taime õites paiknevate nektarinäärmete eritis, mis sisaldab keskmiselt 55–70% vett ja 30–50% suhkruid

fruit nectar - the unfermented but fermentable product obtained by the addition of water and sugars to fruit juice,concentrated fruit juice,fruit purée,concentrated fruit purée or to a mixture of these products which also conforms with Annex I.However,it may be decided under the procedure laid down in Article 15 that,in the case of certain fruits whose juice has a high natural sugar content,nectar may be produced from them without the addition of sugars