2008-01-03 LanguaL 2007 Thesaurus Export File http://www.eurofir.org/xml/scheme/langual2007.xml This is the official XML export file for LanguaL

00000 LANGUAL THESAURUS ROOT This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. 2007 True True 2000-01-01 False A0001 PRODUCT TYPE, NOT KNOWN A0361 Used when no product type is evident from the food product name, e.g., 'artificially sweetened food', 'food with herbs added', etc. [FDA CFSAN 1995] False True 2000-01-01 False A0004 PRODUCT TYPE, OTHER A0361 Used only if the product does not fall under any of the major product types listed. [FDA CFSAN 1995] False True 2000-01-01 False A0100 PIE, UNSWEETENED, OR PIZZA (U.S.) A0102 Used only for unsweetened products; sweetened pies are indexed under *PIE, SWEETENED*. False True 2000-01-01 False A0101 CULTURED MILK PRODUCT (U.S.) A0148 Milk modified by adding acid-producing and/or flavor-producing bacteria under controlled conditions. False True 2000-01-01 False A0102 PREPARED FOOD PRODUCT WITH BAKERY BASE OR ENCLOSURE, UNSWEETENED (U.S.) A0172 False True 2000-01-01 False A0103 PASTRY, UNSWEETENED, FILLED (U.S.) A0102 False True 2000-01-01 False A0104 FRUIT JUICE OR RELATED PRODUCT (U.S.) A0143 Liquid food prepared from fruit (21 CFR 146). Products prepared from fruit juice by thickening with pectin are indexed under *FRUIT JELLY*; those thickened with gelatin are under *FRUIT BUTTER, JELLY, PRESERVE OR RELATED PRODUCT*. False True 2000-01-01 False A0105 DRESSING, CONDIMENT, GRAVY OR SAUCE (U.S.) A0289 Seasoned product that contains multiple ingredients and that is used in limited amounts to accompany other foods; excludes flavors, spices and herbs. False True 2000-01-01 False A0106 PREPARED GRAIN OR STARCH PRODUCT (U.S.) A0125 Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*. False True 2000-01-01 False A0107 BAKERY PRODUCT, UNSWEETENED (U.S.) A0191 Includes breads, crackers, pie or pizza crusts and pretzels. Excludes glazed, filled or frosted bakery products, which fall under *BAKERY PRODUCT, SWEETENED* and unsweetened filled products that fall under *PREPARED FOOD PRODUCT WITH BAKERY BASE OR ENCLOSURE, UNSWEETENED* or the appropriate narrower term. See 21 CFR for description of some subgroups. False True 2000-01-01 False A0108 PASTRY SHELL, UNSWEETENED (U.S.) A0107 False True 2000-01-01 False A0109 PASTEURIZED PROCESS CHEESE SPREAD (U.S.) A0117 Pasteurized cheese product made with mandatory emulsifier and optional dairy ingredients. Milkfat minimum 20% of total; moisture minimum 44%, maximum 60% (21 CFR 133.179, 133.180). False True 2000-01-01 False A0110 PASTEURIZED PROCESS CHEESE (U.S.) A0117 Pasteurized cheese product made with mandatory emulsifier and optional milkfat or cream. Milkfat minimum 47% of solids (43% for swiss, 45% for gruyere); moisture maximum 51% (21 CFR 133.169, 133.170, 133.171). False True 2000-01-01 False A0111 PASTEURIZED PROCESS CHEESE FOOD (U.S.) A0117 Pasteurized cheese product made with optional emulsifier and optional dairy ingredients. Milkfat minimum 23% of total; moisture maximum 44%. False True 2000-01-01 False A0112 NONALCOHOLIC BEVERAGE (U.S.) A0229 Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices. False True 2000-01-01 False A0113 SPICE OR HERB (U.S.) A0133 Aromatic or pungent plant product used whole or ground as a seasoning in food products. False True 2000-01-01 False A0114 FROZEN DAIRY DESSERT (U.S.) A0164 A frozen dessert prepared from one or more dairy ingredients or their analogs, plus other ingredients. Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*. False True 2000-01-01 False A0115 CHEESE OR CHEESE PRODUCT (U.S.) A0164 Natural cheese, cured or uncured, cheese product (which is further processed), or cheese product analog. False True 2000-01-01 False A0116 COLD-PACK CHEESE PRODUCT (U.S.) A0282 Cheese product made without the aid of heat. See 21 CFR 133.123-125 for lists of cheeses that cannot be used. False True 2000-01-01 False A0117 PASTEURIZED CHEESE PRODUCT (U.S.) A0282 Food prepared by comminuting and mixing, with the aid of heat, one or more natural cheeses, with or without additional ingredients, into a homogeneous plastic mass; the product is packed while hot. See 21 CFR 133.167-180 for lists of cheeses that cannot be used. False True 2000-01-01 False A0118 NUTRITIVE SWEETENER (U.S.) A0237 A substance having greater than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity. For example, the amount of such subtance having the sweetening capacity of 1 teaspoon of sucrose would have more than 0.4 calories (21 CFR 170.3(o)(21)). False True 2000-01-01 False A0120 NEUTRAL DISTILLED SPIRITS (U.S.) A0277 Distilled spirits produced at or above 190 proof and, if bottled, bottled at not less than 80 proof (27 CFR 5.22(a)). False True 2000-01-01 False A0123 CREAM PRODUCT ANALOG (U.S.) A0147 Food product having functional characteristics similar to a cream product; it may be nutritionally equivalent or inferior to the product it purports to resemble. Includes nondairy coffee whitener and nondairy topping. False True 2000-01-01 False A0125 GRAIN OR STARCH PRODUCT (U.S.) A0289 Any form of whole or milled grain, prepared grain product or starch containing product derived from non-grain sources. [FDA CFSAN 1995] False True 2000-01-01 False A0126 COLD-PACK CHEESE FOOD (U.S.) A0116 Cold-pack cheese product made with other dairy ingredients and without emulsifier. Milkfat minimum 23% of total; moisture maximum 44% (21 CFR 133.124, 133.125). False True 2000-01-01 False A0127 FRUIT JUICE (U.S.) A0104 The liquid extracted or expressed from mature fruit with or without the application of heat. Includes concentrated juice and single-strength juice. If the single-strength juice is prepared from concentrate, then *WATER ADDED* should be used. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term. False True 2000-01-01 False A0128 CHEESE PRODUCT ANALOG (U.S.) A0115 Food product having functional characteristics similar to those of cheese or cheese product; it may be nutritionally equivalent or inferior to the product it purports to resemble. The ingredients may or may not be milk-based. An example is a cheese-like product made from skim milk and vegetable oil. False True 2000-01-01 False A0129 REFINED OR PARTIALLY-REFINED FOOD PRODUCT (U.S.) A0289 Extract, concentrate or isolate derived from a food source through one or more refining steps (see *EXTRACT, CONCENTRATE OR ISOLATE OF PLANT OR ANIMAL*) and marketed as such. [FDA CFSAN 1995] False True 2000-01-01 False A0130 FRUIT JUICE, DILUTED (U.S.) A0104 Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution. False True 2000-01-01 False A0131 POULTRY-BASED SAUSAGE OR LUNCHEON MEAT (U.S.) A0273 Food product consisting of comminuted poultry meat, usually seasoned, pressed and/or encased. False True 2000-01-01 False A0132 MEAT PRODUCT ANALOG (U.S.) A0150 Food product having functional characteristics similar to a meat product; it may be nutritionally equivalent or inferior to the product it purports to resemble. Typically these products are soybean-based. False True 2000-01-01 False A0133 FLAVORING OR SEASONING (U.S.) A0289 Product that imparts or helps to impart a taste or aroma in food (21 CFR.170.3(n)(26). [FDA CFSAN 1995] False True 2000-01-01 False A0134 SALT OR SALT SUBSTITUTE (U.S.) A0133 Table salt and its substitutes; also products combining other flavors or seasonings with salt when these are predominantly salt. False True 2000-01-01 False A0135 BAKERY PRODUCT, SWEETENED (U.S.) A0191 Includes cakes, cookies, pies, quick breads, doughnuts and related products, also bakery products that are glazed, frosted or have a sweetened filling. If sugar is not the first ingredient, *SUGAR OR SUGAR SYRUP ADDED* as well as *SWEETENER ADDED* (or the appropriate narrower term under each) should be indexed in *H. TREATMENT APPLIED*. False True 2000-01-01 False A0136 NONSTANDARDIZED DRESSING (U.S.) A0276 Dressing for which no standards of identity are specified in the CFR. False True 2000-01-01 False A0137 ICE CREAM OR FROZEN CUSTARD (U.S.) A0114 A frozen dairy dessert prepared by freezing while stirring a mixture of pasteurized dairy ingredients and other optional ingredients specified in 21 CFR 135.110 (a). These exclude fats and nonnutritive sweeteners not derived from milk; the finished product has at least 10% milk fat and 10% nonfat milk solids. False True 2000-01-01 False A0138 SOFT CHEESE (U.S.) A0316 Cured cheese that cures from the surface toward the center. For standardized soft-ripened cheeses, milk fat min. 50% of solids. False True 2008-01-03 2000-01-01 False A0139 MULTICOMPONENT MEAL (U.S.) A0172 A multiple-component food product typically containing a protein source, a vegetable, and a potato, rice or cereal-based component packaged to be served after heating, either as separate items or courses or mixed as recipe components; see 21 CFR 102.26, 102.28 and 104.47 for nutritional quality guidelines. False True 2000-01-01 False A0140 PIE CRUST, SWEETENED (U.S.) A0135 Mixture of cookie crumbs or sweetened cracker crumbs and fat that is used as a base for fruit or other pie filling, e.g., graham cracker crust. Also includes ordinary pie crust that has been sweetened. False True 2000-01-01 False A0141 AERATED CONFECTIONERY (U.S.) A0293 Confectionery into which a substantial amount of air has been incorporated to produce a sponge-like or chewy texture. Examples are marshmallow and nougat. False True 2000-01-01 False A0142 NONNUTRITIVE SWEETENER (U.S.) A0237 Substance having less than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity. For example, the amount of such substance having the sweetening capacity of 1 teaspoon of sucrose would have no more than 0.4 calories (21 CFR 170.3(o)(19)). False True 2000-01-01 False A0143 FRUIT OR FRUIT PRODUCT (U.S.) A0257 Fruit in all forms; includes fruit juices and fruit juice drinks, fruit butters, jellies, preserves, and related products. False True 2000-01-01 False A0145 PASTEURIZED BLENDED CHEESE (U.S.) A0117 Pasteurized cheese product made without emulsifier and with optional milkfat or cream. Milkfat minimum 47% of solids (43% for swiss, 45% for gruyere). Moisture maximum 51%. (21 CFR 133.167). False True 2000-01-01 False A0146 JAP OR AGAR JELLY CANDY (U.S.) A0162 Jelly candy having agar as its principal jelling ingredient. False True 2000-01-01 False A0147 MILK OR MILK PRODUCT ANALOG (U.S.) A0148 Food product having functional characteristics similar to milk or milk products, including cream product analogs, margarine, and milk analogs. Certain alternate ingredients are substituted for those components that are responsible for specific functional properties. False True 2000-01-01 False A0148 MILK OR MILK PRODUCT (U.S.) A0164 Milk in all forms, milk-based beverage, cultured milk product, or milk or milk product analog. Index infant formula under *MEAL REPLACEMENT*. False True 2000-01-01 False A0149 MILLED GRAIN OR STARCH PRODUCT (U.S.) A0125 Food product prepared by milling a grain or by producing flour, meal or grits from a non-grain source such as beans, starchy roots or tubers. Refined starch is indexed under *REFINED OR PARTIALLY REFINED FOOD PRODUCT*. False True 2000-01-01 False A0150 MEAT OR MEAT PRODUCT (FROM MAMMAL) (U.S.) A0217 Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs. False True 2000-01-01 False A0151 SWEET ROLL OR SWEET BUN (U.S.) A0135 Single-portion yeast-leavened sweetened bakery product. False True 2000-01-01 False A0152 VEGETABLE OR VEGETABLE PRODUCT (U.S.) A0257 Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence. False True 2000-01-01 False A0155 FRUIT BUTTER, JELLY, PRESERVE OR RELATED PRODUCT (U.S.) A0143 Semisolid or jelled food prepared from fruit or fruit juice and other ingredients prescribed for the individual products (21 CFR 150). False True 2000-01-01 False A0156 SEAFOOD PRODUCT ANALOG (U.S.) A0267 Food product having functional characteristics similar to a seafood product; it may be nutritionally equivalent or inferior to the product it purports to resemble. False True 2000-01-01 False A0157 POULTRY PRODUCT ANALOG (U.S.) A0273 Food product having functional characteristics similar to a poultry product; it may be nutritionally equivalent or inferior to the product it purports to resemble. False True 2000-01-01 False A0158 CACAO OR CHOCOLATE PRODUCT ANALOG (U.S.) A0272 Food product having functional characteristics, primarily taste, similar to those of a *CACAO OR CHOCOLATE PRODUCT*. Carob or artificial chocolate flavor may replace chocolate or cocoa in the product. False True 2000-01-01 False A0159 ICE CREAM PRODUCT ANALOG (U.S.) A0114 Food product having functional characteristics similar to an ice cream product; it may be nutritionally equivalent or inferior to the product it purports to resemble. False True 2000-01-01 False A0160 PIE CRUST, UNSWEETENED (U.S.) A0107 Unsweetened, unleavened mixture of flour and fat that is used as a base for filling. Yeast-leavened pie crust is indexed under *PIZZA CRUST*. False True 2000-01-01 False A0161 FRUIT OR NUT CANDY (U.S.) A0204 Candy in which fruit or nut is the first ingredient. False True 2000-01-01 False A0162 JELLY CANDY (U.S.) A0293 Candy prepared by cooking together a mixture of sweeteners, water, acids, flavoring agents, other ingredients and jelling agents to a temperature of 226-230 degrees F, which results in a soft-solid product. False True 2000-01-01 False A0164 DAIRY PRODUCT (U.S.) A0289 Milk, a product derived from milk, or a dairy product analog; includes cheese and frozen dairy desserts. [FDA CFSAN 1995] False True 2000-01-01 False A0165 FROZEN CUSTARD (U.S.) A0137 Frozen custard, in comparison with ice cream, contains at least 1.4% egg yolk solids by weight of the finished product (21 CFR 135.110(a)). False True 2000-01-01 False A0166 COLOR ADDITIVE (U.S.) A0181 A substance added to food to impart, preserve, or enhance the color or shading of a food (21 CFR 170.3(0)). False True 2000-01-01 False A0167 PIZZA CRUST (U.S.) A0178 Yeast-leavened bread that is used as a base for filling, particularly to make pizza. False True 2000-01-01 False A0168 CURED CHEESE (U.S.) A0187 Natural cheese that is cured; includes cheeses that are normally consumed cured but may be sold in an uncured or very lightly cured stage. The classification of cured cheeses is based on the method of curing, the moisture content, and the milk fat content measured as the proportion of solids. Scope notes given for the general classes give moisture and milkfat proportions that cover the entire range specified in the CFR for the individual cheeses included in a class; the class definition given in the CFR section cited may be more restrictive. False True 2000-01-01 False A0169 GELATIN DESSERT (U.S.) A0222 Sweetened product containing gelatin, flavoring and coloring. False True 2000-01-01 False A0172 PREPARED FOOD PRODUCT (U.S.) A0289 Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995] False True 2000-01-01 False A0173 CARAMEL CANDY (U.S.) A0293 Candy prepared by heating together sugar, corn syrup, fat and cream or milk to 240-250 degrees F. False True 2000-01-01 False A0176 CHEWING GUM (U.S.) A0289 An elastic substance flavored and used for chewing; it may be sweetened with a nutritive or nonnutritive sweetener. [FDA CFSAN 1995] False True 2000-01-01 False A0178 BREAD (U.S.) A0107 Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust. False True 2000-01-01 False A0179 CONDIMENT OR RELISH (U.S.) A0105 Food product that is usually pungent, tart, salty, or spicy and is used to enhance the flavors of other foods; includes catsup, relish, prepared mustard, prepared horseradish, and condiment sauces. False True 2000-01-01 False A0180 SOUP, THICK (U.S.) A0198 A soup in which the liquid phase has high viscosity. False True 2000-01-01 False A0181 FOOD ADDITIVE (U.S.) A0289 Substance that is added to food or that is used to treat food and that becomes a component of the food or otherwise affects the functional or nutritional characteristics of the food; for purposes of this vocabulary it excludes products that fall under other categories, such as flavors and sweeteners. [FDA CFSAN 1995] False True 2000-01-01 False A0182 MILK ANALOG (U.S.) A0147 Food product having functional characteristics similar to milk; it may be nutritionally equivalent or inferior to the product it purports to resemble. False True 2000-01-01 False A0183 QUICK BREAD, SWEETENED (U.S.) A0135 Chemically leavened sweetened bakery product that may contain other ingredients such as fruits, nuts or that may be filled. False True 2000-01-01 False A0184 FRUIT BUTTER (U.S.) A0155 Smooth semisolid fruit product prepared from a mixture of one or more fruit ingredients and specified optional ingredients. Skins, seeds, pits, and cores are screened out. Nutritive carbohydrate sweetener may be used, but the starting mixture of optional ingredients must contain at least five parts by weight of the fruit ingredient to each two parts by weight of the nutritive carbohydrate sweetener. The soluble content of the finished fruit butter is not less than 43% solids (21 CFR 150.110). False True 2000-01-01 False A0185 UNCURED CHEESE (U.S.) A0187 Natural cheese that is not cured or is cured for less than 7 days. It may undergo some further processing, such as creaming. It is consumed fresh and has a mild acid flavor. Moisture max. 80%. Includes such products as cottage cheese, cream cheese and mozzarella cheese. False True 2000-01-01 False A0186 HARD CHEESE (U.S.) A0316 Cured cheese ripened by bacteria. Moisture max. 42%; includes full fat, part-skim and skim hard cheese with or without eyes. Note: the CFR term 'hard cheeses' refers to hard cheese, full fat only. False True 2008-01-03 2000-01-01 False A0187 NATURAL CHEESE (U.S.) A0115 Cheese made from milk or milk components, such as cream, by the following process: (1) produce curd through coagulation of milk by bacterial action and/or enzymes and/or acidification and draining of whey. (2) For cured cheese only: cure the curd. Excludes products made through further processing, such as comminuting (see *CHEESE PRODUCT*). False True 2000-01-01 False A0188 CONFECTIONERY (U.S.) A0289 Candy or other food product made with sweeteners and frequently containing nuts, fruits, starches, flavorings and other foods (21 CFR 170.3(n)(9). [FDA CFSAN 1995] False True 2000-01-01 False A0191 BAKERY PRODUCT (U.S.) A0106 Prepared grain product made by baking or frying. Includes doughs, batters and mixes. False True 2000-01-01 False A0192 PUDDING, STARCH (U.S.) A0285 Cooked or uncooked mixture prepared with starch (tapioca starch, cornstarch, etc.) and other optional ingredients including sweeteners, eggs and flavorings. False True 2000-01-01 False A0194 PANCAKE OR WAFFLE (U.S.) A0135 A thin, sweetened bakery product griddled or cooked in a heated mold. False True 2000-01-01 False A0195 MALT BEVERAGE (U.S.) A0278 Alcoholic beverage prepared from water, malted grain and hops (humulus) by brewing. Examples are beer, ale and malt liquor (27 CFR 7.10). False True 2000-01-01 False A0196 FRUIT NECTAR (U.S.) A0104 Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113). False True 2000-01-01 False A0197 FRUIT SPREAD OR SAUCE (U.S.) A0155 Nonstandardized fruit product prepared from a mixture of one or more fruit ingredients and optional ingredients including nutritive carbohydrate sweetener, spice or flavor; includes applesauce and cranberry sauce. False True 2000-01-01 False A0198 SOUP (U.S.) A0172 A liquid food made by simmering meat, poultry, seafood or vegetables, being clear or thickened to the consistency of a thin puree or having milk or cream added, and often containing pieces of solid food such as meat, shellfish, pasta or vegetables. Soup takes precedence over other food products. False True 2000-01-01 False A0200 DISTINCTIVE DISTILLED SPIRITS (U.S.) A0277 Distilled spirits produced at less than 190 proof and having a distinctive flavor and aroma derived from the source (or from flavoring ingredients added) through a manufacturing process characteristic of the type. Includes whiskey, brandy, rum and similar products. False True 2000-01-01 False A0202 PASTRY, SWEETENED (U.S.) A0135 Sweetened bakery product consisting of a sweetened or unsweetened pastry shell or enclosure containing a sweetened filling, usually fruit, cheese or custard. Examples would be apple strudel, danish pastry or cream puff. False True 2000-01-01 False A0203 COOKIE (U.S.) A0135 Sweetened bakery product baked in individual portions that are usually small and flat. False True 2000-01-01 False A0204 CANDY (U.S.) A0188 Food product prepared by heating a mixture of sweeteners and other optional ingredients according to the specific formula for each subgroup. False True 2000-01-01 False A0205 WINE, 7-24% ALCOHOL (U.S.) A0297 Alcoholic beverage produced by the normal fermentation of the juice of grapes or other fruits or of the fermentable parts of plants or plant-related products; may contain certain optional ingredients. Contains between 7-24% alcohol by volume (27 CFR 4.10). False True 2000-01-01 False A0206 FROZEN NONDAIRY DESSERT (U.S.) A0222 Frozen dessert prepared from nondairy ingredients. False True 2000-01-01 False A0208 SALAD (U.S.) A0172 A combination of one or more vegetable, fruit, herb, meat, poultry, seafood, egg, cereal or pasta, usually served with some kind of moist dressing; may be molded with a jelling agent. Salad takes precedence over other product types. Examples are egg salad, tuna salad, mixed vegetable salad, jelled fruit salad and macaroni salad. False True 2000-01-01 False A0209 FRUIT JELLY (U.S.) A0155 Jelled product made from one or more fruit juices and optional ingredients. Includes both fruit jelly, which may be sweetened with nutritive carbohydrate sweeteners, (21 CFR 150.140), and artificially sweetened fruit jelly (21 CFR 150.141). The finished fruit jelly must have a soluble solid content of no less than 65% and the ratio by weight of the fruit ingredient to sweetener in the starting mixture must be no less than 45:55. Artificially sweetened fruit jelly must contain no less than 55% fruit ingredient by weight. False True 2000-01-01 False A0210 CAKE (U.S.) A0135 Sweetened bakery product that is leavened and baked. False True 2000-01-01 False A0211 FROZEN YOGURT (U.S.) A0114 A frozen dessert prepared from yogurt and other ingredients. False True 2000-01-01 False A0212 STEW OR HASH (U.S.) A0172 Prepared dish consisting of a mixture of meat, poultry or seafood with one or more vegetables and possibly other ingredients. In contrast to soups, which are liquid or semiliquid, stews are thickened or have a larger proportion of solid ingredients. False True 2000-01-01 False A0213 FUDGE (U.S.) A0293 Soft candy prepared by boiling milk, sugar, salt and optional ingredients to the soft-ball stage (238 degrees F.). False True 2000-01-01 False A0214 GLAZE (U.S.) A0289 An edible coating used to enhance appearance and palatibility and to protect the food product. [FDA CFSAN 1995] False True 2000-01-01 False A0215 FLAVORING (U.S.) A0300 Natural or synthetic product, dissolved in a suitable solvent or carried on an appropriate dry base and added to a food product to enhance or impart taste and aroma. False True 2000-01-01 False A0216 HARD CANDY (U.S.) A0204 Candy prepared by boiling a mixture of water, sugars, butter or margarine and optional ingredients to the hard-crack stage (300 degrees F.). False True 2000-01-01 False A0217 MEAT, POULTRY, SEAFOOD OR RELATED PRODUCT (U.S.) A0289 Products of the flesh of animals. [FDA CFSAN 1995] False True 2000-01-01 False A0218 SANDWICH (U.S.) A0102 Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term. False True 2000-01-01 False A0219 CUSTARD, COOKED (U.S.) A0285 Cooked or baked mixture of milk, eggs and optional ingredients including nutritive and non-nutritive sweeteners. False True 2000-01-01 False A0220 PASTA DISH (U.S.) A0172 Prepared food product in which pasta in its cooked form is the first or second ingredient. Examples are spaghetti with meat balls, macaroni and cheese, beef stroganoff with noodles, etc. Excludes *SOUP* and *SALAD*. False True 2000-01-01 False A0221 SAUSAGE OR LUNCHEON MEAT (U.S.) A0150 This category includes a wide variety of products made from comminuted or chopped meat (skeletal and/or organ meat) that is usually salted and/or seasoned and often stuffed in an edible or inedible casing. Includes products such as pork sausage, pickle or pimiento loaf, meat spread and pate, and products made by binding meat chunks with gelatin or other binders, such as sectioned and formed ham, beef rolls, and headcheese. Excludes plain ground meat, meat loaf and products made by slicing intact muscle or other tissue, even if packaged and marketed like luncheon meat. Index all processes applied to the product at hand; examples: *FULLY HEAT TREATED*, *CURED FOR 2 MONTHS*, *SMOKED*, *FERMENTED*, *EMULSIFIED OR HOMOGENIZED*. Also consider *PARTICLE SIZE IN SOLID FORMED PRODUCTS* and *TYPEOF SAUSAGE CASING* in *Z. ADJUNCT CHARACTERISTICS OF FOOD*. False True 2000-01-01 False A0222 DESSERT (U.S.) A0172 Sweetened prepared product usually consumed after the main course in a meal. Excludes fruit or fruit products, bakery products and confectionery. False True 2000-01-01 False A0224 HEAVY WINE, 14-24% ALCOHOL (U.S.) A0205 Wine containing 14-24% alcohol. False True 2000-01-01 False A0225 RELISH (U.S.) A0179 Mixture of fruits, vegetables, or other ingredients, such as spices and sweeteners, used to enhance the flavor of other food products. False True 2000-01-01 False A0226 BRITTLE (U.S.) A0216 Flat hard candy to which is added nuts, usually peanuts. False True 2000-01-01 False A0227 ICE CREAM (U.S.) A0137 Ice cream, in comparison with frozen custard, contains less than 1.4% egg yolk solids by weight of the finished product (21 CFR 135.110(a)). False True 2000-01-01 False A0228 SNACK FOOD (U.S.) A0289 Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995] False True 2000-01-01 False A0229 BEVERAGE (U.S.) A0289 Alcoholic or nonalcoholic beverage; excludes milk and milk-based beverages, fruit juices and fruit juice drinks, and vegetable juices. [FDA CFSAN 1995] False True 2000-01-01 False A0230 WATER ICE (U.S.) A0206 Frozen non-dairy dessert prepared by freezing, while stirring, a mixture of water, nutritive sweeteners and flavorings; the mix may or may not be pasteurized. Must not contain milk or milk-derived ingredients, egg yolk or food fats. The optional flavor ingredients are specified in 21 CFR 135.140(d) and (e). False True 2000-01-01 False A0231 MARGARINE (U.S.) A0294 Food product having functional characteristics similar to those of butter; it is in plastic form or liquid emulsion and contains not less than 80% fat whose origin is vegetable or rendered animal carcass fats or a mixture of these as well as other optional ingredients specified by 21 CFR 166.110. False True 2000-01-01 False A0232 MELLORINE (U.S.) A0159 Frozen dairy dessert produced by freezing while stirring a pasteurized mix of ingredients including, but not limited to, milk derived nonfat solids, animal or vegetable fat or both, only part of which may be milkfat, and nutritive carbohydrate sweeteners. False True 2000-01-01 False A0233 ICE MILK (U.S.) A0114 Frozen dairy dessert similar to ice cream; it has between 2% and 7% milkfat and at least 11% total milk solids. False True 2000-01-01 False A0237 SWEETENER (U.S.) A0133 A product added to a food item to achieve some degree of sweet taste; it may be nutritive or nonnutritive. False True 2000-01-01 False A0240 LIQUEUR (U.S.) A0200 Alcoholic beverage produced by combining a spirit (frequently brandy) with flavoring and sugar. May be grouped into five categories: fruits, seeds, herbs, peels and cremes. Examples of each include cherry heering, anisette, chartreuse, curacao and creme de menthe (27 CFR 5.22(h)). False True 2000-01-01 False A0241 SOFT DRINK (U.S.) A0112 Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term. False True 2000-01-01 False A0242 CRACKER (U.S.) A0107 Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated. False True 2000-01-01 False A0243 SOUP, THIN (U.S.) A0198 A soup in which the liquid phase has low viscosity. False True 2000-01-01 False A0244 FONDANT (U.S.) A0293 Candy prepared by cooking together sugar, water and ingredients to control crystal growth to a temperature of 238-246 degrees F. The product is then cooled approximately 100 degrees and agitated to promote a smooth, creamy texture. False True 2000-01-01 False A0245 SHERBET (U.S.) A0114 Frozen dairy dessert prepared by freezing, while stirring, a pasteurized mixture of one or more optional dairy ingredients, caseinates and other non-dairy ingredients, excluding other food fats; the milkfat content is not less than 1% nor more than 2%. False True 2000-01-01 False A0246 DECORATION (U.S.) A0188 Candy-like product shaped and/or colored to serve as a decoration. False True 2000-01-01 False A0248 DOUGHNUT (U.S.) A0135 Deep-fat fried sweetened bakery product that may be leavened with yeast or baking powder. False True 2000-01-01 False A0251 FRUIT PRESERVE OR JAM (U.S.) A0155 Viscous or semisolid fruit product made from whole fruits or pieces of fruit of one or more varieties and optional ingredients. Includes fruit preserve or jam (21 CFR 150.160) and artificially sweetened fruit preserve or jam (21 CFR 150.161). The specifications of starting mixture and finished soluble solids are the same as for fruit jelly. False True 2000-01-01 False A0253 PIE, SWEETENED (U.S.) A0135 Sweetened bakery product consisting of a sweetened or unsweetened pie crust and a sweetened filling. The filling is always indexed as the food source, even if the crust is the same weight or greater weight than the filling ingredient. False True 2000-01-01 False A0254 EGG PRODUCT ANALOG (U.S.) A0261 Food product having functional characteristics similar to an egg product; it may be nutritionally equivalent or inferior to the product it purports to resemble. Includes egg whites that have added ingredients, particularly vegetable oil. False True 2000-01-01 False A0255 PECTIN JELLY CANDY (U.S.) A0162 Jelly candy having pectin as its principal jelling ingredient. False True 2000-01-01 False A0256 STARCH JELLY CANDY (U.S.) A0162 Jelly candy having starch as its principal jelling ingredient. False True 2000-01-01 False A0257 FRUIT OR VEGETABLE PRODUCT (U.S.) A0289 Fruits and vegetables in all forms. [FDA CFSAN 1995] False True 2000-01-01 False A0258 BREAKFAST CEREAL (U.S.) A0106 Prepared grain product ready or nearly ready for consumption and marketed primarily for breakfast use. Includes formulated breakfast cereals such as 'corn flakes' or 'cheerios' and simple breakfast cereals such as instant oatmeal. Excludes rolled oats, corn grits and similar products, which are indexed under *MILLED GRAIN OR STARCH PRODUCT*. See also *MILLED GRAIN OR STARCH PRODUCT*. False True 2000-01-01 False A0260 NUT OR NUT PRODUCT (U.S.) A0306 Nuts in all forms, including nut butters and pastes. False True 2000-01-01 False A0261 EGG OR EGG PRODUCT (U.S.) A0289 Fresh egg in shell, liquid, frozen, dried egg or egg component, or egg product analog. Includes boiled, poached, scrambled, and fried eggs. Excludes prepared egg dishes, such as omelettes. False True 2000-01-01 False A0263 CONDIMENT SAUCE (U.S.) A0179 Pourable condiment that is usually applied after the food is prepared but can also be used in cooking. Examples are soy sauce, pepper sauce or barbeque sauce. False True 2000-01-01 False A0264 VEGETABLE JUICE (U.S.) A0152 The liquid extracted or expressed from mature vegetables with or without optional ingredients such as seasoning or salt. Products prepared from vegetable juice by thickening with gelatin or pectin are indexed under the broader term *VEGETABLE OR VEGETABLE PRODUCT*. For part or portion, index the part or the plant from which the juice was extracted, rather than *PLANT EXTRACT, CONCENTRATE, OR ISOLATE*. False True 2000-01-01 False A0266 PASTEURIZED CHEESE SPREAD (U.S.) A0117 Pasteurized cheese product made without emulsifier and with opional dairy ingredients. Milkfat minimum 20% of total; moisture minimum 44%, maximum 60% (21 CFR 133.175, 133.176). False True 2000-01-01 False A0267 SEAFOOD OR SEAFOOD PRODUCT (U.S.) A0217 Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice. False True 2000-01-01 False A0268 STEEPED BEVERAGE (U.S.) A0112 Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. False True 2000-01-01 False A0269 ICING OR FROSTING (U.S.) A0188 Mixture of fat, sweetener and optional ingredients such as fruit juice, milk, flavorings, etc. used as a topping, coating or filling for bakery products. False True 2000-01-01 False A0271 VEGETABLE PICKLE (U.S.) A0152 Vegetable product prepared by immersing vegetable in a brine or an acid solution. Often this treatment induces fermentation and/or other changes in the product. False True 2000-01-01 False A0272 CACAO OR CHOCOLATE PRODUCT (U.S.) A0289 Any form of cacao, cacao product, chocolate, chocolate product or chocolate product analog except chocolate candy; includes such products as cacao beans, cacao nibs, chocolate liquor, sweet or milk chocolate, and chocolate syrup; excludes flavors and extracts derived from cacao beans and chocolate- or cacao-flavored foods (21 CFR 163). [FDA CFSAN 1995] False True 2000-01-01 False A0273 POULTRY OR POULTRY PRODUCT (U.S.) A0217 Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat. False True 2000-01-01 False A0274 MEAL REPLACEMENT (U.S.) A0309 Formulated and often nutritionally controlled product marketed for consumption in place of a conventional meal. The product may be used as the sole or major source of nourishment. It is frequently offered in a form convenient to use. Includes infant formula, products designed for weight loss, instant breakfast, interal and parenteral complete nutrition solutions, etc. False True 2000-01-01 False A0275 MACARONI OR NOODLE PRODUCT (U.S.) A0106 A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139). False True 2000-01-01 False A0276 DRESSING FOR FOOD (U.S.) A0105 Standardized or nonstandardized mixture of edible fats or oils, acidifying agents and optional ingredients such as sweeteners (nutritive or nonnutritive), starch, egg and seasonings. Used in limited amounts to accompany salads and other foods. False True 2000-01-01 False A0277 DISTILLED SPIRITS (U.S.) A0278 Alcoholic beverage prepared by fermentation of grain or plant-related products and subsequent distillation (27 CFR 5.11). False True 2000-01-01 False A0278 ALCOHOLIC BEVERAGE (U.S.) A0229 Beverage containing more than 0.5% alcohol; includes distilled spirits, malt beverage, and wine. False True 2000-01-01 False A0279 CURED MEAT (U.S.) A0150 Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying. False True 2000-01-01 False A0280 COLD-PACK CHEESE (U.S.) A0116 Cold-pack cheese product made without other dairy ingredients and without emulsifiers. Milkfat minimum 47% of solids (43% for swiss, 45% for gruyere); moisture maximum 42% (21 CFR 133.123). False True 2000-01-01 False A0281 SEMISOFT CHEESE (U.S.) A0316 Cured cheese, moisture max. 52%; includes principally by bacteria or by bacteria and surface microorganisms. Note: the CFR term 'semisoft cheeses' refers to semisoft cheese, full fat only. False True 2008-01-03 2000-01-01 False A0282 PROCESSED CHEESE PRODUCT (U.S.) A0115 Food made from natural cheese of one or more varieties or from cheese, other dairy ingredients and/or emulsifiers, and other optional ingredients by comminuting and possibly application of heat. The result is a homogeneous plastic mass, except for grated cheese product, which is powdered or granular. False True 2000-01-01 False A0283 QUICK BREAD, UNSWEETENED (U.S.) A0107 Chemically leavened unsweetened bakery product such as biscuits or unsweetened cornbread. False True 2000-01-01 False A0284 PREPARED EGG DISH (U.S.) A0172 Prepared food product that contains egg as its principal ingredient. Examples include cheese souffle and quiche lorraine. False True 2000-01-01 False A0285 CUSTARD OR PUDDING (U.S.) A0222 Sweetened or unsweetened custard or starch-based pudding; also non-fruit pie filling. False True 2000-01-01 False A0286 GRAVY OR SAUCE (U.S.) A0105 Nonstandardized food product used as a meal accompaniment and consisting of a mixture of fats or oils, starch, liquid and other optional ingredients specified by the recipe; excludes condiment sauce (q.v.) and tomato or spaghetti sauce, which are vegetable products. False True 2000-01-01 False A0287 SWEET SAUCE OR TOPPING (U.S.) A0188 Sweetened and flavored product that is used as an accompaniment to desserts. False True 2000-01-01 False A0288 CHOCOLATE CANDY A0293 Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163). False True 2000-01-01 False A0289 PRODUCT TYPE, USA A0361 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. Food group having common consumption, functional or manufacturing characteristics, e.g. *FRUIT OR VEGETABLE PRODUCT*, *DAIRY PRODUCT*, *CONFECTIONARY*, *PREPARED FOOD PRODUCT*, etc. [FDA CFSAN 1995] True True 2000-01-01 False A0290 HARD GRATING CHEESE (U.S.) A0316 Cured cheese with a moisture maximum of 34%; milkfat solids minimum 32%. False True 2000-01-01 False A0291 GRATED CHEESE FOOD A0282 Cheese product made with other dairy ingredients, with or without emulsifiers, with or without the aid of heat. It is a uniformly blended, partially dehydrated, powdered or granular mixture (adapted from 21 CFR 133.147 (grated american cheese food)). False True 2000-01-01 False A0292 STANDARDIZED DRESSING (U.S.) A0276 Dressing for which standards of identity are specified in the CFR. Includes french dressing (21 CFR 169.115), mayonnaise (21 CFR 169.140) and salad dressing (21 CFR 169.150). False True 2000-01-01 False A0293 SOFT CANDY (U.S.) A0204 Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less. False True 2000-01-01 False A0294 BUTTER PRODUCT ANALOG (U.S.) A0147 Food product having functional characteristics similar to a butter product; it may be nutritionally equivalent or inferior to the product it purports to resemble. False True 2000-01-01 False A0295 ALCOHOLIC BEVERAGE ANALOG (U.S.) A0112 Used for beverages marketed to resemble beer, wine or other alcoholic beverages but containing less than 0.5% alcohol by volume. Excludes unfermented fruit juices even if carbonated, for example, sparkling cider. False True 2000-01-01 False A0296 SEAFOOD-BASED SAUSAGE OR LUNCHEON MEAT (U.S.) A0267 Food product consisting of comminuted seafood, usually seasoned, pressed and/or encased. False True 2000-01-01 False A0297 WINE OR WINE-LIKE PRODUCT, .5-24% ALCOHOL (U.S.) A0278 Alcoholic beverage produced by the normal fermentation of the juice of grapes or other fruits or of the fermentable parts of plants or plant-related products; may contain certain optional ingredients. Contains between .5-24% alcohol. False True 2000-01-01 False A0298 LOW-ALCOHOL WINE, .5-7% ALCOHOL (U.S.) A0297 Wine or wine-like product containing .5-7% alcohol. False True 2000-01-01 False A0299 LIGHT WINE, 7-14% ALCOHOL (U.S.) A0205 False True 2000-01-01 False A0300 FLAVORING OR FLAVOR ENHANCER (U.S.) A0133 False True 2000-01-01 False A0301 FLAVOR ENHANCER (U.S.) A0300 Substance added to a food to supplement, enhance or modify the original taste and/or aroma of a food or any of its ingredients without imparting a pronounced characteristic taste or aroma of its own (modified from 21 CFR 170.3 (o) (11)). False True 2000-01-01 False A0302 VINEGAR (U.S.) A0263 An acetic acid-containing liquid. Used as condiment or preservative in cooking, pickling and salad dressing preparation; may be flavored with herbs, vegetables or fruits. Natural vinegar is made by fermenting cider, wine, etc. False True 2000-01-01 False A0303 REPTILE, AMPHIBIAN, INSECT, ETC. MEAT OR MEAT PRODUCT (U.S.) A0217 Flesh or edible body part from reptile, amphibian, insect, or other nonmammal origin. Does not include poultry or seafood. False True 2000-01-01 False A0305 SEED OR SEED PRODUCT (U.S.) A0306 False True 2000-01-01 False A0306 NUT OR SEED PRODUCT (U.S.) A0289 False True 2000-01-01 False A0307 FROZEN TOFU DESSERT (U.S.) A0206 Frozen dessert prepared from tofu ingredient and intended to resemble ice cream. False True 2000-01-01 False A0308 SUPPLEMENTAL FORMULATION (U.S.) A0309 False True 2000-01-01 False A0309 DIETARY OR THERAPEUTIC FORMULATION A0172 False True 2000-01-01 False A0310 EXTRA HARD CHEESE (CODEX) A0315 Cheese having less than 51% moisture on a fat- free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). Maximum moisture content 36%, minimum fat content in dry matter 32% (CODEX STAN C-35-1978). Examples include parmesan, pecorino, romano cheese. False True 2000-01-01 False A0310 EXTRA HARD CHEESE (CODEX) A0785 Cheese having less than 51% moisture on a fat- free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). Maximum moisture content 36%, minimum fat content in dry matter 32% (CODEX STAN C-35-1978). Examples include parmesan, pecorino, romano cheese. False True 2000-01-01 False A0311 HARD CHEESE (CODEX) A0315 Cheese having 49-56% moisture on a fat- free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). Examples include gruyere, emmental, cheddar. False True 2000-01-01 False A0311 HARD CHEESE (CODEX) A0785 Cheese having 49-56% moisture on a fat- free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). Examples include gruyere, emmental, cheddar. False True 2000-01-01 False A0312 SEMIHARD CHEESE (CODEX) A0315 Cheese having 54-69% moisture on a fat- free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). Examples include younger emmental, cheddar, compté, edam, gouda, blue cheese. False True 2000-01-01 False A0312 SEMIHARD CHEESE (CODEX) A0785 Cheese having 54-69% moisture on a fat- free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). Examples include younger emmental, cheddar, compté, edam, gouda, blue cheese. False True 2000-01-01 False A0313 SEMISOFT CHEESE (CODEX) A0315 Cheese having between 61-69% moisture on a fat- free basis (Codex Alimentarius Standard A-6, Volume XVI, Ed. 1). False True 2000-01-01 False A0314 SOFT CHEESE (CODEX) A0785 Cheese having greater than 67% moisture on a fat-free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). Examples include brie, camembert, coulommiers and feta. False True 2000-01-01 False A0314 SOFT CHEESE (CODEX) A0315 Cheese having greater than 67% moisture on a fat-free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). Examples include brie, camembert, coulommiers and feta. False True 2000-01-01 False A0315 CHEESE HARDNESS CLASS (CODEX) A0168 False True 2000-01-01 False A0316 CHEESE HARDNESS CLASS (U.S.) A0168 False True 2000-01-01 False A0317 PRESERVATIVE A0181 Substance added to a product to prevent growth of contaminating microorganisms and subsequent spoilage of the product. False True 2000-01-01 False A0318 ANTIOXIDANT (U.S.) A0181 Substance used to preserve food by retarding deterioration, rancidity or discoloration due to oxidation. False True 2000-01-01 False A0319 STABILIZER, THICKENER OR GELLING AGENT (U.S.) A0181 Substance used to product viscous solutions or dispersions, to impart body, improve consistency, or stabilize emulsions. Includes suspending and bodying agents, setting agents, jelling agents, bulking agents, viscosity modifiers, etc. False True 2000-01-01 False A0321 STABILIZER (U.S.) A0319 Substance used to produce viscous solutions or dispersions, to impart body, improve consistency, or stabilize emulsions. False True 2000-01-01 False A0322 ACIDIFIER A0181 False True 2000-01-01 False A0323 FOOD ADDITIVES A0361 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True 2000-01-01 False A0324 FOOD ADDITIVE CLASSIFICATION, EUROPEAN COMMUNITY A0323 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True 2000-01-01 False A0325 ACID (EC) A0324 Substance that increases the acidity of a food stuff and/or imparts to a sour taste to it. European Council Directive 95/2/EC. False True 2000-01-01 False A0326 ACIDITY REGULATOR (EC) A0324 Substance that alters or controls the acidity or alkalinity of a foodstuff. European Council Directive 95/2/EC. False True 2000-01-01 False A0327 ANTICAKING AGENT (EC) A0324 Substance that reduces the tendency of individual particles of a foodstuff to adhere to one another. European Council Directive 95/2/EC False True 2000-01-01 False A0328 ANTIFOAMING AGENT (EC) A0324 Substance that prevents or reduces foaming. European Council Directive 95/2/EC. False True 2000-01-01 False A0329 ANTIOXIDANT (EC) A0324 Substance that prolongs the shelf life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes. European Council Directive 95/2/EC. False True 2000-01-01 False A0330 BULKING AGENT (EC) A0324 Substance that contributes to the volume of a foodstuff without contributing significantly to its available energy value. European Council Directive 95/2/EC. False True 2000-01-01 False A0331 CARRIER, INCLUDING CARRIER SOLVENT (EC) A0324 Substance used to dissolve, dilute, disperse or otherwise physically modify a food additive without altering its technological function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use. European Council Directive 95/2/EC. False True 2000-01-01 False A0332 COLOUR (EC) A0324 Substance that adds or restores the colour in a food, and includes natural constituents of foodstuffs and natural sources that are normally not consumed as foodstuffs as such and not normally used as characteristic ingredients of foods. European Council Directive 94/36/EC. False True 2000-01-01 False A0333 EMULSIFIER (EC) A0324 Substance that makes it possible to form or maintain a homogenous mixture of two or more immiscible phases as oil and water in a foodstuff. European Council Directive 95/2/EC. False True 2000-01-01 False A0334 EMULSIFYING SALT (EC) A0324 Substance that converts proteins contained in cheese into a dispersed form and thereby brings about homogenous distribution of fat and other components. European Council Directive 95/2/EC. False True 2000-01-01 False A0335 FIRMING AGENT (EC) A0324 Substance that makes or keeps tissues of fruit and vegetables firm or crisp, or interacts with gelling agents to produce or strengthen a gel. European Council Directive 95/2/EC. False True 2000-01-01 False A0336 FLAVOUR ENHANCER (EC) A0324 Substance that enhances the existing taste and/or odour of a foodstuff. European Council Directive 95/2/EC. False True 2000-01-01 False A0337 FLOUR TREATMENT AGENT (EC) A0324 Flour treatment agent other than emulsifier is a substance that is added to flour or dough to improve its baking quality. European Council Directive 95/2/EC. False True 2000-01-01 False A0338 FOAMING AGENT (EC) A0324 Substance that makes it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff. European Council Directive 95/2/EC. False True 2000-01-01 False A0339 GELLING AGENT (EC) A0324 Substance that gives a foodstuff texture through formation of a gel. European Council Directive 95/2/EC. False True 2000-01-01 False A0340 GLAZING AGENT (INCLUDING LUBRICANTS) (EC) A0324 Substance which, when applied to the external surface of a foodstuff, imparts a shiny appearance or provide a protective coating. European Council Directive 95/2/EC. False True 2000-01-01 False A0341 HUMECTANT (EC) A0324 Substance that prevents foodstuffs from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium. European Council Directive 95/2/EC. False True 2000-01-01 False A0342 MODIFIED STARCH (EC) A0324 Substance obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached. European Council Directive 95/2/EC. False True 2000-01-01 False A0343 PACKAGING GAS (EC) A0324 Gas other than air, introduced into a container before, during or after the placing of a foodstuff in that container. European Council Directive 95/2/EC. False True 2000-01-01 False A0344 PRESERVATIVE (EC) A0324 Substance that prolongs the shelf life of foodstuffs by protecting them against deterioration caused by micro-organisms. European Council Directive 95/2/EC. False True 2000-01-01 False A0345 PROPELLANT (EC) A0324 Gas other than air, which expels a foodstuff from a container. European Council Directive 95/2/EC. False True 2000-01-01 False A0346 RAISING AGENT (EC) A0324 Substance or combinations of substances that liberate gas and thereby increase the volume of a dough or batter. European Council Directive 95/2/EC. False True 2000-01-01 False A0347 SEQUESTRANT (EC) A0324 Substance that forms chemical complexes with metallic ions. European Council Directive 95/2/EC. False True 2000-01-01 False A0348 STABILIZER (EC) A0324 Substance that makes it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances that enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and include also substances that stabilise, retain or intensify an existing colour of a foodstuff. European Council Directive 95/2/EC. False True 2000-01-01 False A0349 SWEETENER (EC) A0324 Substance that is used to impart a sweet taste to foodstuffs or as tabletop sweetener. European Council Directive 94/35/EC. False True 2000-01-01 False A0350 THICKENER (EC) A0324 Substance that increases the viscosity of a foodstuff. European Council Directive 95/2/EC. False True 2000-01-01 False A0351 CODEX ALIMENTARIUS, FUNCTIONAL CLASSES A0323 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True 2000-01-01 False A0352 PRODUCT TYPE, CODEX ALIMENTARIUS A0361 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True 2000-01-01 False A0355 FOOD CLASSIFICATION FOR FOOD ADDITIVES (CODEX ALIMENTARIUS) A0352 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True 2000-01-01 False A0356 PRODUCT TYPE, EUROPEAN UNION A0361 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True 2000-01-01 False A0357 CIAA FOOD CLASSIFICATION FOR FOOD ADDITIVES A0356 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True 2000-01-01 False A0361 A. PRODUCT TYPE 00000 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True 2007-01-25 2000-01-01 False A0362 ACID (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0363 ACIDIFIER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0364 ALKALI (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0365 ANTIBLEACHING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0366 ANTIBROWNING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0367 ANTICAKING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0368 ANTIFOAMING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0369 ANTIMICROBIAL PRESERVATIVE (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0370 ANTIMOULD AND ANTITROPE AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0371 ANTIOXIDANT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0372 ANTIOXIDANT SYNERGIST (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0373 ANTIOXIDANTS SOLUBILIZER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0374 ANTITROPE AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0375 ANTISPATTERING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0376 BINDER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0377 BLEACHING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0378 BODYING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0379 BROWN SALT: NUTRIENT, DIETARY SUPPLEMENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0380 BUFFERING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0381 BULKING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0382 CARBONATING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0383 CARRIER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0384 CARRIER SOLVENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0385 CHEWING GUM BASE (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0386 CLARIFYING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0387 CLOUD PRODUCING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0388 CLOUD PRODUCING AGENT IN NON-ALCOHOLIC BEVERAGES (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0389 COLLOIDAL STABILIZERS (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0390 COLOUR ADJUNCT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0391 COLOUR FIXATIVE (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0392 COLOUR RETENTION AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2005-11-15 2000-01-01 False A0393 COLOUR STABILIZER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0394 CONTAMINANT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0395 DECOLOURIZING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0396 DEFOAMING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0397 DENSITY ADJUSTING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0398 DIETARY SUPPLEMENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0399 DILUENT OF COLOUR AND OTHER FOOD ADDITIVES (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0400 DISPERSING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0401 DOUGH CONDITIONER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0402 DRYING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0403 DUSTING POWDER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0404 EMULSIFIER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0405 EMULSION STABILIZER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0406 ENZYME PREPARATION (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0407 EXTRACTION SOLVENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0408 FILLER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0409 FILTERING AID (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0410 FIRMING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0411 FLAVOUR ADJUNCT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0412 FLAVOUR ENHANCER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0413 FLAVOURING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0414 FLAVOURS SOLUBILIZER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0415 FLOUR TREATMENT AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2005-11-15 2000-01-01 False A0416 FOAMING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0417 FOOD COLOUR (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0418 FOOD PRESERVATIVE (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0419 FORMULATION AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0420 FORMULATION AID (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0421 FREEZANT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0422 FUMIGANT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0423 FUNGICIDAL PRESERVATIVE (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0424 FUNGISTATIC AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0425 HUMECTANT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0426 GELLING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0427 GREEN: NUTRIENT, DIET SUPPLEMENT, ANTI-CAKING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0428 LEAVENING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0429 LIQUID FREEZANT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0430 MOISTURE RETAINING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0431 NEUTRALIZING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0432 NUTRIENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0433 ODOUR REMOVING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0434 OXIDIZING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0435 PACKING GAS (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0436 PROPELLANT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0437 RELEASE AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0438 RESIDUE (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0439 SALT SUBSTITUTE (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0440 SEALING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0441 SEASONING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0442 SEQUESTRANT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0443 STABILIZER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0444 SUSPENDING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0445 SWEETENING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0446 TABLETING AID (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0447 TASTE REMOVING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0448 TEXTURIZER (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0449 THICKENING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0450 WETTING AGENT (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0451 YEAST FOOD (CODEX) A0351 FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5 False True 2000-01-01 False A0452 DAIRY PRODUCTS (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0453 FATS AND OILS (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0454 EDIBLE ICES (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0455 FRUITS AND VEGETABLES (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0456 CONFECTIONARY (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0457 CEREALS AND CEREAL PRODUCTS (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0458 BAKERY WARES (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0459 MEAT AND MEAT PRODUCTS (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0460 FISH AND FISH PRODUCTS (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0461 EGG AND EGG PRODUCTS (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0462 SUGAR AND HONEY (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0463 SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0464 FOODSTUFFS INTENDED FOR PARTICULAR NUTRITIONAL USES (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0465 BEVERAGES (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0466 READY-TO-EAT SAVORIES (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0467 OTHER FOODS (CIAA) A0357 CIAA ADD/385/90E Rev 5 False True 2000-01-01 False A0626 DAIRY PRODUCTS, EXCLUDING FATS AND OILS, FAT EMULSIONS (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0627 FATS AND OILS, AND FAT EMULSIONS (TYPE WATER-IN-OIL) (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0628 EDIBLE ICES, INCLUDING SHERBET AND SORBET (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0629 FRUITS AND VEGETABLES (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0630 CONFECTIONARY (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0631 CEREALS AND CEREAL PRODUCTS (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0632 BAKERY WARES (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0633 MEAT AND MEAT PRODUCTS (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0634 FISH AND FISH PRODUCTS (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0635 EGG AND EGG PRODUCTS (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0636 SWEETENERS (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0637 SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0638 FOODSTUFFS INTENDED FOR PARTICULAR NUTRITIONAL USES (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0639 BEVERAGES, EXCLUDING DAIRY PRODUCTS (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0640 READY-TO-EAT SAVORIES (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0641 COMPOSITE FOODS (CCFAC) A0355 CL 1996/14-FAC, May 1996 False True 2000-01-01 False A0642 EUROCODE 2 FOOD CLASSIFICATION A0356 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True 2000-01-01 False A0643 CLASSIFICATION OF FOOD AND FEED COMMODITIES (CODEX ALIMENTARIUS) A0352 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. Codex Alimentarius, Volume 2 - 1993, Section 2: Pesticide Residues in Food. The Codex Classification of food and animal feed commodities moving in trade and the description of the various items and groups of food and animal feedstuffs included in the present document have been developed by the Codex Committee on Pesticide Residues. It was first adopted by the 18th Session of the Codex Alimentarius Commission, (1989). The Codex Classification includes food commodities and animal feedstuffs for which Codex maximum residue limits will not necessarily be established. The Classification is intended to be as complete a listing of food commodities in trade as possible, classified into groups on the basis of the commodity's similar potential for pesticide residues. The Classification may also be appropriate for other purposes such as setting maximum levels for other types of residues or for other contaminants in food. The Codex Classification should be consulted in order to obtain a precise description of the food or animal feed commodities and, especially, in cases where Codex maximum residue limits have been set for groups of food and groups of animal feedstuffs. The Codex Classification is intended to promote harmonization of the terms used to describe commodities which are subject to maximum residue limits and of the approach to grouping commodities with similar potential for residue for which a common group maximum residue limit can be set. True True 2005-05-20 2005-05-20 False A0644 A. PRIMARY FOOD COMMODITIES OF PLANT ORIGIN (CCPR) A0643 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True False A0645 B. PRIMARY FOOD COMMODITIES OF ANIMAL ORIGIN (CCPR) A0643 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True False A0646 C. PRIMARY FEED COMMODITIES (CCPR) A0643 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. Four the purpose of the Codex Alimentarius the term "primary feed commodity" means the product in or nearly in its natura1 state intended for sale to: 1. the stock farmer as feed which is used without further processing for livestock animals or after silaging or similar farm processes; 2. the animal feed industry as a raw material for preparing compounded feeds; True True False A0647 D. PROCESSED FOOD OF PLANT ORIGIN (CCPR) A0643 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True False A0648 E. PROCESSED FOOD OF ANIMAL ORIGIN (CCPR) A0643 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True False A0649 01 FRUITS (CCPR) A0644 Fruits are derived from many different kinds of perennial plants, trees and shrubs, usually cultivated. They consist mostly of the ripe, often sweet, succulent or pulpy developed plant ovary and its accessory parts, commonly and traditionally known as fruit. Exposure to pesticides is dependent on the particular part of the fruit used for food. Fruits may be consumed whole, after the removal of the peel, or in part, and in the form of fresh, dried or processed products. False True 2005-05-20 2005-05-20 False A0650 02 VEGETABLES (CCPR) A0644 Vegetables are foods derived from many different kinds of plants mostly annual and usually cultivated, commonly known by custom and tradition as "vegetables". In several countries, some of these commodities grown on large areas are distinguished as "field crops" or arable crops e.g. sugar beet. For the sake of convenience in this guide such crops are classified under Type 2 Vegetables. Exposure to pesticides is dependent on the particular part of the plant used for food and the growing practices. Vegetables may be consumed in whole or in part and in the form of fresh, dried or processed foods. False True 2005-05-20 2005-05-20 False A0651 03 GRASSES (CCPR) A0644 TYPE 03 - GRASSES Grasses are herbaceous annual and perennial monocotyledonous plants of different kinds, cultivated extensively for their ears (heads) of starchy seeds used directly for the production of food. Grasses used for animal feed are classified under Class C; Primary Animal feed commodities, Group 051. The plants are fully exposed to pesticides applied during the growing season. False True 2005-05-20 2005-05-20 False A0652 04 NUTS AND SEEDS (CCPR) A0644 TYPE 04 - NUTS AND SEEDS Nuts and seeds are derived from a large variety of trees, shrubs and herbaceous plants, mostly cultivated. The mature seeds or nuts are used as human food, for the production of beverages or edible vegetable oils and for the production of seed meals and cakes for animal feed. False True 2005-05-20 2005-05-20 False A0653 05 HERBS AND SPICES (CCPR) A0644 TYPE 05 - HERBS AND SPICES Herbs and spices are the flavoursome or aromatic leaves, stems, roots, flowers or fruits of a variety of plants used to impart special flavours to food and beverages. False True 2005-05-20 2005-05-20 False A0654 06 MAMMALIAN PRODUCTS (CCPR) A0645 TYPE 06 - MAMMALIAN PRODUCTS Mammalian products are derived from the edible parts of various mammals, primarily herbivorous, slaughtered for food. These mammals are usually domesticated, or to a lesser extent obtained as game animals. This type does not include edible products from marine mammals, for which see Group 044. False True 2005-05-21 2005-05-20 False A0655 07 POULTRY PRODUCTS (CCPR) A0645 False True 2005-05-20 2005-05-20 False A0656 08 AQUATIC ANIMAL PRODUCTS (CCPR) A0645 Type 08 - Aquatic animal products Aquatic animal products are derived from the edible parts of various aquatic animals, usually wild, harvested for food. False True 2005-05-20 2005-05-20 False A0657 09 AMPHIBIANS AND REPTILES (CCPR) A0645 False True 2005-05-20 2005-05-20 False A0658 10 INVERTEBRATE ANIMALS (CCPR) A0645 False True 2005-05-20 2005-05-20 False A0659 11 PRIMARY FOOD COMMODITIES OF PLANT ORIGIN (CCPR) A0646 Type 11 - Primary feed commodities of plant origin The primary feed commodities of plant origin include products after removal of certain parts of the plants. Some types of the primary feed commodities are grown and used exclusively for animal feeding purposes, e.g. alfalfa vetch and maize forage. Other types are derived from crops of which the edible parts are used directly or after processing as food, whereas the "waste" parts of these crops are generally used for feeding purposes, e.g. cereal straws, pea vines (fresh = green), pea hay, maize fodder, sugar beet tops or -leaves. False True 2005-05-20 2005-05-20 False A0660 12 SECONDARY FOOD COMMODITIES OF PLANT ORIGIN (CCPR) A0647 The term "secondary food commodity" means a "primary food commodity" which has undergone simple processing, such as removal of certain portions, drying (except natural drying), husking, and comminution, which do not basically alter the composition or identity of the product. Natural field dried mature crops or parts of crops such as pulses, bulb onions or cereal grains are not considered as secondary food commodities. Secondary food commodities may be processed further or used as ingredients in the manufacture of food or sold directly to the consumer. False True 2005-05-20 2005-05-20 False A0661 13 DERIVED PRODUCTS OF PLANT ORIGIN (CCPR) A0647 Type 13 - Derived edible products of plant origin "Derived edible products" are foods or edible substances isolated from primary food commodities or raw agricultural commodities, not intended for human consumption as such, using physical, biological or chemical processing. This type of processed food includes groups such as vegetable oils (crude and refined), by-products of the fractionation of cereals fruit juices, teas (fermented and dried), cocoa powder and by-products of cocoa manufacturing, and extracts of various plants. False True 2005-05-21 2005-05-20 False A0662 14 MANUFACTURED FOODS (SINGLE INGREDIENT) OF PLANT ORIGIN (CCPR) A0647 Type 14 - Manufactured Foods (single-ingredient) of plant origin The term "single-ingredient manufactured food" means a "processed food" which consists of one identifiable food ingredient, with or without packing medium or minor ingredients, such as flavouring agents, spices and condiments, and which is normally pre-packaged and ready for consumption with or without cooking. False True 2005-05-21 2005-05-20 False A0663 15 MANUFACTURED FOODS (MULTI-INGREDIENT) OF PLANT ORIGIN (CCPR) A0647 The term "multi-ingredient manufactured food" means a processed food, consisting of more than one major ingredient. A multi-ingredient food consisting of ingredients of both plant and animal origin will be included in this type if the ingredient(s) of plant origin is (are) predominant. False True 2005-05-20 2005-05-20 False A0664 16 SECONDARY FOOD COMMODITIES OF ANIMAL ORIGIN (CCPR) A0648 Type 16 - Secondary food commodities of animal origin The term "secondary food commodity" means a "primary food commodity" which has undergone simple processing, such as removal of certain portions, drying, and comminution, which do not basically alter the composition or identity of the commodity. Secondary food commodities may be processed further, or used as ingredients in the manufacture of food, or sold directly to the consumer. This type of processed food includes groups of processed primary food commodities of animal origin which have undergone simple processing, such as processed mammalian meat and poultry meat, fishes and other aquatic animals, e.g. dried meat, dried fish. False True 2005-05-21 2005-05-20 False A0665 17 DERIVED EDIBLE PRODUCTS OF ANIMAL ORIGIN (CCPR) A0648 Type 17 - Derived edible products of animal origin The term "Derived edible products" means foods or edible substances isolated from primary food commodities or raw agricultural commodities not intended for human consumption as such, using physical, biological and chemical processes. This type includes processed (rendered or extracted, possibly refined and/or clarified) fats from mammals, including aquatic mammals, poultry and aquatic organisms such as fishes False True 2005-05-21 2005-05-20 False A0666 18 MANUFACTURED FOOD (SINGLE-INGREDIENT) OF ANIMAL ORIGIN (CCPR) A0648 The term "single ingredient manufactured food" means a processed food which consists of one identifiable food ingredient, with or without packing medium or minor ingredients such as flavouring agents, spices and condiments, and which is normally pre-packaged and ready for consumption, with or without cooking. False True False A0667 19 MANUFACTURED FOOD (MULTI-INGREDIENT) OF ANIMAL ORIGIN (CCPR) A0648 19 Manufactured food (multi-ingredient) of animal origin The term "multi-ingredient manufactured food" means a processed food consisting of more than one major ingredient. A multi-ingredient food consisting of ingredients of both animal and plant origin will be included in this type if the ingredient(s) of animal origin is (are) predominant False True 2005-05-21 2005-05-20 False A0668 001 CITRUS FRUITS (FC) (CCPR) A0649 Citrus fruits are produced on trees or shrubs of the family Rutaceae. These fruits are characterized by aromatic oily peel, globular form and interior segments of juice-filled vesicles. The fruit is fully exposed to pesticides during the growing season. Post-harvest treatments with pesticides and liquid waxes are often carried out to avoid deterioration during transport and distribution due to fungal diseases, insect pests or loss of moisture. The fruit pulp may be consumed in succulent form and as a juice. The entire fruit may be used for preserves. False True 2005-05-20 2005-05-20 False A0669 002 POME FRUITS (FP) (CCPR) A0649 Pome fruits are produced on trees and shrubs belonging to certain genera of the rose family (Rosaceae), especially the genera Malus and Pyrus. They are characterized by fleshy tissue surrounding a core consisting of parchment-like carpels enclosing the seeds. Pome fruits are fully exposed to pesticides applied during the growing season. Post-harvest treatments directly after harvest may also occur. The entire fruit, except the core, may be consumed in the succulent form or after processing. False True False A0670 003 STONE FRUITS (FS) (CCPR) A0649 Stone fruits are produced on trees belonging to the genus Prunus of the rose family (Rosaceae). They are characterized by fleshy tissue surrounding a single hard shelled seed. The fruit is fully exposed to pesticides applied during the growing season (fruit setting until harvest). Dipping of fruit immediately after harvest, especially with fungicides, may also occur. The entire fruit, except the seed, may be consumed in a succulent or processed form. False True False A0671 004 BERRIES AND OTHER SMALL FRUITS (FB) (CCPR) A0649 Berries and other small fruits are derived from a variety of perennial plants and shrubs having fruit characterized by a high surface: weight ratio. The fruits are fully exposed to pesticides applied during the growing season (blossoming until harvest). The entire fruit, often including seed, may be consumed in a succulent or processed form. False True False A0672 005 ASSORTED TROPICAL AND SUB-TROPICAL FRUIT - EDIBLE PEEL (FT) (CCPR) A0649 The assorted tropical and sub-tropical fruits - edible peel are derived from the immature or mature fruits of a large variety of perennial plants, usually shrubs or trees. The fruits are fully exposed to pesticides during the growing season (period of fruit development). The whole fruit may be consumed in a succulent or processed form. False True False A0673 006 ASSORTED TROPICAL AND SUB-TROPICAL FRUIT - INEDIBLE PEEL (FI) (CCPR) A0649 The assorted tropical and sub-tropical fruits - inedible peel are derived from the immature or mature fruits of a large variety of perennial plants, usually shrubs or trees. Fruits are fully exposed to pesticides applied during the growing season (period of fruit development) but the edible portion is protected by skin, peel or husk. The edible part of the fruits may be consumed in a fresh or processed form. False True False A0674 009 BULB VEGETABLES (VA) (CCPR) A0650 Bulb vegetables are pungent highly flavoured foods derived from fleshy scale bulbs in some commodities including stem and leaves, of the genus Allium of the lily family (Lilaceae). Bulb fennel is included in this group; the bulb-like growth of this commodity gives rise to similar residues. The subterranean parts of the bulbs and shoots are protected from direct exposure to pesticides during the growing season. The entire bulb may be consumed after removal of the parchment-like skin. The leaves and stems of some species or cultivars may also be consumed. False True False A0675 010 BRASSICA (COLE OR CABBAGE) VEGETABLES, HEAD CABBAGE, FLOWERHEAD BRASSICAS (VB) (CCPR) A0650 Brassica (cole or cabbage) vegetables and flowerhead brassicas are foods derived from the leafy heads, stems and immature inflorescences of plants belonging to the genus Brassica or the family Cruciferae. Although Kohlrabi does not comply fully with the description above, for convenience and because of the similarity in residue behaviour the commodity is classified in this group. Koblrabi is a tuber-like enlargement of the stem. The edible part of the crop is partly protected from pesticides applied during the growing season by outer leaves, or skin (Kohlrabi). The entire vegetable after discarding obviously decomposed or withered leaves may be consumed. False True False A0676 011 FRUITING VEGETABLES, CUCURBITS (VC) (CCPR) A0650 Fruiting vegetables, Cucurbits are derived from the immature or mature fruits of various plants, belonging to the botanical family Cucurbitaceae; usually these are annual vines or bushes. These vegetables are fully exposed to pesticides during the period of fruit development. The edible portion of those fruits of which the inedible peel is discarded before consumption is protected from most pesticides, by the skin or peel, except from pesticides with a systemic action. The entire fruiting vegetables or the edible portion after discarding the inedible peel may be consumed in the fresh form or after processing.The entire immature fruit of some of the fruiting vegetables species may be consumed, whereas only the edible portion of the mature fruit of the same species, after discarding the then inedible peel, is consumed. False True False A0677 012 FRUITING VEGETABLES, OTHER THAN CUCURBITS (VO) (CCPR) A0650 Fruiting vegetables, other than Cucurbits are derived from the immature and mature fruits of various plants, usually annual vines or bushes. The group includes edible fungi and mushrooms, being comparable organs of lower plants. Many plants of this group belong to the botanical family Solanaceae. This group does not include fruits of vegetables of the botanical family Cucurbitaceae or the pods of vegetables of the Leguminosae-family. The vegetables of this group are fully exposed to pesticides applied during the period of fruit development, except those of which the edible portion is covered by husks, such as sweet corn, ground cherries (Physalis spp.). The latter fruiting vegetables are protected from most pesticides by the husk except from pesticides with a systemic action. The entire fruiting vegetable or the edible portion after discarding husks or peels may be consumed in a fresh form or after processing. False True False A0678 013 LEAFY VEGETABLES (INCLUDING BRASSICA LEAFY VEGETABLES) (VL) (CCPR) A0650 Leafy vegetables are foods derived from the leaves of a wide variety of edible plants, usually annuals or biennials. They are characterized by a high surface:weight ratio. The leaves are fully exposed to pesticides applied during the growing season. The entire leaf may be consumed, either fresh or after processing or household cooking. False True False A0679 014 LEGUME VEGETABLES (VP) (CCPR) A0650 Legume vegetables are derived from the succulent seed and immature pods of leguminous plants commonly known as beans and peas. Pods are fully exposed to pesticides during the growing season, whereas the succulent seed is protected within the pod from most pesticides, except pesticides with systemic action. The succulent forms may be consumed as whole pods or as the shelled product. False True False A0680 015 PULSES (VD) (CCPR) A0650 Pulses are derived from the mature seeds naturally or artificially dried, of leguminous plants known as beans (dry) and peas (dry). The seeds in the pods are protected from most pesticides applied during the growing season except pesticides which show a systemic action. The dried beans and peas however are often exposed to post-harvest treatments. The dry pulses are consumed after processing or household cooking. False True False A0681 016 ROOT AND TUBER VEGETABLES (VR) (CCPR) A0650 Root and tuber vegetables are the starchy enlarged solid roots, tubers, corms or rhizomes, mostly subterranean, of various species of plants, mostly annuals. The underground location protects the edible portion from pesticides applied to the aerial parts of the crop during the growing season; however the commodities in this group are exposed to pesticide residues from soil treatments. The entire vegetable may be consumed in the form of fresh or processed foods. False True False A0682 017 STALK AND STEM VEGETABLES (VS) (CCPR) A0650 Stalk and stem vegetables are the edible stalks, leaf stems or immature shoots, from a variety of annual or perennial plants. Although not actually belonging to this group, globe artichoke (the immature flowerhead) of the family Compositae is included in this group. Depending upon the part of the crop used for consumption and the growing practices, stalk and stem vegetables are exposed, in varying degrees, to pesticides applied during the growing season. Stalk and stem vegetables may be consumed in whole or in part and in the form of fresh, dried or processed foods. False True 2005-05-21 2005-05-21 False A0683 020 CEREAL GRAINS (GC) (CCPR) A0651 Cereal grains are derived from the ears (heads) of starchy seeds produced by a variety of plants, primarily of the grass family (Grainineae) Buckwheat, a dicotyledonous crop belonging to the botanical family Polygonaceae and two Chenopodimn species, belonging to the botanical family Chenopodiaceae are included in this group, because of similarities in size and type of the seed, residue pattern and the use of the commodity. The edible seeds are protected to varying degrees from pesticides applied during flee growing season by husks. Husks are removed before processing and/or consumption. Cereal grains are often exposed to post-harvest treatments with pesticides. False True False A0684 021 GRASSES FOR SUGAR AND SYRUP PRODUCTION (GS) (CCPR) A0651 Grasses For sugar or syrup production, includes species of grasses with a high sugar content especially in the stem. The stems are mainly used for sugar or syrup production, and to a small extent as vegetables or sweets. The leaves, ears and several wastes of the sugar or syrup manufacturing process are used, among others, as animal feed see Group 052: Miscellaneous fodder and forage crops). False True False A0685 022 TREE NUTS (TN) (CCPR) A0652 Tree nuts are the seeds of a variety of trees and shrubs which are characterized by a hard inedible shell enclosing an oily seed. The seed is protected from pesticides applied during the growing season by the shell and other parts of the fruit. The edible portion of the nut is consumed in succulent, dried or processed forms. False True False A0686 023 OILSEED (SO) (CCPR) A0652 Oilseed consists of seeds from a variety of plants used in the production of edible vegetable oils, seed meals and cakes for animal feed. Some important vegetable oil seeds are by-products of fibre or fruit crops (e.g. cotton seed, olives). Some of the oilseeds are, directly or after slight processing (e.g. roasting), used as food (e.g. peanuts) or for food flavouring (e.g. poppy seed, sesame seed). Oilseeds are protected from pesticides applied during the growing season by the shell or husk. False True False A0687 024 SEED FOR BEVERAGES AND SWEETS (SB) (CCPR) A0652 The seeds for beverages and sweets are derived from tropical and sub-tropical trees and shrubs. After processing the seeds are used in the production of beverages and sweets. These seeds are protected from pesticides applied during the growing season by the shell or other parts of the fruit. False True False A0688 027 HERBS (HH) (CCPR) A0653 Herbs consist of leaves, flowers, stems and roots from a variety of herbaceous plants, used in relatively small amounts as condiments to flavour foods or beverages. They are used either in fresh or naturally dried form. Herbs are fully exposed to pesticides applied during the growing season. Post-harvest treatments are often carried out on dried herbs. Herbs are consumed as components of other foods in succulent and dried forms or as extracts of the succulent products. False True False A0689 028 SPICES (HS) (CODEX) A0653 Spices consist of the aromatic seeds roots, berries or other fruits from a variety of plants, which are used in relatively small quantities to flavour foods. Spices are exposed in varying degrees to pesticides applied during the growing season. Also post-harvest treatments may be applied to spices in the dried form. They are consumed primarily in the dried form as condiment. False True False A0690 EUROPEAN FOOD GROUPS (EFG) A0356 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. The European Food Groups (EFG) classification system was developed, as a project of COST Action 99/Eurofoods, in an attempt to evaluate the level of food description and classification that would permit international comparisons of the results of available food consumption and food availability surveys. In order to formulate the EFG system, several classification schemes used for recording food intake at the international and national classification schemes were compared: International - FAO Food Balance Sheet, WHO GEMS/FOODS regional diets, DAFNE classification system for Household Budget Survey (HBS) data, and Eurocode 2 core classification (levels 1 and 2); National - French National Food Consumption Survey (1999), Dutch National Food Consumption Survey (1998), and British National Food Survey. In the process of comparing food intake data from various European countries, it became evident that such comparisons are feasible only when results are expressed at the raw ingredient level. Since the DAFNE classification system groups food items at the raw level, it was one of the international classification schemes used to create the EFG food grouping system. Ref.: Ireland, J., Van Erp-Baart, A.M.J., Charrondière, U.R., Møller, A., Smithers, G., and Trichopoulou, A.: Selection of food classification system and food composition database for future food consumption surveys. European Journal of Clinical Nutrition, 56, Suppl. 2, S33 - S45, 2002. True True False A0691 01 BREAD AND ROLLS (EFG) A0690 False True False A0692 02 BREAKFAST CEREALS (EFG) A0690 False True False A0693 03 FLOUR (EFG) A0690 False True False A0694 04 PASTA (EFG) A0690 False True False A0695 05 BAKERY PRODUCTS (EFG) A0690 False True False A0696 06 RICE AND OTHER CEREAL PRODUCTS (EFG) A0690 False True False A0697 07 SUGAR (EFG) A0690 False True False A0698 08 SUGAR PRODUCTS, EXCLUDING CHOCOLATE (EFG) A0690 False True False A0699 09 CHOCOLATE (EFG) A0690 False True False A0700 10 VEGETABLE OILS (EFG) A0690 False True False A0701 11 MARGARINE AND LIPIDS OF MIXED ORIGIN (EFG) A0690 False True False A0702 12 BUTTER AND ANIMAL FATS (EFG) A0690 False True False A0703 13 NUTS (EFG) A0690 False True False A0704 14 PULSES (EFG) A0690 False True False A0705 15 VEGETABLES, EXCLUDING POTATOES (EFG) A0690 False True False A0706 16 STARCHY ROOTS AND POTATOES (EFG) A0690 False True False A0707 17 FRUITS (EFG) A0690 False True False A0708 18 FRUIT JUICES (EFG) A0690 False True False A0709 19 NON-ALCOHOLIC BEVERAGES (EFG) A0690 False True False A0710 20 COFFEE, TEA, COCOA POWDER (EFG) A0690 False True False A0711 21 BEER (EFG) A0690 False True False A0712 22 WINE (EFG) A0690 False True False A0713 23 OTHER ALCOHOLIC BEVERAGES (EFG) A0690 False True False A0714 24 RED MEAT AND MEAT PRODUCTS (EFG) A0690 False True False A0715 25 POULTRY AND POULTRY PRODUCTS (EFG) A0690 False True False A0716 26 OFFALS (EFG) A0690 False True False A0717 27 FISH AND SEAFOOD (EFG) A0690 False True False A0718 28 EGGS (EFG) A0690 False True False A0719 29 MILK (EFG) A0690 False True False A0720 30 CHEESE (EFG) A0690 False True False A0721 31 OTHER MILK PRODUCTS (EFG) A0690 False True False A0722 32 MISCELLANEOUS FOODS (EFG) A0690 False True False A0723 33 PRODUCTS FOR SPECIAL NUTRITIONAL USE (EFG) A0690 False True False A0724 01 MILK AND MILK PRODUCTS (EUROCODE2) A0642 False True False A0725 02 EGG AND EGG PRODUCTS (EUROCODE2) A0642 False True False A0726 03 MEAT AND MEAT PRODUCTS (EUROCODE2) A0642 False True False A0727 04 FISH AND FISH PRODUCTS (EUROCODE2) A0642 False True False A0728 05 FATS AND OILS (EUROCODE2) A0642 False True False A0729 06 GRAINS AND GRAIN PRODUCTS (EUROCODE2) A0642 False True False A0730 07 PULSES, SEEDS, KERNELS, NUTS AND PRODUCTS (EUROCODE2) A0642 False True False A0731 08 VEGETABLES AND VEGETABLE PRODUCTS (EUROCODE2) A0642 False True False A0732 09 FRUIT AND FRUIT PRODUCTS (EUROCODE2) A0642 False True False A0733 10 SUGAR, CHOCOLATE AND RELATED PRODUCTS (EUROCODE2) A0642 False True False A0734 11 BEVERAGES (NON-MILK) (EUROCODE2) A0642 False True False A0735 12 MISCELLANEOUS FOODS (EUROCODE2) A0642 False True False A0736 13 PRODUCTS FOR SPECIAL NUTRITIONAL USE (EUROCODE2) A0642 False True False A0737 030 MEAT (FROM MAMMALS OTHER THAN MARINE MAMMALS) (MM) (CCPR) A0654 Meats are the muscular tissues, including adhering fatty tissues such as intramuscular and subcutaneous fat from animal carcases or cuts of these as prepared for wholesale or retail distribution in a "fresh" state. The cuts offered to the consumer may include bones, connective tissues and tendons as well as nerves and lymph nodes. The cornrnodity description of "fresh" meat includes meat which has been quick-frozen or quick-frozen and thawed. The Group does not include edible offal as defined in Group 032. Exposures to pesticides is through animal metabolism following oral intake with feed or through dermal intake as a consequence of external use of pesticides against ectoparasites. The entire commodity except bones may be consumed. False True False A0738 031 MAMMALIAN FATS (MF) (CCPR) A0654 Mammalian fats, excluding milk fats are derived from the fatty tissues of animals (not processed). For processed animal fats see Group 085. Exposure to pesticides is through animal metabolism following oral intake with feed or through dermal intake as a consequence of external use of the pesticides against ectoparasites. The entire commodity may be consumed. False True False A0739 032 EDIBLE OFFAL (MAMMALIAN) (MO) (CCPR) A0654 Edible offal are edible tissue and organs other than muscles (= meat) and animal fat from slaughtered animals as prepared for wholesale or retail distribution. Examples: liver, kidney, tongue, heart, stomach, sweetbread (thymus gland), braln, etc. The group name and definitions are in conformity with those recorded in the Codex Standards 89-1981 and 98-1981, Codex Standard for Luncheon Meat and Codex Standard for Cooked Cured Chopped Meat respectively: "Edible offal" means such offal as have been passed as fit for human consumption, but not including lungs, ears, scalp, snout (including lips and muzzle), mucous membranes, sinews, genital system, udders, intestines and urinary bladder". In the former Classification of Food and Food Groups in the Guide to Codex Maximum Limits for Pesticide Residues 1978; CAC/PR 1-1978 the name Meat by-products was used for this group. Exposure to pesticides is through animal metabolism following oral intake with feed or through dermal intake as a consequence of external use of pesticides on livestock animals against ectoparasites. The entire commodity may be consumed. False True False A0740 033 MILKS (ML) (CCPR) A0654 Milks are the mammary secretions of various species of lactating herbivorous ruminant animals, usually domesticated. In conformity with the Codex Alimentarius Code of Principles concerning Milk and Milk Products the term "Milk" shall mean exclusively the normal mammary excretion obtained from one or more milkings without either addition thereto or extraction therefrom. Notwithstanding the provisions in the preceding paragraph, "the term "Milk" may be used for milk treated without altering its composition, or for milk, the fat content of which has been standardized under domestic legislation". The entire commodity may be consumed. False True False A0741 036 POULTRY MEAT (INCLUDING PIGEON MEAT) (PM) (CCPR) A0655 Poultry meats are the muscular tissues including adhering fat and skin from poultry carcases as prepared for wholesale or retail distribution. Exposure to pesticides may result from external treatment of animals or poultry houses or through animal metabolism following oral intake of pesticides with feed. The entire product may be consumed. False True False A0742 037 POULTRY FATS (PF) (CCPR) A0655 Poultry fats are derived from the fatty tissues of poultry. Exposure to pesticides may result from external treatment of animals or poultry houses or through animal metabolism following oral intake of pesticides with feed. The entire product may be consumed. False True False A0743 038 - POULTRY, EDIBLE OFFAL OF (PO) (CCPR) A0655 Poultry edible offal are such edible tissues and organs, other than poultry meat and poultry fat, from slaughtered poultry as have been passed as fit for human consumption. Examples: liver, gizzard, heart, skin etc. In the former Classification of Food and Feed Groups in the Guide to Codex Maximum Limits for Pesticide Residues 1978: CAC/PR 1-1978 the name Poultry by-products was used for this group. Exposure to pesticides is through animal metabolism following oral intake of pesticides with feed or may result from external treatment of animals or poultry houses. The entire product may be consumed. False True False A0744 039 EGGS (PE) (CCPR) A0655 Eggs are the fresh edible portion of the body produced by female birds, especially domestic fowl. The edible portion includes egg yolk and egg white after removal of the shell. False True False A0745 040 FRESHWATER FISH (WF) (CCPR) A0656 The freshwater fishes generally remain lifelong,including flee spawning period,in fresh water (lakes, ponds, rivers and brooks). Several species of freshwater fish are domesticated and bred in fish farms. Exposure of the latter species to pesticides is mainly through compounded fish feed and can also be through water pollution. False True False A0746 041 DIADROMOOUS FISH (WD) (CCPR) A0656 The diadromous fishes in general migrate from the sea to brackish and/or freshwater and in the opposite direction. The anadromous species spawn in fresh water (streams, small rivers and brooks) e.g. several salmon species, whereas eels spawn in the ocean. Some species, such as trout, are domesticated and do not migrate. They are bred in fish farms in ponds, mountain streams etc. The latter species especially may be exposed to pesticides through compounded fish feed and also through water pollution. The fleshy parts of the animals and, to a lesser extent, roe and milt are consumed. False True False A0747 042 MARINE FISH (WS) (CCPR) A0656 The marine fishes generally live in open seas. They are all or nearly all wild species, caught and prepared (often deep-frozen) for wholesale and retail distribution. Exposure to pesticides is mainly through water pollution and animal metabolism. Especially the fleshy parts of the animals and to a lesser extent roe and milt are consumed. False True False A0748 043 FISH ROE (INCLUDING MILT = SOFT ROE) AND EDIBLE OFFAL OF FISH (WR) (CCPR) A0656 Fish roes are the edible reproductive bodies of several species of fish. Of some of these only the "hard roe", the female reproductive body, is used whereas both the "hard" and "soft" roe (milt) of other species is marketed. The term roe used in flee commodity description includes if relevant both types of roe. The liver of some species is used as such for human consumption or for production of liver oils (e.g. cod liver oil). Exposure to pesticides is through animal metabolism. False True False A0749 044 MARINE MAMMALS (WM) (CCPR) A0656 Several sea mammals are caught on a large scale. The meat of various species is used as food or feed in some areas of the world. The blubber (=whale or seal fat) fat and train oil (oil derived from whale fat) is used after processing as raw material in food or feed manufacture; the sperm oil, as well as the spermaceti (a waxy substance from the head of sperm whales) is mainly used in cosmetics and some other industrial products. Exposure to pesticides is by consumption of contaminated prey or through water pollution. The entire commodity except the bones and other inedible parts may be consumed. False True False A0750 045 CRUSTACEANS (WC) (CCPR) A0656 Crustaceans are aquatic animals of various species, wild or cultivated, which have an inedible chitinous outer shell. A small number of species live in fresh water but most species live in brackish water and/or in the sea. Exposure to pesticides is through animal metabolism or water pollution. Crustaceans are prepared for wholesale or retail distribution at a "raw" stage, often still alive, "raw" and deep-frozen or cooked directly after catching and deep-frozen. Shrimps or prawns may also be parboiled and thereafter deep-frozen. Although the cooked or parboiled crustaceans should be regarded as processed foods, the animals of this group are primarily classified in the Chapter on Primary food commodities, Type 8: Aquatic animal products, since several crustaceans are also-marketed in a "raw" form, i.e. not exposed to temperatures sufficiently high to coagulate the protein at the surface. A short reference to processed Crustaceans is given in Type 17: Derived edible products of animal origin, Group 084 Crustaceans, processed. The entire commodity except the shell may be consumed: the "raw" commodities, in general, after cooking. In some countries, species such as the Norway lobster (Nephrops norvegicus) are included in the commodity "Prawns" with some qualifying designation, such as Dublin Bay Prawn or Prawn of Bantry Bay (both Ireland).The Codex Stan. 92-1981 on Quick Frozen Shrimps and Prawns does not prevent this practice, provided that the designation on the label ensures that the consumer will not be misled. There is no clear-cut distinction between Shrimps and Prawns. In several countries the commodity name-Shrimps is used for the small species whereas the slightly larger ones are called Prawns. However, a species marked in certain regions of the world as "Prawn" may be called in the local English language in other areas a shrimp and visa versa, e.g., Pandalus borcalis is called Northern prawn or Deepwater prawn in the United Kingdom and the same species is named Pink shrimp in Canada. In Australia only the name Prawn is used for animals included in this commodity. Not including the Freshwater species of the Palaemonidae. False True 2005-05-20 2005-05-20 False A0751 048 FROGS, LIZARDS, SNAKES AND TURTLES (AR) (CCPR) A0657 Frog, lizard, snake and turtle products are the edible parts from various animal species of the zoological classes Amphibia and Reptilia, usually wild, harvested for food. Some frog species are cultivated in a few European and Asian countries and to a small extent in the USA and "marketed" in the form of deep-frozen frog legs. The wild species are marketed in the same manner. A few turtle species are raised from eggs or hatchlings in some tropical countries, especially the Green Turtle. Exposure to pesticides is through animal metabolism. The entire product, except the bones and the bony or horny outer shell (turtles), may be consumed. False True False A0752 049 MOLLUSCS (INCLUDING CEPHALOPODS) AND OTHER INVERTEBRATE ANIMALS (IM) (CCPR) A0658 Molluscs are aquatic or land animals or various species, wild or cultivated, which have an inedible outer or inner shell. The edible aquatic Molluscs live mainly in brackish water or in the sea; several species are cultivated. A few edible species of land snails are cultivated. Exposure to pesticides is through animal metabolism: the aquatic species also through water contamination. The entire commodity except the outer or inner shell may be consumed. False True 2005-05-20 2005-05-20 False A0753 050 LEGUME ANIMAL FEEDS (AL) (CCPR) A0659 Legume animal feeds include various species of leguminous plants used for animal forage, grazing, fodder hay or silage, with or without seed. Several species are grown exclusively for animal feeding purposes, whereas some others are grown primarily as food crops. The "waste" parts of the latter crops are often used as animal feed, either in the fresh form or as hay. The entire commodity may be consumed by livestock animals. False True False A0754 051 STRAW, FODDER AND FORAGE OF CEREAL GRAINS AND GRASSES, EXCEPT GRASSES FOR SUGAR PRODUCTION (INCLUDING BUCKWHEAT FOODER) (AS/AF) (CCPR) A0659 The straw, fodder and forage of cereal grains are derived from various plants of the grass family (Gramineae). Cereal grains are grown to a limited extent as a forage crop. The immature crop is fed to livestock animals as succulent forage or as silage. The cereal grain crops are mainly grown for human food or raw material for preparing food products. The "waste" parts remaining after harvest of the grain kernels (stems, stalks, leaves and empty ears) are extensively used and distributed for animal feeding purposes, in the form of dry fodder or straw. Several other species of the grass family are exclusively grown as forage crops. These crops are either used for grazing or are prepared for wholesale or retail distribution in the form of grass silage (in general one or more cuttings from immature plants), as artificially dried grass or as hay. The entire conimodity may be consumed by livestock animals. False True 2005-05-20 2005-05-20 False A0755 052 MISCELLANEOUS FODDER AND FORAGE CROPS (AM) (CCPR) A0659 Miscellaneous Fodder and Forage crops, are derived from various kinds of plants except leguminous and grassy plants (family Gramineae). However, for convenience, the fodders and forage of grasses for sugar production are included in this group. Some of the crops listed in this group are primarily grown for human food or as raw material for preparing food (e.g. sugar beet) and the "waste" material of such crops is used as animal feed. The entire commodity may be consumed by livestock animals, either in a succulent form, as silage or in the form of dry fodder. False True False A0756 055 DRIED FRUITS (DF) (CCPR) A0660 Dried fruits. The commodities of this group are in general artificially dried. They may or may not be preserved or candied with addition of sugars. Exposure to pesticides may arise from pre-harvest applications, post-harvest treatment of the fruits before processing, or treatment of the dried fruit to avoid losses during transport and wholesale or retail distribution. False True False A0757 056 DRIED VEGETABLES (DV) (CCPR) A0660 Dried vegetables. The commodities of this group are in general artificially dried and often comminuted. Exposure to pesticides is from pre-harvest applications and or treatment of the dry commodities. The entire commodity may be consumed after soaking or boiling. False True False A0758 057 DRIED HERBS (DH) (CCPR) A0660 Dried herbs. The commodities of this group are in general artificially dried and often comminuted. For the commodities on the "fresh" state see Group 027 Herbs. Exposure to pesticides is from pre-harvest applications and/or treatment of the dry commodities. They are often consumed in the dried form or soaked as a condiment in food commodities of plant or animal origin or in drinks, generally in small amounts False True False A0759 058 MILLED CEREAL PRODUCTS (EARLY MILLING STAGES) (CM) (CCPR) A0660 Milled cereal products (early milling stages). The group includes the early milling fractions of cereal grains, except buckwheat, cañihua and quinoa such as husked rice, polished rice and the unprocessed cereal grain brans. Exposure to pesticides is through pre-harvest treatments of the growing cereal grain crop and especially through post-harvest treatment of cereal grains. The entire commodity may be consumed after further processing or household preparation. False True 2005-05-21 2005-05-20 False A0760 059 MISCELLANEAOUS SECONDARY FOOD COMMODITIES OF PLANT ORIGIN (SM) (CCPR) A0660 False True False A0761 065 CEREAL GRAIN MILLING FRACTIONS (CF) (CCPR) A0661 Cereal grain milling fractions includes milling fractions of cereal grains at the final stage of milling and separation in the fractions. The group also includes the processed brans, as prepared for direct consumption. False True 2005-05-20 2005-05-20 False A0762 066 TEAS (DT) (CCPR) A0661 Teas are derived from the leaves of several plants, principally Camellia sinensis. They are used mainly in a fermented and dried form or only as dry leaves for the preparation of infusions, which are used as beverages. Newly grown vegetative shoots (terminal bud and 2-3 leaves) of tea are plucked, withered, twisted and comminuted and thereafter, in general, fermented and dried. Teas made from other plants are often prepared in a similar way. False True False A0763 067 VEGETABLE OILS, CRUDE (OC) (CCPR) A0661 Vegetable oils, crude, includes the crude vegetable oils derived from oil seed Group 023, tropical and sub-tropical oil-containing fruits such as olives, and some pulses (e.g. soya bean, dry). For the definition and characteristics of Olive oil, crude see Codex Stan. 33-1981. The crude oils are used as constituents of compounded animal feeds or further processed (refined, clarified). See Group 068, Vegetable oils, edible (or refined). Exposure to pesticides is through pre-harvest treatment of the relevant crops or post-harvest treatment of the oilseeds or oil-containing pulses. False True False A0764 068 VEGETABLE OILS, EDIBLE (OR REFINED) (OR) (CCPR) A0661 Vegetable oils, edible (or refined) includes the vegetable oil derived from oil seed, Group 023, tropical and sub-tropical oil-containing fruits such as olives, and some pulses with a high oil content. The edible oils are derived from the crude oils though a refining and/or clarifying process. For definitions and characteristics of the edible oils listed below, see Codex Stan. 20-27 (inclusive), 33,124 and 126 (inclusive) - 1981. Exposure to pesticides is through pre-harvest treatment of the relevant crops, or post-harvest treatment of the oilseeds and oil containing pulses. False True False A0765 069 MISCELLANEOUS DERIVED EDIBLE PRODUCTS OF PLANT ORIGIN (DM) (CCPR) A0661 Miscellaneous derived edible products include various intermediate products in the manufacture of edible food products. Some of these are used for further processing and not consumed as food or feed as such. False True 2005-05-20 2005-05-20 False A0766 070 FRUIT JUICES (JF) (CCPR) A0661 Fruit juices are pressed from various mature fruits, either from the whole fruits or from the pulp (Type 1 and fruits from fruiting vegetables, Groups 011 and 012). A small amount of preserving agent(s) may be added to the juices during processing. The juices are often prepared for international trade in a concentrated form which is reconstituted for wholesale or retail distribution to about the original juice concentration as obtained by the pressing process. False True False A0767 071 BY-PRODUCTS, USED FOR ANIMAL FEEDING PURPOSES, DERIVED FROM FRUIT AND VEGETABLE PROCESSING (AB) (CCPR) A0661 The commodities of this group are by-products derived from fruit and vegetable processing which are mainly used for animal feeding purposes either as a part of the ration of livestock animals as such, or as an element in the manufacture of compounded feeds. The commodities are prepared, in general, in a dry form for wholesale or retail distribution. False True 2005-05-20 2005-05-20 False A0768 078 MANUFACTURED MULTI-INGREDIENT CEREAL PRODUCTS (CP) (CCPR) A0663 The commodities of this group are manufactured with several ingredients; products derived from cereal grains however form the major ingredient. False True 2005-05-20 2005-05-20 False A0769 080 DRIED MEAT AND FISH PRODUCTS (MD) (CCPR) A0664 Dried meat and fish products, includes natural or artificial dried meat products and dried fishes, mainly marine fishes. Most of the dried fishes are naturally dried (wind and sun). For convenience other marine animals, whether or not fishes or Crustaceans, are classified in this group. The entire commodity may be consumed, either as such or after processing (c.q. dried fish). False True 2005-05-20 2005-05-20 False A0770 082 SECONDARY MILK PRODUCTS (LS) (CCPR) A0665 Secondary milk products include milk products which have undergone simple processing such as removal or part removal of certain ingredients e.g. water, milk fat etc. The group and the commodities therein will only be used for pesticides which are not partitioned exclusively or nearly exclusively into the milk fat. The group includes among others the following commodities as defined in the relevant Codex Standards, see CAC/VOL. XVI-Ed. 1 (1984). The reference no. of the standard is indicated between brackets. Milk powders (whole, skimmed and partly skimmed) (Standard A-5 1971); evaporated milks (whole, skimmed) (Standard A-3 1971); skimmed milk. Specific commodities will be listed in this group with their code nos. accordingly as the necessity for this arises. False True 2005-05-20 2005-05-20 False A0771 084 CRUSTACEANS, PROCESSED (SC) (CCPR) A0665 Crustaceans are processed to a large extent before entering the national or international trade channels. Crabs, lobsters and shrimps or prawns are in general cooked directly after catching. Thereafter either the animals are deep frozen with or without shell, or the meat without shell is canned, with or without a packing medium. The latter may consist of water, salt, lemon juice and sugars. Shrimps or prawns may also be "parboiled" and thereafter deep-frozen. According to the relevant Codex Standards, namely 92-1981, and 95-1981 "cooked" means heated for a period of time such that the thermal centre reaches a temperature adequate to coagulate the protein and "parboiled" means heated for a period of such time that the surface of the product Codex Alimentarius reaches a temperature adequate to coagulate the protein at the surface but inadequate to coagulate the protein at the thermal centre. The cooked commodities are in general subjected to deep-freezing directly after cooking or the cooking is part of the canning process. The designation cooked after the commodity may include any of the processes mentioned except the parboiled and deep-frozen shrimps or prawns. The entire commodity except the shell may be consumed. False True 2005-05-20 2005-05-20 False A0772 085 ANIMAL FATS, PROCESSED (FA) (CCPR) A0665 The processed animal fats include rendered or extracted (possibly refined and/or clarified) fats from land and aquatic mammals and poultry and fats and oils derived from fishes. False True 2005-05-20 2005-05-20 False A0773 086 MILK FATS (FM) (CCPR) A0665 Milk fats are the fatty ingredients derived from the milk of various mammals False True 2005-05-20 2005-05-20 False A0774 087 DERIVED MILK PRODUCTS (LD) (CCPR) A0665 Derived milk products include food or edible substances isolated from the primary food commodity cattle milk, or milks from other mammals, using physical, biological and chemical processes. This group and the commodities therein will only be used if necessary for pesticides which are not partitioned exclusively or nearly exclusively into the milk fat. For further explanation, see Group 082. This group includes among others the following food commodities, as defined in the relevant Codex Standards, see CAC/VOL. XXI, Ed-1 (1984): Butter, whey butter, both in Standard A-1 (1971), Butteroil, anhydrous butteroil, both in Standard A-2 (1973); Cream, Standard A-9 (1976); Cream powders (half cream, high fat), Standard A-10 (1971); Edible acid casein, Standard A-12 (1976): Edible caseinates, Standard A-13 (1976). Specific commodities will be listed in this group with their code nos. accordingly as the necessity for this arises. False True 2005-05-20 2005-05-20 False A0775 090 MANUFACTURED MILK PRODUCTS (SINGLE INGREDIENT) OF ANIMAL ORIGIN (LI) (CCPR) A0666 This group and the commodities therein will only be used, if the necessity arises, for pesticides which are not partitioned exclusively or nearly exclusively into the milk fat. For further explanation see Group 0 82. This group includes among others the following food commodities, as defined in the relevant Codex Standards (indicated between brackets); Yoghurt (Codex Standard A-11(a) 1975); Cheeses, individually named (Codex Standard A-6 1978 and Standard Standard C-1 (1966-1978). Specific commodities will be listed in this group with their code nos. accordingly as the necessity for this arises False True 2005-05-20 2005-05-20 False A0776 092 MANUFACTURED MILK PRODUCTS (MULTI INGREDIENT) OF ANINAL ORIGIN (LM) (CCPR) A0667 This group and the commodities therein will only be used in the classification if necessary for pesticides which are not partitioned exclusively or nearly exclusively into the milk fat. For further explanation see Group 082. This group includes among others the following commodities, as defined in the relevant Codex Standards, see CAC/VOL.XVI, Ed-1 (1984); Processed Cheese Products, Codex Standard A-8(a) and A-8(b) (1978) Processed Cheese Preparations, Standard A-8(c) (1978); Flavoured Yoghurt, Standard A-11(b) (1976); Sweetened Condensed Milk, Standard A-4 (1971). Specific commodities will be listed in this group with their code nos. accordingly as the necessity for this arises. False True 2005-05-20 2005-05-20 False A0777 EUROFIR FOOD CLASSIFICATION A0356 This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. True True 2007-01-21 2006-07-17 False A0778 MILK, MILK PRODUCT OR MILK SUBSTITUTE A0777 This category corresponds to Eurocode-2 group 01 and includes: liquid milks and processed milks; cream; milk products including fermented milk products, yoghurts and cheeses; milk product substitutes (e.g. made from soya); milk beverage powders; dairy ice cream. The category does not include butter and butter spreads (under *FAT OR OIL*); sauces and soups with a milk product as the main ingredient (under *PREPARED FOOD PRODUCT*). Index infant formula under *FOOD FOR SPECIAL NUTRITIONAL USE*. False True 2007-01-21 2007-01-21 False A0779 MILK A0778 Index also * MILK OR MILK COMPONENT* or underlying term in facet C. EFG group 29. Eurocode-2 groups 01.10-15 : Milk in all forms, milk-based beverage, cultured milk product, or milk. False True 2007-01-21 2007-01-21 False A0780 LIQUID MILK A0779 Index also *MILK* in facet C. Eurocode-2 group 01.10 : Liquid milks are the secretion of the mammary gland of animals such as cow, sheep, goat, buffalo and camel, and include Human milk. The category includes milks that have only been processed for reasons of food safety (e.g. pasteurisation), preservation (e.g. UHT) or skimming to reduce fat content. False True 2007-01-21 2007-01-21 False A0781 PROCESSED MILK A0779 Index also *MILK OR MILK COMPONENT* or underlying term in facet C. Eurocode-2 group 01.15 : Processed milks are milks that have been subject to processing that modifies their consistency (e.g. evaporated milk) and/or composition other than fat content (e.g. whey). The group also includes milk-based drinks like milkshakes. False True 2007-01-21 2007-01-21 False A0782 CREAM A0779 Index also *CREAM* or underlying terms in facet C. Includes fresh cream, crème fraîche and sour cream. False True 2007-01-21 2007-01-21 False A0783 FERMENTED MILK PRODUCT A0778 EFG group 31. Eurocode-2 groups 01.30-35. Fermented milk is a milk product obtained by fermentation of milk, which milk may have been manufactured from products obtained from milk with or without compositional modification as limited by the provision in Section 3.3, by the action of suitable microorganisms and resulting in reduction of pH with or without coagulation (CODEX STAN 243-2003). Fermented milk products include a range of foods commonly referred to as yogurt (or yoghurt), plus sour milk drinks produced by fermentation. A few of these are alcoholic as they are made with combined lactic and yeast ferments (e.g. kefir, koumiss); others are lactic fermented milk products (e.g. cieddu, kaeder milk, skyr, taette). In some traditional fermented milk products, such as Stragisto (strained yoghurt), Labneh, Ymer and Ylette, Milk the protein has been increased to minimum 5.6%. . False True 2007-01-21 2007-01-21 False A0784 CHEESE A0778 Index also * MILK OR MILK COMPONENT* or underlying term in facet C. EFG group 30. Eurocode-2 group 01.40 : Cheese is the ripened or unripened soft or semi-hard, hard and extra hard product, which may be coated, and in which the whey protein/casein ratio does not exceed that of milk, obtained by : coagulating wholly or partly … through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from such coagulation; and/or processing techniques involving coagulation of the protein of milk and/or products obtained from milk which give an end-product with similar physical, chemical and organoleptic characteristics (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). The group includes goat and sheep cheeses, and cheeses made from sour milk, whey or buttermilk. False True 2007-01-21 2007-01-21 False A0785 CURED CHEESE A0784 Cheeses are classified here according to their consistency (Codex Alimentarius Standard). Cheeses can be further distinguished according to fat content and rind type in facet Z. Ripened cheese is cheese which is not ready for consumption shortly after manufacture but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterizing the cheese in question. (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). The group includes cheeses that are normally consumed cured but may be sold in an uncured or very lightly cured stage. False True 2007-01-21 2007-01-21 False A0786 UNCURED CHEESE A0784 Eurocode-2 group 01.40.10 : Unripened cheese including fresh cheese is cheese which is ready for consumption shortly after manufacture (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). It is consumed fresh and has a mild acid flavour, moisture max. 80%. Includes such products as cream cheese and mozzarella cheese. False True 2007-01-21 2007-01-21 False A0787 PROCESSED CHEESE A0784 Eurocode-2 group 01.40.60 : Process(ed) cheese and spreadable process(ed) cheese are made by grinding, mixing, melting and emulsifying with the aid of heat and emulsifying agents one or more varieties of cheese, with or without the addition of milk components and/or other foodstuffs (CODEX STAN A-8(b)-1978). The result is a homogeneous plastic mass, except for grated cheese product, which is powdered or granular. False True 2007-01-21 2007-01-21 False A0788 IMMITATION MILK PRODUCTS A0778 Eurocode-2 group 01.60 : The group includes soya milk, soya cheese, non-dairy coffee creamer. False True 2007-01-21 2007-01-21 False A0789 FROZEN DAIRY DESSERT A0778 Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*. Non-dairy ices (e.g. Water ices, granitas, sorbets) are classified under *DESSERT*. Eurocode-2 groups 1.70.10-20 : A frozen dessert prepared from one or more dairy ingredients plus other ingredients. False True 2007-03-10 2007-01-21 False A0790 EGG OR EGG PRODUCT A0777 EFG group 28. Eurocode-2 group 02 : The group includes bird eggs, food product whose predominant constituent is eggs, recipe dishes whose main ingredient is considered to be eggs. It does not include fish roe (under “Fish”). False True 2007-01-21 2007-01-21 False A0791 FRESH OR PROCESSED EGG A0790 Eurocode-2 groups 2.10-40; e.g. chicken eggs, duck eggs, egg yolk, egg products such as dried eggs False True 2007-01-21 2007-01-21 False A0792 EGG DISH A0790 Eurocode-2 group 02.70 : Dishes whose predominant ingredient is seen to be eggs, e.g. omelette, soufflé, meringue, eggnog. False True 2007-01-21 2007-01-21 False A0793 MEAT OR MEAT PRODUCT A0777 Eurocode-2 group 03 : This category includes: carcass meat of mammals and birds; offal of mammals and birds; a food product whose predominant constituent is meat; a recipe dish whose main ingredient is considered to be meat. False True 2007-01-21 2007-01-21 False A0794 RED MEAT A0793 EFG group 24. Eurocode-2 groups 03.10-29 : The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale). False True 2007-01-21 2007-01-21 False A0795 POULTRY A0793 EFG group 25. Eurocode-2 groups 03.30-39: The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds) False True 2007-01-21 2007-01-21 False A0796 OFFAL A0793 Index also *ORGAN MEAT* or underlying terms in facet C. EFG group 26. Eurocode-2 groups 3.40-49 : e.g. liver, kidney, tongue, heart, trotters, giblets. False True 2007-01-21 2007-01-21 False A0797 PRESERVED MEAT A0793 Eurocode-2 group 03.50 : e.g. ham, bacon, corned beef False True 2007-01-21 2007-01-21 False A0798 SAUSAGE OR SIMILAR MEAT PRODUCT A0793 Eurocode-2 group 03.60 includes: pastes, pâtés and terrines; sausage meat; dry, smoked sausages (rohwurst); fresh and lightly cooked sausages (bratwurst); cooked sausages (kochwurst); blood & blood products (e.g. haggis, black pudding); other meat products (e.g. galantine, brawn). False True 2007-01-21 2007-01-21 False A0799 MEAT DISH A0793 Eurocode-2 group 03.65 : e.g. meat burger, meat balls, meat pie or pasty False True 2007-01-21 2007-01-21 False A0800 MEAT ANALOGUE A0793 Index the food source (e.g. soy) in facet B. Eurocode-2 group 03.56; e.g. textured vegetable protein. False True 2007-01-21 2007-01-21 False A0801 SEAFOOD OR RELATED PRODUCT A0777 EFG group 27. Eurocode-2 group 04 : The group includes marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the “Meats” group. The group also includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice. False True 2007-01-21 2007-01-21 False A0802 FISH OR RELATED ORGANISM A0801 Eurocode-2 groups 04.10-38, 04.72-76. Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the “Meats” group.. False True 2007-01-21 2007-01-21 False A0803 SEAFOOD PRODUCT A0801 Eurocode-2 groups 04.40-60 includes fish offal; a food product whose predominant constituent is fish (e.g. dried and salted fish, smoked fish, canned fish, pickled fish, restructured fish and fish analogues, surimi; fish paste, pâté). False True 2007-01-21 2007-01-21 False A0804 SEAFOOD DISH A0801 A recipe dish whose main ingredient is considered to be fish False True 2007-01-21 2007-01-21 False A0805 FAT OR OIL A0777 Index also *FAT OR OIL* or subgroups in facet C. Eurocode-2 group 05. Food substance or component consisting predominantly of mixed glycerol esters of fatty acids and, in far lesser amounts, of fatty acids, sterols and pigments. A fat is solid at room temperature; an oil is liquid at room temperature (20 degrees C). Excludes essential oils. False True 2007-02-05 2007-01-21 False A0806 VEGETABLE FAT OR OIL A0805 EFG group 10. Eurocode-2 group 05.60. In this context, “vegetable fats” are oils that are solid at room temperature (e.g. palm oil, cocoa butter). It may also apply to hydrogenated (hardened) vegetable fats. False True 2007-01-21 2007-01-21 False A0807 MARGARINE OR LIPID OF MIXED ORIGIN A0805 EFG group 11. Eurocode-2 groups 05.20-30. Food product having functional characteristics similar to a butter product; it may be nutritionally equivalent or inferior to the product it purports to resemble. False True 2007-01-21 2007-01-21 False A0808 BUTTER OR OTHER ANIMAL FAT A0805 EFG group 12. False True 2007-02-05 2007-01-21 False A0809 BUTTER A0808 Eurocode-2 group 05.10, e.g. butter, butter oil, ghee False True 2007-01-21 2007-01-21 False A0810 OTHER ANIMAL FATS A0808 Eurocode-2 group 05.40, e.g. beef fat, goose fat False True 2007-02-05 2007-01-21 False A0811 FISH OILS A0808 Eurocode-2 group 05.50, e.g. herring oil, sardine oil False True 2007-01-21 2007-01-21 False A0812 GRAIN OR GRAIN PRODUCT A0777 Eurocode-2 group 06. This group includes: grains and their milled products obtained from members of the grass family; dough products obtained from grain, such as pasta and breads; breakfast cereals; savoury and sweet products and dishes in which grain products are considered the predominant constituent; substitute flours and other starch products obtained from non-cereal sources. It excludes sweet corn when eaten as a vegetable. False True 2007-01-21 2007-01-21 False A0813 FLOUR OR STARCH A0812 EFG group 03. Examples: wheat flour, wholemeal, substitute flours and starches, wheat flour, patent, soya flour, rye flour, whole, potato flour, cornflour, carob flour, rice flour, arrowroot, buckwheat flour, tapioca False True 2007-01-21 2007-01-21 False A0814 RICE OR OTHER GRAIN A0812 EFG group 06. Examples are whole grain wheat, brown rice, bulgur, parboiled rice, rolled oats, wild rice, pearl barley, millet, rolled oats, corn grits and similar products. False True 2007-01-21 2007-01-21 False A0815 PASTA A0812 EFG group 04. Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal. False True 2007-01-21 2007-01-21 False A0816 BREAKFAST CEREAL A0812 Excludes rolled oats, corn grits and similar products, which are indexed under *RICE OR OTHER GRAIN *. EFG group 02. Eurocode-2 group 06.70. Prepared grain product ready or nearly ready for consumption and marketed primarily for breakfast use. Includes formulated breakfast cereals such as 'corn flakes' or ‘muesli’ and simple breakfast cereals such as instant oatmeal. False True 2007-01-21 2007-01-21 False A0817 BREAD A0812 EFG group 01. Eurocode-2 groups 6.40-48. Products in the “Bread” categories normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. False True 2007-01-21 2007-01-21 False A0818 LEAVENED BREAD A0817 Eurocode-2 group 06.40 includes wholemeal wheat bread, soda bread, rye bread False True 2007-01-21 2007-01-21 False A0819 UNLEAVENED BREAD A0817 Eurocode-2 group 06.44 includes pitta bread, matzo, tortilla False True 2007-01-21 2007-01-21 False A0820 BREAD PRODUCT A0817 Eurocode-2 group 06.48 includes breadcrumbs, bread stuffing False True 2007-01-21 2007-01-21 False A0821 FINE BAKERY WARE A0812 EFG group 05. Eurocode-2 group 06.50. Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed “Fine bakery ware”. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as “Fine bakery wares”, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake. False True 2007-01-21 2007-01-21 False A0822 SAVOURY CEREAL DISH A0812 Eurocode-2 group 06.60 includes dumpling, risotto, savoury pancake, pizza, couscous, savoury pie, sandwich. False True 2007-01-21 2007-01-21 False A0823 NUT, SEED OR KERNEL A0777 EFG group 13. Eurocode-2 groups 7.30-40 and 7.70. Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts. False True 2007-01-21 2007-01-21 False A0824 NUT OR SEED PRODUCT A0823 Eurocode-2 group 7.70, e.g. coconut milk, chestnut purée, tahini paste, peanut butter. False True 2007-01-21 2007-01-21 False A0825 VEGETABLE OR VEGETABLE PRODUCT A0777 Eurocode-2 group 08 includes: plants and parts of plants eaten as vegetables (i.e. normally consumed as a savoury and usually with other foods as sources of protein and/or grain starch), including immature pulses; edible fungi and seaweed; a food product whose predominant constituent is vegetables; a recipe dish whose main ingredient is considered to be vegetables. The group excludes: fruiting body of a plant when this is consumed as a dessert fruit (under *FRUIT*); seeds, kernels and nuts (under *NUT, SEED OR KERNEL PRODUCT*); oils produced from vegetable plants (under *FAT OR OIL*); herbs, spices, chutney and pickles produced from vegetables (under *SPICE, CONDIMENT OR OTHER INGREDIENT*); food products produced wholly or partially from vegetables but used as a substitute for a food assigned to another main group (for example, potato flour is a substitute flour under *FLOUR OR STARCH*). False True 2007-01-21 2007-01-21 False A0826 VEGETABLE (EXCLUDING POTATO) A0825 EFG group 15. In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot. False True 2007-01-21 2007-01-21 False A0827 VEGETABLE PRODUCT A0826 Eurocode-2 group 8.70, e.g. tomato purée, sun-dried tomatoes, pickled red cabbage, sauerkraut. False True 2007-01-21 2007-01-21 False A0828 VEGETABLE DISH A0826 A recipe dish whose main ingredient is considered to be vegetables. False True 2007-01-21 2007-01-21 False A0829 STARCHY ROOT OR POTATO A0825 In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Some examples of foods classified here would be new potato, main-crop potato, jerusalem artichoke, sweet potato, yam False True 2007-01-21 2007-01-21 False A0830 POTATO DISH A0829 False True 2007-01-21 2007-01-21 False A0831 PULSE OR PULSE PRODUCT A0825 EFG group 14. Eurocode-2 group 7.10-20 False True 2007-01-21 2007-01-21 False A0832 PULSE DISH A0831 False True 2007-01-21 2007-01-21 False A0833 FRUIT OR FRUIT PRODUCT A0777 EFG group 17. Eurocode-2 group 09. The group includes: fruits when consumed as a dessert; food products whose predominant constituent is fruit; recipe dishes whose main ingredient is considered to be fruit. A fruit is usually consumed as a dessert when the starch content has been reduced by conversion during ripening to sugars. The group excludes: vegetable fruits (under “Vegetable”); nuts, seeds and kernels (under *NUT, SEED OR KERNEL PRODUCT*); oils produced from fruits (under *FAT OR OIL*); chutney and pickles (under “Miscellaneous foods”). False True 2007-01-21 2007-01-21 False A0834 PROCESSED FRUIT PRODUCT A0833 Eurocode-2 group 09.70. Examples are dried fruits (e.g. dried mixed fruit), compotes, canned, stewed fruit (e.g. apple sauce, fruit cocktail). False True 2007-01-21 2007-01-21 False A0835 SUGAR OR SUGAR PRODUCT A0777 Eurocode-2 group 10. This group includes sucrose and other sugars, sugar substitutes, honey and syrups; fruit jams, marmalades and other spreads; dessert jellies and toppings; chocolate and non-chocolate confectionery; a food product whose predominant constituent is sugar or chocolate; a recipe dish whose main ingredient is considered to be sugar or chocolate. False True 2007-01-21 2007-01-21 False A0836 SUGAR, HONEY OR SYRUP A0835 EFG group 07. Eurocode-2 groups 10.10 -25. This group includes sugars (e.g. white sugar, brown sugar, fructose), sugar substitutes (non-nutritive sweeteners like aspartame & saccharine, nutritive sweeteners like sorbitol & mannitol), honey, syrups (e.g. molasses, maple syrup, corn syrup). False True 2007-01-21 2007-01-21 False A0837 JAM OR MARMALADE A0835 Eurocode-2 group 10.30. Semisolid or jelled food prepared from fruit or fruit juice and other ingredients. The group includes fruit jam, fruit jelly preserve, marmalade. False True 2007-01-21 2007-01-21 False A0838 NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT A0835 EFG group 08. Eurocode-2 groups 10.60-70. Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit. False True 2007-01-21 2007-01-21 False A0839 CHOCOLATE OR CHOCOLATE PRODUCT A0835 EFG group 09. Eurocode-2 groups 10.50-55. Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars. False True 2007-01-21 2007-01-21 False A0840 BEVERAGE (NON-MILK) A0777 Eurocode-2 group 11. Alcoholic or non-alcoholic beverage; excludes milk and milk-based beverages. False True 2007-01-21 2007-01-21 False A0841 JUICE OR NECTAR A0840 EFG group 18. Eurocode-2 groups 11.60 -68. The members of the work group in Action COST 99/Eurofoods considered it important to be able to separate fruit juices from both *NON-ALCOHOLIC BEVERAGE* and *FRUIT* in the EFG classification, in order to evaluate and compare consumption patterns across countries. Examples are orange juice, apple juice, tomato juice, fruit and vegetable nectars. False True 2007-01-21 2007-01-21 False A0842 NON ALCOHOLIC BEVERAGE A0840 EFG group 19. Eurocode-2 groups 11.40 – 70. Beverage containing no more than 0.5% alcohol; it may be flavoured, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices and vegetable juices. False True 2007-01-21 2007-01-21 False A0843 SOFT DRINK A0842 Eurocode-2 groups 11.40-50, including carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial). False True 2007-01-21 2007-01-21 False A0844 WATER A0842 Eurocode-2 group 11.56, including tap water, carbonated mineral water, still mineral water. False True 2007-01-21 2007-01-21 False A0845 COFFEE, TEA, COCOA A0842 EFG group 20. Eurocode-2 group 11.52. Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder. False True 2007-01-21 2007-01-21 False A0846 ALCOHOLIC BEVERAGE A0840 Alcoholic content can be indexed in facet Z. Eurocode-2 groups 11.10 - 11.35. Beverage containing more than 0.5% alcohol; includes distilled spirits, malt beverage, and wine. Alcohol-free varieties are included in the appropriate categories together with their alcohol-containing forms and distinguished in facets H and P. False True 2007-01-21 2007-01-21 False A0847 BEER OR OTHER MALT BEVERAGE A0846 EFG group 21. Eurocode-2 group 11.10 includes beer, barley beer. False True 2007-01-21 2007-01-21 False A0848 CIDER, PERRY OR SIMILAR DRINK A0846 Eurocode-2 group 11.15 includes apple cider, perry (made by fermenting pear juice) False True 2007-01-21 2007-01-21 False A0849 WINE, FORTIFIED WINE OR WINE-LIKE BEVERAGE A0846 EFG group 22. Eurocode-2 groups 11.20–24. Alcoholic beverage produced by the normal fermentation of the juice of grapes or other fruits or of the fermentable parts of plants or plant-related products. The group includes table wine, dessert wine, elderberry wine, fortified and liqueur wines (e.g. port, sherry, vermouth). False True 2007-01-21 2007-01-21 False A0850 LIQUEUR OR SPIRITS A0846 EFG group 23. Eurocode-2 groups 11.28–30. Alcoholic beverage prepared by fermentation of grain or plant-related products and subsequent distillation. Includes liqueurs (e.g. calvados, kahlua, advocaat) and spirits (e.g. brandy, whisk(e)y, rum). False True 2007-01-21 2007-01-21 False A0851 ALCOHOLIC MIXED DRINK A0846 Eurocode-2 group 11.35 includes cocktails, punch, shandy. False True 2007-01-21 2007-01-21 False A0852 MISCELLANEOUS FOOD PRODUCT A0777 Use for foods and ingredients that could not fit into any of the above classes. EFG group 32, Eurocode-2 group 12. False True 2007-01-21 2007-01-21 False A0853 SPICE, CONDIMENT OR OTHER INGREDIENT A0852 Eurocode-2 groups 12.10 -40. This subgroup includes baking goods and other ingredients such as flavourings, essences, seasonings and extracts which are difficult to assign to other main groups; herbs and spices; dressings, condiments and mixed accompaniments such as chutneys and pickles. The group does not include starches (under *GRAIN OR GRAIN PRODUCT*); plant products that may be used in significant amounts as vegetables as well as herbs, like chives and parsley (under *VEGETABLE*). False True 2007-01-21 2007-01-21 False A0854 BAKING INGREDIENT A0853 Eurocode-2 group 12 includes yeast, baking powder, pectin, additives. False True 2007-01-21 2007-01-21 False A0855 FLAVOURING OR ESSENCE A0853 Eurocode-2 group 12.14 includes almond essence, vanilla essence. False True 2007-01-21 2007-01-21 False A0856 SEASONING OR EXTRACT A0853 Eurocode-2 group 12.18 includes salt, stock cubes, gravy thickener, beef extract, marmite, vinegar. False True 2007-01-21 2007-01-21 False A0857 HERB OR SPICE A0853 Eurocode-2 groups 12.20-26. Aromatic or pungent plant product used whole or ground as a seasoning in food products, e.g. basil, oregano, thyme, allspice, clove, paprika, curry powder. Herbs may be considered to be plants whose non-woody parts are consumed in small amounts for their flavouring properties rather than in amounts significant to the intake of major nutrients. Spices are usually a dried part, or parts, of aromatic plants used either whole or ground to add flavour and for preservative properties. Some such as coriander and fenugreek are the ground seeds of plants whose leaves are used as herbs or vegetables. Others are dried fruits or berries. False True 2007-01-21 2007-01-21 False A0858 CONDIMENT A0853 Eurocode-2 group 12.30. Food product that is usually pungent, tart, salty, or spicy and is used to enhance the flavours of other foods; includes ketchup, tabasco sauce, barbeque sauce, vinegar, soy sauce, prepared mustard, prepared horseradish, mint sauce and tartar sauce. False True 2007-01-21 2007-01-21 False A0859 DRESSING, MAYONNAISE A0853 Eurocode-2 group 12.34. Mixture of edible fats or oils, acidifying agents and optional ingredients such as sweeteners (nutritive or non-nutritive), starch, egg and seasonings. Used in limited amounts to accompany salads and other foods. Includes salad dressings & other vinegar and oil based cold sauces, mayonnaise & other egg and oil based cold sauces. False True 2007-01-21 2007-01-21 False A0860 CHUTNEY OR PICKLE A0853 Eurocode-2 group 12.38. Product prepared by immersing fruits, vegetables, or other ingredients, such as spices and sweeteners, in a brine or an acid solution. Used to enhance the flavour of other food products. Examples are mango chutney, dill pickle, mixed pickle, relish. False True 2007-01-21 2007-01-21 False A0861 PREPARED FOOD PRODUCT A0852 Eurocode-2 groups 12.44 -65. This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s). False True 2007-01-21 2007-01-21 False A0862 SAVOURY SAUCE A0861 Sauce is a very general term for a liquid or semiliquid seasoning or other accompaniment for food. When sauces are cooked as part of, or adjuncts to, dishes (including starters, main courses and desserts), they have been assigned to the *SAVOURY SAUCE* or Eurocode-2 group 12.44. Nonstandardized food product used as a meal accompaniment and consisting of a mixture of fats or oils, starch, liquid and other optional ingredients specified by the recipe; excludes condiments. Includes. bolognese sauce , white sauce, brown sauce, butter sauce, tomato sauce. False True 2007-01-21 2007-01-21 False A0863 DESSERT SAUCE A0861 Sauce is a very general term for a liquid or semiliquid seasoning or other accompaniment for food. When sauces are cooked as part of, or adjuncts to, dishes (including starters, main courses and desserts), they have been assigned to the *SAVOURY SAUCE* or Eurocode-2 group 12.48. Sweetened and flavored product that is used as an accompaniment to desserts, e.g. fruit sauce, fudge sauce, brandy sauce. False True 2007-01-21 2007-01-21 False A0864 DESSERT A0861 Eurocode-2 group 6.65. Sweetened prepared product usually consumed after the main course in a meal. Excludes fruit or fruit products, bakery products and confectionery. Includes sweet puddings (custards, starch puddings), non-dairy ices (e.g. water ices, granitas, sorbets) and gelatine desserts. False True 2007-01-21 2007-01-21 False A0865 SOUP A0861 Eurocode-2 group 12.50. A liquid food made by simmering meat, poultry, seafood or vegetables, being clear or thickened to the consistency of a thin puree or having milk or cream added, and often containing pieces of solid food such as meat, shellfish, pasta or vegetables. Soup takes precedence over other food products. Examples are egg and lemon soup, oxtail soup, fish soup, rice soup, lentil soup, minestrone, cherry soup. False True 2007-01-21 2007-01-21 False A0866 PREPARED SALAD A0861 Eurocode-2 group 12.55. A combination of one or more vegetable, fruit, herb, meat, poultry, seafood, egg, cereal or pasta, usually served with some kind of moist dressing; may be moulded with a jellying agent. Salad takes precedence over other product types. Examples are egg salad, tuna salad, mixed vegetable salad, jelled fruit salad, macaroni salad, potato salad, rice salad, mayonnaise salad. False True 2007-01-21 2007-01-21 False A0867 SANDWICH FILLING A0861 Eurocode-2 group 12.60 includes cheese-based sandwich filling, fish-based sandwich filling. False True 2007-01-21 2007-01-21 False A0868 SAVOURY SNACK A0861 Eurocode-2 group 12.65. Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn. False True 2007-01-21 2007-01-21 False A0869 PRODUCT FOR SPECIAL NUTRITIONAL USE OR DIETARY SUPPLEMENT A0777 EFG group 33. Eurocode-2 group 13. This group includes products for dietetic use that are not typically regarded as food. It excludes normal foods that are prepared or processed in a special way to suit dietetic purposes; these are indexed as the normal food with the addition of appropriate terms available from the thesaurus (facet P). False True 2007-01-21 2007-01-21 False A0870 DIETARY SUPPLEMENT A0869 Eurocode-2 group 13.50, includes vitamin/mineral products, tonics, supplements. Vitamin and mineral food supplements are sources in concentrated forms of those nutrients alone or in combinations, marketed in forms such as capsules, tablets, powders, solutions etc., that are designed to be taken in measured small-unit quantities but are not in a conventional food form and whose purpose is to supplement the intake of vitamins and/or minerals from the normal diet (Codex CAC/GL 55 - 2005). False True 2007-01-21 2007-01-21 False A0871 FOOD FOR SPECIAL NUTRITIONAL USE A0869 Eurocode-2 groups 13.20-40. Foods for Special Dietary Uses are those foods that are specially processed or formulated to satisfy particular dietary requirements that exist because of a particular physical or physiological condition and/or specific diseases and disorders and that are presented as such. The composition of these foodstuffs must differ significantly from the composition of ordinary foods of comparable nature, if such ordinary foods exist (CODEX STAN 146-1985). The product may be used as the sole or major source of nourishment. It is frequently offered in a form convenient to use. The group includes infant formula, products designed for weight loss, instant breakfast, energy food stick, interal and parenteral complete nutrition solutions, etc. False True 2007-01-21 2007-01-21 False A0872 MEDICAL FOOD A0871 Eurocode-2 group 13.10. Foods for special medical purposes are a category of foods for special dietary uses that are specially processed or formulated and presented for the dietary management of patients and may be used only under medical supervision. They are intended for the exclusive or partial feeding of patients with limited or impaired capacity to take, digest, absorb or metabolize ordinary foodstuffs or certain nutrients contained therein, or who have other special medically-determined nutrient requirements, whose dietary management cannot be achieved only by modification of the normal diet, by other foods for special dietary uses, or by a combination of the two (CODEX STAN 180-1991). False True 2007-01-21 2007-01-21 False A0873 FOOD FOR INFANTS A0871 Use only for infant formulas. Index foods for babies and toddlers as the corresponding normal food (e.g. soup, fruit product). For both infant and baby foods, also index *INFANT OR TODDLER FOOD* in facet P. Eurocode-2 group 13.60. False True 2007-01-21 2007-01-21 False B0001 FOOD SOURCE NOT KNOWN B1564 Used only if so little is known about the food source that not even *ANIMAL USED AS FOOD SOURCE*, *PLANT USED AS FOOD SOURCE*, *ALGAE OR FUNGUS AS FOOD SOURCE* or *CHEMICAL FOOD SOURCE* can be assigned. False True 2000-01-01 False B1000 CATTLE AND SWINE AND CALF B1161 False True 2000-01-01 False B1000 CATTLE AND SWINE AND CALF B1349 False True 2000-01-01 False B1000 CATTLE AND SWINE AND CALF B1136 False True 2000-01-01 False B1001 PEA, EDIBLE SEED CULTIVARS B1338 False True 2000-01-01 False B1002 ARCHAEOGASTROPOD B2111 False True 2000-01-01 False B1003 SOUTHERN BLUEFIN TUNA B1269 False True 2000-01-01 False B1004 LONGTAIL TUNA B1269 False True 2000-01-01 False B1005 STEM OR SPEAR VEGETABLE B1057 False True 2000-01-01 False B1006 FRUIT USED AS VEGETABLE B1057 False True 2000-01-01 False B1007 FISH, CARTILAGINOUS B1222 Having a skeleton made up mainly of cartilage, as any of a class (Chondrichthyes) of fishes (cartilaginous fish), including sharks, rays, and skates (Source: Webster's). False True 2007-01-26 2000-01-01 False B1008 MESOGASTROPOD B2111 False True 2000-01-01 False B1009 POLYSACCHARIDE-PRODUCING PLANT B1048 False True 2000-01-01 False B1010 NEOGASTROPOD B2111 False True 2000-01-01 False B1011 PECTIN-PRODUCING PLANT B1009 False True 2000-01-01 False B1012 SUGAR-PRODUCING PLANT B1048 False True 2000-01-01 False B1013 PLANT USED FOR PRODUCING EXTRACT OR CONCENTRATE B1347 False True 2000-01-01 False B1014 HEMICELLULOSE-PRODUCING PLANT B1009 False True 2000-01-01 False B1015 CELLULOSE-PRODUCING PLANT B1009 False True 2000-01-01 False B1016 STARCH-PRODUCING PLANT B1009 False True 2000-01-01 False B1017 OIL-PRODUCING PLANT B1013 False True 2000-01-01 False B1018 VEGETABLE-PRODUCING PLANT, ROOT, TUBER OR BULB USED B1579 False True 2000-01-01 False B1019 LINGONBERRY (COWBERRY) B1614 <SCIFAM>Ericaceae <SCINAM>Vaccinium vitis-idaea L. [BASIS] <GRIN>41069 <MANSFELD>18300 False True 2000-01-01 False B1020 FISH, ACIPENSERIFORM B1365 False True 2000-01-01 False B1021 FISH OR LOWER WATER ANIMAL B1297 False True 2000-01-01 False B1022 TROPICAL OR SUBTROPICAL NUT B1213 False True 2000-01-01 False B1023 FISH, PLEURONECTIFORM B1365 False True 2000-01-01 False B1024 TROPICAL OR SUBTROPICAL FRUIT B1140 False True 2000-01-01 False B1025 SOLE FAMILY B1023 False True 2000-01-01 False B1026 WATER CHESTNUT B1018 <SCIFAM>Trapaceae <SCINAM>Trapa natans L. [BASIS] <GRIN>400138 <MANSFELD>20690 <MANSFELD>4856 False True 2000-01-01 False B1027 GREAT NORTHERN BEAN B1061 False True 2000-01-01 False B1028 GRAPEFRUIT AND ORANGE B1507 False True 2000-01-01 False B1028 GRAPEFRUIT AND ORANGE B1339 False True 2000-01-01 False B1030 PURPLE CLAM B1331 False True 2000-01-01 False B1031 PEA, EDIBLE POD CULTIVARS B1338 False True 2000-01-01 False B1032 SOLE, SPECIES NOT KNOWN B1023 False True 2000-01-01 False B1033 AGAR B1014 False True 2000-01-01 False B1034 PACIFIC OCEAN PERCH B1084 False True 2000-01-01 False B1035 PACIFIC LITTLENECK CLAM B1331 False True 2000-01-01 False B1036 FLORET USED AS VEGETABLE B1057 False True 2000-01-01 False B1037 NORTHERN HORSE MUSSEL B1223 False True 2000-01-01 False B1038 JERUSALEM ARTICHOKE B1018 <SCIFAM>Compositae (Asteraceae) <SCINAM>Helianthus tuberosus L. [BASIS] <GRIN>27946 <MANSFELD>32904 False True 2000-01-01 False B1039 TONKA B1179 False True 2000-01-01 False B1040 BULLHEAD CATFISH FAMILY B1598 False True 2000-01-01 False B1041 CHEMICAL FOOD SOURCE B1564 Used when the food product is derived from a nonliving source (e.g., salt, water or synthesized compounds). False True 2000-01-01 False B1042 PEA, SMOOTH WRINKLED CROSSES B1001 False True 2000-01-01 False B1043 MACKEREL B1426 False True 2000-01-01 False B1044 JACK B1755 False True 2000-01-01 False B1045 GRAPE, THOMPSON SEEDLESS B2121 False True 2000-01-01 False B1046 CALIFORNIA MUSSEL B1223 False True 2000-01-01 False B1047 GRAIN OR SEED-PRODUCING PLANT B1347 False True 2000-01-01 False B1048 CARBOHYDRATE-PRODUCING PLANT B1013 False True 2000-01-01 False B1049 PROTEIN-PRODUCING PLANT B1013 False True 2000-01-01 False B1050 SEA SCALLOP B1489 False True 2000-01-01 False B1051 CHINESE OR CELERY CABBAGE B1194 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Brassica rapa L. ssp. pekinensis (Lour.) Hanelt [BASIS] <GRIN>319636 <MANSFELD>23998 False True 2000-01-01 False B1052 SOUR CHERRY B1306 <SCIFAM>Rosaceae <SCINAM>Prunus cerasus L. [BASIS] <GRIN>29866 <MANSFELD>9206 False True 2000-01-01 False B1054 SPOTTED OCTOPUS B1514 False True 2000-01-01 False B1055 RED CURRANT B1528 <SCIFAM>Saxifragaceae (Grossulariaceae) <SCINAM>Ribes rubrum L. [BASIS] <GRIN>31860 <MANSFELD>17064 False True 2000-01-01 False B1056 CALIFORNIA VALENCIA ORANGE B1339 False True 2000-01-01 False B1057 VEGETABLE-PRODUCING PLANT, ABOVE-GROUND PARTS USED B1579 False True 2000-01-01 False B1058 VEGETABLE-PRODUCING PLANT, MOST PARTS USED B1579 False True 2000-01-01 False B1059 SHELLFISH OR CRUSTACEAN B1021 False True 2000-01-01 False B1060 PHASEOLUS VULGARIS, EDIBLE POD CULTIVAR B1555 False True 2000-01-01 False B1061 PHASEOLUS VULGARIS, EDIBLE SEED CULTIVAR B1555 False True 2000-01-01 False B1062 TEMPERATE-ZONE NUT B1213 False True 2000-01-01 False B1063 BOYSENBERRY B1407 False True 2000-01-01 False B1064 HUCKLEBERRY B1614 False True 2000-01-01 False B1065 BUTTER CLAM B1331 False True 2000-01-01 False B1067 LIME (CITRUS) B1139 <SCIFAM>Rutaceae <SCINAM>Citrus limetta Risso [BASIS] <GRIN>10730 <MANSFELD>7596 <MANSFELD>7636 False True 2000-01-01 False B1068 NORTHERN QUAHOG B1331 False True 2000-01-01 False B1069 BIGEYE TUNA B1269 False True 2000-01-01 False B1070 BLACKFIN TUNA B1269 False True 2000-01-01 False B1071 BLACK WALNUT B1290 False True 2000-01-01 False B1072 GRAPE, SULTANA B2121 False True 2000-01-01 False B1074 YELLOWFIN TUNA B1269 False True 2000-01-01 False B1075 SPINY LOBSTER B2163 False True 2000-01-01 False B1076 BITTERSWEET, EUROPEAN B1179 False True 2000-01-01 False B1077 BROOK TROUT B1258 False True 2000-01-01 False B1078 GLOBE TOMATO B1276 False True 2000-01-01 False B1079 DURUM WHEAT B1312 <SCIFAM>Gramineae (Poaceae) <SCINAM>Triticum durum Desf. [BASIS] <GRIN>406896 <MANSFELD>34092 False True 2000-01-01 False B1081 PENAEID SHRIMP FAMILY B1237 False True 2000-01-01 False B1082 FIELD CRESS B1566 False True 2000-01-01 False B1083 PINUS GENUS B1015 False True 2000-01-01 False B1084 SCORPIONFISH FAMILY B2265 False True 2000-01-01 False B1085 BUFFALOFISH B1892 False True 2000-01-01 False B1086 SICYONID SHRIMP FAMILY B1237 False True 2000-01-01 False B1087 HUMAN AS MILK SOURCE B2974 False True 2000-01-01 False B1089 RED SNAPPER B1798 False True 2000-01-01 False B1090 JACK MACKEREL B1755 False True 2000-01-01 False B1091 SWEET CHERRY B1306 <SCIFAM>Rosaceae <SCINAM>Prunus avium (L.) L. [BASIS] <GRIN>29844 <MANSFELD>9202 False True 2000-01-01 False B1092 BROWN MUSTARD B2069 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Brassica juncea (L.) Czern. & Coss [BASIS] <GRIN>400711 <MANSFELD>24014 False True 2000-01-01 False B1093 HANASAKI CRAB B2209 False True 2000-01-01 False B1094 CAULIFLOWER B1036 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Brassica oleracea L. convar. botrytis (L.) Alef. v [BASIS] <GRIN>7671 <MANSFELD>23925 False True 2000-01-01 False B1095 BELGIAN CARROT B1227 False True 2000-01-01 False B1096 RED RASPBERRY B1494 False True 2000-01-01 False B1097 MARJORAM, POT B1179 False True 2000-01-01 False B1098 BROWN ROCK SHRIMP B1081 False True 2000-01-01 False B1099 BLACK SNAPPER B1798 False True 2000-01-01 False B1100 BLACKEYED PEA B1200 False True 2000-01-01 False B1101 BITTER MELON B2091 False True 2000-01-01 False B1102 CASABA MELON B1283 False True 2000-01-01 False B1104 SAND SEATROUT B2657 False True 2000-01-01 False B1105 CATTLE AND SWINE B1136 False True 2000-01-01 False B1105 CATTLE AND SWINE B1161 False True 2000-01-01 False B1106 SWEET POTATO B1018 <SCIFAM>Convolvulaceae <SCINAM>Ipomoea batatas (L.) Poiret [BASIS] <GRIN>20142 <MANSFELD>21565 False True 2000-01-01 False B1107 PEAR TOMATO B1276 False True 2000-01-01 False B1108 CHERRY SALMON B2250 False True 2000-01-01 False B1109 RAINBOW TROUT B1258 False True 2000-01-01 False B1110 ADZUKI BEAN B1567 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Vigna angularis (Willd.) Ohwi et Ohashi var. angul [BASIS] <GRIN>312022 <MANSFELD>27404 False True 2000-01-01 False B1111 SPOTTED TUNNY B1269 False True 2000-01-01 False B1112 BLACK SKIPJACK B1269 False True 2000-01-01 False B1113 KIDNEY BEAN B1061 False True 2000-01-01 False B1114 SAVORY, WINTER B1179 False True 2000-01-01 False B1115 CHUM SALMON B2250 False True 2000-01-01 False B1116 PINK SALMON B2250 False True 2000-01-01 False B1117 COHO SALMON B2250 False True 2000-01-01 False B1118 LAKE HERRING B1565 False True 2000-01-01 False B1119 PANDALID SHRIMP FAMILY B1237 False True 2000-01-01 False B1120 BLUEFIN TUNA B1269 False True 2000-01-01 False B1121 BERRY, BRAMBLE B1231 False True 2000-01-01 False B1122 MARINE MAMMAL B1134 <DICTION>marine mammal is a mammal that is primarily ocean-dwelling or depends on the ocean for its food. Mammals originally evolved on land, but later marine mammals evolved to live back in the ocean. There are five groups of marine mammals: (1) Order Sirenia: the manatee, dugong, and sea cow. (2) Order Carnivora, family Ursidae: the polar bear. (3) Order Carnivora, infrafamily Pinnipedia: the seal, sea lion, and walrus. (4) Order Carnivora, family Mustelidae: the Sea Otter and Marine Otter. (5) Order Cetacea: the whale, dolphin, and porpoise. (http://en.wikipedia.org/wiki/Marine_mammal) False True 2007-01-25 2000-01-01 False B1123 SAVORY, SUMMER B1179 <SCIFAM>Labiatae <SCINAM>Satureja hortensis L. [BASIS] <GRIN>33176 <MANSFELD>16404 False True 2000-01-01 False B1124 HERRING FAMILY B1601 False True 2000-01-01 False B1125 GUINEA FOWL B1563 False True 2000-01-01 False B1126 PACIFIC SALMON B2250 False True 2000-01-01 False B1127 BLACK MUSTARD B2069 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Brassica nigra (L.) W. D. J. Koch [BASIS] <GRIN>7666 <MANSFELD>24109 False True 2000-01-01 False B1128 SOCKEYE SALMON B2250 False True 2000-01-01 False B1129 TROUT FAMILY B1592 False True 2000-01-01 False B1130 ENGLISH WALNUT B1290 <SCIFAM>Juglandaceae <SCINAM>Juglans regia L. [BASIS] <GRIN>20772 <MANSFELD>11850 False True 2000-01-01 False B1131 ENGLISH SOLE B1856 False True 2000-01-01 False B1132 CHINOOK SALMON B2250 False True 2000-01-01 False B1133 PERSIAN MELON B1283 False True 2000-01-01 False B1134 MEAT ANIMAL (MAMMAL) B1297 False True 2000-01-01 False B1135 SNAIL, WATER B2114 False True 2000-01-01 False B1136 SWINE B1134 False True 2000-01-01 False B1137 PACIFIC WHITING B1640 False True 2000-01-01 False B1138 ANGEL SHARK B1914 False True 2000-01-01 False B1139 CITRUS FRUIT B1140 False True 2000-01-01 False B1140 FRUIT-PRODUCING PLANT B1347 False True 2000-01-01 False B1141 PEPPER, WHITE B2255 False True 2000-01-01 False B1142 AQUATIC ANIMAL B1021 False True 2000-01-01 False B1143 NORTHERN PIKE B1826 False True 2000-01-01 False B1144 FLYINGFISH B1886 False True 2000-01-01 False B1145 BASIL, BUSH B1179 False True 2000-01-01 False B1146 HORSERADISH B1179 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Armoracia rusticana Gaertn., Mey. & Scherb. [BASIS] <GRIN>4234 <MANSFELD>23561 False True 2000-01-01 False B1147 AMERICAN SHAD B1348 False True 2000-01-01 False B1148 MUSTARD, WHITE B2069 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Sinapis alba L. [BASIS] <GRIN>316130 <MANSFELD>24142 False True 2000-01-01 False B1149 WHITE SHRIMP B1081 False True 2000-01-01 False B1150 MALABAR NIGHTSHADE B1566 <SCIFAM>Basellaceae <SCINAM>Basella alba L. [BASIS] <GRIN>6531 <MANSFELD>25776 False True 2000-01-01 False B1151 POPCORN, WHITE B1454 False True 2000-01-01 False B1152 WHITE PERCH B1184 False True 2000-01-01 False B1153 REDFISH OR OCEAN PERCH B1084 False True 2000-01-01 False B1154 CUTLASSFISH B1820 False True 2000-01-01 False B1155 SEA CATFISH FAMILY B1598 False True 2000-01-01 False B1156 POD OR SEED VEGETABLE B1057 False True 2000-01-01 False B1157 FISH, GADIFORM B1365 False True 2000-01-01 False B1158 BASIL, SWEET B1179 <SCIFAM>Labiatae <SCINAM>Ocimum basilicum L. [BASIS] <GRIN>25478 <MANSFELD>15847 False True 2000-01-01 False B1159 BERRY, RIBES B1231 False True 2000-01-01 False B1161 CATTLE B1134 False True 2000-01-01 False B1162 POMEGRANATE B1140 <SCIFAM>Punicaceae <SCINAM>Punica granatum L. [BASIS] <GRIN>30372 <MANSFELD>7860 False True 2000-01-01 False B1163 PALAEMONID SHRIMP FAMILY B1237 False True 2000-01-01 False B1164 FISH, JAWLESS B1222 False True 2000-01-01 False B1165 MUSKELLUNGE B1826 False True 2000-01-01 False B1166 ATLANTIC HORSE MACKEREL B2424 False True 2000-01-01 False B1167 SUGAR MAPLE B1012 <SCIFAM>Aceraceae <SCINAM>Acer saccharum Marsh. [BASIS] <GRIN>1227 <MANSFELD>7306 False True 2000-01-01 False B1168 GRAY SNAPPER B1798 False True 2000-01-01 False B1169 GREEN OLIVE B1299 False True 2000-01-01 False B1170 BLACK OLIVE B1299 False True 2000-01-01 False B1171 HANOVER GREENS B1281 <SCINAM>Brassica napus L. var. pabularia (DC.) Rchb. [GRIN] <GRIN>7664 <DICTION>turnip greens = turnip tops = turnip salad = Hanover greens. A staple of Southern cuisine, turnips greens are traditionally served with salt pork or ham hocks. The leaves are pungent and slightly bitter, especially older ones, but they become milder when cooked. (http://www.sonic.net/~alden/Greenckg.html) False True 2007-02-15 2000-01-01 False B1172 GARBANZO BEAN B1567 <SCIFAM>Leguminosea (Fabaceae) <SCINAM>Cicer arietinum L. [BASIS] <GRIN>10535 <MANSFELD>30808 False True 2000-01-01 False B1173 THYME, WILD B1199 <SCIFAM>Labiatae <SCINAM>Thymus serpyllum L. [BASIS] <GRIN>36628 <MANSFELD>16336 False True 2000-01-01 False B1174 EDIBLE SEED B1607 False True 2000-01-01 False B1175 SWISS CHARD B1566 <SCIFAM>Chenopodiaceae <SCINAM>Beta vulgaris L. ssp. vulgaris var. cicla L.s.l. [BASIS] <GRIN>103152 <MANSFELD>276 False True 2000-01-01 False B1176 CUMIN, BLACK B1179 False True 2000-01-01 False B1177 YELLOW PERCH B2004 False True 2000-01-01 False B1178 GRAPE, MUSCAT B2121 False True 2000-01-01 False B1179 SPICE OR FLAVOR-PRODUCING PLANT B1347 False True 2000-01-01 False B1180 DUNGENESS CRAB B2351 False True 2000-01-01 False B1181 YAM, TROPICAL B3396 <SCIFAM>Dioscoreaceae <SCINAM>Dioscorea species [BASIS] <GRIN>14175 <MANSFELD>18574 False True 2000-01-01 False B1182 SOUTHERN TANNER CRAB B2222 False True 2000-01-01 False B1183 SHEEP B1134 False True 2000-01-01 False B1184 TEMPERATE BASS FAMILY B1581 False True 2000-01-01 False B1185 BABY LIMA BEAN B1397 False True 2000-01-01 False B1186 CRANBERRY BEAN B1061 <DICTION>Also called shell bean or shellout, and known as borlotti bean in Italy, the cranberry bean has a large, knobby beige pod splotched with red. The beans inside are cream-colored with red streaks and have a delicious nutlike flavor. Cranberry beans must be shelled before cooking. Heat diminishes their beautiful red color. They're available fresh in the summer and dried throughout the year. False True 2007-02-15 2000-01-01 False B1187 WHITE SEABASS B2657 False True 2000-01-01 False B1188 ANGOSTURA (TREE) B1179 False True 2000-01-01 False B1189 WINTER SQUASH B1208 False True 2000-01-01 False B1190 SUMMER SQUASH B1208 <SCIFAM>Cucurbitaceae <SCINAM>Cucurbita pepo L. [BASIS] <GRIN>12606 <MANSFELD>4153 False True 2000-01-01 False B1191 PEPPER, BLACK B2255 <SCIFAM>Piperaceae <SCINAM>Piper nigrum L. [BASIS] <GRIN>28589 <MANSFELD>9964 False True 2000-01-01 False B1192 BLACK CURRANT B1528 <SCIFAM>Saxifragaceae (Grossulariaceae) <SCINAM>Ribes nigrum L. [BASIS] <GRIN>31845 <MANSFELD>17044 False True 2000-01-01 False B1193 SOUR ORANGE B1339 <SCIFAM>Rutaceae <SCINAM>Citrus aurantium L. ssp. sinensis L. [BASIS] <GRIN>10684 <MANSFELD>7658 False True 2000-01-01 False B1194 HEAD VEGETABLE B1057 False True 2000-01-01 False B1195 DOGFISH SHARK B1912 False True 2000-01-01 False B1196 CROWDER PEA B1200 False True 2000-01-01 False B1197 BAY B1179 <SCIFAM>Lauraceae <SCINAM>Laurus nobilis L. [BASIS] <GRIN>21664 <MANSFELD>15206 False True 2000-01-01 False B1198 BROILER OR FRYER CHICKEN B1457 A young chicken (usually 8-12 weeks or age), of either sex, that is tender-meated with soft, pliable, smooth- textured skin and flexible breastbone cartilage. False True 2000-01-01 False B1199 THYME B1179 <SCIFAM>Labiatae <SCINAM>Thymus vulgaris L. [BASIS] <GRIN>36631 <MANSFELD>16318 False True 2000-01-01 False B1200 COWPEA B1156 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Vigna unguiculata (L.) Walp. ssp. unguiculata [BASIS] <GRIN>300675 <MANSFELD>27303 False True 2000-01-01 False B1201 COW B1161 False True 2000-01-01 False B1202 PAWPAW B1539 False True 2000-01-01 False B1203 DOVE B1563 False True 2000-01-01 False B1204 DRUM B2005 False True 2000-01-01 False B1205 SQUID B2116 False True 2000-01-01 False B1206 PLUM B1539 <SCIFAM>Rosaceae <SCINAM>Prunus domestica L. [BASIS] <GRIN>317351 <MANSFELD>9332 False True 2000-01-01 False B1207 PRUNE B1206 False True 2000-01-01 False B1208 SQUASH B2091 False True 2000-01-01 False B1209 DATE B1539 <SCIFAM>Palmae <SCINAM>Phoenix dactyliferae L. [BASIS] <GRIN>28046 <MANSFELD>10700 False True 2000-01-01 False B1209 DATE B1024 <SCIFAM>Palmae <SCINAM>Phoenix dactyliferae L. [BASIS] <GRIN>28046 <MANSFELD>10700 False True 2000-01-01 False B1210 COTTON B1017 <SCIFAM>Malvaceae <SCINAM>Gossypium Sp. [BASIS] <GRIN>300245 <MANSFELD>13652 False True 2000-01-01 False B1210 COTTON B1174 <SCIFAM>Malvaceae <SCINAM>Gossypium Sp. [BASIS] <GRIN>300245 <MANSFELD>13652 False True 2000-01-01 False B1211 CITRON B1139 <SCIFAM>Rutaceae <SCINAM>Citrus medica L. [BASIS] <GRIN>10745 <MANSFELD>7611 False True 2000-01-01 False B1212 LITCHI B1024 <SCIFAM>Sapindaceae <SCINAM>Litchi chinensis Sonn. [BASIS] <GRIN>22399 <MANSFELD>6914 False True 2000-01-01 False B1213 NUT B1607 False True 2000-01-01 False B1214 NUTMEG B1179 <SCIFAM>Myristicaceae <SCINAM>Myristica fragrans Houtt. [BASIS] <GRIN>24855 <MANSFELD>12036 False True 2000-01-01 False B1215 ALGAE, BACTERIA OR FUNGUS USED AS FOOD SOURCE B1564 False True 2000-01-01 False B1216 LOTUS B1174 False True 2000-01-01 False B1217 WATER B2974 Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water. False True 2000-01-01 False B1218 POTATO B1018 <SCIFAM>Solanaceae <SCINAM>Solanum tuberosum L. [BASIS] <GRIN>101293 <MANSFELD>5808 False True 2000-01-01 False B1219 OAT B1324 <SCIFAM>Gramineae (Poaceae) <SCINAM>Avena sativa L. [BASIS] <GRIN>6123 <MANSFELD>33218 False True 2000-01-01 False B1220 INSECT B1297 False True 2000-01-01 False B1221 CASHEW B1022 <SCIFAM>Anacardiaceae <SCINAM>Anacardium occidentale L. [BASIS] <GRIN>3060 <MANSFELD>28212 False True 2000-01-01 False B1222 FISH B1021 False True 2000-01-01 False B1223 MUSSEL B2113 False True 2000-01-01 False B1224 OYSTER B2113 False True 2000-01-01 False B1225 ROSE B1179 False True 2000-01-01 False B1226 SESAME B1017 <SCIFAM>Pedaliaceae <SCINAM>Sesamum indicum L. [BASIS] <GRIN>33749 <MANSFELD>10138 False True 2000-01-01 False B1226 SESAME B1174 <SCIFAM>Pedaliaceae <SCINAM>Sesamum indicum L. [BASIS] <GRIN>33749 <MANSFELD>10138 False True 2000-01-01 False B1227 CARROT B1018 <SCIFAM>Umbelliferae <SCINAM>Daucus carota L. [BASIS] <GRIN>50010 <MANSFELD>1080 False True 2000-01-01 False B1228 COMMON CARP B1921 False True 2000-01-01 False B1229 HORSE B1134 False True 2000-01-01 False B1230 BARLEY B1324 <SCIFAM>Gramineae (Poaceae) <SCINAM>Hordeum vulgare L. [BASIS] <GRIN>19333 <MANSFELD>33890 False True 2000-01-01 False B1231 BERRY B1140 False True 2000-01-01 False B1232 CORN B1156 Use 'field corn' for any breakfast cereals or snack foods having 'corn' as the main ingredient. <SCIFAM>Gramineae (Poaceae) <SCINAM>Zea mays L. [BASIS] <GRIN>311987 <MANSFELD>36372 False True 2000-01-01 False B1232 CORN B1324 Use 'field corn' for any breakfast cereals or snack foods having 'corn' as the main ingredient. <SCIFAM>Gramineae (Poaceae) <SCINAM>Zea mays L. [BASIS] <GRIN>311987 <MANSFELD>36372 False True 2000-01-01 False B1233 GARLIC B1179 <SCIFAM>Liliaceae (Alliaceae) <SCINAM>Allium sativum L. [BASIS] <GRIN>315611 <MANSFELD>212 False True 2000-01-01 False B1234 PORGY B1808 False True 2000-01-01 False B1235 SPRAT B1124 False True 2000-01-01 False B1236 TURKEY (POULTRY) B1563 False True 2000-01-01 False B1237 SHRIMP B1998 False True 2000-01-01 False B1238 TURNIP B1018 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Brassica rapa L. ssp. rapa [BASIS] <GRIN>316592 <MANSFELD>23971 False True 2000-01-01 False B1239 THREAD HERRING B1124 False True 2000-01-01 False B1240 TURBOT B1879 False True 2000-01-01 False B1241 OKRA B1006 <SCIFAM>Malvaceae <SCINAM>Abelmoschus esculentus (L.) Moench [BASIS] <GRIN>619 <MANSFELD>13616 False True 2005-09-29 2000-01-01 False B1242 TURTLE B1625 Species of the zoological order Chelonia. False True 2007-02-28 2000-01-01 False B1243 MARLIN B1518 False True 2000-01-01 False B1244 LOQUAT B1024 <SCIFAM>Rosaceae <SCINAM>Eriobotrya japonica (Thunb.) Lindl. [BASIS] <GRIN>15602 <MANSFELD>8991 False True 2000-01-01 False B1244 LOQUAT B1539 <SCIFAM>Rosaceae <SCINAM>Eriobotrya japonica (Thunb.) Lindl. [BASIS] <GRIN>15602 <MANSFELD>8991 False True 2000-01-01 False B1245 APPLE B1599 <SCIFAM>Rosaceae <SCINAM>Malus sylvestris Mill. [BASIS] <GRIN>23279 <MANSFELD>8860 False True 2000-01-01 False B1246 PINEAPPLE AND GRAPEFRUIT B1484 False True 2000-01-01 False B1246 PINEAPPLE AND GRAPEFRUIT B1507 False True 2000-01-01 False B1247 CAPER B1179 <SCIFAM>Capparaceae <SCINAM>Capparis spinosa L. [BASIS] <GRIN>8897 <MANSFELD>24347 False True 2000-01-01 False B1248 RAPE B1017 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Brassica napus L. emend. Metzg. var. napus [BASIS] <GRIN>311781 <MANSFELD>24078 False True 2000-01-01 False B1249 PAPAYA B1024 <SCIFAM>Caricaceae <SCINAM>Carica papaya L. [BASIS] <GRIN>9147 <MANSFELD>23437 False True 2000-01-01 False B1250 PEPPER, GREEN OR RED B1006 The taxonomies given vary widely. False True 2000-01-01 False B1250 PEPPER, GREEN OR RED B1179 The taxonomies given vary widely. False True 2000-01-01 False B1251 GROUSE B1563 False True 2000-01-01 False B1252 FROG B1624 False True 2007-02-28 2000-01-01 False B1253 GOOSE B1563 False True 2000-01-01 False B1254 CLOVER B1012 False True 2000-01-01 False B1255 CLOVE B1179 <SCIFAM>Myrtaceae <SCINAM>Syzygium aromaticum (L.) Merr. & L.M. Perry [BASIS] <GRIN>50069 <MANSFELD>12338 False True 2000-01-01 False B1256 SPOT B2005 False True 2000-01-01 False B1257 MOOSE B1500 False True 2000-01-01 False B1258 TROUT B1129 False True 2000-01-01 False B1259 CONCH B1008 False True 2000-01-01 False B1260 GINKGO B1062 False True 2000-01-01 False B1261 FUNGUS B1215 False True 2000-01-01 False B1262 FENNEL B1179 <SCIFAM>Umbelliferae <SCINAM>Foeniculum vulgare Mill. [BASIS] <GRIN>300219 <MANSFELD>1536 False True 2000-01-01 False B1263 GIANT FRESHWATER PRAWN B1163 <SCINAM>Macrobrachium rosenbergii False True 2007-02-15 2000-01-01 False B1264 BONITO B1426 False True 2000-01-01 False B1265 GINGER B1179 <SCIFAM>Zingiberaceae <SCINAM>Zingiber officinale Roscoe [BASIS] <GRIN>42254 <MANSFELD>3222 False True 2000-01-01 False B1266 BANANA B1024 <SCIFAM>Musaceae <SCINAM>Musa x paradisiaca L. [BASIS] <GRIN>70453 <MANSFELD>12425 False True 2000-01-01 False B1267 MINT B1179 False True 2000-01-01 False B1268 LENTIL B1156 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Lens culinaris Medik. [BASIS] <GRIN>21739 <MANSFELD>30720 False True 2000-01-01 False B1269 TUNA B1426 False True 2000-01-01 False B1270 MANGO B1024 <SCIFAM>Anacardiaceae <SCINAM>Mangifera indica L. [BASIS] <GRIN>23351 <MANSFELD>28253 False True 2000-01-01 False B1271 BAMBOO B1005 <SCIFAM>Gramineae (Poaceae) <SCINAM>Bambusa Schreber (Subfamilia Bambusoideae genera) [BASIS] <GRIN>312261 <MANSFELD>18979 False True 2000-01-01 False B1272 ALMOND B1062 <SCIFAM>Rosaceae <SCINAM>Amygdalus communis L. [BASIS] <GRIN>29890 <MANSFELD>9421 False True 2000-01-01 False B1274 CUMIN B1179 <SCIFAM>Umbelliferae <SCINAM>Cuminum cyminum L. [BASIS] <GRIN>12617 <MANSFELD>1199 False True 2000-01-01 False B1275 LEMON B1139 <SCIFAM>Rutaceae <SCINAM>Citrus limon (L.) Burm. f. [BASIS] <GRIN>10732 <MANSFELD>7625 False True 2000-01-01 False B1276 TOMATO B1006 <SCIFAM>Solanaceae <SCINAM>Lycopersicon esculentum Mill. [BASIS] <GRIN>22955 <MANSFELD>6054 False True 2000-01-01 False B1277 DILL B1179 <SCIFAM>Umbelliferae <SCINAM>Anethum graveolens L. [BASIS] <GRIN>3412 <MANSFELD>1571 False True 2000-01-01 False B1278 EEL B1574 False True 2000-01-01 False B1279 COLA B1179 <SCIFAM>Sterculiaceae <SCINAM>Cola acuminata (Pal. Beauv.) Schott et Endl. [BASIS] <GRIN>101905 <MANSFELD>5440 False True 2000-01-01 False B1280 BARROW B1136 False True 2000-01-01 False B1281 KALE B1566 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Brassica oleracea L. convar. acephala (D.C.) Alef. [BASIS] <GRIN>319629 <MANSFELD>23870 <DICTION>Kale (also called Borecole) is a form of cabbage (Brassica oleracea Acephala Group) in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccoli, cauliflower, and Brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically. Kale can be classified by leaf type: Curly leaved (Scots kales), Plain leaved, Rape kale, Leaf and spear (a cross between curly leaved and plain leaved kale), Cavolo nero (also known as black cabbage, Tuscan kale, Lacinato and dinosaur kale) (http://en.wikipedia.org/wiki/Kale) False True 2006-07-17 2000-01-01 False B1281 KALE B3372 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Brassica oleracea L. convar. acephala (D.C.) Alef. [BASIS] <GRIN>319629 <MANSFELD>23870 <DICTION>Kale (also called Borecole) is a form of cabbage (Brassica oleracea Acephala Group) in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccoli, cauliflower, and Brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically. Kale can be classified by leaf type: Curly leaved (Scots kales), Plain leaved, Rape kale, Leaf and spear (a cross between curly leaved and plain leaved kale), Cavolo nero (also known as black cabbage, Tuscan kale, Lacinato and dinosaur kale) (http://en.wikipedia.org/wiki/Kale) False True 2006-07-17 2000-01-01 False B1282 CELERY B1005 <SCIFAM>Umbelliferae <SCINAM>Apium graveolens L. [BASIS] <GRIN>300034 <MANSFELD>1212 False True 2000-01-01 False B1282 CELERY B1179 <SCIFAM>Umbelliferae <SCINAM>Apium graveolens L. [BASIS] <GRIN>300034 <MANSFELD>1212 False True 2000-01-01 False B1283 MELON B1140 False True 2000-01-01 False B1284 AMBARELLA B1024 False True 2000-01-01 False B1285 MILLET, COMMON B2505 <SCIFAM>Gramineae (Poaceae) <SCINAM>Panicum miliaceum L. [BASIS] <GRIN>26567 <MANSFELD>34757 False True 2000-01-01 False B1286 PALM B1017 False True 2000-01-01 False B1286 PALM B1048 False True 2000-01-01 False B1287 MULLET B1782 False True 2000-01-01 False B1288 MINERAL WATER B1217 Potable water that has a high content of dissolved minerals and may contain natural carbon dioxide. False True 2000-01-01 False B1289 PILI TREE B1022 False True 2000-01-01 False B1290 WALNUT B1017 False True 2000-01-01 False B1290 WALNUT B1062 False True 2000-01-01 False B1291 HAKE B1835 False True 2000-01-01 False B1292 ELK B1500 False True 2000-01-01 False B1293 PIKE B1826 False True 2000-01-01 False B1294 CHIVE B1179 <SCIFAM>Liliaceae (Alliaceae) <SCINAM>Allium schoenoprasum L. [BASIS] <GRIN>2369 <MANSFELD>85 False True 2000-01-01 False B1295 SNAKE B1625 False True 2000-01-01 False B1296 ANISE B1179 <SCIFAM>Umbelliferae <SCINAM>Pimpinella anisum L. [BASIS] <GRIN>28395 <MANSFELD>1373 False True 2000-01-01 False B1297 ANIMAL USED AS FOOD SOURCE B1564 For a unicellular animal, use *ALGAE OR FUNGUS USED AS FOOD SOURCE*. Multicellular animal, e.g., fish, meat animal or poultry. False True 2000-01-01 False B1298 QUINCE B1599 <SCIFAM>Rosaceae <SCINAM>Cydonia oblonga P. Miller [BASIS] <GRIN>12779 <MANSFELD>8647 False True 2000-01-01 False B1299 OLIVE B1006 <SCIFAM>Oleaceae <SCINAM>Olea europaea L. [BASIS] <GRIN>25555 <MANSFELD>11672 False True 2005-09-29 2000-01-01 False B1299 OLIVE B1017 <SCIFAM>Oleaceae <SCINAM>Olea europaea L. [BASIS] <GRIN>25555 <MANSFELD>11672 False True 2005-09-29 2000-01-01 False B1300 ONION B1018 <SCIFAM>Liliaceae (Alliaceae) <SCINAM>Allium cepa L. var. cepa [BASIS] <GRIN>409114 <MANSFELD>106 False True 2000-01-01 False B1301 ALGAE B1215 Unicellular and multicellular algae. False True 2000-01-01 False B1302 FIG B2922 <SCIFAM>Moraceae <SCINAM>Ficus carica L. [BASIS] <GRIN>16801 <MANSFELD>12757 False True 2000-01-01 False B1303 SAGE B1179 <SCIFAM>Labiatae <SCINAM>Salvia officinalis L. [BASIS] <GRIN>32950 <MANSFELD>16755 False True 2000-01-01 False B1304 PIGEON B1563 False True 2000-01-01 False B1305 COFFEE B2126 <SCIFAM>Rubiaceae <SCINAM>Coffea arabica L. [BASIS] <GRIN>300141 <MANSFELD>2900 False True 2000-01-01 False B1306 CHERRY B1539 False True 2000-01-01 False B1307 HOG PLUM B1024 False True 2000-01-01 False B1308 LEEK B1058 <SCIFAM>Liliaceae (Alliaceae) <SCINAM>Allium porrum L. var. porrum [BASIS] <GRIN>2351 <MANSFELD>200 False True 2000-01-01 False B1309 BEET B1018 False True 2000-01-01 False B1310 SMELT B1904 False True 2000-01-01 False B1311 JUJUBE B1024 False True 2000-01-01 False B1312 WHEAT B1324 <SCIFAM>Gramineae (Poaceae) <SCINAM>Triticum aestivum L. [BASIS] <GRIN>40544 <MANSFELD>34204 False True 2000-01-01 False B1313 RYE B1324 False True 2000-01-01 False B1314 ENDIVE B1566 <SCIFAM>Compositae (Asteraceae) <SCINAM>Cichorium endivia L. [BASIS] <GRIN>10542 <MANSFELD>31969 False True 2000-01-01 False B1315 RADISH B1018 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Raphanus sativus L. var. acanthiformis Makino [BASIS] <GRIN>30857 <MANSFELD>24313 False True 2000-01-01 False B1316 DUCK B1563 False True 2000-01-01 False B1317 COCKLE B2113 False True 2000-01-01 False B1318 CACAO B1017 <SCIFAM>Sterculiaceae (Byttneriaceae) <SCINAM>Theobroma cacao L. [BASIS] <GRIN>400137 <MANSFELD>5328 False True 2000-01-01 False B1318 CACAO B1179 <SCIFAM>Sterculiaceae (Byttneriaceae) <SCINAM>Theobroma cacao L. [BASIS] <GRIN>400137 <MANSFELD>5328 False True 2000-01-01 False B1319 SUCKER B1892 False True 2000-01-01 False B1320 PECAN B1062 <SCIFAM>Juglandaceae <SCINAM>Carya illinoinensis (Wangenh.) K. Koch [BASIS] <GRIN>9253 <MANSFELD>11946 False True 2000-01-01 False B1321 MACE B1179 False True 2000-01-01 False B1322 RICE B1324 <SCIFAM>Gramineae (Poaceae) <SCINAM>Oryza sativa L. [BASIS] <GRIN>26077 <MANSFELD>20986 False True 2000-01-01 False B1323 RABBIT B1134 False True 2000-01-01 False B1324 GRAIN B1047 False True 2000-01-01 False B1325 BEAVER B1134 False True 2000-01-01 False B1326 ALASKA PEA B1001 <SCINAM>Pisum sativum L. cultivar Alaska False True 2007-02-15 2000-01-01 False B1327 ACACIA (GENUS) B1014 False True 2000-01-01 False B1328 GOAT B1134 False True 2000-01-01 False B1329 GRAPE B1231 False True 2000-01-01 False B1331 CLAM B2113 False True 2000-01-01 False B1332 ARCTIC CHAR B1258 False True 2000-01-01 False B1333 GUAVA B1024 <SCIFAM>Myrtaceae <SCINAM>Psidium guajava L. [BASIS] <GRIN>30205 <MANSFELD>12287 False True 2000-01-01 False B1334 GUAR B1014 False True 2000-01-01 False B1335 CRAB B1998 False True 2000-01-01 False B1336 CRAMBE B1017 False True 2000-01-01 False B1337 PEANUT B1017 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Arachis hypogaea L. [BASIS] <GRIN>3785 <MANSFELD>29861 False True 2000-01-01 False B1337 PEANUT B1213 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Arachis hypogaea L. [BASIS] <GRIN>3785 <MANSFELD>29861 False True 2000-01-01 False B1338 PEA B1156 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Pisum sativum L. [BASIS] <GRIN>400961 <MANSFELD>30744 False True 2000-01-01 False B1339 ORANGE B1139 <SCIFAM>Rutaceae <SCINAM>Citrus sinensis (L.) Osbeck [BASIS] <GRIN>10782 <MANSFELD>7673 False True 2000-01-01 False B1340 SKATE B1976 False True 2000-01-01 False B1341 SEAL B1122 False True 2000-01-01 False B1342 SHARK B1911 False True 2000-01-01 False B1343 WHALE B1122 False True 2000-01-01 False B1344 PEAR B1599 <SCIFAM>Rosaceae <SCINAM>Pyrus communis L. [BASIS] <GRIN>30474 <MANSFELD>8689 False True 2000-01-01 False B1345 YEAST B1261 False True 2000-01-01 False B1346 QUAIL B1563 False True 2000-01-01 False B1347 PLANT USED AS FOOD SOURCE B1564 For unicellular plants as well as for algae, mushrooms and yeast, use the appropriate narrower term under *ALGAE OR FUNGUS USED AS FOOD SOURCE*. Multicellular plants. False True 2000-01-01 False B1348 SHAD B1124 False True 2000-01-01 False B1349 CALF B1161 False True 2000-01-01 False B1350 PEACH B1539 <SCIFAM>Rosaceae <SCINAM>Prunus persica (L.) Batsch [BASIS] <GRIN>317360 <MANSFELD>9402 False True 2000-01-01 False B1351 WAX BEAN B1060 False True 2000-01-01 False B1352 CASSAVA B1016 <SCIFAM>Euphorbiaceae <SCINAM>Manihot esculenta Crantz [BASIS] <GRIN>431678 <MANSFELD>2228 False True 2000-01-01 False B1352 CASSAVA B1018 <SCIFAM>Euphorbiaceae <SCINAM>Manihot esculenta Crantz [BASIS] <GRIN>431678 <MANSFELD>2228 False True 2000-01-01 False B1353 PAPRIKA B1250 False True 2000-01-01 False B1354 SAND LANCE B1830 False True 2000-01-01 False B1355 VANILLA B1179 <SCIFAM>Orchidaceae <SCINAM>Vanilla planifolia Andr. [BASIS] <GRIN>41111 <MANSFELD>11314 False True 2000-01-01 False B1356 ALLSPICE B1179 <SCIFAM>Myrtaceae <SCINAM>Pimenta dioica (L.) Merr. [BASIS] <GRIN>28390 <MANSFELD>12263 False True 2000-01-01 False B1358 TRITICALE B1324 False True 2000-01-01 False B1359 ALFALFA B1049 False True 2000-01-01 False B1360 ACEROLA B1024 <SCIFAM>Malpighiaceae <SCINAM>Malpighia punicifolia L. [BASIS] <GRIN>23206 <MANSFELD>14412 False True 2000-01-01 False B1361 SUCCOTASH B1380 False True 2000-01-01 False B1361 SUCCOTASH B1397 False True 2000-01-01 False B1362 ROCK BASS B2665 False True 2000-01-01 False B1364 RHUBARB B1140 <SCIFAM>Polygonaceae <SCINAM>Rheum species (undulatum) L. [BASIS] <GRIN>31110 <MANSFELD>9537 False True 2000-01-01 False B1365 FISH, BONY B1222 False True 2000-01-01 False B1366 CAROB BEAN B1014 False True 2000-01-01 False B1366 CAROB BEAN B1179 False True 2000-01-01 False B1367 BROAD BEAN B2070 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Vicia faba L. [BASIS] <GRIN>41482 <MANSFELD>30416 False True 2000-01-01 False B1368 PINTO BEAN B1061 False True 2000-01-01 False B1369 KOHLRABI B1005 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Brassica oleracea L. convar. caulorapa (D.C.) var. [BASIS] <GRIN>7676 <MANSFELD>23859 False True 2000-01-01 False B1370 SUGAR BEET B1012 <SCIFAM>Chenopodiaceae <SCINAM>Beta vulgaris L. var. altissima Döll [BASIS] <GRIN>7057 <MANSFELD>362 False True 2000-01-01 False B1371 GREEN BEAN B1060 False True 2000-01-01 False B1372 SIEVA BEAN B1567 False True 2000-01-01 False B1374 CRUSTACEAN B1059 False True 2000-01-01 False B1375 WILD RICE B1324 <SCIFAM>Gramineae (Poaceae) <SCINAM>Zizania aquatica L. [BASIS] <GRIN>403525 <MANSFELD>21064 False True 2000-01-01 False B1376 SKIPJACK TUNA B1269 False True 2000-01-01 False B1377 ANGELICA B1179 <SCIFAM>Umbelliferae <SCINAM>Angelica archangelica L. [BASIS] <GRIN>3415 <MANSFELD>1655 False True 2000-01-01 False B1378 SUGAR CANE B1012 <SCIFAM>Gramineae (Poaceae) <SCINAM>Saccharum officinarum L. [BASIS] <GRIN>32617 <MANSFELD>35616 False True 2000-01-01 False B1379 FIELD CORN B1012 Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. False True 2000-01-01 False B1379 FIELD CORN B1016 Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. False True 2000-01-01 False B1379 FIELD CORN B1017 Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. False True 2000-01-01 False B1379 FIELD CORN B1232 Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. False True 2000-01-01 False B1380 VEGETABLE CORN B1232 False True 2000-01-01 False B1381 CORIANDER B1179 <SCIFAM>Umbelliferae <SCINAM>Coriandrum sativum L. [BASIS] <GRIN>11523 <MANSFELD>1118 False True 2000-01-01 False B1382 PARTRIDGE B1563 False True 2000-01-01 False B1383 SWORDFISH FAMILY B1581 False True 2000-01-01 False B1384 LINGCOD B1811 False True 2000-01-01 False B1385 COLLARD B1281 <SCIFAM>Brassicaceae (alt. Cruciferae) <SCINAM>Brassica oleracea L. var. viridis L. [CCPR] <GRIN> 7679 <DICTION>Collards, also called collard greens or borekale (Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, many parts of Africa, and in Kashmir as well. They are classified in the same cultivar group as kale and spring greens, to which they are extremely similar genetically. Collards originate from the Mediterranean region, and were a regular food item in Ancient Greece and Rome. The plant is very similar to kale (col crespa in Spanish), but kale has smaller and crinklier leaves, with tougher stems and veins. It is also very similar to spring greens. Popular cultivars of collard greens include Georgia Southern, Morris Heading, Butter Collard (or couve-manteiga), and couve tronchuda. (http://en.wikipedia.org/wiki/Collards) False True 2006-07-17 2000-01-01 False B1386 WINTERGREEN B1179 False True 2000-01-01 False B1387 TRUFFLE B2034 False True 2000-01-01 False B1388 YOUNGBERRY B1407 <DICTION>A trailing, prickly hybrid between a blackberry and a dewberry (Rubus ursinus cv. Young) of the rose family, cultivated in the western United States. False True 2007-02-15 2000-01-01 False B1389 SQUIRREL B1134 False True 2000-01-01 False B1390 LETTUCE B1194 <SCIFAM>Compositae (Asteraceae) <SCINAM>Lactuca sativa L. [BASIS] <GRIN>21360 <MANSFELD>32052 False True 2000-01-01 False B1391 WATERMELON B1283 <SCIFAM>Cucurbitaceae <SCINAM>Citrullus lanatus (Thunb.) Matsum. & Nakai [BASIS] <GRIN>314923 <MANSFELD>3905 False True 2000-01-01 False B1392 SARDINELLA B1558 False True 2000-01-01 False B1393 STRAWBERRY B1231 <SCIFAM>Rosaceae <SCINAM>Fragaria x ananassa (Duchesne) Guédès [BASIS] <GRIN>244 <MANSFELD>8618 False True 2000-01-01 False B1394 GOOSEBERRY B1159 <SCIFAM>Saxifragaceae (Grossulariaceae) <SCINAM>Ribes uva-crispa L. [BASIS] <GRIN>31874 <MANSFELD>17095 False True 2000-01-01 False B1395 MUNG BEAN B1567 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Vigna radiata (L.) R. Wilczek [BASIS] <GRIN>312026 <MANSFELD>27370 False True 2000-01-01 False B1396 MENHADEN B1124 False True 2000-01-01 False B1397 LIMA BEAN B1567 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Phaseolus lunatus L. var. lunatus [BASIS] <GRIN>300449 <MANSFELD>27587 False True 2000-01-01 False B1398 WALLEYE PIKE B2004 False True 2000-01-01 False B1399 PIKE PERCH B2004 False True 2000-01-01 False B1400 POKEWEED B1566 False True 2000-01-01 False B1401 LOGANBERRY B1407 False True 2000-01-01 False B1402 ALEWIFE B1348 False True 2000-01-01 False B1403 ELDERBERRY B1231 <SCIFAM>Caprifoliaceae <SCINAM>Sambucus nigra L. [BASIS] <GRIN>32994 <MANSFELD>23325 False True 2000-01-01 False B1404 CUCUMBER B1006 <SCIFAM>Cucurbitaceae <SCINAM>Cucumis sativus L. ssp. sativus [BASIS] <GRIN>12580 <MANSFELD>3698 False True 2005-09-29 2000-01-01 False B1405 BUCKWHEAT B1324 <SCIFAM>Polygonaceae <SCINAM>Fagopyrum esculentum Moench [BASIS] <GRIN>16528 <MANSFELD>9680 False True 2000-01-01 False B1406 CABBAGE B1194 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Brassica oleracea L. convar. capitate (L.) Alef. v [BASIS] <GRIN>7672 False True 2000-01-01 False B1407 BLACKBERRY B1121 <SCIFAM>Rosaceae <SCINAM>Rubus fruticosus L. [BASIS] <GRIN>419819 <MANSFELD>8156 False True 2000-01-01 False B1408 ABALONE B1002 False True 2000-01-01 False B1409 CRAPPIE B1818 <SCINAM>Pomoxis [Rafinesque, 1818] <DICTION>The species of this genus are known as crappies and are extremely popular game fish. The genus has two species the white and black crappie. Crappie of both species are sometimes referred to as papermouths, calico bass, and strawberry bass. Both species of crappie feed on minnows as adults. Both species spawn in the early spring when the water temperature nears 64 to 68 degrees. Crappie create a nest in fine silt or gravel, and the nests are often congregated in very high densities in shallow waters. (http://en.wikipedia.org/wiki/White_crappie) False True 2007-01-25 2000-01-01 False B1410 BUTTERFISH B1827 False True 2000-01-01 False B1411 NEEDLEFISH B1887 False True 2000-01-01 False B1412 PADDLEFISH B1896 False True 2000-01-01 False B1413 RUTABAGA B1018 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Brassica napus L. emend. Metzg var. napobrassica [BASIS] <GRIN>7663 <MANSFELD>24068 False True 2000-01-01 False B1414 HERRING B1124 False True 2000-01-01 False B1415 ASPARAGUS B1005 <SCIFAM>Liliaceae (Asparagaceae) <SCINAM>Asparagus officinalis L. [BASIS] <GRIN>300050 <MANSFELD>25827 False True 2000-01-01 False B1416 PISTACHIO B1022 <SCIFAM>Anacardiaceae <SCINAM>Pistacia vera L. [BASIS] <GRIN>28655 <MANSFELD>28393 False True 2000-01-01 False B1417 CALIFORNIA NEEDLEFISH B1887 <SCINAM>Strongylura exilis (Girard, 1854) <FISHBASE>http://www.fishbase.se/Summary/SpeciesSummary.cfm?genusname=Strongylura&speciesname=exilis False True 2000-01-01 False B1418 HARD WHEAT B1312 False True 2000-01-01 False B1419 SUNFISH B1818 False True 2000-01-01 False B1420 SPINACH B1566 <SCIFAM>Chenopodiaceae <SCINAM>Spinacia oleracea L. [BASIS] <GRIN>35256 <MANSFELD>485 False True 2000-01-01 False B1421 SOFT WHEAT B1312 False True 2000-01-01 False B1422 SHEEPSHEAD B1808 False True 2000-01-01 False B1423 COD B1835 False True 2000-01-01 False B1424 BLUE PIKE B2004 False True 2000-01-01 False B1425 TURMERIC B1179 <SCIFAM>Zingiberaceae <SCINAM>Curcuma longa L. [BASIS] <GRIN>12676 <MANSFELD>3244 False True 2000-01-01 False B1426 MACKEREL FAMILY B1581 False True 2000-01-01 False B1427 SWORDFISH B1383 False True 2000-01-01 False B1428 DANDELION B1566 <SCIFAM>Compositae (Asteraceae) <SCINAM>Taraxacum officinale Weber [BASIS] <GRIN>80051 <MANSFELD>32135 False True 2000-01-01 False B1429 MANDARIN ORANGE B1139 <SCIFAM>Rutaceae <SCINAM>Citrus reticulata Blanco [BASIS] <GRIN>10778 <MANSFELD>7687 False True 2000-01-01 False B1430 ARGENTINE B1924 False True 2000-01-01 False B1431 GREENLING B1811 False True 2000-01-01 False B1432 WRECKFISH B1184 False True 2000-01-01 False B1433 SHELLFISH B1059 False True 2000-01-01 False B1434 SPEARMINT B1267 <SCIFAM>Labiatae <SCINAM>Mentha spicata L. emend L. [BASIS] <GRIN>24082 <MANSFELD>16164 <MANSFELD>16164 False True 2000-01-01 False B1435 JUNEBERRY B1599 False True 2000-01-01 False B1436 NECTARINE B1539 False True 2000-01-01 False B1437 SABLEFISH B2006 False True 2000-01-01 False B1438 BLACK SEA BASS B2180 False True 2000-01-01 False B1439 PLANTAIN (MUSA) B1024 False True 2000-01-01 False B1440 POLLOCK B1835 False True 2000-01-01 False B1441 HADDOCK B1835 False True 2000-01-01 False B1442 RED HAKE B1291 False True 2000-01-01 False B1443 BROCCOLI B1005 <SCIFAM>Cruciferae (Brassicaceae) <SCINAM>Brassica oleracea L. convar. botrytis (L.) Alef. v [BASIS] <GRIN>105447 <MANSFELD>37506 False True 2000-01-01 False B1444 CHERVIL B1179 <SCIFAM>Umbelliferae <SCINAM>Anthriscus cerefolium (L.) Hoffm. [BASIS] <GRIN>3595 <MANSFELD>1048 False True 2000-01-01 False B1446 ESCAROLE B1566 False True 2000-01-01 False B1447 PERSIMMON B1140 False True 2000-01-01 False B1448 SORGHUM B1012 <SCIFAM>Gramineae (Poaceae) <SCINAM>Sorghum bicolor (L.) Moench [BASIS] <GRIN>35092 <MANSFELD>35798 False True 2000-01-01 False B1448 SORGHUM B1324 <SCIFAM>Gramineae (Poaceae) <SCINAM>Sorghum bicolor (L.) Moench [BASIS] <GRIN>35092 <MANSFELD>35798 False True 2000-01-01 False B1449 PEPPERMINT B1267 <SCIFAM>Labiatae <SCINAM>Mentha x piperita L. [BASIS] <GRIN>24078 <MANSFELD>16122 False True 2000-01-01 False B1450 OPOSSUM B1134 False True 2000-01-01 False B1451 MACADAMIA B1022 False True 2000-01-01 False B1452 SOYBEAN B1017 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Glycine max (L.) Merr. [BASIS] <GRIN>17711 <MANSFELD>27017 False True 2000-01-01 False B1452 SOYBEAN B1049 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Glycine max (L.) Merr. [BASIS] <GRIN>17711 <MANSFELD>27017 False True 2000-01-01 False B1452 SOYBEAN B1174 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Glycine max (L.) Merr. [BASIS] <GRIN>17711 <MANSFELD>27017 False True 2000-01-01 False B1452 SOYBEAN B1567 <SCIFAM>Leguminosae (Fabaceae) <SCINAM>Glycine max (L.) Merr. [BASIS] <GRIN>17711 <MANSFELD>27017 False True 2000-01-01 False B1453 BUTTERNUT B1290 False True 2000-01-01 False B1454 POPCORN B1232 False True 2000-01-01 False B1455 SNAIL, LAND B2114 False True 2000-01-01 False B1456 PUMPKIN B1174 False True 2000-01-01 False B1456 PUMPKIN B1189 False True 2000-01-01 False B1457 CHICKEN B1563 False True 2000-01-01 False B1458 EGGPLANT B1006 <SCIFAM>Solanaceae <SCINAM>Solanum melongena L. [BASIS] <GRIN>101312 <MANSFELD>5937 False True 2005-09-29 2000-01-01 False B1459 SAFFRON B1179 <SCIFAM>Iridaceae <SCINAM>Crocus sativus L. [BASIS] <GRIN>12265 <MANSFELD>14971 False True 2000-01-01 False B1460 PHEASANT B1563 False True 2000-01-01 False B1461 RACCOON B1134 False True 2000-01-01 False B1462 ZUCCHINI B1190 False True 2000-01-01 False B1463 BRAZILNUT B1022 <SCIFAM>Lecythidaceae <SCINAM>Bertholletia excelsa Humb. et Bonpl. [BASIS] <GRIN>7022 <MANSFELD>14900 False True 2000-01-01 False B1464 STAR ANISE B1179 <SCIFAM>Illiaceae (Magnoliaceae) <SCINAM>Illicium verum J.D. Hook [BASIS] <GRIN>19801 <MANSFELD>15224 False True 2000-01-01 False B1465 STURGEON B1897 False True 2000-01-01 False B1466 ARTICHOKE B1036 <SCIFAM>Compositae (Asteraceae) <SCINAM>Cynara scolymus L. [BASIS] <GRIN>12842 <MANSFELD>31795 False True 2000-01-01 False B1467 MUSHROOM B2035 False True 2000-01-01 False B1468 SPANISH LIME B1024 <SCINAM>Melicoccus bijugatus Jacq. [ITIS] <GRIN>70440 False True 2007-02-25 2000-01-01 False B1469 TARRAGON B1179 <SCIFAM>Compositae (Asteraceae) <SCINAM>Artemisia dracunculus L. [BASIS] <GRIN>4282 <MANSFELD>32343 False True 2000-01-01 False B1470 AVOCADO B1006 <SCIFAM>Lauraceae <SCINAM>Persea am