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 136

(F. I. D. 16.) False Labeling of Vinegar

April 21, 1905.

It is held that the term “vinegar” applied to products made in France and other wine-producing countries where vinegar is made chiefly from wine should apply only to such goods or to vinegar made from cider. The analytical data in a given case show that the vinegar in question is not derived from either of these sources, but is evidently the product of oxidation of low wines or alcohol. It does not comply with the standard either for vinegar or wine vinegar on page 14 of Circular No. 13 of the Secretary’s Office. It is evidently a vinegar such as is described under paragraph 6 of the same page and being such a vinegar should have been so labeled. It is held, therefore, that this product is falsely labeled.