Page **1** of **44 UNITED STA** **TES ENVIRONMENTA L PROTECTION A**  **GENCY**

**WA SHINGTON, D.C. 20460** 

**OFFICE OF CHEMICA L SA**  **FETY AND** 

**POLLUTION PREVENTION**

**MEMORANDUM**
DATE: Ju ly 2 4 , 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 commo dity) for a C rop 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 distributi on, similar cultural practices, and processed commodities.
.Page **2** of **44**

**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 ha s 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 . Selec tion 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 usuall y represent more than 90% of the total production and characterize s the processing methods used. F or 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 analy ses , which are available to the public o n www.regulations.gov and are also available in the HED ChemS AC files. **(I) Criteria for Evaluating Crop Groups**  **and representative crop/crops :**   **Botany and Nomenclature**  **U.S. and Global geographical distribution and production**   **International trade**  **C ultural practices**   **Commercial importance and processed commodities**   **Compa rison of edible**  **parts for each commodity**   **Use s**  **for livestock feed**  **Comparison of pest problems**  **Comparison of potential residue levels**  **G enetic improvement (cultivars, hybrids**  **)**  **Existing commodity classification (Codex, EU)**Page **3** of **44**

**(II) Process for Developing Crop Group**  **s Proposals for EPA**  **:** USDA IR
- 4 Project heads the International Crop Group Consulting Committee (I CGCC) ; this committee consists of over 200 scientists and regulatory participants from 32 countries to review crop grouping proposals. Each crop group prop osal 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 anal yz es crop group petition U
. S. (HED ChemSAC) and Canada ( PMRA ) conducts joint review Crop group proposal p ubli shed in the Federal Register Crop group amendments finalized in Federal Register after comment period **(III) References**  **consulted before selection of the repres**  **entative commodities and their processed**  **products .**  The 41 references listed in Appendix Iare just a portion of the references used to select EPA’s representative commodities and their processed food items and livestock feeds: further references citation s are available upon request **. (IV)**  **HED A nalysis of t** **wo c rop**  **g rouping**  **p etitions**  **with emphasis on processed commodities**  **.** The examples selected are the Citrus Fruit Crop Group 10
- 10 and Oilseed Crop Crop 20. In formation on the other crops is available upon request and examples from other crop group anal ys es can be found in Appendix II **. Citrus Fruit Crop Group Analysis**  (Ad a pted fro m Anal ys is 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

Iinclude d the citrus fruits mostly medium to large in size and whose peel is nearl y always discarded when consumed or processed
. The discarded p eels may

be dried and used as livestock feed , particularl y orange and grapefruit peels
. Category

Ifruit crops will have minimum exposure of the edible portions to direct contact with the pesticide.Page **4** of **44**

The lime was placed in Fruit Crops Category I I since it has somewhat greater exposure o f 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 generall y discarded before being consumed
. The c alamondin, citron, and kumquat were placed in Fruit Crops Category IV because of the i ncreased exposure of the ir edible parts to pesticide residues since the peel is commonly consumed
. The fruits are medium to small in size
. P esticide residues are expected to be similar for most the members of the Citrus f ruit crop group . Di stinct 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 m embers 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 existi ng 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 MRL s, and the European Union (EU)
. In several cases the U.S. tolerances are higher than those established in the EU.

**Table 20. Some t olerances established on Citrus Fruits Group**  **1**

(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.Page **5** of **44**

Table 21 contains the U.S. tolerances on the representative commodities (orange, tangerine, lemon, lime, and grapefruit); these tolerances are remarkabl y similar. Grapefruit tolerance levels are also very similar to the other representative commodities. **Table 21 .**  **U.S. Tolerances on Representative Citrus Fruit Crops Compo**  **und 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 represent ative 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 0.6 180.3 49 **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 Comparison s**  **Among the Representative Commodities of the Lemon/lime**

**Subg roup 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 10 180.163Page **6** of **44 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 widel y distribute d 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 (I CGCC) 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. M**  **ajor Citrus Fruits Production in 200**  **5** (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 ha 2

463,373 Mt

3 51,512 ha

813,231 Mt 374,261 ha

5,030,211 Mt 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

5,101,231 Mt 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** 8 00 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

1,504,70 2 Mt **New Zealand** 7 0 ha 1,6 00 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 tonPage **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 widel y 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** 

**– 1**  **996, 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
. Mechanic al 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 e xternal 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 tes ted for two main attributes

– brix (sugar content) and acid
. From these two attributes,Page **8** of **44**

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 o ranges 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 b y 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 usuall y 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 packinghou ses 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 c**  **itrus f**  **ruit c**  **rops for j**  **uice** (Adapted from Townsend, 2007, Uni versity of Florida http://www.ultimatecitrus.com/Story /oj_story .html ) and FMC technologies, http://www.fmctechnologies.c om/FoodTech/BeveragesJuice , and Milk/Citrus Processing/CitrusJuiceExtractor.aspx, and Braddock, 1999, Handbook of Citrus By products 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 b y 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 binsPage **9** of **44** The oranges are washed Then graded Then juiced i n 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 by products , such as cattle feed
. From this point, the juice may either go directly

into a pasteurizer to produce Not From Conc entrate (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 conc entrate 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
. E ssences and oils (recovered in the processing process) are also added back to enhance the flavor
. FMC FoodTech's, Lakeland, FL, citrus juice extraction sy stems process 75% of the world's ju ice production in 50 different countries.Page **10** of **44**

**For the o**  **il r**  **ecovery** 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 sy stems. 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 hydraulicall y . 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.Page **11** of **44**

**Figure 1 .**  **Flow Chart Process for Preparing Frozen Concentrated Orange Juice from Florida Ora**  **nges**

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 Comm odities (RAC) and p rocessed c ommodities 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 Co mmodities 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 Commodit**  **y and Use as a Feedstuff (F)**  **Citrus** Analyze the whole fruit
. Refined oil Dried pulp (F) Juice Juice and oil are the onl y processed food items required for the Citrus fruit group 10 and the dried pulp is a significant livestock feed item.Page **12** of **44**

**Citrus fruit l**  **ivestock feed items** Dried citrus pulp is the one significant animal feed item associated with the Citrus crop group 10
. Itis the ground peel, residue of the inside portions and occasional fruits of the citrus family which have been dried and results i n 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%
. Itcan be fed to beef and dairy cattle onl y 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 ye arl y 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 o range and grapefruit peel residues . From the press liquor from peel and pulp residue, a pproximately

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 greatl y limiting an y c itrus molasses production. Over the past 5 ye ars, 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 o n the world market
. A combi nation 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 by product 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 annuall y, the Florida orange juice industry has the potential to provide up to 60 million gallons of cellu losic 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 o f the yi eld 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 Statis tics, 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 4.8Page **13** of **44 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 by products for each ton of oranges. **Table 3. Typical Amounts of Citrus Byproducts from Orange Processing** (Goodrich and Bradd ock, 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 ran ges 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
- 33.6Page **14** of **44 Oilseed C**  **rop Group Analysis Examples** (Adopted from Anal ys is of the Oilseed Group Petition by Dr. B.A. Schneider) **C om**  **parison of Potential Residue Levels**  In 1971 Magness, Markle, and Compton classified food and feed crops based on the potential for pesticide residu es 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 s o urce s of oil
. Category

Ioil 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 . D istinct oilseed crop subgroups may be based on the po tential 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 m embers 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 ( MRL s ) 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 -**  **methy l**  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 **Glyp hosate**  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. o**  **ilseed p**  **roduction** Production in the U.S. i s 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 b y 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 c**  **urrent r**  **esearch on new o**  **ilseeds Cuphea, Echium oil, Gold of Pleasure, and Rapeseed whi**  **ch were added to the Oilseed crop group Cuphea:**  Cuphea is a t emperate and subtropical plant o ccurs naturally in Central and South America. Ith as 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 researchPage **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
. Itis widel y distributed in Mexico and Brazil. **E chium:**  Echium , like borage , is an herbaceous biennial crop in the Boraginaceae family that produces a refined oil rich in omega

- 6 and omega

- 3 poly unsaturated 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., E ast 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 originat ing in southwest, Central Asia and C entral 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 commonl y used as an oil

- supplying plant
. Itis listed as b eing 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 , ther e were 1,082,000 A of canola (99.7%), 3,900 A of rapeseed (0.3%), and 22,900 A of mustard seed
. Itis mainl y 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. R apeseed oil is obtained from the seeds (primaril y of the species B rassica. 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
. Rape seed oil (non

- canola type) is not usable as edible oil. **Oilseed c**  **onsumption** In the U.S., oilseed commodities are widel y consumed but the individual oilseed crops are not reported separately

on a per capita consumption by the USDA Economic Research Serv ice
. 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 CONSUMP**  **TION (g/day) Cottonseed, oil**  1.38 **Cottonseed, oil, babyfood** 0.00065 **Flaxseed, oil** 0.0013Page **17** of **44 COMMODITY**  **CONSUMP TION (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 **Su nflower, seed**  0.265 **Sesame, oil** 0.00885 **Sesame, oil, babyfood** 0.0414 **Oilseed RACs and p**  **rocessed c**  **ommodities** 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 an d 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 Resi due 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 by products (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 see d 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 o**  **ilseed c**  **rops for t**  **heir o**  **il** All oilseed crops are processed b y one of three methods
. The methods are : batch h ydraulic 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 re move the solvents
. The processing methods are fairl y 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 generall y markete d in specialty food stores
. Impurities from the crude oil are removed and then bleached to a purer color and then deodoriz ed 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 f irst processing step is to de

- hull the seeds ; the hulls can be used for livestock feed or as a fuel source
. The sun flower 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 b y removing the phosphatides with hot water and c entrifugation
. The oil is then refined by caustic refining or by

phy sical refining
. The caustic refining b y low temperatures removes waxes . P hysical 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 sc reening 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 shaker s . The hulls are bagged and saved for other uses, and the seed kernels are ready for oil extraction
. Oil is removed by mechanical screw, b y solvent extraction , or a combination of the two processes
. The kernels are rolled into flakes and move to a cooker o r 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 lives tock feed
. The meal contains about 3

- 4% oil
. T he 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 trace s of solvent
. Th e flakes can bePage **19** of **44**

ground or toasted and ground into meal or processed into pellets
. The crude cottonseed oil then is refined b y adding sodium hydroxide and impurities and soapstock are separated from the oil
. Most cottonseed oil is bleached t o remove coloring agents and is then filtered
. Itis 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 hav e a meal high in protein used for a feedstuff (See Table 1)
. Besides the meal, cotton has hulls and gin by products 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 sign ificant 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 substitut e for soy bean 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 an d Research Considered by the HED Scientist During**  **Review of a Crop Grouping Petition which includes Processed Commoditie s:**   **USDA IR -**  **4 Petition.**  **USDA GRIN world renowned database of scientific names for taxonomy.**  **USDA plants database for geographic distrib ution 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, cult ural 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 Agricultur al 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 unde r 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 co**  **mmodities 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 Associa tions 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 Socie**  **ties.**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 F eeds 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 AP**  **PENDIX 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 chutney s. 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 ani mal feed items associated with an y 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 fo r**  **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 Residu**  **e 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

discardi ng 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 d iscarding 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 fro m celery by lightly rinsing in running water. None

**LIVESTOCK FEED ITEMS:** There will be no significant animal feed items associated with the amended L eafy Vegetable crop group (Table 5). **Comparison of the Raw Agricultural Commodities (RAC) and Proc essed 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 associ ated 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 A gricultural 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 th e 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

USD A 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 mec hanical 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 af ter harvest by

dipping the fruit for 3

- 5 minutes in hot water (50C). For canning the fruits are peeled b y roasting or b y 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. Deh ydration at 60

– 80C for 4

– 6 hours is necessary to extend the shelf life of fruits from day s 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 highl y 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 generall y removed at this harve st. The second harvest normall y takes place from 10 to 14 day s 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 day s 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 th e red ripe stage. Heirloom varieties are usuall y 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 red

ripe on the vine are unmarketable through commercial cha nnels. The flavor of supermarket tomatoes is frequentl y criticized by consumers. Under controlled experimental conditions, properl y handled mature green tomatoes develop flavor to the same extent as fruit left on the vine another 24 hours, until color ap pears, 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 f ield. More vine

- ripe have been appearing in stores because of consumer demand for better

tasting 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 day s 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 h as 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. proc essing 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

- b ased products, such as stewed and diced tomatoes, most initial processing is by

firms that manufacture tomato paste, a raw ingredient. Paste is manufacturedPage **26** of **44**

and packed in bulk containers

-- large bags set into boxes and barrels

-- and stored for use up to 18 m onths 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 b y 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 foodservi ce 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. T o 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 freshl y 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 ty pes of heated juice through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars. **The Ra w 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), Us**  **e 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 f ruit. **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 fo r the specific fruiting vegetable commodities are discussed under the p reparation, 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 IT EMS:**  There are no significant animal feed items associated with any member of the proposed the Fruiting vegetable crop group 8
. **Po me 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 ye ar. 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 r eady 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 mos t reliable indicator of pear maturity. Firmness in the range of 10

- 15 lbs as measured b y a pressure tester is desirable for most cultivars. Apples and pears that are harvested too earl y may t aste sour or starch y, and apples harvested too late may be so ft. Considerations of amount of sugar, firmness and seed are looked at prior to harvest. Skin color determine maturity , man y 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 immediatel y 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 b e 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 Cou**  **ncil, 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 r aw 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 a ccomplished as the fruit is water flumed from receiving stations to processing lines. Alternately , fruit is transported b y dry conveyers through water sprays or scrubbers before processing. Most processing lines emplo y both techniques. Water used in the flumes or receiving pits is often recirculated and periodically changed or refreshed. Processors sometimes add chlorine dioxide, hy pochlorite 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 spray s, sometimes at several points before the fr

uit enters the processing line. These spray s 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 spray s for an average of 5

- 10 s econds. Cleaning compounds are not used in water spray s. 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 b y an independent contract la boratory , and any product not meeting quality standards should be identified and handled accordingl y. 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 t o 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 wi th their apples that do not meet fresh standards. Cider is made by pressing apples to produce juice which is then fermented. Itmust be refrigerated and has a storage life of 2

– 3 weeks. Fermented or hard cider is a shelf stable product that is ferment ed 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 whi ch 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 ro yal’, ‘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 usuall y 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 onl y livestock feed commodity for wet appl e 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 Tab le 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 wh ole 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 whol e 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 by product 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 onl y in apple growing/processing areas, usually fall until mid

spring. Some is fed to growing beef, beef cows, and lactating and non

- lactating dairy cows as available, but the suppl y 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 bo ys enberry 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 poly unsaturated linolenic acid, and used for a salad dressing or as a cooking oil. The grapeseed oil is mostly produced in France, Switzerland, and Ital y 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 usuall y 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 use d 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 (FAOPage **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 , el derberry , 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 refin ed 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 Calif ornia or imported from growers in France and Ital y. 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 200 4, 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 an d 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 pulp y material and seed s. 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**  Ana lyze 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 fruitPage **32** of **44**

**LIVESTOCK FEED ITEMS:** There are no significant animal feed items associated with an y 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 Ve getable 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 Foo**  **d 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 Commodi**  **ty (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 asparagu s, 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** 
**Proc essing 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 rev ered as an antidote for numerous ailments by

the indigenous people of Brazil's Northern Amazon region. The acai fruit has a largePage **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 anal yz ed 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 quali ty s ys tem. 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 enz ym atic 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 vario us juice applications, smoothies, energy drinks, ice creams and sorbets. **Acerola tropical juice products** : Acerola is a deep

- red, cherry like fruit that originally

grew primaril y 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. A cerola juice concentrate i s 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 preserv es 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 c entral 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 wo rld. 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 qu ality

fruits free of insects and diseases. Varieties of guava puree are availablePage **34** of **44**

from Malay sia, Ecuador, and India. The white and pink guava puree is free from stone cells. Standard applications include juices, nectars, bab y food and jelly. Guava conc entrate is manufactured using mature fruit, free of insects and diseases. The fruit is processed asepticall y sy stem through cold extractor grinding, followed by an enzy matic deactivation, evaporation, enzy me addition and puree concentration and sterilizati on. Both pink guava concentrate s (Malay sia and Ecuador) and white guava concentrate s (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 fl avor 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 ye llow slightly overripe fruits are preferred for puree. Guava juice is produced either from fresh fruits or from puree. Guava nectar is prepared from puree, clarifie d juice, or concentrate with sugar sy rup, 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 north east 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 mad e 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 ingredient s. 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, Poly nesia, 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 asepticall y packed. Processing is carried out using modern technolo gy

equipment and carefully

defined parameters, looking after sanitary conditions and processing standards are strictly defined by

Good Manufacturing Practices. Noni puree can be successfull y used in various beverage applications. Fruits are washed at the processing facility before they

ripen full y and turn soft. For juice production, the noni fruits are held at ambient or room temperature for one to several day s to ripen before they are processed. However, promptPage **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 ty pes 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 ferm ented 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 Indie s. 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 chutney s, 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 s ys tem 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 large

scale processors b y laye ring the pulp with sugar and covering it wi th boiling sugar s yrup. There are also mechanical methods of extracting pulp, including a tamarind dehuller. Pulp is most often stored b y 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 day s in a refrigerator or freezer or packed in high

- density pol yeth yl ene 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 delic ious chutney s, 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 gre en and Spanish style green olives (< 1.0 %). The method used is pickling by adding an edible acid generall y lactic or acetic acid in the form of vinegar. This acidification preserves the olive without having to ferment them. California style black olive s 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 dail y. 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 conv eyor belt to remove those that are off color. Olives to be pitted are put through an automatic pitter, and both are canned similarl y. 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 day s in dilute brine, and then canned as the black

- ripe olives. The Spanish style green olives are a min or industry

in California due to foreign competition. They also receive a l ye 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 heav y 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

- styl e natural olives are made from olives that are purple or black and placed in 1

– 20 ton (9

– 18 MT) co ntainers 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; blac k olive in dry salt; and other ty

pes 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, especiall y 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 usuall y 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 rapidl y so the mill must be kept clean, an d 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 ty pes 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 fermentati on 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 bePage **37** of **44**

used as a fuel b y burning since they are hard to decompose. Pit less pulp has been fed to livestock, but is an insignificant feed in California. The kg o f 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, poly phenols, 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 anal ys is. 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 olive

pomace oil. There are four ty pes of olive oil described and include virgin olive oils, olive oil, refined olive oil, and crude olive

- pomace oil. The hierarch y 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 f atty 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 reasonabl y 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. L ampante 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 gl yc eridic structure. It has a free fatty ac id content expressed, as oleic acid not more than 0.3 g per 100g, is flavorless and odorless. The Olive

- pomace Oils hierarch y 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 olive

pomace 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 gl yceredic structure. It has a f ree fatty acid content expressed as oleic acid not more than 0.3 g per 100g. U.S. Crude Olive

pomace 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). O nly fig requires a processed commodity forPage **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 Fr uit** 

**– 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 Agricul** **tural 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 Grou p**  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 propose**  **d 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 likel y 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 (friendl y) bacteria in the colon. B ananas have a wide range of food applications. They include: muffins, cakes, fruit beverages, yo gurt, and ice cream and bab yfood. 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 asepticall y packed. In the entire process, the natural flavorsPage **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, an d 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 starch y bananas are deh ydrates 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 ty pes 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 s ys tem and HACCP regulations. The product is Kosher certified, and is manufactured under a certified quality s ys tem. 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 des sert, 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 f

ruits. 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, tropical

floral aroma and delicate flavor. Nutritious and unique in flavor, the l ych ee fruit is normally about 11⁄2 to 2 inches in size and has a distinct oval, heart shape. Itis 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 highl y 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 l ych ee puree is done under the guidelines of good manufacturing practices. Lychee puree is free of any additives or preservatives. The l ychee 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 l ychee juice is produced from the best quality fruit and is made from all naturalPage **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, ice

cream, sorbets, jellies and preserves. Mango puree , concentrates and essences are produced from highest quality fruits free of insect s and diseases. Mango puree is prepared by processing fresh fruit which have been cleaned, washed, properl y 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, bab y food and jell y. Mango concentrate is manufactured using mature fruit, free of insects and diseases. The fruit pulp is extracted, followed by an enz ym atic deactivation, evaporation, enzy me addition an d 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 b y 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 full y, ripened mature o rganic 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 concentrat es. The products are produced from fresh, ripe, carefull y 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, pi ckles, 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 bell

shaped, 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 aPage **41** of **44**

cantaloupe in flavor. It is well recognized that the papaya contains valuable digestive properties. O ne 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 i s 100% natural, resulting from fresh, ripe, and selected fruit, b y 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 p uree 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 b y using a l ye peeling technique followed b y 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. P apaya 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 s yrup. 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. S yrup 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 s yrup 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 softe n. 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 Produc ts:**  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, smoo th, 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 gu ava. 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 vitamin s 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 processingPage **42** of **44**

of passionfruit confirms to good manufacturing practice s 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 fo r 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. Passionfrui t 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 c olor 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 manufac turing 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 frui t 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
. Ty pical pro cessing 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 vigorousl y 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 onl y clean juice. The j uice 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

- te mperature process and the volatile aroma is recovered by a state - of the

- art s ystem 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 me ticulously

surveyed b y a quality control team who conduct various tests at different stages of the process. Samples from each batch are procured for bacteriological anal ys is and kept in storage as control samples. The yi eld 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 als o 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 toPage **43** of **44**

Dr. Debra Edwards US EPA, OPP, CB TS (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 ar e 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 proteol yt ic enzy me bromelain, which breaks down protein. Iti specialties supplies pineapple juice supplied by our company

is asepticall y 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 th e 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 particularl y 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 wide ly 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 b y 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 Commod ities 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 proces s** Page **44** of **44**

**commodity juice and feedstuff**

**– process residue**  . Pineapple process residue is also known as wet bran). A wet waste by product from the fresh

- cut product line that includes pineapple tops (minus crown), bottoms, peels, an y 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 Der** **ived 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 commodi ty 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 commod ity 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 ston e 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 commo dities 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 i tems 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

.