Ingredients. (1) The Producer must grow, raise or catch the ‘defining ingredient(s)’ in the processed food item. (Some examples of ‘defining ingredient’ in a product: clams in clam chowder, tomato in tomato sauce, basil in pesto, beef in beef stew, vegetables in vegetable soup.) (2) Any additional ingredients must be directly obtained from the Regional farms where grown and processed, except as indicated below. (3) Supplemental quantities of the following ingredients may be used without limitation as to source: soy sauce, vinegar, fresh citrus fruit, seeds or nuts, cornstarch or thickeners, gypsum or nigari, salt, oil, fat, sweeteners or spices. Ingredients not specifically listed here must be approved by the Director, review by the FCAC may be requested.
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