{"id":43453,"date":"2021-01-02T16:55:22","date_gmt":"2021-01-02T11:25:22","guid":{"rendered":"https:\/\/enterslice.com\/learning\/?p=43453"},"modified":"2021-01-15T14:19:19","modified_gmt":"2021-01-15T08:49:19","slug":"fssai-license-for-dry-fruit","status":"publish","type":"post","link":"https:\/\/enterslice.com\/learning\/fssai-license-for-dry-fruit\/","title":{"rendered":"FSSAI License – Dried Fruit & Nuts Food Business Operators (FBO) in India"},"content":{"rendered":"

The food industry is essential for every country and its growth. More important is the way the government governs the licensing process at various levels for the food industry. In India, all kind of Food Operators (e.g.-dry fruits business) is governed by the FSSAI. Every type of food produced, manufactured, goes for labeling, or through export or import, has to obtain the License for it from FSSAI. FSSAI is a governing body.<\/p>\n\n\n\n

The ruling Act is “Food Safety and Standards and Food Additives) Regulation 2001 which has been amended,  via, Food Safety & Standards (Food Products Standards & Food Additives) Amendment<\/a> Regulations, 2018<\/strong>”.<\/p>\n\n\n\n

Here, the dried fruits have been added under the category of processed food. The dried fruits have been defined accordingly,<\/p>\n\n\n\n

The fruit from which water is removed to prevent microbial growth and which basically includes: dried fruit leathers -fruit roll), prepared by drying fruit purees. It has such as- cashew nut- almond- raisins- dried apple slices- figs- copra dried coconut whole or cut, or dried shredded or flaked coconut, prunes, dehydrated fruits, etc.<\/p>\n\n\n\n

According to the Food Safety & Standards (Food Product Standards & Food Additives) Regulation Act, 2011 has given the definition of Dried fruits as where the product is obtained after drying,  at proper maturity, that are fruits or nuts.<\/p>\n\n\n\n

Guidelines: Food Business Operators of Dried Fruits and Nuts<\/h2>\n\n\n\n
  1. The product has to be with or without stalks, shelled or unshelled, pitted or unpitted, or pressed into blocks.<\/li>
  2. The product has to be free from mold, living\/dead insects, insect fragments, and rotten contamination.<\/li>
  3. The product must be uniform in color with pleasant taste and flavor characteristics of the fruit, nut-free from flavor, mustiness, or rancidity, and evidence of fermentation.<\/li>
  4. The product should be free from added coloring. <\/li>
  5. The product must follow have the requisites such as:<\/li><\/ol>\n\n\n\n
    S.No.<\/strong><\/td>Particulars<\/strong><\/td>Amount<\/strong><\/td><\/tr>
     1.<\/td>Extraneous Vegetable Matter (n\/m)<\/strong><\/td>Not more than 0.1%<\/td><\/tr>
     2.<\/td>Damaged\/Discolored units (n\/m)<\/strong><\/td>Not more than 2.0 percent<\/td><\/tr>
     3.<\/td>The acidity of extracted fat expressed as oleic acid  (n\/m)<\/strong><\/td>Not more than 1.25%<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n