Total Soluble Solids (TSS)
Total soluble solids in tomatoes are mainly sugars. As per Food Safety and Standards (FSS) Regulations, puree should have not less than nine per cent of TSS. Therefore, higher TSS is beneficial for consumers.
Moulds are microscopic fungi that live on plant or animal matter. Mould in food may cause allergic reactions and respiratory problems. A few moulds produce mycotoxins, poisonous substances that can make people sick.
The following information shall be clearly and indelibly marked on the label of each container/ packet as per Food Safety and Standards (Packaging and Labelling) Regulations and Legal Metrology (Packaged Commodities) Rules:
- Name of the product
- Trade name, if any
- Name and address of manufacturer
- Batch or code number
- Net quantity in grams
- List of ingredients in descending order
- Month and year of manufacture
Lycopene is the natural substance (part of the carotenoid group) responsible for the deep red colour in many foods, most particularly in tomatoes. When a tomato ripens, it becomes red in colour, which is primarily due to lycopene. Lycopene content of tomatoes depends on the species of tomato and it increases as the tomato ripens. A higher lycopene content is beneficial for consumers.
As per Legal Metrology (Packaged Commodities) Rules, 2011, every package shall bear the name, address, telephone number, and email address, if available, of the person who can be – or the office that can be – contacted in case of consumer complaints.