All I know is that ketchup/catsup is supposed to be RED, not green or purple, the way Heinz is pushing this *Squeeze* stuff, very unappetizing.
Posted on 11/24/2001 6:06:52 PM PST by bvw
I noticed that too. And that adds to the irony. The government refers to paragraphs when there is only one in the first place. Amazing stuff.
Do you think Heinz and all the other catsup producers have catsup factories in each and every state?
(2) Using your own recipe might be felonious!
If you try to sell it commercially, I suppose it's possible.
(3) Why are we paying for this verbal dysentery?
The major producers of such products often support such specifications to prevent the market from being undercut by really crappy "generic" brands.
Now the final battle began. In an attempt to raise their visibility, the Catsupers declared a slogan, "Its "Cat" not "Ket" so let's spell it that way! It’s simple to spell..Its simple to say!” which prompted the ketchupers to counter with "Catsup Schmatsup." Unfortunately the Catsupers were losing ground. No matter how hard they fought for ease of spelling, marketshare was going to the Ketchupers. The final straw came in the 1980's when Ketchup was declared a vegetable on the government's standards for school lunch menus. Suddenly Del Monte's Catsup, because of its spelling, was not on the approved list. Heartbroken Catsupers could see the end in sight. It wasn't long afterwards that Del Monte changed the product's name to Del Monte Ketchup. True Catsupers remain hopeful though. Catsuper President Vance Carson comments, "We're trying to get the government to add Catsup to its list of vegetables, too. But then the Mustard people heard this and they got all riled up and started a lobby, too. Then the Worcestershire Sauce people and the Mayonnaise people and the Salad Dressing people followed. All these other groups trying to be listed as vegetables suddenly boondoggled the entire campaign. And the name change is only Phase 1, too. Phase 2 will be reconvincing a manufacturer to use the name Catsup. Yea its a long battle...I don't know...sometimes I just don't know..." Ketchuper President Lyle Kent responds by throwing up his arms, "Its like they just can't let it go can they? Pack of sore losers."
So the controversy goes on.
The site, obviously has a liberal bias. In my never humble opinion, Reagan did good by RIF but did not RIF enough!
hold upside down and strike the bottle in the neck.
The one thing I learned from my ex.
That was one expensive lesson.
All I know is that ketchup/catsup is supposed to be RED, not green or purple, the way Heinz is pushing this *Squeeze* stuff, very unappetizing.
Just saw your post -- we could still get catsup in Northern California before I moved away a few months ago ... perhaps it was just old stock. Too bad, what a thing to do to such a nice grocery item.
Used to be food manufacturers proudly displayed "Reg. PA Dept of Agriculture" on their products because the STATE of Pennsylvania had strict regulations of foods.
As you point out what often happens when we have Federal domination of regulations, the regulations are then turned into grants of patent to an entrenched elite, who carefully "groom" their legislative and executive agency friends. Innovators, inventors and improvers are shut out using the "patent" per onerous and limiting regulation.
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2001]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155.194]
[Page 477-479]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES--CONTINUED
PART 155--CANNED VEGETABLES--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.194 Catsup.
(a) Identity--(1) Definition. Catsup, ketchup, or catchup is the
food prepared from one or any combination of two or more of the
following optional tomato ingredients:
(i) Tomato concentrate as defined in Sec. 155.191(a)(1), except that
lemon juice, concentrated lemon juice, or safe and suitable organic
acids may be used in quantities no greater than necessary to adjust the
pH, and in compliance with Sec. 155.191(b).
(ii) The liquid derived from mature tomatoes of the red or reddish
varieties Lycopersicum esculentum P. Mill.
(iii) The liquid obtained from the residue from preparing such
tomatoes for canning, consisting of peelings and cores with or without
such tomatoes or pieces thereof.
(iv) The liquid obtained from the residue from partial extraction of
juice from such tomatoes.
Such liquid is strained so as to exclude skins, seeds, and other coarse
or hard substances in accordance with current good manufacturing
practice. Prior to straining, food-grade hydrochloric acid may be added
to the tomato material
[[Page 478]]
in an amount to obtain a pH no lower than 2.0. Such acid is then
neutralized with food-grade sodium hydroxide so that the treated tomato
material is restored to a pH of 4.2<SUP>plus-minus</SUP>0.2. The final
composition of the food may be adjusted by concentration and/or by the
addition of water. The food may contain salt (sodium chloride formed
during acid neutralization shall be considered added salt) and is
seasoned with ingredients as specified in paragraph (a)(2) of this
section. The food is preserved by heat sterilization (canning),
refrigeration, or freezing. When sealed in a container to be held at
ambient temperatures, it is so processed by heat, before or after
sealing, as to prevent spoilage.
(2) Ingredients. One or any combination of two or more of the
following safe and suitable ingredients in each of the following
categories is added to the tomato ingredients specified in paragraph
(a)(1) of this section:
(i) Vinegars.
(ii) Nutritive carbohydrate sweeteners. Such sweeteners if defined
in part 168 of this chapter shall be as defined therein.
(iii) Spices, flavoring, onions, or garlic.
(3) Labeling. (i) The name of the food is ``Catsup,'' ``Ketchup,''
or ``Catchup.''
(ii) The following shall be included as part of the name or in close
proximity to the name of the food:
(a) The statement ``Made from'' or ``Made in part from,'' as the
case may be, ``residual tomato material from canning'' if the optional
tomato ingredient specified in paragraph (a)(1)(iii) of this section or
tomato concentrate containing the ingredient specified in
Sec. 155.191(a)(1)(ii) is present.
(b) The statement ``Made from'' or ``Made in part from,'' as the
case may be, ``residual tomato material from partial extraction of
juice'' if the optional tomato ingredient specified in paragraph
(a)(1)(iv) of this section or tomato concentrate containing the
ingredient specified in Sec. 155.191(a)(1)(iii) is present.
(iii) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter; except that the name ``tomato
concentrate'' may be used in lieu of the names ``tomato puree,''
``tomato pulp,'' or ``tomato paste'' and when tomato concentrates are
used, the labeling requirements of Sec. 155.191(a)(3)(ii)(a) and
(a)(3)(ii)(b) do not apply.
(b) Quality. (1) The standard of quality for catsup is as follows:
The consistency of the finished food is such that its flow is not more
than 14 centimeters in 30 seconds at 20 deg.C when tested in a Bostwick
Consistometer in the following manner: Check temperature of mixture and
adjust to 20<SUP>plus-minus</SUP>1 deg.C. The trough must also be at a
temperature close to 20 deg.C. Adjust end-to-end level of Bostwick
Consistometer by means of the spirit level placed in trough of
instrument. Side-to-side level may be adjusted by means of the built-in
spirit level. Transfer sample to the dry sample chamber of the Bostwick
Consistometer. Fill the chamber slightly more than level full, avoiding
air bubbles as far as possible. Pass a straight edge across top of
chamber starting from the gate end to remove excess product. Release
gate of instrument by gradual pressure on lever, holding the instrument
down at the same time to prevent its movement as the gate is released.
Immediately start the stop watch or interval timer, and after 30 seconds
read the maximum distance of flow to the nearest 0.1 centimeter. Clean
and dry the instrument and repeat the reading on another portion of
sample. Do not wash instrument with hot water if it is to be used
immediately for the next determination, as this may result in an
increase in temperature of the sample. For highest accuracy, the
instrument should be maintained at a temperature of
20<SUP>plus-minus</SUP>1 deg.C. If readings vary more than 0.2
centimeter, repeat a third time or until satisfactory agreement is
obtained. Report the average of two or more readings, excluding any that
appear to be abnormal.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If the quality of catsup falls below the standard prescribed in
paragraphs (b) (1) and (2) of this section, the label shall bear the
general statement of substandard quality specified in Sec. 130.14(a) of
this chapter, in the manner and form therein specified, but in
[[Page 479]]
lieu of such general statement of substandard quality when the quality
of the catsup falls below the standard, the label may bear the
alternative statement, ``Below Standard in Quality--Low Consistency.''
(c) Fill of container. (1) The standard of fill of container for
catsup, as determined by the general method for fill of container
prescribed in Sec. 130.12(b) of this chapter, is not less than 90
percent of the total capacity except:
(i) When the food is frozen, or
(ii) When the food is packaged in individual serving-size packages
containing 56.7 grams (2 ounces) or less.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If the catsup falls below the standard of fill prescribed in
paragraphs (c) (1) and (2) of this section, the label shall bear the
general statement of substandard fill as specified in Sec. 130.14(b) of
this chapter, in the manner and form therein specified.
[48 FR 3956, Jan. 28, 1983, as amended at 49 FR 15073, Apr. 17, 1984; 58
FR 2883, Jan. 6, 1993]
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