food and agricultural products are
required to comply with the Philippines' food health and phytosanitary
laws. In general, none of these products is allowed to enter the
Philippines if it is deemed to pose a danger to human life or
well-being, either directly or indirectly.

All food and agricultural products, including plant products that enter
the Philippines, are required to pass through procedures designed to
check that they are not contaminated with any pest and that they are fit
for their intended use.

At present, national microbiological standards for food have not yet
been established. Philippine food regulations are thus generally
patterned after CODEX Alimentarius Commission guidelines as well as
regulations established by the FDA of the United States and similar
regulatory bodies in other countries.

The health and phytosanitary regulations and procedures applied on
imported agriculture and food products are broadly similar for all types
of products. Under Philippine import laws, it is the responsibility of
the importer to ensure that any product entering the country's customs
territory is in full compliance with Philippine health and phytosanitary
regulations. The enforcing authorities will check for compliance by
inspecting the goods and relevant import/export documentation and decide
on whether the goods may enter the Philippines.

In cases of non-compliance, the goods may be required to be treated
before being released or they may be rejected and ordered destroyed or
disposed of outside the Philippines. It is therefore very important that
importers and exporters ensure that compliance is achieved before the
goods are shipped to the Philippines.

# II. FOOD LABELING

Labeling standards that are used in the United States are generally
acceptable, and are widely used by Philippine food manufacturers
involved in supplying both the local and export markets. Local
regulations do, in some cases, require different labeling content for a
small number of products. These include bottled water and prepackaged
processed meats, which are covered by specific labeling regulations that
have been developed by BFAD.

The following information is required to be on the labels of imported
food products:

1.  Name of the food;

2.  List of ingredients used in the product (in decreasing order of
    proportion), including additives, flavorings and preservatives used;

3.  Net contents and drained weight;

4.  Name and address of manufacturer/packer or distributor, including
    country of origin for imported products and name and the address of
    Philippine importer/distributor;

5.  Lot identification.

**Nutritional and Health Claims and Advertising:** The label of food
that is marketed for special dietary uses, e.g., diabetic foods, must
include information concerning its vitamin, mineral and other dietary
properties as required by the BFAD, and in a manner that fully informs
purchasers of the product\'s intrinsic value in terms of its special
use.

BFAD has the authority to prescribe general standards and guidelines for
food advertisements. It is also responsible for monitoring and
ascertaining the veracity of nutritional and medicinal claims in food
advertisements in the various media. BFAD may call upon any
manufacturer, distributor, or advertiser to desist from inaccurate or
misleading nutritional or medicinal claims in their advertisement.

Should any food manufacturer, distributor or advertiser refuse or fail
to obey the BFAD order to desist from using false claims, it can be
assessed penalties under the law and regulations.

**Imported Food Products:** The BFAD requires that importers provide
advance copies of the labels of the products they intend to import. This
information is required for the registration of imported food and drink
products. The content of such labels is scrutinized to establish whether
it is acceptable under CODEX and BFAD requirements. Nutritional and
medical claims made on such labels are one of the factors considered by
BFAD when evaluating applications to register foreign products for
import into the Philippines, especially Category II products such as
food supplements, infant foods and special dietary foods. Products that
have labels, which make claims that cannot be easily substantiated, can
be banned from entry into the country.

No labeling for biotechnology or organic products is currently required
by the Philippine government.

**III. PACKAGING AND CONTAINER REGULATIONS**

Codex Alimentarius and USFDA regulations serve as the Philippine BFAD's
main reference guidelines for policy pertaining to good manufacturing
practices and suitability of packaging materials for food use. Hence,
compliance with Codex and/or U.S. regulations for packaged foods will
almost always assure compliance with Philippine regulations. Importers
need, however, to register packaged products with BFAD before they are
sold at retail outlets (see Section VI).

# IV. FOOD ADDITIVE REGULATIONS

Food additives must comply with the Philippine Food Act and the
regulations that have been established by the BFAD for such products.

Food additives are broadly defined by BFAD as \"any substance that
becomes a component part of a processed food product or otherwise
affects the characteristics of the food product.\" As such, they include
any substance which has a direct or indirect impact on the food as a
result of its use in producing, manufacturing, processing and preparing
the food product, and in packing, treating, packaging, transporting,
and/or holding the food product.

Please see Appendix I for the list of acceptable food additives by BFAD.

# V. PESTICIDE AND OTHER CONTAMINANTS

The Fertilizer and Pesticide Authority (FPA) was created in 1977 by
Presidential Decree No.1144 (PD 1144). The FPA is the designated
national authority for registration matters. FPA licenses pesticide
distributors and dealers and issues import certificates. Registration
may be suspended or cancelled when there is imminent danger of misuse of
the products or violations of regulations by handlers. Education,
training and certification of pesticide handlers and agro-medical
officers are also significant activities of the FPA. Registration of new
and toxic pesticides requires evaluation by the FPA for risk and
benefits.

While the FPA is the designated regulatory agency for registration
matters, the Bureau of Plant Industry (BPI) is the agency mandated to
monitor the levels of pesticide residue in crops to protect both local
and international consumers. It also monitors the level of chemical
residues on agricultural crops and by-products and recommends policies
for the safety of consumers. Moreover, BPI determines and evaluates
practices on the use of pesticides for possible modification.

**VI. OTHER REGULATIONS AND REQUIREMENTS**

**Registration of Processed Food Products:** All processed food products
offered for retail sale in the Philippines must be registered with BFAD.
Registration of imported products may only be undertaken by a Philippine
entity, although some documentation and, for certain types of products,
samples need to be provided by the exporter. Products have been divided
into two categories with distinct sets of registration requirements and
procedures.

Category I includes: bakery & bakery related products; non-alcoholic
beverages & beverage mixes; candies & confectionery products; cocoa &
cocoa related products; coffee, tea & non-dairy creamer; condiments,
sauces & seasonings; culinary products; gelatin, dessert preparation &
mixes; dairy products; dressings & spreads; flour/flour mixes & starch;
fish & other marine products; fruits, vegetable & edible fungi
(prepared); meat and poultry products (prepared); noodles, pastas &
pastry wrapper; nut & nut products; native delicacies; oils, fats &
shortening; snack foods & breakfast cereals and; sugar & other related
products.

Category II includes: alcoholic beverages; food supplements; tea
(herbal); bottled drinking water; food for infants and children; foods
for special dietary use; transgenic food products (use of genetic
engineering/biotechnology) and; ethnic food products with indigenous
ingredient(s) not common in the Philippines.

An application for registration should be filed by the Philippine
importer for the importation and distribution/offer for sale of each
class per brand of product. Only products with a valid Certificate of
Product Registration from BFAD will be allowed for retail sale in the
Philippines.

Following are the list of requirements for the registration of food
products:

Category I

1.  Letter of application for registration from importer/distributor;

2.  Accomplished Affidavit of Undertaking, typewritten and notarized;

3.  Accomplished product list by product classification, three (3)
    copies;

4.  Valid License to Operate (from BFAD) with name of supplier/source(s)
    of imported food product;

5.  Copy of sales invoice;

6.  One sample of each product in commercial presentation and a copy of
    the label that is in conformance with Codex Labeling Regulations and
    BFAD requirements. In lieu of product sample, a colored picture of
    each product may be submitted. A sticker indicating the name and
    address of the importer must be attached if such information is not
    printed on the label;

7.  Registration fee of Pesos 200 per product.

Category II

1.  Letter of application for registration from importer/distributor;

2.  Valid License to Operate (LTO) as an importer/distributor (issued by
    BFAD);

3.  Product Information

4.  List of ingredients in decreasing order of proportion. For additives
    with prescribed limit, the amount added must be indicated;

5.  Finished product specification (physico-chemical and
    microbiological);

6.  Samples of the product in its commercial presentation for laboratory
    analysis;

7.  Loose label and labeling materials to be used for the products;

8.  Estimated shelf-life, parameters used and methods for determining
    shelf-life;

9.  Brief description/flow diagram of the method of manufacture;

10. Certificate of analysis. Include analytical methods used. Additional
    requirements for food supplements may apply as necessary;

11. Registration fee of Pesos 250 to 1,000 per product plus cost of
    laboratory analysis.

Laboratory testing by BFAD for products under Category II is mandatory
to determine the safety of the product and to assure that there will be
no misbranding or adulteration. Products under Category I may be subject
to random examination at any time while in the country and the cost of
laboratory analysis shall be charged to the importer.

A Certificate of Product Registration (CPR) shall be issued by BFAD and
shall be valid for one (1) year. Subsequent renewal of a CPR shall be
valid for a period of five (5) years. Cost of renewal ranges from Pesos
1,000 for Category I products to Pesos 5,000 for Category II products
and Pesos 5,000 for food supplements and bottled water.

Exporters should also note that a Philippine importer needs to secure a
License to Operate (LTO) from BFAD, which is actually a prerequisite for
the registration of any food product. The License lists names of foreign
suppliers or sources of the products being registered. Thus, the
importer is required to obtain from the exporter and submit to BFAD the
following: (1) a copy of the Foreign Agency Agreement duly authenticated
by the Philippine Consulate in the country of origin and; (2) a
Certificate of Status of Manufacture by the exporter issued by the
Government Health Agency of the country where the product is
manufactured; this should also be authenticated by the Philippine
Consulate.

The cost of initial one-year licensing fee is Pesos 4,000. Renewal of
License to Operate, valid for two (2) years, is Pesos 8,000.

# VII. OTHER SPECIFIC STANDARDS

**Import Regulations for Food Products:** The Philippines is a signatory
to the World Trade Organization and has lifted quantitative restrictions
(QRs) on imports of food products except for rice. Tariff-Rate Quotas
(TRQs) still remain on a number of sensitive products such as corn,
poultry meat, pork, sugar and coffee. Minimum Access Volumes (MAV) has
been established for these commodities.

The GRP opened its rice market in 2002 when it allowed the private
sector, mainly traders, to import rice. Prior to this, the National Food
Authority (NFA), was the sole importer of rice. Last year, the NFA
expanded rice importation to include farmer groups although this sector
was inexperienced in rice importation, and therefore, was unable to fill
the allocation it was given. Private sector rice imports are assessed a
50-percent tariff rate and import licenses are regulated by the NFA.
Imports by the NFA, on the other hand, usually for buffer stock
purposes, are imported duty-free. The GRP recently completed
negotiations with other WTO members for the extension of its
quantitative restrictions on rice.

Quarantine clearances that serve as import licenses are required prior
to the importation of fresh fruits and vegetables as well as meat and
meat products. All other food product imports do not have licensing
requirements except for commodities entering duty-free or subject to an
in-quota tariff such as frozen pork, frozen poultry, fresh/chilled
potatoes, coffee beans, corn and coffee extract.

In all cases, imported meat, fish or produce requires that a registered
importer be the receiver of the shipment. Consequently, the importer
would have to be knowledgeable about the regulations associated with the
particular commodity being imported.

**Import Regulations for Meat and Meat Products:** In September 2005,
the DA issued Administrative Order No. 26 (AO 26), which updated its
Administrative Order No. 39 (2000) or the "Revised Rules, Regulations
and Standards Governing the Importation of Meat and Meat Products into
the Philippines." AO 26 reiterates the need for a DA-accredited importer
to obtain a Veterinary Quarantine Clearance (VQC) certificate prior to
the importation of meat and meat products. A VQC will now be valid for
60 days from the date of issuance, within which the meat or meat
products are to be shipped from the country of origin, and may no longer
be extended beyond that. A VQC is non-transferable and can only be used
by the consignee to whom it was issued. A one shipment/bill-of-laiding
per VQC issued policy will be strictly adhered to. The complete text of
Administrative Order No. 26 may be obtained from:
<http://www.da.gov.ph/agrilaws/ao_2005/ao_26.pdf>

At present, all U.S. meat establishments that are regulated and
inspected by the USDA Food Safety and Inspection Service (FSIS) are
eligible to export meat and poultry to the Philippines.

There is a great deal of sensitivity in the Philippines about U.S. food
products that are packed in cartons with labels indicating shipment to
another country. It is recommended that such markings be covered or
removed since the Philippines does not require the cartons to be marked
for export to the Philippines.

**Import Regulations for Beef and Beef Products:** In January 2004, the
Philippine Department of Agriculture issued Memorandum Order No. 33 (MO
33), which provided new requirements for beef and beef products imported
from the United States. This was in response to the detection of Bovine
Spongiform Encephalopathy (BSE) in a single imported dairy cow in the
State of Washington in December 2003. Only beef and beef products
derived from cattle under 30 months of age will now be allowed entry
into the country. Other specified requirements include: only deboned and
deglanded muscle cuts of beef from healthy and ambulatory cattle devoid
of nerves and any specified risk materials (SRMs) will be allowed entry.
Moreover, the production or slaughter date of the cattle must be
provided on the packaging label.

On June 24, 2005, the DA temporarily suspended issuance of VQCs for beef
and beef products from the United States following the confirmation of a
second BSE positive cow in the United States. On July 28, 2005, the DA
issued Memorandum Order No. 13 (MO 13) lifting the temporary suspension
of beef imports from the United States subject to the same requirements
as stated in MO 33. The BAI has reiterated that all processed beef
products (i.e., corned beef, sausages, etc.) must also be certified as
having met the above requirements.

**Import Regulations for Live Animals:** On December 22, 2005, the
Philippine DA formally agreed to allow U.S. live breeder cattle imports
into the country subject to the terms and conditions specified in the
Philippine Import Health Protocol for Live Cattle from the United
States, negotiated by the APHIS and the Bureau of Animal Industry. As
with meat and meat products, importers are required to obtain a
Veterinary Quarantine Clearance (VQC) Certificate from BAI prior to the
shipment of animals. Specific import terms and conditions contained in
the protocol can be obtained from APHIS Veterinary Services.

The Philippines likewise allows imports of live poultry, swine and their
products provided that they are accompanied by a USDA health
certificate. Specific Philippine import requirements for live animals
and animal products may be obtained from:

http://www.aphis.usda.gov/vs/ncie/iregs/animals/rp.html

All live animals from the United States must be accompanied by an APHIS
Certificate of Inspection of Export Animals (VS Form 17-37) and a U.S.
origin Health Certificate.

The DA also allows the importation of protein-free tallow with insoluble
impurities below 0.15% in weight. Moreover, beef products derived from
beef from Australia or New Zealand, must be certified as having been
legally imported from said countries. For collagen casings of bovine
origin, the BAI requires additional FSIS certification that the product
was prepared from hides and skins other than that coming from the head.

A summary of Philippine export requirements for meat and poultry
products from the United States may be obtained from
http://www.fsis.usda.gov/regulations\_&\_policies/Philippines_Requirements/index.asp

**Import Regulations For Fish and Seafood:** In 1999, the Department of
Agriculture completed implementing rules and regulations for Republic
Act 8550 (RA 8550) of 1998 known as the Fisheries Code. The regulations
are embodied in Fisheries Administrative Order 195. The new order
clarified the need for importers to obtain quarantine permits.

The importation of fresh/chilled/frozen fish and fishery/aquatic
products is allowed only when certified as necessary by the Secretary of
Agriculture in order to achieve food security taking into consideration
public welfare and safety. Only the importation of fresh/chilled/frozen
fish and fishery/aquatic products for canning and processing purposes
and those undertaken by institutional buyers is exempt from such
certification. Further, all importation must satisfy the Hazard Analysis
and Critical Control Point (HACCP) standards as provided under Section
67 of RA 8550.

All fish and fishery/aquatic products imported into the Philippines
intended for distribution and further processing must be accompanied by
an International Health Certificate issued by the authorized or
competent regulatory agency from the country of origin and must be
presented as part of the documentation requirements upon arrival. The
International Health certificate shall be issued on the basis that the
following requirements have been met:

1.  Fish and fishery/aquatic products meet the quality of fresh fish
    prior to freezing shall be graded accordingly to size.

2.  The fishery products must be handled and processed hygienically in
    processing plants and/or freezer vessels.

3.  Frozen fishery products must be kept and maintained at -18°C or
    lower during transport.

4.  Fish and fishery/aquatic products must be subject to visual
    inspection for parasite check. Fish infested with parasites, must be
    removed from the batch.

Moreover, the International Health Certificate shall be supported with
the following laboratory test results, which shall not exceed for the
indicator organisms, such as:

Total viable count 10/gram

-   E. coli 10 to 100/gram

-   Salmonella absent in 25 gram sample

-   Shigella absent

-   Vibrio cholerae absent

Fishery/aquatic products must be packed under hygienic condition to
prevent contamination from lubricants, oils, fuels or any hazardous
substances. The following information should appear on the packaging and
on the accompanying documents:

1.  the country of origin written out in full;

2.  species of fish/fishery products weight and content;

3.  address of supplier; and

4.  BFAR Inspection stamp mark. Frozen fishery/aquatic products imported
    in bulk intended for further processing are not covered by this
    requirement.

Additional information may be downloaded on fish and fish product
importation from <http://www.bfar.da.gov.ph/>

On January 8, 2007, the Philippine Department of Agriculture (DA) issued
Fisheries Administrative Order No. 225 lifting the six-year ban on the
importation of live Pacific white shrimps, known scientifically as
Penaeus vannamei. The DA projects that the lifting of the ban would
result in the doubling of domestic shrimp production within the next two
years. The vannamei stock is believed to grow faster that the local
black tiger prawn and requires less expensive low-protein feed. This
follows a two-year intensive study and testing period by the Bureau of
Fisheries and Aquatic Resources (BFAR) on imported Pacific white shrimp
stocks.

Fisheries Administrative Order No. 207, issued by the DA in 2001, banned
the importation and culture of live shrimp and prawns in the country to
protect the local shrimp industry from contamination by the Taura virus
that had nearly wiped out shrimp farms in various parts of Asia.

Under the new directive, grow-out farmers must have a permit to import
brood stock from BFAR, which will be issued on the basis of inspection
of hatchery facilities. Such inspection and accreditation will be
undertaken by the National Fishery Research and Development Institute
and the concerned BFAR Regional Office.

The administrative order likewise states that the brood stock must come
only from the eight brood stock facilities in the United States that are
known to have the capacity to produce brood stock that are specific
pathogen-free or specific pathogen-resistant. The eight brood stock
facilities are High Health Aquaculture, Inc. (Hawaii), Kona Bay Marine
Resources (Hawaii), Molokai Sea Farms International (Hawaii), Rainbow
Hawaii Farms (Hawaii), Shrimp Production Hawaii, Inc. (Hawaii), Shrimp
Improvement Systems, Inc. (Florida), Harlingen Shrimp Farms, Ltd.
(Texas) and SyAqua USA (Kentucky).

Also under the guidelines of the directive, a brood stock facility must
have a minimum of two years disease-free status, as certified by a
competent authority from the country of origin, and must submit a
disease history for the period covering its commercial establishment to
the present

**Import Regulations for Fresh Produce:** In response to pressure from
domestic vegetable producers to limit imports as well as to crack down
on illegal importation of fruits and vegetables into the Philippines,
the DA has further tightened its import permit application procedures.
In March 2003 through Memorandum No. 18 (MO 18), the Bureau of Plant and
Industry imposed additional requirements for all imported fresh fruits
and vegetables. The implementation of these additional checks and
authentication processes, often times result in delays of imports of the
affected products.

BPI regulates imports of fresh fruits and vegetables. All imports of
fresh produce require phytosanitary clearances from BPI, which also
serve as import licenses. These permits are applied for by the
Philippine importer for each shipment. Shipments of fresh fruits and
vegetables must be accompanied by a USDA Phytosanitary Certificate (PC)
issued at the port of origin. Like meat and meat product, import permits
for fruits and vegetables need to be secured prior to exportation from
the United States. The date of shipment should not be earlier than the
import permit.

In January 2006, the APHIS Regional Office in Manila submitted the pest
list for the following U.S. vegetables: broccoli, cauliflower, lettuce,
carrots, cabbage and celery to BPI as requested, in order for it to
conduct a pest risk analysis. BPI and APHIS are currently in the process
of negotiating the import protocols for the concerned vegetables.
According to BPI, the target date for completion of pest risk analysis
is January 2007. In the interim, BPI has expressed willingness to allow
these products entry into the country provided that they are intended
for the high-end market (i.e., hotels, restaurants and supermarkets).
However, while BPI insists that it continues to process and issue import
permits, Philippine importers have reported some delays in obtaining the
permits.

In 1995, BPI established plant health regulations, which allow the
import of U.S. apples, grapes, oranges, potatoes, onions, and garlic
from the United States, provided these products when necessary, undergo
a specified cold treatment to control targeted pests. Importation of
Florida grapefruit, oranges, and tangerines into the Philippines is
permitted under a March 2000 protocol between the Philippines and the
United States. In 2004, BPI formally allowed the entry of U.S. fresh
cherries into the country.

More information on import requirements for fresh fruits and vegetables
may be downloaded from <http://bpi.da.gov.ph/Services.html>

**Import Regulations for Pet Food:** Requirements for pet food are
similar to import procedures for meat and meat products. BAI requires
foreign manufacturers of processed dog and cat food and/or Philippine
importers to apply for accreditation and to be registered with BAI prior
to importation. All pet food products entering the Philippines need to
be accompanied by a sanitary certificate issued by the relevant U.S.
regulatory body. Like meat products, a VQC needs to be secured from
Animal Feeds Division of the BAI before the goods are shipped out of the
United States.

**Genetically Engineered Foods:** The Rules and Regulations for the
Importation and Release into the Environment of Plants and Plant
Products Derived from the Use of Modern Biotechnology (AO8) was signed
into law in 2003 and became effective on July 1, 2003. Under AO8, all GE
plant varieties ("regulated article") must be evaluated by a third party
panel of Philippine scientists for food, feed and environmental safety
prior to entering the Philippines. Any commodity or food containing an
unapproved variety regardless of country of origin will be prohibited
from entering the Philippines.

**Food Fortification Law:** The Philippine Food Fortification Law of
2000 or RA 8976 became effective on November 7, 2005. All staple foods
--- rice, sugar, flour, salt and cooking oil \-- will require
fortification by law.

The Philippine government has identified Vitamin A, iron, and iodine as
the three most needed micronutrients in the country. Food and
agriculture companies would now be required to fortify their products as
mandated by RA 8976. The law aims to provide 50 percent or more of the
recommended daily allowance (RDA) of Vitamin A and iron among at-risk
groups, particularly children below 6 years old and women of
reproductive age.

This law applies to all manufacturers or producers, importers, traders,
tollees, retailers repackers of staple foods as well as restaurants and
food service establishments. The Department of Health through BFAD and
the National Nutrition Council are responsible for implementing and
monitoring the program. BFAD is mandated to regularly monitor food
fortification levels and shall see to it that the fortification process
complies with DOH standards. Sanctions for non-compliance include fines
of not more than P1 million and revocation of permits and licenses
depending on the gravity of the offense.

#  

# VIII. Copyright and/or Trademark Laws

All copyright and trademark regulations are contained in the
Intellectual Property Code of the Philippines (Republic Act No. 8293).
The Philippine Intellectual Property Office under the Department of
Trade and Industry is in charge of enforcing these regulations and
ensuring that intellectual property rights are enforced.

**Trademark:** A trademark may not be registered if it is immoral,
deceptive or of a scandalous matter; if it is the flag, coat of arm or
insignia of the Philippines or any of its political symbols; a name,
portrait or signature identifying a particular living individual without
that person's written consent; identical with a registered mark whether
or not registered in the Philippines but well known internationally; if
it misleads the public; signs that are generic for the goods or
services; shapes that may be necessitated by technical factors; color
alone, unless defined by a given form and/or anything contrary to public
order or morality.

An applicant for a trademark may be a natural person, or juridical
person and all applications should be in the name of the applicant, who
may sign the application. If there is more than one applicant, all
should be named as applicants but any individual applicant may sign the
application for and on behalf of all applicants.

A certificate of registration shall remain in force for ten (10) years;
provided that, without need of any notice from the Bureau of Trademarks,
the applicant shall file a declaration of actual use and evidence to
that effect within one year from the fifth (5^th^) anniversary of the
date of registration of the mark. If the owner failed to use the mark,
he/she should also file an affidavit of Non-Use with the Bureau of
Trademarks showing that non-use of the same is due to causes beyond
his/her control. The registration may also be renewed for a period of
ten (10) years after its expiration, and there is no limit as to the
number of times the registrant may request a renewal of registration
provided the prescribed fees are paid.

The application for registration of the mark shall be in Filipino or in
English and shall contain a request for registration; name and address
of applicant; state of which the applicant is a national or where
domiciled; the law under which it is organized when the applicant is a
juridical entity; appointment of an agent or representative or an
indication of claims on priority of an earlier application (if
applicable). A reproduction of the mark in the prescribed format must
also be submitted along with the list of goods and services for which
the registration is sought.

**Copyright:** Copyright registration is available for books, poetry,
plays, short stories, newspapers and newspaper articles, magazines and
magazine articles, comic books, musical compositions (words and/or
music), recordings, choreographic works, pantomimes, motion pictures,
filmstrips, television programs, photographs, paintings, drawings,
prints, maps, architectural plans, scale models, sculptural works, craft
works, jewelry designs, fabric designs, computer programs, and
databases.

In general, a copyright lasts for the life of the author, plus 50 years.
The term is different for commissioned works and works where a
corporation is the author.

####### IX. IMPORT PROCEDURES {#ix.-import-procedures .unnumbered}

The basic procedures which apply to the import of food and agricultural
products are as follows:

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

**APPENDIX I**

**LIST OF PERMISSIBLE FOOD ADDITIVES**

The substances listed hereto are those that have been approved for use
in foodstuffs. These food additives are divided into three major groups:

Group 1. Substances that are directly added to food and classified into
the following functional categories:

Anticaking Agents\
Antimicrobial agents\
Antioxidants\
Antioxidant Synergists\
Emulsifiers\
Firming Agents\
Flavor Enhancers\
Flour Treatment Agents Dough Conditioners\
Food Acidulant\
Food Colors\
Humectants\
Leavening Agents\
Nutrient Spplements\
Ph - Control Agents\
Sequestrants\
Stabilizers and Thickeners\
Surface- Finishing Agents\
Surface - Finishing Agents\
Sweeteners:\
Non-Nutritive Sweeteners\
Nutritive Sweeteners\
Miscellaneous

Group II Substances that are considered as Processing Aids and
classified into:

Antifoaming Agents\
Clarifying Agents\
Catalyst\
Contact Freezing Agents\
Extraction/Carrier Solvents\
Fat Crystal Modifier\
Filtration Aids\
Flocculating Agents\
Lubricants, Anti Stick Agents and Molding Aids\
Propellant and Packaging Cases\
Enzyme Preparations

GROUP III Flavoring Substances\
(\* to be elaborated)

**ANTI-CAKING AGENTS**

Substances added to finely powdered or crystalline food products to
prevent caking, lumping or agglomentation.

Restriction/Maximum Level of Use

Aluminum Calcium
Silicate                                                                                 
2 % in salt; GMP\
    (calcium aluminum silicate)\
Calcium phosphate,
tribasic                                                                                      
2% in salt; GMP\
Calcium
Silicate                                                                                                
2% in salt; 5% in baking powder GMP\
Iron ammonium
citrate                                                                                              25
% ppm in salt\
Magnesium
carbonate                                                                                                2
% in salt; GMP\
Magnesium
silicate                                                                                                    
2 % in salt; GMP\
Myristates, pamitates, stearates\
of aluminum, calcium,
magnesium                                                                             
GMP\
potassium and sodium\
Silicon
dioxide                                                                                                        
2 %\
Sodium aluminum silicate\
(sodium silica
aluminate)                                                                                         
2 %\
Sodium calcium alumeno
silicate                                                                              
2 %\
Sodium ferrocyanide ( Yellow of
Soda)                                                              33
ppm in salt (calculated\
                                                                                                                           
as anhydrous soduim ferrocyanide)\
Tricalcium
silicate                                                                                                       2
% in salt

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**ANTIOXIDANTS**

Substances used to preserve food by retarding deterioration, rancidity
or discoloration due to oxidation.

Restriction/Maximum Level of Use

Ascorbic
Acid                                                                                                             GMP\
Ascorbyl
palmitate                                                                                                     
GMP\
Butylated
hydroxyanisole                                                                                           
0.02 %\*\
Butylated
hydroxyanisole                                                                                          
0.02 %\*\
Calcium
ascorbate                                                                                                     
GMP\
Dilauryl
thiodipropropionate                                                                                        
0.02 %\*\
Erythorbic
acid                                                                                                          
GMP\
Ethoxynquin                                                                                100
ppm for color preservation of chili powder\
                                                                                                                          
and paprika\
Lecithin                                                                                         
           GMP\
Propylgallate                                                                                                             
0.02 %\*\
Sodium
Ascorbate                                                                                                      GMP\
Sodium
erythorbate                                                                                                   
GMP\
Stannous
chloride                                                                                    11-20
ppm calculated as tin\*\
Thidipropionic
acid                                                                                               
0.02 %\*\
Tertiary butyl hydroquinone
(TBHQ)                                                                            0.02%\*\
Alpha-tocopherol                                                                                                       
GMP\
Tocopherol (mixed
concentrate)                                                                                 
GMP

ANTIMICROBAL AGENTS

Substances used to preserve food by preventing growth of microorganism
and subsequent spoilage.

Restrictions/Maximum level of use

Benzoic acid and its potassium and sodium
salts                                                           0.1%\
Dehydroacetic acid and its sodium
salt                                                            65 ppm
in cu/peeled squash\
Erythorbic acid\
Metabisulfites of potassium and
sodium                                             Not in meat or food
recognized as source of\
                                                                                                     
            Vit. B ( thiamine)\*\
Methyl
paraben                                                                                       
       0.1%\
Nisin                 
                                                         100 ppm in
processed cheese; subject to specific regulatory guidelines\
Nitrate of potassium and
sodium                                                                              
500 ppm\
Nitrate of
sodium                                                                                                   
200 ppm\
Prophyl
paraben                                                                                                        
0.1 %\
Propionic acid and its calcium and sodium
salt                                                              0.2 %\
Ascorbic acid and its potassium, calcium and sodium
salts                                             0.3 %\
Sodium or potassium
sulfate                                                                          
not in source of Vitamin B1\*\
Sulfur
dioxide                                                                                             
not in sources of Vitamin B1\*

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**ANTIOXIDANT SYNERGIST**

Substance used to interact with antioxidants to produce a total greater
than the sum of effects produced by the synergist and the antioxidant
individually.\
                                                                                                                      Restrictions/Medium
Level of Use

Calcium disodium
EDTA                                                                                           
25-340 ppm\*\
Citric
acid                                                                                                                        
GMP\
Disodium
EDTA                                                                                                        
36-500 PPM\*\
Gum guaic (guaiac
resin)                                                                                                   GMP\
Isopropyl
citrate                                                                                                              
0.02 %\
Monoglyceride
Citrate                                                                                                
200 PPM\
Phosphoric
acid                                                                                                                
GMP\
Potassium
citrate                                                                                                              
GMP\
Sodium
citrate                                                                                                                  
GMP

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**EMULSIFIERS**

Substances which modify surface tension in the component phase of an
emulsion to establish a uniform dispersion or emulsion.

Restrictions/Medium Level of Use

Accetic acid ester of mono and
diglycerides                                                                                
GMP\
Ammonium salt of phosphatidic
acid                                                                         
50 ppm in cocoa powder and\
                                                                                                                                       
cocoa sugar mixtures\
Brominated vegetable
oil                                                                                                 
15 ppm in beverages\
Cholic/Desoxycholic
acid                                                                                              
0.1 % in dried egg white\
Diacetyl-tartaric acid ester of mono and
di-glycerides                                                                
GMP\
Diatyl sodium
sulfosticcinate                                                                                                  
0.5 -25 ppm\
Ethoxylated mono and diglycerides\
(Polyglycerate
60)                                                                                                                 
0.2 - 0.5 %\
Glycerol ester of wood
resin                                                                                            
110 ppm in beverages\
Glyceryl lactoesters of fauy acids\
(Lactic acid esters of mono and
diglycerides)                                                                            
GMP\
Glyceryl (glycol)
monostearate                                                                                     
2 % in macaroni products;\
                                                                                                                                            
GMP\
Hydroxylated
lecithin                                                                                                              
GMP\
Lactylic esters of fany
acids                                                                                                     
GMP\
Lactylated fatty acids esters of glycerol\
and propylene
glycol                                                                                                               
GMP\
Lecithin                                                                                                                                 
GMP\
Mono-and-di-glycerides                                                                                                           
GMP\*\
OX bile extract\
(Purified oxgall or sodium
choleate)                                                                                
0.1 in dried egg white\
                                                                                                                                   
0.002 % in cheese; GMP\
Polyglycerol esters of fatty
acids                                                                                                
GMP\
Polyoxyethylene (8)
stearate                                                                                        
0.5% in bakery products\
Polyoxyethylene (20) sorbitan\
mono-stearte (Polysorbate
60)                                                                                                
0.05-1.0%\*\
Polyoxyethylene (20) sorbitan\
tristearate (Polysorbate
65)                                                                                                     
0.05-0.5%\*\
Polyoxyethylene (20) sorbitan\
monnoleate (Poysorbate
80)                                                                                                    
0.1-1.0%\
Propylene glycol
alginate                                                                                                            
GMP\
Proplene glycol esters of fatty
acids                                                                                         
GMP\
Sodium
phosphate                                                                                                                  
GMP\
Sodium
stearoyl-2-lactylate                                                                                                    
0.2-0.5%\
Sorbitan
monostearate                                                                                                    
1.0% in margarine\
Sorbitan
tristearate                                                                                                
3.0% in liquid and plastic shortening\
Succistearin (stearoyl propylene glycol hydrogen
succinate)                                                       GMP\
Sucgrolycerides                                                                                                                      
1.0-2.0%\*\
Sucrose esters of fatty
acids                                                                                                    
1.0-\
Tartaric acid esters of mono and di-glycerides

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**FIRMING AGENTS**

Substances added to precipitate residual pectin, thus strengthening the
supporting tissue and preventing its collapse during processing.

Restrictions Maximum Level of Use

Aluminum
Sulfate                                                                                                                   GMP\
Calcium
carbonate                                                                                                                 
GMP\
Calcium
Chloride                                                                                                                   
GMP\
Calcium
lactobionate                                                                                                              
GMP\
Calcium phosphate,
monobasic                                                                                               
GMP\
Calcium
sulfate                                                                                                                      
GMP\
Magnesium
chloride                                                                                                               
GMP

**FLAVOR ENHANCERS**

Substances added to supplement, enhance, or modify the original taste
and/or aroma of a food without imparting a characteristics taste or
aroma.

Restriction Maximum Level of Use

Disodium
guanylate                                                                                                                
GMP\
Disodium
inosinate                                                                                                                 
GMP\
Glutamic
acid                                                                                                                         
GMP\
Monoammonium
glutamate                                                                                                     
GMP\
Mopotassium
glutamate                                                                                                          
GMP\
Monosodium
glutamate                                                                                                           
GMP

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**FLOUR TREATMENT AGENTS/DOUGH CONDITIONER**

Substances added to milled flour, at the mill, to improve its color and
baking qualities, including bleaching and maturing agents. Dough
conditioners modify starch adn gluten, thereby producing a more stable
dough.

Restriction Maximum Level of Use

Acetone
peroxide                                                                                                               
GMP\
Ammonium
chloride                                                                                                            
GMP\
Ammonium
persulphate                                                                                               
250 ppm of flour\
Ammonium phosphate,
monobasic                                                                                      
GMP\
Ammonium phosphate,
dibasic                                                                                            
GMP\
Ammonium
sulfate                                                                                                              
GMP\
Ascorbic
acid                                                                                                             
200 ppm of flour\
Azodicalbonamide                                                                                                       
45 ppm of flour\
Benzoyl
peroxide                                                                                                       
150 ppm of flour\
Calcium
Bromate                                                                                                          
75 ppm of flour\
Calcium
carbonate                                                                                                             
GMP\
Calcium
iodate                                                                                                              
45 ppm of flour\
Calcium
lactate                                                                                                                  
GMP\
Calcium
peroxide                                                                                                         
100 ppm of flour\
Calcium  phophate,
monobasic                                                                                           
GMP\
Calcium phosphate,
dibasic                                                                                                
GMP\
Calcium
stearoyl-2-lactylate                                                                                          
5000 ppm of flour\
Calcium
Sulfate                                                                                                                   
GMP\
Chlorine/chlorine
dioxide                                                                                                     
GMP\
L-Xysteine
(hydrochloride)                                                                                                  
GMP\
Ethoxylated mono- and
di-glycerides                                                                             
5000 ppm of flour\
Lactylic
stearate                                                                                                            
5000 ppm of flour\
Potassium bromate (banned
1994)                                                                                
100 ppm of flour\
Potassium
iodate                                                                                                            
75 ppm of flour\
Potassium
persulphate                                                                                                   
100 ppm of flour\
Sodium
stearoyl-2-lactylate                                                                                          
5000 ppm of flour\
Sodium stearyl
fumarate                                                                                               
5000 ppm of flour\
Succinylated
monoglycerides                                                                                        
5000 ppm of flour\
 

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**FOOD ACIDULANTS**

Acids normally presently in food which, when added to food, produces an
agreeable sharp or tart taste in the product.

Restriction Maximum Level of Use

Acetic
Acid                                                                                                                       
GMP\*\
Citric
Acid                                                                                                                        
GMP\
Fumaric
Acid                                                                                                                    
GMP\
Lactic
Acid                                                                                                                       
GMP\
Malic
Acid                                                                                                                        
GMP\
Phosphoric
Acid                                                                                                               
GMP\
Tartaric
Acid                                                                                                                     GMP\
and their calcium, potassium and sodium salts.\
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\
\*not in vinegar or in food products where is claimed that vinegar is
the acidulant added.\
 

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**HUMECTANTS**

Substances incorporated in food to promote retention of moisture,
including anti-dusting agents.

Restrictions/Maximum Level of Use

Glycerol
(Glycerine)                                                                                                        
GMP\
Propylene
Glycol                                                                                                             
GMP\
Sorbitol                                                                                                                           GMP\
Triacen (Glycerol triacetate)

GMP

\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\
\*The label of food whose reasonably forsceable consumption may result
in a daily ingestion of [50 grams of sorbitol]{.underline} shall bear
the statement \" [Excess consumption may have a laxative
effect]{.underline}\".

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**FOOD COLORS**

Substances used to impart color or shade to a food

Code No.                                  Restrictions/Maximum Level of
Use

Class 1

Annatto extract                                             C1
75120/                                                     GMP

> C1 Natural Orange + ELEC No. E160b

Beet powder (dehydrated
beets)                                                                                        
GMP\
Beta-carotene                                            ELEC
No.E160a                                             GMP\
Beta-apo-8\' carotenal                                 ELEC
No.E160c                                             GMP\
Canthaxanthin                                           ELEC
No.E161g                                             GMP\
Carrot
oil                                                                
-                                                         GMP\
Caramel                                                                  
-                                                         GMP\
Carmine/Cochineal extract                         C1 75470\
                                                                    C1
Natural Red +                                           GMP\
Curcumin                                                      C1
75300                                                   GMP\
                                                                    ELEC
No. E10\
Fruit Juice/Vegetable Juice\
Grape skin extract (enocianine)\
grape color extract\
Ironoxides\
        a. Yellow (hydrated ferrie oxide)             C1 77492)\
        b. Red (anhydrous ferrie oxide)               C177491)\
Paprika/Paprika oleoresin                                    
-                                                             GMP\
Riboflavin (Lactoflavin/Riboflavin 5\' Phosphate-sodium
-                                                      GMP\
Safron                                                                 
-                                                             GMP\
Titanium dioxide (pigment white 6)                 C1
774891                                                  1.0 %\
(Powdered turmeric, indian saffron)                      
-                                                             GMP

Class 11

Allura Red ( FD & C Red \# 40)                      C1
16035                                                     GMP\*\
                                                                   
C1Food Red 27\
Amaranth (FD & C Red \# 2)                          
C116185                                                      GMP\*\
                                                                    ELEC
No. E123\
Brilliant Black PN                                            C1
28-440                                                   GMP\
( Black PN, Brilliant Black PN)                      C1 Food Black 1\
Chocolate Brown HT                                     ELEC. No E151\
 Brown HT, Brown HS)                                 C1 Food Brown 3\
Brilliant Blue FCF                                           C1
42090                                                       GMP\*\
(FD & C Blue \# 1)                                         C1 Food Bl\
Citrus Red 2 only for peel of ranges, 2 ppm\
Fast Green FCF                                             C1
42053                                                       GMP\
( FD & C Green \# 3)                                      C1 Food Green\
Indigotine (FD & C Blue \# 2)                          C1
73015                                                      GMP\
( Indigo Carmine )                                           C1 Food
Blue 2\
Orange
B                                                                                                               
only for surfate of sausage\
                                                                                                                                     
casing; 150 ppm\
Sunset Yellow (FD & C Yellow #6)                C1 15985\
                                                                      C1
Food Yellow 3                                         GMP\*\
                                                                      EEC
#E110\
Tartrazine (FD & C Yellow #5)                        C1 19140\
                                                                      C1
Food Yellow 4                                        GMP\*\
                                                                      EEC
\# E102\
Erythrosine (FD & C Red #3)                           C1
45430                                                     GMP\*\
                                                                      C1
Food Red 14\
                                                                      EEC
No. E127

\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\
\* singly or in combination should not exceed [300 ppm]{.underline}

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**LEAVENING AGENTS**

Substances used to produce or stimulate production of carbon dioxide in
baked goods to impart a light texture.

Restrictions/Maximum Level of Use

Ammonium
bicarbonate                                                                                             
GMP\
Ammonium phosphate, mono- and
di-basic                                                                      
GMP\
Calcium phosphate,
mono-basic                                                                                       GMP\
Dried
yeast                                                                                                                     GMP\
Glucono-delta
lactone                                                                                                      GMP\
Sodium acid
pyrophosphate                                                                                             GMP\
Sodium aluminum
phosphate                                                                                            GMP\
Sodium
bicarbonate                                                                                                         GMP\
 \
 \
**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**SURFACE-FINISHING AGENTS**

Substances used to enhance palatability, preserve gloss or inhibits
discoloration of foods, including glazes, polishes, waxes and protective
covering.

Restrictions/Maximum Level of Use

Beeswax                                                                                                    0.4%
in confectionary; GMP\
Cadelila
Wax                                                                                              0.4
% in confectionery;GMP\
Carnauba
Wax                                                                                          
0.4 % in confectionery;GMP\
Castor
Oil                                                                                                 
500 ppm in hard candy;GMP\
Mineral
Oil                                                                                                
0.2 % in confectionery;GMP\
Petrolatum                                                                                                
0.2 % in confectionery\
                                                                                                                
0.15 % in bakery products\
                                                                                                                
0.02 % in dried fruits & vegetables\
Polyethylene
glycol                                                                                             
on fresh fruits;GMP\
Rice bran
Wax                                                                                           
50 ppm in candy; fresh fruits & veg.\
                                                                                                                        
2.5 % in chewing gum

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**NUTRIENT SUPPLEMENTS**

Substances that are necessary for human body\'s nutritional and
metabolic process.

Restrictions/Maximum Level of Use

Amino acids in the free hydrated or\
  anhydrous form or as the hydrochloride,\
  sodium or potassium salts.

L-Alanine\
    L-Alginine\
    L-Asparagine\
    L-Aspartic acid\
    L-Cystine\
    L-Cysteine\
    L-Glutamic acid\
        Glycine ( Aminoacetic acid
)                                                                        
( not for infant foods)\
    L-Histidine\
    L-Isoleucine\
    L-Leucine\
    L-Lysine\
    DL-Methionine\
    L-Methionine\
    L-Phenylalanine\
    L-Proline\
    L-Serine\
    L-Theonine\
    L-Tryptophan\
    L-Tyrosine\
    L-Valine\
    Aluminum nicotinate\
    N-Acetyl-L-Methionine                                              
( except in infant foods and foods
                                                                                                
  containing, nitrities & nitrates)\
    Ascorbic acid\
    Bakers Yeast Protein ( Saccharomyces cerevisiae)\
    Biotin\
    Calcium citrate\
    Calcium carbonate\
    Calcium glycerophosphate\
    Calcium oxide\
    Calcium Pantothenate ( Calcium chloride Double Salt of)\
    Calcium Phosphate\
    Calcium pyrophosphate\
    Caroteten\
    Choline Bitartrate\
    Choline Chloride\
    Copper Gluconate 0.005 %\
    Copper ( Cuprous) Iodide 0.01 % in table salt\
    Ferric Phosphate\
    Ferric Pyrophosphate\
    Ferric Sodium Pyrophosphate\
    Ferrous Fumarate\
    Ferrous Gluconate\
    Ferrous Lactate\
    Ferrous Sulfate\
    Fish Protein Concentrate\
    Folic Acid ( Folacin)

> 0.1 mg per for infants- below

0.3 mg per day for children (4 years) old\
                                                                                                           0.4
mg per day for adults and children\
                                                                                                           
above 4 years old\
                                                                                       
0.8 mg per day for pregnant or\
                                                                                                                     lactating
women\
    Glutamic acid ( or hydrochloride)\
    Inositol\
    Iron, reduced\
    Iron-Choline Citrate Complex\
   
Kelp                                                                                                
As source of Iodine dietary foods\
                                                                                                                  0.045
mg I / day for infants\
                                                                                                                 
0.105 mg I / day for children below

> 4 years old

0.25 mg I / day for adults and \
                                                                                                                                children
above years old\
 
                                                                                                                0.03
mg I / day for pregnant or

lactating women Niacin\
Nacinamide\
Niacinamide ascorbate\
Nicotinamide -ascorbic acid complex\
D-Pantothenamide\
D-Pantothenyl alcohol\
Potassium chloride\
Potassium
iodide                                                                                          
0.01 mg in salt

> 0.045 mg I / day for infants\
>                                                                                       
> 0.105 mg I / day for children
>
> below 4 years old

0.225 mg I / day for adults and

> children above 4 years old\
>                                                                  0.30
> mg I / day for pregnant or
>
> lactating women

Pyridoxine hydrochloride\
Riboflavin\
Riboflavin-5-phosphate\
Sodium pantothenate\
Sodium phosphate\
Thiamine Hydrochloride\
Thiamine mononitrate\
Tocopherols\
L-Tocopheryl acetate\
Vitamin A\
Vitamin A acetate\
Vitamin A palmitate\
Vitamin B6\
Vitamin B12\
Vitamin D2\
Vitamin D3\
Vitamin K\
Zinc chloride\
Zinc gluconate\
Zinc methionine sulfate\
Zinc oxide\
Zinc stearate\
Zinc sulfate\
Linoleic acid\
Magnesium
oxide                                                                                                
prepared from edible fats & oils\
Magnesium phosphate ( di, & Tri basic)\
Magnesium Sulfate\
Manganese - Chloride ( Citrate, gluconate, gly cero phosphate,\
        orthphosphate, oxide, sulfate)\
Manganous oxide

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**pH-CONTROL AGENTS**

Substances added to change or maintain active or basicity, including
buffers, acids and alkalies.\
                                                                                                                        
Restrictions/Maximum Levels of Use

Acids\
Acetic
acid                                                                                                                            
GMP\
Adipic
acid                                                                                                                            
GMP\
Citric
acid                                                                                                                              
GMP\
Gluconic
acid                                                                                                                         
GMP\
Hydrochloride
acid                                                                                                                 
GMP\
Lactic
acid                                                                                                                             
GMP\
Malic
acid                                                                                                                              
GMP\
Phosphoric
acid                                                                                                                     
GMP\
Succinic
acid                                                                                                                          
GMP\*\
Sulfuric
acid                                                                                                                           
GMP\*\
Tartaric
acid                                                                                                                          
GMP\
Alkalies\
Ammonium
bicarbonate                                                                                                         
GMP\
Ammonium
carbonate                                                                                                            
GMP\
Ammonium
hydroxide                                                                                                            
GMP\
Calcium
carbonate                                                                                                                 
GMP\
Calcium
hydroxide                                                                                                                 
GMP\
Calcium
oxide                                                                                                                        
GMP\
Magnesium
carbonate                                                                                                            
GMP\
Magnesium
hydroxide                                                                                                            
GMP\
Magnesium
oxide                                                                                                                   
GMP\
Potassium
bicarbonate                                                                                                           
GMP\
Potassium
carbonate                                                                                                              
GMP\
Potassium
hydroxide                                                                                                              
GMP\
Magnesium
carbonate                                                                                                            
GMP\
Magnesium
hydroxide                                                                                                            
GMP\
Magnesium
oxide                                                                                                                  
GMP\
Potassium
hydroxide                                                                                                              
GMP\
Sodium
Bicarbonate                                                                                                              
GMP\
Sodium
carbonate                                                                                                                 
GMP\
Sodium
hydroxide                                                                                                                 
GMP\
Buffers\
Aluminum ammonium
sulfate                                                                                                 
GMP\
Aluminum potassium
sulfate                                                                                                  
GMP\
Aluminum sodium
sulfate                                                                                                      
GMP\
Ammonium
phosphatemmono-and-di-basic                                                                          
GMP\
Ammonium
sulfate                                                                                                                
GMP\
Calcium
citrate                                                                                                                     
GMP\
Calcium
gluconate                                                                                                                
GMP\
Calcium
lactate                                                                                                                    
GMP\
Calcium phosphate,
mono-and-di-basic                                                                               
GMP\
Calcium
pyrophosphate                                                                                                       
GMP\
Potassium
citrate                                                                                                                 
GMP\
Potassium phosphate,
mono-and-di-basic                                                                            
GMP\
Sodium
acetate                                                                                                                   
GMP\
Sodium
citrate                                                                                                                     
GMP\
Sodium
Phosphate,mono-and-di-basic                                                                                
GMP\
Sodium
pyrophosphate                                                                                                       
GMP

Refers to annex 1 for Recommended Levels in certain food products.

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

**SEQUESTRANTS**

Substances which combine with polyvalent metal ions to form a soluble
metal complex to improve the quality and stability of products.\
                                                                                                                                
Restrictions/Maximum Levels of Use

Calcium acetate\
Calcium chloride\
Calcium citrate\
Calcium diacetate\
Calcium disodium EDTA\
Calcium gluconate\
Calcium hexa metaphosphate\
Calcium phosphate,monbasic\
Calcium phytate\
Calcium sulfate\
Citric acid\
Dipotassium phosphate\
Disodium EDTA\
Disodium phosphate\
Isopropyl citrate

**Appendix II**

AGRICULTURAL AFFAIRS OFFICE (AAO)/USDA

U.S. EMBASSY MANILA

25/F Ayala Life-FGU Bldg.

6811 Ayala Avenue, Makati City

Tel: (+632) 887 1137/53

Fax: (+632) 887 1268

E-mail : agmanila@usda.gov

ANIMAL AND PLANT HEALTH INSPECTION SERVICE (APHIS)

U.S. EMBASSY MANILA

25/F Ayala Life-FGU Bldg.

6811 Ayala Avenue, Makati City

Tel: (+632) 840 3276

Fax: (+632) 830 2376

E-mail : Rosario.B.Bedana@aphis.usda.gov

AGRICULTURAL TRADE OFFICE (ATO)/USDA

U.S. EMBASSY MANILA

25/F Ayala Life-FGU Bldg.

6811 Ayala Avenue, Makati City

Tel: (+632) 894 5381

Fax: (+632) 812 5430

E-mail : atomanila@usda.gov

BUREAU OF ANIMAL INDUSTRY\
DEPARTMENT OF AGRICULTURE\
BAI Compound, Visayas Avenue\
Diliman, Quezon City\
Philippines 1104\
Tel : (+632) 927 0971/ 926 6883\
Fax : (+632) 928 2429

Website : <http://bai.da.gov.ph/baimainframe.html>

BUREAU OF PLANT INDUSTRY

DEPARTMENT OF AGRICULTURE

692 San Andres Street

Malate, Manila

Philippines 1004

Tel : (+632) 524 2812

Fax : (+632) 521 7650

Website : <http://bpi.da.gov.ph/Services.html>

BUREAU OF CUSTOMS

VALUATION & CLASSIFICATION DEPARTMENT\
DEPARTMENT OF FINANCE\
New Customs Building\
Port Area, Manila\
Philippines 1018\
Tel : (+632) 526 6355\
Fax : (+632) 527 4573\
Website : <http://www.customs.gov.ph/html/cover.htm>

BUREAU OF FISHERIES & AQUATIC RESOURCES\
Department of Agriculture\
4/F, Arcadia Building\
860 Quezon Avenue\
Quezon City Philippines 1103\
Tel : (+632) 373 7452/ 372 5057\
Fax : (+632) 372 5048\
Website : [http://www.bfar.da.gov.ph](http://www.bfar.da.gov.ph/)

BUREAU OF FOOD AND DRUGS\
DEPARTMENT OF HEALTH\
Civic Drive\
Filinvest Corporate City\
Alabang, Muntinlupa City\
Philippines 1770\
Tel : (+632) 807 0721/ 807 0725\
Fax : (+632) 807 0751\
Website : [http://www.bfad.gov.ph](http://www.bfad.gov.ph/)

NATIONAL MEAT INSPECTION SERVICE

DEPARTMENT OF AGRICULTURE

Tel : (+632) 924-3118-19 Fax : (+632) 924-7973

Website : [http://nmic.da.gov.ph](http://nmic.da.gov.ph/)

BUREAU OF AGRICULTURE & FISHERIES PRODUCT STANDARDS

DEPARTMENT OF AGRICULTURE

Tel : (+632) 920-6131-33

Fax : (+632) 920-6134

Website : [http://www.bafps.da.gov.ph](http://www.bafps.da.gov.ph/)

BUREAU OF IMPORT SERVICES\
DEPARTMENT OF TRADE & INDUSTRY\
3/F Oppen Building\
349 Sen. Gil Puyat Avenue\
Makati City, Philippines\
Tel : (+632) 896 4430\
Fax : (+632) 895 7466\
Website : [http://www.dti.gov.ph](http://www.dti.gov.ph/)

BUREAU OF INTERNAL REVENUE\
DEPARTMENT OF FINANCE\
National Internal Revenue Building,\
Diliman, Quezon City, M.M. Philippines\
Tel : (+632) 922 3293/ 921 0430\
Fax : (+632) 925 1789\
Website : [http://www.bir.gov.ph](http://www.bir.gov.ph/)

BUREAU OF INTERNATIONAL TRADE RELATIONS\
DEPARTMENT OF TRADE & INDUSTRY\
5/F, New Solid Building\
357 Sen. Gil Puyat Avenue\
Makati City, Metro Manila, Philippines 1200\
Tel : (+632) 890 5148/ 897 8290\
Fax : (+632) 890 4812

Website : [http://www.dti.gov.ph](http://www.dti.gov.ph/)

BUREAU OF TRADE REGULATION & CONSUMER PROTECTION\
DEPARTMENT OF TRADE & INDUSTRY\
2/F, Trade & Industry Building\
361 Sen. Gil Puyat Avenue\
Makati City, Metro Manila\
Philippines 1200\
Tel : (+632) 896 5785\
Fax : (+632) 890 4949\
Website : [http://www.dti.gov.ph](http://www.dti.gov.ph/)

NATIONAL FOOD AUTHORITY\
101 E. Rodriguez Sr. Ave.\
Quezon City\
Philippines 1102\
Tel : (+632) 712 1719/ 712 1705\
Fax : (+632) 712 1110\
Website : [http://www.nfa.gov.ph](http://www.nfa.gov.ph/)

**APPENDIX III**

SYNERGY ASIA MARKETING SERVICES, INC.

*(Philippine representative of Washington Apple Commission and the
California Table Grape Commission)*

Unit 602-C, Summit Office Tower

530 Shaw Boulevard

Mandaluyong City 1501

Metro Manila

Tel: (632) 534-8534; 534-8221; 534-8223

Fax: (632) 534-8234

Contact: Mr. Mandy Saracho, Managing Director

Email: mandys@synergyasia.com

LIEU MARKETING ASSOCIATES PTE LTD

*(ASEAN Representative of California Pistachio Commission, California
Tree Fruit Agreement, Florida Department of Citrus, Pear Bureau
Northwest, Raisin Administrative Committee, United States Potato Board,
Wine Institute of California, Western United States Agricultural Trade
Association, Mid-America International Agri-Trade Council, Food Export
USA-Northeast and the Southern United States Trade Association)*

Block 3 Alexandra Distripark

Unit 08-22, Pasir Panjang Road

Singapore 118483

Tel: (65) 6278-3832

Fax: (65) 6278-4372

Contact: Richard Lieu

Email: richelieu@lieumktg.com.sg

PACRIM ASSOCIATES LTD.

(ASEAN Representative for US Dairy Export Council)

The Regent Hotel

155 Rajadamri Road

Bangkok 10330, Thailand

Tel: (662) 251-6127

Fax: (662) 254-6913

Contact: Mr. Dan Fitzgerald, ASEAN Representative

USA POULTRY AND EGG EXPORT COUNCIL

#15-04 Liat Towers, 541 Orchard Road

Singapore 238881

Tel: (65) 6737-1726

Fax: (65) 6737-1727

Contact: Ms. Margaret Say, ASEAN Representative

Email: usapeec_sing@pacific.net.sg

US MEAT EXPORT FEDERATION

#15-03 Liat Towers, 541 Orchard Road

Singapore 238881

Tel: (65) 6733-4255

Fax: (65) 6732-1977

Contact: Mr. Eric Choon, ASEAN Representative

Email: echoon@usmef.com.sg

PHILIPPINE ASSOCIATION OF SUPERMARKETS, INC.

Rm 311, Mariwasa Building

Aurora Boulevard, Cubao

Quezon City, Philippines

Tel: (632) 363-4563

Fax: (632) 456-3855

Contact: Mr. Jose Albert, President

MEAT IMPORTERS AND TRADERS ASSOCIATION

91-95 Panay Ave.

Quezon City, Philippines

Tel: (632) 372-3944 to 48

Fax: (632) 372-3253

Contact: Mr. Jess Cham, President

HOTEL AND RESTAURANT ASSOCIATION OF THE PHILIPPINES

Suite 200 Hotel Intramuros de Manila

Plaza San Luis Complex corner

Cabildo Urdaneta St . Intramuros

Manila, Philippines

Tel: (632) 527-5113

Fax: (632) 527-9927

Contact: Mr. Larry J. Cruz

PHILIPPINE FOOD PROCESSORS AND EXPORTERS ORGANIZATION

Room 304, JS Contractor Building

423 Magallanes St., Intramuros

Manila, Philippines

Tel: (632) 527-5810 to 11

Contact: Mr. Jesus T. Tanchangco, Sr., President

PHILIPPINE ASSOCIATION OF MEAT PROCESSORS, INC.

Suite 204, Sunrise Condominium

Ortigas Avenue, Greenhills

San Juan, Metro Manila

Philippines

Tel: (632) 722-4026

Fax: (632) 721-2385

Contact: Mr. Felix O. Tiukinhoy, President

PHILIPPINE PET FOOD IMPORTERS ASSOCIATION

1313 M. Adriatico St., Ermita, Manila

Tel: (632) 404 0057

Fax: (632) 526 1090

Contact: Mr. Eduardo L. Legarda