North American Fruit Explorers mailing list at ibiblio

["Thomas Olenio" <tolenio@sentex.net>]

Hello,

You can insert {tags] in your web pages that are not displayed on the  
viewers screen, but will instruct search engine spiders how to classify  
you page.

So you could have "jam" or "jelly" within your HTML that will tell the  
world you sell these products, with never using the word on the displayed  
web page.

This may be a loophole for you.

Later,
Tom


On Thu, 28 Jul 2005 07:04:23 -0500, Jim Fruth <jfruth@uslink.net> wrote:

>    As many of you know, we make jam, jelly and preserves for sale
> commercially and we grow all of the fruit that is in it.
>    We were recently dealt a blow from the USDA.  We have always strove to
> make a low-sugar product which most folks really appreciate.  Then, one  
> day,
> not long ago, our inspector sent samples of our products to the USDA's  
> lab.
> When the results came back, we were told that we are in violation of  
> federal
> law in that we are mis-labeling our products:  In order to call any of  
> our
> products "jam," "jelly" or "preserves," they MUST contain 65% sugar, by
> weight.  If it contains less sugar, we have to call it something else.
>    That would not be a problem if we just sold at farmers' markets but we
> also sell on-line.  Let's say that we called it "spread."  Does anyone go
> on-line and google the word, "spread?"  Obviously not!  So, in order to  
> sell
> on-line we must comply with USDA's ruling and increase our sugar content.
>    Next, alot of NAFEXers, et. al., are going to think the sugar  
> companies
> are behind the 65% law.  Not so!  I've taken enough coursework in
> Bacteriology to know that Clostridium botulinus cannot grow in a medium  
> that
> contains 65% sugar.  The USDA didn't say why the law exists but there is  
> no
> doubt that it was enacted to protect the public from botulism poisoning.
>    Henceforth, to comply with the law, our jams, jellies and preserves  
> will
> contain 65% sugar.  Oddly, there is no legal standards for no-sugar  
> products
> and we do make several to serve our diabetic customers.



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