اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ ﻟﺪول  اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ 
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
 
 
 
Draft: Final 
 
 
 
GSO 5/FDS/1843 :2010(E)  
 
 
 
اﻟﻄﻌﺎم  ﻣﻠﺢ  
Food Grade Salt 
 
 
  
  
  
  
  
  
  
 
Prepared by: 
Gulf technical committee for the specifica tions of food & agricultural products 
sector  
 
THIS DOCUMENT IS A DRAFT GULF STANDARD CIRCULATED FOR COMMENTS. 
IT IS , THEREFORE , SUBJECT TO CHANGE AND MAY NOT BE RFERRED TO AS 
A GULF STANDARD UNTIL ADOPTED BY THE BOARD OF DIRECTORS. 
 
 
ICS: 67,220,20 
 
 
  
 
 
 
 
اﻟﻄ ﻌﺎمﻣﻠﺢFood Grade Salt 
 
 
 
 
 
 
 
 
 
 
Date of approval: اﻻﻋﺘﻤﺎد  ﺗﺎرﻳﺦ: 
Legal status: اﻹﺻﺪار  ﺻﻔﺔ:  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
GSO/1843:2010 ﺧﻠﻴﺠﻴﺔ  ﻗﻴﺎﺳﻴﺔ  ﻣﻮاﺻﻔﺔ   
GSO STANDARD GSO/1843:2010
ﺗﻘﺪﻳﻢ
  اﻟﻮ اﻷﺟﻬ  ﻋﻀ  ﻓ ﺗﻀ إﻗﻠﻴﻤﻴ  هﻴﺌ اﻟﻌﺮﺑﻴ  اﻟﺨﻠ  ﻟ اﻟﺘﻌ  ﻣﺠﻠ  ﻟ اﻟﺘﻘﻴ  هﻴﺌ  ﻃﻨﻴ
         ﺑﻮاﺳ  اﻟﺨﻠﻴﺠﻴ  اﻟﻘﻴﺎﺳ  اﻟﻤﻮاﺻﻔﺎت  إﻋﺪاد اﻟﻬﻴﺌﺔ ﻣﻬﺎم وﻣﻦ ، اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  دول ﻓﻲ واﻟﻤﻘﺎﻳﻴﺲ  ﻟﻠﻤﻮاﺻﻔﺎت
 ﻣﺘﺨﺼﺼﺔ  ﻓﻨﻴﺔ ﻟﺠﺎن  . 
  
5                          رﻗ اﻟﻔﻨﻴ اﻟﻠﺠﻨ  ﻋﻤ ﺑﺮﻧ  ﺿ  اﻟﻌﺮﺑﻴ  اﻟﺨﻠ  ﻟ اﻟﺘﻌﺎون ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ ﻗﺎﻣﺖ وﻗﺪ "  
    ﻣﻮاﺻ ﻟﻘﻄﺎع اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻔﻨﻴﺔ اﻟﻠﺠﻨﺔ    واﻟﺰراﻋﻴﺔ  اﻟﻐﺬاﺋﻴﺔ اﻟﻤﻨﺘﺠﺎت  ﻔﺎت"  ﺑﺘﺤﺪﻳﺚ     اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺔ    اﻟﺨﻠﻴﺠﻴﺔ  رﻗ
٣٤٨١/ ٧٠٠٢ "اﻟﻄﻌﺎم  ﻣﻠﺢ ".  وﻗﺎﻣﺖ)اﻟﺒﺤﺮﻳﻦ  ﻣﻤﻠﻜﺔ(  اﻟﻤﻮاﺻﻔﺔ  هﺬﻩ ﻣﺸﺮوع  ﺑﺈﻋﺪاد  . 
    
اﻟﺘﺎﻟﻴﺔ اﻟﺘﻌﺪﻳﻼت  إدﺧﺎل ﻣﻊ  :  آﻤﻮاﺻﻔﺔ ) ﻗﻴﺎﺳﻴﺔ/ ﻓﻨﻴﺔ ﻻﺋﺤﺔ(  ﺧﻠﻴﺠﻴﺔ  اﻟﻤﻮاﺻﻔﺔ  هﺬﻩ اﻋﺘﻤﺪت  وﻗﺪ
 - إﺿﺎﻓﺔ  ا اﻟﻤﺴﺘﻮﻳﺎت  ﺿﻤﻦ اﻟﺘﻌﺎون ﻣﺠﻠﺲ  دول ﻓﻲ اﻟﻄﻌﺎم  ﻣﻠﺢ إﻟﻰ اﻟﻴﻮد ﻹﺿﺎﻓﺔ  اﻟﻤﺴﺘﺨﺪﻣﺔ واﻟﻘﺼﻮى  ﻟﺪﻧﻴﺎ
 ٢٫٤٫١٫٤اﻟﺒﻨﺪ  ﻟﻠﻌﺎم اﻹرﺷﺎدي  ﺑﺎﻟﺪﻟﻴﻞ  واﻟﻮارد  اﻟﻌﺎﻟﻤﻴﺔ  اﻟﺼﺤﺔ  ﻣﻨﻈﻤﺔ  ﻣﻦ اﻟﺼﺎدر  ﻟﻠﺘﻌﺪﻳﻞ  وﻓﻘﺎً ٧٠٠٢ م) 
WHO/NUT/96.13.(   
  رﻗﻢ اﻟﻬﻴﺌﺔ إدارة ﻣﺠﻠﺲ اﺟﺘﻤﺎع  ﻓﻲ وذﻟﻚ    )          (  ﻋﻘﺪ اﻟﺬي ،       ﺑﺘﺎرﻳﺦ      /      /            اﻟﻤﻮاﻓﻖ  ، هـ
/      /      م  . 
 
Foreword 
Standardization Organization for GCC (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 regulation through specialized technical committees (TCs). 
 
GSO through the technical progr am of committee TC No.5: "  The Gulf technical committee for 
the specifications of food and agricultural products sector " has updated the Gulf Standard No. : 
GSO 1843/2007 " Food Grade Salt ". The Draft Sta ndard has been prepared by (Kingdom of 
Bahrain) 
 
This standard has been approved as Gulf (Sta ndard / Technical Regulation) with technical 
modifications as follows: 
- Addition of minimum & maximum levels for Iodi ne in food grade salt in GCC in accordance to 
WHO/NUT/96.13 for the year 2007. 
 by GSO Board of Directors in its meeting No..../....  …….held on    /    /   /  H ,  /    /   G 
 
 
 
 
 
 
 
 
 
 
 
 
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GSO STANDARD GSO/1843:2010
 
FOOD GRADE SALT 
 
 
1. SCOPE 
This standard applies to salt used as an ingredie nt of food, both for direct sale to the consumer 
and for food manufacture. It applies also to sa lt used as a carrier of food additives and/or 
nutrients. Subject to the provisions of this sta ndard more specific requirements for special needs 
may be applied. It does not apply to salt from or igins other than those mentioned in Section 2, 
notably the salt which is a by-product of chemical industries. 
 
2. COMPLEMENTARY REFERENCES 
2.1 ISO 2479-1972 "Determination of matter insoluble in water or in acid and preparation of 
principal solutions for other determinations". 
2.2 ISO 2480-1972 "Determination of sulphate conten t - barium sulphate gravimetric method" . 
2.3 ISO 2481-1973 "Determination of halogens, expre ssed as chlorine - mercurimetric method" 
(for the recovery of mercury from the laboratory waste, see Annex of ECSS/SC 183-1979) . 
2.4 ISO 2482-1973 "Determination of calcium and ma gnesium contents - EDTA complexometric 
methods". 
2.5 ECSS/SC 183-1979 "Determination of potassium  content by sodium tetraphenylborate 
volumetric method" or alternatively accord ing to ECSS/SC 184-1979 "by flame atomic 
absorption spectrophotometric method". 
2.6 ISO 2483-1973 "Determination of the loss of mass at 110oC". 
2.7 ECSS/SC 144-1977 "Determination of copper c ontent - zinc dibenzyldithiocarbamate 
photometric method" . 
2.8 method ECSS/SC 311-1982 "Determination of arsenic content - silver diethyldithiocarbamate 
photometric method" . 
2.9 method ECSS/SC 312-1982 "Determination of tota l mercury content - cold vapour atomic 
absorption spectrometric method". 
2.10 method ECSS/SC 313-1982 "Determination of total lead content - flame atomic absorption 
spectrometric method".   
2.11 method ECSS/SC 314-1982 "Determination of to tal cadmium content - flame atomic 
absorption spectrometric method".  
2.12 method ESPA/CN 109/84 "Determination of total iodine content - titrimetric method using 
sodium thiosulfate". 
 
3.TERMS AND DEFINITIONS 
3.1 Food grade salt: 
 is a crystalline product consisting predominantly of sodium chloride. It is obtained from the sea, 
from underground rock salt deposits or from natural brine. 
 
4. REQUIREMENTS 
4.1 ESSENTIAL COMPOSITION AND QUALITY FACTORS 
 
4.1.1 MINIMUM NaCl CONTENT 
The content of NaCl shall not be less than 97% on a dry matter basis, exclusive of additives. 
 
4.1.2 NATURALLY PRESENT SECONDARY PRODUCTS  AND CONTAMINANTS 
The remainder comprises natural secondary pr oducts, which are present in varying amounts 
depending on the origin and the method of produc tion of the salt, and which are composed 
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                                                mainly of calcium, potassium, magnesium and s odium sulphates, carbonates, bromides, and of 
calcium, potassium, magnesium chlorides as well. Natural contaminants may also be present in 
amounts varying with the origin and the method of production of the salt. 
 
4.1.3 USE AS A CARRIER 
Food grade salt shall be used when salt is used as a carrier for food additives or nutrients for 
technological or public health reasons. Examples of  such preparations are mixtures of salt with 
nitrate and/or nitrite (curing salt) and salt mixed with small amounts of fluoride, iodide or iodate, 
iron, vitamins, etc., and additives used to carry or stabilize such additions. 
 
4.1.4 IODISATION OF FOOD GRADE SALT 
In iodine-deficient areas, food grade salt shall be  iodised to prevent iodine-deficiency disorders 
(IDD) for public health reasons. 
 
4.1.4.1 Iodine compounds 
For the fortification of food grad e salt with iodine, use can be made of sodium and potassium 
iodides or iodates. 
 
4.1.4.2 Maximum and minimum levels 
The maximum and minimum levels used for the iodisation of food grade salt shall be  15 – 40 
ppm (parts per million) expressed as iodine 1. 
 
4.1.4.3 Quality assurance 
The production of iodised food grade salt shall only be performed by reliable manufacturers 
having the knowledge and the equipment requisite  for the adequate production of iodised food 
grade salt, and specifically, for the correct dosage and even intermixing. 
 
5. FOOD ADDITIVES 
5.1 All additives used shall be of food grade quality. 
 
 
5.2 ANTICAKING AGENTS                         Maximum level in finished product 
341 (iii) Tricalcium orthophosphate                                      20 g/kg 
170 (i) Calcium carbonate                                                          } 
504 (i) Magnesium carbonate                                                     } 
530 Magnesium oxide                                                                 } 
551 Silicon dioxide, amphorus                                                    } 
552 Calcium silicate                                                                    } 
553 (i) Magnesium silicate                                                          } GMP 
554 Sodium aluminosilicate                                                        } 
556 Calcium aluminium silicate                                                  } 
470 Salts of myristic, palmitic or stearic acids                            } 
(calcium, potassium, sodium)                                                             
538 Calcium ferrocyanide                                                           } 
536 Potassium ferrocyanide 2                                                      } 10 mg/kg, singly or in 
535 Sodium ferrocyanide 1                                                          } combination, as Fe (CN)6 
 
 
1As per WHO/NUT/96,13 for the year 2007.   
2 The maximum level for Sodium and Pota ssium ferrocyanides may be 20 mg /k g when used in the preparation of 
“dendritic” salt. 
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                                                5.3 EMULSIFIERS 
433 Polyxyethylene (20) sorbitan monooleat e                                  10 mg/kg 
 
5.4 PROCESSING AID 
900a Polydimethylsiloxane 3                                                              10 mg residue/kg 
 
6. CONTAMINANTS 
Food grade salt may not contain contaminants in amounts and in such form that may be harmful 
to the health of the consumer. In particular the following maximum limits shall not be exceeded: 
 
6.1 ARSENIC 
- not more than 0.5 mg/kg expressed as As. 
 
6.2 COPPER 
- not more than 2 mg/kg expressed as Cu. 
 
6.3 LEAD 
- not more than 2 mg/kg expressed as Pb. 
 
6.4 CADMIUM 
- not more than 0.5 mg/kg expressed as Cd. 
 
6.5 MERCURY 
- not more than 0.1 mg/kg expressed as Hg. 
 
7. HYGIENE 
In order to ensure that proper standards of food hygiene are maintained until the product reaches 
the consumer, the method of production, packaging, storage and transportation of food grade salt 
shall be such as to avoid any risk of contamination. 
 
8. SAMPLING 
According to Appendix A. 
 
9. TEST METHODS 
9.1 DETERMINATION OF SODI UM CHLORIDE CONTENT 
This method allows the calculation of sodium ch loride content, as provided for in Section 4.1.1, 
on the basis of the results of the determinations of sulphate (Method 9.4), halogens (Method 9.5), 
calcium and magnesium (Method 9.6), potassium  (Method 9.7) and loss on drying (Method 9.8). 
Convert sulphate to CaSO4 and unused calcium to  CaCl2, unless sulphate in sample exceeds the 
amount necessary to combine with calcium, in which case convert calcium to CaSO4 and unused 
sulphate first to MgSO4 and any remaining sul phate to Na2SO4. Convert unused magnesium to 
MgCl2. Convert potassium to KCl. Convert unused halogens to NaCl. Report the NaCl content on a dry matter basis, multiplying the percentage  NaCl by 100/100-P, where P is the percentage 
loss on drying. 
 
9.2 DETERMINATION OF INSOLUBLE MATTER 
According to clause 2.1. 
 
3 Polydimethylsiloxane is listed as an antifoam agent, l ubricant, release and anti-stick agent and moulding aid (as 
Dimethylpolysiloxane) in the Codex Inven tory of Processing Aids. Polydimethylsiloxane is listed as an antifoaming 
agent, anticaking agent and em ulsifier in the Codex International Numbering System for Food Additives. 
 
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9.3 DETERMINATION OF SULPHATE CONTENT 
According to clause 2.2. 
 
9.4 DETERMINATION OF HALOGENS 4
According to clause 2.3. 
 
9.5 DETERMINATION OF CALCIUM  AND MAGNESIUM CONTENTS 
According to clause 2.4. 
 
9.6 DETERMINATION OF POTASSIUM CONTENT 
According to clause 2.5. 
 
9.7 DETERMINATION OF THE LOSS ON DRYING (CONVENTIONAL MOISTURE) 
According to clause 2.6. 
 
9.8 DETERMINATION OF COPPER CONTENT 
According to clause 2.7. 
 
9.9 DETERMINATION OF ARSENIC CONTENT 
According to clause 2.8. 
 
9.10 DETERMINATION OF MERCURY CONTENT 
According to clause 2.9. 
 
9.11 DETERMINATION OF LEAD CONTENT 
According to clause 2.10. 
 
9.12 DETERMINATION OF CADMIUM CONTENT 
According to clause 2.11. 
 
9.13 DETERMINATION OF IODINE CONTENT 
According to clause 2.12. 
 
10 PACKAGING, TRANSPORTATION AND STORAGE 
In any salt iodisation program, it is important to ensure that salt contains the recommended 
amount of iodine at the time of consumption. The re tention of iodine in salt depends on the iodine 
compound used, the type of packaging, the expos ure of the package to prevailing climatic 
conditions and the period of time between iodisa tion and consumption. To ensure that iodized 
salt ultimately reaches the consumer with the speci fied level of iodine, the following precautions 
may be taken into consideration by countries wh ere climatic and storage conditions could result 
in a large amount of iodine loss: 
 
10.1 If necessary in order to avoid the loss of iodine, iodised salt should be packed in air tight 
bags of either high density polyethylene ( HDPE) or polypropylene (PP) (laminated or non-
laminated) or LDPE-lined jute bags (Grade 1803 DW jute bags lined with 150 gauge 
polyethylene sheet). In many countries, this may require a major switch form conventional packaging materials made of straw or jute. The cost of adding extra iodine to compensate for its loss from cheaper packaging (i.e., straw or jute) mu st be weighed against the cost of switching to 
the above expensive packing material. 
 
4An alternative method for the determination of halogens by using silver nitrate is being studied. 
  
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10.2 Bulk packing units should not exceed 50 kg (in accordance with International Labour 
Organization (ILO) Conventions) to avoid the use of hooks for lifting the bags. 
 
10.3 Bags that have already been used for packing other articles such as fertilizers, cement, 
chemicals, etc. Should not be reused for packing iodised salt. 
 
10.4 The distribution network should be streamlined so as to reduce the interval between 
iodisation and consumption of salt. 
 
10.5 Iodised salt should not be exposed to rain, excessi ve humidity or direct sunlight at any stage 
of storage, transportation or sale. 
 
10.6 Bags of iodised salt shall be stored only in covered rooms or “godowns” that have adequate 
ventilation. 
 
10.7 The consumer should be similarly advised to stor e iodised salt in such a manner as to protect 
it from direct exposure to moisture, heat and sunlight. 
 
11. LABELLING 
In addition to the requirements of the Codex Ge neral Standard for the Labelling of Prepackaged 
Foods (CODEX STAN 1-1985, Rev. 2-1999) the following specific provisions apply: 
 
11.1 THE NAME OF THE PRODUCT 
11.1.1 The name of the product, as declared on the label shall be "salt". 
 
11.1.2 The name "salt" shall have in its close proxi mity a declaration of either "Food Grade" or 
"Cooking Salt" or "Table Salt". 
 
11.1.3 Only when salt contains one or more ferro cyanide salts, added to the brine during the 
crystallization step, the term "dendritic" could be included accompanying the name. 
 
11.1.4 Where salt is used as a carrier for one or more  nutrients, and sold as such for public health 
reasons, the name of the product shall be decl ared properly on the label, for example "salt 
fluoridated", "salt iodated", "salt iodized", "salt fo rtified with iron", "salt fortified with vitamins" 
and so on, as appropriate. 
 
11.1.5 An indication of either the origin, according to the description on Section 2, or the method 
of production may be declared on the label, provi ded such indication does not mislead or deceive 
the consumer. 
 
11.2 LABELLING OF NON- RETAIL CONTAINERS 
Information for non-retail containers shall either  be given on the container or in accompanying 
documents, except that the name of the product, lot identification and name and address of the 
manufacturer or packer shall appear on the contai ner. However, lot identification and the name 
and address of the manufacturer or packer may be replaced by an identification mark, provided 
that such mark is clearly identifiable with the accompanying documents. 
 
 
 
 
 
 
 
 
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APPENDIX A 
METHOD FOR SAMPLING OF FOOD GRADE SALT FOR DETERMINATION OF 
SODIUM CHLORIDE 
 
A.1. SCOPE 
This method specifies the sampling procedure to be applied when determining the main 
component in order to assess the food grade quality of sodium chloride (salt) as provided for in 
the Codex Standard for Food Grade Salt, Section 3: "Essential Composition and Quality Factors". 
The criterion to be used for acceptance or rejecti on of a lot or consignment on the basis of this 
sample is also provided. 
 
A.2. FIELD OF APPLICATION 
This method is applicable to the sampling of a ny type of salt intended for use as food, either 
prepacked or in bulk. 
 
A.3. PRINCIPLE 
This method represents a variables sampling procedure for mean quality: blended bulk sample 
analysis. 
A blended bulk sample is produced in such a way that it is representative of the lot or 
consignment. 
It is composed of a proportion of items drawn from the lot or consignment to be analyzed. 
Acceptance criterion is on the basis that the mean value obtained from analyses of those blended 
bulk samples must comply with the provision in the Standard. 
 
A.4. DEFINITIONS 
The terms used in this sampling method refer to  those in the "Instructions on Codex Sampling 
Procedures" (CX/MAS 1-1987). 
 
A.5. EQUIPMENT 
The sampling equipment used should be adapted to th e nature of the tests to be carried out (for 
example: sampling by borer, sampling equipment made of chemically inert material, etc.). The containers used for collecting the samples should be made of a chemically inert material and 
should be air-tight. 
 
A.6. PROCEDURE 
A.6.1 PREPACKED SALT 
Sampling may be carried out by "random sampling"  or by "systematic sampling". The choice of 
the method to be used depends on the nature of th e lot (for example: if the packages are marked 
with successive numbers, systematic sampling may be suitable). 
 
A.6.1.1 Random sampling 
Draw the n items from the lot in such a way that each item in the lot has the same chance of being 
selected. 
 
A.6.1.2 Systematic sampling 
If the N units in the lot have been classified and can be numbered from 1 to N, the 1-in-k systematic sampling of n items can be obtained as follows: 
a) Determine the k value as k = N/n. (If k is not an integer, then round to the nearest integer). 
b) From the first k items in the lot take one at random and then make every kth item thereafter. 
 
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A.6.2 SALT IN BULK 
Here, the lot is fictitiously divided into items (strata); a lot with a total ma ss of m kg is considered 
to be composed of m/100 items. In this case, it is necessary to draw up a "stratified sampling" 
plan appropriate to the lot dimension. The samples are selected from all the strata in proportion to 
the stratum sizes. 
 
Note: Stratified sampling of a population which can be divided into different subpopul ations (called strata) is 
carried out in such a way that sp ecified proportions of the sample are drawn from the different strata. 
 
A.6.3 CONSTITUTION OF THE SAMPLE 
A.6.3.1 The size and the number of the items forming the sample depend on the type of salt and 
the lot magnitude. The minimum size to be taken into account should be in accordance with one 
of the following specifications according to the circumstances: 
- 250 g of salt in bulk or prepack ed in more than 1 kg packages; 
- one package for prepacked salt in 500 g or 1 kg packages. 
Concerning the number of samples to be drawn fr om the lot, an example of minimum sample 
number that would be picked up, can be f ound in the document CX/MAS 1-1987, Appendix V, 
Table 3, taking into account the magnitude of the lo t and appropriate inspection level, in this case 
generally level 4 (see paragraph 8.4 in the same document). 
 
A.6.3.2 Combine and mix well the different items draw n from the lot. This blended bulk sample 
constitutes the laboratory sample. More than one laboratory sample may be composed in such a 
manner. 
 
A.7. ACCEPTANCE CRITERION 
A.7.1 Determine the NaCl content (%) of at least two test portions of the laboratory sample. 
 
A.7.2 Calculate the average of the results obtained fo r the n test portions of the laboratory sample 
using: 
 
  = ∑n/x (n ≥ 2) 
 
 
A.7.3 In accordance with the provision for the relevant NaCl content (%), a lot or a consignment 
shall be considered acceptable if the following condition is verified:  
minimum level specified 
 
A.8. SAMPLING REPORT 
The sampling report should contain the following information: 
a) type and origin of the salt; 
b) alterations of state of the salt (e.g. presence of foreign matter); 
c) date of sampling; 
d) lot or consignment number; 
e) method of packing; 
f) total mass of lot or consignment; 
g) number, unit mass of packages and whet her the mass is given net or gross; 
h) number of items sampled; 
i) number, nature and initial position of sampled items; 
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j) number, composition and mass of  the bulk sample(s) and the method used to obtain and 
conserve it (them); 
k) names and signature of people w ho have carried out the sampling. 
 
A.9. BASIC REFERENCE 
Document CX/MAS 1-1987. 
 
A.10. REMARK 
"Laboratory sample" is the "blended bulk samp le" described in CX/MAS 1-1987, Appendix IV, 
paragraph 4-B. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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References: 
 
- Codex Stan 150, 1985, Rev. 1: 1997, Amendments 3 :2006 (Standard for Food Grade 
Salt). 
- WHO/NUT/96.13 for the year 2007. 
9