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GB/T 45896-2025Quality requirements for product of geographical indication — Fuping dried persimmon (English PDF)

地理标志产品质量要求富平柿饼

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

June 30, 2025

Implementation date

October 1, 2025

Scope

GB/T 45896-2025 is the English-translated version of 地理标志产品质量要求富平柿饼.

GB/T 45896-2025 is the Chinese national standard covering the dried persimmon that may carry the Fuping name — the origin area fixed by the map in the annex, the natural environment and the cultivation of the pointed persimmon, the process from peeling and hanging through softening, kneading the core and frosting, the grading, the moisture, reducing sugar and total acidity that separate a graded cake from a rejected one, and the labelling. The origin map and the process flowchart are both normative, so the name is tied to a boundary and a method rather than to a reputation. First edition, under the China National Intellectual Property Administration. In force from 1 October 2025. Issued on 30 June 2025, it has been in force since 1 October 2025.

Document preview — GB/T 45896-2025

National Standard of the People's Republic of China

ICS: 67.080.10
Classification: X 24

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

PrefaceIII
1 Scope1
2 Normative references1
3 Terms and Definitions1
4 Origin range2
5 Classification and Grading2
6 Natural Environment2
7 Cultivation Management2
8 Technical Requirements3
9 Inspection Methods5
10 Inspection Rules6
11 Labeling, marking, packaging, transportation and storage6
Appendix A (Normative) Map of the Origin of Fuping Dried Persimmon, a Geographical Indication Product8
Appendix B (Normative) Process Flowchart9
Reference10

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1: Structure and drafting rules for standardization documents" Drafting.

This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document.

Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.

This document is submitted by the State Intellectual Property Office.

This document is under the jurisdiction of the National Technical Committee for Standardization of Knowledge Management (SAC/TC554).

This document was drafted by: Fuping County Market Supervision and Administration Bureau, Fuping County Inspection and Testing Center, Xi'an Quality and Standardization Research Institute, Yan'an Municipal Food Quality and Safety Inspection and Testing Center, Xi'an Food and Drug Inspection Institute, and Xi'an Product Quality Supervision and Inspection Institute.

The main drafters of this document are: Zhang Yan, Zhang Yaowu, Wang Cong, Wu Miao, Wang Linfan, Xue Haiyan, Li Guowei, Liu Xin, Qiang Xin, Tang Ying, Zhang Chunqi, Song Wuping, Zhao Jingwei, Xie Peng, Ge Wupeng, Lu Zhiyuan, Zhang Yafeng, Li Chunzheng, Gao Ancheng, Zhang Caini, Wang Guoli, Li Xiaonan, Zhang Mina, Wang Lin, Zheng Yaowen.

Quality requirements for geographical indication products Fuping persimmon cake

1 Scope

This document defines the terminology and definition of the geographical indication product Fuping dried persimmon, and stipulates the scope of production, classification and grading, natural environment, cultivation and management.

It describes the management, technical requirements, inspection rules, labeling, marking, packaging, transportation and storage, and describes the corresponding inspection methods.

This document applies to the production, processing, circulation and inspection of Fuping dried persimmon, a geographical indication product. It also applies to Fuping dried persimmon, a geographical indication product. protection and management.

2 Normative references

GB/T 191

GB 5009.3-2016

GB 5009.7-2016

GB 5009.87

GB 5009.90

GB 5009.92

GB 5084

GB 5749

GB/T 6388

GB 12456

JJF1070

3 Terms and Definitions

The following terms and definitions apply to this document.

3.1 Fuping dried persimmon

The raw material is Fuping pointed persimmon, which is picked and cut, hung, selected and washed, peeled and put on the shelf, softened and astringent, pinched and taken off the shelf.

Dried persimmons that are processed through processes such as trimming the handles, shaping and combining (or not combining), moisturizing and frosting and that meet the requirements of this document.

3.2

The process in which persimmons become non-astringent as their moisture evaporates after being put on the shelves.

3.3 Kneadpulpofcore

The production process of manually kneading the core of the persimmon fruit to promote moisture reduction and sugar conversion.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 17 pages — is available in the English PDF.

Referenced standards

Normative references

GB 5009.3-2016 · GB 5009.7-2016 · GB 5009.87 · GB 5009.90 · GB 5009.92 · GB 5084 · GB/T 6388 · JJF1070

Editions of GB/T 45896

Edition	Title	Revision	Status
GB/T 45896-2025	Quality requirements for product of geographical indication - Fuping dried persimmon	current edition	Current

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