Standards for fresh fruit and vegetables drawn up by the Economic Commission for Europe, now referred to Governments for detailed comments after consideration by the Codex Alimentarius Commission in first reading
EUROPEAN STANDARD No. 1
concerning the marketing and quality control of
APPLES AND PEARS
moving in trade between European countries
I. DEFINITION OF PRODUCE
This standard applies to dessert and culinary apples and pears, being fresh fruit grown from varieties of Pyrus Malus L. and Pyrus Communis L. to be supplied fresh to the consumer, apples and pears for processing being excluded.
II. QUALITY REQUIREMENTS
A. General
The purpose of the standard is to define the quality requirements for dessert and culinary applies and pears, at the dispatching stage, after preparation and packaging.
The standard applies to apples and pears in general, the designation of the specific varieties to be covered by the standard being left to each country.
B. Minimum requirements
C. Classification
The flesh must be perfectly sound. Skin defects not liable to impair the general appearance and keeping qualities are, however, allowed for each fruit within the following limits:
Class II
This class comprises fruit of marketable quality which does not
quality for inclusion in the higher classes but satisfies the
minimum requirements specified above.
Defects in shape, development and colouring are allowed provided
that the fruit preserves its characteristics. The stalk may be
missing, provided that the skin is not damaged.
The flesh must be free from major defects. Skin defects are,
however, allowed for each fruit, within the following limits:
III. SIZING
Sizing is determined by the maximum diameter of the equatorial section. The difference in diameter between fruit in the same package shall be limited to 5 mm:
The difference in diameter may amount to 10 mm for Class I fruit packed in bulk.
No limit is laid down for Class II fruit packed in bulk.
Sizing is compulsory for “Extra” Class fruit.
In addition, a minimum size is required for all classes as follows:
| Apples | Extra | I | II |
| Large fruit varieties | 65 mm | 60 mm | 55 mm |
| Other varieties | 60 mm | 55 mm | 50 mm |
| Pears | |||
| Large fruit varieties | 60 mm | 55 mm | 50 mm |
| Other varieties | 55 mm | 50 mm | 45 mm |
Exceptionally, and for summer pears included in an exhaustive list communicated by the countries concerned, no minimum size will be laid down for consignments dispatched before 1 August.
IV. TOLERANCES
Tolerances in respect of quality and size shall be allowed for sub-standard fruit in each package.
A. Quality tolerances
“Extra” Class. 5 per cent by number or weight of fruit not satisfying the requirements for the class, but meeting the requirements for the class immediately below (Class I) or, exceptionally, those for fruit coming within the tolerances for that class.
Class I. 10 per cent by number or weight of fruit not satisfying the requirements for the class, but meeting the requirements for the class below (Class II) or, exceptionally, those for fruit coming within the tolerances for class.
Class II. 10 per cent by number or weight of fruit not satisfying the requirements for the class, excluding fruit visibly attacked by rot or showing pronounced bruising or unhealed cracks.
For all classes, the above tolerances may in no case exceed 2 per cent of maggoty or spoilt fruit.
B. Size tolerances
For all classes: 10 per cent by number or weight of fruit per package conforming to the size immediately above or below that stated on the package.
C. Cumulative tolerances
In no case may tolerances of quality and size taken together exceed:
10 per cent for the “Extra” Class;
15 per cent for Classes I and II.
All the above percentages apply to the samples examined during control.
V. PACKAGING AND PRESENTATION
A. Uniformity
The contents of each package must be uniform; each package must contain only fruit of the same origin, variety and quality and the same degree of ripeness.
In the case of the “Extra” Class, uniformity also applies to size and colouring.
B. Packaging
The fruit must be packed in such a way as to ensure that it is suitably protected.
Any paper or other material used inside the package must be new and harmless to human food. When printed matter is used, the printing must be on the outside only so as not to come into contact with the fruit. The fruit when packaged must be free from foreign bodies such as leaves or twigs.
VI. MARKING
Each package must bear the following particulars, legibly and indelibly marked on the outside:
A. Identification
| Packer | Name and address or code mark |
| Dispatcher |
B. Nature of produce
C. Origin of produce
District of origin, or national, regional or local trade name.
D. Commercial specifications
E. Official control mark (optional)
(For packages of over 15 kg, labels used for marking must not be less than 40 sq.cm. in size).
Note by the Secretariat
This standard should be read in the light of the explanatory brochure, accompanied by coloured photographs to aid grading of fruit, published by OECD. It may be obtained from OECD or its sales agents under reference “Documentation in Agriculture and Food, 1961 Series No. 47”.
Standards for fresh fruit and vegetables drawn up by the Economic Commission for Europe, now referred to Governments for detailed comments after consideration by the Codex Alimentarius Commission in first reading
EUROPEAN STANDARD No. 2
concerning the marketing and quality control of
TOMATOES
moving in trade between European countries
I. DEFINITION OF PRODUCE
This standard applies to tomatoes, being fresh fruit grown from varieties of Lycopersicum Esculentum Mill., to be supplied fresh to the consumer, tomatoes for processing being excluded.
II. QUALITY REQUIREMENTS
A. - General
The purpose of the standard is to define the quality requirements at the dispatching stage after preparation and packaging.
B. - Minimum requirements
C. - Classification
III. SIZING
Sizing is compulsory for “Extra” Class tomatoes. It is determined by the maximum equatorial diameter.
Tomatoes must be graded according to the following scale:
35 mm and over but under 40 mm
40 mm " "
" " 47 mm
47 mm " " " " 57 mm
57 mm " " " " 67 mm
67 mm " " " " 77 mm
77 mm " " " " 87 mm
Ribbed tomatoes of the largest size may not be classified in the “Extra” Class. For unsized tomatoes of Classes “I” and “II” the minimum diameter shall be 35 mm.
IV. TOLERANCES
Tolerances in respect of quality and size shall be allowed for substandard produce in each package.
V. PACKAGING AND PRESENTATION
Uniformity
The contents of each package must be uniform and must contain only tomatoes of the same origin, variety and quality. In addition, for the “Extra” Class and Class I the tomatoes must be of uniform colouring and ripeness.
When tomatoes are size graded each package must contain only tomatoes of the same size.
Packaging
The produce must be packed in such a way as to ensure that it is suitably protected. For Classes “Extra” and I the bulk of the goods should be separated from the bottom, sides and lid, if any, by some form of protection.
Any paper or other material used inside the package must be new and harmless to human food. When printed matter is used the printing must be on the outside only so as not to come into contact with the produce. The tomatoes, when packaged, must be free from any foreign bodies.
VI. MARKING
Each package must bear the following particulars legibly and indelibly marked on the outside:
Identification
| Packer | Name and address or code mark |
| Dispatcher |
Nature of produce
“Tomatoes”, (When the contents of the package are not visible from the outside).
Origin of produce
District of origin, or national, regional or local trade name.
Commercial specifications
Official control mark (optional)
When the above-mentioned particulars are written on a label the latter must be affixed to the outside of the package and must not be less than 40 sq. cm in size.
Note by the Secretariat
This standard should be read in the light of the explanatory brochure, accompanied by coloured photographs to aid grading of fruit, published by OECD. It may be obtained from OECD or its sales agents under reference “Documentation in Agriculture and Food, 1963 Series No. 54”.
Standards for fresh fruit and vegetables drawn up by the Economic Commission for Europe, now referred to Governments for detailed comments after consideration by the Codex Alimentarius Commission in first reading
EUROPEAN STANDARD No. 3
concerning the marketing and quality control of
CAULIFLOWERS
moving in trade between European countries
I. DEFINITION OF PRODUCE
This standard applies to cauliflowers grown from Brassica Oleracea L., Variety botrytis L., supplied fresh to the consumer, cauliflowers for processing being excluded.
II. QUALITY REQUIREMENTS
A. General
The purpose of the standard is to define the quality requirements at the dispatching stage, after preparation and packaging.
B. Minimum requirements
The flower clusters should be:
C. Classification
(i) “Extra” Class
Cauliflowers in this class must be of superlative quality. In shape, size and colouring, they must be typical of the variety.
The flower clusters must be:
In addition, if the cauliflowers are put on sale “with leaves” or “trimmed” the leaves must have a fresh appearance.
(ii) Class I
Cauliflowers in this class must be of good quality. They must have the characteristics typical of the variety. However, the following may be allowed:
In any case, the flower clusters must be:
In addition, if the cauliflowers are put on sale “with leaves” or “trimmed”, the leaves must have a fresh appearance.
(iii) Class II
This class comprises cauliflowers of marketable quality which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified above.
The flower clusters may be:
They may have:
They may also have two of the following defects:
provided that the defects do not impair the product's keeping qualities or seriously affect its market value.
III. SIZING
Sizing of cauliflowers is determined by the maximum diameter of their equatorial section or by the are measured on the largest dimension of the upper part of the inflorescence. (Sizing based on measurement of the are has been adopted as a temporary measure).
The minimum diameter is fixed at 11 cm and the minimum dimension of the are at 13 cm. The difference in size between the smallest and the largest head in each package may not exceed 4 cm for sizing by diameter or 5 cm for sizing by measurement of the are.
IV. TOLERANCES
Tolerances in respect of quality and size shall be allowed for sub-standard produce in each package.
A. Quality tolerances
(i) “Extra” class
Five per cent of heads by number not satisfying the requirements of the class but meeting the requirements of the class immediately below (Class I).
(ii) Class I
Ten per cent of heads by number not satisfying the requirements of the class but meeting the requirements of the class below (Class II).
(iii) Class II
Ten per cent of heads by number not satisfying the requirements of the class but fit for consumption.
B. Size tolerances
For all classes: 10 per cent of heads by number per package conforming to the size immediately above or below that stated on the package, the minimum diameter for heads in the smallest size grade being 10 cm (or 12 cm. are measurement).
C. Cumulative tolerances
In no case may tolerances of quality and size taken together exceed:
V. PACKAGING AND PRESENTATION
A. Packaging
Cauliflowers may be put up in the following three ways:
(i) “With leaves”: cauliflowers covered with healthy green leaves, sufficient in number and long enough to cover and protect the head entirely. The stalk must be cut off slightly below the protecting leaves.
(ii) “Without leaves”: cauliflowers with all the leaves and the non-edible portion of the stalk removed. At most, there may be five small and tender pale green leaves, untrimmed, close to the head.
(iii) “Trimmed”: cauliflowers with a sufficient number of leaves left on to protect the head. These leaves must be healthy and green and trimmed to not more than 3 cm. from the base of the head.
The stalk must be cut off slightly below the protecting leaves.
B. Uniformity
The contents of every package must be uniform and contain only cauliflowers of the same quality, type and shape. In addition, each package of “Extra” Class cauliflowers must also be uniformly made up as to colour.
C. Packaging
The cauliflowers must be tightly packed, though the heads must not be damaged by excessive pressure. Any paper or other material used inside the package must be new and harmless to human food. When printed matter is used, the printing must be on the outside only so as not to come into contact with the produce. The cauliflowers, when packaged, must be free from any foreign bodies. “Extra” class cauliflowers must be packed with particular care so as to ensure the greatest possible protection of the flower clusters.
VI. MARKING
Each package must bear the following particulars legibly and indelibly marked on the outside:
A. Identification
| Packer | Name and address or code mark |
| Dispatcher |
B. Nature of produce cauliflowers (when the contents of the package are not visible from the outside))
C. Origin of produce
District of origin, or national, regional or local trade name
D. Commercial specifications
E. Official control mark (optional)
Note by the Secretariat
This standard should be read in the light of the explanatory brochure, accompanied by coloured photographs to aid grading of fruit, published by OECD. It may be obtained from OECD or its sales agents under reference “Documentation in Agriculture and Food, 1963 Series No. 54”.
Standards for fresh fruit and vegetables drawn up by the Economic Commission for Europe, now referred to Governments for detailed comments after consideration by the Codex Alimentarius Commission in first reading
EUROPEAN STANDARD No. 4
concerning the marketing and quality control of
ONIONS
moving in trade between European countries
I. DEFINITION OF PRODUCE
This standard applies to onions of the Allium Cepa L. variety, with the exception of “silverskin” onions and of green onions with full leaves.
II. QUALITY REQUIREMENTS
A. General
The purpose of the standard is to define the quality requirements for the onions referred to in paragraph I, at the dispatching stage, after preparation and packaging.
B. Minimum requirements
The bulbs must be:
C. Classification
(i) Class I: Onions in this class must be of good quality. In shape and colour they must be typical of the variety.
The bulbs must be:-
Small cracks in the outer skin are allowed.
(ii) Class II: Onions in this class must satisfy the minimum requirements specified above, but may differ from Class I in the following ways:
III. SIZING
The onions must be graded for size. Sizing is determined by the maximum diameter of the equatorial section, on the following principles:
(i) Pickling Onions
10 mm. and over but under 15 mm.
15 mm. " " " " 20 mm.
20 mm. " " " " 30 mm.
30 mm. " " " " 45 mm.
with a tolerance of 2 mm. below the minimum or above the maximum limits.
(ii) Onions for consumption in the fresh state
Minimum diameter: 40 mm., with a maximum deviation of 20 mm. between bulbs in the same package marked as containing one size.
IV. TOLERANCES
Tolerances in respect of quality and size shall be allowed for sub-standard produce in each package.
A. Quality tolerances
(i) Class I: 10 per cent by weight of produce which is sub-standard but satisfies the requirements for Class II.
(ii) Class II: 10 per cent by weight of sub-standard produce not satisfying the minimum requirements but fit for consumption.
B. Size tolerance
For onions to be consumed in the fresh state, 10 per cent by weight per package of bulbs conforming to the size immediately below or above the one specified on the package.
C. Cumulative tolerances
In no case may tolerances of quality and size taken together exceed 15 per cent.
V. PACKAGING AND PRESENTATION
A. The contents of each package must be uniform and contain only onions of the same variety, quality and size.
B. Packaging
Onions may be put up:
They must be free, when packaged, from any foreign bodies.
VI. MARKING
Every package must bear the following particulars:
A. Identification
| Packer | Name and address or code mark |
| Dispatcher |
B. Nature of produce “Onions” (When the contents of the package are not visible from the outside).
C. Origin of produce
District of origin, or national, regional or local trade name.
D. Commercial specifications
E. Official control mark (optional)
Standards for fresh fruit and vegetables drawn up by the Economic Commission for Europe, now referred to Governments for detailed comments after consideration by the Codex Alimentarius Commission in first reading
EUROPEAN STANDARD No. 5
concerning the marketing and quality control of
LETTUCES, CURLED-LEAVED ENDIVES AND BROAD-LEAVED (BATAVIAN) ENDIVES
moving in trade between European countries
I. DEFINITION OF PRODUCE
This standard applies to lettuces (varieties grown from Lactuca sativa L. excluding “cutting lettuce”), curled-leaved endives (Cichorium endivia L. Var. crispa.) and broad-leaved (Batavian) endives (Cichorium endivia L. Var. latifolia) to be supplied fresh to the consumer.
II. QUALITY REQUIREMENTS
A. General
The purpose of the standard is to define the quality requirements for the abovementioned produce, after preparation and packaging.
B. Minimum requirements
(i) The produce must be:
(ii) The produce must be of normal development for the season and for the time of marketing. In the case of lettuce, a reddish discolouration, caused by low temperature during growth, is allowed, unless it seriously affects the appearance of the lettuce.
(iii) The roots must be cut close to the base of the outer leaves and the cut must be neat when the produce is dispatched.
C. Classification
(i) Class I
Produce in this class must be:
Lettuces must have a single well-formed heart; however, in the case of lettuces grown under glass a less well-formed heart is allowed.
The yellow centre of curled-leaved endives and broad-leaved (Batavian) endives must cover at least one-third of the plant.
(ii) Class II
This class comprises lettuce of marketable quality which does not qualify for inclusion in the higher class, but satisfies the minimum requirements specified above.
Produce in this class must be:
Slight discolouration of the produce is allowed.
The lettuces may have a small heart; in the case of lettuces grown under glass, absence of heart is permissible.
The centres of curled-leaved endives and broad-leaved (Batavian) endives must be yellow in colour.
III. SIZING
Sizing is determined by the net weight of one hundred units or of one unit.
A. Minimum weight
(i) Lettuces
Open-air lettuces must weight at least 15 kg per 100 units, or 150 g per unit. Lettuces grown under glass must weigh at least 8 kg per 100 units, or 80 g per unit.
(ii) Curled-leaved and broad-leaved (Batavian) endives
Open-air curled-leaved and broad-leaved (Batavian) endives must weigh at least 20 kg per 100 units or 200 g per unit.
Curled-leaved and broad-leaved (Batavian) endives grown under glass must weigh at least 15 kg per 100 units, or 150 g per unit.
B. Uniformity
(i) Lettuces
In each package, the difference between the lightest and heaviest units must not exceed:
(ii) Curled-leaved and broad-leaved (Batavian) endives
In each package the difference between the lightest and heaviest units must not exceed:
IV. TOLERANCES
Tolerances in respect of quality and size shall be allowed for sub-standard produce in each package.
A. Quality tolerances
(i) Class I: 10 per cent of units not satisfying the requirements of the class, but meeting the requirements of Class II.
(ii) Class II: 10 per cent of units not satisfying the requirements of the class, but in no case possessing defects rendering them unfit for human consumption.
B. Size tolerances
10 per cent of units not conforming to the standard size, but weighing not more than 10 per cent over or under that size.
V. PACKAGING AND PRESENTATION
A. Uniformity
The contents of each package must be uniform and must contain only produce of the same variety, quality and size.
B. Packaging
The produce must be reasonably packed having regard to the size and type of packaging, without empty spaces or crushing.
Produce must be separated from the bottom, long sides and lid by some appropriate form of protection.
Lettuces and curled-leaved endives must be arranged in two layers, heart to heart (three layers in the case of returnable packages); cos lettuces and broadleaved (Batavian) endives may be packed flat.
Any paper or other material used must be new and harmless to human food. When printed matter is used, the printing must be on the outside only, so as not to come into contact with the produce. The produce when packaged must be free from any foreign bodies, such as loose leaves and parts of stalk.
VI. MARKING
Each package must bear the following particulars, legibly and indelibly marked on the outside:
A. Identification
| Packer | Name and address or code mark |
| Dispatcher |
B. Nature of produce
C. Origin of produce
District of origin, or national, regional or local trade name.
D. Commercial specifications
E. Official control mark (optional)
Note by the Secretariat
This standard should be read in the light of the explanatory brochure, accompanied by coloured photographs to aid grading of fruit, published by OECD. It may be obtained from OECD or its sales agents under reference “Documentation in Agriculture and Food, 1963 Series No. 54”.
Standards for fresh fruit and vegetables drawn up by the Economic Commission for Europe, now referred to Governments for detailed comments after consideration by the Codex Alimentarius Commission in first reading
EUROPEAN STANDARD No. 6 - A, B & C
concerning the marketing and quality control of
Peaches, Apricots and Plums
moving in trade between European countries
A. PEACHES
I. DEFINITION OF PRODUCE
This standard applies to peaches grown from varieties of Prunus Persica Sieb. and Zucc, to be supplied fresh to the consumer, peaches for processing being excluded.
II. QUALITY REQUIREMENTS
A. General
The purpose of the standard is to define the quality requirements for peaches at the dispatching stage, after preparation and packaging.
The standard applies to peaches in general, the designation of the specific varieties to be covered by the standard being left to each country.
B. Minimum requirements
C. Classification
“Extra” class
Fruit in this class must be of superlative quality. In shape, development and colouring it must be typical of the variety allowing for the district in which it is grown. It must have no defects.
Class I
Fruit in this class must be of good quality. It must have the characteristics typical of the particularariety, allowing for the district in which the fruit is grown. However, a slight defect in shape, development or colouring may be allowed.
The flesh must be perfectly sound. Skin defects not liable to impair the general appearance of the fruit or its keeping qualities are allowed. Defects of elongated shape must not exceed 1 cm in length. In the case of other defects, the total area affected must not exceed 0.5 sq. cm.
Class II
This class comprises fruit of marketable quality which does not qualify for inclusion in the higher classes, but satisfies the minimum requirements specified above.
Skin defects not liable to impair the general appearance of the fruit or its keeping qualities are allowed, provided that they do not exceed 2 cm in length for defects of elongated shape or 1.5 cm2 in total area for all other defects.
III. SIZING
Sizing is determined by:
The peaches must be graded according to the following scale:-
| Diameter | Size Code | Circumference | |||||||||||||
| 90 mm. and over | AAAA | 28 cm. and over | |||||||||||||
| 81 | mm. | and | over | but | under | 90 mm. | AAA | 25 | cm. | and | over | but | under | 28 cm. | |
| 74 | " | " | " | " | " | 81 mm. | AA | 23 | " | " | " | " | " | 25 cm. | |
| 68 | " | " | " | " | " | 74 mm. | A | 21 | " | " | " | " | " | 23 cm. | |
| 62 | " | " | " | " | " | 68 mm. | B | 19 | " | " | " | " | " | 21 cm. | |
| 56 | " | " | " | " | " | 62 mm. | C | 17.5 | " | " | " | " | " | 19 cm. | |
| 50 | " | " | " | " | " | 56 mm. | D | 16 | " | " | " | " | " | 17.5 cm. | |
The minimum size allowed for the “Extra” Class is 17.5 cm (circumference) and 56 mm (diameter).
In addition, peaches (except for those of the “Extra” Class) with a circumference of 15/16 cm or a diameter of 47/50 mm will be accepted up to 31 July.
Sizing is compulsory for all classes.
IV. TOLERANCES
Tolerances in respect of quality and size shall be allowed for substandard fruit in each package.
A. Quality tolerances
B. Size tolerances
For all classes: 10 per cent by number or weight of fruit per package up to 1 cm more or less than the size stated on the package.
C. Cumulative tolerances
In no case may tolerances of quality and size taken together exceed:
10 per cent for the “Extra” Class
15 per cent for Classes I and II.
V. PACKAGING AND PRESENTATION
A. Uniformity
The contents of each package must be uniform; each package must contain only fruit of the same variety, quality, degree of ripeness and size, and for the “Extra” Class, the contents must also be uniform in colour.
B. Packaging
The fruit must be packed in such a way as to ensure that it is suitably protected.
Any paper or other material used inside the package must be new and harmless to human food. When printed matter is used, the printing must be on the outside only, so as not to come into contact with the fruit.
The fruit may be put up in one of the following ways:
VI. MARKING
Each package must bear the following particulars legibly and indelibly marked on the outside:
A. Identification
| Packer | Name and address or code mark |
| Dispatcher |
B. Nature of produce
C. Origin of produce
District of origin, or national, regional or local trade name.
D. Commercial specifications
E. Official control mark (optional)
B. APRICOTS
I. DEFINITION OF PRODUCE
This standard applies to apricots grown from varieties of Prunus Armeniaca L., supplied fresh to the consumer, apricots for processing being excluded.
II. QUALITY REQUIREMENTS
A. General
The purpose of the standard is to define the quality requirements for dessert and culinary apricots at the dispatching stage, after preparation and packaging.
B. Minimum requirements
The fruit must be:-
The apricots must have been carefully hand-picked and be sufficiently developed. The state of ripeness must be such as to allow the fruit to withstand transport and handling, to keep under proper conditions until consumption and to meet market requirements at the place of destination.
C. Classification
“Extra” Class
Fruit in this class must be of superlative quality.
In shape, development and colouring it must be typical of the
variety, allowing for the district in which it is grown.
It must have no defects.
Class 1
Fruit in this class must be of good quality.
It must have the characteristics typical of the particular
variety, allowing for the district in which the fruit is
grown. The flesh must be perfectly sound. However, the
following defects may be allowed:
provided that they do not impair the external appearance of the fruit or its keeping qualities. Defects of elongated shape must not exceed 1 cm in length; in the case of all other defects, the total area affected must not exceed 0.5 sq. cm.
Class II
This class comprises fruit of marketable quality which does
not qualify for inclusion in the higher classes, but satisfies
the minimum requirements specified above. Skin defects not
liable to impair the general appearance of the fruit or its
keeping qualities are allowed, provided that they do not
exceed 2 cm in length for defects of elongated shape or
1 sq. cm. for all other defects.
III. SIZING
Sizing is determined either by circumference, or by the maximum diameter of the equatorial section; it is compulsory for Classes “Extra” and I.
For Classes I and II the minimum size is fixed at 30 mm. diameter (10 cm. circumference), the maximum permissible deviation for fruit of the same size being 10 mm. in diameter (3 cm. in circumference).
For the “Extra” Class the minimum size allowed must be at least the same as or greater than the size fixed for the other classes, it being left to each country to determine this size according to the variety. In any case, the maximum permissible deviation for fruit of the same size in this class shall be 5 mm. in diameter (1.5 cm in circumference).
IV. TOLERANCES
Tolerances in respect of quality and size shall be allowed for substandard fruit in each package.
A. Quality tolerances
B. Size tolerances
For all classes: 10 per cent by number or weight of fruit per package up to 1 cm. more or less than the size stated on the package.
C. Cumulative tolerances
In no case may tolerances of quality and size together exceed:
10 per cent for the “Extra” Class.
15 per cent for Classes I and II.
V. PACKAGING AND PRESENTATION
A. Uniformity
The contents of each package must be uniform; each package must contain only fruit of the same variety, quality and size, and for the “Extra” Class, the contents must also be uniform in colour.
B. Packaging
The fruit must be packed in such a way as to ensure that it is suitably protected. Any paper or other material used inside the package must be new and harmless to human food. When printed matter is used, the printing must be on the outside only, so as not to come into contact with the fruit. The fruit when packaged must be free from any foreign bodies.
The fruit may be put up in one of the following ways:
VI. MARKING
Each package must bear the following particulars legibly and indelibly marked on the outside:
A. Identification
| Packer | Name and address or code mark |
| Dispatcher |
B. Nature of produce
C. Origin of produce
District of origin, or national, regional or local trade name.
D. Commercial specifications
E. Official control mark (optional)
C. PLUMS
I. DEFINITION OF PRODUCE
This standard applies to plums of varieties grown from the following:
to be supplied fresh to the consumer, plums for processing being excluded.
II. QUALITY REQUIREMENTS
A. General
The purpose of the standard is to define the quality requirements for dessert and culinary plums at the dispatching stage, after preparation and packaging.
B. Minimum requirements
The fruit must be
The fruit must be sufficiently developed. The state of riponoss must be such as to allow the fruit to withstand transport and handling, to keep under proper conditions until consumption and to meet market requirements at the place of destination.
C. Classification
“Extra” Class: Fruit in this class must be of superlative quality. In shape, development and colouring it must be typical of the variety. It must be:
Fruit in the “Extra” Class must have been carefully hand-picked.
Class I
Fruit in this class must be of good quality.
It must have the characteristics typical of the particular
variety.
However, the following are allowed:
Skin defects not liable to impair the general appearance or keeping qualities may be allowed for each fruit, subject to the following provision:
In particular, healed cracks may be allowed for “Golden gage”1
varieties.
The stalk may be damaged or missing, provided that there is
no risk of the fruit rotting in consequence.
Fruit in Class I must have been carefully hand-picked.
Class II
This class comprises fruit of marketable quality which does
not qualify for inclusion in the higher classes but satisfies
the minimum requirements specified above.
Skin defects not liable to impair the external appearance of
the fruit or its keeping qualities are allowed provided that
they do not exceed one-quarter of the whole surface.
III. SIZING
The fruit must be graded starting from a minimum size fixed by each country according to class and variety.
IV. TOLERANCES
Tolerances in respect of quality and size shall be allowed for sub-standard fruit in each package.
A. Quality tolerances
“Extra” class
5 per cent by number or weight of fruit not satisfying
the requirements for the class, but satisfying the
requirements for the class immediately below (Class I).
Class I
10 per cent by number or weight of fruit not satisfying
the requirements for the class, but satisfying the
requirements for the class below (Class II).
Class II
10 per cent by number or weight of fruit not satisfying
the requirements for the class but fit for consumption.
B. Size tolerances
For all classes: 10 per cent by number or weight of fruit conforming to the size immediately above or below that stated on the package.
C. Cumulative tolerances
In no case may tolerances of quality and weight together exceed:
V. PACKAGING AND PRESENTATION
A. Uniformity
The contents of each package must be uniform; each package must contain only fruit of the same variety, quality and size and, for the “Extra” Class, the contents must also be uniform in colour.
B. Packaging
The fruit must be packed in such a way as to ensure that it is suitably protected. Any paper or other material used must be new and harmless to human food. When printed matter is used, the printing must be on the outside only so as not to come into contact with the fruit. The fruit when packaged must be free from any foreign bodies.
The fruit may be put up in one of the following ways:
VI. MARKING
Each package must bear the following particulars legibly and indelibly marked on the outside:
A. Identification
| Packer | Name and address or code mark |
| Dispatcher |
B. Nature of produce
C. Origin of produce
District of origin or national, regional or local trade name.
D. Commercial specifications
E. Official control mark (optional)
Note by the Secretariat
This standard should be read in the light of the explanatory brochure, accompanied by coloured photographs to aid grading of fruit, published by OECD. It may be obtained from OECD or its sales agents under reference “Documentation in Agriculture and Food, 1963 Series No. 54”.
Standards for fresh fruit and vegetables drawn up by the Economic Commission for Europe, now referred to Governments for detailed comments after consideration by the Codex Alimentarius Commission in first reading
EUROPEAN STANDARD No. 7
concerning the marketing and quality control of
EARLY POTATOES
moving in trade between European countries
I. DEFINITION OF PRODUCE
This standard applies to early potatoes (Solanum tuberosum) intended for human consumption, those intended for processing being excluded. “Early potatoes” means potatoes generally harvested before they are completely mature, marketed immediately after their harvesting and whose skin can be easily removed by rubbing.
II. QUALITY REQUIREMENTS
General
The purpose of the standard is to define the quality requirements for early potatoes at the dispatching stage, after preparation and packaging.
Minimum requirements
Early potatoes must be:
In addition, the tubers must be normal in shape and appearance for the type.
III. SIZING
Early potatoes are sized by square mesh or by weight.
Sizing by square mesh
Tubers shall measure not less than 28 mm. However, tubers measuring more than 17 mm and less than 28 mm may be marketed under the trade name of “mids”.
Sizing by weight
Tubers must weigh not less than 20 grammes. However, tubers weighing more than 5 grammes and less than 20 grammes may be marketed under the trade namo of “mids”.
IV. TOLERANCES
Tolerances in respect of quality and size shall be allowed for sub-standard produce in each package.
Quality tolerances
A maximum of 4% by weight of waste and of tubers not satisfying the quality requirements shall be allowed. However, within this over-all tolerance, the following maximum individual tolerances shall be allowed:
Skin cracks or bruises shall not constitute defects provided that they do not involve any deterioration of the produce and do not seriously affect its market value.
Size tolerances
Sizing by square mesh
In any one package a maximum of 3% by weight of tubers measuring less than 28 mm shall be allowed. However, no tuber measuring less than 22 mm shall be allowed.
Lots of mids may include a maximum of 3% by weight of tubers measuring less than 17 mm or more than 28 mm.
Sizing by weight
In any one package a maximum of 3% by weight of tubers weighing less than 20 grammes shall be allowed. However, no tuber weighing less than 10 grammes shall be allowed.
Lots of mids may include a maximum of 3% by weight of tubers weighing less than 5 grammes or more than 20 grammes.
V. PACKAGING AND PRESENTATION
Early potatoes must be packed in appropriate packages (bags, nets, suitable crates, etc.) containing 20, 25, 30 or 50 kg net weight. However, packaging in bags containing 10 kg net weight (or less) is acceptable. If paper or plastic bags are used, they must be perforated to ensure adequate ventilation. All packages in one lot must be uniform in weight.
The early potatoes in any one package must be uniform in colour of skin and of flesh.
VI. MARKING
Each package must bear the following particulars legibly and indelibly marked on the outside, either printed on the package itself or on a label secured to the fastening:
A. Identification
| Packer | Name and address or code mark |
| Dispatcher |
B. Nature of produce
C. Origin of produce
District of origin, or national, regional or local trade name.
D. Commercial specifications
E. Official control mark (optional)
Standards for fresh fruit and vegetables drawn up by the Economic Commission for Europe, now referred to Governments for detailed comments after consideration by the Codex Alimentarius Commission in first reading
EUROPEAN STANDARD No. 8
Protocol on the Standardization of Fruit and Vegetables
I. The Governments that have notified the Executive Secretary of the Economic Commission for Europe of their acceptance of this Protocol adopt the general provisions set forth below concerning the standardization of products and undertake to ensure that they are put into effect for international trade between European countries within one year from 1 January 1955, in accordance with the procedure contemplated in Section III.
II. General provisions to be applied in Europe for the commercial standardization and quality control of fresh fruit and vegetables moving in international traffic
This text defines the characteristics to be possessed at the consignment stage by bulk-produced fruit and vegetables only (certain special production mentioned in the next paragraph being excluded) despatched in international traffic between European countries and normally intended to be sold or delivered fresh to the consumer.
The Protocol does not apply to fruit and vegetables produced in small quantities by means of special and costly processes, having characteristics superior to those of the “extra” class and packed in an exceptionally careful way with the help of expensive materials.
A. Definition of produce
Produce for which commercial quality standards are established should be defined so far as concerns the standards pertaining to it by the Latin name of the genus and species to which it belongs (binominal nomenclature), with reference to an author.
B. General provisions concerning quality
Minimum requirements
At the time of despatch fruit or vegetables should fulfil the following minimum requirements:
Provisions concerning classification
Any quality classification of produce moving in international traffic should consist of classes corresponding to the following characteristics:
“Extra” class
Produce of superior quality, of the shape, appearance, colour and taste characteristic of the variety1, virtually free from blemishes affecting their external appearance and particularly carefully packed.
Class I
Produce of good quality, “commercially” free from blemishes and carefully packed.
Class II
Produce which may have certain blemishes not impairing its intrinsic quality and which complies with the minimum general requirements defined above.
In the case of products for which a three-tier classification is not required, and also for those for which the creation of a fourth category might be deemed advisable, the relationship between the classes enumerated above and that (or these) adopted for each of such products should be defined in respect of the proposed standards for the product in question.
A certain percentage of produce not fulfilling the requirements of the class concerned may be allowed in each package; but this tolerance should not exceed 5 per cent in number in the “Extra” class and 10 per cent in classes I and II.
In no case may the tolerance extend to produce affected by rot or with serious bruises or unhealed cracks.
C. Sizing
In the case of produce normally subject to size grading (such as numerous fruits and vegetables in the “Extra” class) sizing may be determined, according to product, by reference to one or more of the following criteria:
A certain percentage of undersized or oversized produce may be allowed in each package but this tolerance should not exceed 10 per cent in number of pieces larger or smaller than the size marked on the package.
D. Presentation
All the produce in each package should be of the same variety, the same class, and more or less uniform in size; and where there is grading by size, should be of the same size-grade.
The produce should be packed in a straightforward and reasonable manner with due regard to the type and requirements of transport.
In the case of despatch in bulk (this method is to be accepted only in the case of certain products and in certain conditions) the produce should comply with the minimum requirements for class II as stated above, or, if the case arises, for a class III.
E. Marking
The outside of packages containing fruit and vegetables should bear the following information clearly and indelibly inscribed:1
1 Suitably attached labels are allowed.
Identification:
| Packer | Name and address or code mark |
| Dispatcher |
Nature of product:
The variety being mentioned where appropriate.
Origin of product:
District of origin or national, regional or local designation.
Commercial characteristics:
Control mark (optional)
Symbol certifying that control has been applied. An export certificate, however, may also be used to establish that the consignment in question has been duly inspected and controlled.
These provisions do not apply to produce consigned in returnable packages. The indications provided for in this section should be given in a separate certificate accompanying the consignment.
F. Supplementary Provisions
Consignment
Produce should be loaded and stowed in the transport unit in a reasonable manner, and the conditions of transport should be so arranged as to ensure that it will arrive at its destination in the best possible condition, having regard to its nature, the time of year, the type of transport and the length of the journey.
Official control in the exporting country
Organization
The standards to be applied and the control regulations should be issued by the public authorities. This provision in no way limits the right of control which can be exercised by the buyer.
The actual control operations may be carried out by official bodies or by associations, establishments or persons duly authorized by the public authorities,
Operation of the control
Control may be carried out at different stages, but in order to reduce transport times to the minimum, it is recommended that control under the standardization regulations be carried out at the time of despatch, and, if possible, in conjunction with the other control and Customs clearance formalities which exported produce may be required to undergo.
Penalties
Without prejudice to any other penalities imposed by the control authorities, produce failing to conform to the criteria laid down in national and international standards should be rejected.
The compulsory and official registration of exporters or the issuing of trading licences by a competent administrative body are recommended as means of ensuring the observance of the various regulations enacted under international agreements.
The provisions of this Protocol shall not prevent the operation of phytosanitary regulations which are in force in importing countries.
III. Each government accepting this Protocol undertakes to take the necessary steps under its domestic law to adapt its commodity standards to the general provisions set forth above under Section II. In so doing it also undertakes to refer to the individual standards to be prepared by the Working Party on Standardization of Perishable Foodstuffs on the basis of the foregoing general provisions, and shall have regard as far as possible to the particular provisions thereof.
IV. On the expiry of the time-limit laid down, the Working Party on Standardization of Perishable Foodstuffs shall examine the observations of each country on the manner in which these commitments have been met and the difficulties encountered.
V. The Working Party shall be responsible for:
VI. The Working Party shall also be responsible for drawing up, whenever it thinks best, the clauses of an international agreement calculated to confer a definite status on the European system of standardization of fruit and vegetables.
ANNEX
Protocol on the Standardization of Fruit
and Vegetables
NOTE ON THE INTERPRETATION TO
BE GIVEN TO THE PROVISIONS CONCERNING
PRESENTATION AND PACKAGING
OF THE PRODUCE
1. In the course of the discussion which took place during its Sixth Session (24 – 27 October 1955), the Working Party found it desirable to define clearly the interpretation to be given to the provisions of the Protocol on the Standardization of Fruit and Vegetables (document AGRI/WP. 1/40/Rev.1) as far as they concern the presentation and packaging of the produce.
2. The Protocol establishes as a general rule that both the produce itself and the conditions under which it is packaged and transported have to be such as to allow the produce to reach its destination in good condition. In every case it falls to the exporter to choose a form of packaging and presentation which will assure proper protection for the produce to be delivered, taking into account the degree of liability to damage of the product in question, the duration of the journey, etc.
3. The Working Party specified that:
Definitions
The term “in bulk”, without further qualification, means direct loading into a means of transport.
The term “in bulk in packages” means that the produce is put into packages without any particular arrangement, in layers or otherwise.
4. In view of the need to encourage exporters to adopt the most economic type of packaging and transport - it being explicitly understood that the quality of the produce must be maintained until it reaches the consumer - the Working Party decided that the individual standards should lay down in every case the exceptions to the above provisions which may be made for certain products. The individual standards should also establish the provisions to be applied for each class of produce as regards sizing and with respect to the manner in which the produce is packed (in rows or layers or in bulk in packages).
Note by the Secretariat
This standard should be read in the light of the explanatory brochure, accompanied by coloured photographs to aid grading of fruit, published by OECD. It may be obtained from OECD or its sales agents under reference “Documentation in Agriculture and Food, 1961 Series No. 47”.
Standards for fresh fruit and vegetables drawn up by the Economic Commission for Europe, now referred to Governments for detailed comments after consideration by the Codex Alimentarius Commission in first reading
EUROPEAN STANDARD No. 9
concerning the marketing and quality control of
ARTICHOKES
moving in trade between European countries
I. DEFINITION OF PRODUCE
This standard applies to heads of the Cynara Scolymus L. to be supplied fresh to the consumer, artichokes for processing being excluded.
II. QUALITY REQUIREMENTS
A. General
The purpose of the standard is to define the quality requirements for the artichokes referred to in paragraph I above, at the dispatching stage, after preparation and packaging.
B. Minimum requirements
The heads must be:
C. Classification
Artichoke heads are graded, according to their quality characteristics, into the three classes defined below.
(i) “EXTRA” Class
Artichoke heads in this class must be of superlative quality. They must possess all the characteristics (in particular, well-closed central bracts) and the colour typical of the variety.
They must have no defects.
In addition, the ducts in the base must show no incipient woodiness.
(ii) Class I
Artichoke heads in this class must be of good quality. They must have the shape typical of the variety and the central bracts must be well closed, in accordance with the variety; in addition, the ducts in the base must show no incipient woodiness.
They must have no defects except the following:
(iii) Class II
Artichoke heads in this class must be of marketable quality. They may be slightly open.
In addition, they may have the following defects:
III. SIZING
Artichoke heads are graded according to the maximum equatorial diameter.
The scale given below is COMPULSORY for the “EXTRA” Class and Class I and OPTIONAL for Class II.
Diameter of 13 cm and over
Diameter from 11 cm up to but excluding 13 cm
Diameter from 9 cm up to but excluding 11 cm
Diameter from 7.5 cm up to but excluding 9 cm
Diameter from 6 cm up to but excluding 7.5 cm
Artichoke heads in Class II not conforming to the above scale MUST be graded as follows:
Diameter of 13 cm and over
Diameter from 9 cm up to but excluding 13 cm
Diameter from 6 cm up to but excluding 9 cm
Finally, a diameter from 3.5 cm up to but excluding 6 cm is allowed for artichokes of the “Poivrade” and “Bouquet” varieties.
IV. TOLERANCES
A. Quality tolerances
“EXTRA” Class
In any one package a maximum of 5 per cent by number of heads not satisfying the requirements of the class but meeting the requirements of Class I.
Class I
In any one package, a maximum of 10 per cent by number of heads not satisfying the requirements of the class but meeting the requirements of Class II.
Class II
In any one package, a maximum of 10 per cent by number of heads not satisfying the requirements of the class but possessing defects in no case rendering them unfit for consumption.
B. Size tolerances
In any one package, a maximum of 10 per cent by number of heads not conforming to the size standards. However, they must belong to the size-grade immediately above or below, with a minimum diameter of 5 cm for heads in the smallest size-grade (6 to 7.5 cm).
No size tolerance is allowed for artichokes of the “Poivrade” or “Bouquet” varieties.
V. PACKAGING AND PRESENTATION
A. Uniformity
Each package must contain heads of the same variety, quality and size.
B. Packaging
The produce must be reasonably packed having regard to the size of the produce and the type of packaging, i.e., without empty spaces or crushing.
The stalks must not be longer than 10 cm and must be cut off cleanly.
If wooden packaging is used, the produce must be separated at least from the bottom, the two longer sides and, if applicable, the lid, by paper or any other authorized means. Any paper or other material used inside the package must be new and harmless to human food. When printed matter is used, the printing must be on the outside only so as not to come into contact with the produce.
VI. MARKING
Each package must bear the following particulars, legibly and indelibly marked on the outside:
A. Identification
| Packer | Name and address or code mark |
| Dispatcher |
B. Nature of Produce
C. Origin of produce
District of origin, or national, regional or local trade name.
D. Commercial specifications
E. Official control mark (optional)
Standards for fresh fruit and vegetables drawn up by the Economic Commission for Europe, now referred to Governments for detailed comments after consideration by the Codex Alimentarius Commission in first reading
EUROPEAN STANDARD No. 10
concerning the marketing and quality control of
CHERRIES
moving in trade between European countries
I. DEFINITION OF PRODUCE
This standard applies to cherries, fresh fruit grown from varieties of Prunus Avium L. and Prunus Cerasus L., supplied fresh to the consumer, cherries for processing being excluded.
II. QUALITY REQUIREMENTS
A. General
The purpose of the standard is to define the quality requirements for the cherries at the dispatching stage, after preparation and packaging.
B. Minimum requirements
The fruit must be:
It must also be free from all blemishes comercially regarded as defects, including in particular marks left by hail, burns, scars and bruises.
The fruit must have reached a suitable degree of ripeness to enable it to stand transport and handling and to meet the commercial requirements of the place of destination.
C. Classification
EXTRA-SPECIAL Class
Fruit in this class must be of superior quality. It must be well-developed, and must have all the characteristics and the typical colouring of the variety.
Class I
Fruit of this class must be of good quality. It may, however, be slightly deformed, with a colouring less typical of the variety.
III. SIZING
Cherries are graded according to the maximum equatorial diameter.
A. EXTRA-SPECIAL Class
The diameter of the fruit in this class must not be less than 20 mm
B. Class I
The diameter of the fruit in this class must not be less than 17 mm, except in the case of the early varieties, for which fruit with a diameter of not less than 15 mm is acceptable.
IV. TOLERANCES
In any one package, quality and size tolerances are allowed for fruit not satisfying the requirements of the class.
A. Quality tolerances
(i) EXTRA-SPECIAL Class
In any one package, a maximum of 5 per cent by number or weight of the fruit may fail to satisfy the requirements of the class but must meet the requirements of Class I, with the exception of over-ripe fruit. Of these 5 per cent, not more than 2 per cent may consist of split or worm-eaten fruit.
(ii) Class I
In any one package a maximum of 10 per cent by number or weight of the fruit may fail to satisfy the requirements of the class, but must be fit for consumption and must not include over-ripe fruit. Of this 10 per cent, not more than 4 per cent may be split and not more than 4 per cent may be worm-eaten.
B. Size tolerances
In any one package, a maximum of 10 per cent by number or weight of the fruit may fall below the prescribed minimum size, provided, however, that the diameter is not less than:
V. PACKAGING AND PRESENTATION
A. Uniformity
The contents of each package must be uniform and consist exclusively of of the same variety and quality. The fruit must be of reasonably form size.
In addition, fruit graded in the EXTRA-SPECIAL Class must be of uniform colouring and maturity.
B. Packaging
Packaging must provide reasonable protection for the produce. The contents of each package must be free from all foreign bodies.
Any paper or other material used inside the package must be new and harmless to human food. When printed matter is used, the printing must be the outside only so as not to come into contact with the produce.
MARKING
Each package must bear the following particulars, legibly and indelibly marked on the outside:
A. Identification
| Packer | Name and address or code mark |
| Dispatcher |
B. Nature of Produce
C. Origin of produce
District of origin, or national, regional or local trade name.
D. Commercial specifications
Class
E. Official control mark (optional)
