The first national standard of chili sauce in China has been finalized.
China's first national standard for chili sauce has been finalized a few days ago and is expected to be officially released in half a year's time. Industry insiders pointed out that about 20% of the workshop-like enterprises in the market will face elimination.
It is understood that the preparation of this national standard for chili sauce began in 2006 and has been revised several times. In October last year, the China seasoning Association identified Hong Kong Li Jinji Health products Group, Tianjin limin seasoning Brewing Group and Sichuan Tianwei Industrial Co., Ltd. as the units for drafting the chili sauce standard.
Yesterday, the head of the China seasoning Association said that after receiving the relevant enterprise research and drafting the chili sauce standard, it will also be reviewed by experts and sent to the National Standards Committee for public announcement before the end of the year.
According to relevant people, in this national standard, pesticide residues related to raw materials of chili sauce are included in key restricted items, and "water activity indicators" commonly used abroad are also introduced to determine the degree of corruption and deterioration of chili sauce. According to international practice, chili sauce is classified according to the degree of hotness, which is divided into four grades. Consumers can choose their own products according to their personal preferences.
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