PREAMBLE (NOT PART OF THE STANDARD)

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END OF PREAMBLE (NOT PART OF THE STANDARD)

Cover

CARICOM Regional Organisation for Standards and Quality (CROSQ)
2^nd Floor Nicholas House
29 & 30 Broad Street
Bridgetown, St Michael
Barbados
T: 246.622.7670 | F: 246.622.7678
Website: http://www.crosq.org

© CROSQ 2010 – All rights reserved
Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission.

CARICOM REGIONAL STANDARD
Specification for fruit and vegetable juices, and fruit nectars

CRS 27: 2010

CARICOM Regional Organisation for Standards and Quality (CROSQ)
2^nd Floor, Nicholas House
29 & 30 Broad Street
Bridgetown, St. Michael
Barbados
T: 246.622.7670 | F: 246.622.7678
Website: http://www.crosq.org

© CROSQ 2010 – All rights reserved. No part of this publication is to be reproduced without the prior written consent of CROSQ.

ISBN 978-976-95187-9-7
ICS 67.60.20

Committee representation

This CARICOM Regional Standard was prepared under the supervision of the Regional Technical Committee for Food (RTC 3 – CODEX Sub-Committee), (hosted by the Member State, Barbados), which at the time comprised of the following members:

Contents

Foreword

This CARICOM Regional Standard has been developed in an effort to establish quality requirements for fruit juices, fruit and vegetable drinks and fruit nectars, produced and or traded within CARICOM.

This standard was approved by the Twenty-ninth Council for Trade and Economic Development (COTED) on 8-9 February 2010.

In the development of this standard, assistance was derived from the following:

1. CODEX Alimentarius Commission, CODEX STAN 247-2005, General Standard for Fruit Juices and Nectars;
2. United States Food and Drug Administration, Code of Federal Regulations, Title 21, Food and Drugs Regulations, Part 146.

1 Scope

This standard specifies requirements for juices and drinks derived from edible fruits and vegetables, fruit nectars, as well as non-carbonated beverages, containing no fruit or vegetable solids.

This standard does not apply to juices, drinks and nectars that are incorporated into carbonated beverages, sold as syrups or cordials that contain nutritive sweeteners in excess of 30 % by weight or sold to a manufacturer for further processing.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

3 Terms and definitions

For the purposes of this standard, the following terms and definitions shall apply.

3.1
aseptic packing

product, which has first been rendered commercially sterile, is packaged, under aseptic conditions, in a sterile container, which is then hermetically sealed

3.2
authenticity

maintenance in the product of the essential physical, chemical, organoleptical and nutritional characteristics of the fruit or vegetable from which the product is made

3.3
Brix

% of soluble solids of a liquid as determined by a refractometer calibrated at 20 °C and read as ‘degrees Brix’ on the International Sucrose Scale

NOTE The reading is not corrected for acidity and corrected for temperature to the equivalent at 20 °C.

3.4
canned

product has been packaged in hermetically sealed rigid containers and has undergone a thermal treatment, which is adequate to make the product shelf-stable under ambient storage conditions

3.5
commercially sterile

product has been subjected to a thermal or other physical process, which prevents the survival of viable micro-organisms

3.6
concentrated fruit or vegetable juice

product that complies with the definition of fruit or vegetable juice, except that water has been physically removed in an amount sufficient to increase the Brix level to a value at least 50 % greater than the Brix value for reconstituted juice from the same fruit or from the same vegetable (see Annex B)

3.7
concentrated fruit purée (for use in the manufacture of fruit juices and nectars)

product obtained by the physical removal of water from the fruit purée in an amount sufficient to increase the Brix level to a value at least 50 % greater than the Brix value established for reconstituted juice from the same fruit (see Annex B)

3.8
concentrated vegetable purée (for use in the manufacture of vegetable juices)

product obtained by the physical removal of water from the vegetable purée in an amount sufficient to increase the Brix level to a value at least 50 % greater than the Brix value established for reconstituted juice from the same vegetable (see Annex B)

3.9
fruit drink

liquid food derived from the fruit with no less than 10 % of soluble solids

3.10
fruit and vegetable drink

liquid food derived from fruit and vegetable with no less than 10 % soluble solids

3.11
fruit nectar

unfermented but fermentable product obtained by adding water with or without the addition of sugars as defined in 5.2.1.2.1, honey and or syrups as described in 5.2.1.2.2, and or food additive sweeteners as listed in the General Standard for Food Additives (GSFA) to products derived from fruits as defined in 4.1 to 4.6 or to a mixture of those products.

3.12
fruit or vegetable flavoured drink

liquid food having the characteristic flavour of a named fruit or vegetable and contains less than 10 % soluble solids

NOTE Natural and or artificial flavours which provide the characterizing flavour are permitted.

3.13
fruit or vegetable juice

unfermented but fermentable liquid derived from the edible parts of matured fresh fruit or vegetable

3.14
fruit purée (for use in the manufacture of fruit juices and nectars)

unfermented but fermentable product obtained by suitable processes, such as by sieving, grinding or milling the edible part of the whole or peeled fruit without removing the juice.

3.15
mixed fruit nectar

fruit nectar obtained from two or more different kinds of fruit

3.16
mixed juice

juice obtained by blending two or more juices, or juices and purées from different kinds of fruit or vegetable

3.17
percent juice

% of the total soluble contents of the juice derived from fruit and or vegetable

3.18
potable water

water fit for human consumption as established in the latest edition of the “Guidelines for Drinking Water Quality” of the World Health Organization (Volumes1 and 2) or established by national legislation which shall take precedence

3.19
preserved by physical means

product treated in one of the following ways:

1. canned;
2. subjected to aseptic packing;
3. blanched and frozen;
4. pasteurized and refrigerated; or
5. dehydrated

3.20
reconstituted (from concentrate)

product prepared by adding potable water and other permitted ingredients to a concentrated fruit or vegetable juice

3.21
single juice

juice obtained from one kind of fruit or vegetable

3.22
vegetable drink

liquid food derived from vegetable with no less than 10 % of soluble solids

3.23
vegetable purée (for use in the manufacture of vegetable juices)

unfermented but fermentable product obtained by suitable processes such as by sieving, grinding or milling the edible part of the whole or peeled vegetables without removing the juice

3.24
water-extracted fruit or vegetable juice

product obtained by diffusion with water of:

1. pulpy whole fruit or comminuted vegetables, whose juice cannot be extracted by any physical means; or
2. dehydrated whole fruit or vegetable

4 Product designations

4.1 Fruit or vegetable juice

4.1.1

Juices shall be processed without pips, seeds and peel.

4.1.2

Some parts or components of pips, seeds and peel, which cannot be removed by Good Manufacturing Practices (GMP), shall be acceptable.

4.1.3

Juice shall be prepared using processes which maintain the essential physical, chemical, organoleptic and nutritional characteristics of the juice of the fruit or vegetable from which it is derived.

4.1.4

Juice may be cloudy or clear and may have restored aromatic substances and volatile flavour components.

4.1.5

Where juice contains restored aromatic substances and volatile flavour components, these shall be obtained by suitable physical means and shall be recovered from the same kind of fruit or vegetable.

NOTE 1 Pulp and cells obtained by suitable physical means, from the same kind of fruit or vegetable, may be added.

NOTE 2 For citrus fruits, pulp or cells are the juice sacs obtained from the endocarp

4.1.6

The following market presentations of juice are permitted:

1. fruit or vegetable juice directly expressed by mechanical extraction processes; and
2. fruit or vegetable juice from concentrate by the process of reconstituting with potable water.

4.2 Concentrated fruit or vegetable juice

4.2.1

In the production of juice that is to be concentrated, suitable processes shall be used and may be combined with simultaneous diffusion of the pulp cells or pulp by water, provided that the water-extracted soluble solids are added in-line to the primary juice, before the concentration procedure.

4.2.2

Juice concentrates may have restored aromatic substances and volatile flavour components.

4.2.3

Where juice concentrates contain restored aromatic substances and volatile flavour components, these shall be obtained by suitable physical means and shall be recovered from the same kind of fruit or vegetable.

NOTE Pulp and cells obtained from the same kind of fruit or vegetable may be added.

4.3 Water-extracted fruit or vegetable juice

4.3.1

Water-extracted fruit or vegetable juices may be concentrated and reconstituted.

4.3.2

The solids content of the finished product shall meet the minimum Brix level for reconstituted juice (see Annex B).

4.4 Purées

4.4.1 Fruit purée for use in the manufacture of fruit juices and nectars

4.4.1.1

Fruit used in the manufacture of purées shall be sound, appropriately mature, and fresh or preserved by physical means or by treatments applied in accordance with the applicable provisions of the CODEX Alimentarius Commission.

4.4.1.2

Fruit purées may have restored aromatic substances and volatile flavour components.

4.4.1.3

Where fruit purées contain restored aromatic substances and volatile flavour components, these shall be obtained by suitable physical means and shall be recovered from the same kind of fruit or vegetable.

NOTE Pulp and cells obtained by suitable physical means from the same kind of fruit may be added.

4.4.2 Vegetable purée for use in the manufacture of vegetable juices

4.4.2.1

Vegetables used in the manufacture of purées shall be sound, appropriately mature, and fresh or preserved by physical means or by treatments applied in accordance with the applicable provisions of the CODEX Alimentarius Commission.

4.4.2.2

Vegetable purée may have restored aromatic substances and volatile flavour components.

4.4.2.3

Where vegetable purées contain restored aromatic substances and volatile flavour components, these shall be obtained by suitable physical means recovered from the same kind of vegetable pulp and cells.

4.5 Concentrated purées

4.5.1 Concentrated fruit purée for use in the manufacture of fruit juices and nectars

4.5.1.1

Concentrated fruit purée may have restored aromatic substances and volatile flavour components.

4.5.1.2

Where concentrated fruit purées contain restored aromatic substances and volatile flavour components, these shall be obtained by suitable physical means and shall be recovered from the same kind of fruit.

4.5.2 Concentrated vegetable purée for use in the manufacture of vegetable juices

Concentrated vegetable purée for use in the manufacture of vegetable juices shall be obtained as described in 3.8.

4.6 Fruit nectar

4.6.1

Fruit nectar may contain aromatic substances, volatile flavour components, pulp and cells.

4.6.2

Where fruit nectar contains aromatic substances, volatile flavour components, pulp and cells, these shall be recovered from the same kind of fruit and obtained by suitable physical means.

4.6.3

Fruit nectar shall meet the requirements defined for fruit nectars in Annex B.

4.7 Species

4.7.1

The species indicated as the botanical name in Annexes B and C shall be used in the preparation of fruit and vegetable juices, fruit and vegetable purées and fruit nectars bearing the product name for the applicable fruit.

4.7.2

For fruit and vegetable species not included in the Annex B and C, the correct botanical or common name shall apply.

5 Requirements

5.1 General

5.1.1

Fruits or vegetables intended for use in a product shall be inspected, washed and sorted before processing.

5.1.2

Unsound, unripe, inferior or defective fruits and vegetables shall be removed and kept separate from those selected for processing.

5.2 Composition and quality

5.2.1 Composition

5.2.1.1 Basic ingredients

5.2.1.1.1

The Brix level of directly expressed fruit or vegetable juices shall be the Brix as expressed from the fruit and vegetable, and the soluble solids content of the single strength juice shall not be modified, except by blending with the juice of the same kind of fruit or vegetable.

5.2.1.1.2

Reconstitution of concentrated fruit or vegetable juice shall be in accordance with the minimum Brix level in Annex B, excluding the solids of any added optional ingredients and additives.

5.2.1.1.3

Where no Brix level is specified in Annex B, or in the case of vegetables, minimum Brix shall be calculated on the basis of the soluble solids content of the single strength juice.

5.2.1.1.4

Potable water shall be used in the reconstitution of juices and nectars.

5.2.1.2 Other permitted ingredients

5.2.1.2.1

Sugars with less than 2 % moisture as defined in the CODEX STAN 212-1999 Amendment 1-2001, CODEX Standard for Sugars is allowed in fruit and vegetable juice.

EXAMPLE sucrose (white sugar or mill sugar), dextrose anhydrous, glucose, fructose

5.2.1.2.2

Syrups as defined in the CODEX Standard for Sugars, liquid sucrose, invert sugar solution, invert sugar syrup, fructose syrup, liquid cane sugar, isoglucose and high fructose syrup are allowed only in fruit or vegetable juice from concentrate, concentrated fruit or vegetable juices, concentrated fruit or vegetable purée and fruit nectars;

NOTE 1 5.2.1.2.1 and 5.2.1.2.2 are applicable only to products intended for sale to the consumer or for catering purposes.

NOTE 2 The addition of both sugars defined in 5.2.1.2.1 and 5.2.1.2.2 and acidifying agents as listed in the General Standard for Food Additives (GSFA) to the same fruit or vegetable juice is prohibited.

5.2.1.2.3

Honey and or sugars derived from fruits may be added only to fruit nectars.

5.2.1.2.4

Lemon juice or lime juice or both is permitted for acidification purposes at levels of up to 3 g/l anhydrous citric acid equivalent, to unsweetened juices. Lemon juice or lime juice or both is permitted up to 5 g/l anhydrous citric acid equivalent to fruit nectars.

5.2.1.2.5

Juice from mandarine, tangerine or Portugal and or their hybrids may be added to orange juice in an amount not to exceed 10 % of their soluble solids in the total soluble solids of the orange juice.

5.2.1.2.6

Salt, spices and aromatic herbs and their natural extracts may be added to tomato and vegetable juices.

5.2.1.2.7

For the purposes of product fortification, when permitted by national legislation, essential nutrients such as vitamins and minerals may be added to products described in 4.1. Such additions shall comply with the most recent versions of relevant CODEX Alimentarius Commission standards.

5.2.1.2.8

Non-nutritive sweeteners approved for use in the most recent version of the CODEX General Standard for Food Additives (GSFA) may be used in fruit or vegetable drinks, as specified in the GSFA.

5.2.2 Quality criteria

5.2.2.1

Fruit and vegetable juices and fruit nectars shall have the characteristic colour, aroma and flavour of juice from the same kind of fruit or vegetable from which it is made.

5.2.2.2

The fruit or vegetable shall retain no more water from washing, steaming or other preparatory operations than technologically unavoidable.

5.3 Verification of composition, quality and authenticity

Fruit and vegetable juices and fruit nectars should be subject to testing for authenticity, composition, and quality where applicable and where required. The analytical methods used should be as specified in Annex A.

6 Food additives

6.1

Food additives listed in the CODEX General Standard for Food Additives (GSFA) in Food Categories 14.1.2.1 (Fruit juice), 14.1.2.3 (Concentrates for fruit juice), 14.1.3.1 (Fruit nectar) and 14.1.3.3 (Concentrates for fruit nectar) may be used in foods subject to this Standard. GSFA-approved food additives may be used in related products not listed above.

6.2

Approved food additives shall conform to the specifications for identity and purity provided in the most recent revision of the compendium of Food Additive Specifications issued by the FAO/WHO Expert Committee on Food Additives.

7 Processing aids

7.1

Processing aids listed in Table 1 may be used in the production of foods subject to this standard.

7.2

Processing aids shall be used as specified in Table 1 and or as limited by GMP.

8 Contaminants

8.1 Pesticide Residues

The products covered by the provisions of this Standard shall comply with maximum residue limits (MRLs) for pesticides as established by the CODEX Alimentarius Commission for these products, where no National Regulation exists.

8.2 Other Contaminants

The products covered by the provisions of this Standard shall comply with the maximum residue limits (MRLs) for contaminants as established by the CODEX Alimentarius Commission for these products, where no national regulations exist.

9 Hygiene

9.1

It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the most recent versions of the CARICOM Regional Code of Practice for Food Hygiene and the CODEX Recommended International Code of Practice – General Principles of Food Hygiene, and other relevant CODEX texts.

9.2

The products should comply with microbiological criteria established in accordance with the CODEX Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

10 Packaging

10.1

Retail containers shall be made of non-toxic materials that will not contaminate the product or affect its colour, aroma, flavour or consistency, and shall be designed to withstand stresses that may occur during packing, handling, transport and storage.

10.2

Only packaging materials that have been shown to resist deterioration or corrosion over a period of time exceeding the length of the shelf-life of the products shall be used.

10.3

All retail containers shall be protected during transport by suitable shipping cartons or containers.

10.4

Where metal cans are used as retail containers, their internal surface shall be compatible with the product, and if lacquered or coated, shall not release components of the lacquer or coating into the product during processing, packing, storage or transport.

10.4.1

The exterior surface of the can shall be free from dents, rust, perforation and seam distortion.

10.4.2

The can shall bear no evidence of leaking, panelling or swelling.

11 Labelling

11.1 Retail containers

11.1.1

Labelling on retail containers shall be in the official language(s) of the country in which the product is to be sold.

11.1.2

Information presented in more than one language shall have clear separations between each language.

11.1.3

Labelling on retail containers shall comply with the requirements of the most recent versions of the CARICOM Regional Standard for the Labelling of Prepackaged Foods and the CODEX General Standard for the Labelling of Prepackaged Foods.

11.1.4

Additionally, labels destined for the final consumer shall contain the name of the product as specified in the provisions below. The fruit or vegetable name shall be placed in the product name as indicated below, according to the definitions in 3. These names shall only be used if the product conforms to the requirements specified in this standard.

1. for fruit and vegetable juice, the name of the product shall be “____ juice” or “juice ____of”;
2. for concentrated fruit or vegetable juice, the name of the product shall be “concentrated ____ juice” or “____ juice concentrate”;
3. for water-extracted juice, the name of the product shall be “water extracted____ juice” or “water extracted juice of____”;
4. for purée, the name of the product shall be “____ purée” or “purée of____”;
5. for concentrated purée, the name of the product shall be “concentrated____ purée” or “____ purée concentrated”;
6. for fruit nectar, the name of the product shall be “____ nectar” or “nectar of____”;
7. in the case of juice products manufactured from two or more fruits or vegetables, the product name shall include the names of the fruit or vegetable juices comprising the mixture in 33descending order of proportion by weight (m/m) or the words “____ juice blend”, “a____ juice mixture”, “mixed____ juice” or other similar wording;
8. for fruit or vegetable drink, the name of the product shall be “____ drink” or “____ and____ drink”, where a mixture of fruits and vegetables is used;
9. for fruit and vegetable juice and fruit nectar, and mixtures thereof, if the product contains or is prepared from concentrated juice and water or the product is prepared from juice from concentrate and directly expressed juice or nectar, the words “from concentrate” or “reconstituted” shall be entered in conjunction with or close to the product name, standing out well from any background, in clearly visible characters, not less than ½ the height of the letters in the name of the juice; and
10. for fruit or vegetable flavoured drink, the name of the product shall be “____ flavoured drink.”

11.1.4.1

When food additive sweeteners are employed as substitutes for sugars in fruit or vegetable flavoured drinks, the statement “with sweetener(s),” shall be included in conjunction with or in close proximity to the product name.

11.1.5

The following additional specific provisions shall also apply.

11.1.5.1

For products specified in 4.1 to 4.6, where one or more of the optional sugar or syrup ingredients as specified in 5.2.1.2.1 and 5.2.1.2.2 are added, the product name shall include the statement, “sugar(s) added” after the fruit or vegetable juice or mixed juice’s name.

11.1.5.2

When food additive sweeteners are employed as substitutes for sugars in fruit nectars and mixed fruit nectars, the statement, “with sweetener(s),” shall be included in conjunction with or in close proximity to the product name.

11.1.5.3

Where concentrated fruit juice, concentrated fruit purée, concentrated fruit nectar or mixed concentrated fruit juice or nectar or purée is to be reconstituted before consumption as fruit juice, fruit purée, fruit nectar or mixed fruit juices or nectars or purées, the label shall bear appropriate directions for reconstitution on a v/v basis with water to the applicable Brix value as specified in Annex B for reconstituted juice.

11.1.5.4

Distinct varietal denominations may be used in conjunction with the common fruit or vegetable names on the label where such use is not misleading.

11.1.5.5

Fruit nectars and mixed fruit nectars shall be prominently labelled with a declaration of “juice content___%” with the blank being filled with the percentage of purée and or fruit juice computed on a v/v basis. The words “juice content___%” shall appear in close proximity to the name of the product in clearly visible characters, not less than ½ the height of the letters in the name of the juice.

11.1.5.6

When L-ascorbic acid is added, it may be described in the list of ingredients as:

1. “L-ascorbic acid” if the total concentration of natural and added L-ascorbic acid is less than 250 mg/l; or
2. “Added Vitamin C” where the total concentration of natural and added L-ascorbic acid is equal to or more than 250 mg/l.

   NOTE An ingredient declaration of “ascorbic acid” when used as an antioxidant does not by itself constitute a “Vitamin C” claim.

11.1.5.7

Any added essential nutrients declaration shall be labelled in accordance with the CODEX General Guidelines on Claims (CAC/GL 1-1979, Rev. 1-1991), CODEX Guidelines on Nutrition Labelling (CAC/GL 2- 1985, Rev. 1-1993) and the CODEX Guidelines for Use of Nutrition Claims (CAC/GL 23-1997).

11.1.5.8

For fruit nectars in which a food additive sweetener has been added in order to replace wholly or in part the added sugars or other sugars or syrups, including honey and or sugars derived from fruits as listed in 5.2.1.2.1 and 5.2.1.2.2, any nutrient content claims related to the reduction in sugars should conform to the CODEX General Guidelines on Claims (CAC/GL 1-1979, Rev. 1-1991), CODEX Guidelines for Use of Nutrition Claims (CAC/GL 23-1997) and CODEX Guidelines on Nutrition Labelling (CAC/GL 2-1985, Rev 1-1993).

11.1.5.9

Pictorial representations of fruits or vegetables on the label shall be allowed provided the product contains ingredients derived from those fruits or vegetables.

11.1.5.10

Where the product contains added carbon dioxide the term “carbonated” or “sparkling” shall appear on the label near the name of the product.

11.1.5.11

Where tomato or vegetable juice contains spices and or aromatic herbs in accordance with 5.2.2.6, the term “spiced” and or the common name of the aromatic herb shall appear on the label near the name of the juice.

11.1.5.12

Pulp and cells added to juice, at a level higher than that normally contained in the juice, shall be declared in the list of ingredients. Aromatic substances, volatile flavour components, pulp and cells added to nectar over that normally contained in the juice shall be declared in the list of ingredients.

11.2 Non-retail containers

11.2.1

Information for non-retail containers, not intended for sale to final consumers, shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, net contents and the name and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container. For tankers the information may appear exclusively in the accompanying documents.

NOTE Lot identification, and the name and address of the manufacturer, packer, distributor or importer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

Annex A
Methods of analysis and sampling

(normative)

Annex B
Minimum Brix level for reconstituted juice and reconstituted purée and minimum juice and or purée content for fruit nectars (% v/v) at 20 °C

(normative)

B.1

Table B.1 provides the minimum Brix level for reconstituted juices and reconstituted purées, as well as the minimum juice and or puree content for fruit nectars (% v/v) at 20 °C.

NOTE For the purposes of the Standard the Brix is defined as the soluble solids content of the juice as determined by the method found in the Section on Methods of Analysis and Sampling.

Annex C
Botanical and common Caribbean names of plants and fruits

(informative)

CARICOM REGIONAL ORGANISATION FOR STANDARDS AND QUALITY

The CARICOM Regional Organisation for Standards and Quality (CROSQ) was created as an Inter-Governmental Organisation by the signing of an agreement among fourteen Member States of the Caribbean Community (CARICOM). CROSQ is the regional centre for promoting efficiency and competitive production in goods and services, through the process of standardization and the verification of quality. It is the successor to the Caribbean Common Market Standards Council (CCMSC), and supports the CARICOM mandate in the expansion of intra-regional and extra-regional trade in goods and services.

CROSQ is mandated to represent the interest of the region in international and hemispheric standards work, to promote the harmonization of metrology systems and standards, and to increase the pace of development of regional standards for the sustainable production of goods and services in the CARICOM Single Market and Economy (CSME), and the enhancement of social and economic development.

CROSQ VISION:

The premier CARICOM organisation for the development and promotion of an Internationally Recognised Regional Quality Infrastructure; and for international and regional harmonized CARICOM Metrology, Standards, Inspection, Testing and Quality Infrastructure

CROSQ MISSION:

The promotion and development of standards and standards related activities to facilitate international competitiveness and the sustainable production of goods and services within the CARICOM Single Market and Economy (CSME) for the enhancement of social and economic development