Condiment Products, e.g. Fruit and Vegetables in Vinegar

Prepared Fruit and Vegetables, obtained from fresh or previously treated raw materials, whose preservation is ensured by the addition of a covering liquid based on vinegar, sugars, table oil or other natural edible substances to improve the organoleptic characteristics of the product, fall within the scope of the This Code of Practice, which you can download here.

Please note that the Code of Practice shall only apply to the fruit and vegetables in vinegar, the covering liquid of which is mainly clear and not thickened.