Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and...
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Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU European Codes of Practice for fruit and vegetables preserved in vinegar by Youri Skaskevitch, Secretary General of FIC Europe TAIEX Workshop on fruit and vegetable processing in the EU 24 September 2009, Belgrade, Serbia
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Transcript of Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and...
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
European Codes of Practice for fruit and vegetables preserved in vinegar
by Youri Skaskevitch, Secretary General of FIC Europe
TAIEX Workshop on fruit and vegetable processing in the EU 24 September 2009, Belgrade, Serbia
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
Outline
1. F.I.C. Europe
2. European Codes of Practice (CoP)
2.1. Need for CoPs
2.2. Definition of reference products
2.3. Major Parameters
3. Examples of application
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
Outline
1. F.I.C. Europe
2. European Codes of Practice (CoP)
2.1. Need for CoPs
2.2. Definition of reference products
2.3. Major Parameters
3. Examples of application
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
F.I.C. Europe
Created through grouping in 1999 of three associations:
CIMSCEE: Committee of the Industry of Mayonnaise and Sauces in the EC
CIMCEE: Committee of the Mustard Industries in the EEC
AIFLV: Association of the Industry of Fruit and Vegetables in Vinegar, Brine, Oil & Similar Products of the EC
Headquarters are in the capital of the EU - Brussels
The number of companies affiliated through national associations is around 800 which corresponds to about 75% of relevant markets in the EU.
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
Outline
1. F.I.C. Europe
2. European Codes of Practice (CoP)
2.1. Need for CoPs
2.2. Definition of reference products
2.3. Major Parameters
3. Examples of application
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
European Codes of Practice (CoP)
• Quality standards • Recognised voluntary industry reference• Development and regular update
1991 Mayonnaise 1991 Mustard1992 F&V in vinegar2006 Tomato Ketchup
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
Outline
1. F.I.C. Europe
2. European Codes of Practice (CoP)
2.1. Need for CoPs
2.2. Definition of reference products
2.3. Major Parameters
3. Examples of application
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
Need for European Codes of Practice (CoP)
- Completion of Internal Market- Auto-regulation is more efficient- Consumer information and trust- Fairness of commercial transactions
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
Outline
1. F.I.C. Europe
2. European Codes of Practice (CoP)
2.1. Need for CoPs
2.2. Definition of reference products
2.3. Major Parameters
3. Examples of application
Definition of reference product :
General prescriptions for F&V in vinegar Particular prescriptions for:
Gherkins and onions pre-treated in brine or in vinegar and salt with a view to subsequent processing
Pasteurized preparations from gherkins
Pasteurised preparations from silver skin onions
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
Outline
1. F.I.C. Europe
2. European Codes of Practice (CoP)
2.1. Need for CoPs
2.2. Definition of reference products
2.3. Major Parameters
3. Examples of application
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
Major parameters
- Raw materials quality- Size - Good Manufacturing rules- Labelling for better consumer information
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
Outline
1. F.I.C. Europe
2. European Codes of Practice (CoP)
2.1. Need for CoPs
2.2. Definition of reference products
2.3. Major Parameters
3. Examples of application
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
Examples of application
- Tariff classification- Official recognition as industry standard in many EU countries - Growing interest from third contries- Application by control authorities in some countries
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
Take home a copy of the European Codes of Practice
or
Download it from : www.fic-europe.org
Federation of the Condiment Sauce Industries, Mustard and Fruit and Vegetables Prepared in Oil and Vinegar of the EU
More information: www.fic-europe.org
