| ≥1 piece |
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Physical & Chemical Standards |
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Flavour |
Typical of dried apricots, free from off or objectionable flavors. |
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Color |
Yellow to orange. |
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Odor |
Typical of dried apricots, free from off or objectionable flavors. |
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Size |
All Size |
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Moisture |
Between 18-22 % (25% maximum) |
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Sulphur Dioxide |
2750-3000ppm max. for USA Markets |
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General: The fruit must be sulphured and pitted Malatya variety uniform in size and color, free from visible sugaring and live mite or insect and fermentation. |
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Defects: |
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Discolored (by weight) |
1.0% |
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Worm eggs, filth & cocoon (by weight) |
0.2% |
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Pit fragments |
0.02 % max |
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Foreign material (by weight) |
0.002% |
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Foreign Material (dangerous) |
Absent |
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Living insect, worm & mites (in total lot) |
Absent |
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Microbiological Standards: |
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Standard Plate Count |
5,000/g maximum |
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Coliforms |
10/g maximum |
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Yeasts & Moulds 5,000/g maximum |
5,000/g maximum |
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E.Coli |
10/g maximum |