KENYA STANDARD       DKS 26 86:2016  
ICS 67.160  
 
 
 
 
 
 
 
 
 
        Canned fruits  - Specification   
 
 
 
 
 
 
 
 
 
 
 
 
No copying of this standard without KEBS permission except as permitted by copyright law   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  
 
 
 
TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
Jomo Kenyatta University of Agriculture and Technology - Department of Food Science and Technology  
Victoria Juice Co ltd  
Kevian Kenya Ltd  
Government chemist  
Consumer Information Network  
Premier Foods Ltd.  
Pest control  products  board  
Kenya Industrial Research and Development Institute  
Minist ry of Health - Food Safety Unit  
Ministry of Agriculture , Livestock and Fisheries  
Kenya plant health inspectorate services  
National Public Health Labora tory services  
Coca -Cola East Africa Ltd  
Del M onte Kenya Ltd  
Agri Pro -pak Ltd  
Kenya Fruit Processors Ltd  
Horticultural Crops Directorate  
Sky foods ltd  
Njoro Canning Factory  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order t o keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestions 
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 1993  
 
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 KENYA STANDARD        DKS 268 6:2016  
ICS 67.160  
 
 
 
 
 
 
 
 
 
 
 
 
 
Canned fruits  - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org  
 
Coast Region     Lake Region          North Rift Region  
P.O. Box 99376, Mombasa -80100   P.O. Box 2949 , Kisumu -40100        P.O. Box 2138, Nakuru -20100  
Tel.: (+254 041) 229563, 230939/40   Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+254 041) 229448    Fax: (+254 057) 21814  
 
 
 
 
 
 
 
FOREWORD  
  9  
 This Kenya Standa rd was developed by th e Technical Committee on Processed Fruits and Vegetables under the 
guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of 
Standards.  
 
The standard stipulates the essential compositional, quality, mi crobiological, contaminants and labelling requirements  
for fruit juices, fruit nectar s, concentrated fruit juices  and all other products relating and similar to fruit juice as defined in 
this standard . 
 
In the preparation of this standard useful informatio n was derived from members of the technical committee , Codex l 
standard for  canned  fruits (CODEX STAN 319-2015) and local manufacturers  
 
This standard replaces the following standards:  
 
 
 Canned Mangoes ( KS CODEX STAN 159 -1987)  
 Canned Pears ( KS CODEX STA N 61 -1981 ) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  
KENYA STANDARD  
 
 
   Canned  Fruit s– Specification   
 
 
 
1. SCOPE  
 
This Kenya Standard  specifies requirements for  certain canned fruits, as defined in Section 2 below t, intended  for 
direct human c onsumption . The products covered in this standard include canned mango and canned pear . 
It does not apply to the product when indicated as being intended for further  processing. 
 
This Standard does not cover canned applesauce, canned berry fruits, canned citrus fruits, and canned stone 
fruits which are covered by other Codex standards. 
 
 
 
2. Normative references  
 
The following referenced documents are indispensable for the application of this document. For dated references, only 
the edition cited applies. F or undated references, the latest edition of the referenced document (including any 
amendments) applies.  
KS EAS 38 , labeling of prepackaged foods  
KS EAS 39 , Code of practice for hygiene in the food and drink manufacturing industry  
KS EAS 12, Drinking (Pota ble) water - Specification  
KS EAS 803: 2013. Nutrition labeling – Requirements  
KS EAS 804:2013 Claims on foods – Requirements  
KS EAS 805: 2013 Use of Nutrition and health claims  
KS CAC RCP 3 ; recommended international code of hygienic practice for dried fruits  
Codex Stan 195, General Standard for Food Additives  
Codex Stan 193, General Standard for contaminants  
KS 38,  Plantation (mill) white sugar  — Specification  
KS 05 -344, Specification for honey.  
KS EAS 5, Refined white sugar — Specif ication  
KS EAS 217-2, Methods for the microbiological examination of foods - Part 2: General Guidance for the Enumeration of 
Micro -Organisms -Colony Count Technique at 30°C  
KS EAS 217-8, Methods for microbiological examination of foods -Part 8: Enumeration of yeasts and moulds  
KS ISO 7251, Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of 
presumptive Escherichia coli - Most probable number technique  
KS ISO 763, Fruits and vegetable products - Determinatio n of ash insoluble in hydrochloric acid  
KS ISO 2448, Fruit and vegetable products - Determination of ethanol content  
KS ISO 2172, Eruit juice - Determination of soluble solids content - Pyknometric method  
KS ISO 2173, Fruit and vegetable products - Determi nation of soluble solids - Refractometric method  
KS ISO 5522, Fruits, vegetables and derived products - Determination of total sulphur dioxide content  
 
 
 
 
3. Descriptions  
 
3.1. Product definition  
 
3.1.1 Canned fruits are the  products:  
 
(1)   Prepared  from substantially sound fruits, fresh, frozen, thermally processed, or processed by other physical 
methods, as defined in the corresponding Annexes, having reached appropriate maturity for pro cessing. None of their  1
1  
 essential characteristic elements are removed from them. They undergo o perations such as washing, peeling, coring, 
stemming, grading, cutting, etc., depending on the type of prod uct;  
(2)    
 
(a) Packed  with or without a suitable liquid packing medium including other optional ingredients as indicated in 
Section 3.1.2;  
   (b) vacuum packaged with packing medium that does not exceed 20% of the produc t’s net weight and when the 
container is sealed in such conditions as  to generate an  internal pre ssure in accordance  with good manufacturing 
practices1; and  
(3)   Processed  in an appropr iate manner, before or after being hermetically sealed in a container, so as to  prevent 
spoilage and to ensure product stability in normal storage  conditions at ambient temperature. 
 
 
3.1.2          Canned mango 
Canned mango  is the product conforming to the characteristics of the fruits of Mangifera indica L and from which peel 
has been removed. 
 
3.1.3 Canned pear 
Canned pear is the product  conforming to the characteristics of the fruit of Pyrus communis or Pyrus sinensis, which 
are peeled or unpeeled, cored,  and stemmed, except that whole pears may not need to be peeled, cored,  or 
stemmed and half pears may not need to be peeled 
 
3.2     Styles  and Sizing  
 
In addition to the styles and sizes  defined in the corresponding Annexes, any other styles should be permitted as 
indicated in Section 3.2.1. 
 
3.2.1 Other  Styles  
 
Any other presentation of the product should be permitted provided that the product: 
 
(1)   is sufficiently distinctive from o ther forms of presentation laid down in the Standard; 
 
(2)   meets all relev ant requirements of the Standard, including requirements relating to limitations on defects, drained 
weight, and any other requirements which are applicable to that style which most closely resembles the style or styles 
intended to be provi ded for under this provisio n; and 
 
(3)   is adequately descri bed on the label to avoid confusing or misleading the consumer. 
 
 
3.2.2     Varietal Type 
 
Any commercially cultivated variety or type suitable for canning may be used. 
 
 
5. Essential composition and quality factors  
 
5.1. Composition  
 
5.1.1 . Basic Ingredients  
 
  
Fruits as defined in Section 3 and the corresponding Annexes and liquid packing medium appropr iate to the 
product  as per Section 5.1.2.1 below. 
 
 
5.1.1.1. Other  Permitted Ingredi ents  
 
 
For Canned Mangoes;  
  
Spices and aromatic plants (in accordance with the relevant Codex standards for spices and culinary herbs), spice oils. 
 
For Canned Pears;  
 
(a)   Lemon juice (single strength or concentrated) added as an acidulant or flavour enhancer; and 
  
 (b)   Spices and aromatic plants (in accordance  with the relevant Codex standards for spices and culinary herbs), 
spice oils. 
 
5.1.2.1 Packing Media  
In accordan ce with the Guidelines for Packing Media for Canned Fruits (CAC/GL 51-2003) 
 
The cut-out strength for any syrup packing medium shall be determined on average, but no container may have a soluble 
solids (oBrix) value beyond the next category of the medium oBrix. 
5.2     Qual ity Criteria  
 
5.2.1 Colour , Flavour and  Texture 
 
Canned fruits shall have normal colour, flavour and odour of canned fruits, corresponding to the  type of fruits, 
packing medium, and added optional ingredients used and shall  
and maintain  the product's essential texture, physical, chemical, organoleptic, an d nutritional characteristics of the  
fruit(s). 
Creamed corn should present a fine but not excessively fluid consistency, or which may be dense and thick but not 
excessively dry or pasty, so that after two minutes a moderate but not excessive separation of free liquid can be seen  
5.2.1.1 Colour  
 
Canned mangoes containing optional ingredients shall be considered to be of characteristic colour when there is no 
abnormal discolouration of the respective ingredient used. 
Canned pears shall have normal colour (except for coloured pears as listed in Section 6 of the Standard). A slight 
pink discoloration should not be regarded as a defective. 
 
 
 
5.2.1.2 Flavour  
 
Canned mangoes with optional ingredients shall have the characteristic flavour of the mangoes and the other 
substances used. 
 
5.2.1.3 Texture  
 
The mangoes shall have degree of fleshiness and fibre characteristic of the variety. They may be variable in 
tenderness but shall neither be mushy nor excessively firm in regular pack, and shall not be excessively firm in solid 
packs. 
 
5.2.2 Uniformity  
 
5.2.2.1 Uniformity  of Size for canned Mangoes  
 
5.2.2.1.1 Halves styles - Most of the units shall be reasonably uniform in size. Where a unit has broken within 
the container, the combined broken pieces are considered as a single unit. 
 
Tolerances for uniformity of size for halves 
 
  
Non uniformity of size for halves  
Regular packs  
Solid packs 
 
Less than 30% by count  
Less than 30% by count  1
3  
 5.2.2.2  Uniformity of Size for canned Pears  
 
5.2.2.2.1  Whole”, “halves”, “quarters” - 95% by count of units that are most uniform in size, the weight of the largest 
unit should be no more than twice the weight of the smallest unit, but if there are less than 20 units, one unit may 
be disregarded. Where a unit has broken in the container, the broken pieces are reassembled to approximate a  
single unit of the appropr iate style. 
 
 
 
 
 
5.2.3     Defects and Allowances  
 
Canned Fruits  should be substantially free from defects. Certain common defects should not be 
present in amounts greater than the limitations fixed in the corresponding Annexes.  
 
5.2.3.1     Classifi cation of “De fectives” 
 
A container that fails to meet one or more of the applicable quality requirements, as set out in Section  
5.2 (except those based on sample averages), shou ld be considered as a “defective”.  
 
5.2.3.2    Lot Acceptance  
 
A lot should be considered as meeting the applicable quality requirements referred to in Section 3.2 
when:   
(1)   for those requirements which are not based on averages, the number of “defectiv es”, as 
defined in Section 3.3, does not exceed the acceptance number (c) of the appropriate 
sampling plan with an AQL of 6.5; and  
(2)   The requirements of Section 3.2, which are based on sample averages, are complied with.  
 
 
5.2.4.2          Other permit ted ingredients  
 Packing media may contain ingredients subject to labelling requirements of Section 8 and may include, but is 
not limited to:  
 
5.2.4.2.1 Sugars  and Sweetening Agents  
Sucrose, glucose (dextrose anhydrous) or fructose with less than 2 % moist ure may be added only to  products 
intended for sale to the consumer or for catering purposes.  
 
5.2.4.2.2 Honey  
 
The quality of honey used shall comply with KS 05 -344, Specification for honey.  
 
5.2.4.2.3 Tomato puree.  
  
5.2.4.2.4 Regular or concentrated fr uit juice;  
 
5.2.4.2.5 Vinegar;  
 
5.2.4.2.6  Spices and aromatic herbs/plants  or extracts thereof, seasoning  
Salt and spices and aromatic herbs (and their natural extracts) may be added to  
 
5.4.2.7 Oil 
 
5.1.2.8  Nutrients  
 
For the purpose of product fortific ation, essential nutrients such as vitamins and minerals may be added to produ cts. 
Such additions shall comply with national legislation established for this purpose.  
 
NOTE : any optional ingredients added are subject to ingredient labelling requirements (s ee Clause 10) 
 
 
 
 
6. FOOD ADDITIVES 
  
 Only those food additive classes listed below and in the cor responding  Anne xes are technologically justi fied and may 
be used  in products covered by this Standard. Within  each additive class only those food  additi ves listed below, or 
referred  to, may be  used and only for the functio ns, and within l imits, sp ecified. 
 
6.1 Antioxidants, and firming agents may be used in canned mangoes in  accordance  with Tables 1 and 2 of the 
General Standard for Food Additives (CODEX STAN 192-1995) in Food Category 04.1.2.4 (Canned or bottled 
(pasteurized) fruit) or listed in Table 3 of the General Standard are acceptable for use for foods conforming to this 
Annex 
 
6.2 In canned pear, Co lours are  (permitted only in special holiday packs) used in accordance  with Tables 1 
and 2 of the General Standard  for  Food  Additives  (CODEX  STAN  192-1995)  in  Food  Category 04.1.2.4  
(Canned  or  bottled (pasteurized) fruit) or listed in Table 3 of the General Standard are acceptable for use for 
foods conforming to this Annex. 
 
6.3     Flavourings used in canned pears should comply with the Guidelines  for the Use of  Flavourings (CAC/ GL 66-
2008  
 
. 
 
6.4     Colours 
 
Only the colours listed below is permitted for use in canned mangoes. 
 
 
INS No  
Name  of the Food Additi ve  
Maximum Level 
 
160a(i),a(iii),e, f  
Carot enoids  
200 mg/kg 
 
160a(ii)  
Carot ene beta - vegetable  
1,000 mg/kg 
 
120  
Carmines  
200 mg/kg 
  15  
  
 
 
 
7. Contaminants  
 The products covered by this Standard shall comply with the maximum levels o f the General Standard for 
Contaminants and Toxins in Food and Feed (CODEX STAN 193 -1995).  
  
 
 
7.1 Pesticide residues  
 
 
The products covered by this Standard shall comply with the maximum residue limits for pesticides established by 
the Codex Alimentarius Commission.  
 
7.2 Heavy Metal Contaminants  
 
The products covered by the provisions of this standard shall conform to those maximum limits for Heavy metals 
contaminants established by the Codex Alimentarius Commission for these products in table 5 below  
 
TABLE 5- Contaminants  
 
 CONTAMINANTS  MAXIMUM LEVEL  Method of Test  
Arsenic  (As) 0.2 mg/kg   AOAC 942.17  
Lead   (Pb) 0.3 mg/kg  AOAC 972.25 / 
KS ISO 6733  
Copper   (Cu) 5.0 mg/kg  AOAC 999.10  
Zinc  (Zn) 5.0 mg/kg  AOAC 972.25 / 
KS ISO 5738  
Iron   (Fe) 15 mg/kg  AOAC 999.10  
Tin  (Sn) 250 mg/kg  AOAC 999.10  
Mercury            (Hg)  0.01 AOAC 999.10  
 
Cadmium           (cd)  0.05 mg/kg  AOAC 999.1 1/ 
KS ISO 6732  
 
 
 
 
 
7.3 Other contaminants  
 
The products covered by the provisions of this standard shall conform to those  maximum levels for contaminants 
established by the Codex Alimentarius Commission for these products  
 
 
8. Hygiene  
 
8.1  
It is recommended that the products covered by the provisions of this Standard be prepared and handled in 
accordance with the appropriat e sections of the General Principles of Food Hygiene (CAC/RCP 1 -1969), Code of 
Hygienic Practice for Low and Acidified Low -Acid Canned Foods (CAC/RCP 23 -1979) and other relevant Codex 
texts such as codes of hygienic practice and codes of practice.  
 
8.2 The products shall conform to microbiological criteria in Table 6 and those provided in KS 2455; Food  Safety -
general standard   
 
 
Table 6 - Microbiological limits for canned fruits  
 
SL No.  Microorganism  Limit  Method of Test  
i.  Total plate count, cfu/g, max  50 KS ISO 4833   
 ii.  Escherichia coli, (cfu/g), max  Absent  KS ISO 7251  
iii.  Staphylococcus aureas, (cfu/25g)  Absent  KS ISO 6888 -1 
iv.  Shigella, cfu/25g  Absent  KS ISO4833  
v.  Salmonella. Cfu/25g  Absent  KS ISO 6579  
vi.  Colostridium  botulinum, cfu/25g  Absent  KS ISO 4833  
vii.  Vibrio cholera, cfu/25g  Absent  KS ISO 4833  
viii.  Moulds (cfu/ 25g), max  Absent  KS ISO 7954  
 
 
 
9.3 WEIGHTS AND MEASURES  
 
9.1 Fill of Container  
 
9.1.1 Minimum Fill  
 
The container should be well filled with the product (including packing medium) which should occ upy not less than 
90% (minus any necessary head space according to good manufacturing practices) of the water capacity of the 
container. The water capacity of the container is the volume of distilled water at 20oC which the sealed container 
will hold when completely filled. This provision does not apply to vacuum packaged vegetables.  This shall be 
carried out in accordance to CAC/ RM 46-1972 ( Codex Ge neral Methodfor pr ocessed fruits and vegetabl es) and  
ISO 90.1 :1999  
 
9.1.2 Classification of “Defectives”  
 
A container that fails to meet the requirement for minimum fill of Section 7.1.1 should be considered as a 
“defective”.  
 
9.1.3 Lot Acceptance  
A lot should be considered as meeting the requirement of Section 7.1.1 when the number of “defectives”, as defined 
in Section 7.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5.  
 
9.1.4 Minimum Drained Weight  
 
7.1.4.1 The drained weight of the product should be not less than the percentages indicated in the corresponding  
Annexes, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when 
completely filled.  
 
Table 7 – Drained weight  requirements for Canned Asparagus  
 
Product  Minimum Drained Weight (%)  Method of test  
Canned Mangoes:  
 
a) Regular packs 
 
b) Solid pack  
 
50  
 
70  
 
 
 
 
 
AOAC 968. 30  
 Canned Pears : 
 
a) Whole style 
 
 
b) Halves, quarters, slices, 
pieces 
        
 
       c)     Diced 
 52 to 62.5  
 
46% to 53%  
 
 
46% to 50%  
 
 
 
50% to 56%  
  17  
  
 
 
  
  
 
 
 
 
 
 
9.1.5 Packaging  
 
The products  covered by the provisions of this standard shall be packaged in clean food grade packaging 
material to protect the product from contamination. The packaging materials and process shall not contaminate 
the product or otherwise affect its technological, nut ritional or sensory quality.  
 
10.  Labelling  
  
  
In addition to the Standard for the Labelling of Pre -packaged Foods (KS EAS 38), the following specific 
provisions apply:   
 
10.1 Name of the product 
 
 
10.1.1  The names of the canned fruits shall be those defined in clause 3 . 
 
10.1.2  When  the fruits are sized, the size (or sizes when  sizes are mixed), as defined in the 
corresponding Annexes, may be declared as part of the name or in close proximity to the name of the product. 
10.1.3  The name of the product shall include the indication of the packing medium as set out in Section 3.2.2  
(a) For canned fruits packaged in accordance  with Section 3.2.2  
(b) The words “vacuum packaged” shall be affixed to the commercial designation of the product or in close 
proximity. 
  
10.1.4 The name of the product shall the include indication of the style as set out in Section 3.2 
 
 
10.1.5 Other  styles - If the product is produced in accordance with the other styles provision (Section 3.2.1), the 
label should contain in close proximity to the name of the product such additional words or phrases that will 
avoid misleading or confusing the consumer. 
. 
 
10.1.6  If an added ingredient, as defined in Section 3.1.2, alters the flavour characteristic of the product,  the 
name of t he food shall be accompanied by the term “flavoured with X” or “X flavoured” as appropriate.  10.1.7 . The name of the product may include the varietal type  
 
10.1. 8 In the case of mixed fruits ; List of the names of the various vegetables species used in the mix shall be  
listed in descending order of the proportions  
 
 
10.2 Additional Requirements  
 
10.2.1  Drain weight declaration content - 
 
Canned fruits  must be labelled with a declaration of “Drained weightr content __%.  
 
10.1.2.6 Ingredient declaration   
 
10.2.2 Nutrition de claration  - Any added essential nutrients declaration should be labelled in accordance with 
the Guidelines on Nutrition Labelling (CAC/GL 2 -1985), General Guidelines on Claims  (CAC/GL 1 -1979) and 
the CAC/GL 23 -1997; Guidelines for Use of Nutrition and Hea lth Claims  
 
 
 
10.2.3 Tomato juice containing spices and/or aromatic herbs  
Where tomato juice contains spices and/or aromatic herbs in accordance with Section 3.1.2(f), the term 
“spiced” and/or the common name of the aromatic herb shall appear on the label near the name of the juice.  
 
10.2     Non-retail containers  
Information for non -retail containers not destined to final consumers shall be given either on the container or in 
accompanying documents, except that the name of the product, lot identification,  net contents and the name 
and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on 
the container, except that for tankers the information may appear exclusively in the accompanying documents.  
Howev er, lot identification, and the name and address of the manufacturer, packer, distributor or importer may 
be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying 
documents.  
 
 
10.3 List of Ingredients — a complete list of ingredients including added syrup shall be declared on the 
label in descending order of proportion.  
 
10.4 Net Contents — the net contents shall be declared by volume in metric units ( Systeme Internationale ). 
  
 10.5 Name or business name  and Address of the manufacturer, packager, distributor, importer, exporter 
or vendor of the product, whichever may apply, shall be declared.  
 
10.6     Instructions for use  shall be declared  
 
10.7      Storage conditions or conditions for use  
 
10.8 Lot Ide ntification — each container shall be embossed or otherwise permanently marked in code or in 
clear identity the producing factory and the lot.  
 
10.9      Place/country of origin  
 
10.8        Date of expiry  
 
10.9        irradiation status, where applicable  
 
11. Methods of sampling and test  
 
The products covered by the provisions of this standard shall be tested using appropriate standard methods 
declared in this standard. Other test may be performed as per the methods given in the latest AOAC/ Codex/ 
ISO and  other internationally recognized methods.  Sampling shall be as de scribed in the S tandard, in the 
corresponding Annexes  
 
  
  
 CODEX STAN 319-2015 11  
  
 
 
 
ANNEX A:  Canned Mangoes  
 
A.1 Definition  of Defects 
 
(a)   Blemishes - surface discolouration and spots arising from physical, pathological, insect or other agents 
that definitely contrast with the overall colour, and which may penetrate into the flesh. Examples 
include bruises, scab and dark discolouration. 
 
(b)   Crushed or mashed - means a unit which has been crushed to the extent that it has lost its normal 
shape (not due to ripeness) or has been severed into definite parts. Partially disintegrated halves are 
not counted as broken. All portions that collectively equal the size of a full size unit are considered one 
unit in applying the allowance herein. 
 
(c)   Peel - considered as a defect. It refers to peel adhering to the pulp of the mango or found loose in the 
container. 
 
(d)   Pit (or stone) material/fragment - considered a defect in all styles except Whole. In Whole mangoes, 
the whole stone may be  present inside the fruit but no loose or broken fragments shall be present 
beyond the allowances in the table under Section 2.2.7. 
 
(e)   Harmless extraneous material - means any vegetable substance (such as, but not limited to a leaf or 
portion thereof or a stem or portion thereof) that is harmless but which tends to detract from the 
appearance of the product. 
 
(f)    Trim - considered a defect only in halved and sliced canned mangoes in regular packs. The trimming 
must be excessive and includes serious gouges (whether due to physical trimming or other means) on 
the surface of the units which definitely detract from the appearance. 
 
A.2 Allowan ces for Defects  
 
The product shall be reasonably free from defects such as harmless extraneous material, pit (stone) material, 
blemished and trim, crushed or mashed, peel and spotted slices or chunks to the extent indicated below: 
  
Defects  
Regular packs  
Solid packs 
 
Blemishes and trim  
30% by count  
3 units per 500 g 
 
Crushed or mashed  
5% by weight  
not applicable 
 
Peel and or chunks not more than 6 cm2 
aggregate area per 500 g not more than 12 cm2 
aggregate area per 500 g 
Pit or pit material (average)1  
1/8 stone or equivalent 
per 500 g  
1/8 stone or equivalent 
per 500 g 
 
Harmless extraneous material  
2 pieces per 500 g  
3 pieces per 500 g 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
  
                                                                   ANNEX B:  Canned Pears  
 
B.I Definition  of Defects and Allowan ces 
 
B.1.1     Styles 
 
B.1.1.1 Whole  - “peeled stemmed” or “unstemmed” or “unpeeled stemmed” or “unstemmed” with cores 
removed“cored”  or left in “not cored”. 
 
B.1.1.2. Halves  - peeled or unpeeled, with stems and cores  removed, and cut into two approximately equal parts. 
 
B.1.1.3 Quarters  - peeled or unpeeled and cut into four approximately equal parts. 
 
B.1.1.4 Sliced  - peeled and cut into wedge-shaped sectors. 
 
B.1.1.5 Diced  - peeled and cut into cube-like parts. 
 
B.1.1.6 Pieces or Irregular Pieces  - peeled and comprising irregular shapes and sizes. 
 
B.2.2 Definition  of Defects  
 
(a)   Blemis hed and trimmed pear units  - blemished units with surface discoloration and spots that 
definitely contrast with the overall colour and which may penetrate  into the flesh, such as bruises, 
scab, and dark discoloration. Trimmed units that have deep gouges, whether due to physical trimming 
or other means, and which definitely detract from the appearance; trimmed units are considered 
defects only in whole, halved, and quartered styles. 
 
(b)   Broken  - a unit severed in two or more parts should be considered as one unit when  reassembled to 
the approximate size and shape of an average unit in the container. 
 
(c)   Core material - consisting of  the seed cell, whether loose or attached, with or without seeds. For the 
purposes of calculating the defects allowance,  all pieces of a core in the  sample should be aggregated 
and pieces totalling approximately one-half of a core should be counted as one unit. 
 
(d)   Harmless plant material - stems or stalks and leaf (or similar vegetable material). 
(e)   Peel - peel that adheres to pear flesh or is found loose in the container. 
(f)    Seeds - any one pear seed or the equivalent in pieces of one seed that are not included in core 
material. 
   
 
B.2.3 Allowances  for Defects  
 
The product should be substantially free from defects such as harmless plant material, peel (in peeled styles), core 
material, blemished and trimmed units, seeds and broken units to the extent indicated below: 
  
Defects  
Maximum Limits 
 
 
 
 
 
 
(a)   Blemis hed and trimmed pear units  
(i) Total, 20% by count; or 3 units per 
container when  count is less than 10; 
provided the sample average is no more 
than 20%  
- but limited to -  
(ii) 20% by count blemished; or 2 units per 
container when  count is less than 10; 
provided the sample average is no more 
than 10% for blemished. 
 
 
(b)   Broken  - in “whole”, “halves”, and “quartered” styles only.  
20% by count; or 2 units per container 
when count is less than 10; provided the 
sample average is no more than 10%. 
 
(c)   Core material (average) - except in “whole-not-cored”  
styles.  
2 units per kg of total contents. 
 
 
(d)   Harmless plant 
material  
(i) Stems or stalks (in styles in which 
the stem is customarily removed)  
 
 
3 pieces per 3 kg of total contents.  
(ii) Leaf (or similar vegetable 
material) 
 
(e)   Peel (Average) - except in “unpeeled” styles. 10 cm2 (10 sq. cm.) aggregate area 
per kg of total contents. 
 
(f)    Seeds (average) - except in “whole-not-cored”  styles.  
8 per kg of total contents. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 DETERMINATION OF WATER CAPACITY OF CONTAINERS 
(CAC/RM 46-1972)  
 
1.       SCOPE 
 
This method applies to glass containers. 
 
2.       DEFINITION 
 
The water capacity of a container is the volume of distilled water at 20°C wh ich the sealed container will hold 
when  completely filled. 
 
3.       PROCEDURE 
 
3.1     Select a container which is undamaged in all respects. 
 
3.2     Wash, dry and weigh the empty container. 
 
3.3 Fill the container with distilled water at 20°C to the level of the top thereof, and weigh the container thus 
filled. 
 
4.       CALCULATION AND EXPRESSION OF RESULTS 
 
Subtract the weight found in 3.2 from the weight found in 3.3. The difference shall be considered to be the 
weight of water required to fill the container. Results are expressed as ml of water. 
  
 
 
 
Sampling Plans 
The appropriate inspection level is selected as follows: 
Inspection level I  -     Normal Sampling 
Inspection level II -     Disp utes, (Codex referee purposes sample size), 
enforcement or need  for better lot estimate 
 
SAMPLING  PLAN 1 (Inspection Level I, AQL = 6.5) 
 
NET WEIGHT IS EQUAL TO OR L ESS THAN 1 KG (2.2 LB) 
Lot Size (N) Sample Size (n) Acceptance Num ber (c) 
4,800 or less 6 1 
4,801 - 24,000 13 2 
24,001 - 48,000 21 3 
48,001 - 84,000 29 4 
84,001 - 144,000 38 5 
144,001 - 240,000 48 6 
more than 240,000 60 7 
NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB) 
Lot Size (N) Sample Size (n) Acceptance Num ber (c) 
2,400 or less 6 1 
2,401 - 15,000 13 2 
15,001 - 24,000 21 3 
24,001 - 42,000 29 4 
42,001 - 72,000 38 5 
72,001 - 120,000 48 6 
more than 120,000 60 7 
NET WEIGHT GREATER THAN 4.5 KG (10 LB) 
Lot Size (N) Sample Size (n) Acceptance Num ber (c) 
600 or less 6 1 
601 - 2,000 13 2 
2,001 - 7,200 21 3 
7,201 - 15,000 29 4 
15,001 - 24,000 38 5 
24,001 - 42,000 48 6 
more than 42,000 60 7 CODEX STAN 319-2015 7  
  
 
SAMPLING  PLAN (Inspection Level II, AQL = 6.5) 
 
NET WEIGHT IS EQUAL TO OR L ESS THAN 1 KG (2.2 LB) 
Lot Size (N) Sample Size (n) Acceptance Num ber (c) 
4,800 or less 13 2 
4,801 - 24,000 21 3 
24,001 - 48,000 29 4 
48,001 - 84,000 38 5 
84,001 - 144,000 48 6 
144,001 - 240,000 60 7 
more than 240,000 72 8 
 
NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB) 
Lot Size (N) Sample Size (n) Acceptance Num ber (c) 
2,400 or less 13 2 
2,401 - 15,000 21 3 
15,001 - 24,000 29 4 
24,001 - 42,000 38 5 
42,001 - 72,000 48 6 
72,001 - 120,000 60 7 
more than 120,000 72 8 
 
NET WEIGHT GREATER THAN 4.5 KG (10 LB) 
Lot Size (N) Sample Size (n) Acceptance Num ber (c) 
600 or less 13 2 
601 - 2,000 21 3 
2,001 - 7,200 29 4 
7,201 - 15,000 38 5 
15,001 - 24,000 48 6 
24,001 - 42,000 60 7 
more than 42,000 72 8