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The four industry standards proposed by the China Condiment Association and coordinated, namely "Quality Standards for Old Aged Vinegar", "Brewing Process Regulations for Old Aged Vinegar", "Condiment Terminology Curd" and "Condiment Terminology Fermented Soy Products", have formed a draft for comments (see Annexes 1, 2, 3 and 4), and are hereby made
public.
If you have any comments, please fill in the standard comment form (see Annex 5) and feedback it to the Secretariat
of China Condiment Association before December 17, 2022.
public.
If you have any comments, please fill in the standard comment form (see Annex 5) and feedback it to the Secretariat
of China Condiment Association before December 17, 2022.
Contact
Contact: Li Yan He Xiaoqian
Tel: 010-51921726/28 ext.
810 802
810 802
Email: zhtx_kjb@163.
com
com
Address: 605 Tianxing Jian Business Building, No.
47 Fuxing Road, Haidian District, Beijing
47 Fuxing Road, Haidian District, Beijing
Annexes: 1.
The industry standard "Quality Standards for Old Aged Vinegar" (Draft for Comments) .
pdf
The industry standard "Quality Standards for Old Aged Vinegar" (Draft for Comments) .
Annexes: 2.
The industry standard "Old Aged Vinegar Brewing Process Regulations" (Draft for Comments) .
pdf
The industry standard "Old Aged Vinegar Brewing Process Regulations" (Draft for Comments) .
Annexes: 3.
The industry standard "Condiment Terminology Curd Curd" (Draft for Comments) .
pdf
The industry standard "Condiment Terminology Curd Curd" (Draft for Comments) .
Annexes: 4.
The industry standard "Condiment Terminology Fermented Soy Products" (Draft for Comments) .
pdf
The industry standard "Condiment Terminology Fermented Soy Products" (Draft for Comments) .
Annexes: 5.
The .
doc of the industry standard solicitation form
The .
doc of the industry standard solicitation form
China Condiment Association
15 November 2022
