Reference number  
DRS 202:2017  
© RSB 2017  
 
 
 RWANDA 
STANDARD  DRS  
202 
 
Second  edition  
2017 -mm-dd 
 
Fruit juices and nectars —Specification  
  DRS 202: 2017  
©RSB 2017 - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2017  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 252 586103/ 582945  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  DRS 202:2017  
iii                ©RSB2017 - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Term s and definitions  ................................ ................................ ................................ ..................  2 
4 Requirements  ................................ ................................ ................................ ................................  3 
4.1 Ingredients  ................................ ................................ ................................ ................................ .... 3 
4.1.1  Essential ingredients  ................................ ................................ ................................ ...................  3 
4.1.2 Optional Ingredients  ................................ ................................ ................................ .....................  4 
4.2 General requirements  ................................ ................................ ................................ ..................  4 
4.3 Specific requirements  ................................ ................................ ................................ ..................  4 
4.4 Microbiological requirements  ................................ ................................ ................................ ..... 8 
5 Food additives  ................................ ................................ ................................ ..............................  9 
6 Contaminants  ................................ ................................ ................................ ................................  9 
6.1 Pesticides residues  ................................ ................................ ................................ ......................  9 
6.2 Heavy metal and other contaminants ................................ ................................ .........................  9 
7 Hygiene  ................................ ................................ ................................ ................................ ..........  9 
8 Packaging  ................................ ................................ ................................ ................................ .... 10 
9 Labelling  ................................ ................................ ................................ ................................ ...... 10 
9.1 Containers d estined for the final consumer  ................................ ................................ ............  10 
9.2 Non-retail containers ................................ ................................ ................................ ..................  11 
Annex A (normative)  Product description  ................................ ................................ ...........................  12 
 DRS 202: 2017  
©RSB 2017 - All rights reserved                  iv 
 Foreword  
Rwanda S tandard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards adopted 
by Technical committ ees are ratifie d by me mbers of RSB Board of Director s for publication and gazettment as 
Rwanda Standards.  
RS 202 was prepared by Technical Committee RSB/TC 001, Beverages . 
In the preparation of this standard, reference was made to the following standard ): 
1) CODEX STAN 247,  General Standard  for fruit juices and nectars  
The assistance de rived from the above source is hereby acknowledged with thanks.  
This second  edition cancels and replaces the first  edition (RS  202:2013 ) which has been technically revised.  
Committee membership  
The following organizations were represented on the Technical Committee on Beverages  (RSB/TC 001) in the 
preparation of this standard.  
Agashinguracumu Ltd  
Bona Natural Fruits Transformation Company Ltd  
CANA -Rusizi  
Enterprise URWIBUTSO  
INDAKEMWA Ltd 
Institut  Catholique de Kabgayi (ICK)  
KASESE Distillers Ltd  
La Carmela Delice  
SALUNA Ltd  
SPERANZA Group Ltd  DRS 202: 2017  
©RSB 2017 - All rights reserved                  ii 
 UMURAGE Ltd  
University of  Rwanda  
Rwanda Standards Board(RSB) – Secretariat  
  DRS 202:2017  
1                ©RSB2017 - All rights reserved  
 Fruit juices and nectars  —Specification  
1 Scope  
This Rwanda Standard specifies requirements  and test methods for fruit juices, nectars and  concentrated fruit 
juices intended for direct human consumption or for further processing.  
2 Normative references  
The following documents are referred to in the text in such a way that some or all of  their content constitutes 
requirements of this document.  For dated references , only the edition  cited applies. For undated references, the 
latest edition of the referenced document (including any amendments) applies.  
AOAC 950.27 , Solids (total) in non -alcoholic beverages  
AOAC 979.17 , Lead in evaporated milk and fruit juice, Anodic stripping voltametric method  
AOAC 980.19 , Tin in food, Atomic Absorption Spectrophotometric method  
AOAC 999.10 , Lead, cadmium, zinc, copper and iron in food, Atomic Absorption Spectrophotometry  
CODEX STAN 193, General standard for contaminants and toxins in foods  
ISO 17239 , Fruits, vegetables and derived products -- Determination of arsenic content -- Method using hydride 
generation atomic absorption spectrometry  
RS 164, Honey— Specification  
RS CAC/RCP 1 , General Principles for Food Hygiene  
RS CODEX STAN 192, General standard for food additives  
RS CODEX STAN 212 , Sugars — Specification  
RS EAS 12, Potable water ─ Specification  
RS EAS 38 , General standard for labeling of prepackaged foods  
RS EAS 803 , General requirements for nutrition labelling  
RS EAS 805 , Guidelines for use of nutrition and health claims   
©RSB 2017 - All rights reserved                  2 
 RS ISO 16649 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 1: Colony -count technique at 44 degrees  C using 
membranes and 5 -bromo -4-chloro -3-indolyl Beta -D-glucuronide  
RS ISO 21527 -1, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
yeasts  and moulds -- Part 1: Colony count technique in products with water activ ity greater than 0,95  
RS ISO 2173 , Fruit and vegetable products ─ Determination of soluble solids ─Refractometric method  
RS ISO 4833 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
microorganisms — Part 1: Colony count at 30 degrees C by the pour plate technique  
RS ISO 6579 -1, Microbiology of food and animal feeding stuffs -- Horizontal metho d for the detection of 
Salmonella  spp. 
RS ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird -
Parke r agar medium  
3 Terms and definitions  
For the purposes of this standard , the follow ing terms and definitions apply . 
3.1  
fruit juice  
unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit 
or of fruit m aintained in sound condition by suitable means including post -harvest treatments.  
3.2  
concentrated fruit juice  
product that complies with the definition given in 3.1, except water has been physically removed in an amount 
sufficient to increase the Brix le vel to a value at least 50% greater than the Brix value established for 
reconstituted juice from the same fruit  
3.3  
water extracted fruit juice  
product obta ined by diffusion with water of pulpy whole fruit whose juice cannot be extracted by any physical 
means; or of dehydrated whole fruit, and it may be concentrated and reconstituted  
3.4  DRS 202:2017  
3                ©RSB2017 - All rights reserved  
 fruit purée  
 unfermented but fermentable product obtained by suitable processes e.g. by sieving, grinding and milling the 
edible part of the whole or peeled fruit without removing the juice.  
3.5  
concentrated fruit purée  
product obtained by the physical removal of water from the fruit purée in an amount sufficient to incre ase the 
Brix level to a value at least 50 % greater than the Brix value established for reconstituted juice from the same 
fruit 
3.6 
fruit nectar  
unfermented but fermentable product obtained by adding water with or without the addition  of sugars , honey 
and/or syrups , and/or food additive sweeteners as listed in the General  Standard for Food additives.  
3.7  
extraneous matter  
inorganic matter such as sand, glass, metal, gravel, dirt, pebbles, stones, lumps of earth, clay and mud and 
organic matter such as cha ff, straw, weed seeds and grains of crops, insects or insects’ fragments, rodent hairs 
or any other foreign matter  
3.8  
food grade packaging material  
packaging material, made of substances which are safe and suitable for their intended use and which will  not 
impart any toxic substance or undesirable odour or flavour to the product.  
4 Requirements  
4.1 Ingredients  
4.1.1  Essential  ingredients  
The following ingredients shall be used:  
a) Fruit juice obtained from the edible part of sound, appropriately mature and fresh fruit  or of fruit maintained 
in sound condition by suitable means  
b) Where water has been added,  it shall comply with RS EAS  12  
©RSB 2017 - All rights reserved                  4 
 4.1.2  Optional Ingredients  
The ingredients that may be used in the manufacture of fruit juices and nectars include but are not limited to the 
following:  
a) Sugars  complying with  RS CODEX STAN 212 ; 
b) Honey complying with RS 164 ; 
c) Lemon  juice may be added to fruit juice for acidification purposes to unsweetened juices  or fruit nectars ; 
d) Salt and spices and aromatic herbs (and their natural extracts) ; and   
e) Essential nutrients such as vitamins and minerals may be added for the purposes of product fortification . 
4.2 General requirements  
The fruit  juices and nectars shall:  
a) have the characteristic colour, aroma and flavour of juice from the same  kind of fruit from  which it is made.  
b) retain no more water from washing, steaming or other preparatory operations than  technologically 
unavoidable.  
c) be free from insect and rodent contamination  
d) not contain extraneous matter,  
4.3 Specific requirements  
Fruit juices and nectars shall comply with the requirements stipulated in Table 1 when tested in accordance with 
RS ISO 2173 . 
Table 1 —Specific requirements for fruit juices and nectars  
Botanical Name  
 Fruit’s 
Common 
Name  Concentrated 
Juice/Puree 
Minimum Brix 
Level   Minimum Brix Level 
for Reconstituted 
Fruit Juices and 
Reconstituted Purée  Minimum Brix level for 
nectar  
Anacardiumoccid
entale  L.  Cashewapple  17.25  11.5 2.875  
Ananascomosus  
(L.) Merrill 
Ananassativis L. 
Schult. f.  Pineapple  19.2  12.8 5.12  DRS 202:2017  
5                ©RSB2017 - All rights reserved  
 Annona muricata  
L.  Soursop  21.75  14.5 3.625  
Annona 
squamosa  L  Sugar Apple  21.75  14.5 3.625  
Averrhoa 
carambola  L.  Carambola / 
Starfruit  11.25  7.5 1.875  
Citrulluslanatus  
(Thunb.) 
Matsum.&Nakai 
var. Lanatus  Water Melon  12 8.0 3.2 
Citrus 
paradisi Macfad  Grapefruit  15 10.0 
 5 
Citrus paradisi , 
Citrus grandis  
 Sweetie 
grapefruit  15 10.0 5 
Citrus reticulata  
Blanca  Mandarine/ 
Tangerine  17.7  11.8 
 5.9 
Citrus sinensis  
(L.)  Orange  17.7  11.8  5.9 
Cocos nucifera Lc Coconut  7.5 5.0 1.25  
Cucumismelo  L.  Melon  12 8.0 2.8 
Cucumismelo  L 
subsp. melo var. 
inodorus H. Jacq.  Casaba Melon  11.25  7.5 1.875  
Cucumismelo L. 
subsp . 
melo var.inodorus
H. Jacq  Honeydew 
Melon  15 10.0 2.5 
Cydonniaoblonga  
Mill.  Quince  16.8  11.2 2.8 
Empetrumnigrum  
L.  Crowberry  9 6.0 1.5 
Eugenia 
uniflora Rich.  Suriname 
Cherry  9 6.0 1.5 
Ficuscarica L.  Fig 27 18.0 4.5 
Fragaria x. 
ananassa Duchen
se(Fragariachiloe
nsisDuchesne x 
Fragariavirginian
aDuchesne)  Strawberry  11.25  7.5 3 
Genipaamerican
a “Genipap”  25.5  17.0 4.25   
©RSB 2017 - All rights reserved                  6 
 Hipppohaerhamn
oides L. Buckthornberry 
=Sallow -
thornberry  
 9 6.0 1.5 
Litchi 
chinensis Sonn.  Litchi/Lychee  16.8  11.2 2.24  
Lycopersicumesc
ulentum L.  Tomato  7.5 5.0 2.5 
Malpighia sp. 
(Moc. &Sesse)  Acerola (West 
Indian Cherry)  9.75  6.5 1.625  
Malusdomestica
Borkh.  Apple  17.25  11.5 5.75  
Malusprunifolia 
(Willd.) 
Borkh.Malussylv
estris Mill.  Crab Apple  23.1  15.4 3.85  
Mangiferaindica 
L  Mango  20.25  13.5 3.375  
Pasifloraedulis 
Sims. f. 
edulusPassiflora
edulis Sims. 
f.Flavicarpa O. 
Def. Passion Fruit  18 12 
 3 
Phoenix 
dactylifera L.  Date  27.75  18.5 4.625  
Prunusarmeniac
a L.  Apricot  17.25  11.5 4.6 
Prunusavium L.  Sweet Cherry  30 20.0 5 
Prunuscerasus L.  Sour Cherry  21 14.0 3.5 
Prunuscerasus L. 
cv. Stevnsbaer  Stonesbaer  25.5  17.0 4.25  
Prunusdomestica 
L. 
subsp.domestica  Plum  18 12.0  6 
Prunusdomestica 
L. 
subsp.Domestica
Prune   27.75  18.5 4.625  
Prunusdomestica 
L. 
subsp.domestica  Quetsche  18 12.0 3 
Prunuspersica 
(L.) 
Batschvar.nucipeNectarine  15.75  10.5 4.2 DRS 202:2017  
7                ©RSB2017 - All rights reserved  
 rsica (Suckow) c. 
K.Schneid.  
Prunuspersica 
(L.) 
Batschvar.persic
a Peach  15.75  10.5 4.2 
Prunusspinosa L.  Sloe 9 6.0 1.5 
Psidiumguajava 
L.  Guava  12.75  8.5 2.125  
Punicagranatum 
L.  Pomegranate  18 12.0 3 
Pyruscommunis 
L.  Pear  18 12.0 4.8 
Ribesnigrum L.  Black Currant  16.5  11.0 3.3 
Ribesrubrum L.  Red Currant  15 10.0  3 
Ribesrubrum L.  White Currant  15 10.0 3 
Ribesuva -crispa 
L.  Goosberry  11.25  7.5 2.25  
Rosa sp. L.  Rosehip  13.5  9.0 3.6 
Rubuschamaem
orus L.  Cloudberry  13.5  9.0 2.7 
Rubusfruitcosus 
L.  Blackberry  13.5  9.0 2.7 
Rubushispidus 
(of North 
America)R.caesi
us (of Europe)  Dewberry  15 10.0  2.5 
Rubusidaeus L. 
Rubusstrigosus M
ichx. Red Raspberry  12 8.0 3.2 
Rubusloganobac
cus L. H. Bailey  Loganberry  15.75  10.5 2.625  
Rubusoccidentali
s L.  Black 
Raspberry  16.65  11.1 2.775  
Rubusursinus 
Cham. &Schltdl.  Boysenberry  15 10.0 2.5 
Rubusvitifolius x 
RubusidaeusRub
usbaileyanis  Youngberry  15 10.0 2.5  
©RSB 2017 - All rights reserved                  8 
 Rubusvitifolius x 
RubusidaeusRub
usbaileyanis  Youngberry  15 10.0  2.5 
Sorbusaucuparia 
L.  Rowanberry  16.5  11.0 3.3 
Spondialutea L.  “Cajá”  15 10.0 2.5 
Spondiastuberos
aArrudaexKost.  “Umbu”  13.5  9.0 2.25  
Theobroma 
cacao L.  Cocoa pulp  21 14.0 7 
Theobroma 
grandiflorum L.  “Cupuaçu”  13.5  9.0 3.15  
Vacciniummacro
carponAitonVacci
niumoxycoccos 
L. Cranberry  11.25  7.5 2.25  
Vacciniummyrtillu
s L. 
Vacciniumcorym
bosum L. 
Vacciniumangust
ifolium  Bilberry/Bluebe
rry 15 10.0 4 
Vacciniumvitis -
idaea L.  Lingonberry  15 10.0 2.5 
VitisVinifera L. or 
hybrids 
thereofVitisLabru
sca or hybrids 
thereof  Grape  24 16.0 8 
 
4.4 Microbiological requirements  
When tested in accordance with appropriate methods, fruit juices and nectars  shall comply with the 
requirements specified in Table 2.  
Table 2 — Microbiological limits for  Fruit juices and nectars  
S/N  Characteristics  Limits  Test method  
i.  Total viable counts, CFU/ml, max.  103 RS ISO 4833 -1 
ii.  E. coli , CFU/ml, max.  Absent  RS ISO 16649 -1 
iii.  Salmonella spp  in 25 ml, max.  Absent  RS ISO 6579 -1 
iv.  Staphylococcus aureus , CFU/ml, max.  Absent  RS ISO 6888 -1 
v.  Yeast and moulds, CFU/ml, max  100 RS ISO 21527 -1-2 DRS 202:2017  
9                ©RSB2017 - All rights reserved  
 5 Food  additives  
Food additives permitted by RS CODEX STAN 192 and existing national laws that may be used include but are 
not limited to the following:  
a) colorants;  
b) antifoaming agents;  
c) emulsifiers and stabilizers;  
d) flavouring agents;  
e) flavour enhancers;  
f) preservatives; and  
g) sweeteners – natural and synthetic.  
6 Contaminants  
6.1 Pesticides residues  
The products covered by the provisions of this standard should comply with those maximum residue limits for 
pesticides established by the Codex Alimentarius Commission for these products.  
6.2 Heavy metal and other contaminants  
Fruit juices and nectars  shall not contain heavy metal contaminants in excess of the limits stipulated in Table  3 
Table 3▬ Limits for heavy metal s in fruit juices and nectars  
S/N  Characteristics   Maximum limit (mg/l)  Test method  
i.  Lead as Pb  0.2 AOAC 979.17  
ii.  Cadmium as Cd  0.2 AOAC 999.10  
iii.  Zinc as Zn  5.0 
iv.  Copper as Cu  1.5 
v.  Arsenic as As  0.1 ISO 17239  
vi.  Tin as Sn  250 AOAC 980.19  
7 Hygiene  
The products covered by the provisions of this standard shall be processed, packaged, stored and distributed 
under hygienic conditions prescribed in the RS CAC/RCP1.   
©RSB 2017 - All rights reserved                  10 
 8 Packaging  
Fruit juices and nectars shall be packaged in food grade packaging materials that shall not affect the quality of 
the product.  
9 Labelling  
In addition  to the  requirements stipulated  RS EAS 38 , the following information shall be provided : 
9.1 Containers destined for the final consumer  
a) Name of the Product  as: 
1) Fruit juice defined in 3.1: The name of the product shall be “_____ juice” or “juice of _____”.  
2) Concentrated fruit juice defined in 3.2: The name of the product shall be “concentrated ____juice” 
or “____ juice concentrate”.  
3) Water extracted fruit juice defined in 3.3: The name of the product shall be “water extracted_____ 
juice” or “water extr acted juice of _____”.  
4) Fruit purée defined in 3.4: The name of the product shall be “______ purée” or “Purée of_______”.  
5) Concentrated fruit purée defined in 3.5: The name of the product shall be “concentrated 
______purée” or “______ purée concentrated”.  
6) Fruit nectars defined in 3.6: The name of the product shall be “____ nectar” or “nectar of ____”.  
Note 1: In the case of fruit juice products (as defined in 4.2) manufactured from two or more fruits, the  product name shall 
include the names of the fruit juic es comprising the mixture in descending order of  proportion by weight (m/m) or the words 
"fruit juice blend", " a fruit juice mixture", "mixed fruit juice" or other similar wording.  
Note 2: For fruit juices, fruit nectars and mixed fruit juice/nectar, if t he product contains or is prepared  from concentrated 
juice and water or the product is prepared from juice from concentrate and directly  expressed juice or nectar, the words 
“from concentrate” or “reconstituted” shall be entered in conjunction with  or clos e to the product name, standing out well 
from any background, in clearly visible characters, not less  than 1/2 the height of the letters in the name of the juice.  
b) Name, physical location and address of manufacturer;  
c) List of ingredients;  
d) Lot number;  
e) Net con tent; 
f) Instructions for use;  DRS 202:2017  
11                ©RSB2017 - All rights reserved  
 g) Date of manufacture;  
h) Country of origin for imported products or the declaration 'Made in Rwanda' for locally manufactured 
products;  
i) Expiry date ; 
j) Additional Requirements  such as : 
1) Any added essential nutrients declaration should be labelled in accordance with RS EAS 803  and 
RS EAS 805 . 
2) A pictorial representation of fruit(s) on the label should not mislead the consumer with respect to 
the fruit so illustrated.  
3) Where the product conta ins added carbon dioxide the term “carbonated” or “sparkling” shall appear 
on the label near the name of the product.  
4) Where tomato juice contains spices and/or aromatic herbs, the term “spiced ” and/or the common 
name of the aromatic herb shall appear on th e label near the name of the juice.  
9.2 Non-retail containers  
9.2.1  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 identificati on, 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.  
9.2.2  However, lot identification, and the name and address of the manufacturer, packer, distributor or 
importer maybe replaced by an identification mark, provided that such a mark is clearly identifiable with the 
accompanying  documents.   
©RSB 2017 - All rights reserved                  12 
 Annex  AAnnex A  
(normative ) 
 
Product description  
A.1 The species indicated as the botanical name in the Table A.1 may be used in the preparation of fruit 
juices, fruit purées and fruit nectars bearing the product name for the applicable fruit.  
A.2 For fruit species not included in the Table A.1, the correct botanical or common name apply.  
Table A.1 — Minimum brix level for reconstituted juice and reconstituted purée and minimum juice 
and/or purée content for fruit nectars (% v/v) at 20 °C 
Botanical Name  
 Fruit’s Common Name  Minimum Brix Level 
for Reconstituted Fruit 
Juices and 
Reconstituted Purée  Minimum Juice 
and/or Purée 
Content (% v/v) for 
Fruit Nectars  
Actinidiadeliciosa  (A. Chev.) C. 
F.Liang& A. R. Fergoson  Kiwi ( * )a ( * )a 
Anacardiumoccidentale  L.  Cashewapple  11.5 25.0 
Ananascomosus  (L.) Merrill 
Ananassativis L. Schult. f.  Pineapple  12.8b 
It is recognized that 
indifferent countries, the 
Brix level may naturally 
differ  from this value. In 
cases  where the Brix 
level is  consistently 
lower than this  value, 
reconstituted juice of  
lower Brix from these  
countries introduced 
into international trade 
will be  acceptable, 
provided it  meets the 
authenticity  
methodology listed in 
the General Standard 
for Fruit  Juices and 
Nectars and the  level 
will not be below10ºBrix 
for pineapple  juice and 
apple juice.  40.0 
Annona muricata  L.  Soursop  14.5 25.0 
Annona squamosa  L  Sugar Apple  14.5 25.0 
Averrhoa carambola  L.  Carambola / Starfruit  7.5 25.0 DRS 202:2017  
13                ©RSB2017 - All rights reserved  
 Carica papaya  L.  Papaya  ( * )a 25.0 
Chrysophyllumcainito  Star Apple  ( * )a ( * )a 
Citrulluslanatus  (Thunb.) 
Matsum.&Nakai var. Lanatus  Water Melon  8.0 40.0 
Citrus aurantifolia  (Christm.)(swingle)  Lime  8.0b According to the 
legislation of the 
importing country  
Citrus aurantium  L. Sour  Orange  ( * )a 50.0 
Citrus limon (L.) Burm. f. 
Citruslimonum Rissa  
 Lemon  8.0b According to the  
legislation of the  
importing country  
Citrus paradis  iMacfad  Grapefruit  10.0b 
 50.0 
Citrus paradisi , Citrus grandis  
 Sweetie grapefruit  10.0 50.0 
Citrus reticulata  Blanca  Mandarine/ Tangerine  11.8b 
 50.0 
Citrus sinensis  (L.)  Orange  11.8 – 11.2b 
and consistent with the 
application of national 
legislation of the 
importing country but not 
lower than 11. 2. It  is 
recognized that in  
different countries, the 
Brix level may naturally 
differ from this range of 
values. In cases where 
the Brix level is 
consistently lower than 
this range of values, 
reconstituted juice of 
lower Brix from these 
countries introduced into 
international trade will be 
acceptable, provided it 
meets the authenticity 
methodology listed in t he 
General Standard for 
Fruit Juices and Nectars 
and the level will not be 
below 10ºBrix.  50.0 
Cocos nucifera Lc Coconut  5.0 25.0 
Cucumismelo  L.  Melon  8.0 35.0 
Cucumismelo  L subsp. melo var. 
inodorus H. Jacq.  Casaba Melon  7.5 25.0 
Cucumismelo L. subsp . 
melo var.inodorus H. Jacq  Honeydew Melon  10.0 25.0 
Cydonniaoblonga  Mill.  Quince  11.2 25.0 
Diospyros khaki Thunb.  Persimmon  ( * )a 40.0  
©RSB 2017 - All rights reserved                  14 
 Empetrum  nigrum  L.  Crowberry  6.0 25.0 
Eribotrya  japonesa  Loquat  ( * )a ( * )a 
Eugenia syringe  Guavaberry  Birchberry  ( * )a ( * )a 
Eugenia uniflora  Rich.  Suriname Cherry  6.0 25.0 
Ficuscarica L.  Fig 18.0 25.0 
Fortunella  Swingle sp.  Kumquat  ( * )a ( * )a 
Fragaria x. ananassa Duchense  
(Fragariachiloensis Duchesne x 
Fragariavirginiana Duchesne)  Strawberry  7.5 40.0 
Genipaamericana  “Genipap”  17.0 25.0 
Hippophaeelaeguacae  Sea Buckthorn  ( * )a 25.0 
Hipppohaerhamnoides L. Buckthornberry =Sallow -
thornberry  6.0 25.0 
Litchi chinensis Sonn.  Litchi/Lychee  11.2 20.0 
Lycopersicumesculentum L.  Tomato  5.0 50.0 
Malpighia sp. (Moc. &Sesse)  Acerola (West Indian 
Cherry)  6.5 25.0 
MalusdomesticaBorkh.  Apple  11.5 
It is recognized that in  
different countries, the 
Brix 
level may naturally differ  
from this value. In cases  
where the Brix level is  
consistently lower than  
this value, reconstituted 
juice of  
lower Brix from these  
countries introduced into  
international trade will be  
acceptable, provided it  
meets the authenticity  
methodology listed in the  
General Standard for 
Fruit Juices and Nectars 
and the  level will not be  
below  10ºBrix for 
pineapple juice  and apple 
juice.  50.0 
Malusprunifolia (Willd.) 
Borkh.Malussylvestris Mill.  Crab Apple  15.4 25.0 
Mammeaamericana  Mammee Apple  ( * )a ( * )a 
Mangiferaindica L  Mango  13.5 25.0 
Morus sp.  Mulberry  ( * )a 30.0 DRS 202:2017  
15                ©RSB2017 - All rights reserved  
 Musa species including M.acuminata 
and M. paradisiacabutexcluding other 
plantains  Banana  ( * )a 25.0 
Passifloraedulis  Yellow Passion Fruit  ( * )a ( * )a 
Pasifloraedulis Sims. f. 
edulusPassifloraedulis Sims. 
f.Flavicarpa O. Def.  Passion Fruit  12b 
 25.0 
Passifloraquadrangularis  Passion Fruit  ( * )a ( * )a 
Phoenix dactylifera L.  Date  18.5 25.0 
Pouteriasapota  Sapote  ( * )a ( * )a 
Prunusarmeniaca L.  Apricot  11.5 40.0 
Prunusavium L.  Sweet Cherry  20.0 25.0 
Prunuscerasus L.  Sour Cherry  14.0 25.0 
Prunuscerasus L. cv. Stevnsbaer  Stonesbaer  17.0 25.0 
Prunusdomestica L. subsp.domestica  Plum  12.0  50.0 
Prunusdomestica L. 
subsp.DomesticaPrune   18.5 25.0 
Prunusdomestica L. subsp.domestica  Quetsche  12.0 25.0 
Prunuspersica (L.) 
Batschvar.nucipersica (Suckow) c. 
K.Schneid.  Nectarine  10.5 40.0 
Prunuspersica (L.) Batschvar.persica  Peach  10.5 40.0 
Prunusspinosa L.  Sloe 6.0 25.0 
Psidiumguajava L.  Guava  8.5 25.0 
Punicagranatum L.  Pomegranate  12.0 25.0 
Pyrusarbustifolia (L.) Pers.  Aronia/Chokeberry  ( * )a ( * )a 
Pyruscommunis L.  Pear  12.0 40.0 
Ribesnigrum L.  Black Currant  11.0 30.0 
Ribesrubrum L.  Red Currant  10.0  30.0  
©RSB 2017 - All rights reserved                  16 
 Ribesrubrum L.  White Currant  10.0 30.0 
Ribesuva -crispa  Red Gooseberry  ( * )a 30.0 
Ribesuva -crispa L.  Goosberry  7.5 30.0 
Ribesuva -crispa L.  White Goosberry  ( * )a 30.0 
Rosa canina L.  Cynorrhodon  ( * )a 40.0 
Rosa sp. L.  Rosehip  9.0 40.0 
Rubuschamaemorus L.  Cloudberry  9.0 30.0 
Rubuschamaemorus L. Morushybrid  Mulberry  
 ( * )a 
 40.0 
Rubusfruitcosus L.  Blackberry  9.0 30.0 
Rubushispidus (of North America) 
R.caesius (of Europe)  
 Dewberry  10.0  25.0 
Rubusidaeus L. Rubusstrigosus Michx.  Red Raspberry  8.0 40.0 
Rubusloganobaccus L. H. Bailey  Loganberry  10.5 25.0 
Rubusoccidentalis L.  Black Raspberry  11.1 25.0 
Rubusursinus Cham. &Schltdl.  Boysenberry  10.0 25.0 
Rubusvitifolius x Rubusidaeus  
Rubusbaileyanis  Youngberry  10.0 25.0 
Rubusvitifolius x Rubusidaeus  
Rubusbaileyanis  Youngberry  10.0  25.0 
Solanum  quitoense Lam.  “Lulo”  ( * )a ( * )a 
Sorbusaucuparia L.  Rowanberry  11.0 30.0 
Sorbusdomestica  Sorb  ( * )a 30.0 
Spondialutea L.  “Cajá”  10.0 25.0 
Spondiastuberosa  ArrudaexKost.  “Umbu”  9.0 25.0 
Syzygiunjambosa  Pome Apple  ( * )a ( * )a DRS 202:2017  
17                ©RSB2017 - All rights reserved  
 Tamarindusindica  Tamarind (Indian date)  13.0 Adequate content to  
reach a minimum  
acidity of 0.5  
Theobroma cacao L.  Cocoa pulp  14.0 50.0 
Theobroma grandiflorum L.  “Cupuaçu”  9.0 35.0 
Vaccinium  
macrocarponAitonVacciniumoxycoccos 
L. Cranberry  7.5 30.0 
Vaccinium  myrtillus L. Vaccinium  
corymbosum L. Vaccinium  
angustifolium  Bilberry/Blueberry  10.0 40.0 
Vaccinium  vitis-idaea L.  Lingonberry  10.0 25.0 
Vitis Vinifera L. or hybrids thereof  Vitis 
Labrusca or hybrids thereof  Grape  16.0 50.0 
Other: High acidity  Adequate content to reach a minimum acidity of 
0.5 
Other: High pulp content, or Strong flavor  25.0 
Other: Low acidity, Low pulp content, or Low/medium flavor  50.0 
a           No data currently available. The minimum Brix level of the reconstituted juice shall be the Brix level as express ed 
from the fruit  used to make the concentrate.  
 
b         Acid corrected as determined by the method for total titratable acids in the Clause on Methods of analysis.  
 
c          This product is ‘coconut water’ which is directly extracted from the coconut without expressing the coconut meat  
 
 
 
 
 
  DRS 202: 2017  
ICS 67.160.20  
©RSB2017 - All right s reserved