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Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Grading, Packing and Marking of Canned and Pickled Vegetables intended for sale in the Republic of South Africa

Part VIII :  Specific Quality Standards for Pickled Vegetables

47. Beetroot

2. Styles and standards for styles

 

Pickled beetroot shall be presented as one of the following styles:

 

(a) Whole beetroot: Shall consist of beetroot which, after processing, retain their approximate original conformation: Provided that—
(i) the diameter measured at right angles to the longitudinal axis, shall not be less than 30 mm for the smallest beetroot and not exceed 50 mm for the largest beetroot; and
(ii) the variation in diameter between the largest beetroot and smallest beetroot in the same container shall not exceed a ration of 3:1.

 

(b) Baby beetroot: Shall consist of a whole beetroot which, after processing, retain a minimum diameter of 20 mm and does not exceed a diameter of 40 mm.

 

(c) Beetroot quarters: Shall consist of beetroot cut into four approximately equal sections by two cuts at right angles to each other through the longitudinal axis and the radial axis.

 

(d) Beetroot slices or sliced beetroot: Shall consist of beetroot which have been cut smooth, corrugated, wavy, fluted or scalloped, at right angles to the longitudinal axis, into rings having a maximum thickness of 10 mm and a maximum diameter of 100 mm.

 

(e) Diced beetroot: Shall consist of beetroot cut into approximate cube-shaped units with edges not exceeding 14 mm.

 

(f) Grated beetroot: Shall consist of beetroot which have been reduced to small shreds by rubbing it on a grater.

 

(g) Julienne, French style or shoestring beetroot: Shall consist of beetroot cut into strips: Provided that the strips shall be uniform in size and shape, with the cross sections not exceeding 5 mm.