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The Fruit Juices and Fruit Nectars (Scotland) Regulations 2003

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Regulation 2(2)(e)

SCHEDULE 5MINIMUM JUICE AND PUREE CONTENT OF FRUIT NECTARS

Minimum juice, purée or juice and purée content (% by volume of finished product)

Note:

In the case of a product prepared from a mixture of types of fruit, this Schedule shall be read as if the minimum quantities specified for the various kinds of fruit referred to were reduced in proportion to the relative quantities of the kinds of fruit used.

I. Fruit nectars made from fruits with acidic juice unpalatable in the natural state
Passion fruit25
Quito naranjillos25
Blackcurrants25
Whitecurrants25
Redcurrants25
Gooseberries30
Sallow–thorn berries25
Sloes30
Plums30
Quetsches30
Rowanberries30
Rose hips40
Sour cherries35
Other cherries40
Bilberries40
Elderberries50
Raspberries40
Apricots40
Strawberries40
Mulberries / blackberries40
Cranberries30
Quinces50
Lemons and limes25
Other fruits belonging to this category25
II. Fruit nectars made from low–acid, pulpy or highly flavoured fruits with juice unpalatable in the natural state
Mangoes25
Bananas25
Guavas25
Papayas25
Lychees25
Azeroles (Neapolitan medlars)25
Soursop25
Bullock’s heart or custard apple25
Sugar apples25
Pomegranates25
Cashew fruits25
Spanish plums25
Umbu25
Other fruits belonging to this category25
III. Fruit nectars made from fruits with juice palatable in the natural state
Apples50
Pears50
Peaches50
Citrus fruits except lemons and limes50
Pineapples50
Other fruits belonging to this category50

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