A-A-20070 Peppers, Green And Red, DehydratedThis CID covers dehydrated green and red peppers, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

Pages 1 - 2 - 3 - 4 - 5 - 6 - 7

A-A-20070D

Style A - Diced 0.635 cm (1/4 in) by 0.635 cm (1/4 in) (approximate)

Style B - Diced 0.952 cm (3/8 in) by 0.952 cm (3/8 in) (approximate)

Class 1 - With sulfite (extended shelf life)

Class 2 - Without added sulfite (normal shelf life)

4. MANUFACTURER'S/DISTRIBUTOR'S NOTES. Manufacturer's/distributor's products shall meet the requirements of the:

- Salient characteristics (Sec. 5).

- Analytical requirements: as specified by the purchaser (Sec. 6).

- Manufacturer's/distributor's product assurance (Sec. 7).

- Regulatory requirements (Sec. 8).

- Quality assurance provisions: as specified by the purchaser (Sec. 9).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 10).

5. SALIENT CHARACTERISTICS.

5.1 Raw ingredients.

5.1.1 Peppers. The peppers shall be properly matured, either green or red, sweet bell peppers of similar varietal characteristics. Peppers of the hot pungent variety shall not be used. The

peppers shall be firm and free from defects caused by hail, scars, sunburn, disease, insects, or mechanical or other means, except for small holes or splits incident to proper handling procedures. The peppers shall be properly washed to remove soil, sand, spray residue, and foreign material. Any diseased and seriously damaged units shall be discarded.

5.1.2 Color. Peppers for Type I shall be a generally uniform green color with some variation from bright green to olive green. Peppers for Type II shall be a generally uniform red color with some variation from bright red to orange red. Mixed green and red peppers for Type III shall consist of, by weight, not less than 35 percent generally uniform typical green pieces and not less than 35 percent generally uniform typical red pieces. Sweet bell peppers which are in the process of turning from green to red, including shades of brown, are permitted provided the minimum percentages of strictly green and red pieces are present.

5.2 Processing. The dehydrated green and red peppers shall be processed in accordance with current good manufacturing practices (21 CFR Part 110).

5.3 Dehydrated product.

5.3.1 Product size. Not more than 12 percent, by weight, of Style A dehydrated, sweet bell peppers shall pass through a U.S. Standard No. 8 sieve. Not more than 7 percent of Style B shall pass through a U.S. Standard No. 8 sieve.