Gunabhagya III Bsc (Agmaco) MK-811

INTRODUCTION

FPO; fruit product order started in 1955, under the section 3 of the essential commodity act 1955, with a view of maintaining the quality and hygiene of the fruits and vegetable products.

ROLE OF FPO
FPO

standards: to maintain the quality of fruits and vegetables products. Conditions of hygiene and sanitation. Labeling and packaging. All processing units are required to obtain the license, from FPO.

OBJECTIVES OF FPO
Attainment

quality. Grading. To manufacture nutritionally superior products. Scientific preservation.

of minimum level of

FPO specification for fruit juice;

Maximum

acidity = 3.5% Maximum fruit juice content=100% Maximum permissible preservatives; Sulphur dioxide =350ppm Benzoic acids=600ppm.

FPO specification for vegetable products;

Chilli pickles, Variety = any variety Minimum salt =12% Minimum acidity=2.2%

Logo of FPO;

Logo of FPO

Certification mark