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British Food Journal Volume 33 Issue 5 1931

British Food Journal

ISSN: 0007-070X

Article publication date: 1 May 1931



Australia grows all the fruits found in temperate zones and a large number which demand tropical and semi‐tropical conditions for their successful cultivation. Considerable sums of public money have been spent on irrigation to bring about closer settlement and to encourage intensive cultivation of fruit and other crops. The definition of “Jam” given in the official Regulations issued under the Food Laws of the Australian States is identical with the definitions which have been given by the dictionary compilers and cookery book writers in this country at times long before Australia was thought of as a potential source of fruit supply in any form. Jam is prepared in the factories in the various States in conformity with the existing health and food regulations in force in the particular State. Its fitness as an item of oversea export is a matter for the consideration of the Federal Authorities of the Commonwealth. In the State of Victoria a series of regulations under the State Health Act of 1928 were published in the “ Government Gazette ” of 15th August, 1930, and became operative one month later, unless it was otherwise specifically stated in the interval. They may be cited as the Food and Drug Standards Regulations, 1930. Part II. of these Regulations has to do with Food. Regulation 50, 4, a, says that jam or conserve is the product obtained by boiling some one kind of sound fruit with sugar. It shall not contain any added glucose, gelatine, starch or any other foreign substance except spices. Provided that the addition of permitted colouring to raspberry jam, strawberry jam, or plum jam shall not be deemed to be a contravention of these Regulations, and where such colouring is derived from fruit, declaration of such addition shall not be required. Regulation 10, 1, a and b, gives a list of permitted animal, vegetable and artificial colouring matters, but under the same Regulation when such colouring matters are added to a food product, there must be legibly and prominently displayed on the label the name of the colouring matter used, and if it be an artificial dye the number indexed in Rowe's Colour Index. Regulation 10, 5, a, defines marmalade as the product obtained by boiling sound citrus fruit or fruits with sugar. It shall not contain any added substance except glucose. Regulation 10, 6, a, defines a mixed jam as the product obtained by boiling two or more varieties of sound fruits with sugar. It shall not contain any vegetable substance other than that derived from fruits of the varieties designated in the label, except spices. It shall contain not less than 50 parts per centum of the variety of fruit named first in the label. It shall not contain any added glucose, gelatine, starch, or other foreign substance. Regulation 6, labels, 7 and 6 : These provide that the labels shall not contain any misleading statement or design concerning the quality or food value of the product, or any comment on or reference to any statement required by the Act or Regulations which would directly or by implication contradict, modify or qualify such statement.


(1931), "British Food Journal Volume 33 Issue 5 1931", British Food Journal, Vol. 33 No. 5, pp. 41-50.




Copyright © 1931, MCB UP Limited

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