Identify the lime and form
Record lime variety or commercial identity and whether the product is NFC, reconstituted or concentrate.
Keep different citrus references separate.
Specify soluble solids and acidity
Write Brix target and tolerance with measurement conditions.
Add titratable acidity or pH and the agreed analytical method.
Set composition and sensory limits
Approve fruit content, water, additives, colour, aroma, flavour and defects.
Use a retained sample where numerical limits do not capture sensory quality.
Verify lot compliance
Define microbiology, contaminants, sampling and COA parameters.
Keep specification, label and shipment documents consistent.
Important: Product specifications, import rules and required documents vary by SKU and destination. Confirm the applicable requirements with the selected supplier, importer and qualified local advisers before ordering or printing labels.
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