Required Report - Public distribution

**Date:** 09/02/2008

**GAIN Report Number:** MX8314

MX8314

**Mexico**

**FAIRS Country Report**

**Annual**

**2008**

**Approved by:**

![](media/image1.wmf)Kathryn Ting

ATO Mexico City

**Prepared by:**

Lourdes Guzman, Carlos Zertuche, Pia Cortes, Rosa Rivera

**Report Highlights:**

This report updates the following sections of the FAS/Mexico\'s Food and
Agricultural Importation Regulation (FAIRS) Report MX7052, published
July 30, 2007:

Section I. Food Laws; Section II. Labeling Requirements; Section III.
Packing and Container Regulations; Section IV. Food Additive
Regulations; Section V. Pesticides and Other Contaminants; Section VI.
Other Regulations and Requirements; Section VII. Other Specific
Standards; Section VIII. Copyright and/or Trademark Laws; Section IX.
Import Procedures; Appendix I. Government Regulatory Agency Contacts;
Appendix II. Other Important Specialist Contacts; Appendix III. List of
Approved Food Additives; Appendix IV.  List of Mexican Food and
Agriculture Regulatory Agencies.

Includes PSD Changes: No

Includes Trade Matrix: No

Annual Report

Mexico City ATO \[MX2\]

\[MX\]

Table of Contents

[SECTION I. FOOD LAWS 3](#__RefHeading___Toc206580535)

[SECTION II. LABELING REQUIREMENTS 4](#__RefHeading___Toc206580536)

[SECTION III. PACKING AND CONTAINER REGULATIONS
7](#__RefHeading___Toc206580537)

[SECTION IV. FOOD ADDITIVE REGULATIONS 8](#__RefHeading___Toc206580538)

[SECTION V. PESTICIDES AND OTHER CONTAMINANTS
8](#__RefHeading___Toc206580539)

[SECTION VI. OTHER REGULATIONS AND REQUIREMENTS
9](#__RefHeading___Toc206580540)

[SECTION VII. OTHER SPECIFIC STANDARDS 12](#__RefHeading___Toc206580541)

[SECTION VIII. COPYRIGHT AND/OR TRADEMARK LAWS
13](#__RefHeading___Toc206580542)

[SECTION IX. IMPORT PROCEDURES 14](#__RefHeading___Toc206580543)

[APPENDIX I. GOVERNMENT REGULATORY AGENCY CONTACTS
19](#__RefHeading___Toc206580544)

[APPENDIX II. OTHER IMPORTANT SPECIALIST CONTACTS
21](#__RefHeading___Toc206580545)

[APPENDIX III. LIST OF APPROVED FOOD ADDITIVES HERMETICALLY SEALED FOODS
SUBJECT TO HEAT TREATMENT 22](#__RefHeading___Toc206580546)

[APPENDIX IV.  LIST OF MEXICAN FOOD AND AGRICULTURE REGULATORY AGENCIES
29](#__RefHeading___Toc206580547)

# SECTION I. FOOD LAWS 

The legal framework for Mexico's regulatory process is the [**Law of
Metrology and
Normalization**](http://www.diputados.gob.mx/LeyesBiblio/pdf/130.pdf).
This Law gives to the competent Mexican ministries and agencies the
authority to establish regulations relating to the protection of human,
animal and plant health, and the environment. The objectives include
requirements for products, processes, raw materials, services, testing,
labeling, packaging, facilities, and safety and hygiene requirements
among others. The Law also lays out the administrative procedures by
which regulations are developed and promulgated.

On the basis of the laws, and implementing regulations or Reglamentos,
the Mexican Government publishes technical regulations or standards
(Norma Oficial Mexicana - often referred to simply as NOM's), through
the Diario Oficial de la Federacion (Official Gazette) - the Mexican
equivalent of the U.S. Federal Register. Mexico's Ministry of the
Economy (Economia or SE) coordinates the regulatory process through its
Directorate General of Normas. Although other Mexican federal agencies
may promulgate regulations within their jurisdictions, they must work
through Economia. NOM's are available on the Ministry of Economy website
at [http://www.economia-noms.gob.mx](http://www.economia-noms.gob.mx/).

Three additional laws are directly applicable to food and agricultural
product imports. These are the General Health Law, the Federal Law for
Animal Health, and the Federal Law for Plant Health.

**[General Health
Law](http://www.diputados.gob.mx/LeyesBiblio/pdf/142.pdf) -** The
General Health Law covers all aspects relating to the protection and
promotion of human health and assigns the Mexican Ministry of Health
(Salud or SSA) the responsibility for issuing regulations related to
human health. The law gives the Ministry of Health the authority to
require prior import authorization based on health risks. Where prior
authorization is not required, the importer must show any documentation
required under implementing regulations of the General Health Law,
including the health certificate issued by authorities in the country of
origin. The Ministry may also randomly sample and inspect imported
products to ensure compliance with Mexican requirements. Mexican
regulations relating to human health are issued through the Ministry of
Health's regulatory agency, the Federal Commission for the Protection
against Sanitary Risks (COFEPRIS), and may be found on the Salud website
at [www.salud.gov.mx](http://www.salud.gov.mx/).

**[The Federal Law on Animal
Health](http://www.diputados.gob.mx/LeyesBiblio/pdf/LFSA.pdf) --** The
Animal Health Law gives the Ministry of Agriculture (SAGARPA) authority
to take animal health measures to prevent the introduction of and to
control pests and diseases affecting animal health, to promote the
wellbeing of animals, to regulate products consumed or used by livestock
such as feed and pharmaceuticals, to establish best practices in
livestock production and in slaughter and meat processing facilities.
(Responsibility for meat processing facilities is shared with the
Ministry of Health.) The Law also charges the Ministry of Agriculture
with promoting harmonization with international standards and for
establishing equivalence agreements with other countries. The Ministry
of Agriculture also has responsibility for establishing maximum levels
of contaminants in animal products and for establishing a list of
substances or products of which use on or consumption by animals is
prohibited.

**[The Federal Law on Plant
Health](http://www.diputados.gob.mx/LeyesBiblio/pdf/117.pdf)** -- The
Plant Health Law authorizes the Ministry of Agriculture to take measures
to protect and promote plant health and to reduce the risks of physical,
chemical, and microbiological contamination in the production of crops.
The law requires that imports likely to host diseases or pests be
subject to phytosanitary certificates. While some agricultural products
may be the subject of specific regulations, such as NOM-012-FITO-1996 on
preventing the introduction of potato pests, the Plant Health Law also
provides for SAGARPA to develop Phytosanitary Requirement sheets (Hojas
de Requisitos Fitosanitarios) which also lay out requirements for
imported plant products.

# SECTION II. LABELING REQUIREMENTS

The Mexican requirements regarding specific commercial information which
must be marked on products sold to consumers may differ based on
product. In general, however, specific labeling requirements for
prepackaged food and non-alcoholic beverages are included in
NOM-051-SCFI-1994 General Specifications for Labeling Prepackaged Foods
and Nonalcoholic Beverages. Mexican Customs at the border will not allow
entry to a shipment whose product label is not in compliance with the
NOMs. For this reason, U.S. exporters should seek informed advice from
an agent, distributor, importer or local consultant familiar with the
market requirements.

In keeping with a five-year compulsory reviewing process of standards
mandated by Mexican law, the Ministry of the Economy (Economia) is
currently revising the General Labeling Specifications for Pre-Packaged
Foods and Non-Alcoholic Beverages rule (NOM-051-SCFI-1994). The review
is being conducted in conjunction with PROFECO (Procuraduria Federal del
Consumidor), the consumer protection agency, and COFEPRIS (Comisión
Federal Para la Protección Contra Riesgos Sanitario) the Federal
Commission for the Protection Against Sanitary Risks. The revised rule
will comply with the Food and Agriculture Organization and World Health
Organizations's (FAO/WHO) food standards program, CODEX Alimentarius.
The new draft regulation should be made available for a sixty-day
comment period.

The Mexican Congress is considering amending the law to require adding
information on the food label regarding the contents in saturated fat
and trans fats.

**[Labeling Requirements for Packaged Foods and Non-alcoholic Beverages
(NOM-051)]{.underline}**

Labeling requirements set out by NOM-051-SCFI-1994 indicate all
information must be in Spanish. Information in English may appear on the
label, but cannot be in lieu of required information in Spanish. In
addition, if more than one language is used, the Spanish must be in at
least equal font size and obvious manner. Stickers may be permitted so
long as they are attached in such a way that they remain available until
the moment of consumption under normal conditions.

**[Mandatory Label Information Required Under NOM-051]{.underline}**

**-Product name/Product description.** Raw or Generic Description of the
product must be placed in the Main Exhibit Panel of the product package
or label. It must be in Spanish or English and Spanish. If the latter is
applied, font sizes and colors must be equal.

**-Lot number.** Information may be placed anywhere in the package. A
lot number system is accepted according to CODEX International
Regulations or to specific norms. The label should read Lote or Lote de
Producción.

**-Country of origin.** Must be in Spanish or in Spanish and English and
placed anywhere on the package or label. The label must start with words
"Producto de" or "Hecho en" followed by E.U.A or EUA or E.E.U.U. or
EEUU) or Producto Estadounidense or Producto de los Estados Unidos de
América) ,.

**-Manufacturer and Importer's Information.** Manufacturer's information
for products manufactured in Mexico can be placed anywhere in the
package and must include:\
Fabricante: Company name, Address (Street, Colonia, delegation, State
and Zip Code), Tax ID, known as RFC.\
\
For Imported Products, the manufacturer's information is optional for
printing in the package, the importer's information must include:\
Importer, Company name, Address (Street, Colonia, delegation, State and
Zip Code) plus RFC number.

**-List of ingredients.** The ingredient list must be headed by the word
ingredients (in Spanish); ingredients must be listed in descending order
by quantity. Additives must be listed when they perform a technical
function in the finished product. Certain generic names, some as
vegetable oil or spices may be used. The list of ingredients must be in
Spanish or in English and Spanish. It may be placed anywhere in the
package sides, back or main label.

**INGREDIENTES:** CULTIVOS DE LECHE Y CREMA PASTEURIZADA DE VACA, SAL,
ESTABILIZADORES (GOMA DE XANTAN Y/O GOMA DE ALGARROBO Y/O GOMA DE GUAR).
**INGREDIENTS:** PASTEURIZED CULTURED MILK AND CREAM, SALT, STABILIZERS,
(XANTHAN AND/OR CAROB BEAN AND/OR GUAR GUMS

**-Net content/Drained Mass.** According to NOM-30-SCFI-2006,
Información commercial-Declaración de cantidad en la
etiqueta-Especificaciones, the net content legend has to be placed in
the main exhibit panel, it must be space fee above and below with at
least the same height of the font and left and right with the width of
two characters of the same font. The thickness of the font must be at
least 1/3 of the height of the font used. Decimal units must be used to
declare the content of the product. Metric commas have to be used, not
periods. Refer to NOM-08, International Units. The correct label to
declare content is: CONTENIDO NETO. Authorized abbreviations are: Cont.
Neto, Cont.Net. Contenido Net. Cont. Neto

In accordance with NOM-30, the font height must be adjusted to the main
exhibit area or label area as follows:

  ----------------------------------------- -----------------------------
  **MAIN EXHIBIT AREA cm2**                 **Font Height mm.**

  **0 -- 32**                               **1,6**

  **32 -- 161**                             **3,2**

  **161 -- 645**                            **4,8**

  **645 -- 2580**                           **6,4**

  **Over 2580**                             **12,7**
  ----------------------------------------- -----------------------------

**-Expiration Date.** According to Codex International Regulations any
dating system is accepted DD/MM/YY, MM/DD/YY, July 29, 08, etc. It may
be placed anywhere in the package. Preferred date of consumption might
be obligatory on specific products.

**-Nutritional Information.** This information is voluntary but
necessary when the manufacturer declares any quantitative or qualitative
nutritional characteristic of the product. When a nutritional
declaration is included, it is mandatory to include energy content,
amounts of proteins, carbohydrates and fats, amount of sodium and the
amount of any nutrient about which a declaration is made. The
nutritional table may be placed anywhere in the package and must comply
with NOM-86 or other specific NOM or health law, and with the
percentages defined for the Mexican Population by NOM-51. Presentation
of the nutritional information is also stipulated in the NOM. Energetic
content, for example, needs to be declared in kilojoules (kcal) per 100g
or per serving.

**Optional Label Information Under NOM-051**

**-Preferred Date of Consumption.** If included, the preferred date of
consumption must state month and year for products whose expiration is 3
or more months or month and day for products whose expiration is 3
months or less. Acceptable labels include:\
\--Consumase Preferentemente\
Antes de: AGO 2009\
\--Consumase Preferentement\|\
Antes de: DIC 31\
\
**-Forbidden legends or declarations.** Labels not allowed in Mexico are
those phrases that cannot be proven to be true and that could confuse
the consumers.\
\
**Products sold in multiple packages.** Exemption of NOM-51 non
applicable to fish, dairy or meat products indicate that batch
information, expiration date and the words "Not labeled for Individual
Sale" should be shown on the multiple package surface and not on each of
the individual products as long as the main display area is equal to or
less than 16 sq cms and the mass of each individual product is equal or
less than 25 grams per unit.

There are verification units that provide service for a fee, which
includes verification, printing and correction of labels to ensure they
comply with the applicable NOMs. The verification unit issues a
compliance certificate (dictamen de cumplimiento) once the label is in
order that needs to be presented at the Mexican border. For a list of
authorized verification units, visit the site:
<http://www.ema.org.mx/ema/ema/index.php?option=com_content&task=blogcategory&id=100&Itemid=124>

**Nutritional Labeling.** When a U.S. nutrition box appears on the
package, then, you must either prepare a nutrition box according to the
Mexican requirements or cover the U.S. nutrition box. Enhancements for
the nutritional values of the food automatically require a Mexican
nutrition box.

For additional information on the labeling NOMS, interested exporters
can review NOMS: 002-SCFI (Prepackaged products; net content; tolerances
and verification methods); 008-SCFI (General system of measurement
units) and 030-SCFI (Commercial information-quantity statements and
specifications in labels). Aside from the requirements in NOM-051,
labeling requirements pertaining for alcoholic beverages, meat and
cheese are specified in regulations pertaining to these products:

**Alcoholic Beverages.** Alcoholic beverages containing alcohol of 2% to
55% by volume are required to bear on their packaging the label: \"el
abuso en el consumo de este producto es nocivo para la salud\" (abuse in
the consumption of this product is harmful to your health).  The label
must be easily readable, in contrasting colors and without invoking or
making reference to any legal provision.

**Specific Labeling Requirements for Cheese.** Cheese must bear a
Spanish-language label with the legend "Manténgase en refrigeración" o
"Consérvese en refrigeración".

The origin of products must be indicated when cow milk was not used for
their preparation.

Preferred date of consumption is also mandatory; the following label has
to be included: "Fecha de caducidad \_\_\_\_\_\_\_\_\_\_\_\_\_\_".

**Specific Labeling Requirements for Meat**

Information from the plant of origin with the product's generic name,
net weight in kilos, plant's name and number as well as the date of
packaging has to be included at one end of the product package or on a
label issued by the plant of origin which should be placed in such a way
as to permit full identification. The boxes or combos should retain
visible stamp inspected by the competent health authority from the
country of origin, and the batch number. A Spanish-language label with
information relevant to the country of origin, name, number and plant
address, product name and the legend "Manténgase en refrigeración"
(\"keep refrigerated\") or "Consérvese en refrigeración" (\"keep
frozen\"), as the case may be, is also required.

**Biotechnology Labeling**

GMO's or products containing GMO's must be identified as such *when the
product's characteristics are significantly different from the
traditional product.* They are also subject to general labeling
requirements

# SECTION III. PACKING AND CONTAINER REGULATIONS 

The General Health Law grants the Ministry of Health (Salud) authority
to regulate the packaging of foods, alcoholic and non-alcoholic
beverages and tobacco with respect to health concerns. Nom-002-SSA1-1993
prohibits the sale or import of foods or beverages in metal containers
with lead solder and specifies the type of seams permitted for
hermetically sealed containers. Nom-130-SSA1-1995 lays out basic
sanitary requirements for hermetically sealed products, including limits
on microorganisms, heavy metals and additives.

Mexico does not have any strict recycling requirements. However, a
significant percentage of soft drink and beer bottles are still
returnable

# 

# SECTION IV. FOOD ADDITIVE REGULATIONS 

Mexican regulations define a food additive as those substances added
directly to food and drink during its manufacture in order to provide or
intensify aroma, color or flavor, to improve its stability or its
preservation. The term does not include contaminants, substances added
to foods to maintain or to improve the nutritional quality, or sodium
chloride.

The Ministry of Health through COFEPRIS regulates the use of additives
in the preparation of food intended for human consumption.
NOM-130-SSA1-1995 for the regulation and sanitary specifications for
foods in hermetically sealed containers subject to heat treatment
includes the list of authorized food additives for canned foods and
their maximum allowable limits. A copy of this list is included in
Appendix III. Separate regulations address additives in cheese and meat.
NOM-121-SSA1-1994 regarding sanitary specifications for fresh, hard, and
processed cheeses specifies permitted colorants, preservatives,
acidifiers, emulsificants, flavorings, and enzymes in cheese.
NOM-213-SSA1-2002 on sanitary specifications for processed meat products
contains a list of permitted additives subject to best manufacturing
practices, as well as a list of additives for which specific maximum
levels have been established.

## 

# SECTION V. PESTICIDES AND OTHER CONTAMINANTS 

The inter-secretariat *Commission for the Control of Process and Use of
Pesticides, Fertilizers and Toxic Substances* (CICLOPLAFEST) governs the
use of pesticides in Mexico. Although it is not itself a regulatory
body, the Commission coordinates the Mexican Government actions on
pesticides through its member agencies, each of which has regulatory
authority for certain aspects of pesticide use, including imports and
exports. The four member secretariats are:

-   Ministry of Agriculture, Livestock, Fishery and Food (SAGARPA)

-   Ministry of Environment and Natural Resources (SEMARNAT)

-   Ministry of Health (SSA)

-   Ministry of Economy (SE)

The Regulation (Reglamento) on Registration, Import and Export
Authorizations, and Export Certificates for Pesticides, Fertilizers, and
Toxic Materials, lays out the procedures for pesticide registrations.
The Ministry of Health (SSA) through the *Federal Commission for the
Protection against Sanitary Risks* (COFEPRIS) is responsible for
authorizing registrations and issuing free sale certificate for
pesticides, and also granting import permits. SEMARNAT provides
technical opinion regarding the protection of the environment. SAGARPA
provides technical opinions regarding the biological effectiveness of
pesticides and fertilizers and on the phytosanitary aspects of the
maximum residue levels.

CICLOPLAFEST s working, primarily through COFEPRIS and SAGARPA, on a
proposed NOM that will establish and update maximum residue levels.
Completion of the NOM is expected by the end of 2009.

CICLOPLAFEST also works with its counterparts in the United States and
Canada under the NAFTA joint technical working groups.

A number of NOM's, such as NOM-004-ZOO, NOM-021-ZOO-1995 and
NOM-028-ZOO-1995, address maximum residue limits for specific veterinary
medicines (including hormones), pesticides, heavy metals, and industrial
contaminants. Limits on contaminants on meat are under the jurisdiction
of SAGARPA.

# SECTION VI. OTHER REGULATIONS AND REQUIREMENTS

Imports of many agricultural products entering Mexico are subject to
physical inspection and/or prior approval to ensure that animal, plant
and human health requirements are met. The most important thing for the
U.S. exporter is to determine is the exact tariff classification under
which his or her products will enter Mexico since the harmonized system
number will determine the relevant regulatory agency and the
requirements for their importation into Mexico.

**[Import Requirements Based on Animal and Plant Health Risks (SAGARPA
or AGRICULTURA)]{.underline}**

Imports of live animals (including aquatic) and plants, animal and plant
products and byproducts must comply with the requirements specified by
the Ministry of Agriculture, Livestock, Rural Development, Fishery and
Food (SAGARPA) and implemented through its regulatory agency, the
National Service of Health, Food Safety and Agro Food Quality
(SENASICA). SENASICA includes the General Directorate of Plant Health
(DGSV) and the General Directorate of Animal Health (DGSA). These
agencies are assisted by the General Directorate of Phytozoosanitary
Inspection (DGIF) which is responsible for providing the verification,
inspection and certification services, including at the border, for the
products subject to the regulations.

The plant and animal health requirements are established taking into
account countries free of pests and diseases of quarantine importance to
Mexico, specific requirements, certification from sanitary authorities
from the country of origin, laboratory tests, authorized treatments and
the authorized points of entry into the country among other items.

The products regulated by SAGARPA are listed in the "Accord that
establishes the classification and codification of products the
importation of which is subject to regulations from the Mexican Ministry
of Agriculture SAGARPA" last updated on June 30, 2007. For a complete
list of the products included in this Accord please see
[http://dof.gob.mx](http://dof.gob.mx/).

The live animals, meats, processed meat products, dairy products, other
animal products (e.g. genetic material), animal fats, feeds, pet foods,
hides and skins and other products under the tariff classifications
included in this list must comply with the requirements of the "HRZ" or
Hoja de Requisitos Zoosanitarios issued by the DGSA and are subject to
inspection at point of entry to verify that the products are free of
pests and diseases. The HRZ is free and can be obtained at
<http://148.245.191.4/zooweb/>. Click on one of the documents according
to your product:

-   "Consulta de Requisitos de Animales Vivos" For live animals or

-   "Consulta de Requisitos de Productos de Origen Animal" for other
    animal products.

If you cannot find your products, it may be that their imports are not
allowed or that a sanitary risk assessment has not been done yet.

In the case of aquatic organisms the Accord mentions these must be
accompanied by an aquatic health certificate ("Certificado de Sanidad
Acuícola") issued by SAGARPA through the General Directorate of Food
Safety, Aquaculture and Fishery Aquatic Sanitary Certificate issued by
GDOPA. Certain seafood species, such as lobster and shrimp, are subject
to inspection at point of entry to ensure they are free of pests and
diseases.

Plants and plant products included on the list, such as fresh fruits and
vegetables such as potatoes, onions, mushrooms, apples, pears, peaches,
cherries, some seeds, herbs, and grain meals, must meet the requirements
of an "HRF" or Hoja de Requisitos Fitosanitarios issued by the DGSV if
there is not a specific NOM by which they should abide. For example,
grains and seeds not for planting (classified in NOM-028-FITO-1995) and
fresh produce (classified in NOM-008-FITO-1995) do not require an HRF
but they have to fully comply with these specific relevant NOM´s. All
imported plants and plant products on the list are subject to inspection
at the point of entry by the DGIF to ensure that they are free of pests
and diseases. Any plant products that are not specified in a NOM or in a
HRF must comply with NOM-006-FITO-1995 and will go through a pest risk
assessment to determine if they are approved for imports or not. This is
a lengthy process.

Specific "Hojas de Requisitos Fitosanitarios" according to each product,
can be obtained for plant health requirements (HRF's) at
<http://148.245.191.4/requisitosfito/Formulario.aspx>

The NOMS commonly used to import plant and plant products are:

NOM-007-FITO-1995 Phytosanitary requirements and specifications for the
importation of propagative plant material.

NOM-008-FITO-1995 Phytosanitary requirements and specifications for the
importation of fresh produce.

NOM-009-FITO-1995 Phytosanitary requirements and specifications for the
importation of fresh flowers and foliage.

NOM-028-FITO-1995 Phytosanitary requirements for the importation of
grains and seeds except sowing

NOM-044-FITO-2002 Phytosanitary requirements and specifications for the
importation of nuts, processed and dried products and by-products.

NOM-062-FITO-1995 Phytosanitary requirements and specifications for
importation of vegetables, vegetable products and sub-products by mail
or international carrier.

New products or products for which there is no specific NOM must adhere
to NOM-006-FITO-1995 which establishes minimum requirements to import
vegetables, vegetable products and by-products not regulated in a
specific NOM. These products will be subject to a Pest Risk Analysis and
the results should be acceptable to avoid entry denial for the product.

For a full list of this NOMS contact us.

Some of the information required to apply for the "Hojas de Requisitos"
is: Product Name, importer's legal name, product description, quantity,
estimated value, use, tariff code number, country of origin, port of
entry and final destination. The estimated cost of an HRF is US\$20.

In order to ensure compliance with these requirements SAGARPA has
established 87 approved border crossings where inspection for plant and
animal health requirements can take place. Since approved border
crossing points change from time to time, exporters should verify
current information with their importers.

At the border, the importer by law, has to use a registered customs
broker through a customs agent, will provide Mexican agricultural
inspectors the necessary documentation showing the shipment meets the
relevant Hoja de Requisito. If the documents are in order and the
products are found free of pests and diseases the DGIF issues the
sanitary import certificate "Certificado de Importación Sanitaria" which
must accompany the "Pedimento Aduanal" (see Section IX Import
Procedures). The estimated cost for this certificate is US\$140. If
quarantine is required, SAGARPA has an approved list of companies that
provide quarantine treatments through NOM-022-FITO-1995.

**[Import requirements based on Public Health Risks (SSA or
SALUD)]{.underline}**

The Ministry of Health (SSA) issues the regulations designed to improve
and protect public health. Imports of foods and beverages for human
consumption are subject to compliance with sanitary regulations dictated
by SSA. The Federal Commission for the Sanitary Risk Protection
(COFEPRIS) [www.cofepris.gob.mx](http://www.cofepris.gob.mx/) is the
regulatory agency in charge of the control and surveillance of food and
beverages, food supplements, tobacco, plant nutrients, toxic or
dangerous substances, biotechnology products, and pesticides among
others.

The "Accord that establishes the classification and codification of
products the importation of which is subject to regulations from the
Mexican Ministry of Health SSA", last updated on September 27, 2007,
lists the tariff numbers of the products that are subject to SSA
regulation. These products require either an import permit "PERMISO
Sanitario de Importación" or simply an import notification "AVISO
Sanitario de Importación" to COFEPRIS. Currently, only energy drinks
with low levels of ingredients such as ephedrine, taurin, and
glucoronolactone are eligible for submitting an AVISO.

Products such as fish, seafood products, dairy products, vegetable oils,
fruit and vegetable products, food supplements, and energy drinks with
higher levels of the ingredients mentioned before must apply for a
"PERMISO".

Again, the most important thing for the U.S. exporter is to determine
the exact tariff classification by which his or her products will enter
the country since this number will define the regulatory agency and all
the necessary documentation for their final importation.

The importer of products subject to SSA regulations must be registered
with SALUD and is responsible for securing all the necessary
documentation for a seamless import process. The main documents they
must submit to apply for these permits are a health certificate or a
free sale certificate issued by the U.S. government or other competent
authority, original label of the product, Spanish label for the product,
and copy of the fees payment and if required a physicochemical,
microbiological or physical analysis of the product to be imported.

**Import Requirements based on environmental Concerns (SEMARNAT or
ECOLOGIA)**

The Ministry of the Environment and Natural Resources (SEMARNAT)
regulates the imports of products that could potentially disrupt the
ecological balance. It issues import authorizations for different
products through the General Directorate of Wildlife.

The "Accord that establishes the classification and codification of
products the importation of which is subject to regulations from the
Mexican Ministry of the Environment SEMARNAT", last updated on June 30,
2007, lists the tariff codes for which SEMARNAT has authority. Some wild
animals and plant species, products and byproducts, aquatic species and
products, and forestry products among others are included in this list.
Among some of the requirements that these products have to meet are the
submission of CITES certificates and the compliance with
NOM-059-SEMARNAT-2001. They are subject to inspection at the point of
entry. Importers and traders of products regulated by SEMARNAT must be
registered within this agency.

# SECTION VII. OTHER SPECIFIC STANDARDS 

**Genetically Modified Organisms (GMO) and Products Containing GMO's**

The Biosafety Law ([Ley de Bioseguridad de Organismos Genéticamente
Modificados),](http://www.cibiogem.gob.mx/Normatividad/ley_bioseguridad.html)
published in March 2005, regulates the commerce, release, marketing, and
import of genetically modified organisms (GMO's) with respect to impact
on human health, the environment, biological diversity, and plant,
animal and aquatic health.

**Approval for Human Consumption**. Products containing GMO's that are
intended for human use or consumption or for processing of food for
human consumption, including for feed of animals destined for human
consumption, require an authorization.

Requests for authorization must include an assessment by the Ministry of
Health (SALUD) of potential risks presented to human health. The
guidelines, requirements, and procedures for applying for authorizations
for GMO's or GMO-containing products for human consumption are laid out
in the Regulations to the Genetically Modified Organisms Biosafety Law
of March 19, 2008. Authorizations are generally to be determined within
six months from application. Under these regulations, the list of GMO's
authorized for human consumption will be published annually in early
February.

The Ministry of Finance and Public Credit (HACIENDA) has authority over
importation of GMO's and products containing GMO's. This authority
includes ensuring the appropriate permits or authorizations are in place
and that any identity requirements provided for under Mexican
regulations are met. The law specifically prohibits, for example, the
import into Mexico of GMO's or products containing GMO's in cases where
such organisms are forbidden in their countries of origin.

In early 2007, Mexico held U.S. rice imports for testing when it learned
that some U.S. rice shipments contained an event not approved for human
consumption in the United States, nor in Mexico. Normal trade resumed
with Mexico's approval of LLRice 62.

Packaging of GMO's and products containing them are subject to official
standards jointly issued by the Ministry of Health and the Ministry of
the Economy, in accordance with the General Law of Health and the
Federal Law on Metrology and Standardization.

In addition to being authorized by the Ministry of Health, GMO's or
products containing GMO's must be identified as such *when the product's
characteristics are significantly different from the traditional
product.* They are also subject to general labeling requirements.

Currently 52 biotechnology derived products (involving one or more
events) have been authorized for human consumption in Mexico. By product
category these include:

  ------------------------------- ---------------------------------------
  **Tomato**                      **3**

  **Alfalfa**                     **1**

  **Sugar Beet**                  **1**

  **Potato**                      **3**

  **Cotton**                      **14**

  **Canola**                      **4**

  **Soybean**                     **2**

  **Rice**                        **1**

  **Corn**                        **23**
  ------------------------------- ---------------------------------------

**Approval for Planting.** The Mexican regulatory framework for biotech
seeds has not been as fully developed as that for products intended for
consumption. One of the underlying principles of the Biosafety Law is
that the government will take a precautionary approach with respect to
the protection of the environment and biological diversity. The permit
for commercial release into the environment is to be based on scientific
principles as well as on the precautionary approach.

**Appellations of Origin**

Mexico is one of 19 signatories to the Lisbon Agreement on Appellations
of Origin. The Mexican Law of Industrial Property (Art 156) recognizes
the appellation of origin as the name of a geographic region of the
country used to designate a product originating there, whose quality or
characteristics are attributable to that locale. In 1974 Mexico
recognized Tequila as a protected appellation of origin, limited to the
liquor of agave elaborated in specific areas in Mexico including parts
of five states (Guanajuato, Michoacan, Tamaulipas, Nayarit and Jalisco.)
Mexico has sought international protection for the use of the term
tequila.

**Organic Products**

Mexico has had a law on Organic Products in place for some time;
however, implementing regulations have not yet been issued

# 

# SECTION VIII. COPYRIGHT AND/OR TRADEMARK LAWS 

Trademarks and brand names are protected under Mexico's Law of
Industrial Property ([Ley de la Propriedad
Industrial](http://www.diputados.gob.mx/LeyesBiblio/pdf/50.pdf)) and its
implementing regulations. Trademarks are protected for ten years and can
be renewed for an unlimited number of ten-year periods. Companies
interested in registering a trademark can contact the Mexican Institute
of Industrial Property ([Instituto Mexicano de la Propiedad
Industrial](http://www.impi.gob.mx/index.php?option=com_content&task=blogcategory&id=25&Itemid=232i))
under the Ministry of the Economy.

The Law of Plant Varieties ([Ley Federal de Variedades
Vegetales](http://www.diputados.gob.mx/LeyesBiblio/pdf/120.pdf))
protects the rights of plant breeders. The Ministry of Agriculture is
responsible for approving applications and for maintaining a public
registry of protected varieties. Perennial species may be registered for
18 years, and other species for ten years. The law allows the use of
protected varieties for research, individual use as seed or grain, or
for personal consumption without the permission of the breeder.

# 

# 

# SECTION IX. IMPORT PROCEDURES 

A large percentage of the shipments stopped at border crossing points
are not due to sanitary or phytosanitary problems, nor with problems
with the goods themselves, but rather with omitted or incorrectly filled
out documentation.

To clear a shipment through custom authorities in Mexico, the importer,
usually working with a Mexican Customs broker, requires an Import
Declaration (pedimento aduanal). This is required per importer, per
product type, and per exporter. The import declaration (pedimento) must
be provided to Mexican custom authorities along with the following:

Commercial Invoice or Bill of Sale

Certificate of Origin

Required Health and Standard Certificates (e.g.Certificate of Free Sale,

Sanitary or phytosanitary Certificate)

Technical information related to product classification

The importer will also need to pay any import duties (all U.S. products
are now duty-free) and other taxes, such as the value added tax.

The entire customs clearance procedure normally take 24 hours when
submission of all required documents is completed. The following flow
chart depicts the import process.

The following is a brief description of the documents that may be needed
by the U.S. exporter (U.S. Documents) or the Mexican importer (Mexican
Documents) depending on the import requirements for the product.

**[U.S. Documents]{.underline}**

Shippers Export Declaration: A Shipper's Export Declaration is required
by U.S. Customs for all shipments over \$2,500.

**Sanitary or Phytosanitary Certificates**

The Hojas de Requisitos issued by SAGARPA may require an export
certificate from the U.S. Department of Agriculture regarding plant or
animal health aspects of the product. This certification is obtained
from the U.S. Department of Agriculture's (USDA) Animal and Plant Health
Inspection Service (APHIS). The phytosanitary certificate is issued by
the Plant Protection and Quarantine (PPQ) office of APHIS, while the
animal health certificate is issued by the Veterinary Service (VS)
office of APHIS. In general, the phytosanitary or animal health
certificate certifies that the plant or animal products described in the
document have been inspected or are considered to be free from
quarantine diseases or pests. Any specific requirements are found in the
relevant Hoja de Requisitos and may be addressed in the remarks section
of the phytosanitary or animal health certificate. An original of this
document is required at Mexican Customs. The document is not valid
unless signed by an inspector of the PPQ or VS office, listing his name
and the date.

**Meat and Poultry Export Certificate of Wholesomeness**

The Meat and Poultry Export Certificate is issued by the Field Operation
Staff of the Food Safety and Inspection Service (FSIS), USDA. In
general, the Meat Export Certificate certifies that the meat product
meets the requirements of the importing country (Mexico). For Mexico,
the export certificate certifies that the meat products included in the
shipment are from animals that received both ante-mortem and postmortem
inspection and were found sound and healthy, and the meat products
proceed from a registered Federally Inspected Slaughterhouse. In the
case of poultry and poultry products, it certifies that the birds were
officially inspected and are wholesome and fit for human consumption.

This document is issued to the exporter and also includes the general
data of the consignee. Other data included in the format is FSIS
district office, country of destination, folio number, plant number,
city, type of facility, total marked net weight, total containers, and
products as labeled with their individual market weight, and number of
packages. It is very important to put slaughter date, packing date and
lot number in the remarks section. The name of the species on the
product description line is also required (for example, hot dogs, beef,
pork, or turkey). There are various sanitary statements required in the
remarks section, as well. These are listed in the Hoja de Requisitos for
any given product. The document is not valid unless signed by an
inspector of the Meat and Poultry Inspection Program, listing his name
and the date. An original of the document is required.

**Certificate of Free Sale**

This document may be issued by several state and federal government
agencies and US Food and Drug Administration (FDA) certified
laboratories. It assures the authorities of the importing country that
these products comply with U.S. requirements and are sold freely in the
market of the country of origin. For example, the FDA or state health
authorities issue these certificates for non-alcoholic goods. The U.S.
Bureau of Alcohol, Tobacco and Firearms (ATF) issues U.S. Free Sale
Certificates for alcoholic beverages. In the case of poultry products,
the USDA-FSIS export certificates of wholesomeness described above are
accepted as an equivalent to the free sale certificates requested by
Mexican authorities. In addition, a declaration of the manufacturer, in
company letterhead, stating that the products are distributed and
authorized for human consumption within the United States is valid.

**Commercial Invoice**

As in a domestic transaction, the commercial invoice is a bill for the
goods from the seller to the buyer. A commercial invoice should include
basic information about the transaction, including a description of the
goods, the address of the shipper and seller, and the delivery and
payment terms. The buyer needs the invoice to prove ownership and to
arrange payment. The Mexican government uses the commercial invoice to
assess customs duties and other taxes. An original of this document is
required at Mexican Customs.

**Certificate of Origin**

Mexico requires a signed statement as to the origin of the imported
item. Such certificates are usually obtained through a semi-official
organization such as a local chamber of commerce. This document
certifies that the listed products originated in the territory of the
exporting company, and comply with the origin requirements specified for
those goods in the North America Free Trade Agreement (NAFTA). The
certificate ensures NAFTA tariff treatment (i.e. zero duties) for goods
originating in the United States. The U.S. Customs Office of the
Department of the Treasury issues certificates of origin for exporters.

**Export Packing List**

An export packing list itemizes the products in each individual package
and indicates the type of package: box, crate, drum, carton, etc. It
shows the individual net, legal, crate, and gross weights and
measurements for each package (in both U.S. and metric systems). Package
markings should be shown along with the shipper\'s and buyer\'s
references. The packing list should be attached to the outside of a
package in a waterproof envelope marked \"packing list enclosed.\" The
list is used by the shipper or forwarding agent to determine (1) the
total shipment weight and volume and (2) whether the correct cargo is
being shipped. In addition, customs officials, both Mexican and U.S.,
use the list to check the cargo. An original of this document is
required by Mexican Customs.

**Bill of lading**

Bills of lading are contracts between the owner of the goods and the
carrier (as with domestic shipments). International bills of lading can
be cosigned so as to accommodate various arrangements between buyer and
seller. Provided that the buyer is buying on an open account basis, the
bill of lading can be consigned directly to the buyer, and the
merchandise is immediately available on arrival at the point of
delivery. On the other hand, should the seller want to exchange title
and/or possession of the goods for payment, he must state on the bill of
lading: Aconsigned to the order of.@ The customer usually needs the
original as proof of ownership to take possession of the goods.

**[Mexican Documents]{.underline}**

**Hoja de Requisitos Sanitarios - Sanitary Requirements Sheet**

This document is issued by the Directorate of Regulation and Sanitary
Inspection (Direccion de Regulacion e Inspeccion Sanitaria) of the
Mexican Agriculture Ministry (SAGARPA). It lists all the Sanitary
requirements to which plant or animal origin products are subject to
when they are being imported into Mexico. This document has to be
secured by the importer or representative (i.e. customs broker) and
presented at the moment of the SAGARPA inspection. During the inspection
process, SAGARPA officials check the shipment's documentation against
the requirements. An original of this document is required when clearing
Mexican customs. The importer in Mexico must notify the U.S. exporter of
the sanitary requirements the shipment has to comply with prior to
shipping to Mexico so that the exporter can provide any required
documentation, such as APHIS and FSIS certification.

**Sanitary (Human Health) Requirements**

Mexican imports of processed foods are subject to regulations issued by
the Ministry of Health (SSA). The ruling agency that enforces such
regulations is the Federal Commission for Sanitary Risks Protection
(COFEPRIS). Depending on the product they will be subject to give import
notice (AVISO) or to request an import permit (PERMISO). For further
information see section VI.

**Section X. Other Relevant Reports**

[MX8048]{.underline} Mexico Biotechnology Annual 2008

[MX6059](../../2006/MX6059%20FAIRS%202006.doc) Labeling requirements
Report

[MX1223](../../2001/MX%201223%20Labeling%20Procedures%20Consumer%20Products.pdf)
Labeling Procedures for Consumer Products Report

[MX5086]{.underline} Export Certificate Report

# APPENDIX I. GOVERNMENT REGULATORY AGENCY CONTACTS 

**At COFEMER -- SE** (Regulatory Improvement Federal Commission,
Ministry of Economy).

Perla Altamirano

Head of the Consultations Department

Phone: 52 (55) 5729 9100 x-17662 & 17655

**At COFEPRIS -- SSA** (Federal Commission for the Sanitary Risk
Protection, Ministry of Health).

Rocio Del Carmen Alatorre Eden-Wynter**\
**Commissioner of Evidence and Risk Management

PBX: 52 (55) 5080 5200 Ext. 1404\
Phone: 52 (55) 5514 8572\
Fax: 52 (55) 5514 8557

<Rocioal@Salud.gob.mx>

María De Las Mercedes Juan López**\
**Commissioner of Sanitary Operation

Phone: 52 (55) 5080 5200 Ext. 1229\
Fax: 52 (55) 5080 5200 Ext. 1005\
[Mjuan@Salud.Gob.Mx](mailto:mjuan@salud.gob.mx)

Marcela Madrazo Reynoso**\
**General Coordinator of the Sanitary Federal System

Phone: 52 (55) 5080 5200 Ext. 1200 & 1201\
<Mmadrazo@Salud.Gob.Mx>

**At SENASICA-SAGARPA** (Agro-Food Health, Safety And Quality National
Service, Ministry of Agriculture, Livestock, Rural Development, Fishery
and Food).

Enrique Sanchez Cruz

Director In Chief Of The Agro-Food Health, Safety And Quality National
Service

Phone: 52 (55) 5905 1005

Fax: 52 (55) 5105 1030

directorenjefe@senasica.sagarpa.gob.mx

Javier Trujillo Arriaga

Plant Health General Director

Phone: 52 (55) 5554 0512

PBX: 52 (55) 5090 3000 Ext. 51319

Fax: 52 (55) 5554 0529

<trujillo@senasica.sagarpa.gob.mx>

Francisco Velarde García

Animal Health General Director

Phone: 52 (55) 5905 1007

Fax: 52 (55) 5905 1184

<dir.dgsa@senasica.sagarpa.gob.mx>

Ing. Arturo Calderon

Phytosanitary Inspection General Director

Phone: 52 (55) 5905 1012

Fax: 52 (55) 5905 1000 Ext 51183

<dgif.dir@senasica.sagarpa.gob.mx>

<dgif-leyva@senasica.gob.mx>

Octavio Carranza de Mendoza

Agro-Food, aquaculture and Fishery Safety General Director

PBX: 52 (55) 50903000, 5659 1091, 5659 1064, 5659 1712, 5339 6692, 5554
8276

Exts. 52 (55) 51500, 51501, 51502

Fax: 52 (55) 51500-51552

<carranza@senasica.sagarpa.gob.mx>

# APPENDIX II. OTHER IMPORTANT SPECIALIST CONTACTS 

Reynaldo Ariel Alvarez Morales\
Executive Secretary of the Inter-secretarial Bio-safety and GMO
Commission (CIBIOGEM)

San Borja No. 938, esq. Heriberto Frías\
Col. del Valle, Del. Benito Juárez\
C.P. 03100, D.F., Ciudad de México.

52 (55) 5575 6878 / 5575 7618 / 5575 6685

Ext :20;21

Fax Ext. 30

<cibiogem@conacyt.mx>

<ralvarez@conacyt.mx>

Lic. Fabrice Salamanca Ract

President AgroBio Mexico

Dakota 204 Suite 302, Col. Nápoles

03810 México D.F.\
Phone: (52 55) 55 43 84 89

Fax 5543 66 76

<fsalamanca@agrobiomexico.org.mx>

<http://www.agrobiomexico.org.mx/index.htm>

# APPENDIX III. LIST OF APPROVED FOOD ADDITIVES HERMETICALLY SEALED FOODS SUBJECT TO HEAT TREATMENT

permitted:

+------------------+------------------------------+--------------------+
| **ADDITIVES**    | **PRODUCTs**                 | **MAXIMUM LIMIT**  |
|                  |                              |                    |
| **pH             |                              |                    |
| REGULATORS**     |                              |                    |
+------------------+------------------------------+--------------------+
| Acetic acid      | Pickled mushrooms            | 20g/kg             |
|                  |                              |                    |
|                  | Preserved tomatoes and their | GMP                |
|                  | by-products, preserved       |                    |
|                  | asparagus, sauces with or    | GMP                |
|                  | without hot spices and chili |                    |
|                  | peppers, fruit purees.       |                    |
|                  |                              |                    |
|                  | Edible mushrooms and their   |                    |
|                  | products, evaporated milk.   |                    |
+------------------+------------------------------+--------------------+
| Citric acid      | Edible mushrooms             | GMP, except for    |
|                  |                              | sterilized         |
|                  | Processed tomato             | mushrooms, alone   |
|                  | concentrates                 | or mixed with      |
|                  |                              | lactic acid up to  |
|                  | Purees, jellies, fruit       | a maximum of 5g/kg |
|                  | pastes, jams.                |                    |
|                  |                              | GMP                |
|                  | Preserved palm hearts, hot   |                    |
|                  | mango sauce                  | GMP                |
|                  |                              |                    |
|                  | Sour creams                  | GMP                |
|                  |                              |                    |
|                  | Preserved tomatoes and their | GMP                |
|                  | by-products, fruits in       |                    |
|                  | syrup, sauces, preserved     | GMP                |
|                  | edible mushrooms, juices and |                    |
|                  | nectars, asparagus, beans,   |                    |
|                  | onions and peas.             |                    |
+------------------+------------------------------+--------------------+
| Fumaric acid     | Purees, jellies, fruit       | Alone or mixed     |
|                  | pastes, jams.                | with tartaric acid |
|                  |                              | and its salts      |
|                  |                              | expressed as acid  |
|                  |                              | to keep the pH at  |
|                  |                              | a level between    |
|                  |                              | 2,8 and 3,5 up to  |
|                  |                              | a maximum of 3g/kg |
+------------------+------------------------------+--------------------+
| Lactic acid      | Jellies, fruit pastes and    | GMP                |
|                  | jams.                        |                    |
|                  |                              | GMP                |
|                  | Processed tomato             |                    |
|                  | concentrates, evaporated     | GMP                |
|                  | milk                         |                    |
|                  |                              | GMP                |
|                  | Preserved tomatoes,          |                    |
|                  | preserved fruits and         | Alone or mixed     |
|                  | nectars.                     | with citric acid   |
|                  |                              | only for           |
|                  | Sour creams                  | sterilized         |
|                  |                              | mushrooms, up to a |
|                  | Edible mushrooms             | maximum of 5g/kg.  |
+------------------+------------------------------+--------------------+
| Malic acid       | Processed tomato             | GMP                |
|                  | concentrates                 |                    |
|                  |                              | GMP                |
|                  | Jellies, fruit pastes and    |                    |
|                  | jams                         | GMP                |
|                  |                              |                    |
|                  | Preserved tomatoes,          |                    |
|                  | preserved fruits, juices and |                    |
|                  | nectars.                     |                    |
+------------------+------------------------------+--------------------+
| Tartaric acid    | Fruits in syrup, purees,     | Alone or mixed     |
|                  | jellies, fruit pastes, jams, | with fumaric acid  |
|                  | juices and nectars.          | and its salts      |
|                  |                              | expressed as acid  |
|                  |                              | to keep the pH at  |
|                  |                              | a level between    |
|                  |                              | 2,8 and 3,5 up to  |
|                  |                              | a maximum of 3g/kg |
+------------------+------------------------------+--------------------+
| Potassium        | Fruits in syrup, purees,     | GMP                |
| bicarbonate      | jellies, fruit pastes, jams. |                    |
+------------------+------------------------------+--------------------+
| Calcium          | Evaporated milk              | Alone or mixed up  |
| carbonate        |                              | to a maximum of    |
|                  |                              | 2g/kg              |
+------------------+------------------------------+--------------------+
| Potassium        | Fruits in syrup, purees,     | GMP                |
| carbonate        | jellies, fruit pastes, jams. |                    |
|                  |                              | GMP                |
|                  | Soups                        |                    |
+------------------+------------------------------+--------------------+
| Sodium carbonate | Fruits in syrup, purees,     | GMP                |
|                  | jellies, fruit pastes, jams. |                    |
|                  |                              | GMP                |
|                  | Processed tomato             |                    |
|                  | concentrates and their       | Alone or mixed     |
|                  | by-products                  | with trisodium     |
|                  |                              | citrate (firming   |
|                  | Peas                         | and softening      |
|                  |                              | agents cannot be   |
|                  |                              | used in the same   |
|                  |                              | product) up to a   |
|                  |                              | maximum of 150     |
|                  |                              | mg/kg.             |
+------------------+------------------------------+--------------------+
| Sodium citrate   | Fruits in syrup, purees,     | GMP                |
|                  | jellies, fruit pastes, jams, |                    |
|                  | juices, nectars and sauces.  | GMP                |
|                  |                              |                    |
|                  | Cream and sour cream         |                    |
+------------------+------------------------------+--------------------+
| Sodium fumarate  | Purees, jellies, fruit       | Alone or mixed     |
|                  | pastes, jams.                | with tartaric acid |
|                  |                              | and its salts      |
|                  |                              | expressed as acid, |
|                  |                              | to keep the pH at  |
|                  |                              | a level between    |
|                  |                              | 2,8 and 3,5 up to  |
|                  |                              | a maximum of 2     |
|                  |                              | g/kg               |
+------------------+------------------------------+--------------------+
| Calcium lactate  | Fruits in syrup, purees,     | Alone or mixed     |
|                  | jellies, fruit pastes, jams. | with other firming |
|                  |                              | agents expressed   |
|                  | Preserved grapefruit,        | as calcium to keep |
|                  | preserved tropical fruit     | the pH at a level  |
|                  | salad, preserved tomatoes    | between 2,8 and    |
|                  | and their by-products.       | 3,5 up to a        |
|                  |                              | maximum of 200     |
|                  | Preserved pulses             | mg/kg.             |
|                  |                              |                    |
|                  |                              | 350 mg/kg          |
|                  |                              |                    |
|                  |                              | Alone or mixed up  |
|                  |                              | to a maximum of    |
|                  |                              | 350 mg/kg.         |
+------------------+------------------------------+--------------------+
| Sodium lactate   | Fruits in syrup, purees,     | GMP                |
|                  | jellies, fruit pastes, jams. |                    |
+------------------+------------------------------+--------------------+
| (L+) Potassium   | Fruits in syrup, purees,     | Alone or mixed     |
| tartrate         | jellies, fruit pastes, jams. | with fumaric acid  |
|                  |                              | and its salts      |
|                  |                              | expressed as acid  |
|                  |                              | to keep the pH     |
|                  |                              | between 2,8 and    |
|                  |                              | 3,5 up to a        |
|                  |                              | maximum of 3 g/kg  |
+------------------+------------------------------+--------------------+
| (L+) Sodium      |                              | Alone or mixed     |
| tartrate         |                              | with tartaric acid |
|                  |                              | and its salts      |
|                  |                              | expressed as acid  |
|                  |                              | to keep the pH     |
|                  |                              | between 2,8 and    |
|                  |                              | 3,5 up to a        |
|                  |                              | maximum of 3 g/kg  |
+------------------+------------------------------+--------------------+
| (L+) Potassium   | Fruits in syrup, purees,     | Alone or mixed     |
| and sodium       | jellies, fruit pastes, jams. | with fumaric acid  |
| tartrate         |                              | and its salts      |
|                  |                              | expressed as acid  |
|                  |                              | to keep the pH     |
|                  |                              | between 2,8 and    |
|                  |                              | 3,5 up to a        |
|                  |                              | maximum of 3 g/kg  |
+------------------+------------------------------+--------------------+
| **ANTIFROTHING   |                              |                    |
| AGENTS**         |                              |                    |
+------------------+------------------------------+--------------------+
| dime             | Preserved fruits, jams,      | 10 mg/kg           |
| thylpolysiloxane | purees, jellies, fruit       |                    |
|                  | pastes, juices and nectars.  |                    |
+------------------+------------------------------+--------------------+
| **ANTIOXIDANTS** |                              |                    |
+------------------+------------------------------+--------------------+
| Fruits in syrup, | Purees, jelly, fruit paste,  | Alone or mixed     |
| purees, jellies, | jam and apples in syrup.     | with ascorbic acid |
| fruit pastes,    |                              | up to a maximum of |
| jams.            | Puree, jelly, fruit paste,   | 150 mg/kg.         |
|                  | jam and mangos in syrup.     |                    |
|                  |                              | Alone or mixed     |
|                  | Preserved chestnuts and      | with ascorbic acid |
|                  | chestnut puree, preserved    | up to a maximum of |
|                  | palm hearts                  | 200 mg/kg.         |
|                  |                              |                    |
|                  | Juices and nectars           | 300 mg/kg          |
|                  |                              |                    |
|                  | Preserved fruit cocktail,    | 250 mg/kg          |
|                  | fruits in syrup, purees,     |                    |
|                  | jellies, fruit pastes, jams. | 500 mg/kg          |
|                  |                              |                    |
|                  | Puree, jelly, fruit paste,   | 550 mg/kg          |
|                  | jam and peaches in syrup.    |                    |
+------------------+------------------------------+--------------------+
|                  | Preserved tropical fruit     | 700 mg/kg          |
|                  | salad                        |                    |
|                  |                              | 750 mg/kg          |
|                  | Puree, jelly, fruit paste,   |                    |
|                  | jam and blackcurrant in      | GMP                |
|                  | syrup.                       |                    |
|                  |                              | Alone or mixed     |
|                  | Edible mushrooms and their   | with ascorbic acid |
| Eritorbic acid   | products, preserved seta     | up to a maximum of |
| and its sodium   | mushrooms, preserved         | 150 mg/kg          |
| salt             | asparagus, preserved         |                    |
|                  | vegetables.                  |                    |
|                  |                              |                    |
|                  | Puree, jelly, fruit paste,   |                    |
|                  | jam and apples in syrup,     |                    |
|                  | juices and nectars.          |                    |
+------------------+------------------------------+--------------------+
| **COLORINGS**    |                              |                    |
+------------------+------------------------------+--------------------+
| Natural organic  | Juices and nectars, jams,    | GMP                |
| colorings.       | preserved vegetables and     |                    |
|                  | sauces.                      |                    |
+------------------+------------------------------+--------------------+
| **EMULSIFIERS**  |                              |                    |
+------------------+------------------------------+--------------------+
| Fatty acid       | Fruits in syrup, purees,     | GMP                |
| monoglycerides   | jellies, fruit pastes, jams. |                    |
| and diglycerides |                              | 5g/kg alone or     |
|                  | Cream                        | mixed with other   |
|                  |                              | thickeners         |
+------------------+------------------------------+--------------------+
| **FLAVORING OR   |                              |                    |
| AROMA AGENTS**   |                              |                    |
+------------------+------------------------------+--------------------+
| Bitter almond    | Preserved tropical fruit     | 40 mg/kg, total    |
| oil              | salad, preserved fruit       | product, only for  |
|                  | salad.                       | enhancing the      |
|                  |                              | aroma of           |
|                  |                              | artificially       |
|                  |                              | colored cherries.  |
+------------------+------------------------------+--------------------+
| Cinnamon aroma   | Fruits in syrup, purees,     | GMP                |
| or flavor        | jellies, fruit pastes and    |                    |
|                  | jams.                        |                    |
+------------------+------------------------------+--------------------+
| Mint aroma or    | Fruit in syrup, purees,      | GMP                |
| flavor           | jellies, fruit pastes, jams  |                    |
|                  | and fruit cocktail.          |                    |
+------------------+------------------------------+--------------------+
| Natural aromas   | Fruits in syrup, purees,     | GMP                |
| or flavorings,   | jellies, fruit pastes, jams, |                    |
| aromas or        | preserved grapefruit,        |                    |
| flavorings       | preserved fruit salad,       |                    |
| identical to the | preserved fruit cocktail,    |                    |
| natural ones     | preserved cucumbers,         |                    |
|                  | preserved plums, juices and  |                    |
|                  | nectars.                     |                    |
+------------------+------------------------------+--------------------+
| Cherry laurel    | Preserved tropical fruit     | 40 mg/kg, total    |
| essence          | salad, preserved fruit salad | product, only for  |
|                  |                              | enhancing the      |
|                  |                              | aroma of           |
|                  |                              | artificially       |
|                  |                              | colored cherries   |
+------------------+------------------------------+--------------------+
| Vanilla extract  | Preserved chestnuts and      | GMP                |
| and vanillin     | chestnut puree, fruits in    |                    |
|                  | syrup, purees, jellies,      |                    |
|                  | fruit pastes, jams.          |                    |
+------------------+------------------------------+--------------------+
| Liquid smoke     | Chipotle chilies, chipotle   | GMP                |
|                  | chili sauces                 |                    |
+------------------+------------------------------+--------------------+
| **FLAVOR         |                              |                    |
| ENHANCERS**      |                              |                    |
+------------------+------------------------------+--------------------+
| Potassium        | Evaporated milk              | Alone or mixed up  |
| chlorate         |                              | to a maximum of 2  |
|                  |                              | g/kg               |
+------------------+------------------------------+--------------------+
| L-Monosodium     | Preserved asparagus and      | GMP                |
| glutamate        | preserved mushrooms, tomato  |                    |
|                  | and its by-products,         | 0,5 g/kg           |
|                  | non-spicy sauces and soups.  |                    |
|                  |                              |                    |
|                  | Caldo gallego, fabada,       |                    |
|                  | beans, paella and pozole     |                    |
+------------------+------------------------------+--------------------+
| *                |                              |                    |
| *PRESERVATIVES** |                              |                    |
+------------------+------------------------------+--------------------+
| Sorbic acid      | Jams                         | Alone or mixed     |
|                  |                              | expressed as       |
|                  |                              | sorbic acid up to  |
|                  |                              | a maximum of 500   |
|                  |                              | mg/kg              |
+------------------+------------------------------+--------------------+
| Sodium benzoate  | Sauces, fruits in syrup,     | Alone or mixed up  |
|                  | purees, jellies, fruit       | to a maximum of    |
|                  | pastes, jams and juices      | 1000 mg/kg         |
+------------------+------------------------------+--------------------+
| Sulfur dioxide   | Preserved chestnuts          | 30 mg/kg           |
|                  |                              | calculated as SO2  |
|                  | Fruits in syrup, purees,     |                    |
|                  | fruit pastes, jellies, jams. | 100 mg/kg due to   |
|                  |                              | transfer effect    |
+------------------+------------------------------+--------------------+
| EDTA             | Sauces, mushrooms in brine   | 75 mg/kg           |
|                  | and in escabeche, mangos in  |                    |
|                  | syrup                        |                    |
+------------------+------------------------------+--------------------+
| Sodium           | Non-spicy sauces, juices     | Alone or mixed up  |
| metabisulfite    |                              | to a maximum of    |
|                  |                              | 100 mg/kg          |
+------------------+------------------------------+--------------------+
| Methylparaben    | Jellies and fruits in syrup  | Alone or mixed up  |
|                  |                              | to a maximum of    |
|                  |                              | 1000 mg/kg         |
+------------------+------------------------------+--------------------+
| Potassium        | Fruit pastes, jellies and    | Alone or mixed up  |
| sorbate and      | juices                       | to a maximum of    |
| sodium sorbate   |                              | 1000 mg/kg         |
|                  |                              | expressed as the   |
|                  |                              | acid               |
+------------------+------------------------------+--------------------+
| **STABILIZERS**  |                              |                    |
+------------------+------------------------------+--------------------+
| Potassium        | Evaporated milk and cream    | Alone or mixed up  |
| phosphate        |                              | to a maximum of 2  |
| tribasic or      |                              | g/kg               |
| sodium phosphate |                              |                    |
| tribasic         |                              |                    |
+------------------+------------------------------+--------------------+
| Sodium phosphate | Evaporated milk and cream    | Alone or mixed up  |
|                  |                              | to a maximum of 2  |
|                  |                              | g/kg               |
+------------------+------------------------------+--------------------+
| Potassium or     | Milk beverages               | 2 g/l              |
| sodium           |                              |                    |
| metaphosphate    | Evaporated milk and cream    | Alone or mixed up  |
|                  |                              | to a maximum of 2  |
|                  |                              | g/kg               |
+------------------+------------------------------+--------------------+
| Sodium           | Evaporated milk and cream    | Alone or mixed up  |
| tripolyphosphate |                              | to a maximum of 2  |
|                  |                              | g/kg               |
+------------------+------------------------------+--------------------+
| **THICKENERS**   |                              |                    |
+------------------+------------------------------+--------------------+
| Ammonium         | Products that are heat       | Alone or mixed     |
| alginate         | treated, after fermentation. | with other         |
|                  |                              | stabilizers and    |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 5 g/kg  |
+------------------+------------------------------+--------------------+
| Calcium alginate | Bean, corn, asparagus, pea,  | Alone or mixed     |
|                  | and mushroom soups, and      | with other         |
|                  | preserved carrots.           | thickeners up to a |
|                  |                              | maximum of 10 g/kg |
+------------------+------------------------------+--------------------+
| Potassium        | Preserved asparagus          | Alone or mixed     |
| alginate and     |                              | with other         |
| Sodium alginate  | Bean, corn, asparagus, pea,  | solubilizers and   |
|                  | and mushroom soups, and      | dispersants up to  |
|                  | preserved carrots            | a maximum of 500   |
|                  |                              | mg/kg              |
|                  | Creams                       |                    |
|                  |                              | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 10 g/kg |
|                  |                              |                    |
|                  |                              | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 5g/kg   |
+------------------+------------------------------+--------------------+
| Propylene glycol | Preserved asparagus,         | Alone or mixed     |
| alginate         | preserved mushrooms          | with other         |
|                  |                              | solubilizers and   |
|                  | Bean, corn, asparagus, pea   | dispersants up to  |
|                  | and mushroom soups and       | a maximum of 500   |
|                  | preserved carrots.           | mg/kg              |
|                  |                              |                    |
|                  |                              | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 10 g/kg |
+------------------+------------------------------+--------------------+
| Starches,        | Preserved asparagus,         | Alone or mixed     |
| modified or not  | preserved tomatoes and their | with other         |
|                  | by-products.                 | thickeners when    |
|                  |                              | the product        |
|                  |                              | contains butter,   |
|                  |                              | other fats and     |
|                  | Sauces                       | oils up to a       |
|                  |                              | maximum of 10 g/kg |
|                  | Soups                        |                    |
|                  |                              | GMP                |
|                  | Creams                       |                    |
|                  |                              | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 8 g/kg  |
|                  |                              |                    |
|                  |                              | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 5g/kg   |
+------------------+------------------------------+--------------------+
| Sodium           | Sauces                       | GMP                |
| carbox           |                              |                    |
| ymethylcellulose | Tomato-based beverages       | GMP                |
+------------------+------------------------------+--------------------+
| Carragenin       | Preserved asparagus          | Alone or mixed     |
|                  |                              | with other         |
|                  | Bean, corn, asparagus, pea   | solubilizers and   |
|                  | and mushroom soups and       | dispersants up to  |
|                  | preserved carrots            | a maximum of 500   |
|                  |                              | mg/kg              |
|                  | Evaporated milk              |                    |
|                  |                              | Alone or mixed     |
|                  | Creams                       | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 10 g/kg |
|                  |                              |                    |
|                  |                              | 150 mg/kg          |
|                  |                              |                    |
|                  |                              | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 5g/kg   |
+------------------+------------------------------+--------------------+
| Carob gum        | Preserved carrots            | Alone or mixed     |
|                  |                              | with other         |
|                  | Creams                       | thickeners up to a |
|                  |                              | maximum of 10 g/kg |
|                  |                              |                    |
|                  |                              | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 5g/kg   |
+------------------+------------------------------+--------------------+
|                  | Flavored ready-to-drink      | Alone or mixed     |
|                  | dairy beverages              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 5g/kg   |
+------------------+------------------------------+--------------------+
| Gum arabic       | Preserved asparagus,         | Alone or mixed     |
|                  | preserved mushrooms          | with other         |
|                  |                              | thickeners when    |
|                  | Bean, corn, asparagus, pea   | the product        |
|                  | and mushroom soups and       | contains butter or |
|                  | preserved carrots            | other fats and     |
|                  |                              | oils up to a       |
|                  |                              | maximum of 10 g/kg |
|                  |                              |                    |
|                  |                              | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 10 g/kg |
+------------------+------------------------------+--------------------+
| Guar gum         | Preserved asparagus,         | Alone or mixed     |
|                  | preserved mushrooms          | with other         |
|                  |                              | thickeners when    |
|                  | Bean, corn, asparagus, pea   | the product        |
|                  | and mushroom soups and       | contains butter or |
|                  | preserved carrots            | other fats and     |
|                  |                              | oils up to a       |
|                  | Creams                       | maximum of 10 g/kg |
|                  |                              |                    |
|                  |                              | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 10 g/kg |
|                  |                              |                    |
|                  |                              | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 5 g/kg  |
+------------------+------------------------------+--------------------+
| Xanthan gum      | Sauces                       | Alone or mixed     |
|                  |                              | with other         |
|                  | Creams                       | solubilizers and   |
|                  |                              | dispersants up to  |
|                  |                              | a maximum of 500   |
|                  |                              | mg/kg              |
|                  |                              |                    |
|                  |                              | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 5g/kg   |
+------------------+------------------------------+--------------------+
| Methylcellulose  | Preserved mandarin oranges   | 10 g/kg (as a      |
|                  |                              | cloudifier)        |
|                  | Spaghetti sauce              |                    |
|                  |                              | GMP                |
+------------------+------------------------------+--------------------+
| Pectin (amidated | Preserved mangos, juices and | GMP                |
| and              | nectars, jams, jellies and   |                    |
| non-amidated)    | fruit pastes                 | Alone or mixed up  |
|                  |                              | to a maximum of 10 |
|                  | Chestnuts and chestnut puree | g/kg               |
|                  |                              |                    |
|                  | Preserved asparagus, sauces  | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners when    |
|                  |                              | the product        |
|                  |                              | contains butter or |
|                  |                              | other fats and     |
|                  |                              | oils, up to a      |
|                  |                              | maximum of 10 g/kg |
+------------------+------------------------------+--------------------+
|                  | Asparagus, pea and mushroom  | Alone or mixed     |
|                  | soups                        | with other         |
|                  |                              | thickeners up to a |
|                  | Creams                       | maximum of 10g/kg  |
|                  |                              |                    |
|                  |                              | Alone or mixed     |
|                  |                              | with other         |
|                  |                              | thickeners up to a |
|                  |                              | maximum of 5g/kg   |
+------------------+------------------------------+--------------------+

# APPENDIX IV.  LIST OF MEXICAN FOOD AND AGRICULTURE REGULATORY AGENCIES

+------------------------+---------+----------------------+----------+
| **AGENCY NAME**        | **AC    | **NAME IN ENGLISH**  | **NAME   |
|                        | RONYM** |                      | USED     |
|                        |         |                      | IN**     |
|                        |         |                      |          |
|                        |         |                      | **FAIRS  |
|                        |         |                      | REPORT** |
+------------------------+---------+----------------------+----------+
| Secretaría de Economía | SE      | Ministry of the      | ECONOMÍA |
|                        |         | Economy              |          |
+------------------------+---------+----------------------+----------+
| Dirección General de   | DGN     | General Directorate  | DGN      |
| Normas                 |         | of Standards         |          |
+------------------------+---------+----------------------+----------+
| Secretaría de Salud    | SSA     | Ministry of Health   | SALUD    |
+------------------------+---------+----------------------+----------+
| Comisión Federal para  | C       | Federal Commission   | COFEPRIS |
| la Protección Contra   | OFEPRIS | for the Sanitary     |          |
| Riesgos Sanitarios     |         | Risk Protection      |          |
+------------------------+---------+----------------------+----------+
| Secretaría de          | SAGARPA | Ministry of          | SAGARPA  |
| Agricultura,           |         | Agriculture,         |          |
| Ganadería, Desarrollo  |         | Livestock, Rural     |          |
| Rural, Pesca y         |         | Development,         |          |
| Alimentación           |         | Fisheries and Food   |          |
+------------------------+---------+----------------------+----------+
| Servicio Nacional de   | S       | National Service of  | SENASICA |
| Sanidad, Inocuidad y   | ENASICA | Health, Food Safety  |          |
| Calidad                |         | and Agro Food        |          |
| Agroalimentaria        |         | Quality              |          |
+------------------------+---------+----------------------+----------+
| Dirección General de   | DGSA    | General Directorate  | DGSA     |
| Salud Animal           |         | of Animal Health     |          |
+------------------------+---------+----------------------+----------+
| Dirección General de   | DGSV    | General Directorate  | DGSV     |
| Sanidad Vegetal        |         | of Plant Health      |          |
+------------------------+---------+----------------------+----------+
| Dirección General de   | DGIF    | General Directorate  | DGIF     |
| Inspección             |         | of Phytozoosanitary  |          |
| Fitozoosanitarya       |         | Inspection           |          |
+------------------------+---------+----------------------+----------+
| Director General de    | DGIAAP  | General Directorate  | DGIAAP   |
| Inocuidad              |         | of Food Safety,      |          |
| Agroalimentaria,       |         | Aquaculture and      |          |
| Acuícola y Pesquera    |         | Fishery              |          |
+------------------------+---------+----------------------+----------+
| Comisión               | CICL    | The                  | CICL     |
| Intersecretarial para  | OPAFEST | inter-secretariat    | OPLAFEST |
| el Control del Proceso |         | Commission for the   |          |
| y Uso de Plaguicidas,  |         | Control of Process   |          |
| Fertilizantes y        |         | and Use of           |          |
| Sustancias Tóxicas     |         | Pesticides,          |          |
|                        |         | Fertilizers and      |          |
|                        |         | Toxic Substances     |          |
+------------------------+---------+----------------------+----------+
| Secretaría del Medio   | S       | Ministry of the      | ECOLOGÍA |
| Ambiente y Recursos    | EMARNAT | Environment and      |          |
| Naturales              |         | Natural Resources    |          |
+------------------------+---------+----------------------+----------+
| Dirección General de   |         | General Directorate  |          |
| Vida Silvestre         |         | of Wildlife          |          |
+------------------------+---------+----------------------+----------+
| Secretaría de Hacienda | SHCP    | Ministry of Finance  | HACIENDA |
| y Crédito Público      |         | and Public Credit    |          |
+------------------------+---------+----------------------+----------+
| Procuraduría Federal   | PROFECO | Federal Consumer     | PROFECO  |
| del Consumidor         |         | Protection Agency    |          |
+------------------------+---------+----------------------+----------+
| Instituto Mexicano de  | IMPI    | Mexican Institute of | IMPI     |
| la Propiedad           |         | Industrial Property  |          |
| Industrial             |         |                      |          |
+------------------------+---------+----------------------+----------+
| Comisión Federal de    | COFEMER | Federal Commission   | COFEMER  |
| Mejora Regulatoria     |         | for the Regulatory   |          |
|                        |         | Improvement          |          |
+------------------------+---------+----------------------+----------+
| Comisión               | C       | Inter-secretarial    | CIBIOGEM |
| Intersecretarial de    | IBIOGEM | Bio-safety and GMO   |          |
| Bioseguridad de los    |         | Commission           |          |
| Organismos             |         |                      |          |
| Genéticamente          |         |                      |          |
| Modificados            |         |                      |          |
+------------------------+---------+----------------------+----------+

#