Fruits and Vegetables
Existing Codex Standards
Codex standards on fruit and vegetables and fruit and vegetable-related products are developed by the:
- Codex Committee on Processed Fruits and Vegetables, and
- Codex Committee on Fresh Fruits and Vegetables.
There is also a separate Codex Taskforce on Fruit and Vegetable Juices. Standards relating to fruits and vegetables* that have been endorsed and adopted into the international food code include:
* This is an indicative list only. For a full list of standards approved by the Codex Alimentarius Commission, please consult its Official List of Standards.
The Codex Committee on Fresh Fruits and Vegetables (CCFFV) is responsible for elaborating world-wide standards and codes of practice for fresh fruits and vegetables.
The 18th Session of the Codex Committe on Fresh Fruits and Vegetables was held in Phuket, Thailand from 24 – 28 February 2014.
Matters for Consideration by the 37th Session of the Codex Alimentarius Commission
The 18th Session of the Committee agreed to forward the draft Standard for Passion Fruit for adoption at Step 8 and the proposed draft Standards for Durian and Okra for adoption at Step 8 and 5/8 with omission of Step 6/7 respectively.
The CCFFV agreed to request the Commission approval of new work on standards for ware potato, garlic, aubergines and kiwifruit.
The Committee also agreed to removed the reference to UNECE from its Terms of Reference and forwarded them to the Commission for adoption.
Other matters of interest to the Commission
- noted matters arising from the Commission relevant to its work as well as outputs and ongoing work on fruits and vegetables in relevant international organisations
- to incorporate a reference to the Code of Practice for the Reduction of Hydrocyanic Acid in Cassava and Cassava Products into the section on contaminants of the Standards for Sweet Cassava and Bitter Cassava;
- that issues related to provisions of food additives in Codex standards for fresh fruits and vegetables should be considered in the context of the layout;
- to inform the Committee on Spices and Culinary Herbs that work on powdered paprika was outside its Terms of Reference;
- that it would be premature to analyse differences between Codex and UNECE standards to determine the need for revision of relevant Codex standards (paras 10, 11, 14, 17, 20, 22, 23-25);
- retained the maturity requirements in the Standard for Table Grapes (CODEX STAN 255-2007) ;
- agreed to continue to discuss a proposed layout for Codex standards for fresh fruits and vegetables based on a draft provided by the Codex Secretariat and the recommendations on a number of key issues provided in a separate document.
The 19th Session of the Codex Committee on Fresh Fruits and Vegetables is tentatively scheduled to be held in approximately 18 months.
Codex Committee on Processed Fruits and Vegetables (Host Government – United States)
The Codex Committee on Processed Fruits and Vegetables (CCPFV) is responsible for elaborating world-wide standards for all types of processed fruits and vegetables including dried products (except prunes), canned products (except juices), and jams and jellies.
The 26th Session of the Codex Committee on Processed Fruits and Vegetables was held in Montego Bay, Jamaica from 15-19 October 2012.
Matters Referred to the 36th Session of the Codex Alimentarius Commission
The Committee agreed to forward the following to the Commission:
- the Proposed Draft Standard for Table Olives (revision of CODEX STAN 66-1981) for adoption at Step 5/5
- amendments to the Guidelines for Packing Media for Canned Fruits ; Standard for Certain Canned Citrus Fruits
- Standards for Preserved Tomatoes and Processed Tomato Concentrates; and Standard for Canned Applesauce
- Proposed Draft Standard for Certain Canned Fruits and the Proposed Draft Annex on Mangoes for adoption at step 5
- Proposed Draft Standard for Certain Quick Frozen Vegetables for adoption at step 5.
- Proposed Draft Standard for Ginseng Products (conversion of the Regional Standard for Ginseng Products to a worldwide standard) for approval as new work.
Matters of Interest to the Codex Alimentarius Commission
The Committee agreed to:
- return Proposed Draft Annexes to the Standards for Certain Canned Fruits and for Certain Quick Frozen Vegetables and the methods of analysis and sampling of these standards to Step 2 for redrafting, circulation for comments at Step 3 and further consideration at its next session
- hold the proposed draft Sampling Plan including Metrological Provisions for Controlling Minimum Drained Weight of Canned Fruits and Vegetables at Step 4 pending completion of the review of OIML R87
- consider additional provisions for food additives in a number of processed fruits and vegetables at its next session
- request comments on packing media for pickled vegetables for inclusion in the Standard for Pickled Fruits and Vegetables
- further consider prioritization of work on the review of remaining individual standards for processed fruits and vegetables and a discussion paper on ways to deal with the standardization of dry and dried produce.
Matters referred to other Codex committees
Codex Committee on Methods of Analysis and Sampling (CCMAS)
The Committee agreed to forward the amendment to section 9 of the Standard for Canned Applesauce for endorsement by CCMAS.
Codex Committee on Food Additives (CCFA)
The Committee agreed to:
- forward food additive provisions for table olives, canned fruits, preserved tomatoes, processed tomato concentrates and canned citrus fruits for endorsement by the CCFA including some general questions in this regard
- inform CCFA that no technological need could be identified for food additive provisions in the step procedure for inclusion in food categories 04.2.2.3, 04.1.2.4; 04.2.2.4 for table olives, canned citrus fruits, and preserved tomatoes, respectively; and that it was not possible to make a general reference to the GSFA for acidity regulators, as only a limited number of acidity regulators were technologically justified for processed tomato concentrates
- request CCFA to classify calcium lactate and potassium chloride as firming agents in the food category 04.2.2.3 (for table olives); and calcium lactate as a firming agent in the food category 04.1.2.4 (for canned citrus fruits) of the GSFA
- inform CCFA that it would further consider tartrates in canned bamboo shoots and colours and flavour enhances in canned mushrooms at is next session ; and
- request CCFA to consider water-based flavoured drinks in relation to their accommodation into the food categories of the GSFA and further expansion of the functional classes / food additives to cover these products.
The 27th Session of the Codex Committee on Processed Fruits and Vegetables will be held in the USA from 8-12 September 2014.
25 Mar 2014