PART II HORTICULTURAL PRODUCE PROCESSED IN NORTHERN IRELAND

10 Produce to which Part II applies.
This Part applies to the following horticultural produce, that is to say, fruit, vegetables and edible fungi, whether freshly-gathered or stored or taken from store or dried, frozen, bottled, canned or preserved.
Ss. 11‐14 rep. by 1996 NI 11

15 Power of Ministry to undertake research, and to provide advice, etc.
(1) The subjects with respect to which the Ministry may, under section 5(4) of the Agriculture Act (Northern Ireland) 1949 , either itself undertake research or make advances to a person or body undertaking research, shall include matters relating to the processing of horticultural produce.
1949 c. 2
(2) The Ministry may—
(a) generally, provide for persons carrying on or proposing to carry on a business involving the processing of horticultural produce, or the packing or transporting of processed horticultural produce, advice in relation to any of those matters; and
(b) in particular, in relation to any of the matters referred to in paragraph ( a), with the approval of the Ministry of Finance,—
(i) arrange lectures, classes and displays (including demonstrations of working exhibits and instructional apparatus); and
(ii) make schemes providing for the payment by the Ministry of sums by way of scholarships for the purposes of enabling or assisting persons to secure instruction or to undertake research in any subject or course of subjects specified in the schemes.

16 Meaning of “processing” in relation to horticultural produce.
For the purposes of this Part “processing” in relation to horticultural produce means subjecting such produce to any, or any combination, of the following processes—
(a) a process of peeling, trimming, washing or other preparation for canning, bottling, drying or freezing;
(b) a process of filling into containers or closing containers, being, in either case, a process used in association with any process such as is referred to in paragraph ( c), ( d) or ( e);
(c) a process of treatment by heat, chemicals, irradiation or any other means of cooking or sterilising, whether before, during or after filling into containers;
(d) a process of drying;
(e) a process of freezing;
but does not include any such process conducted by a person carrying on the business of manufacturing jam, marmalade or jelly preserves in so far only as it relates to the purposes of such a business.