FPO Certification

FPO Mark Certification (Fruit Products Order Mark) is a prestigious statutory and quality certification in India for all processed fruit and vegetable products. Originally promulgated under the Fruit Products Order, 1955 under the Essential Commodities Act, the FPO Mark standard has now been integrated and harmonized under the overarching Food Safety and Standards Authority of India (FSSAI) regulatory regime under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.

The FPO Mark is legally mandatory and serves as an indispensable seal of quality, hygiene, and food safety for any business manufacturing, processing, packaging, or selling fruit-based products in India. This includes fruit jams, jellies, squashes, fruit juices, crushes, fruit nectars, pickles, chutneys, tomato ketchups, sauces, synthetic syrups, and dehydrated fruit preserves. The presence of the distinctive FPO Mark on product packaging assures consumers, retail supermarket chains, and export authorities that the product has been manufactured in a hygienic facility adhering to stringent fruit percentage, sugar concentration, preservative limits, and food safety standards.

At I-Pro Solutions, our specialized food technologist and legal regulatory consultants provide comprehensive, turnkey assistance for obtaining FPO Mark standards and integrated FSSAI manufacturing licenses. We guide you through factory layout optimization, machinery compliance, NABL laboratory water and product testing, sanitation protocols, and seamless portal filing—ensuring your fruit processing brand attains undisputed quality recognition and full statutory compliance.

FPO Mark Certification and its associated FSSAI manufacturing licensing are mandatory for all food processing enterprises engaged in the production, packaging, or re-labeling of fruit and vegetable derived products. You must obtain this certification if your business manufactures or processes: • Sweetened Fruit Products: Fruit jams, jellies, marmalades, fruit preserves, candied fruits, and crystallized fruits. • Beverages & Juices: Natural fruit juices, fruit squashes, crushes, cordials, fruit nectars, ready-to-serve fruit beverages, and synthetic sweetened syrups. • Condiments & Pickles: Vegetable pickles (in oil, brine, or vinegar), fruit chutneys, tomato ketchups, tomato sauces, culinary pastes (ginger-garlic paste), and table sauces.