On 8/25/2015 11:23 PM, Dave Smith wrote:

> I don't think there is any reason to suspect that it had anything to do
> with anything other than their food quality standards. No one is telling
> then that they can't sell it. They are just saying that if they want to
> sell it as tomato ketchup with a Hebrew label it has to be at least 10%
> tomato solids. The imported wants to change the definition and drop the
> tomato solids level to 6%.
>
> Basically, the Heinz product is has a little more than half the tomato
> content that Israeli standards require to call it ketchup. Having been
> very disappointed with the diminishing quality of ketchup over the
> years, I applaud them.
>

OK by me, but I'd like to know where the standard came from. If you
were a ketchup maker with 12% solids and had the ear of the standards
writer, what you you tell him the specs should be? It would be to your
benefit of have the tomato syrup on the back shelf.