Mango

The parameters are listed under 2 sections:

• Section A contains various parameters that characterise the absolute quality requirements. They are considered as being mandatory for all mango juices marketed in the European Union.
  
• Section B contains various criteria relevant to the evaluation of identity and authenticity. It also contains some less critical quality criteria. It is crucial for users of this guideline to understand that a valid conclusion, regarding the authenticity of a particular sample, can only be reached providing the whole analytical picture has been subject to expert interpretation. If some parameters do not fall within the values quoted in Section B this does not mean, automatically, that the sample is adulterated. 
  

The values and comments in this guideline are based on pure, authentic juices, without permitted ingredients and/or additives, exhibiting the characteristic colour and flavour of the named fruit Mango purée/juice is obtained, by definition of the EC Directive from mature and sound fruit by mechanical processes and is treated by physical means.

It is understood that:

• mango purée/juice is made from Mangifera indica L.
  
• mango juice can be cloudy or clear.
  
• as most fruit is processed into purée the values in this reference guide are expressed on a weight basis e.g. in g or mg/kg.
  
• only the treatments and processes regulated by the Fruit Juice Directive (see annex 8.1) are permitted. 
  
• for the reconstitution of concentrated fruit juices potable water should be used. 
  
• the use of additives is regulated by horizontal EU legislation. 
  

Various types and origins of fruit of industrial significance were subject to comprehensive analysis to provide the values found in this guideline. To help in their interpretation please read carefully the associated commentary notes.