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CODEX STANDARD FOR CANNED MANGOES

This document outlines the Codex Standard for Canned Mangoes (Codex Stan. 159-1987), detailing various styles of canned mangoes such as halves, slices, pieces, and diced shapes. It highlights packaging options including regular and solid packs, as well as quality criteria for classification of defectives, which include size uniformity, symmetry, color, flavor, and texture. The standard emphasizes the importance of food safety, requiring that products are free from harmful microorganisms and parasites that pose health risks.

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CODEX STANDARD FOR CANNED MANGOES

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  1. CODEX STANDARD FOR CANNED MANGOES CODEX STAN 159-1987

  2. Styles • Halves - cut into two approximately equal parts along the stone from stem to apex and the leshseparated from the skin. • Slices- Long, slender pieces cut lengthwise or crosswise. • Pieces- (or mixed pieces or irregular pieces) - pitted and comprising irregular shapes and sizes. • Diced- flesh cut into cube-like parts with a dimension of at least 12 mm on the longest side. • Other style

  3. Types of Pack • Regular pack - with liquid packing medium. • Solid pack - closely packed fruit prepared by packing without a liquid packing medium; a dry nutritive sweetener may be used.

  4. Quality Criteria Classification of "Defectives" • Uniformity of Size • Symmetry • Defect • Colour • Flavour • Texture • 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.

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