Comprehensive Overview

Fresh fruits, vegetables, jams, jellies, tomato purées, fruit concentrates, and pickles require rigorous safety verification. Our testing protocols screen for over 150 pesticide active ingredients, artificial ripener residues (calcium carbide / ethylene), heavy metal uptake from soil, Brix level, and synthetic preservatives.

Applicable Regulatory Standards & Testing Protocols

✓ FSSAI Fruit & Vegetable Products Regulations ✓ Codex Alimentarius Standards ✓ IS 3882 (Tomato Ketchup & Purée)

Analyzed Parameters & Test Methods

Pesticide Residue Multi-Screen (Organophosphates, Synthetic Pyrethroids)

Heavy Metals (Lead, Cadmium, Arsenic, Copper)

Total Soluble Solids (°Brix) & Sugars

Titratable Acidity & pH Level

Preservatives (Sodium Benzoate, Potassium Metabisulfite)

Artificial Ripening Agent Traces (Acetylene / Arsenic)

Microbiological Examination (Yeasts, Moulds, Coliforms)

Sample Intake & Turnaround Protocol

1 kg fresh produce or 2 jars of processed jam/sauce | Turnaround Time: 3 Working Days

Key Scope & Execution Deliverables

Comprehensive 150+ pesticide residue screening by LC-MS/MS and GC-MS/MS

Artificial wax coating and chemical dip screening

FSSAI labeling parameters for fruit juice percentage verification

Key Business & Regulatory Benefits

Verifies organic farm produce authenticity

Protects commercial sauce & jam manufacturers from ingredient non-compliance

Required Document Checklist

Farm / Processing Batch Record
FSSAI License Copy