Overtaken by Federal Law N 165-FZ RUSSIAN FEDERATION FEDERAL LAW Technical regulation for fruit and vegetable products Adopted by the State Duma on 10 October 2008 Approved by the Federation Council on 15 October 2008 Chapter 1. General provisions Article 1. The scope of application of this Federal Law 1. This Federal Law sets out: 1) the mandatory requirements for soy products from fruit and (or) vegetables in circulation on the territory of the Russian Federation, including imported fruit from fruit and (or) -Vegetables; (2) Mandatory requirements for produce-specific and (or) vegetables for production, storage, transport and implementation; 3) rules for the identification of fruit products from fruit and (or) vegetables for the purposes of this Federal Law; 4) Rules and forms of conformity assessment and confirmation of conformity of the fruit and (or) vegetables with the requirements set by this Federal Law; 5) requirements for the labelling of fruit and vegetable products. 2. This Federal Law regulates relations arising in the application and execution of compulsory requirements for soy products from fruits (including berries) and (or) vegetables and/or related processes of production, storage, Carriage and sales, including in the assessment of conformity of the fruit of the fruit (including berries) and (or) vegetables to the requirements established by this Federal Law. 3. In the application of this Federal Act, account is taken of the requirements established by international treaties of the Russian Federation, by this Federal Act, by other federal laws, by decrees of the President of the Russian Federation, and by decisions of the President of the Russian Federation. OF THE PRESIDENT OF THE RUSSIAN FEDERATION tools, aromatizers, labelling of food products, Packaging materials and equipment for the production of food products. Article 2: Purpose of this Federal Law The purpose of this Federal Law is to protect the life and health of citizens and to prevent the misleading of consumers of soyfruit from fruits and (or) Fresh vegetables. Article 3. The technical regulations in respect of which are applied by this Federal Law 1. The technical regulations for which this Federal Act applies include the fruit and/or vegetable products referred to in article 4 of this Federal Act and the process requirements production, storage, transportation and marketing. 2. The subject of technical regulation, for which this Federal Law is not applied, is fruit and (or) vegetables produced at home and not intended for sale. Article 4. The basic concepts used in this Federal Law For the purposes of this Federal Law, the following basic concepts are established: 1) juice is a liquid food product that is not bromine, capable of fermentation, obtained from edible parts of benign, ripe, fresh or preserved fresh or dried fruits and (or) vegetables by physical impact on these edible parts and in which, in accordance with the method of obtaining it are the same as those of the fruit and/or oesophageal vegetable Value, physico-chemical and organoleptic properties. The sok can be decreed. Concentrated natural aromatocating fruit and (or) concentrated natural aromatation fruit, fruit and (or) vegetable meat, and (or) fruit and (or) fruit and (or) vegetable mure, and (or) can be added to the juice Cages of citrus fruit produced from single-name fruit and/or vegetables by physical pressure on them. Mixed juice is made by mixing two or more different juices or juices and fruit and (or) vegetable mure. Juicing can be done only using physical methods, except for ionizing radiation. The juice depends on the means of producing and processing fruits and (or) vegetables: a) juice of the straight off-juice produced directly from fresh or stored fresh fruit and (or) vegetables by using them mechanical machining; b) fresh-squeezed juice produced from fresh or stored fresh fruit and (or) vegetables in the presence of consumers and uncanned; in) restored juice- juice produced from concentrated juice or concentrated juice and juice of pressure and drinking water. Restored tomato juice can be produced either by restoring tomato paste and/or tomato mashed potatoes; d) concentrated juice produced by physical removal from the juice of the portion of the contained juice Water in order to increase the soluble solids content of at least twice as far as the reference sap of direct pressure. In the production of concentrated juice, the process of extraction of dry substances from dried fruit and (or) vegetables of the same lot can be used, from which it was previously separated by drinking water, provided that the product Extraction is added to the original juice until the point of concentration within one threaded process. Concentrated natural aromatous substances produced from the same name, or from the same name fruit or vegetables; d) diffusion juice produced by extraction, can be added to the concentrated juice; with the use of drinking water of extracts from fresh fruit and (or) vegetables or dried fruit and (or) vegetables of the same species, of which the juice cannot be obtained by mechanical treatment. Diffuse juice can be concentrated and then restored. The soluble solids content of the diffusion juice shall be not lower than the level prescribed for the restored juices; 2) fruit and/or vegetable nectar, which is not brogenate, capable of fermentation, is produced By mixing the juice, and (or) the fruit and (or) vegetable mure, and (or) the concentrated fruit and (or) vegetable mure, with added sugar, and (or) sugar, and (or) honey, sweetbards, or without adding them. The minimum percentage of juice and/or fruit and (or) fruit and vegetable mure in fruit and (or) vegetable nectar shall not be below the level set in Annex 2 to this Federal Act. In such a nectar, fruit and (or) fruit and (or) cages of citrus fruit, concentrated natural framations of the same-name fruit and (or) concentrated natural aromatocforming substances can be added The same type of vegetable. The fruit and (or) vegetable nectar can only be done using physical methods, with the exception of ionizing radiation. Mixed fruit and (or) vegetable nectar produced by mixing two or more juices, or fruit and/or vegetable mure, or concentrated fruit and (or) vegetable mure produced from different fruit and/or vegetables; 3) fruit and (or) vegetable socomocontaining drink-a liquid food product that is not brogenated, is capable of fermentation by mixing juice or juice and/or fruit and/or vegetable pure or concentrated fruit and (or) Drinking water and in which the minimum percentage of juice and (or) fruit juice and (or) Vegetable mash shall be not less than 10 per cent or, if such produce is produced by the specified means of lemon or lime juice, not less than 5 per cent. The fruit and (or) vegetable co-containing beverage can only be done using physical methods, except for ionizing radiation; 4) the liquid-liquid food product that has been produced from juice and (or) mur obtained from berries by mechanical handling with the addition of drinking water, sugar, and (or) sugars, and (or) honey, and the minimum volume of such juice and (or) such a mure in which is not less than 15 per cent. In the production of the juice and (or) the mash can be mixed with the product obtained by the water extraction of the same berries. Morse may be produced from concentrated juices and (or) peat of berries or mores, and can be preserved only using physical methods, except for the treatment of ionizing radiation. Mixed carrot production is performed using two or more juices and (or) mashed berries; 5) concentrated carrot-food produced by physical pressure on a mixture of juice and (or) mashed potatoes The berries and semi-finished products obtained by the water extraction of the berries of the same name and the removal of part of the water from this mixture to increase the soluble solids content of at least twice as relative to the reference product; 6) Fruit and (or) fruit and vegetable foods that are not broomable, capable of fermentation, produced by mechanical treatment-shredding and/or wipe out edible parts of whole or purified fresh or preserved fresh fruit and (or) vegetables without further separation of juice and fruit and/or vegetable pulp. The fruit and/or vegetable mure can be done only in physical ways, with the exception of ionizing radiation. Mixed fruit and (or) vegetable mure can be produced by mixing fruit and/or vegetable mashed potatoes produced from two or more types of fruit and/or vegetables. This is used as a raw material in the production of juices, fruit and vegetable nectarines, carroes and fruit and vegetable products; 7) concentrated fruit and (or) vegetable breezing product, produced by physical impact on fruit and/or vegetable mure and removal of part of its water in order to increase the soluble solids content by at least 50 per cent. Concentrated fruit and (or) vegetable mure can be added concentrated natural aromatforming substances of the same name fruit or vegetables; 8) natural aromatforming fruit or vegetable matter-mixture natural volatile and non-volatile compounds, which produce the natural taste and smell of fruit or vegetables or juices and can be obtained by using physical methods from the respective fruits or vegetables and (or) juices thereof; 9) Concentrated natural aromforming fruit or vegetable matter -Liquid products containing natural aromatomating fruit or vegetable matter produced using physical methods of suitable fruit or vegetables and (or) juices of them in excess of their natural in fruit or vegetables or in juices of at least four times. Concentrated natural aromate fruit or vegetable products are intended to restore the taste and smell of fruit juice and/or vegetables, as well as to produce other fruit products from fruit and (or) vegetables; 10) citrus fruit-volumetric multiple films, which contain or do not contain juice, form the inner segments of the edible of citrus fruit and formed from the cells of the epidermis and subepidermal cells of citrus fruit. Citrus fruit can be added to fruit and (or) vegetable nectaries, fruit and/or vegetable nectaries, which are produced using citrus fruit from citrus fruit; Fruit and/or vegetable meat is a mixture consisting of insoluble particulates of the fruit or vegetable damaged during the processing of the fruit or vegetable. The meat of citrus fruit may contain citrus fruit cells; 12) fruit and vegetables, fruit and vegetable nectarines, fruit and vegetable nectarines, fruit and vegetable inks, carts, fruit and (or) Vegetable mure, irrespective of how they are produced and processed, concentrated natural aromatating fruit or vegetable matter, citrus fruit, fruit and (or) vegetable meat; 13) fruit and vegetables (or) Vegetables for baby food-juices, fruit and (or) vegetable nectaries, Fruit and (or) vegetable salt products, carts for early childhood (up to 3 years), preschool age (3-6 years) and school age (6 years and older) and responding to physiological needs of the organism Children of relevant age groups; 14) Enriched fruit products from fruits and (or) vegetables-soy products from fruits and (or) vegetables, which include physiologically functional food components; 15) technology-the substance or material or its derivatives (except for equipment, crockery and packaging materials) that are used in the production of raw materials, fruit and (or) vegetables for certain technological purposes, and once they have been reached, are removed from such raw materials, such products, or residues of which do not have a technological effect on finished products; 16) canning of fruit and/or vegetables-the processes of heat-physical processing of soy products from fruit and/or vegetables and in a later-hermetically sealed package providing for Microbiological stability and safety of such products under normal conditions (not in the refrigerator); 17) contamination of fruit and/or vegetable products from fruit and/or vegetables of objects, particles, substances, organisms, which makes it dangerous for a person and ceases to conform to the requirements of this Federal Act. Article 5. The rules for the identification of fruit products from fruit and (or) vegetables 1. For the purpose of determining the ownership of fruit and/or vegetable products, the identification of the fruit and (or) vegetables in respect of which this Federal Law applies. is carried out by interested persons without research (testing) by comparing the names of fruit and (or) vegetables to the consumer packages or documented in the supporting documents, under article 4 of this Federal Act of fruit and/or vegetables. 2. In order to establish the falsification of fruit and/or vegetable products from fruit and vegetables and its non-conformity, the identification of fruit and/or vegetable products is carried out by the total assessment of the physico-chemical, organoleptic and of other indicators of such products, such as those referred to in article 4 of this Federal Law for the types of fruit and/or vegetables; the names of fruits and (or) vegetables used for the production of such products. fruit and/or vegetable products; soluble solids content juice, fruit and/or vegetable mure; minimum volume of juice and (or) fruit and (or) fruit and vegetable mure in fruit and (or) vegetable nectarines, in the morse and (or) fruit and (or) fruit and vegetable nectar, as well as in fruit and (or) Information on possible natural properties of chemical composition of juices and fruit and/or vegetable mur, taking into account the varietal, geographical, climatic, agricultural and technological factors that characterize them. Chapter 2: Co-product requirements for fruit and (or) vegetables Article 6. Safety Requirements for Co-Products from Fruit and (or) Vegetables 1. Co-products from fruit and (or) vegetables in circulation on the territory of the Russian Federation shall not harm the life or health of citizens and shall conform to the safety requirements of the fruit and/or vegetables, as set out in annex 1 to this Federal Act for hygienic and microbiological indicators. The definition of the safety performance of mixed fruit and (or) vegetable products is based on the ratio of mass proportions of their individual components, taking into account both the mass proportions and the standards of acceptable levels of harmful substances. 2. The packaging of the fruit and/or vegetable products shall ensure that the safety of these products is maintained at all stages of the treatment, subject to the conditions of carriage and storage specified for it. 3. The materials from which the package is produced and which are in contact with the fruit and/or vegetable products shall comply with the requirements established by the relevant technical regulations. 4. Existence of fruit and (or) vegetables of pathogens and pathogens of parasitic diseases, toxins that cause infectious or parasitic diseases, or are hazardous to human health and (or) (...) (...) Article 7. Requirements for the safety of the fruit and (or) vegetables for baby food and its food value 1. Co-products from fruit and/or vegetables for baby food must comply with the safety requirements set out in Annex 1 to this Federal Act for hygienic and microbiological indicators, as well as requirements to its security as set out in this article. 2. Fruits and vegetables containing genetically modified organisms are excluded from the production of fruit and/or vegetables for baby food, as well as the addition of components and food additives containing Genetically modified organisms, sweetwers (except for specialized co-products from fruit and (or) vegetables for children with diabetes) and other components and food additives (except as specified in Article 8 and 9 of this Federal Law of Components and Food Additives). 3. The addition of flavors and crating extracts into the fruit of fruit and (or) vegetables for children of an early age is not permitted. 4. The soluble solids content of finished fruit and (or) vegetables for baby food should be: 1) for children of an early age: a) at least 4% and not more than 16% for the cokova fruit and vegetables; b) not less than 4 per cent and not more than 10 per cent for vegetables and fruit, with the addition of fruit (excluding carrots and vegetables) (or) pumpkin); in) not less than 4 per cent and not more than 11 per cent for co-products carrots and/or pumpkins; 2) for preschool children and school age: (a) not more than 16 per cent for fruit and vegetables; b) not more than 10 Interest for vegetables and fruit with the addition of fruit (excluding carrot and pumpkin); in) not more than 11 per cent for carrots and/or pumpkin products. 5. The mass fraction of ethyl alcohol in fruit and (or) vegetables for baby food should not exceed 0.2 percent. 6. The mass fraction of tittruated acids in fruit and (or) vegetables for early childhood should be no more than 1.2 percent for the coic products of citrus fruit (in the recalculation of the anhydic acid) and not more than 0.8%. Interest for other fruit and/or vegetable products (in the form of apple acid). 7. The mass fraction of tittruated acids in fruit and (or) vegetables for preschool and school-age children should be at no more than 1.3 per cent (for citrus fruit from citrus fruit per waterless lemon). Acid, for the co-products from other fruit and/or vegetable recalculations for the apple acid). 8. Co-products from fruit and (or) vegetables for children of an early age containing fruit and (or) vegetable flesh must be homogenized. 9. Sonic products from fruit and/or vegetables for early childhood should be issued in packages not exceeding 0.35 litres. Article 8. Requirements for components and food additives, used in the production of co-products from fruit and (or) vegetables 1. Only the components and food additives, names, contents and technological purpose of which can be used in the production of fruit and/or vegetables, other than fruit and vegetables, with the exception of fruit and vegetable products are listed in this Article and Annex 3 to this Federal Law. The contents of the fruit and (or) vegetable additives in the fruit and (or) vegetable products are found for unconcentrated fruit and/or vegetable products. The contents of the specified components and food additives for concentrated juices, concentrates and concentrated fruit and (or) vegetable mure are calculated based on the minimum soluble solids content in the The same name shall be restored to the fruit and/or fruit and (or) fruit and vegetable mure in accordance with the requirements set out in annex 2 to this Federal Act. 2. In the production of fruit and (or) vegetable sokative beverages, the use of other components and food additives in this article and Annex 3 to this Federal Law are permitted together with the components and food additives. in accordance with the requirements of the relevant technical regulations. 3. The water that is part of the fruit and/or vegetable products of the fruit must meet the requirements for drinking water in accordance with the relevant technical regulations. The drinking water used for juice rehabilitation shall contain an additional nitrate of not more than 25 milligrams per litre, sodium-not more than 50 milligrams per litre. 4. The use of physiologically functional food components, the names of which are specified in part 5 of this article, is permitted for the enrichment of juices, fruit and (or) vegetable nectarts, fruit and (or) vegetable products. Sonic products from fruit and (or) vegetables are enriched if the 300 millilitres of such products at least one physiologically functional food component are not less than 15% and not more than 50% of the food The recommended daily requirements for these components, as established by the relevant technical regulations. 5. Physiologically functional food components in the production of fortified fruit products from fruits and (or) vegetables can be used in the prescribed manner for use in the food processing industry of vitamins, Vitamino-like substances, carotenoids, mineral substances, organic acids, food fibres, polinatisaturated fatty acids, polysaccharides, polyphenolic acids, biotics, fithoids, flopoids, phospholipids. The sources of physiologically functional food components may be extracts of serks, beans plants, nuts, other approved plant extracts for use in the food industry. In order to ensure the homogeneity of the enriched salt products from fruits and (or) vegetables, it is allowed to add edible additive to it. No juice is allowed to be added to fill soluble solids. 6. Concentrated natural aromate fruit or vegetable products are produced in the process of production of concentrated juice in the form of liquid distillates, as well as Recycling using physical methods of fruit and (or) vegetables in the form of liquid extracts or sodium, using water, carbon dioxide or ethyl alcohol, which are concentrated in natural aromatomatic fruit or Vegetable matter serve as solvents and is not released as an integral part of the aroma from Fruits or vegetables and (or) juices. In some cases, a propylene glycol may be used as a technology in the production of concentrated natural aromatocating fruit or vegetables as a technology. Concentrated natural aromatforming fruit or vegetable matter does not apply to flavoring or food additives. 7. The addition of concentrated natural aromatocating fruit or vegetables in fresh juice is prohibited. Use of flavourings, including natural, artificial aromatizers, aromatizers, identical to natural framatizer, in the production of juices, fruit and (or) vegetable nectaros, fruit and (or) vegetable mure, concentrated Juices and concentrates of fruit and (or) vegetable mashed potatoes are prohibited. 8. Addition of concentrated natural aromatforming fruit or vegetable matter, and (or) natural, artificial aromatzers, aromatizers, identical to natural aromatizers, and (or) dyes, and (or) other components, The relevant requirements, established by the relevant technical regulations, in fruit and (or) fruit and vegetable products in which they are produced, are permitted. 9. The use of concentrated natural aromatforming fruit or vegetable matter and (or) natural aromatizers is permitted in the production of morphine. 10. Sugar, and (or) sugar, and (or) their solutions, and (or) their syrup (sugar, decosis, glucose, fructose) can be used alone or in any combination in the production of fruit and/or vegetables. Additions of the sugar, and (or) sugars, and (or) their solutions and syrup in juices for the purpose of adjusting the taste shall be allowed not more than 1.5 per cent of the mass of finished products and may not be carried out for replacement of soluble dry water. juice. Additions to juice and/or sugar syrup (or) sugar syrup are not allowed. 11. Copper can be used in fruit and vegetable production. In the case of the addition of copper in juice, the quantity of honey shall not exceed 5 per cent of the mass of the finished product and such addition shall not be carried out for the purpose of substituting for soluble dry juice. 12. The simultaneous addition of sugar and (or) sugars and juice regulators to the same juice is prohibited. 13. The salt salt, sea salt, spices or plant extracts may be added to the juice from fruit and/or vegetables, except for fruit juices. Additions to the fruit and (or) vegetable products of these components cannot be carried out for replacement of soluble dry matter juice. 14. The labelling of fruit and (or) vegetables as part of the components added to it shall be marked on the consumer package in accordance with the requirements of article 11 of this Federal Law. Article 9. Requirements for components and food additives, used in the production of co-products from fruit and (or) vegetables for baby food 1. The components and food additives used in the production of fruit and (or) vegetables for baby food shall comply with the requirements laid down in article 8 of this Federal Law and the requirements established by the of this article. 2. Additions of spices and their plant extracts, except for basil, vanilla, carnations, civics, coriander, cinnamon, laurel leaves, onions, oregano, parsley, celery, sweet white pepper, tmina, garlic, garlic, garlic, garlic, Fruits and vegetables are not allowed for early childhood. 3. Only natural isomers of milk, wine, apple acids and their salts are allowed in fruit and (or) vegetables for early childhood. 4. The contents of the cooking salt in the finished products, if it is added to the soybeans of fruit and (or) vegetables for baby food, should be: 1) for children of an early age: a) not more than 0.4% (for (tomato juice); (b) not more than 0.6% (tomato juice); 2) for children of pre-school age and of school age not more than 0.6%. 5. In the case of the fortification of soybeans from fruit and (or) vegetables for baby food, the physiologically functional food components, which include the ascorbic acid and/or iron, the contents of the ascorbic acid must not exceed 750 milligrams per kilogram of finished products, iron content-30 milligrams per kilogram of finished products. 6. In fruit and vegetables for baby food, the content of added sugar and (or) sugar should not be more than 10 percent of the mass of fruit and vegetable nectar or fruit and vegetable nectar or fruit and (or) vegetable of the containing beverage and not more than 12 per cent of the mass of the finished carrot. The addition of sugar and (or) sugar in fruit juice is not permitted. Article 10. The requirements for the technological means used in the production of cots from fruit and (or) vegetables In the production of sonic fruit from fruits and (or) vegetables should be used only The technological means, names and permissible residual quantities of which are set out in Annex 3 to this Federal Act. Article 11. Requirements for the marking of the co-products from the fruit and/or the vegetables applied to consumer package 1. The labelling of fruit and/or vegetable products in the consumer package must conform to the requirements laid down in the legislation of the Russian Federation in the area of food labelling and the requirements laid down by the Russian Federation. of this article. 2. The names of the fruit and/or vegetable products must include the names of the fruit and/or the vegetables used to produce such products, or words derived from these items, regardless of their sequence. The names of fruit and vegetables in Russian shall be specified in accordance with Annex 2 to this Federal Act. The names or names derived from them are to be included in the names of the fruit and (or) vegetables instead of "fruits", "berries", "vegetables" or "fruit", "berry fruit": 1) fruit juice, berry juice, vegetable juice or juice from fruit, juice from berries, juice from vegetables; 2) concentrated fruit juice, concentrated berry juice, concentrated vegetable juice or concentrated fruit juice, concentrated juice from berries, Concentrated vegetable juice; 3) diffusion fruit juice, diffusion berry juice, diffuse vegetable juice or diffusion juice from fruit, diffusion juice from berries, diffusion juice from vegetables; 4) fruit nectar, berry nectar, vegetable nectar or nectar of fruit, nectar from berry, nectar of vegetables; 5) fruit juice containing a drink, berry juice, vegetable juice containing a drink or containing a fruit juice containing a fruit juice containing a drink from vegetables; 6) berries, or berries; 7) fruit puree, berry mashed potatoes, mashed potatoes or mashed potatoes fruit, mashed potatoes, mashed vegetables; 8) concentrated fruit puree, concentrated berry mashed potatoes, concentrated fruit vegetables or concentrated puree fruit, concentrated mashed berries, concentrated mashed Fresh vegetables. 3. The names of fruit and (or) vegetables produced from two or more types of fruit and (or) vegetables should include the names of the juices and (or) the fruit and (or) vegetable mure included in such products and shall be specified in descending order according to the volume of the corresponding juice and/or mure. The name of the fruit produced from three or more types of fruit and/or vegetables may contain the words "mixed fruit, and (or) berry fruit, and (or) vegetable", "from a mixture of fruit, and (or) berries, and (or) vegetables", the word "multi-fruit", or "Multi-berry", or "multi-vegetable" or name of fruit and vegetable group. 4. In the name of the juice of the direct pressure or in the immediate vicinity of this name, the words "direct push" shall be indicated. 5. In the name of the reconstructed juice or in the immediate proximity of the name, the words "made of concentrated juice and (or) fruit and (or) vegetable mure" or the word "restored" should be indicated. 6. The names of the sugar, and (or) sugar, and (or) their solutions, and (or) their syrup, should be supplemented by the words "with sugar" or "with the addition of sugar", "sugar" or "sugar". 7. In the case of fruit and (or) vegetable nectar or fruit and vegetable salt and fruit and/or vegetable salt, the names of such nectar or such containing beverage shall be added with the words " c "or" with sweetwers. " In the case of fruit and (or) vegetable nectar or fruit and (or) vegetable nectar, the beverage on the consumer package shall bear the inscription: "Contains the source of the phenylalanine". 8. In the consumer package of fruit and (or) vegetables produced with the addition of cooking salt or sea salt, inscription: "Salt". 9. The addition of the names of the fruit and (or) vegetable products containing the indication of other signs and/or means of production and processing is not mandatory. 10. Some of the names of the juices to which the honey has been added shall be marked with the inscription: "With honey". 11. The words "for baby food" or other reflecting intended uses of the fruit and/or vegetables for baby food in the name of such produce or in close proximity to it shall be indicated in the name of such products. For the purposes of this article, the Committee recommends that the General Assembly take note of the report of the Secretary-General. 12. The consumer package of fruit and (or) vegetables for children in the first year of life shall indicate the age of the child (in months), from which the introduction of the child's diet is recommended and the recommendations for its consumption. The age of a child younger than three months is not permitted. 13. In cases where concentrated juice or concentrated carrots are intended for sale to consumers and must be restored before consumption, the consumer packaging of such products must specify the rules for its recovery. 14. Consumer packages of fruit and vegetable nectarines, carroes, fruit and vegetable juice boxes must contain information on the minimum percentage of juice and/or fruit and/or vegetable mure. 15. Location of the inscription: "pulp" on consumer packs of juice (including citrus fruit) containing citrus fruit and fruit and (or) vegetable nectaries, and fruit and (or) vegetable nectaries containing cells Citrus fruit only if the percentage of the produce concerned exceeds 8 per cent. 16. In consumer packs of fruit and (or) vegetables, the inscription: "Ilvetted" shall be carried out only if the mass draught does not exceed 0.3 per cent. 17. Information on the use of ascorbic acid in the production of fruit and/or vegetables may not be specified in the composition of such products if the residual quantity of ascorbic acid in finished products does not exceed it natural level. The use of ascorbic acid as an anti-oxidant is not a basis for the consumer packing of fruit and/or vegetable labels: "vitamin C". 18. The word "enriched" shall be indicated in the consumer packaging of enriched soak products from fruits and (or) vegetables in the name of such produce or in close proximity to it. The names of the physiologically functional food components, as well as the names of the foodstuffs containing these components, or the name of the group of these components are also permitted. 19. The names of fruit and/or vegetables and the words derived from these names may be indicated on the consumer package of such fruit and/or vegetables, both separately and in the corresponding phrases, if only The use of these names and phrases does not mislead consumers. 20. Graphic images of fruits and (or) vegetables, juices and (or) mashed from which no specific fruit and (or) vegetable products have been used in the production of fruit should be applied to its consumer packaging. 21. If the bulk of the carbon dioxide added to the fruit and/or vegetable products is not less than 0.2 per cent, the word "carbonated" shall be indicated on the consumer package of such products. 22. The consumer package of fruit and (or) vegetables produced with the addition of spices and (or) their extracts shall bear the inscription: "Spices" and (or) the names of the corresponding spices. 23. The composition of the fruit and/or vegetable products should be indicated on the consumer package in the following order: 1) the name of the juice and/or the fruit and/or vegetable mure, the names of the products included in the product components and food additives (if applied)-in relation to juice; 2) the name of the juice and (or) fruit and/or vegetable mure, the names of the components and food additives and the latter are indicated Water-for fruit and (or) vegetable nectar, morphine, fruit and (or) Vegetable containing beverage. 24. The composition of juices, which are not used in the manufacture of which components or food additives, may be dispensed with in the consumer packages. 25. In the case of the use of concentrated juices and (or) concentrated fruit and (or) vegetable mure in fruit and vegetable production, the fruit and/or vegetables in the fruit are listed in descending order by volume The appropriate juices and/or fruit and (or) fruit and vegetable mashed potatoes and in the immediate vicinity of the composition shall bear the inscription: "Made of concentrated juice", "Made from concentrated puree" or "Made of concentrated juice". Concentrated juices and mashed potatoes. 26. The mixed fruit and/or vegetable composition must be specified in descending order by all the fruit and (or) fruit and vegetable mashed potatoes used for the production of such products. 27. Enriched fruit and/or vegetable products contain all the physiologically functional food components. 28. Concentrated natural aromatocating fruit or vegetable matter used to restore the taste and smell of soy products from fruits and (or) vegetables, and drinking water used for its restoration as part of finished products are not specified. 29. The consumer package of the fruit and/or vegetable products is recommended for the storage of such products after the opening of the consumer package. Article 12. Requirements for shipping containers fruit and (or) vegetables 1. For a transport packaging that is not intended for consumers and for which the fruit and (or) vegetables are packed, information shall be provided on the name, batch number and date of manufacture, the quantity of such produce, the quantity of such products, the information about the produce The manufacturer and (or) the person performing the function of the foreign manufacturer, specifying the name and location of the manufacturer (address, including country and/or place of origin of such products), and the shelf life of such products, and both the conditions for its storage, transport. For the fruit and/or vegetable products supplied in tanks, tank vessels, tank vessels, this information shall be provided in accompanying documents. 2. Information on the batch number or date of manufacture of fruit and/or vegetables, the name and location of the manufacturer and/or the person performing the function of the foreign manufacturer (address, including country and/or place of origin) ), may be replaced by the transport packaging of such a product by an identification code. This code should be clearly indicated in the accompanying documents. 3. In case of concentrated juices and concentrated fruit and/or vegetable mure, there are residual quantities of the potassium and/or the sodium (or) caseate on the transport packaging and in the accompanying documents of such produce The words "contains the caseate of potassium" and (or) "contains sodium executions". Chapter 3. Requirements for the production and handling processes of the fruit and vegetable products Article 13. The basic principles of production processes and fruit and vegetable production (or) vegetables 1. Manufacturers, sellers and persons acting as foreign manufacturers of soybeans from fruit and/or vegetables are obliged to carry out their production and handling processes in such a way that such products meet the requirements, by the present Federal Act. 2. Ensuring the safety of fruit and (or) vegetable products in production and treatment is based on the following principles: (1) defining the controlled stages of production processes (critical control points) The development of production technologies for fruit and (or) vegetables is carried out on the basis of a risk analysis in order to identify irregularities in the production of such products, which may have a negative impact on the production of such products. safety of such products; 2) compliance Storage and transport of such products; 3) by organizations to monitor the safety of such products with the necessary assurance and completeness of this control; 4) to ensure documentation Information on technological operations for the production and control of such products in technical documents, production control programmes approved by the manufacturer of such products; 5) control of raw materials, by technology and by supporting materials used in the Production of such products (input controls), as well as the control of such products during the technological process of the production process and the finished product; 6) control of the operation of technological equipment in the The procedure for the production of fruit and (or) vegetables corresponding to the requirements laid down by this Federal Law; 7) maintenance and storage of papal and electronic records, conformity of production with the requirements established by the By this Federal Law; 8) the choice of how workers of organizations working in the production of such products comply with the rules of personal hygiene at each stage and/or part of the production process in order to ensure its safety; 9) the choice of schedules and regimes for cleaning, washing, disinfection, disinfection and decommisation of production facilities; 10) the disposal of fruit and (or) vegetables and packages of such products in appropriate ways. Article 14. The general requirements for raw materials used in fruit and/or vegetable production 1. The raw materials used in the manufacture of fruit and/or vegetable products must meet the safety requirements of the relevant technical regulations and must be documented. 2. For vegetable raw materials used in fruit and/or vegetable production, information on the use of pesticides in the production of plants, fumigation of production plants is obligatory. premises and containers for the storage of these raw materials for protection against pests and diseases of agricultural plants. 3. For raw materials of animal origin used in the production of fruit and/or vegetable products, information on the use of drugs to control ectoparasites is obligatory, and the treatment of the premises in which it is contained farm animals, as well as drugs used to feed these animals, to prevent and treat their diseases. 4. The storage of raw materials and components used in the production of fruit and (or) vegetables must be carried out in the appropriate conditions to prevent spoilage and the protection of these raw materials and those components. Article 15. Water requirements for the production of a soak fruit and/or vegetables 1. The quantity of cold and hot water, the steam must be sufficient to ensure the production of safe sonic products from fruits and (or) vegetables. 2. The water used in the production of fruit and (or) vegetables must meet the requirements for drinking water in accordance with the relevant technical regulations. 3. The vapour used for direct contact with raw materials and soy products from fruit and/or vegetables should not lead to contamination of such raw materials and products and contain hazardous and (or) harmful substances. 4. In the case of thermal treatment of raw materials and coks from fruit and (or) vegetables in leak-proof receptacles and (or) the relevant equipment shall be provided with conditions to prevent the contamination of such raw materials and products by water, used to cool the specified receptacles and equipment. Article 16. Requirements for production facilities for fruit and vegetable security 1. The production facilities used in the production and storage of the fruit and (or) vegetables must be kept clean and in good health. 2. The layout, design, location and size of the production facilities should provide: 1) the feasibility of the production process of the production of [ [ fruit]] and [ [ vegetables]] produced by [ [ fruit]] Lack of counterflows of raw materials, semi-finished products and finished products, contaminated equipment and clean inventory, if this could lead to contamination of the fruit and/or vegetable products from hazardous and/or harmful substances; 2) the possibility of carrying out the necessary maintenance and Ongoing repairs of technological equipment, washing and (or) disinfection of this equipment and industrial premises; 3) preventing or minimizing the possible contamination of fruit and (or) vegetables as a result Exceed maximum permissible concentrations (levels) of chemical, biological and microorganisms in the air in the manufacturing facilities; 4) protection against entry into the production facilities of animals, including rodents and insects; 5) space required for execution [ [ technology operations]]; 6) protection against accumulation of mud, contact with toxic materials, particles sprinkled from fruit and (or) vegetables and condensation, mold on surfaces of production premises; 7) conditions for the storage of raw materials and soy products from fruits and (or) vegetables. 3. The parts of the production facilities where the fruit and (or) vegetables are produced must meet the following requirements: (1) of the surface of the floors shall be available to wash them and the need for disinfection as well as their proper drainage; (2) the surface of the walls shall not be damaged and shall be made of watertight, non-absorbent, detergent and non-toxic materials, which are subjected to washing and the need for disinfecting; 3) ceilings or no ceiling The interior surface of the roofs and superstructures shall be designed to prevent accumulation of dirt, the formation of mould and the fall of particles of ceilings or of such surfaces and superstructures, and contribute to the reduction of water condensation; 4) design of windows, the framage shall ensure the prevention of accumulation of dirt. All exterior windows of the production spaces that are to be opened shall be equipped with easy-to-clear protective nets from insects; 5) the doors of the production rooms shall be made of materials with a smooth and non-absorbent surface; 6) the working surfaces of the process equipment shall be smooth, made from non-absorbent materials. 4. Organizations engaged in the production of fruit and (or) vegetables should have: 1) toilets, which are fitted with flush toilet, with runoff to the internal sewerage system connected to the common system Sewerage and doors should not go into production facilities; (2) wash-wash basins of hot and cold water designed for hand-washing designed and equipped hand washing and devices for wipe and (or) drying; 3) Ventiducation systems, air conditioning systems whose design features prevent the contamination of fruit and/or vegetable products, and provides access to parts of those systems that need to be cleaned up or replacement; 4) natural and (or) artificial lighting to meet the requirements of the relevant technical regulations; 5) changing rooms for workers placed outside of the facilities and equipped for the Storage of personal and workers ' clothes; 6) Sewage equipment placed in production facilities and having design characteristics to avoid the risk of contamination of the fruit and/or vegetable products. In case of opening of drainage channels, all or part of their structural components shall protect against diversion of wastes from the contaminated area to the area where the fruit and/or vegetable products are located, if this can lead to it Pollution. 5. The production premises shall not contain any substances or materials not used for the production of soyfruit from fruits and (or) vegetables, including detergents and disinfectants. Article 17. Requirements for technological equipment, equipment for the production of co-products from fruit and/or vegetables 1. Technological equipment, tools that come into contact with the fruit and/or vegetable products, should: 1) have design and performance characteristics that produce fruit from the fruit and (or) OF THE PRESIDENT OF THE RUSSIAN FEDERATION 2) be subjected to a thorough and (or) cleansing and if necessary disinfection, the frequency of which should be sufficient to prevent the risk of contamination of the fruit and/or vegetable products; 3) shall be made from materials meeting the requirements of the technical Regulations for materials in contact with foodstuffs and maintained in good condition; 4) have design characteristics that enable their washing and cleaning and, if necessary, to be cleaned Disinfection; 5) be installed in such a way that to be able to carry out their sanitary processing and cleaning of production facilities and other working areas. 2. If necessary, the technology equipment must be equipped with appropriate monitoring instruments to ensure that the objectives of this Federal Act are achieved. Article 18. Requirements for removing waste from production premises 1. Wastes from the production of fruit and (or) vegetables and garbage should be removed from the production facilities on a regular. 2. Solid waste and garbage should be placed in marked, serviceable condition and used solely for the collection and storage of such waste and garbage containers. 3. The design characteristics of the containers referred to in Part 2 shall be capable of being cleaned and/or protected against the ingress of animals. 4. The removal and destruction of waste from the production premises shall be carried out in accordance with the requirements established by the relevant technical regulations and shall not result in the contamination of the fruit and/or vegetable products; the environment, the emergence of a threat to human life and health. Article 19. Requirements for storage, shipping, and fruit and (or) vegetables 1. The shelf life, the conditions for the storage and transport of the fruit and/or vegetable products from the fruit are fixed by its manufacturer. 2. The conditions established by the manufacturer for the storage and transport of the fruit and (or) of the fruit must be in conformity with the requirements laid down by this Federal Law during the shelf life. 3. The carriage of soy products from fruit and/or vegetables is carried out by vehicles in accordance with the conditions of carriage established by the manufacturer. Co-products from fruit and (or) vegetables are to be placed and protected in vehicles and/or containers, provided that the risk of contamination is minimized. 4. When using vehicles and (or) containers for the carriage together with the fruit and (or) vegetables of other foodstuffs or other goods, it is necessary to ensure conditions that exclude their contact, pollution and Change the organoleptic properties of the fruit and/or vegetable products. In the event that the vehicles were used for the carriage of other foodstuffs or other goods, thorough cleaning of these vehicles should be carried out prior to the loading of the fruit and (or) of vegetables. Risk of contamination. 5. The carriage of soy products from fruits and (or) vegetables is to be carried in tank vessels, tanks, in flex-tanks intended for the carriage of foodstuffs. 6. The vehicles and (or) the containers or tanks used for the carriage of fruit from fruit and/or vegetables shall be properly equipped to maintain the required temperature of such products. 7. The design characteristics and operating characteristics of vehicles and premises intended for the storage of fruit and (or) vegetables must be capable of being properly cleaned, disinfected and de-ratization. 8. Vehicles and spaces intended for the storage of soyfruit from fruits and (or) vegetables shall be subjected to regular mechanical cleaning, washing and disinfecting as necessary. The water used for the wash shall comply with the requirements of the relevant technical regulation. Detergents and disinfectants shall be used in the treatment of such vehicles and premises in accordance with the requirements established by the relevant technical regulations. 9. Consignors independently choose the type of vehicle used to equip the vehicle, the operating mode of the equipment for the carriage of the fruit and (or) vegetables, depending on the vehicle. a meteorological conditions to ensure that such products comply with the requirements established by this Federal Law and to ensure that the conditions for the carriage of such products meet the requirements established by its manufacturer. 10. Possession of the fruit and/or vegetable products from the seller and its implementation shall be subject to the conditions established by its manufacturer. 11. In the case of the realization of the fruit and/or vegetable products, the part of which is placed on the sheets of the packaged products, the seller is obliged to communicate such information to the consumers. Chapter 4: Assessment of conformity of fruit products from fruits and (or) vegetables Article 20. Forms of conformity assessment of the co-products of the fruit and/or vegetables to the requirements of this Federal Law Assessment of conformity of the fruit and (or) vegetables with the requirements set by This Federal Act takes the form of: 1) to confirm the conformity of such products with the requirements established by this Federal Law; (2) State registration of certain types of such products; (e) State control (supervision) of compliance with the requirements of The Convention on the Rights of the Child; Article 21. Confirting the consistency of the co-products from the fruit and/or vegetables to 1. Co-products from fruit and/or vegetables not subject to State registration and issued in the territory of the Russian Federation shall be subject to the required confirmation of compliance with the requirements established by this Federal Republic. by law, in the form of mandatory certification or declaration of conformity (also declaration of conformity). 2. Voluntary confirmation of compliance of fruit and/or vegetable products with the requirements of the production, storage, transportation and fulfilment of requirements of national standards, sets of rules, standards Organizations, voluntary certification schemes and contract terms are initiated by the applicant in the form of voluntary certification. 3. Voluntary certification of fruit and (or) vegetables as well as related production, storage, transport and implementation processes is subject to the terms of the contract between the applicant and the certification authority. 4. Certification of conformity of the soy products from fruits and (or) vegetables the name of the national type of fruit and (or) vegetables (the name historically established in the territory of the Russian Federation and defined by features) The composition of the fruit and/or vegetable composition of the fruit and/or the name of the geographical object-the place of distribution of such products) shall be voluntary and may be marked with conformity to the national standard. 5. The voluntary validation of the conformity of the fruit and (or) vegetables as well as the related production, storage, transport and marketing processes cannot substitute for the requirement that the conformity be required, established by this Federal Act. Article 22. The applicant's rights and obligations under the confirmation the conformity of the fruit of the fruit and (or) vegetables to the requirements of this Federal Law 1. The applicant has the right to choose the form and scheme of conformity confirmation provided for the fruit and (or) vegetables in this Federal Law. 2. The applicant is required to ensure that the fruit and/or vegetable products comply with the requirements established by this Federal Law. 3. The applicant for the confirmation of conformity of the soy products from the fruit and/or vegetables may be a legal person or an individual entrepreneor registered in accordance with the laws of the Russian Federation, which are the manufacturer or the seller or performing the functions of a foreign manufacturer on the basis of a contract with him, in terms of ensuring that such products comply with the requirements of this Federal Law and are liable for non-conformity of such products to the requirements of this Federal Law. Article 23. Mandatory confirmation of the conformity of the concordat products from fruits and (or) vegetables in the form mandatory certification of such products 1. Mandatory certification of fruit and (or) vegetables is certified by a certification authority whose accreditation is subject to fruit and/or vegetable products, on the basis of a contract between the applicant and the body Certification according to the schemes set out in Part 2 of this Article. 2. In order to confirm the conformity of the fruit and (or) vegetables with the requirements of this Federal Law, the following schemes are established for the compulsory certification of such products: 1) Certification of Co-products from Fruits and (or) of vegetables produced serially, on the basis of the positive results of the tests (tests) of samples obtained with the participation of an accredited testing laboratory (centre), with the holding twice a year thereafter by the body Certification of certified straw products from fruit and/or vegetables; (2) certification of soy products from fruit and/or vegetables produced serially, based on the positive results of tests (tests) of samples obtained with the participation of an accredited testing laboratory (centre), and Review the production status of these products, once per year thereafter, by the certification authority for certified fruit and/or vegetable products and, if necessary, for the condition of its production; (3) certification of fruit and vegetables, production of serially produced samples of these products obtained with the participation of an accredited testing laboratory (centre), certified quality management system, or Certification of the quality management system, once a year thereafter, by the certification authority for certified sonic products from fruit and/or vegetables; (4) certification of the fruit and vegetable products (or) Vegetables based on positive research findings (tests) of samples of these products obtained with the participation of an accredited testing laboratory (centre). 3. In selecting any certification scheme for fruit and/or vegetable certification, the applicant will form a set of documents to contain: 1) registration documents and applicant's references; 2) Name, general description, purpose (if any) of this product; 3) a national standard applied on a voluntary basis, or an organization's standard for these products, or similar documents for these products (for Russian ), or the international standard or a detailed description of the product with (for foreign manufacturers); 4) certificate of compliance of the manufacturer's quality management system (if any); 5) Documents issued in accordance with the procedure established by the legislation of the Russian Federation, the contract (contract) for the supply of these products, the certificate of origin of these products (in order to confirm its conformity with the requirements set out in this Federal Instrument). by law, in the certification of a consignment of these products); Other documents, directly or indirectly, indicate the conformity of these products with the requirements established by this Federal Act. 4. In selecting any scheme for the mandatory certification of soy products from fruit and/or vegetables, the applicant shall apply for the certification of such products (hereafter, the application) and shall simultaneously submit a set of documents as specified in Part 3 of this article to the certification authority. 5. The Certification Body shall consider the set of documents submitted by the applicant and the application and decide on the application. Upon approval of the application, the certification authority shall select samples of fruit and (or) vegetables, conduct their identification, determine their research (testing) programme, and dispatch samples of these products an accredited testing laboratory (centre). 6. The certification authority, based on the results of the analysis of the submitted set of documents, the identification of certified co-products from fruit and/or vegetables, the results of studies (tests) of such products in accredited The test laboratory (centre) and the results of the analysis of the production of such products (if carried out), provide the applicant with a conformity certificate from the fruit and/or vegetables, or send the applicant a motivated refusal in the certification of such products. 7. The timing of the certification of fruit and/or vegetable products is established by the contract between the applicant and the certification authority and shall not exceed: 1) fifteen days for certification of such products by scheme; that provide for the analysis of the production of such products; 2) thirty days in the certification of such products under a scheme providing an analysis of the production of such products. 8. The applicant, having obtained the conformity certificate for the fruit and/or vegetables, is entitled to mark it with a sign of the market. 9. The applicant shall take the necessary measures to ensure the conformity of the fruit and (or) vegetables with the requirements established by this Federal Law. 10. The certificate of conformity for the soy products from fruits and (or) of vegetables produced by serially, is issued for five years, for the consignment of the fruit and (or) vegetables on the shelf life of such products. 11. The certificate of conformity for the fruit and/or vegetable products is kept by the applicant, a copy of the certificate of conformity and established in part 3 of this article and which has served as the basis for obtaining a set of documents in the body Certification that issued the certificate of compliance for at least two years after the expiry of the certificate. 12. During the period of validity of the certificate of conformity for the fruit and (or) vegetables, the certification authority monitors certified straw products from fruit and/or vegetables in accordance with the schedule the implementation by the contract between the applicant and the certification authority, depending on the chosen certification scheme, by periodic testing (tests) of samples of such products in stock finished products manufactured by the manufacturer or the seller and, if necessary, re-analyze Production status of such products. The certification authority, as a result of its control, accepts for such products one of the following decisions: 1) verify the certificate of compliance; 2) suspend the certificate compliance; 3) terminate the certificate of compliance. Article 24. Mandatory confirmation of the conformity of the cok products from fruit and/or vegetables in the form declaration of conformity 1. The declaration of conformity of the fruit and/or vegetable conformity is effected by the applicant's declaration of conformity with the requirements of this Federal Act on the basis of its own evidence and/or The basis of evidence obtained with the participation of the certification authority and the accredited testing laboratory (centre) (hereinafter referred to as the third party). 2. In declaring the conformity of the fruit and (or) vegetables on the basis of its own evidence, the applicant will independently generate evidence in order to confirm the conformity of such products with the requirements of the present Federal law. Evidentiary materials should contain: 1) registration documents and claimant's details; 2) the name, general description, purpose (if any) of such product; 3) the national standard, a voluntary, or an organization standard for such products, or similar documents for such products (for Russian manufacturers), or an international standard, or a detailed description of such products, together with the main indicators, Storage conditions, shelf life (for foreign manufacturers); The results of research (tests) carried out by their own forces have been confirmed by the requirements of this Federal Law. 3. The evidentiary material referred to in part 2 of this article may also include other documents and information on the choice of the applicant, which served as the basis for the declaration of conformity of the fruit and/or vegetables declared of the fruit The requirements of this Federal Law, including the goods and accompanying documents, are issued in accordance with the procedure established by the legislation of the Russian Federation, the contract (contract) for the supply of such products, the certificate of origin of such products. 4. When declaring the conformity of the fruit and (or) vegetables on the basis of its own evidence and on the basis of evidence obtained with the participation of a third party, the applicant of his choice, in addition to his own evidence, formed in the manner provided for in paragraphs 2 and 3 of this article: 1) shall include in evidentiary material the protocols of research (tests) carried out in an accredited testing laboratory (centre); 2) provides a quality management system compliance certificate (if fitted) 5. The applicant shall adopt a declaration of conformity and record it in accordance with the procedure established by the legislation of the Russian Federation. 6. The declaration of conformity and the evidence contained in the evidence shall be kept by the applicant within three years from the date of expiry of the declaration of conformity. The second copy of the declaration of conformity shall be kept by the authorized Government of the Russian Federation by the Federal Executive. 7. The applicant has the right to mark fruit and (or) vegetables as a sign on the market at the end of the registration of the declaration of conformity of such products. 8. When the conformity of a consignment of fruit and (or) vegetables is declared, the validity of the declaration of conformity must be consistent with the shelf life of such products. 9. The declaration of conformity of the fruit and (or) vegetables produced by the serial; validity of the declaration of conformity is five years. Article 25. State Registration of Individual Scopes Fruit and/or Vegetables 1. State registration is subject to individual products of fruit and (or) vegetables, namely: 1) new fruit and (or) vegetables; 2) fruit from fruit and (or) vegetables for children's children Nutrition, including new fruit and vegetables for baby food. 2. The new fruit and (or) vegetable products are considered to be soy products from fruits and (or) vegetables, first developed and introduced into production in the territory of the Russian Federation or for the first time in the territory of the Russian Federation, and Previously unrealized in the territory of the Russian Federation, namely: 1) soy products from fruits and (or) vegetables, which have a new molecular structure or molecular structure that has been subjected to genetic modification; 2) Co-products produced from fruit and/or vegetables not specified in Annex 2 to this Federal Law; 3) soyfruit and (or) vegetables used in manufacturing processes that have been introduced for the first time in the territory of the Russian Federation, resulting in Changing the composition or structure of such products and having a significant impact on its nutritional value. 3. State registration of certain types of fruit and (or) vegetables produced in the territory of the Russian Federation is carried out at the stage of preparation for production; the State registration of individual products " For the first time in the territory of the Russian Federation and before the import of such products to the territory of the Russian Federation for the first time, for the first time in the territory of the Russian Federation, for the first time in the territory of the Russian Federation the Executive, which exercises oversight and supervision in the field of To ensure the sanitary and epidemiological welfare of the population and the protection of consumer rights (hereinafter referred to as the State control (supervision)), it shall issue a document confirming the necessity of import of samples of such products for the purposes of the conduct of its research (tests). 4. The applicant may be a legal entity or an individual entrepreneor registered under the laws of the Russian Federation, which are registered in accordance with the laws of the Russian Federation. manufacturer or acting as a foreign manufacturer on the basis of a contract with it, in order to ensure the conformity of the individual products of the fruit and/or vegetables with the requirements established by this Federal Law and in part liability for non-conformity with the said Requirements. 5. The State registration of individual products of fruit and/or vegetables includes: 1) the examination of the documents submitted by the applicant and the safety of such products and their conformity with the requirements, by the present Federal Law, including the examination of the results of studies (tests) of the fruit and/or vegetable products; (2) the introduction of selected fruit products from the fruit and (or) Vegetables and their claimants to the State Food Register, of materials and articles authorized for manufacture in the territory of the Russian Federation or import into the territory of the Russian Federation and turnover; 3) to provide applicants with certificates of State registration of selected products of the fruits and vegetables, which give them the right to manufacture them in the territory of the Russian Federation or to import them into the territory of the Russian Federation and to apply to the territory of the Russian Federation. The certificate of the State registration of individual types of fruit and (or) vegetables is issued for the entire period of their production and treatment. 6. State registration of certain types of fruit and (or) vegetables is carried out by the State control (supervision). 7. State registration of new fruit and (or) vegetables with a new molecular structure or molecular structure that has been subjected to genetic modification is carried out in the order and in time The relevant technical regulations for foodstuffs produced by genetically modified organisms. 8. The State registration of certain types of fruit and (or) vegetables not specified in Part 7 of this Article shall be carried out in the order and within the time limits fixed by the relevant technical regulations. Article 26. State control (supervision) of compliance with the requirements of this Federal Law 1. State control (supervision) of compliance with the requirements of this Federal Act for the fruit and (or) vegetables and related processes of production, storage, transport and sale is carried out in the Federal Act No. 134-FZ of 8 August 2001 on the protection of the rights of legal persons and individual entrepreneurs Control (Supervision). " 2. For the fruit and (or) vegetables and the processes of its storage, transportation and implementation, State control (supervision) of compliance with the requirements of this Federal Act is carried out at the stage of handling such products by the federal executive authority authorized to carry out the functions of the State Sanitary and Epidemiological Surveillance (Surveillance) in the relevant sphere of activity. 3. State control (supervision) of compliance with the requirements of this Federal Act for the production processes of fruit and (or) vegetables is carried out by the State control (supervision) by holding periodic planned and unscheduled inspections of the production facilities of such products. Article 27. The suspension of the production of the fruit and vegetable products and/or vegetable products from the fruit and/or vegetables 1. Legal person or sole proprio who are the manufacturer or performing the functions of a foreign manufacturer and are engaged in the manufacture, transport, storage and marketing of the fruit and/or vegetable products in the case of Their failure to comply with the requirements laid down in this Federal Act by them or by the body of State control (supervision) of such a product is obliged to withdraw such products from circulation and to take measures to prevent harm to life or the health of citizens, property of natural or legal persons, State or municipal property, environment, life or health of animals and plants. 2. In case of violations of the requirements established by this Federal Law, the State control (supervision) authority shall be entitled to order the elimination of the detected violations. 3. In the event of failure to comply with the requirement laid down in part 2 of this article or the failure to prevent harm to the life or health of citizens, property of natural or legal persons, State or municipal property, to the environment, life or health of animals and plants in other ways, the body of State control (supervision) may, in accordance with its competence, apply to the court for the compulsory recall of the soy products from fruits and (or) vegetables, not in accordance with the requirements set out in this Federal Act. Chapter 5: Final provisions Article 28. Final provisions 1. From the date of the entry into force of this Federal Act the requirements of article 13, paragraphs 2 and 3, article 14, paragraphs 2 and 3, article 15, paragraphs 2 to 6, article 16, paragraphs 2 and 3, article 32, paragraph 2, article 41 and 43 of the Federal Law N 52-FZ " On Sanitary-Epidemiological Welfare of the Population ", as well as Article 3, paragraph 2, articles 9, 10, 12, paragraphs 2 and 3 16, paras. 1-3, 17, paras. 1 and 2, paragraph 6, paragraph 3, of article 18, paragraphs 2 to 4 Article 19, paragraph 3 of article 21 of the Federal Law of 2 January 2000, N 29-FZ "On the quality and safety of foodstuffs" is not applicable of fruit and/or vegetables. 2. Certificates of conformity and declaration of conformity, certificate of state registration of fruit and (or) vegetables, as well as other confirming safety of soy products from fruits and (or) vegetables and issued up to the day The entry into force of this Federal Act is valid until the expiry of their term of validity. 3. For the fruit and (or) vegetable products issued in the territory of the Russian Federation prior to the date of entry into force of this Federal Act, the requirements applicable until the date of entry into force of this Federal Act are applicable. of the law. Article 29. The procedure for the entry into force of this Federal Law Law This Federal Law shall enter into force six months after the date of its official publication. President of the Russian Federation Dmitry Medvedev Moscow, Kremlin 27 October 2008 N 178-FZ ____________________ Application 1 to Federal Law " Technical Regulations for fruit and vegetables co-products Safety Requirements Fruit and Vegetables Fruit and Vegetables Table 1 Hygienic requirements for juice safety Concentrated sap <*1>, fruit and (or) Vegetable nectarines, Morse, including concentrated Morse <*1>, fruit and (or) vegetable salt, fruit and (or) vegetable mure, including concentrated fruit and (or) Vegetable Pure <*1> + ----------------------------------------------------------------- + | | Permitted | | Metrics | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + -------------------- + ----------------- | | | 1 | 2 | 3 | 3 | + -------------------- + ---------- + ------------------------- | | Toxic elements | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Cadmium | [ [ Cadmium]] | | | [ [ Cadmium]] | | | [ [ Cadmus]] | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Co | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | mats of fruit | | | | | | | | calina | | Nitrates | | Co products from: | | | | 250 | | | | | 900 |potatoes | | | 900 | | | | | | | | | | | | | | | | | | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 250 | | | | | | | | 250 | | | | | | 250 | | | | | | 250 | | | | 150 |tomato | | | 300 |protected ground | | |protected ground | | | 150 |cucumps grown in | | | protected ground | | | 1400 |protected | | | 2000 | | | 2000 | | | 2000 | | | 2000 | | | 2000 | | | 2000 | | | 2000 | | | | | 2000 | | | | | | | 2000 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 200 | | | | | | | | | 200 | | | | | | | | | | | | | | | | (paprika) | | | 400 |the [ [ sweet peppers]] of the | | | protected ground | | | 400 |drops | | 60 |watermelons | | | 90 | Melons | | Pesticides: | | | | Hexachlorocyclohexane | 0.5 | Co-products from vegetables | | (alpha, beta, | |and from the [ [ gamma-isomers]]) | | [ [ Co-products]] of [ [ fruit]] | | [ [ DDT]] and [ [ metabolites]] | | 0.1 | | | Radionuclides, Bq/kg: | | | | 120 | Co-products of vegetables | | | 40 | Cow products from the fruit | | | | 160 | Co products from | | '' [ [ String products]] '') | | 30 | Sonic products from fruit | | 30 | Sonic products from fruit | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Co products | | | | Co | | Co | | Co | | Co | | Co | | Co | | | | Co products | | | | Co | | Co | | Co | | | | Co products | | | | | + ----------------------------------------------------------------- + ____________ <*1> For concentrated juices, concentrated carcas and concentrated fruit and/or vegetable pees, the calculation is based on the normalized values and the concentration (content) (...) (...) Table 2 Hygiene safety requirements of fruit and/or vegetables for baby food + ----------------------------------------------------------------- + | | Valid | | | Metrics | level | | | | | | | | | | | | | | | | | | | | + -------------------- + ----------- + -------------------------------- | | Toxic elements | | | | | | | | | | | | | | Qadmi | | 0.1 | | | Kadders | 0.02 | | | Rate | | 1 | | | Mcats: | | | | Patulin | | Not more than 0.02 for soak | | allowed | products from apples, tomatoes, | | | | | | | | | | Pesticides: | | | | Hexachlorocyclohexane | 0.01 | | | (alpha, beta, | | | gamma-isomers) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | products from [ [ fruit]] | | | | | | | | | | | | | | | | | | 200 | | | | | | | | | | | 200 | | | | | | | | | | | | 200 | | | | | | | | | | | 200 | | | of vegetables, | | | mixtures of fruits and vegetables, and | | | | from bananas, strawberries | | 5-xmethylfururole | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------------------------------------------------------------- + Table 3 Microbiological security measures canned fruit from fruit and (or) vegetables (requirements of industrial sterility) + ------------------------------------------------------------------------- + | | Micro-organisms after thermostatic soak | | Sonic + ------------------------------------------------------- | | products from | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | * [ [ ongism]], [ [ micro-]], [ [ mould]], [ [ anaerobic]] | | mushrooms, | | | microorganisms | | + ----------------- + --------------- + --------------- + ----------- + ----------- | | 1 | 2 | 3 | 4 | 5 | + ----------------- + --------------- + ----------- + ----------- + ----------- + ----------- + ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | products from | | | | | | fruits | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Cl. perfringens|tolerance-| | above for sonic |not allowed |not allowed | | 3 | 3 | 3 | |apricots, |in 1 g (cm), |in 1 g (cm) |in 1 g (cm) |in 1 g (cm) | |pears, <*1>, <*2> |not more than | 3 | | | | | | 3 | 1 COE/g (cm) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 3 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 g (cm) | | 1 g (cm) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | polymyxa | Cl. perfringens|tolerance-| | | | dry matter | |less than 12% <*1>, | 3 | 3 | 3 | 3 | | <*2> |in 1 g (cm) |in 1 g (cm) |in 1 g (cm) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 COE/g (cm) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Cl. | | | | | | | | | | | | | | | | | | | | | | | | | | | | Cl. | | | | | | | | | | Cl. | | | | | | | | | Cl. perfringens|tolerance-| | | not allowed | | | 3 | 3 | 3 | | 1 g (cm) |in 1 g (cm) |in 1 g (cm) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 3 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 3 | | | | | 3 | 1 COE/g (cm) | | | | | 11 COE/g (cm), | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | perfringens|tolerance-| | | | | 3 | | 3 | 3 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 3 | | | | | 3 | | | | | | 1 COE/g (cm) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | In | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | In ____________ <*1> In fruit and (or) vegetables, stored at temperatures above 20 ° C, the content of the thermophilic aerobic and optionally anaerobic micro-organisms in 3 1 g (cm) is not allowed. <*2> In fruit and (or) vegetables for baby's 3 Mezzophrilla content in 10 g (cm) and powders of the thermophilic aerobic and optional anaerobic microorganisms in 3 1 g (cm) is not allowed. Table 4 Microbiological { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \b } kišić-| 3 | 3 | |mints | KOE/g (cm), | (g (cm) in which not | | | | | pathogen-| | | | | | | | | | | | | | | | | | | | | | | | | S | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + -------- + -------- + ------------ + ------ + ------ + ----- + ------ + ------- | | | | | | | | | | | | | | | | | | | | + ----------------------------------------------------------------- + Table 5 Microbial Safety Values for Co-Products of fruit and (or) vegetables, canned and carbonated with use of pH 3.8 and lower, as well as concentrated juice, concentrated mores and concentrated fruit and (or) Vegetable Pure + ------------------------------------------------------------------------ + | Sova | KIAF | Number of items | Other | | Product | | Product | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 3 | Nisms | | and (or) |g (cm) | and (or) vegetables |g (cm), |g (cm) | | | | | | vegetables == = | | | | | | | | | in | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Sookie from | 50 | 1000 | Not | | Not | | | | | | | | | | | | | | | | | | | | fruits | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ||| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | below | | | | | | | | | | below | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | pits | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (| | | | | | | (cm) | | | | | | | | | | | | | | | | | | | | | | | | | (| | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | '' [ [ sophyla]] '' | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 | | | | | | | | (cm) | | | | | | | (cm) | | | | | (cm) | | | | | (cm) | | | | | (cm) | | | | | | | | | (cm) | | | | | | | | | (cm) | | | | | | | (cm) | | | | | | | | | (cm) | | | | | | | (cm) | | | | | | | | | (cm) | | | | | | in | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (see | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (| | 2 | | 2 | | 2 | | 2 | | | 2 | | 2 | | | | | 2 | | 2 | | | | | | 2 | 5 x 10 | 5 x 10 | 5 x 10 | 5 | | | |centers-| | 1 g | | 1 g (cm) | | | | | | | | (cm) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | and | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 3 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ____________ <*1> For fruit and/or vegetable products that are sold in retail. <*2> There are no more than 40% of the visual field available for Howard. ____________ Appendix 2 to the Federal Act "Technical regulation for fruit and vegetables co-products" Fruits and vegetables used for the production of a coque production. Requirements for soluble solids in reconditioned juices and fruit mashed potatoes or mashed potatoes. Share of fruit juice from fruit or vegetable juice, or fruit mashed potatoes, or fruit and vegetable mure in fruit and (or) vegetable nectaries + ---------------------------------------------------------------------- + | Name|name-| | Name | Mini-| Mini-| Mini-| Minie-| | [ [ vanilla]] | | fruits and | | | fruits and | | | fruits and | | fruits and | fruits and vegetables | Soda-soom | | | | volume | | vegetables | | | | | | | | | | | | | | | [ [ vegetables]] | | | | | | | | | | | | | | | | | | | | fruits | | | | | | | | | | | | | | | fruits | | | | | | | | | | | fruits | | | | | | fruits and | | fruits and | | | | | | [ [ heaven]] | | visible | | | visible | | | fruits | | | | | | | | | | | | | | | dry | | | | | | | | | | | | | | substances | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | In | | | | | | | | | | | | | | | In | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | vegetables | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | 1 | 2 | 3 | 4 | 5 | 6 | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Apricot | Pricot | Prunus | 11.2 | 10.2 | 40.0 | | a|armenius L. | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Cydonce | 11.2 |-| 25.0 | | | | 25.0 | | | | 0 | | | 25.0 | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + ---------- | | Cherry | Prunus | |-| 25.0 | | | Plum | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- | | Pineapple | Ananas | 12.8 <*6>, | 11.2 <*6>, | 40.0 | | | | | | | | | | | | | | | | | | | | | | | | | | Schult. f. | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + ---------- | | Soursop | 14.5 |-| 25.0 | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- | | Annona | Annon | | | 14.5 |-| 25.0 | |scales | Apple | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Orange | | 10.0 <*6> | 10.0 <*6> | 50 <*6> | 50 <*6> | 50 <*6> | 50.0 | | sensibilities (L.) | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | | | 50.0 | | 0 |-| | + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | | 0 |-| 40.0 | | | | | | | | | | | | | | | | | | | | | | | Matsum. & | | | | | Nakai | | Nakai var. | | | | | | | Lanatus | | | + ----------- + ----------- + --------------- + --------- + --------- + | | Acerola | Acerola | Malpiighia spp. | 6.5 |-| 25.0 | | (West | (My) & Sesse | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + |-| | | | | 25.0 | | | | | vilgaris | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Boyen | Rubus ursinus | 10.0 |-| 25.0 | |berries |berry | Cham. | | | | | | (mashup | | Schltdl. | | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | | 25.0 | | || | | | 25.0 | | |so | | 25.0 | |-| | 25.0 | | || | 25.0 | | |berry | | | | | | | | + ----------- + ----------- + ----------- + --------- + --------- + --------- + ---------- | | Sambucus | Sambucus | \t |-| 50 | | 50 | | | | | | | | | Sambucus | | | | + ----------- + ----------- + ----------- + --------- + --------- + --------- + ---------- | | Grape | Vitis | 15.9 | 13.5 | 50 | | | | Vinifera L. or | | | | | | | | | | | | | | | | thereof | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + ---------- | | | Stone | Prunus | 170 |-| 25.0 | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | | 6.0 |-| 25.0 | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- +-| | + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | Genipa | Genipa | 17.0 |-| 25.0 | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Blueberry | 10 |-| 40.0 | | | | 40.0 | | | | 40.0 | | | | 40.0 | | | | | | | | + ----------- + ----------- + ---------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + <*6> | 9.5 <*6> | 9.5 <*6> | | | Macfad | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- | | Grapefruit | Sweetie | Citrus | 10.0 |-| 50 | | "Date" | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | communis L. | | | + ----------- + ----------- + ---------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + | | | Cucumis melo | 7.5 |-| 25.0 | |snow | Melon | L. subsp. | | | | | | [ [ Cassaba]] | | meo var | | | | | | inoodorus | | | | | | Jacq. | | | + ----------- + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + subsp. | | | | | | melon | |melo var. | | | | winter time | | | | | | | Jacq | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + ---------- | | Blackberry | Rubus | 9.0 |-| 30.0 | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Dewberry | Rubus hispidus | 10.0 |-| 25.0 | | [ [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | (in Europe) | | | + ----------- + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + | | | | | | | | | | Yellow | Caja | [ | 25.0 | |mbane, | |lutea L. | | | | | Carock | | | | | | + ----------- + ----------- + ----------- + --------- + --------- + --------- + --------- | | Wild | Fragaria | 6.0 |-| 40.0 | | (wild-|vesca | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + ---------- | | 25.0 | | (squash) | | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Cactus | Opuntia ficus-|-| 12.0 |-| || | | (| | | (| | | | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Kalina | High | Viburnum |-|-| 25.0 | | coven | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + | | 4.5 | Brassica | | | | 4.5 | Brackica | | | + ----------- + ----------- + ----------- + --------- + --------- + --------- + --------- + --------- | | Starfruit | Averrhoa | 5 |-| 25.0 | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Potato | Potato | Solanum |-|- |-| | | |tuberosum L. | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Kiwi | Kiwi | Actinidia deli-|-|- | 25.0 | | | ciosa (A. Chev.) | | | | | | |. F. Liang & | | | | | | | | A. R. Fergoson | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Cordnel | Cornus mas. |-|-| | 25.0 | | | (Cornelian | | (Cornelian | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Strawberry | 7.5 | 6.3 | 6.3 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (Fragaria | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- | | Cranberry | [ [ Vaccinium | [ [ Vaccinum | | 7.5 |-] | | |-|-| | | | | | | |macarpon | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + | | 5.0 |-| 25.0 | |sores <*7> |water | | | | | | (coconut | | | water) | | | | | + ----------- + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | Ribes | 7.5 |-| 30.0 | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | White | Ribes |-|-| 30.0 | | | | | | | | 0 | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | | | | || | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- | | Cupuacu | Theobroma | 9.0 |-| 35.0 | | |grandiforum | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- | | Limit | Citrus | 8.0 <*6> |-| 25.0 | | | | | | | | (Christmas.) | | | | | | (swingle) | | | | (swingle) | | | | (swingle) | | | + ----------- + ----------- + ---------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- f. | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + --------- + --------- + --------- + --------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Baill. | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- | | Litchi | Litchi | 11.2 |-| 20.0 | | | Sonn | | | | Sonn. | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | | 25.0 | |berries | | | | | | H. Bailey | | | | | | | | | | | | | | | | black--- + --------------- + --------- + --------- + --------- + --------- | | Luo | Solanum |-|-| 25.0 | | | | | | 0 | | | | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Malina | Black | Rubus | 11.1 | 6.3 | 25.0 | |blackberry | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + + ----------- + ----------- + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + | 10.5 <*6> | 50.0 | | (Tangerine) | (Tangerine) | | | | Blanca | | Blanca | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + ---------- | | Passiflora | 12.0 <*6> | 12.0 <*6> | 25.0 | | | | | | | | | | | | | | | | | | | | | Sims. f. | | | | | | edulis, | | | | | | | Passifla | | | | | | | | edulis | | | | | | | | | | | | | | | | | f. | | | | | Flush | | Flavicarpa | | | | | | | | | O. Def. | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | | 12.4 | 25.0 | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | [ [ Maracuya | Yellow | Passifla |-|-| | 25.0 | || | 25.0 | |yellow | Passion | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + ---------- | | [ [ Sapote | Sapote | Sapote | 25.0 |-|-| 25.0 | || | | | 25.0 | || | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + ---------- | Rubus chamae-| 9.0 |-| 30.0 | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Mushmula | Eribotrya |-|-25.0 | | Japanese, | |japonesa | | | | | | | | | | | | + ----------- + ----------- + --------- + --------- + --------- + ---------- | | Nectarine | Prunus persica | 10.5 |-| 40.0 | | | (L.) | | | | | | | Batsch var | | | | | successsica | | | | | | | (Suckow) | | | | | | | | | | | | | Schneid. | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- |-|-| 25.0 | | | | 25.0 | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- | | Bucket- | Hippophae | 6.0 |-| 25.0 | |rhamnoides L. | | | | | | | | | | + --------------- + ----------- + --------------- + --------- + --------- + --------- | | Cucumis | | 3.0 | | | | | | | | | | | | | | | | | | | | (herkin) |sativus | | (ghherkin) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | L. | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- | | Papaya | Carica papaya |-|-| 25.0 | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- | | Paprika | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | persica | 10.5 | 9.0 | 40.0 | | | | (L.) Batsch | | | | | | | | | var. persica | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- | | Parsley | Parsley | | 10.0 |-| 10.0 | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- | | | | Parsley | | 7.6 |-| |leaves | Crispum Nut | | | + ----------- + ----------- + --------- + --------- + --------- + ---------- | | Rowan | | | | | | | Rowan | | | | | | | | | | | | | | | | 0 | | | | | | | | | | | | | | ucupia L. | | | | | | | | | | ucupia L. | | | | | | | | | ucuparia L. | | | | | | | | | ucuparia L. | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | | Pyrus | 13.5 | | | 25.0 | | | | | | | | | | | (L.) | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + | | 2.5 |-|-| | + ----------- | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + ------- + --------- + --------- + --------- | | Lettuce | Lettuce |- | 2.0 |-| |sativa | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + | | Red betet | Beta vulgaris | 9.0 |-| 25.0 | |canteen | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + ---------- | | Celery | Aium |-| 6.0 |-| | root |root |root | |graveolens L. | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + | | Celery | Aium |-| 2.1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Plum | Prunus | 12.0 |-| 30.0 | | | | domestica L. | | | | | | |subsp. | | | | | |domestica | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- | | + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | Red | Ribes | | 10 |-| 25.0 | |red | Currant | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + | | Black | Ribes | 11.0 | 10.5 | 25.0 | |black | Currant | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Tamarind | Tamarind | Tamarind | 13.0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | m|| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Tern | Prunus spinosa | 6.0 |-| 25.0 | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- |-|-| 25.0 | | 25.0 | | |plum | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- | | Arctosaphylos |-|-| | 25.0 | |to L. | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Tomato | Lycopersicum | 5.0 | 4.2 | 50.0 | | (tomato) | | (tomato) | |esculentum L. | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + ---------- | | Tulberry | Rubus |-|-| 40.0 | | | | | | | | | | Shells | | | | | | | | | | | | | | | | | | | | | | | Shells | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Pumpkin | Spec. | 5.0 | | | 25.0 | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- | | Dill | Anethum |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + | | Umbou | Spondias | Spondias | 9.0 |-| 25.0 | | Tuberosa Arrupa | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | | |-| 40.0 | | | | khaki Thunb. | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Bird Cherry | Padus | |-25.0 | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Sweet | Prunus avium | 20.0 |-| 25.0 | | | Cherry |L. | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | | Bilberry | | | 25.0 | | | Blueberries | myrtilus | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Prune | Prunus | 18.5 |-| 25.0 | | | | | | | | | | | | | subsp. | | | | | |domestica | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Shelkowitz, | Mulberry | Moras spp. |-| |-| 30.0 | | Tite | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Chipoop | Rose spp. L. | 9.0 |-| 40.0 | + ----------- + ----------- + --------------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- | | | [ [ Malus | 11.2 <*8> | 10.0 <*8> | 50.0 | | | | | | | | Borkh | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | Apple | Anacardium | Anacardium | Anacardium | 11.5 |-| 25.0 | | Cashew | | | 25.0 | | | | 25.0 | | | | 25.0 | | | | | | | | 25.0 | | 25.0 | | | | 25.0 | | | 25.0 | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + ---------- | | Java | Crab Apple | Malus | 15.4 |-| 25.0 | |face | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + ----------- + --------------- + --------- + --------- + --------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Young-| Rubus | 10.0 |-| 25.0 | | (mashup | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + --------- + | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | fragrance | | | | | | + ---------------------------------------------------------------------- + ____________ <*1> The soluble solids content of fruit or juice from vegetables or mashed potatoes Concentrated juices and (or) fruit and/or vegetable mure should be at least as specified in this annex without taking into account the dry content of any other added components. <*2> In the absence of the minimum soluble solids content in the restored juice in this annex, or in fruit or vegetable mure, the minimum value is determined in the juice of direct or fruit juice mashed or vegetable mur based on the content of dry substances used in the production of appropriate concentrated juice or concentrated fruit puree and vegetable puree. <*3> The content in the juices of direct or fruit puree or in vegetable soluble dry substances shall conform to the rules laid down in this annex. <*4> For direct-off juice or fruit puree or fruit juice for which there are no minimum soluble solids content in this annex, minimum soluble solids content shall correspond to the substance of such substances in fruit juice or juice from vegetables, or in fruit puree or fruit juice produced when the original fruit or vegetables are processed. <*5> It is prohibited to dilute the juice of direct or fruit mure or vegetable jure water in order to reduce the soluble solids in them. <*6> C for acidity correction. <*7> Corresponds to the coconut water extracted from the coconut fruit without the pulp of its flesh. <*8> When fixing the minimum soluble solids content in the restored pineapple juice, it is considered that in the various localities where pineapples are grown and processed, the soluble solids may be less than the level set by this annex. In this case, in the territory of the Russian Federation, pineapple juice is allowed, provided that the soluble solids content is not less than 10% (at 20 ° C based on the acidity correction) and restored The pineapple juice will fully comply with the requirements of this Federal Law. ____________ Appendix 3 to the Federal Law "Technical regulation for fruit and vegetables co-products" List of food additives and process tools, Permitted for use in the production of sokova fruit and/or vegetables Table 1 Oxidity Calculators + ----------------------------------------------------------------- + | | Number | Daughter of <*2> | | | Pishchev | INS | (g/l) | Resolved for | | additive | (E) <*1> | not more | | | | | | | | + -------------- + ------- + -------------- + --------------------------- | | 1 | 2 | 3 | 4 | + -------------- + ------- + -------------- + --------------------------- | | Lime | 330 | 3 | In restored juices, | |acid | | |diffusion juices, | | | | concentrated juice, concentrates | | | | Concentrated fruit | | | | | and (or) [ [ vegetable mure]], [ [ sap]] | | | | direct | | direct-off and | | | | | | | fruit and (or) fruit) | | | | | | + -------------- + ------- + -------------- + --------------------------- | | Limonne | 330 | 5 | In fruit and (or) in | | acid nectar | + -------------- + ------- + -------------- + --------------------------- | | Lime | 330 | See. footnote <*3> | In | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + -------------- + ------- + -------------- + --------------------------- | | Wine acid | 334 | 4 | In restored | | | grape juice (red | | | and white), concentrated | | | grape (red | | | and white), in fruit and | | | | (or) in vegetable nectarines, | | | in fruit and (or) | | | | | | | | | | | | | | | | | | | in fruit and (or) | | | | | | | + -------------- + ------- + -------------- + --------------------------- | | Tarwasting sodium | 335 | See. footnote <*3> | In the fruity and (or) in | + -------------- + ------- | | fruits and vegetables | | Tarate potassium | + -------------- + ------- | | | | Tartrus | 337 | | | | | + -------------- + ------- | | | | sodium cyt | 331 | | | + -------------- + ------- | | | | [ [ potassium | 332 | | + -------------- + ------- | | | | | | | | | | | | | | | | 333 | | | | + --------------- + ------- + -------------- + ------- + -------------- + --------------------------- | | Milk | 270 | See. Footnote <*3> | In vegetable juices, vegetable | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ----------------------------------------------------------------- + ______________ <*1> INS-International Digital Codification System for Food Additives, E-European Union Food Additions System. <*2> Food additive in finished products for consumption. <*3> Food additive shall be used by the manufacturer in the minimum dosage required to achieve the application of the food additive. Table 2 + ----------------------------------------------------------------- + | | Number | Dopts <*2> | | | Peak | INS | (g/l) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ------------- + -------- + -------------- + --------------------------- | | 1 | 2 | 3 | 4 | + ------------- + -------- + -------------- + --------------------------- | | Ascorbine | 300-303 | See. footnote <*3> | In direct-off juice, | |acid and its | | retreaded juices, | | salts | | [ [ diffusion juices]] in | | | | | fruit and/or vegetable | | | | | | | | | | | | | | | | | | | | | | | | | fruit and/or vegetable | | | | | | | | | concentrated | | | | | | | fruit and/or vegetable | | | | | fruit and/or vegetable | | | | | | | | in fruit and (or) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (or) Vegetables for | | | children's food | + ------------- + -------- + -------------- + --------------------------- | | Levitin | 322 | See. Footnote <*3> | Enriched Sonic | | | | products from Fruit and (or | | | | | | + ----------------------------------------------------------------- + ____________ <*1> INS-International Digital Codification System Food additives, E-European Union Food Additives Codification System. <*2> Food additive in finished products for consumption. <*3> Food additive shall be used by the manufacturer in the minimum dosage required to achieve the application of the food additive. Table 3 Passing gas + ----------------------------------------------------------------- + | | Number | | | | | | | Pig | INS | D1> | Permitted | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ---------- + ------- + --------------- + ------------------------------ | | Dioxide | 290 | See. footnote <*3> | In direct-off juice, | |carbon | | reconstructed juices, | | | | reconstituted juices, in | | | | fruit and/or diffusion (or) | | | | | | | | | | | | | | | | | | | | | | | | | in fruit and/or (or) | | | | | | | | | | | | | | | nectar | | | | | | | | | | | | | | | | | | | | | | | in fruit and (or) | | | | | | | + ----------------------------------------------------------------- + _____________ <*1> INS-International Digital Codification System for Food Additives, E-European Union Food Additions System. <*2> Food additive in finished products for consumption. <*3> Food additive shall be used by the manufacturer in the minimum dosage required to achieve the application of the food additive. Table 4 Stabilisers and thickeners + ----------------------------------------------------------------- + | Pishchev | Number <*2> | Permitted for | | Additives | (E) <*1> | (g/l) | | | | | | | not more than | | | | + -------------- + ---------- + ---------- + --------------- + ----------------------- | | 1 | 2 | 3 | 4 | + -------------- + ---------- + --------------- + ----------------------- | | Beijing | 440 | See. footnote <*3> | In direct-off juice | | | | | { { cquote | | | | | | | | | | reconstructed juices from | | | | | [ [ pulp]] | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | in vegetables | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + -------------- + ---------- + ---------- + --------------- | | ether | 445 | 0.1 | | | | | | | | | | + -------------- + ---------- + --------------- | | | Gummiarabic | 414 | See. footnote <*3> | | + -------------- + ---------- | | | | Caced | | 410 | | | | | | | | + -------------- + ---------- | | | | Guar | | | | + -------------- + ---------- | | | | Cantanoff | 415 | | | | comedy | | | | + -------------- + ---------- | | | | Krachals | 1400-1451 | | | + -------------- + ---------- | | | | Carboxymethyl | 466 | | | | | | + -------------- + ---------- | | | | Ghostqeid | 419 | | | + ----------------------------------------------------------------- + ____________ <*1> INS-International Codification System Food additives, E-European Union Food Additives Codification System. <*2> Food additive in finished products for consumption. <*3> Food additive shall be used by the manufacturer in the minimum dosage required to achieve the application of the food additive. Table 5 Subsystems + ------------------------------------------------------------------ + | Peak | Number | Dopts <*2> | | | additives | INS | (g/l) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + --------------- + ------- + ------- + --------------- + -------------------------- | | 950 | 950 | In fruit and (or) in | | pottars, | + --------------- + ------- + ------- + --------------- | Asparths | 951 | 0.6 |vegetable containing | | | | | + --------------- + ------- + --------------- | | | Sakharin and | 954 | 0.08 | | |salts | | (in the calculation) | | + --------------- + ------- + ------- | | | | | | + --------------- + ------- + --------------- | | | Steviazid | 960 | See. footnote <*3> | | + ------------------------------------------------------------------ + ____________ <*1> INS-International Digital Codification System for Food Additives, E-European Union Food Additions System. <*2> Food additive in finished products for consumption. <*3> Food additive shall be used by the manufacturer in the minimum dosage required to achieve the application of the food additive. Table 6 Technology tools + ----------------------------------------------------------------- + | Assignment | + ---------------------- + ------------------------------------------ | | 1 | 2 | + ---------------------- + ------------------------------------------ | | Polydimethylsiloxane <*1> | + ---------------------- + ------------------------------------------ | | Osmelling, | Anti-oxidation and | (bleach) natural or | | activated land) | |tools, flasks + ------------------------------------------ | | and sorbents | | + ------------------------------------------ | | | activated carbon (plant only) | | + ------------------------------------------ | | | Benton | | + ------------------------------------------ | | | calcium hydroxide <*2> | | + ------------------------------------------ | | | Cellulose | | + ------------------------------------------ | | | Colloid silica | | + ------------------------------------------ | | | Diatomite | | + ------------------------------------------ | | | Gelatin (from skin collagen) | | + ------------------------------------------ | | | + ------------------------------------------ | | | Kaolin | | + ------------------------------------------ | | | Perlitle | | + ------------------------------------------ | | | Pollypyruridon | | + ------------------------------------------ | | | Liquid | | + ------------------------------------------ | | | Tannin | | + ---------------------------------- | | | | + ------------------------------------------ | | + ------------------------------------------ | | | Convicted calcium carbonate <*2> | | + ------------------------------------------ | | | sulphur dioxide <*2>, <*3> | | + ------------------------------------------ | | | Kishelgur | | + ------------------------------------------ | | | Propylene glycol | | + ------------------------------------------ | | | potassium and sodium Causeate <*4> | | + ------------------------------------------ | | | Ginger glue <*4> | | + ------------------------------------------ | | | Rice Paint | | + ------------------------------------------ | | | Topoferol <*5> | + ---------------------- + ------------------------------------------ | | Fercement | Pectinase (for hydrolysis of pectin), | | | | | | | | | | | | | | | | | | | | | [ [ hydrolysis]] (for [ [ starch hydrolysis]]) and [ [ cellulase]] | | | | | | | | | [ [ ease of use]] + ---------------------- + ------------------------------------------ | | Package gases <*7> | Nitrogen | | + ------------------------------------------ | | | Carbon dioxide | + ----------------------------------------------------------------- + ______________ <*1> The maximum residue in finished products is 10 mg/l. <*2> Only in the production of grape juice. <*3> Maximum residue in finished products 10 mg/l (for general SO). 2 <*4> When using technology data, you must consider their potential allergies. In the event that the residual quantities of the technology are present in the fruit and (or) vegetables used for consumption, these products shall be marked in accordance with the requirements laid down in Article 11. of this Federal Law. <*5 > Maximum residue in finished products is 8 mg/kg. <*6> Fermented products can be used as a technological tool if their use does not lead to complete distribution of raw materials and will have no effect on the content of pulp in processed fruit or vegetables. <*7> can be used for temporary canning. ______________