1. DEFINITION OF PRODUCE
This standard applies to commercial varieties of mexican limes grown from Citrus aurantifolia Swingle, of the Rutaceae family, to be supplied fresh to the consumer after preparation and packaging. Mexican limes for industrial processing are excluded[38].
2. PROVISIONS CONCERNING QUALITY
2.1 Minimum Requirements
In all classes, subject to the special provisions for each class and to the tolerances allowed, the mexican limes must be:
- whole;2.1.1 The mexican limes must have been carefully picked and have reached an appropriate degree of development and ripeness in accordance with criteria proper to the variety and to the area in which they are grown.- firm;
- sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
- clean, practically free from visible foreign matter;
- practically free from pests affecting the general appearance of the produce;
- practically free from damage caused by pests;
- free of damage caused by low temperature;
- free from abnormal external moisture, except for condensation following removal from cold storage;
- free of any foreign smell and/or taste.
The development and state of ripeness of the mexican limes must be such as to enable them:
- to withstand transportation and handling, and2.1.2 Minimum Juice Content and Colouring
- to arrive at their destination in a satisfactory condition.
The minimum juice content is calculated in relation to the total weight of the fruit.
- Minimum juice content: 40%Colouring must be typical of the variety on at least two-thirds of the fruit surface. The fruit should be green but may show discolouring (yellow patches) up to 30% of its surface.
2.2 Classification
Mexican limes are classified into three classes defined below:
2.2.1 “Extra” Class
Mexican limes in this class must be of superior quality. They must be characteristic of the variety.
They must be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and their presentation in the package.
2.2.2 Class I
Mexican limes in this class must be of good quality. They must be characteristic of the variety.
The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and their presentation in the package:
- slight defect in shape;The defects must not, in any case, affect the pulp of the fruit.
- slight defects in colouring;
- slight skin defects not exceeding more than 1 cm2.
2.2.3 Class II
This class includes mexican limes which do not qualify for the higher classes but satisfy the minimum requirements in Section 2.1 above.
The following defects may be allowed, provided the mexican limes retain their essential characteristics as regards quality, conservation and presentation:
- defects in shape;The defects must not, in any case, affect the pulp of the fruit.
- defects in colouring:
- defects in the skin due to scratches, scabs, abrasions, spots or other skin defects provided they do not exceed more than 2 cm2.
3. PROVISIONS CONCERNING SIZING
Size is determined by the maximum diameter of the equatorial section of the fruit, in accordance with the following table:
|
Size Code |
Diameter (mm) |
|
1 |
> 45 |
|
2 |
40.1 - 45 |
|
3 |
35.1 - 40 |
|
4 |
30.1 - 35 |
|
5 |
25 - 30 |
Tolerances in respect of quality and size shall be allowed in each package (or in each lot for produce presented in bulk) for produce not satisfying the requirements of the class indicated:
4.1.1 “Extra” Class
Five percent by number or weight of the mexican limes not satisfying the requirements of this class, but meeting those of Class I exceptionally, coming within the tolerances of that class.
4.1.2 Class I
Ten percent by number or weight of the mexican limes not satisfying the requirements of the class, but meeting those of Class II, or exceptionally, coming within the tolerances of that class.
4.1.3 Class II
Ten percent in number or weight of the mexican limes satisfying neither the requirements of this class nor the minimum requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for consumption.
4.2 Size Tolerances
For all classes: ten percent by number or weight of mexican limes corresponding to the size immediately above or below the size indicated on the package.
5. PROVISIONS CONCERNING PRESENTATION
5.1 Uniformity
The contents of each package (or lot for produce presented in bulk) must be uniform and contain only mexican limes of the same, variety, origin, quality and size. For Extra Class, the colour must be uniform. The visible portion of the contents of the package (or lot for produce presented in bulk), must be representative of the entire contents.
5.2 Packaging
Mexican limes must be packaged in such a way as to protect the produce properly.
The material used in the inside of the package must be new[39], clean and of a quality such as to avoid causing external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications, is allowed provided the printing or labelling has been done with non-toxic ink or glue.
Mexican limes shall be packed in each container in accordance with the Code of Practice for the Packaging and Transport of Fresh Fruits and Vegetables.
5.2.1 Description of Containers
The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the mexican limes. Packages (or lot if the produce is presented in bulk) must be free from foreign matter and smell.
6. MARKING AND LABELLING
6.1 Consumer Packages
In addition to the requirements of the Codex Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985), the following specific provisions should apply:
6.1.1 Nature of Produce
If the produce is not visible from the outside, each package should be labelled as to the name of the produce and, may be labelled as to the name of the variety.
6.2 Non-Retail Containers
Each package must bear the following particulars marked in letters grouped on the same side, legibly and indelibly marked and visible from the outside, or in the documents accompanying the shipment[40].
For produce transported in bulk, these particulars must appear on a document accompanying the goods.
6.2.1 Identification
Name and address of exporter, packer and/or dispatcher. Identification code (optional).[41]
6.2.2 Nature of Produce
Name of produce if the contents are not visible from the outside. Name of the variety (optional).
6.2.3 Origin of Produce
Country of origin and optionally district where grown or national, regional or local place name.
6.2.4 Commercial Identification
- class;6.2.5 Official Inspection Mark (optional).
- size (size code or minimum and maximum diameter in mm);
- net weight (optional).
7. CONTAMINANTS
7.1 Heavy Metals
Mexican limes shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.
7.2 Pesticide Residues
Mexican limes shall comply with the maximum residue limits established by the Codex Alimentarius Commission for this commodity.
8. HYGIENE
8.1 It is recommended that the produce covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this produce.
8.2 To the extent possible, in good packaging and handling practice, the produce shall be free from objectionable matter.
8.3 When tested by appropriate methods of sampling and examination, the produce:
- shall be free of microorganisms in amounts which may represent a hazard to human health;
- shall be free of parasites which may represent a hazard to human health; and
- shall not contain any substance originating from microorganisms in amounts which may represent a hazard to human health.
