APPENDIX K (Contd.)

APPENDIX K.11

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. 11

concerning the marketing and quality control of
STRAWBERRIES
moving in trade between European countries

I. DEFINITION OF PRODUCE

This standard applies to strawberries grown from varieties of Fragaria, to be supplied fresh to the consumer, strawberries for processing being excluded.

II. QUALITY REQUIREMENTS

General

The purpose of the standard is to define the quality requirements for strawberries at the dispatching stage, after preparation and packaging.

The standard applies to strawberries in general, the designation of the specific varieties being left to each country.
Minimum requirements
1. The fruit must be:
  - intact, undamaged;
  - with the calyx and a short green unwithered stalk attached (except in the case of wood strawberries);
  - sound;
  - free from insect bites or traces of disease;
  - clean and in particular free from dirt and all visible traces of chemicals;
  - fresh, but not washed;
  - free of all abnormal external moisture;
  - free of foreign smell or taste.
2. The fruit must have been carefully hand-picked and must be fully and normally developed.
The state of ripeness and colour must be such as to allow the fruit to stand transport and handling, and to meet market requirements at the place of destination.
Classification
1. “Extra” class
  
  Fruit in this class must be of superlative quality.
  - in colouring and shape it must be typical of the variety and it must be particularly uniform and regular with respect to degree of ripeness, colour and size¹;
  - it must be bright in appearance, taking account of the variety;
  - it must be free from earth.
2. Class I
  
  Fruit in this class must be of good quality.
  - it may be slightly less uniform in size, shape and appearance;
  - it must be practically free from earth.

III. SIZING

Sizing is determined by the maximum diameter of the equatorial section. Strawberries must be of the following minimum sizes:

	Extra Class	Class I
Large varieties	30 mm	25 mm
Small varieties	20 mm	15 mm
Wood strawberries	-	-

(Separate lists of large and small varieties, drawn up by each country on the basis of the varieties grown, will be reproduced in annex I to this document (to be drawn up later)).

IV. TOLERANCES

Tolerances in respect of quality and size shall be allowed for sub-standard produce in each package.

¹ These uniformity requirements for the “Extra” class may be applied a little less strictly in the case of wood strawberries.

Quality tolerances
1. “Extra” class:
  
  5 per cent by number or weight of fruit not satisfying the requirements for the class but meeting the requirements for class I.
2. Class I:
  
  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. For both classes the above tolerances may in no case exceed 2 per cent of spoilt fruit.
Size tolerances

For both classes: 10 per cent by number or weight of fruit per package not conforming to the minimum size required for the class and size group.
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 class I.

V. PACKING AND PRESENTATION

Uniformity

The contents of each package must be uniform; each package must contain only fruit of the same origin, variety and quality class. Embellishment of the goods is strictly prohibited.
Packaging

The fruit must be packed in such a way as to ensure that it is suitably protected.

Small unit packages and 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 body.

Fruit in the “Extra” Class must be particularly well presented.

VI. MARKING

Each package must bear the following particulars, legibly and indelibly marked on the outside (these particulars may appear on a label placed inside the package):

• packer	name and address or code mark
• dispatcher

nature of produce: strawberries
origin of produce: district of origin or national, regional or local trade name
commercial specification: quality class
official control mark: (optional).

APPENDIX K.12

EUROPEAN STANDARD No. 12

concerning the marketing and quality control of
WITLOOF CHICORY
moving in trade between European countries

I. DEFINITION OF PRODUCE

This standard applies to the forced chicory sprouts obtained from the roots of “Brussels chicory” or “witloof chicory” (a variety of Cichorium intybus, L. var. foliosum Hegi.) to be supplied fresh to the consumer.

II. QUALITY REQUIREMENTS

General

The purpose of this standard is to define the quality requirements for witloof chicory at the dispatching stage, after preparation and packaging.
Minimum requirements
1. The chicory must be:
  - intact,
  - sound, i.e. free from reddish discoloration, frost-nip or rot, traces of bruising or damage by rodents, disease, insects or other parasites (subject to the special provisions for each class),
  - fresh in appearance,
  - clean, in particular free from all earth-soiled leaves and traces of fertilizer or other chemicals,
  - free of all abnormal external moisture,
  - free of foreign smell or taste,
  - pale, i.e. white to yellowish white in colour,
  - cut cleanly, immediately below the neck.
2. The chicory, must be sufficiently and evenly developed, and fresh enough to withstand transport and handling, to remain in good condition until it reaches its place of destination and to meet market requirements there.
Classification

Chicory is graded, according to quality requirements, in the two classes defined below.
1. “Extra” class
  
  Chicory in this class must be of superlative quality. It must, in particular:
  - be well formed,
  - be firm,
  - be undamaged,
  - have close heads, i.e. heads with a sharp, closed tip,
  - not be greenish or glassy-looking,
  - show no signs of the formation of stem in the middle.
2. Class I
  
  Chicory in this class must be of good quality. It must, in particular:
  - be sufficiently firm,
  - not be greenish,
  - show no signs of the formation of stem in the middle.
  It may be less regular in shape, and the tips, without being open, may be less tight and close than for the “Extra” class.

III. SIZING

Chicory is graded according to the maximum diameter of the widest section at right angles to the longitudinal axis, and according to length.

The diameter of the chicory may in no case be less than 2.5 cm when the latter is under 14 cm in length. It may in no case be less than 3 cm when the chicory is 14 cm or over in length.

Chicory graded as “Extra” may not be more than 6 cm in diameter; chicory graded as class I may not be more than 8 cm in diameter.

The length of the chicory may range between 9 and 17 cm for the “Extra” class, and between 9 and 20 cm for Class I.

Within the same package:

the maximum permissible difference in length between the pieces of chicory is 5 cm for the “Extra” class, and 8 cm for Class I;
the maximum permissible difference in diameter between the pieces of chicory is 2.5 cm for the “Extra” class, and 4 cm for Class I.

IV. TOLERANCES

Tolerances, in respect of quality and size, shall be allowed in each package for produce not satisfying the requirements for its class.

Quality tolerances
1. “Extra” class: 5 per cent by number of pieces of chicory not satisfying the requirements of this Class, but meeting the requirements of Class I.
2. Class I: 10 per cent by number of pieces of chicory not satisfying the requirements of this Class, but fit for human consumption.
Size tolerances

In any one package, 10 per cent by number of pieces of chicory 1 cm above or below, as regards both length and diameter, the extreme measurements for size-grades and uniformity given in Section III, subject to the minimum diameter specified.
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 Class I.

V. PACKAGING AND PRESENTATION

Uniformity

Each package must contain only chicory of the same variety, quality and size.

In the layers within each package the pieces of chicory must be of uniform quality and size.
Packaging

The packaging must be such as to give the produce suitable protection. The packages must be clean and odourless. 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 in contact with the chicory. The chicory when packaged must be free from any foreign bodies.

The chicory may be packed:
1. in cases,
2. in small packages.

The chicory must be arranged horizontally in layers one above another, and evenly in each layer. Small packages may contain only one layer of chicory.

The chicory must be separated by protective material from the bottom, sides and lid of the packing case.

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

“Chicory” (witloof) (for closed packages).
Origin of produce

District of origin, or national, regional or local trade name.
Commercial specifications

Class.
Official control mark (optional)

APPENDIX K.13

EUROPEAN STANDARD No. 13

concerning the marketing and quality control of
SPINACH
moving in trade between European countries

I. DEFINITION OF PRODUCE

This standard applies to spinach of varieties grown from Spinacia oleracea, to be supplied fresh to the consumer, spinach for processing being excluded.

II. QUALITY REQUIREMENTS

General

The purpose of the standard is to define the quality requirements for spinach which is put up in leaf or in heads at the dispatching stage, after preparation and packaging.
Minimum requirements

The produce must be:
- sound,
- of fresh appearance,
- clean, substantially free of earth and of visible traces of fertilizer, pesticides and parasites,
- free of floral stems,
- free of foreign smell or taste.
The washed produce must be adequately drained.

In the case of spinach heads, the portion comprising the root must be cut close to the base of the outer leaves.

The state of the produce must be such as to allow it to withstand transport and handling and to meet market requirements at the place of destination.
Classification

Spinach is graded in two quality classes which are defined below:
1. Class I
  
  Spinach in this class may be in leaf or in heads.
  
  The leaves must be:
  - intact,
  - normal in colour and appearance for the variety and time of picking,
  - free from damage caused by frost, animal parasites or diseases affecting appearance and edibility.
  In the case of leaf spinach, the leaf stalk must not exceed 10 cm in length.
2. Class II
  
  This class comprises leaf spinach or spinach heads of marketable quality which does not qualify for inclusion in Class I but satisfies the minimum requirements set out in section II B.

III. SIZING

Sizing is not compulsory for spinach

TOLERANCES

Tolerances in respect of quality shall be allowed in each package for produce not satisfying the requirements for its class.

Class I: 10% by weight of produce not satisfying the requirements for the class but meeting the requirements for Class II.
Class II: 10% by weight of produce not satisfying the requirements for the class but fit for consumption.

In addition, in the case of spinach neads, a tolerance of 10% by weight of heads, the length of root attached to which may not exceed one centimetre from the base of the outer leaves, shall be allowed.

IV. PACKAGING AND PRESENTATION

Uniformity

The contents of every package must be uniform and contain only produce of the same variety and quality.

Leaf spinach and spinach heads must not be mixed in the same package.
Packaging

The produce 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 produce.

The produce, when packaged, must be free from any foreign bodies, including detached floral stems, yellow leaves and weeds.

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

“Leaf spinach” or “Spinach heads” (in the case of closed packages).
Origin of produce

District of origin, or national, regional or local trade name.
Commercial specifications

Class
Official control mark for the produce (optional)

APPENDIX K.14

EUROPEAN STANDARD No. 14

concerning the marketing and quality control of
TABLE GRAPES
moving in trade between European countries

I. DEFINITION OF PRODUCE

This standard applies to table grapes, being fresh fruit grown from varieties of Vitis vinifera L, to be supplied fresh to the consumer and belonging to the varieties set forth in the annexed list.

II. QUALITY REQUIREMENTS

General

The purpose of the standard is to define the quality requirements for table grapes at the dispatching stage, after preparation and packaging.
Minimum requirements
1. Bunches and berries must be:
  - sound
  - clean (in particular, free of all visible traces of chemicals)
  - free of abnormal external moisture
  - free of foreign smell or taste
2. In addition, berries must be:
  - well formed
  - normally developed
  Pigmentation due to sun is not a defect
  
  (Burst or damaged berries must be cut out, without unduly depleting the bunches).
3. Bunches must have been carefully picked. The state of ripeness must be such as to allow the produce to withstand transport and handling and to meet market requirements at the place of destination. Exporting countries must prohibit the dispatch of insufficiently ripe table grapes. Methods of assessing ripeness are left to the initiative of each country pending the establishment of objective criteria at the international level.
Classification
1. “Extra” Class
  
  Table grapes in this class must be of superlative quality. In shape, size and colouring the bunches must be typical of the variety and have no defects.
  
  Berries must be firm, firmly attached, evenly spaced along the stalk and have their bloom virtually intact.
2. Class I
  
  Table grapes in this class must be of good quality.
  
  In shape, size and colouring the bunches must be typical of the variety. Berries must be firm, firmly attached and, as far as possible, have their bloom intact. They may, however, be less evenly spaced along the stalk than in the “Extra” Class.
  
  The following are allowed:
  - slight malformation
  - slight defect in colouring
  - very slight sun burns affecting the skin only

III. SIZING

The following minimum size requirements per bunch are laid down for hothouse grapes and for large-berry and small-berry grapes grown in the open ground:

	Hothouse varieties	Open ground varieties
		Large-berry	Small-berry
“Extra” Class:	300 g	200 g	150 g
Class I:	250 g	150 g	100 g

(Note - A classified list of varieties is annexed hereto).

IV. TOLERANCES

Tolerances shall be allowed in each package for fruit not satisfying the requirements for its class.

Quality tolerances:
1. “Extra” Class: 5 per cent by weight of fruit not satisfying the requirements for the “Extra” Class, but conforming to Class I. Within this tolerance a maximum of 3 per cent by weight of berries detached from the stalk may be allowed.
2. Class I: 10 per cent by weight of fruit not satisfying the requirements for the class, but fit for consumption. Within this tolerance a maximum of 3 per cent by weight of berries detached from the stalk may be allowed.
Size tolerances:
1. “Extra” Class: 10 per cent by weight of bunches per package not satisfying the size requirements for the class but meeting the size requirements for
2. Class I: 10 per cent by weight of bunches per package not satisfying the size requirements for the class but not below the following minimum sizes:

	Hothouse	Open ground
		Large berries	Small berries
per bunch	200 g	100 g	75 g

Cumulative tolerances:

In no case may quality and size tolerances taken together exceed:
- 10 per cent for the “Extra” Class
- 15 per cent for Class I.

V. PACKAGING AND PRESENTATION

Uniformity

The contents of each package must be uniform; each package must contain only bunches of the same variety and class, and the same degree of ripeness.

In the case of the “Extra” Class, the bunches must be of more or less identical size and colouring.

In Central European trade, the inclusion in each package, at the request of the importers, of bunches of different colours for decorative purposes shall be allowed.
Packaging

The fruit must be packed in such a way as to ensure that it is suitably protected. In the case of the “Extra” Class, the grapes must be packed in a single layer when the contents of the package weigh more than 1 kg.

The produce in each package must be free from any 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 on the outside only so as not to come into contact with the fruit.

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
- “Table grapes” (when the contents of the package are not visible from the outside)
- name of the variety
Origin of produce

District of origin, or national, regional or local trade name
Commercial specifications

Class
Official control mark (optional)

ANNEX

List of varieties

Note: The asterisk indicates the possibility of an additional synonym. Other varieties or additional synonyms may be added to this list after consultation with the International Wine Bureau.

Grapes grown in the open ground
(a) Large-berry varieties
	ALEDO
	ALPHONSE LAVALLEE
	AMASYA
	AMASYA SIYAHI
	ANGELA
	BARESANA
	= Turchesca
	= Uva di Bisceglie
	= Lattuario Bianco
	BLANC D'EDESSA
	CARDINAL
	COARNA BLANC
	" Noir
	DABOUKI
	= Malaga
	= *
	= *
	DATTIER de VALANDOVO
	DEGIRMENDERE SIYAHI
	ERENKOY BEYAZI
	GEMRE
	GLORIA
	GROS COLMAN
	HONUSU
	IGNEA
	ITALIA
	= Ideal
	KOZAK BEYAZI
	MUSCAT JULIUS
	" MADAME MATHIASZ
	NAPOLEON
	= *
	= Bicane
	OHANEZ
	= Uva d'Almeria
	= Almeria
	OLIVETTE BIANCHE
	OLIVETTA NERA
	= Olivella Vibonese
	PANNONIA
	PEK
	BOD EMPEREUR
	REGINA
	= Pergolone
	= Inzolia Imperiale
	= Mennavacca Bianca
	= Dattier de Beyrouth
	= Afouz-Ali (Afis-Ali)
	= Bolgar
	= Rosaki
	= Reine
	= *
	REGINA NERA
	= Mennavacca Nera
	= Lattuario Nero
	SCHIAVA GROSSA
	= Schiavone
	= Grossvernatsch
	= Frankenthal
	TCHAOUTC
	= Chauch
	= Ciaouss
	= *
	VALENCY NOIR
ZIBIBBO
= Moscato de Pantelleria
= Muscat d'Alexandrie
= *
Grapes grown in the open ground
(b) Small-berry varieties
ADMIRABLE DE COURTILLER
ALBILHO
ANNA MARIA
BALTALI
CATALANESCA
CHASSELAS (Doré, Musqué, Rose, etc.)
= Fendant
= Gutedel
= Krachgutedel
CHELVA
= Guarena
CIMINNITA
DAMASCENER WEISS
DELIZIA DI VAPRIO
GROS VERT
= St. Jeannet
= Trionfo dell'Esposizione
JAOUMET
= St. Jacques
= Madeleine de Jacques
MADELEINES (Angevine, Royale, etc.)
MANTUO
= Villanueva
MOSCATO D'ADDA
MOSCATO D'AMBURGO
= Muscat de Hambourg
= Hamburski Misket
(c) Hothouse grapes
ALPHONSE LAVALLEE
= Ribier
BLACK ALICANTE
= Granacke
= Granaxa
CANON HALL
COLMAN
= *
FRANKENTHAL
= Grossvernatsch
= *
GOLDEN CHAMPION
GRADISCA
GROS MAROC
LEOPOLD III
MUSCAT D'ALEXANDRIE
MUSCAT DE HAMBOURG
= Hambro
PROF. ABERSON
ROYAL
MOSCATO DI TERRACINA
= Moscato di Maccarese
OEILLADE
= Cinsault sel.
PANSE PRECOCE
PERLA DE CSABA
= Perle de Czabah
=
PERLETTE
PIZZUTELLO
PRECOCE DE MALINGRE
PRIMUS
PRUNESTA
REGINA DEI VIGNETI
= Reine des Vignes
= Muskat Königin Weingärten
= " Solöskertek Kiralynéja
SERVANT
= Servan
SIDERITIS
SMEDEREVKA
SULTANINES
= Sultaniye
VALENSY BLANC
VERDEA
= Colombana bianca
YAPINCAK

APPENDIX K.15

EUROPEAN STANDARD No. 15

concerning the marketing and quality control of
SHELLING PEAS
moving in trade between European countries

I. DEFINITION OF PRODUCE

This standard applies to shelling peas of varieties grown from Pisum sativumL. to be supplied fresh to the consumer, peas for processing being excluded.

II. QUALITY REQUIREMENTS

General

The purpose of the standard is to define the quality requirements for peas at the dispatching stage, after preparation and packaging.
Minimum requirements
1. The pods must be:
  - of the green colour typical of the variety,
  - intact,
  - sound (subject to the special provisions for each class),
  - clean, without leaves,
  - free of all abnormal external moisture,
  - free of foreign smell or taste.
2. The peas themselves must be:
  - fresh,
  - well-formed,
  - sound, that is to say free from damage by insects or disease,
  - of normal size.
3. The state of the produce must be such as to allow it to withstand transport and handling and to meet market requirements at the place of destination.
Classification

Peas are graded in two quality classes which are defined below.
1. Class I
  
  Peas in this class must be of good quality.
  
  The pods must be:
  - typical of the variety in shape, size and colouring for the stage of development defined hereunder for the peas themselves.
  - with peduncles attached,
  - free from damage by hail,
  - fresh and turgescent,
  - well filled containing at least five seeds (4 seeds in the case of early varieties), and
  - show no signs of deterioration through heating.
    The peas themselves must be:
  - well-formed,
  - tender,
  - succulent and sufficiently firm, that is to say when squeezed between two fingers they should become flat without disintegrating,
  - non-farinaceous,
  - at least half the full-grown size but not full-grown,
  - of the colour typical of the variety.
2. Class II
  
  The peas may be riper than those in Class I.
  
  The pods may be:
  - slightly discoloured,
  - they may show very slight signs of superficial damage provided it is not progressive and there is no risk of the seeds being affected,
  - less fresh pods are permissible but wilted pods are not allowed,
  - the pods must contain at least three seeds.
    The peas themselves may be:
  - less well-formed,
  - slightly less coloured,
  - slightly harder.
    Over-mature peas are excluded.

III. SIZING

Sizing is not compulsory for peas.

IV. TOLERANCES

Tolerances in respect of quality shall be allowed in each package for produce not satisfying the requirements for its class.

Class I: 10% by weight of produce not satisfying the requirements for the class but meeting the requirements for class II.
Class II: 10% by weight of produce not satisfying the requirements for the class but fit for consumption.

In no circumstances shall these tolerances apply to produce affected by progressive diseases.

V. PACKAGING AND PRESENTATION

Uniformity

The contents of every package must be uniform and contain only peas of the same origin, variety and quality.
Packaging

The produce 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 produce. The packages must be free from leaves, stems and other 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

“Peas” (in the case of closed packages)
Origin of produce

District of origin, or national, regional or local trade name
Commercial specifications

Class
Official control mark (optional)

APPENDIX K. 16

EUROPEAN STANDARD No. 16

concerning the marketing and quality control of
BEANS
moving in trade between European countries

I. DEFINITION OF PRODUCE

This standard applies to beans grown from Phaseolus vulgaris L, and Phaseolus coccineus L. to be supplied fresh to the consumer, beans for shelling or processing being excluded.

II. QUALITY REQUIREMENTS

General

The purpose of the standard is to define the quality requirements of beans at the time of despatch, after they have been packed and wrapped.
Minimum requirements
1. The beans must be:
  - intact;
  - sound;
  - of fresh appearance;
  - clean (in particular free from any impurity or any visible trace of the chemicals, including fertilisers, used);
  - free of foreign smell or taste;
  - free of all abnormal external moisture.
2. The beans must be of sufficient size. The state of the produce must be such as to enable it to stand transport and handling, and to meet market requirements at the place of destination.
Classification
1. Beans “en filet” (“needle beans”)
  1. Extra class
    
    Beans in this class must be of superior quality and of the shape, size and colour characteristic of the variety.
    
    They must be:
    - turgescent;
    - very tender;
    - seedless and stringless;
    - free from any defect.

III. SIZING

Sizing is required only in the case of fine beans. Sizing is determined by the maximum diameter of the pod in accordance with the following classification:

very fine: width of the pod not exceeding 6 mm;
fine: width of the pod not exceeding 9 mm;
average: width of the pod exceeding 9 mm.

Only “very fine” beans may be placed in the Extra class.

Only “very fine” and “fine” beans may be placed in Class I.

IV. TOLERANCES

Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements for its class.

Quality tolerances
1. Extra class
  
  5 per cent by weight of beans not satisfying the requirements of the class but meeting the requirements of class I.
2. Class I
  
  10 per cent by weight of beans not satisfying the requirements of the class but meeting the requirements of class “II”; of these, a maximum of 5 per cent may have strings in the case of varieties which should be stringless.
3. Class II
  
  10 per cent by weight of beans not satisfying the minimum requirements but fit for human consumption. In no circumstances shall tolerances include produce affected by the Colletotrichum (Gloeeosporium) Lindemuthianum blight.
Size tolerances (fine beans)

All classes: 10 per cent by weight of the produce in each package not conforming to the standard size.
Cumulative tolerances (fine beans)

In no circumstances may quality and size tolerances together exceed:
- 10 per cent in the Extra class;
- 15 per cent in classes I and II.

V. PACKAGING AND PRESENTATION

Uniformity

The contents of each package must be uniform and must contain only beans from the same source and of the same variety and quality.
1. Class I
  
  Beans in this class must be of good quality. They must be turgescent and tender, and must have the characteristic shape, size and colour of the variety concerned.
  
  Slight discolouration, small seeds and short soft strings are permissible.
2. Class II
  
  This class comprises fine beans of marketable quality which do not qualify for inclusion in the higher class but satisfy the minimum requirements specified above.
  
  Such beans must be reasonably tender; the seeds must not be too large.
  
  They may have minor superficial blemishes.

Beans, other
1. Class I
  
  Produce in this class must be of good quality and must have the shape, size and colouring characteristic of the variety. Such beans must be:
  - in such a condition that they can be easily broken by hand (this applies only to beans of the “mange-tout” variety);
  - young and tender;
  - stringless, except in the case of beans for slicing;
  - practically free of spots caused by the wind and free of any other blemish.
  The seeds must be small and tender for the variety concerned; pods must be closed.
2. Class II
  
  This class comprises beans of marketable quality which do not qualify for inclusion in the higher class but satisfy the minimum requirements specified above. Beans in this class must be:
  - reasonably young and tender.
  The seeds may be somewhat larger than in Class I but must nevertheless be tender for the variety concerned.
  
  However, minor superficial blemishes and slight spots caused by the wind are allowed. Beans must be practically free from rust spots. Beans with strings are permitted.

Packaging

Packaging must be of such a kind as to ensure that the produce is properly 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 produce.

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

For closed packages: indication of type (“runner beans”, “French beans”, “fine beans”) or varieties.
Origin of produce

District of origin, or national, regional or local trade name.
Commercial specifications
- class
- sizing (optional)
Official control mark (optional)

APPENDIX K.17

EUROPEAN STANDARD No. 17

concerning the marketing and quality control of
C A R R O T S
moving in trade between European countries

I. DEFINITION OF PRODUCE

This standard applies to carrots (Daucus carota L.) to be supplied fresh to the consumer, carrots for processing being excluded.

II. QUALITY REQUIREMENTS

General

The purpose of the standard is to define the quality requirements for carrots at the dispatching stage, after preparation and packaging.

Minimum Requirements

Carrots must be:

firm, not split,
not forked, free from secondary roots,
clean, i.e. practically free from soil, sand and other extraneous matter if they are unwashed^a, and free from any traces of impurities such as soil, sand and organic matter if they are washed,
sound, free from damage caused by insects, disease etc.,
not woody,
not running to seed,
free of abnormal external moisture and sufficiently dried after washing,
free of foreign smell or taste,

The state of the produce must be such as to allow it to withstand transport and handling and to meet market requirements at the place of destination.

C. Classification

Carrots are graded in three quality classes which are defined below.

^a Each country reserves the right to fix a maximum amount for adhering soil, but 2% is regarded as normal in classes I and II.

1. Extra Class

Carrots in this class must be of superior quality. The roots must be:

clean, i.e. free from all traces of soil or other impurities,
whole,
smooth,
of fresh appearance,
regular in shape,
free from bruises and cracks,
free from the effects of cold.

Carrots in this class must have the characteristics typical of the variety. Green or purple tops are not allowed.

2. Class I

Carrots in this class must be of good quality. The roots must be:

whole,
of fresh appearance.

Moreover, carrots in this class must possess the characteristics typical of the variety.

Carrots in this class must satisfy the minimum requirements specified above, but may differ from the Extra Class in the following ways:

they may have slight defects in shape,
they may have slight defects in colour,
they may have slight healed cracks.

Moreover slight cracks caused by handling and washing are allowed. Green or purple tops up to 1.0 cm for roots not longer than 8 cm and up to 2.0 cm for other roots are allowed.

3. Class II

This class comprises carrots of marketable quality which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified above.

Healed cracks are allowed in this class. Moreover, green or purple tops up to 2.0 cm for roots not longer than 10 cm and up to 3.0 cm for other roots are allowed.

III. SIZING

Sizing of carrots is determined by the maximum diameter or by the net weight of the roots.

Early and small root varieties

The roots must be not less than 10 mm (15 mm in the case of round varieties) and not more than 40 mm when sized by diameter, or not less than 8 g and not more than 150 g when sized by weight.
Maincrop and large root varieties
1. “Extra” Class
  
  The roots must be not less than 20 mm and not more than 40 mm (60 mm in the case of round and short varieties) when sized by diameter, or not less than 50 g and not more than 150 g when sized by weight.
2. Classes “I” and “II”
  
  The roots must be not less than 20 mm when sized by diameter, or not less than 50 g when sized by weight. The roots in any one container may not vary by more than 30 mm or 200 g. If loaded in bulk (Class II), the roots must be not less than 20 mm when sized by diameter, or not less than 50 g when sized by weight.

IV. TOLERANCES

Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements for its class.

A. Quality tolerances

1. Extra Class

Five per cent by weight of roots not satisfying the requirements for “Extra” class, but meeting the requirements of class I.

2. Class I

Ten per cent by weight of roots not satisfying the requirements for class I, but meeting the requirements of class II.

3. Class II

Ten per cent by weight of roots not satisfying the minimum requirements, but fit for consumption. When the roots are loaded in bulk, this tolerance applies to each unit of transport.

B. Size tolerances

For all classes ten per cent by weight of roots falling outside the specified size group.

C. Cumulative tolerances

In no case may tolerances of quality and size taken together exceed:

ten per cent for the Extra Class, and
fifteen per cent for Classes I and II.

V. PACKAGING AND PRESENTATION

A. Uniformity

The contents of each package should be uniform. The produce in each package, should be of the same variety, quality and size. When loaded in bulk, the produce must be of the same variety and must satisfy the requirements regarding minimum size.

B. Presentation

Carrots may be delivered in washed or in unwashed state.

Carrots may be put up in the following two ways:

1. Bunched Carrots (early and small root varieties) with or without foliage. The bunches in each package should be practically uniform in weight and size. In the case of carrots with foliage, the foliage must be fresh, green, sound and free from discolouration or wilting.

2. Topped Carrots

The foliage must be twisted off or cut off at the top of the root without damaging the flesh.

C. Packaging

The produce 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 produce.

1. Bunched Carrots

Bunched carrots may be packed in crates, cardboard boxes or other suitable containers. The bunches must be arranged in one or several layers. Bunched carrots must be packed so as to ensure adequate air circulation.

2. Topped Carrots

Topped carrots may be packed in crates, sacks or other suitable containers.

Topped carrots in class II may be also delivered in bulk.

VI. MARKING

Each package must bear the following particulars legibly and indelibly marked on the outside:

A. Identification

• Packer	:	Name and address or
• Dispatcher	:	code mark

B. Nature of Produce

BUNCHED CARROTS or TOPPED CARROTS (when the contents of the package are not visible from the outside).
Name of variety for the Extra Class.

C. Origin of Produce

District of origin, or national, regional or local trade name.

D. Commercial Specifications

Quality Class,
Size (optional),
Number of bunches (or weight) in the case of bunched carrots.

E. Official Control Mark (optional).

APPENDIX K. 18

EUROPEAN STANDARD No. 18

concerning the marketing and quality control of
CITRUS FRUIT
moving in trade between European countries

I. DEFINITION OF PRODUCE

This standard applies to the following fruit, classified as “citrus fruit”, to be supplied fresh to the consumer, citrus fruit for processing being excluded:

lemons: cultivated fruits of the species “Citrus Limonia” (Osbeck);
mandarines, clementines, satsumas and wilkings: cultivated fruits of the species “Citrus reticulata” (Blanco) or hybrid of that species;
oranges: cultivated fruits of the species “Citrus sinensis” (Osbeck);
grapefruit (or pomelos): cultivated fruits of the species “Citrus Paradisi” (MacFarlane).

II. QUALITY REQUIREMENTS

A. General

The purpose of the standard is to define the quality requirements for the citrus fruit referred to in paragraph I, at the dispatching stage, after preparation and packaging.

The standard applies only to the species; each country concerned may, if it so wishes, designate the varieties.

B. Minimum requirements

Without prejudice to stricter international and national requirements concerning phytosanitary measures and the use of chemicals, the fruit must be;
- intact;
- sound (subject to the special provisions for each class) and in particular free from damage or deterioration caused by frost:
- clean (free of all visible traces of chemicals);
- free, on packaging, from all foreign bodies;
- free of foreign taste or smell;
- free of all abnormal external moisture.
The state of the fruit must be such as to allow it to withstand appropriate transport and normal handling and to meet market requirements at the place of importation.

The fruit must have reached a degree of appropriate ripeness in accordance with criteria proper to the variety and zone of production.

Fruit meeting this ripeness requirement may be de-greened. This treatment is permitted only if the other natural organoleptic characteristics are not modified.

It shall be carried out under the supervision of the administrative authorities in each country.

De-greened fruits must display their typical colouring over their entire surface, except in the case of lemons, which must have yellow colouring over at least four-fifths of their surface.

At the importer's request, the fact that fruit has been de-greened must be shown in the relevant documents transmitted to him.
The fruit must present the characteristics typical of the variety: it must be fit for sale and free from colouring abnormal for the variety, signs of shrivelling and bruising and from extensive healed-over cuts.

C. Specific provisions

The following specific requirements are adopted for the individual species mentioned:

LEMONS

(i) Minimum requirements

	Juice Content
lemons other than verdelli	25%
verdelli lemons (primo fiore)	20%

(ii) Colour:

Lemons must display the colour typical of the variety, having regard to the time of picking and to the area in which they are grown.

However, where the natural characteristics do not include yellow colouring over at least four-fifths of the surface, exportation shall be subject to prior agreement with the importer concerned.

CLEMENTINES

Minimum requirements
- juice content 40%.
Colour

The fruits must display their typical colour over at least two-thirds of their surface.

MANDARINES, SATSUMAS AND WILKINGS

Minimum requirements
- juice content 33%.
Colour

The fruits must display their typical colour over at least two-thirds of their surface.

ORANGES

(i) Minimum requirements

	Juice Content
Thomson Navels	30%
Washington Navels	33%
Other Varieties	35%

(ii) Colour

The fruits must display the colour typical of the variety, having regard to the time of picking and to the area in which they are grown.

GRAPEFRUIT (OR POMELOS)

Minimum requirements
- juice content 35%.
Colour

The fruits must display the colour typical of the variety, having regard to the time of picking and to the area in which they are grown.

D. Classification

“EXTRA” class

Fruits in this class must be of superlative quality and free from any blemishes affecting their external appearance and organoleptic characteristics. They must display the colour typical of their variety, having regard to the time of picking and to the area in which they are grown.
Class I

Fruits in this class must be of good quality. They must display the characteristics typical of the variety, having regard to the time of picking and to the area in which they are grown.
Class II

This class comprises fruits of marketable quality which satisfy the minimum requirements specified above but do not qualify for inclusion in the higher classes.

III. SIZING

The fruits must be sized according to the maximum diameter of their equatorial section.

A. Fruits of less than the following minimum dimensions are excluded:

Lemons	45 mm
Oranges	53 mm
Grapefruit (pomelos)	70 mm
Mandarines	45 mm
Satsumas and wilkings	45 mm
Clementines	35 mm

B. The scales of sizes are as follows:

ORANGES(1)
size	scale of diameters in mm
1	92 – 98
2	88 – 92
3	85 – 88
4	81 – 85
5	76 – 81
6	73 – 76
7	70 – 73
8	67 – 70
9	65 – 67
10	63 – 65
11	61 – 63
12	57 – 61
13	53 – 57

CLEMENTINES - MANDARINES(1)
SATSUMAS - WILKINGS
size	scale of diameters in mm
0	71 – 77
1	66 – 71
2	61 – 66
3	57 – 61
4	53 – 57
5	49 – 53
6	45 – 49
7	43 – 45
8	41 – 43
9	38 – 41
10	35 – 38

LEMONS(1)
size	scale of diameters in mm
1	75 – 80
2	70 – 75
3	65 – 70
4	60 – 65
5	55 – 60
6	50 – 55
7	45 – 50

GRAPEFRUIT(1) or POMELOS
size	scale of diameters in mm
1	114 – 122
2	105 – 114
3	98 – 105
4	92 – 98
5	88 – 92
6	85 – 88
7	81 – 85
8	75 – 81
9	70 – 75

(1) Having regard to the way in which the fruit has to be arranged, depending on the variety and package, the following tolerances are allowed in the diameters given above: + or - 2 mm below 75 mm, + or - 3 mm above 75 mm and + or - 4 mm above 90 mm.

IV. TOLERANCES

Tolerances in respect of quality and size shall be allowed for sub-standard fruits in each package.

A. Quality tolerances

(i) “EXTRA” class

Five per cent by number of fruits not satisfying the requirements for the class, provided that they have only the following blemishes:

(a) up to 5 per cent:

one or more slight healed-over cuts, the length of which must not exceed 10 per cent of the diameter indicated in the scale of sizes;

(b) up to 2 per cent each:

malformation, having regard to the variety;
very rough skin;
very thick skin;
green or greenish patches;
one or more deep healed-over cuts, not extensive;
one or more superficial injuries due to hail;
skin blemishes caused by disease or pests;
slight traces of dirt.

In no case may tolerances under the above two heads taken together exceed 5 per cent.

Apart from the above-mentioned tolerances, up to 5 per cent of the fruits may have lost their calyx before dispatch, provided that they have no other defect.

(ii) Class I

Ten per cent by number of fruits not satisfying the requirements for the class, provided that they have only the following blemishes:

(a) up to 10 per cent:

one or more slight healed-over cuts, the length of which must not exceed 20 per cent of the diameter indicated in the scale of sizes and which must not cover more than 2 per cent of the total surface of the fruit.

(b) up to 5 per cent each:

malformation, having regard to the variety;
very rough skin;

skin imperceptibly puffed up (boursouflée);
skin perceptibly puffed up (gaufrée);
soft, withered fruits (“tired” fruits);
one or more deep injuries due to hail;
slight unhealed skin cuts.

In no case may tolerances under the above two heads taken together exceed 15 per cent.

Apart from the above-mentioned tolerances, up to 25 per cent of the fruits may have lost their calyx, provided that they have no other defect. However, where this applies to not less than 10 per cent of the fruits, the exporter must obtain the consent of the importer concerned.

B. Size tolerances

For all fruit packed in regular layers, and for all classes packed in open or closed packages, 5 per cent by number of fruits per package conforming to the size immediately above or below that stated on the package.

V. PACKAGING AND PRESENTATION

A. Uniformity

Each package must contain fruits of the same variety, class and size.

B. Packaging

If the fruits are wrapped, thin, dry, new and odourless paper weighing not less than 14 grammes per square metre must be used.

The use of any substance tending to modify the natural characteristics of citrus fruit, especially its taste or smell, is prohibited.¹

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.

¹ The use of diphenyl or any other chemical substance liable to leave traces on the fruit is permitted where it is compatible with the regulations of the importing country.

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

very thick skin;
green or greenish patches;
one or more deep healed-over cuts, not extensive;
one or more superficial injuries due to hail;
skin blemishes caused by disease or pests;
slight traces of dirt.

skin imperceptibly puffed up (boursouflée);
skin perceptibly puffed up (gaufrée);
soft, withered fruits (“tired”fruits);
one or more deep injuries due to hail;
slight unhealed skin cuts.

In no case may tolerances under the above three heads taken together exceed 10 per cent.

(iii) Class II

Fifteen per cent by number of fruits not satisfying the requirements for the class, provided that they have only the following blemishes:

up to 15 per cent:
- one or more slight healed-over cuts, the langth of which must not exceed 20 per cent of the diameter indicated in the scale of sizes and which must not cover more than 5 per cent of the total surface of the fruit.
up to 10 per cent:
- malformation, having regard to the variety;
- very rough skin;
- very thick skin;
- green or greenish patches;
- one or more deep healed-over cuts, not extensive;
- one or more superficial injuries due to hail;
- skin blemishes caused by disease or pests;
- slight traces of dirt.

Nature of produce

Name of the species, mention of the variety being optional, except for oranges.
Origin of produce

Name of the producing country. The name of a producing locality or area may be added if the produce actually comes from there.
Commercial specifications
1. Class
2. Size: reference number and number of fruits (e.g. 6/126). Mention of the number of fruits is obligatory only for closed parallelipipedic packages.¹
Official control mark (optional)

¹ (iii) Where appropriate, mention of diphenyl or other chemical substance used, where such use is compatible with the regulations of the importing country.