Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations Papyras Classics

← Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Chapter 131

(F. I. D. 11.) Suspending Regulations Governing the Labeling of Imported Sardines and Other Food Substances Packed in Oil

March 1, 1905.

Referring to Circular No. 21 [F. I. D. No. 5c], respecting the packing of sardines and other food substances in oil, representations have been made to this Department, officially and otherwise, that in some countries where fish—namely, sardines—are packed in this way olive oil is not the common edible oil of the country, and therefore the regulation would not apply. I have directed that investigations be made of the character of the oil found in imported packages of sardines and other fish for the purpose of determining the character of the oil which has been employed.

Pending the result of these investigations, and in view of the fact that the packages intended for export to this country were prepared in many cases prior to the publication of the proposed regulations, that part of the circular referring to the marking of the packages respecting the character of the oil employed will be suspended until the investigations are concluded and until further notice.