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    Preparation of frozen fruit pulp and purées
    GYD 5,500
    Voluntary Consumer Products Food Technology

    This Code of Practice gives guidelines for the preparation, processing and packaging of frozen fruit pulps and purées for use in the manufacture of fruit juices and nectars within the CARICOM region. This Code of Practice is applicable to pulps and purées obtained from edible fruits. It describes the requirements for pulps and purées and the methods of analysis to be used.

    • Year of Declaration: 2010
    • Reference: CRCP 6: 2010
    • Number of Pages: 19
    • Code: GCP 34
    • Version:
    • ICS Number: 67.080