cx 5/100 cl 2001/33-fj - pri.ir cx 5/100 cl 2001/33-fj october 2001 to: codex contact points...

CX 5/100 CL 2001/33-FJ

October 2001

TO: Codex Contact PointsInterested International Organizations

FROM: Secretary, Joint FAO/WHO Food Standards ProgrammeFAO, Viale delle Terme di Caracalla, 00100 Italy

SUBJECT: REQUEST FOR COMMENTS ON THE:

A) PROPOSED DRAFT CODEX GENERAL STANDARD FOR FRUIT JUICESAND NECTARS (At Step 3)

B) PROPOSED DRAFT REVISED CODEX GENERAL STANDARD FORVEGETABLE JUICES (At Step 3)

C) NEED FOR A LIST OF PROCESSING AIDS FOR FRUIT AND VEGETABLEJUICES

DEADLINE: 31 January 2002

COMMENTS: To: Copy to:

Dr. Luiz Carlos de OliveiraSecretario de Defesa AgropecuariaMinisterio de AgriculturaEsplanada dos Ministerios,Bloco D, Anexo - Ala B - SDA - 4º AndarCEP 70043-900 - Brasilia - DF - BrasilTel.: 55 61 218 2315Fax: 55 61 226 3995)E-mail: [email protected]

SecretaryJoint FAO/WHO Food StandardsProgrammeFAOViale delle Terme di Caracalla00100 Rome, ItalyFax: +39 06 5705 4593E-mail: [email protected]

BACKGROUND

1. In discussing the Proposed Draft Codex General Standard for Fruit Juices and Nectars, the first sessionof the Ad Hoc Codex Intergovernmental Task Force on Fruit and Vegetable Juices (Brasilia, Brazil, 18-22September 2000) decided to return the aforesaid document to Step 3 for circulation and further comments. Itwas agreed that a Drafting Group lead by Brazil with the assistance of the United States of America as arapporteur and the participation of France, Germany, Spain, Thailand and the International Federation ofFruit Juice Producers (IFU) would redraft the Proposed Draft account being taken of the written commentssubmitted at that session and the additional comments submitted at Step 3 to the Codex Secretariat. Theadditional comments would be attached to the Proposed Draft as well as a clear explanation and justificationin regard to decisions taken by the Drafting Group.1

1 ALINORM 01/39 paras. 30-32

CL 2001/33-FJ 2

2. The Task Force also agreed to discontinue the consideration of the Proposed Draft Codex Guidelinesfor the Labelling of Mixed Fruit Juices and Nectars as a separate issue and to incorporate them into theLabelling Section of the revised Proposed Draft Codex General Standard for Fruit Juices and Nectarsaccount being taken of the relevant provisions contained in the Codex General Standard for the Labelling ofPrepackaged Foods and the written comments submitted at that session.2

3. In addition to the above, the Task Force decided that the Proposed Draft Codex General Standard forVegetable Juices would be revised by the same Drafting Group and that both Proposed Drafts should beconsidered separately with the understanding that the two texts might be combined at the next session of theTask Force based on the Drafting Group discussions. 3

4. The Drafting Group revised the Proposed Drafts as directed above and prepared a revised text forconsideration by the next session of the Task Force. The Drafting Group met once to prepare the revisedtexts and, in continuation, the Brazilian and the US delegations kept in session for one more day to finalizethe texts. The revised Proposed Drafts are appended to this document as Appendix III and IV respectively.

5. A list of participants of the session of the Drafting Group is attached as Appendix I. The comments ofthe Drafting Group in relation to the revision of the Proposed Drafts are presented in Appendix II.Governments and international organizations comments submitted at Step 3 in response to CL 2000/36-FJ(ALINORM 01/39) are compiled in original language in Appendix VI.

6. A list of processing aids proposed by the IFU is given in Appendix V to this document. The DraftingGroup agreed to recommend the Task Force to consider this issue at its next session. Governments andinterested international organizations are invited to comment on the need to develop a list of processingaids for the manufacturing of fruit and vegetable juices as well as possible additions and/or deletionsto the list.

7. The Codex Committee on Food Additives and Contaminants is currently addressing issues concerningthe definition of processing aids; Codex Procedural Manual requirements concerning processing aids;proposals for potential future revisions of the Inventory of Processing Aids4; and, whether a broaderregulatory approach concerning processing aids is required. A Discussion Paper on Processing Aids andCarriers in the Context of the Codex General Standard for Food Additives is to be considered by the nextsession of the Codex Committee on Additives and Contaminants. 5

8. Governments and interested international organizations are invited to comment at Step 3, as directedabove, on the attached:

a) Proposed Draft Codex General Standard for Fruit Juices and Nectars, and the

b) Proposed Draft Codex General Standard for Vegetable Juices.

2 ALINORM 01/39 paras. 9, 28 & 353 ALINORM 01/39 para. 33-344 Inventory of Processing Aids, Section 5.9, Volume 1A of the Codex Alimentarius5 ALINORM 01/12A para. 71

CL 2001/33-FJAPPENDIX I

3

LIST OF PARTICIPANTSDRAFTING GROUP ON THE REVISION OF THE STANDARDS

Brasilia, Brazil, 6-8 August 2001

Name Country Organization E-mail address Fax

Dr. Luiz Carlos de Oliveira Brazil Ministry [email protected] 55 61 2243995Sra. Maria Aparecida Martinelli Brazil INMETRO [email protected] 55 61 3473284Sr. Hiroshi Arima Brazil Ministry [email protected] 55 61 2248961Sra. Elisabete Gonçalves Dutra Brazil ANVISA [email protected] 55 61 4481080Sra. Alba Lúcia Nisida Brazil ITAL [email protected] 55 19 32423104Sr. Rogério Tocchini Brazil ITAL [email protected] 55 19 37431846Sr. Eliseu Nonino Brazil ABECITRUS [email protected] 55 16 2011524Sr. Antonio Carlos Gonçalves Brazil ABECITRUS [email protected] 55 17 3446003Prof. Geraldo Maia Brazil ASTN/UFC [email protected] 55 85 2889752Sr. Daniel Egídio Basile Brazil UVIBRA [email protected] 55 54 4511062Sr. Rudi Braatz Brazil Ministry [email protected] 55 61 9981 7510Sr. Mauricio C. Peralva Brazil ABIA [email protected] 55 21 559 1594Sra. Maria de Fátima A.A.da Paz Brazil Ministry [email protected] 55 91 2148633Sra. Vanuza Damiana Paiva Brazil Ministry [email protected] 55 71 3207432Ms. Isabelle Foliard France Ministry [email protected] 33 1 44 973039Mr. Laurent Lapierre France UNPJF [email protected] 33 55 9411282Sra. Elisa Revilla Spain Ministry [email protected] 34 91 3475728Sr. Jesús Campos Amado Spain Ministry [email protected] 34 91 3475728Dra. Saipin Maneepun Thailand Inst. Food Research [email protected] 66 29406455Dr. Martin Stutsman United States US-FDA [email protected] 1 202 2054422Dr. Michel Wehr United States US-FDA [email protected] 1 202 2054773Ms. Edith Kennard United States US-Codex Off. [email protected] 1 202 2057760Ms. Diane Nury United States National J.Product Ass [email protected] 559 8341348Mr. William Rottman United States Tropicana Products [email protected] 914 7493968Ms. Lucy Reid United States The Minute Maid Co [email protected] 1 713 8885792Mr. Paul Zwiker IFU [email protected] 41 71 4200643Mrs. Kristen Gunter IFU [email protected] 1 863 6832849Mrs. Nathalie Beriot IFU [email protected] 33 147 428281

CL 2001/33-FJAPPENDIX II

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GENERAL COMMENTS AND RECOMMENDATIONS ON THE REVISION OF THEPROPOSED DRAFT CODEX GENERAL STANDARD FOR FRUIT JUICES AND NECTARS

and thePROPOSED DRAFT REVISED CODEX GENERAL STANDARD FOR VEGETABLE JUICES

General Comments

1. The Drafting Group agreed to propose a separate table containing the minimum Brix levels for directlyexpressed juices of only a limited number of fruits, despite the presented arguments that these Brix levelwould have to be set at very low levels in order to cover the natural differences occurring in the harvestingseason and from region to region.

2. The change in the definition of concentrated fruit juice, the only change not arising from countrycomments, was made to enable verification at the time of delivery, instead of a reference to a directlyexpressed juice which has very different Brix values, depending on the time in the harvesting season and theregion. The revised version allows for an objective measurement.

3. The structure of the fruit and vegetable standards were harmonized to allow for a future merger of bothtexts, if the Task Force so decides.

4. The brackets indicate that the Drafting Group members felt that this part of the norm should be furtherdiscussed by the second session of the Task Force.

Recommendations

5. The Drafting Group agreed to recommend the fusion of the two standards (fruit and vegetable juices)in one standard to the Task Force. Accordingly, the structure of both standards were harmonized by theDrafting Group. An example of a consolidated standard will be presented to the next session of the TaskForce.

6. The IFU delegation prepared a list of Processing Aids employed in the manufacturing of fruit juices(see Appendix V) and invited the Drafting Group to consider its inclusion in the Standard. The DraftingGroup agreed to insert a corresponding note in brackets in the Proposed Drafts and to recommend the TaskForce to consider this matter at its next session.

7. Consulted by the IFU delegation, the Drafting Group agreed to accept an additional task ofdrafting a separate standard for the labelling of beverages which claim fruit juice content, if the TaskForce decides to include this in the scope of its activities. The Brazilian delegation, as host country,would accept this additional responsibility.

CL 2001/33-FJAPPENDIX III

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PROPOSED DRAFT CODEX GENERAL STANDARD FORFRUIT JUICES AND NECTARS

(At Step 3)

1. SCOPE

This Standard applies to all fruit juices and fruit nectars as defined in Section 2.1 below.1

2. DESCRIPTION

2.1 PRODUCT DEFINITION

2.1.1 Fruit Juice

Fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound, appropriatelymature and fresh fruit or fruit maintained in fresh condition by suitable [physical] means and/or bytreatments applied in accordance with the applicable provisions of the Codex Alimentarius Commission.

Some juices may be processed with pips/seeds and peel which are not usually incorporated in the juice. Suchparts of fruit that cannot be removed by Good Manufacturing Practices (GMP) will be allowed.

The juice is prepared by suitable processes, [which include, e.g., adsorption, ion exchange, clarification,centrifugation, appropriate enzyme applications and exclude inappropriate processes such as enzymeliquefaction and certain chemical solvent extractions (e.g. benzene) that remove, create, or extractcomponents that would not normally be obtained using appropriate processes and incorporate them intojuice].

The juice may be cloudy or clear and must have the essential characteristics typical of the juice of the fruitfrom which it comes. Juice may have added or restored aromatic substances, volatile flavour components,pulp and cells, all of which must be obtained by suitable [physical] means, and all of which must berecovered from the same kind of fruit. A single juice is obtained from one kind of fruit. A mixed juice isobtained by blending two or more juices or juices and purées, from different kinds of fruits.

Fruit juice is obtained as follows:

2.1.1.1 Fruit juice directly expressed by mechanical extraction processes.

2.1.1.2 Fruit juice from concentrate by reconstituting concentrated fruit juice defined in Section 2.1.2 withpotable water that meets the criteria described in Section 3.1.1(c).

2.1.2 Concentrated Fruit Juice

Concentrated fruit juice is the product that complies with the definition given in Section 2.1.1 above, exceptwater has been physically removed in an amount sufficient to increase the Brix level to a value at least 50%greater than the Brix value established for reconstituted juice from the same fruit, as indicated in Section3.1.1(e). In the production of juice that is to be concentrated, suitable processes are used and may becombined with simultaneous diffusion of the pulp cells or fruit pulp by water, provided that the waterextracted juice is added in-line to the primary juice, before the concentration procedure. Suitable processesinclude those listed in Section 2.1.1 as well as other appropriate processes, e.g. reverse osmosis. Fruit juiceconcentrates may have added or restored components such as aromatic substances, volatile flavourcomponents, pulp and cells, all of which must be recovered from the same kinds of fruits and be obtained byphysical means.

1 Fruit juice and fruit nectar, as defined in this standard, may be used as ingredients in other foods and should

conform to this standard.


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[2.1.3Water Extracted Fruit Juice

Water Extracted Fruit Juice is the product obtained during the primary extraction of pulpy whole fruit ordehydrated whole fruit by diffusion with water. Such products may be concentrated and reconstituted. Thesolids content of the finished product shall meet the minimum Brix for reconstituted juice specified inSection 3.1.1(e).]2.1.4 Fruit Purée

Fruit purée is the unfermented but fermentable product obtained by suitable [physical] processes e.g. bysieving, grinding, milling the edible part of the whole or peeled fruit without removing the juice. Fruit puréemay have added or restored components such as aromatic substances and volatile flavour components, all ofwhich must be recovered from the same kinds of fruits and be obtained by physical means. The fruit must besound, appropriately mature, and fresh or preserved by physical means or by treatment(s) applied inaccordance with the applicable provisions of the Codex Alimentarius Commission.

2.1.5 Concentrated Fruit Purée

Concentrated fruit purée is obtained by the physical removal of water from the fruit purée in an amountsufficient to increase the Brix level to a value at least 50% greater than the Brix value established forreconstituted juice from the same fruit, as indicated in Section 3.1.1(e).

2.1.6 Fruit Nectar

Fruit Nectar is the unfermented but fermentable product obtained by adding water with or without theaddition of sugars as defined in the Codex Standard for Sugars (CX-STAN 212-1999), other carbohydratesweeteners, honey and/or other sweeteners as described in Section 3.1.2, to products defined in Sections2.1.1, 2.1.2, 2.1.3, 2.1.4 and 2.1.5 or to a mixture of those products. That product moreover must meet therequirements defined for fruit nectars in Section 3.1.1(e). A mixed fruit nectar is obtained by blending twoor more fruit nectars, concentrated or unconcentrated, from different kinds of fruits.

2.2 SPECIES

The species indicated as the botanical name in Section 3.1.1(e) shall be used in the preparation of fruit juicesand fruit nectars bearing the product name for the applicable fruit. For fruits not included in Section 3.1.1(e),the correct botanical or common name shall apply.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 COMPOSITION

3.1.1 Basic Ingredients

(a) For directly expressed fruit juices, the soluble solids content of the single strength juice must be inaccordance with the minimum Brix level established in Section 3.1.1(d) and shall not be modified, except byblendings of the same kind of juice. For juices which do not appear in Section 3.1.1(d), the minimum Brixshall be the Brix as expressed from the fruit.

(b) The preparation of fruit juice that requires reconstitution of concentrated juices must be inaccordance with the minimum Brix level established in Section 3.1.1(e), exclusive of the solids of any addedoptional ingredients and additives. If there is no Brix level specified in the Table, minimum Brix shall becalculated on the basis of the soluble solids content of the single strength juice used to produce suchconcentrated juice.

(c) For reconstituted juice and nectar, the potable water used in reconstitution shall, at a minimum,meet the latest edition of the Guidelines for Drinking Water Quality of the World Health Organization(Volumes 1 and 2).

(d) Minimum Brix level for directly expressed juice


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Fruit’s Common Name Botanical Name Minimum Brix2LevelFor Directly

Expressed Juices

Acerola (West Indian Cherry) Malpighia spp (Moc. & Sesse) ex 5.5Apple Malus Domestica Borkh 10.5Cashewapple Anacardium occidentale L. 10.0Grape Vitis Vinifera L.or hybrids thereof Vitis Labrusca

or hybrids thereof14

Grapefruit Citrus grandis Citrus x paradisi Macfad 9.0Guava Psidium guajava L. 7.5Lemon Citrus limon (L.) Burm. f. Citrus limonum Rissa 8.0Mango Mangifera indica L. 13.0Orange Citrus sinensis (L.) Osbeck 10.5Passionfruit Passiflora edulis Sims. f. edulus Passiflora edulis

Sims. f. flavicarpa O. Def.12.0

Pineapple Ananas comosus (L.) MerrillAnanas sativis L. Schult. f.

11.5

Soursop Annona muricata L. 12.0

(e) Minimum Brix level for reconstituted juice and minimum juice and/or purée content for fruit nectar(% v/v).

Fruit’s Common Name Botanical Name Minimum Brix3

LevelReconstituted

juice

Minimum juiceand/or purée

content (% v/v)for Fruit Nectars

Acerola (West Indian Cherry) Malpighia spp (Moc. & Sesse) ex. 6.0 25Apple Malus Domestica Borkh 11.0 50Apricot Prunus armeniaca L. 11.0 35Aronia/Chokeberry Pyrus arbustifolia (L.) Pers. (*) (*)Banana Musa species (plantains excluded) 21 25Bilberry/Blueberry Vaccinium myrtillus L.

Vaccinium corymbosum L.Vaccinium angustifolium

10.0 40

Blackberry Rubus Fruitcosus L. (group name) 9.0 30Blackcurrant (Cassis) Ribes nigrum L. 11.0 30Boysenberry Rubus ursinus cham. & Schltdl. 8,0 (*)Buckthornberry=Sallowthornberry

Hipppohae rhamnoides L. 6.0 (*)

Cocoa pulp Theobroma cacao L. 14.0 50Cajá Spondia lutea L. (*) 25Canneberge (*) 30Casaba Melon Cucumis melo L subsp. melo var.

inodorus H. Jacq.7.5 (*)

Cashewapple Anacardium occidentale L. 11.0 25

2 At 20°C, acid corrected3 At 20°C, acid corrected


8


LevelReconstituted

juice



Cloudberry Rubus chamaemorus L. 9,0 30Coconut Cocos nucifera L. 5.0 (*)Crabapple Maluss prunifolia (Willd.) Borkh

Malus sylvestris Mill(*) (*)

Cranberry Vaccinium macrocarpon AitonVaccinium oxycoccos L.

7.5 30

Crowberry Empetrum nigrum L. 6.0 (*)Cupuaçu Theobroma grandiflorum L. 9.0 35Curdles (*) 50Cynorrhodon (*) 40Date Phoenix dactylifera L. 18.5 (*)Dewberry Rubus hispidus (of North America)

R. caesius (of Europe)10.0 (*)

Elderberry Sambucus nigra L.Sambucus canadensis

10.0 50

Fig Ficus carica L. 18.0 (*)Genipap Genipa american 17 (*)Goosberry Ribes uva-crispa L. 7.0 30Granadilla Passiflora quadrangularis (*) (*)Grape Vitis Vinifera L.or hybrids thereof

Vitis Labrusca or hybrids thereof14.0 (*)

Grapefruit Citrus grandis Citrus x paradisiMacfad

10.0 50

Guava Psidium guajava L. 9.5 35Guavaberry/Birchberry Eugenia syringa (*) (*)Honeydew Melon Cucumis melo L. subso. melo var

inodorus H. Jacq.10.0 (*)

Kiwi Actinidia deliciosa (A. Chev.) C.F. Liang & A. R. Fergoson

11.5 (*)

Kumquat Fortunella Swingle spp. (*) (*)Lemon Citrus limon (L.) Burm. f. Citrus

limonum Rissa8.0 (*)

Lime Citrus aurantifolia (Christm.) 8.0 (*)Lingonberry Vaccinium vitis-idaea L. 10.0 (*)Litchi Litchi chinensis Sonn. 12.0 20Loganberry Rubus . loganobaccus L. H. Bailey 10.0 (*)Lulo Solanum quitoense Lam. (*) (*)Mammee Apple Mammea americana (*) (*)Mandarine/Tangerine Citrus reticulata Blanca 11.5 50Mango Mangifera indica L. 14.0 40Melon Cucumis melo L. 8.0 (*)Mulberry Morus spp. (*) 30Mulberry of Ronces (*) 40


9


LevelReconstituted

juice



Nectarine Prunus persica (L.) Batsch var.nucipersica (Suckow)c. K.Schneid.

10.0 (*)

Nispero/Loquat Eribotrya japonesa (*) (*)Orange Citrus sinensis (L.) Osbeck 11.5 50Papaya Carica papaya L. 9.0 35Passionfruit Passiflora edulis Sims. f. edulus

Passiflora edulis Sims. f.flavicarpa O. Def.

12.0 12

Peach Prunus persica (L.) Batsch var.persica

10.0 40

Pear Pyrus communis L. 12.0 40Persimmon Diospyros khaki Thunb. (*) (*)Pineapple Ananas comosus (L.) Merrill

Ananas sativis L. Schult. f.11.5 40

Plum Prunus domestica L. subsp.Domestica

11.0 50

Pome Apple Syzygiun jambosa (*) (*)Pomegranate Punica granatum L. 12.0 (*)Prune Prunus domestica L. subsp.

domestica18.5 (*)

Purple Granadilla Passiflora edulis (*) (*)Quetsche Prunus domestica L. subsp.

domestica11.0 (*)

Quince Cydonia oblonga Mill. 11.0 (*)Raspberry (Black) Rubus occidentalis L. (*) (*)Raspberry (Red) Rubus idaeus L.

Rubus strigosus Michx.7.0 40

Red Currant Ribes rubrum L. 10.0 30Red Goosberry (*) 30Rosehip Rosa spp. 9,0 40Rowanberry Sorbus aucuparia L. 11.0 30Sallowthornberry/Buckthornberry

Hippophae rhamnoides L. 6.0 (*)

Sapote Pouteria sapota (*) (*)Sea Buckthorn Hippophae elaeguacae (*) 25Sloe Prunus spinosa L. 6.0 (*)Sorb (*) 30Cherry, Sour Prunus cerasus L. 13.5 (*)Sour Orange (Sauf citron) (*) 50Soursop/Guanabana Annona muricata L. 13.5 25Star Apple Chrysophyllum cainito (*) (*)Starfruit Averrhoa carambola L. 7.5 (*)


10


LevelReconstituted

juice



Stonesbaer Prunus cerasus L. cv. Stevnsbaer 17.0 (*)Strawberry Fragaria X. ananassa Duchesne

(Fragaria chiloensis Duchesne xFragaria virginiana Duchesne)

7.0 40

Sugar Apple Annona squamosa L. 13.0 (*)Cherry, Suriname Eugenia uniflora Rich. 6.0 25

Cherry, Sweet Prunus avium (L.) L. 20.0 (*)Sweet grapefruit (Oroblanco) Citrus paradisi + Citrus grandis 10.0 (*)Tamarind (Indian date) Tamarindus indica (*) 30Tomato Lycopersicum esculentum L. 5,0 (*)Umbu Spondias tuberosa Arruda ex Kost. 9.0 (*)Water Melon Citrullus lanatus (Thunb.)

Matsum. & Nakai var. lanatus8.0 (*)

White Currant Ribes rubrum L. 10.0 30White Goosberry (*) 30Whortleberry (*) 30Youngberry (*) (*)Other: High acidity Adequate content

to reach aminimum acidity

of 0.5Other: high pulp content, orstrong flavour

25

Other: low acidity, low pulpcontent, or low/medium flavour

50

(*) = No data currently available (after the 2nd Session of the Task Force the Table should retain onlythose fruits with available data for Brix levels and Minimum juice/purée content). If a juice ismanufactured from a fruit not mentioned in the above list, it must, nevertheless, comply with all theprovisions of the Standard, except that the minimum Brix level of the reconstituted juice shall be theBrix level as expressed from the fruit used to make the concentrate.

3.1.2 Other permitted ingredients, [except as otherwise provided, the following shall be subject toingredient labelling requirements:](a) Sugars with less than 2% moisture (as defined in the Codex Standard for Sugars (CX-STAN 212-1999): sucrose, dextrose monohydrate, dextrose anhydrous, glucose, fructose may be added to all juiceproducts defined in Sections 2.1.1 and 2.1.6.

(b) Syrups (as defined by Codex Standard for Sugars CX-STAN 212-1999): glucose syrup, liquid sucrose,invert sugar solution, invert sugar syrup, fructose syrup, liquid cane sugar, isoglucose, high fructose syrup,sugar derived from fruits and honey may be added only to fruit nectars as defined in Section 2.1.6,[concentrated fruit juices, as defined in Section 2.1.2, and fruit juice from concentrate, as defined in Section2.1.1.2.]


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[(c) Lemon juice or lime juice, or both, may be added to fruit juice: up to 3 g/l anhydrous citric acidequivalent for acidification purposes to unsweetened juices as defined in Sections 2.1.1, 2.1.2, 2.1.3, 2.1.4and 2.1.5. Lemon juice or lime juice, or both, may be added: up to 5 g/l anhydrous citric acid equivalent tofruit nectars as defined in Section 2.1.6.](d) The addition of both sugars and acidifying agents (defined in subparagraph (b) and Section 4respectively) to the same fruit juice is prohibited.

(e) The juice from Citrus Reticulata and/or hybrids with Reticulata may be added to orange juice in anamount not to exceed 10% of soluble solids of the Reticulata to the total of soluble solids of orange juice.[(not subject to ingredient labeling requirements)]

(f) Salt [and spices] may be added to tomato juice.

(g) The addition of essential nutrients (e.g. vitamins, minerals) shall comply with the texts of the CodexAlimentarius Commission established for this purpose.

3.2 QUALITY CRITERIA

The fruit juices and fruit nectars shall have the characteristic color, aroma and flavour of juice from the samekind of fruit from which it is made. Natural fruit juice components such as flavours, pulps and cells may beadded or restored to juice or nectar of the same kind of fruit.

The fruit shall retain no more water from washing, steaming or other preparatory operations thantechnologically unavoidable.

4. FOOD ADDITIVES

INS No Food Additive Maximum Level

4.1 ANTIOXIDANTS

300 Ascorbic acid Limited by GMP

220 Sulphur dioxide 50 mg/l

4.2 ACIDITY REGULATORS

330 [Citric acid] 3 g/l[Limited by GMP]

330 Citric acid (for nectars) 5 g/l296 Malic acid ([only for pineapple and passion fruit juices] and fruit

nectars)[Limited by GMP3 g/l]

334 Tartaric acid and/or its salts (for nectars) Limited by GMP

4.3 CARBONATING AGENTS

290 Carbon dioxide Limited by GMP

4.4 STABILIZERS

440 Pectins (only for [cloudy juices] and fruit nectars ) 3 g/l

4.5 SWEETENERS

950 Acesulfame K (only for fruit nectars) 350 mg951 Aspartame (only for fruit nectars) 600 mg952 Cyclamic acid and salts (only for fruit nectars) 400 mg/l954 Saccharine and salts (only for fruit nectars) 80 mg/l


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[PROCESSING AIDS]4

5. CONTAMINANTS

The products covered by the provisions of this Standard shall comply with those maximum levels establishedby the Codex Alimentarius Commission.

5.1 HEAVY METALS

The products covered by the provisions of this Standard shall comply with those maximum levels for heavymetals established by the Codex Alimentarius Commission for these products.

5.2 PESTICIDE RESIDUES

The products covered by the provisions of this Standard shall comply with those maximum residue limitsestablished by the Codex Alimentarius Commission for these products.

6. HYGIENE

6.1 It is recommended that the products covered by the provisions of this Standard be prepared andhandled in accordance with the appropriate sections of the Recommended International Code of Practice –General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts suchas Codes of Hygienic Practice and Codes of Practice.

6.2 The products should comply with any microbiological criteria established in accordance with thePrinciples for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

[7. LABELLING

In addition to the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985,Rev. 1-1991), the following specific provisions apply:

7.1 CONTAINERS DESTINED FOR THE FINAL CONSUMER

7.1.1 The Name of the Product

The name of the product shall be the name of the fruit used as defined in Section 2.2. The fruit name shall befilled in the blank of the product name mentioned under this Section. These names may only be used if theproduct conforms to the definition in Section 2.1 or which otherwise conform to this Standard.

7.1.1.1 Fruit Juice defined under Section 2.1.1 and [Section 2.1.3 - fruit juice from dried fruit and otherjuices which need to be extracted with water]The name of the product shall be “_____ juice” or “juice of _____”.

7.1.1.2 Concentrated Fruit Juice defined under Section 2.1.2

The name of the product shall be “concentrated ____ juice” or “____ juice concentrate”.

7.1.1.3 Fruit Nectars defined under Section 2.1.6

The name of the product shall be “____ nectar” or “nectar of ____”.

7.1.2 Additional Requirements

The following additional specific provisions shall apply:

7.1.2.1 For fruit juices, fruit nectars and mixed fruit juice/nectar, if the product contains or is prepared fromconcentrated juice and water or the product is prepared from juice from concentrate and directly expressedjuice or nectar, the words “from concentrate” must be entered close to the product name, standing out wellfrom any background, in clearly visible characters, not less than 1/2 the height of the letters in the name ofthe juice.

4 See Background (paras. 6-7), App. II (para. 6) and App. V


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7.1.2.2 For fruit juices, fruit nectars and mixed fruit juices/nectars, if the product is prepared by physicallyremoving water from the fruit juice in an amount sufficient to increase the Brix level to a value at least 50%greater than the Brix value established for reconstituted juice from the same fruit, as indicated in table3.1.1(e), it shall be labeled "concentrated".

7.1.2.3 For products defined in Section 2.1, where one or more of the optional sugars as defined by theCodex Standard for Sugars (CX-STAN 212-1999) or permitted sweeteners are added, the juice name shallinclude the statement called "sugar(s) added" or "sweetened" after the fruit juice, fruit nectar or mixed fruitjuice/nectar’s name. When [artificial] sweeteners are employed as substitutes for sugars in fruit nectars andmixed fruit nectars, the statement, “with [artificial] sweetener(s),” shall be included in conjunction with theproduct name.

7.1.2.4 Where concentrated fruit juice, or concentrated fruit nectar or mixed concentrated fruit juice/nectar isto be reconstituted before consumption as fruit juice, fruit nectar or mixed fruit juice/nectar, the label mustbear appropriate directions for reconstitution on a volume/volume basis with water to the applicable Brixvalue in Section 3.1.1(e) for reconstituted juice.

7.1.2.5 Distinct varietal denominations may be used in conjunction with the common fruit names on thelabel where such use is not misleading.

7.1.2.6 Fruit juice, fruit nectar, and mixed fruit juice/nectar’s that have been preserved using physicalprocesses should include a description of such processes as part of the fruit juice, fruit nectar or mixed fruitjuice/nectar’s name (i.e. "pasteurized," "frozen," etc.).

7.1.2.7 Fruit nectars and mixed fruit nectars must be conspicuously labelled with a declaration of "juicecontent __%" with the blank being filled with the percentage of purée and/or fruit juice computed on avolume/volume basis. The words "juice content __%" shall appear in close proximity to the name of theproduct in clearly visible characters, not less than 1/2 the height of the letters in the name of the juice.

7.1.2.8 An ingredient declaration of “ascorbic acid” when used as an antioxidant does not, by itself,constitute a “Vitamin C” claim.

7.1.2.9 Any added essential nutrients declaration should be labelled in accordance with the CodexGuidelines on Nutrition Labelling (CAC/GL 2- 1985 (Rev. 1-1993) and the Codex Guidelines for the Use ofNutrition Claims (CAC/GL 23-1997).

7.1.2.10Where the fruit juice has been prepared from raw material treated with ionizing radiation, it shall belabelled in accordance with Section 5.2.2 of the Codex General Standard for the Labelling of PrepackagedFoods (CODEX STAN 1-1985, Rev. 1-1991).

7.1.2.11No fruit may be represented pictorially on the label, except those present in the fruit product.

7.1.2.12Where the product contains added carbon dioxide the term “carbonated” shall appear on the labelnear the name of the food.

7.2 NON-RETAIL CONTAINERS

Information for non-retail containers not destined to final consumers shall be given either on the container orin accompanying documents, except that the name of the product, lot identification, net contents and thename and address of the manufacturer, packer or distributor and/or importer, as well as storage instructions,shall appear on the container, except that for tankers the information may appear exclusively in theaccompanying documents. However, lot identification, and the name and address of the manufacturer,packer, distributor and/or importer may be replaced by an identification mark, provided that such a mark isclearly identifiable with the accompanying documents.]8. METHODS OF ANALYSIS AND SAMPLING

This Section will be circulated under a separated Circular Letter.

CL 2001/33-FJAPPENDIX IV

14

PROPOSED DRAFT REVISED CODEX GENERAL STANDARD FOR VEGETABLE JUICES(CX-STAN 179-1991)

(At Step 3)

1. SCOPE

This Standard applies to all vegetable juices as defined in Section 2.1 below.

2. DESCRIPTION

2.1 “Vegetable juice” is the liquid unfermented but fermentable product [or lactic acid fermented product]intended for direct consumption obtained by mechanical expression, crushing, grinding and/or sieving of oneor more sound fresh vegetables or vegetables preserved exclusively by physical means. The juice shall befree from skins, seeds, and other coarse parts of the vegetables. Some juices may be processed withpips/seeds and peel which are not usually incorporated in the juice. Such parts of vegetable that cannot beremoved by GMP will be allowed.

The juice may be clear, turbid, or pulpy. It may have been concentrated and reconstituted with potable waterin an amount sufficient to restore the original essential composition and quality factors of the juice or to theBrix specified in table 3.1.1.(b) if a minimum Brix is specified in that table.

2.2 Vegetables for the purpose of the Standard are: the parts of edible plants including roots, corms andtubers (e.g. carrots, garlic and potatoes), stems and shoots (e.g. rhubarb and asparagus), leaves and flowers(e.g. spinach and cauliflower) and legumes (e.g., peas). Pumpkins and other squash are considered to bevegetables for the purpose of this Standard. Sugar beet, [sugar cane] and, unless otherwise specified above,fruits generally, are not considered to be vegetables for the purpose of this Standard.

Or the alternative text for the previous sentence: [Sugar cane juice is considered a vegetable juice only in thedirectly expressed form. When used as a blend with other juices, it will be considered as a sweetener.]3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 COMPOSITION

3.1.1 Basic Ingredients

(a) Minimum Brix levels for reconstituted vegetable juice from concentrate are given in 3.1.1(c). If thereis no Brix level specified in the table, the minimum Brix shall be calculated on the basis of the soluble solids(v/v) content of the single strength unconcentrated juice.

(b) Use of Concentrate. For directly expressed vegetable juices, the soluble solids content of the singlestrength juice shall be the soluble solids content of the juice as extracted from the vegetable and may beincreased by the addition of juice concentrate obtained from the same vegetable(s). However, if any water isadded to this 100% juice mixture, then the product shall be considered to be ‘from concentrate’ or‘reconstituted’ as required under Section 7.1.2.2”

(c) Minimum Brix for reconstituted vegetable juice.

Vegetable's Common Name Botanical Name Brix LevelReconstituted juice

Carrot Daucus carota 8.0Celery Apium graveolens 3.0Rhubarb Rheum, R. rhubarbarum Rosa spp. 6.0

Note: After the 2nd Session of the Task Force, the Table should retain only those vegetables withavailable data for Brix levels.


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If a juice is manufactured from a vegetable not mentioned in the above list, it must, nevertheless,comply with all the provisions of the Standard, except that the minimum Brix level of the reconstitutedjuice shall be the Brix level as expressed from the vegetable used to make the concentrate.

3.1.2 Other Permitted Ingredients

The following ingredients may be used:

(a) Food grade salt, as defined in the Codex Standard for Food Grade Salt (CX-STAN 150-1985, Rev.1-1997);

(b) Vinegar;

(c) Sugars in dry form as defined in the Codex Standard for Sugars (CX-STAN 212-1999), syrups, andhoney as defined in the Codex Standard for Honey (CX-STAN 12-1981, Rev.2–2001);

(d) Seasoning [spices] and herbs;

(e) For reconstituted juice from concentrate, potable water used in reconstitution shall, at a minimum, meetthe latest edition of the Guidelines for Drinking Water Quality of the World Health Organization(Volumes 1 and 2).

(f) The addition of essential nutrients (e.g. vitamins, minerals) shall comply with the texts of the CodexAlimentarius Commission established for this purpose.


3.2.1 Organoleptic Properties

The product shall have the characteristic color, aroma and flavour of the vegetables from which it has beenprepared taking into consideration the addition of ingredients [and possible lactic acid fermentation].Natural volatile constituents may be restored to the juice. They shall be derived from the same kinds ofvegetables used in the manufacture of the product.

3.2.2 Blanching, Steaming, and Washing

The vegetables shall retain no more water from these operations than technologically unavoidable.

4. FOOD ADDITIVES

INS No Food Additive Maximum Level

4.1 ANTIOXIDANTS

220 Sulphur dioxide 50 mg/l300 Ascorbic acid Limited by GMP

4.2 ACIDITY REGULATORS

296 Malic acid 3 g/l330 Citric acid 3 g/l330 Citric acid [(for mixtures with fruit juices)] 5 g/l

334 Tartaric acid Limited by GMP

4.3 CARBONATING AGENTS

290 Carbon dioxide Limited by GMP

4.4 STABILIZERS

440 Pectins [(only for mixtures with fruit juices)] 3 g/l


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[PROCESSING AIDS]1

5. CONTAMINANTS

The products covered by the provisions of this Standard shall comply with those maximum levels establishedby the Codex Alimentarius Commission.

5.1 HEAVY METALS

The products covered by the provisions of this Standard shall comply with those maximum levels for heavymetals established by the Codex Alimentarius Commission for these products.

5.2 PESTICIDE RESIDUES

The products covered by the provisions of this Standard shall comply with those maximum residue limitsestablished by the Codex Alimentarius Commission for these products.

6. HYGIENE

6.1 It is recommended that the products covered by the provisions of this Standard be prepared andhandled in accordance with the appropriate sections of the Recommended International Code of Practice –General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts suchas Codes of Hygienic Practice and Codes of Practice.

6.2 The products should comply with any microbiological criteria established in accordance with thePrinciples for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7. LABELLING

In addition to the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985,Rev. 1-1991), the following specific provisions apply:

7.1 CONTAINERS DESTINED FOR THE FINAL CONSUMER

7.1.1 The Name of the Product

The name of the product shall be the name of the vegetable used as defined in Section 2.2. The vegetablename shall be filled in the blank of the product name mentioned under this Section. These names may onlybe used if the product conforms to the definition in Section 2.1 or which otherwise conforms to thisStandard.

7.1.1.1 Vegetable Juice defined under Section 2.1

The name of the product shall be “ juice” or “juice of “ ”.

7.1.1.2 Concentrated Vegetable Juice defined under Section 2.1

The name of the product shall be “concentrated “ ”.juice” or “ juice concentrate”.

7.1.1.3 Mixed Vegetable Juices

Where products defined under Section 2.1 are mixed or blended with the defined products made fromdifferent kinds of vegetables, the product name shall include “mixed” or “blended” or other similardescriptive words or name indicating the product is not made from a single vegetable (e.g., “carrot celeryjuice blend”).

7.1.1.4 Sweetened Vegetable Juice

If the vegetable juice or mixed vegetable juice is sweetened with any of the sugars authorized in Section3.1.2(c), the name of the vegetable juice shall be “sweetened “ juice” or “ juice sweetenedwith “ ”, the first blank being filled in with the common name(s) of the vegetables and the second blankbeing filled in with the name of the sweetener.

1 See Background (paras. 6-7), App. II (para. 6) and App. V


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7.1.2 List of Ingredients

7.1.2.1 A complete list of ingredients shall be declared on the label as provided for in Section 4.2.1.6 of theCodex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991).

7.1.2.2 If juices have been made in whole or in part from concentrates, the words “from concentrate” or“reconstituted” must be entered close to the product name, standing out well from any background, in clearlyvisible characters, not less than ½ the height of the letters in the name of the juice.

7.1.3 Additional Requirements

7.1.3.1 No vegetables or vegetable products may be represented pictorially on the label except those presentin the product.

7.1.3.2 Where the product contains added carbon dioxide the term “carbonated” shall appear on the labelnear the name of the food.

7.1.3.3 An ingredient declaration of “ascorbic acid” when used as an antioxidant does not, by itself,constitute a “Vitamin C” claim. Any nutrient declaration shall be in accordance with the Codex Guidelineson Nutrition Labelling (CAC/GL 2- 1985 (Rev. 1-1993) and the Codex Guidelines for the Use of NutritionClaims (CAC/GL 23-1997).

7.1.3.4 Where the vegetable juice has been prepared from raw material treated with ionizing radiation, itshall be labelled in accordance with Section 5.2.2 of the Codex General Standard for the Labelling ofPrepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991).

7.2 NON-RETAIL CONTAINERS

Information for non-retail containers not destined to final consumers shall be given either on the container orin accompanying documents, except that the name of the product, lot identification, the net contents, thename and address of the manufacturer, packer, distributor and/or importer, as well as storage instructions,shall appear on the container, except that for tankers, the information may appear exclusively in theaccompanying documents. However, lot identification, and the name and address of the manufacturer,packer, distributor and/or importer, may be replaced by an identification mark, provided such a mark isclearly identifiable with the accompanying documents.

8. METHODS OF ANALYSIS AND SAMPLING

This Section will be circulated under a separated Circular Letter.

CL 2001/33-FJAPPENDIX V

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LIST OF PROCESSING AIDSPROPOSED BY IFU FOR INCLUSION IN THE

CODEX GENERAL STANDARD FOR FRUIT JUICES AND NECTARS:

Function Maximum Level4.2.1 Antifoaming Agents

Polydimethylsiloxane 10 mg/l ]4.2.2 AntioxidantsAscorbic Acid Limited by GMP4.2.3 Clarifying Agents/Filtration Aids/Flocculating AgentsPrecipitated calcium carbonate (only in grape juice) Limited by GMPPotassium tartrate (only in grape juice) Limited by GMPCalcium hydroxide (only in grape juice) Limited by GMPVegetable carbon (only in grape juice) Limited by GMPMetatartaric acid (only in grape juice) 60 mg/l]Sulfur Dioxide (juices and nectars) 10 mg/lAbsorbent clays(bleaching, natural or activated earths)Absorbent resinsActive CarbonAlbuminBentoniteChitin/chitosanDiatomaceous earthIon exchange resins (cation and anion)KaolinPerliteTanninGelatinRice hullsCellulose4.2.4 Enzyme PreparationsEnzyme preparations may be used as processing aids provided these preparationsdo not result in total liquefaction and do not substantially affect the cellulosecontent of the processed fruit4.2.5 Protective GasNitrogen Limited by GMPCarbon dioxide Limited by GMP

CL 2001/33-FJAPPENDIX VI

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IN ORIGINAL LANGUAGE

ADDITIONAL COMMENTS AT STEP 3

Governments and interested international organizations additional comments submitted at Step 3 in responseto CL 2001/36-FJ (ALINORM 01/39) are given below. The comments are presented in original language.They are arranged by countries followed by international organizations in alphabetical order.

BRAZILBRÉSILBRASIL

Brazilian comments on ALINORM 01/39

ITEM 2.1.2. CONCENTRATED FRUIT JUICE

a) Eliminate the brackets around “from such juice”, because if we effectively include it in sentence, it willleave no room for doubts and will not affect the understanding of the text.

b) Considering the fact that the concentration definitions in items 2.1.2 and 7.1.2.2 produce different resultsand taking in account that the technical concept of concentration presupposes the removal of water, wesuggest that we adopt in item 2.1.2 the concept proposed in 7.1.2.2, i.e., “removing at least 50% of thewater”.

c) To combine the given options of “adequate technological” and “physical”, we propose “adequatetechnological physical process”.

d) We agree with option 2, i.e. “be combined with”, since the text refers to a production process and not toa product.

ITEM 2.1.5 – WATER EXTRACTED CONCENTRATED FRUIT JUICE

a) Brazil reiterates the proposal to include a new section for Water Extracted Concentrated Fruit Juice, asmentioned in para. 19 of ALINORM 01/39.

ITEM 3.1.1.(B) – MINIMUM BRIX LEVEL

a) We propose to maintain the two columns indicating the Brix degrees, one for juice from concentrate andthe other for single strength juice not from concentrate. The maintenance of the lather will contribute tothe regulation of such juices, whose exports are increasing substantially.

b) There are some minor corrections to be made in the table, such as the scientific name for azerole,commercial name for the cashew, the minimum Brix level for both orange juices, the single strength andthe reconstituted. Such corrections could be made later on by the GT-1/CCAB/Codex.

ITEM 3.1.1.(C)- FRUIT NECTAR

a) Brazil considers the table incomplete and it should contemplate three different pulp content categories:one for fruits with very high acidity (cashew, passion fruit and lemon, f. ex.) with a percentage levelinversely proportional to the acidity of the fruit, varying from 5 to 25%; one for pulpy fruits and highacidity (mango, papaya, f. ex.) set at 25%, and all the rest at 50%.

ITEM 4 – FOOD ADDITIVES

a) The table should be kept in the norm, making the already indicated corrections.


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CUBA

OBSERVACIONES DE LA REPÚBLICA DE CUBA A LA CL 2000/36-FJ /ALINORM 01/39

1. Anteproyecto de Norma General del Codex para Zumos (Jugos) y Néctares de Frutas. (Apéndice II)

2.1.1 Estamos de acuerdo con la definición de jugo expresada en el Anteproyecto de Norma, siempre que enel etiquetado el uso de concentrado no sea obligatorio que aparezca como parte del nombre del jugo. Esto sefundamenta en que las características nutricionales de ambos jugos son similares y que la diferencia consistesolamente en el modo de obtención del jugo.

2.1.1.3 (c) Los zumos (jugos) de una fruta se obtienen del jugo de una sola clase de fruta. Un jugo mezcladopuede obtenerse de la mezcla de dos o más jugos o de la mezcla de jugo y puré.

Es importante que esta norma trate el concepto de puré y jugo de forma diferenciada ya que las mezclas dejugo se pueden hacer por la mezcla de dos o más clases de jugos pero también puede hacerse por la mezclade una o más clases de jugo con una o más clases de puré, inclusive el puré puede ser concentrado. No sepuede obtener jugo con un puré de fruta solamente sin adición de agua, tendría que mezclarse con un jugo ylo que se obtendría sería un jugo mezclado.

Proponemos se incluyan las definiciones de Pulpa y Célula.

2.1.2 Proponemos la siguiente definición para jugo concentrado.

Por jugo concentrado de fruta se entiende el producto que se ajusta a la definición de la sección 2.1.1 salvoque se ha eliminado físicamente el agua de tal jugo en una cierta cantidad. En la producción de jugodestinado a la elaboración de jugo concentrado se utilizarán procedimientos físicos que podrán incluir ladifusión hídrica concomitante de las células y/o el orujo de fruta, siempre que el jugo extraido con agua seañada al jugo primario en la linea de elaboración antes de proceder a la concentración. El agua utilizada en ladifusión no será otra que la procedente del propio proceso de evaporación del jugo de la fruta.

La definición de mezclas de jugo concentrado debe considerar la mezcla con puré concentrado de fruta.

Proponemos incluir la definición de Jugo concentrado de jugo de fruta extraido con agua como un nuevoproducto, que sería el jugo recuperado por el lavado de la pulpa.

2.1.4 Proponemos como definición de puré de fruta la siguiente:

Producto sin fermentar, pero fermentable obtenido de la parte comestible de la fruta por procedimientos detriturado y tamizado de la fruta entera o pelada sin eliminar el zumo (jugo), con o sin adición de azúcar.

Definir como 2.1.5 Puré concentrado de fruta, que sería la misma definición de 2.1.4 a la que se le haeliminado físicamente el agua en una cierta cantidad. También puede obtenerse puré concentrado porextracción de la parte comestible con agua y/o azúcar ( ej. Puré concentrado de tamarindo, la cual es unafruta muy pastosa).

3.1.1 (b) Incluir una columna para Puré de Frutas y clasificar las frutas dentro de jugo o puré.

Dentro de las frutas pulposas clasificarían como puré:

Banano 21,0o Brix mín.Guayaba 8.0o Brix mínMango 12.0o Brix mínPapaya 9.0o Brix mínTamarindo 72.0o Brix mín (sin adición de azúcar)Fresa 7.0o Brix mínDentro de las frutas que clasifican como jugo proponemosPomelo ó Toronja 8.5o Brix mín Brix mínimoNaranja 10.0o Brix mín Brix mínimoLima 7.0o Brix mínLimón 7.0o Brix mínMandarina 10.5o Brix mínPiña 12.0o Brix mín

3.1.1 ( c ) Aclarar que el contenido mínimo de fruta es en su concentración natural


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Proponemos incluir: Piña 50Plátano 25Papaya 35Tamarindo 25

4. Aditivos alimentarios

El No. 300 se corresponde con el ácido ascórbico y no ácido cítrico

Incluir los citratos de sodio y potasio. No limitar el uso de agentes reguladores de la acidez solamente a losnéctares ya que se pueden producir mezclas de jugos que requieran balancear su acidez.

Existen estabilizadores naturales que proponemos incluir tales como las gomas ( Xanthan, Guar, etc.)

El ácido cítrico y ascórbico deben limitarse de acuerdo a las BPF.

Los agentes carbonatadores no son temas de esta norma.

7.1.1.3 Por las características específicas del mercado para el jugo de mango proponemos

incluir en este acápite el texto aprobado en la Norma Codex para Productos Pulposos

Líquidos de Mango en relación con el nombre del producto, el cual establece que cuando el contenido defruta no es inferior a 50 % se puede utilizar la denominación “jugo de mango” en aquellos países donde sevenden y exportan con ese nombre. ( Alinorm 85/14, párrafos 94 y 101)

7.1.2.1 Consideramos que el uso de jugo concentrado debe ser declarado en la lista de ingrediente y no comoparte del nombre del producto.

7.1.2.2 Este requisito tiene que estar acorde con la definición que se apruebe en 2.1.2

FRANCEFRANCIA

POINT 3 (A) DE L’ORDRE DU JOUR - AVANT-PROJET DE NORME GÉNÉRALE CODEXPOUR LES JUS ET NECTARS DE FRUITS

L’avant-projet de norme générale Codex pour les jus et nectars de fruits appelle les remarques suivantes :

- paragraphe 2.1.1. a):

Il conviendrait de remplacer « jus non concentrés » par « jus non issus de concentrés » (erreur de traductionpar rapport à la version anglaise),

- paragraphe 2.1.3. :

Remplacer « édulcorants à base de glucides » par « édulcorants de synthèse »

- paragraphe 2.1.4.

Remplacer « pulpe de fruits » par « purée de fruits » (erreur de traduction par rapport à la version anglaise).

- paragraphe 2.3.

Ajouter en début de paragraphe la phrase suivante : « pour les jus non issus de concentrés, seuls les procédésd’extraction mécanique sont autorisés »

Remplacer : « Pour les concentrés de jus de fruits par « pour les autres jus ».

Remplacer « l’eau utilisée pour un tel procédé doit être l’eau provenant de la concentration du jus de fruit »par « de l’eau potable conforme au minimum aux critères définis dans le paragraphe 3.1.1. a) iii. »

- paragraphe 3.1.1.b

Le tableau des degrés brix comporte quelques erreurs : pomme 10 et non 10.2, mangue 15 et non 13, pruneau18 et non 18.5

De plus, la méthode d’obtention du degré brix devrait être précisée.


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- paragraphe 3.1.1.c

Le tableau des teneurs minimales en jus et/ou pulpe des nectars devrait être modifié en reprenant celui de ladirective CEE, plus récent. Il pourrait être intégré au tableau précédent (3ème colonne).

- le paragraphe 3.1.2.e) pose problème au regard de l’authenticité du jus d’orange.

- le paragraphe 4 relatif aux additifs pourrait être revu en se fondant sur les valeurs de la directivecommunautaire 95.2

- paragraphe 5 – Contaminants

• Arsenic : la teneur est à exprimer en arsenic inorganique ;

• Plomb : une teneur maximale de 0,05 mg/kg a été proposée à l’étape 6 de la procédure au CCFAC en mars2000 mais cette teneur semble difficile à tenir pour certains jus de fruits.

• Cuivre – zinc et fer : le CCFAC considère ces éléments comme n’entrant pas dans la catégorie descontaminants mais comme des substances pouvant présenter des inconvénients sur le plan technologique ouorganoleptique avant même toute incidence sur la santé.

• Fer : il convient de noter que, jusqu’à présent, le jus de pomme a une teneur en fer de 10 mg/kg.

• Patuline : le CCFAC a retenu la concentration maximale de 50 µg/kg à l’étape 8 de la procédure Codex.Toutefois, le Conseil Supérieur d’Hygiène Publique de France a émis le 8/12/98 un avis favorable à uneteneur de 25 µg/kg.

- paragraphe 7.1.2.3.

Remplacer « Pour les produits du type jus de fruits définis à la section 2.1 » par « Pour les produits définis au2.1 sauf les nectars ».

Par ailleurs , outre les modifications susvisées, il paraît nécessaire que certains autres points soient intégrésdans ce projet.

L’addition de vitamines et de minéraux, en particulier (possibilité qui figure dans le projet de directivecommunautaire jus de fruit), devrait être prévue dans les règles CODEX, sinon dans ses modalités du moinsdans son principe.

En outre, il serait peut être judicieux d’envisager d’introduire dans la norme générale jus de fruits, certainspoints du projet de lignes directrices Codex pour l’étiquetage des mélanges de jus de fruits et de nectars defruits (CL 2000/06-FJ), projet qui n’a peut être pas vocation à exister indépendamment de la norme généralejus de fuits-nectars.

POINT 3 (B) DE L’ORDRE DU JOUR - AVANT-PROJET DE NORME GÉNÉRALE CODEXRÉVISÉE POUR LES JUS DE LÉGUMES et

POINT 3 (C) DE L’ORDRE DU JOUR - AVANT-PROJET DES LIGNES DIRECTRICES CODEXPOUR L’ÉTIQUETAGE DES MÉLANGES DE JUS DE FRUITS ET DE NECTARS DE FRUITS

L’avant-projet de norme générale pour les jus de légumes appelle les remarques suivantes :

2 Description

2.1 La rédaction devrait être revue comme suit :

« On entend par « jus de légumes » le produit liquide non fermenté mais fermentescible obtenu au moyen dela partie comestible d’un ou plusieurs légumes sains et préservés exclusivement par des procédés physiques.

Est également un « jus de légumes » le produit ayant subi une fermentation lactique et destiné à laconsommation directe. Il faut avoir éliminé les peaux, les graines et les autres parties les plus grossières deslégumes. Le jus peut avoir été concentré et ultérieurement reconstitué avec de l’eau potable, conformémentaux critères indiqués à la section 3.4. g.


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Le jus peut être clair, trouble ou pulpeux et doit présenter les caractéristiques essentielles typiques du légumedont il provient. Il est préparé uniquement par des procédés physiques adaptés. Le jus de légumes peut êtreobtenu à partir d’une ou plusieurs espèces de légumes mélangées et peut contenir des substancesaromatiques, des composés aromatisants volatils, de la pulpe ajoutée, à condition qu’ils proviennent de lamême espèce de légume que celle utilisée pour la fabrication du produit et soient obtenus par des moyensphysiques ».

2.2 Ajouter : « La tomate est considérée comme un fruit »

2.3 A créer : concentré de jus de légumes.

Le concentré de jus de légumes est le produit qui correspond à la définition donnée à la section 2.1. ci-dessusaprès élimination physique d’une certaine quantité d’eau.

3 Facteurs essentiels de composition et de qualité.

Supprimer 3.1. et 3.2. cf. 2.1.

3.4 Ingrédients

b) Nous ne sommes pas favorables à l’ajout de vinaigre.

g) A créer : pour les jus reconstitués à partir de concentré, l’eau potable utilisée par la reconstitution doit auminimum être conforme aux directives concernant la qualité de l’eau de boisson de l’Organisation Mondialede la Santé (Vol. 1 et 2, 2ème édition), les niveaux de nitrates et de sodium n’excédant pas 25 mg/l et 50 mg/lrespectivement.

4 Additifs alimentaires

A modifier : il n’y a pas de justification à fixer une dose inférieure à celle prévue dans les jus de fruits.

Le paragraphe sur les arômes est à ajouter au point 3.4. d car un arôme ne doit pas être assimilé à un additif.

5 Contaminants

5.8 L’anhydride sulfureux n’a pas à figurer dans cette rubrique. De plus, selon la directive 95/2 CE relativeaux additifs, le S02 dont la teneur n’excède pas 10 mg/kg n’est pas considéré comme présent et n’a pas à êtredéclaré comme additif.

7 Etiquetage

7.11 Insérer un deuxième paragraphe :

« Pour les jus de légumes, si le produit a été préparé en enlevant au minimum 50 % de l’eau, il doit êtreétiqueté : « jus concentré » ».

7.1.3.5. A créer « Lorsque du sel a été ajouté à un jus de légumes selon les dispositions prévues à la section3.4 a), l’étiquetage doit comporter la mention «salé à… » suivie de la quantité de sel ajouté en g/l ».

Par ailleurs, outre les modifications susvisées, il paraît nécessaire de prévoir, comme dans les jus de fruits,l’addition de vitamines et de minéraux et de réfléchir à la définition d’un « nectar » de légumes.

En ce qui concerne l’avant-projet de lignes directrices Codex pour l’étiquetage des mélanges de jus de fruitset de nectars de fruits, son existence en tant que document indépendant ne se justifie pas.

L’essentiel du texte devrait être intégré dans la norme générale jus de fruits.

Certains points, non prévus dans cette dernière, sont à souligner :

- la possibilité d’élaborer des nectars sans ajout de sucre (point 2.2.)

- l’étiquetage des jus additionnés de sucre (point 3.1.2. plus précis que dans la norme générale et enconformité avec le projet de directive communautaire).

- l’addition de vitamine C (au point 3.3.2. à préciser dans un cadre plus général couvrant d’autresvitamines).

- l’étiquetage des jus gazéifiés (point 3.3.3.).


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Concernant la norme générale jus de fruits il serait important que la double définition des jus – jus de fruitset jus de fruits obtenu à partir de concentré – retenue dans le projet de directive communautaire soit mise enavant. Les standards en vigueur aux Etats-Unis prévoient d’ailleurs une distinction entre ces deux types deproduits.

GERMANYALLEMAGNEALEMANIA

Proposed Draft Codex General Standard for Fruit Juices and Nectars (At Step 3)

With reference to the Proposed Draft Codex General Standard for Fruit Juices and Nectars thefollowing comment has to be made:

Ad Section 2 - (Description)

Under item 2.1.1.3, letter b, the words "added or" have to be deleted. Only those flavour componentswhich have been lost during the manufacturing process may be added again.

Under item 2.1.2 (Concentrated Fruit Juice) the words in square brackets, "adequate technological"shall be deleted. The manufacturing technology should be restricted to physical processes.

Ad item 2.1.4: When manufacturing fruit purée, the admitted processes should be described exactly:"...product obtained by sieving, grinding, milling the edible part..."

Ad Section 3 - (Essential Composition and Quality Factors)

In the list included under item 3.1.1, letter b), the word "Rhubarb" shall be deleted, since the juice ofthis plant is produced from the stalks and not from the fruit.

In the column "Brix Level Reconstituted juice from concentrate" the value of 11.0 relating to"Blackcurrant" shall be replaced by 11.6 and the value of 13.0 relating to "Mango" shall be replaced by 15.0.

In the list included under item 3.1.1, letter c) (Special Provisions relating to Fruit Nectars), theminimum juice or purée content shall be raised for the fruit nectars made from the following types of fruit:

Apricot from 35 to 40%

Blackcurrant from 30 to 40%

Peach from 40 to 50%

Pear from 40 to 50%.

Under item 3.1.2 the sub-section with the letter e) shall be deleted. In the case of mixtures of juicesmade from different kinds of fruit, the types of fruit used shall always be indicated.

In sub-section 3.2 the second sentence shall be amended. It has to be made clear that the flavours,pulps and cells which were separated during the manufacture of a fruit juice may be added to the same juiceagain. In the case of fruit juices made from concentrate, these ingredients may also be added from fruit juicesof the same type.

Ad Section 4 - (Food Additives)

The following amendments shall be made in the table:

Sub-section 4.1 (Antioxidants)

Ascorbic acid shall only be admitted for grape juice limited to 10 mg/l of the finished product.

Sub-section 4.2 (Acidity Regulators)

In the case of citric acid, a maximum level of 3 g/l (instead of 2 g/l) should be envisaged for fruitjuice.

Malic acid should be admitted for pineapple juice only, restricted to a level of 3 g/l. Tartaric acidshould be deleted from the table. Instead of this, lactic acid should be admitted for fruit nectars with a levelof up to 5 g/l.


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Sub-section 4.4 (Stabilizers)

Pectins should only be admitted for pineapple juice and passionfruit juice and for fruit nectarsmanufactured from these fruits, up to a level of 3 g/l.

Sub-section 4.5 (Sweeteners)

Sucralose should be deleted from the list. A definite health-related evaluation of this substance is notyet available.

In addition, a list of the admitted "Processing Aids" should be included in this standard.

Ad Section 7 - (Labelling)

Subsequent to item no. 7.1.2.7 a further item should be added, envisaging that in the case of fruitjuices to which pulps or cells have been added, this shall be indicated on their labels.

Under sub-section 7.2 it should also be pointed out that, in particular, data relating to the addition ofsugar and/or acidifiers are required.

Proposed Draft Revised Codex General Standard for Vegetable Juices (At Step 3)

With regard to the Proposed Draft Revised Codex General Standard for Vegetable Juices the followingcomment has to be made:

Ad Section 2 - (Description)

In the first sentence of sub-section 2.1 it should be added that only vegetables may be used which arefresh or have been preserved by chill and have been thoroughly trimmed or washed so that they are clean.

The last sentence under sub-section 2.1 describes vegetable juices which have been concentrated andreconstituted with water. For these products, a separate sub-section 2.3 should be envisaged, reading asfollows:

"2.3 "Vegetable juice" is also a product where the quantity of water withdrawn during the concentrationprocess is added to the concentrated vegetable juice or to the concentrated vegetable marrow again.The water used has to be of such a chemical, microbiological and sensory quality that the propertiesdetermining the value of the juice will be maintained. The product's flavour can be reconstituted withthe volatile flavourings that were collected during the concentration of the vegetable juice or of juicesfrom the same kind of vegetables."

Ad Section 3 - (Essential Composition and Quality Factors)

Under sub-section 3.1 the last two sentences shall be deleted in future. Instead, the followingrequirements should be added:

"In the case of vegetable juice the following levels should not be exceeded:

Alcohol: 3.0 g/l

Volatile acids,calculated as acetic acid: 0.4 g/l, except when vinegar is added

Overall lactic acid: 0.5 g/l, except for lactic acid fermented vegetablejuice or when lactic acid is added

Lactic acid fermented vegetable juice includes at least 2.5 g/l overall lactic acid."

Ad Section 4 - (Food Additives)

With reference to the substance "L-ascorbic acid" the following text should be added in brackets: "toinhibit oxidation". As a maximum level, the words "limited by GMP" should be envisaged instead of "400mg/kg in the final product".

Moreover, a list of admissible processing aids should be also included in the standard.


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Ad Section 7 - (Labelling)

7.1.1 The Name of the Food

The indication envisaged to be declared for vegetable juices made from concentrates under item7.1.2.2 shall be adopted for sub-section 7.1.1, since the indication "x juice made from concentrate" or"reconstituted x juice" or "x juice made from concentrated x juice" should not appear in the list ofingredients, but should be declared in connection with the name of the food.

7.1.2 List of Ingredients

The following text should be included:

"7.1.2.3 In the case of mixtures of vegetable juices where the types of vegetable are indicated in the tradename (name of the food) or where vegetables are emphasized on the label by words, pictures or graphics, thequantity of vegetables used in the manufacture or preparation of the product shall be quoted in the list ofingredients."

Under sub-section 7.2, "Non-Retail Containers", it should be especially emphasized that theinformation for non-retail containers particularly includes references to the ingredients used, such asacidifiers and sugar.

ISRAEL

COMMENTS ON THE PROPOSED DRAFT CODEX STANDARDS / ALINORM 01/39 FOR FRUITJUICES AND NECTARS (Appendix II)

Our comments refer to the document from October 2000 : CL 2000/36-FJ

Section 2.1.2 Concentrated Fruit Juice

We suggest to accept the term “adequate technological”.

Section 3 Essential composition and quality factors

Section 3.1 Composition

Section 3.1.1 Basic ingredients

(b) minimum Brix level

We propose to add to the list:

SWEET GRAPEFRUIT (as it exists in the list SWEET CHERRY).

The above mentioned fruit is a hybrid between GRAPEFRUIT (Citrus Paradisi) and PUMELO (CitrusGrandis).

The American name of the fruit is : OROBLANCO.

The quantity grown in Israel is about 1 000 000 tonnes per season.

The Brix level of the reconstituted juice is 10° and the Brix level of the single strength juice is 9,5°.

The difference between this fruit and the grapefruit is the very low acidity and the high ratio: TOTALSOLUBLE SOLIDS/ACIDITY which is 12-15 instead of 7-9 in the grapefruit.

We don’t see any impediment to leave the list as it is today if there are countries which ask to include all thefruits in the list with 4 columns (Fruit, Botanical name, Bx. –Reconstituted juice, Bx. Single strength juice).

It must be mentioned in the Standard that juice which is produced from a fruit which isn't mentioned in thelist must complain with all the paragraphs of the Standard except the minimum Brix value.

3.1.2 Other permitted ingredients

Subject to labelling requirements (According to Section 7.1.2.3)

(b) We propose the following wording : Syrups ... may be added only to nectars as defined in Section 2.1.3,

concentrated juices as defined in Section 2.1.2 and juice from concentrate as defined in Section 2.1.1.2.


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Section 5.2 Pesticide Residues

We have some remarks concerning the elimination of the words "For the respective fruits".

1. In the Secretariat Report of the first session of the Ad-Hoc Intergovernmental Codex Task Force onFruit and Vegetable Juices which was distributed to all the participants before the closing meeting on 22.9.00the words "For the respective fruits" appear (See Page 18 of the report Section 5.3).

2. To the best of my knowledge there were no discussions concerning Section "Pesticide Residues" duringthe September Session of the Task Force.

The only conclusion can be that the wording proposed by I.F.U has to remain unchanged, till a discussionduring the next session, concerning this section.

3. I would like to bring to the attention of the Codex Secretariat to paragraph 14 of the Report from therespective Session (See page 3) where it is mentioned that the words "post harvest treatments" were deletedsince this issue is already covered under Section 5.3 "Pesticide Residues".

In the new version nothing is covered. Although the Codex Standard for maximum Pesticide Residues Limitsis at advanced steps nothing is mentioned concerning Fruit Juices but only for Fruits.

The remark concerning the delete of the words "post harvest treatments" appears also in ALINORM 01/39Section 2.1 Product Definition Paragraph 14, Page 2.

4. Nobody contests the fact that the Codex Secretariat is entitled to make necessary correction to alignthe text with the standardized Ianguage used in Codex Standards, but why this correction was done only inStandard for Fruit Juices and not in the Standard for Vegetable Juices (see Appendix III Page 25 Section5.2):

“The products ... shall comply with the maximum residue limits established by the Codex AlimentariusCommission for the RESPECTIVE VEGETABLE.”

We propose to re-insert in the Standard for Fruit Juices the words "for the respective fruits" till the CodexCommittee on Pesticide Residues will establish maximum residue limits of different pesticides permitted forfruits also for fruit juices and than the above mentioned words will be replaced by the words "for therespective products".

Section 7 Labelling

Section 7.1.2 Additional requirements

Section 7.1.2.1

The mandatory labelling of pre-packaged food from the Codex General Labelling Standard must be includedin the Codex Fruit Juice Standard.

We would like to remind that the Fruit Juice Standard deals with 2 different products :

1. Direct Juice.

2. Juice from concentrate (after reconstitution) which contains water diffusion of fruit pulp.

(See Section 2.1.2 Concentrated Fruit Juice:

“In the production of juice that is to be concentrated (adequate technological) (physical) processes are usedany may (include) (be combined with) simultaneous diffusion of the pulp cells or fruit pulp by waterprovided that the water extracted juice is added in-line to the primary juice”).

It's very clear that in the case of the reconstituted juice, we have a product which contains the direct(primary) juice and the water extracted from pulp.

The above mentioned treatment is permitted only for concentrated juice and not for direct juice.

It is impossible to imagine that two different products would be presented under the same product name,only with a specification in the list of ingredients or not in close proximity to the name of the food, contraryto the mandatory information as established in the Codex General Labelling Standard.

All other legislation will mislead or confuse the consumer.


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This additional requirement must be included in the Codex Fruit Juice Standard and not to leave it to theNational Legislation.

If every country will have the possibility to decide, than why only for this paragraph of the Standard, and notfor an another one.

NORWAYNORVÈGENORUEGA

Norwegian Comments to the Proposed Draft General Standard for Fruit Juices and Nectars (Alinorm 01/39App II), Subject CL 2000/36-FJ.

Section 3.1.2 “Other permitted ingredients” (ref. para. 24 in Alinorm 01/39);

Provision 3.1.2 (g) allows for the fortification of fruit and vegetable juices with vitamins and minerals. Weare in general sceptical to the fortification of foods. Such fortification should only be permitted ifdeficiencies have been shown to occur in the population either as a whole or in certain groups. Moreover theproduct so fortified should provide a suitable source of the deficient nutrients for the group in question. Iffruit (and vegetable) juices are fortified with vitamins and minerals, Norway is concerned that there will be arisk of excessive intake by certain groups of the population.

Section 4. Food Additives;

We note that the draft standard does not permit the addition of colouring agents to fruit juices. We agree withthis. However, in CL 2000/33-FAC, it is proposed to permit colours including azo-colours, in fruit andvegetable juices. We therefore underline that we are apposed to the addition of colours to fruit and vegetablejuices.

Section 4.5. Sweeteners;

We are opposed to the use of cyclamic acid and salts.

POLANDPOLOGNEPOLONIA

Appendix II

Page 17 pos. 2.1, page 20, point c) Product Definition and special provisions relating to fruit nectars.

We propose to harmonise definitions and some special provisions with working documents as CouncilDirective 93 .....EEG of Sept 21, 1993 relating to fruit juices and certain similar products.

Page 21 pos. 4. Food Additives

According to the project of the Polish Regulation on Food Additives and Contaminants, some of the listbelow should not be added to fruit products.

220 sulphur dioxide as the antioxidant

296 malic acid for nectars different than pears and peaches. For pear and peach, nectars should not bemore than 5g/l

All sweeteners mentioned

Page 21 pos 4.2 Acidity Regulators

We suggest changing the name for food additive No 300 from citric acid into the ascorbic acid, writecorrectly the name grid number- tartaric acid, 334

PAGE 21 POS 4.5 SWEETENERS

Write correctly the name Acesulfame K, 950

Page 22 pos 4.6 Preservatives


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We propose also changing word “preservatives” into the words “food additives” in the sentence below: Foodadditives can be added only in accordance with national legislation.

Appendix III

Page 24 pos 3.3 Blanching and washing

We would like to add word “steaming” into the subject in this point: “Blanching, washing and steaming”.We propose also the Maximum water content in the final product should be quantitative analysed.

Page 24 pos 4 Food Additives

According to the project of the Polish Regulation on Food Additives and Contaminants, maximum level ofLactic acid is limited to 5g/l.

Appendix II and III

Page 3 pos 27, page 25 pos 5.1 Contaminants

According to Polish regulation the maximum levels of heavy metals in fruits and vegetables juices are:

Pb no more than 0,20 mg/lCd no more than 0,02 mg/l – in vegetable juices 0,03 mg/lHg no more than 0,01 mg/lAs no more than 0,20 mg/lZn no more than 5,0 mg/lCu no more than 3,5 mg/lSn no more than 100,0 mg/l in thin-plated metal boxesSn no more than 20,0 mg/l in different boxes.

PORTUGAL

On Section 3. Essential Composition and Quality Factors.

3.1.1. Basic Ingredients

c) Special Provisions relating to Fruit Nectars.

Minimum juice and / or purée content (% m/m).

Apricot – 40%Blackberry – 40%Blackcurrant - 25%Mango (pulpy) - 25%Peach - 50%Peer - 50%Redcurrant - 25%

Low-acid, pulpy or highly flavored fruitswith juice unpalatable in natural state - 25%

General Comments on Additives

This section should take into account the European Directives currently in force in respect of additives.

SOUTH AFRICAAFRIQUE DU SUD

SUDÁFRICA

COMMENTS FROM SOUTH AFRICA ON THE “REPORT OF THE FIRST SESSION OF THE ADHOC CODEX INTERGOVERNMENTAL TASK FORCE ON FRUIT AND VEGETABLE JUICES”

(ALINORM 01/39): Alinorm 01/39 was distributed to the South African industry for comments. Althoughsome of the industry’s concerns were addressed by the changes made to the draft documents (CL 2000/01-FJ, CL 2000/04-FJ, and CL 2000/02-FJ) at the first session of the ad hoc intergovernmental task force onfruit and vegetable juices, the following issues were again highlighted:


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APPENDIX II – PROPOSED DRAFT CODEX GENERAL STANDARD FOR FRUIT JUICES ANDNECTARS

2. DESCRIPTION

2.1 PRODUCT DEFINITION

“processes”: It is important that the processes for producing fruit juices and nectars, as described in thedraft, should address all processes normally used for the extraction, concentration, clarification, decolouring,etc. of fruit juice. The concern is that some countries may, and have in the past, use incomplete descriptionsto prevent the importation of produce (barrier to trade).

A process sometimes used by processors is to pulp fruit (such as apples) with added water en then extract thejuice from this mixture after which it is concentrated. The processes described should be able toaccommodate this method as well.

“edible part”

Concern about the use of “edible part” in the indication “The juice is obtained from the edible part ofsound…” (Section 2.1.1.3(a)) was again voiced. Juice is obtained from fruit, which contains non-ediblematerial such as the peel of the orange, stems in the case of grapes, etc., and often these non-edible parts areinvolved in the extraction process (example – pressing of grapes with stems attached). The concern is thatsome countries may use this specification to prevent the importation of produce (barrier to trade).

Some juices, such as passion fruit, may contain pips/seeds which aren’t actually “edible”, but are oftenconsumed with the juice. Reference can be made to this as well.

flavours from the same kind of fruit

A request was received to consider the following:

The last paragraph of Section 2.1.2 states that fruit juice may contain added aromatic substances and volatileflavour components recovered from the same kinds of fruit.

Due to the instability of some delicate fruit flavours during processing and storage it is not always possible toproduce a fresh fruit taste due to a lack of suitable natural essences/oils from the fruit concerned. However,this can often be remedied by using small quantities of other natural flavours. For example during shortagesa good guava flavour can be obtained by blending natural kiwi/mango/melon and passion fruit flavours.Similarly using small quantities of a natural flavour derived from asparagus can restore a litchi flavour.

2.1.2 Concentrated Fruit Juice and 2.1.4 Fruit Purée

It is suggested that the reference to the physical removal of water in 2.1.4 be changed as in 2.1.2 [adequatetechnological physical processes]. The use of only “physical” places an unnecessary restriction on theprocesses that may be used. The words “physical” in these Sections can also be replaced by “suitablemeans”.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1.1(b) and (c) – Tables on Brix levels for Fruit Juice, and minimum juice percentages for Fruit Nectars.

In general one Brix value for reconstituted and single strength juice not from concentrate was suggested.

The feeling from the industry was that Codex should set minimum standards that allows for the production ofaffordable products as well as leave room for the production of better quality products. Some concern wasvoiced about the high Brix values that sometimes can only be reached by the addition of concentrate. Thestandard strength Brix values should reflect the composition of natural juice. If any changes were to be madeto the Brix values for Fruit Juices and percentages juice for Fruit Nectars, then lower instead of increasedvalues would rather be supported.


See previous comments on “flavours from the same kind of fruit” under 2.1.

It is presumed that “variety of fruit” means the type or kind of fruit. But, it could also be taken to mean thebotanical variety or subspecies. This can maybe be clarified.


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4. FOOD ADDITIVES

The references to Section 4 were traced in the document. A reference to Section 4.5 was found in Section2.1.3 and Section 3.1.2 (d) refers to the use of sugars and acidifying agents. However, from these referencesit is not clear in which products these additives may be used, or not. Can the listed additives be used in allthe products? (Thus in Fruit Juice, Concentrated Fruit Juice, Fruit Nectar and Fruit Purée?). A clearexplanation/introduction under Section 4 would be helpful.

4. FOOD ADDITIVES

Shouldn’t the Codex Committee on Food Additives and Contaminants rather manage this Section?

7. LABELLING

7.1.2.6

Process labelling adds very little value to the consumer and is often used to derogate acceptable processesthrough negative claims, such as “not from concentrate”, “unsweetened”, “not from lactic acidfermentation”, etc.

APPENDIX III – PROPOSED DRAFT REVISED CODEX GENERAL STANDARD FORVEGETABLE JUICES

THE SAME PRINCIPLES THAT HAVE BEEN EXPRESSED FOR FRUIT JUICES AND NECTARS(APPENDIX II) SHOULD BE CONSIDERED FOR VEGETABLE JUICE AS WELL, WHEREAPPLICABLE.

However, the following issue must also be considered:

4. FOOD ADDITIVES

It is noted that different additives are prescribed for use in vegetable juice than for fruit juice and nectars.This may create a problem when considering mixed fruit and vegetable juices.

It is important to ensure that a “positive list” of food additives is not used to hinder future productdevelopment initiative.

SPAINESPAGNEESPAÑA

OBSERVACIONES QUE FORMULA EL REINO DE ESPAÑA AL ANTEPROYECTO DE NORMAGENERAL DEL CODEX PARA ZUMOS (JUGOS) Y NÉCTARES DE FRUTAS (Apéndice II ALINORM01/39) SOLICITADAS EN LA CARTA CIRCULAR CL 2000/36 – FJ

Se formulan las observaciones y correcciones, efectuadas sobre la versión en español, siguientes:

A LA SECCIÓN 2. DESCRIPCIÓN

♦ Apartado 2.1.1.2..- Sustituir en la 1ª línea “concentrados” por “concentrado”.

♦ Apartado 2.1.1.3. a).- Sustituir en la 1ª línea la expresión, “debidamente maduras” por “de madurezapropiada”.

♦ Apartado 2.1.1.3. c).- Suprimir los corchetes y sustituir (2ª línea versión española) la expresión “clasesde frutas” por “clases de zumos”.

♦ Apartado 2.1.2.- En el primer párrafo suprimir los corchetes que incluyen la frase “suficiente para elevarel nivel de grados Brix en un 50% o más”. Se opta por la primera propuesta “…procedimientostecnológicos adecuados que podrán incluir la difusión hídrica, concomitante de las células y/o el bagazode fruta”.

En el segundo párrafo. En la primera línea sustituir “zumos (jugos) concentrado de fruta” por “zumos (jugos)concentrados de fruta”.


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♦ Apartado 2.1.3.- Modificar la definición de néctar de la siguiente forma:

“Por néctar se entiende el producto sin fermentar, pero fermentable, obtenido añadiendo agua con o sinadición de azúcares (según se definen en la Norma del Codex para los azúcares CX_STAN 212-1999) omiel, u otros edulcorantes a los productos definidos en los apartados 2.1.1. y 2.1.2, al puré de frutasconcentrado o no, o a una mezcla de esos productos. La adición de azúcares o miel, se autoriza en unacantidad menor o igual al 20% del peso sobre el producto acabado.

En el caso de elaboración de néctares de frutas sin azúcares añadidos o de valor energético reducido, losazúcares podrán sustituirse total o parcialmente por los edulcorantes descritos en la sección 4.5.

Estos productos deberán además satisfacer los requisitos que se definen en el apartado 3.1.1.c)

♦ Apartado 2.1.4.- Sustituir la expresión “…obtenido mediante procedimientos especiales” por“…obtenido mediante procedimientos apropiados…”

♦ Se propone añadir un nuevo apartado 2.1.5, redactado en los siguientes términos:

“2.1.5. Zumo de frutas deshidratado o en polvo.- Por zumo de frutas deshidratado o en polvo, se entiendeel producto obtenido a partir de zumo de frutas de una o varias especies por eliminación física de lapráctica totalidad del agua”.

♦ Apartado 2.2.-

Sustituir la redacción actual por la siguiente:

♦ “2.2 Especies

Se utilizarán las especies que se indican con en nombre botánico en el apartado 3.1.1.b) para laelaboración de zumos, néctares, purés y deshidratados cuyo nombre corresponda a la fruta en cuestión.Para las frutas no incluidas en el apartado 3.1.1.b) se aplicará el nombre botánico o común correcto.”.

A LA SECCIÓN 3. COMPOSICIÓN ESENCIAL Y FACTORES DE CALIDAD

♦ Apartado 3.1.1.b)

Se considera que las frutas de las que proceden los zumos, deberían clasificarse por orden alfabético desus nombres científicos en la primera columna, en la segunda el Nivel Brix del zumo reconstituido apartir de un concentrado, en la tercera el Nivel Brix del Zumo de concentración natural no derivado deconcentrado y en la cuarta el nombre común de la fruta en la lengua correspondiente a cada versión dela Norma Codex (Español, Francés e Ingles) o de las tres lenguas.

♦ Apartado 3.1.1.c)

En la columna “contenido mínimo de zumos (jugos) y/o contenido de puré (% m/m), se propone sustituirlos valores siguientes:

Albaricoque (damasco) sustituir 35 por 40

Melocotón (durazno) sustituir 40 por 50

Pera sustituir 40 por 50

♦ Apartado 3.1.2.b)

En la 2ª línea sustituir “según se han definido” por “según se han definido en 2.1.2.”.

♦ Apartado 3.1.2.c)


“c) Podrá añadirse zumo (jugo) de limón hasta 3 g/l de ácido cítrico anhidro (50 meq) para fines deacidificación a zumos jugos no azucarados según se refiere en las secciones 2.1.1. y 2.1.2. Podráañadirse zumo (jugo) de limón hasta 5 g/l de ácido cítrico a néctares, según se han definido en 2.1.3.”.


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♦ Apartado 3.1.2. d)


“d) Se prohibe la adición de azúcares y acidificantes (definidos en 3.1.2.c) y en la sección 4.) al mismozumo (jugo) de fruta.”.

♦ Apartado 3.1.2. e)


“e) Podrá añadirse Zumo (jugo) de Citrus reticulata e hibridos de reticulata en cantidades no superioresal 10% m/m.”.

♦ Añadir un nuevo subpárrafo 3.1.2.h) redactado en los siguientes términos:

“h) Para corregir el sabor ácido, la cantidad de azúcares añadida, expresada en materia seca, no deberásobrepasar los 15 gramos por litro de zumo.”.

A LA SECCIÓN 4. ADITIVOS ALIMENTARIOS

Se proponen las siguientes modificaciones:

♦ Sustituir: “220 Dióxido de azufre (limón, lima y mosto de uva solamente) 350mg/l” por:

“220 Dióxido de azufre (solamente para productos intermedios de limón, lima y mosto de uva) 350mg/l”

“220 Dióxido de azufre (para zumos ofrecidos o entregados al consumidor) < 10 mg/l)

♦ Modificar 330 ácido cítrico sustituyéndolo por:

“330 Acido cítrico (para zumos) 3 g/l”, con objeto de que coincida con lo indicado en 3.1.2.c).

♦ Sustituir

“296. Acido málico (para néctares) – limitado por la B.P.F.” por:

“296. Acido málico (solamente para zumos de piña) – 3 g/l”.

♦ Sustituir

“336. Acido tartárico – limitado B.P.D.” por:

“336. Tartrato de potasio (para zumos de uva) – limitado por las B.P.F.”.

♦ Añadir

“270. Acido láctico para néctares – 5 g/l”.

“270. Acido láctico para néctares de piña y fruto de la pasión limitado por las B.P.F.

♦ Sustituir “440 Pectinas - < 3g/l” por:

“440 Pectinas (solamente para zumos y néctares de piña y fruto de la pasión ) 3 g/l”.

♦ Sustituir “950.Acesulfame K” por: “Acesulfamo K”.

♦ Suprimir

“955 Sucralosa < 250 mg/l”

♦ Sustituir “954. Neohesperidina” por:

“959. Neohesperidina”.

♦ Suprimir “4.6. Pueden añadirse conservantes solo de conformidad con la legislación nacional” ó sustituirpor “4.6. Pueden añadirse conservantes solo de conformidad con la legislación nacional y para consumointerno en el país productor”.


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A LA SECCIÓN 7. ETIQUETADO

♦ 7.1.1.1. Sustituir el texto por el siguiente:

“7.1.1.1. Zumo (jugo) de fruta

La denominación del producto será “Zumo (jugo) de ….” indicándose en el espacio en blanco, el nombrede la/s fruta/s utilizada/s según se define en la sección 2.2. Tal denominación debe utilizarse únicamentepara los zumos(jugos) que se ajusten a las definiciones formuladas en la sección 2.1.1.1.”

♦ 7.1.1.2. Sustituir el texto por el siguiente:

“7.1.1.2. Zumo (jugo) de fruta a base de concentrado

La denominación del producto será “zumo (jugo) a base de concentrado de ….”, indicándose en elespacio en blanco el nombre de la/s fruta/s utilizada/s según se define en la sección 2.2. Taldenominación debe utilizarse únicamente para zumos (juegos) que se ajusten a la definición formuladaen la sección 2.1.1.2.”.

♦ 7.1.1.3. Sustituir la actual sección por la siguiente:

“7.1.1.3. Zumo concentrado de fruta

La denominación del producto será “Zumo (jugo) concentrado de ….” indicándose en el espacio enblanco el nombre de la/s fruta/s, utilizada/s según se define en la sección 2.2. Tal denominación debeutilizarse únicamente para zumos (jugos) que se ajusten a la definición formulada en la sección 2.1.1.2.”.

♦ 7.1.1.4. Sección que incluye la antigua 7.1.1.3. redactada en los siguientes términos:

“7.1.1.4. Néctar

La denominación del producto será “Néctar de ……” indicándose en el espacio en blanco el nombre dela/s fruta/s, utilizada/s según se define en la sección 2.2. Tal denominación debe utilizarse únicamentepara los néctares que se ajusten a la definición formulada en la sección 2.1.3.”.

Cuando se sustituyan total o parcialmente los azúcares por edulcorantes la denominación del productoserá “néctar de ……edulcorado”, indicándose en el espacio en blanco el nombre la/s fruta/s utilizada/s.

♦ 7.1.2.1. Suprimir la sección.

♦ 7.1.2.2. Suprimir la sección.

♦ 7.1.2.3. Sustituir la numeración de la sección por 7.1.2.1. y redactarla en los siguientes términos:

“7.1.2.1. Los zumos (jugos) de frutas definidos en la sección 2.2. a los que se hayan añadido uno o masde los azúcares definidos en la Norma General del Codex para los azúcares, la denominación delproducto deberá incluir la expresión con azúcares añadidos o azucarado”.

♦ 7.1.2.4. Sustituir la numeración de la sección por: 7.1.2.2.



Sustituir la expresión “una descripción de tal procedimiento como parte del nombre del alimento” por:

“… una indicación del procedimiento empleado en la denominación del producto…”.

♦ 7.1.2.7. Sustituir la numeración de la sección por: 7.1.2.5 y redactarla en los siguientes términos:

“7.1.2.5. Los néctares de frutas incluirán en su etiquetado de forma bien visible la indicación “Contenidode fruta X%”, siendo X el porcentaje de puré y/o zumo (jugo) de fruta calculado en volumen/volumen.La indicación “Contenido de fruta X%” deberá incluirse muy próxima a la denominación del producto”.


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A la Sección 7.2. Envases no destinados a la venta al por menor

♦ Sustituir la redacción actual por la siguiente:

“En el caso de envases no destinados al consumidor final, ni a la venta al por menor, las menciones deletiquetado deben figurar en el envase o en los documentos que le acompañan. No obstante, ladenominación del producto, la identificación del lote de fabricación, el nombre y la dirección delfabricante, envasador o distribuidor, y las instrucciones para el almacenamiento deben figurar en elenvase. (La identificación del lote y el nombre y la dirección del fabricante, envasador o distribuidorpueden ser reemplazados por una marca de identificación, siempre que tal marca pueda ser claramenteidentificada en los documentos que lo acompañan).

THAILANDTHAILANDETAILANDIA

Comments of the Codex Alimentarius Committee of Thailand on The Proposed Draft Codex GeneralStandard for Fruit Juices and Nectars

2.1.1 Fruit Juice

2.1.1.1

With regard to the definition of fruit juice, we would like to reconfirm that apart from the mechanicalextraction process, fruit juice can also be obtained from other process. Therefore, we would like to proposethat its definition in 2.1.1.1 should be amended to provide flexibility for other appropriate process as follows:

“2.1.1.1 Fruit juice prepared by mechanical and/or physical processes.”

Otherwise, the process should not be defined in the product definition.

2.1.1.3 (a) , line 1

The words “edible part” should be deleted from 2.1.1.3 (a) based on the following reasons :

(1) The meaning of the phrase “obtained from the edible part” is not clear whether the inedible parts of fruitssuch as seeds or stems are separated before or after the extraction process.

(2) There are some fruits such as guava, grape and passion fruit which the inedible part cannot be separatedbefore the extraction.

(3) The classification of fruits as edible and inedible peel may not be the same for every country whichconsequently may not be the same as the one specified in the Codex Classification of Foods and AnimalFeeds (Codex Alimentarius, Volume 2-1993). Guava, for example, can be used to produce guava juicewithout removing peel but guava is defined as an inedible peel fruit according to the Codex Classification.

2.1.1.3 (c )

The phrase “from the same kinds of fruits” should be deleted since there are many commercial fruit juiceproducts which contain aromatic substances, volatile flavor components, pulp or cells obtained fromdifferent kinds of fruits. In some cases, this is done because the restoring of aromatic substances, volatileflavor components, pulp or cells is not practical for some kinds of fruits. In other cases, it is the intention ofthe manufacturers to produce new products.

2.1.2 Concentrated fruit juice

The 1st paragraph, lines 3-6

We would like to propose that it is not necessary to address the production process in the definition. Thefollowing sentence, therefore, should be deleted.

“In the production of juice that is to be concentrated [adequate technological] [physical] processes are usedand may [include] [be combined with] simultaneous diffusion of the pulp cells or fruit pulp by water,provided that the water extracted juice is added in-time to the primary juice, before the concentrationprocedure.”


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The 2nd paragraph, line 3

Subsequent to our comment on 2.1.1.3 (c ), the phrase “from the same kinds of fruits” should also be deleted.

2.1.3 Fruit Nectar

In practice, while the trade for fruit drinks is increasing, the application of the terms “nectar” and “fruitdrink” is still confusing. We, therefore, would like to propose that fruit juice which contains juice and/orpuree content less than nectar should be defined as “fruit drink”. Additional provisions for fruit drinks shouldalso be elaborated in this standard.

3. Essential composition and quality factor

3.1.1 Basic ingredient

We would like to support the establishment of different minimum Brix levels for reconstituted juice fromconcentrate and single strength juice which is not from concentrate. Since some factors such as season,species and ripeness of fruits can have direct effect on the Brix levels of single strength juice not fromconcentrate. Consumers may not accept some reconstituted juices from concentrate if their Brix levels equalto the Brix levels of single strength juice such as guava juice due to its too high Brix level and viscosity. Toset these two different levels will facilitate both producers and consumers in adjusting the Brix level forreconstituted juice from concentrate to meet their requirements.

We would like also to propose the modified Brix levels and juice and/or puree content in tables 3.1.1 (b) and( c) as follows :

3.1.1 (b)

Minimum Brix levelFruit Botanical nameReconstituted juicefrom concentrate

Single strength juice notfrom concentrate

1. Aloe vera Aloe vera l. 0.6 0.62. Banana Musa sapientum L. 17.0 17.03. Cashew fruit Anacardium occidentale L. 8.0 8.04. Coconut Cocos nucifera L. - 5.05. Grape Vitis vinefera L. 12.5 12.56. Guava Psidium guajava L. 8.5 6.07. Pink guava Psidium guajava L. 7.0 7.08. Lime Citrus aurantifolia Swingle 7.0 5.09. Litchi Litchi chinensis Sonn. 11.2 11.010. Longan Euphoria Longana L. 11.2 -11. Mandarin Citrus reticulata Blanco. 11.2 10.512. Mango Mangifera indica L. 13.0 12.013. Papaya Carica papaya L. 9.0 8.014. Passion fruit Passislora eolusis 12.4 12.015. Pineapple Ananas comosus Merr. 11.2 10.516. Pummelo Citrus grandis Osb. 9.0 9.017. Sour cherry Prunus cerasus 12.0 12.0

Fruit Botanical name Minimum Brix levelReconstituted juicefrom concentrate

Single strength juice notfrom concentrate

18. Sugar apple Annona squamosa L. 13 13.519. Sugar cane Saccharum officinarum L. - 1420. Tomato Lycopersicum esculentum L. 4.2 4.021. Water melon Citrullus vulgaris Schard. - 6.5


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3.1.1 (c )

Fruit Minimum juice and/or puree content (%m/m)1. Aloe vera 502. Guava 203. Pink guava 204. Litchi 255. Mandarin 256. Mango (pulpy) 207. Orange 258. Pineapple 259. Passion fruit 1010. Papaya 2011. Tangerine 2512.Tamarind 12.0

4. Food Additive

Natural flavor should be allowed to be used for nectar .

5.1 Heavy metals

The heading of this sub-section should be changed to be “5.2 Other contaminants” to provide wider scope.The maximum limit for patulin in an apple juice should be included in this sub-section.

The original sub-section “5.2 Pesticide residue” should be moved up to become sub-section 5.1 instead.

7. Labelling

7.1.1 The name of food

7.1.1.2, line 3 and 7.1.1.3, line 3

The term “species” should be replaced with the term “common name” which is more understandable toconsumers.

7.1.1.4

The new sub-section 7.1.1.4 Fortified or enriched products should be added.

7.1.1.5

Subsequent to our comment on section 2.1.3, the additional sub-section 7.1.1.5 Fruit drink should also beconsidered.

7.1.2 Additional requirements

The following should be added as the new sub-section 7.1.2.8 :

“7.1.2.8 Where the food contains more than 2g/kg of carbon dioxide, the term “carbonated” or “sparkling”shall appear in close proximity to the name of the food. Carbon dioxide should also be declared in the list ofingredients.”

8. Methods of Analysis

Table I

Provision : Titratable acids, total. Method : IFJU Method No. 3 , 1968

The year “1968 ” should be changed to “1996”.

Provision : Salt, added. Method : IFJU Method No. 37, 1968

The year “1968 ” should be changed to “1991”.


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UNITED STATES OF AMERICAÉTATS-UNIS D'AMÉRIQUE

ESTADOS UNIDOS DE AMÉRICA

In response to CL 2000/36-FJ, the United States has the following comments with respect to the ProposedDraft Codex General Standard for Fruit Juices and Nectars (at Step 3) as presented in ALINORM 01/39,Appendix II. The United States would also like to comment on the Proposed Revised Codex GeneralStandard for Vegetable Juices (Codex Standard 17901991) (at Step 3) as presented in ALINROM 01/39,Appendix III. We apologize for the lateness of our reply.

Except as outlined below, we would like to restate the United States comments expressed in CX/FJ 00/3,CX/FJ 00/4, and CX/FJ 00/5, dated August 2000, to the extent that they continue to apply to the standard asrevised during the plenary session in September 2000, and as published in CL 2000/36-FJ. We also have thefollowing comments on CL 2000/36-FJ and the following additions to, deletions of, and/or revisions to ourearlier comments:

1. 2.1.1.3 Fruit Juice

We recommend that the square bracket be removed from paragraph (c). In its essential provisions,this paragraph is consistent with the provisions found in the second paragraph of 2.1.2 for juiceconcentrates and is essential for some directly expressed products such as high pulp orange juice,etc.

2. 2.1.2 Concentrated Fruit Juice

We recommend removing the square brackets from the term “sufficient to increase the Brix level by50% or more.” We believe that this level of concentration is necessary to provide a product that istruly a concentrate and this provision eliminates confusion about whether minor amounts of waterlost during pasteurization or processing cause a fruit juice to become a concentrate.

We recommend removing the square brackets from the term “adequate technological” and deletingthe alternate term in square brackets “physical.” We believe that unnecessarily limiting thepermitted processes to “physical processes” would unduly inhibit technological advances that mayoccur in the future after this committee has ceased to exist and is unable to amend the standard.Permitting “adequate technological processes” provides flexibility to accommodate future new non-physical technological developments that may provide superior fruit juice.

3. 2.1.3 Fruit Nectar

We continue to question the use of artificial sweeteners in a product labeled as fruit nectar. If anartificial sweetener is used, the term “artificially sweetened” should accompany the term “fruitnectar” so as to prevent consumer deception.

4. Section 3.1.1 Basic Ingredients

Generally, the U.S. considers that there should be no minimum Brix requirements for directlyexpressed fruit juice. Juice expressed directly from a particular fruit is unarguably the singlestrength juice of that fruit, irrespective of the Brix level of that juice. Additionally, good commercialpractice has long permitted the addition of small amounts of concentrate to adjust the Brix level ofdirectly expressed juice to achieve uniformity. Accordingly, we recommend deletion of the Brixcolumn for directly expressed juice in 3.1.1(b) and that 3.1.1 (a) (i) be revised to read:

“For directly expressed fruit juices offered for consumption as such, the soluble solids content of thesingle strength juice shall be the soluble solids content of the juice as extracted from the fruit andmay be increased by the addition of juice concentrate obtained from the same species of fruit.However, if any water is added to this 100% juice mixture, then the product shall be considered to be“from concentrate” or “reconstituted” as required under Section 7.1.2.1.”

5. Our previous comments expressed in CX/FJ 00/3, regarding the genus and species designations, thecommon name designations and the Brix level for reconstituted juices appearing in 3.1.1(b)continue. In addition since providing those comments we have obtained 50 years of Brix data whichsupport the U.S. recommended Brix levels for reconstituted orange and grapefruit juice and whichsuggest that Brix numbers for directly expressed orange and grapefruit juice cannot be set higherthan 10.5 and 9.0 respectively.


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6. We continue to have the same comments with respect to vegetable juices as expressed in ourcomments in CX/FJ 00/4. We further recommend that the vegetable juice standard be incorporatedinto the fruit juice standard.

7. The U.S. opposes a section proposed for “Water Extracted Concentrated Fruit Juice.” However, theU.S. recognizes that a heavily traded commodity commonly identified as “prune juice” is actually awater extract of dried prunes and is not covered by the standard as it is currently devised. The U.S.therefore recommends adding a section for “water extracts of dried fruit” to address this issue.

INTERNATIONAL FEDERATION OF FRUIT JUICE PRODUCERS (IFU)

The International Federation of Fruit Juice Producers offers the following comments on the Report of the 1st

Session of the Ad Hoc Codex Intergovernmental Task Force on Fruit and Vegetable Juices.

IFU congratulates the task force on its excellent progress and we fully support the work of the task force.Also, IFU appreciates being allowed the opportunity to comment throughout the Codex process.

Unfortunately, IFU’s first opportunity to formally address the task force report will be in April 2001 at ourmeeting in Budapest. Accordingly, our comments here will be very limited. As you know, IFU’s past inputhas been substantial and this record is available for referral as necessary.

We wish to address two items for comment at this time:

Processing Aids: IFU encourages the addition of processing aids as a new section to the draft standard forfruit juices and nectars. Because some processing aids affect the composition of finished juice products,some limitation on processing aids should be incorporated into the standard. IFU would like the futureopportunity to supply a list of suitable processing aids for inclusion in the standard.

Pesticide Residues: IFU suggests amending section 5.2 Pesticide Residues as follows:

“The products covered by the provisions of this standard shall comply with those maximum levelsestablished for the respective fruits by the Codex Alimentarius Commission.”

This amendment would bring clarity to the meaning of the standard, since there are maximum levels forpesticide residues for fresh fruit in the Codex Alimentarius and none for fruit juices. Without thisclarification, the “levels” referenced in the standard are not defined. The current language could result inthe imposition of technical trade barriers, unintended by the standard or the Codex Commission. At suchtime as separate residue levels are promulgated for fruit juices, then those would, of course, supersedethe proposed text.

cx 5/100 cl 2001/33-fj - pri.ir cx 5/100 cl 2001/33-fj october 2001 to: codex contact points...

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