Perishable Products Export Control Act, 1983 (Act No. 9 of 1983)

Description

Fee

Unit of Measure

Fats Analysis (FAP)

Moisture content: Oilseeds, nuts, dried fruit

(Minimum of 50 sample required)

R 806.53

Sample

Anisidine value: Fats, oilseeds, nuts, cereal, pet foods

(Minimum of 500g sample required)

R 806.53

Sample

Dairy Analysis (DAP)

Fat % (Gerber): Yoghurt (Minimum of 250ml required)

R 291.61

Sample

Fat % (Gerber): Unsweetened condensed milk

(Minimum of 250ml required)

R 179.10

Sample

Fat % (Gerber): Cream (Minimum of 250ml required)

R 179.24

Sample

Fat % (Gerber): Milk, sweetened condensed milk

(Minimum of 500ml required)

R 230.62

Sample

Fat % (Teichert): Dairy powder (Minimum of 250g required)

R 291.53

Sample

Fat % (Babcock): Cream (Minimum of 250ml required)

R 230.86

Sample

Fat % (van Gulik): Cheese (Minimum of 250g required)

R 448.46

Sample

Fat % (Kohman): Butter (Minimum of 250g required)

R 122.83

Sample

Salt (Kohman): Butter (Minimum of 250g required)

R 334.93

Sample

Moisture (Kohman): Butter (Minimum of 250g required)

R 446.93

Sample

NIR Milk (Fat, Moisture, Protein, pH & Freezing point)

R 1,657.38

Sample

NIR Dessert / Dairy Snack (Fat & Protein)

R 1,030.13

Sample

NIR Cream, Cultured cream and Acidified cream (Fat & pH)

R 358.33

Sample

NIR Buttermilk and Cultured buttermilk (Fat; Moisture & pH)

R 471.94

Sample

NIR Cultured Milk (Fat; Moisture; Protein & pH)

R 1,210.47

Sample

NIR Drinking yoghurt (Fat; Moisture & Protein)

R 1,092.35

Sample