WTO  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 REGULATIONS RELATING TO THE GRADING, PACKING AND MARKING OF CANNED AND 
PICKLED  VEGETABLES  INTENDED FOR SALE IN THE REPUBLIC OF SOUTH AFRICA  
 
The Minister of Agriculture, Land Reform and Rural Development  has, under section 15 of the Agricultural 
Product St andards 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 canned and pickled vegetables  3 
PART II : GENERAL QUALITY STANDARDS FOR CANNED AND PICKLED  
VEGETABLES   
General  4 
General standards for canned and pickled vegetables  5 
Grades of canned and pickled  vegetables  6 
Quality s tandards for grades of canned and pickled vegetables  7 
Styles of canned and pickled vegetables  8 
PART III: PACK ING AND CONTAINERS   
Packing requirements  9 
Requirements for containers and outer containers  10 
PART IV : MARKING REQUIREMENTS   
Marking of containers and outer containers   11-17  
PART V: SAMPLING AND INSPECTION   
Sampling  18 
Methods of inspection  19-22 
PART V I: OFFENCES AND PENALTIES   
Offences and penalties  23 
PART VII: SPECIFIC QUALITY STANDARDS FOR CANNED VEGETABLES   
Asparagus  24 
Beans, d ried    25 
Beans, g reen 26 
Carrots  27 
Carrots and peas  28 
Cauliflower  29 
Chakalaka  30 
Corn , Baby (Young corn)  31 
Courgettes (B aby marrow)  32 
Lentils , dried  33 
Okra  34 
Peas, f resh  35 
Peas, d ried or processed  36 
Potatoes , white  37 
Sweet corn  38 
Tomatoes - Whole, diced, sliced and wedges  39 
Tomatoes - Crushed and sieved   40 
Tomatoes - Crushed or mashed  41 
Tomato - Flavoured, stewed or seasoned  42 
Tomato concentrate, paste and purée  43 
Vegetable salad ( Mixed vegetables)  44 
Unspecified vegetables  45 
Unspecified vegetable purée, paste and concentrate  46 
PART VIII: SPECIFIC QUALITY STANDARDS FOR PICKLED VEGETABLES   
Beetroot  47 
Cucumbers (gherkins)  48 
Sauerkraut  49 
Unspecified  pickled vegetables  50 
PART IX: COMMENCEMENT AND REPEAL    
Operation and repeal  51-52  
 
 
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PART I  
DEFINITIONS, SCOPE AND RESTRICTIONS  
 
Definitions  
 
1. In these regulations, unless the contents indicate otherwise, any word or expression to which a 
meaning has been assigned in the Act, shall have that meaning and – 
 
"A2½ container " means a container with a capacity of 853 ml;  
 
"200 mm sieve " means a sieve with a diameter of 200 mm, with apertures of 2,36 m m, manufactured from 
wire with a diameter of not less than 0,9 mm and not more than 1,25 mm;   
 
"300 mm sieve " means a sieve with a diameter of 300 mm, with apertures of 2,36 mm, manufactured from 
wire with a diameter of not less than 0,9 mm and not more t han 1,25 mm;  
 
"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 person, undertaking, body, institution, association or board designated under section 2(3) 
of the Act;  
 
"batch " means definite quantity of a canned or pickled vegetables  produced essentially under the same 
conditions, and which do not exceed a period of 24 hours;    
 
"blemishes " means any external defect on the surface of the vegetable which detrimentally affects the overall 
appearance of the canned and pickled  product , and which are caused by factors such as rain, hail, 
sun, wind, insects, cold, heat, handling practices and transport  (e.g. bruises, scab, and dark 
discolouration ); 
 
"brine " means a solution of sodium chloride in water where the solution is used for curing,  flavouring and/or 
preserving the canned vegetables  and pickled vegetables ; 
 
"Brix" means the soluble solids content as determined by means of a refractometer corrected to 20°C;  
 
"canned vegetables " means commercially sterile vegetables  packed with  or with out a suitable liquid packing 
medium,  or sauce  or which have been  vacuum packaged  in hermetically sealed containers;  
 
"close proximity " means in the immediate vicinity of or nearest/ closest/ next to, and which shall not be 
interrupted or separated by for example any wording, symbols, figures, lines, depictions, etc.;  
 
"colourant " means a permitted substance as defined in the regulations published under the Foodstuffs, 
Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);  
 
"commercially sterile " means  the condition achieved by application of heat, sufficient, alone or in com bination 
with other appropriate treatments, to render the vegetables free from micro -organisms capable of 
growing in food at normal non -refrigerated conditions at which the vegetab les are likely to be held 
during distribution, storage and display;  
 
"container " means the immediate packaging  in which canned  or pickled  vegetables  are presented for sale;  
 
"defects " unless otherwise specified, with regard to canned  and pickled  vegetables mean -- 
 
(a) injury caused by mechanical damage;  
  
 
 
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 (b) discolouration;  
 
(c) insect infestation;  
 
(d) injury of a pathological or other nature ; 
 
(e) imperfections due to trimming which detract from the good appearance of units;  
 
(f) foreign or poor tastes or odours ; 
 
(g) abnormal disintegration; and  
 
(h) any other internal or external defects which detrimentally affect the good quality or appearance 
of the product;  
 
"diameter " with regard to vegetable units, means the largest diameter measured at right angles to the 
longitudinal axis;  
 
"drained mass " means the mass, in grams, of the drained contents of a container of canned  or pickled  
vegetables, determined as prescribed in the methods of inspection  in regulation  21; 
 
"Executive Officer " means the officer designated under section 2 (1) of the Act;  
 
"extraneous vegetable matter " means any harmless parts  (e.g. a leaf or portion there of, etc.) of a plant  or 
originating from other plant sources  which are not normally present in the canned  or pickled  vegetables 
concerned , but excludes  stems in the case of canned or pickled vegetables packed intentionally with 
the stem attached ; 
 
"food additive " means a permitted substance as defined in the regulations published under the Foodstuffs, 
Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);  
 
"foodstuff " means a foodstuff as defined in the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 
54 of 1972);  
 
"foreign matter " means any matter such as but not limited to sand, soil, dust, mud or grease not normally 
present in, on or between  canned or pickled  vegetables, but excludes  extraneous vegetable matter , 
and any added foodstuffs and food additives allowed for in terms of  these regulations ; 
 
"herbs " mean the either fresh, dried or extract of the non -toxic leafy green or flowering parts of a plant used 
for among others the flavouring of foodstuffs;  
 
"hermetically sealed containers " means containers which are sealed to protect the contents against the 
entry of micro -organisms during and after heat processing;  
 
"inspector " means an officer under the control of the Executive 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, marked, embossed, impressed upon, or permanently attached to a container of a canned 
or pickled vegetables product, and includes labelling for the purpose of promoting its sale or disposal;  
 
"liquid medium " means the following product s (either single or in combination ) in which canned or  pickled 
vegetables are packed:  
 
(a) water;  
 
(b) brine;   
 
 
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(c) aqueous solutions of food acids;  
 
(d) vinegar;  
 
(e) aqueous solutions of sugar  and/or other sweeteners ; 
 
(f) vegetable juice or puree ; and 
 
(g) edible oil;  
 
"main panel " means that part(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 or trade 
name in equal prominence;  
 
"manufacturer " means any establishment which process vegetables to produce canned and/or pickled 
vegetables ; 
 
"mayonnaise " means  the products as defined in the latest regulations relating to the classification, packing 
and marking of mayonnaise and salad dressing  intended for sale in the Republic of South Africa 
published under the Act ; 
 
"microbiological spoilage " means spoilage of  a microbiological nature, determined as prescribed in the 
methods of inspection;  
 
"outer container " means any packaging in which more than one container of canned or pickled vegetables is 
packed irrespective whether it completely or partially encloses the  containers, but excludes any type 
of outer container used only for the purpose of transporting the canned or pickled vegetables products 
concerned  (e.g. crates, lugs,  corrugated cartons,  etc.); 
 
"packed to capacity " means that the container has been fille d with the maximum quantity of vegetables or 
parts thereof that can be sealed therein without breaking or crushing the contents;  
 
"packer " means any –  
 
(a) person or establishment dealing in the course of trade with canned  or pickled  vegetables  by 
packing such  products for sale; 
 
(b) person or entity on behalf of whom canned or pickled vegetables have been packed for sale ;  
 
"packing medium " means a liquid medium or sauce  in which canned or pickled vegetables are packed;  
 
"pickled vegetables " means that the vegetables have been -- 
 
(a) processed or treated  in an appropriate manner  to produce an acid or acidified product preserved 
through natural  and/or inoculated  fermentation or acidulants , either before or after being 
hermetically sealed to ensure quality ; and/or  
 
(b) packed with or without a suitable liquid medium with  added  ingredients appropriate for the type 
and cultivar  of pickled vegetable product, to ensure an equilibrium pH of less than 4.6 ;  
 
"production group " means a quantity of canned or pickled vegetables with the same factory, product and 
date of manufacturing codes described in regulation 16;  
 
"salt" means a  substance as defined in the regulations published under the Foodstuffs, Cosmetics and 
Disinfectants Act, 1972 (Act No. 54 of 1972);  
  
 
 
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 "sauce " means packing medium such as but not limited to tomato sauce, sweeten ed or non -sweeten ed sauce, 
gravy and mayonnaise, etc. in which canned or pickled vegetables may be packed in.  
 
"sound " with regard to canned  or pickled  vegetables, means that such vegetables are free from any external 
or internal disorders which detrimentally affect the quality of the vegetables;  
 
"spice s" mean dried , pungent or aromatic substance s of edible plant origin (i.e.  from the fruit, root, stem, bulb, 
bark or seeds) primarily used for flavouring, colouring or preserving of foodstuffs ; 
 
"sugar " means the product as defined in the Codex Standards for Sugars (CODEX STAN 212 -1999);  
 
"the Act " means the Agricultural Product  Standards Act, 1990 (Act No. 119 of 1990);  
 
"trade mark " means a trade mark as defined in the Trade Marks Act, 1993 (Act No. 194 of 1993);  
 
"trimmed " with regard to canned  or pickled  vegetables, means that defective or blemished portions have been 
cut away and "trimming" has a corresponding meaning;  
 
"transparent " in relation to containers and outer containers, means that at least 25 percent continuous portion 
of the containe r or outer  container’s area is  transparent;  
 
"uniform colour " means that the product consists of units with a colour which do not vary significantly within 
the product concerned with regard to colour;   
 
"vacuum  package d" means canned or pickled vegetables packed in a packing media that does not exceed 
20% of the product’s net mass;  
 
"variant name " means a name used in addition to and separately from the  name of the product to, amongst 
other --  
 
(a) distinguish between the different variants of a particular canned or pickled vegetable product; 
or 
 
(b) emphasise a certain taste and/or flavour profile, texture  and/or appearance;  
 
"vinegar" means the product  as defined in the latest regulations relating to the classification, packing and 
marking of vinegar and imita tion vinegar intended for sale in the Republic of South Africa published 
under the Act; and  
 
"water " means potable water as described in the SANS 241 -1 Drinking Water Standard.  
 
Scope of regulations  
 
2. These regulations shall apply to canned and pickled vegetables intended for sale in the Republic of 
South Africa to which and under circumstances in which a prohibition in terms of section 3 of the Act regarding 
the sale of canned and pickled vegetables  apply .  
 
Restrictions on the sale of canned  and pickled  vegetables   
 
3. (1) No person shall sell canned  or pickled  vegetables  in the Republic of South Africa  – 
 
(a) unless such products are graded in accordance with the gr ades referred to in regulation 
5; 
 
(b) unless such products comply with the quality standards referred to in regulation s 6 and  
7; 
  
 
 
7 
 (c) unless such products are presented as the styles referred to in regulation 8;  
 
(d) unless such products are packed in accordance with the packing requirements referred 
to in regulation 9; 
 
(e) unless  the containers and outer containers in which such products are packed, comply 
with the requirements referred to in regulation 10; 
 
(f) unless such products are marked with the particulars and in the manner pre scribed in 
regulation s 11 to 16;  
 
(g) if such products are marked with  any restricted particulars or in a manner which are 
prohibited in terms of regulation 17; and  
 
(h) unless such products have been subjected to the incubation period prescribed in 
regulation 20. 
 
 (2) The Executive Officer may grant written exemption, entirely or partially, 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 CANNED AND PICKLED VEGETABLES   
 
General  
 
4. The specifications and maximum allowable deviations as set out in Part s VII and VIII shall apply to 
A2½ containers , unless otherwise specified.  The specifications and  maximum allowable deviations in respect 
of containers larger or smaller than A2½ containers shall be pro rata to the capacity of A2½ containers.  
 
Grades of canned and pickled vegetables  
 
5. There shall be five grades for canned  and pickled  vegetables, namely Extra Choice Grade, Choice 
Grade, Standard Grade,  and Substandard Grade: Provided that dried or processed peas shall only be graded 
as Standard Grade, and Substandard Grade.  
 
General standards for canned and pickled vegetables   
 
6. All grades of canned vegetables and pickled vegetables  -- 
 
(a) shall be prepared from sound, fresh, clean and washed vegetables of any suitable cultivar;  
 
(b) shall, subject to the provision of paragraph (c) below , be free from any substance which does 
not no rmally form part of canned or pickled vegetables, excluding extraneous vegetable matter; 
and  
 
(c) may contain added foodstuffs , food additives,  colourant s, seeds, spices, aromatic herbs and/or 
condiments.  
 
Quality standards for grades of canned and pickled vegetables  
 
7.  Subject to the provisions of regulation 6, canned and pickled vegetables shall comply with the quality 
standards for each grade as set out below:  
 
(a) Extra Choice Grade, Choice Grade and Standard Grade canned and pickled vegetables  shall 
comply with the specific quality standards for each type of canned  and pickled  vegetables as 
set out in Part s VII and VIII respectively . 
  
 
 
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 (b) Sub-Standard Grade canned  and pickled  vegetables shall comprise of vegetables that do not 
comply with the specific quality standards for Extra Choice Grade, Choice Grade or Stan dard 
Grade, as set out in Part VII and VIII , but which are still edible, normal in appearance and free 
from any foreign flavours and odours . 
 
(c) Undergrade canned and pickled vegetables, which shall not be presented for sale, shall 
comprise of vegetables that do not comply with the quality standards for Extra Choice Grade, 
Choice Grade, Standard Grade or Sub -Standard Grade, as set out in paragraphs (a) and (b)  
above , and are in edible due to the presence of harmful or aesthetically objectionable  organisms 
and foreign matter  or foreign flavours and odours.  
 
Styles of canned  and pickled  vegetables  
 
8. (1) Canned  or pickled  vegetables  shall be presented as any of the styles prescribed for each of the 
canned  or pickled vegetables  concerned  as set out in Part s VII and VIII respectively . 
 
 (2) Any other presentation of the product shall be allowed: Provided that it – 
 
(a) is sufficiently distinctive from other forms or presentation laid down in these regulations;  
 
(b) meets all other requirements of these regulations, including the permissible deviations 
which are applicable to that style which most closely resembles the st yle or styles 
intended to be  provided under this provision;  and 
 
(c) is adequately described on the container or label to avoid confusing or misleading the 
consumer.  
 
PART I II 
PACKING AND CONTAINERS  
 
Packing requirements  
 
9. Except where stipulated otherwise in these regulations, canned and pickled vegetables of different 
kinds, grades and types shall not be packed together in the same container or outer container.  
 
Requirements for containers and outer containers  
 
10. (1) A container  in which canned or pickled vegetables  are packed , shall -- 
 
(a) be made from a material that -- 
 
(i) is suitable for this purpose;  
 
(ii) will protect the contents thereof from contamination; and  
 
(iii) will not impart any undesirable flavour to the contents thereof.  
 
(b) be sufficiently  strong that it will not be damaged or deformed  (where applicable)  during 
normal storage, handling and transport practices;  
 
(c) in the case of a container that is re -used, be thoroughly cleaned and sterilized before 
such products are packed therein;  
 
(d) be intact and free from rust and serious dents that may damage the seams or any other 
disorders that may detrimentally affect the  quality of the product therein; and  
 
(e) be closed properly in a manner permitted by the nature thereof.   
 
 
9 
  
(2) Metal surfaces of containers shall be lacquered properly on the inside in the case of all canned  
and pickled  vegetables  of which the quality may be impaired at any time as a result of contact with the metal 
of the container.  
 
(3) If containers of canned  or pickled  vegetables  are packed in outer containers, such outer 
containers shall be intact, clean, neat , suitable and str ong. 
 
PART I V 
MARKING REQUIREMENTS  
 
Marking of containers and outer containers  
 
11. (1) Except where specifically prescribed, all other marking requirements as specified by these 
regulations shall be clearly legible and be indicated at least in English, in detached letter s or figure s of at least 
1 mm in size for lower case vowels.  
 
(2) Each c ontainer  of canned  or pickled  vegetables shall be marked  with the following particulars  
at least in English : 
 
(a) The name of the product as specified in regulation s 12, in detached letters of the same 
type, size, colour and font, prominently on at least one main panel in a letter size of at 
least 2  mm for lower case vowels .  
 
(b) Additions to the name of the product , as specified in regulation 13, in detached letters 
of the same type, size, colour and font, prominently on at least one main panel in a letter 
size of at least 2 mm for lower case vowels .  
 
(c) The appropriate grade declaration  at least on one main panel  where the name of the 
product appears , in detached letters of at least 2mm in size for lower case vowels . 
 
(d) The name and address , as specified in regulation 14.  
 
(e) The country of origin , as specified in regulation 1 5. 
 
(f) The factory , product and date of manufacturing  codes , as specified in  regulation  16. 
 
(3) Subject to the provisions of sub -regulation s (1) and (2) above, canned and pickled vegetables 
shall comply with the additional marking requirements, where applicable, for each type of canned and pickled 
vegetable as set out in Parts VII and VIII respectively . 
 
(4) (a)  The particulars referred to in sub -regulation (2)(a)  to (e) above shall be marked on an 
outer container in which more than one container of canned or pickled vegetables are 
packed.  
 
(b) The marking requirements prescribed in paragraph (a) above need not to be complied 
with i f -- 
 
(i) a transparent outer container is used and the particulars on the containers packed 
therein are visible from the outside ; or 
 
(ii) the same label which is affixed to the containers is also affixed to the outer 
container.  
 
 
 
  
 
 
10 
  (5) A self-adhesive sticker indicating the  particulars referred to in sub -regulation (2)(a) to ( e) above 
in the prescribed letter sizes may be used to cover any incorrect and/or supplement any  lacking marking 
requirements identified during inspection, instead of relabeling the container or repacking the canned or pickled 
vegetables concerned.     
  
(6) The label used on each container of canned and pickled vegetables shall -- 
 
(a) be clean and neat;  
 
(b) be affixed (e.g. pasted , application of heat in the case of shrink sleeve labels, etc.)  
securely;  
 
(c) not be pasted over existing labels affixed to the container ; and  
 
(d) be affixed to such container only by or on behalf of the manufacturer or packer.  
 
Indicating the name of the product  
 
12. The name of the  canned or pickled vegetable product shall  be indicated on every container, and shall 
be a true description of the contents : Provided that where the product name is specified in the additional 
marking requirements in Parts VI I and VI II for the canned or pickled vegetable product concerned , the specified 
name shall be used.  
 
Additions to the product name  
 
13. (1) The following information shall be indicated as part of the name of the product, or in close 
proximity thereto:  
 
(a)  The applicable style referred to in regulation 8: Provided that – 
 
(i) the style may be omitted if it is easily distinguishable in the case of canned and 
pickled vegetable products packed in transparent containers; and  
 
(ii) if the canned or pickled vegetable products are presented in accordance with the 
provisions on other styles as set out in regulation 8 (2), additional words or 
phrases that will ensure that the consumer is not misled or confused shall be 
used.  
 
(b) The packing medium in which the canned or pickled vegetable  products  is packed:  
Provided that in the case of canned or pickled vegetable products packed in  unflavoured  
or unsweetened  brine  only, the packing medium may be omitted . 
 
(c) The applicable size group when prescribed . 
 
(d) The name (s) of the added foodstuff (s). 
 
(e) The name of the added  herb and/ or spice: Provided that –  
 
(i) where a mixture of two or more kinds of herbs and/ or spices have been added, 
the expression “mixed herbs” , “mixed spices”  or “mixed herbs and spices” , as the 
case may be, may instead be used ; or 
 
(ii) the indication thereof may be omitted where the added herb and/or spice form 
part of the ingredients used in the original recipe for the  canned or pickled 
vegetable product concerned , i.e. the herb and/ or spice are  not added with the 
intention to achiev e a distinctive flavour.  
  
 
 
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 (2) When a flavouring has been added to  the canned or pickled vegetable products  in order to 
render a distinctive flavour thereto, the name of the product shall be preceded by the descriptive name for the 
distinctive flavour concerned and the expression “X Flavoured”, or followed by the  expression “with X Flavour” 
or “with X Flavouring”, where “X” indicates the name(s) of the flavouring(s) used , unless the flavourant 
concerned has been added with the intention to enhance the flavour of the canned or pickled vegetable  
products , or any oth er added foodstuff, herb and/ or spice concerned.  
 
(3) The name of the vegetable cultivar  may be indicated as part of the name of the product, or in 
close proximity thereto : Provided that it shall correspond with the actual vegetable cultivar used.  
 
Indicating  the name address  
 
14. The name and address of the manufacturer, packer, importer, seller or entity on whose behalf the 
canned or pickled vegetable s have been packed shall be indicated on every container: P rovided that in the 
case where  --  
 
(a) it is not possible to indicate the physical address, a postal address with a telephone number  
may be used instead; and  
 
(b) imported canned or pickled vegetables indicate the address of the foreign manufacturer or 
packer only, a South African address for the i mporter, seller or entity on whose behalf the 
canned or pickled vegetables have been packed shall in addition be indicated on each container.  
 
Indicating the country of origin  
 
15. (1) The country of origin shall be indicated as follows on each container:  
 
(a) "Product of (name of country)" if all the main ingredients, processing and labour used 
to make the product are from one specific country; or  
 
(b) "Produced in (name of country)", "Processed in (name of country)", "Manufactured in 
(name of country)", "Made in (name of country)", or wording having a similar meaning, 
when the product is processed in a second country which changes its nature; or  
 
(c) In the case where single ingredient agricultural commodities are imported in bulk and 
where owing to climatic, seasonal  or other contingencies more than one country may 
be the source of the single ingredient agricultural commodity, the wording “Product of 
(name(s) of country(ies))” separated by the expression ‘and/or’, shall be declared on 
the container of the final pre -packed foodstuff: Provided that the final end product 
remains a single ingredient agricultural 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) indicated in terms of sub -regulations (1) and (2) above may not 
be abbreviated.  
 
Indicating the factory, product and date codes  
 
16.  (1) A code mark  consist ing of the name of the canning establishment, the product concerned and 
the date of manufacture thereof , and which has been approved in writing by the Executive Officer, shall be 
indicated (e.g. embossed, applied by inkjet, etc.) on every container :  Provided  that in the case of transparent 
containers where the contents are clearly visible, the product code need not be indicated . 
 
(2) The requirement s in sub -regulation (1) above shall not be applicable to imported canned  and 
pickled vegetables.   
  
 
 
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 Restricted particulars on containers and outer containers  
 
17. (1) (a) Only the applicable grade shall be indicated  on a container or outer container.  
 
 (b) No word or expression whic h so nearly resembles the grade  of canned or pickled 
vegetables  that it could be misleading with regard to the quality of that product shall be 
indicated  on the container or outer container.  
 
 (2) No word, mark, illustration, depiction or any other method of expression that constitutes a 
misrepresentation or directly or by implication creates or may create a misleading impression regarding the 
quality, nature, grade , origin or composition of canned or pickled vegetables shall be indicated  on a container 
or outer container.  
 
(3) No claim regarding the absence of any sub stance that does not normally occur in canned or 
pickled vegetables shall be  indicated  on the conta iner or outer container thereof, except in cases where it is 
allowed for in the regulations published under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 
54 of 1972).  
 
(4) The claim “fresh” may only be used on a container or outer container in the case of canned 
green peas  [regulation 35 (6)(c)], or when indicating the type of pack in the case of pickled cucumbers 
[regulation 48 (7)(c)].  
 
(5) (a) No claim which compares the total fat, saturated fat, cholesterol, sugar, sodium or salt, 
or energy value of two or more similar canned or pickled vegetables  products by using 
words such as "reduced", "less than", "fewer", "light" and "lite", or words havi ng a similar 
meaning, shall be made on the container or outer container thereof, unless the following 
conditions are complied with:  
 
(i) The canned or pickled vegetable  product shall be compared with a different 
version of the same or similar product.  
 
(ii) The canned or pickled vegetable  product being compared shall be clearly marked 
on the container with the following information:  
 
(iii) A statement of the amount of difference in the energy value or relevant nutrient 
content, expressed as a percentage.  
 
(iv) The identity of the canned or pickled vegetable  product to which it is being 
compared in close proximity to or as part of the comparative claim.  
 
(v) The comparison shall be based on a relative difference of at least 25% in the 
energy value or nutrient  content of an equivalent mass or volume.  
 
(vi) The canned or pickled vegetable  product shall be marked with the prescribed 
nutritional information declaration required in terms of the regulations published 
under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 
1972).  
 
 (6) Depictions or illustrations of any added foodstuff, herb and/ or spice shall only be allowed if the 
requirements on Quantitative Ingredient Declarations (QUID), as specified in the regulations published under 
the Foodstuffs, Cosmetics and Disinfect ants Act, 1972 (Act No. 54 of 1972), have been complied with.  
 
(7) The provisions of this regulation shall also apply to -- 
 
(a) particulars that are marked on a notice board displayed at or in the immediate vicinit y 
of the canned or pickled vegetables that are kept or displayed for sale; and  
  
 
 
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 (b) all advertisements for canned and pickled vegetables.  
 
PART V 
SAMPLING  AND INSPECTION  
 
Sampling  
 
18. For the purpose of an inspection, grading and sampling for quality control, an inspector shall take such 
samples of a product, material, substance or other article in question as he or she may deem necessary . 
 
Working sample size  
 
19.  The working  sample size shall, unless specified otherwise for the type of canned or pickled vegetable 
concerned in Parts  VII and VIII respectively , consist of the following:  
 
(a) For A2½ containers or smaller : The drained contents of the container . 
 
(b) For containers larger than A2½ : A random drained sample of 600 g.  
 
Determination of microbiological spoilage  
 
20. Microbiological spoilage  of canned and pickled vegetab les shall be determined in the following 
manner:  
 
(a) Store a representative sample of the canned or pickled vegetables  for at least ten days at 37°C : 
Provided that cold packed pickled  vegetables  shall not be subject to this requir ement . 
 
(b) Determine the percentage of spoilage by calculating the number of containers that blow or leak 
as a percentage of the batch . 
 
(c) The containers in any batch  that blow or leak during the period of ten days of storage may be 
removed from the batch  concerned if the rest of the batch  is stored for a further period of ten 
days at warehouse temperature for the determination of the percentage of spoilage.  
 
Determination of drained mass  
 
21. (1) The drained mass of  canned  or pickled  vegetables shall be  determined as follows:  
 
(a) Empty the opened container so as to distribute the contents evenly over the meshes of 
a sieve which has be en prev iously weighed:  Provided that -- 
 
(i) a 200 mm sieve shall be used if the drained mass of the contents of the container 
is less than 1,4 kg;  
 
(ii) a 300 mm sieve shall be used if the drained mass of the contents of the container 
is 1,4 kg or more;   
 
(iii) vegetables to which the sauce adheres shall be rinsed with warm water to remove 
the sauce from them prior to drainage;  and 
 
(iv) dried or processed peas shall be spread on a sieve which shall be immersed in 
cold water for two mi nutes before it is drained.  
 
(b) Allow draining for two minutes then determine the mass of the sieve and drained 
vegetables.  
 
  
 
 
14 
 (c) The mass so obtained, minus the mass of the sieve, shall be considered to be the mass 
of the drained vegetables.  
 
 (2) When the declared  drained mass is more than the prescribed minimum drained mass, it shall 
comply with the higher drained mass.  
 
(3) Where  the drained mass is indicated in these regulations as a percentage of the net mass, the 
net mass shall be taken as the declared net mass.  
 
(4) In an inspection sample , maximum  10% of the containers may deviate with not more than 5% 
from the prescribed dra ined mass:  Provided that the average drained mass of the inspection sample is equal 
to or more than the prescribed drained mass.  
 
Determination of total percentage soluble solids  
 
22. The total percentage soluble solids in canned tomato products shall be determined by means of a 
refractometer corrected to 20°C.  After the containers have been opened, the contents shall be carefully stirred 
with a glass or metal rod. Place a drop of the product onto the prism of the refractometer and take the reading. 
The p rism should be thoroughly cleaned before the following reading is taken.  
 
PART V I 
OFFENCES AND PENALTIES  
 
23. Any person who contravenes or fails to comply with the provisions of these regulations shall be guilty 
of an offence and upon conviction be liable  to a fine or to imprisonment in accordance with section 11 of the 
Act. 
 
PART VII  
SPECIFIC QUALITY STANDARDS FOR CANNED VEGETABLES  
 
ASPARAGUS  
 
Definitions  
 
24. (1) Where used specifically with regard to canned asparagus -- 
 
(a) "damaged units " includes discolouration, mechanical injury, disease or damage by 
other means to the extent that the appearance or edibility of the unit is seriously affected;  
 
(b) "hollow units " means units that are hollow to the extent that the appearance of the unit 
is seriously affected;  
 
(c) "misshapen units " means shoots or heads badly crooked or any unit that is seriously 
affected in appearance by doubles or other malformations;  
 
(d) "shattered heads and other asparagus material " means  broken or shattered pieces 
within the container which seriously affect the appearance of the product and include 
pieces less than 10 mm in length; and  
 
(e) "units with peel " in the case of peeled asparagus , it means units with unpeeled areas 
which serious ly affect the appearance or edibility of the unit.  
 
Styles and standards for styles  
 
 (2) Canned asparagus shall be presented as one of the following styles:  
 
  
 
 
15 
 (a) Long asparagus spears or whole asparagus : Shall consist of the head and    adjoining 
portion of the stalk not more than 180 mm, but not less than 120 mm in length.  
 
(b) Asparagus spear s or short asparagus : Shall consist of the head and adjoining portion 
of the stalk less than 120 mm, but not less than 70 mm in length.  
 
(c) Asparagus tips or asparagus points : Shall consist of the head and adjoining portion 
of the stalk less than 70 mm, but not less than 30 mm in length.  
 
(d) Asparagus cuts  or cut asparagus spears : Shall consist of portions of spear s cut 
transversely into pieces not more than 70 mm, but not less than 20 mm in length.  
 
(e) Asparagus cuts with tips : Shall consist of portions of spears cut transversely into 
pieces not more than 70 mm, but not less than 20 mm in length : Provided that the 
portions with tips shall be equal to or greater than 15% (m/m) of the drained mass.   
 
Colour types and standards for colour types  
 
(3) Canned asparagus shall be presented as one of the following colour types:  
 
(a) White : Means units which are white, cream or yellowish white and not  more than 20% 
(by number ) of the units may possess violet , green, light green  or yellowish green tips.  
 
(b) White and violet tipped  or white and green tipped : Means asparagus long spears , 
spears and tips  which are white, cr eam, or yellowish -white and may have violet , green, 
light green or yellowish -green heads and adjacent areas,  but not more than 25% (by 
number ) of the units may have such colour that extends more than one -half the length 
of the unit.  
 
(c) Green : Means units  which are green, light green, or yellowish -green  and not more than 
20% (by number ) of the units may possess a white, cream, or yellowish -white colour of 
the bottom portion of the stalk, but such colour shall not extend more than one -half of 
the length of the unit.  
 
(d) Mixed : Means a mixture of white, cream, yellowish -white, violet , green, light green, or 
yellowish -green units.  
 
Size groups and standards for size groups  
 
 (4) Canned asparagus long spear s, spears  and tips may be presented as one of the following size 
groups:  
 
 (a) Small : The aspa ragus shall have a diameter of -- 
 
(i) maximum 8 mm in the case of white  peeled asparagus;   
 
(ii) maximum 10 mm in the case of white unpeeled asparagus; and 
 
(iii) between 3 mm and 6 mm in the case of green asparagus.  
 
(b) Medium : The asparagus shall have a diameter of between – 
 
(i) 8 mm and 13 mm in the case of white  peeled asparagus;  
 
(ii) 10 mm and 15 mm in the case of white  unpeeled asparagus; and 
 
(iii) 6 mm and 8 mm in the case of green asparagus.   
 
 
16 
  
(c) Large : The asparagus sh all have a diameter of between -- 
 
(i) 13 mm and 18 mm in the case of white peeled asparagus;   
 
(ii)   15 mm and 20 mm in the case of white  unpeeled asparagus; and 
 
(iii) 8 mm and 10 mm in the case of green asparagus.  
 
(e) Extra large or mammoth : The asparagus shal l have a diameter of more than  -- 
 
(i) 18 mm  but not exceeding 25.4 mm in the case of white peeled asparagus;   
 
(ii) 20 mm in the case of white unpeeled asparagus; and 
 
(iii) 10 mm in the case of green asparagus.  
 
(f) Colossal : The asparagus shall have a diameter of more than  25.4 mm in the case of 
white peeled asparagus only.  
 
(g) Mixed  sizes  or assorted sizes : Shall consist of a mixture of two or more sizes referred 
to in paragraphs (a) to (e)  above .  
 
Types of pack  
 
(5) Canned asparagus may be packed in a liquid medium.  
 
Quality standards  
 
(6) The quality standards for canned asparagus  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage 
(maximum 
percentage contai -
ners per 
production group)  0,25 0,25 0,25 
(b) Vegetable ingre -
dient  Shall be prepared from 
sound asparagus which 
are not excessively 
fibrous or tough  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(c) Fill of containers: 
Shall comply with 
one of the 
following 
minimum:  
 
(i) Vegetable 
quantity  
 
(ii) Drained mass:  
 
(aa) Green long 
spears 
and 
spears   
 
 
 
 
 
Packed to capacity  
 
 
 
 
50% 
 
 
  
 
 
 
 
 
Packed to capacity  
 
 
 
 
50% 
 
 
  
 
 
 
 
 
Packed to capacity  
 
 
 
 
50% 
 
 
  
 
 
17 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
 
(bb)  Other 
styles   
56%  
56%  
56% 
(d) Colour  Good, typical of the 
cultivar  concerned  Typical of the cultivar  
concerned  As for Choice Grade  
(e) Flavour  Good, characteristic 
normal flavour and 
odour, free from objec -
tionable flavours and 
odours  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(f) Packing medium  Clear liquid with a typi cal 
yellow or green colour 
and fairly free from 
suspended material and 
sediment  As for Extra Choice 
Grade  
 Fairly clear liquid which 
may be cloudy but not 
excessively cloudy , or 
may posse ss an 
accumulation of 
sediment which may be 
slightly grey or slightly 
brown but is not seriously 
objectionable with no off 
colour  
(g) Shattered heads 
and other aspara -
gus material  Practically free  Fairly free  Reasonably free  
(h) Damaged units  Practically free  Fairly free  Reasonably free  
(i) Texture:  
 Every unit shall be 
cut with an Aspa -
rometer at the 
following  cutting 
point in the case 
of – 
 
(i) Long spears, 
spears and 
tips 
 
(ii)    Cuts  
 
 
 
 
 
 
 
1/3 of total length, 
measured from the cut 
end 
 
-  
 
 
 
 
 
 
 
As for Extra Choice 
Grade  
 
 
In the centre of the unit   
 
 
 
 
 
 
 
As for Extra Choice 
Grade  
 
 
As for Choice Grade  
(j) Uniformity of 
length in an y one 
container in the 
case of -- 
 
(i) Long spears, 
spears and 
tips 
 
 
 
 
 
(ii) Cuts  
 
 
 
 
At least 75% ( by number ) 
of the units are within 
10 mm of the predomi -
nant length, and at least 
95% (by number ) of the 
units are within 20  mm of 
the predominant length  
 
-  
 
 
 
 
As for Extra Choice 
Grade  
 
 
 
 
 
 
At least 75%  (by number ) 
of the units are within 
10 mm of the 
predominant length, and 
at least 90%  (by number )  
 
 
 
 
As for Extra Choice 
Grade  
 
 
 
 
 
 
As for Choice Grade   
 
 
18 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
of the units are within 
20 mm of the 
predominant length  
(k) Uniformity of 
colour in any one 
container  Asparagus or portions 
thereof shall be uniform 
in colour  Asparagus or portions 
thereof shall be prac -
tically uniform in colour  Asparagus or portions 
thereof shall be reason -
ably uniform in colour  
(l) Uniformity of dia -
meter for all styles  Uniform  Fairly uniform  Reasonably uniform  
(m) Foreign matter  None  None  None  
(n) Extraneous vege -
table matter  Practically free  Fairly free  Reasonably free  
- Denotes not allowable  
 
Permissible deviations  
 
(7) The maximum permissible deviations (by number per container ) for canned asparagus  are as 
follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Uniformity of 
length  10% 20% 30% 
(b) Texture:  
 
(i) Long spears 
and spears  
 
(ii) Tips 
 
(iii) Cuts  
 
15% 
 
 
5% 
 
-  
 
30% 
 
 
10% 
 
50%  
 
60% 
 
 
15% 
 
50%:  Provided that if the 
cans are labelled to indicate 
that it is for soup or 
reprocessing, a deviation of 
100% will be allowed  
(c) Woodiness  0% 5% 10% 
(d) Units with peel  10% 20% 30% 
(e) Hollow units  10% 20% 30% 
(f) Misshapen units  10% 20% 30% 
(g) Damaged units  10% 20% 30% 
(h) Deviations in (e), 
(f) and (g) collec -
tively:  Provided 
that such devia -
tions are indivi -
dually within the 
limits as specified 
above:  
 
(i) Long spears, 
spears and 
tips 
 
(ii) Cuts  
 
(iii) Cuts with or 
without tips   
 
 
 
 
 
 
 
 
15% 
 
 
 
20% 
 
-  
 
 
 
 
 
 
 
 
25% 
 
 
 
30% 
 
35%  
 
 
 
 
 
 
 
 
35% 
 
 
 
40% 
 
45%  
 
 
19 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(i) Extraneous 
vegetable matter  
(on average per 
sample)  1 piece  2 pieces  3 pieces  
- Denotes not allowable  
 
Additional marking requirements  
 
(8) Subject to the provisions of regulation 11 -- 
 
(a) each container containing canned asparagus shall be marked with the size group  on 
the same main panel as the product name indication ; 
 
(b) in the case of canned asparagus packed in a non -transparent container the colour  type 
of the asparagus  shall be indicated as part of the product name or in close proximity to 
the product name;  and 
 
(c) asparagus cuts  may be labelled as "salad c uts". 
 
BEANS, DRIED  
 
Definitions  
 
25. (1) Where used specifically with regard to canned dried beans – 
 
(a) "broken  beans " means a cotyledon or portions of a cotyledon which have become 
separated, or a bean or portions of a bean with the skin or portions of the skin missing;  
 
(b) "defects " means the defects defined in regulation 1 , as well as dried beans of which   – 
 
(i) the skins have completely split down the middle of the bean; and  
 
(ii) the skins have split rectangular to the longitudinal axis;  
 
(c) "dried beans " means dry, mature beans suitable for canning (e.g. white beans, lima 
beans, garbanzo beans or chickpeas, black -eyed peas,  kidney beans  etc.), but exclud es 
soybeans;  
 
(d) "fairly tender  texture " means  beans that are slightly soft or slightly firm  with tender  
skin;   
 
(e)  "loose skin " means a skin or portions of a skin which have become separated wholly 
from the cotyledons;  
 
(f) "mashed beans " means a bean that is crushed or flattened to the extent that the 
appearance is seriously affected;  
 
(g) "split beans " means canned dried beans whi ch have split completely in two;  
 
(h) "tender  texture " means beans that are free from hard bean s, mushy beans and beans 
with tough skins ; and  
 
(i) "reasonably  tender texture " means beans that are soft but not hard or mushy  and the 
skin may be slightly tough . 
 
  
 
 
20 
 Types of pack  
 
 (2) Canned dried beans may be packed in a liquid medium , sauce or may be vacuum packed.  
 
Quality standards  
 
 (3) The quality standards for canned dried beans are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage 
(maximum per -
centage containers 
per production 
group)  0,25 0,25 0,25 
(b) Fill of containers:  
Shall comply with 
one of the following 
minima: 
 
(i) Vegetable 
quantity  
 
(ii) Drained mass   
 
 
 
 
Packed to capacity  
 
 
61%  
 
 
 
 
Packed to  capacity  
 
 
61%  
 
 
 
 
Packed to capacity  
 
 
61% 
(c) Preparation  (i)  Shall be practically 
free from defects  
 
(ii)  Shall be practically 
free from broken, 
mashed or da -
maged beans  
 
(iii) Shall be practically 
free from loose skin  (i)    Shall be reasonably 
free from defects  
 
(ii)  Shall be reasonably 
free from broken, 
mashed or da -
maged beans  
 
(iii) Shall be reasonably 
free from loose skin  (i) to (iii) As for  Choice 
Grade  
 
(d) Allowable ingre -
dients:  
 
(i) Vegetables  
 
 
 
 
(ii) Any other 
suitable  
packing 
medium   
 
 
Dried beans of a good 
quality and suitable type 
which are free from 
insect damage .  
 
Shall be of a good 
quality   
 
 
As for Extra Choice 
Grade  
 
 
 
As for Extra Choice 
Grade   
 
 
As for Extra Choice Grade  
 
 
 
 
As for Extra Choice Grade  
 
 
 
(e) Split beans  None  None  None  
(f) Texture  Shall be tender   Shall be fairly tender       Shall be reasonably 
tender   
(g) Separation  Sauce ingredients shall 
not show any tendency 
to separate when 
removed from the 
container  Sauce ingredients may 
show a slight tendency 
to separate when 
removed from the 
container  Sauce ingredients may 
not show an excessive 
tendency to separate 
when removed from the 
container  
(h) Foreign matter  None  None  None   
 
 
21 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(i) Extraneous vege -
table matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
 (4) The maximum permissible deviations (by mass ) for canned dried beans  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Defects , excluding 
loose skin, broken 
beans and mashed 
beans  5% 8% 12% 
(b) Loose skin, broken  
beans and mashed  
beans  2% 5% 8% 
(c) Split beans  2% 5% 8% 
(d) Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
 
Additional marking requirements  
 
 (6) Subject to the provisions of regulation 11, canned dried beans may use the product name 
"baked b eans " or “beans” .  
 
BEANS , GREEN  
 
Definitions  
 
26. (1)  Where used specifically with regard to canned green beans -- 
 
(a) "developed seeds " means seeds which have developed to such an extent that when 
they are removed from the pod, they can be regarded as dried beans.  
 
Varietal groups and standards for varietal groups  
 
 (2) Canned green beans of distinct varietal groups with respect to shape may be designated as 
follows:  
 
(a) Round : Means  beans having a width not greater than 1½ times the thickness of the 
bean.  
 
(b) Flat: Means beans having a width greater than 1½ times the thickness of th e bean.  
 
Styles and standards for styles  
 
 (3) Canned green beans shall be presented as one of the following styles:  
 
(a) Whole green beans : Shall consist of whole pods of any length.  
 
(b) French style  or shoestring green beans : Shall consist of majority of pods sliced 
lengthwise or at an angle of 45° or less to the longitudinal axis, and has a thickness of 
no more than 6.5 mm.  
  
 
 
22 
 (c) Green bean cuts  or broken green bean cuts : Shall consist of transversely cut pods 
not less than 13  mm and not more than 50 mm  in length which may contain shorter end 
pieces resulting from cutting.  
 
(d) Short green bean cuts : Shall consist of pieces of pods cut transversely of which 75 
percent or more, by numbe r, are less than 20 mm in length . 
 
(e) Diagonal green bean cuts : Shall  consist of pods cut at an angle of  approximately 45° 
to the longitudinal axis. 
 
Types of pack  
 
 (4) Canned green beans may be packed in a liquid medium , sauce  or may be vacuum packed.  
 
Quality standards  
 
 (5) The quality standards for canned green beans  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maxi mum 
percentage 
containers per 
production group)  0,25 0,25 0,25 
(b) Vegetable ingre dient  
 Shall be prepared from 
sound, young, fresh, 
tender and stringless 
beans which have 
similar  characteristics  As for Extra Choice 
Grade  As for Extra Choice 
Grade, except that the 
beans may be slightly 
fibrous  
(c) Fill of containers:  
Shall comply with 
one of the follo wing 
minima:  
 
(i) Vegetable 
quantity  
 
(ii) Drained mass:  
 
(aa)  Wholes,   
French style  
 
(bb) Other   
styles   
 
 
 
 
Packed to capacity  
 
 
 
 
50% 
 
 
52%  
 
 
 
 
Packed to capacity  
 
 
 
 
50% 
 
 
52%  
 
 
 
 
Packed to capacity  
 
 
 
 
50% 
 
 
52% 
(d) Preparation  (i) Shall be free from 
defects  
 
(ii) Shall be  practically 
free from deve loped 
seed and pieces 
thereof  
 
(iii) Shall be cleanly cut  (i) Shall be practically 
free from defects  
 
(ii) and (iii) as for Extra 
Choice Grade  (i) Shall be fairly free 
from defects  
 
(ii) Shall be fairly free  
from developed 
seeds and pieces 
thereof  
 
(iii) As for Extra Choice 
Grade  
(e) Uniformity of co lour 
in any con tainer  Uniform  good colour of 
beans that possess a 
colour that is typical of As for Extra Choice 
Grade , but are 80%  (by 
mass) free from any Reason ably uniform  
colour of the beans that 
possess a typical  of the  
 
 
23 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
the green bean and are 
90% (by mass)  free from 
any beans that stand 
apart in colour from the 
overall colour 
appearance of the 
product   beans that stand apart in 
colour from the overall 
colour appearance of 
the product  green bean and are 70%  
(by mass)  free from any 
bean that stand apart in 
colour from the overall 
colour appearance of 
product  
(f) Uniformity of size  Uniform  Fairly uniform  Reasonably uniform  
(g) Texture  Tender  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(h) Foreign matter  None  None  None  
(i) Extraneous vege -
table matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
 (6) The maximum permissible deviations (by mass or number) for canned green beans  are as 
follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Loose seed and 
pieces of seed (by 
mass)  5% 
 
 15% 20% 
(b) Size deviations (by 
number):  
 
(i) Wholes:  
 
(aa) In an A2½ 
container  
 
(bb) In a 1M 
container  
 
(ii) Green beans  
cuts: 
 
(aa) In an A2½ 
container  
 
(bb) In a 1M 
container   
 
 
 
 
10 units  
 
 
9 units  
 
 
 
 
 
20 units per drained 
mass of 250 g  
 
13 units per drained 
mass of 250 g   
 
 
 
 
15 units  
 
 
13 units  
 
 
 
 
 
25 units per drained 
mass of 250 g  
 
16 units per drained 
mass of 250 g   
 
 
 
 
20 units  
 
 
16 units  
 
 
 
 
 
As for Choice Grade  
 
 
As for Choice Grade  
(c) Preparation (by 
number):  
 
(i) Wholes:   
 
(aa) In an A2½ 
container  
  
 
 
 
 
8 units  
  
 
 
 
 
11 units  
  
 
 
 
 
15 units  
 
(bb) In a 1M 
container  
 5 units  
 7 units  
  
9 units  
  
 
 
24 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(d) Cut green beans:  
 
(aa) In an A2½ 
container  
 
(bb) In a 1M 
container   
 
15 units  
 
 
9 units   
 
20 units  
 
 
13 units   
25 units  
 
 
 
16 units 
(e) Extraneous 
vegetable matter (on 
average per sample)  1 piece  2 pieces  3 pieces  
 
CARROTS  
 
Styles and standards for styles  
 
27. (1) Canned carrots shall be presented as one of the following styles:  
 
(a) Whole carrots : 
 
(i) Conical or cylindrical cultivars : Shall consist of carrots which, after processing, 
more or less retain their original shape: Provided that the largest diameter of the 
carrots, measured at right angles to the longitudinal axis, shall not exceed 50 mm, 
and the ratio between the diameter s of the largest and smallest carrot shall not 
exceed 3:1.  
 
(ii) Spherical cultivars : Shall consist of fully mature carrots of a roundish shape of 
which the largest diameter shall not exceed 45 mm.  
 
(b) Baby whole carrots : 
 
(i) Conical or cylindrical cultivars : Shall  consist of whole carrots of which the 
diameter does not exceed 23 mm, and which  are not more  than 100 mm in length .  
 
(ii) Spherical cultivars : Shall  consist of whole carrots of which the largest diameter 
does not exceed 27 mm. 
 
(c) Carrot halves : Shall consist of carrots cut along  the longitudinal axis into two 
approximately equal parts . 
 
(d) Carrot q uarter s: Shall consist of carrots cut into four approximately equal parts at two 
points perpendicularly to  the longitudinal axis.  
 
(e) Carrots s liced lengthwise : Shall consist of carrots which have been sliced 
longitudinally, either smooth or corrugated, into fou r or more pieces of approximately 
equal size, with a length of at least 20 mm and a width , measured at the maximum 
width , of at least 5 mm. 
 
(f) Carrot rounds  or sliced  carrots : Shall consist of carrots which have been cut, either 
smooth or corrugated, perpendicularly  to the longitudinal axis, into rounds / rings with a 
maximum thickness of 10 mm and a maximum diameter of 50 mm.  
 
(g) Diced carrots : Shall consist of carrots cut into cubes with sides  not exceeding 15 mm.  
 
(h) Strips , Julienne, French style  or shoestring carrots : Shall consist of carrots cut 
longitudinally, either smooth or corrugated, into strips or sticks .  The cross section shall 
not exceed 5 mm (measured at the longest sid e of the cross section).   
 
 
25 
  
(i) Carrot chunks or pieces : Shall consist of whole carrots cut into sections whose shape 
may be irregular.  
 
Types of p ack 
 
 (2) Canne d carrots may be packed in a liquid medium , sauce  or may be vacuum packed.  
 
Quality standards  
 
 (3) The quality standards for canned carrots  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage contai -
ners per production 
group)  0,25 0,25 0,25 
(b) Vegetable ingre -
dient  
 Shall be prepared from 
sound carrots of good 
texture  As for Extra Choice 
Grade  
 As for Extra Choice 
Grade  
 
(c) Fill of containers:  
Shall comply with 
one of the following 
minima:  
 
(i)  Vegetable   
quantity  
 
(ii) Drained mass   
 
 
 
 
Packed to capacity  
 
 
60%  
 
 
 
 
Packed to capacity  
 
 
60%  
 
 
 
 
Packed to capacity  
 
 
60% 
(d) Preparation  (i) Shall be free from 
defects  
 
(ii) Shall be thoroughly 
washed, peeled, 
trimmed and free 
from residual peel  
 
(iii) All styles shall be 
cleanly cut  (i) to (iii) as for Extra 
Choice Grade  (i) to (iii) as for Extra 
Choice Grade  
(e) Uniformity of length 
in any container:  
 
(i) Whole and Baby 
whole carrots  
 
 
 
 
 
 
 
 
 
 
(ii) Other styles  
  
 
 
(i) At least 75% (by 
number ) shall not 
deviate by more than 
5 mm from the 
average carrot 
length, and at least 
90% (by number ) 
shall not deviate by 
more than 10 mm 
from the average 
carrot length.  
 
(ii) Uniform   
 
 
(i) As for Extra Choice 
Grade  
 
 
 
 
 
 
 
 
 
 
(ii) Fairly uniform   
 
 
(i) As for Extra Choice 
Grade  
 
 
 
 
 
 
 
 
 
 
(ii) Reasonably uniform   
 
 
26 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(f)   Uniformity of 
diameter in any 
container  Uniform  Fairly uniform  Reasonably uniform  
(g) Foreign matter  None  None  None  
(h) Extraneous vegeta -
ble matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
 (4) The maximum permissible deviations (by mass or number) for canned carrots  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Size deviations 
(too large or too 
small):  
 
(i) Whole and baby 
whole  carrots 
(by number)  
 
(ii) Other styles (by 
mass)   
 
 
 
5% 
 
 
 
10%  
 
 
 
10% 
 
 
 
15%  
 
 
 
15% 
 
 
 
20% 
(b) Preparation:  
 
(i) Whole, baby 
whole, halves, 
quarters, sliced 
lengthwise and 
chunks (by 
number)  
  
 
5% 
 
 
  
 
10% 
 
 
 
  
 
15% 
 
 
 
 
(ii) Rounds , diced 
and strips (by 
mass)  5% 10% 15% 
(c) Extraneous vege -
table matter ( on 
average per 
sample )  1 piece  2 pieces  3 pieces  
 
CARROTS AND PEAS  
 
Types of pack  
 
28. (1) Canned carrots and peas may be packed in a liquid medium , sauce  or may be vacuum packed.  
 
Quality standards  
 
 (2) The quality standards for canned carrots and peas  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maxi -
mum percentage 
containers per 
production group)  0,25 0,25 0,25  
 
 
27 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(b) Vegetable ingre -
dient  
 The carrots and peas 
shall each separately 
comply with the 
specification for Extra 
Choice Grade, 
prescribed in regu lations 
27 and 35 respec tively  The carrots and peas 
shall each separately 
comply with the spe -
cification for Choice 
Grade, prescribed in 
regulations 2 7 and 35 
respec tively  The carrots and peas 
shall each separately 
comply  with the 
specification for 
Standard Grade, 
prescribed in regulations 
27 and 35 respec tively  
(c) Fill of containers:  
Shall comply with 
one of the follo wing 
minima:  
  
 
 
  
 
 
  
 
 
 
(i) Vegetable 
quantity  
 Packed to capacity  Packed to capacity  Packed to capacity  
(ii) Drained mass  59% 59% 59% 
(d) Composition  The mass of any one 
component shall not 
exceed 60% of the 
drained mass  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(e) Foreign matter  None  None  None  
(f) Extraneous vege -
table matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
 (3) The maximum permissible deviations for canned carrots and peas  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Loose seed and 
pieces of seed (by  
mass)  The carrots and peas 
shall each separately not 
exceed the permissible 
deviations allowed for 
Extra Choice Grade, 
prescribed in regu lations 
27 and 3 5 respec tively  The carrots and peas 
shall each separately not 
exceed the permissible 
deviations allowed for 
Choice Grade, respec -
tively prescribed in 
regulations 27 and 3 5 Carrots and peas which 
is canned shall each 
separately not exceed  
the permissible 
deviations allowed for 
Standard Grade, re -
spectively prescribed in 
regulat ions 2 7 and 3 5 
(b) Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
 
Additional marking requirements  
 
 (4) Subject to the provisions of regulation 11, the component with the greater mass, shall be 
indicated first in the name  of the product.  
 
CAULIFLOWER  
 
Styles and standards for styles  
 
29. (1) Canned  cauliflower shall be presented as one of the following styles:  
 
(a) Whole cauliflower : Shall consist of the whole, intact head of the cauli flower plant which 
is trimmed at the base and may have small, tender leaves attached.   
 
 
28 
  
(b) Cauliflower pieces : Shall consist of cauliflower stems and florets cut into small pieces.  
 
Types of pack  
 
 (2) Canned cauliflower may be packed in a liquid medium , sauce  or may be vacuum packed.  
 
Quality standards  
 
 (3) The quality standards for canned cauliflower  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maxi -
mum percentage 
containers per 
production group)  0,25 0,25 0,25 
(b) Vegetable ingre -
dient  
 Shall be prepared from 
sound, young, fresh and 
tender cauliflower heads  As for Extra Choice 
Grade  
 As for Extra Choice Grade  
 
(c) Fill of containers:  
Shall comply with 
one of the follo wing 
minima:  
 
(i) Vegetable 
quantity  
 
(ii) Drained mass   
 
 
 
 
Packed to capacity  
 
 
56%  
 
 
 
 
Packed to capacity  
 
 
56%  
 
 
 
 
Packed to capacity  
 
 
56% 
(d) Preparation  (i) Shall be free from 
defects  
 (i) Shall be fairly free 
from defects  (i) Shall be reasonably 
free from defects  
 (ii) The cauliflower 
shall be well 
washed before 
canning  (ii) As for Extra Choice 
Grade  (ii) As for Extra Choice 
Grade  
(e) Foreign matter  None  None  None  
(f) Extraneous vege -
table matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
 (4) The maximum permissible deviations for canned cauliflower  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Preparation (by 
mass)  5% 10% 15% 
(b) Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
 
 
 
 
  
 
 
29 
 CHAKALAKA  
 
Type of pack  
 
30. (1) Canned chakalaka may be packed  in sauce . 
 
Quality standards  
 
(2) The quality standards for canned chakalaka  are as follows:  
 
Quality Factor  Choice Grade  Standard Grade  
(a) Microbiological spoilage 
(maximum percentage 
containers per produc -
tion group)  0,25 0,25 
(b) Vegetable ingredient  (i)   Shall be prepared from clean 
and sound vegetables  
 
(ii)  Onions, green pepper  and 
carrots shall form part of the 
typical  ingredients  
 
(iii)  May contain vegetables other  
than those mentioned in 
paragraph (ii)  
 
(iv)  May contain added herbs 
and spices  (i) to (iv) As for Choice Grade  
(c) Fill of containers:  Shall 
comply with one of the 
following minima:  
   
(i) Vegetable quantity  Packed to capacity  Packed to capacity  
(d)  Preparation  (i) Shall be practically free from 
defects  
 
(ii) Each type of vegetable used 
shall be fairly uniform in cut 
(i.e. thickness and length) for 
that vegetable within the 
same container  
 
(iii) Vegetable units shall have a 
good texture, and shall not 
be hard or tough, or show 
signs of disintegration to the 
extent that the type and cut 
of vegetables are not 
recognizable  (i) Shall be fairly free from 
defects  
 
(ii) Each type of vegetable used 
shall be reasonably uniform 
in cut (i.e. thickness and 
length) for that vegetable 
within the same container  
 
(iii) Vegetable units shall have a 
fairly good texture, and shall 
not be hard or tough, or 
show signs of excessive 
disintegration to the extent 
that the type and cut of 
vegetables are not 
recognizable  
(e) Foreign matter  None  None  
(f) Extraneous vegetable matter  Practically free  Fairly free  
 
Permissible deviations  
 
 (3) The maximum permissible deviations for canned chakalaka  are as follows:  
  
 
 
30 
 Quality factor  Choice Grade  Standard Grade  
(a) Preparation  15% 20% 
(b)    Extraneous vegetable 
matter (on average per 
sample)  2 piece s 3 pieces  
 
CORN , BABY (YOUNG CORN)  
 
Definitions  
 
31.  (1) Where used specifically with regard to canned baby corn  -- 
 
(a)  "baby corn " or "young corn " means the product prepared from selected young , 
unpollinated  corn cob of commercial varieties of Zea mays  L., from which silk and husk 
are removed ; 
 
(b) "broken pieces "means the portions of broken pieces that cannot be put together to 
form the cob shape; and 
 
(c) "broken tip " means tips of the cob s that are broken after packing, and w hen these 
pieces are put together, the cob shape will be formed . 
 
Styles and standards for styles  
 
(2) Canned baby corn shall be presented as one of the following styles:  
 
(a) Whole corn or Corn on the cob : Shall consist of the whole cob of baby corn from which 
the silk, husk and shank have been removed: Provided that the cob may have been 
trimmed at both ends.  
 
(b) Cut corn : Shall consist of baby corn with a diameter not more than 25 mm cut crosswise 
into sections with a length between 15 mm and 40 mm.  
 
Size groups and standards for size groups  
 
 (3) (a) Canned whole corn may be presented as one of the following size groups:  
   
Cob Size  Length (mm)  Diameter (mm)  
(a) Extra Large  100 – 130 18 – 25  
(b) Large  80 – 100   10 – 20  
(c) Medium  60 – 90  10 - 18 
(d) Small  40 – 70  <15 
 
(b) Notwithstanding the size designations prescribed in paragraph (a) above, other sizing 
designations may be used in the case of imported baby corn: Provided that such 
designations are in accordance with the legislation of the country of origin.  
 
Types of pack  
 
 (4) Canned b aby corn may be packed in a liquid medium , sauce  or may be vacuum packed.  
 
Quality standards  
 
(5) The quality standards for canned baby corn  are as follows:  
  
 
 
31 
 Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage 
containers per 
produc tion group)  0,25 0,25 0,25 
(b) Vegetable 
ingredient  Shall be prepared from 
sound, young, and 
tender baby corn  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(c) Fill of containers:  
Shall comply with 
one of the following 
minima:  
    
(i) Vegetable 
quantity  
 Packed to capacity  
 Packed to capacity  
 Packed to capacity  
 
(ii) Drained mass  50% 50% 50% 
(d) Preparation  (i) Shall be free from 
defects  
 
 
(ii) Shall be practi cally 
free from 
discoloured ker nels 
 
(iii) The cobs shall 
have well -filled 
kernels  
 
(iv) Shall be practi cally 
free from husks, 
silks or particles of 
cobs  (i) As for Extra Choice 
Grade  
 
 
(ii) Shall be fairly free 
from discoloured 
kernels  
 
(iii)    As fo r Extra 
Choice Grade  
 
 
(iv) Shall be fairly free 
from husks, silks or 
particles of cobs  (i) Shall be rea -
sonably free from 
defects  
 
(ii) Shall be rea -
sonably free from 
discolou red kernels  
  
(iii)     As for Extra 
Choice Grade  
 
 
(iv) * 
(e) Uniformity of length 
and diameter of 
cobs in any 
container  (i)  The length of the 
longest cob shall 
not be more than 
30 mm longer than  
the length of the 
shortest cob  
 
(ii)  Cobs shall be fairly 
equal in diameter  (i) and (ii) as for Extra 
Choice Grade  (i) As for Extra Choice 
Grade  
 
 
 
 
 
(ii) Cobs shall be 
reasonably equal in 
diameter  
(f) Colour  Shall be characteristic 
of the cultivar and shall 
have a bright 
appearance   Shall be characteristic of 
the cultivar and may 
have a dull appea rance  As for Choice Grade  
(g) Foreign matter  None  None  None  
(h) Extraneous 
vegetable matter  Practically free  Fairly free  Reasonably free  
* Denotes no specification  
 
 
 
  
 
 
32 
 Permissible deviations  
 
(6) The maximum permissible deviations for canned whole  baby  corn  are as follows  in a sample 
size of 1kg: 
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Discolouration (by 
number ) 3% 5% 10% 
(b)    Broken tips (by 
number)  5% 10% 10% 
(c)    Broken pieces (by 
number)  2% 2% 5% 
(d)    Damage resulting 
from cutting (by 
number)  5% 10% 10% 
(e) Presence of husk 
and shank (by 
number)  5% 10% 10% 
(f) Irregular shape  5% 5% 10% 
(g) Silk broken  from 
the cob (combined 
length)  100 mm  150 mm  200 mm  
(h)    Extraneous 
vegetable matter 
other than silk, 
husk and shank 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
(i)     Total d eviations in 
(a) to (f ) combined  15% 20% 25% 
 
(7) The maximum permissible deviations for canned cut baby corn  are as follows in a sample size 
of 1kg:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Discolouration (by 
number)  3% 5% 10% 
(b)    Over or under size 
(by number)  3% 5% 10% 
(c)    Presence of husk 
and shank (by 
number)  3% 5% 10% 
(d)    Silk broken  from  
the cob (combined 
length)  100 mm  150 mm  200 mm  
(e)    Extraneous 
vegetable matter 
other than silk, 
husk and shank 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
(f)    Total d eviations in 
(a) to (c ) combined  9% 15% 30% 
 
 
  
 
 
33 
 COURGETTES (BABY MARROW)  
 
Styles and standards for styles  
 
32. (1) Canned courgettes shall be presented as one of the following styles:  
 
(a) Whole courgettes : Shall consist of marrows with a length of at least 50  mm but not 
more than 110  mm, and a diameter of at least 15 mm but not more than 50 mm.  The 
variation in diameter between the largest courgettes and smallest courgettes in the 
same container shall not exceed 3:1.  
 
(b) Courgettes s lices : Shall consist of marrows cut either smooth or corrugated into strips 
and have a diameter of at least 15 mm but not more than 60  mm, and a thickness of not 
more than 10 mm.  
 
Types of pack  
 
 (2) Canned courgettes may be packed in a liquid medium , sauce  or may be vacuum packed.  
 
Quality standards  
 
 (3) The quality standards for canned courgettes  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maxi mum 
percentage 
containers per 
production group)  0,25 0,25 0,25 
(b) Vegetable ingre -
dient  
 (i) Shall be prepared 
from sound, young 
and tender cour -
gettes of which the 
stems have been 
cut even  with the 
shoulders  
 
(ii) Tomato paste may 
be added  As for Extra Choice 
Grade  
 As for Extra Choice 
Grade  
 
(c) Fill of containers:  
Shall comply with 
one of the  following 
minima:  
  
   
 
(i) Vegetable 
quantity  
 
(ii) Drained mass  Packed to capacity  
 
 
56% Packed to capacity  
 
 
56% Packed to capacity  
 
 
56% 
(d) Preparation  (i) Shall be free from 
defects  
 
(ii) Shall possess simi -
lar cultivar charac -
teristics  
 (i) and (ii) as for Extra 
Choice Grade  
 
 (i) to (iii) as for Choice 
Grade  
 
 
 
 (iii) Shall be untrimmed  
 (iii) Shall be slightly 
trimmed    
 
 
34 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(e) Uniformity of colour 
in any one 
container  Fairly uniform  Reasonably uniform  As for Choice Grade  
(f) Uniformity of size 
and shape in any 
one container  Fairly uniform  Reasonably uniform  As for Choice Grade  
(g) Foreign matter  None  None  None  
(h) Extraneous vege -
table matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
 (4) The maximum permissible deviations for canned courgettes  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Preparation:  
 
(i) Wholes (by 
number)  
 
(ii) Slices (by mass)   
 
15% 
 
 
15%  
 
20% 
 
 
20%  
 
25% 
 
 
25% 
(b) Size deviations:  
 
(i) Wholes (by 
number)  
 
(ii) Slices (by mass)   
 
10% 
 
 
10%  
 
15% 
 
 
15%  
 
20% 
 
 
20% 
(c)     Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
 
LENTILS , DRIED   
 
Definitions  
 
33.  (1) Where used specifically with regard to canned dried lentils -- 
 
(a) “defects”  means the defects defined i n regulation 1 , as well as dried lentils of which 
the skins have completely split down the middle of the lentil; and  
 
(b) “split lentils” means dried lentils that have completely split in two.  
 
Types of pack  
 
 (2) Canned dried lentils may be packed in a liquid medium , sauce  or may be vacuum packed.  
 
Quality standards  
 
(3) The quality standards for canned dried lentils are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage 
(maximum 0,25%  0,25%  0,25%   
 
 
35 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
percentage 
containers per 
production group)  
(b) Fill of containers 
shall comply to at 
least one of the 
following minima:     
 
(i) Vegetable 
quantity  
  
Packed to capacity   
As for Extra Choice 
Grade   
As for Extra Choice 
Grade  
(ii) Drained mass  61% 61% 61% 
(c)  Vegetable ingredient  
 (i) Sound, dried lentils 
free from defects 
and insect damage  
 
(ii) Shall be free  from 
odours or flavours 
foreign to the 
product  
 
(iii) Shall have a colour 
characteristic of the  
type or cultivar 
concerned  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(d) Uniformity of size in 
the same container  Practically uni form 
 Fairly uniform  Reasonably uniform  
(e) Uniformity of colour 
in any one 
container  Practically  uniform and 
shall be free from 
conspicuous devia tions 
from the general colour  Fairly uniform  Reasonably uniform  
(f)    Split lentils  None  None  20% 
(g)    Texture  
 Tender but firm  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(h)    Foreign matter  
 None  None  None  
(i) Extraneous 
vegetable matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
(4) The max imum permissible deviations for canned dried lentils  are as follows:  
 
Quality factor  
 Extra Choice Grade  Choice Grade  Standard Grade  
(a) Uniformity of 
colour in any one 
container  (by 
mass)  5% 10% 15% 
(b)    Defects  (by mass)  5% 8% 12% 
(c)    Split lentils  (by 
mass)       
 
 
 8% 15% 30%  
 
 
36 
 Quality factor  
 Extra Choice Grade  Choice Grade  Standard Grade  
(d)   Extraneous 
vegetable matter  
(on average per 
sample)  1 piece  
 2 pieces  
 3 pieces  
 
 
OKRA  
 
Styles and standards for styles  
 
34. (1) Where used specifically with regard to canned okra – 
   
(a) "tender  texture " means that the  okra is  practically free from fibrous material, whi ch is 
objectionable upon eating and with  seeds  that are in the early stages of development ; 
 
(b) "fairly  tender  texture " means  that the seeds of okra may have passed the early stages 
of development, and that the product contains not more than 0.20%  (by mass ) of dried 
cellulose material  
 
(2) Canned okra shall be presented as one of the following styles:  
 
(a) Whole okra : Shall consist of whole pods with stems removed and with or without the 
caps removed.  
 
(b) Cut okra  or Okra cuts : Shall consist of pods with the caps and stems removed, which 
have been cut transversely into pieces.  
 
Types of pack  
 
 (3) Canned okra may be packed in a liquid medium , sauce  or may be vacuum packed.  
 
Quality standards  
 
 (4) The quality standards for canned okra  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maxi mum 
percentage 
containers per 
production group)  0,25 0,25 0,25 
(b) Vegetable ingre -
dient  
 Shall be prepared from 
sound, young okra, not 
more than 100 mm in 
length  Shall be prepared from 
sound and reasonably 
young okra, not more 
than 100  mm in length  As for Choice Grade  
 
(c) Fill of containers  Packed to capacity  Packed to capacity  Packed to capacity  
(d) Preparation  Free from defects  Free from defects  Free from defects  
(e) Consistency  May be canned with or 
without the addition of 
tomato sauce to which 
thickening or permitted 
flavouring ingredients 
have been added  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(f) Texture  Tender   Fairly tender   As for Choice Grade   
 
 
37 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(g) Uniformity of dia -
meter and length in 
any one con tainer  Uniform  Fairly uniform  As for Choice Grade  
(h) Foreign matter  None  None  None  
(i) Extraneous vege -
table matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
 (5) The maximum permissible deviations for canned okra  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Preparation (by 
mass)  10% 20% 30% 
(b) Uniformity of size 
(by number)  1 unit 3 units  5 units  
(c) Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
 
PEAS , GREEN  
 
Definitions   
 
35. (1) Where used specifically with regard to canned green  peas  -- 
 
(a) "green peas " means the product prepared from fresh, immature (green) seeds of  the 
species  Pisum sativum L. pe as, of the smooth or  wrinkled varieties, or other types ( i.e. 
crosses or hybrids of the wrinkled of round seeded varieties) , but excludes  the 
subspecies macrocarpum .  
 
Size groups and standards for size groups  
 
 (2) (a) Subject to the provisions of paragraphs (c) and (d) below, c anned green  peas shall be 
presented as one of the following size groups:  
 
(i) Small : The peas shall pass through a screen of 9,0 mm mesh.  
 
(ii) Medium : The peas shall pass through a screen of 10,7 mm mesh, but not through 
a screen of 9,0 mm mesh.  
 
(iii) Large : The peas shall pass through a screen mesh larger than 10,8 mm. 
 
(iv) Mixed  or assorted : The peas s hall pass through a screen of 10,8 mm mesh: 
Provided that each  container shall be marked according to sub -regulation ( 6) 
below . 
 
(b) Notwithstanding the size designations prescribed in paragraph (a) above, other sizing 
designations may be used in the case of imported green peas : Provided that such 
designations are in accorda nce with the legislation of the country of origin , or the Codex 
Alimentarius standards . 
 
(c) Large and mixed green peas shall not be presented as Extra Choice Grade.  
  
 
 
38 
 (d) No size range shall apply for Standard Grade  green  peas . 
 
Types of p ack 
 
(3) Canned green peas may be packed in a liquid medium , sauce  or may be vacuum packed.  
 
Quality standards  
 
 (4) The quality standards f or canned green  peas  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maxi mum 
percentage 
containers per 
production group)  0,25 0,25 0,25 
(b) Vegetable Ingre -
dient  
 Shall be prepared from 
clean, young, whole and 
sound peas which are 
not mealy or starchy  As for Extra Choice 
Grade:  Provided that a 
slight starchiness is 
allowable  As for Extra Choice 
Grade:  Provided that a 
slight mealiness and 
reason able starchiness 
is allo wable  
(c) Fill of containers:  
Shall comply with 
one of the following 
minima:  
 
(i) Vegetable 
quantity  
 
(ii) Drained mass   
 
 
 
 
Packed to capacity  
 
 
63%  
 
 
 
 
Packed to capacity  
 
 
63%  
 
 
 
 
Packed to capacity  
 
 
63% 
(d) Preparation  (i) Shall be free from 
defects  
 
(ii) Shall be canned 
within 36 hours of 
picking unless they 
are held under 
refrigeration in a 
suitable manner  
 
(iii) Shall be young and 
tender  (i) and (ii) as for Extra 
Choice Grade  
 
 
 
 
 
 
 
 
(iii) Shall be tender and 
fairly young  (i) Shall be reason ably 
free from defects  
 
(ii) As for Extra Choice 
Grade  
 
 
 
 
 
(iii) Shall be free from 
hard and overma -
ture peas  
(e) Uniformity of colour 
and maturity in any 
one container  Uniform  Fairly uniform  May vary:  Provided that 
it shall not markedly 
effect the general good 
appearance of the peas  
(f) Loose skin and 
splits  Shall be practically free 
from loose skin and split  Shall be fairly free from 
loose skin and splits  Shall be reasonably free 
from loose skin and splits  
(g) Black or objection -
ably discoloured 
peas  None  None  None  
(h) Uniformity of size  Uniform  Reasonably uniform  As for Choice Grade  
(i) Foreign matter  None  None  None  
(j) Extraneous vege -
table matter  Practically free  Fairly free  Reasonably free   
 
 
39 
  
Permissible deviations  
 
 (5) The maximum permissible deviations for canned green peas  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Preparation (by 
number)  10 units  20 units  25 units  
(b) Size deviations (by 
mass)  4% 8% 12% 
(c) Loose skin and 
splits (by number)  40 units  50 units  60 units  
(d) Black or objection -
ably discoloured 
(by number)  4 units  8 units  12 nits 
(e) Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
 
Additional marking requirements  
 
 (6) Subject to the provisions of regulation  11, canned green  peas shall use the product name "green 
peas", " garden peas" or " green garden p eas": Provided that -- 
 
(a) canned green peas of sweet green wrinkled varieties or hybrids having similar 
characteristics may use the product name “sweet green p eas”, "sweet garden p eas" or 
"sweet green garden p eas"; 
 
(b) small size green  peas may use the product name "early p eas", “early green peas”, “e arly 
garden p eas” or "petit p ois"; and  
 
(c) the expression “fresh” may form part of the product name.  
 
PEAS,  DRIED  OR PROCESSED  
 
Definitions  
 
36. (1) Where used specifically with regard to canned dried or processed peas -- 
 
(a) "defects " means the defects set out in the definitions in regulation 1 as well as sprouting 
when the sprout has grown to such a length that it overhangs the edge of the pea ; and  
 
(b) "dried or processed peas " means the product pr epared using clean, sound, whole, 
threshed, and dried grains of the species Pisum sativum  L., which has undergone 
soaking, but exclud es the subspecies macrocarpum . 
 
Types of pack  
 
 (2) Canned dried or processed peas may be packed in a liquid medium , sauce  or may be vacuum 
packed.  
 
Quality standards  
 
 (3) The quality standards for dried or processed peas  are as follows:  
  
 
 
40 
 Quality Factor  Standard Grade  
(a) Microbiological spoilage (maximum 
percentage containers per production group)  0,25 
(b) Vegetable ingredient  Shall be prepared from peas of a good quality  
(c) Fill of containers:  Shall comply with one of 
the following minima:  
 
(i) Vegetable quantity  
 
(ii) Drained mass   
 
 
Packed to capacity  
 
61% 
(d) Preparation  (i) Shall be reasonably free from loose skins, 
broken pieces, defects and split peas  
 
(ii) Shall be tender and have a good flavour  
 
(iii) Moderate jellying is permitted  
(e) Colour  Uniform  
(f) Foreign matter  None  
(g) Extraneous vegetable matter  Reasonably free 
 
Permissible deviations  
 
 (4) The maximum permissible deviations for canned dried or processed peas  are as follows:  
 
Quality Factor  Standard Grade  
(a) Preparation (by mass)  20%:  Provided that defects shall not exceed 10%  
(b)  Extraneous vegetable matter (on average per 
sample)  3 piece s 
 
Additional marking requirements  
 
(5) Subject to the provisions of regulation 11, canned dried or processed peas shall use the product 
name "dried peas" or "processed  peas": Provided that --  
 
(a) the expression  "mature" may form part of the product name ;  
 
(b) if the colour of the peas is not green, it shall be indicated as part of the product name 
(e.g. “brown dried peas” or “ yellow dried p eas”, etc.);  
 
(c) the expression "green" or "fresh" or "g arden"  shall not form part of the product name; 
and 
 
(d) no word or depiction  indicating , either directly or by implication, that the peas are other 
than peas which have been dried and soaked , shall be permissible on the container.  
 
POTATOES , WHITE  
 
Definitions  
 
37. (1) Where used specifically with regard to canned white potatoes -- 
 
(a) "fairly good colour " means that the potatoes possess a fairly uniform colour  typical of 
white potatoes which may be variable, yellow -white to greyish -white indicative of slight 
oxidation or slight discolouration;   
 
  
 
 
41 
 (b) "fairly uniform in size " means that, in the case of wholes , 80% (by number) of the 
potatoes are of a uniform size n ot varying more than 3.2  mm from the maximum 
diameter ; 
 
(c) "good colour " means that the potatoes possess a bright white to creamish -white colour 
practically free from oxidation and not more than one unit or 5%  (by number) , whichever 
is greater, deviate from the overall colour appearance of the product;  
 
(d) "practically uniform in size " means that , in the case of wholes,  90% (by number) of 
the potatoes are of a size not varying more than 6.4  mm in diameter from the largest to 
the smallest unit, and that not more than two potatoes in any one container exceed the 
maximum diameter of 45  mm by 3.2  mm or more ; 
 
(e) "reasonably good colour " means that the potatoes may be variable in colour  from 
yellow -white to dark greyish as a result of oxidation but not an off -colour;  and 
 
(f) "reasonably uniform in size " means that , in the case of wholes,  70% (by number) of 
the potatoes are of a uniform size, not varying more than 3.2  mm from the maximum 
diameter.  
 
Styles and standards for styles  
 
 (2) Canned white  potatoes shall be presented as one of the following styles:  
 
(a) Whole potatoes :  
 
(i) Round cultivars : Shall  consist of potatoes which, after processing, retain their 
approximate original conformation : Provided that the largest diameter of 
potatoes, measured at right angles to the longitudi nal axis , shall not exceed 51 
mm.  
 
(ii) Spherical cultivars : Shall  consist of potatoes of a roundish shape of which the 
largest diameter in each direction shall not exceed 45  mm. 
 
(b) Baby whole potatoes : Shall consist of potatoes of which the largest diameter shall not 
exceed 25 mm.   
 
(c) Diced potatoes : Shall consists of sections of potatoes cut into uniformly shaped units 
having a cross section that is square and of which the longest dimension is 
approximately twice that of the shortest dimension : Provided that the shortest dimension 
shall not exceed 12,5 mm.  
 
(d) Sliced potatoes : Shall consist of potatoes which have been cut, either smooth or 
corrugated, at right angles to the longitudinal axis, into rings having a maximum 
thickness of 10 mm and a maximum diameter of 50  mm. 
 
(e) Halved potatoes : Shall consist of potatoes bisected by cutting through the longitudinal 
axis so that two approximately equal halves result:  Provided that it may only be 
presented as Choice Grad e and Standard Grade.  
 
Types of pack  
 
 (3) Canned white potatoes may be packed in a liquid medium , sauce  or may be vacuum packed.  
 
Quality standards  
 
 (4) The quality standards for canned white potatoes  are as follows:   
 
 
42 
  
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage 
containers per 
production group)  0,25 0,25 0,25 
(b) Vegetable 
ingredient  
 Shall be prepared from 
sound white potatoes of 
a cultivar suitable for 
canning  As for Extra Choice 
Grade  
 As for Extra Choice 
Grade  
(c) Fill of containers:  
Shall comply with 
one of the following 
minima:  
 
(i) Vegetable 
quantity  
 
(ii) Drained mass   
 
 
 
 
Packed to capacity  
 
 
60%  
 
 
 
 
Packed to capacity  
 
 
60%  
 
 
 
 
Packed to capacity  
 
 
60% 
(d) Preparation  (i) Shall be free from 
defects  
 
(ii) Shall be of a good 
texture  
 
(iii) Shall be properly 
peeled and well 
washed  
 
(iv) Diced shall be clean -
ly cut and more or 
less cube -shaped  
 
(v) Shall be free from 
disintegration  (i) to (iv) as for Extra 
Choice Grade  
 
 
 
 
 
 
 
 
 
 
 
 
(v) Shall be fairly free 
from disintegration  (i) to (iv) as for Extra 
Choice Grade  
 
 
 
 
 
 
 
 
 
 
 
 
(v) Shall be reason ably 
free from dis integra -
tion 
(e) Colour  The product shall be of a 
good colour  The product shall be of a 
fairly good colour  The product shall be of a 
reasonably good colour  
(f) Uniformity of size 
and shape in any 
one container  Fairly uniform  Reasonably uniform  As for Choice Grade  
(g) Number of units : 
 
(i) Maximum:  
 Wholes  
 Halves  
 
(ii) Minimum:  
 Wholes  
 Halves   
 
 
* 
- 
 
 
12 units  
-  
 
 
* 
20 units  
 
 
12 units  
8 units   
 
 
* 
20 units  
 
 
10 units  
8 units  
(h) Foreign matter  None  None  None  
(i) Extraneous vege -
table matter  Practically free  Fairly free  Reasonably free  
- Denotes not allowable  
* Denotes no specifi cation   
 
 
43 
  
Permissible deviations  
 
 (5) The maximum permissible deviations for canned white potatoes  are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Preparation : 
 
(i) Wholes, Baby 
and hal ves (by 
number)  
 
(ii) Slices and diced 
(by mass)   
 
5% 
 
 
 
5%  
 
10% 
 
 
 
7%  
 
15% 
 
 
 
10% 
(b) Uniformity of colour 
(by number)  5% 10% 15% 
(c)    Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  3 pieces  3 pieces  
 
SWEET CORN  
 
Definitions  
 
38. (1) Where used specifically with regard to canned sweet corn --- 
 
(a) "blemished kernel "means a kernel affected by a lesion due to insects or diseases, or 
of an abnormal colour  (excluding grilled kernels);  
 
(b) "Tom kernel " means a sweet corn kernel to which a piece of cob or hard matter 
adher es; and  
 
(c) "Silks " means a  long, shiny, thread -like strands of plant material , weak fibers that grow 
as part of ears of  sweet corn; the tuft or tassel of silky fibers that protrude from the tip 
of the ear of  sweet corn.  
 
Styles and standards for styles  
 
(2) Canned sweet corn shall be presented as one of th e following styles:  
 
(a) Whole kernel  or cut kernel : Shall consist of whole or substantially whole  cut kernels 
that are packed in a liquid medium.  
 
(b) Creamed sweet corn or Cream style sweet corn : Shall consist of whole or partially 
whole cut kernels packed in a creamy component from the corn kernels and other liquid 
or other ingredients , to form a product of creamy consistency.  
 
Types of pack  
 
(3) Whole kernel or cut kernel sweet corn  may be packed in a liquid medium , sauce  or may be 
vacuum packed.  
 
Quality standards  
 
(4) The quality standards for canned sweet corn  are as follows:  
  
 
 
44 
 Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage 
containers per 
produc tion group)  0,25 0,25 0,25 
(b) Vegetable 
Ingredient  Shall be prepared from 
sound, young, and 
tender sweet corn  As for Extra Choice 
Grade  As for Extra Choice 
Grade: Provided that 
slight mealiness is 
allowable  
(c) Fill of containers:  
Shall comply with 
one of the following 
minima:  
    
(i) Vegetable 
quantity  
 Packed to capacity  
 Packed to capacity  
 Packed to capacity  
 
(ii) Drained mass - 
whole kernel  60% 60% 60% 
(d) Preparation  (i) Shall be free from 
defects  
 
(ii) Shall be practi cally 
free from 
discoloured ker -
nels, excluding 
grilled creamed 
sweet corn  
 (i) As for Extra Choice 
Grade  
 
(ii) Shall be fairly free 
from discoloured 
kernels, excluding 
grilled creamed 
sweet corn  (i) Shall be reasonably 
free from defects  
 
(ii) Shall be rea sonably 
free from discolou -
red kern els, 
excluding grilled 
creamed sweet 
corn   
 (iii) In the case of 
cream style, 
thickening agents 
may be added  
 
(iv) In the case of whole 
kernel, the ker nels 
shall be cleanly cut 
from the cob  
 
(v)  Shall be practi cally 
free from husks, 
silks or particles of 
cobs  (iii) and (iv) as for Extra 
Choice Grade  (iii) and (iv) as for Extra 
Choice Grade  
  
 
 
 
 
 
 
  
 (v) Shall be fairly free 
from husks, silks or 
particles of cobs  (v) * 
(e) Colour  Shall be characteristic of 
the cultivar and shall 
have a bright 
appearance , excluding 
grilled creamed sweet 
corn  Shall be characteristic of 
the cultivar and may 
have a dull appea rance , 
excluding grilled 
creamed sweet corn   As for Choice Grade  
(f) Consistency of 
cream ed sweet  
corn The product shall be 
well-bodied and pos -
sesses a creamy 
consistency  The product shall not 
show more than a slight 
separation of free liquid  As for Choice Grade  
(g) Foreign matter  
 None  None  None   
 
 
45 
 Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(h) Presence of 
fragments of cobs, 
silks, husks  and 
other  extraneous 
vegetable matter  Practically free  Fairly free  Reasonably free  
* Denotes no specification  
 
Permissible deviations  
 
(5) The maximum permissible deviations for canned sweet corn  are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Preparation (by 
mass)  5% 10% 15% 
(b)    Blemished kernels 
in the case of 
whole kernels (by 
number per 400g 
sample)  4 units  7 units   9 units  
(c)    Tom kernels in the 
case of whole 
kernels (by mass)  1% 2% 2% 
(d)    Fragments of cobs 
and husks : 
 
(i)  Whole kernels  
(drained mass)  
 
 
 
(ii) Creamed sweet 
corn (total 
mass)  
  
 
 
Cob: 1 cm3/400 g; and 
Husk : 50 m m2/400 g [or 
equivalent percentage 
(m/m)]  
 
Cob: 1 cm3/600 g; and 
Husk:50 mm2/600 g [or 
equivalent percentage 
(m/m)]   
 
 
Cob: 1 cm3/400 g; and 
Husk : 70 mm2/400 g [or 
equivalent percentage 
(m/m)]  
 
Cob: 1 cm3/600 g; and 
Husk:50 mm2/600 g [or 
equivalent percentage 
(m/m)]   
 
 
As for Choice Grade  
 
 
 
 
As for Choice Grade  
(e)    Silk – broken 
pieces combined 
(by length) : 
 
(i)  Whole kernels  
 
(iii) Creamed sweet 
corn   
 
 
 
150 mm  
 
100 mm   
 
 
 
180 mm  
 
150 mm   
 
 
 
200 mm  
 
180 mm  
(f)    Extraneous 
vegetable matter 
other than 
fragments of cobs 
and husks, and silk 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
 
Additional marking requirements  
 
 (6) Subject to  the provisions of regulation 11 -- 
 
  
 
 
46 
 (a) the word “sweet corn” in the product name may be replaced by the expression 
“sweetcorn”;  
 
(b) the expression “grilled”, or any other word or wording having a similar meaning, shall be 
indicated either as part of the product name or in close proximity t hereto , if the canned 
sweet corn kernels have been grilled ; and  
 
(c) the expression  “white” shall be indicated either as part of the product name or in close 
proximity t hereto, if white sweet corn varieties are used . 
 
TOMATOES  (whole, diced, pieces, sliced and wedges ) 
 
Definitions  
 
39. (1) Where used specifically with regard to canned tomatoes of the styles whole, diced, pieces, 
sliced and wedges  -- 
 
(a) "blemishe d areas " means areas into which lesions on the surface have penetrated and 
as a result thereof contrast strongly in colour or texture with the normal tomato tissue 
and should normally have been removed during processing ;  
 
(b) "objectionable core material " means tough and fibrous texture or tomato tissue 
representing the tomato core that is definitely objectionable as to appearance and 
edibility ;   
 
(c) "peel" (skin)  means the residual pieces of skin with a length of more than 5 mm, which 
adheres to the tomato flesh or is f ound loose in the container ; and 
 
(d) "whole or almost whole " means a tomato of any size in which the contour is not 
materially altered by coring or trimming : Provided that the unit -- 
 
(i) may be readily restored to practically its original conformation;  and 
  
(ii) may be slightly cracked or split but not to the extent that there is a  substantial  
loss of shape . 
 
Varietal groups and standards for varietal groups  
 
 (2) Canned tomatoes of distinct varietal groups or other similar physical characteristics with respect 
to shape may be designated as follows:  
 
(a) Round : Means tomatoes having a globular or semi -globular shape.  
 
(b) Cylinder, Pear, Egg or Plum : Means tomatoes having an elongated shape . 
 
Styles  and standards for styles  
 
(3) (a)  Canned tomatoes  of the styles  whole, diced, pieces, sliced and wedges shall comply 
with the following standards : 
 
(i) Whole  tomatoes : Shall consist of peeled or unpeeled whole tomatoes of  any 
size which keep their initial shape after processing.   
 
(ii) Diced  tomatoes  or chopped tomatoes : Shall consist of peeled or unpeeled 
tomatoes cut into approximate cube -shaped units . 
 
  
 
 
47 
 (iii) Tomato  pieces : Shall consist of peeled or unpeeled tomatoes cut into 
sections/pieces with irregular shape.  
 
(iv)   Sliced  tomatoes : Shall consist of peeled or unpeeled tomatoes cut 
perpendicular to the longitudinal axis in rounds with a regular thickness . 
 
(v) Tomato  wedges : Shall consist of peeled or unpeeled tomatoes cut into four 
roughly equal parts.  
 
(b) Styles of canned tomatoes which have not been peeled shall in addition be marked as 
set out in sub -regulation ( 8) below.  
 
Types of p ack 
 
(4) Canned tomatoes of the styles whole, diced, pieces, sliced and wedges  may be packed in a 
liquid medium  as set out in sub -regulation (5) below , or may be packed without any added liquid (i.e. solid 
pack).  
  
Packing m edia 
 
(5) Canned tomatoes of the styles whole, diced, pieces, sliced and wedges  may be packed in the 
following packing  media:  
 
(a) Tomato juice: Shall consist of the liquid obtained from ripened tomatoes, from the 
residue resulting from preparing tomatoes for canning or  by diluting tomato concentra tes 
(as defined in regulation 43 ). 
 
(b) Tomato  puree or Tomato  paste: Shall consist of tomato puree or tomato paste as 
defined in regulation 4 3. 
 
(c) Tomato pulp : Shall consist of skinless ground tomatoes .  
 
(d) Water : Only permissible in the case of unpeeled canned tomatoes.  
 
Quality standards  
 
(6) The quality standards for canned tomatoes of the styles whole, diced, pieces, sliced and 
wedges  are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage 
containers per pro -
duction group)  0,25 0,25 0,25 
(b) Vegetable 
ingredient  Shall be prepared from 
whole, sound, ripe and 
well-washed tomatoes  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(c) Fill of containers:  
Shall comply with 
one of the following 
minima:  
    
(i) Vegetable 
quantity  
 Packed to capacity  Packed to capacity  Packed to capacity  
(ii) Drained mass  56% 56% 56%  
 
 
48 
 Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(d) Preparation  (i) Shall be free from 
defects  
 (i), (ii) and (iii) as for 
Extra Choice Grade  (i) As for Extra Choice 
Grade  
 (ii) Shall be practi cally 
free from pieces of 
skin in the case of 
peeled styles  
 
(iii)    Shall be practically 
free from 
objectionable core 
material   (ii) Shall be rea sonably 
free from pieces of 
skin in the case of 
peeled styles  
 
(iii)    Shall be reasonably 
free from 
objectionable core 
material  
(e) Colour  Shall be of a uniform red 
colour and shall be free 
from green or off -
coloured patches  Shall be of a fairly good 
colour  Shall be of a reason ably 
good colour  
(f) Uniformity of size in 
in the case of 
wholes in any one 
container  In a container the mass 
of the x largest tomatoes 
shall not be more than y 
times the mass of the x 
smallest tomatoes, 
where x=2 and y=2  As for Extra Choice 
Grade ex cept that x=4 
and y=2  As for Extra Choice 
Grade except that x=6 
and y=2  
 
(g) Crushing  and 
wholeness in the 
case of the style 
whole  
 Tomatoes shall not be 
crushed and the units in 
each container shall be 
whole or almost whole  As for Extra Choice 
Grade :  Provided that 
units which have retai -
ned their shape to a 
large extent shall not be 
deemed crushed  As for Choice Grade  
 
(h) Foreign matter  None  None  None  
(i) Extraneous 
vegetable matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
 (7) The maximum permissible deviations (by number per container , unless specified otherwise) for 
canned tomatoes of the styles whole, diced, pieces, sliced and wedges  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Crushing  and 
wholeness in the 
case of the style 
wholes  30% 50% 50% 
(b) Preparation  2 units  5 units  6 units  
(c) Colour  1 unit  3 units  5 units  
(d)    Blemished areas  
(per 1 kg sample)  30 mm2 combined area  35 mm2 combined area  35 mm2 combined area  
(e)    Presence of p eel 
(skin) in the case of 
the style whole 
peeled (per 1 kg 
sample)  150 mm2 combined area  300 mm2 combined area  300 mm2 combined area  
(f)    Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  3 pieces   
 
 
49 
  
Additional marking requirements  
 
 (8) Subject to the provisions of regulation 11, the expression “ unpeeled ” shall either form part of the 
product name , or be indicated in close proximity thereto , if the tomatoes have not been peeled . 
 
TOMATOES, CRUSHED AND SIEVED  
 
Definitions  
 
40. (1) “Crushed and sieved tomatoes ” means peeled tomatoes that have been crushed or ground 
and sieved to remove  the seeds.  
 
Types of pack  
 
(2) Crushed and sieved canned tomatoes may be packed without any added liquid (i.e. solid pack).  
 
Quality standards  
 
(3) The quality standards for crushed and sieved canned tomatoes  of are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage per 
production group)  0,25 0,25 0,25 
(b) Vegetable 
ingredient  Shall be prepared from 
sound, ripe and well -
washed tomatoes  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(c) Fill of containers  Packed to capacity  Packed to capacity  Packed to capacity  
(d) Soluble solids 
content (°Brix)  6 – 11 °Brix  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(e) Preparation  (i) Shall be free from 
defects  
 
(ii) Shall be free from 
pieces of skin  
 
(iii) Shall be free from 
seeds  (i) to (iii) as for Extra 
Choice Grade  (i) to (iii) as for Extra 
Choice Grade  
(f) Colour  Shall have a good colour 
typical of the products 
concerned  Shall have a fairly good 
colour typical of the 
products concerned  Shall have a reason ably 
good colour typi cal of the 
products concerned  
(g) Foreign matter  None  None  None  
(h) Extraneous 
vegetable matter  Practically free  Fairly free  Reasonable free  
 
Permissible deviations  
 
 (4) The maximum permissible deviations  for crushed and sieved  canned tomatoes  are as 
follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a)    Presence of peel 
(skin) and seeds 
(by mass)  1% 2% 3%  
 
 
50 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(b)    Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
 
Additional marking requirements  
 
 (5) (a) Subject to the provisions of regulation 11, the following product name may be used 
instead of the name "sieved crushed tomatoes":  
 
(i) "strained crushed tomatoes";   
 
(ii) "screened crushed tomatoes"; or 
 
(iii) "Passata":  Provided that the wording "sieved crushed tomatoes", "strained 
crushed tomatoes" or "screened crushed tomatoes" shall be indicated in close 
proximity to the product name  "Passata" . 
 
(b) The words "paste" or "puree" shall not appear on a container containing crushed  and 
sieved canned  tomatoes" .  
 
TOMATOES, CRUSHED OR MASHED  
 
Definitions  
 
41. (1) “Crushed or mashed tomatoes ” means peeled or  unpeeled tomatoes that have been crushed 
or ground . 
 
Types of pack  
 
(2) Crushed or mashed canned tomatoes may be packed without any added liquid (i.e. solid pack).  
 
Quality standards  
 
(3) The quality standards for crushed or mashed canned tomatoes  of are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage per 
production group)  0,25 0,25 0,25 
(b) Vegetable 
ingredient  Shall be prepared from 
sound, ripe and well -
washed tomatoes  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(c) Fill of containers  Packed to capacity  Packed to capacity  Packed to capacity  
(d) Soluble solids 
content (°Brix)  6 – 11 °Brix  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(e) Preparation  Shall be free from 
defects , excluding the 
presence of seeds and 
peel (in the case of 
unpeeled tomatoes) . As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(f) Colour  Shall have a good colour 
typical of the products 
concerned  Shall have a fairly good 
colour typical of the 
products con cerned  Shall have a reason ably 
good colour typical of 
the products concerned   
 
 
51 
 Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(g) Foreign matter  None  None  None  
(h) Extraneous 
vegetable matter  Practically free  Fairly free  Reasonable free  
 
Permissible deviations  
 
 (4) The maximum permissible deviations for crushed or mashed canned tomatoes  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a)    Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
 
Additional marking requirements  
 
 (5) Subject to the provisions of regulation 11, the word "mashed" may only be used on products still 
containing seeds and peel . 
 
TOMATOES, FLAVOURED, STEWED OR SEASONED  
 
Definitions  
 
42. (1) “Flavoured, stewed or seasoned tomatoes ” shall consist of peeled or unpeeled  tomatoes to 
which one or more  of, but not limited to,  the following ingredients have been added:  
 
(a) Onion and/or other kinds of vegetables.  
 
(b) Salt, herbs and/or spices .  
 
Types of pack  
 
(2) Flavoured, stewed or seasoned  canned tomatoes may be packed without any added liquid (i.e. 
solid pack).  
 
Quality s tandards  
 
(3) The quality standards for flavoured , stewed or seasoned canned tomatoes  are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage per 
production group)  0,25 0,25 0,25 
(b) Vegetable 
ingredient  (i) Shall be pre pared 
from sound , ripe 
and well -washed 
tomatoes  
 
(ii) All other vege tables 
shall be sound and 
of a good quality  (i) and (ii) as for Extra 
Choice Grade  (i) and (ii) as for Extra 
Choice Grade  
(c) Fill of containers  Packed to capacity  Packed to capacity  Packed to capacity  
(d) Preparation  (i) Shall be free from 
defects  (i) and (ii) as for Extra 
Choice Grade  (i) and (ii) as for Extra 
Choice Grade   
 
 
52 
 Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
 
(ii) Shall contain visible 
pieces of tomatoes 
and other added 
vegetables  
 
(iii)  Shall be practi cally 
free from loose 
pieces of tomato 
skin  
 
 
 
 
 
(iii) Shall be fairly free 
from loose pieces 
of tomato skin   
 
 
 
 
 
(iii) Shall be reason ably 
free from loose 
pieces of tomato skin  
(e) Colour  The product shall be of a 
good colour  The product shall be of a 
fairly good colour  The product shall be of a 
reasonably good colour  
(f) Composition in the 
case of tomato and 
onion mix:  
 
(i) Tomatoes  
 
(ii) Onions  
 
(iii) Other (other 
vegetables, 
thickening and 
flavou ring 
ingredients)   
 
 
 
(i) 75% - 85% 
 
(ii) 10% - 25% 
 
(iii) Not more than 10%  
(based on the ingoing 
mass )  
 
 
 
(i) 75% - 85% 
 
(ii) 5% - 25% 
 
(iii) Not more than 2 0%  
(based on the ingoing 
mass )  
 
 
 
(i) 40% - 60% 
 
(ii) 3% - 5% 
 
(iii) Not more than 46%  
(based on the ingoing 
mass ) 
(g) Foreign matter  None  None  None  
(h) Extraneous 
vegetable matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
 (4) The maximum permissible deviations for flavoured, stewed or seasoned canned  tomatoes  
are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Preparation (by 
mass)  5% 10% 20%:  Provided that 
defects shall not exceed 
10% 
(b)    Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
 
Additional marking requirements  
 
(5) Subject to the provisions of regulation 11, variant names such as for example “Mexican style”, 
“Indian style”, “Braai relish”, “ Mediterranean  style”, etc. may be indicated in addition to the product name and 
additions to the product name on a container of flavoured, stewed or season canned tomatoes: Provided that 
the variant name corresponds with the actual composition and/or inten ded use of the product concerned .  
 
TOMATO CONCENTRATE, PASTE AND PUREE  
 
Definitions  
 
43. (1) Where used specifically with regard to canned tomato concentrate, paste and puree --  
 
 
53 
  
(a) "tomato concentrate " means the product --    
 
(i) prepared by concentrating the juice or pulp obtained from sound, mature red 
tomatoes which has been strained or otherwise prepared , to excluded skins, 
seeds and other coarse or hard substances in the finished product; and  
 
(ii) with a tomato concentration of at lea st 7% of natural total soluble solids  
(measured without any added salt) , but not dehydrated to a dry powder or flake 
form;  
     
(b) "tomato paste " means  tomato concentrate that contains at least 24% of natural tomato 
soluble solids;  
 
(c) "tomato puree " means  tomato concentrate that contains at least 7%  but less than 24% 
of natural tomato soluble solids ; and 
 
(d) "typical tomato concentrate flavour " means that the product is free from scorched, 
bitter, green tomato flavours, or other objectionable flavours or odours of any kind . 
 
Quality Standards  
 
 (2) The quality standards for canned tomato concentrate, paste and puree  are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage  (maximum 
percentage per 
production group ) 0,25 0,25 0,25 
(b) Vegetable 
ingredient  (i) Shall be free from 
defects  
 
(ii) The concentrate may 
be seasoned with 
table salt and other 
suitable seasoning 
ingredients, but 
sodium bicarbonate, 
in such a quantity as 
to neutralize part of 
the tomato acids, 
may be added during 
concentration  
 
(iii) Shall be free from 
peel ( skin), seeds  or 
particles of seeds  
and pieces of core  
 
 
(iv) Shall be free of dark 
specks or scale -like 
particles  (i) to (ii ) as for Extra 
Choice Grade  
 
 
 
 
 
 
 
 
 
 
 
 
 
(iii)  Shall be practically 
free from peel 
(skin), seeds or 
particles of seeds 
and pieces of core  
 
(iv) Shall be practically 
free of dark specks 
or scale -like 
particles  
 (i) to (iv) as for Extra 
Choice Grade  
 
 
 
 
 
 
 
 
 
(c) Fill of containers  Packed to capacity  Packed to capacity  Packed to capacity   
 
 
54 
 Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(d)    Colour  When the product is 
diluted with water to 
reach approximately 8% 
of natural tomato soluble 
solids, it shall have a 
practically  good red 
colour, free from 
abnormal colours  When the product is 
diluted with water to 
reach approximately 8% 
of natural tomato soluble 
solids, it shall have a 
fairly good red colour, 
free from abnormal 
colours  When the product is 
diluted with water to 
reach approximately 8% 
of natural tomato soluble  
solids, it shall have a 
reasonably good red 
colour, free from 
abnormal colours  
(e)    Texture  The concentrated 
product shall have a 
smooth , homogeneous 
and evenly divided 
texture  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(f)     Flavour  When the product is 
diluted with water to 
reach approximately 8% 
of natural tomato soluble 
solids, it shall have a 
good flavour,  typical of 
tomato concentrate  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(g)    Maximum t otal  
lactic acid content   1% 1% 1% 
(h) Foreign matter  None  None  None  
(i) Extraneous 
vegetable matter  None  None  None  
 
Additional marking requirements  
 
(3) Subject to the provisions of regulation  11, the name of the product shall be “tomato c oncentrate”: 
Provided that the product name may be  substituted by the name “tomato paste” or “tomato puree ” if the product 
comp lies with the applicable definition in sub -regulation ( 1) above . 
 
VEGETABLE SALAD  (MIXED VEGETABLES ) 
 
Types of pack  
 
44. (1) Canned vegetables  salad  (mixed vegetable s) may be packed in a liquid medium  or sauce  or 
may be vacuum packed.  
 
Quality standards  
 
 (2) The quality standards for canned  vegetable  salad (mixed vegetables)  are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage 
containers per pro -
duction group)  0,25 0,25 0,25  
 
 
55 
 Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(b) Vegetable 
ingredient  (i) Shall contain at least 
two kinds of 
vegetables  
 
(ii) Styles for vege tables 
used shall be as 
prescribed for the 
relevant components  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(c) Fill of containers:  
Shall comply with 
one of the following 
minima:  
 
(i) Vegetable 
quantity  
  
 
 
 
 
Packed to capacity   
 
 
 
 
Packed to capacity   
 
 
 
 
Packed to capacity  
(ii) Drained mass  59% 59% 59% 
(d) Preparation  (i)  The compo nents shall 
comply with the 
requirements as 
prescribed in the 
relevant re gulations: 
Provi ded that one 
component may be  
one grade lower  
 
(ii)  If the product 
contains 
mayonnaise, the 
mayonnaise shall be 
of good colour and 
consistency  (i) and (ii) as for Extra 
Choice Grade  (i) and (ii) as for Extra 
Choice Grade  
(e) Composition  After canning, the mass 
of any one kind of 
vegetable shall not 
exceed the sum of the 
mass of the other kinds 
of vegetables which are 
used  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
   
(f) Foreign matter  None  None  None  
(g) Extraneous 
vegetable matter  Practically free  Fairly free  Reasonably free  
 
Additional marking requirements  
 
(3) Subject to the provisions of regulation 11 -- 
 
(a) the product name “mixed vegetables” may be substituted by the name “assorted  
vegetables ”/ “vegetable assortment”  or “vegetable medley” ; and 
 
(b) the product name "vegetable salad" shall be used if the mixed vegetables contain  added  
mayonnaise or a similar  ingredient.  
 
 
 
  
 
 
56 
 UNSPECIFIED CANNED VEGETABLES  
 
Quality standards  
 
45. (1) The quality standards for unspecified canned vegetables  are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage 
containers per pro -
duction group)  0,25 0,25 0,25 
(b) Vegetable 
ingredient  Shall be prepared from 
sound vegetables  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(c) Fill of containers  Packed to capacity  Packed to capacity  Packed to capacity  
(d) Preparation  Shall be free from 
defects  Shall be fairly free from 
defects  Shall be reasonably free 
from defects  
(e) Uniformity of size in 
any one container  Uniform  
 Fairly uniform  Reasonably uniform  
(f) Uniformity of colour  
in any one 
container  Shall be uniform in 
colour  Shall be fairly uniform in 
colour  Shall be reasonably 
uniform in colour  
(g) Foreign matter  None  None  None  
(h) Extraneous 
vegetable matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
(2) The maximum permissible deviations for unspecified canned vegetables  are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Preparation (by 
number)  5% 10% 20% 
 
UNSPECIFIED CANNED VEGETABLE CONCENTRATE, PASTE AND PUREE  
 
Quality standards  
 
46. The quality standards for unspecified canned vegetable concentrate, paste and puree  are as 
follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage 
containers per 
production group)  0,25 0,25 0,25 
(b) Vegetable 
ingredient  Shall be prepared from 
sound  and well -washed  
vegetables  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(c) Fill of containers  Packed to capacity  Packed to capacity  Packed to capacity  
(d) Preparation  (i) Shall be free from 
defects  
 
(ii) Shall be free from 
peel (skin), seeds or (i) Shall be fairly free 
from defects  
 
(ii) Shall be practically 
free from peel (skin), (i) Shall be reasonably 
free from defects  
 
(ii) Shall be reasonably 
free from peel (skin),  
 
 
57 
 Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
particles of seeds, 
where applicable  seeds or particles of 
seeds, where 
applicable  seeds or particles of 
seeds,  where 
applicable  
(e) Colour  Shall be good in colour 
typical of the product 
concerned  Shall be fairly good in 
colour  Shall be reasonably 
good in colour  
(f)    Texture  The concentrated 
product shall have a 
smooth and  
homogeneous texture  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(g)   Flavour  Shall have a good 
flavour, typical of the 
vegetable concentrate  
concerned  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(h) Off-flavours  Shall be free from off -
flavours  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(i) Foreign matter  None  None  None  
(j) Extraneous 
vegetable matter  None  None  None  
 
PART V III 
 SPECIFIC QUALITY STANDARDS FOR PICKLED VEGETABLES  
 
BEETROOT  
 
Definitions  
 
47. (1) Where use d with regard to pickled beetroot – 
 
(a) "fairly good colour " means that the pickled  beetroot possess a colour that is typical of 
pickled beetroot produced from beetroot of similar varietal characteristics and such 
colour may be variable or slightly dull;  
 
(b) "fairly tender texture " means that the beet root are fairly tender, may be variable in 
character but not tough or hard, and may possess a few strin gy or coarse fib res; 
 
(c) "good colour " means that the pickled beetroot possess a colour that is uniform, bright, 
and typical of pickled beetroot produced from beetroots of similar varietal 
characteristics;  and 
 
(d) "tender texture " means that the beetroot are tender, not fibrous, and possess a uniform 
character . 
 
Styles and standards for styles  
 
 (2) Pickled  beetroot shall be presented as one of the following styles:  
 
(a) Whole beetroot : Shall consist of beetroot which, after processing, retain their 
approximate original conformation : Provided that -- 
 
(i) the diameter  measured at right angles to the longitudinal axis , shall not be less 
than 30  mm for the smallest beet root and not exceed 50 mm for the largest 
beetroot; and 
  
  
 
 
58 
 (iii) the variation in diameter between the largest beet root and smallest beet root in 
the same container shall not exceed a ratio of 3:1. 
 
(b)      Baby beetroot : Shall consist of a whole beetroot which, after processing, retain a 
minimum diamete r of 20 mm and does not exceed a diameter of 40 mm.  
 
(c) Beetroot quarters : Shall consist of beet root cut into four appro ximately equal sections 
by two cuts at right angles to each other through the longitudinal axis and the radial 
axis. 
 
(d) Beetroot slices  or sliced beetroot : Shall consist of beetroot which have been cut  
smooth , corrugated, wavy, fluted or scalloped , at right angles to the longitudinal axis, 
into rings having a maximum thickness of 10  mm and a maximum diameter of 100 mm.  
 
(e) Diced beet root: Shall consist of beetroot cut into approximate cube -shaped units with 
edges not exceeding 14 mm. 
 
(f) Grated beet root: Shall consist of beetroot which have been reduced to small shreds 
by rubbing it on a grater.  
 
(g) Julie nne, French style  or shoestring beetroot : Shall consist of beet root cut into 
strips : Provided that t he strips shall be uniform in size and shape, with the cross sections  
not exceed ing 5 mm . 
 
Types of p ack 
 
 (3) Pickled beetroot may be packed in a liquid medium , sauce,  vacuum packed  or be packed 
without any added liquid (i.e. solid pack).   
 
Quality standards  
 
 (4) The quality standards for pickled  beetroot  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maxi mum 
percentage 
containers per 
production group)  0,25 0,25 0,25 
(b) Vegetable ingre -
dient  
 (i) Shall be prepared 
from sound, young, 
tender beetroot of a 
suitable cultivar.  
 
(ii) Onions of a good 
quality and suitable 
type which are prac -
tically free from 
defects may be 
added:  Provided 
that it shall not 
exceed 5% of the to -
tal net mass of the 
product  
 
 
 (i) and (ii) as for Extra 
Choice Grade  
 
 
 
 (i) and (ii) as for Extra 
Choice Grade  
 
 
 
 
    
 
 
59 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(c) Fill of containers:  
Shall comply with 
one of the following  
minimum:  
  
  
  
 
(i) Vegetable 
quantity  
 
(ii) Drained mass  Packed to capacity  
 
 
60% Packed to capacity  
 
 
60% Packed to capacity  
 
 
60% 
(d) Preparation  (i) Shall be free from 
defects  
 
(ii) Shall be properly 
peeled, trimmed 
and free from 
residual peel  
 (i) to (iv) as for Extra 
Choice Grade  
 (i) to i(v) as for Extra 
Choice Grade  
 
 (iii) All styles , excluding 
grated,  shall be 
cleanly cut  
 
(iv) Shall be free from 
end slices, blotches, 
stains, black internal 
discolouration or 
scab    
(e) Colour  Shall retain a good 
colour after pro cessing  Shall retain a fairly good 
colour after pro cessing  As for Choice Grade  
(f)    Texture  Shall possess a tender 
texture  Shall possess a fairly 
tender texture  As for Choice Grade  
(g) Uniformity of 
thickness in the 
case of slices  in 
any one container  Uniform  Reasonably uniform  As for Choice Grade , 
except in the case of 
uneven pieces  
(h) Uniformity of shape 
and size in any one 
container  Uniform  Reasonably uniform  As for Choice Grade 
except in the case of 
uneven pieces  
(i) Foreign matter  None  None  None  
(j) Extraneous vege -
table matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
 (5) The maximum permissible deviations for pickled  beetroot  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Preparation:  
 
(i) Wholes and 
quarters  (by 
number)  
 
 
 
  
 
10%:  Provided that 
where 10% results in a 
fraction of a unit, not 
more than one unit may 
show defects  
 
  
 
15% 
 
 
 
 
 
  
 
30% 
 
 
 
 
 
  
 
 
60 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(ii) Diced, grated 
and Julienne (by 
mass)  
 
(iii) Slices (by mass)  3% 
 
 
 
5% 6% 
 
 
 
10% 8% 
 
 
 
15% 
(b) Broken and un even 
slices (by mass)  15% 30% 50% 
(c)    Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
 
Additional marking requirements  
 
 (5) Subject to the provisions of regulation 11 --  
 
(a) the product name shall be "beetroot" or "pickled beetroot"; and  
 
(b) the expression “smooth”, “corrugated”/ “crinkle cut”, “wavy”, “fluted” or “scalloped”, as 
the case may be, may  be indicated as part of the product name or in close proximity 
thereto , in the case of the style “beetroot slices”.  
 
CUCUMBERS  
 
Definitions  
 
48. (1) Where used with regard to pickled cucumbers – 
 
(a) "curved cucumber " means a whole cucumber that are curved at an angle of more than 
35° when measured as illustrated  below ; 
 
(b) "defects " means the defects defined in regulation 1 as well as – 
 
(i) poor texture;  
 
(ii) hollow centre ; and  
 
(iii) blemishes;  
 
(c) "hollow centre " means – 
 
(i) in the case of the style whole cucumbers , that the internal cavity is large ; and 
 
(ii) in the case of the styles ring cuts and slices , that a third or more of the centre  is 
missing;  
 
 
 
 
 
 
 
61 
 (d) "misshaped cucumbers " means whole cucumbers, nubbins and other deformed 
cucumbers as illustrated  below ; 
 
(e) "off colour " means units that vary markedly from the colour typical of the cultivar and 
type of pack;  
 
(f) "poor texture " means excessively shrivelled, very soft or flabby units with very large 
seeds;  and 
 
(g) "stem " means any stal k longer than 15 mm. 
 
Styles and standards for styles  
 
 (2) Pickled cucumbers shall be presented as one of the following styles:  
 
(a) Whole cucumbers : Shall consist of cucumbers with a maximum diameter of 54 mm 
when cut in the middle of the unit.  
 
(b) Whole curved cucumbers : Shall consist of cucumbers with a maximum diameter of 
54 mm and curved at least 35°.  
 
(c) Cucumbers  halves : Shall consist of cucumbers divided lengthwise into halves.  
 
(d) Cucumber s pears, cucumber finger s or sliced lengthwise cucumbers : Shall 
consist of cucumbers cut lengthwise into sections of approximately equal size.  
 
(e) Ring cut cucumbers  or cucumbers  chunks : Shall consist of cucumbers cut at right 
angles to the longitudinal axis having a thickness from 4 to 40 mm and a maximum 
diameter of 54 mm.  
 
(f) Cucumber s lices, c ross cut  cucumber s or cucumber  chips : Shall consist of 
cucumbers cut at right angles to the longitudinal axis having a thickness of not more 
than 10  mm and a maximum diameter of 54 mm.  
 
(g) Cucumber strips  (“Asier ”): Shall consist of large, peeled cucumbers that have been 
divided lengthwise : Provided that the prepared halves are cut at right angle s to the 
longitudinal direction into strips of approximately 10 mm width . 
 
Types and sub-types of pack  
 
Fresh pack type  
 
(3) (a) The f resh pack type shall be prepared from fresh, uncured and unfermented cucumbers.  
 
Cured pack type  
 
(b) The c ured pack type shall be prepared from cucumbers which have been cured in salt 
brine or in other suitable curing solution, with or without natural or controlled 
fermentation.  
 
 
 
 
62 
 Sub-types of pack  
 
(c)  Pickled cucumbers shall be presented as one of the following sub-types  of pack based 
on the sensory characteristics :  
 
Sub-type Sensory  characteris tics 
(a) Dill Dill herb , dill seeds  and/or oil of dill  
(b) "Name of the herb"  Herb and oils thereof other than dill herb and/or oil of dill  
(c) Sour  Pronounced sour  
(d) Sweet -sour Moderately sweet -sour 
(e) Sweet  Pronounced sweet  
(f) Mustard  Mustard sauce, mustard seed and/or oil of mustard  
(g) Salt-sour Pronounced salty  
(h) Mild Neither sweet nor sour  
(i) Hot Pronounced pepper  
(j) Sweet and tangy  Sweet and pungent, piquant or spicy note  
(k)         Other Sub -type Provided that it sensory characteristics will be submitted 
to the Executive Officer for approval  
 
Working sample size  
 
 (4) (a) The working  sample size shall be as follows for the styles concerned:  
 
(i) Whole, Wh ole curved - 20 whole or whole curved cucumbers;  
 
(ii) Halves, Spears  - 40 halves  or spears; and  
 
(iii) Ring cuts , Slices , Strips  - 300 g drained cucumbers:  
 
(b) When a container contains less than the amount  specified in paragraph (a) above , the 
total contents of the container shall be taken as the working sample.  
  
Quality standards  
 
 (5) The quality standards for canned pickled cucumbers  are as follows:  
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage 
containers per 
production group)  0,25 0,25 0,25 
(b) Vegetable 
ingredient  
 (i) Shall be prepared 
from clean, sound 
cucum bers of a 
suitable cultivar  
 
(ii) Small quantities of 
other types of 
vegetables (e.g. 
chopped onion, 
sliced red pepper, 
etc.) may be added 
mainly for the 
purpose of 
enhancing the visual (i) and (ii) a s for Extra 
Choice Grade  
 (i) and (ii) as for Extra 
Choice Grade  
  
 
 
63 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
appearance/ 
presentation and/or 
flavour  of the 
product: Provided 
that it shall not 
exceed 5% of the to -
tal net  mass of the 
product, except for 
the sub -type 
"mustard", which 
may contain not  
more than 30%.  
(c) Fill of containers:  
Shall comply with 
one of the following 
minima:  
 
(i) Vegetable 
quantity  
 
(ii) Drained mass:  
 
(aa) Whole and 
whole 
curved  
 
(bb) Other 
styles   
 
 
 
 
Packed to capacity  
 
 
 
 
55% (cured pack type)  
53% (fresh pack type)  
 
 
57% (cured pack type)  
55% (fresh pack type)   
 
 
 
 
Packed to capacity  
 
 
 
 
55% (cured pack type)  
53% (fresh pack type)  
 
 
57% (cured pack type)  
55% (fresh pack type)   
 
 
 
 
Packed to capacity  
 
 
 
 
55% ( cured pack type)  
53% (fresh pack type)  
 
 
57% (cured pack type)  
55% (fresh pack type)  
(d) Colour  Shall have a go od colour 
typical of the cultivar , 
type of pack and style: 
Provided that a narrow 
yellow strip comprising 
an area of not larger than 
40% of the unit will not 
be regarded as a defect  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(e) Uniformity of size : 
 
(i) Whole style and 
spears   
 
80% or more  (by 
number ) of the cucum -
bers shall meet the 
following requirements:   
 
75% or more (by 
number ) of the cucum -
bers shall meet the 
following require ments:   
 
70% or more ( by 
number ) of the 
cucumbers shall meet 
the following re -
quirements:  
 
 
 (i) Length:  the length of 
the longest unit shall 
not exceed that of the 
shortest unit by more 
than 50%; and 
 
(ii) Diameter: the dia -
meter of the largest 
unit shall not ex ceed 
that of the smallest 
unit by more than 
50% (i) and (ii) as for Extra 
Choice Grade  (i) and (ii) as for Extra 
Choice Grade  
     
 
 
64 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(ii) Ring cut and 
slices  80% or more ( by mass ) 
of units having the most 
uniform size shall meet 
the following 
requirement for 
individual containers or 
sample units:  
 
(i) Diameter: T he dia -
meter of the largest 
unit shall not ex ceed 
that of the smallest  75% or more ( by mass ) 
of the cucum bers shall 
meet the following 
require ments:  
 
 
 
 
(i) As for Extra Choice 
Grade  70% or more  (by mass ) 
of the cucumbers shall 
meet the following re -
quirements:  
 
 
 
 
(i) As for Extra Choice 
Grade  
  unit by more than 
50%   
(f) Uniformity of colour 
in any one 
container  Shall have a uniform 
colou r typical of the 
cultivar , type of pack and 
style Shall have a fairly uni -
form colour typical of the  
cultivar , type of pack and 
style Shall have a reason ably 
uniform colour typical of 
the cultivar , type of pack 
and style  
(g) Flavour  Shall have a good 
flavour typical of the type 
of pack and in 
consideration of any 
sensory  characte ristics 
or special ingre dients 
used  Shall have a fairly good  
flavour typical of the type 
of pack and in 
consideration of any 
sensory  characteris tics 
or special ingredients 
used  Shall have a reason ably 
good flavour typical of 
the type of pack and in 
conside ration of any 
sensory  characteri stics 
or spe cial ingredients 
used  
(h) Texture  (i) Shall be firm and 
crisp  
 
(ii) Shall be practi cally 
free from shrivelled, 
soft and flabby units  
 
(iii) Shall be practical ly 
free from very large 
seeds  (i) Shall be fairly firm 
and crisp  
 
(ii) As for Extra Choice 
Grade  
 
 
(iii) Shall be fairly free 
from very large 
seeds  (i) Shall be reasonably 
firm and crisp  
 
(ii) As for Extra Choice 
Grade  
 
(iii) Shall be reasonably 
free from very large 
seeds   
(i) Foreign matter  None  None  None  
(j) Extraneous 
vegetable matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
(6) The maximum permissible deviations based on the working sample size specified in sub -
regulation (4) above for the style concerned , are as follows  -- 
 
(a) In the case of t he styles whole, whole curved, halves, spears and strips : 
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
 Whole 
and w hole 
curved  Halves 
and 
spears  Whole and 
whole 
curved  Halves  and 
spears  Whole and 
whole 
curved  Halves and  
spears  
(i) Curved (except 
whole curved 
style)  2 1 3 2 4 3 
(ii) Misshapen  2 1 2 1 3 2 
(iii) Blemish ed 2 2 3 3 4 5  
 
 
65 
 Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
 Whole 
and w hole 
curved  Halves 
and 
spears  Whole and 
whole 
curved  Halves  and 
spears  Whole and 
whole 
curved  Halves and  
spears  
(iv) Mechanical da -
mage  1 2 2 3 2 3 
(v) Stem s 2 1 3 2 3 2 
(vi) Poor texture  - 2 1 3 1 3 
(vii) Off colour  - 1 1 2 1 2 
(viii) Hollow cent re 1 - 1 - 2 - 
(ix) Maximum total 
allowable in (i) to 
(viii):  Provided 
that such 
deviations are 
individually within 
the limits as 
specified above  5 9 7 11 9 13 
- Denotes not allowable  
 
(b) in the case of the styles ring cuts, slices and strips : 
 
Quality factor  Extra Choice Grade  Choice Grade  Standard Grade  
(i)   Blemished  10 g 15 g 20  
(ii) Mechanical damage  20 g 30 g 35 g 
(iii) Poor texture  5 g 10 g 15 g 
(iv) Off colour  5 g 10 g 15 g 
(v)  Hollow centre  20 g 30 g 35 g 
(vi) Stems  (by number ) 1 2 3 
(vii) Deviations allowed 
under (i) to (v)  
collectively :  
Provided that the 
individual  limits are 
note exceeded  65 g 75 g 85 g 
 
Additional marking requirements  
 
 (7) Subject to the provisions of regulation 11 -- 
 
(a) the product name shall be "pickled cucumbers", "cucumber pickles" or "pickles": 
Provided that the styles whole and whole curved cucumbers may be designated as --  
 
(i) "gherkins"  if they are not larger than 30  mm in diameter;  or 
 
(ii) "cockta il gherkins" o r "baby gherkins" if they are not larger than 20 mm in 
diameter;   
 
(b) the sub -types of pack specified in sub -regulation (3)(c) above shall be indicated as part 
of the product name or in close proximity thereto : Provided that the sub -type "dill" may 
be indicated as "natural dill" or "genuine dill" when the cucumbers are fermented 
naturally in a low salt concentration brine ; and 
 
(c) the type of pack, i.e. "fresh pack" or "cured pack", as the case may be, may be indicated 
as part of the product name or in  close proximity thereto . 
  
 
 
66 
 SAUERKRAUT  
 
Definitions  
 
49. (1)  Where used specifically with regard to pickled sauerkraut --  
 
(a) "fairly free from defects " means that minor and major defects may be present that do 
not materially affect the appearance or eating quality of the product ; 
 
(b) "fairly good colour " means that the sauerkraut possesses a reasonably bright, 
reasonably uniform, typical cream to light straw general appearance, characteristic of 
properly prepared and properly processed sauerkraut ; 
 
(c) "fairly good flavour " means that the product possesses a fairly good characteristic 
kraut flavour which is free from off flavours and off odours of any kind;  
 
(d) "good colour " means that the sauerkraut possesses a bright, practically uniform, typical 
white to l ight cream general appearance, characteristic of properly prepared and 
properly processed sauer kraut ; 
 
(e) "good flavour " means that the product possesses a good characteristic kraut flavour 
which is free from off flavours and off odours of any kind;  
 
(f) "major defects " mean blemished, spotted, or otherwise discoloured shreds or pieces 
of leaves or core material;  
 
(g) "minor defects " mean large or coarse pieces of leaves and large or coarse pieces of 
core material;  
 
(h) "pickled sauerkraut " means the product prepared from clean, sound and well matured 
heads of the cabbage plant which hav e been properly trimmed and cut, and to which  --  
 
(i) salt is added and which i s cured by natural fermentation; and  
 
(ii) pickled peppers, pimentos, tomatoes, or other  flavo uring ingredients to give the 
product specific flavo ur characteristics, may have been added;  
 
(i) "practically free from defects " means that minor defects may be present that do not 
materially affect the appearance or eating quality and that major defects may be present 
that do not more than slightly affect the appearance or eating quality of the product;  
 
(j) "reasonably free from defects " means that  minor and major defects may be present 
that do not seriously affect the appearance or eating quality of the product ; 
 
(k) "reasonably good colour " means that  the sauerkraut may possess a dark straw, 
slightly green, or yellowish general appearance and may be dull or slightly variable but 
is not off colour ; and 
 
(l) "reasonably good flavour " means that the product possesses a reasonably good kraut 
flavour which is f ree from objectionable flavours and objectionable odours which may 
seriously affect the eating quality of the product.  
 
Type of pack  
 
(2) Pickled sauerkraut may be packed without any added liquid (i.e. solid pack).  
 
  
 
 
67 
 Styles and standards for styles  
 
(3) Pickled sauerkraut shall be presented as one of the following styles:   
 
(a)  Shredded sauerkraut : Shall consist of sauerkraut which has been prepared from 
cabbage cut into shreds.  
 
(b) Chopped  sauerkraut : Shall consist of sauer kraut which has been prepared from 
cabbage cut or chopped into small pieces  
 
Quality standards  
 
 (4) The quality standards for pickled sauerkraut  are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage contai -
ners per production 
group)  0,25 0,25 0,25 
(b) Vegetable ingre -
dient  
 Shall be prepared from 
sauerkraut which is 
obtained by the full 
fermentation of sound, 
clean, shredded cab -
bage  As for Extra Choice 
Grade  
 As for Extra Choice 
Grade  
(c) Fill of containers:  
Shall comply with 
one of the following 
minima:  
 
(i) Vegetable quan -
tity 
 
(ii) Drained mass   
 
 
 
 
Packed to capacity  
 
 
66%  
 
 
 
 
Packed to capacity  
 
 
66%  
 
 
 
 
Packed to capacity  
 
 
66% 
(d) Preparation  (i) Shall be practically 
free from defects  
 
(ii) In the case of the 
style shredded, the 
shreds shall be 
uniform in thickness , 
and the presence of 
short or irregular cut 
pieces shall only 
slightly affect the 
appearance of the 
product  
 
 
 
(iii) In the case of the 
style chopped, the 
pieces shall be 
uniform in size , and 
the presence of 
pieces markedly (i) Shall be fairly free 
from defects  
 
(ii) In the case of the 
style shredded, the 
shreds shall be fairly 
uniform in thickness , 
and the presence of 
short or irregular cut 
pieces shall not 
materially affect the 
appearance of the 
product  
 
 
 
(iii) In the case of the 
style chopped, the 
pieces shall be fairly 
uniform in size , and 
the presence of 
pieces markedly (i) Shall be reasonably 
free from defects  
 
(ii) In the case of the 
style shredded, the 
shreds shall be 
reasonably uniform 
in thickness, and the  
presence of very 
short or very fine 
pieces or large and 
irregular pieces shall 
not seriously affect 
the appearance of 
the product  
 
(iii) In the case of the 
style chopped, the 
pieces shall be 
reasonably uniform 
in size, and the 
presence of very  
 
 
68 
 Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
smaller or larger 
than the 
predominant size of 
pieces shall only 
slightly affect the 
appearance of the 
product   smaller or larger than 
the predominant size 
of pieces  shall not 
materially affect the 
appearance of the 
product  fine pieces  or large 
and irregular pieces 
shall not seriously 
affect the 
appearance of the 
product  
(e) Colour  Shall have a good colour  Shall have a fairly good 
colour  Shall have a reasonably 
good colour  
(f)     Flavour  Shall have a good 
flavour  Shall have a fairly good 
flavour  Shall have a reasonably 
good flavour  
(g) Foreign matter  None  None  None  
(h) Extraneous vege -
table matter  Practically free  Fairly free  Reasonably free  
 
Permissible deviations  
 
 (5) The maximum permissible deviations for pickled sauerkraut  are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Preparation  (by 
mass per 
container)  5% 10% 20% 
(b) Colour  (by mass 
per container)  5% 10% 15% 
(c)    Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  2 pieces  
 
UNSPECIFIED PICKLED VEGETABLES  
 
Definitions  
 
50. (1) Where used specifically with regard to unspecified pickled vegetables -- 
 
(a) "blemishes " means any characteristics including, but not limited to bruises, scab, and 
dark, discolouration , which adversely affects the overall appearance of the pickled 
vegetable product;  and 
 
(b) "unspecified pickled vegetables " means p rocessed vegetables other that pickled 
beetroot, cucumbers and sauerkraut, which –  
 
(i) comply with the definition for "pickled  vegetables" in regulation  1; and  
 
(ii) includes but not limited to onions, garlic, radish, ginger, peppers , vegetable atchar 
and green mustard , but excludes chutneys  and relishes.  
 
Style s 
 
(2) Unspecified p ickled vegetables shall be presented as one of the following style s: 
 
(a) Whole . 
 
(b) Halves .  
 
 
69 
  
(c) Quarters . 
 
(d) Pieces . 
 
(e) Diced . 
 
(f) Julienne . 
 
(g) Shredded or chopped . 
 
(h) Any style other than those referred to in paragraphs (a) to (g) above : Provided that the 
product meets all requirements of the standard.  
 
Types of pack  
 
(3) Unspecified p ickled vegetables may be packed in a liquid medium  as specified in sub -regulation 
(4) below , sauce or may be packed without any added liquid (i.e. solid pack).  
 
Packing  media  
 
(4) Unspecified p ickled vegetables may be packed in the following packing  media:  
 
(a) Edible oil : When  only edible oil is used as the packing medium  for unspecified pickled 
vegetable s, the edible oil sh all not be less than 10%  (m/m) in the finished product . 
 
(b) Brine: As defined in regulation 1 . 
 
(c) Acidic media (v inegar) : The percentage of the acidity s hall be sufficient to ensure the 
keeping quality and proper preservation of the unspecified pickled vegetable product . 
  
(d) Water : When necessary , salt or edible oil or acidic media  (vinegar)  may be added  to 
the water . 
 
Quality standards  
 
(5) The quality standards for unspecified pickled vegetables  are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Microbiological 
spoilage (maximum 
percentage 
containers per pro -
duction group)  0,25 0,25 0,25 
(b) Vegetable 
ingredient  Shall be prepared from 
sound, clean , edible 
vegetables with or 
without seeds, spices, 
aromatic herbs and/or 
condiments  As for Extra Choice 
Grade  As for Extra Choice 
Grade  
(c) Fill of containers : 
        Shall comply with 
one of the following 
minima:  
 
(i) Vegetable  
quantity   
 
 
 
 
Packed to capacity  
  
 
 
 
 
Packed to capacity  
  
 
 
 
 
Packed to capacity  
  
 
 
70 
 Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(ii) Drained mass : 
 
(aa) Whole and 
halves  
 
(bb) Other style s 
 
(cc)  Pickle d red 
cabbage  
 
(dd)  Pickled  whole  
and halves  
pepper   
 
40% 
 
 
50% 
 
45% 
 
 
35%  
 
40% 
 
 
50% 
 
45% 
 
 
35%  
 
40% 
 
 
50% 
 
45% 
 
 
35% 
 
(d) Preparation  Shall be free from 
defects  Shall be fairly free from 
defects  Shall be reasonably free 
from defects  
(e) Uniformity of size in 
any one container  
for only the styles 
whole and halves  Uniform  
 Fairly uniform  Reasonably uniform  
(f) Uniformity of colour 
in any one 
container  Shall be uniform in 
colour  Shall be fairly uniform in 
colour  Shall be reasonably 
uniform in colour  
(g) Foreign matter  None  None  None  
(h) Extraneous 
vegetable matter  Practically free  Fairly free  Reasonably free  
 
Permissib le deviations  
 
(6) The maximum permissible deviations for unspecified pickled vegetables  are as follows:  
 
Quality Factor  Extra Choice Grade  Choice Grade  Standard Grade  
(a) Preparation (by 
number)  5% 10% 20% 
(b)    Extraneous 
vegetable matter 
(on average per 
sample)  1 piece  2 pieces  3 pieces  
 
PART IX  
COMMENCEMENT AND REPEAL  
 
51.  These regulations shall come into operation 12 months from the date of publication . 
 
52. Regulations published under Government Notice No. R.1532 of 24 October 2003 are hereby repealed 
from the date of commencement of these regulations.