GNBS’ STANDARD SUPPORTS QUALITY AND CONSISTENCY OF JAMS & JELLIES MANUFACTURED LOCALLY

(Kaieteur News) – From a slice of bread at breakfast to a sweet filling in pastries and desserts, jams and jellies are enjoyed in households across Guyana. These popular fruit-based products also present opportunities for local agro-processors to transform fresh fruits into value-added products. However, producing quality jams and jellies requires more than combining fruits and sugar. The right ingredients, composition and processing practices are essential to achieving products that consistently meet quality requirements and expectations.

The Guyana National Bureau of Standards (GNBS) offers the GYS 38:2001 – Specification for jams (fruit preserves) and jellies, which establishes requirements for these fruit-based products, whether prepared from a single fruit or a combination of two or more fruits.

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One of the key characteristics addressed by the standard is the amount of fruit used in production. Jams and jellies must contain a substantial proportion of fruit ingredients and have a relatively high level of soluble solids, which contributes to their characteristic consistency and composition.