E109.46
Contents Page
1 Scope………………………………………………………………………………………………………………………………………………..1
2 Normative references…………………………………………………………………………………………………………………….1
3 Terms and definitions……………………………………………………………………………………………………………………1
4 Quality requirements and essential composition…………………………………………………………………….3
5 Fortification requirements………………………………………………………………………………………………………….. 4
6 Food additives……………………………………………………………………………………………………………………………….4
7 Contaminants……………………………………………………………………………………………………………………..4
8 Hygiene…………………………………………….…………………………………………………………………………………4
9 Packaging………………….……………………….………………………………………………………………………………4
10 Labelling……..………….………………………..………………………………………………………………………………4
11 Methods of sampling…………………………………………………………………………………………………..…5
12 Methods of testing…………………………………………………………………………………………………………5
Bibliography………………………………………………………………………………………………………………………………….. .6
This Standard applies to commercial varieties of pepper, bell shaped, Sweet, hot, red, yellow and green cultivars grown from Capsicum annum family, to be supplied fresh to the consumer, after preparation and packaging. Pepper for industrial processing are excluded.
