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Chapter 20-2 |
Identification When Transporting Citrus Fruit and Records to Be Kept On Citrus Fruit Received; Bond Disclaimer |
Chapter 20-3 |
Reports by Citrus Fruit Dealers |
Chapter 20-7 |
Dues Collection On Behalf of Certain Not-for-Profit Corporations |
Chapter 20-9 |
Paymentof Excise Taxes |
Chapter 20-10 |
Issuance and Use of Permits |
Chapter 20-11 |
Points At Which Maturity Inspection May Be Made and Procedure for Regrading of Fruit |
Chapter 20-12 |
Procedures for Sampling and Testing Fruit Damaged by Freezing |
Chapter 20-13 |
Market Classification, Maturity Standards and Processing or Packing Restrictions for Hybrids |
Chapter 20-14 |
Methods to Determine Compliance |
Chapter 20-30 |
Requirements for Operation of Fresh Citrus Facility |
Chapter 20-32 |
Artificial Coloring of Citrus Fruits |
Chapter 20-34 |
Fresh Fruit Maturity Tests |
Chapter 20-36 |
Certification for “Tree Run” Grade |
Chapter 20-37 |
Determining Grade of Fresh Citrus Fruit |
Chapter 20-39 |
Containers, Packs, Stamping and Labeling of Fresh Fruit |
Chapter 20-40 |
Loading Manifests to Be Furnished to the Inspector – Fresh Citrus Fruit |
Chapter 20-41 |
Certificates of Inspection – Fresh Citrus Fruits |
Chapter 20-42 |
Registration and Use of Brands or Trademarks On Fresh Citrus Fruit |
Chapter 20-44 |
Gift Fruit Shipments, Intrastate Shipments and Instate Retail Sales of Citrus Fruits |
Chapter 20-48 |
Targeted Value-Added Promotions Program for Fresh Grapefruit |
Chapter 20-50 |
Grapefruit Maturity Standards–Fresh |
Chapter 20-51 |
Fresh Grapefruit–Minimum Ratios of Solids to Acid |
Chapter 20-52 |
Fresh Grapefruit–Minimum Juice Content |
Chapter 20-53 |
Oranges Maturity Standards–Fresh |
Chapter 20-54 |
Fresh Oranges–Minimum Ratios of Solids to Acid |
Chapter 20-55 |
Tangerine Maturity Standards–Fresh |
Chapter 20-56 |
Fresh Tangerine–Minimum Ratios of Solids to Acid |
Chapter 20-60 |
Registration and Notice of Operation of Citrus Processing Plants |
Chapter 20-61 |
Maturity Tests – Processed Citrus |
Chapter 20-62 |
Processing Unwholesome Fruit |
Chapter 20-63 |
Reporting Processing Yields |
Chapter 20-64 |
Standards for Processed Citrus Products |
Chapter 20-65 |
Color Grading – Processed Orange Products |
Chapter 20-68 |
Brix and Specific Gravity Tables |
Chapter 20-69 |
Processing Imported Citrus Fruits and Products |
Chapter 20-71 |
Manifests for Processed Products |
Chapter 20-72 |
Certificate of Grade Inspection – Processed Products |
Chapter 20-81 |
Value-Added Promotions Program |
Chapter 20-82 |
Grapefruit Maturity Standards-Processed |
Chapter 20-91 |
Adoption of Special Campaign Marketing Orders |
Chapter 20-99 |
Ownership and Use of “Orange Smiling Face With Bow” Mark |
Chapter 20-100 |
Agency Organization and Operation |
Chapter 20-104 |
Promotional and Advertising Services Contracts |
Chapter 20-106 |
Procedures for Purchasing and Minority Enterprise Procurement |
Chapter 20-107 |
Intellectual Property Protocol |
Chapter 20-108 |
Citrus Fruit Dealers: Requirments for Applications, Bond, Processing Applications for Licenses, Agent’s Registration |
Chapter 20-112 |
Ownership and Use of “Fresh From Florida Citrus Growers” Certification Mark |
Chapter 20-115 |
Agency Travel Rule |
Chapter 20-116 |
International Promotions |
Chapter 20-119 |
Ownership and Use of “There’s Amazing Inside Florida Citrus Gifts” Certification Mark |