Part 2Dried fruits in general

Part 2 Dried fruits in general

6 Dried fruits general standard

6.1 Dried fruits, other than dried fruits specified in a Division of this Schedule, may contain sulphur dioxide and shall:

(a) be manufactured from sound, reasonably mature fruit that is dried and thoroughly cured;

(b) be practically free from foreign matter;

(c) have a reasonably typical flavour, texture and colour;

(d) contain only one style;

(e) not have a moisture content exceeding:

(i) in the case of banana, 23 per cent;

(ii) in the case of figs, 26 per cent;

(iii) in the case of mangoes, 25 per cent; and

(iv) in the case of paw paw, 25 per cent; and

(f) be reasonably uniform in size.

6.2 In the case of an immediate package of dried fruit, (other than dried fruit specified in a Division of this Schedule):

(a) only one style of dried fruit shall be packed in the container;

(b) no fruit in the container shall have a defect which is not listed in Column 1 of the table below;

(c) the number of fruit in the container which have a defect listed in Column 1 of the table shall not exceed 50 per cent by count of the total fruit in the container;

(d) the number of fruit in the container which have a Major Defect listed in Part 1 of Column 1 of the table shall not exceed 15 per cent by count of the total fruit in the container; and

(e) the number of fruit in the container which have a particular defect listed in Column 1 of the table shall not exceed the Defect Limit specified in Column 2, adjacent to that particular defect.