The National Institute of Quality (Inacal), an agency under the Ministry of Production, approved, thru Directoral Resolution No. 000012-2026-INACAL/DN, a total of seven Peruvian Technical Standards (NTP), which establish requirements and testing methods for meat products, food contact materials, apple juices, and infant formulas.

Below are the newly approved Peruvian Technical Standards:

• NTP 101.110:2026. TEST METHODS FOR FOOD. 1st Edition. It establishes a spectrophotometric method for the determination of nitrate and nitrite content, applicable to meat products.
• NTP 222.201:2026. PACKAGING AND PACKING. 2nd Edition. This test method establishes a procedure for quantifying volatile compounds whose identity has been established and that are retained in packaging materials.
• NTP 399.163-9:2026. PLASTIC PACKAGING AND ACCESSORIES IN CONTACT WITH FOOD. Part 9: Determination of residual styrene. 3rd Edition. It establishes an analytical method to determine residual styrene monomer by gas chromatography, in plastic containers and accessories made with polystyrene (PS) and other copolymers that use this monomer and are intended to come into contact with food.
• NTP-ISO 8128-1:2026. Apple juice, apple juice concentrates, and beverages containing apple juice. Part 1. 1st Edition. Specifies a method that uses high-performance liquid chromatography for the determination of patulin content in apple juice, apple juice concentrates, and beverages containing apple juice.
• NTP-CODEX CXS 156:2026. Standard for complementary foods for older infants and products for young children. 2nd Edition. This section of the standard contains the requirements for composition, quality, safety, labeling, analysis, and sampling related to complementary foods for older infants in liquid or powder form.

The National Institute of Quality (INACAL in Spanish) reaffirms its commitment to strengthening the productive chain of one of the country’s most emblematic crops by promoting 12 Peruvian Technical Standards (NTP in Spanish), aimed at improving the quality, safety, and competitiveness of potatoes and their derivatives. The NTPs developed by INACAL establish quality and safety requirements for fresh and native potatoes, as well as guidelines for the application of good agricultural and processing practices. Their implementation allows for improved production, reduced health risks, standardized processes, and the offering of safer and more competitive products for consumers.

Likewise, several of these standards are aimed at traditional products such as dried potatoes, tocosh, and tunta, helping to preserve ancestral techniques and improve artisanal production conditions. Others are aimed at value-added products such as potato flour, dehydrated puree, fried chips, and pre-cut potatoes for frying, driving innovation and diversification in the food industry.

Peruvian Technical Standards related to potatoes and their derivatives

• NTP 011.119:2016 establishes the terminology and requirements for native and modern potato tubers intended for human consumption.
• NTP 011.802:2017 establishes the quality and safety requirements for dried potato.
• NTP 011.803:2017 establishes the minimum quality and safety requirements for potato tocosh.
• NTP 011.811:2021, establishes guidelines for Good Agricultural Practices for the cultivation of native potatoes.
• NTP 011.808:2023, establishes the quality and safety requirements for dehydrated potato puree.
• NTP 011.124:2015, establishes the requirements for potatoes cut into strips intended for frying.
• NTP 011.809:2019 (revised in 2025), establishes the good practices for the artisanal processing of tocosh.
• NTP 011.806:2018, establishes the good practices for the production of dried potato.
• NTP 011.400:2019, establishes the minimum requirements for the production of tunta.
• NTP 011.401:2020 establishes the good practices for the artisanal processing of tunta.
• NTP 011.810:2021, establishes the quality and safety requirements for potato flour.
• NTP 011.801:2016 (revised in 2025), establishes the minimum quality and safety requirements for fried potato chips.

The National Institute of Quality (INACAL) thru Directoral Resolution No. 000009-2026-INACAL/DN approved 4 new technical documents among Peruvian Technical Standards (NTP), Peruvian Guides (GP) related to the dairy, agro-industrial, coffee, wine, and alcoholic beverages sectors.

1. NTP 202.135:2026. MILK AND DAIRY PRODUCTS. Evaporated milk. 2nd Edition. Describe the testing methods to determine total solids, ash, lead, fat, nitrogen, casein, albumin, lactose, gelatin, preservatives, color additives, and lactic acid, applied to evaporated milk.
2. GP 147:2026. COFFEE. Guide to Good Manufacturing Practices for Green Coffee. 1st Edition. It establishes the requirements related to Good Manufacturing Practices (GMP) for green coffee obtained from dry parchment coffee.
3. NTP 012.100:2026 TABLE GRAPES. Guidelines for the treatment and cold storage of table grapes. 1st Edition. It establishes the method for obtaining prolonged preservation conditions thru refrigeration of certain table grape varieties.
4. NTP 211.008:2026 ALCOHOLIC BEVERAGES. Ethyl alcohol for alcoholic beverages. Determination of permanganate time. 5th Edition. It establishes the testing method for determining the partial reduction time of potassium permanganate in ethyl alcohol.

The National Institute of Quality (INACAL in Spanish) thru Directoral Resolution No. 000006-2026-INACAL/DN has approved 4 Peruvian Technical Standards related to food:

• NTP-ISO 13299:2026 Sensory Analysis. Methodology. General guide for establishing a sensory profile. 2nd Edition. Replaces NTP-ISO 13299:2015.

• NTP 208.040:2026 COCOA AND CHOCOLATE. Good practices for harvesting and processing. 3rd Edition.
  Replaces NTP 208.040:2017.

• NTP-ISO 17174:2026 Analysis of molecular biomarkers. DNA barcoding of fish and fishery products using defined fragments of the mitochondrial genes cytochrome b and cytochrome c oxidase I. 1st Edition.

• NTP 202.116:2026 MILK AND DAIRY PRODUCTS. Milk. Determination of milk acidity by the
  volumetric method. 4th Edition. Replaces NTP 202.116:2008 (revised in 2018).

The National Institute for Quality (INACAL in Spanish), by means of Directoral Resolution No 000033-2025-INACAL/DN, approved eight Peruvian Technical Standards related to fats and oils, alcoholic beverages, coffee, and olives.

• NTP-ISO 11053:2025 Vegetable fats and oils. Determination of cocoa butter equivalents in milk chocolate. 1st Edition.

• NTP-ISO 23275-1:2025 Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and chocolate. Part 1: Determination of the presence of cocoa butter equivalents. 1st Edition.

• NTP-ISO 23275-2:2025 Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and chocolate. Part 2: Quantification of Cocoa Butter Equivalents, 1st Edition.

• NTP 209.027:2024/CT 1:2025 COFFEE. Green coffee. Requirements. TECHNICAL CORRIGENDUM 1. 1st Edition.

• NTP 012.600:2025 TABLE OLIVE. Good manufacturing practices for Manufacturing. 1st Edition.

• NTP 211.033:2025 ETHYL ALCOHOL FOR ALCOHOLIC BEVERAGES. Rectified ethyl alcohol, neutral (finely rectified), extra-neutral (extra-finely rectified). Qualitative determination of furfural. 5th Edition. Replaces NTP 211.033:2019.

• NTP-ISO 7218:2025 Microbiology of the food chain. General requirements and guidelines for microbiological examinations. 1st Edition.

• NTP-ISO 16649-3:2025 Microbiology of the food chain. Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli. Part 3: Detection technique and most probable number using 5-bromo-4-chloro-3-indolyl-β-D-glucuronide. 1st Edition.