- Dehydrated Vegetables means the product, prepared from edible portions of suitable variety of sound vegetable, free from insect or fungal infection, free from blemishes, suitably prepared, from which moisture has been removed under controlled conditions of temperature, humidity & airflow, to the extent that the product is preserved.
- It may be whole, sliced, quarters, pieces, flakes, kibbled granules or powdered. The finished product shall have uniform colour and shall be free from discolouration due to scorching or enzymatic reaction. It shall be free from stalks, peels, stems and extraneous matter. When in powder form, it shall be free flowing and free from agglomerates.
- The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the requirements as given in the Table below
Name of Vegetables Moisture
not more than
( percent )
Green Leafy Vegetables 7 2000 ppm Negative Tubers like Arvi 7 2000 ppm Negative Lotus Root Tapioca Yam Carrot Potato Karela 6 Negative Cabbage 6 2000 ppm Negative Okra 8 2000 ppm Negative Other Vegetables 8 2000 ppm 5 0.5 Negative Powders of onion and Garlic 5 5 0.5 Negative Powders of other vegetables
5 2000 ppm 5 0.5 Negative