Quality standards
| (a) |
The maximum moisture content for dried whole figs and dried fig blocks shall be 25%. |
| (i) |
shall be prepared from whole figs with the same variety characteristics ; |
| (ii) |
shall have a good and fairly fleshy texture for Choice Grade figs; |
| (iii) |
may have the stem and the eye (ostiole) ends cut off: Provided that stems, including the nodule, of a length 8 mm and less are allowed on whole figs (stem length measured as illustrated under Annexure C); and |
| (iv) |
shall be free from blackened portions. |
| (c) |
Dried fig blocks shall— |
| (i) |
consist of compressed dried whole figs packed in rectangular or any other shaped blocks; |
| (ii) |
be free from blackened portions; and |
| (iii) |
have a good and fleshy texture for Choice Grade fruit. |
Sizing
| (i) |
Sizing of dried whole figs is mandatory and shall be determined by— |
| (aa) |
the number of fruit per kilogramme; or |
| (bb) |
the diameter of the fruit. |
| (ii) |
Sizing by number of dried whole figs per kilogramme: |
| (aa) |
Minimum size: The number of fruit per kilogramme shall not exceed 65 for Choice Grade and 120 for Standard Grade. |
| (bb) |
Uniformity in size: When sized by number of fruit per kilogramme, the number of fruit in each size shall be as set out below: |
| (iii) |
Sizing by diameter: When sized by diameter, the minimum diameter shall be 18 mm for black fig varieties, and 22 mm for white fig varieties . |
Permissible deviations
| (2) |
The maximum permissible deviations for dried whole figs are as follows: |
(3) The maximum permissible deviations for dried fig blocks are as follows:
Statistics Act, 1999
