Varieties: RAF, CHERRY, PEAR-TYPE , MONEYMAKER, KUMATO, MUCHA MIEL.
Season: Harvesting and processing (June to September)
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 28,0 - 30,0 |
| Viscosity | 5 - 11 cm |
| pH | < 4,5 |
| Black Specks | 0/2/5 |
| Colour | >2,2 |
| Screen | Max. 0,8 mm |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| Texture | Homogeneous and freefrom foreign matters |
| MICROBIOLOGICAL | |
| Total Aerobic Count | < 100 CFU/ml |
| Lactobacillus | < 10 CFU/ml |
| Mould and Yeast | < 10 CFU/ml |
| Enterobacter | Absence |
| Howard | < 50% |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 28,0 - 30,0 |
| Viscosity | 5 - 11 cm |
| pH | < 4,5 |
| Black Specks | 0/2/5 |
| Colour | >2,2 |
| Screen | Max. 0,8 mm |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| Texture | Homogeneous and freefrom foreign matters |
| MICROBIOLOGICAL | |
| Total Aerobic Count | < 100 CFU/ml |
| Lactobacillus | < 10 CFU/ml |
| Mould and Yeast | < 10 CFU/ml |
| Enterobacter | Absence |
| Howard | < 50% |