Technical Norms

1. General requisites
Nectar needs to be elaborated in good sanitary conditions, with ripe fresh fruit, that are clean and free of toxic substances. It can be prepared with concentrated pulp or with previously elaborated conserved fruit, as long as they follow the mentioned requisites.

Nectar can have in suspension dark particles, but it should not have macroscopic fragments of peels, seeds or other thick and hard substances.

2. Physical and chemical requisites

• Soluble solids (brix degree) at 20 degrees C: a minimum of 12%
• PH: 3.3 – 4.2
• Titled acidity (shown in anhydrous citric acid g/100 cm3): maximum 0.6; minimum 0.4
• Relation between the soluble solids/titled acidity: 30 to 70
• Solids in suspension in % (V/V): 18
• Content of ethyl alcohol in % (V/V) at 15 degrees C: maximum 0.5
• Benzoate sodium en g/100 cm3: maximum 0.05
• It must not contain antiseptics

3. Organologic requisites
Flavor: it should be similar to fresh juice, and should not taste cooked, oxidized, or objectionable flavors.

Color and odor: it should be similar to juice and pulp that was just obtained from fresh and ripe fruit from the picked variety. It should have an aromatic odor.

Good appearance: it is accepted as valid for it to have dark particles.

4. Microbiological requisites
It must be free of pathogenic bacteria.

5. Labeling
Following is information related to the labeling of a product however, these recommendations can vary from country to country.

• Use new containers that can maintain the freshness of the product and that protect it when being handled.
• Do not allude other products on the label. Add the name of the content and a list of ingredients.
• Indicate the amount of water added. When additives are used, use the generic names, the net content, and the strained weight.
• Always use the legal measures of the country you are in, in volume by liquids, in solid weight, and in weight or volume for semisolid foods.
• Each container should show the identification of the producing factory and lot, as well as the expiration date of the product, the name and address of the producer, packer, distributor, and sales place and the country of origin. 
• You will also need to indicate any special condition that is needed in order for the product to conserve itself, the necessary instructions about how to use it, the industrial registration, sanitary authorization, and any other data the law requires.