Gulf Standard                                                                                                             GSO …/201 5 
 
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
 
Final  draft  
GSO 05/FDS .../2015  
  
 
 Certain Canned Vegetables  
  
 
 
 
 
Prepared by:  
 Gulf technical committee for sector standards of  
Food and agriculture products  
This document is a draft Gulf standard circulated for comments, it is therefore, subject to 
alteration and modification, and may not be referred as a Gulf standard, until appr oved by the 
Board of Directors                                                                                                                                       
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
 
Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization which  consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue Gulf 
Standards/ Technical regulations through specialized technical committees (TCs).  
GSO through the technical program of committee TC No.(5) “Gulf tech nical committee for 
sector Standards of Foods and Agricultural products” The draft standards has been prepared by 
Saudi Arabia after review the Arabic,foreigner and international standard related complied 
references, This Standard has been approved as a Gu lf(standards/  Technical Regulation ) without 
any technical modifications by GSO Board of Directors in its meeting No. (    ), held on     /    /     
H,      /      /     G.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
 
Certain Canned Vegetables  
 
1-Scope:  
This Standard applie s to certain canned vegetables offered for direct consumption, including for catering 
purposes or for  repackaging if required. It does not apply to the product when indicated as being intended 
for further  processing. This Standard does not cover vegetables  that are lacto -fermented, pickled or 
preserved in  vinegar.  
 
2-Complementary Standards: 
2.1 GSO 9" Labeling of prepackaged food stuffs". 
2.2 GSO 20" Methods for the determination of contaminating metallic elements in food 
stuffs. 
2.3 GSO 21" Hygienic regul ations for food plants and their personnel" .  
2.4 GSO 123" General requirements for fresh fruits and vegetables" . 
2.5 GSO 150" Expiration periods of food products" . 
2.6 GSO 168" Conditions of storage facilities for dry and packed food stuffs". 
2.7 GSO 17 7" Methods of physical and chemical tests of canned vegetables"  .  
2.8 GSO 178 Microbiological methods for testing of canned vegetables'" . 
2.9 GSO 244" Methods of test for vegetables and fruits and their products - Part 1: 
Organoleptic examination, determi nation of net weight and drained weight, determination 
of apparent viscosity, determination of head -space, determination of extraneous matter 
and defective fruits". 
2.10 GSO 382, 383" Maximum limits for pesticide residues in agricultural and food 
products - Parts 1, 2" .  
 2.11 GSO 839" Food packages - Part 1: General requirements".  
2.12 GSO 841" Maximum limits of fungi toxins permitted in food and animal feeds - 
Aflatoxine". 
2.13 GSO 988" Limits of radioactivity levels permitted in food stuffs - Part 1".  
2.14 G SO 998" Methods for the detection of permissible radionuclide in food - Part 1: 
Gamma spectrometry analysis: A, Cs 134, Cs 137". 
2.15 GSO 1016"Microbiological criteria for food stuffs - Part 1".  
2.16 GSO 1287" Methods of sampling of prepackaged fruit and vegetable products" .  
2.17 GSO 1791" Three piece steel round cans used for canning food stuffs".  
2.18 GSO/CAC 192" General Standard for food additives" . 
2.19 GSO/CAC 193: General Standard for contaminants and toxins in food and feed". 
2.20 Gulf Standards  which Organization shall be approved concerned with:  
2.20.1 Methods for the determination of fungi toxins in food and animal feeds" . Gulf Standard                                                                                                             GSO …/201 5 
 
 
2.20.2 Methods for the determination of pesticide residues" . 
 
 
 
3- Definitions: 
Canned vegetables are the products:  
(1) prepared from substantially sound, fresh ( except for  mature processed peas) or frozen 
vegetables, as  defined in the corresponding Annexes, having reached appropriate maturity for 
processing. None  of their essential elements are removed from them but th ey shall be washed 
and prepared  appropriately, depending on the product to be produced. They undergo operations 
such as  washing, peeling, grading, cutting, etc., depending on the type of product.  
 
(2) packed with a suitable liquid packing medium.  
(b) vacuu m packaged with packing media that does not exceed 20% of the product’s net weight  
and when the container is sealed in such conditions as to generate an internal pressure in  
accordance with good manufacturing practices.  
 
(3) processed by heat, in an approp riate 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 room temperature.  
 
4- Requirements: 
 The following shall be met in the product: 
 
4.1 Canned vegetables shall be complying with Gulf Standard stated in Item (2.4)     
4.2 Canned vegetables shall have normal colour, flavour and odour of canned vegetables, 
corresponding to  the type of vegetable and packing medium used and shall possess texture 
charac teristic of the product.   
 
4.3 Defects and Allowances : Canned vegetables should be substantially free from defects. Certain 
common defects should not be  present in amounts greater than the limitations found  in the related  
Annexes.  
.  Gulf Standard                                                                                                             GSO …/201 5 
 
4.4 Contaminating metallic elements content shall not exceed to Gulf Standard stated in Item 
(2.19).  
4.5 Pesticide residues in the product shall not exceed the allowable limits according to Gulf 
Standard stated in Item (2.10).  
4.6 Microbiological criteria of the product shall comply with Gulf Standard stated in Item (2.15).  
4.7 The radioactivity contaminant limits for the product shall comply with Gulf Standard stated 
in Item (2.13).   
4.8 The food additives shall conform  to Gulf  Standard stated in Item (2.18).  
4.9 Colours shall comply with below concentrations:  
Tartarzine 100mg/kg, Brilliant Blue FCF 20 mg/kg, Fast Green FCF 200 mg/kg, and Caramel 5 - 
sulfite ammonia caramel 50,000 mg/kg  
 
4.10 Colour retention agents  
Calcium disodium ethylenediaminetetraacetate  shall not exceed 365 mg/kg (singly or in 
combination)  
Disodium ethylenediaminetetraacetate shall not exceed 365 mg/kg (singly or in 
combination)  
Stannous chloride shall not exceed 25 mg/kg calculated as tin ( sh ould not be added to 
food in uncoated tin cans).  
4.11 The production shall be carried out according to the requirements mentioned in Gulf 
Standard stated in Item (2.3).  
4.12 The product shall be free from pig products and their derivatives.  
 
5- Sampling: 
Samples shall be according to Gulf Standard stated in Item (2.16). 
 
6- Methods of test: 
 
6.1 Determination of contaminating metallic elements  shall be carried out according to 
Gulf Standard stated in Item (2.2). 
 6.2 Physical and chemical examination shall  be carried out according to Gulf 
Standard stated in Item (2.7). Gulf Standard                                                                                                             GSO …/201 5 
 
6.3 Determination of net weight, drained weight and defects shall be carried out 
according to Gulf Standard stated in Item (2.9). 
6.4 Determination of aflatoxins shall be carried out accordin g to Gulf Standard stated in 
Item (2.20.1).  
6.5 Determination of pesticides residues shall be carried out according to Gulf Standard 
stated in Item (2.20.2). 
6.6 Detection of radioactivity limits shall be carried out according to Gulf Standard stated 
in Item (2.14). 
 
7- Packaging, transportation and storage: 
7.1 Basic Ingredients : Water, and if necessary salt.  
7.2 Other Permitted Ingredients  including, but is not limited to  sugars and/or other foodstuffs with 
sweetening properties such as honey; aromatics plants, spices or extracts thereof, seasoning; vinegar;  or 
concentrated fruit juice; oil; tomato puree.  
 
 
7.3 Packaging:  
  
7.3.1 Without  prejudice to what mentioned in Gulf Standards stated in Items (2.11, 2.17), 
the product shall be packaged in suitable containers to keep and protect it from any 
contamination that may  change its properties or fitting for human consumption.  
7.3.2 The cans should be well filled with the product (including packing medium) which should occupy  
not less than 90% (minus any necessary head space according to good manufacturing practices) of the 
water  capacity of the container.  
7.3.3 The water capacity of the cont ainer is the volume of distilled water at 20 oC which  the sealed 
container will hold when completely filled. This standard does not apply to vacuum packaged  
vegetables.  
. 
7.3.4 The drained weight of the product should be not less than the percentages indicated in the  
related  Annexes, calculated on the basis of the weight of distilled water at 20 oC which the sealed  
can will hold when completely filled.  
 
 
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
8.2 Transportation: 
Product transportation shall be carried out by means of sound and clean means, do not 
previously used in transportation of any poisoning or harmful materials, and the 
transportation shall be carried out with a way do not lead to spoilage of the product. 
 
8.3 Storage:  
Without prejudice to what mentioned in Gulf Standards stated in Items (2.6), the stores 
shall provide good ventilation and far from heat and contamination sources  
 
9- Labeling :  
Without prejudice to what is mentioned in Gulf Standards stated in Items (2.1, 2.5), the 
following shall be declared on the label: 
 
9.1 The name of the canned products shall be those defined in the related  Annexes .  
9.2 Size grade, when the vegetables are sized, the size (or sizes when sizes are mixed), as defined in the  
related  Annexes, may be declared as part of the name or in close proximity to the name of the  product.  
 
9.3  Conditions of keeping, storage and handling.  
 
9.4  Net weight and drained weight.  
9.5 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.  
9.6 If an added ingredient alters the flavour characteristic of the product, the name of the food 
shall be accompanied by the term “flavoured with X” or “X flavo ured” as appropriate.  
9.7 For canned vegetables, the words “vacuum packaged” shall be declared  on the commercial 
product or in close proximity . 
 
9.8 LABELLING OF NON-RETAIL CONTAINERS  
Information for non -retail containers shall be given  either on the container or in accompanying  
documents, except that the name of the product, lot identification, and the name and address of the  
manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the 
container.  
However, 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.  Gulf Standard                                                                                                             GSO …/201 5 
 
 
Canned asparagus  
 
1-Scope:  
This specific Gulf Standard is concerned with the requirements of canned aspargus  in addition to 
the general standards for canned vegetables.  
2- Definitions: 
The name “asparagus” stands for the product prepared from the tender and edible portions  of peeled or  
unpeeled stems of varieties of asparagus complying with the characteristics of Asparagus 
officinalis L.  
 
 
3- Grading: 
Asparagus shall be classified into sizes and colours:  
3.1 Whole asparagus, asparagus or whole spears : tip and adjoining part  of the spear measuring at  
most 18 cm and at least 12 cm in length.  
3.2 Short asparagus or short spears : tip and adjoining part of the spear measuring at most 12 cm  
and at least 7 cm in length.  
3.3  Asparagus tips/points : upper extremity (bud) and adjoinin g part of spears measuring at most  
7 cm  and at least 3 cm in length.  
3.4 Cut asparagus : spears cut width  ways into sections measuring at most 7 cm and at least 2 cm in  
length.  
3.5 Cut asparagus with tips : the percentage of tips shall be equal to or greater  than 15% of the  
drained weight.  
3.6 Cut asparagus without tips : the occasional presence of tips is allowed.  
 
3.7 Asparagus are canned as follows in terms of their colour:  
 
3.7.1 White asparagus : white, cream or yellowish spears; no more than 20% in number  of spears may  
have green, light green or yellowish green tips.  
3.7.2 White asparagus with violet or green tips : white asparagus may have violet, green, light green  Gulf Standard                                                                                                             GSO …/201 5 
 
or yellowish green tips, and these colours  may also apply to the adjoining region, but no more  
than 25% in number of the units may present these colours over more than 50% of their length.  
3.7.3 Green asparagus : the units are green, light green or yellowish green; no more than 20% in  
number of the  units may present a white, cream or yellowish white colour in the lower part of the  
spear over more than 20 to 50% of their length in accordance with the legislation of the country  
of retail sale.  
3.7.4 Mixed : mixes of white, cream, yellowish white, viole t, green, light green or yellowish green  
units. 
 
4- Requirements: 
 
4.1 Asparagus shall be free of defect such as b roken or crushed pieces of asparagus tips 
and fragment below 1 cm in length. 
4.2 It should not contain any e xtraneous material such as sand, or any substances from 
soil.  
4.3 Asparagus with skin that might affect the edibility of the product shall not exceed 
10%  
4.4  Hollow and fibrous asparagus shall not exceed 10% in number 
4.5 Deformed asparagus that very curved or any malformation shall not  exceed 10%  
4.6 Damaged asparagus such as mechanical damage, disease that does not have any 
adverse  effect on co nsumers’ health shall not exceed 15% .  
4.7  The total defects for asparagus according to their sizes:  
4.7.1 The maximum defect of whole asparagus, short asparagus and their tips shall be 
15% 
4.7.2 Asparagus cut with tips shall not exceed 20%  
4.7.3 Cut asparagus without tips shall not exceed 25%  
4.8 Minimum drained weight of Asparagus are as follows:  
 4.8.1 White peeled asparagus (whole, short) is 59%  
 4.8.2  W hite unpeeled asparagus is 57%    
4.8.3 Green asparagus is 50%  
4.8.4 Other types of presentation is 58%  
  Gulf Standard                                                                                                             GSO …/201 5 
 
 
Canned CARROTS  
 
 
1-Scope:  
This specific gulf s tandard is concerned with the requirements of canned carrots  in addition to 
the general standard for canned vegetables.  
 
2- Definitions: 
The name “carrots” stands for the product prepared using clean and sound roots of varieties (cultivars)  
of carrots complying with the characteristics of the species Daucus carota L., trimmed of their tops, green  
extremities and peel.  
 
3- Grading: 
Carrots  shall be graded into the following shapes and sizes 
3.1  Whole  Carrots  
3.1.1 Conical or cylindrical cultivars : carrots, which, after processing, more or less keep their  
initial shape. The largest diameter of carrots, measured at right angles to the longitudinal axis,  
shall not exceed 50 mm. The ratio between the diameters of the biggest and smallest carrots  
shall not be greater than 3:1.  
3.1.2 Spherical cultivars : carrots th at have reached full maturity, of rounded shape, whose largest  
diameter in each direction shall not exceed 45 mm.  
3.2 Baby Whole Carrots : 
3.2.1 Conical or cylindrical cultivars : carrots whose diameter does not exceed 23 mm and whose  
length does not exceed 100 mm.  
3.2.2  Spherical cultivars : whole carrots whose diameter in each direction does not exceed 27 mm.  
3.3 Halves : Carrots cut along the longitudinal axis into two roughly equal parts.  
3.4 Quarters : Carrots cut into four roughly equal parts by slicing in two points perpendicularly to the  
longitudinal axis.  
3.5 Lengthways portions : Carrots sliced lengthways, in a straight or wavy manner, into four or more  Gulf Standard                                                                                                             GSO …/201 5 
 
pieces of roughly equal dimensions of approximately 20 mm long and not less than 5 mm in width  
measured at maximum width.  
3.6 Rounds or Sliced : Carrots cut, in a straight or wavy manner, perpendicularly to the longitudinal  
axis, in rounds with a maximum thickness of approximately 10 mm and a maximum diameter of  
approximately 50 mm.  
3.7 Diced : Carrot s cut into cubes with an approximately 15 mm sides at most.  
3.8 Strips, Julienne, French style, or Shoestring : Carrots cut lengthways, in a straight or wavy  
manner, into sticks. The section of the sticks should not exceed 5 mm (measured at the longest  
edges of the section).  
3.9 Chunks or Pieces : Whole carrots cut into sections whose shape or grade may be irregular.  
 
4- Requirements: 
4.1 Blemished carrots with a diameter above 5mm shall not exceed 20% (m/m)  
4.2 Mechanical damage such as crushed and grazed carrots shall not be more than 10% (m/m)  
4.3 malformations shall not exceed 20% (m/m)  
4.4 unpeeled parts shall not be more than 20% (m/m) if 30% or more of the surface is unpeeled  
4.5 fibrous that are hard or woody shall not exceed 10% (m/)  
4.6 black or da rk green collar shall not be more than 20% (m/m)  
4.7 total amount of defects from 4.1 to 4.6 shall not exceed 25%  
4.7.1 extraneous plant material including any other matters shall be 1 piece per 1000 g of total content of 
the container  
4.8  Minimum  drained weight of carrots sh all comply with the below values : 
4.8.1 whole carrots  57%  
4.8.2 halves, baby whole carrots 62.5%  
4.8.3 lengthways portions 52%  
4.8.4 diced 62.5%  
4.8.5 strips 56.5%  
4.8.6 quarters, pieces, rounds 56.5%  
4.8.7 chunk or pieces 56. 5% 
 
 
  
 Gulf Standard                                                                                                             GSO …/201 5 
 
 
Canned GREEN BEANS ORWAX BEANS  
 
1-Scope:  
This specific Gulf Standard is concerned with the requirements of canned green beans or was 
beans  in addition to the general standard for canned vegetables.  
 
 
2- Definitions: 
The names “green beans” or “wax beans” stand for the products prepared from the pods (or runners),  
incompletely ripe and with cut off ends from varieties in accordance with the characteristics of the species  
Phaseolus vulgaris L., Phaseolus coccineas L., or Phaseolus multiflorus LMK . Beans of distinct varietal  
groups with respect to shape may be designated as:  
2.1  Round : beans having a width not greater than 1 ½ times the thickness of the bean.  
2.2  Flat: beans having a width greater than 1 ½ times the thickness of the bean.  
 
3- Grading:  
Green beans and wax beans shall be graded into the following  shapes and sizes:  
3.1 Whole : whole pods of any length.  
3.2 Cut/Broken : approximately uniform pods cut or broken widthways with respect to the longitudinal  
axis; no less than 20 mm long.  
3.3  Short cuts : pods cut widthways of which 75%, by count, or more are less than 20 mm long.  
3.4  Shoestring, Sliced lengthwise, French style : pods in strips, of a thickness under 6.5 mm, of which  
the majority is cut slantwise or lengthways.  
3.5  Diagonal  cut: approximately 45 degrees to the longitudinal axis.  
 
 
 
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
 
 
 
 
 
3.6 SIZING (optional) : the maximum diameter for round and flat beans  
 
Size  
Grading Criterion (maximum 
diameter - mm)7  Maximum percentage (m/m of 
non-conforming beans)  
Rounds  Flats  
Extra small  5.8-6.5  - 10% 
Very small  7.3-8.0 5.8 10% 
Small  8.3-9.0 7.3 15% 
Medium  9.5-10.5 8.3 25% 
Large  10.5-10.7 9.5  
Extra large  More than 10.7  More than 9.5   
Not screened  Not screened  Natural break down of the size 
beans  
 
Not screened: beans in the natural proportion of size after cleaning, without the removal or addition of 
screened beans.  
4. requirements:  
Defects in canned beans shall not exceed the below percentages:  
4.1 stringy pods where one of the strings resist trac tion (3%) 
4.2 pods without ends (3%) 
4.3 damaged pods including rust and blemishes greater than 5mm in diameter (10%) 
4.4 bean pieces whose length is lower than 20mm (4%)  
4.5 harmless plant material ( 4%)  
4.6 Minimum drained weight of canned beans shall comply with the below values  Gulf Standard                                                                                                             GSO …/201 5 
 
4.6.1 Whole  50%  
4.6.2 other presentations, (except shoestring, sliced lengthwise, French style) 52%  
4.6.3 shoestring, sliced lengthwise, French style 50%  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
 
Canned GREEN PEAS  
 
1-Scope:  
This specific  Gulf Standard is concerned with the requirements of canned green peas in addition 
to the general standard for canned vegetables.  
 
 
2- Definitions:  
The name “green peas” stands for the product prepared from immature (green) seeds of Pisum sativum  
L. peas, of the smooth, wrinkled varieties, or other types (crosses or hybrids of the wrinkled of round 
seeded  varieties) but excluding the subspecies macrocarpum . When the peas are of sweet green wrinkled 
varieties or hybrids having similar characteristics, the  name is “sweet green peas”.  
3- Grading: 
Green peas may be graded according to the table below  
Size designation  Diameter in circular sieve openings (in 
millimeters)  
Will not pass th rough  Will pass through  
Smooth green peas  
Extra small   7.5 
Very small  7.5  8.2 
Small 8.2 8.75 
medium  8.75 9.3 
Large  9.3  
Wrinkled sweet  green peas  
Extra small   7.5 
Very small  7.5  8.2 
Small 8.2 9.3 
medium  9.3 10.2 
Large  10.2  
 Gulf Standard                                                                                                             GSO …/201 5 
 
 4. Requirements: 
4.1 Canned peas shall be reasonably free from defects within the limits as follows:  
 
Defects  Definition  Maximum Limits 
(based on the weight of 
drained peas)  
(1) Blemished peas  Consisting of peas which are slightly 
stained or spotted  5% m/m  
(2) Seriously 
blemished peas  Consisting of peas which are spotted, 
discoloured  or other -wise blemished 
(including worm -eaten peas) to the extent 
that the appearance or eating quality is 
seriously affected.  1% m/m  
(3) Pea fragments  Consisting of portions of peas: separated 
or individual cotyledons; and loose skins; 
but not including  entire intact peas with 
skins detached.  10% m/m  
(4) Yellow peas  Entire pea is substantially yellow and is 
not a so -called "blond" pea which is very 
pale in colour.  2% m/m  
(5) Extraneous plant 
material  Consisting of any vine or leaf or pod 
material from  the pea plant, or other 
harmless plant material not purposely 
added as an ingredient.  0.5% m/m  
TOTAL of the foregoing defects (1), (2), (3), (4), (5)  12% m/m  
 
 
 
 
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
4.2 Minimum drained weight   
Sizes  Minimum Drained Weight (%)  
(1) Extra small  
66 (2) Very small  
(3) Small  
(4) Medium  
62.5 
(5) Large  
(6) Not large  59 
 
 
5- labeling  
5.1 When green peas are not graded the label may contain next to the name of the product the terms “not 
graded”.  
5.2 the name of the product may be “Peas” “Green Peas”, “Garden Peas”, “Green Garden Peas”, “Early 
Peas”, “Sweet Peas, “Petit Poise ” 
 
 
 
 
 
 
 
 
 
. Gulf Standard                                                                                                             GSO …/201 5 
 
Canned HEARTS OF PALM / PALMITO  
 
1-Scope:  
This specific  Gulf Standard is concerned with the requirements of canned hearts of palm/palmito 
in addition to the general standard for canned vegetables.  
2- Definitions:  
The name “hearts of palm / palmito” stands for the product prepared from the terminal buds of palms  
(upper and inferior meristems), where young stems rise, trimmed of fibrous and non edible parts. The  
product has a heterogeneous structure and has the characteristics of species of palms fit for human  
consumption.  
3- Grading: 
Palms shall be graded as  below:  
3.1 “Hearts of palm” correspond to the terminal bud of the palm, cut perpendicularly to the axis  
into pieces having a minimum length of 40 mm and a maximum length depending on the size  
of the container, with a variable shape between conical and cyl indrical.  
3.2 “Pieces of palms” correspond to cuts from both upper and lower portion of the terminal part  
of meristematic pieces, regularly or irregularly cut with a minimum length of 5 mm and a  
maximum length of 39 mm.  
3.3 “Rounds” or “slices” of “hearts of palm” correspond to the product obtained from the upper  
portion of the terminal part of meristematic pieces, cut widthways into pieces having a  
minimum thickness of 15 mm and a maximum thickness of 40 mm.  
3.4 “Medallions ” correspond to pieces regularly cut in circular or oval formats from the lower  
portion of the terminal part of meristematic pieces of the palm with a minimum diameter of  
20 mm and a thickness of 3 to 10 mm.  
 
4- Requirements: 
The following shall be met in the product: 
4.1 Uniformity  
4.1.1 the gap between the length of all the units and the predominant length does not exceed  
approximately ±10 mm;  
4.1.2  the gap between the thickness of all the units and the predominant thickness does not exceed  Gulf Standard                                                                                                             GSO …/201 5 
 
±10 mm;  
4.1.3   the gap between the diamete r of all the units and the predominant diameter does not exceed  
±10 mm.  
4.2 Canned hearts of palm/palmito shall be within the limits as follow:  
Defects  Definition  Maximum Limits/ 
Drained Weight (m/m)  
(1) Defective 
Texture  Hard or fibrous and/or excessively 
texture, which seriously impairs product 
edibility.  10 
(2) Mineral 
impurities  Such as sand, gravel, or other soil 
elements.  0.1 
(3) Damaged units  Units presenting scars and grazes, 
abrasions and other imperfections of the 
same type which seri ously impair product 
appearance.  15 
(4) Mechanical 
damage  Broken or split units, fragments or 
detached pieces which seriously impair 
product appearance.  10 
(5) Abnormal colour  Colour considerably different from the 
typical colour of the product.  10 
(6) Physiological 
defects  Units with palm tree stem apical 
meristems for "hearts of palm" and 
"rounds" or slices" of "hearts of palm".  10 
TOTAL percentage of defects for palm hearts  20 
TOTAL percentage of defects for other styles  25 
 
 
 
 
4.3 Minimum drained weight  Gulf Standard                                                                                                             GSO …/201 5 
 
Styles  Minimum Drained 
Weight  
(%) 
(1) Hearts of  palm  50 
(2) Other styles  52 
 
 
5 Labeling   
"hearts of palm/ palmito” can go together with the common name of palm  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
Canned Mature  Processed  Peas  
 
1-Scope:  
This specific  Gulf Standard is concerned with the requirements of canned mature processed peas 
in addition to the general standard for canned vegetables.  
2- Definition : 
The name “mature processed peas” stands for the product prepared using clean, sound, whole,  
 and dried grains of the species Pisum sativum L., which has undergone soaking, but excluding the 
macrocarpum sub -species.  
 
3- Requirements: 
The following shall be met in the product: 
Defects  Definition  Maximum Limits 
(based on the weight of 
drained peas)  
(1) Blemished peas  Peas with slight stains or spots  10 m/m  
(2) Seriously 
blemished peas  Peas with and spots and colour defects or 
otherwise blemished to the extent that 
their aspect or edibility are seriously 
affected; worm eaten peas come under 
this ca tegory.  2 m/m  
(3) Pea fragments  Fractions of peas such as separated or 
detached cotyledons, crushed cotyledons 
partially or totally broken, and detached 
skins.  10 m/m  
(4) Extraneous Plant 
material  Any fragment of tendril, peduncle, leaf or 
pod and any o ther plant material.  0.5 m/m  
The total of defects  (1( ,)2( ,)3 ) and  (4 )should not exceed  11% m/m by weight   
 
4- labeling  
Colour of peas should be declared when mature processed peas are not green  Gulf Standard                                                                                                             GSO …/201 5 
 
 
Canned SWEET CORN  
 
1-Scope:  
This specific Gulf Standard is concerned with the requirements of canned sweet corn  in addition 
to the general standard for canned vegetables.  
 
2- Definitions: 
The name “sweet corn” stands for the product prepared from clean and sound grains of sweet corn, of  
white  or yellow colour, complying with the characteristics of Zea mays saccharata L.  
Whole grains packaged with or without a liquid packing media.  
Creamed corn : whole or partially whole cut kernels packed in a creamy component from the corn  
kernels, and oth er liquid or other ingredients s o as to form a product of  creamy consistency.  
 
3- Requirements: 
3.1 permitted ingredients :  
3.1.1  Native starch for creamed corn;  
3.1.2  For the sweet corn: pieces of green or red peppers mixed or not or other vegetables in a total  
proportion under 15% m/m of the net weight of the product.  
3.2 Colour, Flavour and Texture  
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.  
3.3 Canned sweet corn  shall be practically  free from defects and within the limits as follows : 
Defects  Definition  Tolerances Sweet corn / 
drained weight  Tolerances Sweet 
Creamed corn / 
total weight  
(1) Extraneous 
plant 
material  COB  
 and 
 HUSK  1 cm³/400 g  
And 
7 cm²/400 g11 1 cm³g  
And 
7 cm²/600 g11 Gulf Standard                                                                                                             GSO …/201 5 
 
SILKS  180 mm in 28 g  15 mm in 28 g  
(2) Blemished  
grains  Grains affected by a 
lesion due to insects 
or diseases, or 
presenting an 
abnormal colour.  7 kernels or pieces that 
are damaged and 
seriously damaged but 
not more than 5 may be 
seriously damaged per 
400 gm11 __ 
 
Defects  Definition  Tolerances Sweet corn / 
drained weight  Tolerances Sweet 
Creamed corn / 
total weight  
(3 Torn grains  Grains keeping a 
piece of cob or hard 
matter adhering to 
them.  2% m/m  __ 
(2) Split grains 
or empty 
skins  Entirely open grains.  20% m/m  __ 
Any unit where the proportion of defects exceeds the tolerances laid down above sha ll be considered as 
"defective".  
 
3.4 Minimum drained weight (for sweet corn  only) 
Whole grains  Minimum Drained Weight  
(%) 
(1) With a liquid packing medium  61 
(2) Vacuum packaged or without a liquid 
packing medium  67 
 
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
3.5 Food Additives  
 
3.5.1 Thickener s  that are allowed to be used (for creamed corn only)  
INS No.  Name of the Food Additive  Maximum Level  
1400  Dextrins, roasted starch  
 
 
 
 
 
 
 
 
GMP  1401  Acid - treated starch  
1402  Alkaline treated starch  
1403  Bleached starch  
1404  Oxidized starch  
1405  Starches, enzyme treated  
1410  Monostarch phosphate  
1412  Distarch phosphate  
1413  Phosphated distarch phosphate  
1414  Acetylated distarch phosphate  
1420  Starch acetate  
1422  Acetylated distarch adipate  
1440  Hydroxypropyl starch  
1442  Hydroxypropyl distarch phosphate  
1450  Starch sodium octenyl succinate  
1451  Acetylated oxidized starch  
 
 
4. the word “white” shall be declared on the label when white  variety is used  
4.1 when green or red peppers or other vegetables are added, they shall be declared on the product  
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
 
Canned BABY CORN OR YOUNG CORN  
 
 
1-Scope:  
This specific Gulf Standard is concerned with the requirements of canned baby corn or young 
corn in addition to the general standard for canned vegetables.  
 
2- Definitions:  
The name “baby corn” or “young corn” stands for the product prepared from selected young corn cob  
fresh  or canned, without pollination of commercial varieties conforming to the characteristics of Zea mays  
L., from which silk and husk are removed.  
3- Grading: 
Baby corn comes in the following styles:  
3.1 Whole : whole cob of baby corn from which silk, husk and shank are removed.  
3.2 Cut Corn : baby corn with diameter not more than 25 mm cut crosswise into section having a  
length between 1.5 and 4 cm.  
3.3 SIZING (optional)  
Canned -baby corn in whole style may be si zed in accordance with the table below  
Cob Size  Length (cm)  Diameter (cm)  
(1) Extra large  10 - 13 1.8 -2.5 
(2) Large  8 - 10 1.0 -2.0 
(3) Medium  6 - 9 1.0 – 1.8 
(4)  Small  4 - 7 < 1.5  
 
4- Requirements:  
4.1 For every size of whole baby corn, the length of the longest cob should not be more than 3 cm longer  Gulf Standard                                                                                                             GSO …/201 5 
 
than the length of the shortest cob in each container. Any container or sample unit that exceeds the 
tolerances laid down in paragraph (1) should be  
considered as a “defective”.  
4.2 Canned baby corn shall be within the limits as follow:  
4.2.1Cut Baby Corn  
Defects  Maximum limits by number in drained weight 
(sample size 1kg)  
(1) Over/under size  5% 
(2) Discolour  5% 
(3) Peel  5% 
(4) Silk  20 cm of broken silks put together  
(5) TOTAL DEFECTS without (4)  15% 
 
4.2.2 Whole Baby Corn  
Defects  Definition  Maximum limits by 
number in drained weight 
(sample size 1 kg)  
(1) Discolour   5% 
(2) Irregular shape   5% 
(3) Young husk and shank   10% 
(4) Silk broken from the cob   20 cm of broken silks put 
together  
(5) Brown tip   5% 
(6) Broken tip with the 
diameter larger than 5 mm  Broken tip means tips of the 
cobs that are broken after 
packing. When these pieces 
are put together, the cob 
shape will be formed.  5% 
(7) Damage resulting from 
cutting   10% Gulf Standard                                                                                                             GSO …/201 5 
 
(8) Broken pieces  Broken pieces means the 
portion of broken pieces that 
cannot be put together to 
form the cob shape  2% 
TOTAL DEFECTS without (4)  25% 
 
 
4.3 Minimum drained weight  
The minimum drained weight of whole baby corn and cut baby corn shall not be less than 40% for  
the small packaging (under 20 Oz or 500 ml) and 50% for the others.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
Canned CERTAIN MUSHROOMS  
 
 
1-Scope:  
This specific Gulf Standard is concerned with the requirements of canned certain mushrooms.  
2- Definitions:  
Mushroom ( Agaricus spp) 12 stands for the product prepared from mushrooms conforming with the  
characteristics of any suitable cultivated varieties (cultivars) of the genus Agaricus (Psalliota) , which  
mushrooms shall be in good condition and after cleaning a nd trimming shall be sound.  
3-Grading : 
3.1 Buttons - Whole mushrooms, with attached stems not exceeding 5 mm in length, measured from the  
bottom of the veil.  
3.2 Sliced Buttons - Buttons cut into slices 2 mm or 6 mm thick, of which not less than 50% are cu t 
parallel  
to the axis of the mushroom.  
3.3 Whole - Whole mushrooms, with attached stems cut to a length not exceeding the diameter of the cap,  
measured from the bottom of the veil.  
3.4 Sliced or Sliced Whole - Mushrooms cut into slices 2 mm or greater mm thick, of which not less than  
50% are cut with regular thickness, parallel to the axis of the mushroom.  
3.5 Random Sliced - Mushrooms cut into slices of varying thickness and in which the slices may deviate  
materially from cuts approximately parallel to th e axis of the mushroom.  
3.6 Quarters - Mushrooms cut into four approximately even parts.  
3.7 Stems and Pieces (Cut) - Pieces of caps and stems of irregular sizes and shapes.  
3.8 Grilling - Selected open -veiled mushrooms not exceeding 40 mm in diameter, wit h attached stems 
not 
exceeding the diameter of the cap, measured from the bottom of the veil scar.  
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
4-Requirements : 
4.1 C OLOUR TYPE  
4.1.1 White or cream.  
4.1.2 Brown.  
 
As appropriate for the relevant  packing media.  
4.2.1.1 Juice from the mushrooms.  
4.2.1.2 Water, salt, spices, seasonings, soyabean sauce, vinegar, wine.  
4.2.1.3 Sucrose, invert sugar syrup, dextrose, glucose syrup, dried glucose syrup .  
4.2.1.4 Butter or other edible animal or vegetable fats or oils, including olive oil; milk, milk pow der, or 
cream.  
If butter is added, the quantity shouldn’t  not less than 3% m/m of the final product.  
4.2.1.4 Starches - natural (native), physically or enzymatically modified – (only when butter or other 
edible  animal or vegetable fats or oils are  used as  ingredients ). 
4.2.1.5 Wheat or corn flour.  
4.3 Colour  
4.3.1 The mushroom portion of the product shall have normal colour characteristics of the variety of the  
canned mushrooms. Canned mushrooms of special types and containing special permitted ingredients  
shall be  considered of characteristic colour when there is no abnormal discolouration for the related  
ingredients  used.  
4.3.2 The liquid medium in water, brine and/or juice from the mushrooms shall be either clear or  
slightly  turbid and yellow to light brown in colour.  
 
4.4 Texture  
The mushrooms in water, brine, and/or juice showing  from the mushrooms shall be firm and substantially  
intact.  
 
 
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
4.5 Defects shall be practically  free from defects and within the limits as follo ws 
Defects  Definition  Tolerances  
(a) Spotted mushrooms  A mushroom is spotted when it 
presents a dark brown to brown spot 
diameter upper to 3 mm or when it is 
very speckled (more than 10 spots).  5% by weight  
(b) Traces of casing material  Mushroom or pieces of mushroom on 
which remains a part of root and/or 
grit, or any other extraneous matter, 
whether of mineral or organic origin, 
of more than 2 mm in the diameter 
attached or not to the mushroom  5% by weight of 
affected product  
(c) Open mushroom for 
"buttons" and "whole 
mushrooms":  A mushroom is opened if small strips 
are visible on at least half of the 
circumference and if the distance 
between the cap and the stem is up to 
4mm.  10% by count  
(d) Broken mushroom or 
pieces of mushroom or 
mushrooms with  detached caps 
or stems for "buttons", "whole 
mushrooms" and "grilling 
mushrooms"  Mushroom which is missing at least 
the quarter of the cap, caps and only 
stems.  10% by weight  
 
 
4.6 Only the colour  listed below is permitted for use in canned mushroom in sauce  
INS No.  Name of the Food Additive  Maximum Level  
150d  Caramel IV – sulfite ammonia caramel  50,000 mg/kg  
 
 
4.7 Only the flavor enhancer found below is allowed to be used, taking into consideration good 
manufacturing practices:  Gulf Standard                                                                                                             GSO …/201 5 
 
INS No.  Name of the Food Additive  Maximum Level  
621 Monosodium L -glutamate  GMP  
 
 
 
4.8 Minimum drained weight   
4.8.1 Canned mushrooms in water; brine, and/or exuded juices; vinegar; wine and oil packs . 
The drained weight of the product shall be not less than 53% of the weight of distilled water at 20 oC 
which the sealed container will hold when completely filled.  
4.8.2 Canned mushrooms in sauce packs  
The drained mushroom portion, after washing off the sauce o r liquid, shall be not less than 27.5% of the  
total product weight.   
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                                                                             GSO …/201 5 
 
Reference  
 
CODEX STAN 297 – 2009