Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Grading, Packing and Marking of Dried Fruit intended for sale in the Republic of South Africa

Part V : Sampling and Analysis

20. Determination of moisture content
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(1)The moisture content of dried fruit, except whole dates, shall be determined by means of the method set out in Annexure B  at any accredited laboratory: Provided that any other method used for determination of moisture in dried fruit, shall be standardised against the method in Annexure B.

 

(2)Notwithstanding the requirement in sub-regulation (1), inspectors may accept the results of tests performed for moisture content at the processing facility in relation to the batch concerned: Provided that the processing facility is able to produce an up to date calibration certificate for the testing equipment used.

 

(3)The moisture content of whole dates shall be determined by placing 50 g of shredded pitted dates in a drier for four hours at 100°C ± 2°C, using as adjuvant 90 percent alcohol and sand washed in hydrochloric acid and then dried.