GRADE DESIGNATION AND QUALITY OF RAISINS WITH SEED

 

 

Grade Designation	Moisture, percent by mass (Maximum)	Pieces of stem/kg. (Maximum)	Cap-Stem/500 gram (Maximum)	Immature raisin, percent by weight. (Maximum)	Damaged raisins, percent by weight. (Maximum)	Sugared raisins, percent by weight. (Maximum)
(1)	(2)	(3)	(4)	(5)	(6)	(7)
Special	13.0	Absent	20	2	1.0	5.0
Standard	14.0	2	25	3	1.5	10.0
General	15.0	3	30	4	2.0	15.0

 

Explanation.- For the purpose of this TABLE

(a) “Piece of stem” means portion of the branch or main stem;

(b) “Cap-stem” means small woody stem exceeding 3 mm in length which attaches the grape to the branch of the bunch and whether or not attached to a raisin;

(c) “Immature raisins” refers to raisins that:

(i) are extremely light-weight berries, lacking in sugary tissue indicating incomplete development;

(ii) are completely shrivelled with practically no flesh, and may be hard.

(d) “Damaged raisins” means raisins affected by sunburn, scars, mechanical injury which seriously affects the appearance, edibility and keeping quality;

(e) “Sugared raisins” means raisins with external or internal sugar crystals which are readily apparent and

seriously affect the appearance of the raisin.

4. Other requirements.- (i) The condition of the seedless raisins shall be such so as to enable it,-

(a) to withstand transport and handling; and

(b) to arrive in satisfactory condition at the place of destination.

(ii) Seedless raisins shall be stored in cool and dry place; maintained in a clean and hygienic condition.

 

 

General charectristics

1. Seedless raisins shall be obtained from sound dried grapes (naturally seedless) of varieties conforming to the characteristics of Vitis vinifera Linn. which have been suitably treated or processed for human consumption.

2. Minimum Requirements.-

(i) Seedless raisins shall,-

(a) be free from extraneous matter such as stones, dirt, clay, etc.

(b) be free from any foreign taste, odour and evidence of fermentation;

(c) have pleasant taste and flavour;

(d) be free from living insects, dead insects, insect fragments, mites, rodent contamination and mould growth;

(e) be free from any added colouring matter and shall have uniform colour;

(f) be properly cleaned and washed;

(g) be stemmed except for the form of cluster raisins;

(ii) Raisins may be bleached with sulpher di-oxide (SO2) and the SO2 content of the bleached product shall not exceed 750 ppm.

(iii) Raisins may be coated with one or more of the ingredients such as edible vegetable oils (to permit free flowing raisins), sucrose, invert sugar, dextrose, dried glucose syrup and honey, as may be appropriate to the product.

(iv) Domestic trade.- It shall comply with the restrictions in regard to residual levels of metal contaminants, insecticides and pesticides residues, microbial requirements, crop contaminants, naturally occurring toxic substances and other food safety requirements as specified under the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 and various regulations made under the Food Safety and Standards Act, 2006 for domestic trade.

(v) Export trade.- It shall comply with the residual limits of heavy metals, pesticides and other food safety requirements as laid down by the Codex Alimentarius Commission, or importing countries requirement for exports.