766
THE NEW ZEALAND GAZETTE.
[No. 19

Coffee and Chicory Essence or Extract.

(6.) Coffee and chicory essence or extract shall be prepared from coffee and chicory, with or without other wholesome foodstuffs, and shall contain not less than fifty parts per centum of coffee essence or extract.

Labelling.

(7.) There shall be written in the principal label attached to every package which contains coffee mixed with chicory, a statement on which the words “Coffee and chicory” are written in larger letters than any other letter on the label, immediately followed by a statement of the percentage proportion in which the ingredients of the mixture are present, written in bold-faced sans-serif capital types of not less size than twelve points face measurement, in the following form :—

Containing not less than [Here insert the number of parts per centum of coffee] parts per cent. of coffee.

(8.) The word “coffee,” and expressions which include the word “coffee,” shall not be written on any statement or label written on or attached to any package which contains a mixture of coffee and chicory, unless it be conjoined with the words “and chicory,” nor unless the whole phrase “coffee and chicory” is uniformly written in the manner prescribed in clause (7) of this regulation.

(9.) The word “coffee,” and expressions which include the word “coffee,” shall not be written on any label written on or attached to any package which contains coffee and chicory essence or extract, unless it be conjoined with the words “and chicory,” nor unless the whole phrase “coffee and chicory” be uniformly written in bold-faced sans-serif capitals of not less size than twelve points face measurement, in dark ink, on a light ground.

21. COCOA.

General Standard for Cocoa and Cocoa-paste.

(1.) Cocoa-beans shall be the seed of Theobroma cacao, L.; cocoa-nibs, or cracked cocoa, shall be roasted, broken cocoa-bean freed from its shell or husk, with or without the germ.

(2.) Cocoa-paste, cocoa-mass, or cocoa-slab shall be the solid or semi-solid mass produced by grinding cocoa-nibs; it shall contain not less than forty-five parts per centum of cocoa-fat. The fat-free residue of cocoa-paste shall contain not more than twenty-two parts per centum of the starch natural to cocoa; not more than six and one-third parts per centum of crude fibre; not more than eight parts per centum of total ash; not more than five and a half parts per centum of ash insoluble in water; and not more than two-fifths of one part per centum of ferric oxide.

Cocoa or Cocoa-powder.

(3.) Cocoa, or powdered cocoa, shall be powdered cocoa-paste, deprived or not of a portion of its fat; its fat-free residue shall conform with the general standard for cocoa.

Soluble Cocoa.

(4.) Soluble cocoa, or cocoa-essence, shall be the product obtained by treating cocoa-paste, deprived or not of a portion of its fat, with alkali or alkaline salt; it shall contain not more than three parts per centum of added alkali or alkaline salt estimated as potassium-carbonate, and its fat- and alkali-free residue shall conform with the general standard for cocoa.

Prepared Cocoa.

(5.) Prepared, compounded, homœopathic, or sweetened cocoa shall be cocoa mixed with other wholesome foodstuffs; it shall contain not less than twenty parts per centum of fat-free cocoa, and its fat-free cocoa content shall conform with the general standard for cocoa.

Labelling.

(6.) There shall be written in the principal label attached to every package which contains prepared, compounded, homœopathic, or sweetened cocoa, or cocoa mixed with other wholesome foodstuffs, in bold-faced sans-serif types of not less size than eight points full measurement, a statement in the following form :—

Containing not less than [Here insert the number of parts per centum] parts per cent. of cocoa.

Chocolate.

(7.) Chocolate-paste, confectioners’ chocolate, chocolate-coatings, and chocolate-powder shall be cocoa-paste mixed with sugar, with or without addition or subtraction of cocoa-fat, and with or without spices or harmless flavourings; they shall respectively contain not less than sixteen parts per centum of fat-free cocoa, and their sugar-, fat-, and spice-free residue shall conform with the general standard for cocoa.

Permitted Addition.

(8.) Declaration of the presence of harmless flavourings in cocoa, chocolate, and preparations of cocoa and chocolate, is not required.

Prohibition.

(9.) The addition of cocoa-husks, any weighting substance, paraffin, or foreign fat to cocoa, or to any preparation of cocoa, is hereby prohibited.

22. SPICES AND CONDIMENTS.

General Standard for Spices and Condiments.

(1.) Spices and condiments shall be sound, aromatic, vegetable substances used for the seasoning of food, from which no portion of any volatile oil or other flavouring-substance naturally contained in them has been removed.

Cinnamon.

(2.) Cinnamon shall be the dried bark of Cinnamomum zeylanicum, from which the outer layers may or may not have been removed.

(3.) Cassia and cassia-buds shall be respectively the dried bark and the dried immature fruit of Cinnamomum cassia.

(4.) Powdered cinnamon shall not contain any cassia, nor any other foreign vegetable or mineral substance.

Cloves.

(5.) Cloves shall be the dried flower-buds of Eugenia caryophyllata; they shall not contain any exhausted or partly exhausted cloves, nor any foreign vegetable or mineral substance, nor more than five parts in one hundred parts by weight of clove-stems.

Ginger and Ground Ginger.

(6.) Ginger shall be the washed and dried, or the decorticated and dried, rhizome of Zingiber officinale; it shall not contain any exhausted or partly exhausted ginger, nor any foreign vegetable or mineral substance.

(7.) Ground ginger shall not contain any exhausted or partly exhausted ginger, nor any foreign vegetable or mineral substance.

Mace and Nutmeg.

(8.) Mace shall be the dried arillus of Myristica fragrans; it shall not contain the arillus of any other variety of Myristica, including M. malabarica or fatuа (Bombay mace), and M. argentea (wild mace).

(9.) Nutmeg shall be the dried seed of M. fragrans deprived of its testa.

(10.) Ground nutmeg shall not contain any foreign substance.

Mixed Spice.

(11.) Mixed spice shall be a mixture of sound aromatic vegetable substances used for the seasoning of food, from which no portion of any volatile oil or other flavouring-substance has been removed. Mixed spice shall not contain any added substance.

Black Pepper.

(12.) Black pepper shall be the dried immature berry of Piper nigrum, L.; it shall contain not less than six parts per centum of extract soluble in ether, not more than seven parts per centum of total ash, and not less than eight parts per centum of extractive matter soluble in ethylic alcohol. It shall not contain any added substance.

White Pepper.

(13.) White pepper shall be the dried mature berry of Piper nigrum, L., from which the outer coating has been removed. It shall contain not less than six parts per centum of extract soluble in ether, not more than three and one-half parts per centum of ash, and not less than seven parts per centum of extractive matter soluble in ethylic alcohol. It shall not contain any added substance.

Ground Pepper.

(14.) Ground pepper shall be ground white or black pepper, or ground white and black pepper; it shall not contain any added substance,