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UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460 

OFFICE OF CHEMICAL SAFETY AND 

POLLUTION PREVENTION

MEMORANDUM

DATE: July 24, 2014

SUBJECT: Selection of Representative Commodities and Processed Commodities.

Bernard A. Schneider, Ph.D., Senior Environmental Scientist

Chemistry and Exposure Branch 

Health Effects Division (7509P) 

THROUGH: David J. Miller, Branch Chief

Chemistry and Exposure Branch 

Health Effects Division (7509P) 

TO: Barbara Madden, Minor Use Team Leader

Laura Nollen, Biologist

Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) 

Registration Division (7505P)

EXECUTIVE SUMMARY:

The selection of a representative crop/crops (or representative commodity) for a Crop Group is 

based on several factors. One major factor is the likelihood of the representative crop/crops

having the highest pesticide residues of any other crop in the Group, The selection is also based 

on production, geographical distribution, similar cultural practices, and processed commodities.. 
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Criteria for Evaluating a Crop Group and Determining the Representative Commodity for 

based on Residues and Processed Commodities. 

Selection of the representative crop/crops is usually based on characteristics of the edible 

portion, such as whether the fruit or vegetable has an edible peel vs. inedible peel ridges vs. 

round shapes, hairy skin vs. smooth skin, outer hulls vs. no hulls covering thee seeds, and the

surface to volume ratio. Selection is also based on production, having the widest geographical 

locations, similar cultural or growing practices, the highest dietary consumption, as well as 

number and type of processed commodities; the latter include the flour, juice, oil, and livestock

feedstuffs such as forage and hay. The selected representative crop/crops of the Group usually 

represent more than 90% of the total production and characterizes the processing methods used. 

For the purposes of brevity, the discussion below will only focus on the processed commodities. 

Details of the selection process can be found in the individual crop group analyses, which are

available to the public on www.regulations.gov and are also available in the HED ChemSAC 

files.

(I) Criteria for Evaluating Crop Groups and representative crop/crops:

 Botany and Nomenclature

 U.S. and Global geographical distribution and production

 International trade

 Cultural practices 

 Commercial importance and processed commodities

 Comparison of edible parts for each commodity

 Uses for livestock feed

 Comparison of pest problems

 Comparison of potential residue levels

 Genetic improvement (cultivars, hybrids)

 Existing commodity classification (Codex, EU)
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(II) Process for Developing Crop Groups Proposals for EPA :

USDA IR-4 Project heads the International Crop Group Consulting Committee (ICGCC); 

this committee consists of over 200 scientists and regulatory participants from 32 countries to 

review crop grouping proposals.

Each crop group proposal is discussed within the ICGCC and includes discussions on 

processed commodities as well as appropriate representative commodities. The process is as 

follows:

USDA IR-4 submits crop grouping petition to EPA.

HED scientist reviews and analyzes crop group petition

U.S. (HED ChemSAC) and Canada (PMRA) conducts joint review

Crop group proposal published in the Federal Register

Crop group amendments finalized in Federal Register after comment period

(III) References consulted before selection of the representative commodities and their 

processed products.

The 41 references listed in Appendix I are just a portion of the references used to select 

EPA’s representative commodities and their processed food items and livestock feeds: further 

references citations are available upon request.

(IV) HED Analysis of two crop grouping petitions with emphasis on processed 

commodities.

The examples selected are the Citrus Fruit Crop Group 10-10 and Oilseed Crop Crop 20. 

Information on the other crops is available upon request and examples from other crop group 

analyses can be found in Appendix II.

Citrus Fruit Crop Group Analysis

(Adapted from Analysis of the Citrus Fruit Group Petition by Dr. B.A. Schneider)

Comparison of potential residue levels in the citrus fruits

In 1971, Magness, Markle, and Compton classified all food and feed crops based on 

predicting the potential for pesticide residues due to exposure of the edible parts to applied 

pesticides; this led to the development of the concept of crop groups. The majority of the citrus 

fruits were classified in the Fruit Crops Category I. Category I included the citrus fruits mostly

medium to large in size and whose peel is nearly always discarded when consumed or processed. 

The discarded peels may be dried and used as livestock feed, particularly orange and grapefruit

peels. Category I fruit crops will have minimum exposure of the edible portions to direct contact 

with the pesticide.
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The lime was placed in Fruit Crops Category II since it has somewhat greater exposure of 

edible parts to pesticides than those in Category I, due to greater surface in proportion to weight. 

The fruits are medium to small in size with the peels generally discarded before being consumed. 

The calamondin, citron, and kumquat were placed in Fruit Crops Category IV because of the

increased exposure of their edible parts to pesticide residues since the peel is commonly

consumed. The fruits are medium to small in size.

Pesticide residues are expected to be similar for most the members of the Citrus fruit crop 

group. Distinct citrus fruit crop subgroups may be based on potential of residue to be deposited 

on the fruit. 

It is expected that all proposed members of the citrus fruit crop group will have similar 

residue levels based on similarities of the raw agricultural commodities (RACs), cultural 

practices, and pest problems. A comparison of established tolerances on citrus fruit commodities 

also supports the expectation that residue levels will be similar among members of the crop 

group and subgroups (See Tables 20, 21, 22, and 23). 

The proposed representative commodities cover over 99% of the total citrus fruit 

production in the U.S., and they also represent an equal or more conservative estimate of 

tolerances and potential residues. Based on existing tolerances in the 40 CFR and the USDA 

FAS MRL database, a comparison of these tolerances for the representative commodities is listed 

in Table 20 for the U.S., Codex MRLs, and the European Union (EU). In several cases the U.S. 

tolerances are higher than those established in the EU. 

Table 20. Some tolerances established on Citrus Fruits Group1

(FASONLINE; Duggan 2006a)

Compound US Codex EU CFR Citation

2,4-D 5 1 0.05 180.142

Abamectin 0.02 0.01 0.01 180.449

Aldicarb 0.3 0.2 0.2 180.269

Azinphos-methyl 2.0 2.0 1 180.154

Carbaryl 10 1 1 180.169

Chlorpyrifos 1.0 1 0.3 180.342

Diazinon 0.7 0.02 180.153

Diflubenzuron 0.5 0.5 180.377

Dimethoate 2.0 2 0.02 180.204

Fenbutatin-Oxide 20 5 5 180.362

Glyphosate 0.5 0.1 180.364

Imidacloprid 0.7 1 180.472

Metalaxyl 1 5 0.5 180.408

Pyraclostrobin 2 1 180.582

Pyriproxyfen 0.3 0.5 180.510

Spinosad 0.3 0.3 180.420

Tebufenozide 0.8 2 180.482

Thiabendazole 10 10 5 180.207

 

1 Only include tolerances established on citrus fruit group, not individual commodities.
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Table 21 contains the U.S. tolerances on the representative commodities (orange, 

tangerine, lemon, lime, and grapefruit); these tolerances are remarkably similar. Grapefruit 

tolerance levels are also very similar to the other representative commodities. 

Table 21. U.S. Tolerances on Representative Citrus Fruit Crops 

Compound Orange Tangerine Lemon Lime Grapefruit CFR Citation

Aldicarb 0.3 - 0.3 0.3 0.3 180.269

Dicofol 10 10 10 10 10 180.163

Dimethoate 2.0 2.0 2.0 2.0 2.0 180.204

Fenamiphos 0.6 0.6 0.6 0.6 0.6 180.349

Formetanate hydrochloride 4.0 - 4.0 4.0 4.0 180.276

Malathion 8.0 8.0 8.0 8.0 8.0 180.111

Methomyl 2.0 2.0 2.0 - 2.0 180.253

Naled 3.0 3.0 3.0 - 3.0 180.215

O-phenylphenol 10 10 10 10 10 180.129

Oxydemeton-methyl 1.0 - 1.0 - 1.0 180.330

Parathion 30 30 30 30 30 180.123

Phosphine 0.01 0.01 0.01 0.01 0.01 180.225

Propargite 5.0 - 5.0 - 5.0- 180.259

Simazine 0.25 - 0.25 - 0.25 180.213

Thiazopyr 0.05 - - - 0.05 180.496

Table 22 for the Orange subgroup and Table 23 for the Lemon/lime subgroup also show 

consistent tolerance levels among the representative commodities. 

Table 22. Tolerance Comparison among Members of the Orange Subgroup 10A.

(Based on 40 CFR Part 180, and EPA OPPIN 6/4/2007).

Orange Tangerine CFR Citation

Dicofol 10 10 180.163

Dimethoate 2.0 2.0 180.204

Fenamiphos 0.6 0.6 180.349

Malathion 8.0 8.0 180.111

Methomyl 2.0 2.0 180.253

Naled 3.0 3.0 180.215

O-phenylphenol 10 10 180.129

Parathion 30 30 180.123

Phosphine 0.01 0.01 180.225

Table 23. Tolerance Comparisons Among the Representative Commodities of the Lemon/lime 

Subgroup 20B. (Based on 40 CFR Part 180, and EPA OPPIN 6/4/2007).

Compound Lemon Lime CFR Citation

Aldicarb 0.3 0.3 180.269

Dicofol 10 10 180.163
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Compound Lemon Lime CFR Citation

Dimethoate 2.0 2.0 180.204

Fenamiphos 0.6 0.6 180.349

Formetanate hydrochloride 4.0 4.0 180.276

Malathion 8.0 8.0 180.111

O-phenylphenol 10 10 180.129

Parathion 30 30 180.123

Phosphine 0.01 0.01 180.225

U.S./NAFTA and world production and geographical distribution of the citrus fruit 

commodities

Members of the citrus fruit crop group are widely distributed throughout the world. Citrus 

fruits are the largest fruit crop produced in the world. Table 5 provides a list of the hectares and 

production in metric tons from various countries that are members of the International Crop 

Grouping Consulting Committee (ICGCC) as countries that grow grapefruit, pummelo, lemon, 

lime, and oranges. Worldwide, the orange is by far the most harvested citrus at 47%, 

followed by lemon and limes at 10.6%, and by grapefruit at 3.5%.

Table 5. Major Citrus Fruits Production in 2005

(FAO 2005; NAGASAWA 2006a, NAGASAWA 2006b)

Countries/Regions Grapefruit & Pomelos Lemons & Limes Oranges Citrus fruits Total

U.S. 50,000 ha

914,440 Mt

27,000 ha

745,500 Mt

300,000 ha

8,266,270 Mt

397,080 ha

10,317,200 Mt

Africa 36,333 ha2

463,373 Mt3

51,512 ha

813,231 Mt

374,261 ha

5,030,211Mt

1,392,117 ha

11,625,666 Mt

C. America 18,381 ha 

345,897 Mt

150,500 ha

2,039,067Mt

421,493 ha

5,101,231Mt

631,386 ha

7,920,195 Mt

NAFTA 63,000 ha

1,172,151 Mt

168,005 ha

2,570,390 Mt

630,000 ha

12,236,080 Mt

920,585 ha

16,792,611 Mt

S. America 24,436 ha

359,412 Mt

157,366 ha

3,042,463 Mt

1,010,987 ha

20,418,307 Mt

1,342,477 ha

26,194,100 Mt

Asia 101,721 ha

1,199,642 Mt

327,323 ha

4,320,033 Mt

1,133,860 ha

13,861,195 Mt

3,180,502 ha

37,146,921 Mt

Australia 800 ha

12,000 Mt

1,200 ha

35,000 Mt

22,000 ha

500,000 Mt

28,230 ha

643,000 Mt

Europe 2,810 ha

50,200 Mt

74,285 Ha

1,467,035 Mt

263,280 ha

5,902,655 Mt

504,412 ha

10,237,513 Mt

Japan 529 ha

10,086 T

285 ha

4,020 T

68,210 ha

1,298,557 Mt

81,100 ha

1,504,702 Mt

New Zealand 70 ha

1,600 Mt

360 ha

3,700 Mt

600 ha

6,000 Mt

2,930 ha

29,800 Mt

World Total 262,817 ha 806,008 ha 3,598,389 ha 7,605,363 ha

 

2

ha = hectare

3 Mt = Metric ton
Page 7 of 44

Countries/Regions Grapefruit & Pomelos Lemons & Limes Oranges Citrus fruits Total

3,667,862 Mt 12,554,879 Mt 59,858,474 Mt 105,431,984 Mt

In the U.S., citrus fruits are widely consumed; the per capita consumption for the following 

citrus fruits is reported as grapefruit at 7.9 lbs (48% juice), lemon at 6.7 lbs of lemons (54% 

juice), lime at 2.6 lbs (28% juice), oranges and temples at 78.8 lbs (86% as juice), and tangerines 

and tangelos at 3.9 lbs of tangerines (28% juice) . Based on the USDA CSFII 1994 – 1996, 1998 

survey, the two-day individual consumption for determined citrus fruit (g/day) is listed in Table 

6. Per capita consumption of citrus is higher than any other fruit crop when juice and fresh 

consumption are combined. Consumption over the past 30 years has been constant for most 

citrus fruits, except lime, which has increased, and grapefruit, which has decreased. 

Table 6. Consumption of the Citrus Fruits Based on USDA CSFII1994 – 1996, 1998 survey.

Includes processed commodities

COMMODITY CONSUMPTION (g/day) 

Citron 0.0067

Citrus hybrids 0.045

Grapefruit 2.83

Grapefruit, juice 3.09

Lemon 0.27

Lemon, juice 2.26

Lemon, juice, babyfood 0.00068

Lime 0.05

Lime, juice 0.41

Lime, juice, babyfood 0.00006

Orange 6.60

Orange, juice 58.0

Orange, juice, babyfood 0.026

Orange, peel 0.004

Tangerine 0.038

Tangerine, juice 0.16

Harvest method 

Citrus is usually hand harvested, whether it is processed or marketed fresh. Mechanical 

harvesters have been used for processed fruit in Florida and are increasing in popularity due to 

high labor costs and lack of labor availability. 

Unlike most fruits, citrus matures on the trees. All citrus are nonclimacteric fruit, meaning 

that they ripen gradually over weeks or months and are slow to drop from the tree. The external 

color changes during ripening, but is more a function of climate more than ripeness, and a poor 

indicator of maturity. The best indices of maturity for citrus are internal: Brix (sugar), acid 

content, and the Brix/acid ratio. 

Grove managers take representative samples of oranges from a particular block of trees, 

about 40 pieces of fruit for a 40 acre block. The juice is squeezed from the sample fruit and the 

juice is tested for two main attributes – brix (sugar content) and acid. From these two attributes, 
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the sugar: acid ratio is used to determine the flavor of the juice. Juice must meet minimum 

standards in order for it to be sold as 100% Florida Orange Juice. The minimum maturity for 

oranges varies during the season, but generally it is a minimum of 8.5 brix with a 10 to 1 ratio. 

Many juice processing plants will have even higher minimum maturity standards. 

Postharvest Fresh market citrus vs. Processed citrus

Of the oranges grown in Florida, approximately 95% end up being processed (either 

from-concentrate or not-from-concentrate) with the remainder destined for fresh market 

consumption. For processing, citrus coming into the processing plant is hand-graded by workers

on either side of a conveyor belt. Workers remove any broken or decayed fruit prior to the wash 

process. The number of workers depends on the number of “lines” operated by the plant. 

Usually six to eight workers per line work a 40-hour week during the harvest season. No 

protective gloves are worn during this process.

For fresh market citrus, workers conduct the same initial hand-grading, which is followed 

by a wash, waxing, and fungicide application. Then, a second hand-grading is performed. There 

are usually about half of the number of graders for the second grading in comparison to the 

initial grading. 

All grapefruit are destined for fresh market. Rind color and quality are crucial only to the 

fresh fruit market. Such fruit, destined for packinghouses after harvest, must have cosmetic 

appeal to the consumer. Rejected fresh fruit is processed, which still results in approximately half 

of the grapefruit being processed. 

Processing of the citrus fruit crops for juice 

(Adapted from Townsend, 2007, University of Florida 

http://www.ultimatecitrus.com/Story/oj_story.html) and FMC technologies, 

http://www.fmctechnologies.com/FoodTech/BeveragesJuice , and Milk/Citrus

Processing/CitrusJuiceExtractor.aspx, and Braddock, 1999, Handbook of Citrus Byproducts and 

Processing Technology).

At the processing plant, the fruit is diverted to storage bins labeled according to the juice 

specification as determined by FDACS. Oranges are then selected from the bins to enable 

blending for optimal quality. The fruit is conveyed by belt through a washing process. Then it 

enters the processing plant, where it is graded for bad or damaged fruit. The fruit is then 

separated by size and sent to the juice extractors. Inside the extractors, before juicing, the peel is 

pricked to extract the oils found in the peel, and then the juice is extracted. 

Full orange trailers on

processing plant's yard Unloading orange trailers Orange storage bins
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The oranges are washed Then graded Then juiced in the extractors

The pulpy juice next goes through a finisher screen where the pulp and seeds are 

removed. The pulp and seeds, along with the peel, are diverted to be used for byproducts, such as 

cattle feed. From this point, the juice may either go directly into a pasteurizer to produce Not 

From Concentrate (NFC), or it goes on to the evaporators where most of the water is taken out 

by vacuum and heat, then chilled, to yield frozen concentrated orange juice (FCOJ). This 

process also strips out certain essences and oils. The concentrated juice, about 65° brix, is then 

piped to the tank farm where concentrate is stored at about +10° F, separated by variety and ratio

(brix to acid) range. 

The finishers or screens

.

The peel/pulp dryer for

cattle feed The Waste Heat Evaporator

The evaporators; removes

water from the juice

Juice is being concentrated 100,000 gal. stainless

tanks of FCOJ

When ready to ship to a customer, such as a juice packager, the frozen orange concentrate

is blended from the various tanks to meet the customer’s specifications and to meet USDA 

requirements. Essences and oils (recovered in the processing process) are also added back to 

enhance the flavor. FMC FoodTech's, Lakeland, FL, citrus juice extraction systems process 75% 

of the world's juice production in 50 different countries. 
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For the oil recovery

The FMC FoodTech Citrus Juice Extractor is unique since it is a machine in which oil 

recovery is performed in the same piece of equipment as juice extraction. This method not only

minimizes the space and energy required to recover oil, but also delivers high yields. Water 

usage and waste disposal are minimized through the use of water recycle systems. The quality of 

the oil recovered allows processors to market their product as cold pressed oil. 

For the pulp recovery

The FMC FoodTech Citrus Juice Extractor offers various methods of pulp recovery. The 

juice cell sac sizes can be custom tailored to the needs of the processor and its customers. 

Harvested fruits are culled for rot, and the remaining fruit is washed prior to juicing. Juice 

is extracted by inserting a cylindrical strainer in the center of the fruit and compressing the fruit 

hydraulically. Extracted juice contains some pulp and oils, which are separated from the juice by

centrifugation and screening. Juice is pooled into lots of various colors and sugar levels; some 

mixing is done to produce a uniform product. 
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Figure 1. Flow Chart Process for Preparing Frozen Concentrated Orange Juice from Florida 

Oranges

Source: Frozen Concentrated Orange Juice from Florida Oranges, Richard F. Matthews, Florida Cooperative Extension Service, 

Institute of Food and Agricultural Sciences, University of Florida, April 1994. 

For a comparison of the Raw Agricultural Commodities (RAC) and processed 

commodities for Citrus Fruits, see Table 1.

Table 1. Citrus Fruit Portion Analyzed for the Raw Agricultural Commodity (RAC) and the 

Processed Commodity 

(40 CFR Vol. 58, No. 187, 9/29, 1993, pp. 50888 – 50893. Portion of Food Commodities Analyzed 

Pesticide Residues: Proposed Rule), and Table 1 Raw Agricultural and Processed Commodities Derived 

from Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000).

Commodity Portion Analyzed (RAC), Use as a 

Feedstuff (F)

Processed Commodity and Use as a 

Feedstuff (F)

Citrus Analyze the whole fruit. Refined oil

Dried pulp (F)

Juice

Juice and oil are the only processed food items required for the Citrus fruit group 10 and 

the dried pulp is a significant livestock feed item.
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Citrus fruit livestock feed items

Dried citrus pulp is the one significant animal feed item associated with the Citrus crop 

group 10. It is the ground peel, residue of the inside portions and occasional fruits of the citrus 

family which have been dried and results in a coarse flaky product. It is also defined as the dried 

residue of peel, pulp and seeds of orange, grapefruit and other citrus fruit. Approximately 5 

million tons of citrus peel are processed in Florida. Citrus peel is dried to a moisture percent of 

10%. It can be fed to beef and dairy cattle only at a 20% maximum. Citrus dried pulp is roughage 

generated mainly in Florida and in smaller amounts in California. Over 70% of the U.S. 

production is exported to Europe on a yearly basis, with the remainder used as a maximum 

amount of 10% in premixed rations. Wet citrus pulp is also nutritious but is limited in use due to 

its high moisture content and cost of transportation. Citrus molasses is manufactured from the 

bound juice released from the limes and pressed orange and grapefruit peel residues. From the 

press liquor from peel and pulp residue, approximately 3,125 lb of citrus molasses can be 

produced from 85,000 lb of fresh grapefruit. Newer processors that dry the citrus peel residue are 

greatly limiting any citrus molasses production. 

Over the past 5 years, a significant increase in the amount of citrus pulp is being used on 

Florida ranches. This increase in use is a response to a decrease in demand for dried Florida 

citrus pulp on the world market. A combination of the decline in export market opportunities and 

the high energy-costs associated with citrus pulp drying have resulted in Florida citrus juice 

plants offering wet pulp to area cattlemen. Citrus pulp is classified as an energy concentrate 

byproduct feed, containing low crude protein and a moderate amount of digestible energy. 

Potential future use of citrus peels

In the future, orange peels from Florida juice production may be diverted from livestock 

feed to ethanol production. An excerpt from an article by Sara Parker (See Parker 2007) on 

converting orange peels into cellulosic ethanol says: “Approximately 5 million tons of citrus peel 

waste annually, the Florida orange juice industry has the potential to provide up to 60 million 

gallons of cellulosic ethanol for Florida residents, according to Bill Widmer, a research chemist 

with the USDA-ARS Citrus and Subtropical Products Laboratory in Winter Haven.”

Citrus industry byproducts

One harvested box of orange weighs 90 lb (40.8 kg) and over half of the yield is juice (50 

lb), while the remainder (40 lb) is waste product (Braddock, 2003). The peel has essential oils, 

such as D-limonene, that are recovered during juice extraction. Essential oils are used for food 

and beverage flavors, in the perfume industry, for personal care and for consumer products. Cold 

press citrus oils are used as a flavoring for orange juice. Table 2 shows the yields of oil/ton of 

citrus fruits. 

Table 2. Yields of Oil from Various Citrus Fruits (kg oil/ton fruit, FAO Statistics, 2005).

Citrus Fruit/Variety Range of Oil (kg/ton) Average Oil Content (kg/ton)

 Orange

Hamlin 3.5 – 4.2 3.9

Pineapple 3.7 – 4.8 4.8
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Citrus Fruit/Variety Range of Oil (kg/ton) Average Oil Content (kg/ton)

Valencia 5.2 – 8.1 6.7

Temple 3.4 – 4.5 3.9

 Grapefruit

Duncan 2.4 – 3.4 2.8

Marsh 2.7 – 3.6 3.1

Ruby Red 2.5 – 3.9 3.2

 Tangerine

Dancy 6.7 – 8.7 7.7

Orlando 4.8 – 6.2 5.6

Table 3 gives the amounts of citrus byproducts for each ton of oranges.

Table 3. Typical Amounts of Citrus Byproducts from Orange Processing (Goodrich and Braddock, 

2006):

Byproduct Kg/box oranges*

Dry pellets (90% DM) 4.0

Molasses 1.4

Essential oil and d-limonene 0.3

Pulp wash soluble solids 0.3

Pectin 1.3

Frozen pulp 2.0

Flavonoids 0.2

* Oranges – 40.8 kg/box, juice yields 55%

Table 4 gives the ranges of the peel, pulp, and juice content of the representative 

commodities of the Citrus fruit group as orange, tangerine, lemon and grapefruit. 

Table 4. Peel, Pulp, and Juice content of the Representative Commodities for the Citrus Fruit 

Group 10 which are the Orange, Tangerine, Lemon, and Grapefruit.

Citrus Portion Orange Tangerine Lemon Grapefruit

Peel % 21.5 - 38.1 25.6-33.0 32.0-46.6 33.6-36.4

Pulp % 61.9-78.6 67.6-73.6 53.4-67.9 63.6-67.3

Juice % 23.8-51.0 32.5-38.6 21.6-27.0 30.0-33.6
Page 14 of 44

Oilseed Crop Group Analysis Examples

(Adopted from Analysis of the Oilseed Group Petition by Dr. B.A. Schneider)

Comparison of Potential Residue Levels

In 1971 Magness, Markle, and Compton classified food and feed crops based on the 

potential for pesticide residues due to exposure of the edible parts to pesticides; this led to the 

development of the crop groups. The oilseeds were classified in the Edible Food Oil Crop 

Categories I and II. Categories I and II include the food oil crops, in which the seeds are the 

sources of oil. Category I oil crops have the seeds completely enclosed in capsules, pods, or 

other plant structures during development. These include castor oil plant, rapeseed and canola, 

cottonseed oil, flax, seed, mustard seed, and sesame seed. Category II oil crops have the seeds 

partially exposed during development and include sunflower and safflower. We expected the

pesticide residues to be similar in most of the members of the oilseed crop group. Distinct 

oilseed crop subgroups may be based on the potential of residue to be deposited on the seed. 

We expect that all proposed members of the oilseed crop group will have similar residue 

levels based on similarities of the raw agricultural commodities (RACs), cultural practices, and 

pest problems. A comparison of established tolerances on oilseed commodities also supports the 

expectation that residue levels will be similar among members of the group (See Tables 15, 16, 

17, and 18). 

Rapeseed, sunflower, and cottonseed represent over 95% of the acreage of the crops 

in this group and they also provide an equal or more conservative estimate of tolerances and 

potential residues. Based on existing tolerances in 40 CFR, a comparison of these tolerances for 

the representative commodities is listed in Table 15, and for the Canadian tolerances (MRLs) in 

Table 16. 

Table 15. U.S. Tolerances for Representative Oilseed Crops

Compound Rapeseed

(Canola)

Sunflower Cotton, 

undelinted seed

Clethodim 0.5; 1 (meal) 5; 10 (meal) 1, 2 (meal)

Glyphosate 10; 15 (meal) 0.1 35

Imidacloprid 0.05 0.05 6, 8 (meal)

Lambda cyhalothrin 1, 2 (oil) 0.2, 0.3 (oil) 0.05

Metalaxyl - 0.1 0.1

Sethoxydim 35, 40 (meal) 7; 20 (meal) 5

Tribenuron 0.02 - 0.02

Table 16. Canadian Tolerances (MRLs) on Oilseed Crops.

Compound Rapeseed (Canola) Flax seed Mustard seed Sunflower

Clethodim 0.05 0.30 0.40 0.20

Glyphosate 10.00 3.00 –

 



For the purposes of comparison this list only includes MRLs on multiple commodities for each ingredient.
Page 15 of 44

Compound Rapeseed (Canola) Flax seed Mustard seed Sunflower

Imidacloprid 0.05 – 0.05 –

Lambda-cyhalothrin 0.30 (seed); 

0.50 (oil)

0.02 – –

Metalaxyl 0.10 – 0.10 0.10

Sethoxydim – 0.20 2.00 7.00

Tribenuron-methyl 0.02 0.02

Table 17. Tolerance Comparison between Members of the Rapeseed Subgroup 20A. 

(Based on 40 CFR Part 180, and EPA OPPIN 8/11/2006).

Compound Rapeseed (Canola) Borage Flax seed Mustard seed

Clethodim 0.5; 1 (meal) - 0.5; 1 (meal) 0.5

Glyphosate 10; 15 (meal) 0.1 8; 4 (meal) 0.1

Imidacloprid 0.05 - - 0.05

Lambda cyhalothrin 0.1 - 0.1 -

Sethoxydim 35, 40 (meal) 6.0, 10 (meal) 5; 7 (meal) -

Tribenuron 0.02 - 0.02 -

Table 18. Tolerance Comparison between Members of the Sunflower Subgroup 20B. 

(Based on 40 CFR Part 180, and EPA OPPIN 8/11/2006).

Compound Sunflower* Safflower

Glyphosate 0.1 0.1

Imidacloprid 0.1 0.1

Sethoxydim 0.1 0.1

* Representative commodity for Crop subgroup 20B.

U.S. oilseed production

Production in the U.S. is based on the USDA 2005 Agricultural Statistics, FAO Statistics, 

2005, USDA ERS 2005 Oilseed 2005 Summary, and the U.S. Agricultural Census, 2002. The 

harvested acreages for the oilseed crops in the United States are listed in Table 12. Cottonseed 

has the highest acreages of the oilseed crops at over 13 million acres (80.4 %) followed by

sunflower at over 1.5 million acres (9.4 %) and rapeseed canola varieties at over 860,000 acres 

(5.3 %). If the cottonseed acres were not counted, sunflower would account for 48.3 % of the 

oilseed acres followed by rapeseed canola varieties at 27.1 %, flax at 16.5 %, safflower at 6.2 % 

and the rest of the oilseeds at 1.9%. 

Example of current research on new oilseeds Cuphea, Echium oil, Gold of Pleasure, and 

Rapeseed which were added to the Oilseed crop group

Cuphea:

Cuphea is a temperate and subtropical plant occurs naturally in Central and South 

America. It has been grown in trials in Germany and USA. There is no production for the U.S., 

but it could be adapted to Midwest U.S. and western U.S. There is a current USDA research 
Page 16 of 44

project (#3620-4100-115-07) to develop cuphea into a commercial crop with high capric fatty

acid content and reduced seed shattering at harvest. It is widely distributed in Mexico and Brazil. 

Echium:

Echium, like borage, is an herbaceous biennial crop in the Boraginaceae family that 

produces a refined oil rich in omega-6 and omega-3 polyunsaturated fatty acids. It is being 

grown in the UK and Canada as a novel food ingredient crop. It is distributed in the U.S. in NY 

PA, MA, CA and OR. The Bioriginal Food and Science Corporation, Saskatoon, Canada has 

applied to the Food and Drug Administration for approval of Echium oil as a new dietary

ingredient. In the UK, the Croda Chemicals Europe Ltd., East Yorkshire, has also applied for 

approval for use of echium oil in foods. Echium is also distributed across Europe, the 

Mediterranean region, Madeira, the Canaries and the Azores. 

Gold of pleasure:

Gold of pleasure is an annual oilseed crop originating in southwest, Central Asia and Central 

Europe and is well adapted to Minnesota. Cultivation probably began in Neolithic times, and by

the Iron Age in Europe. It is also called camelina and was commonly used as an oil-supplying 

plant. It is listed as being adapted to the flax-growing regions of the northern Midwest 

(Minnesota, North Dakota, and South Dakota). 

Rapeseed:

Rapeseed grown in the U.S. was planted on only 90,000 acres of canola in 1992 and in 

2004 over 862,000 A was produced. In 2003, there were 1,082,000 A of canola (99.7%), 3,900 A 

of rapeseed (0.3%), and 22,900 A of mustard seed. It is mainly grown in Idaho, North Dakota, 

Washington, Minnesota, and Michigan (EPA Regions 5, 7, 11 and 12); North Dakota accounted 

for over 88% (780,000 A) of the total production. About 10,040,000 acres of canola in Canada 

for 1995 produced 1,008,475 t and rapeseed was grown on 5,750,000 A. Over 1,976 million lb of 

canola was crushed for oil with 776 million lb oil produced, and 605,000 short tons of meal. 

Rapeseed oil is obtained from the seeds (primarily of the species Brassica. napus, B. 

juncea, and B. rapa) and the oil from different species are not distinguished on the market since 

all have similar properties. The term "colza" refers to refined oil. Rapeseed oil (non-canola type) 

is not usable as edible oil.

Oilseed consumption 

In the U.S., oilseed commodities are widely consumed but the individual oilseed crops are 

not reported separately on a per capita consumption by the USDA Economic Research Service. 

Based on the USDA CSFII 1994 – 1996, 1998 survey, two-day individual consumption for 

determined oilseed consumption (g/day) is listed in Table 11. 

Table 11. Consumption of the Oilseed Crops.

(USDA CSFII 1994 – 1996, 1998 survey.)

COMMODITY CONSUMPTION (g/day)

Cottonseed, oil 1.38

Cottonseed, oil, babyfood 0.00065

Flaxseed, oil 0.0013
Page 17 of 44

COMMODITY CONSUMPTION (g/day)

Rapeseed, oil 1.37

Rapeseed, oil, babyfood 0.000181

Safflower, oil 0.035

Safflower, oil, babyfood 0.038

Sunflower, oil 0.146

Sunflower, oil, babyfood 0.29

Sunflower, seed 0.265

Sesame, oil 0.00885

Sesame, oil, babyfood 0.0414

Oilseed RACs and processed commodities

The raw agricultural commodity (RAC) and processed foods for all the commodities in the oilseed 

crop group are the same. The RAC is the seed and the processed foods are meal and refined oil (see Table 

1). Most of the meals are edible to livestock but are not considered significant feedstuffs because of the

limited national production. 

Table 1. Oilseed Portion Analyzed for the Raw Agricultural Commodity (RAC) and the Processed 

Commodity (40CFR Vol. 58, No. 187, 9/29, 1993, pp. 50888 – 50893. Portion of Food Commodities 

Analyzed Pesticide Residues: Proposed Rule), and Table 1 Raw Agricultural and Processed Commodities 

Derived from Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000).

Commodity Portion Analyzed (RAC), Use as a Feedstuff (F) Processed Commodity and Use as a Feedstuff (F)

Canola Analyze the seed. Refined oil

Meal (F)

Cotton Analyze the undelinted seed (F) and the cotton 

gin byproducts (F).

Meal (F)

Hulls (F)

Gin byproducts (F)

Refined oil

Flax seed Analyze the seed. Meal (F)

Refined oil*

Rapeseed Analyze the seed and the forage (F). Meal (F)

Safflower Analyze the seed. Meal (F)

Refined oil

Sesame Analyze the seed. Refined oil

Sunflower Analyze the seed. Meal (F)

Refined oil

All of the other twenty 

oilseed members**

Analyze the seed Meal (F)

Refined oil

* Flax seed refined oil is not in the current Table 1, but since the Table was proposed the refined oil from flax seed 

solin or linola has become a popular oil.

** Not all of the edible oils require meal, since they are not significant livestock feeds.
Page 18 of 44

Processing of the oilseed crops for their oil

All oilseed crops are processed by one of three methods. The methods are: batch hydraulic 

pressing in which the oil is expressed by hydraulic pressure at a high temperature; continuous 

mechanical pressing, a cold press method; and the third is by solvent extraction followed by

boiling, bleaching, deodorizing, and heating to remove the solvents. The processing methods are 

fairly similar for the three crops: canola, cotton, and sunflower are discussed below:

Canola oil:

Canola seeds are crushed into an oil and meal. Clean seed which will be processed into oil 

and meal is first preconditioned with mild heat and then crushed and flaked for oil recovery. 

Then the canola flakes are prepressed in screw presses or expellers to reduce the oil content from 

about 42% in the seed to between 16 – 20%. Screw pressing compresses the flakes into denser 

flakes called press cake. The press cake is either subjected to a solvent extraction with hexane or 

cold pressed or expeller pressed without solvents. Oil extraction with hexane is approximately

96%. Cold pressed canola oil is generally marketed in specialty food stores. Impurities from the 

crude oil are removed and then bleached to a purer color and then deodorized by steam 

distillation to remove any residual compounds such as chlorophyll, which could affect the taste 

and odor of the oil. This oil is then called refined and is used as a salad or cooking oil. Canola 

meal is commonly used in livestock feeds. 

Sunflower oil: 

The first processing step is to de-hull the seeds; the hulls can be used for livestock feed or 

as a fuel source. The sunflower seeds are crushed and then extracted with hexane. The kernels 

are then flaked and pressed containing 15 – 20% oil. The resultant meal contains about 1.5% oil. 

The next step is degumming the crude oil by removing the phosphatides with hot water and 

centrifugation. The oil is then refined by caustic refining or by physical refining. The caustic 

refining by low temperatures removes waxes. Physical refining is done by steam by adding 

phosphoric acid and then bleach. Additional de-waxing and deodorization is then completed to 

further refine the oil. 

Cottonseed oil:

After harvest, the cotton bales are taken to the cottonseed processors for the first step to 

clean the seeds to remove leaves, stems, broken bolls or sand picked up from the fields. After 

screening the trash, the seed go to the lint room where short fibers (linters) are removed and the 

seeds separated. After the linters are removed the seed moves to the hullers, which cut off the 

hulls and the seeds pass through a series of screens and shakers. The hulls are bagged and saved 

for other uses, and the seed kernels are ready for oil extraction. Oil is removed by mechanical 

screw, by solvent extraction, or a combination of the two processes. The kernels are rolled into 

flakes and move to a cooker or conditioner where the moisture is reduced. The flakes then are 

exposed to high pressure and the oil is forced from the kernel; the oil is then piped through a 

filter to remove impurities. The extracted flakes are cut and ground into a meal used for livestock 

feed. The meal contains about 3-4% oil. The cottonseed oil is extracted by a solvent such as 

hexane and then is then put through a series of evaporators to remove the solvent. Extracted 

flakes are then put through a deodorizer to remove the last traces of solvent. The flakes can be 
Page 19 of 44

ground or toasted and ground into meal or processed into pellets. The crude cottonseed oil then is 

refined by adding sodium hydroxide and impurities and soapstock are separated from the oil. 

Most cottonseed oil is bleached to remove coloring agents and is then filtered. It is then 

deodorized with steam under a partial vacuum to remove any off flavors. 

Livestock feed items from oilseed crop:

There are livestock feed items associated with many of the oilseed crops. Most have a meal 

high in protein used for a feedstuff (See Table 1). Besides the meal, cotton has hulls and gin 

byproducts as animal feed items. Rapeseed (non-canola varieties) also has forage as a feedstuff. 

While some of the oilseeds have other items that can be fed to livestock, like sunflower hulls, 

they are considered insignificant feedstuffs (Table 1 Raw Agricultural and Processed 

Commodities Derived from Crops EPA Residue Chemistry Guidelines OPPTS 860.1000). The 

oilseed crops that meet the criteria for significant livestock feeds are canola, flax, safflower, 

sunflower, and cotton. The main livestock feed items for most of the members of the crop group 

would be the meal. 

The meal of oilseeds is a very valuable livestock feed. Crambe meal at a concentration not 

to exceed 4.2% of the ration can be used as beef cattle feed. With precooking during processing 

or other methods to reduce glucosinolates, the meal can be used for all livestock and poultry. 

Many oilseed meals such as sunflower or cotton can substitute for soybean meal for a protein 

source of livestock diet. Sunflower hulls can be used as roughage, and its seeds are also 

consumed as nuts with the non-oil varieties for human food and feeding birds. Sunflowers can 

also be used as a silage crop and can be doubled cropped in areas with small grains or vegetables 

and where the season is too short to produce mature corn for silage. Sunflower, safflower, Niger 

seed, and flax seed are also used as birdseed. 
Page 20 of 44

APPENDIX I:

The Following are Sources of Data and Research Considered by the HED Scientist During 

Review of a Crop Grouping Petition which includes Processed Commodities:

 USDA IR-4 Petition.

 USDA GRIN world renowned database of scientific names for taxonomy.

 USDA plants database for geographic distribution of the commodity.

 USDA ERS for per capita consumption of commodity and their processed commodities.

 EPA DEEM consumption for each commodity and processed food found in the USDA 

and NHANES dietary surveys.

 US Extension Service pest problems, IPM, cultural practices, and processing methods.

 Reference books from 1997 - 2013 on the Processing of Commodities.

 The National Food Processors Association and their methods (submitted to USDA and 

reviewed by HED Chemists for RACs and processed commodity required sampling).

 Florida Citrus Byproducts Laboratories world renowned processing methods.

 Citrus Processing manufacturer equipment to compare processing techniques for juice 

and byproducts.

 The American Spice and Trade Association Handbooks.

 The USDA Agricultural Marketing US standards for all commodities and processed 

foods.

 Access to the Current Research Information Service (CRIS) commodity research 

reports in USDA and Agricultural Research Service on new commodities and processed 

foods that are currently under study.

 The USDA AGCENSUS for 1997, 2002, 2007, 2012.

 USDA Crop Production annual reports up to 2013 for all commodities including fruits, 

vegetables, oilseeds, grains, etc.

 USDA Foreign Agricultural Service Import/export database for production of all 

commodities including processed foods/feed 2008-2013.

 Livestock Feed Handbooks for all animal food and feeds.

 Food and Feed Crops of the United States by Markle, Baron, and Schneider.

 Tables 1 and 2 of the Residue Chemistry Guidelines.

 Literature from 1998 -2013 on all commodities and their processed foods from searches 

of the USDA National Agricultural Library (NAL) world renowned “Agricola” 

database (1998 - 2013).

 Field research by USDA determining the validity of representative crops.

 Various Trade Associations such as the Popcorn Institute, American Herbal Products 

Association, Mushroom Institute, Pistachio Association, Northwest Food Processing 

Association. .

 Scientists and references from the Agronomy, Horticulture, Weed Science and Plant 

Regulator Societies. 
Page 21 of 44

 Canning processes from Extension and Manufacturers handbooks.

 Comparison of FAO processing data with U.S. processing date

 Field crop and Vegetable crop production textbooks.

 CRC Handbook of Processing and Utilization of Agricultural Crops.

 Agronomy Handbook for Agronomy I Classes, by B.A. Schneider

 Packer Producer lists of statistics for commodity sales in U.S. grocery stores.

 EPA Environmental Factors Handbook.

 SOP 2001. HED Translation of Representative Commodities to all members of the 

group for dietary risk assessments.

 USDA Human Nutrition Surveys and Handbook of Foods for all U.S. commodities and 

processed commodities for dry matter, lipids, fiber, and unique nutrients. 

 Codex Classification Of Food and Feed Commodities.

 Table 1 EPA Livestock Feeds and guidance adopted by OECD.

 The eCFR for the latest tolerances to compare representative commodities.

 MRL database for comparison of MRL’s in U.S. , and all other trade partners, this 

database uses the crop group commodities.

 Agricultural Marketing Associations for commodity traded.

 Various Fruit Juice Concentrates International requirements.

 US Canola Association, American Forage and Grassland Council cooperation on 

oilseeds and forage crops.

 USDA Crop Profiles for cultural practices, pest problems, worker practices.

 USDA IR-4 field research studies on determining representative crops.

The above references are just a portion of the references used to select our representative 

commodities and their processed food items and livestock feeds. 
Page 22 of 44

APPENDIX II:

More examples of processing from other crop groups that have been amended

Bulb Vegetable Group 3-07

Onions dehydration

Onions grown for dehydration are generally white or yellow and have a high soluble solids content 

ranging from 18.0 – 23 5%. Dehydrator onions are planted at a rate of 4 – 5 lb/A during September –

January and harvesting varies from May to October. Over 75% of the dehydrator onions are grown in 

California under contract to processors with most of the commercial acreage being direct seeded. 

Dehydrator onions are harvested mechanically and are cut first, undercut, and placed in windrows to dry 

for one to three weeks to final moisture of 4 %. They are then graded in the field and transported to the 

processing plants for dehydration. Average yields of dehydrator onions are 15.5 T/A and can be 

commonly be 18 T/A. approximately 8 – 10 kg of raw onions yields 1 kg of dehydrated onions. 

COOKING PREPARATION AND COOKING METHODS FOR THE BULB 

VEGETABLES CROP GROUP:

In general to prepare for cooking, the outer papery scales of the bulb onions and garlic are 

peeled before eating, while green onions are consumed whole after rinsing, and removing any

attached roots.

The culinary uses of onion are extraordinarily numerous. They are eaten raw, fried, boiled, 

steamed, braised, grilled, stewed, microwaved, stir fried, and roasted; canned, while green onions 

are consumed whole after rinsing in soups, sauces, salads, stews, curries, and a great variety of 

other dishes; and they are a main ingredient of many pickles and chutneys. Dried onion products 

such like rings, flakes, and powder are produced for the food processing industry, also onion oil 

by distillation as a flavoring agent. 

LIVESTOCK FEED ITEMS:

There are no significant animal feed items associated with any of the current members or 

proposed members to the Bulb vegetable crop group 3. Members of the bulb vegetable group are 

considered undesirable as a livestock feed for dairy cattle because they leave a distinct odor to 

the milk. Therefore, since there are no animal feed items there is no reasonable expectation of 

residues in meat, milk, poultry, or eggs. 
Page 23 of 44

Proposed Leafy Vegetable Group 4 -

Comparison of the Raw Agricultural Commodities (RAC) and Processed Commodities for 

the Leafy Vegetable Group (see Table 5).

The raw agricultural commodities (RAC) for the amended Leafy Vegetable Crop Group 

are similar (Table 5). There are no processed foods or feedstuff items associated with the 

proposed amended Leafy vegetable crop group. 

Table 5. Leafy Vegetable Group 40 CFR Vol. 58, No. 187, 9/29/1993, pp. 50888 – 50893. Portion of 

Food Commodities Analyzed Pesticide Residues: Proposed Rule), and Table 1 Raw Agricultural 

and Processed Commodities Derived from Crops (EPA Residue Chemistry Guidelines OPPTS 

860.1000).

Commodity Portion Analyzed (RAC) and/or Feedstuff (F) Processed Commodity (PC) and /or 

Use as a Feedstuff (F)

Leafy 

Vegetable, 

except 

Brassica

Except as noted, analyze the whole commodity after removing or 

discarding obviously decomposed or withered leaves. In the case of 

rhubarb, analyze only the stem without leaves. Remove adhering soil 

from celery by lightly rinsing in running water.

None

Brassica Leafy 

Vegetable

Analyze the whole commodity after removing or discarding obviously 

decomposed or withered leaves, except remove and discard all leaves 

from cauliflower and headed broccoli and use sprouts only from 

Brussels sprouts. In the case of rhubarb, analyze only the stem without 

leaves. Remove adhering soil from celery by lightly rinsing in running 

water.

None

LIVESTOCK FEED ITEMS:

There will be no significant animal feed items associated with the amended Leafy

Vegetable crop group (Table 5). 

Comparison of the Raw Agricultural Commodities (RAC) and Processed Commodities for 

the proposed Brassica Head and Stem Vegetable Group (see Table 3).

The raw agricultural commodities (RAC) for the amended Brassica head and stem 

vegetable group are similar (Table 3). There are no processed or feedstuff items associated with 

the head and stem Brassica vegetables.
Page 24 of 44

Table 3. The Proposed Brassica Head and Stem Vegetable Group 40 CFR Vol. 58, No. 187, 

9/29/1993, pp. 50888 – 50893. Portion of Food Commodities Analyzed Pesticide Residues: Proposed 

Rule), and Table 1 Raw Agricultural and Processed Commodities Derived from Crops (EPA 

Residue Chemistry Guidelines OPPTS 860.1000).

Commodity Portion Analyzed (RAC) and/or Feedstuff (F) Processed Commodity (PC) 

and /or Use as a Feedstuff (F) 

Brassica Leafy 

Vegetable

Analyze the whole commodity after removing or discarding 

obviously decomposed or withered leaves, except remove and 

discard all leaves from cauliflower and headed broccoli and use 

sprouts only from Brussels sprouts. 

None

Field validation study conducted by USDA IR-4 showed the need to separate head and 

stem Brassicas from the Leafy Brassicas because of higher residues in the leafy crops. Leafy

Brassica vegetables were transferred to Leafy vegetable crop group 4.

Livestock feed items:

There are no significant animal feed items associated with the proposed Brassica head 

and stem vegetable group. 

Fruiting Vegetable Group 8-10.

Processing of Peppers and Red Bell Peppers for Production of Paprika:

The conventional pepper cultivars are not yet suited for mechanical harvest because of 

several plant growth characteristics such as non-uniform ripening, plant height, and orientation 

of the fruit and being able to harvest without uprooting the plant. The ripe peppers for fresh 

eating are rinsed and disinfected after harvest by dipping the fruit for 3 -5 minutes in hot water 

(50C). For canning the fruits are peeled by roasting or by using chemicals to remove the skin, 

seeds and stalks. The fruits are canned in brine. 

Processing nonpungent peppers for paprika is based on dehydration and milling. 

Dehydration at 60 – 80C for 4 – 6 hours is necessary to extend the shelf life of fruits from days 

to months (Hui, 2006). The moisture content is reduced to 4 - 7 %. They are then milled by

grinding with hammer and ball mills to reduce the pepper into easier shipment sizes as a solid 

dry material. About 30 – 40 % of the fruit seeds are added to the dry fruits before milling to 

intensify the color. Also, 60 – 70 % of the milled product is used to make oleoresins for use as 

highly concentrated carotenoid oils for use as a coloring agent. Standards for paprika specify 

that it shall contain no more than 8.5 % total ash and 10.0 % moisture and the ground products 

shall pass through a U.S. Standard No. 30 sieve Farrell, 1985). Chili peppers are also used as a 

spice mixture as ground chili powder, cumin, oregano, and garlic powder at 7.8 % moisture and 

Scoville units not more than 2000 or less than 900 units.
Page 25 of 44

Tomato:

Tomatoes have several distinct ripening stages as immature, mature green, breaker, pink, 

and red. Ripening stages in the tomato fruit are described as immature, mature green, breaker, 

pink, and red. Mature greens have a white to yellow 'star' on the blossom end. For fresh market 

tomatoes are harvested at the mature green stage make up the bulk of the commercial fresh 

market tomato crop since they tolerate rough handling better than the riper stages and hold the 

longest in storage, shipping, and on the supermarket shelf. In the industry, this is referred to as

having a low shrinkage rate. North Carolina recommendations are to harvest green matures 

when about 10 percent of the fruit on the first hand is at the breaker stage of maturity. All fruit 

on the first two fruit hands are generally removed at this harvest. The second harvest normally 

takes place from 10 to 14 days after the first. Fruit that are two inches in diameter or larger are 

removed from the middle of the plant. The third harvest is 10 to 14 days later; fruit are removed 

from the upper portion of the plant. Vines and fruit should be completely dry when mature green 

fruit are harvested. Otherwise, fruit shoulders may develop sunken, blackened areas during 

ripening. Cherry, grape, and Roma tomatoes are harvested between the breaker stage and the red 

ripe stage. Heirloom varieties are usually harvested after the breaker stage. Vine-ripe must be 

hand harvested t thoroughly and as frequently as every other day. Fruit which turn pink or redripe on the vine are unmarketable through commercial channels. The flavor of supermarket 

tomatoes is frequently criticized by consumers. Under controlled experimental conditions, 

properly handled mature green tomatoes develop flavor to the same extent as fruit left on the 

vine another 24 hours, until color appears, the 'breaker' stage. To the extent immature greens are 

picked, however, eating quality is reduced even though these tomatoes can be gassed to redness 

with ethylene. The problem is determining when the tomato reaches the mature green stage in 

the field. More vine-ripe have been appearing in stores because of consumer demand for bettertasting tomatoes. In Florida the tomatoes are handpicked and placed in plastic bins holding up to 

1000 lb, before moving to the packinghouse. For the processed tomato juice market tomatoes 

can be mechanically harvested. .

Tomatoes used for processing for canned tomatoes are harvested red-ripe. They retain 

quality on the vine for several days after ripening and harvest is timed to maximize red-ripe. The 

fruit are sturdy enough to withstand mechanical harvest even when red-ripe and 80 to 90 percent 

of all processing tomatoes are mechanically harvested. One mechanical harvester can cover 5 to 

8 acres in 8 hours. 

Processing Tomato Industry

Production. California has long been the primary source of U.S. processed-tomato products. By

itself, California leads the world in the production of processing tomatoes. Harvest of the 

California processing-tomato crop is most active August to September. About 96 %t of U.S. 

processing tomatoes are grown and processed in California, with Indiana, Ohio, and Michigan 

accounting for most of the remaining production.

Market Structure. Growers contract with processors to process red-ripe tomatoes. Although 

many firms manufacture pulp-based products, such as stewed and diced tomatoes, most initial 

processing is by firms that manufacture tomato paste, a raw ingredient. Paste is manufactured 
Page 26 of 44

and packed in bulk containers--large bags set into boxes and barrels--and stored for use up to 18 

months later. This raw ingredient is distributed under contract or sold to remanufacturing firms 

that add water, spices, etc. to make retail and foodservice packs of soups, sauces, catsup, and 

paste.

Per Capita Use. Americans consume three-fourths of their tomatoes in processed form. U.S. 

consumption of processed tomatoes began a steady climb that accelerated in the late 1980s with 

the rising popularity of pizza, pasta, and salsa. ERS estimates suggest the largest processed use 

of tomatoes is in sauces (35 percent), followed by paste (18 percent), canned whole tomato 

products (17 percent), and catsup and juice (each about 15 percent). ERS estimates suggest that 

about one-third of all processed-tomato products are purchased away from home at various 

foodservice outlets (pizza parlors, for example).

Processing of the Tomatoes for Their Juice. (Adapted from United States Department of Agriculture 

Extension Service, 2005, University of Florida: http://edis.ifas.ufl.edu and Neil Ewing, National Food 

Processors Association.

The required processing studies for tomato are in a series of processing study protocol from 

the National Food Processors Association submitted to Dr. Debra Edwards US EPA, OPP, CBTS 

(Ewing, 1992). The procedure discusses the processing of tomato samples starting with raw 

unwashed tomato and then processed into paste, puree, pomace, and juice. 

Some commercial guidance on tomato juice includes an average of 23 pounds is needed 

per canner load of 7 quarts, or an average of 14 pounds per canner load of 9 pints. A bushel of 

tomatoes weighs 53 pounds and yields 15 to 18 quarts of juice--an average of 3-1/4 pounds per 

quart. Procedure: Wash, remove stems, and trim off bruised or discolored portions. To prevent 

juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into 

saucepan. Heat the juice immediately to boiling while crushing the fruit. Continue to slowly add 

and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils 

constantly and vigorously. Simmer 5 minutes after you add all pieces. Press both types of 

heated juice through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or 

citric acid to jars. 

The Raw Agricultural Commodities (RAC) and Processed Commodities for the Fruiting 

Vegetables (See Table 1).

Table 1. Fruiting Vegetable Portion Analyzed for the Raw Agricultural Commodity (RAC) and the 

Processed Commodity [40 CFR Vol. 58, No. 187, 9/29, 1993, pp. 50888 – 50893. Portion of Food 

Commodities Analyzed Pesticide Residues: Proposed Rule, and Table 1 Raw Agricultural and Processed 

Commodities. Derived from Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000)].

Commodity Portion Analyzed (RAC), Use as a Feedstuff (F) Processed Commodity and Use as a 

Feedstuff (F) 

Eggplant Analyze the whole fruit. 
Page 27 of 44

Groundcherry Analyze the whole fruit after outer husk is removed.

Pepper, bell and 

nonbell

Analyze the whole fruit.

Tomato Analyze the whole fruit. Paste*

Puree*

Tomatillo Analyze the whole fruit after outer husk is removed.

*Residue data on tomato paste covers tomato processed products (e.g., sauce, juice, and catsup), 

except tomato puree which only covers canned tomatoes.

Other uses for the specific fruiting vegetable commodities are discussed under the 

preparation, cooking methods, uses, and marketing standards for members of the citrus and 

cooking methods for members for members of the fruiting vegetable crop group:

LIVESTOCK FEED ITEMS:

There are no significant animal feed items associated with any member of the proposed 

the Fruiting vegetable crop group 8.

Pome Fruit Crop Group 11-12

Harvesting and Processing Apples and Pears:

Due to the diverse and maturity dates variety of apples, harvesting occurs at different times 

throughout the year. Most apples in the U.S., however, are harvested in the fall (between August 

and October). 

Before harvesting occurs, apples and pears must be tested for "maturity" to determine if 

they're ready to be picked. This process allows consumers to receive fresh apples of the highest 

quality and for processors to select only the ripest apples for apple juice and applesauce. 

European pears are harvested when "firm mature"; flesh firmness is the most reliable indicator of 

pear maturity. Firmness in the range of 10 - 15 lbs as measured by a pressure tester is desirable 

for most cultivars. Apples and pears that are harvested too early may taste sour or starchy, and 

apples harvested too late may be soft. Considerations of amount of sugar, firmness and seed are 

looked at prior to harvest. Skin color determine maturity, many characteristics of the apples is 

checked prior to picking.

Once the apples are confirmed to be "mature," they are picked (mostly by hand, although 

some mechanical methods have been developed). The apples are then placed in canvas bags or 

lined buckets inside of large bins. These apple-filled bins are picked up by a forklift, loaded onto 

a truck and transported to a central loading area - where apples that are bruised, cut or have 

insect or disease problems are immediately removed. The remaining apples are stored 

immediately to ensure maximum storage life. Apples that are an "off" shape or appear to have 

"skin blemishes" may not be ideal for the produce department - but they are perfectly suitable for 

processing. Similar harvesting occurs for other members of the Pome fruit group.
Page 28 of 44

Processing of Apples and Pears (US Apple Association, 2008, Apple Products Research and 

Education Council, 2008, Ferree and Warrington, 2003):

Over 40 % of the U.S apple production is processed and 54 % is juiced. The first step in 

any processing procedure is handling of the raw fruit. During this most critical step, the 

Processed Apple Institute (PAI) recommends visual inspection of all apples by a trained 

inspector for "integrity and sanitary condition" and random testing for spray residues or mold. 

Apples not meeting processing standards should be rejected and appropriate personnel informed.

Before raw apples are processed into apple juice, cider or sauce, they are put through a 

handling process designed to remove external surface dirt and topical chemical residues. These 

apples are then water-washed before processing. This water wash is sometimes accomplished as 

the fruit is water flumed from receiving stations to processing lines. Alternately, fruit is 

transported by dry conveyers through water sprays or scrubbers before processing. Most 

processing lines employ both techniques.

Water used in the flumes or receiving pits is often recirculated and periodically changed 

or refreshed. Processors sometimes add chlorine dioxide, hypochlorite or other chlorine 

compound to control microbial buildup in recirculated water. Apples stay in water flumes or 

baths for as little as one to two minutes, or as long as 30 - 45 minutes. Most flumes accomplish 

apple conveyance to processing lines in less than 10 minutes.

Many processors employ high pressure fresh water sprays, sometimes at several points 

before the fruit enters the processing line. These sprays provide a more vigorous cleaning, and 

are sometimes used along with mechanical scrubbers, brushes or bristles rollers to remove 

surface dirt. Apples are exposed to fresh water sprays for an average of 5 - 10 seconds. 

Cleaning compounds are not used in water sprays.

The cleaned apples are now ready to be processed into juice. Using various methods, the 

juice is extracted from the apples and heat-treated (pasteurized) to kill any microorganisms that 

might be present. This heat treatment also helps improve the overall clarity of the apple juice. 

Before being placed in the appropriate container (such as bottles), the juice may be further 

filtered and given an additional heat treatment to assure safety.

Once processed, PAI recommends that samples representing the beginning, middle and end 

of each production lot be collected and stored for the product's expected distribution or shelf line. 

Samples should then be inspected and tested by an independent contract laboratory, and any

product not meeting quality standards should be identified and handled accordingly. The 

standard packing line procedures are used for pear - hydro cooling, washing, culling, waxing, 

sorting, and packing. Quality grade is based on size and appearance of skin; greater prices are 

obtained for larger fruit and those with minimal surface blemishes. 

Processing Studies for Apples and for Their Juice, Cider, and Sauce. (Adapted from US 

Apple Association, 2008, and Neil Ewing, National Food Processors Association.
Page 29 of 44

The required processing studies for apple are in a series of processing study protocols 

from the National Food Processors Association submitted to Dr. Debra Edwards US EPA, OPP, 

CBTS (Ewing, 1992). The procedure simulates commercial practices and discusses the 

processing of apple samples starting with raw unwashed apples which are also processed further 

into wet pomace and juice. The procedure involves using unwashed whole apples are sampled 

for residues. For apple juice, wash the apples through a flume/spray to remove surface dirt. 

Apples are peeled, cored, and sliced and ground or pressed through a screen. The juice is 

separated from the pomace. The juice is clarified and heated to 100 – 120° F. The filtered juice 

is heated to 190 °F for canning and the juice sampled for residues. If applesauce samples are 

needed the sliced apples are cooked with water at 212 °F for 10 minutes and the cooked apples 

are then pressed through a screen and reheated for canning and sampling. If data is needed on 

apple slices they are blanched with water at 180 – 185 °F for 1 – 2 minutes and the slices are 

canned with water at 170 – 180 °F and sampled after canning for residues. 

Fresh apple cider or sweet apple cider is made locally by farmers with their apples that do 

not meet fresh standards. Cider is made by pressing apples to produce juice which is then 

fermented. It must be refrigerated and has a storage life of 2 – 3 weeks. Fermented or hard cider 

is a shelf stable product that is fermented to increase its alcohol content. Cider apples are distinct 

cultivars and are chosen for their fruit qualities. The cultivars are classified into four groups 

based on sweetness, tannin content and acidity. Tannin content is desired in cider apples which 

gives apples their bitter and astringent taste. Some of the apple cider cultivars are: bitter sweet –

‘Ashton bitter’, ‘Osier’, and ‘White Norman; sharp’ – ‘Crimson king,’ ‘Federick’, and ‘Tom 

putt; sweet,’ – ‘Court royal’, ‘Labret’, and ‘Sweet coppin’; and ‘Bitter sharp – Foxwelp’, ‘Genet 

Moyle’, and ‘Stoke red’.

Apple sauce is produced by peeling and coring apples and then slicing them into pieces 

and precooked usually by pressing through a pressurized steam tunnel for 4 – 5 minutes until the 

temperature reaches 96°C. After cooking it is passed through a finishing machine to remove any

coarse materials. U.S. applesauce standards are based on color, consistency, absence of defects, 

flavor, and finish. Apple butter and slices are considered specialty items and are less than 1% of 

total apple products. Yields of apple slices vary from 45 (2 1/2 in) 64 mm apples to produce 10 

lb of slices, while only 26 (3 inch) 76 mm apples make 10 lb of slices. 

Comparison of the Raw Agricultural Commodities (RAC) and Processed Commodities for 

the Pome Fruits (see Table 1).

The raw agricultural commodities (RAC) for the Pome fruit group are similar (Table 1). 

Only apple requires the processed commodity for juice and the only livestock feed commodity 

for wet apple pomace. 

Table 1. Pome Fruit Portion Analyzed for the Raw Agricultural Commodity (RAC) and the 

Processed Commodity (40 CFR Vol. 58, No. 187, 9/29/1993, pp. 50888 – 50893. Portion of Food 

Commodities Analyzed Pesticide Residues: Proposed Rule), and Table 1 Raw Agricultural and 

Processed Commodities Derived from Crops (EPA Residue Chemistry Guidelines OPPTS 

860.1000).
Page 30 of 44

Commodity Portion Analyzed (RAC), Use as a Feedstuff (F) Processed Commodity and Use as a 

Feedstuff (F) 

Pome fruit group Analyze the whole commodity after removing and 

discarding stems. 

See apple.

Apple Analyze the whole commodity after removing and 

discarding stems.

Wet pomace (F)

Juice

Pear Analyze the whole commodity after removing and 

discarding stems.

-

Crabapple Analyze the whole commodity after removing and 

discarding stems.

-

LIVESTOCK FEED ITEMS:

Wet apple pomace is the only significant animal feed items associated with the Pome fruit 

crop group 11 (Table 21). It is used as a source of carbohydrate concentrate and fed up to 10 % 

of the dairy cow diet. The wet apple pomace is a byproduct of the apple processing industry, and 

is the processed item which remains after cider has been expressed from small whole apples, and 

the stems, cores, and peelings remaining after preparation of apple juice and sauce for human 

consumption. It is produced only in apple growing/processing areas, usually fall until midspring. Some is fed to growing beef, beef cows, and lactating and non-lactating dairy cows as 

available, but the supply is limited and it is not hauled any long distance because of shipping 

costs.

Berry and Small Fruit Group 13-07

Potential new uses for berries are being researched at Oregon State University to 

determine the berry seed oil properties as well as many USDA researching the antioxidant 

contents of the berries for medicinal and nutritional studies. Protein concentrations ranging 

from 6.3 to 7.1% for the caneberry seed meal are similar to other seed meals such as cotton and 

flaxseed. The fatty acids profile of caneberry seed oils appear to be nutritionally outstanding and 

are high in omega- 3’s. Red and black raspberry, evergreen blackberry, marionberry, sea 

buckthorn, and boysenberry seed oils are also being investigated. The main cooking oil from 

berries is grape seed oil. Grape seed oil accounts for < 1.0% of the total grape production 

(USDA, 2002, and is high in nutrients and polyunsaturated linolenic acid, and used for a salad 

dressing or as a cooking oil. The grapeseed oil is mostly produced in France, Switzerland, and 

Italy with a few produces in the U.S. (Hormel). Grapeseeds are available as byproducts of the 

raisin, juice and wine industries. The seeds are separated from the grape ‘marc’ that contains the 

skin, stems and seeds after the grapes are processed. A grape usually has 4 to 5 seeds/grape and 

the seeds make up 3.5 to 4.5 % of the fresh weight. The kernel makes up 54 – 56 % of the whole 

seed weight. The grape seed cake remaining after the extraction of the oil from the kernel and it 

is used for combustion or for animal feed in other countries. The oil extraction is by hexane 

solvent extraction after crushing the seed in roller mills and heating to 100 C for 20 min (FAO 
Page 31 of 44

1992). Oil yields range from 65 to 75 % with 5 – 6 % remaining in the meal. The preferred 

method for extracting the oil by organic growers is the cold press method to crush the seed, 

which is then clarified and bottled with a shelf storage life of 6 to 12 months or by an alcohol 

extraction (ATTRA, Spectrum). 

According to Table 1 of the Residue Chemistry Guidelines (OPPTS 860.1000) the RAC for 

members of the Berry and small fruit group is the berry or fruit. The following members of the 

group are listed in Table 1: blackberry, blueberry, cranberry, currant, dewberry, elderberry, 

gooseberry, grape, huckleberry, kiwifruit, raspberry, and strawberry. The only exception for 

these commodities is grape which has the processed commodities raisin and juice. ChemSAC 

may want to add some processed commodities to grapes for refined risk assessment purposes 

only such as grape seed oil and grape leaves. Grapeseed oil is very minor cooking oil and at 

present is mostly imported from Italy, France, and Greece. Grape leaves are mostly obtained 

from organically produced grapes in California or imported from growers in France and Italy. 

The only other processed commodity to consider adding is cranberry juice, which has increased 

since 1995 from 0.16 gallons per capita juice consumption to 0.21 gallons per capita juice 

consumption in 2004, while grape juice has declined from 0.45 gallons per capita juice 

consumption in 1995 to 0.38 gallons per capita juice consumption in 2004. Cranberry juice has 

risen from approximately 2.0 % of the juice consumed in 1995 to about 2.6 % in 2004, while 

grape juice consumed dropped from 5.6 % in 1995 to 4.3 % in 2004. The USDA CSFII 1994 -

1996, 1998 survey, using two day individual consumption determined the berry and small fruit 

juice consumption to be 8.1 g for grape juice, 2.5 g for cranberry juice and 1.6 g for strawberry

juice. ChemSAC may decide to list cranberry juice either as required or optional desirable for 

refined risk assessment purposes only. The whole fruit is squeezed and processed into the juice 

after discarding pulpy material and seeds.

The Berry and small fruit commodity portion analyzed for the RAC as well as the edible 

plant portion consumed for all the proposed commodities is listed in Table 1.

Table 1. Berry and Small Fruit Portion Analyzed for the Raw Agricultural Commodity (RAC) and 

the Edible Portion Consumed. (40CFR Vol 58, No. 187, 9/29, 1993, pp. 50888 – 50893. Portion of 

Food Commodities Analyzed Pesticide Residues: Proposed Rule).

Commodity Portion Analyzed (RAC) Edible Portion Consumed

Berry and small fruit 

group

Analyze the whole commodity after removing and 

discarding caps and stems, except currants where the 

stem is to be included. 

Whole fruit

Kiwifruit, fuzzy Analyze the whole fruit. Whole fruit, but skin is usually 

discarded

Kiwifruit, hardy Analyze the whole fruit. Whole fruit

Strawberry Caps (hulls) shall be removed and discarded from 

strawberries before examination for pesticide residues 

[40 CFR 180.1 (J) (3)].

Whole fruit
Page 32 of 44

LIVESTOCK FEED ITEMS:

There are no significant animal feed items associated with any of the current or proposed 

members to the Berry and small fruit crop group 13. Therefore, since there are no animal feed 

items there is no reasonable expectation of residues in meat, milk, poultry, or eggs. 

Proposed Stalk, Stem, and Leaf Petiole Vegetable Group 22:

Comparison of the Raw Agricultural Commodities (RAC) and Processed Commodities for 

the Proposed Stalk, Stem, and Leaf Petiole Vegetable Group (see Tables 3 and 4).

The raw agricultural commodities (RAC) for the amended Leafy Vegetable Crop Group are 

similar (Table 3). There are no processed commodities or livestock feedstuffs for this proposed 

group. 

Table 3. Proposed Salk, Stem, and Leaf Petiole Vegetable Group 40 CFR Vol. 58, No. 187, 

9/29/1993, pp. 50888 – 50893. Portion of Food Commodities Analyzed Pesticide Residues: Proposed 

Rule), and Table 1 Raw Agricultural and Processed Commodities Derived from Crops (EPA 

Residue Chemistry Guidelines OPPTS 860.1000).

Commodity Portion Analyzed (RAC) and/or Feedstuff (F) Processed Commodity (PC) 

and /or Use as a Feedstuff (F)

Proposed Stalk, Stem, 

and Leaf Petiole 

Vegetable

Analyze the whole commodity after removal of obviously 

decomposed or withered leaves. Rhubarb leaf stems only; globe 

artichokes, flower-head only; celery and asparagus, remove adhering 

soil.

None.

LIVESTOCK FEED ITEMS:

There are no significant animal feed items associated with the proposed Stalk, stem, and 

leaf petiole crop group (Table 3). 

Proposed Tropical and Subtropical Fruit Group – edible peel 23

Processing Studies for Acai, Acerola, Guava, Imbu, Noni, Starfruit, and Tamarind, for 

Their Juice, Nectar, and Canned Slices, and for Canned Table Olives and Olive Oil. 

(Adapted from Neil Ewing, National Food Processors Association, 1992, Nagy et al., 1993, Hui, 

2006, and iTi Tropicals http://www.ititropicals.com).

Acai:

Acai is a palm fruit native to the Amazon estuary. The Acai fruit is small, round and 

blackish purple resembling a grape and it has long been revered as an antidote for numerous 

ailments by the indigenous people of Brazil's Northern Amazon region. The acai fruit has a large 
Page 33 of 44

seed, about 7 mm in diameter and contains some amount of pulp. It has a berry-cocoa flavor that 

has antioxidants, plus healthy Omega fats, protein and dietary fiber. Acai has 30 times the 

antioxidants of red wine, and an essential fatty acid profile similar to olive oil. Acai juice and 

purees can be used in juice smoothies, energy drinks, ice creams and sorbets. One company iTi 

(www.ititropicals.com) now supplies frozen acai puree, frozen clarified acai juice, clarified acai 

juice concentrate, and acai with lime. 

Acai Puree is prepared from selected berries, which are analyzed for color appearance 

and flavor. Premium quality acai berries are washed, blanched, deseeded and the extracted pulp 

is pasteurized and frozen. Acai puree can be used in various juice applications, smoothies, 

energy drinks, ice creams and sorbets. Acai puree has 12 and 14% solid content. 

To make clarified acai juice, highest quality acai berries are selected, washed, blanched, 

deseeded, the extracted pulp goes through an enzymatic treatment, and the clarified juice is 

obtained. The product is Kosher certified and manufactured under a certified quality system. 

Clarified acai juice can be used in various juice applications, smoothies, energy drinks, ice 

creams and sorbets. To obtain clarified acai juice concentrate, the process begins using the same 

process used to obtain the regular juice. Acai berries are selected, washed, blanched, deseeded, 

the extracted pulp goes through an enzymatic treatment, and the clarified juice is obtained. The 

juice is then concentrated by reducing the water content. Clarified acai juice concentrate can be 

used in various juice applications, smoothies, energy drinks, ice creams and sorbets.

Acerola tropical juice products:

Acerola is a deep-red, cherry like fruit that originally grew primarily in and around the 

West Indies. It is now found abundantly in Brazil. It is one of the highest sources of natural 

vitamin C and bio-flavenoids. In addition to vitamin C, it also contains pro-vitamin A, vitamin 

B1, B2, B3, iron, phosphorous and calcium. The fruit can be used in desserts and preserves. 

Acerola juice concentrate is obtained by evaporation of water in the single strength juices. It 

keeps the aroma and flavor of the single strength juice almost in totality, since the aromas of the 

pulp that are evaporated together with the water during the concentration process are recovered 

and incorporated back into the juice concentrate. The juice concentrate has a vitamin C content 

of 800 - 1200 mg/100ml and a Brix of eight. Product is 100% natural with no additives, and the 

juice concentrate can be used in desserts and preserves as well as a natural source of vitamin C.

Guava Products:

Guava is a climacteric fruit and ripens quickly after harvest with the skin changing color 

from green to yellow. Guava pulp may be sweet or sour, off-white to deep pink, with the seeds 

in the central pulp of variable number and hardness, depending on species. In Hawaii, 90 % of 

the fruit processed are harvested from the cultivar ‘Beaumont’ that are of the acid type. The 

guava puree process was developed in Hawaii and now used throughout the world. Firm-ripe 

fruits are delivered to the processor usually in 30 to 40 lb lug boxes. The fruit can be extensively

used to make candies, preserves, jellies, jams, marmalades, and for juices. Pink guava can be 

used as the base of salted products such as sauces, constituting a substitute for tomatoes. Aseptic 

pink guava puree, aseptic pink guava concentrate, aseptic white guava puree, frozen guava 

essence, aseptic organic guava puree. The guava puree is aseptically processed, manufactured 

from highest quality fruits free of insects and diseases. Varieties of guava puree are available 
Page 34 of 44

from Malaysia, Ecuador, and India. The white and pink guava puree is free from stone cells. 

Standard applications include juices, nectars, baby food and jelly. Guava concentrate is 

manufactured using mature fruit, free of insects and diseases. The fruit is processed aseptically 

system through cold extractor grinding, followed by an enzymatic deactivation, evaporation, 

enzyme addition and puree concentration and sterilization. Both pink guava concentrates

(Malaysia and Ecuador) and white guava concentrates (India) are available. Guava concentrate 

can be used in beverages, ice cream, jams, jellies, sauces and cereal bars. Guava essence

captures the fresh fruit aroma and flavor of the fruit by extracting the volatile essence aromas 

from the pulp through condensation. The powerful sensory qualities of this guava essence make 

it ideal for adding natural taste and aroma to beverages, snacks, frozen treats, and confectionary. 

It is also processed into a dehydrated powder (prepared from dehydrated slices) and the yellow 

slightly overripe fruits are preferred for puree. Guava juice is produced either from fresh fruits 

or from puree. Guava nectar is prepared from puree, clarified juice, or concentrate with sugar 

syrup, citric acid and other flavoring agents. Guava cheese is prepared from firm ripe fruits to 

make fruit leathers. 

Imbu Tropical Juice Products:

Imbu, which is commonly known as the Brazil plum, is native to northeast Brazil. This 

fruit has been described as perhaps the best flavored among all of the Spondias species. The 

round fruit is light yellow to red in color, around 2-4 cm in size, and has a leathery shell. When 

fully ripe the flesh is soft and juicy, with a sweet taste and distinct aroma. The fruit are sour if 

eaten before they are fully ripe. This fruit is of high importance to the people of northeastern 

Brazil, who consume vast numbers of imbu during the fruiting season. Imbu can be eaten fresh 

or made into jams or other sweetened preserves like fruit cheese. The fruit is ideal for mixing 

with gooseberries or plums and is used in fruit juices, jams and sorbets. Imbu puree is produced 

from the best quality fruit and is made from all natural ingredients. All processing of Umbu 

puree is done under the guidelines of good manufacturing practices. Imbu puree is free of any 

additives or preservatives. The puree can be used to make fruit juices, jellies and sorbets.

Noni Puree and Juice Tropical Products:

Noni is a small, flowering shrub native to the Pacific islands, Polynesia, Asia, and 

Australia, and grows to a height of up to 10 feet high, and the fruits are oval, medium 4 - 7cm, at 

first green, turning light yellow or white when ripe. The Noni fruit has many seeds. Noni pulp 

contains high vitamin C content and substantial amounts of niacin, iron and potassium. Vitamin 

A, Ca and Na are present in moderate amounts. Noni juice is claimed to have healing properties 

and to be beneficial in treatment of diabetes, heart disease, and cancer. Noni puree is made from 

the natural fruit of noni, which is carefully selected, washed, disinfected, peeled, deseeded, 

ground into a smooth puree, and aseptically packed. Processing is carried out using modern 

technology equipment and carefully defined parameters, looking after sanitary conditions and 

processing standards are strictly defined by Good Manufacturing Practices. Noni puree can be 

successfully used in various beverage applications. Fruits are washed at the processing facility

before they ripen fully and turn soft. For juice production, the noni fruits are held at ambient or 

room temperature for one to several days to ripen before they are processed. However, prompt 
Page 35 of 44

processing for juice is important, for if ripe fruits are allowed to sit for an extended period, they

begin attract unwanted fruit flies, rats and other insects or pests. For processing of noni fruits for 

powders or other precuts, the fruits may be processed immediately, before they fully ripen. 

Unripe fruits are easier to work with some types of chopping and drying equipment.

Starfruit Tropical Juice Products:

Starfruit are classified into sweet and sour cultivars. Sweet cultivars are mainly for direct 

consumption or for non-fermented juice making, whereas the sour cultivars are processed into 

preserves, jam, jelly, canned fruit, fermented fruit juice, and sweetened nectar. Juice extraction 

is done by crushing and pressing with a juice yield above 60 %. Sour starfruit cultivars must be 

fermented before use into nectar. All starfuit produced in the U.S are for fresh use.

Tamarind Tropical Juice Products:

Believed to originate in East Africa, tamarind now grows extensively throughout the 

Indian subcontinent, Southeast Asia and the West Indies. The ripened sticky pulp has a musky

flavor and is sweet and sour due to the sugars and the acid content. It is an important ingredient 

in Worcestershire sauce, some barbecue sauces and ketchups. Tamarind concentrate makes 

delicious chutneys, curries and can be added to soups, marinades or sweets. It can also be used in 

desserts and sweetened drinks. The tamarind puree concentrate is mostly from Mexico. The 

manufacturing facility producing this concentrate operates under a certified quality control 

system and HACCP regulations. The puree has a sweet, tangy taste and can be used for various 

food and beverage applications. In some countries, tamarind is processed for shipment to largescale processors by layering the pulp with sugar and covering it with boiling sugar syrup. There 

are also mechanical methods of extracting pulp, including a tamarind dehuller. Pulp is most 

often stored by mixing with salt and storing in transparent containers. Pulp can be stored in a 

cool, dry area for 3 to 6 months. Fresh fruit can be stored for a few days in a refrigerator or 

freezer or packed in high-density polyethylene bags in a dry place below 10 °C (50 °F) for 4 to 6 

months. Tamarind production is expanding. Tamarind puree concentrate can be used to make 

delicious chutneys, curries and can be added to soups, barbecue sauces, ketchups, marinades or 

sweets. It can also be used in desserts and beverages.

Table Olive Products:

Olives grown in California are processed into black-ripe (99 %) or California-style green 

and Spanish style green olives (< 1.0 %). The method used is pickling by adding an edible acid 

generally lactic or acetic acid in the form of vinegar. This acidification preserves the olive 

without having to ferment them. California style black olives can be made from either fresh or 

stored olives. The processing steps include fist loading the olives into cement tanks of 10 – 20 

ton (9 - 18 MT) capacity. Water is added to the tanks and the olives are subjected to two - six 

applications of lye (0.5 – 1.5 % sodium hydroxide at temperature of 10° – 21°C. Lye is removed 

by changing the water at least twice daily. Then the olives are stored in dilute brine for 2 days, 

and only about 24 hours is needed to fix the color. Cured olives are sorted on a conveyor belt to 

remove those that are off color. Olives to be pitted are put through an automatic pitter, and both 

are canned similarly. A pH of 7.0 – 7.5 appears to be most favorable. Olives are packed by

weight into cans. After filling, brine is added and the canned are heat processed to sterilize them. 
Page 36 of 44

California-style green-ripe olives are also subjected to a lye solution. They are stored for two 

days in dilute brine, and then canned as the black-ripe olives. The Spanish style green olives are 

a minor industry in California due to foreign competition. They also receive a lye treatment and 

are fermented in 50 – 180 gallon wood barrels. The pH for fermenting should be 3.8 or less and 

can take up to a year to complete. Pickled olives are de-stemmed and graded for size. They are 

usually placed in glass bottles. Stuffed olives are made from pickled and fermented green olives 

that are pitted and then stuffed with strips of red pimento peppers that were preserved also in 

heavy brine. Almonds and small onions are sometimes used. The stuffed olives are fermented 

for several weeks and then processed like Spanish-style pickled green olives. The Greek-style 

natural olives are made from olives that are purple or black and placed in 1 – 20 ton (9 – 18 MT) 

containers that are covered with brine for fermentation. No lye treatment is used for these green 

olives. There are five main trade types for processed olives. These include green olives in 

brine; olives turning color in brine; black olive in brine; black olive in dry salt; and other types 

like split olives. There are eight styles of olives in trade. These include: whole olive with pit, 

whole olives without pit; whole stuffed olives; halved cut olives; quartered into four parts, sliced 

olives of uniform thickness, chopped or minced, and broken olives. Olive size counts have a 

wide range from 27 -32/lb (60 -70/kg) to 181 -223/lb (400 – 450/kg). 

Olive Oil Processing:

In California, there are 13 processing mills for olive oil ( Sibbett, 2004) ranging from 

4,000 – 100,000 gallons (14 to 345 MT). Production in 2002 - 2003 was over 400,000 gallons. 

Cultural practices for olive oil production and table olives are the same, especially pruning, 

fertilization, irrigation, pest, and disease controls. The main differences are in the use of 

different cultivars and harvesting. Table olive cultivars usually have lower oil content and are 

usually larger. Some cultivars like Mission and Picual are dual-purpose varieties. The 

Manzanillo table olive is known for its high oil quality. In oil olives fruit thinning is not 

practiced. Table olives are harvested at the green-ripe stage, while oil olives are harvested at a 

more mature stage, and are better adapted to mechanical harvesting than table olives. Oil olives

are usually harvested at the purple skin-green flesh stage in November – January. High quality

virgin olive oil is usually made from varietal blends. Most cultivars range from 10 – 35 % fresh 

weight at full maturity. Cultivar production of oil content gallons/ton range from 10 - 20 in 

cultivar ‘Sevillano’ to up to 55 gal/ton in ‘Picudo’ or ‘Mission’. Olives for oil should be moved 

from the field to the processor immediately. Olive oil takes on odors, flavors rapidly so the mill 

must be kept clean, and odor free. The first washing is to remove foreign material that could 

damage the machinery like sticks, rocks, and leaves. Only olives harvested from the ground 

require removal of residues and must be washed. The olives are milled (crushed) to release the 

oil from extraction. Four types of mills that are used to crush olives are stone mills, hammer 

mills, disc mills and a pitter mill to remove the pits. The oil paste is then mixed called 

malaxation slowly to prepare the paste for oil separation from the pomace. It is stirred for 20 to 

90 minutes. The next step is to extract the oil from the paste and fruit water. Pressing with 

pressure is the traditional method but is labor intensive. The oil quality may be superior or very

defective if fermentation occurs. The sinola process has stainless steel blades, which the oil 

adheres, and drips off and has no pressure and produces high quality oil. A centrifugal decanter 

can also be used and spins up to 3,000 rotations/minute to remove the oil. The waste is 

processed as a dry and the wastewater they are left to decompose in the field. The pits can be 
Page 37 of 44

used as a fuel by burning since they are hard to decompose. Pit less pulp has been fed to 

livestock, but is an insignificant feed in California. The kg of waste from the process varies from 

350 to 800 kg of solid waste/MT of olives. The kg of wastewater from the process varies from 

250 to 1,200 kg of solid waste/MT of olives. Premium quality oils are stored in stainless steel 

containers and maintained at a temperature of 59° and 65° F (15° to 18°C). After processing, the 

oil is stored in bulk for 1 – 3 months to allow for settling out particulate matter and excess water. 

Olive oil is filtered at the time of bottling. Olive oil consists of 98 % lipids and 2 % 

unsaponifiable volatiles, polyphenols, pigments, aromas, and flavenoids. The California Olive 

Oil Council has adopted the international olive oil standards. There are nine grades of olive oil. 

See also the Marketing Standards Section of this analysis. These are extra-virgin, virgin, 

ordinary virgin, virgin lamp oil, refined, olive oil blends, crude olive pomace oil, refined olive 

pomace oil, and olive pomace oil. There are several U.S. grade standards for olive oil and olivepomace oil. There are four types of olive oil described and include virgin olive oils, olive oil, 

refined olive oil, and crude olive-pomace oil. The hierarchy for grades of virgin olive oil is 

extra-virgin olive oil; virgin olive oil, and virgin olive oil not fit for human consumption 

(lampante virgin olive oil). Lampante virgin olive oil is the lowest quality among the virgin 

olive oils and must be refined before consumption. U.S. Extra Virgin Olive Oil is virgin olive 

oil, which has excellent flavor and odor, and free fatty acid content expressed as oleic acid of not 

more than 0.8 g per 100g. U.S. Virgin Olive Oil is virgin olive oil, which has reasonably good 

flavor and odor and excellent flavor and odor, and free fatty acid content expressed as oleic acid 

not more than 2.0 g per 100g. U.S. Virgin Olive Oil not fit for human consumption without 

further processing is sometimes referred to as “U.S. Lampante Virgin Olive oil is virgin olive oil 

which has poor flavor and odor and free fatty acid content expressed as oleic acid of more than 

2.0 g per 100g. It is intended for refining or for purposes other than food use. U.S. Olive Oil is 

the oil consisting of a blend of olive oil and virgin olive oil fit for human consumption without 

further consumption. It has a free fatty acid content expressed as oleic acid not more than 1.0 g 

per 100g. U.S. Refined Olive Oil is the olive oil obtained from virgin olive oil by refining 

techniques that do not lead to alteration in the initial glyceridic structure. It has a free fatty acid 

content expressed, as oleic acid not more than 0.3 g per 100g, is flavorless and odorless. The 

Olive- pomace Oils hierarchy from lowest to highest is olive-pomace oil, refined olive-pomace 

oil and crude olive-pomace oil. Crude olive-pomace oil has the lowest quality among the olivepomace oil s and must be refined before consumption. Olive-pomace cannot be labeled as olive 

oil. The U.S. Olive-pomace Oil is the oil comprising a blend of refined olive-pomace olive and 

virgin olive oils for human consumption without further processing. It has a free fatty acid 

content expressed as oleic acid not more than 1.0 g per 100g. U.S. Refined Olive-pomace Oil is 

oil obtained by refining methods that do not lead to changes in the glyceredic structure. It has a 

free fatty acid content expressed as oleic acid not more than 0.3 g per 100g. U.S. Crude Olivepomace Oil does not meet the other olive-pomace requirements and is intended for food use or 

purposes other than food uses. 

Comparison of the Raw Agricultural Commodities (RAC) and Processed Commodities for 

the Tropical and Subtropical Fruit – Edible Peel Group (see Table 3).

The raw agricultural commodities (RAC) for the proposed Tropical and subtropical fruit 

– edible peel crop group are similar (Table 3). Only fig requires a processed commodity for 
Page 38 of 44

dried fig and olive requires refined oil, and there are no livestock feed commodities associated 

with these proposed tropical and subtropical fruit edible peel commodities. 

Table 3. Tropical and Subtropical Fruit – Edible Peel Portion Analyzed for the Raw Agricultural 

Commodity (RAC) and the Processed Commodity (40 CFR Vol. 58, No. 187, 9/29/1993, pp. 50888 –

50893. Portion of Food Commodities Analyzed Pesticide Residues: Proposed Rule), and Table 1 

Raw Agricultural and Processed Commodities Derived from Crops (EPA Residue Chemistry 

Guidelines OPPTS 860.1000).

Commodity Portion Analyzed (RAC), Use as a Feedstuff (F) Processed Commodity 

and Use as a 

Feedstuff (F)

Tropical and 

Subtropical Fruit –

Edible Peel Group

Analyze the whole commodity after removing stems and stones but residue 

is calculated and expressed on the whole fruit similar to Codex MRL.

See fig and olive.

Fig Analyze the whole commodity after removing stems and stones but residue 

is calculated and expressed on the whole fruit similar to Codex MRL.

Dried fig.

Olive Analyze the whole commodity after removing the pit and discarding stems. Refined oil.

LIVESTOCK FEED ITEMS:

There are no significant animal feed items associated with the proposed Tropical and 

Subtropical Fruit Group 23 – Edible Peel.. 

Proposed Crop Group 24 Tropical and subtropical Fruit – Inedible Peel 

Processing Studies for Banana, Dragon fruit, Lychee, Mango, Papaya, Passionfruit, 

Pineapple, and Soursop for Their Juice, Nectar, Pulp, and Canned Slices, and for Dried 

Fruits. (Adapted from Neil Ewing, National Food Processors Association, 1992, Nagy et al., 

1993, Hui, 2006, and iTi Tropicals http://www.ititropicals.com).

Banana:

Fresh bananas are the most popular fresh fruit in the U.S.A. Native to the tropical region of 

Southeast Asia; bananas are likely to have been first domesticated in Papua New Guinea. Today, 

they are cultivated throughout the tropics. Bananas are known to be over 99% fat free and are a 

good source of potassium, vitamin C, fiber and manganese. Bananas are an exceptionally rich 

source of fructo-oligosaccharide, a compound called a prebiotic because it nourishes probiotic 

(friendly) bacteria in the colon. Bananas have a wide range of food applications. They include: 

muffins, cakes, fruit beverages, yogurt, and ice cream and babyfood. Only a small percent of the 

banana cop is processed. The unripe stage of banana and plantains are preferred for processing 

than the ripe bananas. Banana puree is produced from high quality, ‘Cavendish’ variety bananas 

ripened under controlled conditions. For our puree, the bananas are carefully selected, peeled, 

pureed, deseeded, de-aerated and aseptically packed. In the entire process, the natural flavors 
Page 39 of 44

and color are retained. We offer both acidified and non-acidified versions of the puree. Banana 

puree is also available with or without seeds, and used in preparation of baby foods, beverages, 

jams, juices, ice cream, and bakery products. Clarified banana juice concentrate is produced 

from natural 100% ripe bananas, clarified, concentrated to 71 Brix and packed in metal drums. 

Banana chips are sliced and fried in palm oil. Ripe fruits are used to make banana flakes, while 

green and starchy bananas are dehydrates into flour and utilized in baby products, beverages, in 

baking and confectionaries. The iTi company supplies acidified banana puree, non acidified 

banana puree, banana puree with and without seeds, organic banana puree and 70 Brix clarified 

banana concentrate. The banana puree is packed in either 6 gallon bag-in-box- 55 gallon bag in 

drum or 220 gallon. 

Dragon fruit:

Dragon fruit is grown in Southeast Asia, Mexico, Central and South America, and Israel. 

The dragon fruit is usually dark red in color. However some other types are pink or yellow. The 

fruit has a very thin rind. The fruit skin is usually covered in scales, and the center is made up of 

red or white pulp. The flavor is a cross between a kiwi and firm pear. The red dragon fruit has 

bright pink colored pulp that can be used for various food and beverage applications. Dragon 

fruit puree can be used as a topping in a dessert, ice cream or sorbet. It can also be used in juice, 

jam, or topping on your salad. iTi Tropicals Inc offers dragon fruit puree from Thailand. The 

manufacturing facility operates under a certified quality control system and HACCP regulations. 

The product is Kosher certified, and is manufactured under a certified quality system. The 

dragon fruit is processed under good manufacturing practices and is free of any additives or 

preservatives. The puree has bright pink color and can be used for various food and beverage 

applications. Dragon fruit puree can be used as a topping in a dessert, ice cream or sorbet treat. It 

can also be used in juice, jam, or topping on your salad. Dragon fruit juice has a bright pink 

color and can be used in various food and beverage applications as a natural color. Its mild flavor 

blends well with other fruits. Dragon fruit juice can be used as a topping in a dessert, ice cream 

or sorbet treat.

Lychee:

Lychee is a tropical fruit which is primarily grown in China and Vietnam, however 

Lychee is also found in the northern part of India. The history of planting this fruit goes back at 

least 2000 years. Lychee is considered the rose of the fruit world with its pearly flesh, tropicalfloral aroma and delicate flavor. Nutritious and unique in flavor, the lychee fruit is normally

about 11⁄2 to 2 inches in size and has a distinct oval, heart shape. It is low in calories, low in 

saturated fat, cholesterol and sodium. The fruit is rich in Vitamin C, copper and potassium. 

Lychee can be used in various food applications such as jellies, jams, marmalades or sauces. 

While the fresh fruit is highly desirable, it is also processed into canned fruit, juice, and 

dehydrated products during the peak of harvest season. Lychee puree is produced from the best 

quality fruit and all processing of lychee puree is done under the guidelines of good 

manufacturing practices. Lychee puree is free of any additives or preservatives. The lychee 

puree is used for mixed drinks, but is equally good for sorbets, ice creams and smoothies. 

Lychee puree can also be used to add intense flavor to cocktails, beverage applications and sweet 

& savory sauces. Lychee jelly is also prepared as well as use in preparation of sherbet or ice 

cream. The lychee juice is produced from the best quality fruit and is made from all natural 
Page 40 of 44

ingredients. All processing of the juice is done under the strict guidelines of good manufacturing 

practices. Lychee juice is free of any additives or preservatives. Lychee juice is great for mixed 

drinks, but is equally good for sorbets, ice creams and smoothies. The juice can be used to add 

intense flavor to cocktails, beverage applications and sweet and savory. Dried lychee is called 

lychee nuts. The fruit can be frozen without removing the peel. Lychee can be fermented for 

use in drugs or making lychee wine, pickles, and preserves. For preparing juice the fruits are 

harvested and fed into a pulper. The pH of the juice is adjusted to 4.0 and then pasteurized. 

Mango:

The fruit is a peach like, juicy fruit, with a single large kidney-shaped seed. The flavor is 

pleasant, and the fruit is high in sugars and acid. One small fruit provides a quarter of the 

recommended daily allowance for vitamin C, nearly two thirds of the daily quota for vitamin A 

and good amounts of vitamin E and fiber. In India they are regarded as the king of fruits and this 

popular fruit can be used in a wide range of food applications like fruit juices, smoothies, icecream, sorbets, jellies and preserves. Mango puree, concentrates and essences are produced from 

highest quality fruits free of insects and diseases. Mango puree is prepared by processing fresh 

fruit which have been cleaned, washed, properly drained, sorted, and inspected. The pulp is then 

extracted, homogenized, de-aerated and sterilized for aseptic packing. The puree is then packed, 

stored and shipped in accordance with good manufacturing practices. Varieties of mango puree 

from Mexico, Ecuador, Columbia and India and offer varieties of mangoes like ‘Alfonso’, 

‘Totapuri’, ‘Kent’, ‘Chato’, ‘Tommy Mango’, and ‘Magdalena River’. Standard applications for 

mango include: juice, nectar, baby food and jelly. Mango concentrate is manufactured using 

mature fruit, free of insects and diseases. The fruit pulp is extracted, followed by an enzymatic 

deactivation, evaporation, enzyme addition and puree concentration and sterilization. Mango 

concentrate can be used in beverages, ice cream, jams, jellies, sauces and cereal bars. Mango 

essence captures the fresh fruit aroma and flavor of the fruit's essence by extracting the volatile 

aromas from the pulp through condensation. The powerful sensory qualities of this mango 

essence make it ideal for adding natural fruit taste and aroma to beverages, snacks, frozen treats, 

and confectionary. Organic mango puree is produced from fully, ripened mature organic fruit 

from Columbia. All processing of this fruit product is done under the guidelines of good 

manufacturing practices. Standard applications for the puree include: juice, nectar, baby food 

and jelly. iTi supplies mango puree and mango concentrates. The products are produced from 

fresh, ripe, carefully selected fruit. Mango juice is prepared from mango puree with an equal 

amount of water. The difference between mango juice and nectar is the lower fruit content in the 

nectar. Mango nectar formulations vary from 20-33% pulp content. Mango slices are also 

dehydrated and fruit leathers are popular in the U.S. Mango powder is prepared from puree and 

used as a flavoring agent or as a beverage base. Immature green mangoes are made into 

chutneys, pickles, and for beverages. 

Papaya:

Papaya is native to Central and South America but found in most tropical climates around 

the world. It has black seeds and the fruit is yellow or red based on the variety. Papayas are bellshaped, with one end much smaller than the other. Their skin is smooth and leathery, and 

changes from green to yellow as it ripens. Ripened papayas are juicy, sweet, somewhat like a 
Page 41 of 44

cantaloupe in flavor. It is well recognized that the papaya contains valuable digestive properties. 

One medium-sized papaya is only 118 calories, and is a rich source of carotenes, vitamin C, 

flavenoids, B vitamins, folate, and pantothenic acid. It is also a good source of Vitamins E and 

K, as well as the minerals potassium and magnesium. Papaya puree is 100% natural, resulting 

from fresh, ripe, and selected fruit, by a mechanical process of extraction, refining, and 

pasteurization. In the U.S. papaya puree is the major processed papaya commodity. Both red 

and yellow papaya purees are available. The puree is the major semi-processed product that is 

used in juices, purees, nectars, and fruit cocktails, jams, jellies, and fruit jellies. The initial step 

in preparing the puree is removal of the skins and seeds by using a lye peeling technique 

followed by a water wash. Papaya puree can be sold as such or utilized as a raw material for 

other processed products. Papaya can be used in various food and beverage applications. Papaya 

concentrate is 100% natural, resulting from fresh, ripe, and selected fruit. Papaya concentrate is 

obtained by a mechanical process of extraction, refining, and pasteurization and is concentrated 

through water removal and evaporation. It does not contain any artificial colorings, 

preservatives, or flavors. Papaya concentrate can be used in various food and beverage 

applications. Canned papaya chunks or slices are popular for fruit salads. Soft papaya fruits are 

not suitable for canning. For canning only green mature or semi ripe papaya fruits are used. The 

fruits are washed, peeled and deseeded and placed in cans with sugar syrup. For candied papaya 

fully mature but unripe fruit is hand peeled and cut into 0.5 – 1.0 cm cubes, and brined in 4% 

solution for two weeks, and then rinsed with fresh water. Syrup is added and boiled each day

until the concentration is between 70 – 75 Brix. Other fruit essences such as orange or pineapple 

are added to the syrup and allowed to stand overnight. The candied papaya is then rolled in 

powder sugar to prevent stickiness. Candied papaya is used in baked products, ice cream, and 

confectionary formulation. Fully ripe and mature papaya is used for the preparation of jam and 

jelly. The fruits are peeled and seeds and inner white rind are removed, cut into slices and 

cooked with water to soften. The cooked slices are mashed, mixed with sugar and cooked until 

65-68 Brix. The jam if filled into sterilized glass jars. For jelly a clarified fruit extract from the 

pulp is mixed with sugar and cooked to a temperature of 106.5C and then placed in jars. 

Papaya juice and nectar are prepared from papaya puree, and is often mixed with other juices. 

Mango (75 parts) and papaya (25 parts) blended formulations are most acceptable in terms of 

color, appearance, flavor, and taste. A number of low moisture dried papaya products such as 

fruit leather, powder, toffee, rolls and slices are prepared from puree. The pieces are dried at 

65.5C to moisture of 8-10%. Dried product can be rolled and cut into different sizes. 

Passionfruit Tropical Juice Products: 

Passionfruit grows on a vine in its native tropical and subtropical regions. Commercially, 

it is grown in Brazil, the Caribbean, Australia, Africa and some areas of the southern United 

States. It can be one to three inches in size with a hard, smooth, and wax coated rind. The colors 

range from dark purple to light yellow or orange. This fruit itself is composed of juice and pulp 

filled pockets, as well as hundreds of small black seeds. The distinctive flavor is robust, and 

very similar to tart guava. The yellow varieties are normally larger than the purple types. The 

pulp has an intense aromatic flavor and is used as a flavoring for beverages and sauces. Its 

aromatic properties make it popular in gourmet cooking. It is a good source of vitamins A and 

C, as well as potassium iron and fiber. Passionfruit has hundreds of medicinal properties that 

have been used throughout history. It supplies passionfruit puree from Ecuador. The processing 
Page 42 of 44

of passionfruit confirms to good manufacturing practices and is carefully processed to maintain 

the sensory and nutritional properties of the original product. Its consistency is viscous and its 

color is characteristic of passionfruit. The pulp has an intense aromatic flavor and can be used as 

a flavoring for beverages and sauces. Product is 100% natural with no additives. Its consistency

is viscous and its color is characteristic of passion fruit. The pulp has an intense aromatic flavor 

and can be used as a flavoring for beverages and sauces. Passionfruit puree can be used in a 

wide variety of food and beverage products. Its colorful, flavorful, aromatic and refreshing 

tropical flavor makes it the ideal ingredient for a number of sophisticated applications. It keeps 

the intensity of the aroma and flavor of the single strength juice almost in totality, since the 

aromas of the pulp that are evaporated together with the water during the concentration process 

are recovered and incorporated back into the juice concentrate. Its consistency is viscous and its 

color is characteristic of passionfruit. Passionfruit concentrate is a product resulting from high 

quality short time concentration through water removal from juice derived from selected mature 

fresh passion fruits. The processing confirms to good manufacturing practices and is carefully

processed to maintain the sensory and nutritional properties of the original fruit. Passionfruit 

concentrate can be used as a vital ingredient of some cocktails, chiefly the hurricane. 

Passionfruit essence is a pure fruit essence recovered from passion fruit juice prior to 

concentration. The powerful sensory qualities of passion fruit essence make it ideal for adding 

natural passionfruit taste and aroma to beverages, snacks, frozen treats, and confectionary. 

Typical processing for passionfruit juice and concentrate is designed to retain the fresh, 

wholesome, and unique qualities of the fruit. Time is of the essence as is strict adherence to 

quality standards. Collected daily, fresh passionfruit is transported to the processing plant where 

it is screened, inspected, and washed vigorously with high pressure water jets designed to 

remove extraneous matter and any leaves or dirt that have adhered to the fruit. Once cleaned, the 

fruit passed to a final selection table where it is inspected and cleared for the extraction process. 

Specially designed extractors break down the fruit making it ready for processing and 

concentration. Seed fragments, peel and other unwanted solids are screened out leaving only 

clean juice. The juice is then centrifuged, deaerated and pasteurized in a sterilized circuit. If the 

resulting product meets all of the quality standards, it is concentrated to the desired Brix level. 

In the concentration step, water is removed from the juice in a low-temperature process and the 

volatile aroma is recovered by a state-of the-art system that homogenizes the captured aroma 

with the concentrated juice and restores the important sensory profile typical of fresh 

passionfruit. Ready for packing, concentrate is piped to the filling room where it is placed into 

plastic bags and drums which have been sterilized by irradiation with ultraviolet light. The bags 

then drums are sealed, labeled and moved to freezers where they are quick frozen. The entire 

process is meticulously surveyed by a quality control team who conduct various tests at different 

stages of the process. Samples from each batch are procured for bacteriological analysis and 

kept in storage as control samples. The yield for processing one metric ton (2204 lbs.) of 50 Brix 

concentrate is 12:1 or it takes 12 kg of fruit to make 1 kg of concentrate. About two thirds of the 

bulk is refuse of which 90% is rind and 10% is seeds.

Pineapple:

Pineapple is the common name for an edible tropical plant and also its fruit. It is native to 

the southern part of Brazil, and Paraguay. The required processing studies for pineapple is in a 

series of processing study protocols from the National Food Processors Association submitted to 
Page 43 of 44

Dr. Debra Edwards US EPA, OPP, CBTS (Ewing, 1992). The procedure simulates commercial 

practices and discusses the processing of pineapple samples starting with raw unwashed fruit 

which are also processed further into pineapple crown for forage, pineapple juice, and wet and 

dry pineapple bran. The procedure involves using unwashed whole pineapple that is sampled for 

residues for the RAC. Samples are taken of the unripe fruit, crowns are removed and weighed. 

Pineapples are quartered and chopped and washed with chlorinated water. They are sampled for 

residues and the wash water is sampled. The tops and buts of the pineapple are cut and washed 

and the peel and core are removed. The free run juice is collected and saved for pineapple juice. 

The peel, tops, buts, and trimmings are cut for the bran and weighed and samples taken for wet 

bran use. Pineapple segments are canned and juice is collected after macerating the segments. 

The juice is sampled before heating. Pineapple juice is heated to 195 – 205°F. Dry pineapple 

waste is dried to a moisture content of 10% or less. Pineapple is a good source of manganese 

(91% DV in a 1 cup serving), as well as containing significant amounts of Vitamin C (94% DV 

in a 1 cup serving). Pineapple contains a proteolytic enzyme bromelain, which breaks down 

protein. Iti specialties supplies pineapple juice supplied by our company is aseptically 

manufactured in Costa Rica. Pineapple Juice is obtained from mechanical extraction of the juice 

of fresh, sound, and ripe pineapples that is pasteurized prior to the aseptic filling. No 

preservatives are added. This product can be used for many food applications. The pineapple 

juice concentrate is obtained by evaporation of the water in the single strength juices. We obtain 

pineapple concentrate from Thailand and offer product in two different Brix levels 61 and 65. 

The processing confirms to good manufacturing practices and is carefully processed to maintain 

the sensory and nutritional properties of the original fruit. Product is 100% natural with no 

additives. The pineapple concentrate can be used in different beverage applications.

Soursop: 

Soursop is a native fruit from the West Indies, Central America, and Brazil. It is also 

grown in tropical Asia particularly Indonesia. The fruit is more or less oval or heart-shaped, 

sometimes irregular, lopsided or curved. The flesh of the fruit consists of an edible white pulp 

and a core of indigestible black seeds. The flesh is custard-like, sweet, juicy, tart and fragrant. 

This well-known tropical fruit can be widely used in making jam, ice cream, fruit drinks (nectar). 

The sweet pulp can also be used to make candies, sorbets and ice cream flavorings. Soursop 

puree is produced from the best quality fruit and is made from all natural ingredients. All 

processing of soursop puree is done under the guidelines of good manufacturing practices. 

Aseptic soursop puree is made from fresh ripened fruits processed by sophisticated machines in 

which no single seed breaks during the process. The seeds are then removed by filtration. This 

tropical fruit can be widely used in making jam, ice cream, fruit drinks (nectar). The sweet pulp 

can also be used to make candies, sorbets and ice cream flavorings. 

Comparison of the Raw Agricultural Commodities (RAC) and Processed Commodities for 

the Tropical and Subtropical Fruit – Inedible Peel Group (see Table 2).

The raw agricultural commodities (RAC) for the proposed Tropical and subtropical fruit 

– inedible peel crop group are similar (Table 2). Only pineapple requires the process 
Page 44 of 44

commodity juice and feedstuff – process residue. Pineapple process residue is also known as 

wet bran). A wet waste byproduct from the fresh-cut product line that includes pineapple tops 

(minus crown), bottoms, peels, any trimmings with peel cut up, and the pulp (left after squeezing 

for juice); it can include culls. 860.1000. The portion analyzed for the tropical fruits is the whole 

fruit with usually the removal of the stems. 

Table 2. Tropical and Subtropical Fruit – Inedible Peel Portion Analyzed for the Raw Agricultural 

Commodity (RAC) and the Processed Commodity (40 CFR Vol. 58, No. 187, 9/29/1993, pp. 50888 –

50893. Portion of Food Commodities Analyzed Pesticide Residues: Proposed Rule), and Table 1 

Raw Agricultural and Processed Commodities Derived from Crops (EPA Residue Chemistry 

Guidelines OPPTS 860.1000).

Commodity Portion Analyzed (RAC), Use as a Feedstuff (F) Processed Commodity (PC) 

and Use as a Feedstuff (F)

Tropical and 

Subtropical Fruit –

Inedible Peel Group

Analyze the whole commodity after removing stems and stones but 

residue is calculated and expressed on the whole fruit similar to Codex 

MRL.

Banana Analyze the whole commodity including peel after removing and 

discarding crown tissue and stalk.

Avocado Analyze the whole commodity after removal of stone but is calculated 

on whole fruit similar to Codex MRL..

Mango Analyze the whole commodity after removal of stone but is calculated 

on whole fruit similar to Codex MRL..

Papaya Analyze the whole commodity after removal of stone but residue is 

calculated and expressed on the whole fruit similar to Codex MRL.

Pineapple Analyze the whole commodity after removal of crown. Process residue (F)

Juice (PC)

Other uses for the specific tropical and subtropical inedible peel commodities are discussed under 

the section of this report for the preparation, cooking methods, uses, and marketing standards for the 

proposed members of the Tropical and Subtropical Fruit Group.

LIVESTOCK FEED ITEMS:

There are no significant animal feed items associated with the proposed Tropical and 

Subtropical Fruit – Inedible Peel Group 24 (Table 2), except for pineapple process residue. 

Pineapple process residue is only fed in Hawaii to livestock.