Finalised draft amendment regulations  
 
All a mendments are indicated in blue  
 
DEPARTMENT OF AGRICULTURE , LAND REFORM AND RURAL DEVELOPMENT  
 
No. R.                  dd/mm/ 2022  
 
 AGRICULTURAL PRODUCT STANDARDS ACT, 1990  
(ACT No. 119 OF 1990)  
 
DRAFT  REG ULATIONS RELATING TO THE GRADING , PACKING AND MARKING OF DRIED FRUIT 
INTEN DED FOR SA LE IN THE REPUBLIC OF SOUTH AFRICA  
 
The Minister of Agriculture , Land Reform and Rural Development , has under section 15 of the Agricultural 
Product Standards Act, 1990 (Act No. 119 of 1990)  made the regulations in the Schedule . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
A.T. Didiza  
Minister of Agriculture, Land Reform and Rural Development.  
  
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SCHEDULE  
 
Contents Regulation  
PART I: DEFINITIONS, SCOPE AND RESTRICTIONS   
Definitions  1 
Scope of regulations  2 
Restrictions on the sale of dried fruit  3 
PAR T II: GENERAL QUALITY STANDARDS FOR DRIED FRUIT   
Grades of dried fruit  4 
General quality standards for dried frui t 5 
Styles of dried fruit  6 
PART III: PACKING, DISPLAY AND CONTAINERS   
Packing requirements  7 
Displaying loose quantities  8 
Requiremen ts for  containers and outer containers  9 
PART IV: MARKING REQUIREMENTS   
Marking of containers and outer  container s  10-17 
PART V: SAMPLING AND  ANALYSIS   
Sampling  of containers  18 
Determination of size  19 
Determination of moisture content  20 
PART VI:  OFFEN CES AND PENALTIES   
Offences and penalties  21 
PART VII: SPECIFIC QUALITY STANDARDS FOR DRIED DECI DUOUS FRUI T  
Definitions and quality standards  22 
Apples - Segments and rings  (peeled or unpeeled)  23 
Apricots  - Wholes, halves and flats  24 
Peache s - Slices, halves, and wholes (with stone  (pit)) 25 
Pears  – Halves (with and without core) and segments    26 
Plums - Halves  27 
Prunes  - Wholes (with and without stone  (pit)) 28 
PART  VIII: SPECIFIC QUALITY STANDARDS FOR DRIED SUBTROPICAL FRUIT   
Defini tions and quality standards  29 
Bananas  - Strips and rings  30 
Mangoes  - Strips  31 
Paw-Paws  (Papaya s) - Pieces and  strips  32 
Pineapples  - Whole slices, half slices and segments  33 
PART IX:  SPECIFIC QUALITY STANDARDS FOR DRIED GRAPES  (RAISINS)   
Definitions a nd quality standards  34 
Currants  35 
Golden Sultanas  and Golden Jumbo Sultanas  36 
Orange River  (OR) Sultana s 37 
Seedless raisins  - Thompson s and other seedless varieties  38 
South African ( SA) Sultanas  39 
PART X: SPECIFI C QUALITY STANDARDS FOR OT HER DR IED FRUIT   
Dates - Whole s and blocks  40 
Figs - Whole s and blocks  41 
Tomatoes - Halves, wedges , rings (whe els) and flats  42 
Cranberries  43 
Goji berries  44 
Blueberries  45 
Persimmons  - Wholes  46 
Unspecified dried fruit  47 
PART XI: SPECIFIC QUALITY S TANDARDS FOR MIXED DRIED FRUIT  AND 
DRIED FRUIT MIXES   
Mixed dried fruit  48  
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 Dried fr uit mixed  with other foodstuffs  (dried fruit mixes)  49 
PART XII: COMMENCEMENT AND REPEAL    
Commenc ement  and repeal  50-51 
Annexure A: List of impor ted dried fruit GIs protected under the EU SADC EPA  
Annexure B: Determination of the moisture content  
Annexure C: Illustration for measurement of stem length in the c ase of wh ole figs 
 
 
PART I  
DEFINITIONS, SCOPE AND RESTRICTIONS  
 
Definitions  
 
1. In these reg ulations, unless the contents indicate otherwise, any word or expression to which a 
meaning has been assigned in the Act, shall have that meaning and -- 
 
"abnormal  external moi sture " means presence of water, moisture or condensation on the surface of the  
product;  
 
"address " means a physical address and includes the street or road number or name and the name of the 
town, village or suburb and, in the case of  a farm, the name or number of the farm and of the 
magisterial district in which  it is situated ;   
 
"assignee " means a per son, undertaking, body, institution, association or board designated under section 
2(3) of the  Act; 
 
"batch " means a defini te quantity  of dried  fruit produced essentially under the same conditions and which do 
not exceed a period of 24 hours;  
 
"best before  date" or "best quality before date " means the date which signifies the end of period under any 
stated storage conditions d uring which  the unop ened product will remain fully marketable and will 
retain any specific qualities for which implied or express cla ims have been made, however, beyond 
the date the food may still be acceptable for consumption;  
 
"bleached " means treated wi th sulfur /sulphur dioxide or sulphite related compounds (e.g. sodium sulphite, 
calcium sulp hite etc.)  before drying of the fruit;  
 
"blemishes " means noticeable and localized imperfections that significantly impairs the external appearance, 
from any cause or source, either i ntrinsic or extrinsic, inclu ding staining, dark spots, blotches, scars, 
hail marks, scabs, blisters, bruises and ot her similar defects, but excluding blemishes caused by a 
more serious defect such as mould, decay or damage  by pests: Provided that where spe cifically used 
with regard t o -- 
 
(a) dried subtropical fruit, it also includ es skin pieces; and   
 
(b) dried grapes (ra isins), it also includes swartbekkie in sultanas with a diameter larger than 
2 mm; 
 
"bulk container " means the immediate container in which d ried fruit is packed loose, with a minimum mass 
of 2,5 kg and which is us ually packed in an outer container;  
 
"callus" means a scar or deformity due to mechanical injuries (hail,  bruising, abrasion, etc.), viral or bacterial 
diseases, or  physiological causes;  
 
"close proximity " means in the im mediate vicinit y of or nearest/closest/ next to, and which shall not be 
interrupted or separated by for example any wording, symbols, figures, lines, depictions, etc .; 
 
"container " means the immediat e packaging  in which dried fruit is presented for sale, and includes wrap pers 
when such is offered to the consumer;   
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"damage by pests " means visible damage or contamination caused by insects, mites, rodents or other 
animal  pests, including the presence of dead insects and/or mites, their debris or excreta;  
 
"depipped  (deseeded )" means the removal of the pips  or seeds from the fruit;  
 
"destoned (pitted) " means the removal of the stone (pit) in the case of stone fruit and da tes; 
 
"deviations in colour " means  that the colour does not c omply with the typical colour of the dried fru it  
concerned, but excludes blemishes;  
 
"discolouration " mean s significant and widespread change of the typical external or internal colour, from  any 
cause or source, either  intrinsic or extrinsic, in cluding in particular blackening and the appearance of 
very dark colours, but excluding discolouration caused by a mo re serious defect such as mould, 
decay or damage by pests;  
 
"dried fr uit" means fruit which have  been cut, peeled, deppiped (deseeded) or dest oned (pitted)  and dried by  
means of the sun-, solar -, tunnel -, oven  or wind method, or by any other rec ognized met hods of 
dehydration , but exclu des puréed, minced, cooked and baked dr ied fruit ; 
 
"EU SADC EPA " means the European Union and Southern African D evelopment Community Economic 
Partnership Agreement signed on 10 June 2016 between the member states of the Europe an Union 
and the Southern African D evelopment Community region of whi ch the Republic of South Af rica 
forms part;  
 
"Executive Officer " means th e officer designated under section 2(1) of th e Act ; 
 
"extraneous vegetable matter " means  any harmless  plant materi al of the plant concerned or origin ating 
from other plant sources  which are not normally present  in the product, excluding berry stems 
(capste ms) and pieces of stalk in the case of dried grapes (raisins ); 
 
"ferment ation " means a breakdown of the sugars int o alcohol and acetic acid by the ac tion of yeast and 
bacteria, detect ed by a characteristic and significant sour/bitter taste  of the dried fru it concerned ;  
 
"food additive " means a permitted substance as defined in the regulations published under  the Food stuffs, 
Cosmetics and Disinfectants  Act, 1972 (Act No. 54 of 1972);  
 
"foodstuffs " means a foodst uff  as defined in the Foodstuffs, Cosmetics a nd Disinfectants Act, 1972 (Act No. 
54 of 1972);  
 
"foreign matter " means any matter such as but not limited to san d, soil, dust, mud or grease not no rmally 
present in, on or between t he dried fruit concerned, b ut excludes  extraneous vegetable matter and 
hazardous foreign objects: Provided that -- 
 
(a) when determining the foreign matter, the number of fruit units shall be  counted in cases 
where the foreign  matter adheres to the fruit units , and the number of foreign  matter itself in 
cases where it is present in  the sample on its own;  
 
(b) added foodstuffs shall not be regarded as foreign matter in the case of dried fruit m ixed with 
other foodstuffs (dried f ruit mixes) ; 
 
"geographical indica tion" (GI) means an indicati on (name) as defined in the regulations relat ing to the 
protection of geographical indications used on agricultural products intended for sale in the Republic 
of South Africa published under the  Act; 
 
"hazardous foreign objects " means any stone, glass, bir d droppings or staples and other metal object s, or 
any other similar material or objects not usually associated with dried fruit, which are regarded as 
hazardo us when handling and/or consuming t he dried fruit concerned;  
  
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 "high m oisture dried fruit " means a ny dried fruit rehydrated after  drying to have a moisture content higher 
than the limit set in these regulations for the type of  dried fruit  concerned ; 
 
"immat ure fruit " means fruit light in mas s, stunted or distinctly rubbery i n texture;  
 
"inspector " mean s an officer under the control  of the Executi ve Officer, or an assignee or an employee of an 
assignee;  
 
"label " means any tag, brand, mark, pictorial, graphic or other descriptive matter, which is written, printed, 
stencilled, m arked, embossed, impressed upon, or permanen tly attached to a container of dried  fruit, 
and includes labelling for the purpose of promoting its sale or disposal;  
 
"letters " also means fig ures and symbols;  
 
"living pests " means the presence of living pests (insects, mites or others) at any stage of development 
(adult, nymph, lar va, egg, etc.);  
 
"loose  dried fruit " means dried fruit that are displayed for sale in loose quantities or in a con tainer that is not 
covered or boxed ;  
 
"lyed" means physical -chemical  treatment to enhance moisture  permeability;  
 
"main panel " means that par t(s) of the container, outer container  or label that bears the brand name or trade 
mark in greatest prominence or any other part of the container or label that bears the brand name or 
trade name in  equal prominenc e of the container ;   
 
"major  blemishes " mean that the blemishes, including serious sunburn marks, are conspicuous and larger 
than 6 mm in diameter, or which  detract markedly from the appearan ce of the fruit, or in total exten d 
over more th an one tenth of the area of the fruit : Provided that in the  case of prunes, the definition in 
regulation 22(1) shall apply ; 
 
"major deviations in colour " mean that the colou r is weaker than the colour specifi cations for the grade 
concerned as  well as for t he subsequent lo wer grade, except in the case of Sub -Standa rd Grade : 
Provided that in the case of raisins, the definition in regulation 34(1) shall apply ; 
 
"majo r foreign ma tter" means matter with a total are a larger than a circle with a 2 mm  diameter: Pro vided 
that minor  foreign matter which seriou sly affect the appearance of the dried fruit shall be considered 
as major foreign matter;  
 
"minor blemishes " mean that the blemis hes, including light sunburn marks,  are not more than 6 mm in 
diamete r and which in  total do not ex tend over more than one tenth of the area o f the fruit : Provided 
that in the case of prunes, the definition in regulation 22(1) shall apply ; 
 
"minor foreign matter " means matter that does not seriously affect the appearance of  the dried fru it, and 
which do es not exceed the total area of a circle wi th a diameter of 2 mm (individual spots which occur 
on the fruit unit should be combined in an imaginative way);  
 
"minor deviations in colour " mean t hat the colour does  not comply wit h the specific ations of the gr ade 
concerned, but complies with the colour  specifications of the subsequent lower grade, excluding 
black parts : Provided that in the case of raisins, the de finition in regulation 34(1) shall apply ; 
 
"mould " means mould filame nts visible to the naked eye, either inside or outside of the fruit;  
 
"mixed sizes " means two or more consecutive size groups packed or mixed in one container;  
 
"outer container " means  any other suitable packaging  in whic h one or more containers or bulk c ontainers  of 
dried fruit are p acked , irrespective whether it completely o r partially encloses the containers  or bulk 
containers , but excludes any type of open outer container used only fo r the purpose of transporting 
the dried fruit products concerned  [e.g. crates , lugs,  corrugated cart ons, etc.];  
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"over ripe" means showing sign s of collapse of the fruit cells, but no signs of decay;  
 
"packer " means -- 
 
(a) a person or establishment  dealing in the course of trade with dried frui t by packing  such 
products for sal e; or 
 
(b) a person or  entity on be half of whom dried fruit have been packed for sale  or importing dried 
fruit for sal e;  
 
"seedless " means fruit naturally without pips (seeds ); 
 
"the Act " means the Agricultural Product Standa rds Act, 199 0 (Act No. 119 of 1990 ); 
 
"trade mark " means a trade mark as defined in the Trade Marks Act, 19 93 (Act No. 194 of 1993);  
 
"transparent " in relation to containers and o uter co ntainers, means that an area of at least a 25 percent 
continuous porti on of the main panel or back panel , or across any tw o adjacent pa nels, of a container 
or outer container is  transparent;  
 
"unbleached " means dried fruit which was not treated with sulfur /sulphur  dioxide or sulphite contai ning 
preservatives;  
 
"unspecified fruit " means any other dried fruit or  dried fruit product of  which the qu ality standards and 
requirements ar e not outlined in these regulations ;  
 
"use by date " or "expiration date " means the date which signifies the end o f the period under any stated 
storage cond itions, afte r which the produ ct should not be sold o r consumed du e to safety and quality 
reasons;  
 
"variant name " means a name used in addition to and separ ately from the name of the product to distinguish 
between the different variants of mixed dried frui t and/or dri ed fruit mixes ; and 
 
"whole fruit " means  fruit dried as a whole unit , with or without st one (pit), pip (seed) or core . 
 
Scope of regulations  
 
2.  These regulations shall apply to dried fruit intended for s ale in the Republic of South Africa to whi ch 
and under  circumstances in  which a prohibition in  terms of sec tion 3 of the Act regarding control  over the sale 
of dried fruit apply.  
 
Restrictions on the s ale of dried fruit 
 
3. (1) No person shall  sell dried fruit for human consumption i n the Republ ic of South Africa -- 
 
(a) unless such produ cts are grade d in accordance with the grades ref erred to in 
regulation  4; 
 
(b) unless such products  comply  with the quality  standards referred to in regulations 5; 
 
(c) unless  such products are presented as the style s referred to in regul ation 6;  
 
(d) unless such produ cts are packed or displayed  in acco rdance with the requirements 
referred to in regulation s 7 and 8 respectively ; 
 
(e) unless the containers  and outer containers  in which such product are  pack ed, 
comply w ith the requi rements referred to in regulation 9 ; 
  
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 (f) unless such products are  marked with the particulars and in the manner prescribed 
in regulation s 10 to 16 ; and   
 
(g)  if such products are marked with any res tricted particulars or in a m anner which  is 
prohibited in terms  of regulation  17.  
 
  (2) The restrictions in sub -regulation (1) shall not apply  to the sale of dried fruit by a parent 
company or holding company to its subsidiary company(ies)  in bulk for th e purpose of further processi ng 
and/or packing only.  
 
(3) The Executive O fficer may grant wri tten exemption, entirely or partial ly, to any person on 
such conditions as he  or she deems necessary, from the provisions of sub -regulation (1)  above . 
 
PART II 
GENERAL QUALITY STANDARDS FOR  DRIED FRUIT  
 
Grades of d ried fruit 
 
4. There shall be th ree gra des of dried fruit, namely Cho ice Grade, Standard Grade  and Sub -Standard 
Grade : Provided that -- 
 
(a) pear halves with core and whole peaches with stone (pit) shall be graded as  Standard Grade  
and Sub-Standard Grade  only; 
 
(b) dried fruit prod uced by drying  method s other than those referred to  in the definition for "dried 
fruit" in regulation 1, shall be graded: Provided further that the dried fruit concerned 
resembles the ap pearance of fruit dried by  means of the sun-, solar -, tunnel -, oven - or wind 
method ; and  
 
(c) freeze  dried  and vacuum dried fruit shall not be graded .  
 
General q uality  standards  for dried fruit  
 
5. (1) All grades  of dried fruit  -- 
 
(a) shall be prepared from  sound, fresh, clean and  ripe fruit from any suitable variety; 
 
(b) shall have an at tractiv e appearance : Provided that th e appearance is determined by 
factors such as the drying method used and the grade thereof ;  
 
(c) shall have a flavour characteristic o f the type of fruit from w hich it was prepared and 
be free o f any foreign smell and taste: Provided that the following  shall not be 
considered  as abnormal : 
 
(i) A slight salty taste of sodium chloride ; 
 
(ii) A slight smell of preservatives  and/or additives, includi ng sulphur dioxide ; 
and 
 
(iii) A slight smell and taste of oi l; and 
   
(d) may c ontain other a dded fo odstuffs and/or food additives . 
 
 (2) Subject to the provisions of sub -regulation (1) above, dried  fruit shall -- 
 
(a) comply with the specific quality standards for eac h type and grade as set ou t in 
Parts VII to X I: Provide d tha t high moi sture dried fr uit sha ll -- 
 
  
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 (i) conform to the general quality  standards in sub-regulat ion (1) above and 
paragraph  (b) below , and shall be graded according to the quality standards 
set out in Parts  VII to X I; 
 
(ii) be excluded from having to com ply w ith the mo isture content  limits  as set 
out in Parts VII to X  (excluding high moisture dried tomatoes): Provided 
further that  the products are marked as specified in regulation 12(1)( b); and   
 
(iii) be treated with a preserv ative or preserved by any ot her me ans (e.g. 
pasteurisatio n); and   
 
(b) display the following chara cteristics:  
 
(i) Intact (only for wholes and halves): Provided that the following shall not be 
considered as a defect:  
 
(aa) Edges that ar e slightly torn.  
 
(bb) Slight superficial damage.  
 
(cc) Slight scrat ches. 
 
(dd) Coreles s in the case of dried apples and pears . 
  
(ee) Stems and eye (ostiole) ends that have been removed/cut off in 
the case of dried figs.  
 
(ff) Dates effected by mashing tearing, breaking of the sk in, leaving 
the pit visible so that the app earanc e of the fruit is notic eably 
affected.  
 
(ii) Sound: Provided that p roduce affected by rotting or deterioration such as to 
make it unfit for human consumption is excluded.  
 
(iii) Clean, practically free of any visible foreign matter.  
 
(iv) Sufficiently develope d. 
 
(v) Free fr om living pest s whate ver their stage of development.  
 
(vi) Free from damage caused by pests (including the presence of dead insects 
and/or mites, their debris or excreta).  
 
(vii) Free from blemishes . 
 
(viii) Free from mould filaments visible  to the naked e ye. 
 
(ix) Free of f ermenta tion. 
 
(x) Free of abnormal external  moisture.  
 
(xi) Free from hazardous foreign objects . 
 
(xii) The condition of the dried fruit shall be such  that the product is able to 
withstand transporta tion and handli ng. 
 
(3)  Vacuum  dried  and f reeze  dried fruit shall -- 
 
  
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 (a) comply w ith the general quality  standard s set out in sub-regulations (1) and (2) 
above ; 
 
(b) be excluded from the g rading standards specified in P arts VII to XI; 
 
(c) comply with the marki ng require ments as set out in regulation  12(3); and 
 
   (d) not be graded  in acc ordance with regulation 4(c). 
 
(4)  Dried fruit  not treated with  preservatives  shall --   
 
(a) comply with the general quality standards set out in sub-regulations (1) and (2) 
abov e: Provided that  it shall not be treated wit h any food additives in the form of 
preser vative s at any stage durin g or after the drying process ;  
 
(b) be graded according to the standards set out in Parts  VII to XI: Provided that  -- 
 
(i) the colour of dried fruit wh ich is markedly darker  shall be evaluated 
accordi ng to the colour chara cteristics  of the particular  fruit when i t is 
preserved; and  
 
(ii) Choice Grade dried fruit in a single container shall have a uniform colour 
and Standard Grade  dried fruit in a single conta iner shall have a reasonably 
uniform colour,  wher e applicable; and  
 
(c) not cons ist of bleached and lyed fruit .  
 
 (5) Unless specified otherwise in Parts VII to XI, sizing of all grades of dried fruit shall be 
optional: Provided  that -- 
 
(a) if sized, the dried fruit shall be marked as specified in regulati on 13(2); and  
  
(b) a maximum  tolerance  of 10% size provisio ns (i. e. size diameter , count)  shall be 
permitted.  
 
 (6) Imported dried fruit which have been registered  as a Geographical Indication (GI), and which 
originate from -- 
 
(a) a membe r country within t he Eur opean Union shall comply with the standar ds 
registered  for the  GI named dried fruit in the member co untry concerned; and  
 
(b) a member countr y of the World Trade Organisation (WTO), excluding those 
countries th at are members o f the Euro pean Union, shall comply  with the standards 
registered for the GI  named dried  fruit in the country of origin concerned . 
 
Styles of  dried fruit  
 
6. (1) The sty les of dried fruit referred to in sub-regulation  (2)(b) to (l) below , shall be prepar ed from 
peeled (where applic able) and destoned (pitted) or depipped (deseed ed) or cored fruit.   
 
(2) Dried fruit may be presented as one of the following s tyles: 
 
(a) Whole : Shall consist of dried fruit with the stone (pit), pips (seeds) or core either still 
intact or removed.  
 
(b) Halves : Shall consist of dried fruit cut into two appro ximately equa l parts.  
 
 
  
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 (c) Segments , Slices and Wedges : Shall c onsist of dried fruit cut into four or more 
approximately equal pa rts along th e longitud inal axis: Provided  that in the c ase of 
dried pineapple whole slices and half slices,  the style description s in paragraph s (e) 
and (g) respectivel y shall apply.  
 
(d) Rings : Shall consist of dried fruit cut into continuous rings at right angles  to the  
longitudi nal axis.  
 
(e) Whole sl ices (pineapples only): Shall consist of un iformly cut circ ular slices or rings 
cut across the axis of th e cored pineapple cyli nders. 
 
(f) Titbits/Tidbits : Shall consist of wedge shaped  units of approximately equal size . 
 
(g) Half slic es (pineap ples only): S hall c onsist of uniformly cut, approximately semi -
circular halves  of slices.  
 
(h) Segments  (pineapples only): Sha ll cons ist of reasonab ly uniform, cube d shaped 
pieces.  
 
(i) Spears  (pineapples only): Shall consist of slender sectors cut rad ially and 
lengthwise from cor ed pineapple cylinders.  
 
(j) Broken slices  (pineapples only): Shall consist of arc -shaped units which are n ot 
uniform in size and /or shape.  
 
(k) Pieces or Chunks : Shall consist of short, thick units of regular or irregular shapes 
and sizes.  
 
(l) Strips: Shall consist  of dried fruit cut longitudinally (i.e. in  a direction par allel to the 
natural seam o f the fruit) into strips with a diameter of not more tha n 15 mm and a 
thickness not exceeding 1 0 mm . 
 
(m) Dices or Cubes : Shall consist of dried fruit cut into approximately cube -shaped 
units.  
 
(n) Flats (apricots and tom atoes only): In the case of -- 
 
(i) whole apricots , it shall cons ist of destoned (pitted ) and whole apricots  that 
have lost their normal contour and have become definitely flattened at the  
edge or rim: Provided that t he two halves shall be pressed flat and remain 
intact as one piece ; 
  
(ii) apricot halves, it shall con sist of desto ned (pitte d) and apricot halves of 
irregular shape, size and thickness  that have been pressed flat;  and 
 
(iii) tomatoes , it shall consist of halves and  wedges  which have dried flat, and 
which ma y be o f irregular shape due to over ripe ness . 
 
(3)  Any other p resentation of the p roduct shall be permitted if it -- 
 
(a) is sufficiently distinctive from other styles of presen tation prescribed in these 
regulations : Provided that abbreviatio ns may not be  used  and t he cut style is in 
accordance with  the normal trade pract ice; 
 
(b) meets all  other requirements of these regulations, including the permissible 
deviations (tolerances) whi ch are applicable to that style which mo st closely 
resembles the style or styl es in tended  to be provided for under this pro vision; and  
 
  
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 (c) is adequat ely described o n the  container or  label to avoid confusing or misleading 
the consumer.  
 
PART III  
PACKING, DIS PLAY AND CONTAINERS  
 
Packing requiremen ts 
 
7. Except where stipu lated  otherwi se in these  regulations , dried fruit of diffe rent grades shall not b e 
packed in the  same container.  
 
Displaying loose quantities  
 
8. When dried fruit is sold in loose quantities , no quantity of a particular grade, size group , count or 
variety , as the case may be, sha ll be displayed mixed with dried f ruit of another grade, size group , cou nt or 
variety , except for mixed dried fruit as prescribed in these  regulations  
 
Requirements fo r containers  and outer c ontainers  
 
9. (1) A container in which dried fruit is  packe d, sha ll -- 
 
(a) be made from a material tha t -- 
 
(i) is suitable f or this purpose ; 
 
(ii) will protect the contents thereof from contamination; and  
 
(iii) will not impart any un desirable flavour to the contents thereof.  
 
(b) be sufficiently  strong that it  will not b e damaged or deformed during norma l storage, 
handling and  trans port prac tices;  
 
(c) be intact and  free of any disorders that may detrimentally affect the quality of the  
product therein ; and 
 
(d) be closed proper ly in a manner permitt ed by the nat ure thereo f. 
 
(2) If containers of dried fru it are packed in outer contai ners, such  outer containers shall be 
intact, clean, neat, suitable and strong . 
 
PART IV  
MARKING REQUIREM ENTS 
 
Marking of containers and outer contai ners  
 
10. (1) Except where specifi cally prescribed, all other marking requirem ents as specified by th ese 
regulations shall be clearly legible and be indicated at least in English, in detached letters of at least 1 mm in 
size for lower case vowels : Provided  that letter sizes sh all be measure d usi ng a vernier caliper only . 
 
(2) Each c ontainer of dried fruit shall be marked  clearly legible and be indicated with the 
following partic ulars at least in English  in detache d letters : 
 
(a) The name of the product and, whe re applicable,  the ad ditions to the name  of the 
product , as specified in regulatio ns 11 and 1 2 respectively, in detached lette rs of 
the same type, size, colour  and f ont, promin ently on at least one main  panel : 
Provided that one or more additions to the nam e of the product may be indicated in 
one different colour only .  
 
  
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 (b) The appropriate grade declaration  at least on one main panel , as specified in 
regulation s 4 and 13(1). 
 
(c) The ad ditional particulars on the main pan el other than the grade decl aration , as 
specified in regulation  13(2).  
 
(d) The name an d address, as specified in regulation 14.  
  
(e) The country of origin , as specified in re gulation 15.  
 
(f) The date marking (i.e. "best before " or "best quality before " or "use by " or 
"expiration " date)  or batch code or batch number for the pur pose of traceabilit y, 
as specified in regulation  16. 
 
(3) Subject to the provisions of s ub-regulations (1 ) and (2) above, dried fruit shall comp ly with the  
additional marking requirements, wh ere applicable, for each type of dried frui t as set out in Parts VII to XI.  
 
(4) (a)  The particulars referred to in sub -regul ation (2)(a)  to (e) above , shall be marked o n 
an outer container in which one or more containe rs of dried fruit are  packed.  
 
(b) The m arking requirements prescribed in paragraph  (a) above need not to  be 
complied with i f -- 
 
(i) a transparent outer container is use d and the particulars on th e containers 
pack ed therein are visible from the outside ; or 
 
(ii) the same label which is affixed to t he containers is also affixed to the outer 
container.  
 
 (5) When  dried fruit is dis played loose for sale, the name of the pro duct, style and grade shall be 
indicated con spicuously in detached letters of the s ame type, s ize and font on either the i mmediate container 
in which it is displayed , or on a notice board  displayed in close pro ximity to the dried fruit, in a letter  size of at 
least 50  mm for lower c ase vowel s. 
 
(6) Self-adhesive stickers indicati ng the  particulars referred to in sub -regulation  (2)(a) to ( e) 
above in the prescribed letter size s may be used to cover any incorrect and/or supplement any lacking 
marking requirements identified during insp ection, i nstead of relabeling the container or repacking th e dried 
fruit concerned . 
 
(7) Bulk containers are exempted from  indicating the marking require ments referred to in sub-
regulati ons (2) and (3) above: P rovided that -- 
 
(a) if marked, all the pre scribed m arking requi rements shall be complied w ith; and 
 
(b) if the dried fruit is not packed in an  outer  container  it shall be marked with all the 
prescribed marking requirem ents. 
 
Indicating the name of the prod uct 
 
11. The name of the product , which shal l include the expression "dried ", shall be a true description of the 
contents  of the co ntainer : Provided that -- 
 
(a) if the name of the product is prescri bed in the additional m arking req uirements in Parts VII to 
XI for the type of dried fruit concer ned, the specified  product name shall be used;  
 
(b) the word "dried" may be omitted from the name o f the product -- 
 
(i) in the case of dates and dried grapes (raisins ); and 
  
13 
 (ii) if dried fruit other than  dates and dried grapes (rai sins) is packed in a transparent 
container a nd the product is clearly visible and i dentifiab le from the outside ; and 
 
(c) in the case o f dried fruit enjoying protection as Geographical Indications (G Is), the product 
name s hall be as  follows:  
 
(i) The registered GI  name listed in Annexure A for the particula r dried fruit concerned 
in the case of dried fru it forming part of the EU SADC EPA.  
 
(ii) The GI name registered for the dried fruit concerned in the countr y of origin in the 
case  of import ed dried fruit originating f rom a World Trade Organization (WTO ) 
member country, excluding those countries that  are memb ers of the European 
Union.  
 
(iii) The GI name  registered for the dried fruit concerned in the Republic of Sou th Africa 
in the case o f locally produced and processed dried  fruit. 
 
Additions to the name of t he produc t 
 
12. (1) The following information sh all be in dicated as part of the name of the prod uct on the main 
panel:  
 
(a) The applicable style referred to in regu lation 6: Provided that  the style may be 
omitted if it is eas ily distinguishable in the case of dried fru it packed in transparent 
containers : Provided fu rther that mixed dried fruit and dried fruit mixes may not 
indicate the style . 
 
(b) The expression  "soft", "soft fruit ", "soft eating" or "high moisture ", or any ot her 
expression having a similar mea ning,  in the case of high moisture dried fruit.  
 
(c)  The name(s) of the added foodstuff (s) in the case of dried fruit mixed with other 
foodstuffs.  
 
(2) When a flav ouring has been added t o a single  type dried fruit or mixed dried fruit product s in 
order to ren der a dis tinctive specific flavour thereto, the name of t he product shall be preceded by the 
descriptive name for the distinctive flavou r concerned and the expr ession "‘X’ Flavoured ", or follow ed by the 
expression "with ‘X’Flavour " or "with ‘X’ Flavouring ", where ‘X’ indicates the name(s) of the flavour ing(s) us ed. 
 
(3) The expression "vacuum dried " or "freeze dried ", as the case may be, shall be indicated in 
close p roximity to the name of the produc t and/or on its own on the main panel when the fruit h ave been  dried 
using the vacuum - or freeze -dried method.  
 
(4) The exp ression “no added ‘name of the preservative ’” shall be indicated in close proximity to 
the nam e of the prod uct and/or on its ow n on the m ain panel when the  dried fruit  meets the requirements in 
regul ation 5(4) : Provided  that dried frui t that is not typically p reserved through  the addit ion of food additives in 
the form of preservatives (e.g. most r aisin types, c ranberries  and dates ) is exemp ted from this require ment . 
 
(5) The name o f the variety  may be in dicated as part of the  name of the produc t, or in close  
proximity thereto : Provided that in the case of dates , the name of the variety or the commercial type shall be 
indicated  as part of the nam e of the product, or in c lose proximit y thereto,  as specified  in regulation 4 0(6). 
 
Addition al particu lars on  the main panel  
 
13. (1) The applicable grade  shall be indicated  on the main panel : Provided that --  
 
(a) the expression  Sub-Standa rd Grade may be rep laced by expressions such  as 
"Industri al Grade", "Manufa cture rs Grade", "Bakers Gra de", "For Industria l use",  "For 
Manufacture", "For Baking Purposes", or any other expressi on having a similar 
meaning ; and  
14 
  
(b) other grade names m ay be used in the ca se where t he exporting countr y’s grade 
names differ: Provided further t hat the importer shall , prior t o inspecti on furnish the 
inspector with the official legis lation or written proof  of the ex porting country’s 
different requirements .  
 
(2) (a) The applic able size designation (i.e. small, medium, etc.)  or size code, shall be  
indicated on the main  panel if  a single type an d style of dried fruit is sized: Provided 
that -- 
 
(i) if no size de signation or size code is prescribed for the type and  style of 
dried frui t concerne d, the size range concern ed in millime tres shall be 
indicated ;  
 
(ii) other size designa tions or size codes  may be  used in the case where the 
exporting country’s size designation s or size codes differ: Provided further 
that the imp orter shall , prior t o inspecti on, furnish the inspector  with the 
official legislation or pr oof of the exporting c ountry’s different require ments;  
and 
 
(iii) in the case of mixed sizes the expression "mixed siz es", or the names of the 
two main sizes designations (e.g. ‘medi um and la rge’) or size codes shall 
be indica ted. 
 
(b) Subject to the provisions of regulation 6(3)(a) and parag raph (a)  above-- 
  
(i) the size designation may be abbreviated if it  is preceded by t he expression 
"size:"; and  
 
(ii) the size code shall be pr eceded by t he exp ression "size code: " if indicated . 
 
Indicating the n ame and address  
 
14. The name and address of  the manu facturer, packer,  importer,  seller or entity on whose behalf the 
dried fruit have  been packed shall be indicated on every container: P rovided tha t in the case where  --  
 
(a) it is not possibl e to indicate th e physical address, a postal address with a telephone  number  
may be us ed instead; and  
 
(b) imported dried fruit indicate the address of th e foreign manufacturer or packer only, a South 
Africa n address f or the im porter, se ller or entity on whose b ehalf the dried fruit  have been 
pack ed shall in addition b e indicat ed on each  contai ner. 
 
Indicating the country of origin  
 
15. (1) The country of o rigin shall be indicated as follows on each container : 
 
(a) "Product  of (nam e of count ry)" if all the main ingre dients, proces sing and labour 
used t o make the product are  from one  specific country; or  
 
(b) "Produced in (name of country)", "Processed in (name of co untry)", "Manufactured 
in (name of country)", "Made i n (name of country) ", or word ing having a similar 
meani ng, when the p roduct is processed in  a second country whic h changes  its 
natur e; or 
 
 
 
 
  
15 
 (c) In the case where single ingredient agricultural commodities are  imported in bulk 
and where owing to climatic, se asonal or other  conting encie s mor e than one country 
may be the source of the single ingredient agricultural commodity , the wor ding 
“Prod uct of (name(s) of country(ies))” separated by the expression ‘and/or’,  shall be 
declared on the container of the final pre-packed food stuff: P rovid ed th at the final 
end product r emains a singl e ingredient agricultu ral commodity.  
 
(2) The words " Packed in (name  of country)" may be used in addition to the requirements 
referred  to in sub -regulation (1) above.  
 
(3) The name(s)  of the country (ies) in dicat ed in  terms of sub -regulations (1) and (2) ab ove may 
not be abbrevi ated. 
 
Date marking  or batch co de or batc h num ber 
 
16. (1) Each container of dried fruit shall be clearly marked  with the date marking or batch code or 
batch num ber in such a w ay that the s pecif ic batch is easily identif iable and trac eable.  
 
(2) (a) When a date marking appears on a cont ainer -- 
 
(i) it shall be p receded by appropriate wording "best before " or "best quality 
before " and/or "use by ", and/or "expirati on date ", depen ding on the n ature  
of the dried fruit  produc t concerned;  
 
(ii) abbreviations of  the preceding wording  shall no t be allow ed, except in the 
case of "best before " where the abbreviation "BB" may be used;  
 
(iii) the date sequence shall be "day-month -year" (i.e. "dd/m m/yyy y") when 
numbers only are used:  Provided that  in the case of import ed products 
where an a ltered da te sequenc e is used, the month shall be indicated in 
letters, either written out in full or abbreviated, and the year shall be wri tten 
out in ful l; and  
 
(iv) it shall not be removed or alt ered by any pe rson.  
 
(b) When dried fruit are packed in an  outer co ntainer, w hich will during normal usage be 
discarded by the consumer, the date ma rking shall, if indicated, appear on each 
individ ual container t hat will  be retain ed by the consumer until c onsumption.  
 
Restricted particulars on containers and outer contain ers 
 
17. (1) The product name "dried fruit mix" and the expressions  "dried fruit"  and "fruit mix " shall not 
appear on a container or outer contai ner containin g les s than 55% (m/m) dried fru it: Provided t hat this 
restriction e xcludes the ingredient s list.  
 
 (2) No w ord or expression which so nearly resembles the grade  of dried fruit  that it could be 
misleading with regard to the qual ity of that pro duct sha ll be mark ed on the container or out er container.  
 
(3) No word, mark, il lustration, depiction or any other method  of expression that either directly or 
by implication constitutes a mis representation or creates or shall create a misle ading impressio n regard ing 
the co ntents, quality, origin, grade or size g roup of the dried frui t in a container, shal l be indi cated on a  
container  or outer container containing such containers.  
 
(4) No claim  regarding the absence of any substance that does  not normally o ccur in d ried fruit 
shall be  indicated  on th e container or outer container of su ch dried fruit  product , unless  it is allo wed in terms 
of the requirements of the Foodstuffs, Cosmetics and Disin fectant Act, 1972 (Act No. 54 of 1972).  
  
 
  
16 
 (5) No claim whi ch compa res the to tal fat, saturated fat, c holesterol, su gar, sodium or salt, o r 
energy value of two o r more  similar dried fru it products by using words such as "reduced", "less than", 
"fewer ", "light" and "lite", or words having a similar meani ng, shall b e made o n the  container or outer container 
thereof, unles s the following condit ions are complied with:  
 
(a) The dried fr uit product shall be compared with a different version of the same or 
similar product.  
 
(b) The dried fruit product  being com pared shall  be clea rly marked  on the container with 
the following in formation:  
 
(i) A statemen t of the amount of diff erence  in the ener gy val ue or relevant 
nutrient content, expressed as a percentage.  
 
(ii) The identity of the dried fruit product to which it is bei ng compared . 
 
(c) The co mpari son shall be based on a re lative  difference of at least 25% in  the energy 
value or nutrient content of an equivalen t mass or volume.  
 
(d) The dried fruit product shall be marked wi th the prescribed nutritional information 
declaration req uired in terms  of the regulations published u nder t he Foodstuff s, 
Cosmetics and D isinfectants Act, 1972 (Act No. 54 of 1972).  
 
(6) Depicti ons or illustrations of any added foodstuff shall only be allowed  if the requirements on 
Quantitative Ingred ient Declarati ons (QUID ), as spec ified in the regulations p ublish ed under the  Foods tuffs, 
Cosme tics and Disinfects Act, 1972 (Act No. 54 of 1972), h ave been complied with  
 
(7) The expression "no added ‘name of the preservative ’", may o nly be used on dried fruit wh ich 
meet s the requiremen ts in regulation 5(4).  
 
(8) The provisions of thi s regula tion shall als o apply t o -- 
 
(a) particulars that are marked on a notice board displayed at or in the imm ediate 
vicinity of the dried fr uit that are kept or displayed for sale; and  
 
(b) all advertisem ents for dried fruit. 
 
PART  V 
SAMPLING AND  ANALYSIS   
 
Sampling  
 
18. (1) For the purp ose of an inspection, grading and sampling for quality control,  an inspector sh all 
take such samples of a produ ct, material, substance or other article in que stion as he o r she may d eem 
necessary.  
 
Sampling of  containers   
 
(2) For the purpose of det erminin g the deviations (tolerances) in a batch of dried fruit , exclud ing 
mixed dried fruit and dried fruit mixed with  other foodstuffs , packed in container s, the fo llowing proce dure 
shall apply: 
(a) Combine and thoroughly/evenly mix the  dried fruit that make up the total number of 
samples selected under sub -regulation (1) above  to constitute t he composite 
sample.  
 
(b) Select the  following quantity from the composite sample o btained under  parag raph 
(a) above:  
 
  
17 
 (i) 100 fruit units  in the case of apples, apricots, peaches , pear s, plums, 
prunes, figs and tomatoes .  
 
(iii) 100 g in the case of bananas, mango es, pawpaws  (papaya s), pineapples , 
dried grapes (raisins)  dates, goji berries and c ranbe rries. 
 
 (c) Should t he in spection result in non -conformity, fur ther random sampling and  
inspection of the batch shall be conducted and the same procedure se t out in 
paragraphs (a) and (b) above  shall b e followed .  
 
Sampling of mixed dried fruit and d ried fruit mixed wit h oth er fo odstuffs  
 
(3) In the case of mixed dri ed fruit and dried fruit  mixed with other foodstuffs  packed in  
containers , the following proc edure shall apply:  
 
(a) The same sampling procedu re set out in sub -regulation 2(a) above shall be f ollowed.  
 
(b) All the d ifferent types of dried fruit in the  composite sample shall be separated into 
groups.  
 
(c) The number of dried  fruit in a group shall be wei ghed or coun ted and the total 
reading recorde d. 
 
(d)  The dried fruit in each group shall be gr aded  acco rding to th e req uirem ents 
stipulated in these regulations f or the type of dried frui t concerned, and any defects 
recorded.  
 
(e)  The defects found  shall be expresse d as --  
 
(i) either  the number o f deviating units/ total number of units in the gro up 
concer ned, in the  case  of deviations by number or count; or  
 
(ii) the mass of the deviatin g units/ total mass  of the units in the group 
concerned, in the case of deviatio ns by mass .  
 
(f)  The results rec orded in paragraph (e ) above, shall then be calcul ated pro rata to -- 
 
(i) 100 f ruit units in the case of deviations b y number or count; or  
 
(ii) 100 g in the case of deviations by mass . 
 
(g)  The deviations in  each group  of dried fruit shall not exceed t he permissible limits 
stipulated in these regulati ons for the type of  dried  fruit concerned.  
 
(h)  Should the results of the inspection indicat e non -conformity for any group of dried 
fruit, further sampling and inspection of the  batch  shall be conducted in  accordance 
with the same procedure set out in paragraphs ( a) to (f ) above shall be followed.  
 
Sampling of bulk conta iners  
  
(4) For the purpo se of determining the deviations (tolerances) in a batch of dried fr uit which h ave 
been packed in  bulk containers  at the premises of the packer, the following proce dure shal l apply:  
 
(a) Selec t ran domly a number of batches containing t he bulk dried fruit produ ct 
concerned. The number of batches so selected shall constitute the  primary sa mple.  
 
(b) Take randomly from each pri mary sample selected under paragraph  (a) above , 
adequate pro duce to c onstitute the secondary sample.  
  
18 
 (c) The same procedu re set out in sub -regulat ions (2)(a) to (b) above shall then  be    
followed.  
 
Determination o f size  
 
19.   Sizing shall be determine d by m eans of sieves with the appropriate mesh diameter o r a verni er 
calipe r, or by co unt (i.e. the number of dried fruit un its per specified weight) , as the case may be . 
 
Determination of m oisture content  
 
20.  (1) The moist ure content of dried fruit, except  whole dates, shall be determined by means of the 
meth od set ou t in Ann exure B at any accredited laboratory:  Provided th at any  other method used f or 
determination of moisture in dried fruit, shall be standardised against t he method in Annexure B .  
 
 (2) Notwithstanding the requirement in sub-regulation (1) above, insp ectors m ay acce pt the 
results of tests performed for mois ture content at the proces sing facility  in relation to the batch  concerned: 
Provided that the  processi ng facility is able to produce an up to date calibration certificate  for the testing 
equipment us ed. 
 
 (3) The m oistu re content of whole dates shall be  determined by placing 50  g of shredded pitted 
dates in a drier for four hours at 100°C ±  2°C, u sing as a djuvant 90 percent alcohol and san d wa shed in 
hydrochloric acid and then dried.  
 
PART VI  
OFFENCES  AND PE NALTIES  
 
Offence and Penalties  
 
21. Any person wh o contravenes or fails to c omply with the provisions of these regulations shall be guilty 
of an offenc e and upon conviction be liable to  a fine or imprisonment according to section  11 of the Act. 
 
PART VII 
SPECIFIC  QUAL ITY STANDARDS FOR  DRIED DECIDUOUS FR UIT 
 
Definitions  
 
22. (1) Where used specifically with regard to dried deciduous fruit -- 
 
(a) "bitter pit " with regard to apples, means the  phys iological breakdown of cells under 
the skin, causi ng slight  depres sions ge neral ly concentrated at the calyx end of the 
fruit. The tissue in th ese depressed areas is darkened, dry and spongy;  
 
(b) "calloused " with regard t o prunes, means a thickening of or  a hard thickened area 
on skin ; 
 
(c) "cored " with regard to  apples and pear s, means  the removal of the seed capsules 
and pip s from the fruit;   
 
(d) "corky tissue " with regard to apples, means  a major disorder affecting th e fruit, 
affected fruit have a hard lump in  the pulp and dry acidic flesh, but have no external 
symptoms;  
 
(e) "damage d prune s" means -- 
 
(i) callous -like growth scars of more than 10  mm; 
 
(ii) cracks, slits or break down to the stone  (pit); and 
 
  
19 
 (iii) splits or breaks exposing a substantial part of the fl esh an d ser iously 
affecting the appearance of the fruit;  
 
(f) "deciduous frui t" means  apples, apricots, nectarines, peaches, p ears, plums and 
prunes; 
 
(g) "defects " with regard to apples and pears, means -- 
 
(i) pieces of skin e xceeding an aggregate area of 144  mm2 adhering to the fruit 
unit; 
 
(ii) bruises which hav e damaged the fr uit to such a n extent that its appearance, 
edibil ity or keeping qual ity is a ffected detrimentally:  Provided that light 
brown bruises shall no t be cons idered as defects;  
 
(iii) remains of ca lyxes adhering to the fruit unit;  
 
(iv) bitter pit  or other corky tissue in the  dried unit exc eeding an aggregate a rea 
of 144  mm2; or 
 
(v) the occurrence of water core on more than one quarter of the area of the 
dried  fruit unit or the presence thereo f to such an extent that the 
appearance, edibility or k eeping quality i s affected de trimentally;  
 
(h) "deviations in cut " means cut fruits  which ar e not symmetrical or cleanly cut, 
including torn halves: Provided that the original shape of the cut or torn fruit is 
retained and shall not deviate more than 6 mm from the fruit s eam; 
 
(i) "major blemishes " in the case of  prunes  mean cracks or sp lits whic h exceed 
10 mm in length , excluding destoning holes , which are mar kedly cal loused, or which 
detract markedly from the appearance of the prunes;  
 
(j) "minor blemishe s" in the case o f prunes  mean  cracks or splits less than 10 mm in  
length , excluding  destonin g holes , which are not markedly calloused, of which the 
callous is  not crac ked and which does not markedly de tract from the appearance of 
the prunes;  
 
(k)  "peach es" means peach es with loose s tone (pit), clingstone and nectarine s; 
 
(l) "residual core " with re gard to apples and pears, means pieces of core exceeding 
49 mm2 in aggregat e area attached to the dried fruit  units; 
 
(m) "screenings " with regard to apple rings an d apple segments , means piece s which 
will rea dily pass through a sieve of 16  mm me sh;   
 
(n) "watercore " with regard to apples, means a  physi ological disorder  characterise d by 
water -soaked tissue around th e vas cular bundles or core area due to the spaces 
betwee n cells becomin g filled with fluid instead of air. Affected tiss ue is wat er-
soaked and glas sy looking; and 
 
(o) "whole rings " means rings or portions of rings wh ich shall be cut or broken, but 
which consi st of at least three quarters of the original whole  rings.  
 
Quality s tandards   
 
 (2) The maximum m oisture content for t he variou s dried deciduous fruit products is as follows:  
 
(a) Preserved fruit:  
  
20 
 Type of dried fru it Maximu m moisture content (%)  
Apples  25 
Apricots 32 
Peaches  37 
Pears  26 
Prunes  35 
 
(b) Non preserved fruit:  
 
Type of dried fruit Maximum moisture content (%)  
Apples  22 
Apricots  25 
Peaches 20 
Pears  22 
Prunes  25 
 
(3) In addition to the general quali ty standa rds set out in regulation 5 , dried  deciduous fruit shall 
also comply with the follow ing requirements:  
 
(a) Choice Gr ade d eciduous fruit shall have a good text ure and a bright colour, t ypical 
of the variety  concerned and the colour within the same cont ainer sha ll be uniform.  
 
(b) Standard Grade  deciduous fruit shall have  a reasonably good texture  and a 
reasonably bri ght colour, typical of the variety  concerned  and colour within the same 
container shall be reasonably uniform.  
 
(4) The following quality facto rs shall be used to determine the grade for each dried deciduous  
fruit product concerned : 
 
(a) Colour. 
 
(b) Foreign  matter. 
 
(c) Blem ishes.  
 
(d) Deviations in cut.  
 
(e) Extran eous veg etable matter . 
 
(f) Sizing.  
 
APPLES  - SEGMENTS AND RINGS  (PEELED OR UNPEELED)  
 
Sizing  
 
23.  (1) Sizing of dried apple segments  and r ings is optional: Provided that  if sized, the follo wing 
provision s shall apply:  
  
(a) The size of apple rings shall be determi ned by the diamete r of the  widest part , and 
the minimum size shall be 23 mm.  
 
(b) The thic kness of  apple rings shall not exceed 7 mm . 
 
(c) In the case of apple segments, t he difference between  the di ameters  of the largest 
fruit and the smallest fruit shall not exc eed 20 mm.  
 
 
 
  
21 
 Permissible deviations  
 
(2) The maximum permissible deviations  for dried apple segments and rings  are as  follows: 
 
 
Quality factor  Tolerances  for defective frui t - number per  100 fruit units 
Choice Grade  Standard Grade  Sub-Standar d 
Grade  
(a) Colou r: (i) Minor  15 20   * 
 (ii) Major    1   5   5 
(b) Shape  10 35   * 
(c) Residual core    7 20   * 
(d) Screen ings   1 10   * 
(e) Defects    7 20 35 
(f) Extraneous v egetable matte r   4   6   6 
(g) Foreign matter : (i) C ollectively 10 10 30 
                         (ii)  Minor  10 10 30 
                         (iii) Major   4   6   6 
(h) Deviations  allowed  under (a)(ii), (c), 
(d), (e), (f) and (g) collectively: 
Provided that the  individual limits 
are not exceeded  16 40 * 
*  Denotes no specificatio n 
 
APRICOTS  - WHOLES, HALVES AND FLATS  
 
24. (1) Dried whole apricots , apr icot halves and apricot flats shall be p repare d from unpeeled 
apricots which may have been bleache d or unbleach ed: Provid ed that -- 
 
(a) dried whole apricot shall be destoned (pitted), and t he two halves shall be attached 
to each other and retain the normal rou nd appearance of the fruit: Provided furthe r 
that Standard Grade and Sub -Standard Grade fruit may  contain apricots that d id not 
retain the normal  round appearance ; 
 
(b) dried apricot halve s shall be cleanly cut, and Standard Grade and Sub -Standard 
Grade fruit may contain thin and overripe fruit;  and 
 
 (c) in the case of dried apricot flats , Standard Grad e and Sub -Standard Grade fruit may 
have irregular shapes because o f over ripeness.  
 
Sizing 
 
(2) (a) Sizing of dried whole  apricots and apricot halves shall be  mandatory for Choice Grade 
and Stand ard Gr ade fruit. 
   
(b)  Sizing is determined by -- 
 
(i)  diameter ( using a sieve mes h or a vernier caliper); or  
 
   (ii)  the number of fruit per k ilogramme  (linked to the size code i n column 1 of 
Table C  below ). 
 
  A. By diameter (sieve mesh diameter):   
 
Size Shall pass through a  
sieve of mesh diameter:  Shall n ot pass thr ough a s ieve 
of mesh diameter:  
Minimum size  - 14 mm  
Small 21 mm  14 mm  
Medi um: Halves  25 mm  21 mm   
22 
 Size Shall pass through a  
sieve of mesh diameter:  Shall n ot pass thr ough a s ieve 
of mesh diameter:  
Medium: Destoned 
(pitted)  wholes  25 mm  14 mm  
Large 32 mm  25 mm  
Extra large  - 32 mm  
- Not applicable  
 
 B. By diameter (using a vernier caliper,  measured o ver the larges t dimension):  
 
Size Dimensions  
Small  ≥ 14 - 21 mm  
Medium: Halves  > 21 - 25 mm  
Medium: Destoned (pitted) wholes  ≥ 14 - 25 mm  
Large  > 25 - 32 mm  
Extra large  > 32 mm  
 
  C. By number of fruit per kilogramme:  
 
Size c ode Number of whole  fruit 
per kilogram me 
 Number of whole, 
destoned (pitted)  fruit per  
kilogramme  Number of fruit halves per  
kilogramme  
0 ≤ 60 ≤ 80 ≤ 160  
1 61 - 80 81 - 100 161 - 200 
2  81 - 100 101 - 120 201 - 240 
3 101 - 120 121 - 140 241 - 280 
4 121 - 140 141 - 160 281 - 320 
5 141 - 160 161 - 180 321 - 360 
6 161 - 180 181 - 200 361 - 400 
7 181 - 200 201 - 220 401 - 440 
8 ≥ 201  ≥ 221  ≥ 441  
 
Permissi ble deviations  
 
(3) The maximum permis sible deviations for dried whole apricots, apricot  halves and apricot 
flats are as f ollows:  
 
 
Quality factor  Tolerances  for defective fr uit - number per 100 fruit 
units  
Choice  
Grade  Standard  
Grade  (Flats  
only) Standa rd 
Grade  Sub-Standard  
Grade  
(a) Colou r: (i) Minor  15 20 20   * 
 (ii) Major    1   5   5   5 
(b) Blemishes : (i) Minor 20   *   *   * 
 (ii) Major    5 15 15   * 
(iii)   Mino r and Major 
collectively: Provided  
             that the individual limits 
are not  exceeded  20 25 25   * 
(c) Deviations in cut (flats excluded)  10   - 25   * 
(d) Size group  (flats e xcluded ):    
10 
10  
                   (i) Too large  
                   (ii) Too small   5 
  5   - 
  -   * 
  * 
(e) Extraneous vegetable matter    4   6   6   6 
(f) Foreign m atter: (i) Collec tively  10 10 10 30 
                          (ii) Minor  10 10 10 30  
23 
  
Quality factor  Tolerances  for defective fr uit - number per 100 fruit 
units  
Choice  
Grade  Standard  
Grade  (Flats  
only) Standa rd 
Grade  Sub-Standard  
Grade  
                          (iii) Major   4   6   6   6 
(g)  Deviations  allowed under (a)(ii), (b)(ii), (e) 
and (f) collectively: Provided that the 
individual limits are  not exceeded  14 28 28   * 
*  Denotes  no sp ecification  
-  Denotes n ot applicable  
 
PEACH ES - SLICES , HALVES  AND W HOLES (WITH STONE  (PIT)) 
 
25. (1) (a) Dried p each slices  and hal ves shall be cleanly cut.  
 
(b) Dried whole peaches with stone  (pit) shall --  
 
(i) be prepared from peeled or unpeeled C lingst one peaches ;  
 
(ii) be presented as Standard Grade and Sub -Standard Grade  only; and  
 
(iii) not pass throug h a sieve of 25 mm me sh in the case of  Standard Grade.  
 
Sizing  
 
(2) Sizing of dried  peach  halves  is optional: Provi ded that  if sized,  the following provi sions shall 
apply:  
 
 (a) Nectarine halves:  
 
Size Shall pass t hrough a sieve  
of mesh diameter:  Shall n ot pass throu gh a 
sieve  of mesh diamet er: 
Small and minimum size for 
mixed sizes  25 mm  14 mm  
Medium  35 mm  25 mm  
Large  44 mm  35 mm  
Extra large  - 44 mm  
- Denotes n ot applicable  
 
  (b)  Other peach halves:  
 
Size Shall pass thro ugh a sie ve 
of mesh diame ter: Shall not  pass through a 
sieve of mesh diameter:  
Small and minimum size for 
mixed sizes  25 mm  19 mm  
Medium  35 mm 25 mm  
Large  44 mm 35 mm  
Extra lar ge - 44 mm  
- Denotes n ot applicable  
 
Permissible d eviations  
 
(3) The maxi mum permissible deviations for dried peach slices are as follows:  
 
 
 
  
24 
  
 
Quality factor  Tolerances  for defective fruit - number per 100 f ruit 
units  
Choice  Grade  Standard 
Grad e Sub-Standard 
Grade  
(a) Colour : (i) Minor  20 20   * 
 (ii) Major   1   5   5 
(b) Blemishes : (i) Minor 20   *   * 
 (ii) Major   5   5   * 
(c) Deviations in cut  15 35   * 
(d) Foreign matter:  (i)  Minor  10 10 * 
                          (ii) Major    4   6 6 
(e) Extraneous vegetable matter    4   6  6 
(f) Slice t hickness  
(Thic kness mea sured over width  of 
back):  (i) Thicker th an 22 mm  
            (ii) Thinner than 22 mm     
 
  5 
  5  
 
10 
10   
 
 * 
 * 
(g) Skin rests (in respect of peeled slices):   
          (i) Surface area s maller than 36  mm² 
 (ii) Surface area larger than 36 mm²     
  5 
  5  
10 
10  
 * 
 * 
(h) Deviatio ns allowed  under (a)(ii) , (b)(ii), 
(d), (e) and (g)(ii) collectively: Provided 
that the ind ividual limits are not 
exceede d 13 21  * 
* Denot es no specification  
 
Permissible dev iations  
 
(4) The maximum perm issible deviations for dried  peach halves are as follows:  
 
 
Quality factor  Toleranc es for defective fruit - number per 100 fruit 
units  
Choice Grade  Standard 
Grade  Sub-Standard G rade  
(a) Colour : (i) Mino r 15 20   * 
 (ii) Major   1   5   5 
(b) Blemishes : (i) Minor  20   *   * 
 (ii) Major    5 15   * 
(c) Deviations  in cut 10 25   * 
(d) Foreign matter: (i) Collectively  
                          (ii) Minor  
                                 (iii) Major  10 
10 
4 10 
10 
6 30 
30 
6 
(e) Extraneous vegetable matter    4   6   6 
(f) Minimum si ze   5   6   * 
(g) Skin rests (in  respect of peeled h alves):  
(i) Surface area smaller than 36  mm² 
(ii) Surface area larger than 36 mm²  
5 
5  
20 
10  
* 
* 
(h) Size: (i) Too large  
(ii) Too small  
(iii) Too large and too 
small  collectively  15 
15 
15 15 
15 
15 * 
* 
* 
(i) Deviations allowed under (a)(ii), (b)(ii), 
(d), (e) and (g)(ii) collectively: Provided 
that the individual limits are not 
exceeded  17 32   * 
*  Denotes no specification  
 
  
25 
 Permissible deviations  
 
(5) The maxi mum perm issible dev iations for dried wh ole p eaches (with stone  (pit)) are as 
follows:  
 
 
Quality factor  Tolerances for defective fruit - number per 100 fruit 
units 
Standard Grade  Sub-Standard Grade  
(a) Colour : (i) Minor  20   * 
 (ii) Major    5   5 
(b) Blemishes : (i) Minor    *   * 
 (ii) Majo r 15   * 
(c) Foreign m atter   6   6 
(d) Extraneous vegetable matter    6   6 
(e) Minimum size  10   * 
(f) Skin rests ( in respect of peeled ) with  a 
surface area larger than 36 mm² per fruit unit  25   * 
(g) Deviation s allowe d under (a) (ii), (b)(ii), (c), 
(d) a nd (f) collectivel y: Provided  that the 
individual limits are not exceeded  38   * 
* Denote s no specification  
 
PEAR S - HALVES (WITH AND WITHOU T CORE ) AND SEGMENTS  
 
26. (1) (a) Dried p ear halves without core shall be prepa red fro m pe eled or unpeeled and 
cleanly cut pear halve s, of which  the core has been removed .  
 
(b) Dried p ear halves wi th core shall -- 
 
(i) be prepared fr om peeled or unpeele d and bleached pears of the variety  
William s’ Bon Chretien (Barlett ) or any o ther sui table varie ties; 
 
(ii) be cleanly cu t; and 
 
(iii) be presented as  Standard G rade and Sub -Standard Grade only . 
 
(c) Dried pear segments  shall -- 
 
(i) be prepared from unpe eled, bleached and c ored pears;  and  
 
(ii) be cleanly cut . 
 
Sizing  
 
(2) Sizing of dried  pear halves  is optional : Provided  that if sized , the following provisions sh all 
apply:  
 
(a) Unpeeled pear halves:  
 
Size Shall  pass through a  sieve 
of mesh diameter:  Shall  not pass through a 
sieve of mesh diameter:  
Small and m inimum size for 
mixed size s 27.5 mm 25 mm  
Medium  38 mm 27.5 mm 
Large  48 mm  38 mm  
Extra large  - 48 mm  
-  Denotes not applicable  
 
  
26 
 (b) Peeled pear halves:  
 
Size Shall  pass through a 
sieve of mesh diame ter: Shall  not pass t hrough  a 
sieve of mesh diameter:  
Small and m inimum  size for 
mixed size s 27.5 mm 19 m m 
Medium  32 mm  27.5 mm 
Large  - 32 mm 
 -  Denotes n ot applica ble 
  
Permissible deviations  
 
(3) The maxim um permissible deviations for dried pear halves witho ut cor e are as follows:  
 
Quality factor  Tolerances  for defective fruit - num ber per 1 00 fruit un its 
Choice Grade  Standa rd Grade  Sub-Stan dard Grade  
(a) Colour : (i) Minor  20 20   * 
 (ii) Major    1   5   5 
(b) Blemishes : (i) Minor  20   *   * 
 (ii) Major    5 15   * 
(c) Deviations in cut  10 25   * 
(d) Defects    7 20 35 
(e) Size group:  (i) Too lar ge   5 10  * 
                           (ii) Too small    5 10   * 
(f) Extraneous vegetable matter    4   6   6 
(g) Foreign matter : (i) C ollectively  10 10 30 
                          (ii) Minor  10 10 30 
                          (iii) Major    4   4   6 
(h) Deviations  allowed under (a)(ii), 
(b)(ii), (d), (f) and (g ) collectively: 
Provided that the individua l limits 
are not exceeded  14 38   * 
*  Denotes no sp ecific ation  
 
Permissible deviations  
 
(4) The maximum permissible  deviati ons for dried pear halves with core  are as follows:  
 
Quality factor  Tolerances  for defec tive fruit - number per 100 fruit units  
Standard Grade  Sub-Standard Grade  
(a) Colour: (i) Minor  20   * 
 (ii)  Major    5   5 
(b) Blemishes : (i) Minor    *   * 
 (ii) Major  15   * 
(c) Deviations i n cut  25   * 
(d) Extra neous vegetable matter    6   6 
(e) Foreign matter : (i) C ollectively  10 10 
                          (ii) Minor  10 10 
                          (iii) Major    4   6 
(f) Deviations allowed  under (a)(ii), (b)(ii),  
(d) and (e) collec tively : Provided that 
the individual limits are  not excee ded 22   * 
* Denotes no specification  
 
Permissible  deviations  
 
 (5) The maxim um permissible deviations for dried pear segments  are as follows:  
  
27 
  
Quality fa ctor Toleran ces for defective f ruit - number per 100 f ruit units  
Choice Grade  Standard Grade  Sub-Standard 
Grade  
(a) Colour : (i) Minor  
 (ii)  Major  20 
  1 20 
  5   * 
  5 
(b) Blemishes : (i)  Minor  20   *   * 
 (ii)  Major    5 15   * 
(c) Deviatio ns in cu t 10 25   * 
(d) Defects    7 20 35 
(e) Extraneous veg etable matter    4   6   6 
(f) Foreign matter : (i) Collectively  10 10 30 
                          (ii) Minor  10 10 30 
                          (iii) Major   4   6   6 
(g) Deviations  allowed  under (a)(ii), 
(b)(ii), (d), (e) and ( f) col lectively: 
Provid ed that the individual limits 
are not exceeded  18 40   * 
* Denotes no specification  
 
PLUMS - HALVES 
 
27. (1)  Dried p lum ha lves shall -- 
 
(a) be prepared from bleached plums  of the yellow flesh varieties or any other suitable 
varieties ; and 
 
(b) be cleanly cut : Provided that Standard  Grade  and Sub -Standard G rade may contain 
thin and overripe fruit . 
 
Sizing  
 
(2) Sizing of dried  plum halves is optional: Provided that  if sized, the following provisions sha ll 
apply:   
 
Size Shall pass through a 
sieve o f mesh diameter  Shall not pass through a 
sieve of mesh diameter  
Small  and m inimum size for mixed size s - 14,1 mm  
Medium  25 mm  14,1 mm  
Large  35 mm  25 mm 
- Denotes not applicable  
 
Permissible deviation s 
 
(3) The maxi mum  permissible deviation s for dried plum h alves are as follows:  
 
Quality factor  Tolerances  for defec tive fruit - number per 100 fruit units  
Choice Grade  Stand ard Gr ade Sub-Standard Grade  
(a) Colour : (i) Minor  20 20   * 
 (ii) Major    1   5   5 
(b) Blemish es: (i) Minor  20   *   * 
 (ii) Major    5 15   * 
(c) Deviations in cut  10 25   * 
(d) Size group : (i) Too large  
                           (ii) Too small  
                           (iii) Too large and  
                           too small        
                           collectively  5 
5 
5 10 
10 
10   * 
* 
* 
(e) Extraneous vegetable matter    4   6   6  
28 
 Quality factor  Tolerances  for defec tive fruit - number per 100 fruit units  
Choice Grade  Stand ard Gr ade Sub-Standard Grade  
(f) Foreign m atter: (i) Collectively  10 10 30 
                          (ii) Minor  10 10 30 
                          (iii) Major   4   6   6 
(g) Deviations permissible under  
(a)(ii), (b)(ii), (e) and (f) 
collectively: Provided that the 
individual li mits are not  
exceeded   14 28   * 
*  Denotes no specification  
 
PRUNES  - WHOLES  (WITH AND WITHOUT STONE  (PIT) ) 
 
28. (1) (a) Prunes shall be prepared from wh ole prunes of suit able varietie s with the stone (pit) 
eithe r still intact or removed . 
 
(b) In the cas e of destone d (pitted) prunes, the fruit shall be destoned by an appropriate 
process such as to minimize the damage to t he skin, a nd the  number of cuts 
necessa ry to destone the pru nes shall be limited to two cuts.  
 
(c) Pressure -pitted prunes may only be presen ted as Stand ard Grade and the number 
of cuts necessary to destone the prunes is not limited.  
 
Sizing  
 
(2) (a) Sizing  shall be mandat ory for prunes: Pro vided that -- 
 
(i) sizing for  pressure pitted prunes is optiona l unless they are packed and 
presented for sa le to the  consumer; and 
 
(ii) sizing for destoned (pitted) prunes shall be determined by count taken 
before the  stone is r emoved.  
 
(b)  Sizing shall be deter mine d according to  the fo llowing sc ales:  
 
  (i) Diameter  [for whole fruit with the stone (pit) still int act]:  
 
Count  group/ Designation  Shall pass through a 
sieve of mesh diameter:  Shall not pass through a 
sieve of mesh d iameter:  
Small  21 m m 19 mm  
Mediu m 23,5 mm  21 mm  
Large 27,5 mm  23,5 mm 
Extra large  - 27,5 mm 
-  Denotes not applicable  
 
(ii) Count  [for fruit with or without stone (pit)]:  
 
Count group/ Designatio n 
per 454 gra m Choice  Grade  (numb er of 
prunes)  Stand ard Grade (number 
of prunes)  
 Choice Grade shall not  
exceed 80  Standard Grade shall not 
exceed 110  
Extra smal l Not permissible  101 - 110 
Smal l Not permissible  81 - 100 
Medium    61 - 80* 61 - 80 
Large  41 - 60 41 - 60 
Extra lar ge 1 - 40 1 - 40 
 * In the case of m ixed dr ied fruit,  100 prunes shall be all owed.   
29 
  
(iii) Destoned (pitted ) Prunes – Choice Grade only : Size shall be determined 
by the count taken before the stones (pits ) are removed  from th e prun es. 
 
Count group/ D esigna tion Number of prune s 
per 454  g 
Large  ≤ 60 
Medium                                > 60 
 
Uniformity of size  
 
(3)   (a) Prunes packed in accordance with the sizing scales referred to in sub -regulation  
(2)(d) above shal l be rea sonabl y unifo rm in size.  
 
(b) The difference betwe en the nu mber of th e smallest prunes and the number of the 
largest prunes in a sample of  454 g shall not exceed:   
 
Size number  
 Maximum difference between the number of largest 
and sma llest prunes  
44 - 55 25 un its 
56 - 77 35 uni ts 
>77 45 units  
 
(c) The differen ce is calc ulated by reference to 10 percent (by mass) of the sample for 
the smallest prunes and 10 percent (by mass) for the largest prunes.  
 
Permissible deviation s 
 
(4) The maximum  permissi ble dev iations for prunes  with stone ( pit) are as foll ows: 
 
 
Quality factor  Tolerance s for defective fruit - number per 100 fruit units  
Choice Grade  Standard Grade  Sub-Standard 
Grade  
(a) Damaged prunes  5 10 * 
(b) Blemishes : (i) Minor  10 * * 
 (ii) Majo r 3 15 * 
(c) Size group:  (i)     Too large  5 5 * 
                    (ii)     Too small  5 5 * 
(d) Deviations  allowed  under ( a), (b)(ii) 
and (c) collectively: Provided that 
the individual limits are not 
exceeded  15 28 * 
* Deno tes no specif ication  
 
Permissible d eviati ons 
 
(5) The maximum  permissi ble deviat ions for destoned (pitt ed) prunes  are as follows:  
 
 
Quality factor  Tolerances  for defective fruit - number per 100 fruit  units  
Choice Grade  Standard Grade  Sub-Stan dard 
Grade  
(a) Damag ed pru nes (excluding two 
holes across from each oth er 
formed  during de stoning ) 15 25 * 
(b) Blemishes (excluding two holes 
across from each other formed 
during de stoning):  (i)    Minor   
                                        (ii)   Major  
 
10 
3  
 
* 
15  
 
* 
*  
30 
  
Quality factor  Tolerances  for defective fruit - number per 100 fruit  units  
Choice Grade  Standard Grade  Sub-Stan dard 
Grade  
(c) Textu re 5 10 * 
(d) Prunes wit h stone  (pit) 4 7 10 
(e) Foreig n matter : (i)   Colle ctively  
                          (ii)  Minor  
                                 (iii)  Major  10 
10 
4 10 
10 
4 30 
30 
6 
(f)     Extraneous vegetabl e matter  4 6 6 
(g) Deviati ons allowed  under (a), 
(b)(ii), (d ), (e) and (f) colle ctively: 
Provided th at the indi vidual limits 
are not exceeded  24 40 * 
* Denotes no specification  
 
PART VIII 
SPECIFIC QUALITY STANDARDS FOR  DRIED SUBTROPICAL  FRUIT  
 
Definitions  
 
29. (1)  Where used  specifical ly with regard to dried sub tropical  fruit -- 
 
(a) "deviatio ns in cut " means pieces of fruit that differ  more than 25% from the mean 
form or size or mass  of the majority of the fruit pieces in a single packet;   
 
(b) "subtropical fruit" mea ns bana na, mang o, paw -paw (papaya ) and pineapple . 
 
Quality s tandards  
 
(2) All dried s ubtropical fruit shall not contain more than 24% moisture.  
 
(3) All dried s ubtropical fruit shall in addition also comply with the general quality s tandards set 
out in regulatio n 5. 
 
(4) The follo wing qu ality factors shall be used to determi ne the g rade for each dried subtrop ical 
fruit produ ct concerned:  
 
(a) Blemishes.  
 
(b) Foreign matter.  
 
(c) Grey and black discolouration.  
 
(d) Deviat ion in cut.  
 
(e) Extraneous vegeta ble mat ter. 
 
(f) Retai ned core.  
 
BANANAS  - STRIPS AND RINGS  
 
30. (1) Dried  bananas shall -- 
 
(a) be prepared from peeled bananas sli ced in a direction parallel to the natural seam of 
the fruit  in the case of strips ; or  
 
(b) be prepared from peeled ba nanas cut at right an gles to the lo ngitudinal axis in the 
case of rings ; 
  
31 
 (c) have a chewable t exture : Provided that Standard Grade  bananas sh all have a 
reasonably chewable texture;  
 
(d) be pliable when folding a single strip;  
 
(e) be free from blackened fr uit ends;  
 
(f) be fre e from  blackene d parts in  a strip ; 
 
(g) consist of u niform s ize pieces  of frui t; and  
 
(h) be free from fruit with floury taste and texture.  
 
Sizing  
 
 (2) Sizing of dried  bana na strips and rings  is optional: Provided that  if sized , the following 
provisions  shall apply:  
 
Grade  Minimum diam eter  Thickness  
Choice 30 mm 3 – 5 mm 
Stand ard 22 mm  3 – 5 mm  
Sub-Standard  15 mm  3 – 5 mm  
  
Permissible deviations  
 
(3) The maximum permissible deviations for dried banana strips and ring s are as follo ws: 
 
Quality  factor  Tolerances  for defe ctive fruit – number  per 10 0 g fruit 
Choice  Grade  Standard Grade  Sub-Standard Grade  
(a) Blemishes  3 6 10 
(b) Foreign matter: (i)   Minor  
                                  (ii)  Major  5 
2 8 
4 12 
8 
(c) Extraneous v egetable mat ter 3 6 6 
(d) Blackened fr uit ends  3 6 12 
 Tolerance s for de fective fruit – mass  per 100 g  fruit 
(e) Blacke ned fruit pa rts 20 30 * 
(f) Deviations in cut  20 35 * 
* Denotes no specification  
 
Additional marking requirements  
 
(4) Subject to t he provision s of regu lation 10 -- 
 
(a) dried banana strips may use the  alterna tive product name “dried banana sticks”; and  
 
(b) dried banana rings may use the  alternative product name “dried banana roundels” or 
“dried banana  slices”.  
 
MANGOES  - STRIPS 
 
31. (1) Dried mango  strips shall -- 
 
(a) be prepared from peeled and cleanly cut  mango es; 
 
(b) have  a chewable texture : Provided that Standard  Grade  mangoes sh all have a  
reasonably chewable texture;  
 
(c) have a maximum thickness of 14 mm for Choice Grade mango es; and 
  
32 
 (d) be pl iable when f olding a single pie ce or st rip. 
 
 (2) Different  variet ies of dried mango strips may be packed in the same container.  
 
Sizing  
 
(3) Sizing of  dried mango  strips is optional: Provided that if sized, the size shall be determined b y 
the diameter of the widest  part. 
 
Permissib le deviations  
 
(4) The maxi mum pe rmissible deviations for dried mango strips  are as follows : 
 
 
Quality factor  Tolerances  for defective fruit - number per 100 g  fruit 
Choice Grade  Standard Grade  Sub-Standard Grade  
Less than  
25 pieces  
per 100 g  Between 
25 and 80 
pieces 
per 100 g  Less th an 
25 pieces 
per 100 g  25 pieces 
and more 
per 100 g  Less than  
25 pieces 
per 100 g  25 pieces  
and more 
per 100 g  
(a) Colour:  T otal area of 
grey discolouration 
allowed in 100 g 350 mm2 550 mm2 500 mm2 700 mm2 * 
(b) Blemish es 3 10 6 20 12 35 
(c) Too thick cuts 1 1 3 3 5 5 
(d) Foreign matter:  
 (i)  Minor  
 (ii) Major   
5 
2  
15 
3  
8 
4  
24 
6  
12 
8  
40 
10 
(e) Extraneous vegetable 
material  3 3 6 6 6 6 
 Tolerances  for defe ctive fruit – mass  per 100 g  fruit 
(f) Deviatio ns in cut  20 20 35 35 * 
* Denotes n o spec ification 
 
PAWPAWS  (PAPAYA S) - PIECES AND STRIPS  
 
32 (1)  Dried  pawpaw (papaya) pieces and strips shall -- 
 
(a) be prepared from peeled and cleanly cut pawpaws  (papayas) ;  
 
(b) have a yellow t o deep ora nge-red col our; and  
 
(c) be pliab le when folding a si ngle pi ece or  strip. 
 
Sizing  
 
(2) Sizing of dried pawpaw (papaya)  pieces and strips i s optional: Provide d that if sized, the size 
shall be determined by the diameter of the widest  part and the size  of units in the same  containe r shall b e 
fairly uniform . 
 
Permissible deviations  
 
(3) The maximum permissible deviations for dried pawpaw (papaya) pieces  and strip s are as 
follows:  
 
 
Quality factor  Tolerances  for defective fru it - number per 10 0 g fruit 
Choice Gr ade Stand ard Grade  Sub-Standard 
Grade  
(a) Colour:  Total area of grey 
discolouration allowed in 100  g 250mm2 500mm2 *  
33 
  
Quality factor  Tolerances  for defective fru it - number per 10 0 g fruit 
Choice Gr ade Stand ard Grade  Sub-Standard 
Grade  
(b) Blemishes  10 20 35 
(c) Foreig n matter:  (i) Minor  
                          (ii) Major  15 
  3 24 
  6 40 
10 
(d) Extraneou s vegetable  material    3   6  6 
 Tolerances:  for defect ive fr uit - mass per 100 g  fruit 
(e) Deviations in cut  20 35 * 
* Denotes no specification  
 
PINEAPPLES - WHO LE SLICES, HALF SLICES  AND SEGMENTS  
 
33. (1) Dried p ineapple  whole slices, half s lices and segments  shall -- 
 
(a) be prepare d from whole, cored pineapp les cu t into round slices at right angles to the 
longitudinal axis in the case of whole slices and half slice s; or  
 
(b) be prepared from whole  slices cut into four to six segm ents;  
 
(c) be bright y ellow to d ark yellow in colour  and free  from darkened porti ons; and 
 
(d) have a good texture: Provided that Standard Grade  dried pineapples shall have a 
reasonably good texture.  
 
Sizing  
  
(2) Sizing of dried pineapple whole slices, half slice s and  segments is optional: Provided th at if 
sized, the s ize of units in any containe r sha ll be uniform.  
 
Permissible deviations  
 
(3) The maximum permissible deviations for dried pineapple whol e slices, half slices and 
segments  are as follows:  
 
Qual ity factor  Tolerances for defectiv e fruit - mass  per 100 g  fruit 
Choic e Grade  Stand ard Grade Sub-Standard 
Grade  
(a) Colour : (i)    Minor  15 30 * 
 (ii) Major  1 5 5 
(b) Blemishes  (by number)  2 4 10 
(c) Retained core  (by number)  3 6 * 
(d) Extraneo us ve getable matte r 4 6 6 
(e) Foreign matter:  (i) Minor  
                          (ii) Major 5 
2 8 
4 12 
8 
(f) Deviations in cut  20 35 * 
(g) Deviations  allowed  under (a)(ii), (b), 
(c), (d) and (e)(ii)  collectively: 
Provided that the individual limits a re 
not exceeded  9 18 35 
* Denotes no spe cificatio n 
 
PART IX 
SPECIFIC QUALITY S TANDARD S FOR DRIED  GRAPES  (RAISINS ) 
 
Definitions  
 
34. (1) Where used specifically  with regard to dried grapes ( raisins ) --  
34 
  
(a) "berry stems (cap ste ms)" means small woody stems, w hether attached to  a berry 
or not provided  that th e nodule sh all not be deemed a s berry  stem: Provided further 
that -- 
 
(i) in the case of currants it is small stems attached to the berry or loose 
amongst the  fruit, longer th an 3 mm in length ; and 
 
(ii) in the ca se of other v ine fruit  it is small stems at tached to t he berries  or 
loose  amongs t the fruit of 1 mm or less in thickn ess and 10 mm or less in 
length.  
 
(b) "bold  raisins " means raisins obtained from a seedl ess grape cultiva r that has  not 
been treated wit h a plant g rowth regu lator(s);  
 
(c) "bunch " means two  or more ra isins attached to  the same s talk; 
 
(d) "crystallised or  sugared " means berries with external or internal sugar crystals 
which are readily apparent and seriously affect the appea rance o f the raisin;  
 
(e) "currant s" means a seedless currant c ultivar (e.g. "Black Corinth" , "Corinth ian" or 
"Korinthiaki" ) that has been dried in direct sunlight on concrete s labs, drying nets or 
drying racks ; 
 
(f) "damaged " means fruit  that has been damaged, br oken or  crushed by h andling 
practices and transport  to such  an extent that the inner fle sh is expo sed: Provided 
that the damage from the removal of seeds and cap stems shall not be considered 
“damaged” ; 
 
(g) "flame " means a  seedless t able grape cultivar that h as been  dried on con crete slab s 
or drying nets, in direct s unlight. It  can also be treat ed with co ld lye solution and then 
dried on concrete slabs or drying nets, in direct sunlight;  
 
(h) "floaters " means dry, immature, hardish berrie s, underdeveloped berries,  extrem ely 
light in mass and s hrivelled with practi cally no  flesh ; 
 
(i) "golden jumbo " means  a seedles s table grape cultivar  that has been  treated with a 
plant growth regulator (s) and a cold lye solution (sultana oil, potash and w ater), 
stacked on woo den sca ffolding and treated wi th sulphu r dioxide  in fumigati on rooms  
and dried on wooden  scaffoldi ng in shade;  
 
(j) "golden sultanas " means a seedless grape cultivar that has been sulphur  dioxide  
treated ; 
 
(k) "jumbo  raisins " means a seedless table grape cultivar that ha s been treate d with a 
plant grow th regulator (s) and dried in direct sunl ight on co ncrete  slabs o r drying nets ; 
 
(l) "major deviations in colo ur" means a drastic colour deviation from the normal 
colour range of the vine fruits as defined  in the colour chart;  
 
(m) "minor deviation s in colour " mean s a slight co lour dev iation from the nor mal 
colour range of  the vi ne frui ts as def ined in the colour char t; 
 
(n) "Orang e River (OR)  sultanas " means a seedless grape cultivar,  treated with cold 
lye solutio n (sultana oil, potash and water)  and dried in the shade  on drying sh elves;  
 
(o) "plant g rowth regul ator" means a natur al or synth etic chemica l compound used to 
stimulate both  cell division and elongation that affects leaves and stems, or used to 
promote fruit  ripening, abscission, flower induct ion, and other respo nses;  
35 
 (p) "seedl ess" mea ns fruit naturally without pips or see ds; 
 
(q) "South  African ( SA) sultanas " means  a see dless grap e cultivar that has been 
treated with cold lye solution (sultana oil, potash and water ) and dried in direct 
sunlight on concrete slabs or drying net s; 
 
(r) "stalks" means the wood en branches of the bunch on wh ich the be rries are attached 
by mea ns of berr y stems and will only be deemed as stalks when thicker than 1 mm 
or else longer than 10 mm;  
 
(s) "swartbekkie " means a  brown  to black discolourat ion of up to 3 mm in diameter  
which deve lops from the cap -stem: Provid ed th at if the disco louration excee ds 3 mm 
it shall be considered a blemish ; and 
 
(t) "vine fruit " means any suitable dr ied-grape variety . 
 
Additional marking requiremen ts 
 
(2)  Subject t o the provision s of reg ulation 10, the product name "dried gr apes " or "raisins" -- 
 
(a) shall be replaced by the  expressio n "currants" in the case of currants described in 
regulation 35;  
 
(b) shall be replaced by the e xpression "golden sultanas",  "bleached sultana s", "golden 
bleached su ltanas" or "sultana s" in the case of g olden sul tanas descr ibed in 
regulation 36 ;  
 
(c) shall be rep laced by the expression "Orange River sultanas ", "O.R. s ultanas" or  
"sultanas" in the case o f Orange River (OR)  sultanas  described in reg ulation 37 ; 
 
(d) shall be re placed by the expre ssion "seedless rais ins", "‘X’ raisins"/ or "‘X’ seedless"/ 
" ‘X’ seedless r aisins" (where ‘X’ indicates the name of the variety) in the case of 
seedless ra isins descri bed in regulation 38 ; or 
 
(e) shall be replaced b y the expression  "South African sultanas ", "S.A. sultanas"  or 
"sultanas"  in the ca se of South African (S A) sultanas des cribed in regulation 39 . 
 
CURRANTS  
 
Quality standards  
 
35. (1) The quality standards for cur rants are as follows:  
 
(a) Moisture content and berry size:   
 
Quality Fac tor 
 Choice Grad e Standard Grade  Sub-Standard 
Grade 
(a)   Moisture content %  
 12 – 18 12 – 18 12 – 18 
(b)  Berry s ize:  
           (i) Screening  
 
 
 
 
 
 
            (ii) Count per 100g   
Berries s hall pass through 
a sieve of mesh diame ter 
of maximu m 8 mm  
Berries shall not pass 
through a sieve o f mesh 
diamet er of 2 mm  
 
900 - 1600  
Berries shall pass  through a 
sieve of mesh diameter of 
maximum  8 mm 
Berries s hall not pass 
through a sieve of me sh 
diameter of  2 mm  
 
900 - 1800  * 
 
 
 
 
 
 
 
* 
* Denotes no s pecificat ion  
36 
 (b) Currants shall in addition als o comply  with the gene ral quality standards s et out in 
regulation 5 .  
 
Permissible deviations  
 
(2) The maximum permissible deviations for currants  are as follows:  
 
 
Quality factor  Tolerances  for defective f ruit - Percent by mass  in 100 g of 
fruit (unless  otherwis e indicated)  
Choice Grade  Standard  Grade  Sub-Standard 
Grade  
(a) Berry size  ˃ 8 mm 2 5 15 
(b) Blemishes  5 10 * 
(c) Crystallised  or sugared  berries  5 10 * 
(d) Currants with seeds  2 5 15 
(e) Dama ged berries  2 5 30 
(f) Floaters  2 5 20 
(g) Berry stems (Cap stems ) per 
250g  25 25 25 
(h) Stalks (per  12 - 15 kg): ˃ 10 mm 
in length  or thicker than 1 mm      1 1 1 
* Denotes no specification  
 
GOLD EN SULTANAS  AND GOLDEN J UMBO SULTANAS  
 
Qual ity standards  
 
36. (1) The quality standards for Golden Sultanas and G olden  Jumbo Su ltanas  are as follows:  
 
(a) Colour range  and moisture  content :  
  
Quality Factor  
 Choice Grade  Standard Grade  Sub-Standard 
Grade  
(a) Colour range  Berries s hall comply with 
Colour Golden  Chart no. 1 
– 5 Berries s hall comply with 
Colour Golden  Chart no. 6 - 
7 * 
(b)    Moistur e cont ent %  
 11 – 17 11 – 17 11 – 17 
* Denotes  no specification.  
 
(b) Golden sultanas and Golden Jumbo sultan as shall in addition also compl y with the 
general q uality standa rds set out in regulation 5 .  
 
Sizing  
 
(2) Sizing of Golden Sulta nas and G olden Jumbo Sulta nas is opt ional: Provided that if sized, 
the size shall be determined  by -- 
 
(a) screening (minimum and maximum diameter); or  
 
(b) count (minimum and maxi mum number of  berries per  100 g).  
 
 
 
 
 
 
 
  
37 
 A. Screening:  
 
Designation  
 Choice  Grade  Standard Gr ade Sub-Standard Grade  
 
 
 
 
 
 
 
Jumbo  Berries s hall 
pass through  
a sieve of 
mesh 
diamet er: Berries s hall 
not pass 
throug h a 
sieve of mesh 
diameter:  Berries s hall 
pass th rough  
a sieve  of 
mesh  
diameter:  Berries s hall 
not pass 
through  a 
sieve  of mesh 
diameter:  Berries 
shall p ass 
through  a 
sieve of 
mesh 
diameter:  Berries shall 
not pass 
through  a 
sieve of 
mesh 
diameter:  
 
15 mm   
12 mm   
*  
*  
*  
* 
 
Bold  
13 mm   
10 mm   
*  
*  
*  
* 
Regular / 
Medium   
13 m m  
6 mm   
13 mm   
6 mm  
13 mm   
6 mm  
 
Small /Midget   
9 mm  
6 mm   
*  
*          
*  
* 
* Denotes no specification.  
 
B. Count:  
 
Designation  
 Choice Grade  Standard Grade  Sub-Standa rd Grade  
 
Jumbo   
70 - 150  
70 - 150  
70 - 150 
 
Bold  
150 - 200  
150 - 200   
150 - 200 
  
Regular/Medium   
200 - 310  
200 - 310  
200 - 310 
 
Small /Midget   
310 - 480  
310 - 480                
310 - 480 
* Denotes no specif ication.  
 
Permissible deviations  
 
(3) The m aximum permissible de viations for Golden S ultanas  and G olden Jumbo Sultan as 
are as follows:  
 
 
Qualit y factor  Tolerances  for defect ive fruit - Percent by mass  in 100  g of 
fruit (unless otherwise indicated)  
Choice Grade  Standard Grade  Sub-Standard Grade  
Small & 
Regular  Bold 
Jumbo  Small & 
Regular  Bold 
Jumbo  Small & 
Regular  Bold 
Jumbo  
(a)   Colour  devia tion:  
        (i)  Minor (Cha rt 1 - 2) 
        (ii) Major (Chart 3  - 5)  
10 
2  
10 
2  
25 
8  
25 
8  
* 
*  
* 
* 
(b) Blemis hes 5 5 10 10 35 35 
(c) Crystallised or sugared berries  5 5 20 15 * * 
(d) Dama ged berries  2 2 5 5 10 10 
(e) Swartbekkie  15 15 25 25 * * 
(f) Float ers 2 2 5 5 10 10 
(g) Berry stems (Cap  stem)  per kg 30 40 30 40 30 40 
(h) Stalks (per 12 - 15 kg): ˃ 10 mm 
in length or thicker than 1 mm  1 
 1 
 1 
 1 
 1 
 1 
 
* Denotes no specification  
 
  
38 
 ORANGE RIVER  (OR) SULTANAS  
 
Quality standards  
 
37. (1) The quality standards for Orange River (OR) Sultanas  are as follows:  
 
(a) Colour range  and moisture  content:  
 
Qualit y Factor  
 Choice Grade  Standard Grade  Sub-Standard 
Grade  
(a) Colour range  Berries s hall comply with 
O.R. Colour Chart no. 1 - 4 Berries s hall comply with O.R. 
Colour Chart no. 5 - 6 * 
(b)   Moisture content %  
 11 – 17 11 – 17 11 – 17 
* Denotes no specif ication.  
 
(b) Orange River  (OR) Sultanas shall in addition also comply  with the general quality 
standards set out in regulation 5 .  
 
Sizing  
 
(2) Sizing of Orange River  (OR)  Sultanas  is optional: Provided that if sized, the size shall be 
determ ined by -- 
 
(a) screening (minimum and maximum diameter); or  
 
(b) count ( minimum and maximum number of berries per 100 g).  
 
A.  Screening:  
 
Designation  
 Choice Grade  Standard Grade  Sub-Standard Grade  
 
 
 
 
 
 
 
Jumbo  Berries s hall 
pass through  
a sieve of 
mesh 
diame ter: Berries  shall 
not pass 
through  a 
sieve of mesh 
diameter:  Berries s hall 
pass through  
a sieve of 
mesh 
diameter:  Berries s hall 
not pass 
through  a 
sieve of mesh 
diameter:  Berries 
shall p ass 
through  a 
sieve of 
mesh 
diameter:  Berries s hall 
not pass 
through  a 
sieve of 
mesh 
diameter:  
         
15 mm  
12 mm  
15 mm  
12 mm  
15 mm  
12 mm 
 
Bold  
13 mm  
10 mm  
13 mm  
10 mm  
13 mm  
10 mm 
Regular / 
Medium   
13 mm  
6 mm  
13 mm  
6 mm  
13 mm  
6 mm 
 
Small /Midget   
9 mm  
6 mm  
9 mm  
6 mm           
9 mm  
6 mm 
* Denotes n o specification.  
 
B.  Count:  
 
Designation  
 Choice Grade  Standard Grade  Sub-Standar d Grade  
 
Jumbo   
70 - 150  
70 - 150  
70 - 150 
 
Bold  
150 - 210  
150 - 210   
150 - 210 
  
Regular /Medium   
210 - 320  
210 - 330  
210 - 320  
39 
 Designation  
 Choice Grade  Standard Grade  Sub-Standar d Grade  
 
Small /Midget  
320 - 480  
320 - 480                
320 - 480 
* Denotes no specification.  
 
Permissible deviations  
 
(3) The maximum permissible deviations for Orange River (OR) S ultanas  are as follows:  
 
 
Quality factor  Tolerance s for  defective fruit - Percent by mass  in 100 g of 
fruit (unless otherwise indi cated)  
Choice Grade  Standard Grade  Sub-Standard Grade  
Small & 
Regular  Bold 
Jumbo  Small & 
Regular  Bold 
Jumbo  Small & 
Regular  Bold 
Jumbo  
(a)   Colour deviation:  
        (i)  Mino r (Chart 3 ) 
        (ii) Major (Char t 4)  
10 
3  
10 
3  
20 
10  
20 
10  
* 
*  
* 
* 
(b) Blemishes  5 5 10 10 * * 
(c) Crystallised or sugared berries  5 5 10 10 * * 
(d) Damaged berries  2 2 5 5 10 10 
(e) Swartbekkie  15 15 30 30 * * 
(f) Floaters  2 2 5 5 10 10 
(g) Berry stems (Cap  stem)  per kg 30 40 30 40 30 40 
(h) Stalks (per 12 - 15 kg): ˃  10 mm 
in length or thicker than 1 mm        1 
 1 
 1 
 1 
 1 
 1 
 
* Denotes no specification  
 
SEEDLESS RAISINS  - THOMPSON AND OTHER SEEDLESS VARIETIES  
 
Quality standards for Thompson seedless, Prime, Regal, Festival, Crimson and Midnight varieties  
 
38. (1) The quality standards for Thompson seedless, Prime, Regal, Festival, Crimson and 
Midnight varieties  are as follows:  
 
(a) Colour range  and moisture content :  
 
Quality Factor  
 Choice Grade  Standard Grade  Sub-Standard 
Grade  
(a) Colour range  Berries s hall com ply with 
Thompson Seedless 
Colour  Chart no. 1 - 5 Berries s hall comply with 
Thompson Seedless Colour  
Chart no. 5 - 6 * 
(b)    Moisture content %  
 11 – 17 11 – 17 11 – 17 
* Denotes no specification.  
 
(b) Thompson seedless , Prime, Regal, Fes tival, Crimson and  Midnight varieties  shall in 
addition also comply  with the general quality standards set out in regulation 5 .  
 
Sizing for Thompson seedless, Prime, Regal, Festival, Crimson and Midnight varieties  
 
(2) Sizing of Thompson seedless, Prime, Regal, Festival, C rimson and Midnight varieties  is 
optional: Provided that if sized, the size shall be determined by -- 
 
(a)  screening (minimum  and maximum diameter); or  
 
(b) count ( minimum and maximum number of berries per 100 g).  
  
40 
 A.  Screening:  
 
Desi gnation  
 Choice Gr ade Standard Grade  Sub-Standard 
Grade  
 
 
 
 
 
Jumbo  Berries s hall 
pass through  a 
sieve of mesh 
diameter:  Berries s hall n ot 
pass through  a 
sieve of mesh 
diameter:  Berries s hall 
pass through  a 
sieve of mesh 
diameter:  Berries s hall n ot 
pass th rough  a 
sieve of m esh 
diameter:   
 
         
15 mm  
12 mm  
15 mm  
6 mm  
* 
 
Bold  
13 mm  
10 mm  
*  
*  
* 
Regular / 
Medium   
11 mm  
9 mm  
13 mm  
6 mm  
* 
 
Small /Midget   
8 mm or 9 mm  
6 mm  
*  
*           
* 
* Denotes n o specification.  
 
B.  Count:  
 
Designation  
 Choice Grade  Standard Grade  Sub-Standard Grade  
 
Jumbo   
70 - 150  
70 - 150  
70 - 150 
 
Bold  
150 - 210  
150 - 210   
150 - 210 
  
Regular /Medium   
210 - 320  
210 - 320  
210 - 320 
 
Small /Midg et  
320 - 480  
320 - 480                
320 - 480 
* Denotes no s pecification.  
 
Permissible deviations for Thompson seedless, Prime, Regal, Festival, Crimson and Midnight 
varieties  
 
(3) The maximum permissible deviations for Thompson seedless, Prime, Regal , Festival, 
Crimson and Midnight varieties  are a s follows:  
 
 
Qual ity factor  Toleran ces for defective fruit - Percent by mass  in 100  g of 
fruit (unless otherwise indicated)  
Choice Grade  Standard Grade  Sub-Standard Grade  
Small & 
Regular  Bold 
Jumbo  Small & 
Regular  Bold 
Jumbo  Small & 
Regular  Bold 
Jumbo  
(a)   Colour dev iation:  
(i)  Mino r (Chart No.1) 
        (ii) Major (Chart  No. 2 - 3)  
5 
2  
5 
2  
15 
5  
15 
5  
* 
*  
* 
* 
(b) Blemishes  5 5 10 10 * * 
(c) Crystallised or sugared berries  5 5 10 10 * * 
(d) Dama ged berries  2 2 5 5 10 10 
(e) Swartbekkie  15 15 30 30 * * 
(f) Floaters  2 2 5 5 10 10 
(g) Berry stems (Cap  stem)  per kg 30 40 30 40 30 40 
(h) Stalks (per 12 - 15 kg): ˃  10 mm 
in length or thicker than 1 mm         1 1 
 1 
 1 
 1 
 1 
* Denotes n o specificat ion. 
 
 
  
41 
 Quality standards for Flame seedless varie ty 
 
 (4) The qual ity standards fo r Flame seedless variety  are as follows : 
 
(a) Colour range  and moisture content :  
 
Quality Factor  
 Choice Grade  Standard Gra de Sub-Standard 
Grade  
(a)   Colour range  Berries s hall comply with 
Flame Colour Chart no. 1 - 
2 Berrie s shall comply wi th 
Flame  Colour Chart no. 1 - 2 * 
(b)   Moisture content %  11 – 17 11 – 17 11 – 17 
* Denotes no specification.  
 
(b) Flame seedless  shall in addition also comply  with the general qu ality standa rds set 
out in  regulation 5 .  
 
Sizing for Flame  seedless var iety 
 
(5) Sizing of Flame seedless variety  is optional: Provided that if sized, the size shall be 
determined by -- 
 
(a)  screening (minimum and maximum diameter); or  
 
(b) count (minimu m an d maximum number of berries per 100 g).  
 
A. Screening:  
 
Desi gnati on 
 Choice Grade  Standa rd Grade  Sub-Standard 
Grade  
 
 
 
 
 
 
Jumbo  Berries s hall 
not p ass 
through  a sieve 
of mesh 
diameter:  Berries s hall n ot 
pass through  a 
sieve of mesh 
diameter:  Berries shall 
pass through  a 
sieve of mesh 
diameter:  Berries  shall n ot 
pass th rough  a 
sieve of mesh 
diameter:   
 
         
15 mm  
12 mm  
15 mm  
12 mm  
* 
 
Bold  
13 mm  
10 mm  
13 mm  
10 mm  
* 
Regular / 
Medium   
12 mm  
6 mm  
13 mm  
6 mm  
* 
 
Small/Midget   
9 mm  
6 mm  
9 mm  
6 mm           
* 
* Denotes no specification.  
 
B. Coun t: 
 
Designation  
 Choice Grade  Standard Grade  Sub-Standard Grade  
 
Jumbo   
70 - 150  
70 - 150  
70 - 150 
 
Bold  
160 - 230  
160 - 230   
160 - 230 
  
Regular /Medium   
230 - 320  
230 - 320  
230 - 320 
 
Small/Midget   
350 - 480  
350 - 480                
350 - 480 
* Denotes no specification.   
42 
 Permissible deviations  
 
(6) The maximum permissible deviatio ns for Flame seed less variety  are as follows:  
 
 
Quality fa ctor Tolerances for defective fruit - Percent by mas s in 100  g of 
fruit (unless otherwise indicated)  
Choic e Grade Standard Grade  Sub-Stand ard Grade  
Small & 
Regular  Bold 
Jumbo  Small & 
Regular  Bold 
Jumbo  Small & 
Regular  Bold 
Jumbo  
(a)   Colour deviation:  Minor (Chart 1)  10 10 40 40 * * 
(b) Blemishes  5 5 10 10 * * 
(c) Crystallised or sugared berries  5 5 10 10 * * 
(d) Damaged berries  2 2 5 5 10 10 
(e) Swartbekkie  15 15 30 30 * * 
(f) Floaters  2 2 5 5 10 10 
(g) Berry stems (Cap  stem)  per kg 30 40 30 40 30 40 
(h) Stalks (per 12 - 15 kg): ˃  10 mm 
in leng th or thicker  than 1 mm  1 
 1 
 1 
 1 
 1 
 1 
 
* Denotes no specification.  
 
SOUTH AFRICAN ( SA) SULTANAS  
 
Quality standards  
 
39. (1) The quality standards for South African (SA) Sultanas are  as follows:     
  
(a) Colour range, moisture content  and berry size :  
 
Quality Factor  
 Choice Grade  Standard G rade Sub-Standard 
Grade  
(a) Colour range  Berries s hall comply with 
S.A Sultana Colour Chart 
no. 1 - 4 Berries s hall comply with S.A 
Sultana Colour Chart no. 1 - 
4 * 
(b)   Moistu re content %  11 – 17 11 – 17 11 – 17 
(c)   Berry size:  
             (i) Scr eening 
  
 
 
              
 
 
            (ii) Count per 100g  
Berries s hall pass through 
a sieve of mesh diameter  
of maximum  13 mm 
Berries s hall not pass 
through a sieve of mesh 
diameter of  6 mm 
 
220 - 380  
Berries shall pass t hrough a 
sieve of mesh diamete r of 
maximum 13 mm 
Berries s hall not pass 
through a sie ve of mesh 
diameter of  6 mm 
  
220 - 380 * 
 
 
 
 
 
 
 
* 
* Denotes no specification  
 
(b) South African (SA) sultanas  shall in addit ion also comply  with the genera l quality 
standards  set out in  regulation 5 .  
 
Permissible deviations  
 
(2)  The maximum permissible dev iations for South African (SA)  Sultana s are as follows:  
 
 
Quality factor  Tolerances for defective fruit - Percent by mass  in 100 g 
of fruit  (unless o therwise indicated)  
Choice Grade  Standard Grad e Sub-Standard 
Grade  
(a)   Colour deviation: Minor (Chart  No. 1) 10 15 * 
(b) Swartbekkies  20 35 *  
43 
  
Quality factor  Tolerances for defective fruit - Percent by mass  in 100 g 
of fruit  (unless o therwise indicated)  
Choice Grade  Standard Grad e Sub-Standard 
Grade  
(c) Blemishes  5 20 * 
(d) Crystallised or sugared berries  5 10 * 
(e) Damaged b erries  2 5 10 
(f) Floaters  2 5 10 
(g) Berry stems ( Cap stems)  per kg  30 30 30 
(h) Stalks (per 12 - 15 kg): ˃  10 mm in 
length or thicker than 1 mm  1 
 1 
 1 
 
* Denotes no specification  
 
PART X 
SPECIFIC QUALITY STANDARDS FOR  OTHER DRIED FRUIT  
 
Definitions  
DATE S - WHOLE S AND BLOC KS 
 
40. (1) Where used specifically with regard to wh ole d ates -- 
 
(a) "commercial  type" means cane sugar varieties or invert sugar varieties as 
contemplated in sub -regulation (2) below ; 
 
(b) "damaged fruit " means , in the case of unpitted dates only , fruit aff ected by mashing, 
tearing, breaking of the skin, leaving the k ernel visible so that the appearance of the 
fruit is noticeably affected;  
 
(c) "immature fruit " means fruit light in mass , stunted or distinctly rubbery in texture;  
and 
 
(d) "unpollinated  fruit" means f ruit not pollinated, as indicated by stunted growth, 
imma ture characteristics and ab sence of pit.  
 
Quality standards  
 
Commercial types and varieties  
 
(2) (a) Dates shall be classified as follows based on the nature of their principal sugar 
component. The  list of commercial types and varieties mentioned below i s, however, 
non-exhaustive:  
 
(i) Cane sugar  commercial types  which contain mainly sucrose , include the 
following varieties :  
 
- Daglat Beidha (Deglet Beidha).  
 
- Daglat Noor (Deglet Nour).  
 
(ii) Invert sugar  comm ercial types  which contain mainly glucose and fructos e, 
include the following va rieties: 
 
- Alig. 
 
- Amri. 
 
- Barhi (Barhee).  
 
- Begum Jangi.   
44 
  
- Deri.  
 
- Hallaawi (Halawy).  
 
- Kenta.  
 
- Khadhraawi (Khadrawy).  
 
- Khouet Alig.  
 
- Medjoul (Majhoul ; Medjool ). 
 
- Saiidi (Saidy).  
 
- Sayir (Say er). 
 
- Zahdi (Zahidi).  
 
(a) The maximum moisture content for wh ole d ates and da te blocks shall be as follows:  
 
Commercial types and v arieties  Maximum moisture content (%)  
(i)   Cane sugar varieties : 
- Daglat Beidha (Deglet Beidha)  
- Daglat Noor (Deglet Nour)   
26 
30 
(ii)  Invert sugar varieties  30 
 
(b) In addition to the ge neral  quality st andards set  out in regulation 5 , whole unpitted 
and pitted dates  shall -- 
 
(i) be ripe and  plump , where applicable;  
 
(ii) be intact  in the case of whole unpitted dates ; 
 
(iii) have th e shape, development and colour characteristic of the var iety and/or 
comm ercial type : Provided that Standard Grade  dates may have slight 
defects in form or development;  
 
(iv) be amber -coloured to brown : Provided that Standard Grade  dates may 
have de fects of colouration;  
 
(v) have abundant flesh wh ich is fat or semi -fat and greasy; 
 
(vi) have a translucent epicarp, which,  according to the variety, adhere to the 
flesh : Provided that Standard Grade  dates may have slight defects of the 
epicarp that do not affect the  pulp;  
 
(vii) be uniform  and each container  shall contain only fruit  of the same origin ; and  
 
(viii) be of the same variety : Provided that Standard Grade  shall be of the same 
commercial type.  
 
(c) In addition to the general quality standards set out in regulation 5,  date blocks  shall 
also comply with the fo llowing requirements  -- 
 
(i) consist of compressed whole pitted dates packed in rectangular , or any 
other shape , blocks;  
 
(ii) be free from blackened portions;   
45 
  
(iii) have an a ttractive and typical colour for Choice Grade fruit and b e 
reasonably attractive and  typical of the cult ivar concerned for Standard 
Grade fruit; and  
 
(iv) have a good and fleshy texture for Choic e Grade fruit.  
 
Sizing  
 
(d) Whole pitted and unpitted dates shall , irrespective of the variety, have a minimum 
mass of 2.0 g. 
 
Permissib le deviations  
 
(3) The maximum pe rmissible deviations for whole unpitted dates are as follows :  
 
 
Quality facto r Tolerances  for defective fruit – Percent by number  in 100 
g of fruit (unless otherwise indicated)  
Choice Grade  Standard  Grade Sub-Standard 
Grade 
(a) Fermentation (Fermented/  Sour fruit ) 0 0 1 
(b) Extraneous vegetable m atter 3 5 8 
(c) Damaged, immatu re or unpollinated 
fruit 3 6 15 
(d) Blemished fruit  4 6 10 
(e) Units less than 2.0  g (percent by 
mass in 100 g of fr uit) 10 10 20 
(f) Deviatio ns allowed  under (a, (b) , (c) 
and (d) collectively: Provided that the 
individual limits are not exceeded  7 12 24 
 
(4) The maximum permissible deviations for whole pitted dates  are as follows :  
 
 
Quality factor  Tolerances for def ectiv e fruit – Percent by n umber  in 
100 g of fruit (unless o therwise indicated)  
Choice Grade  Standard Grade  Sub-Standard 
Grade  
(a) Fermentation (Fermented/  Sour fruit ) 0 0 1 
(b) Extraneous v egetable m atter 3 5 8 
(c) Immature or unpollinated fruit  3 6 15 
(d) Blemished fruit  4 6 10 
(e)    Unpitted units among pitted fruit  2 4 6 
(f) Units less tha n 2.0 g (percent by 
mass in 100 g of fruit ) 10 10 20 
(g) Deviations allowed  under (a), (b) , 
(c), (d) and ( e) collectively: Provided 
that the individual limit s are  not 
exceeded  7 12 24 
 
 (5) The maximum permissible  deviations for date blocks  are as follows:  
 
 
Quality factor  Tolerances for defective fruit - per total units of 
fruit/block  
Choice  
Grade Standard  
Grade Sub-Standard  
Grade  
(a) Extraneous vegetable mat ter   4   6 6 
(b)    Foreign matter    4   6 6 
  
46 
 Additional marking requirements  
 
 (6) Subject to t he provisions of regulation 10 , the product name shall be "dates"  or "whole dates " 
or "date bl ock", as the case may be : Provided that  --  
 
(a) the ex pression "pitted" or "unpi tted", as the case may be, shall be indicated as part 
of the product name in the case of whole dates only ;  
 
(b) the name of the variety or the commercial type shall be indicated either as part of 
the product name , or in close pro ximity to such name in the  case of whole dates  and 
date blocks : Provided  further that if the variety or commercial type is not defined in 
sub-regulation (2) above, or cannot be guaranteed in t he case of St andard Grade 
and Sub -Standard Grade, the expression  "common" shall be indicat ed either as part 
of the product name , or in c lose proximity to such name . 
 
FIGS  - WHOLE S AND BLOCKS  
 
 Quality standard s 
 
41. (1) (a) The maximum moisture content f or dried whole  figs and dried fig blocks shall be 
25%.  
 
(b) Dried w hole figs -- 
 
(i) shall be prepared from whole figs with the same variety  chara cteristics;  
 
(ii) shall have a good and fairly flesh y texture for Choice Grade figs;  
 
 (iii) may have the stem and the eye (o stiole) ends cut off: Provided that stems, 
includ ing the  nodu le, of a length  8 mm and  less are allowed on whole figs  
(stem length measur ed as illustrated under Annexure C) ; and  
 
(iv) shall be free from blackened portions . 
  
  (c) Dried f ig blocks shall -- 
 
 (i) consist of compressed dried whole figs pac ked in recta ngular or any o ther 
shaped blocks;  
 
 (ii) be free from blackened portions;  and 
 
 (iii) have a good and fleshy texture for Choice Grade fruit.  
 
Sizing  
 
  (d) (i) Sizing of dried whole figs is mandatory and shall be determined by -- 
 
 (aa)  the number  of fruit per kilogr amm e; or  
 
 (bb) the diameter of the fruit.  
   
 (ii) Sizing by number of dried whole figs per kilogramme:  
 
(aa) Minimum size: The number of fruit per kilogramme shall not  exceed 
65 for C hoice Grade and 120 for Standard Grade.  
 
(bb) Uniform ity in size: When sized by number of fruit per kilogramme, 
the number of fruit in each siz e shall be as set out below:  
  
47 
 Size code  Number of fruit per 
kilogramme  #Size: The mass range in grams 
betw een largest and smallest fruit 
shall not exceed:  
1 ≤ 40 12 g 
2 41 - 45 
3 46 - 50 10 g 
4 51 - 55 
5 56 - 60 
6 61 - 65 
7 66 - 70 8 g 
8 71 - 80 
9 81 - 100 
10 101 - 120 6 g 
11 ≥ 121  
# - Optionally the number of fruit per kilogramme may be limited to 65 for Choice Gr ade and 
Standard Grade.  
 
(iii) Sizing by diameter:  When sized by diameter, the minimum diameter shall be 
18 mm for black fig varieti es, and 22 mm for white fig varieties . 
 
Permissible deviations  
 
(2) The max imum p ermis sible deviation s for dried whole figs  are as follows:  
 
 
Quality factor  Tolerances  for defective fruit – number per 100 fruit 
units  
Choice  
Grade  Standard  
Grade  Sub-Stand ard 
Grade  
(a) Colour : (i)   Minor  20 20 * 
  (ii)  Major    1   5 5 
(b) Blemishes: (i) Mino r 20 * * 
                           (ii) Major    5 15 * 
(c) Size group:  (i) Too small    5 10 * 
     (ii) Too large    5 10 * 
(d) Extraneous vegetable matter    4   6 6 
(e) Stems longer than 8 mm    5 10 * 
(f) Foreign matter    4   6 6 
(g) Deviations allowed  unde r (a)(ii) , (b)(ii), ( c) 
and (d ) collectively: Provided that the 
individual limits are not exceeded  10 20 * 
* Denotes no specification  
 
(3) The maximum per missible deviations for dried fig blocks  are as follows:  
 
 
Quality  factor  Toleran ces: for defective f ruit – number per total 
fruit units in a block  
Choice  
Grade  Standard  
Grade  Sub-Standard  
Grade  
(a) Extraneous vegetable matter    4   6 6 
(b) Foreign ma tter   4   6 6 
 
TOMATOES  - HALVES, WEDGES , RINGS ( WHEEL S) AND FLATS  
 
Qual ity standar ds 
 
42. (1) (a) Moisture  content:   
 
(i) The texture of dried tomatoes shall vary according to the moisture content  
48 
 indicated.  
 
(ii) Tomatoes shall have different moisture  contents based on the following 
designations:  
 
Moistur e designation  Minim um  
(%) Maximum  
(%) Texture 
High moisture  25 50 Soft and pliable  
Regular moisture  18 25 Firm but pliable  
Reduced moisture  12 18 Very firm  
Low moisture  6 12 Hard and brittle  
 
(iii) Tomatoes treated with preservatives or preserved by  other means (e.g. 
pasteurization), may have  a moisture content of between 25% and 50%.  
 
(b)  In addition to the general quality standards set out in regulation 5, Choice Grade 
dried tomatoes shall -- 
 
 (i) be prepared from u npeeled bleached or unbleached tomatoes with the 
same variety chara cteristics, consisting of cleanly cut halves, wedges  or 
rings ( wheels );   
 
(iii) have a bright and uniform colour; and  
 
 (iii) in the case of the styles halves and rings (wheels), retain the normal round 
appear ance of the fruit.  
 
(c)  In addition to the genera l quality standards set out in regulation 5,  Standard Grade 
dried tomatoes --  
 
(i) shall be prepared from u npeeled bleached or unble ached tomatoes with the 
same vari ety characteristics, consi sting of cleanly cut ha lves, wedge s or 
rings (wheel s), but may contain thin and overripe halves and wedges ; 
 
(ii) shall in the case of the style f lats, be prepared from unpeeled bleached or 
unbleached tomatoes with the same variet y charac teristics ;  
 
(iii) shall have a reasonably brig ht and a reasona bly un iform colour; and  
 
(iv) may in the case of the styles halves and wedges  contain tomatoes  that did 
not retain the norma l round appearance . 
 
Sizing  
 
(d) Sizing of dried tomato hal ves is optional : Provid ed that if sized, the following 
provisions shall apply : 
 
Size Shall pass through a 
sieve of mesh diameter:  Shall not pass through a sieve of 
mesh diameter:  
Minimum size  - 14 mm 
Small  19 mm  14 mm  
Medium  25 mm  19 mm  
Large  31 mm  25 mm 
Extra large  - 31 mm  
   - Denote s not applicable  
 
 
 
  
49 
 Permiss ible deviat ions 
 
(2) The maximum permissible deviations for dried tomato halves, wedges , rings  (wheel s) and 
flats are as follow s: 
 
 
Quality factor  Tolerances  for defective fruit - number  per 10 0 fruit 
units  
Choice 
Grade  Standard 
Grade  
(Flats)  Standa rd 
Grade Sub- 
Standard  
Grade  
(a) Colour : (i) Minor  25 25 25 * 
  (ii) Major  1 5 5 5 
(b) Blemishes : (i)  Minor  20 * * * 
                           (ii) Major  5 15 15 * 
(iii) Minor and m ajor colle ctively: Provided th at 
the individua l limits are not exceeded  20 25 25 * 
(c) Deviations in cut (flats excluded)  10 - 25 * 
(d) Size group:  (flats exclu ded):  (i) Too large  5 - 10 * 
                                              (ii) Too small 5 - 10 * 
(e) Extraneous vegetable mat ter 4 6 6 6 
(f) Foreign matter : (i) C ollectively  10 10 10 30 
                          (ii) Minor  10 10 10 30 
                          (iii) Major  4 6 6 6 
(g) Deviations allowed  under (a )(ii), (b)(ii), ( e) 
and (f) collecti vely: Provided that the 
individual limits are  not e xceeded  14 28 28 * 
* Denotes no specification.  
- Denotes n ot applica ble. 
 
CRANBERRIES  
 
Quality standards  
  
43.  (1)  (a) Maximum m oisture content:   
 
(i) Untreated dried cranberries shall co ntain no t more  than 18% moisture.   
 
(ii) Dried cranberries  treate d with preservatives or preserved by other means 
(e.g. pasteurization ) shall contain between 19% and 30% moisture.  
 
(c) In addition,  dried cranberries s hall also comply wit h the general quality s tandards set 
out in regulation 5 . 
 
(d) Dried c ranberries may c ontain added sugar to make it more palatable.  
 
Sizing  
 
 (d) Sizing of dried cranberries is optional : Provided that if sized , the size may be 
determined by measuring the diam eter o f the widest part  or by count ( i.e. the 
number of pieces or  numbe r of fruit  per 10 0 g). 
 
Permissible deviations  
 
(2) The maximum permissible deviations for dried cranberries  are as follows:  
 
 
 
 
  
50 
  
Quality factor  Tolerances for defective fruit – number per 100 fruit 
units  
Choice 
Grade  Stan dard 
Grade  Sub-Standard  
Grad e 
(a) Blemished fru it  9 12 15 
(b) Calluses  from injuries  and damage 
caused by heat during drying  3 5 5 
(c)    Fruit affected by mould  0 0 1 
(d)    Fermented fruit  0 1 2 
(e)    Fruit slightly a ffecte d by rotting/  
decay 0 0 1 
(f)     Fruit damaged by pests  2 2 6 
(g) Deviations  allowe d under (a) to (f) 
collectively: Provided that the 
individual limits are not exceeded  10 15 20 
(h)    Size tolerances (if sized):  
        (i)  For fruit not conforming  to the size  
     indicated   
6   
8  
10 
(i)    Deviation in u niformity of col our 3 6 9 
(j)    Extraneous vegetable matter   4  6 6 
(k)   Foreign matter     2  3 3 
 
GOJI BERRIES  
 
Quality standards  
 
44.  (1)  (a) Dried goji berries shall contain not m ore than 1 8% moisture . 
 
  (b) In addi tion to  the general quality s tandar ds set out  in reg ulation 5 , Choice Grade  
dried  goji berries shall -- 
 
(i)   have a good and firm texture;  
 
(ii)    be of a good red to dark re d colour characteristic  of the type o r variety; and  
 
(iii) be unif orm in  size. 
 
(c)  In addition to  the general quality standards set out in regulation 5 , Standard Grade 
dried goji berries shall -- 
 
(i) have at least a reasonably good and firm  texture;  
 
(ii) be of a fairly red t o dark red colour characteris tic of the type or vari ety; and  
 
(iii) be fairly uniform in size.  
 
Sizing  
 
(d) Sizin g of dried goji berries is optional: Provided that  if sized , the size may be 
determined by count (i.e. the number of fru it per 50 g).  
 
Permissible deviations  
 
 (2) The maximu m perm issible deviations for dried goji berries  are as follows:  
 
 
 
 
  
51 
  
Quality factor  Tolerances for defective fruit – number per 100 fruit 
units  
Choice  
Grade  Standard  
Grade  Sub-Standard  
Grad e 
(a) Blemished fruit  7 15 15 
(b) Fruit slightly affected by rotting/deca y       
mould / microbiologic al spoilage  0 0 1 
(c)    Fruit damaged by pests  1 2 2 
(d)    Deviation in uniformity of colour  5 10 15 
(e) Deviations allowed  under ( a) to (d) 
collectively:  Provided tha t the individual 
limits are not  exceed ed 10 15 20 
(f)     Extraneous vegetable mat ter   4   6 6 
(g)    Foreign matter    2   3 3 
 
BLUEBERRIES  
 
Quality standards  
 
45.  (1)  (a) Dried blueberries shall contain between 8 - 11% moisture : Provi ded that  the 
moisture  content sh all be determined using a MX 50 Moisture Analyser reco rding  
moist ure on % wet mass  or using the method prescribed under regulation 20 .  
 
  (b) In additio n to the general quality standards set out in regula tion 5, dried blueberries 
shall hav e a soft  and firm but not hard texture . 
 
(c) Dried blueberries sh all have a sweet  bluebe rry taste and may contain added sugar  
or may be infused in a sucrose solution before drying . 
 
Sizing  
 
(d) Sizing of dried blueberries is optional: Provided that if sized , the size may be 
determined by measuring t he diamete r of the widest part or by count (i .e. the number 
of fruit per 10 0 g). 
  
Permissible deviations  
  
 (2) The maximum permissible deviations for dried blue berries  are as follows:  
 
 
Quality factor  Tolerances for defective fr uit – numb er pe r 100 fruit 
units  
Choice  
Grade Stan dard  
Grad e Sub-Standard  
Grade  
(a)    Blemished fruit  5 10 15 
(b)  Injuries calluses and damaged by heat        
          during drying  3 5 5 
(c)    Fruit affected by mould  0 0 0 
(d)    Fermented frui t  0 0 0 
(e)    Fruit slightly affected by ro tting/d ecay  0 0 0 
(f)     Fruit damaged by pests  2 2 6 
(g)    Size tolerances (if sized) : 
        Fruit not confirming to the size indicated   
5  
10  
20 
 
 
 
 
 
  
52 
 PERSIMMONS  – WHOLES  
 
Quality s tandards  
 
46.  (1)  In addition t o the  general quality standards set o ut in regulat ion 5, dried whole p ersimmon s 
shall -- 
(a) be intact with the calyx still attached and may be with or without peduncle;  and 
 
(b) have the shape, development and colour characteristi c of the variety : Provi ded that 
standa rd grade persimmons may have a s light defects  in shape a nd colour . 
 
Sizing  
 
 (2) Sizing of dried whole persimmons shall be determined by the ma ximum diameter of the 
widest part and shall not exceed 9 0 mm and shall not be smaller than 40  mm. 
  
Permissible deviation s 
 
 (3) The max imum pe rmissible devia tions for dried whole persimmons  are as follows:  
 
 
Quality factor  Tolerances for defective fruit – number per 100 fruit 
units  
Choice  
Grade  Standa rd 
Grade  Sub-Standard  
Grade  
(a)    Colour (i) Minor  
                    (ii) Major  5 
2 10 
5 * 
20 
(b)    Blemishes                  3 5 10 
(c)    Fruit affected by mould  0 0 0 
(d)    Fermented fruit  0 0 0 
(e)    Fruit slightly affected by rotting/deca y 0 0 0 
(f)     Fruit damaged by  pests 2 2 6 
(g)    Size tolerances (if sized): 
        Fruit not confirmin g to the size indicated   
5  
10  
20 
 
UNSPECIFIED DRIED FRUIT  
 
Quality standards  
 
47. (1) Unspecified dried fruit  shall comply with the general qua lity standards set out in reg ulation 5, 
as well as with the following addition al requir ements:  
 
Quality Factor  Choice Grade  Standard Grade  Sub-Standard Grade  
(a) Uniformity of size in 
any one container  Uniform  
 Fairly uniform  Reasonably uniform  
(b) Uniformity of colour 
in any  one conta iner Shall be uniform in 
colour  Shall be fair ly unifor m in 
colour Shall be re asonably 
uniform in colour  
(c) Foreign matter  Practically free  Fairly free  Reasonably free  
(d)   Extraneous  
        vegetable matter  Practically fre e Fairly fr ee Reasonabl y free  
(e) Microbi ological 
spoilage  None  None  None  
 
Perm issible deviation s 
 
 (2) The maxi mum permissible deviations for unspecified dried fruit are as follows : 
 
 
  
53 
  
Quality factor  Tolerances: for defects by  number per 100 g / number per 1 00 
fruit units  sample  
Choice Gr ade Standard Grade  Sub-standard  
Grade  
(a) Extraneou s vegetab le 
matter  4 6 6 
(b) Foreign matter collectively:  
        (i)  Minor  
        (ii)  Major   
               5 
4  
                 8 
                 6  
                 12 
6 
(c) Colour:  (i)  Mino r 
              (ii)  Major                15 
1                  20 
5                    * 
5 
(d)    Blemishes  5 15 15 
* Denotes no specification  
 
PART X I 
SPECIFIC QUALITY STANDARDS FOR MIXED  DRIED FRUIT  AND DRIED FRUIT MI XES  
 
MIXED DRIED FRUIT  
 
Quality  stand ards 
  
48. (1) Mixed dried f ruit sha ll comply with th e following quality  standards:   
 
Quality Factor  Choice Grade  Standard Grade  Sub-Standard 
Grade  
(a) Dried fruit 
ingredie nts (i) Shall comprise of at le ast 
two types  of dried fruit 
(ii) Styles shall be as 
prescribed in thes e 
regula tions for the types of 
dried fruit components  used  
(iii)  Any one type of dried fruit 
shall not contribute more 
than 70% (m/m) to the mix: 
Provide d that -- 
(aa) any of the remai ning 
types  of dried fru it 
shall no t contribute 
less than 10% (m/m) 
to the mix; and 
(bb) dried ap ples and 
dried apricots shal l 
not contribute less 
than 5% (m/m) to the 
mix. As for Choice Grade  As for Choice 
Grade  
(b) Quality 
standards  The individual dried fruit compo -
nents shall  comply wit h th e 
quality requirements for Choice  
Grade as prescr ibed in t hese re-
gulations  for the type of dried 
fruit concerned : Provi ded that 
one component  (not exceeding 
50%) may be of a Standard 
Grade The individual dried fruit 
compo nents shall compl y 
at least with the quality 
requirements for 
Standard Gr ade as 
prescribed  in these re -
gulations for t he type of 
dried fruit concerne d: 
Provi ded that one 
component (not 
exceeding 50%) may be 
of a Sub -Standard Grade  The individual dried 
fruit compo nents 
shall comply at least 
with the qualit y 
requirement s for 
Sub-Standa rd 
Grade as prescribed 
in these re gulations 
for the type of dried 
fruit concerned  
(c) Extraneous 
vegetable matter  Practically free  Fairly free  Reasonably free   
54 
 Quality Factor  Choice Grade  Standard Grade  Sub-Standard 
Grade  
(d) Foreign matter  Practically  free Fairly free Reasonably free  
 
Permissible  deviati ons 
 
(2) The maxi mum permissible deviations for extraneous vegetable matter and foreign matter in  the 
case of mixed dried fruit  shall be aligned with the quality standards for individual fruit types used in the  mix. 
 
Additional marking requiremen ts 
 
 (3) Subject  to the pro visions of regulation 10  -- 
 
(a) the name of the product  shall be "dried fruit mix " or "mixed dried fruit ": Provided that 
the names of the types of dried fruit u sed shall be indicated in descendi ng order 
(m/m) in close proximity to t he name of the p roduct; and  
 
(b) the use of a variant name  (e.g. "fruit cocktail ", "fruit s alad", "cake m ix", "baker’s mix ", 
etc.) in addition to and separately from the name of the produc t on the main panel to 
distinguish  between the different variants of mix ed dried  fruit, is permissi ble: 
Provided that such varia nt names shall not be misleading.  
 
DRIED FRUIT MI XED WITH OTHER FOODSTUFFS (DRIED FRUIT MIXES)  
 
Definitions  
 
49. (1)   Where u sed with regard to drie d fruit mix ed with other foodstuffs (dried fruit mixes) -- 
   
(a) "other foodstu ffs" means foodstuffs  other tha n dried fruit which are  mixed with 
dried fruit a nd presented for sale as suitable for immediate consumption  (e.g. nuts, 
glazed  fruit, pieces of fruit  skin, piec es of fruit leather, coconut flakes, e tc.). 
   
Quality  standards  
  
 (2) Dried fruit mixed with o ther foodstuffs (dried fruit mixes) shall comply with the following quality 
standards:  
 
Quality Factor  Choice Grade  Standard Grade  Sub-Standard Grade 
(a) Composition and 
quality sta ndards  (i)  Shall comprise of one 
or more types  of 
Choice Grade dried 
fruit mixed with other 
foodstuffs : P rovided 
that -- 
(aa) dried fruit shall 
comprise at least 
55% (m/m) of the 
total mass  of the 
product;  and 
(bb) if more than one 
type of dried fruit 
is used, th e 
qualit y standards  
as contemplated 
in regulation 48 
above for Ch oice 
Grade shall 
apply.  
 (i)  Shall comprise  of one 
or more types of 
Standard Grade dried 
fruit mixed with ot her 
foodstuffs : Provided 
that -- 
(aa) dried fruit shall 
comprise at 
least 55% 
(m/m) of the 
total mass  of 
the pr oduct; and  
(bb) if more  than one 
type of dried 
fruit is used, the 
qualit y 
standa rds as 
contemplated  in 
regulation  48 
above for 
Standard Grade (i)  Shall comprise of one 
or more types of Sub -
Standard Grade  dried 
fruit mixed with  other 
foodstuffs: Provided 
that -- 
(aa) dried fr uit shal l 
compri se at 
least  55% 
(m/m) of the 
total mass  of 
the product; a nd 
(bb) if more than one 
type of dried 
fruit is used, the 
quality 
standards as 
contemplated in 
regulation 48 
above for Sub -
Standard Gr ade  
55 
 Quality Factor  Choice Grade  Standard Grade  Sub-Standard Grade 
 
 
(ii) O ther foodstuffs shall 
be -- 
(aa) sound, and free 
from rotting or 
deterioration ; 
(bb) clean and free 
from visible  
foreign matter;  
(cc) free from living  
insects  or mite s, 
whatever  their 
stage of 
development;  
(dd) free from vi sible 
damage by 
insects, mites or  
other parasites;  
(ee) free from mould or 
fermentation;  
(ff) free from 
abnorma l 
external moisture;  
(gg) free fro m of 
foreign smell and 
taste; and  
(hh) not ove r dried or 
burned.  
 
(iii) Very slight superficial 
defects on othe r 
foodstuffs are 
permissible: Pro vided 
that the general 
appearance of the 
product, its quality, 
keeping quality  and/ or 
its presentati on in the 
container are not 
affected.  shall apply.  
 
(ii)  and (iii) As for  Choice 
Grade  
 
 shall a pply. 
 
(ii)  and (iii) As for Choice 
Grade 
(b) Extran eous 
vegeta ble matter  Practically free  Fairly free  Reason ably free  
(c) Foreign matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
(3) The ma ximum permissible devia tions for e xtraneous vegetable matter and forei gn matter in the 
case of mixe d dried fruit  shall be aligned  with the qualit y standards for individual fruit types used in the mix.  
 
Additional marking requirements  
 
(4) Subject to the pr ovisions of regulation 10 -- 
 
(a) the name of the prod uct shall be "dried fruit with/ and  [the name(s) of the added 
foodstuff(s)] ": Provided that -- 
 
  
56 
 (i)  the expression "dried fruit " may be substituted by the name (s) and style(s) of 
the types of dried fruit used in descending order  (m/m);  or 
 
(ii)  the name(s) and style(s) of t he ty pes o f dried f ruit used shall at least be 
indicated i n the ingredient s list; and  
 
(b) the use of a variant name (e.g. "cake mix ", "baker’s mix ", "trail mix ", etc.) in addition 
to an d separately from the n ame of the  product on the main panel to disting uish 
betwe en the di fferent va riants of dried fruit mixed with other foodst uffs (dried fruit 
mixes) , is permissible: Provided that such variant names shall not be misleading.  
 
PART XII 
COMMENCEMENT AND REPEAL  
 
50.  These regulations shall come into operation 12 months from the date of publication . 
 
51. Regulations published under Government Notice No. R. 653 of 29 August 2014  are hereby repealed 
from the date of commencement of these regulations.  
 
 
ANNEXURE A  
 
LIST OF IMPORTED DRIED FRUIT GIs PROTECTED UNDER THE EU SADC EPA  
 
Country  GI na me 
Franc e Prune aux d’Agen / Pruneaux d’Agen mi -cuits 
Greece  Korinthiaki Stafida Vostitsa  
 
 
ANNEXURE B  
 
DETERMINATION OF MOISTURE CONTENT  
 
The moisture content of dried fru it, exc luding  dates , shall be d etermined by the following method :  
 
A. Labora tory Reference  Metho d*1 
 
(a) Definitio n 
 The moisture content of dried fruit is defined as being the loss of mass deter mined under the 
operating conditions described below.  
 
(b) Principl e 
The principle of the method i s the heating and drying of a sample o f dried fruit at a temperatu re of 
70°C ±1° C at a pressure not exceeding 100 mm Hg.  
 
(c) Apparatus  
 Usual laboratory apparatus is used together with the following items:  
-  Electrically h eated constant -temperature oven , capable of being controlled at 70°C at a pre ssure 
of 100 mm Hg.  
- Dishes with lids of about 8,5 cm in diameter.  
- Hand or mechanically operated mincer.  
- Desiccator, containing an effective desiccant.  
- Analytical balance.  
                                                           
*1  This met hod is the same as that prescrib ed by the AOAC: Official methods of Analysis, XIIIth Edition, 1980, 22.013 - Moisture 
in Dried Fruits, Official Final Action. The results are e xpressed to one decimal place . 
 Duplicate det erminations should agree to 0,2% moi sture. 
  
57 
  
(d) Procedure  
(i) Preparation of the sample  
Take approximately 50 g of dried  fruit from the labo ratory sa mple and mince these twice with 
the mincer.  
 
(ii) Test portion  
Place 2 g of finely divided asbestos*2 into the dish. Tare the analytical scale with th e dish 
with its lid and the as bestos, dried beforehand. Weigh, to the  nearest  0,01 g, 5 g of prep ared 
sample.  
 
(iii) Determination  
 Moisten the sample and the asbestos thoroughly with a few ml of hot water. Mix the sample 
and the asbestos together with a spatula. Wash the spatula wi th hot  water to remove the 
sample residues  from it , letting the residu es and the water fall into the dish.  
 
 Heat the open dish on a boiling -water bath to evaporate the water. Then place the dish, with 
the lid alongside it, in  the oven and continue drying  for si x hours at 70°C under a pressure 
not exceedi ng 100 mm Hg, during  which tim e the oven should not be opened. During drying 
admit a slow current of air (about two bubbles per second) to the oven, the air having been 
dried by passing through H 2SO 4. The metal d ish shall be placed in direct contac t with t he 
metal shelf of th e oven. After drying, remove the dish, cover it imme diately with its lid and 
place it in the desiccator. After cooling to ambient temperature, weigh th e cover ed dish to the 
nearest  0,01 g.  
 
(e) Calculation and expression of res ults 
The moisture content of  the s ample, as percentage by mass is given by the expression:  
 
Moisture Content = (M1 - M2)     x 100 
       (M1 - M0) 
 
Where:  
 M0:  is the mass of th e empty  dish with its lid and  containing  the asbestos, g.  
 M1:  is the mass of the di sh with its lid, asb estos  and test portion before drying, g.  
 M2:  is the mass of the dish with its lid, asbestos and test portion after drying, g.  
 
 
 
                                                           
*2  Dried sand w hich ha s previously been washed in hydrochloric acid and then rinsed thoroughly with water shall be used in the 
place of the asbestos. Analysts using t his technique  should note tha t it is a deviati on from the AOAC procedure  and shoul d 
mention this in their  report.  
58 
  
ANNEXURE C  
 
ILLUSTRA TION FOR  MEASUREMENT OF STEM LENGTH IN TH E CASE OF WHOLE FIGS