BIBLIOGRAPHY MAXION, YVONE JULZ B. APRIL 2008....
BIBLIOGRAPHY
MAXION, YVONE JULZ B. APRIL 2008. Conformity of Benguet State
University (BSU) processed product labels to the mandatory labeling requirements of the
Bureau of Food and Drugs (BFAD). Benguet State University, La Trinidad, Benguet.
Adviser: Marife D. Carpio, BSc
ABSTRACT
The study was conducted to determine the information found on the labels of
BSU processed products and the conformity of these labels to the mandatory labeling
requirements of BFAD.
An interview schedule was used to gather information from 50 respondents who
were selected through purposive sampling technique. Five food products were considered
in this study: Ube Wine, Yummy Nuts, Pineapple-Papaya Jam, Peanut Butter and
Strawberry Preserve.
The labels of the BSU processed products were found to have product identity
name which reflect the content of the product, net content declaration (except for
Strawberry Preserve), list of ingredients indicated using specific and common names,
product of origin and the name and address of the manufacturer. All these information are
mandatory as contained in Administrative Order (AO) No. 88-B. s. 1984.
Further, the respondents claimed that the labels do not have the nutritional label,
expiration date (for some of the products), processing date, BFAD registration number,
and bar code. These are listed in A0 No. 88-B s. 1984 as mandatory labeling
requirements, however, they are not considered unimportant to be provided.
Based from the findings the following recommendations were derived: the BSU
Food Processing Center should consider changing the picture used in the Ube Wine,
especially since the graphic used did not reflect the product; the center should also
consider putting nutritional label on the products to provide more information to their
buyers especially health conscious consumers. BSU Food Processing Center should
maintain putting of important information on the labels such as product identity name, list
of ingredients, net content declaration, and the name and address of the manufacturer;
and the center should also include the expiration date of the products on the label.
ii
TABLE OF CONTENTS
Page
Bibliography. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
i
Abstract . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
i
Table of Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
iii
INTRODUCTION
Rationale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1
Statement of the Problem . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
Objectives of the Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
Importance of the Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
Scope and Limitation of the Study. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4
REVIEW OF LITERATURE
Food Product Labeling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
Parts of Labels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
Name of the Product/ Product Identity Name . . . . . . . . . . . . . . . . . . . . . . . .
6
Net Quantity of Contents / Net Content Declaration . . . . . . . . . . . . . . . . . .
6
Ingredient List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7
Name and Address of Manufacturer, Packer of Distributor . . . . . . . . . . . .
7
Lot Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
Food Labeling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
Marketing and Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
The Current Information Level: The Community Regulation . . . . . . . . . .
9
iii
METHODOLOGY
Local and Time of the Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10
Respondents of the Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10
Data Collection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12
Data Gathered . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12
Data Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12
RESULTS AND DISCUSSION
Information Found on the Labels of BSU Products . . . . . . . . . . . . . . . . . .
13
Conformity of BSU Food Product Labels to BFAD . . . . . . . . . . . . . . . . . .
18
Optional Labels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
24
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
27
Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
28
Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
28
LITERATURE CITED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
30
APPENDICES
Appendix A. Interview Schedule . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
32
Appendix B. Administrative Order (AO)
No. 88-B s. 1984 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
41
iv
INTRODUCTION
Rationale
Different people have different considerations when selecting and buying food
products, including taste and price. Others try out new products because of testimonials,
and some people are enticed by sleek packaging (Javier, 2002).
Labels give information that can help buyers decide what to choose as part of an
overall healthy eating plan. It is the first thing that a consumer sees or read before they
will buy the product.
According to Aprile (2005), labeling can be used by public bodies as an
economical- political tool to address the information asymmetry which characterizes
markets. As public intervention tool, labeling may improve the perception of search
attributes in increasing the amount of nature of the information available in the market.
Information is very important to the individual. It is where they base their
everyday plans. There are different kinds of information that people need to know and
one is the information on what they are consuming particularly the food that they are
taking in, especially since food is one of the essential needs of people. There is an
apparent need to check information on the different labels of products that we buy.
A label is a face of the product. However, labeling of food products is not totally
controlled by the manufacturer. There are certain rules and regulation as to what should
be placed in the package. Anent this, the Philippines has its own rules and regulations for
labeling and packaging food products, pursuant to the provision of section 26 (a) of
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
2
Republic Act 3720, otherwise known as “Food, Drugs and Cosmetic Act” of the Bureau
of Food and Drugs (BFAD).
Administrative Order No.88-B s. 1984 is subjected to the rules and regulations
governing the labeling of prepackaged food products imported or locally produced and
distributed in the Philippines. It contains provisions on mandatory labeling requirements
as to the name of the product and content declaration.
Worldwide, there have been concerns regarding product labeling and packaging.
These concerns do not dwell only on the design or appearance of the labels but more on
the accuracy and transparency of the information in the products mainly to promote the
development of international standards.
The Benguet State University food processing center produces baked and
processed products such as wines, jams, breads, strawberry tarts, strawberry cookies,
carrot-based products, strawberry and chayote champoy and chayote-based goods.
The food processing center has become a popular pasalubong center, and it is the
most frequently visited project of the Benguet State University. The center continuously
come up with new products for its local, regional, national and international clients. As
part of its marketing strategy, the center designed labels for its products. The labels
uniformly contain the mark of BSU.
However, there have been no known efforts in checking if the labels used
conform with the mandatory labeling requirements of Bureau of Food and Drugs, thus
this study.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
3
Statement of the Problem
The purpose of the study is to check if the processed products of Benguet State
University have the standard labeling requirements as prescribed by the Bureau of Food
and Drugs
It answered the following questions.
1. What are the information found on the labels of Benguet State University
processed products?
2. Do the labels of Benguet State University processed products conform with
the mandatory labeling requirements of the Bureau of Food and Drugs?
Objectives of the Study
Specifically the study aimed to:
1. determine the information found in the labels of BSU processed products.
2. determine if the labeling of BSU processed products conform with the
mandatory labeling requirement of the Bureau of Food and Drugs .
Importance of the Study
The result of the study will serve as guide for the consumers in looking for the
proper information of the local processed products, and it will also help and guide the
producers in determining the proper information and placement of information in their
products.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
4
Scope and Limitation of the Study
The study was conducted from October 2007 to January 2008 at Benguet State
University.
Labels on the following processed products were evaluated: Ube Wine, Peanut
Butter, Yummy Nuts, Pineapple-Papaya Jam, and Strawberry Preserve.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
REVIEW OF LITERATURE
Food product labeling
Food packaging labels are meant to be more than just attractive artwork to catch
the eye of the consumer. Properly formatted labels convey specific information in the
manner that enables the consumer to make an informed purchase. Foods packaged with
labels that do not meet regulatory requirements, also known as misbranded, may result in
harsh penalties to the producer. Accurate and legally complete labels make sense from
the standpoints of both ethnics and good business. Fortunately, constructing a label that
meets regulations is simple and requires only a small of information and following a few
rules (Scott, D, et. al. n. d.).
Parts of the label
Principal Display Panel (PDP). The principal display panel or PDP is the portion of
the package that is seen at the time of purchase by the consumer and contains information
typically regarding the statement of identity and net quantity. Often food packages are
designed with two or more panels that may serves as the PDP. These additional panels
are referred to as alternative principal display panels, and they must also contain the
statement of identity and net quantity contents (Scott D, et al. n. d.).
Information Panel. The information panel contains information that is generally
required to be placed together such as information for the manufacturer, packer or
distributor, country of origin, the ingredient list and nutritional labeling (when present).
This information cannot interrupt visually split by non-essential information such as
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
6
artwork or etc. The information panel is position directly to the right of the PDP, unless
this panel is not usable; if this panel is too small to accommodate the necessary
information, then the information panel is the next label immediately to the right of the
part of the labels; if the package has one or more alternative PDP, then the information
panel is immediately contiguous and to the right of any PDP; if the top of the container is
the PDP and the package has no alternative PDP, the information panel is any panel
adjacent to the PDP (Scott D, et al. n. d.).
Name of the food/ Product Identity Name
The statement of identity is the name of the food and must appear prominently on
the PDP, as well as any alternative PDP, in bold type and should run parallel to the
bottom of the package. The common or usual name of the food is to be used. If one is not
available then the name that is descriptive and not misleading should be used. Examples
of foods with standards of identity are jelly, mayonnaise and peanut butter. The standard
of identity establishes and maintains the identity and quality of a food (Scott D, et al. n.
d.).
Net Quantity of Contents / Net Content Declaration
The net quantity of contents is the amount of food contained within a package
(excluding the weight of the package itself), and typically includes any water, syrup or
liquid that has been added to the food. The net content shall be declared using metric
system of measurement or “SI” (International System of Units) on either the principal
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
7
display panel or the information panel and in line generally parallel to the base of the
package. The declaration shall be made in this manner:
a. for liquid foods, by volume;
b. for solid foods, by weight, except that when such foods are sold by
number, a declaration of counts may be made;
c. for semi solid or viscous foods, either by weight or volume.
The declaration of contents shall appear in conspicuous and legible bold face print
or type in distinct contrast to other matters on the panel where it is declared. The net
content declaration shall be appear in letters and numerals of a type size established in
relation to the height of the label of food package and shall be uniform for all packages of
substantially the same size type by complying with the following type size specification
(Bureau of Food and Drugs. R.A. 3720).
Ingredient list
Ingredients must be listed by their common names in descending order by
predominance of weight or volume. This includes items such as preservatives, colors and
flavors (Scott D, et al. n. d.).
Name and Address of Manufacturer, Packer and Distributor
The name and address of either the manufacturer, packer or distributor of the food
shall be declared on the label. The street/town and province shall be indicated except that
the street address may be omitted if the company’s name as declared on the label is listed
in a current telephone directory (Bureau of Food and Drugs. R.A. 3720).
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
8
Lot Identification
The lot identification code shall be embossed or otherwise permanently marked
on immediate individual packages or containers (Bureau of Food and Drugs. R.A. 3720).
Food Labeling
The goal of food labeling is to provide consumers with information that is factual
and relevant. That food label allows consumers to compare one product to another, give
instruction for safety handling and storage, lists ingredients to help consumer
consumers select foods with ingredients they wants to avoid, and identifies the firm
responsible for the product. Certain labels information, such as the responsible firm’s
name and address and ingredient declaration, is required. Other label information, such as
health and nutrient content claims are voluntary (California Department of Health, 2007)
Marketing and Information
A package is the face of a product and often is the only product exposure
consumers experience prior to purchase. Consequently, distinctive or innovative
packaging can boost sales in a competitive environment. The package may be designed to
enhance the product image and/or to differentiate the product from the competition. For
example, larger labels may be used to accommodate recipes. Packaging also provides
information to the consumer. For example, package labeling satisfies legal requirements
for product identification, nutritional value, ingredient declaration, net weight, and
manufacturer information. Additionally, the package conveys important information
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
9
about the product such as cooking instructions, brand identification, and pricing. All of
these enhancements may impact waste disposal (Marsh and Bugusu, 2007).
The Current Information Level: The Community Regulation
The information for which there is no obligation for the food firms to adopt
specific labeling, relates to the nutritional aspects of the products. In fact, according to
the specific regulation the nutritional label is optional. However, it becomes compulsory
when the presentation or advertisement of the product includes the specific nutritional or
diet attributes to the product itself. Nutritional Data are listed in single table, with the
figures arranged in columns: when this is not possible because of space reason, data will
have to be arranged on one or more lines. Nutritional labeling recognizes to consumers
the right to know which ingredients the product contains and their nutritional profile. This
enables the consumers to choose products consistently with a balanced diet within a
context where the relationship between nutrition and health is widely accepted (Aprile et
al, 2005).
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
METHODOLOGY
Locale and Time of the Study
The study was conducted at Benguet State University, La Trinidad Benguet on
October 2007 to January 2008.
BSU is located at Benguet Province in the Cordillera Administrative Region
(CAR), specifically at La Trinidad Valley, the capital municipality of Benguet. It is the
1st class municipality in the province of Benguet, located three km north of Baguio City
and is 256 km north of Manila (Figure 1).
La Trinidad is the strawberry capital of the Philippines. Strawberry is one of the
raw materials in some processed products like wine, cake, candy and others. Most of the
raw materials used in the processed products of BSU are locally grown.
Respondents of the Study
There were 50 respondents of the study who are residents of La Trinidad. They
were selected through the use of purposive sampling technique. Other information were
gathered from the people involved in the processing of the aforementioned products
under study and experts from the Department of Trade and Industry and Department of
Science and Technology.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
11
Figure 1. Map of La Trinidad showing the locale of the study
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
12
Data Collection
An interview schedule was used to gather information from the respondents. The
questionnaire was distributed personally by the researcher in order to facilitate
understanding between the researcher and the respondent.
Data Gathered
The gathered data were the information found on the labels of Benguet State
University processed products and if the labels of Benguet State University processed
products conform with the standard rules and regulations set by the Bureau of Food and
Drugs.
Data Analysis
All the gathered information from the respondents were consolidated, analyzed
and interpreted quantitatively using frequency and percentage. Other data were
qualitatively analyzed and presented.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
13
RESULTS AND DISCUSSION
Information Found on the Labels of BSU Products
Ube Wine. The label for the Ube Wine consists of the BSU food product logo
which is a circle with the letters BSU inside. Also found in the label is the name of the
products, specific nature of the food, name and address of the manufacturer, net content
declaration, alcohol content and a picture of the mural which can be found at the BSU
main gate.
Product
identity name
Picture of the
mural found at
the BSU main
Name and
gate
address of the
manufacturer
Ingredient
s (alcohol content)
Net content
Figure 2. Label of BSU Ube Wine
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
14
Yummy Nuts. The label on the Yummy Nuts shows BSU food products logo,
product identity name, ingredient list, net content declaration, name and address of the
manufacturer and expiration date of the product. There were no images or pictures on the
label.
Product
identity name
Ingredient
list
Expiration
date
Name and
address of
the
manufacturer
Net content
declaration
Figure 3. Information found on the labels of BSU Yummy Nuts
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
15
Pineapple-Papaya Jam. The label illustrate the BSU food products logo, the
product name, ingredient list, net content declaration, name and address of the
manufacturer and picture of pineapple and papaya placed side by side.
Product
identity
name
Name and
address of the
manufacturer
Ingredient
list
Net content
declaration
Figure 4. Information found on the label of the BSU Pineapple-Papaya Jam
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
16
BSU Peanut Butter. The label shows information on the ingredient list, product
name, net content declaration, name and address of the manufacturer, and the expiration
date. There was a picture of peanuts below the name of the product.
Name and
Address of
Product
the
name
manufacturer
Ingredient
list
Net
Content
Expiration
Declaration
date
Figure 5. Information found on the label of BSU Peanut Butter
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
17
BSU Strawberry Preserve. The label contains the product name, ingredient list
and the name and address of the manufacturer. It indicates the procedure to preserve
“refrigeration recommended after opening”.
Name and
address of the
manufacturer
Product
identity
name
Ingredient
list
Figure 6. Label of BSU Strawberry Preserve
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
18
Conformity of BSU Food Product Labels
to BFAD requirements
Name of the food. Table 1 shows the respondents conformity of the product.
Respondents conform that all the products (Ube Wine, Yummy Nuts, Strawberry
Preserve, Peanut Butter and Pineapple-Papaya Jam) have product identity name (100%)
and they are presented in bold type letters (100%). These conform to section 3.1.1 and
3.1.3 of AO No. 88-B. s. 1984, in which the common or usual name or an appropriate
descriptive name was used and presented in bold type letters on the principal display
panel. The size of the product name is also reasonably related to the most prominent
printed matter which is the trademark of the product or the BSU food product logo.
As to indicating the true nature and condition of the product, this was found only
in the Ube Wine (“made from pure Ube extract”). Under Section 3.1.2 of the provision,
for the consumer’s better understanding of the true nature and condition of the food, there
shall appear in the label either in conjunction with, or in close proximity to the name of
the food, such additional words or phrases as necessary, to state the type of packaging
medium, form or style, and the condition of type of treatment it has undergone (e.g. dried,
freeze-dried, concentrated, smoke, etc.) however, if the form (whole, slices, diced, etc.)
is visible through the container is depicted by an appropriate vignette, the particular
form need not be included in the statement of the name of the product.
Since the containers used for Yummy Nuts, Strawberry Preserve, Peanut Butter
and Pineapple-Papaya Jam were all transparent, making the content visible to the buyer,
there was no need to put an additional phrase to describe further the content of the
product.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
19
Table 1. Conformity of product name to BFAD mandatory labeling requirements
MANDATORY
UBE WINE
YUMMY NUTS
STRAWBERRY
PEANUT BUTTER
PINAPPLE-PAPAYA
LABEL
PRESERVE
JAM
INFORMATION
Yes
% No
% Yes % No % Yes % No % Yes % No % Yes % No %
n=50
n=50
n=50
n=50
n=50
n=50
n=50
n=50
n=50
n=50
Identity name
50 100 - - 50 100 - - 50 100 - 50 100 - - 50 100 - -
Specific nature
50 100 - - - - 50 100 - - 50 100 50 100 - - 50 100 - -
of the food
The name of
50 100 - 50
100
- - 50
100
- - - - 50
100
- - 50
100
the food
presented in
-
bold letters
Misleading
27 54 23 46 2 4 48 96 50 100 - - 50 100 - - 50 100 - -
product name
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling requirements of the Bureau of Food and Drugs
(BFAD)/ Yvonne Julz B. Maxion. 2008
20
Respondents said that the Ube Wine is misleading (54%) including the Yummy
Nuts (4%) since the label does not show the content. And because, according to them, the
picture used in the Ube Wine does not reflect the product.
Choi (2006) said that it is often more effective to use image closest to the real
thing rather that rough images. The respondents also suggested that the picture of ube
should be placed on the label and not the mural of BSU.
List of ingredients. The conformity of the ingredients declaration to the mandatory
labeling requirements. The result shows that all processed product have a list of
ingredients. The lists were arranged in descending order as to the amount included in the
product. The product name of the listed ingredients are also specific (100%). The
common names for the ingredients were used. There are no natural flavors, food coloring,
vegetable oils and other food additives added except for the Pineapple-Papaya Jam and
Strawberry Preserve which used food acidulant, specifically citric acid. The word citric
acid as used in the list conforms to the requirement of BFAD that food additives should
be declared by their common name or their class name.
According to Ellis-Christensen (2003), as a food additive, citric acid is in
common use. It can be added to flavor certain drinks, especially soft drinks. One of its
main uses in food is to make certain candy sour.
Net content and drained weight. Table 2. presents the conformity of BSU
processed products on the net content declaration. The results show that all the processed
products have the net content declaration, except for Strawberry Preserve. The net
content declaration in all the products also conforms with the BFAD requirement of
usage the “SI” (International System of Units) measurements. Majority of the
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
21
Table 2. Conformity of products net content declaration to the mandatory labeling requirements
REQUIRE-
UBE WINE
YUMMY NUTS
STRAWBERRY
PEANUT BUTTER
PINAPPLE-PAPAYA
ENTS IN
PRESERVE
JAM
THE NET
CONTENT
Yes
% No
% Yes % No % Yes % No % Yes % No %
Yes
% No %
DECLARA
TION/
LIST
n=50
n=50
n=50
n=50
n=50
n=50
n=50
n=50
n=50
n=50
1. net
50
100
-
50
10
-
-
-
-
50
10
50
10
-
-
50
10
-
-
content
-
0
0
0
0
declaratio
n
2. readable
50
100
-
-
31
62
19
38
-
-
50
10
50
10
-
-
27
54
23
46
symbols or
0
0
abbreviatio
n for the
net quantity
3. content
50
100
-
-
47
94
3
6
-
-
50
10
50
10
-
-
45
90
5
10
declaration
0
0
is
distinguish
ed from the
other text
in the label
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling requirements of the Bureau of Food and Drugs
(BFAD)/ Yvonne Julz B. Maxion. 2008
22
respondents also said that the symbols or abbreviation for the net content of the yummy
nuts (62%) and Pineapple-Papaya Jam (54%) are not readable and some also said that it
is not distinguishable or noticeable on the label. BFAD required that the declaration of
contents shall appear in conspicuous and legible bold face print or type in distinct
contrast to other matters on the panel where it is declared.
Further, the net content declaration shall appear in letters and numerals of a type
size established in relation to the height of the label of food package and shall be uniform
for all packages of substantially the same size type by complying with the type size
specification.
Height of the net content declaration. Table 3 shows the conformity of the height
of the container of each processed products in relation to the height of the net content
declaration of the product. Result shows that the height of the net content declaration
conforms with specifications of BFAD. However, the net content declaration of
Strawberry Preserve is not indicated on the label.
According to the rules and regulations, the net content declaration shall be in
letters and numerals of a type size established in relation to the height of the label of the
food package and shall be uniform for all packages of substantially the same size by
complying with the following type size specification: not less than 2mm in height on
packages not more than 60mm or bottles not more than 200mm in height; not less than
2.5 mm in height on packages more than 80mm but not more than 160mm or bottles
more than 200mm but not more than 400mm in height; not less than 3.5mm in height on
packages more than 160mm but not more than 260mm or bottles more than 400 but not
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
23
more than 650mm in height; and not less that 5mm in height on packages more than
260mm or bottles more than 650mm in height.
Table 3. Height of the container and the net content declaration
PRODUCTS
CONTAINER’S HEIGHT
NET CONTENT
DECLARATION’S
HEIGHT
Ube wine
290mm
3mm
Yummy nuts
155 mm
2.5mm
Strawberry preserve
138 mm
-
Peanut butter
88 mm
2.5 mm
Pineapple-papaya jam
138mm
3.5 mm
Name and address of the manufacturer. The conformity of processed products on
the name and address of the manufacturer, distributor or packer. The result shows that the
processed products have indicated the complete name and address of the manufacturer
and the product of origin (100%).
According to BFAD, the name and address of either the manufacturer, packer or
distributor of the food shall be declared on the label. The street/town and province shall
be indicated except that the street address may be omitted if the company’s name as
declared on the label is listed in a current telephone directory.
Since manufacturers are liable for their products, the National Paint and Coating
Association (1990) emphasized, the law requires the maker or distributor of a product to
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
24
put the name address of the company on labels and labeling, so that consumers will
know who to contact for additional information, queries, problems and at time orders.
Optional Labels
The respondents were asked and guided to see if the following are present:
expiration date; the lot identification number (or simply the date of the production
process) of the products; nutrition information label (nutritional facts); the BFAD
registration number and the barcode of the processed products.
Expiration date. Results show that only the Yummy Nuts and Peanut Butter have
the expiration date.
According to Mr. Alvarado (DOST), it is not necessary to put the expiration date,
however, since weather conditions have a great effect on the products specially that the
temperature in the low lands (where most of the buyers of BSU products come from) is
different, there should be a statement that will appear on the label of all the processed
products, to guide consumers as to until when will the product last and what precautions
should be taken to increase its shelf-life.
Food like processed fruits and vegetables require temperature control because it is
in the form cable of supporting rapid growth of infectious or toxigenic microorganisms.
Temperature requirements for food are generally to be kept at 5º C or colder, or at 65º C
or hotter (Environment, Health and Safety Food and Hygiene, 2007).
Lot identification number. Findings show that 100% of the respondents said that
there were no lot identification number in all the products. As stated by Mr. Alvarado
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
25
(DOST), the importance of this lot identification number is to easily trace the date of the
production process or manufacturing if there are some complaints or questions.
Nutrition information label. All (100%) of the respondents said that there is no
nutrition information label found on the labels of the BSU processed products. Nutrition
label is optional, however, it becomes compulsory since the nutrition labeling recognizes
the consumers’ right to know which ingredients the product contains and their nutrition
profile (Aprile, 2005).
Bureau of Food and Drugs (BFAD) registration. The respondents observed that it
is not indicated whether the products were registered at BFAD. According to Dr. Avila,
the General Manager of the BSU- Food Processing Center, the products are not yet
BFAD registered. She added that the BFAD registration mark is not necessary to include
on the label of the products.
Under the Food Laws of BFAD, it is stated that all processed products offered for
retail sale in the Philippines must be registered with BFAD.
The Philippine Council for Industry and Energy Research Development
(PCIERD) in its website (www.pcierd.dost.gov.ph/news/foodstandard) stated that a
product with BFAD serial number on the label ensures good quality, acceptability both in
the local and foreign markets and increase market value of the product. It also becomes
the passport of a product to be bought and consumed because it proves that the product
has undergone rigid tests as to its contents, packaging and safety from processing,
storage, transport and eventual public selling.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
26
Bar code. The results show that the products have no bar codes. According to
Agriculture and Lands - Province of British Columbia, bar codes can help keep better
track, can save time and respond more quickly to inquiries and changes.
Bar codes have accelerated the flow of products and information throughout the
global business community. Coupled with the improvements in data accuracy that
accompanies the adoption of barcode technology over keyboard data entry, barcode
systems are critical elements in conducting business in today’s global economy. Bar code
technology encompasses the symbologies that encode data to be optically read, the
printing technologies that produce machine-readable symbols, the scanners and decoders
that capture visual images of the symbologies and convert them to computer-compatible
digital data, and the verifiers that validate symbol quality (OCR LTD. 2008).
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
Summary
The study was conducted to determine the information found on the labels of the
BSU processed products particularly the labels of Ube Wine, Yummy Nuts, Strawberry
Preserve, Peanut Butter and the Pineapple-Papaya Jam.
The study also aimed to determine if the labels of BSU processed products
conform with the mandatory labeling requirements of the Bureau of Food and Drugs
(BFAD).
The study was conducted at Benguet State University from October 2007 to
January 2008. There were 50 respondents selected through the use of purposive sampling
technique. Interview schedule was used in gathering the data.
The data were analyzed through the use of descriptive statistic, percentage and the
frequency counts.
In the information found on the labels of BSU products the picture of the labels
that were evaluated were shown to illustrate the different parts of the label that were
present on each label of the products.
Results show that 100% of the respondents said that the products have their
product identity name. However among the respondents 54% said that the image used to
represent the Ube Wine is misleading, since it does not reflect the content of the product.
It also presents that 100% said the products have the net content declaration excluding the
Strawberry Preserve, and 62% said that the net content of Yummy Nuts is not readable,
10% also said that including the Pineapple Papaya Jam. For the ingredients list all
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
28
(100%) the respondents said that the products have declaration of ingredients and they
were written in specific terms or were easy to understand.
Findings also presents that all (100%) of the products have the complete name
and address of the manufacturer, and the product of origin which are also mandated by
the Bureau of Food and Drugs.
The BSU products were not yet registered with the Bureau of Food and Drugs.
Result also shows that expiration date, nutrition label, BFAD registration number and bar
code were not present on the labels of all the products.
Conclusions
1. The BSU products contain basic information such as product identity name, net
content declaration, ingredient declaration and the name and address of the
manufacturer.
2. BSU products highly conform with the mandatory labeling requirements of
BFAD as stated in AO. No. 88-B s. 1984.
Recommendations
1. The BSU Food Processing Center should consider changing the picture used
in the Ube Wine.
2. Though it is an optional label, the center should consider putting nutritional
label on the products to provide more information to their buyers.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
29
3. BSU Food Processing Center should maintain putting of important
information on the labels such as product identity name, list of ingredients, net
content declaration, and the name and address of the manufacturer.
4. The center should include the expiration date of the products to ensure
consumers’ satisfaction and safety.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
LITERATURE CITED
ALVARADO, C. 2008. Optional Labels (personal interview). Department of Science and
Technology.
Cordillera
Administrative Region (CAR)
APRILE, MC et al, 2005. Labeling as a Tool for Food Safety. An Analysis on Consumer
Use of Food Labels. Pp.3, 4. Retrieved on Feb.8, 2008 from
www.ifma.org/tamu/iama/conference/2005 Conference Paper
AVILA, J. 2008. BFAD Registration (personal interview). Benguet State University
(BSU) - Food Processing Center. La Trinidad, Benguet
BOOKRGS. 2006. Product Labeling. Published at Macmillan Reference USA. Pp 1.
Retrieved on January 27, 2008 from http:// www.bookrags.com/research/product-
labeling
-ebf-02/
BUREAU OF FOOD AND DRUGS. R.A. 3720. “Food, Drugs and Cosmetic Act” No.
88- Bs. 1984 Retrieved on Jan. 14, 2007 from
http://www.bfad.gov.ph/AO/ao%2088-b%201984.pdf
CHOI, S. n. d. (Marketing Section, Korea International Cooperation Agency) The
Highland Express, A Biannual publication of the Highland Agriculture
And
Resources And Development Consortium, Benguet
State
University,
La
Trinidad, Benguet 2601
DEPARTMENT OF SCIENCE AND TECHNOLOGY. 2001. BFAD Approves Food
Standards for Ethnic Foods Retrieved on January 26, 2008 from
www.pcierd.dost.gov.ph/news/foodstandards.htm
ELLIS-CHRISTENSEN, T. 2003-2008. What is citric acid? Pp. 1 Retrieved on Feb.29,
2008 from http://www.wisegeek.com/what-is-citric-acid.htm
ENVIRONMENT, HEALTH AND SAFETY FOOD AND HYGIENE DEPARTMENT.
2007. Food Supplier/ Vendor Guidelines. Pp 3. Retrieved on March 27, 2008
from
http://www.ehss.ae/forms/foodsuppliervendorguidelines_final.pdf
JAVIER, C. 2002. Food Labels. Department of Science and Technology. Pp. 1
Retrieved on February 22, 2008 from
http://www.dost.gov.ph/index.php?option=com_content&task=view&id=215&Ite
mid=92
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
31
MARSH, K. PhD. and BUGUSU, B. 2007. Food Packaging—Roles, Materials, and
Environmental Issues C_ 2007 Institute of Food Technologists Vol. 72, Nr. 3,
—Journal of Food Science R39 Retrieved on October 3, 2007 from
http://members.ift.org/NR/rdonlyres/C3FC4F7C-BE99-4124-
BA5C3A77D1B05/0/FoodPkgEnviron.pdf
NATIONAL PAINT AND COATINGS ASSOCIATION. 1990. Pp. 11. Certification
Training
For Safe Handling and Use of Antifouling Paints Containing
Tributyltin (Tbt) Certification Training for Safe Handling and Use of
Antifouling Paints
Containing Tributyltin (Tbt) Retrieved on Feb. 27, 2008
from
http://www.ohioagriculture.gov/plnt/STUDY_MATERIAL/3B%20BOAT%
0ANTIFOULING%20PAINT.pdf
OCR LTD. 2008. Bar Code Technology Pp. 1. Published at OCR Canada Ltd Retrieved
on March 9, 2008 from http://www.ocr.ca/barcode/barcode.asp
SCOTT D. et al. n. d. Food Product Labeling Basics Pp 1-3. Published by Oklahoma
State University, Stillwater, Oklahoma Retrieved on January 28, 2008 from
http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-3020/FAPC-
140web.pdf
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
32
APPENDICES
Appendix A. Interview Schedule
Please check your answers on the box provided.
I.
Product Identity name
1. Is product identity name indicated?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
2. Does the name of the product indicate the specific nature of the food?
(E.g. dried, freeze dried, concentrated, preserved)
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
3. Is the name of the food presented in bold letters?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
4. Is product name misleading (E.g. photographs/pictures and
graphics used that do not necessarily reflect the content) ?
PRODUCT NAME
YES
NO
Why?
1. Ube Wine
2. Yummy Nuts
3.Stawberry Preserve
4.Peanut Butter
5. Pineapple Papaya Jam
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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II. Net Content Declaration
1. Does it have net content declaration? (E.g. net weight 227g, Net Contents
355ml)
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
2. Are the symbols or abbreviation for the net quantity of content readable?
(E.g. Net weight 227g, net wt. 397g)
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
3. Is the net content declaration distinguished from the other text in the label?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
4. What is the height of the container/ package?
Product
>60mm <60mm >80mm <80mm >200mm <200mm
name
1. Ube Wine
2. Yummy
Nuts
3. Strawberry
Preserve
4. Peanut
Butter
5.Pineapple
Papaya Jam
5. What is the height/ size of the net content declaration?
Product name
> 2mm
<2mm >2.5mm <2.5mm >3.5mm >3.5mm
1. Ube Wine
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
34
2. Yummy Nuts
3. Strawberry
Preserve
4. Peanut Butter
5.Pineapple
Papaya Jam
III. Ingredient
Declaration
1. Is there a list of ingredients?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
2. Are the listed ingredients arranged in descending order as to the amount of content?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
3. Are the listed ingredients specific?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
4.Are the natural flavors indicated in the ingredients?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
5. Are there food colors indicated in the ingredients?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
35
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
6. Are there vegetable oils indicated in the ingredients?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
7. Are there specific names of the vegetable oils listed?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
8. Are any of the following food additives indicated in the ingredients?
Product
Anticakin
Acidulant(s)
pH control Emulsifier Firmin
Flour
name
g Agent (s) / food acid(s) Agent(s)
(s)
g
Treatment
Agent(s
Agent
)
1.Ube
Wine
2. Yummy
Nuts
3.Straw-
Berry
Preserve
4.Peanut
Butter
5.Pineapple
Papaya
Jam
Name of
Glazin
Humectant Leavening Preservati
Stabilizer Flavor
Product
g
(s)
Agent(s)
ve(s) (s)
enhance
Agent
r
1.ube wine
2. yummy nuts
3.strawberry
preserve
4.peanut butter
5. pineapple
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
36
papaya jam
Name of product
Sequestrant (s)
None
1.ube wine
2. yummy nuts
3.straw berry preserve
4.peanut butter
5. pineapple papaya jam
9. Are the following substances found and declared by their
common name?
a. Ube Wine
Found
Common name used
Substances
Yes No
a) Sodium Chlorite/salt
b) Sodium Nitrate
c) Sodium/potassium
Nitrite
d) Monosodium
Glutamate/MSG/vetsin
b. Yummy Nuts
Found
Common name used
Substances
Yes No
a) Sodium Chlorite/salt
b) Sodium Nitrate
c) Sodium/potassium
Nitrite
d) Monosodium
Glutamate/MSG/vetsin
c. Strawberry Preserve
Found
Common name used
Substances
Yes No
a) Sodium Chlorite/salt
b) Sodium Nitrate
c) Sodium/potassium
Nitrite
d) Monosodium
Glutamate/MSG/vetsin
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
37
d. Peanut Butter
Found
Common name used
Substances
Yes No
a) Sodium Chlorite/salt
b) Sodium Nitrate
c) Sodium/potassium
Nitrite
d) Monosodium
Glutamate/MSG/vetsin
e). Pineapple Papaya Jam
Found
Common name
Substances
used
Yes No
a) Sodium Chlorite/salt
b) Sodium Nitrate
c) Sodium/potassium
Nitrite
d) Monosodium
Glutamate/MSG/vetsin
IV. Name and address of manufacturer, packer or distributor
1. Does it have the name of the manufacturer?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
2. Does it have the address of the manufacturer?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
3. Does it have the name of the distributor?
PRODUCT NAME
YES
NO
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
38
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
4. Does it have the address of the distributor?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
5. Does it have the name of the packer?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
6. Oatmeal Bar
6. Does it have the address of the packer?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
7. Does it have the product of origin? (Eq. Product of the Philippines)
PRODUCT NAME
YES
NO
1.Ube Wine
2. yummy nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
V Others
1. Is there an expiration date? (Eq. Best before: / consume before :)
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
39
4. Peanut Butter
5. Pineapple Papaya Jam
2. Is there a Lot Identification number?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
3. Is it BFAD registered?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
4. Is nutrition information included in the label?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
5. Does the product have a bar code?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
40
APPENDIX B. Administrative Order No. 88-B s. 1984
Republic of the Philippines
Ministry of Health
BUREAU OF FOOD AND DRUGS
Manila
May 25, 1984
Administrative Order
No. 88-B s. 1984
SUBJECT: Rules and regulations Governing the labeling of prepackaged
Food Products Distributed in the Philippines
Pursuant to the provisions of Section 26 (a) of R.A. 3720, otherwise known as the “Food, Drug
and Cosmetic Act”, the following rules and regulations on the labeling of prepackaged food products,
imported or locally produced are hereby promulgated for the information and guidance of all concerned:
Section 1. Definition of Terms
For the purpose of this labeling regulation, the term:
1.1.
Container means any form of packaging material which completely or partially enclose
the food (including wrappers). A container may enclose the food as a single item or
several units or types of prepackaged food when such is presented for sale to the
consumer.
1.2.
Food means any substance, whether processed, semi-processed of raw which is intended
for human consumption and including beverages, chewing gum and any substance which
has been used as an ingredient or a component in the manufacture, preparation or
treatment of “food”.
1.3.
Food Additives means any substance not normally consumed as food by itself and not
normally used as a typical ingredient of the food, whether or not it has nutritive value, the
intentional addition of which to food for a technological (including organoleptic) purpose
in the manufacturing, processing, preparation, treatment, packaging, transport for holding
of such food results, or maybe reasonably expected to result (directly or indirectly) in its
or its by – product becoming a component of (or otherwise affecting the characteristic of)
such food.
1.4.
Food Standard is a regulatory guideline that defines the identity of a given food product
(i.e. its name and the ingredients used for its preparation) and specifies the minimum
quality factors and, when necessary, the required fill of container. It may also include
specific labeling requirements other than or in addition to the labeling requirements
generally applicable to all prepackaged foods.
1.5.
Ingredient means any substance, including a food additive, used as a component in the
manufacture or preparation of food and present in the final product (in its original or
modified form).
1.6.
Label includes any tag, brand, mark, pictorial, or other descriptive matter, written,
printed, marked, embossed or impressed on or attached to a container of food.
1.7.
Labeling means any written, printed or graphic matter (1) upon any article or any of its
container or wrappers or (2) accompanying the packaged food.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
41
1.8.
Lot refers to quantity of food products under essentially the same condition during a
particular production schedule.
1.9.
Nutrition Information means any representation which states, suggests or implies that a
food has particular nutritional properties including but not limited to the energy value and
to the content of protein, fat and carbohydrates, as well as vitamins and minerals.
1.10.
Prepackaged means packaged or made up in advance in a container, ready for sale to the
consumer.
1.11.
Processing Aid means a substance or material not including apparatus or utensils, and
not consumed as a food ingredient by itself, intentionally used in the processing of food
to achieve a certain technological purpose which may result in the non-intentional but
unavoidable presence of residues or derivatives in the final product.
Section 2.
General Provisions
2.1
Prepackaged food shall not be described or presented on any label or in any labeling in a
manner that is false, misleading or deceptive or is likely to create erroneous impression
regarding its character in any respect. It shall not be described or presented on any label
or in any labeling by words, pictorial or other devices which refer to or are suggestive
either directly or indirectly, of any other product with which such food might be
confused, or in such a manner as to lead the purchaser or consumer to suppose that the
food is connected with such other product.
2.2
Food packages shall have labels that carry the necessary information about the product.
2.2.1 The “Principal Display Panel” of the label shall be that part which, either
through design or general use, is presented or shown to the consumer under
customary `conditions of display for retail sale.
2.2.2 The “Information Panel” of the label shall be that part immediately continuous
to the principal display panel and in the case of rectangular, cylindrical or four-
sided (tetra-pak) containers, any of the sides adjacent to the principal display
panel except the bottom side which serves as the base of package.
2.3
Every word, figure or statement required to appear on the label or labeling shall be
printed legibly with such conspicuousness and in such terms as to render it likely to be
understood under customary condition of purchase and use. Where the label of a food
package is so small that it prevent the use of letters of the prescribed size or where it
concerns secondary or optional information, letters or proportionately reduced size may
be used provided the prescribed particulars are visible and legibly shown and the
designated label space is proportional to the size of the package.
Section 3.
Mandatory Label Information
The labels of all prepackaged foods shall bear the following information:
3.1. Name of the Food
3.1.1. The name shall indicate the true nature of the food and shall normally be
specified and not generic.
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a)
Where a name or names have been established for a particular food in a
Food Standard, any one of these names shall be used.
b)
In other cases, a common or usual name, or in the absence thereof, an
appropriate descriptive name shall be use.
c)
A “coined” or “fanciful” name may be used provided it is not misleading
or confusing.
3.1.2. For the consumer’s better understanding of the true nature and condition of the
food, there shall appear in the label either in conjunction with, or in close proximity to the
name of the food, such additional words or phrases, as necessary, to state the type of
packing medium, form or style, and the condition or type of treatment it has undergone
(e.g. dried, freeze-dried, concentrated, smoke, reconstituted, etc.). However, if the form
(whole, slices, diced, etc.) is visible through the container or is depicted by an appropriate
vignette, the particular form need not be included in the statement of the name of the
food.
3.1.3. The name of the food shall be presented in bold type letters on the principal display panel
and shall be in a size reasonably related to the most prominent printed matter on such
panel, e.g., trade mark or brand name.
3.2.
List of Ingredients
3.2.1
. A complete list of ingredients shall be declared in descending order of proportion on
either the principal display panel or information panel except that when a food product is
covered by a Food Standard, only the optional ingredients shall be declared unless
otherwise required by such regulation.
3.2.2. Added water shall be declared in the list of ingredients if such a declaration would result
in a better understanding of the product’s composition by the consumer except when the
water forms part of an ingredient such as brine, syrup or broth and declared as such in the
list of ingredients.
3.2.3. A specific name, not a collective (generic) name shall be used for an ingredient except
that spices, flavors and food colors other than those sold as such, may be designated as
spices, flavors and food color without naming the specific materials.
3.2.3.1. Spices shall refer to any aromatic vegetable substance in the whole broken,
ground or any other form, except those substances which have been traditionally regarded
as food.
3.2.3.2. Flavors and flavoring substance are classified in the following categories:
a)
Natural flavors – flavoring substance derived through appropriate
physical processes from spices, herbs, fruits or fruit juices, vegetable or
vegetable juices, edible yeast, bark, bud, root, leaf of plant materials,
meat, fish, poultry, eggs, dairy products or fermentation products
thereof.
b
Nature – identical flavoring substance – substances chemically
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
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derived from aromatic materials or obtained synthetically, which are
chemically identical to substances present in natural products intended
for human consumption.
c)
Artificial flavoring substances – substances that impart flavor
but which have not been identified in natural products or natural
sources of flavorings.
3.2.3.3. Flavor as classified above shall be declared as “Natural Flavor(s)”,
“Nature identical flavor(s)” or “Flavor(s)” for (a), (b) and (c) respectively. In the case of
combination of Natural Flavors and Nature – identical flavors it shall be declared as such
or simply “Flavors”.
3.2.3.4. Any pyroligneous acid or other artificial smoke flavors used as an ingredient in a food
shall be declared as artificial flavor or artificial smoke flavor. No representation may be
made, either directly or implied, that a food flavored with pyroligneous acid or other
artificial smoke flavor has been smoked or has a true smoke flavor, or that a seasoning
sauce or similar product containing pyroligneous acid or other artificial smoke flavor and
used to season or flavor other food will result in a smoked product or one having a true
smoked flavor.
3.2.3.5. Coloring substances shall be declared by their common name or as “Food Color(s)” or
“Color(s)” for those that are derived from or identical with substances derived from plant
materials, and as “Artificial Color(s)” for coal-tar dyes or other synthetic chemical
compounds.
3.2.3.6. The specific names of vegetable oil used shall be indicated. In the case of mixture of two
or more vegetable oils the declaration shall be in the following manners “vegetable oil”
(name of oils in decreasing order of proportion) “or blend of vegetable oil” (name of
possible oil blends).
3.2.4. Declaration of Food Additives
3.2.4.1. Food additives shall be declared by their common name or their class name which
indicate their functional categories.
The following class names may be used except when otherwise stated in a food standard.
Anticaking Agent(s)
Acidulant(s)/Food Acid(s)
pH-Control Agent(s)
Emulsifier(s)
Firming Agent(s)
Flavor Enhancer(s)
Flour Treatment Agent(s)
Bleaching Agent(s)
Dough Conditioner(s)
Maturing Agents
Glazing Agent(s)
Humectant(s)
Leavening Agent(s)
Preservative(s)
Antimicrobial Agent(s)
Antioxidant(s)
Stabilizer(s) thickener(s)
Modified Starch(es)
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Vegetable Gum(s)
Sequestrant(s)
3.2.4.2. Vitamins and Minerals
All added vitamins and minerals shall be declared individually in the list of ingredients
except that when a nutrition information table is presented in the label, the collective term
“Vitamins and Minerals” may be declared in the list of ingredients. Provided, however,
that when the nutrition information table declares other vitamins and minerals which have
not been added to the product, the added vitamins and minerals shall be specified either
in the list of ingredients or in the nutrition information table.
3.2.4.3. The following substances shall be declared by their common name:
a) Sodium Chlorite/Salt
b) Sodium Nitrite
c) Sodium/Potassium Nitrite
d) Monosodium Glutamate/MSG/Vetsin
e) Specific name for non-nutritive sweeteners
3.2.4.4. When the acidulant used is acetic acid or sodium diacetate in the case of dehydrated food
products, e.g., soup mixes, they may be declared as such or as acidulant(s) but in no case
shall the terms vinegar or vinegar powder be used to refer to these substances.
3.2.4.5. Processing aids and food additives carried over into food (from another food that was
used as an ingredient) at levels less than those required to achieved technological
function, need not be declared in the list of ingredients.
3.3.
Net Contents and Drained Weight
3.3.1. The net content shall be declared using the metric system of measurement or “SI”
(International System of Units) on either the principal display panel or the information
panel and in line generally parallel to the base of the package. The Declaration shall be
made in the following manner:
a) for liquid foods, by volume;
b) for solid foods, by weight, except that when such foods are sold by number,
a declaration of count may be made;
c) for semi-solid or viscous foods, either by weight or volume.
3.3.2. Foods packed in a liquid medium normally discarded before consumption may carry a
declaration of drained weight.
3.3.3. The declaration of contents shall appear in conspicuous and legible bold face print or type
in distinct contrast to other matters on the panel where it is declared.
3.3.4. The net contents declaration shall be in letters and numerals of a type size established in
relation to the height of the label of the food package and shall be uniform for all
packages of substantially the same size by complying with the following type size
specifications:
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
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a)
Not less than 2mm in height on packages not more than 60mm or bottles not
more than 200mm in height.
b)
Not less than 2.5mm in height on packages more than 80mm but not more than
160mm or bottles more than 200mm but not more than 400mm in height.
c)
Not less than 3.5mm in height on packages more than 160mm but not more than
260mm or bottles more than 400 but not more than 650mm in height.
d)
Not less than 5mm in height on packages more than 260mm or bottles more
than 650mm in height.
3.3.5. For food packages with surface areas of less than 30cm2 the minimum type size f or
declaration of net contents shall be 1.5mm.
3.3.6. For multi unit retail packages, a statement of the quantity of contents on the outside
package shall include the number of individual units, the net content of each individual
unit, and in parenthesis the total quantity of contents of the multiunit package.
A multi unit retail package may thus be properly labeled.
“20 x 10 g sachets (net wt. 200 g)” or
“6 x 300 ml bottles (1.8 L or 1000 ml)”
However, the number of individual units in a multiunit retail package may not
be declared if the number of the units can be clearly seen and easily counted without
opening the package.
3.4.
Name and address of Manufacturer, Packer and Distributor
3.4.1. The name and address of either the manufacturer, packer or distributor of the food shall
be declared on the label.
3.4.1.1. The street, City/town and province shall be indicated except that the street
address may be omitted if the company’s name, as declared on the label, is listed
in a current telephone directory.
3.4.1.2. If a manufacturer with corporate headquarters in Metro Manila, has plant in
many cities and towns, the name of the company as listed in a current telephone
directory would also suffice provided every food package has a code/mark to
identify the processing plant where it was produced.
3.4.2. If the food is not manufactured by the person or company whose name appears on the
label, the name must be qualified by “manufactured for” or “Packed for” or similar
expression.
3.4.3. The country of origin shall be indicated if the product is being exported or imported.
3.4.4. In the case of products carrying foreign brands or manufactured under license by a
foreign company, the name or name and address of the foreign company, if declared shall
be in letters of type size not bigger than those used for the local company.
3.4.5. The name and address of the importer or local distributor shall be declared in the labels of
imported products except for sole legal distributors/importers.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
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3.5.
Lot
Identification
The lot identification code shall be embossed or otherwise permanently marked on
immediate individual packages or containers.
Section 4.
Nutrition Information
Nutrition information may be included on the label or in the labeling provided it conforms to the
requirements of this section.
4.1.
The nutrition information shall be presented through the declaration of protein,
carbohydrate, fat, energy value vitamin and mineral content of the food in tabulated form.
4.1.1. The declaration of nutrient quantities shall be on the basis of the food as
packaged. Another column of figures may be used to declare the nutrient
quantities on the basis of the food as consumed after cooking or other
preparation provided the specific method of cooking or preparation shall be
disclosed in a prominent statement following the information.
4.1.2. All nutrient quantities shall be declared in relation to the average or usual
serving in terms of slices, pieces or a specified weight or volume.
4.1.3. Protein, Carbohydrate and fat content shall be expressed to the nearest gram
except that if a serving/portion contains less than one gram, the statement
“contains less than one gram” or “less than one gram” may be used.
4.1.4. Energy value shall be expressed in terms of calorie, kilocalories (Kcal), joules
or kilojoules (kjoules).
4.1.5. Vitamin and Mineral content shall be expressed in terms of percentage of
Recommended Daily allowances (RDA) or by weight. International Units (I.U.)
shall be used for Vitamins A, D and E.
4.1.6. The RDA values shall be based on the Philippine RDA except that in the
absence thereof for certain nutrients, the FAO/WHO or U.S. RDA values may
be cited and shall be specified. In the case of imported products, RDA values of
the country of origin may be indicated.
4.1.7. The percentage of RDA shall be expressed in 2 – percent increments up to and
including the 10 – percent level, 5 – percent increments above 10 – percent and
up to and including the 50 percent level, and 10 – percent increments above the
50 – percent level.
4.1.8. Nutrients present in amounts less than 2 percent of the RDA shall be indicated
by zero, or by the statement – “contains less than 2% of the RDA” or by an
asterisk referring to this statement, or not declared at all.
4.1.9. Claims that a food product is enriched/fortified with vitamins and/or minerals
shall be made only when the amount of added vitamin(s) and/or mineral(s) is in
accordance with the level(s) specified in the Food Fortification Guidelines and
the nutrition information shall appear on the label.
4.1.10. Fatty acid composition cholesterol content and sodium content may also be
declared.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
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4.2.
The added nutrients for fortification can be in the form of nature identical nutrients or in
the form of naturally occurring food containing large amounts of the desired nutrients.
4.3.
For the purpose of compliance with nutrient label declarations.
a)
The nutrient content of a food shall be at least equal to 80 percent of the value
for that nutrient declared on the label at any point in time within the expected
shelf-life of the product. Provided, that no regulatory action will be based on a
determination of a nutrient value which falls below this level by a factor less
than the variability generally recognized for the analytical method used in that
food at the level involved.
b)
The carbohydrate, fat or energy value shall not exceed 20 percent of the value
declared on the label.
c)
The sample for nutrient analysis shall consist of a composite of 12 sub-samples
(consumer units) taken one from each of 12 different randomly chosen shipping
cases, to be representative of a lot. Composite shall be analyzed by AOAC
Methods where available or in the absence thereof, by reliable and appropriate
analytical procedure.
4.4.
A food labeled under the provision of this section shall be deemed to be misbranded if its
labeling represents, suggest or implies:
4.4.1. That the food because of the presence or absence of certain dietary properties, is
adequate or effective in the prevention, cure, mitigation or treatment of any
diseases or symptoms when such claim cannot be substantiated.
4.4.2. That a balanced diet of ordinary foods cannot supply adequate amount `
of
nutrients.
4.4.3. That the food has dietary properties when such properties are of no significant
value or need in human nutrition. Ingredients or substances which have not been
combined with vitamins and/or minerals, added to food labeled in accordance
with this section, or otherwise used or represented in any way which states or
implies nutritional benefit. Ingredients of this type may be marketed as
individual products or mixtures thereof; Provided, that the possibility of
nutritional, dietary, or therapeutic value is not stated or implied.
4.4.4. That a natural vitamin in a food is superior to an added or synthetic vitamin, or
to differentiate in any way between vitamins naturally present those added.
Section 5.
Labeling of Food Additives
5.1.
Food Additives, when packed in retail containers and sold either through normal
distribution channels (e.g., supermarkets, grocery stores) or directly to food processors,
shall be properly labeled, indicating the information required in sub-section 5.1.1. to
5.1.7.
5.1.1. a)
the name shall be specific preferably the name indicated in the BFAD’s
List of Permissible Food Additives or a trade/brand name may be used
which shall be accompanied by a descriptive statement pertaining to the
functional use of the additive.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
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b)
Color additives, when sold as such, shall be referred to as “Food Color”
and immediately below these words the component(s) shall be
indicated.
5.1.2. Listing of Additives components
a)
All substances present shall be listed in the order of decreasing
proportion. When one or more of the food additive(s) is subject to a
quantitative limitation as specified in the BFAD’s List of Permissible
Food Additives, the quantity or proportion of the additive(s) shall be
indicated in the label.
b)
In the case of Flavorings, each flavoring component need not be given.
The generic expression “Flavor” or “Flavoring” shall be used and
indicating the nature of the flavor by using the qualifying words,
“natural”, “nature-identical”, “artificial” or a combination of these
words, as appropriate.
c)
When compounded additive or flavoring preparations contain coloring
substances the name of each coloring substance shall be indicated.
5.1.3. The words “For Food Use”, “Food Grade” or a statement similar thereto shall
appear prominently on the principal display panel of the label, except when the
word ‘food’ already appears as part of the name of the product as in “Food
Color”.
5.1.4. Adequate information shall be given about the manner in which the food
additive is to be used either on the label or a package insert. Whenever there are
specified restrictions for any of the components, there shall be information
pertaining thereto to ensure compliance with the restrictions.
5.1.5. Food additives with a limited shelf-life shall carry an open-date mark which
shall signify that beyond this date the effectivity of the additive, for its intended
use is diminished.
5.1.6. Storage instructions shall be indicated, particularly when the stability of the
additive depends there on.
5.2.
For food additives that are packed in non-retail containers and/or solely destined for
further industrial processing, the required information, other than those indicated in sub
section 5.1.1. and 5.1.6. may be stated in a brochure which shall be given to the buyer
together with documents relating to its sale.
Section 6. Other Requirements
6.1.
Open – Date Marking
Prepackaged food shall be open – date marked in compliance with the
“Guidelines for Open – Date marking of prepackaged Foods”.
6.2.
Alcoholic Beverages
In addition to the labeling requirements under section 3 of this regulation, the alcohol
content in terms of percentages or proof units shall be indicated on the principal display panel of
the label of alcoholic beverages.
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6.3.
Language
6.3.1. The language used for all information on the label shall be either English or
Filipino or any major dialect or a combination thereof. For food products
intended for export the language acceptable to the importing country shall be
used.
6.3.2. In the case of imported food products, labels where in the information are
declared in a foreign language must also carry the corresponding English
translation, otherwise such products shall not be permitted for local distribution.
6.4.
Additional Information
Additional information when stipulated in a Food Standard or any other BFAD
regulation shall be indicated on the label.
Section 7. Misleading Declarations/Representations
The situations described in this section are example of what have been considered misleading. The
BFAD reserves its right to rule against other form of misleading declaration/representations.
7.1.
Any representation relative to the flavor of the food product as depicted on the label,
labeling or advertising material which is inconsistent with Sections 3.2.3.2 and 3.2.3.3.
7.2.
Use of Photographs and Graphic Representations
7.2.1. Photographs of fruits, vegetables, poultry, fish, meat or eggs whether fresh or
cooked, whole or sliced shall not appear on the label unless the product contains
such materials or substances naturally derived from them. If flavoring
substances have been added to boost or reinforce the natural flavor of a given
material, the words “Flavor Added” or any statement to that effect shall appear
conspicuously and in close proximity to the photograph.
7.2.2. Graphic representations used to depict the above mentioned materials (fruits,
vegetables, etc.) are acceptable provided these do not vividly illustrate the actual
appearance of such materials.
7.2.3. Pictures of food preparations or dishes may appear on the labels of products like
sauce mixes or other similar products that are used as ingredient(s) for the
preparation of such food/dishes provided the statement “Serving Suggestion” or
any other statement of similar import appear with the picture.
7.3 Use of Names of Places
7.3.1
Names of places may be used as part of the name of the product (a) if the product is
produced in the place cited or (b) if the product contains the characterizing ingredient(s)
and/or prepared in exactly the same manner as the product identified with said place.
However, in the case of (b), if the place cited is in another country, it shall be qualified by
the word “style” except when reference to the place is accepted as a generic term for that
product.
7.3.2. Use of names of places as Brand Name is acceptable provided the presentation is not
misleading, i.e., it does not appear as part of the name of the product.
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Section 8. Exemptions
8.1.
Exemptions from the labeling requirements shall be allowed in the following situation:
a)
A shipment or other delivery of a food which is in accordance with the practice
of the trade, to be processed, labeled or repacked in substantial quantity at
establishment other than that where originally processed or packed, shall be
exempt from compliance with labeling requirements during the time of
introduction into the movement in commerce and the time of holding in such
establishment.
b)
A food, while held for sale, shall be exempt from labeling requirements, if said
food, having been received in bulk containers at a retail establishment, is
accurately weighed, measured or counted either within the view of the purchaser
or in compliance with the purchaser’s order.
8.2
Exemptions from any specific provision(s) of this labeling regulation may be granted
under justifiable circumstances. Petition for such exemptions should be submitted to the Bureau of
Food and Drugs for appropriate action.
Section 9.
Any article of food that is misbranded when introduced into domestic commerce may be
seized when the director of Bureau of Food and Drugs or his duly authorized designate
hasprobable cause to believed from facts found by him or any official or employee of the
Bureau of Food and Drugs that the misbranded article is dangerous to health, or that the
labeling of the misbranded article is fraudulent or would be in material respect
misleading to the injury or damage of the purchaser or consumer.
Section 10.
Any violation of the provision of this rules and regulation shall render the article
`misbranded and the responsible person shall be subject to the penal provision of section
12 (a)of R.A. 3720. In addition, administrative sanctions, such as rt54suspensions or
revocation of license to operate, fines or written notice of warning, may likewise be
imposed by the Bureau of Food and Drugs, in the discretion of its Director.
In case of the juridical person, the penalty arising out of the criminal offense, shall be
imposed upon the president, Manager or head and of the members of the Board of Directors or
governing body of the firm or establishment.
Section 11.
All orders, regulation or guidelines or parts thereof in conflict with the provisions of this
Administrative Order are hereby repealed or modified accordingly.
This regulation shall take effect immediately upon approval and publication in the Official
Gazette.
There shall be a maximum period of 18 months from the date of effectivity to modify and
consume inventories of existing prepackaged food labels which are violative of this regulation. In the case
of gross violation the Bureau of Food and Drugs shall order compliance within a period shorter than 18
months.
Recommending Approval:
(Sgd) CATALINA C. SANCHEZ
Director
APPROVED:
(Sgd) J.C. AZURIN
Minister of Health
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
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Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
MAXION, YVONE JULZ B. APRIL 2008. Conformity of Benguet State
University (BSU) processed product labels to the mandatory labeling requirements of the
Bureau of Food and Drugs (BFAD). Benguet State University, La Trinidad, Benguet.
Adviser: Marife D. Carpio, BSc
ABSTRACT
The study was conducted to determine the information found on the labels of
BSU processed products and the conformity of these labels to the mandatory labeling
requirements of BFAD.
An interview schedule was used to gather information from 50 respondents who
were selected through purposive sampling technique. Five food products were considered
in this study: Ube Wine, Yummy Nuts, Pineapple-Papaya Jam, Peanut Butter and
Strawberry Preserve.
The labels of the BSU processed products were found to have product identity
name which reflect the content of the product, net content declaration (except for
Strawberry Preserve), list of ingredients indicated using specific and common names,
product of origin and the name and address of the manufacturer. All these information are
mandatory as contained in Administrative Order (AO) No. 88-B. s. 1984.
Further, the respondents claimed that the labels do not have the nutritional label,
expiration date (for some of the products), processing date, BFAD registration number,
and bar code. These are listed in A0 No. 88-B s. 1984 as mandatory labeling
requirements, however, they are not considered unimportant to be provided.
Based from the findings the following recommendations were derived: the BSU
Food Processing Center should consider changing the picture used in the Ube Wine,
especially since the graphic used did not reflect the product; the center should also
consider putting nutritional label on the products to provide more information to their
buyers especially health conscious consumers. BSU Food Processing Center should
maintain putting of important information on the labels such as product identity name, list
of ingredients, net content declaration, and the name and address of the manufacturer;
and the center should also include the expiration date of the products on the label.
ii
TABLE OF CONTENTS
Page
Bibliography. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
i
Abstract . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
i
Table of Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
iii
INTRODUCTION
Rationale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1
Statement of the Problem . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
Objectives of the Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
Importance of the Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
Scope and Limitation of the Study. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4
REVIEW OF LITERATURE
Food Product Labeling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
Parts of Labels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
Name of the Product/ Product Identity Name . . . . . . . . . . . . . . . . . . . . . . . .
6
Net Quantity of Contents / Net Content Declaration . . . . . . . . . . . . . . . . . .
6
Ingredient List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7
Name and Address of Manufacturer, Packer of Distributor . . . . . . . . . . . .
7
Lot Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
Food Labeling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
Marketing and Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
The Current Information Level: The Community Regulation . . . . . . . . . .
9
iii
METHODOLOGY
Local and Time of the Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10
Respondents of the Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10
Data Collection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12
Data Gathered . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12
Data Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12
RESULTS AND DISCUSSION
Information Found on the Labels of BSU Products . . . . . . . . . . . . . . . . . .
13
Conformity of BSU Food Product Labels to BFAD . . . . . . . . . . . . . . . . . .
18
Optional Labels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
24
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
27
Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
28
Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
28
LITERATURE CITED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
30
APPENDICES
Appendix A. Interview Schedule . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
32
Appendix B. Administrative Order (AO)
No. 88-B s. 1984 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
41
iv
INTRODUCTION
Rationale
Different people have different considerations when selecting and buying food
products, including taste and price. Others try out new products because of testimonials,
and some people are enticed by sleek packaging (Javier, 2002).
Labels give information that can help buyers decide what to choose as part of an
overall healthy eating plan. It is the first thing that a consumer sees or read before they
will buy the product.
According to Aprile (2005), labeling can be used by public bodies as an
economical- political tool to address the information asymmetry which characterizes
markets. As public intervention tool, labeling may improve the perception of search
attributes in increasing the amount of nature of the information available in the market.
Information is very important to the individual. It is where they base their
everyday plans. There are different kinds of information that people need to know and
one is the information on what they are consuming particularly the food that they are
taking in, especially since food is one of the essential needs of people. There is an
apparent need to check information on the different labels of products that we buy.
A label is a face of the product. However, labeling of food products is not totally
controlled by the manufacturer. There are certain rules and regulation as to what should
be placed in the package. Anent this, the Philippines has its own rules and regulations for
labeling and packaging food products, pursuant to the provision of section 26 (a) of
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
2
Republic Act 3720, otherwise known as “Food, Drugs and Cosmetic Act” of the Bureau
of Food and Drugs (BFAD).
Administrative Order No.88-B s. 1984 is subjected to the rules and regulations
governing the labeling of prepackaged food products imported or locally produced and
distributed in the Philippines. It contains provisions on mandatory labeling requirements
as to the name of the product and content declaration.
Worldwide, there have been concerns regarding product labeling and packaging.
These concerns do not dwell only on the design or appearance of the labels but more on
the accuracy and transparency of the information in the products mainly to promote the
development of international standards.
The Benguet State University food processing center produces baked and
processed products such as wines, jams, breads, strawberry tarts, strawberry cookies,
carrot-based products, strawberry and chayote champoy and chayote-based goods.
The food processing center has become a popular pasalubong center, and it is the
most frequently visited project of the Benguet State University. The center continuously
come up with new products for its local, regional, national and international clients. As
part of its marketing strategy, the center designed labels for its products. The labels
uniformly contain the mark of BSU.
However, there have been no known efforts in checking if the labels used
conform with the mandatory labeling requirements of Bureau of Food and Drugs, thus
this study.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
3
Statement of the Problem
The purpose of the study is to check if the processed products of Benguet State
University have the standard labeling requirements as prescribed by the Bureau of Food
and Drugs
It answered the following questions.
1. What are the information found on the labels of Benguet State University
processed products?
2. Do the labels of Benguet State University processed products conform with
the mandatory labeling requirements of the Bureau of Food and Drugs?
Objectives of the Study
Specifically the study aimed to:
1. determine the information found in the labels of BSU processed products.
2. determine if the labeling of BSU processed products conform with the
mandatory labeling requirement of the Bureau of Food and Drugs .
Importance of the Study
The result of the study will serve as guide for the consumers in looking for the
proper information of the local processed products, and it will also help and guide the
producers in determining the proper information and placement of information in their
products.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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Scope and Limitation of the Study
The study was conducted from October 2007 to January 2008 at Benguet State
University.
Labels on the following processed products were evaluated: Ube Wine, Peanut
Butter, Yummy Nuts, Pineapple-Papaya Jam, and Strawberry Preserve.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
REVIEW OF LITERATURE
Food product labeling
Food packaging labels are meant to be more than just attractive artwork to catch
the eye of the consumer. Properly formatted labels convey specific information in the
manner that enables the consumer to make an informed purchase. Foods packaged with
labels that do not meet regulatory requirements, also known as misbranded, may result in
harsh penalties to the producer. Accurate and legally complete labels make sense from
the standpoints of both ethnics and good business. Fortunately, constructing a label that
meets regulations is simple and requires only a small of information and following a few
rules (Scott, D, et. al. n. d.).
Parts of the label
Principal Display Panel (PDP). The principal display panel or PDP is the portion of
the package that is seen at the time of purchase by the consumer and contains information
typically regarding the statement of identity and net quantity. Often food packages are
designed with two or more panels that may serves as the PDP. These additional panels
are referred to as alternative principal display panels, and they must also contain the
statement of identity and net quantity contents (Scott D, et al. n. d.).
Information Panel. The information panel contains information that is generally
required to be placed together such as information for the manufacturer, packer or
distributor, country of origin, the ingredient list and nutritional labeling (when present).
This information cannot interrupt visually split by non-essential information such as
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
6
artwork or etc. The information panel is position directly to the right of the PDP, unless
this panel is not usable; if this panel is too small to accommodate the necessary
information, then the information panel is the next label immediately to the right of the
part of the labels; if the package has one or more alternative PDP, then the information
panel is immediately contiguous and to the right of any PDP; if the top of the container is
the PDP and the package has no alternative PDP, the information panel is any panel
adjacent to the PDP (Scott D, et al. n. d.).
Name of the food/ Product Identity Name
The statement of identity is the name of the food and must appear prominently on
the PDP, as well as any alternative PDP, in bold type and should run parallel to the
bottom of the package. The common or usual name of the food is to be used. If one is not
available then the name that is descriptive and not misleading should be used. Examples
of foods with standards of identity are jelly, mayonnaise and peanut butter. The standard
of identity establishes and maintains the identity and quality of a food (Scott D, et al. n.
d.).
Net Quantity of Contents / Net Content Declaration
The net quantity of contents is the amount of food contained within a package
(excluding the weight of the package itself), and typically includes any water, syrup or
liquid that has been added to the food. The net content shall be declared using metric
system of measurement or “SI” (International System of Units) on either the principal
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
7
display panel or the information panel and in line generally parallel to the base of the
package. The declaration shall be made in this manner:
a. for liquid foods, by volume;
b. for solid foods, by weight, except that when such foods are sold by
number, a declaration of counts may be made;
c. for semi solid or viscous foods, either by weight or volume.
The declaration of contents shall appear in conspicuous and legible bold face print
or type in distinct contrast to other matters on the panel where it is declared. The net
content declaration shall be appear in letters and numerals of a type size established in
relation to the height of the label of food package and shall be uniform for all packages of
substantially the same size type by complying with the following type size specification
(Bureau of Food and Drugs. R.A. 3720).
Ingredient list
Ingredients must be listed by their common names in descending order by
predominance of weight or volume. This includes items such as preservatives, colors and
flavors (Scott D, et al. n. d.).
Name and Address of Manufacturer, Packer and Distributor
The name and address of either the manufacturer, packer or distributor of the food
shall be declared on the label. The street/town and province shall be indicated except that
the street address may be omitted if the company’s name as declared on the label is listed
in a current telephone directory (Bureau of Food and Drugs. R.A. 3720).
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
8
Lot Identification
The lot identification code shall be embossed or otherwise permanently marked
on immediate individual packages or containers (Bureau of Food and Drugs. R.A. 3720).
Food Labeling
The goal of food labeling is to provide consumers with information that is factual
and relevant. That food label allows consumers to compare one product to another, give
instruction for safety handling and storage, lists ingredients to help consumer
consumers select foods with ingredients they wants to avoid, and identifies the firm
responsible for the product. Certain labels information, such as the responsible firm’s
name and address and ingredient declaration, is required. Other label information, such as
health and nutrient content claims are voluntary (California Department of Health, 2007)
Marketing and Information
A package is the face of a product and often is the only product exposure
consumers experience prior to purchase. Consequently, distinctive or innovative
packaging can boost sales in a competitive environment. The package may be designed to
enhance the product image and/or to differentiate the product from the competition. For
example, larger labels may be used to accommodate recipes. Packaging also provides
information to the consumer. For example, package labeling satisfies legal requirements
for product identification, nutritional value, ingredient declaration, net weight, and
manufacturer information. Additionally, the package conveys important information
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
9
about the product such as cooking instructions, brand identification, and pricing. All of
these enhancements may impact waste disposal (Marsh and Bugusu, 2007).
The Current Information Level: The Community Regulation
The information for which there is no obligation for the food firms to adopt
specific labeling, relates to the nutritional aspects of the products. In fact, according to
the specific regulation the nutritional label is optional. However, it becomes compulsory
when the presentation or advertisement of the product includes the specific nutritional or
diet attributes to the product itself. Nutritional Data are listed in single table, with the
figures arranged in columns: when this is not possible because of space reason, data will
have to be arranged on one or more lines. Nutritional labeling recognizes to consumers
the right to know which ingredients the product contains and their nutritional profile. This
enables the consumers to choose products consistently with a balanced diet within a
context where the relationship between nutrition and health is widely accepted (Aprile et
al, 2005).
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
METHODOLOGY
Locale and Time of the Study
The study was conducted at Benguet State University, La Trinidad Benguet on
October 2007 to January 2008.
BSU is located at Benguet Province in the Cordillera Administrative Region
(CAR), specifically at La Trinidad Valley, the capital municipality of Benguet. It is the
1st class municipality in the province of Benguet, located three km north of Baguio City
and is 256 km north of Manila (Figure 1).
La Trinidad is the strawberry capital of the Philippines. Strawberry is one of the
raw materials in some processed products like wine, cake, candy and others. Most of the
raw materials used in the processed products of BSU are locally grown.
Respondents of the Study
There were 50 respondents of the study who are residents of La Trinidad. They
were selected through the use of purposive sampling technique. Other information were
gathered from the people involved in the processing of the aforementioned products
under study and experts from the Department of Trade and Industry and Department of
Science and Technology.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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Figure 1. Map of La Trinidad showing the locale of the study
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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Data Collection
An interview schedule was used to gather information from the respondents. The
questionnaire was distributed personally by the researcher in order to facilitate
understanding between the researcher and the respondent.
Data Gathered
The gathered data were the information found on the labels of Benguet State
University processed products and if the labels of Benguet State University processed
products conform with the standard rules and regulations set by the Bureau of Food and
Drugs.
Data Analysis
All the gathered information from the respondents were consolidated, analyzed
and interpreted quantitatively using frequency and percentage. Other data were
qualitatively analyzed and presented.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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RESULTS AND DISCUSSION
Information Found on the Labels of BSU Products
Ube Wine. The label for the Ube Wine consists of the BSU food product logo
which is a circle with the letters BSU inside. Also found in the label is the name of the
products, specific nature of the food, name and address of the manufacturer, net content
declaration, alcohol content and a picture of the mural which can be found at the BSU
main gate.
Product
identity name
Picture of the
mural found at
the BSU main
Name and
gate
address of the
manufacturer
Ingredient
s (alcohol content)
Net content
Figure 2. Label of BSU Ube Wine
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
14
Yummy Nuts. The label on the Yummy Nuts shows BSU food products logo,
product identity name, ingredient list, net content declaration, name and address of the
manufacturer and expiration date of the product. There were no images or pictures on the
label.
Product
identity name
Ingredient
list
Expiration
date
Name and
address of
the
manufacturer
Net content
declaration
Figure 3. Information found on the labels of BSU Yummy Nuts
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
15
Pineapple-Papaya Jam. The label illustrate the BSU food products logo, the
product name, ingredient list, net content declaration, name and address of the
manufacturer and picture of pineapple and papaya placed side by side.
Product
identity
name
Name and
address of the
manufacturer
Ingredient
list
Net content
declaration
Figure 4. Information found on the label of the BSU Pineapple-Papaya Jam
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
16
BSU Peanut Butter. The label shows information on the ingredient list, product
name, net content declaration, name and address of the manufacturer, and the expiration
date. There was a picture of peanuts below the name of the product.
Name and
Address of
Product
the
name
manufacturer
Ingredient
list
Net
Content
Expiration
Declaration
date
Figure 5. Information found on the label of BSU Peanut Butter
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
17
BSU Strawberry Preserve. The label contains the product name, ingredient list
and the name and address of the manufacturer. It indicates the procedure to preserve
“refrigeration recommended after opening”.
Name and
address of the
manufacturer
Product
identity
name
Ingredient
list
Figure 6. Label of BSU Strawberry Preserve
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
18
Conformity of BSU Food Product Labels
to BFAD requirements
Name of the food. Table 1 shows the respondents conformity of the product.
Respondents conform that all the products (Ube Wine, Yummy Nuts, Strawberry
Preserve, Peanut Butter and Pineapple-Papaya Jam) have product identity name (100%)
and they are presented in bold type letters (100%). These conform to section 3.1.1 and
3.1.3 of AO No. 88-B. s. 1984, in which the common or usual name or an appropriate
descriptive name was used and presented in bold type letters on the principal display
panel. The size of the product name is also reasonably related to the most prominent
printed matter which is the trademark of the product or the BSU food product logo.
As to indicating the true nature and condition of the product, this was found only
in the Ube Wine (“made from pure Ube extract”). Under Section 3.1.2 of the provision,
for the consumer’s better understanding of the true nature and condition of the food, there
shall appear in the label either in conjunction with, or in close proximity to the name of
the food, such additional words or phrases as necessary, to state the type of packaging
medium, form or style, and the condition of type of treatment it has undergone (e.g. dried,
freeze-dried, concentrated, smoke, etc.) however, if the form (whole, slices, diced, etc.)
is visible through the container is depicted by an appropriate vignette, the particular
form need not be included in the statement of the name of the product.
Since the containers used for Yummy Nuts, Strawberry Preserve, Peanut Butter
and Pineapple-Papaya Jam were all transparent, making the content visible to the buyer,
there was no need to put an additional phrase to describe further the content of the
product.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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Table 1. Conformity of product name to BFAD mandatory labeling requirements
MANDATORY
UBE WINE
YUMMY NUTS
STRAWBERRY
PEANUT BUTTER
PINAPPLE-PAPAYA
LABEL
PRESERVE
JAM
INFORMATION
Yes
% No
% Yes % No % Yes % No % Yes % No % Yes % No %
n=50
n=50
n=50
n=50
n=50
n=50
n=50
n=50
n=50
n=50
Identity name
50 100 - - 50 100 - - 50 100 - 50 100 - - 50 100 - -
Specific nature
50 100 - - - - 50 100 - - 50 100 50 100 - - 50 100 - -
of the food
The name of
50 100 - 50
100
- - 50
100
- - - - 50
100
- - 50
100
the food
presented in
-
bold letters
Misleading
27 54 23 46 2 4 48 96 50 100 - - 50 100 - - 50 100 - -
product name
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling requirements of the Bureau of Food and Drugs
(BFAD)/ Yvonne Julz B. Maxion. 2008
20
Respondents said that the Ube Wine is misleading (54%) including the Yummy
Nuts (4%) since the label does not show the content. And because, according to them, the
picture used in the Ube Wine does not reflect the product.
Choi (2006) said that it is often more effective to use image closest to the real
thing rather that rough images. The respondents also suggested that the picture of ube
should be placed on the label and not the mural of BSU.
List of ingredients. The conformity of the ingredients declaration to the mandatory
labeling requirements. The result shows that all processed product have a list of
ingredients. The lists were arranged in descending order as to the amount included in the
product. The product name of the listed ingredients are also specific (100%). The
common names for the ingredients were used. There are no natural flavors, food coloring,
vegetable oils and other food additives added except for the Pineapple-Papaya Jam and
Strawberry Preserve which used food acidulant, specifically citric acid. The word citric
acid as used in the list conforms to the requirement of BFAD that food additives should
be declared by their common name or their class name.
According to Ellis-Christensen (2003), as a food additive, citric acid is in
common use. It can be added to flavor certain drinks, especially soft drinks. One of its
main uses in food is to make certain candy sour.
Net content and drained weight. Table 2. presents the conformity of BSU
processed products on the net content declaration. The results show that all the processed
products have the net content declaration, except for Strawberry Preserve. The net
content declaration in all the products also conforms with the BFAD requirement of
usage the “SI” (International System of Units) measurements. Majority of the
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
21
Table 2. Conformity of products net content declaration to the mandatory labeling requirements
REQUIRE-
UBE WINE
YUMMY NUTS
STRAWBERRY
PEANUT BUTTER
PINAPPLE-PAPAYA
ENTS IN
PRESERVE
JAM
THE NET
CONTENT
Yes
% No
% Yes % No % Yes % No % Yes % No %
Yes
% No %
DECLARA
TION/
LIST
n=50
n=50
n=50
n=50
n=50
n=50
n=50
n=50
n=50
n=50
1. net
50
100
-
50
10
-
-
-
-
50
10
50
10
-
-
50
10
-
-
content
-
0
0
0
0
declaratio
n
2. readable
50
100
-
-
31
62
19
38
-
-
50
10
50
10
-
-
27
54
23
46
symbols or
0
0
abbreviatio
n for the
net quantity
3. content
50
100
-
-
47
94
3
6
-
-
50
10
50
10
-
-
45
90
5
10
declaration
0
0
is
distinguish
ed from the
other text
in the label
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling requirements of the Bureau of Food and Drugs
(BFAD)/ Yvonne Julz B. Maxion. 2008
22
respondents also said that the symbols or abbreviation for the net content of the yummy
nuts (62%) and Pineapple-Papaya Jam (54%) are not readable and some also said that it
is not distinguishable or noticeable on the label. BFAD required that the declaration of
contents shall appear in conspicuous and legible bold face print or type in distinct
contrast to other matters on the panel where it is declared.
Further, the net content declaration shall appear in letters and numerals of a type
size established in relation to the height of the label of food package and shall be uniform
for all packages of substantially the same size type by complying with the type size
specification.
Height of the net content declaration. Table 3 shows the conformity of the height
of the container of each processed products in relation to the height of the net content
declaration of the product. Result shows that the height of the net content declaration
conforms with specifications of BFAD. However, the net content declaration of
Strawberry Preserve is not indicated on the label.
According to the rules and regulations, the net content declaration shall be in
letters and numerals of a type size established in relation to the height of the label of the
food package and shall be uniform for all packages of substantially the same size by
complying with the following type size specification: not less than 2mm in height on
packages not more than 60mm or bottles not more than 200mm in height; not less than
2.5 mm in height on packages more than 80mm but not more than 160mm or bottles
more than 200mm but not more than 400mm in height; not less than 3.5mm in height on
packages more than 160mm but not more than 260mm or bottles more than 400 but not
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
23
more than 650mm in height; and not less that 5mm in height on packages more than
260mm or bottles more than 650mm in height.
Table 3. Height of the container and the net content declaration
PRODUCTS
CONTAINER’S HEIGHT
NET CONTENT
DECLARATION’S
HEIGHT
Ube wine
290mm
3mm
Yummy nuts
155 mm
2.5mm
Strawberry preserve
138 mm
-
Peanut butter
88 mm
2.5 mm
Pineapple-papaya jam
138mm
3.5 mm
Name and address of the manufacturer. The conformity of processed products on
the name and address of the manufacturer, distributor or packer. The result shows that the
processed products have indicated the complete name and address of the manufacturer
and the product of origin (100%).
According to BFAD, the name and address of either the manufacturer, packer or
distributor of the food shall be declared on the label. The street/town and province shall
be indicated except that the street address may be omitted if the company’s name as
declared on the label is listed in a current telephone directory.
Since manufacturers are liable for their products, the National Paint and Coating
Association (1990) emphasized, the law requires the maker or distributor of a product to
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
24
put the name address of the company on labels and labeling, so that consumers will
know who to contact for additional information, queries, problems and at time orders.
Optional Labels
The respondents were asked and guided to see if the following are present:
expiration date; the lot identification number (or simply the date of the production
process) of the products; nutrition information label (nutritional facts); the BFAD
registration number and the barcode of the processed products.
Expiration date. Results show that only the Yummy Nuts and Peanut Butter have
the expiration date.
According to Mr. Alvarado (DOST), it is not necessary to put the expiration date,
however, since weather conditions have a great effect on the products specially that the
temperature in the low lands (where most of the buyers of BSU products come from) is
different, there should be a statement that will appear on the label of all the processed
products, to guide consumers as to until when will the product last and what precautions
should be taken to increase its shelf-life.
Food like processed fruits and vegetables require temperature control because it is
in the form cable of supporting rapid growth of infectious or toxigenic microorganisms.
Temperature requirements for food are generally to be kept at 5º C or colder, or at 65º C
or hotter (Environment, Health and Safety Food and Hygiene, 2007).
Lot identification number. Findings show that 100% of the respondents said that
there were no lot identification number in all the products. As stated by Mr. Alvarado
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
25
(DOST), the importance of this lot identification number is to easily trace the date of the
production process or manufacturing if there are some complaints or questions.
Nutrition information label. All (100%) of the respondents said that there is no
nutrition information label found on the labels of the BSU processed products. Nutrition
label is optional, however, it becomes compulsory since the nutrition labeling recognizes
the consumers’ right to know which ingredients the product contains and their nutrition
profile (Aprile, 2005).
Bureau of Food and Drugs (BFAD) registration. The respondents observed that it
is not indicated whether the products were registered at BFAD. According to Dr. Avila,
the General Manager of the BSU- Food Processing Center, the products are not yet
BFAD registered. She added that the BFAD registration mark is not necessary to include
on the label of the products.
Under the Food Laws of BFAD, it is stated that all processed products offered for
retail sale in the Philippines must be registered with BFAD.
The Philippine Council for Industry and Energy Research Development
(PCIERD) in its website (www.pcierd.dost.gov.ph/news/foodstandard) stated that a
product with BFAD serial number on the label ensures good quality, acceptability both in
the local and foreign markets and increase market value of the product. It also becomes
the passport of a product to be bought and consumed because it proves that the product
has undergone rigid tests as to its contents, packaging and safety from processing,
storage, transport and eventual public selling.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
26
Bar code. The results show that the products have no bar codes. According to
Agriculture and Lands - Province of British Columbia, bar codes can help keep better
track, can save time and respond more quickly to inquiries and changes.
Bar codes have accelerated the flow of products and information throughout the
global business community. Coupled with the improvements in data accuracy that
accompanies the adoption of barcode technology over keyboard data entry, barcode
systems are critical elements in conducting business in today’s global economy. Bar code
technology encompasses the symbologies that encode data to be optically read, the
printing technologies that produce machine-readable symbols, the scanners and decoders
that capture visual images of the symbologies and convert them to computer-compatible
digital data, and the verifiers that validate symbol quality (OCR LTD. 2008).
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
Summary
The study was conducted to determine the information found on the labels of the
BSU processed products particularly the labels of Ube Wine, Yummy Nuts, Strawberry
Preserve, Peanut Butter and the Pineapple-Papaya Jam.
The study also aimed to determine if the labels of BSU processed products
conform with the mandatory labeling requirements of the Bureau of Food and Drugs
(BFAD).
The study was conducted at Benguet State University from October 2007 to
January 2008. There were 50 respondents selected through the use of purposive sampling
technique. Interview schedule was used in gathering the data.
The data were analyzed through the use of descriptive statistic, percentage and the
frequency counts.
In the information found on the labels of BSU products the picture of the labels
that were evaluated were shown to illustrate the different parts of the label that were
present on each label of the products.
Results show that 100% of the respondents said that the products have their
product identity name. However among the respondents 54% said that the image used to
represent the Ube Wine is misleading, since it does not reflect the content of the product.
It also presents that 100% said the products have the net content declaration excluding the
Strawberry Preserve, and 62% said that the net content of Yummy Nuts is not readable,
10% also said that including the Pineapple Papaya Jam. For the ingredients list all
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
28
(100%) the respondents said that the products have declaration of ingredients and they
were written in specific terms or were easy to understand.
Findings also presents that all (100%) of the products have the complete name
and address of the manufacturer, and the product of origin which are also mandated by
the Bureau of Food and Drugs.
The BSU products were not yet registered with the Bureau of Food and Drugs.
Result also shows that expiration date, nutrition label, BFAD registration number and bar
code were not present on the labels of all the products.
Conclusions
1. The BSU products contain basic information such as product identity name, net
content declaration, ingredient declaration and the name and address of the
manufacturer.
2. BSU products highly conform with the mandatory labeling requirements of
BFAD as stated in AO. No. 88-B s. 1984.
Recommendations
1. The BSU Food Processing Center should consider changing the picture used
in the Ube Wine.
2. Though it is an optional label, the center should consider putting nutritional
label on the products to provide more information to their buyers.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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3. BSU Food Processing Center should maintain putting of important
information on the labels such as product identity name, list of ingredients, net
content declaration, and the name and address of the manufacturer.
4. The center should include the expiration date of the products to ensure
consumers’ satisfaction and safety.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
LITERATURE CITED
ALVARADO, C. 2008. Optional Labels (personal interview). Department of Science and
Technology.
Cordillera
Administrative Region (CAR)
APRILE, MC et al, 2005. Labeling as a Tool for Food Safety. An Analysis on Consumer
Use of Food Labels. Pp.3, 4. Retrieved on Feb.8, 2008 from
www.ifma.org/tamu/iama/conference/2005 Conference Paper
AVILA, J. 2008. BFAD Registration (personal interview). Benguet State University
(BSU) - Food Processing Center. La Trinidad, Benguet
BOOKRGS. 2006. Product Labeling. Published at Macmillan Reference USA. Pp 1.
Retrieved on January 27, 2008 from http:// www.bookrags.com/research/product-
labeling
-ebf-02/
BUREAU OF FOOD AND DRUGS. R.A. 3720. “Food, Drugs and Cosmetic Act” No.
88- Bs. 1984 Retrieved on Jan. 14, 2007 from
http://www.bfad.gov.ph/AO/ao%2088-b%201984.pdf
CHOI, S. n. d. (Marketing Section, Korea International Cooperation Agency) The
Highland Express, A Biannual publication of the Highland Agriculture
And
Resources And Development Consortium, Benguet
State
University,
La
Trinidad, Benguet 2601
DEPARTMENT OF SCIENCE AND TECHNOLOGY. 2001. BFAD Approves Food
Standards for Ethnic Foods Retrieved on January 26, 2008 from
www.pcierd.dost.gov.ph/news/foodstandards.htm
ELLIS-CHRISTENSEN, T. 2003-2008. What is citric acid? Pp. 1 Retrieved on Feb.29,
2008 from http://www.wisegeek.com/what-is-citric-acid.htm
ENVIRONMENT, HEALTH AND SAFETY FOOD AND HYGIENE DEPARTMENT.
2007. Food Supplier/ Vendor Guidelines. Pp 3. Retrieved on March 27, 2008
from
http://www.ehss.ae/forms/foodsuppliervendorguidelines_final.pdf
JAVIER, C. 2002. Food Labels. Department of Science and Technology. Pp. 1
Retrieved on February 22, 2008 from
http://www.dost.gov.ph/index.php?option=com_content&task=view&id=215&Ite
mid=92
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
31
MARSH, K. PhD. and BUGUSU, B. 2007. Food Packaging—Roles, Materials, and
Environmental Issues C_ 2007 Institute of Food Technologists Vol. 72, Nr. 3,
—Journal of Food Science R39 Retrieved on October 3, 2007 from
http://members.ift.org/NR/rdonlyres/C3FC4F7C-BE99-4124-
BA5C3A77D1B05/0/FoodPkgEnviron.pdf
NATIONAL PAINT AND COATINGS ASSOCIATION. 1990. Pp. 11. Certification
Training
For Safe Handling and Use of Antifouling Paints Containing
Tributyltin (Tbt) Certification Training for Safe Handling and Use of
Antifouling Paints
Containing Tributyltin (Tbt) Retrieved on Feb. 27, 2008
from
http://www.ohioagriculture.gov/plnt/STUDY_MATERIAL/3B%20BOAT%
0ANTIFOULING%20PAINT.pdf
OCR LTD. 2008. Bar Code Technology Pp. 1. Published at OCR Canada Ltd Retrieved
on March 9, 2008 from http://www.ocr.ca/barcode/barcode.asp
SCOTT D. et al. n. d. Food Product Labeling Basics Pp 1-3. Published by Oklahoma
State University, Stillwater, Oklahoma Retrieved on January 28, 2008 from
http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-3020/FAPC-
140web.pdf
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
32
APPENDICES
Appendix A. Interview Schedule
Please check your answers on the box provided.
I.
Product Identity name
1. Is product identity name indicated?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
2. Does the name of the product indicate the specific nature of the food?
(E.g. dried, freeze dried, concentrated, preserved)
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
3. Is the name of the food presented in bold letters?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
4. Is product name misleading (E.g. photographs/pictures and
graphics used that do not necessarily reflect the content) ?
PRODUCT NAME
YES
NO
Why?
1. Ube Wine
2. Yummy Nuts
3.Stawberry Preserve
4.Peanut Butter
5. Pineapple Papaya Jam
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requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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II. Net Content Declaration
1. Does it have net content declaration? (E.g. net weight 227g, Net Contents
355ml)
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
2. Are the symbols or abbreviation for the net quantity of content readable?
(E.g. Net weight 227g, net wt. 397g)
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
3. Is the net content declaration distinguished from the other text in the label?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
4. What is the height of the container/ package?
Product
>60mm <60mm >80mm <80mm >200mm <200mm
name
1. Ube Wine
2. Yummy
Nuts
3. Strawberry
Preserve
4. Peanut
Butter
5.Pineapple
Papaya Jam
5. What is the height/ size of the net content declaration?
Product name
> 2mm
<2mm >2.5mm <2.5mm >3.5mm >3.5mm
1. Ube Wine
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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2. Yummy Nuts
3. Strawberry
Preserve
4. Peanut Butter
5.Pineapple
Papaya Jam
III. Ingredient
Declaration
1. Is there a list of ingredients?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
2. Are the listed ingredients arranged in descending order as to the amount of content?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
3. Are the listed ingredients specific?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
4.Are the natural flavors indicated in the ingredients?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
5. Are there food colors indicated in the ingredients?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
35
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
6. Are there vegetable oils indicated in the ingredients?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
7. Are there specific names of the vegetable oils listed?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
8. Are any of the following food additives indicated in the ingredients?
Product
Anticakin
Acidulant(s)
pH control Emulsifier Firmin
Flour
name
g Agent (s) / food acid(s) Agent(s)
(s)
g
Treatment
Agent(s
Agent
)
1.Ube
Wine
2. Yummy
Nuts
3.Straw-
Berry
Preserve
4.Peanut
Butter
5.Pineapple
Papaya
Jam
Name of
Glazin
Humectant Leavening Preservati
Stabilizer Flavor
Product
g
(s)
Agent(s)
ve(s) (s)
enhance
Agent
r
1.ube wine
2. yummy nuts
3.strawberry
preserve
4.peanut butter
5. pineapple
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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papaya jam
Name of product
Sequestrant (s)
None
1.ube wine
2. yummy nuts
3.straw berry preserve
4.peanut butter
5. pineapple papaya jam
9. Are the following substances found and declared by their
common name?
a. Ube Wine
Found
Common name used
Substances
Yes No
a) Sodium Chlorite/salt
b) Sodium Nitrate
c) Sodium/potassium
Nitrite
d) Monosodium
Glutamate/MSG/vetsin
b. Yummy Nuts
Found
Common name used
Substances
Yes No
a) Sodium Chlorite/salt
b) Sodium Nitrate
c) Sodium/potassium
Nitrite
d) Monosodium
Glutamate/MSG/vetsin
c. Strawberry Preserve
Found
Common name used
Substances
Yes No
a) Sodium Chlorite/salt
b) Sodium Nitrate
c) Sodium/potassium
Nitrite
d) Monosodium
Glutamate/MSG/vetsin
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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d. Peanut Butter
Found
Common name used
Substances
Yes No
a) Sodium Chlorite/salt
b) Sodium Nitrate
c) Sodium/potassium
Nitrite
d) Monosodium
Glutamate/MSG/vetsin
e). Pineapple Papaya Jam
Found
Common name
Substances
used
Yes No
a) Sodium Chlorite/salt
b) Sodium Nitrate
c) Sodium/potassium
Nitrite
d) Monosodium
Glutamate/MSG/vetsin
IV. Name and address of manufacturer, packer or distributor
1. Does it have the name of the manufacturer?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
2. Does it have the address of the manufacturer?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
3. Does it have the name of the distributor?
PRODUCT NAME
YES
NO
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
38
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
4. Does it have the address of the distributor?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
5. Does it have the name of the packer?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
6. Oatmeal Bar
6. Does it have the address of the packer?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
7. Does it have the product of origin? (Eq. Product of the Philippines)
PRODUCT NAME
YES
NO
1.Ube Wine
2. yummy nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
V Others
1. Is there an expiration date? (Eq. Best before: / consume before :)
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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4. Peanut Butter
5. Pineapple Papaya Jam
2. Is there a Lot Identification number?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
3. Is it BFAD registered?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
4. Is nutrition information included in the label?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
5. Does the product have a bar code?
PRODUCT NAME
YES
NO
1.Ube Wine
2. Yummy Nuts
3. Strawberry Preserve
4. Peanut Butter
5. Pineapple Papaya Jam
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
40
APPENDIX B. Administrative Order No. 88-B s. 1984
Republic of the Philippines
Ministry of Health
BUREAU OF FOOD AND DRUGS
Manila
May 25, 1984
Administrative Order
No. 88-B s. 1984
SUBJECT: Rules and regulations Governing the labeling of prepackaged
Food Products Distributed in the Philippines
Pursuant to the provisions of Section 26 (a) of R.A. 3720, otherwise known as the “Food, Drug
and Cosmetic Act”, the following rules and regulations on the labeling of prepackaged food products,
imported or locally produced are hereby promulgated for the information and guidance of all concerned:
Section 1. Definition of Terms
For the purpose of this labeling regulation, the term:
1.1.
Container means any form of packaging material which completely or partially enclose
the food (including wrappers). A container may enclose the food as a single item or
several units or types of prepackaged food when such is presented for sale to the
consumer.
1.2.
Food means any substance, whether processed, semi-processed of raw which is intended
for human consumption and including beverages, chewing gum and any substance which
has been used as an ingredient or a component in the manufacture, preparation or
treatment of “food”.
1.3.
Food Additives means any substance not normally consumed as food by itself and not
normally used as a typical ingredient of the food, whether or not it has nutritive value, the
intentional addition of which to food for a technological (including organoleptic) purpose
in the manufacturing, processing, preparation, treatment, packaging, transport for holding
of such food results, or maybe reasonably expected to result (directly or indirectly) in its
or its by – product becoming a component of (or otherwise affecting the characteristic of)
such food.
1.4.
Food Standard is a regulatory guideline that defines the identity of a given food product
(i.e. its name and the ingredients used for its preparation) and specifies the minimum
quality factors and, when necessary, the required fill of container. It may also include
specific labeling requirements other than or in addition to the labeling requirements
generally applicable to all prepackaged foods.
1.5.
Ingredient means any substance, including a food additive, used as a component in the
manufacture or preparation of food and present in the final product (in its original or
modified form).
1.6.
Label includes any tag, brand, mark, pictorial, or other descriptive matter, written,
printed, marked, embossed or impressed on or attached to a container of food.
1.7.
Labeling means any written, printed or graphic matter (1) upon any article or any of its
container or wrappers or (2) accompanying the packaged food.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
41
1.8.
Lot refers to quantity of food products under essentially the same condition during a
particular production schedule.
1.9.
Nutrition Information means any representation which states, suggests or implies that a
food has particular nutritional properties including but not limited to the energy value and
to the content of protein, fat and carbohydrates, as well as vitamins and minerals.
1.10.
Prepackaged means packaged or made up in advance in a container, ready for sale to the
consumer.
1.11.
Processing Aid means a substance or material not including apparatus or utensils, and
not consumed as a food ingredient by itself, intentionally used in the processing of food
to achieve a certain technological purpose which may result in the non-intentional but
unavoidable presence of residues or derivatives in the final product.
Section 2.
General Provisions
2.1
Prepackaged food shall not be described or presented on any label or in any labeling in a
manner that is false, misleading or deceptive or is likely to create erroneous impression
regarding its character in any respect. It shall not be described or presented on any label
or in any labeling by words, pictorial or other devices which refer to or are suggestive
either directly or indirectly, of any other product with which such food might be
confused, or in such a manner as to lead the purchaser or consumer to suppose that the
food is connected with such other product.
2.2
Food packages shall have labels that carry the necessary information about the product.
2.2.1 The “Principal Display Panel” of the label shall be that part which, either
through design or general use, is presented or shown to the consumer under
customary `conditions of display for retail sale.
2.2.2 The “Information Panel” of the label shall be that part immediately continuous
to the principal display panel and in the case of rectangular, cylindrical or four-
sided (tetra-pak) containers, any of the sides adjacent to the principal display
panel except the bottom side which serves as the base of package.
2.3
Every word, figure or statement required to appear on the label or labeling shall be
printed legibly with such conspicuousness and in such terms as to render it likely to be
understood under customary condition of purchase and use. Where the label of a food
package is so small that it prevent the use of letters of the prescribed size or where it
concerns secondary or optional information, letters or proportionately reduced size may
be used provided the prescribed particulars are visible and legibly shown and the
designated label space is proportional to the size of the package.
Section 3.
Mandatory Label Information
The labels of all prepackaged foods shall bear the following information:
3.1. Name of the Food
3.1.1. The name shall indicate the true nature of the food and shall normally be
specified and not generic.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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a)
Where a name or names have been established for a particular food in a
Food Standard, any one of these names shall be used.
b)
In other cases, a common or usual name, or in the absence thereof, an
appropriate descriptive name shall be use.
c)
A “coined” or “fanciful” name may be used provided it is not misleading
or confusing.
3.1.2. For the consumer’s better understanding of the true nature and condition of the
food, there shall appear in the label either in conjunction with, or in close proximity to the
name of the food, such additional words or phrases, as necessary, to state the type of
packing medium, form or style, and the condition or type of treatment it has undergone
(e.g. dried, freeze-dried, concentrated, smoke, reconstituted, etc.). However, if the form
(whole, slices, diced, etc.) is visible through the container or is depicted by an appropriate
vignette, the particular form need not be included in the statement of the name of the
food.
3.1.3. The name of the food shall be presented in bold type letters on the principal display panel
and shall be in a size reasonably related to the most prominent printed matter on such
panel, e.g., trade mark or brand name.
3.2.
List of Ingredients
3.2.1
. A complete list of ingredients shall be declared in descending order of proportion on
either the principal display panel or information panel except that when a food product is
covered by a Food Standard, only the optional ingredients shall be declared unless
otherwise required by such regulation.
3.2.2. Added water shall be declared in the list of ingredients if such a declaration would result
in a better understanding of the product’s composition by the consumer except when the
water forms part of an ingredient such as brine, syrup or broth and declared as such in the
list of ingredients.
3.2.3. A specific name, not a collective (generic) name shall be used for an ingredient except
that spices, flavors and food colors other than those sold as such, may be designated as
spices, flavors and food color without naming the specific materials.
3.2.3.1. Spices shall refer to any aromatic vegetable substance in the whole broken,
ground or any other form, except those substances which have been traditionally regarded
as food.
3.2.3.2. Flavors and flavoring substance are classified in the following categories:
a)
Natural flavors – flavoring substance derived through appropriate
physical processes from spices, herbs, fruits or fruit juices, vegetable or
vegetable juices, edible yeast, bark, bud, root, leaf of plant materials,
meat, fish, poultry, eggs, dairy products or fermentation products
thereof.
b
Nature – identical flavoring substance – substances chemically
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derived from aromatic materials or obtained synthetically, which are
chemically identical to substances present in natural products intended
for human consumption.
c)
Artificial flavoring substances – substances that impart flavor
but which have not been identified in natural products or natural
sources of flavorings.
3.2.3.3. Flavor as classified above shall be declared as “Natural Flavor(s)”,
“Nature identical flavor(s)” or “Flavor(s)” for (a), (b) and (c) respectively. In the case of
combination of Natural Flavors and Nature – identical flavors it shall be declared as such
or simply “Flavors”.
3.2.3.4. Any pyroligneous acid or other artificial smoke flavors used as an ingredient in a food
shall be declared as artificial flavor or artificial smoke flavor. No representation may be
made, either directly or implied, that a food flavored with pyroligneous acid or other
artificial smoke flavor has been smoked or has a true smoke flavor, or that a seasoning
sauce or similar product containing pyroligneous acid or other artificial smoke flavor and
used to season or flavor other food will result in a smoked product or one having a true
smoked flavor.
3.2.3.5. Coloring substances shall be declared by their common name or as “Food Color(s)” or
“Color(s)” for those that are derived from or identical with substances derived from plant
materials, and as “Artificial Color(s)” for coal-tar dyes or other synthetic chemical
compounds.
3.2.3.6. The specific names of vegetable oil used shall be indicated. In the case of mixture of two
or more vegetable oils the declaration shall be in the following manners “vegetable oil”
(name of oils in decreasing order of proportion) “or blend of vegetable oil” (name of
possible oil blends).
3.2.4. Declaration of Food Additives
3.2.4.1. Food additives shall be declared by their common name or their class name which
indicate their functional categories.
The following class names may be used except when otherwise stated in a food standard.
Anticaking Agent(s)
Acidulant(s)/Food Acid(s)
pH-Control Agent(s)
Emulsifier(s)
Firming Agent(s)
Flavor Enhancer(s)
Flour Treatment Agent(s)
Bleaching Agent(s)
Dough Conditioner(s)
Maturing Agents
Glazing Agent(s)
Humectant(s)
Leavening Agent(s)
Preservative(s)
Antimicrobial Agent(s)
Antioxidant(s)
Stabilizer(s) thickener(s)
Modified Starch(es)
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Vegetable Gum(s)
Sequestrant(s)
3.2.4.2. Vitamins and Minerals
All added vitamins and minerals shall be declared individually in the list of ingredients
except that when a nutrition information table is presented in the label, the collective term
“Vitamins and Minerals” may be declared in the list of ingredients. Provided, however,
that when the nutrition information table declares other vitamins and minerals which have
not been added to the product, the added vitamins and minerals shall be specified either
in the list of ingredients or in the nutrition information table.
3.2.4.3. The following substances shall be declared by their common name:
a) Sodium Chlorite/Salt
b) Sodium Nitrite
c) Sodium/Potassium Nitrite
d) Monosodium Glutamate/MSG/Vetsin
e) Specific name for non-nutritive sweeteners
3.2.4.4. When the acidulant used is acetic acid or sodium diacetate in the case of dehydrated food
products, e.g., soup mixes, they may be declared as such or as acidulant(s) but in no case
shall the terms vinegar or vinegar powder be used to refer to these substances.
3.2.4.5. Processing aids and food additives carried over into food (from another food that was
used as an ingredient) at levels less than those required to achieved technological
function, need not be declared in the list of ingredients.
3.3.
Net Contents and Drained Weight
3.3.1. The net content shall be declared using the metric system of measurement or “SI”
(International System of Units) on either the principal display panel or the information
panel and in line generally parallel to the base of the package. The Declaration shall be
made in the following manner:
a) for liquid foods, by volume;
b) for solid foods, by weight, except that when such foods are sold by number,
a declaration of count may be made;
c) for semi-solid or viscous foods, either by weight or volume.
3.3.2. Foods packed in a liquid medium normally discarded before consumption may carry a
declaration of drained weight.
3.3.3. The declaration of contents shall appear in conspicuous and legible bold face print or type
in distinct contrast to other matters on the panel where it is declared.
3.3.4. The net contents declaration shall be in letters and numerals of a type size established in
relation to the height of the label of the food package and shall be uniform for all
packages of substantially the same size by complying with the following type size
specifications:
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
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a)
Not less than 2mm in height on packages not more than 60mm or bottles not
more than 200mm in height.
b)
Not less than 2.5mm in height on packages more than 80mm but not more than
160mm or bottles more than 200mm but not more than 400mm in height.
c)
Not less than 3.5mm in height on packages more than 160mm but not more than
260mm or bottles more than 400 but not more than 650mm in height.
d)
Not less than 5mm in height on packages more than 260mm or bottles more
than 650mm in height.
3.3.5. For food packages with surface areas of less than 30cm2 the minimum type size f or
declaration of net contents shall be 1.5mm.
3.3.6. For multi unit retail packages, a statement of the quantity of contents on the outside
package shall include the number of individual units, the net content of each individual
unit, and in parenthesis the total quantity of contents of the multiunit package.
A multi unit retail package may thus be properly labeled.
“20 x 10 g sachets (net wt. 200 g)” or
“6 x 300 ml bottles (1.8 L or 1000 ml)”
However, the number of individual units in a multiunit retail package may not
be declared if the number of the units can be clearly seen and easily counted without
opening the package.
3.4.
Name and address of Manufacturer, Packer and Distributor
3.4.1. The name and address of either the manufacturer, packer or distributor of the food shall
be declared on the label.
3.4.1.1. The street, City/town and province shall be indicated except that the street
address may be omitted if the company’s name, as declared on the label, is listed
in a current telephone directory.
3.4.1.2. If a manufacturer with corporate headquarters in Metro Manila, has plant in
many cities and towns, the name of the company as listed in a current telephone
directory would also suffice provided every food package has a code/mark to
identify the processing plant where it was produced.
3.4.2. If the food is not manufactured by the person or company whose name appears on the
label, the name must be qualified by “manufactured for” or “Packed for” or similar
expression.
3.4.3. The country of origin shall be indicated if the product is being exported or imported.
3.4.4. In the case of products carrying foreign brands or manufactured under license by a
foreign company, the name or name and address of the foreign company, if declared shall
be in letters of type size not bigger than those used for the local company.
3.4.5. The name and address of the importer or local distributor shall be declared in the labels of
imported products except for sole legal distributors/importers.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
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3.5.
Lot
Identification
The lot identification code shall be embossed or otherwise permanently marked on
immediate individual packages or containers.
Section 4.
Nutrition Information
Nutrition information may be included on the label or in the labeling provided it conforms to the
requirements of this section.
4.1.
The nutrition information shall be presented through the declaration of protein,
carbohydrate, fat, energy value vitamin and mineral content of the food in tabulated form.
4.1.1. The declaration of nutrient quantities shall be on the basis of the food as
packaged. Another column of figures may be used to declare the nutrient
quantities on the basis of the food as consumed after cooking or other
preparation provided the specific method of cooking or preparation shall be
disclosed in a prominent statement following the information.
4.1.2. All nutrient quantities shall be declared in relation to the average or usual
serving in terms of slices, pieces or a specified weight or volume.
4.1.3. Protein, Carbohydrate and fat content shall be expressed to the nearest gram
except that if a serving/portion contains less than one gram, the statement
“contains less than one gram” or “less than one gram” may be used.
4.1.4. Energy value shall be expressed in terms of calorie, kilocalories (Kcal), joules
or kilojoules (kjoules).
4.1.5. Vitamin and Mineral content shall be expressed in terms of percentage of
Recommended Daily allowances (RDA) or by weight. International Units (I.U.)
shall be used for Vitamins A, D and E.
4.1.6. The RDA values shall be based on the Philippine RDA except that in the
absence thereof for certain nutrients, the FAO/WHO or U.S. RDA values may
be cited and shall be specified. In the case of imported products, RDA values of
the country of origin may be indicated.
4.1.7. The percentage of RDA shall be expressed in 2 – percent increments up to and
including the 10 – percent level, 5 – percent increments above 10 – percent and
up to and including the 50 percent level, and 10 – percent increments above the
50 – percent level.
4.1.8. Nutrients present in amounts less than 2 percent of the RDA shall be indicated
by zero, or by the statement – “contains less than 2% of the RDA” or by an
asterisk referring to this statement, or not declared at all.
4.1.9. Claims that a food product is enriched/fortified with vitamins and/or minerals
shall be made only when the amount of added vitamin(s) and/or mineral(s) is in
accordance with the level(s) specified in the Food Fortification Guidelines and
the nutrition information shall appear on the label.
4.1.10. Fatty acid composition cholesterol content and sodium content may also be
declared.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
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4.2.
The added nutrients for fortification can be in the form of nature identical nutrients or in
the form of naturally occurring food containing large amounts of the desired nutrients.
4.3.
For the purpose of compliance with nutrient label declarations.
a)
The nutrient content of a food shall be at least equal to 80 percent of the value
for that nutrient declared on the label at any point in time within the expected
shelf-life of the product. Provided, that no regulatory action will be based on a
determination of a nutrient value which falls below this level by a factor less
than the variability generally recognized for the analytical method used in that
food at the level involved.
b)
The carbohydrate, fat or energy value shall not exceed 20 percent of the value
declared on the label.
c)
The sample for nutrient analysis shall consist of a composite of 12 sub-samples
(consumer units) taken one from each of 12 different randomly chosen shipping
cases, to be representative of a lot. Composite shall be analyzed by AOAC
Methods where available or in the absence thereof, by reliable and appropriate
analytical procedure.
4.4.
A food labeled under the provision of this section shall be deemed to be misbranded if its
labeling represents, suggest or implies:
4.4.1. That the food because of the presence or absence of certain dietary properties, is
adequate or effective in the prevention, cure, mitigation or treatment of any
diseases or symptoms when such claim cannot be substantiated.
4.4.2. That a balanced diet of ordinary foods cannot supply adequate amount `
of
nutrients.
4.4.3. That the food has dietary properties when such properties are of no significant
value or need in human nutrition. Ingredients or substances which have not been
combined with vitamins and/or minerals, added to food labeled in accordance
with this section, or otherwise used or represented in any way which states or
implies nutritional benefit. Ingredients of this type may be marketed as
individual products or mixtures thereof; Provided, that the possibility of
nutritional, dietary, or therapeutic value is not stated or implied.
4.4.4. That a natural vitamin in a food is superior to an added or synthetic vitamin, or
to differentiate in any way between vitamins naturally present those added.
Section 5.
Labeling of Food Additives
5.1.
Food Additives, when packed in retail containers and sold either through normal
distribution channels (e.g., supermarkets, grocery stores) or directly to food processors,
shall be properly labeled, indicating the information required in sub-section 5.1.1. to
5.1.7.
5.1.1. a)
the name shall be specific preferably the name indicated in the BFAD’s
List of Permissible Food Additives or a trade/brand name may be used
which shall be accompanied by a descriptive statement pertaining to the
functional use of the additive.
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
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b)
Color additives, when sold as such, shall be referred to as “Food Color”
and immediately below these words the component(s) shall be
indicated.
5.1.2. Listing of Additives components
a)
All substances present shall be listed in the order of decreasing
proportion. When one or more of the food additive(s) is subject to a
quantitative limitation as specified in the BFAD’s List of Permissible
Food Additives, the quantity or proportion of the additive(s) shall be
indicated in the label.
b)
In the case of Flavorings, each flavoring component need not be given.
The generic expression “Flavor” or “Flavoring” shall be used and
indicating the nature of the flavor by using the qualifying words,
“natural”, “nature-identical”, “artificial” or a combination of these
words, as appropriate.
c)
When compounded additive or flavoring preparations contain coloring
substances the name of each coloring substance shall be indicated.
5.1.3. The words “For Food Use”, “Food Grade” or a statement similar thereto shall
appear prominently on the principal display panel of the label, except when the
word ‘food’ already appears as part of the name of the product as in “Food
Color”.
5.1.4. Adequate information shall be given about the manner in which the food
additive is to be used either on the label or a package insert. Whenever there are
specified restrictions for any of the components, there shall be information
pertaining thereto to ensure compliance with the restrictions.
5.1.5. Food additives with a limited shelf-life shall carry an open-date mark which
shall signify that beyond this date the effectivity of the additive, for its intended
use is diminished.
5.1.6. Storage instructions shall be indicated, particularly when the stability of the
additive depends there on.
5.2.
For food additives that are packed in non-retail containers and/or solely destined for
further industrial processing, the required information, other than those indicated in sub
section 5.1.1. and 5.1.6. may be stated in a brochure which shall be given to the buyer
together with documents relating to its sale.
Section 6. Other Requirements
6.1.
Open – Date Marking
Prepackaged food shall be open – date marked in compliance with the
“Guidelines for Open – Date marking of prepackaged Foods”.
6.2.
Alcoholic Beverages
In addition to the labeling requirements under section 3 of this regulation, the alcohol
content in terms of percentages or proof units shall be indicated on the principal display panel of
the label of alcoholic beverages.
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6.3.
Language
6.3.1. The language used for all information on the label shall be either English or
Filipino or any major dialect or a combination thereof. For food products
intended for export the language acceptable to the importing country shall be
used.
6.3.2. In the case of imported food products, labels where in the information are
declared in a foreign language must also carry the corresponding English
translation, otherwise such products shall not be permitted for local distribution.
6.4.
Additional Information
Additional information when stipulated in a Food Standard or any other BFAD
regulation shall be indicated on the label.
Section 7. Misleading Declarations/Representations
The situations described in this section are example of what have been considered misleading. The
BFAD reserves its right to rule against other form of misleading declaration/representations.
7.1.
Any representation relative to the flavor of the food product as depicted on the label,
labeling or advertising material which is inconsistent with Sections 3.2.3.2 and 3.2.3.3.
7.2.
Use of Photographs and Graphic Representations
7.2.1. Photographs of fruits, vegetables, poultry, fish, meat or eggs whether fresh or
cooked, whole or sliced shall not appear on the label unless the product contains
such materials or substances naturally derived from them. If flavoring
substances have been added to boost or reinforce the natural flavor of a given
material, the words “Flavor Added” or any statement to that effect shall appear
conspicuously and in close proximity to the photograph.
7.2.2. Graphic representations used to depict the above mentioned materials (fruits,
vegetables, etc.) are acceptable provided these do not vividly illustrate the actual
appearance of such materials.
7.2.3. Pictures of food preparations or dishes may appear on the labels of products like
sauce mixes or other similar products that are used as ingredient(s) for the
preparation of such food/dishes provided the statement “Serving Suggestion” or
any other statement of similar import appear with the picture.
7.3 Use of Names of Places
7.3.1
Names of places may be used as part of the name of the product (a) if the product is
produced in the place cited or (b) if the product contains the characterizing ingredient(s)
and/or prepared in exactly the same manner as the product identified with said place.
However, in the case of (b), if the place cited is in another country, it shall be qualified by
the word “style” except when reference to the place is accepted as a generic term for that
product.
7.3.2. Use of names of places as Brand Name is acceptable provided the presentation is not
misleading, i.e., it does not appear as part of the name of the product.
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Section 8. Exemptions
8.1.
Exemptions from the labeling requirements shall be allowed in the following situation:
a)
A shipment or other delivery of a food which is in accordance with the practice
of the trade, to be processed, labeled or repacked in substantial quantity at
establishment other than that where originally processed or packed, shall be
exempt from compliance with labeling requirements during the time of
introduction into the movement in commerce and the time of holding in such
establishment.
b)
A food, while held for sale, shall be exempt from labeling requirements, if said
food, having been received in bulk containers at a retail establishment, is
accurately weighed, measured or counted either within the view of the purchaser
or in compliance with the purchaser’s order.
8.2
Exemptions from any specific provision(s) of this labeling regulation may be granted
under justifiable circumstances. Petition for such exemptions should be submitted to the Bureau of
Food and Drugs for appropriate action.
Section 9.
Any article of food that is misbranded when introduced into domestic commerce may be
seized when the director of Bureau of Food and Drugs or his duly authorized designate
hasprobable cause to believed from facts found by him or any official or employee of the
Bureau of Food and Drugs that the misbranded article is dangerous to health, or that the
labeling of the misbranded article is fraudulent or would be in material respect
misleading to the injury or damage of the purchaser or consumer.
Section 10.
Any violation of the provision of this rules and regulation shall render the article
`misbranded and the responsible person shall be subject to the penal provision of section
12 (a)of R.A. 3720. In addition, administrative sanctions, such as rt54suspensions or
revocation of license to operate, fines or written notice of warning, may likewise be
imposed by the Bureau of Food and Drugs, in the discretion of its Director.
In case of the juridical person, the penalty arising out of the criminal offense, shall be
imposed upon the president, Manager or head and of the members of the Board of Directors or
governing body of the firm or establishment.
Section 11.
All orders, regulation or guidelines or parts thereof in conflict with the provisions of this
Administrative Order are hereby repealed or modified accordingly.
This regulation shall take effect immediately upon approval and publication in the Official
Gazette.
There shall be a maximum period of 18 months from the date of effectivity to modify and
consume inventories of existing prepackaged food labels which are violative of this regulation. In the case
of gross violation the Bureau of Food and Drugs shall order compliance within a period shorter than 18
months.
Recommending Approval:
(Sgd) CATALINA C. SANCHEZ
Director
APPROVED:
(Sgd) J.C. AZURIN
Minister of Health
Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
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Conformity of Benguet State University (BSU) processed product labels to the mandatory labeling
requirements of the Bureau of Food and Drugs (BFAD)/ Yvonne Julz B. Maxion. 2008
Document Outline
- Conformity of Benguet State
University (BSU) processed product labels to the mandatory labeling requirements of the
Bureau of Food and Drugs (BFAD)
- BIBLIOGRAPHY
- ABSTRACT
- TABLE OF CONTENTS
- INTRODUCTION
- Rationale
- Statement of the Problem
- Objectives of the Study
- Importance of the Study
- Scope and Limitation of the Study
- REVIEW OF LITERATURE
- Food product labeling
- Parts of the label
- Name of the food/ Product Identity Name
- Net Quantity of Contents / Net Content Declaration
- Ingredient list
- Name and Address of Manufacturer, Packer and Distributor
- Lot Identification
- Food Labeling
- Marketing and Information
- The Current Information Level: The Community Regulation
- METHODOLOGY
- Locale and Time of the Study
- Respondents of the Study
- Data Collection
- Data Gathered
- Data Analysis
- RESULTS AND DISCUSSION
- Information Found on the Labels of BSU Products
- Conformity of BSU Food Product Labelsto BFAD requirements
- Optional Labels
- SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
- Summary
- Conclusions
- Recommendations
- LITERATURE CITED
- APPENDICES