ANNEX  
DRAFT REGULATORY INSTRUCTION No …, OF [DATE] 2009  
The Ministry of Agriculture, Livestock and Supply, by virtue of the powers conferred on it 
by Article 87(II) of the Constitution, having regard to Article 159(I)(a) and (II) and Articles 40 and 
41 of the Regulation of the Law No 8918 of 14  July 1994, appro ved by Decree No 2314 of 
4 September 1997, and the provisions of Procedure No  21000.011446/2008 -03, decides:  
Article 1 - To approve the General Technical Regulation for standards relating to the 
nature and quality of coconut water, pursuant to Annex I of t his regulatory instruction.  
Article 2 - This regulatory instruction shall enter into force on the date of its publication; 
Regulatory Instruction No 39 of 29  May 2002 is hereby revoked.  
REINHOLD STEPHANES  
  
 ANNEX I  
GENERAL TECHNICAL REGULATION FOR SETTIN G STANDARDS RELATING 
TO THE NATURE AND QUALITY OF COCONUT WATER  
Article 1 - The purpose of this standard is to lay down minimum procedures for hygiene 
and health checks, and minimum standards relating to the nature and quality of coconut water for 
consumpt ion as a beverage.  
This standard does not apply to coconut water intended for other purposes.  
CHAPTER I  
DEFINITION, CLASSIFICATION AND DESIGNATIONS  
Section I 
Definition  
Article 2 - Coconut water is the non -diluted a nd non -fermented beverage obtained from 
the liquid part of the fruit of the coconut tree (Cocus nucifera L.) by means of the appropriate 
technological process.  
Section II 
Classification  
Article 3 - Coconut water is divided into the following categories:  
I. Chilled coconut water;  
II. Pasteurised coconut water;  
III. Frozen coconut water;  
IV. Sterilised coconut water;  
V. Concentrated coconut water;  
VI. Dehydrated coconut water;  
VII. Reconstituted coconut water;  
Section  III 
Designations  
Article 4 - Chilled coconut water is the product defined in Article 2, bottled immediately 
after extraction and, without delay, subjected to an appropriate process of chilling.  
Article 5 - Pasteurised coconut water is the product defined in Article 2 subje cted to an 
appropriate process of pasteurisation.  
Article 6 - Frozen coconut water is the product defined in Article 2 subjected to an 
appropriate process of freezing, whether or not it can be pasteurised.  
Article 7 - Sterilised coconut water is the produc t defined in Article 2 subjected to an 
appropriate process of sterilisation.  
 
Article 8 - Concentrated coconut water is the product defined in Article 2 subjected to an 
appropriate process of concentration, of which the soluble solids content, measured in Brix, is 
twice the natural concentration or above.  
Article 9 - Dehydrated coco nut water is the product defined in Article 2 subjected to an 
appropriate process of dehydration, of which the humidity level is 3% or less.  
Article 10 - Reconstituted coconut water is the product defined in Article 2, starting with 
the product designated in Article 8, subjected to an appropriate process of rehydration, pursuant to the standards relating to the nature and quality of coconut water, and in compliance with the 
provisions laid down in Article 11(3) and (4).  
CHAPTER II  
CHARACTERISTICS OF COCONU T WATER  
Section I 
Composition  
Article 11 - Coconut water has the following composition:  
1. The essential ingredient is the liquid endosperm of the fruit of the coconut tree (Cocus 
nucifera L.).  
2. As regards optional ingredients:  
I. Sugars may be added to  coconut waters solely for the purpose of adjustment and 
standardisation of the product's Brix, up to a maximum of 2 g per 100 ml  
II. Vitamins may be added, in accordance with the specific legislation.  
III. With the exception of the product described in Article 7, and optionally for the 
product described in Article 8, preservatives and sweeteners must be added to coconut waters – 
whilst ensuring that the maximum amounts thereof laid down in the specific stand ards in force 
are not exceeded – in order to ensure that the product is harmless and safe to consume.  
3. Only the product described in Article 10 can use drinking water as an ingredient and 
only then in sufficient quantity to achieve the original character istics of the product as laid down 
in this regulation.  
4. In order to obtain the product described in Article 10, the technological procedure of 
one of the following classes of product should be followed:  chilled, pasteurised, frozen or 
sterilised.  
Section  II  
Sensory, physical, chemical, macroscopic, microscopic and microbiological 
characteristics  
Article 12 - Coconut water – except concentrated and dehydrated coconut water – must 
have the characteristic colour, the slightly sweet flavour, the characteristic aroma and an 
appearance ranging from translucent to opaque.  
Sole paragraph.  The presence of a small number of particles of coconut pulp floating on 
the surface does not invalidate the product.  
 
Article 13 - Chilled, pasteurised, frozen and reconstituted coconut water must have the 
following physical and chemical characteristics:  
 
Parameters  Minimum  Maximum  
Total acidity as citric acid, g/100 
mL 0.06 0.18 
pH 4.3 4.5 
Soluble solids in oBrix, at 20ºC  4.5 7.0 
Potassium, mg/100mL  140 230 
Sodium, mg/100mL  4.5 30 
Article 14 - Sterilised coconut water must have the following physical and chemical 
characteristics:  
 
Parameters  Minimum  Maximum  
Total acidity as citric acid, g/100 
mL 0.06 0.18 
pH 4.8 5.2 
Soluble solids in oBrix, at 20ºC  4.5 7.0 
Potassium, mg/100mL  140 230 Sodium, mg/100mL  4.5 30 
Article 15  - Concentrated coconut water must have the following physical and chemical 
characteristics:  
 
Parameters  Minimum  Maximum  
Total acidity in citric acid, g/100 
mL 0.1 - 
pH 3.7 - 
Soluble solids in oBrix, at 20ºC  9.0 - 
Potassium, mg/100mL  280 - 
Sodium, mg/100mL  10 - 
Article 16  Dehydrated coconut water must have the following physical and chemical 
characteristics in the product reconstituted for consumption:  
 
Parameters  Minimum  Maximum  
pH 4.8 5.2 
Soluble solids in oBrix, at 20ºC  4.5 7.0 
Potassium, mg/100mL  140 280 
Sodium, mg/100mL  4.5 30 
Article 17  The macroscopic characteristics of coconut water must comply with the 
specific legislation.  
Article 18  Coconut water must not contain any soil, dirt, parasites, fragments of insects 
or pieces of the inedible parts of the fruit or plant, or materials alien to composition of the 
product, either together or separately.  
 
 Article 19 - Chilled coconut water must be packaged, stored and sold under chilling 
conditions at a maximum temperature of +7oC. 
Article 20 - Frozen coconut water must be stored and sold under freezing conditions at a 
maximum temperature of -10oC. 
Article 21 - Sterilis ed coconut water must be sold at room temperature.  
Article 22 - Carbon dioxide may be added to the coconut waters defined in this 
regulation, provided the word 'carbonated' is mentioned on the label.  
1 Carbon dioxide:  The carbon dioxide must be industrial ly pure and in the minimum 
dissolved amount of one volume of carbon dioxide.  
2 Volume of carbon dioxide means the amount of gas dissolved in a given amount of 
water under atmospheric pressure (760 ml of mercury), at +15.5oC. 
Section III  
Additives and proc essing 
aids 
Article 23  - Chemical preservatives, antioxidants and acidifiers, as approved for fruit 
juice, may be added to coconut water.  
Article 24 - Processing aids may be used, in compliance with the specific legislation.  
Section IV  
Residues and Contaminants  
Article 25  - The residues of agricultural pesticides and other agents used in cultivation 
processes must not exceed the limits laid down in the specific legislation.  Article 26 - In line with the specific legislation, contaminants  must not exceed the levels 
permitted in the raw material used.  
CHAPTER III  
OPERATING HYGIENE PROCEDURES  
Section I  
Good Production Practices Management  
Article 27  - The product must be processed, packaged, stored, conserved and 
transported in accordance with the provisions laid down in the good production practices 
management plan, pursuant to the specific legislation.  
1. The good production practices management plan to which the body of this Article 
refers must be drawn up by the head of production,  who shall also be responsible for ensuring 
that the plan is approved by the Ministry of Agriculture, Livestock and Supply.  He sha ll also be 
responsible for supervising it, checking that the recommendations contained therein are being 
followed, and for compulsory record -keeping on data sheets.  
 2. The good production practices management plan must uphold the principles laid down 
in the specific legislation in force, with special attention given to the points in this chapter, set out 
below.  
Section II  
Operating procedures  
Article 28 - As regards the storage and selection of the raw material, the establishment 
handling the coconut water must, alongside other legal requirements, adopt the following 
procedures:  
I. Fruit must be examined for its integrity and cleanliness and mu st be thrown away if 
there are any bruises, blemishes or holes caused by insects or equipment.  
II. Fruit must be washed in drinking water, at sufficient pressure to remove any dirt still 
present.  It should then be cleaned in accordance with the good produc tion practices.  
III. After it has been selected and cleaned, the fruit should be stored in an environment 
that is subject to health and hygiene controls and that is permanently clean, dry and ventilated, in 
order to prevent cross -contamination, in accordan ce with the good production practices.  
Article 29  - As regards floors and the drainage system, the establishment handling the 
coconut water must, alongside other legal requirements, meet the following requirements:  
I. Floors must be robust, leak -tight, non -absorbent, washable, non -slip and without 
cracks or cuts.  They must, at all times, be kept clean and free of fruit remains or other residues.  
They must also be sufficiently inclined for washing water to drain properly.  
II. The system for draining washing water – i.e. the drains and grates – must be easy to 
clean and must be kept clean at all times.  
Article 30 - In terms of equipment, the establishment handling the coconut water must, 
alongside other legal requirements, meet the following requirements:  
I. The equipment and tanks for storing and processing the fruit and coconut water must 
be made of material that does not pose a risk to the safety of the raw material or the product 
being processed.  
II. All equipment used in processing must be cleaned and dis infected before production 
starts, in accordance with the good production practices.  
III. Equipment used to cut or make holes in the fruit must be made of a material that 
does not pose a risk to the safety of the product being extracted and must be made in  such a 
way that it remains perfectly aseptic at all times.  
IV. Fixed equipment must be installed in such a way as to ensure easy access for 
thorough cleaning to take place.  Article 31  - In the process of bottling coconut water, all steps must be taken imm ediately 
and under hygiene and health conditions that ensure that there can be no contamination or 
deterioration, and that pathogenic microorganisms cannot develop.  
Article 32 - The microbiological characteristics permitted for coconut water are:  
 
Parameters  Minimum  Maximum  
Total amount of moulds and yeasts  - 20 UFC/mL  
Escherichia coli or thermo -
tolerant coliforms.  - 1UFC/mL  
Salmonella sp  Absent in 25 mL  - 
   
CHAPTER IV  
FINAL STEPS  
Section I 
Labelling  
Article 33 - The labelling of coconut water must comply with Regulation of the Law 
No 8918 of 14  July 1994, approved by Decree No  2314 of 4  September 1997, and other 
complementary standards.  
1. The labelling of coconut water must contain clear, legible instructions for conserving, 
storing and consuming the product and information on the health risks if these instructions are 
not followed.  
2. Any additional nutritional information introduced mu st comply with the specific 
technical regulation.  
3. The wording referring to nutritional or functional properties must be that laid down in 
the specific legislation.  
4. It is prohibited to make claims regarding medical or therapeutic properties.  
5. The la belling must bear the words:  'once opened, consume within one hour' in bold, 
always adjacent to the product's expiry date.  
6. The category of coconut water, as laid down in Article 3 of this regulation, must be 
stated, except for reconstituted coconut wat er, which should be replaced by the category 
relating to the technological procedure adopted during the reconstitution stage.  
7. The labelling is not required to bear the word  sweetened, pursuant to Article 11(I), 
but any added sugars must be included in the list of ingredients.  
8. Containers and packaging such as vials, sachets, pipettes, sprays, ampoules, 
measuring cups and any others associated with pharmaceutical, medical or therapeutic 
products may not be used.  
Section II 
Weights and 
measures  
Article 34 - The specific legislation on weights and measures must be complied with.  
 
 Section III  
Methods of analysis and sampling  
Article 35 - The official methods of analysis laid down by the Ministry of Agriculture, 
Livestock and Supply must be followed.  
Article 36 - The procedures of sampling should be those laid down in the Regulation of 
the Law No  8918 of 14  July 1994, approved by Decree No  2314 of 4  September 1997.