Varieties: GEORGIA, ELAND, ROSA DE MÁLAGA, BATATILLAS DE NERJA.
Season: Harvesting and processing (September-December).
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 10,0 - 16,0 |
| Acidity | 0,05 - 0,2 |
| pH | 5,5 - 6,5 |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Yeast & Moulds | < 1 CFU/ml |
| Salmonella | Absent in 25g |
| Listeria monocitogenes | Absent in 25g |
| Total Coliforms | < 1 CFU/ml |
| E. Coli | < 1 CFU/ml |