What are the typical packaging sizes and weights for canned peach?

Canned peach is commonly packed in metal cans ranging from 200 g to 1 kg, and larger bulk containers of 10 kg or 20 kg are also used for industrial buyers. The cans are sealed hermetically to maintain sterility throughout storage and transport.

How is the quality of canned peach controlled during production?

Quality control requires that the heat treatment be designed by qualified personnel using scientific methods to achieve commercial sterility, as outlined in the Codex hygienic practice for low‑acid canned foods. The process must consider microbial load, pH, water activity, and container size to prevent under‑sterilisation and ensure product safety.

What storage conditions are recommended for canned peach after it leaves the factory?

Canned peach should be stored in a cool, dry environment, typically at temperatures not exceeding 25 °C, to preserve its shelf life and prevent quality degradation. The hermetically sealed cans protect the fruit from moisture and microbial contamination during transport and storage.

Canned Peach

Canned peach consists of peeled, sliced or whole peaches that have been packed in metal cans with syrup or juice. The product is widely used as a convenient, shelf‑stable ingredient in desserts, baking and confectionery applications.

Prices, specifications and international trade for canned peach under HS 200870.

Canned Peach Price

$1,415USD/t

Published reference · Jul 1, 2026

Canned Peach Historical Unit Values

Canned peach is quoted in USD/t at GRC. Historical customs values may differ from the headline reference.

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Canned Peach Exports and Imports

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Greece led reported canned peach exports in 2025, at $374M.

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Canned Peach Specifications and Quality

Canned peach grading factors include Colour, Flavour, and Odour.

Grading Factors

Quality assessment for canned peach considers Colour, Flavour, and Odour.

Colour
The product shall have the normal colour of canned peach, consistent with the type of packing medium used and free from abnormal discoloration.
Flavour
Canned peach shall possess the characteristic flavour of peach, without off‑flavours or foreign tastes.
Odour
The odour must be typical of peach and free from any foreign or rancid notes.
Texture
The texture should be firm yet tender, characteristic of canned peach, and free from excessive softening, dry cells or fibrous portions.
Wholeness
A specified minimum proportion of the drained fruit shall be present as whole halves or pieces, depending on the product style.
Defect Limits
Defects such as excessive trimming, bruising, foreign material, or abnormal discolouration must not exceed the limits set in the relevant Codex annexes.

Common Defects

Recorded defects for canned peach include Excessive trimming, Discolouration, and Foreign material.

Excessive trimming
Trimming that removes more than the allowable amount of fruit, considered a defect especially in halved or sliced styles.
Discolouration
Abnormal colour changes in the fruit or packing medium beyond the limits defined in the standard.
Foreign material
Presence of extraneous particles such as seeds, stems or metal fragments exceeding the permitted levels.
Dry cells or fibrous portions
Areas of the fruit that are overly dry or fibrous, affecting edibility and appearance.

Certifications

Certifications documented for canned peach include Codex Standard for Certain Canned Fruits (CXS 319‑2015), HACCP, and ISO 22000. Their applicability depends on the individual product and shipment.

Codex Standard for Certain Canned Fruits (CXS 319‑2015)
Provides the baseline specifications for canned fruit quality and safety.
HACCP
Hazard Analysis and Critical Control Points system required for commercial sterile canned foods.
ISO 22000
Food safety management system recognized internationally for processed foods.

Canned Peach Facts and HS Code

Canned peach belongs to processed produce within produce, nuts, spices and food ingredients. Its customs classification covers HS 200870.

Canned Peach HS Code

Product type	Finished
Position in the chain	Processed
Category	Processed produce — Produce, nuts, spices and food ingredients
HS codes	200870
Quoted in	USD/t
Reference location	GRC

Production & Handling

Processing steps for canned peach include Harvesting, Sorting and grading, Washing.

Production and Storage

Perishability	Low
Temperature regime	Ambient
Processing steps	Harvesting Sorting and grading Washing Pit removal and cutting Blanching Filling into cans with syrup or juice Sealing the cans Sterilization (heat treatment) Cooling Labeling and packaging

Packaging

Typical canned peach packaging includes Metal can with hermetic seal and Packing medium indication.

Metal can with hermetic seal
Standard tinplate or steel can, often with a vacuum‑packaged label when packed in vacuum style.
Packing medium indication
The label must state the packing medium (e.g., syrup, juice, water) as required by Codex.

Uses & Risks

Canned peach is used in Direct consumption and Food manufacturing ingredient.

End Uses

Direct consumption
Canned peach is sold as a ready‑to‑eat fruit product for households and foodservice.
Food manufacturing ingredient
Used as an ingredient in desserts, bakery products, confectionery and ready‑made meals.

Uses and Related Commodities

Downstream industries	Food processing, Retail and wholesale distribution, Foodservice and catering

Sourcing risks

Risk	Category	Severity	Mitigation
Clostridium botulinum contamination Food safetyHigh Improper heat treatment or inadequate acidification can allow growth of Clostridium botulinum spores, producing botulinum toxin in sealed cans.	Food safety	High	Ensure strict adherence to validated thermal processing parameters and maintain appropriate pH levels; conduct routine microbial testing of finished product.
Clostridium botulinum growth Food safetyHigh Improper sterilization or temperature control during canning can allow Clostridium botulinum spores to survive, posing a severe botulism risk for consumers.	Food safety	High	Ensure adequate heat treatment, maintain proper canning pressure, and verify pH levels are within safe limits.
Mislabeling of added sugar or spirit content FraudMedium Canned peaches can be mislabeled regarding sugar levels or presence of added alcohol, deceiving consumers and violating regulations.	Fraud	Medium	Conduct analytical verification of sugar and alcohol content and enforce strict labeling audits.

Canned Peach Questions

What are the typical packaging sizes and weights for canned peach?: Canned peach is commonly packed in metal cans ranging from 200 g to 1 kg, and larger bulk containers of 10 kg or 20 kg are also used for industrial buyers. The cans are sealed hermetically to maintain sterility throughout storage and transport.
How is the quality of canned peach controlled during production?: Quality control requires that the heat treatment be designed by qualified personnel using scientific methods to achieve commercial sterility, as outlined in the Codex hygienic practice for low‑acid canned foods. The process must consider microbial load, pH, water activity, and container size to prevent under‑sterilisation and ensure product safety.
What storage conditions are recommended for canned peach after it leaves the factory?: Canned peach should be stored in a cool, dry environment, typically at temperatures not exceeding 25 °C, to preserve its shelf life and prevent quality degradation. The hermetically sealed cans protect the fruit from moisture and microbial contamination during transport and storage.