A-A-20156A
The canned vegetable juice shall be a blend of not less than 4 nor more than 10 vegetables in which (based on single-strength equivalents) not less than 70 percent nor more than 90 percent, by volume, shall be tomato juice.
In addition to the tomato juice ingredient, the product may contain juices or pulp of beets, carrots, celery, lettuce, onions, parsley, spinach, sweet peppers, or watercress.
Properly processed concentrated tomato juice, optional vegetable juices, and dehydrated vegetable ingredients may be used provided the finished product contains the single-strength equivalents. The finished product shall not contain skins, seeds, and other coarse or hard vegetative substances.
Salt, lemon juice, black pepper extractives, and other suitable seasonings may be added in accordance with good commercial practice. Salt, if used, shall be white refined sodium chloride, with or without anticaking agent. Iodized salt shall not be used. Unless otherwise specified, Vitamin C may be added to the product.
Unless otherwise specified in the solicitation, contract, or purchase order, the canned vegetable juice shall be prepared and processed not more than 1 year prior to delivery to the Federal Government.
Finished product.
Type I – single strength. The canned vegetable juice shall have a reasonably bright red color; shall be practically free from defects; shall possess a smooth, even consistency; and shall possess a very good flavor and odor with no individual flavor, other than tomato, in predominance.
Type II – concentrated. The canned concentrated vegetable juice upon proper reconstitution, by the addition of three volumes of cold water to one volume of concentrate, shall show no material separation; shall have a reasonably bright red color; shall be practically free from defects; shall possess a smooth, even consistency; and shall possess a very good flavor and odor with no individual flavor, other than tomato, in predominance.
Type III – Single strength from concentrate. The single-strength vegetable juice shall be prepared from concentrate. The juice shall have a reasonably bright red color; shall be practically free from defects; shall possess a smooth, even, consistency; and shall possess a very good flavor and odor with no individual flavor, other than tomato, in predominance.
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