Description

· Prepared From Clean, Sound Cucumbers Of Cultivars Conforming To The Characteristics Of Cucumis Sativus L.;

· Such Cucumbers May Or May Not Be Peeled And May Or May Not Have Seeds Removed;

· Packed With Or Without A Suitable Liquid Packing Medium And Seasoning Ingredients Appropriate To The Product;

· Is Preserved In An Appropriate Manner Before Or After The Container Is Closed – Such Preservation To Include Acidulation To A Ph Of 4.6 Or Less Either By Natural Or Controlled Fermentation Or Addition Of A Vinegar Or An Edible Acid, And May Also Include Heat Pasteurization, Refrigeration Or A Chemical Preservative.

· Prepared From Fresh, Uncured And Unfermented Cucumbers.

· Prepared From Cucumbers Which Have Been Cured In Salt Brine Or In Other Suitable Curing Solution With Or Without Natural Or Controlled Fermentation. Such Salt Stock May Be Sufficiently Desalted, If Necessary, During Preparation For Processing.

· Analytical Characteristics Of The Sub-Type Are Determined On The Packing Medium After Equalization.

Styles :-

· Whole – Cucumbers With A Maximum Diameter Of 54 Mm. In Containers Larger Than 4 Litres The Cucumbers May Have A Maximum Diameter Of 65 Mm. Whole Cucumbers Of This Style May Be Designated As “Gherkin” When They Are Not Larger Than 27 Mm In Diameter.

· Whole Curved – Whole Cucumbers With A Maximum Diameter Of 54 Mm And Curved At Least 35

· Halves – Cucumbers Divided Lengthwise Into Halves.

· Finger Cut, Sliced Lengthwise Of Spears – Cucumbers Cut Lengthwise Into Sections Of Approximately Equal Size.

· Ring Cut Or Chunks – Cucumbers Cut At Right Angles To The Longitudinal Axis Having A Thickness From 10 To 40 Mm And A Maximum Diameter Of 54 Mm.

· Slices Or Cross Cuts Or Chips – Cucumbers Cut At Right Angles To The Longitudinal Axis Having A Thickness Of Not More Than 10 Mm And A Maximum Diameter Of 54 Mm.

· Strips (“Asier”) – Large Cucumbers, Peeled, Divided Lengthwise. The Prepared Halves Are Cut At Right Angle To The Longitudinal Direction Into Strips Of Approximately 10 Mm Width.

Other Styles :-

· Is Sufficiently Distinctive From Other Forms Of Presentation Laid Down In This Standard;

· Meets All Relevant Requirements Of This Standard, Including Requirements Relating To Limitations On Defects, Drained Weight, And Any Other Requirements In This Standard Which Are Applicable To That Style In The Standard Which Most Closely Resembles The Style Or Styles Intended To Be Provided For Under This Provision;

· Is Adequately Described On The Label To Avoid Confusing Or Misleading The Consumer.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

Permitted Ingredients :-

· Cucumbers

· Water

· Vinegar

· Salt (Sodium Chloride)

· Vegetable Oils

· Nutritive Carbohydrate Sweeteners

· Paprika

· Herbs

· Spices

· Condiments

· Vegetables Shall Not Exceed 5% Of The Total Weight Of The Product, Except For The Sub-Type “Mustard”, Which May Contain Not More Than 30%.

· Colour :- The Cucumbers Shall Have Normal Colour Characteristics Typical Of The Variety, Type Of Pack And Style.

· Texture :- The Cucumbers Shall Be Reasonably Firm, Crisp And Practically Free From Shrivelled, Soft And Flabby Units And Reasonably Free From Very Large Seeds.

· Flavour :- The Cucumbers Shall Have A Good Flavour Typical Of The Type Of Pack And In Consideration Of Any Characterizing Flavouring Or Special Ingredients Used.

Size Uniformity :-

· Whole Style: Spears Or Sliced Lengthwise 80% Or More, By Count, Of The Cucumbers Shall Meet The Following Requirements:

o Length – The Length Of The Longest Unit Shall Not Exceed That Of The Shortest Unit By More Than 50%.

Ring Cut; Slices; Cross Cuts :- 80% Or More By Weight Of Units Having The Most Uniform Size Meet The Following Requirement For Individual Containers Or Sample Units.

· Diameter – The Diameter Of The Largest Unit Shall Not Exceed That Of The Smallest Unit By More Than 50%.

Definition Of Defects :-

· Curved Cucumbers – Means Whole Cucumbers That Are Curved At An Angle Of 35° When Measured As Illustrated In Annex I.

· Misshaped Cucumbers – Means Whole Cucumbers, Nubbins, And Other Deformed Cucumbers As Illustrated In Annex I.

· Blemished – Means Affected To A Degree That Materially Detracts From Appearance And Edibility By Discolouration, Scars, Scratches, Skin Breaks Or Other Similar Imperfections.

· Mechanical Damage – Means Crushed Or Broken Units.

· Stem – Means Any Stalk Longer Than 15 Mm.

· Poor Texture – Excessively Shrivelled, Very Soft Or Flabby Or Units With Very Large Seeds.

· Off Colour – Units That Vary Markedly From The Colour Typical Of The Variety And Type Of Pack.

· Hollow Centres – Whole Cucumbers In Which The Internal Cavity Is Large Or Ring Cuts And Slices In Which A Substantial Portion Of The Centre Is Missing.

· Grit, Sand Or Silt – Means Any Mineral Impurities, Whether In The Liquid Packing Medium Or Imbedded In The Skin Or Flesh Of The Cucumbers That Affect The Edibility.

· All Styles And Types, Except For Cucumbers That Are Peeled Not More Than 0.08% M/M.

FOOD ADDITIVES

Solubilizing And Dispersing Agents :-

· Polysorbate 80 (Polyoxyethylene 20 Sorbitan Monooleate), Xanthan Gum, Gum Arabic, Alginate (Ca, NH4, Na, K), Propylene Glycol Alginate, Carrageenan – 500 Mg/Kg Singly Or In Combination

Firming Agents :-

· Calcium Chloride, Lactate And Gluconate – 250 Mg/Kg Singly Or In Combination

Preservatives :-

· Sulphur Dioxide (As A Carry Over From Raw Product) – 50 Mg/Kg

· Benzoic Acid And Its Sodium And Potassium Salts, Potassium Sorbate – 1000 Mg/Kg Singly Or In Combination

Colouring Matters :-

· Riboflavin, Fast Green FCF, Fast Green FCF, Tartrazine, Annatto Extract, Turmeric, Sunset Yellow FCF, Beta-Carotene, Oleoresin Of Paprika, Brilliant Blue FCF, Caramel, Plain, Caramel (Ammonium Sulphite Treated) – 300 Mg/Kg Singly Or In Combination

Thickening Agents (In Mustard Type Only) :-

· Guar Gum, Gum Arabic, Carob Bean (Locust Bean) Gum, Carob Bean (Locust Bean) Gum – Limited By GMP

Acidifiers :-

· Acetic Acid, Lactic Acid, Malic Acid, Malic Acid – Limited By GMP

Flavourings :-

· Natural And Synthetic Flavourings – Limited By GMP

CONTAMINANTS :-

· Tin (Sn) – 250 Mg/Kg, Calculated As Sn

· Lead (Pb) – 1 Mg/Kg

HYGIENE

· It Is Recommended That The Product Covered By The Provisions Of This Standard Be Prepared And Handled In Accordance With The Appropriate Sections Of The General Principles Of Food Hygiene (CXC 1-1969), And Other Codes Of Practice Recommended By The Codex Alimentarius Commission Which Are Relevant To This Product.

· To The Extent Possible In Good Manufacturing Practice, The Product Shall Be Free From Objectionable Matter.

When Tested By Appropriate Methods Of Sampling And Examination, The Product:-

· Shall Be Free From Microorganisms In Amounts Which May Represent A Hazard To Health;

· Shall Be Free From Parasites Which May Represent A Hazard To Health;

· Shall Not Contain Any Substance Originating From Microorganisms In Amounts Which May Represent A Hazard To Health.

WEIGHTS AND MEASURES

Minimum Fill (Pickles Plus Packing Medium) :-

· The Containers Shall Be Well Filled With Cucumbers And The Product (Including Packing Medium) Shall Occupy Not Less Than 90% Of The Water Capacity Of The Container. The Water Capacity Of The Container Is The Volume Of Distilled Water At 20C Which The Sealed Container Will Hold When The Completely Filled.

Minimum Volume Fill For Whole And Whole Curved Styles :-

· The Cucumber Ingredient Shall Occupy Not Less Than 55% For Cured Type And 53% For Fresh-Pack Type Of The Total Capacity (Volume) Of The Container.

Minimum Volume Fill For All Styles Except Whole :-

· Not Less Than 55% In The Case Of Fresh Pack;

· Not Less Than 57% In The Case Of Cured, Of The Total Capacity (Volume) Of The Container.

Acceptance :-

· The Requirements For Fill Of Container Shall Be Deemed To Be Complied With When The Average From All Containers Is Not Less Than The Minimum Required, Provided That There Is No Unreasonable Shortage In Individual Containers.

LABELLING

· In Addition To The Requirements Of The General Standard For The Labelling Of Prepackaged Foods (CXS 1-1985), The Following Specific Provisions Apply:

Name Of The Food :-

· The Name Of The Product Is: “Pickled Cucumbers”, “Cucumber Pickles”, “Pickles” Or “Gherkins”.

METHODS OF ANALYSIS AND SAMPLING

· For Checking Compliance With This Standard, The Methods Of Analysis And Sampling Contained In The Recommended Methods Of Analysis And Sampling (CXS 234-1999) Relevant To The Provisions In This Standard Shall Be Used.