Jam
$180.00
High-quality fruit jam with a fruit content of at least 45%, carefully cooked to ensure a natural taste and perfect texture according to UNRWA standards.
JAM SPECIFICATIONS
1. SPECIFICATIONS:
General Description: The jam shall be made from good quality fruit and ingredients, properly processed to achieve a consistent gelled texture, natural fruit flavor, and color appropriate to the fruit type. The product shall be free from any foreign matter, insects, or contaminants and shall meet the analytical and microbiological requirements listed below.
| Parameter | Requirements |
|---|---|
| Fruit content | Minimum 45% (general); specific limits apply for certain fruits: 35% for blackcurrants, mangoes, quinces, etc.; 20% for durian; 8% for passion fruit and other high-acidity fruits. |
| Organoleptic properties | Appropriate gelled consistency, normal color and flavor corresponding to the fruit used, largely free from defects such as peel or stone fragments. |
| Fill of container | Minimum 90% of container volume filled with product. |
| pH | 3.1 - 3.3 |
| Total Soluble Solids (°Brix) | 69 - 71 |
| Flow | 1.0 - 7.0 cm/min |
| Total viable count | ≤ 1000 cfu/g (30°C) |
| Coliforms | < 100 cfu/g (37°C) |
| Yeasts & Moulds | ≤ 100 cfu/g (30°C) |
| E. coli | Not detected |
| Staphylococcus aureus | ≤ 10 cfu/g |
| Salmonella | Absent in 25 g |
2. TECHNICAL DOCUMENT REQUIREMENTS:
Suppliers shall submit a Certificate of Analysis of the final product to UNRWA when required, along with any supporting documentation.
3. FOOD SAFETY AND QUALITY MANAGEMENT:
Manufacturers must demonstrate implementation of Good Manufacturing Practices (GMPs), Good Hygiene Practices (GHPs), HACCP, and GFSI standards. UNRWA inspectors may perform unannounced visits to verify production compliance.
4. PRODUCT SAFETY:
The jam shall be free of harmful substances such as heavy metals, pesticides, mycotoxins, or foreign materials. It must comply with Codex Alimentarius (CXS193-1995), MRLs, EMRLs, and guidelines of the International Commission on Microbiological Specifications for Foods.
5. PACKING & STORING:
Jam must be packed and stored in clean, dry, and hygienic conditions, under ambient temperature, following ISO and HACCP standards. Packing specifications as per contract.
6. SHELF LIFE:
At least 12 months, with a minimum of 80% of the shelf life remaining when presented for inspection.
7. MARKING:
Marking and labeling as per the special conditions of contract. All above specifications must be strictly adhered to at field level.
The jam contains at least 45% fruit, depending on the fruit type used.
No, the jam is made from natural ingredients and free of harmful additives.
Yes, it meets ISO and HACCP food safety standards and is fully compliant with UNRWA requirements.
At least 12 months, with 80% of the shelf life remaining at the time of inspection.
