Peculiarities of Russian and Mexican standards for ketchups

The aim of the article is a comparative analysis of the structure and quality requirements of ketchups, regulated in Russian and Mexican product standards. It has been revealed that the structure of these standards is practically the same, while the quality requirements have significant differences both in the nomenclature of quality indicators, especially physical and chemical ones, and in their values. It has been established that the list of organoleptic indicators in both standards is the same, but the values of the indicators differ significantly. They are more detailed in Russian standards.