FPO Certification

Fruit Products Order (FPO) is a law regulated under the guidance of Ministry of Food Processing in
a country to maintain the quality. Therefore, FPO certification is mandatory for all food processing
industries and it includes pickles, Vinegars, synthetic beverages, syrups, dehydrated fruits and
vegetables, juices and squashes at al. FPO certification is a process and one should follow each and
every step while applying for FPO registration or certification. FPO certification in India also applies
to few more fruit products including Tomato products like tomato ketchup, tomato sauce and other
vegetable juices. There are many more fruit and vegetable products as per the FPO certification
rules and regulations. The following important documents are needed to be submitted to the Ministry
of Food Processing in India at the time of filing application.

 Name of the product or item

 Name of the applicant
 Name of the Firm or Company
 Address of the Firm or Company
 Sample of the products

Fruit Product Order

 The Government of India promulgated a fruit products order in 1946. In 1955 the order was
revised under the essential commodities act. This order is operated by the Food and nutrition board
of the ministry of Food Processing industries.

 The Fruit Product Order (FPO) lays down statutory minimum standards in respect of the quality
of various fruits and vegetable products and processing facilities at manufacture, storage and sale.
The PFA and FPO are enforced by the Department of Health.

 The Agricultural marketing Advisor is authorized by law to issue a license for manufacturing
fruits and vegetable products, after due inspection of the factory for hygiene, sanitation and quality
of formulation.

 Periodic inspection by Government inspectors in registered establishments is carried out to

ensure conformity of standards by processors.

 Packaging fruits and vegetables of a standard below the minimum prescribed standards is an
offence punishable by law.

 Manufacture of labeling of fruit and vegetable products can be carried out only after a valid
license is issued by the licensing officer after himself satisfying with regard to the quality of product,
sanitation, personnel, machinery and equipment, work area as required in the order.

 Licenser is empowered to put the FPO specification mark on the product.

 The labels on the final product are required by law to display the FPO license number. Fruit and
vegetable products, not conforming to the FPO specifications are considered adulterated.
 The FPO specifications cover list of constituents, a method of presentation permissible colors in
the preparation and also minimum quality requirement of the product. An expert committee known
as the Central Food Product Advisory Committee deals with all matters relating to the FPO.

 The main objective of the PFA and FPO standard is to determine the minimum level of quality
that can be attained, under the farming, manufacturing and retailing conditions in India.

 When qualities above the minimum are attained they are identified by other standards set up by
the Government, through the Directorate of Marketing Inspection. These cover definitions of quality
for various agricultural products such as cereals, oils, butter, ghee, legumes etc.

 Depending on their quality the products are grade in four categories as ordinary, fair, good and
special (4-1).

The order lays down specifications and quality control requirements on production and
marketing of the following food products.

 Fruit juice, pulp concentrate, squashes, cordials, crush, fruit syrups, nectar, aerated water
containing fruit juice or pulp and read to serve beverages

 Fruit nectar, canned mango pulp (natural and sweetened), and sweetened aerated beverages
with no fruit juice or pulp or containing less than 10% fruit juice or pulp

 Sweetened aerated water with 10% or more fruit juice or pulp

 Barley waters (lemon, orange, grape fruits)

 Synthetic syrups, ginger cocktails, ginger beer, ginger ale and sharbats

 Bottled and canned fruits and vegetables

 Jams and fruit cheese

 Fruit jellies and marmalades

 Candied and crystallized or „glazed fruit and peel‟

 Preserves

 Fruit chutneys

 Tomato juices and soups

 Vegetable soups

 Tomato puree and paste

 Tomato ketchup and sauce

 Sauces other than soya bean sauce and tomato sauce

 Soya bean sauce

 Tamarind concentrate

 Brewed and synthetic vinegar

 Pickles in vinegar

 Pickles in citric juice or in brine

 Oil pickles

 Sun dried and dehydrated fruits

 Mango cereal flakes

 Sun dried and dehydrated vegetables

 Dehydrated onions

Other than these specifications, the order also lays down specific requirements in regard to
the following:

 Containers and labeling requirement

 Limits of poisonous metals in fruit products

 List of permissible harmless food colors

 Limits for permitted preservatives in fruit products

 Other permitted additives