Standard for Omani sweets

MUSCAT: The Directorate-General for Standards and Metrology in the Ministry of Commerce and Industry has clarified the requirements of the metrological standards No 1635 related to Omani sweets, as per ministerial decision No 104 / 2004, according to which Omani sweets are considered to be a traditional product inherited through generations, and their special features and uniqueness must be maintained without any compromise.
The ministry noted that sweets that violate the terms and conditions mentioned in the Omani metrological standard number 1635 can’t be labelled as Omani sweets.
The Ministry of Commerce and Industry clarified that when manufacturing the Omani sweets, manufacturers need to abide by certain conditions; for example, the raw materials used should follow metrological standards, and no preservatives or colours are allowed, except for the colour coming from adding saffron, or adding natural saffron colour. Moreover, the material should not include any pork derivatives, gum, honey, fig, sesame, or any other component other than those allowed as per the metrological standard. In addition, it is prohibited to use any desalination material except white sugar, brown sugar and dates, apart from ensuring that they don’t include any mineral oil, vegetable oil, or any animal fat, except animal ghee.
It is also forbidden to use any nuts except peeled almonds and peeled walnuts. The used starch should be from wheat and must be good for human consumption; moreover, cardamom, rose water and saffron are recommended to be used according to the type of candy.
The products need to be packed in healthy, clean and dry packages that can be sealed well, so that no pollution may occur. Also, while packing the product, the sweets should not be hot, as in such a case the water vapour will condense inside the pack, leading to its degradation.
The ministry further assures that the producers need to write the ingredients and other information on every package distributed commercially, for example, the name of the product, type, components, approximate weight, name of manufacturer, address, country of manufacture, date of production and date of expiry, making sure it is no more than 3 months from the production data.
Moreover, the nutritional data per each 100 grammes must be mentioned, including energy, protein, gross fats, transforming fats, carbohydrates, the total amount of sugar and sodium, as also the components that may cause any type of allergy, and clear storage instructions.