- Laws of Fiji

Last Updated: 5 April 2019

18.6 Standard on marmalade

18-6

(1) This standard applies to the product prepared from citrus fruit and commonly referred to as “Marmalade”. This standard does not apply to—

(a)products prepared from fruits other than citrus;
(b)products made from ginger, pineapple, or figs (with or without the addition of citrus fruit) which are customarily described as marmalades of such fruit(s) but which conform to the requirements for jams; and
(c)products prepared with non-carbohydrate sweeteners and designated as “diabetic” or “dietetic” or products with a low sugar content, which do not comply with the minimum requirement of this standard.

(2) “Marmalade” is the product obtained by processing prepared citrus fruit—

(a)which may be whole fruit, fruit pulp, or fruit puree with some or all of the peel removed; and
(b)with or without citrus juice and the extraction of peel; and
(c)mixed with a carbohydrate sweetener, with or without water; and
(d)processed to a suitable consistency.

(3) Prepared citrus fruit shall be citrus fruit—

(a)prepared from fruit which is fresh, processed, or preserved other than by drying;
(b)prepared from substantially sound, clean citrus fruit from which stems, calyces, and seeds have been removed and includes pulps, juices, concentrated juices, extractives and preserved peels; and
(c)containing all natural soluble solids (extractives) except for those lost during preparation under good manufacturing practices.

(4) The product shall contain—

(a)suitable prepared citrus fruit ingredient; and
(b)1 or more of the carbohydrate sweetener(s) (sugar(s)) defined by the Codex Alimentarius, including sucrose, dextrose, invert sugar, invert sugar syrup, fructose, glucose syrup, dried glucose syrup.

(5) The product may contain—

(a)citrus juice;
(b)essential oils;
(c)spirituous liquors;
(d)butter, margarine, other edible vegetable or animal oils (used as antifoaming agents); and
(e)honey.

(6) The product shall be manufactured from not less than 20g of original fruit ingredient. Peel in excess of amounts normally associated with the fruits is not considered a part of the fruit ingredient for purposes of compliance with minimum fruit content.

(7) The soluble solids value of the finished product shall not be less than 65%.

(8) A container of marmalade in which is found harmless extraneous material, seed, seed fragments or damaged or blemished fruit shall be considered a defective unit.

(9) When packed in rigid containers, a container in which the product occupies less than 90% of the water capacity of the container shall be considered a defective unit.

(10) A lot shall be rejected as fit for human consumption if more than one unit is found to be defective in accordance with subparagraphs (8) and (9).

(11) The name of the product shall be “Marmalade” or “Jelly Marmalade” as appropriate.

(12) Where the product is not made exclusively from oranges, the designation shall include the citrus fruits from which the product was prepared, except that this shall not be necessary where the proportion of citrus fruit other than orange does not exceed 10% by weight of the fruit content.

(13) When a marmalade contains a mixture of 2 or more citrus fruits it shall be named so as to not mislead the consumer and in accordance with Codex standard 80-1981 and its revisions.