FDBNS CRCP 6: 2010 – Preparation of Frozen Fruit Pulps and Purees

The Bahamas Bureau of Standards and Quality (BBSQ) is in the enquiry phase of developing the following standards that have been prepared by the Technical Committee comprising of technical experts from a wide cross section of stakeholders. The standard being issued for public comment, in accordance with the provisions set out in the Standards Act, Chapter 338 (2006), and in keeping with the international best practices and standards development procedures. Please note that these standards should not be reprinted or used for any other purpose other than review and public comments. This is due to the documents being copyrighted by ISO and being the sole property of the Bahamas Government.

This Code of Practice gives guidelines for the preparation, processing and packaging of frozen fruit pulps and purées for use in the manufacture of fruit juices and nectars within the CARICOM region. This Code of Practice is applicable to pulps and purées obtained from edible fruits. It describes the requirements for pulps and purées and the methods of analysis to be used.