Canned Tomato Paste
$180.00
Canned tomato paste made from fresh, ripe tomatoes, has a natural color and taste and is free of harmful substances.
CANNED TOMATO PASTE SPECIFICATIONS
1. SPECIFICATIONS:
General Description: Canned tomato paste is prepared from sound, ripe red tomatoes (Lycopersicon esculentum P. Mill). All ingredients shall be of good quality, with natural color, smell, and taste. The product shall be free from harmful substances, including micro-organisms, heavy metals, pesticides, mycotoxins, and foreign matter, in amounts that may pose a health risk.
| Parameter | Requirement |
|---|---|
| Organoleptic characteristics | Normal taste and odor, free from burnt or fermented flavor |
| Packaging integrity | No dents, rust, or damage on cans |
| Swelling test (37°C for 7 days) | No swelling after incubation |
| Swelling test (55°C for 5 days) | No swelling after incubation |
| Acidity | Max 7% |
| Color (at 12° Brix) | Min 2 (Gardner Scale) |
| Concentration (Brix) | Min 28% |
| Consistency (Bostwick, at 12° Brix, 30°C) | 4–11 cm/30s |
| Howard mould count | Max 60% |
| Salt | Max 2% |
| Sugar (dry basis) | Min 42% |
| pH | Max 4.5 |
| Heavy metals (Hg, Cd, Pb, As) | Within limits (Hg 0.5 ppm, Cd 0.05 ppm, Pb 1 ppm, As 1 ppm) |
| Tin (Sn) | Max 100 ppm |
* Brix content should range between 28–31 °Brix. The product must not be derived from biotechnology.
2. TECHNICAL DOCUMENT REQUIREMENTS:
Suppliers must submit a Certificate of Analysis of the final product to UNRWA along with any other required documents when requested.
3. FOOD SAFETY AND QUALITY MANAGEMENT:
The manufacturer must implement GMP, GHP, HACCP, and GFSI standards. UNRWA inspectors may visit the production facility without prior notice to verify compliance with contractual requirements.
4. PRODUCT SAFETY:
The product must comply with Codex CXS193-1995 and relevant FAO/WHO safety standards. It must be safe, fit for human consumption, and sourced from NFSA white-listed producers.
5. PACKING & STORING:
The tomato paste shall be packed as per contract in metal cans that are rust-free and properly sealed. It must be stored in a dry, ventilated, and hygienic environment under ISO and HACCP guidelines.
6. SHELF LIFE:
The product must have a minimum of 80% remaining shelf life when presented for inspection, with a total duration of 24 months.
It is a high-quality product made from ripe red tomatoes, with natural taste and color, free from harmful substances.
The Brix concentration ranges between 28% and 31% as per standard specifications.
Store in a cool, dry place away from direct sunlight. Ensure cans are intact with no swelling or rust.
Shelf life is at least 24 months with 80% remaining validity at the time of inspection.
