While using Canadian durum wheat provides the raw material to make the world's best pasta, the high quality of Canadian pasta is achieved through adherence to stringent product standards and testing. Canada's quality standards for the manufacturing of pasta are set out by the Canadian General Standards Board (32.16 M, March 1988) and Canada's Food and Drugs Act and Regulations (B13.051 and B13.052). The CGSB standard classifies those pasta products that are made from 100% durum wheat and sets out important factors which influence pasta quality such as protein content, ash content, and moisture content. It stipulates the use of terminology in the size and shape of various types of pasta so that consumers know what they are getting. The standards also state the inspection, sampling, and testing procedures that Canadian pasta products must go through before they arrive in your home or are exported. The standards don't stop there. They also require that Canadian pasta demonstrate certain taste characteristics as well as the way the product appears once it is cooked. Importantly, added vitamin and nutrient content and rules for enriched pasta are clearly established under the Food & Drugs Act. Taken together, these standards ensure that Canadian pasta is the best in the world. For more detailed information consult: Canadian General Standards Board The Canadian General Standards Board (CGSB), a part of the Federal Government of Canada is mandated to provide a range of standardization and conformity assessment services in support of government procurement and other government requirements. Food and Drugs Act and Regulations (Health Canada) This Act applies to all food, drugs, cosmetics and medical devices sold in Canada, whether manufactured in Canada or imported. The Act and Regulations specify safety, compositional, nutritional and labelling requirements for food.

Wednesday June 29, 2005