UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460      

	OFFICE OF CHEMICAL SAFETY AND 

POLLUTION PREVENTION

  SEQ CHAPTER \h \r 1 MEMORANDUM

DATE:  July 24, 2014

SUBJECT:	Selection of Representative Commodities and Processed
Commodities.

		Bernard A. Schneider, Ph.D., Senior Environmental Scientist

Chemistry and Exposure Branch  

Health Effects Division (7509P)  

THROUGH:	David J. Miller, Branch Chief

Chemistry and Exposure Branch  

		Health Effects Division (7509P)  

TO:	Barbara Madden, Minor Use Team Leader

	Laura Nollen, Biologist

Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) 

		Registration Division (7505P)

EXECUTIVE SUMMARY:

The selection of a representative crop/crops (or representative
commodity) for a Crop Group is based on several factors. One major
factor is the likelihood of the representative crop/crops having the
highest pesticide residues of any other crop in the Group, The selection
is also based on production, geographical distribution, similar cultural
practices, and processed commodities.. 

Criteria for Evaluating a Crop Group and Determining the Representative
Commodity for based on Residues and Processed Commodities.  

Selection of the representative crop/crops is usually based on
characteristics of the edible portion, such as whether the fruit or
vegetable has an edible peel vs. inedible peel ridges vs. round shapes,
hairy skin vs. smooth skin, outer hulls vs. no hulls covering thee
seeds, and the surface to volume ratio. Selection is also based on
production, having the widest geographical locations, similar cultural
or growing practices, the highest dietary consumption, as well as number
and type of processed commodities; the latter include the flour, juice,
oil, and livestock feedstuffs such as forage and hay. The selected
representative crop/crops of the Group usually represent more than 90%
of the total production and characterizes the processing methods used.
For the purposes of brevity, the discussion below will only focus on the
processed commodities. Details of the selection process can be found in
the individual crop group analyses, which are available to the public on
  HYPERLINK "http://www.regulations.gov"  www.regulations.gov   and are
also available in the HED ChemSAC files.

Criteria for Evaluating Crop Groups and representative crop/crops:

Botany and Nomenclature

U.S. and Global  geographical distribution and production

International trade 

Cultural practices 

Commercial importance and processed commodities

Comparison of edible parts for each commodity

Uses for livestock feed

Comparison of pest problems

Comparison of potential residue levels

Genetic improvement (cultivars, hybrids)

Existing commodity classification (Codex, EU)

Process for Developing Crop Groups Proposals for EPA :

	USDA IR-4 Project heads the International Crop Group Consulting
Committee (ICGCC); this committee consists of over 200 scientists and
regulatory participants from 32 countries to review crop grouping
proposals.

	Each crop group proposal is discussed within the ICGCC and includes
discussions on processed commodities as well as appropriate
representative commodities. The process is as follows:

	USDA IR-4 submits crop grouping petition to EPA.

	HED scientist reviews and analyzes crop group petition

	U.S. (HED ChemSAC) and Canada (PMRA) conducts joint review

	Crop group proposal published in the Federal Register

	Crop group amendments finalized in Federal Register after comment
period

References consulted before selection of the  representative commodities
and their processed products.

	The 41 references listed in Appendix I are just a portion of the
references used to select EPA’s representative commodities and their
processed food items and livestock feeds: further references citations
are available upon request.

HED Analysis of two crop grouping petitions with emphasis on processed
commodities.

	The examples selected are the Citrus Fruit Crop Group 10-10 and Oilseed
Crop Crop 20.  Information on the other crops is available upon request
and examples from other crop group analyses can be found in Appendix II.

Citrus Fruit Crop Group Analysis

(Adapted from Analysis of the Citrus Fruit Group Petition by Dr. B.A.
Schneider)

Comparison of potential residue levels in the citrus fruits

	In 1971, Magness, Markle, and Compton classified all food and feed
crops based on predicting the potential for pesticide residues due to
exposure of the edible parts to applied pesticides; this led to the
development of the concept of crop groups. The majority of the citrus
fruits were classified in the Fruit Crops Category I. Category I
included the citrus fruits mostly medium to large in size and whose peel
is nearly always discarded when consumed or processed. The discarded
peels may be dried and used as livestock feed, particularly orange and
grapefruit peels. Category I fruit crops will have minimum exposure of
the edible portions to direct contact with the pesticide.

The lime was placed in Fruit Crops Category II since it has somewhat
greater exposure of edible parts to pesticides than those in Category I,
due to greater surface in proportion to weight. The fruits are medium to
small in size with the peels generally discarded before being consumed.
The calamondin, citron, and kumquat were placed in Fruit Crops Category
IV because of the increased exposure of their edible parts to pesticide
residues since the peel is commonly consumed. The fruits are medium to
small in size.

Pesticide residues are expected to be similar for most the members of
the Citrus fruit crop group. Distinct citrus fruit crop subgroups may be
based on potential of residue to be deposited on the fruit. 

	It is expected that all proposed members of the citrus fruit crop group
will have similar residue levels based on similarities of the raw
agricultural commodities (RACs), cultural practices, and pest problems.
A comparison of established tolerances on citrus fruit commodities also
supports the expectation that residue levels will be similar among
members of the crop group and subgroups (See Tables 20, 21, 22, and 23).


	The proposed representative commodities cover over 99% of the total
citrus fruit production in the U.S., and they also represent an equal or
more conservative estimate of tolerances and potential residues. Based
on existing tolerances in the 40 CFR and the USDA FAS MRL database, a
comparison of these tolerances for the representative commodities is
listed in Table 20 for the U.S., Codex MRLs, and the European Union
(EU). In several cases the U.S. tolerances are higher than those
established in the EU.  

Table 20. Some tolerances established on Citrus Fruits Group 

(FASONLINE; Duggan 2006a)

Compound	US	Codex	EU 	CFR Citation

2,4-D	5	1	0.05	180.142

Abamectin	0.02	0.01	0.01	180.449

Aldicarb	0.3	0.2	0.2	180.269

Azinphos-methyl	2.0	2.0	1	180.154

Carbaryl	10	1	1	180.169

Chlorpyrifos	1.0	1	0.3	180.342

Diazinon	0.7

0.02	180.153

Diflubenzuron	0.5	0.5

180.377

Dimethoate	2.0	2	0.02	180.204

Fenbutatin-Oxide	20	5	5	180.362

Glyphosate	0.5

0.1	180.364

Imidacloprid	0.7	1

180.472

Metalaxyl	1	5	0.5	180.408

Pyraclostrobin	2

1	180.582

Pyriproxyfen	0.3	0.5

180.510

Spinosad	0.3	0.3

180.420

Tebufenozide	0.8	2

180.482

Thiabendazole	10	10	5	180.207



Table 21 contains the U.S. tolerances on the representative commodities
(orange, tangerine, lemon, lime, and grapefruit); these tolerances are
remarkably similar. Grapefruit tolerance levels are also very similar to
the other representative commodities.  

Table 21. U.S. Tolerances on Representative Citrus Fruit Crops 

Compound	Orange	Tangerine	Lemon	Lime	Grapefruit	CFR Citation

Aldicarb	0.3	-	0.3	0.3	0.3	180.269

Dicofol	10	10	10	10	10	180.163

Dimethoate	2.0	2.0	2.0	2.0	2.0	180.204

Fenamiphos	0.6	0.6	0.6	0.6	0.6	180.349

Formetanate hydrochloride	4.0	-	4.0	4.0	4.0	180.276

Malathion	8.0	8.0	8.0	8.0	8.0	180.111

Methomyl	2.0	2.0	2.0	-	2.0	180.253

Naled	3.0	3.0	3.0	-	3.0	180.215

O-phenylphenol	10	10	10	10	10	180.129

Oxydemeton-methyl	1.0	-	1.0	-	1.0	180.330

Parathion	30	30	30	30	30	180.123

Phosphine	0.01	0.01	0.01	0.01	0.01	180.225

Propargite	5.0	-	5.0	-	5.0-	180.259

Simazine	0.25	-	0.25	-	0.25	180.213

Thiazopyr	0.05	-	-	-	0.05	180.496



	Table 22 for the Orange subgroup and Table 23 for the Lemon/lime
subgroup also show consistent tolerance levels among the representative
commodities.  

Table 22. Tolerance Comparison among Members of the Orange Subgroup 10A.

(Based on 40 CFR Part 180, and EPA OPPIN 6/4/2007).

 	Orange	Tangerine	CFR Citation

Dicofol	10	10	180.163

Dimethoate	2.0	2.0	180.204

Fenamiphos	0.6	0.6	180.349

Malathion	8.0	8.0	180.111

Methomyl	2.0	2.0	180.253

Naled	3.0	3.0	180.215

O-phenylphenol	10	10	180.129

Parathion	30	30	180.123

Phosphine	0.01	0.01	180.225



Table 23. Tolerance Comparisons Among the Representative Commodities of
the Lemon/lime Subgroup 20B. (Based on 40 CFR Part 180, and EPA OPPIN
6/4/2007).

Compound	Lemon	Lime	CFR Citation

Aldicarb	0.3	0.3	180.269

Dicofol	10	10	180.163

Dimethoate	2.0	2.0	180.204

Fenamiphos	0.6	0.6	180.349

Formetanate hydrochloride	4.0	4.0	180.276

Malathion	8.0	8.0	180.111

O-phenylphenol	10	10	180.129

Parathion	30	30	180.123

Phosphine	0.01	0.01	180.225



U.S./NAFTA and world production and geographical distribution of the
citrus fruit commodities

	Members of the citrus fruit crop group are widely distributed
throughout the world. Citrus fruits are the largest fruit crop produced
in the world. Table 5 provides a list of the hectares and production in
metric tons from various countries that are members of the International
Crop Grouping Consulting Committee (ICGCC) as countries that grow
grapefruit, pummelo, lemon, lime, and oranges. Worldwide, the orange is
by far the most harvested citrus at 47%, followed by lemon and limes at
10.6%, and by grapefruit at 3.5%.

Table 5. Major Citrus Fruits Production in 2005

(FAO 2005; NAGASAWA 2006a, NAGASAWA 2006b)

Countries/Regions	Grapefruit & Pomelos	Lemons & Limes	Oranges	Citrus
fruits Total

U.S.	50,000 ha

914,440 Mt 	27,000 ha

745,500 Mt	300,000 ha

8,266,270 Mt	397,080 ha

10,317,200 Mt

Africa	36,333 ha

463,373 Mt	51,512 ha

813,231 Mt	374,261 ha

5,030,211Mt	1,392,117 ha

11,625,666 Mt

C. America	18,381 ha 

345,897 Mt	150,500  ha

2,039,067Mt	421,493 ha

5,101,231Mt	631,386 ha

7,920,195 Mt

NAFTA	63,000 ha 

1,172,151 Mt	168,005 ha

2,570,390 Mt	630,000 ha

12,236,080 Mt	920,585 ha

16,792,611 Mt

S. America	24,436 ha

359,412 Mt	157,366 ha

3,042,463 Mt	1,010,987 ha

20,418,307 Mt	1,342,477 ha

26,194,100 Mt

Asia	101,721 ha

1,199,642 Mt	327,323 ha

4,320,033 Mt	1,133,860 ha

13,861,195 Mt	3,180,502 ha

37,146,921 Mt

Australia	800 ha

12,000 Mt	1,200 ha

35,000 Mt	22,000 ha

500,000 Mt	28,230 ha

 643,000 Mt

Europe	2,810 ha

50,200 Mt	74,285 Ha

1,467,035 Mt	263,280 ha

5,902,655 Mt	504,412 ha

10,237,513 Mt

Japan	529 ha

10,086 T	285 ha

4,020 T	68,210 ha

1,298,557 Mt	81,100 ha

1,504,702 Mt

New Zealand	70 ha

1,600 Mt	360 ha

3,700 Mt	600 ha

6,000 Mt	2,930 ha

29,800 Mt

World Total	262,817 ha

3,667,862 Mt	806,008 ha

12,554,879 Mt	3,598,389 ha

59,858,474 Mt	7,605,363 ha

105,431,984 Mt



	In the U.S., citrus fruits are widely consumed; the per capita
consumption for the following citrus fruits is reported as grapefruit at
7.9 lbs (48% juice), lemon at 6.7 lbs of lemons (54% juice), lime at 2.6
lbs (28% juice), oranges and temples at 78.8 lbs (86% as juice), and
tangerines and tangelos at 3.9 lbs of tangerines (28% juice) . Based on
the USDA CSFII 1994 – 1996, 1998 survey, the two-day individual
consumption for determined citrus fruit (g/day) is listed in Table 6.
Per capita consumption of citrus is higher than any other fruit crop
when juice and fresh consumption are combined. Consumption over the past
30 years has been constant for most citrus fruits, except lime, which
has increased, and grapefruit, which has decreased.  

Table 6. Consumption of the Citrus Fruits Based on USDA CSFII1994 –
1996, 1998 survey.

Includes processed commodities

COMMODITY	CONSUMPTION (g/day) 

Citron	0.0067

Citrus hybrids	0.045

Grapefruit	2.83

Grapefruit, juice	3.09

Lemon	0.27

Lemon, juice	2.26

Lemon, juice, babyfood	0.00068

Lime	0.05

Lime, juice	0.41

Lime, juice, babyfood	0.00006

Orange 	6.60

Orange, juice	58.0

Orange, juice, babyfood	0.026

Orange, peel	0.004

Tangerine	0.038

Tangerine, juice	0.16



Harvest method 

	Citrus is usually hand harvested, whether it is processed or marketed
fresh. Mechanical harvesters have been used for processed fruit in
Florida and are increasing in popularity due to high labor costs and
lack of labor availability.  

	Unlike most fruits, citrus matures on the trees. All citrus are
nonclimacteric fruit, meaning that they ripen gradually over weeks or
months and are slow to drop from the tree. The external color changes
during ripening, but is more a function of climate more than ripeness,
and a poor indicator of maturity. The best indices of maturity for
citrus are internal: Brix (sugar), acid content, and the Brix/acid
ratio. 

	Grove managers take representative samples of oranges from a particular
block of trees, about 40 pieces of fruit for a 40 acre block. The juice
is squeezed from the sample fruit and the juice is tested for two main
attributes – brix (sugar content) and acid. From these two attributes,
the sugar: acid ratio is used to determine the flavor of the juice.
Juice must meet minimum standards in order for it to be sold as 100%
Florida Orange Juice. The minimum maturity for oranges varies during the
season, but generally it is a minimum of 8.5 brix with a 10 to 1 ratio.
Many juice processing plants will have even higher minimum maturity
standards. 

Postharvest Fresh market citrus vs. Processed citrus

Of the oranges grown in Florida, approximately 95% end up being
processed (either from-concentrate or not-from-concentrate) with the
remainder destined for fresh market consumption.  For processing, citrus
coming into the processing plant is hand-graded by workers on either
side of a conveyor belt.  Workers remove any broken or decayed fruit
prior to the wash process.  The number of workers depends on the number
of “lines” operated by the plant.  Usually six to eight workers per
line work a 40-hour week during the harvest season.  No protective
gloves are worn during this process.

	For fresh market citrus, workers conduct the same initial hand-grading,
which is followed by a wash, waxing, and fungicide application. Then, a
second hand-grading is performed. There are usually about half of the
number of graders for the second grading in comparison to the initial
grading. 

	All grapefruit are destined for fresh market. Rind color and quality
are crucial only to the fresh fruit market. Such fruit, destined for
packinghouses after harvest, must have cosmetic appeal to the consumer.
Rejected fresh fruit is processed, which still results in approximately
half of the grapefruit being processed. 

Processing of the citrus fruit crops for juice 

(Adapted from Townsend, 2007, University of Florida   HYPERLINK
"http://www.ultimatecitrus.com/Story/oj_story.html" 
http://www.ultimatecitrus.com/Story/oj_story.html ) and FMC
technologies,   HYPERLINK
"http://www.fmctechnologies.com/FoodTech/BeveragesJuice" 
http://www.fmctechnologies.com/FoodTech/BeveragesJuice  , and
Milk/Citrus Processing/CitrusJuiceExtractor.aspx, and Braddock, 1999,
Handbook of Citrus Byproducts and Processing Technology).

	At the processing plant, the fruit is diverted to   HYPERLINK
"http://members.aol.com/citrusweb/pictures/bins.html"  storage bins 
labeled according to the juice specification as determined by FDACS.
Oranges are then selected from the bins to enable blending for optimal
quality. The fruit is conveyed by belt through a   HYPERLINK
"http://members.aol.com/citrusweb/pictures/wash.html"  washing process .
Then it enters the processing plant, where it is   HYPERLINK
"http://members.aol.com/citrusweb/pictures/grade.html"  graded  for bad
or damaged fruit. The fruit is then separated by size and sent to the  
HYPERLINK "http://members.aol.com/citrusweb/pictures/extract.html" 
juice extractors . Inside the extractors, before juicing, the peel is
pricked to extract the oils found in the peel, and then the juice is
extracted. 

 

  HYPERLINK "http://members.aol.com/citrusweb/pictures/yard1.html"  Full
orange trailers on  

 

 

 

 

 

  HYPERLINK "http://members.aol.com/citrusweb/pictures/extract.html" 
Then juiced in the extractors  

The pulpy juice next goes through a   HYPERLINK
"http://members.aol.com/citrusweb/pictures/finish.html"  finisher 
screen where the pulp and seeds are removed. The pulp and seeds, along
with the peel, are diverted to be used for   HYPERLINK
"http://members.aol.com/citrusweb/pictures/dryer.html"  byproducts ,
such as   HYPERLINK
"http://members.aol.com/citrusweb/pictures/mill.html"  cattle feed .
From this point, the juice may either go directly into a pasteurizer to
produce Not From Concentrate (NFC), or it goes on to the   HYPERLINK
"http://members.aol.com/citrusweb/pictures/evap.html"  evaporators 
where most of the water is taken out by vacuum and heat, then chilled,
to yield frozen concentrated orange juice (FCOJ).  This process also
strips out certain essences and oils.  The concentrated juice, about  
HYPERLINK "http://members.aol.com/citrusweb/pictures/conc.html"  65°
brix , is then piped to the   HYPERLINK
"http://members.aol.com/citrusweb/pictures/tank.html"  tank farm  where
concentrate is stored at about +10° F, separated by variety and ratio
(brix to acid) range. 

 

  

  HYPERLINK "http://members.aol.com/citrusweb/pictures/dryer.html"  The
peel/pulp dryer for  

 

 

  HYPERLINK "http://members.aol.com/citrusweb/pictures/evap.html"  The
evaporators; removes  

 

 

  HYPERLINK "http://members.aol.com/citrusweb/pictures/tank.html" 
100,000 gal. stainless  

  HYPERLINK "http://members.aol.com/citrusweb/pictures/tank.html"  tanks
of FCOJ  



	When ready to ship to a customer, such as a juice packager, the frozen
orange concentrate is blended from the various tanks to meet the
customer’s specifications and to meet USDA requirements. Essences and 
 HYPERLINK "http://members.aol.com/citrusweb/pictures/oil.html"  oils 
(recovered in the processing process) are also added back to enhance the
flavor. FMC FoodTech's, Lakeland, FL, citrus juice extraction systems
process 75% of the world's juice production in 50 different countries.  

For the oil recovery

	The FMC FoodTech Citrus Juice Extractor is unique since it is a machine
in which oil recovery is performed in the same piece of equipment as
juice extraction. This method not only minimizes the space and energy
required to recover oil, but also delivers high yields. Water usage and
waste disposal are minimized through the use of water recycle systems.
The quality of the oil recovered allows processors to market their
product as cold pressed oil.  

For the pulp recovery

	The FMC FoodTech Citrus Juice Extractor offers various methods of pulp
recovery. The juice cell sac sizes can be custom tailored to the needs
of the processor and its customers.  

	Harvested fruits are culled for rot, and the remaining fruit is washed
prior to juicing. Juice is extracted by inserting a cylindrical strainer
in the center of the fruit and compressing the fruit hydraulically.
Extracted juice contains some pulp and oils, which are separated from
the juice by centrifugation and screening. Juice is pooled into lots of
various colors and sugar levels; some mixing is done to produce a
uniform product.  

Figure 1. Flow Chart Process for Preparing Frozen Concentrated Orange
Juice from Florida Oranges

Source: Frozen Concentrated Orange Juice from Florida Oranges, Richard
F. Matthews, Florida Cooperative Extension Service, Institute of Food
and Agricultural Sciences, University of Florida, April 1994. 

For a comparison of the Raw Agricultural Commodities (RAC) and processed
commodities for Citrus Fruits, see Table 1.

Table 1. Citrus Fruit Portion Analyzed for the Raw Agricultural
Commodity (RAC) and the Processed Commodity 

(40 CFR Vol. 58, No. 187, 9/29, 1993, pp. 50888 – 50893. Portion of
Food Commodities Analyzed Pesticide Residues: Proposed Rule), and Table
1 Raw Agricultural and Processed Commodities Derived from Crops (EPA
Residue Chemistry Guidelines OPPTS 860.1000).

Commodity

Portion Analyzed (RAC), Use as a Feedstuff (F)

Processed Commodity and Use as a Feedstuff (F)

Citrus

Analyze the whole fruit.

Refined oil

Dried pulp (F)

Juice





	Juice and oil are the only processed food items required for the Citrus
fruit group 10 and the dried pulp is a significant livestock feed item.

Citrus fruit livestock feed items 

	Dried citrus pulp is the one significant animal feed item associated
with the Citrus crop group 10. It is the ground peel, residue of the
inside portions and occasional fruits of the citrus family which have
been dried and results in a coarse flaky product. It is also defined as
the dried residue of peel, pulp and seeds of orange, grapefruit and
other citrus fruit. Approximately 5 million tons of citrus peel are
processed in Florida. Citrus peel is dried to a moisture percent of 10%.
It can be fed to beef and dairy cattle only at a 20% maximum. Citrus
dried pulp is roughage generated mainly in Florida and in smaller
amounts in California. Over 70% of the U.S. production is exported to
Europe on a yearly basis, with the remainder used as a maximum amount of
10% in premixed rations. Wet citrus pulp is also nutritious but is
limited in use due to its high moisture content and cost of
transportation. Citrus molasses is manufactured from the bound juice
released from the limes and pressed orange and grapefruit peel residues.
From the press liquor from peel and pulp residue, approximately 3,125 lb
of citrus molasses can be produced from 85,000 lb of fresh grapefruit.
Newer processors that dry the citrus peel residue are greatly limiting
any citrus molasses production.  

	Over the past 5 years, a significant increase in the amount of citrus
pulp is being used on Florida ranches. This increase in use is a
response to a decrease in demand for dried Florida citrus pulp on the
world market. A combination of the decline in export market
opportunities and the high energy-costs associated with citrus pulp
drying have resulted in Florida citrus juice plants offering wet pulp to
area cattlemen. Citrus pulp is classified as an energy concentrate
byproduct feed, containing low crude protein and a moderate amount of
digestible energy. 

Potential future use of citrus peels

	In the future, orange peels from Florida juice production may be
diverted from livestock feed to ethanol production.  An excerpt from an
article by Sara Parker (See Parker 2007) on converting orange peels into
cellulosic ethanol says: “Approximately 5 million tons of citrus peel
waste annually, the Florida orange juice industry has the potential to
provide up to 60 million gallons of cellulosic ethanol for Florida
residents, according to Bill Widmer, a research chemist with the
USDA-ARS Citrus and Subtropical Products Laboratory in Winter Haven.”

Citrus industry byproducts

	One harvested box of orange weighs 90 lb (40.8 kg) and over half of the
yield is juice (50 lb), while the remainder (40 lb) is waste product
(Braddock, 2003). The peel has essential oils, such as D-limonene, that
are recovered during juice extraction. Essential oils are used for food
and beverage flavors, in the perfume industry, for personal care and for
consumer products. Cold press citrus oils are used as a flavoring for
orange juice. Table 2 shows the yields of oil/ton of citrus fruits.  

Table 2. Yields of Oil from Various Citrus Fruits (kg oil/ton fruit, FAO
Statistics, 2005).

Citrus Fruit/Variety	Range of Oil (kg/ton)	Average Oil Content (kg/ton)

           Orange

Hamlin	3.5 – 4.2	3.9

Pineapple	3.7 – 4.8	4.8

Valencia	5.2 – 8.1	6.7

Temple	3.4 – 4.5	3.9

       Grapefruit

Duncan	2.4 – 3.4	2.8

Marsh	2.7 – 3.6	3.1

Ruby Red	2.5 – 3.9	3.2

       Tangerine

Dancy	6.7 – 8.7	7.7

Orlando	4.8 – 6.2	5.6



			Table 3 gives the amounts of citrus byproducts for each ton of
oranges. 

Table 3. Typical Amounts of Citrus Byproducts from Orange Processing
(Goodrich and Braddock, 2006):

Byproduct	Kg/box oranges*

Dry pellets (90% DM) 	4.0

Molasses	1.4

Essential oil and d-limonene	0.3

Pulp wash soluble solids	0.3

Pectin	1.3

Frozen pulp	2.0

Flavonoids	0.2

* Oranges – 40.8 kg/box, juice yields 55%

			Table 4 gives the ranges of the peel, pulp, and juice content of the
representative commodities of the Citrus fruit group as orange,
tangerine, lemon and grapefruit.  

Table 4. Peel, Pulp, and Juice content of the Representative Commodities
for the Citrus Fruit Group 10 which are the Orange, Tangerine, Lemon,
and Grapefruit.

Citrus Portion	Orange	Tangerine	Lemon	Grapefruit

Peel %	21.5 - 38.1	25.6-33.0	32.0-46.6	33.6-36.4

Pulp %	61.9-78.6	67.6-73.6	53.4-67.9	63.6-67.3

Juice %	23.8-51.0	32.5-38.6	21.6-27.0	30.0-33.6

Oilseed Crop Group Analysis Examples

(Adopted from Analysis of the Oilseed Group Petition by Dr. B.A.
Schneider)

Comparison of Potential Residue Levels

	In 1971 Magness, Markle, and Compton classified food and feed crops
based on the potential for pesticide residues due to exposure of the
edible parts to pesticides; this led to the development of the crop
groups. The oilseeds were classified in the Edible Food Oil Crop
Categories I and II. Categories I and II include the food oil crops, in
which the seeds are the sources of oil. Category I oil crops have the
seeds completely enclosed in capsules, pods, or other plant structures
during development. These include castor oil plant, rapeseed and canola,
cottonseed oil, flax, seed, mustard seed, and sesame seed. Category II
oil crops have the seeds partially exposed during development and
include sunflower and safflower. We expected the pesticide residues to
be similar in most of the members of the oilseed crop group. Distinct
oilseed crop subgroups may be based on the potential of residue to be
deposited on the seed.  

	We expect that all proposed members of the oilseed crop group will have
similar residue levels based on similarities of the raw agricultural
commodities (RACs), cultural practices, and pest problems. A comparison
of established tolerances on oilseed commodities also supports the
expectation that residue levels will be similar among members of the
group (See Tables 15, 16, 17, and 18).  

	Rapeseed, sunflower, and cottonseed represent over 95% of the acreage
of the crops in this group and they also provide an equal or more
conservative estimate of tolerances and potential residues. Based on
existing tolerances in 40 CFR, a comparison of these tolerances for the
representative commodities is listed in Table 15, and for the Canadian
tolerances (MRLs) in Table 16.  

Table 15. U.S. Tolerances for Representative Oilseed Crops

Compound	Rapeseed

(Canola)	Sunflower	Cotton, 

undelinted seed

Clethodim	0.5; 1 (meal) 	5; 10 (meal)	1, 2 (meal)

Glyphosate	10; 15 (meal)	0.1	35

Imidacloprid	0.05	0.05	6, 8 (meal)

Lambda cyhalothrin	1, 2 (oil)	0.2, 0.3 (oil)	0.05

Metalaxyl	-	0.1	0.1

Sethoxydim	35, 40 (meal)	7; 20 (meal)	5

Tribenuron	0.02	-	0.02



Table 16. Canadian Tolerances (MRLs) on Oilseed Crops.(

Compound	Rapeseed (Canola)	Flax seed	Mustard seed	Sunflower

Clethodim	0.05	0.30	0.40	0.20

Glyphosate	10.00	3.00	–

	Imidacloprid	0.05	–	0.05	–

Lambda-cyhalothrin	0.30 (seed); 

0.50 (oil)	0.02	–	–

Metalaxyl	0.10	–	0.10	0.10

Sethoxydim	–	0.20	2.00	7.00

Tribenuron-methyl	0.02	0.02





Table 17. Tolerance Comparison between Members of the Rapeseed Subgroup
20A.  

(Based on 40 CFR Part 180, and EPA OPPIN 8/11/2006).

Compound	Rapeseed (Canola)	Borage	Flax seed	Mustard seed

Clethodim	0.5; 1 (meal)	-	0.5; 1 (meal)	0.5

Glyphosate	10; 15 (meal)	0.1	8; 4 (meal)	0.1

Imidacloprid	0.05	-	-	0.05

Lambda cyhalothrin	0.1	-	0.1	-

Sethoxydim	35, 40 (meal)	6.0, 10 (meal)	5; 7 (meal)	-

Tribenuron	0.02	-	0.02	-



Table 18. Tolerance Comparison between Members of the Sunflower Subgroup
20B.  

(Based on 40 CFR Part 180, and EPA OPPIN 8/11/2006).

Compound	Sunflower*	Safflower

Glyphosate	0.1	0.1

Imidacloprid	0.1	0.1

Sethoxydim	0.1	0.1

* Representative commodity for Crop subgroup 20B.	

U.S. oilseed production

	Production in the U.S. is based on the USDA 2005 Agricultural
Statistics, FAO Statistics, 2005, USDA ERS 2005 Oilseed 2005 Summary,
and the U.S. Agricultural Census, 2002. The harvested acreages for the
oilseed crops in the United States are listed in Table 12. Cottonseed
has the highest acreages of the oilseed crops at over 13 million acres
(80.4 %) followed by sunflower at over 1.5 million acres (9.4 %) and
rapeseed canola varieties at over 860,000 acres (5.3 %). If the
cottonseed acres were not counted, sunflower would account for 48.3 % of
the oilseed acres followed by rapeseed canola varieties at 27.1 %, flax
at 16.5 %, safflower at 6.2 % and the rest of the oilseeds at 1.9%.  

Example of current research on new oilseeds Cuphea, Echium oil, Gold of
Pleasure, and Rapeseed which were added to the Oilseed crop group

Cuphea:

	Cuphea is a temperate and subtropical plant occurs naturally in Central
and South America. It has been grown in trials in Germany and USA. There
is no production for the U.S., but it could be adapted to Midwest U.S.
and western U.S. There is a current USDA research project
(#3620-4100-115-07) to develop cuphea into a commercial crop with high
capric fatty acid content and reduced seed shattering at harvest. It is
widely distributed in Mexico and Brazil.  

Echium:

	Echium, like borage, is an herbaceous biennial crop in the Boraginaceae
family that produces a refined oil rich in omega-6 and omega-3
polyunsaturated fatty acids.  It is being grown in the UK and Canada as
a novel food ingredient crop. It is distributed in the U.S. in NY PA,
MA, CA and OR. The Bioriginal Food and Science Corporation, Saskatoon,
Canada has applied to the Food and Drug Administration for approval of
Echium oil as a new dietary ingredient. In the UK, the Croda Chemicals
Europe Ltd., East Yorkshire, has also applied for approval for use of
echium oil in foods.  Echium is also distributed across Europe, the
Mediterranean region, Madeira, the Canaries and the Azores.  

Gold of pleasure:

	Gold of pleasure is an annual oilseed crop originating in southwest,
Central Asia and Central Europe and is well adapted to Minnesota.
Cultivation probably began in Neolithic times, and by the Iron Age in
Europe. It is also called camelina and was commonly used as an
oil-supplying plant. It is listed as being adapted to the flax-growing
regions of the northern Midwest (Minnesota, North Dakota, and South
Dakota).  

Rapeseed:

	Rapeseed grown in the U.S. was planted on only 90,000 acres of canola
in 1992 and in 2004 over 862,000 A was produced. In 2003, there were
1,082,000 A of canola (99.7%), 3,900 A of rapeseed (0.3%), and 22,900 A
of mustard seed. It is mainly grown in Idaho, North Dakota, Washington,
Minnesota, and Michigan (EPA Regions 5, 7, 11 and 12); North Dakota
accounted for over 88% (780,000 A) of the total production. About
10,040,000 acres of canola in Canada for 1995 produced 1,008,475 t and
rapeseed was grown on 5,750,000 A. Over 1,976 million lb of canola was
crushed for oil with 776 million lb oil produced, and 605,000 short tons
of meal. 

	Rapeseed oil is obtained from the seeds (primarily of the species
Brassica. napus, B. juncea, and B. rapa) and the oil from different
species are not distinguished on the market since all have similar
properties. The term "colza" refers to refined oil. Rapeseed oil
(non-canola type) is not usable as edible oil. 

Oilseed consumption 

	In the U.S., oilseed commodities are widely consumed but the individual
oilseed crops are not reported separately on a per capita consumption by
the USDA Economic Research Service. Based on the USDA CSFII 1994 –
1996, 1998 survey, two-day individual consumption for determined oilseed
consumption (g/day) is listed in Table 11.  

Table 11. Consumption of the Oilseed Crops.

(USDA CSFII 1994 – 1996, 1998 survey.)

COMMODITY	CONSUMPTION (g/day)

Cottonseed, oil	1.38

Cottonseed, oil, babyfood	0.00065

Flaxseed, oil	0.0013

Rapeseed, oil	1.37

Rapeseed, oil, babyfood	0.000181

Safflower, oil	0.035

Safflower, oil, babyfood	0.038

Sunflower, oil	0.146

Sunflower, oil, babyfood	0.29

Sunflower, seed	0.265

Sesame, oil	0.00885

Sesame, oil, babyfood	0.0414



Oilseed RACs and processed commodities

	The raw agricultural commodity (RAC) and processed foods for all the
commodities in the oilseed crop group are the same. The RAC is the seed
and the processed foods are meal and refined oil (see Table 1). Most of
the meals are edible to livestock but are not considered significant
feedstuffs because of the limited national production.  

Table 1. Oilseed Portion Analyzed for the Raw Agricultural Commodity
(RAC) and the Processed Commodity (40CFR Vol. 58, No. 187, 9/29, 1993,
pp. 50888 – 50893. Portion of Food Commodities Analyzed Pesticide
Residues: Proposed Rule), and Table 1 Raw Agricultural and Processed
Commodities Derived from Crops (EPA Residue Chemistry Guidelines OPPTS
860.1000).

Commodity

Portion Analyzed (RAC), Use as a Feedstuff (F)

Processed Commodity and Use as a Feedstuff (F)

Canola

Analyze the seed. 

Refined oil

Meal (F)

Cotton

Analyze the undelinted seed (F) and the cotton gin byproducts (F).

Meal (F)

Hulls (F)

Gin byproducts (F)

Refined oil

Flax seed 

Analyze the seed.

Meal (F)

Refined oil*

Rapeseed

Analyze the seed and the forage (F).

Meal (F)

Safflower

Analyze the seed. 

Meal (F)

Refined oil

Sesame

Analyze the seed.

Refined oil

Sunflower

Analyze the seed.

Meal (F)

Refined oil

All of the other twenty oilseed members**

Analyze the seed

Meal (F)

Refined oil



* Flax seed refined oil is not in the current Table 1, but since the
Table was proposed the refined oil from flax seed solin or linola has
become a popular oil.

** Not all of the edible oils require meal, since they are not
significant livestock feeds.

Processing of the oilseed crops for their oil

	All oilseed crops are processed by one of three methods. The methods
are: batch hydraulic pressing in which the oil is expressed by hydraulic
pressure at a high temperature; continuous mechanical pressing, a cold
press method; and the third is by solvent extraction followed by
boiling, bleaching, deodorizing, and heating to remove the solvents. The
processing methods are fairly similar for the three crops: canola,
cotton, and sunflower are discussed below:

Canola oil: 

	Canola seeds are crushed into an oil and meal. Clean seed which will be
processed into oil and meal is first preconditioned with mild heat and
then crushed and flaked for oil recovery. Then the canola flakes are
prepressed in screw presses or expellers to reduce the oil content from
about 42% in the seed to between 16 – 20%. Screw pressing compresses
the flakes into denser flakes called press cake. The press cake is
either subjected to a solvent extraction with hexane or cold pressed or
expeller pressed without solvents. Oil extraction with hexane is
approximately 96%. Cold pressed canola oil is generally marketed in
specialty food stores. Impurities from the crude oil are removed and
then bleached to a purer color and then deodorized by steam distillation
to remove any residual compounds such as chlorophyll, which could affect
the taste and odor of the oil. This oil is then called refined and is
used as a salad or cooking oil. Canola meal is commonly used in
livestock feeds.   

Sunflower oil: 

	The first processing step is to de-hull the seeds; the hulls can be
used for livestock feed or as a fuel source. The sunflower seeds are
crushed and then extracted with hexane. The kernels are then flaked and
pressed containing 15 – 20% oil. The resultant meal contains about
1.5% oil. The next step is degumming the crude oil by removing the
phosphatides with hot water and centrifugation. The oil is then refined
by caustic refining or by physical refining. The caustic refining by low
temperatures removes waxes. Physical refining is done by steam by adding
phosphoric acid and then bleach. Additional de-waxing and deodorization
is then completed to further refine the oil.  

Cottonseed oil:

	After harvest, the cotton bales are taken to the cottonseed processors
for the first step to clean the seeds to remove leaves, stems, broken
bolls or sand picked up from the fields. After screening the trash, the
seed go to the lint room where short fibers (linters) are removed and
the seeds separated. After the linters are removed the seed moves to the
hullers, which cut off the hulls and the seeds pass through a series of
screens and shakers. The hulls are bagged and saved for other uses, and
the seed kernels are ready for oil extraction. Oil is removed by
mechanical screw, by solvent extraction, or a combination of the two
processes. The kernels are rolled into flakes and move to a cooker or
conditioner where the moisture is reduced. The flakes then are exposed
to high pressure and the oil is forced from the kernel; the oil is then
piped through a filter to remove impurities. The extracted flakes are
cut and ground into a meal used for livestock feed. The meal contains
about 3-4% oil. The cottonseed oil is extracted by a solvent such as
hexane and then is then put through a series of evaporators to remove
the solvent. Extracted flakes are then put through a deodorizer to
remove the last traces of solvent. The flakes can be ground or toasted
and ground into meal or processed into pellets. The crude cottonseed oil
then is refined by adding sodium hydroxide and impurities and soapstock
are separated from the oil. Most cottonseed oil is bleached to remove
coloring agents and is then filtered. It is then deodorized with steam
under a partial vacuum to remove any off flavors.  

Livestock feed items from oilseed crop:

	There are livestock feed items associated with many of the oilseed
crops. Most have a meal high in protein used for a feedstuff (See Table
1). Besides the meal, cotton has hulls and gin byproducts as animal feed
items. Rapeseed (non-canola varieties) also has forage as a feedstuff.
While some of the oilseeds have other items that can be fed to
livestock, like sunflower hulls, they are considered insignificant
feedstuffs (Table 1 Raw Agricultural and Processed Commodities Derived
from Crops EPA Residue Chemistry Guidelines OPPTS 860.1000). The oilseed
crops that meet the criteria for significant livestock feeds are canola,
flax, safflower, sunflower, and cotton. The main livestock feed items
for most of the members of the crop group would be the meal.  

	The meal of oilseeds is a very valuable livestock feed. Crambe meal at
a concentration not to exceed 4.2% of the ration can be used as beef
cattle feed. With precooking during processing or other methods to
reduce glucosinolates, the meal can be used for all livestock and
poultry. Many oilseed meals such as sunflower or cotton can substitute
for soybean meal for a protein source of livestock diet. Sunflower hulls
can be used as roughage, and its seeds are also consumed as nuts with
the non-oil varieties for human food and feeding birds. Sunflowers can
also be used as a silage crop and can be doubled cropped in areas with
small grains or vegetables and where the season is too short to produce
mature corn for silage. Sunflower, safflower, Niger seed, and flax seed
are also used as birdseed.   

APPENDIX I:

The Following are Sources of Data and Research Considered by the HED
Scientist During Review of a Crop Grouping Petition  which includes
Processed Commodities:

USDA IR-4 Petition.

USDA GRIN world renowned database of scientific names for taxonomy.

USDA plants database for geographic distribution of the commodity.

USDA ERS for per capita consumption of commodity and their processed
commodities.

EPA DEEM consumption for each commodity and processed food found in the
USDA and NHANES dietary surveys.

US Extension Service pest problems, IPM, cultural practices, and
processing methods.

Reference books from 1997 - 2013 on the Processing of Commodities.

The National Food Processors Association and their methods (submitted to
USDA and reviewed by HED Chemists for RACs and processed commodity
required sampling).

Florida Citrus Byproducts Laboratories world renowned processing
methods.

Citrus Processing manufacturer equipment to compare processing
techniques for juice and byproducts.

The American Spice and Trade Association Handbooks.

The USDA Agricultural Marketing US standards for all commodities and
processed foods.

Access to the Current Research Information Service (CRIS) commodity
research reports in USDA and Agricultural Research Service on new
commodities and processed foods that are currently under study.

The USDA AGCENSUS for 1997, 2002, 2007, 2012.

USDA Crop Production annual reports up to 2013 for all commodities
including fruits, vegetables, oilseeds, grains, etc.

USDA Foreign Agricultural Service Import/export database for production
of all commodities including processed foods/feed 2008-2013.

Livestock Feed Handbooks for all animal food and feeds.

Food and Feed Crops of the United States by Markle, Baron, and
Schneider.

Tables 1 and 2 of the Residue Chemistry Guidelines.

Literature from 1998 -2013 on all commodities and their processed foods
from searches of the USDA National Agricultural Library (NAL) world
renowned “Agricola” database (1998 - 2013).

Field research by USDA determining the validity of representative crops.

Various Trade Associations such as the Popcorn Institute, American
Herbal Products Association, Mushroom Institute, Pistachio Association,
Northwest Food Processing Association. .

Scientists and references from the Agronomy, Horticulture, Weed Science
and Plant Regulator Societies.  

Canning processes from Extension and Manufacturers handbooks.

Comparison of FAO processing data with U.S. processing date

Field crop and Vegetable crop production textbooks.

CRC Handbook of Processing and Utilization of Agricultural Crops.

Agronomy Handbook for Agronomy I Classes, by B.A. Schneider

Packer Producer lists of statistics for commodity sales in U.S. grocery
stores.

EPA Environmental Factors Handbook.

SOP 2001. HED Translation of Representative Commodities to all members
of the group for dietary risk assessments.

USDA Human Nutrition Surveys and Handbook of Foods for all U.S.
commodities and processed commodities for dry matter, lipids, fiber, and
unique nutrients. 

Codex Classification Of Food and Feed Commodities.

Table 1 EPA Livestock Feeds and guidance adopted by OECD.

The eCFR for the latest tolerances to compare representative
commodities.

MRL database for comparison of MRL’s in U.S. , and all other trade
partners, this database uses the crop group commodities.

Agricultural Marketing Associations for commodity traded.

Various Fruit Juice Concentrates International requirements.

US Canola Association, American Forage and Grassland Council cooperation
on oilseeds and forage crops.

USDA Crop Profiles for cultural practices, pest problems, worker
practices.

USDA IR-4 field research studies on determining representative crops.

	The above references are just a portion of the references used to
select our representative commodities and their processed food items and
livestock feeds.  

APPENDIX II:

More examples of processing from other crop groups that have been
amended

Bulb Vegetable Group 3-07

Onions dehydration

	Onions grown for dehydration are generally white or yellow and have a
high soluble solids content ranging from 18.0 – 23 5%.  Dehydrator
onions are planted at a rate of 4 – 5 lb/A during September –
January and harvesting varies from May to October.  Over 75% of the
dehydrator onions are grown in California under contract to processors
with most of the commercial acreage being direct seeded.  Dehydrator
onions are harvested mechanically and are cut first, undercut, and
placed in windrows to dry for one to three weeks to final moisture of 4
%.  They are then graded in the field and transported to the processing
plants for dehydration. Average yields of dehydrator onions are 15.5 T/A
and can be commonly be 18 T/A. approximately 8 – 10 kg of raw onions
yields 1 kg of dehydrated onions.  

COOKING PREPARATION AND COOKING METHODS FOR THE BULB VEGETABLES CROP
GROUP: 

	In general to prepare for cooking, the outer papery scales of the bulb
onions and garlic are peeled before eating, while green onions are
consumed whole after rinsing, and removing any attached roots.

	The culinary uses of onion are extraordinarily numerous.  They are
eaten raw, fried, boiled, steamed, braised, grilled, stewed, microwaved,
stir fried, and roasted; canned, while green onions are consumed whole
after rinsing in soups, sauces, salads, stews, curries, and a great
variety of other dishes; and they are a main ingredient of many pickles
and chutneys.  Dried onion products such like rings, flakes, and powder
are produced for the food processing industry, also onion oil by
distillation as a flavoring agent.  

LIVESTOCK FEED ITEMS:

 

	There are no significant animal feed items associated with any of the
current members or proposed members to the Bulb vegetable crop group 3. 
Members of the bulb vegetable group are considered undesirable as a
livestock feed for dairy cattle because they leave a distinct odor to
the milk. Therefore, since there are no animal feed items there is no
reasonable expectation of residues in meat, milk, poultry, or eggs. 

Proposed Leafy Vegetable Group 4 - 

Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the Leafy Vegetable Group (see Table 5).

	The raw agricultural commodities (RAC) for the amended Leafy Vegetable
Crop Group are similar (Table 5).  There are no processed foods or
feedstuff items associated with the proposed amended Leafy vegetable
crop group.  

Table 5.  Leafy Vegetable Group 40 CFR Vol. 58, No. 187, 9/29/1993, pp.
50888 – 50893. Portion of Food Commodities Analyzed Pesticide
Residues: Proposed Rule), and Table 1 Raw Agricultural and Processed
Commodities Derived from Crops (EPA Residue Chemistry Guidelines OPPTS
860.1000).

Commodity

Portion Analyzed (RAC) and/or Feedstuff (F)

Processed Commodity (PC) and /or Use as a Feedstuff (F)

Leafy Vegetable, except Brassica

Except as noted, analyze the whole commodity after removing or
discarding obviously decomposed or withered leaves.  In the case of
rhubarb, analyze only the stem without leaves.  Remove adhering soil
from celery by lightly rinsing in running water.

None

Brassica Leafy Vegetable

Analyze the whole commodity after removing or discarding obviously
decomposed or withered leaves, except remove and discard all leaves from
cauliflower and headed broccoli and use sprouts only from Brussels
sprouts. In the case of rhubarb, analyze only the stem without leaves. 
Remove adhering soil from celery by lightly rinsing in running water.

None





LIVESTOCK FEED ITEMS: 

	There will be no significant animal feed items associated with the
amended Leafy Vegetable crop group (Table 5).  

Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the proposed Brassica Head and Stem Vegetable Group (see
Table 3).

	The raw agricultural commodities (RAC) for the amended Brassica head
and stem vegetable group are similar (Table 3).  There are no processed
or feedstuff items associated with the head and stem Brassica
vegetables.

Table 3.  The Proposed Brassica Head and Stem Vegetable Group 40 CFR
Vol. 58, No. 187, 9/29/1993, pp. 50888 – 50893. Portion of Food
Commodities Analyzed Pesticide Residues: Proposed Rule), and Table 1 Raw
Agricultural and Processed Commodities Derived from Crops (EPA Residue
Chemistry Guidelines OPPTS 860.1000).

Commodity

Portion Analyzed (RAC) and/or Feedstuff (F)

Processed Commodity (PC) 

and /or Use as a Feedstuff (F) 

Brassica Leafy Vegetable

Analyze the whole commodity after removing or discarding obviously
decomposed or withered leaves, except remove and discard all leaves from
cauliflower and headed broccoli and use sprouts only from Brussels
sprouts. 

None





Field validation study conducted by USDA IR-4 showed the need to
separate head and stem Brassicas from the Leafy Brassicas because of
higher residues in the leafy crops.  Leafy Brassica vegetables were
transferred to Leafy vegetable crop group 4. 

Livestock feed items: 

	There are no significant animal feed items associated with the proposed
Brassica head and stem vegetable group. 

Fruiting Vegetable Group 8-10.

Processing of Peppers and Red Bell Peppers for Production of Paprika:

	The conventional pepper cultivars are not yet suited for mechanical
harvest because of several plant growth characteristics such as
non-uniform ripening, plant height, and orientation of the fruit and
being able to harvest without uprooting the plant.  The ripe peppers for
fresh eating are rinsed and disinfected after harvest by dipping the
fruit for 3 -5 minutes in hot water (50C).  For canning the fruits are
peeled by roasting or by using chemicals to remove the skin, seeds and
stalks.  The fruits are canned in brine. 

Processing nonpungent peppers for paprika is based on dehydration and
milling.  Dehydration at 60 – 80C for 4 – 6 hours is necessary to
extend the shelf life of fruits from days to months (Hui, 2006).  The
moisture content is reduced to 4 - 7 %.  They are then milled by
grinding with hammer and ball mills to reduce the pepper into easier
shipment sizes as a solid dry material.  About 30 – 40 % of the fruit
seeds are added to the dry fruits before milling to intensify the color.
 Also, 60 – 70 % of the milled product is used to make oleoresins for
use as highly concentrated carotenoid oils for use as a coloring agent. 
Standards for paprika specify that it shall contain no more than 8.5 %
total ash and 10.0 % moisture and the ground products shall pass through
a U.S. Standard No. 30 sieve Farrell, 1985).  Chili peppers are also
used as a spice mixture as ground chili powder, cumin, oregano, and
garlic powder at 7.8 % moisture and Scoville units not more than 2000 or
less than 900 units.

Tomato:

	Tomatoes have several distinct ripening stages as immature, mature
green, breaker, pink, and red.  Ripening stages in the tomato fruit are
described as immature, mature green, breaker, pink, and red.  Mature
greens have a white to yellow 'star' on the blossom end.  For fresh
market tomatoes are harvested at the mature green stage make up the bulk
of the commercial fresh market tomato crop since they tolerate rough
handling better than the riper stages and hold the longest in storage,
shipping, and on the supermarket shelf.  In the industry, this is
referred to as having a low shrinkage rate.  North Carolina
recommendations are to harvest green matures when about 10 percent of
the fruit on the first hand is at the breaker stage of maturity.  All
fruit on the first two fruit hands are generally removed at this
harvest.  The second harvest normally takes place from 10 to 14 days
after the first.  Fruit that are two inches in diameter or larger are
removed from the middle of the plant.  The third harvest is 10 to 14
days later; fruit are removed from the upper portion of the plant. 
Vines and fruit should be completely dry when mature green fruit are
harvested.  Otherwise, fruit shoulders may develop sunken, blackened
areas during ripening.  Cherry, grape, and Roma tomatoes are harvested
between the breaker stage and the red ripe stage.  Heirloom varieties
are usually harvested after the breaker stage.  Vine-ripe must be hand
harvested t thoroughly and as frequently as every other day.  Fruit
which turn pink or red-ripe on the vine are unmarketable through
commercial channels.  The flavor of supermarket tomatoes is frequently
criticized by consumers.  Under controlled experimental conditions,
properly handled mature green tomatoes develop flavor to the same extent
as fruit left on the vine another 24 hours, until color appears, the
'breaker' stage.  To the extent immature greens are picked, however,
eating quality is reduced even though these tomatoes can be gassed to
redness with ethylene.  The problem is determining when the tomato
reaches the mature green stage in the field.  More vine-ripe have been
appearing in stores because of consumer demand for better-tasting
tomatoes.  In Florida the tomatoes are handpicked and placed in plastic
bins holding up to 1000 lb, before moving to the packinghouse.  For the
processed tomato juice market tomatoes can be mechanically harvested.  .

	Tomatoes used for processing for canned tomatoes are harvested
red-ripe.  They retain quality on the vine for several days after
ripening and harvest is timed to maximize red-ripe.  The fruit are
sturdy enough to withstand mechanical harvest even when red-ripe and 80
to 90 percent of all processing tomatoes are mechanically harvested. 
One mechanical harvester can cover 5 to 8 acres in 8 hours. 

Processing Tomato Industry

Production.  California has long been the primary source of U.S.
processed-tomato products. By itself, California leads the world in the
production of processing tomatoes. Harvest of the California
processing-tomato crop is most active August to September. About 96 %t
of U.S. processing tomatoes are grown and processed in California, with
Indiana, Ohio, and Michigan accounting for most of the remaining
production.

Market Structure. Growers contract with processors to process red-ripe
tomatoes. Although many firms manufacture pulp-based products, such as
stewed and diced tomatoes, most initial processing is by firms that
manufacture tomato paste, a raw ingredient. Paste is manufactured and
packed in bulk containers--large bags set into boxes and barrels--and
stored for use up to 18 months later. This raw ingredient is distributed
under contract or sold to remanufacturing firms that add water, spices,
etc. to make retail and foodservice packs of soups, sauces, catsup, and
paste.

Per Capita Use.  Americans consume three-fourths of their tomatoes in
processed form. U.S. consumption of processed tomatoes began a steady
climb that accelerated in the late 1980s with the rising popularity of
pizza, pasta, and salsa. ERS estimates suggest the largest processed use
of tomatoes is in sauces (35 percent), followed by paste (18 percent),
canned whole tomato products (17 percent), and catsup and juice (each
about 15 percent). ERS estimates suggest that about one-third of all
processed-tomato products are purchased away from home at various
foodservice outlets (pizza parlors, for example). 

Processing of the Tomatoes for Their Juice. (Adapted from United States
Department of Agriculture Extension Service, 2005, University of
Florida:   HYPERLINK "http://edis.ifas.ufl.edu" 
http://edis.ifas.ufl.edu  and Neil Ewing, National Food Processors
Association. 

	The required processing studies for tomato are in a series of
processing study protocol from the National Food Processors Association
submitted to Dr. Debra Edwards US EPA, OPP, CBTS (Ewing, 1992).  The
procedure discusses the processing of tomato samples starting with raw
unwashed tomato and then processed into paste, puree, pomace, and juice.
 

Some commercial guidance on tomato juice includes an average of 23
pounds is needed per canner load of 7 quarts, or an average of 14 pounds
per canner load of 9 pints.  A bushel of tomatoes weighs 53 pounds and
yields 15 to 18 quarts of juice--an average of 3-1/4 pounds per quart. 
Procedure: Wash, remove stems, and trim off bruised or discolored
portions.  To prevent juice from separating, quickly cut about 1 pound
of fruit into quarters and put directly into saucepan.  Heat the juice
immediately to boiling while crushing the fruit.  Continue to slowly add
and crush freshly cut tomato quarters to the boiling mixture.  Make sure
the mixture boils constantly and vigorously.  Simmer 5 minutes after you
add all pieces.  Press both types of heated juice through a sieve or
food mill to remove skins and seeds. Add bottled lemon juice or citric
acid to jars.  

The Raw Agricultural Commodities (RAC) and Processed Commodities for the
Fruiting Vegetables (See Table 1).

Table 1.  Fruiting Vegetable Portion Analyzed for the Raw Agricultural
Commodity (RAC) and the Processed Commodity [40 CFR Vol. 58, No. 187,
9/29, 1993, pp. 50888 – 50893.  Portion of Food Commodities Analyzed
Pesticide Residues: Proposed Rule, and Table 1 Raw Agricultural and
Processed Commodities. Derived from Crops (EPA Residue Chemistry
Guidelines OPPTS 860.1000)].

Commodity

Portion Analyzed (RAC), Use as a Feedstuff (F)

Processed Commodity and Use as a Feedstuff (F) 

Eggplant 

Analyze the whole fruit.   

Groundcherry

Analyze the whole fruit after outer husk is removed.

Pepper, bell and nonbell

Analyze the whole fruit.

Tomato

Analyze the whole fruit.

Paste*

Puree*

Tomatillo

Analyze the whole fruit after outer husk is removed.



	*Residue data on tomato paste covers tomato processed products (e.g.,
sauce, juice, and catsup), except tomato puree which only covers canned
tomatoes.

	Other uses for the specific fruiting vegetable commodities are
discussed under the preparation, cooking methods, uses, and marketing
standards for members of the citrus and cooking methods for members for
members of the fruiting vegetable crop group:

LIVESTOCK FEED ITEMS: 

	There are no significant animal feed items associated with any member
of the proposed the Fruiting vegetable crop group 8.

Pome Fruit Crop Group 11-12

Harvesting and Processing Apples and Pears:

	Due to the diverse and maturity dates variety of apples, harvesting
occurs at different times throughout the year.  Most apples in the U.S.,
however, are harvested in the fall (between August and October). 

Before harvesting occurs, apples and pears must be tested for "maturity"
to determine if they're ready to be picked.  This process allows
consumers to receive fresh apples of the highest quality and for
processors to select only the ripest apples for apple juice and
applesauce.  European pears are harvested when "firm mature"; flesh
firmness is the most reliable indicator of pear maturity.  Firmness in
the range of 10 - 15 lbs as measured by a pressure tester is desirable
for most cultivars.  Apples and pears that are harvested too early may
taste sour or starchy, and apples harvested too late may be soft. 
Considerations of amount of sugar, firmness and seed are looked at prior
to harvest.  Skin color determine maturity, many characteristics of the
apples is checked prior to picking.

Once the apples are confirmed to be "mature," they are picked (mostly by
hand, although some mechanical methods have been developed).  The apples
are then placed in canvas bags or lined buckets inside of large bins. 
These apple-filled bins are picked up by a forklift, loaded onto a truck
and transported to a central loading area - where apples that are
bruised, cut or have insect or disease problems are immediately removed.
 The remaining apples are stored immediately to ensure maximum storage
life.  Apples that are an "off" shape or appear to have "skin blemishes"
may not be ideal for the produce department - but they are perfectly
suitable for processing.  Similar harvesting occurs for other members of
the Pome fruit group.

Processing of Apples and Pears (US Apple Association, 2008, Apple
Products Research and Education Council, 2008, Ferree and Warrington,
2003):

Over 40 % of the U.S apple production is processed and 54 % is juiced. 
The first step in any processing procedure is handling of the raw fruit.
 During this most critical step, the Processed Apple Institute (PAI)
recommends visual inspection of all apples by a trained inspector for
"integrity and sanitary condition" and random testing for spray residues
or mold.  Apples not meeting processing standards should be rejected and
appropriate personnel informed.

Before raw apples are processed into apple juice, cider or sauce, they
are put through a handling process designed to remove external surface
dirt and topical chemical residues.  These apples are then water-washed
before processing.  This water wash is sometimes accomplished as the
fruit is water flumed from receiving stations to processing lines. 
Alternately, fruit is transported by dry conveyers through water sprays
or scrubbers before processing.  Most processing lines employ both
techniques.

Water used in the flumes or receiving pits is often recirculated and
periodically changed or refreshed.  Processors sometimes add chlorine
dioxide, hypochlorite or other chlorine compound to control microbial
buildup in recirculated water.  Apples stay in water flumes or baths for
as little as one to two minutes, or as long as 30 - 45 minutes.  Most
flumes accomplish apple conveyance to processing lines in less than 10
minutes.

Many processors employ high pressure fresh water sprays, sometimes at
several points before the fruit enters the processing line.  These
sprays provide a more vigorous cleaning, and are sometimes used along
with mechanical scrubbers, brushes or bristles rollers to remove surface
dirt.  Apples are exposed to fresh water sprays for an average of 5 - 10
seconds.  Cleaning compounds are not used in water sprays.

The cleaned apples are now ready to be processed into juice.  Using
various methods, the juice is extracted from the apples and heat-treated
(pasteurized) to kill any microorganisms that might be present.  This
heat treatment also helps improve the overall clarity of the apple
juice.  Before being placed in the appropriate container (such as
bottles), the juice may be further filtered and given an additional heat
treatment to assure safety.

	Once processed, PAI recommends that samples representing the beginning,
middle and end of each production lot be collected and stored for the
product's expected distribution or shelf line.  Samples should then be
inspected and tested by an independent contract laboratory, and any
product not meeting quality standards should be identified and handled
accordingly.  The standard packing line procedures are used for pear -
hydro cooling, washing, culling, waxing, sorting, and packing.  Quality
grade is based on size and appearance of skin; greater prices are
obtained for larger fruit and those with minimal surface blemishes. 

Processing Studies for Apples and for Their Juice, Cider, and Sauce. 
(Adapted from US Apple Association, 2008, and Neil Ewing, National Food
Processors Association. 

The required processing studies for apple are in a series of processing
study protocols from the National Food Processors Association submitted
to Dr. Debra Edwards US EPA, OPP, CBTS (Ewing, 1992).  The procedure
simulates commercial practices and discusses the processing of apple
samples starting with raw unwashed apples which are also processed
further into wet pomace and juice.  The procedure involves using
unwashed whole apples are sampled for residues.  For apple juice, wash
the apples through a flume/spray to remove surface dirt.  Apples are
peeled, cored, and sliced and ground or pressed through a screen.  The
juice is separated from the pomace.  The juice is clarified and heated
to 100 – 120° F.  The filtered juice is heated to 190 °F for canning
and the juice sampled for residues.  If applesauce samples are needed
the sliced apples are cooked with water at 212 °F for 10 minutes and
the cooked apples are then pressed through a screen and reheated for
canning and sampling. If data is needed on apple slices they are
blanched with water at 180 – 185 °F for 1 – 2 minutes and the
slices are canned with water at 170 – 180 °F and sampled after
canning for residues.  

Fresh apple cider or sweet apple cider is made locally by farmers with
their apples that do not meet fresh standards.  Cider is made by
pressing apples to produce juice which is then fermented.  It must be
refrigerated and has a storage life of 2 – 3 weeks.  Fermented or hard
cider is a shelf stable product that is fermented to increase its
alcohol content.  Cider apples are distinct cultivars and are chosen for
their fruit qualities.  The cultivars are classified into four groups
based on sweetness, tannin content and acidity.  Tannin content is
desired in cider apples which gives apples their bitter and astringent
taste.  Some of the apple cider cultivars are: bitter sweet –
‘Ashton bitter’, ‘Osier’, and ‘White Norman; sharp’ –
‘Crimson king,’ ‘Federick’, and ‘Tom putt; sweet,’ –
‘Court royal’, ‘Labret’, and ‘Sweet coppin’; and ‘Bitter
sharp – Foxwelp’, ‘Genet Moyle’, and ‘Stoke red’.

	Apple sauce is produced by peeling and coring apples and then slicing
them into pieces and precooked usually by pressing through a pressurized
steam tunnel for 4 – 5 minutes until the temperature reaches 96°C. 
After cooking it is passed through a finishing machine to remove any
coarse materials.  U.S. applesauce standards are based on color,
consistency, absence of defects, flavor, and finish.  Apple butter and
slices are considered specialty items and are less than 1% of total
apple products.  Yields of apple slices vary from 45 (2 1/2 in) 64 mm
apples to produce 10 lb of slices, while only 26 (3 inch) 76 mm apples
make 10 lb of slices.  

Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the Pome Fruits (see Table 1).

	The raw agricultural commodities (RAC) for the Pome fruit group are
similar (Table 1).  Only apple requires the processed commodity for
juice and the only livestock feed commodity for wet apple pomace.  

Table 1.  Pome Fruit Portion Analyzed for the Raw Agricultural Commodity
(RAC) and the Processed Commodity (40 CFR Vol. 58, No. 187, 9/29/1993,
pp. 50888 – 50893. Portion of Food Commodities Analyzed Pesticide
Residues: Proposed Rule), and Table 1 Raw Agricultural and Processed
Commodities Derived from Crops (EPA Residue Chemistry Guidelines OPPTS
860.1000).

Commodity

Portion Analyzed (RAC), Use as a Feedstuff (F)

Processed Commodity and Use as a Feedstuff (F) 

Pome fruit group

Analyze the whole commodity after removing and discarding stems. 

See apple.

Apple

Analyze the whole commodity after removing and discarding stems.

Wet pomace (F)

Juice

Pear

Analyze the whole commodity after removing and discarding stems.

-

Crabapple

Analyze the whole commodity after removing and discarding stems.

-





LIVESTOCK FEED ITEMS: 

	Wet apple pomace is the only significant animal feed items associated
with the Pome fruit crop group 11 (Table 21).  It is used as a source of
carbohydrate concentrate and fed up to 10 % of the dairy cow diet.  The
wet apple pomace is a byproduct of the apple processing industry, and is
the processed item which remains after cider has been expressed from
small whole apples, and the stems, cores, and peelings remaining after
preparation of apple juice and sauce for human consumption.  It is
produced only in apple growing/processing areas, usually fall until
mid-spring.  Some is fed to growing beef, beef cows, and lactating and
non-lactating dairy cows as available, but the supply is limited and it
is not hauled any long distance because of shipping costs.

Berry and Small Fruit Group 13-07

Potential new uses for berries are being researched at Oregon State
University to determine the berry seed oil properties as well as many
USDA researching the antioxidant contents of the berries for medicinal
and nutritional studies.  Protein concentrations ranging from 6.3 to
7.1% for the caneberry seed meal are similar to other seed meals such as
cotton and flaxseed. The fatty acids profile of caneberry seed oils
appear to be nutritionally outstanding and are high in omega- 3’s. 
Red and black raspberry, evergreen blackberry, marionberry, sea
buckthorn, and boysenberry seed oils are also being investigated.  The
main cooking oil from berries is grape seed oil.  Grape seed oil
accounts for < 1.0% of the total grape production (USDA, 2002, and is
high in nutrients and polyunsaturated linolenic acid, and used for a
salad dressing or as a cooking oil.  The grapeseed oil is mostly
produced in France, Switzerland, and Italy with a few produces in the
U.S. (Hormel).  Grapeseeds are available as byproducts of the raisin,
juice and wine industries.  The seeds are separated from the grape
‘marc’ that contains the skin, stems and seeds after the grapes are
processed.  A grape usually has 4 to 5 seeds/grape and the seeds make up
3.5 to 4.5 % of the fresh weight.  The kernel makes up 54 – 56 % of
the whole seed weight.  The grape seed cake remaining after the
extraction of the oil from the kernel and it is used for combustion or
for animal feed in other countries.  The oil extraction is by hexane
solvent extraction after crushing the seed in roller mills and heating
to 100 C for 20 min (FAO 1992).  Oil yields range from 65 to 75 % with 5
– 6 % remaining in the meal.  The preferred method for extracting the
oil by organic growers is the cold press method to crush the seed, which
is then clarified and bottled with a shelf storage life of 6 to 12
months or by an alcohol extraction (ATTRA, Spectrum).   

	According to Table 1 of the Residue Chemistry Guidelines (OPPTS
860.1000) the RAC for members of the Berry and small fruit group is the
berry or fruit.  The following members of the group are listed in Table
1: blackberry, blueberry, cranberry, currant, dewberry, elderberry,
gooseberry, grape, huckleberry, kiwifruit, raspberry, and strawberry. 
The only exception for these commodities is grape which has the
processed commodities raisin and juice.  ChemSAC may want to add some
processed commodities to grapes for refined risk assessment purposes
only such as grape seed oil and grape leaves.  Grapeseed oil is very
minor cooking oil and at present is mostly imported from Italy, France,
and Greece.  Grape leaves are mostly obtained from organically produced
grapes in California or imported from growers in France and Italy.  The
only other processed commodity to consider adding is cranberry juice,
which has increased since 1995 from 0.16 gallons per capita juice
consumption to 0.21 gallons per capita juice consumption in 2004, while
grape juice has declined from 0.45 gallons per capita juice consumption
in 1995 to 0.38 gallons per capita juice consumption in 2004.  Cranberry
 juice has risen from approximately 2.0 % of the juice consumed in 1995
to about 2.6 % in 2004, while grape juice consumed dropped from 5.6 % in
1995 to 4.3 % in 2004.  The USDA CSFII 1994 -1996, 1998 survey, using
two day individual consumption determined the berry and small fruit
juice consumption to be 8.1 g for grape juice, 2.5 g for cranberry juice
and 1.6 g for strawberry juice.  ChemSAC may decide to list cranberry
juice either as required or optional desirable for refined risk
assessment purposes only.  The whole fruit is squeezed and processed
into the juice after discarding pulpy material and seeds.

	The Berry and small fruit commodity portion analyzed for the RAC as
well as the edible plant portion consumed for all the proposed
commodities is listed in Table 1.

Table 1.  Berry and Small Fruit Portion Analyzed for the Raw
Agricultural Commodity (RAC) and the Edible Portion Consumed. (40CFR Vol
58, No. 187, 9/29, 1993, pp. 50888 – 50893. Portion of Food
Commodities Analyzed Pesticide Residues: Proposed Rule).

Commodity	Portion Analyzed (RAC)	Edible Portion Consumed

Berry and small fruit group	Analyze the whole commodity after removing
and discarding caps and stems, except currants where the stem is to be
included. 	Whole fruit

Kiwifruit, fuzzy	Analyze the whole fruit.	Whole fruit, but skin is
usually discarded

Kiwifruit, hardy	Analyze the whole fruit.	Whole fruit

Strawberry	Caps (hulls) shall be removed and discarded from strawberries
before examination for pesticide residues [40 CFR 180.1 (J) (3)].	Whole
fruit



LIVESTOCK FEED ITEMS: 

	There are no significant animal feed items associated with any of the
current or proposed members to the Berry and small fruit crop group 13. 
Therefore, since there are no animal feed items there is no reasonable
expectation of residues in meat, milk, poultry, or eggs. 

Proposed Stalk, Stem, and Leaf Petiole Vegetable Group 22: 

Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the Proposed Stalk, Stem, and Leaf Petiole Vegetable
Group (see Tables 3 and 4). 

The raw agricultural commodities (RAC) for the amended Leafy Vegetable
Crop Group are similar (Table 3).  There are no processed commodities or
livestock feedstuffs for this proposed group.  

Table 3.  Proposed Salk, Stem, and Leaf Petiole Vegetable Group 40 CFR
Vol. 58, No. 187, 9/29/1993, pp. 50888 – 50893. Portion of Food
Commodities Analyzed Pesticide Residues: Proposed Rule), and Table 1 Raw
Agricultural and Processed Commodities Derived from Crops (EPA Residue
Chemistry Guidelines OPPTS 860.1000).

Commodity

Portion Analyzed (RAC) and/or Feedstuff (F)

Processed Commodity (PC) and /or Use as a Feedstuff (F)

Proposed Stalk, Stem, and Leaf Petiole Vegetable

Analyze the whole commodity after removal of obviously decomposed or
withered leaves.  Rhubarb leaf stems only; globe artichokes, flower-head
only; celery and asparagus, remove adhering soil.

None.





LIVESTOCK FEED ITEMS: 

	There are no significant animal feed items associated with the proposed
Stalk, stem, and leaf petiole crop group (Table 3).  

Proposed Tropical and Subtropical Fruit Group – edible peel 23

Processing Studies for Acai, Acerola, Guava, Imbu, Noni, Starfruit, and
Tamarind, for Their Juice, Nectar, and Canned Slices, and for Canned
Table Olives and Olive Oil.  (Adapted from Neil Ewing, National Food
Processors Association, 1992, Nagy et al., 1993, Hui, 2006, and  iTi
Tropicals   HYPERLINK "http://www.ititropicals.com" 
http://www.ititropicals.com ).

Acai:

Acai is a palm fruit native to the Amazon estuary.  The Acai fruit is
small, round and blackish purple resembling a grape and it has long been
revered as an antidote for numerous ailments by the indigenous people of
Brazil's Northern Amazon region.  The acai fruit has a large seed, about
7 mm in diameter and contains some amount of pulp.  It has a berry-cocoa
flavor that has antioxidants, plus healthy Omega fats, protein and
dietary fiber.  Acai has 30 times the antioxidants of red wine, and an
essential fatty acid profile similar to olive oil.  Acai juice and
purees can be used in juice smoothies, energy drinks, ice creams and
sorbets.  One company iTi (www.ititropicals.com) now supplies frozen
acai puree, frozen clarified acai juice, clarified acai juice
concentrate, and acai with lime. 

Acai Puree is prepared from selected berries, which are analyzed for
color appearance and flavor.  Premium quality acai berries are washed,
blanched, deseeded and the extracted pulp is pasteurized and frozen. 
Acai puree can be used in various juice applications, smoothies, energy
drinks, ice creams and sorbets.  Acai puree has 12 and 14% solid
content.  

To make clarified acai juice, highest quality acai berries are selected,
washed, blanched, deseeded, the extracted pulp goes through an enzymatic
treatment, and the clarified juice is obtained.  The product is Kosher
certified and manufactured under a certified quality system. Clarified
acai juice can be used in various juice applications, smoothies, energy
drinks, ice creams and sorbets.  To obtain clarified acai juice
concentrate, the process begins using the same process used to obtain
the regular juice.  Acai berries are selected, washed, blanched,
deseeded, the extracted pulp goes through an enzymatic treatment, and
the clarified juice is obtained.  The juice is then concentrated by
reducing the water content.  Clarified acai juice concentrate can be
used in various juice applications, smoothies, energy drinks, ice creams
and sorbets.

Acerola tropical juice products:

Acerola is a deep-red, cherry like fruit that originally grew primarily
in and around the West Indies.  It is now found abundantly in Brazil. 
It is one of the highest sources of natural vitamin C and
bio-flavenoids.  In addition to vitamin C, it also contains pro-vitamin
A, vitamin B1, B2, B3, iron, phosphorous and calcium.  The fruit can be
used in desserts and preserves.  Acerola juice concentrate is obtained
by evaporation of water in the single strength juices.  It keeps the
aroma and flavor of the single strength juice almost in totality, since
the aromas of the pulp that are evaporated together with the water
during the concentration process are recovered and incorporated back
into the juice concentrate.  The juice concentrate has a vitamin C
content of 800 - 1200 mg/100ml and a Brix of eight.  Product is 100%
natural with no additives, and the juice concentrate can be used in
desserts and preserves as well as a natural source of vitamin C.

Guava Products:

Guava is a climacteric fruit and ripens quickly after harvest with the
skin changing color from green to yellow.  Guava pulp may be sweet or
sour, off-white to deep pink, with the seeds in the central pulp of
variable number and hardness, depending on species.  In Hawaii, 90 % of
the fruit processed are harvested from the cultivar ‘Beaumont’ that
are of the acid type.  The guava puree process was developed in Hawaii
and now used throughout the world.  Firm-ripe fruits are delivered to
the processor usually in 30 to 40 lb lug boxes. The fruit can be
extensively used to make candies, preserves, jellies, jams, marmalades,
and for juices.  Pink guava can be used as the base of salted products
such as sauces, constituting a substitute for tomatoes.  Aseptic pink
guava puree, aseptic pink guava concentrate, aseptic white guava puree,
frozen guava essence, aseptic organic guava puree.  The guava puree is
aseptically processed, manufactured from highest quality fruits free of
insects and diseases.  Varieties of guava puree are available from
Malaysia, Ecuador, and India.  The white and pink guava puree is free
from stone cells.  Standard applications include juices, nectars, baby
food and jelly.  Guava concentrate is manufactured using mature fruit,
free of insects and diseases. The fruit is processed aseptically system
through cold extractor grinding, followed by an enzymatic deactivation,
evaporation, enzyme addition and puree concentration and sterilization. 
Both pink guava concentrates (Malaysia and Ecuador) and white guava
concentrates (India) are available.  Guava concentrate can be used in
beverages, ice cream, jams, jellies, sauces and cereal bars.  Guava
essence captures the fresh fruit aroma and flavor of the fruit by
extracting the volatile essence aromas from the pulp through
condensation.  The powerful sensory qualities of this guava essence make
it ideal for adding natural taste and aroma to beverages, snacks, frozen
treats, and confectionary.  It is also processed into a dehydrated
powder (prepared from dehydrated slices) and the yellow slightly
overripe fruits are preferred for puree.  Guava juice is produced either
from fresh fruits or from puree.  Guava nectar is prepared from puree,
clarified juice, or concentrate with sugar syrup, citric acid and other
flavoring agents.  Guava cheese is prepared from firm ripe fruits to
make fruit leathers.  

Imbu Tropical Juice Products:

Imbu, which is commonly known as the Brazil plum, is native to northeast
Brazil.  This fruit has been described as perhaps the best flavored
among all of the Spondias species.  The round fruit is light yellow to
red in color, around 2-4 cm in size, and has a leathery shell. When
fully ripe the flesh is soft and juicy, with a sweet taste and distinct
aroma.  The fruit are sour if eaten before they are fully ripe.  This
fruit is of high importance to the people of northeastern Brazil, who
consume vast numbers of imbu during the fruiting season.  Imbu can be
eaten fresh or made into jams or other sweetened preserves like fruit
cheese.  The fruit is ideal for mixing with gooseberries or plums and is
used in fruit juices, jams and sorbets.  Imbu puree is produced from the
best quality fruit and is made from all natural ingredients.  All
processing of Umbu puree is done under the guidelines of good
manufacturing practices.  Imbu puree is free of any additives or
preservatives.  The puree can be used to make fruit juices, jellies and
sorbets.

Noni Puree and Juice Tropical Products:

Noni is a small, flowering shrub native to the Pacific islands,
Polynesia, Asia, and Australia, and grows to a height of up to 10 feet
high, and the fruits are oval, medium 4 - 7cm, at first green, turning
light yellow or white when ripe.  The Noni fruit has many seeds.  Noni
pulp contains high vitamin C content and substantial amounts of niacin,
iron and potassium. Vitamin A, Ca and Na are present in moderate
amounts.  Noni juice is claimed to have healing properties and to be
beneficial in treatment of diabetes, heart disease, and cancer.  Noni
puree is made from the natural fruit of noni, which is carefully
selected, washed, disinfected, peeled, deseeded, ground into a smooth
puree, and aseptically packed.  Processing is carried out using modern
technology equipment and carefully defined parameters, looking after
sanitary conditions and processing standards are strictly defined by
Good Manufacturing Practices.  Noni puree can be successfully used in
various beverage applications.  Fruits are washed at the processing
facility before they ripen fully and turn soft. For juice production,
the noni fruits are held at ambient or room temperature for one to
several days to ripen before they are processed.  However, prompt
processing for juice is important, for if ripe fruits are allowed to sit
for an extended period, they begin attract unwanted fruit flies, rats
and other insects or pests.  For processing of noni fruits for powders
or other precuts, the fruits may be processed immediately, before they
fully ripen.  Unripe fruits are easier to work with some types of
chopping and drying equipment.

Starfruit Tropical Juice Products:

	Starfruit are classified into sweet and sour cultivars.  Sweet
cultivars are mainly for direct consumption or for non-fermented juice
making, whereas the sour cultivars are processed into preserves, jam,
jelly, canned fruit, fermented fruit juice, and sweetened nectar.  Juice
extraction is done by crushing and pressing with a juice yield above 60
%.  Sour starfruit cultivars must be fermented before use into nectar. 
All starfuit produced in the U.S are for fresh use.

Tamarind Tropical Juice Products:

Believed to originate in East Africa, tamarind now grows extensively
throughout the Indian subcontinent, Southeast Asia and the West Indies. 
The ripened sticky pulp has a musky flavor and is sweet and sour due to
the sugars and the acid content.  It is an important ingredient in
Worcestershire sauce, some barbecue sauces and ketchups.  Tamarind
concentrate makes delicious chutneys, curries and can be added to soups,
marinades or sweets. It can also be used in desserts and sweetened
drinks.  The tamarind puree concentrate is mostly from Mexico.  The
manufacturing facility producing this concentrate operates under a
certified quality control system and HACCP regulations.  The puree has a
sweet, tangy taste and can be used for various food and beverage
applications.  In some countries, tamarind is processed for shipment to
large-scale processors by layering the pulp with sugar and covering it
with boiling sugar syrup.  There are also mechanical methods of
extracting pulp, including a tamarind dehuller.  Pulp is most often
stored by mixing with salt and storing in transparent containers.  Pulp
can be stored in a cool, dry area for 3 to 6 months.  Fresh fruit can be
stored for a few days in a refrigerator or freezer or packed in
high-density polyethylene bags in a dry place below 10 °C (50 °F) for
4 to 6 months.  Tamarind production is expanding.  Tamarind puree
concentrate can be used to make delicious chutneys, curries and can be
added to soups, barbecue sauces, ketchups, marinades or sweets. It can
also be used in desserts and beverages.

Table Olive Products:

	Olives grown in California are processed into black-ripe (99 %) or
California-style green and Spanish style green olives (< 1.0 %).  The
method used is pickling by adding an edible acid generally lactic or
acetic acid in the form of vinegar.  This acidification preserves the
olive without having to ferment them.  California style black olives can
be made from either fresh or stored olives.  The processing steps
include fist loading the olives into cement tanks of 10 – 20 ton (9 -
18 MT) capacity.  Water is added to the tanks and the olives are
subjected to two - six applications of lye (0.5 – 1.5 % sodium
hydroxide at temperature of 10° – 21°C.  Lye is removed by changing
the water at least twice daily.  Then the olives are stored in dilute
brine for 2 days, and only about 24 hours is needed to fix the color. 
Cured olives are sorted on a conveyor belt to remove those that are off
color.  Olives to be pitted are put through an automatic pitter, and
both are canned similarly.  A pH of 7.0 – 7.5 appears to be most
favorable.  Olives are packed by weight into cans.  After filling, brine
is added and the canned are heat processed to sterilize them. 
California-style green-ripe olives are also subjected to a lye solution.
 They are stored for two days in dilute brine, and then canned as the
black-ripe olives.  The Spanish style green olives are a minor industry
in California due to foreign competition.  They also receive a lye
treatment and are fermented in 50 – 180 gallon wood barrels.  The pH
for fermenting should be 3.8 or less and can take up to a year to
complete.  Pickled olives are de-stemmed and graded for size.  They are
usually placed in glass bottles.  Stuffed olives are made from pickled
and fermented green olives that are pitted and then stuffed with strips
of red pimento peppers that were preserved also in heavy brine.  Almonds
and small onions are sometimes used.  The stuffed olives are fermented
for several weeks and then processed like Spanish-style pickled green
olives.  The Greek-style natural olives are made from olives that are
purple or black and placed in 1 – 20 ton (9 – 18 MT) containers that
are covered with brine for fermentation.  No lye treatment is used for
these green olives.   There are five main trade types for processed
olives.  These include green olives in brine; olives turning color in
brine; black olive in brine; black olive in dry salt; and other types
like split olives.  There are eight styles of olives in trade.  These
include: whole olive with pit, whole olives without pit; whole stuffed
olives; halved cut olives; quartered into four parts, sliced olives of
uniform thickness, chopped or minced, and broken olives.  Olive size
counts have a wide range from 27 -32/lb (60 -70/kg) to 181 -223/lb (400
– 450/kg).   

Olive Oil Processing:

	In California, there are 13 processing mills for olive oil ( Sibbett,
2004) ranging from 4,000 – 100,000 gallons (14 to 345 MT).  Production
in 2002 - 2003 was over 400,000 gallons.  Cultural practices for olive
oil production and table olives are the same, especially pruning,
fertilization, irrigation, pest, and disease controls.  The main
differences are in the use of different cultivars and harvesting.  Table
olive cultivars usually have lower oil content and are usually larger. 
Some cultivars like Mission and Picual are dual-purpose varieties.  The
Manzanillo table olive is known for its high oil quality.  In oil olives
fruit thinning is not practiced.  Table olives are harvested at the
green-ripe stage, while oil olives are harvested at a more mature stage,
and are better adapted to mechanical harvesting than table olives.  Oil
olives are usually harvested at the purple skin-green flesh stage in
November – January.  High quality virgin olive oil is usually made
from varietal blends.  Most cultivars range from 10 – 35 % fresh
weight at full maturity.  Cultivar production of oil content gallons/ton
range from 10 - 20 in cultivar ‘Sevillano’ to up to 55 gal/ton in
‘Picudo’ or ‘Mission’.   Olives for oil should be moved from the
field to the processor immediately.  Olive oil takes on odors, flavors
rapidly so the mill must be kept clean, and odor free.  The first
washing is to remove foreign material that could damage the machinery
like sticks, rocks, and leaves.  Only olives harvested from the ground
require removal of residues and must be washed.  The olives are milled
(crushed) to release the oil from extraction.  Four types of mills that
are used to crush olives are stone mills, hammer mills, disc mills and a
pitter mill to remove the pits.  The oil paste is then mixed called
malaxation slowly to prepare the paste for oil separation from the
pomace.  It is stirred for 20 to 90 minutes.  The next step is to
extract the oil from the paste and fruit water.  Pressing with pressure
is the traditional method but is labor intensive.  The oil quality may
be superior or very defective if fermentation occurs.  The sinola
process has stainless steel blades, which the oil adheres, and drips off
and has no pressure and produces high quality oil.  A centrifugal
decanter can also be used and spins up to 3,000 rotations/minute to
remove the oil.  The waste is processed as a dry and the wastewater they
are left to decompose in the field.   The pits can be used as a fuel by
burning since they are hard to decompose.  Pit less pulp has been fed to
livestock, but is an insignificant feed in California.  The kg of waste
from the process varies from 350 to 800 kg of solid waste/MT of olives. 
The kg of wastewater from the process varies from 250 to 1,200 kg of
solid waste/MT of olives.  Premium quality oils are stored in stainless
steel containers and maintained at a temperature of 59° and 65° F
(15° to 18°C).  After processing, the oil is stored in bulk for 1 –
3 months to allow for settling out particulate matter and excess water. 
Olive oil is filtered at the time of bottling.  Olive oil consists of 98
% lipids and 2 % unsaponifiable volatiles, polyphenols, pigments,
aromas, and flavenoids.  The California Olive Oil Council has adopted
the international olive oil standards.  There are nine grades of olive
oil.  See also the Marketing Standards Section of this analysis.  These
are extra-virgin, virgin, ordinary virgin, virgin lamp oil, refined,
olive oil blends, crude olive pomace oil, refined olive pomace oil, and
olive pomace oil.  There are several U.S. grade standards for olive oil
and olive-pomace oil.  There are four types of olive oil described and
include virgin olive oils, olive oil, refined olive oil, and crude
olive-pomace oil.   The hierarchy for grades of virgin olive oil is
extra-virgin olive oil; virgin olive oil, and virgin olive oil not fit
for human consumption (lampante virgin olive oil).  Lampante virgin
olive oil is the lowest quality among the virgin olive oils and must be
refined before consumption.  U.S. Extra Virgin Olive Oil is virgin olive
oil, which has excellent flavor and odor, and free fatty acid content
expressed as oleic acid of not more than 0.8 g per 100g.  U.S. Virgin
Olive Oil is virgin olive oil, which has reasonably good flavor and odor
and excellent flavor and odor, and free fatty acid content expressed as
oleic acid not more than 2.0 g per 100g.  U.S. Virgin Olive Oil not fit
for human consumption without further processing is sometimes referred
to as “U.S. Lampante Virgin Olive oil is virgin olive oil which has
poor flavor and odor and free fatty acid content expressed as oleic acid
of more than 2.0 g per 100g.  It is intended for refining or for
purposes other than food use.  U.S. Olive Oil is the oil consisting of a
blend of olive oil and virgin olive oil fit for human consumption
without further consumption.  It has a free fatty acid content expressed
as oleic acid not more than 1.0 g per 100g.  U.S. Refined Olive Oil is
the olive oil obtained from virgin olive oil by refining techniques that
do not lead to alteration in the initial glyceridic structure.  It has a
free fatty acid content expressed, as oleic acid not more than 0.3 g per
100g, is flavorless and odorless.  The Olive- pomace Oils hierarchy from
lowest to highest is olive-pomace oil, refined olive-pomace oil and
crude olive-pomace oil.  Crude olive-pomace oil has the lowest quality
among the olive-pomace oil s and must be refined before consumption. 
Olive-pomace cannot be labeled as olive oil.  The U.S. Olive-pomace Oil
is the oil comprising a blend of refined olive-pomace olive and virgin
olive oils for human consumption without further processing.  It has a
free fatty acid content expressed as oleic acid not more than 1.0 g per
100g.  U.S. Refined Olive-pomace Oil is oil obtained by refining methods
that do not lead to changes in the glyceredic structure. It has a free
fatty acid content expressed as oleic acid not more than 0.3 g per 100g.
 U.S. Crude Olive-pomace Oil does not meet the other olive-pomace
requirements and is intended for food use or purposes other than food
uses. 

Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the Tropical and Subtropical Fruit – Edible Peel Group
(see Table 3).

	The raw agricultural commodities (RAC) for the proposed Tropical and
subtropical fruit – edible peel crop group are similar (Table 3). 
Only fig requires a processed commodity for dried fig and olive requires
refined oil, and there are no livestock feed commodities associated with
these proposed tropical and subtropical fruit edible peel commodities.  

Table 3.  Tropical and Subtropical Fruit – Edible Peel Portion
Analyzed for the Raw Agricultural Commodity (RAC) and the Processed
Commodity (40 CFR Vol. 58, No. 187, 9/29/1993, pp. 50888 – 50893.
Portion of Food Commodities Analyzed Pesticide Residues: Proposed Rule),
and Table 1 Raw Agricultural and Processed Commodities Derived from
Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000).

Commodity

Portion Analyzed (RAC), Use as a Feedstuff (F)

Processed Commodity and Use as a Feedstuff (F)

Tropical and Subtropical Fruit – Edible Peel Group

Analyze the whole commodity after removing stems and stones but residue
is calculated and expressed on the whole fruit similar to Codex MRL.

See fig and olive.

Fig

Analyze the whole commodity after removing stems and stones but residue
is calculated and expressed on the whole fruit similar to Codex MRL.

Dried fig.

Olive

Analyze the whole commodity after removing the pit and discarding stems.


Refined oil.





LIVESTOCK FEED ITEMS: 

	There are no significant animal feed items associated with the proposed
Tropical and Subtropical Fruit Group 23 – Edible Peel..  

Proposed Crop Group 24  Tropical and subtropical Fruit – Inedible Peel


Processing Studies for Banana, Dragon fruit, Lychee, Mango, Papaya,
Passionfruit, Pineapple, and Soursop for Their Juice, Nectar, Pulp, and
Canned Slices, and for Dried Fruits.  (Adapted from Neil Ewing, National
Food Processors Association, 1992, Nagy et al., 1993, Hui, 2006, and iTi
Tropicals   HYPERLINK "http://www.ititropicals.com" 
http://www.ititropicals.com ).

Banana:

Fresh bananas are the most popular fresh fruit in the U.S.A. Native to
the tropical region of Southeast Asia; bananas are likely to have been
first domesticated in Papua New Guinea.  Today, they are cultivated
throughout the tropics.  Bananas are known to be over 99% fat free and
are a good source of potassium, vitamin C, fiber and manganese.  Bananas
are an exceptionally rich source of fructo-oligosaccharide, a compound
called a prebiotic because it nourishes probiotic (friendly) bacteria in
the colon.  Bananas have a wide range of food applications.  They
include: muffins, cakes, fruit beverages, yogurt, and ice cream and
babyfood.  Only a small percent of the banana cop is processed.  The
unripe stage of banana and plantains are preferred for processing than
the ripe bananas.  Banana puree is produced from high quality,
‘Cavendish’ variety bananas ripened under controlled conditions. 
For our puree, the bananas are carefully selected, peeled, pureed,
deseeded, de-aerated and aseptically packed.  In the entire process, the
natural flavors and color are retained.  We offer both acidified and
non-acidified versions of the puree.  Banana puree is also available
with or without seeds, and used in preparation of baby foods, beverages,
jams, juices, ice cream, and bakery products.  Clarified banana juice
concentrate is produced from natural 100% ripe bananas, clarified,
concentrated to 71 Brix and packed in metal drums.  Banana chips are
sliced and fried in palm oil.  Ripe fruits are used to make banana
flakes, while green and starchy bananas are dehydrates into flour and
utilized in baby products, beverages, in baking and confectionaries. 
The iTi company supplies acidified banana puree, non acidified banana
puree, banana puree with and without seeds, organic banana puree and 70
Brix clarified banana concentrate.  The banana puree is packed in either
6 gallon bag-in-box- 55 gallon bag in drum or 220 gallon. 

Dragon fruit:

Dragon fruit is grown in Southeast Asia, Mexico, Central and South
America, and Israel.  The dragon fruit is usually dark red in color.
However some other types are pink or yellow.  The fruit has a very thin
rind.  The fruit skin is usually covered in scales, and the center is
made up of red or white pulp.  The flavor is a cross between a kiwi and
firm pear.  The red dragon fruit has bright pink colored pulp that can
be used for various food and beverage applications.  Dragon fruit puree
can be used as a topping in a dessert, ice cream or sorbet.  It can also
be used in juice, jam, or topping on your salad.  iTi Tropicals Inc
offers dragon fruit puree from Thailand. The manufacturing facility
operates under a certified quality control system and HACCP regulations.
The product is Kosher certified, and is manufactured under a certified
quality system. The dragon fruit is processed under good manufacturing
practices and is free of any additives or preservatives. The puree has
bright pink color and can be used for various food and beverage
applications. Dragon fruit puree can be used as a topping in a dessert,
ice cream or sorbet treat. It can also be used in juice, jam, or topping
on your salad.  Dragon fruit juice has a bright pink color and can be
used in various food and beverage applications as a natural color. Its
mild flavor blends well with other fruits.  Dragon fruit juice can be
used as a topping in a dessert, ice cream or sorbet treat.

Lychee:

Lychee is a tropical fruit which is primarily grown in China and
Vietnam, however Lychee is also found in the northern part of India. 
The history of planting this fruit goes back at least 2000 years. 
Lychee is considered the rose of the fruit world with its pearly flesh,
tropical-floral aroma and delicate flavor.  Nutritious and unique in
flavor, the lychee fruit is normally about 1½ to 2 inches in size and
has a distinct oval, heart shape.  It is low in calories, low in
saturated fat, cholesterol and sodium.  The fruit is rich in Vitamin C,
copper and potassium.  Lychee can be used in various food applications
such as jellies, jams, marmalades or sauces.  While the fresh fruit is
highly desirable, it is also processed into canned fruit, juice, and
dehydrated products during the peak of harvest season.  Lychee puree is
produced from the best quality fruit and all processing of lychee puree
is done under the guidelines of good manufacturing practices.  Lychee
puree is free of any additives or preservatives. The lychee puree is
used for mixed drinks, but is equally good for sorbets, ice creams and
smoothies.  Lychee puree can also be used to add intense flavor to
cocktails, beverage applications and sweet & savory sauces.  Lychee
jelly is also prepared as well as use in preparation of sherbet or ice
cream.  The lychee juice is produced from the best quality fruit and is
made from all natural ingredients. All processing of the juice is done
under the strict guidelines of good manufacturing practices. Lychee
juice is free of any additives or preservatives. Lychee juice is great
for mixed drinks, but is equally good for sorbets, ice creams and
smoothies. The juice can be used to add intense flavor to cocktails,
beverage applications and sweet and savory.  Dried lychee is called
lychee nuts.  The fruit can be frozen without removing the peel.  Lychee
can be fermented for use in drugs or making lychee wine, pickles, and
preserves.  For preparing juice the fruits are harvested and fed into a
pulper.  The pH of the juice is adjusted to 4.0 and then pasteurized. 

Mango:

The fruit is a peach like, juicy fruit, with a single large
kidney-shaped seed. The flavor is pleasant, and the fruit is high in
sugars and acid.  One small fruit provides a quarter of the recommended
daily allowance for vitamin C, nearly two thirds of the daily quota for
vitamin A and good amounts of vitamin E and fiber.  In India they are
regarded as the king of fruits and this popular fruit can be used in a
wide range of food applications like fruit juices, smoothies, ice-cream,
sorbets, jellies and preserves.  Mango puree, concentrates and essences
are produced from highest quality fruits free of insects and diseases. 
Mango puree is prepared by processing fresh fruit which have been
cleaned, washed, properly drained, sorted, and inspected.  The pulp is
then extracted, homogenized, de-aerated and sterilized for aseptic
packing. The puree is then packed, stored and shipped in accordance with
good manufacturing practices.  Varieties of mango puree from Mexico,
Ecuador, Columbia and India and offer varieties of mangoes like
‘Alfonso’, ‘Totapuri’, ‘Kent’, ‘Chato’, ‘Tommy
Mango’, and ‘Magdalena River’.  Standard applications for mango
include: juice, nectar, baby food and jelly.  Mango concentrate is
manufactured using mature fruit, free of insects and diseases.  The
fruit pulp is extracted, followed by an enzymatic deactivation,
evaporation, enzyme addition and puree concentration and sterilization. 
Mango concentrate can be used in beverages, ice cream, jams, jellies,
sauces and cereal bars.  Mango essence captures the fresh fruit aroma
and flavor of the fruit's essence by extracting the volatile aromas from
the pulp through condensation.  The powerful sensory qualities of this
mango essence make it ideal for adding natural fruit taste and aroma to
beverages, snacks, frozen treats, and confectionary.  Organic mango
puree is produced from fully, ripened mature organic fruit from
Columbia.  All processing of this fruit product is done under the
guidelines of good manufacturing practices.  Standard applications for
the puree include: juice, nectar, baby food and jelly.  iTi supplies
mango puree and mango concentrates.  The products are produced from
fresh, ripe, carefully selected fruit.  Mango juice is prepared from
mango puree with an equal amount of water.  The difference between mango
juice and nectar is the lower fruit content in the nectar.  Mango nectar
formulations vary from 20-33% pulp content.  Mango slices are also
dehydrated and fruit leathers are popular in the U.S.  Mango powder is
prepared from puree and used as a flavoring agent or as a beverage base.
 Immature green mangoes are made into chutneys, pickles, and for
beverages.  

Papaya:

Papaya is native to Central and South America but found in most tropical
climates around the world.  It has black seeds and the fruit is yellow
or red based on the variety. Papayas are bell-shaped, with one end much
smaller than the other. Their skin is smooth and leathery, and changes
from green to yellow as it ripens.  Ripened papayas are juicy, sweet,
somewhat like a cantaloupe in flavor. It is well recognized that the
papaya contains valuable digestive properties.  One medium-sized papaya
is only 118 calories, and is a rich source of carotenes, vitamin C,
flavenoids, B vitamins, folate, and pantothenic acid.  It is also a good
source of Vitamins E and K, as well as the minerals potassium and
magnesium.  Papaya puree is 100% natural, resulting from fresh, ripe,
and selected fruit, by a mechanical process of extraction, refining, and
pasteurization.  In the U.S. papaya puree is the major processed papaya
commodity.  Both red and yellow papaya purees are available.  The puree
is the major semi-processed product that is used in juices, purees,
nectars, and fruit cocktails, jams, jellies, and fruit jellies.  The
initial step in preparing the puree is removal of the skins and seeds by
using a lye peeling technique followed by a water wash.  Papaya puree
can be sold as such or utilized as a raw material for other processed
products.  Papaya can be used in various food and beverage applications.
Papaya concentrate is 100% natural, resulting from fresh, ripe, and
selected fruit.  Papaya concentrate is obtained by a mechanical process
of extraction, refining, and pasteurization and is concentrated through
water removal and evaporation.  It does not contain any artificial
colorings, preservatives, or flavors.  Papaya concentrate can be used in
various food and beverage applications.  Canned papaya chunks or slices
are popular for fruit salads.  Soft papaya fruits are not suitable for
canning.  For canning only green mature or semi ripe papaya fruits are
used.  The fruits are washed, peeled and deseeded and placed in cans
with sugar syrup.  For candied papaya fully mature but unripe fruit is
hand peeled and cut into 0.5 – 1.0 cm cubes, and brined in 4% solution
for two weeks, and then rinsed with fresh water.  Syrup is added and
boiled each day until the concentration is between 70 – 75 Brix. 
Other fruit essences such as orange or pineapple are added to the syrup
and allowed to stand overnight.  The candied papaya is then rolled in
powder sugar to prevent stickiness.  Candied papaya is used in baked
products, ice cream, and confectionary formulation.  Fully ripe and
mature papaya is used for the preparation of jam and jelly.  The fruits
are peeled and seeds and inner white rind are removed, cut into slices
and cooked with water to soften.  The cooked slices are mashed, mixed
with sugar and cooked until 65-68 Brix.  The jam if  filled into
sterilized glass jars.  For jelly a clarified fruit extract from the
pulp is mixed with sugar and cooked to a temperature of 106.5(C and then
placed in jars.  Papaya juice and nectar are prepared from papaya puree,
and is often mixed with other juices.  Mango (75 parts) and papaya (25
parts) blended formulations are most acceptable in terms of color,
appearance, flavor, and taste.  A number of low moisture dried papaya
products such as fruit leather, powder, toffee, rolls and slices are
prepared from puree.  The pieces are dried at 65.5(C to moisture of
8-10%.  Dried product can be rolled and cut into different sizes.  

Passionfruit Tropical Juice Products:  

Passionfruit grows on a vine in its native tropical and subtropical
regions.  Commercially, it is grown in Brazil, the Caribbean, Australia,
Africa and some areas of the southern United States.  It can be one to
three inches in size with a hard, smooth, and wax coated rind.  The
colors range from dark purple to light yellow or orange.  This fruit
itself is composed of juice and pulp filled pockets, as well as hundreds
of small black seeds.  The distinctive flavor is robust, and very
similar to tart guava.  The yellow varieties are normally larger than
the purple types.  The pulp has an intense aromatic flavor and is used
as a flavoring for beverages and sauces.  Its aromatic properties make
it popular in gourmet cooking.  It is a good source of vitamins A and C,
as well as potassium iron and fiber.  Passionfruit has hundreds of
medicinal properties that have been used throughout history.  It
supplies passionfruit puree from Ecuador.  The processing of
passionfruit confirms to good manufacturing practices and is carefully
processed to maintain the sensory and nutritional properties of the
original product.  Its consistency is viscous and its color is
characteristic of passionfruit.  The pulp has an intense aromatic flavor
and can be used as a flavoring for beverages and sauces.  Product is
100% natural with no additives.  Its consistency is viscous and its
color is characteristic of passion fruit.  The pulp has an intense
aromatic flavor and can be used as a flavoring for beverages and sauces.
 Passionfruit puree can be used in a wide variety of food and beverage
products. Its colorful, flavorful, aromatic and refreshing tropical
flavor makes it the ideal ingredient for a number of sophisticated
applications.  It keeps the intensity of the aroma and flavor of the
single strength juice almost in totality, since the aromas of the pulp
that are evaporated together with the water during the concentration
process are recovered and incorporated back into the juice concentrate. 
Its consistency is viscous and its color is characteristic of
passionfruit.  Passionfruit concentrate is a product resulting from high
quality short time concentration through water removal from juice
derived from selected mature fresh passion fruits.  The processing
confirms to good manufacturing practices and is carefully processed to
maintain the sensory and nutritional properties of the original fruit. 
Passionfruit concentrate can be used as a vital ingredient of some
cocktails, chiefly the hurricane.  Passionfruit essence is a pure fruit
essence recovered from passion fruit juice prior to concentration.  The
powerful sensory qualities of passion fruit essence make it ideal for
adding natural passionfruit taste and aroma to beverages, snacks, frozen
treats, and confectionary.  Typical processing for passionfruit juice
and concentrate is designed to retain the fresh, wholesome, and unique
qualities of the fruit.  Time is of the essence as is strict adherence
to quality standards.  Collected daily, fresh passionfruit is
transported to the processing plant where it is screened, inspected, and
washed vigorously with high pressure water jets designed to remove
extraneous matter and any leaves or dirt that have adhered to the fruit.
 Once cleaned, the fruit passed to a final selection table where it is
inspected and cleared for the extraction process.  Specially designed
extractors break down the fruit making it ready for processing and
concentration.  Seed fragments, peel and other unwanted solids are
screened out leaving only clean juice.  The juice is then centrifuged,
deaerated and pasteurized in a sterilized circuit.  If the resulting
product meets all of the quality standards, it is concentrated to the
desired Brix level.  In the concentration step, water is removed from
the juice in a low-temperature process and the volatile aroma is
recovered by a state-of the-art system that homogenizes the captured
aroma with the concentrated juice and restores the important sensory
profile typical of fresh passionfruit.  Ready for packing, concentrate
is piped to the filling room where it is placed into plastic bags and
drums which have been sterilized by irradiation with ultraviolet light. 
The bags then drums are sealed, labeled and moved to freezers where they
are quick frozen.  The entire process is meticulously surveyed by a
quality control team who conduct various tests at different stages of
the process.  Samples from each batch are procured for bacteriological
analysis and kept in storage as control samples.  The yield for
processing one metric ton (2204 lbs.) of 50 Brix concentrate is 12:1 or
it takes 12 kg of fruit to make 1 kg of concentrate.  About two thirds
of the bulk is refuse of which 90% is rind and 10% is seeds.

Pineapple:

	Pineapple is the common name for an edible tropical plant and also its
fruit. It is native to the southern part of Brazil, and Paraguay.  The
required processing studies for pineapple is in a series of processing
study protocols from the National Food Processors Association submitted
to Dr. Debra Edwards US EPA, OPP, CBTS (Ewing, 1992).  The procedure
simulates commercial practices and discusses the processing of pineapple
samples starting with raw unwashed fruit which are also processed
further into pineapple crown for forage, pineapple juice, and wet and
dry pineapple bran.  The procedure involves using unwashed whole
pineapple that is sampled for residues for the RAC.  Samples are taken
of the unripe fruit, crowns are removed and weighed.  Pineapples are
quartered and chopped and washed with chlorinated water.  They are
sampled for residues and the wash water is sampled. The tops and buts of
the pineapple are cut and washed and the peel and core are removed.  The
free run juice is collected and saved for pineapple juice.  The peel,
tops, buts, and trimmings are cut for the bran and weighed and samples
taken for wet bran use.  Pineapple segments are canned and juice is
collected after macerating the segments.  The juice is sampled before
heating.  Pineapple juice is heated to 195 – 205°F.  Dry pineapple
waste is dried to a moisture content of 10% or less.  Pineapple is a
good source of manganese (91% DV in a 1 cup serving), as well as
containing significant amounts of Vitamin C (94% DV in a 1 cup serving).
Pineapple contains a proteolytic enzyme bromelain, which breaks down
protein.  Iti specialties supplies pineapple juice supplied by our
company is aseptically manufactured in Costa Rica. Pineapple Juice is
obtained from mechanical extraction of the juice of fresh, sound, and
ripe pineapples that is pasteurized prior to the aseptic filling. No
preservatives are added.  This product can be used for many food
applications.  The pineapple juice concentrate is obtained by
evaporation of the water in the single strength juices.  We obtain
pineapple concentrate from Thailand and offer product in two different
Brix levels 61 and 65.  The processing confirms to good manufacturing
practices and is carefully processed to maintain the sensory and
nutritional properties of the original fruit.  Product is 100% natural
with no additives.  The pineapple concentrate can be used in different
beverage applications.

Soursop: 

Soursop is a native fruit from the West Indies, Central America, and
Brazil. It is also grown in tropical Asia particularly Indonesia.  The
fruit is more or less oval or heart-shaped, sometimes irregular,
lopsided or curved.  The flesh of the fruit consists of an edible white
pulp and a core of indigestible black seeds.  The flesh is custard-like,
sweet, juicy, tart and fragrant.  This well-known tropical fruit can be
widely used in making jam, ice cream, fruit drinks (nectar). The sweet
pulp can also be used to make candies, sorbets and ice cream flavorings.
 Soursop puree is produced from the best quality fruit and is made from
all natural ingredients.  All processing of soursop puree is done under
the guidelines of good manufacturing practices.  Aseptic soursop puree
is made from fresh ripened fruits processed by sophisticated machines in
which no single seed breaks during the process.  The seeds are then
removed by filtration.  This tropical fruit can be widely used in making
jam, ice cream, fruit drinks (nectar).  The sweet pulp can also be used
to make candies, sorbets and ice cream flavorings. 

Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the Tropical and Subtropical Fruit – Inedible Peel
Group (see Table 2).

	The raw agricultural commodities (RAC) for the proposed Tropical and
subtropical fruit – inedible peel crop group are similar (Table 2). 
Only pineapple requires the process commodity juice and feedstuff –
process residue.  Pineapple process residue is also known as wet bran). 
A wet waste byproduct from the fresh-cut product line that includes
pineapple tops (minus crown), bottoms, peels, any trimmings with peel
cut up, and the pulp (left after squeezing for juice); it can include
culls. 860.1000. The portion analyzed for the tropical fruits is the
whole fruit with usually the removal of the stems.  

Table 2.  Tropical and Subtropical Fruit – Inedible Peel Portion
Analyzed for the Raw Agricultural Commodity (RAC) and the Processed
Commodity (40 CFR Vol. 58, No. 187, 9/29/1993, pp. 50888 – 50893.
Portion of Food Commodities Analyzed Pesticide Residues: Proposed Rule),
and Table 1 Raw Agricultural and Processed Commodities Derived from
Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000).

Commodity

Portion Analyzed (RAC), Use as a Feedstuff (F)

Processed Commodity (PC) and Use as a Feedstuff (F)

Tropical and Subtropical Fruit – Inedible Peel Group

Analyze the whole commodity after removing stems and stones but residue
is calculated and expressed on the whole fruit similar to Codex MRL.

Banana

Analyze the whole commodity including peel after removing and discarding
crown tissue and stalk.

Avocado

Analyze the whole commodity after removal of stone but is calculated on
whole fruit similar to Codex MRL..

Mango

Analyze the whole commodity after removal of stone but is calculated on
whole fruit similar to Codex MRL..

Papaya

Analyze the whole commodity after removal of stone but residue is
calculated and expressed on the whole fruit similar to Codex MRL.

Pineapple

Analyze the whole commodity after removal of crown. 

Process residue (F)

Juice (PC)





	Other uses for the specific tropical and subtropical inedible peel
commodities are discussed under the section of this report for the
preparation, cooking methods, uses, and marketing standards for the
proposed members of the Tropical and Subtropical Fruit Group.

LIVESTOCK FEED ITEMS: 

	There are no significant animal feed items associated with the proposed
Tropical and Subtropical Fruit – Inedible Peel Group 24 (Table 2),
except for pineapple process residue.  Pineapple process residue is only
fed in Hawaii to livestock.

 Only include tolerances established on citrus fruit group, not
individual commodities.

 ha = hectare

 Mt = Metric ton

( For the purposes of comparison this list only includes MRLs on
multiple commodities for each ingredient.

Page   PAGE  1  of   NUMPAGES   1 

