1. DEFINITION OF PRODUCE
This standard applies to commercial varieties of pineapples grown from Ananas comosus Merr. of the Bromeliaceae family, to be supplied fresh to the consumer, after preparation and packaging. Pineapples for industrial processing are excluded.[45]
2. PROVISIONS CONCERNING QUALITY
2.1 Minimum Requirements
In all classes, subject to the special provisions for each class and the tolerances allowed, the pineapples must be:
- whole, with or without the crown;When a peduncle is present, it shall be no longer than two centimetres, and the cut must be clean.- fresh, including the crown, when present, which should be free of dead or dried leaves;
- sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
- clean, practically free of any visible foreign matter;
- free from internal browning;
- practically free from pests affecting the general appearance of the produce;
- practically free from damage caused by pests;
- free of pronounced blemishes;
- free of damage caused by low temperatures;
- free of abnormal external moisture, excluding condensation following removal from cold storage;
- free of any foreign smell and/or taste.
The fruit must be physiologically ripe, i.e., without evidence of unripeness (opaque, flavourless, exceedingly white or porous flesh) or overripeness (exceedingly translucent, fermented or watery flesh).
2.1.1 The pineapples 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.
The development and state of ripeness of the pineapples must be such as to enable them:
- to withstand transport and handling, and2.1.2 Maturity Requirements
- to arrive in a satisfactory condition at the place of destination.
The total soluble solids content in the equatorial section of the fruit flesh should be at least twelve (12) Brix degree.
2.2 Classification
Pineapples are classified into three classes defined below:
2.2.1 “Extra” Class
Pineapples in this class must be of superior quality. They must be characteristic of the variety and/or commercial type.
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 presentation in the package.
The crown, if present, shall be simple and straight with no sprouts, and shall be between 50 and 150 percent of the length of the fruit for pineapples with untrimmed crowns.
2.2.2 Class I
Pineapples in this class must be of good quality. They must be characteristic of the variety and/or commercial type.
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 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 (i.e., scratches, scars, scrapes, blemishes and sun spots) not exceeding four percent of the total surface area.
The crown, if present, shall be simple and straight or slightly curved with no sprouts and shall be between 50 and 150 percent of the length of the fruit for pineapples with trimmed or untrimmed crowns.
2.2.3 Class II
This class includes pineapples which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified in Section 2.1 above.
The following defects may be allowed provided the pineapples retain their essential characteristics as regards the quality, the keeping quality and presentation:
- defects in shape;The defects must not, in any case, affect the pulp of the fruit.
- defects in colouring;
- skin defects (i.e., scratches, scars, scrapes, bruises, blemishes and sun spots).
The crown, if present, shall be simple or double and straight or slightly curved, with no sprouts.
3. PROVISIONS CONCERNING SIZING
Size is determined by the average weight of the fruit with a minimum weight of 700 grams, except for small size varieties such as Victoria, which can have a minimum weight of 400 grams, in accordance with the following table:
| Size Code |
Average Weight
(+/-12%) |
|
| with crown (grams) |
without crown (grams) |
|
| A |
2750 |
2280 |
| B |
2300 |
1910 |
| C |
1900 |
1580 |
| D |
1600 |
1330 |
| E |
1400 |
1160 |
| F |
1200 |
1000 |
| G |
1000 |
830 |
| H |
800 |
660 |
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the class indicated.
4.1 Quality Tolerances
4.1.1 “Extra” Class
Ten percent by number or weight of pineapples not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class.
4.1.2 Class I
Ten percent by number or weight of pineapples 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 by number or weight of pineapples satisfying neither the requirements of the 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 pineapples 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 must be uniform and contain only pineapples of the same origin, variety, and/or commercial type, quality and size. For “Extra” class, colour and ripeness should be uniform. The visible part of the contents of the package must be representative of the entire contents.
5.2 Packaging
Pineapples must be packed in such a way as to protect the produce properly.
The material used inside the packages must be new[46], clean, and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications, is allowed providing the printing or labelling has been done with non-toxic ink or glue.
Pineapples shall be packed in each container in compliance with the Code of Practice for Packaging and Transport of Fresh Fruit 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 pineapples. Packages must be free of all foreign matter and smell.
6. MARKING OR LABELLING
6.1 Consumer Packages
In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) the following specific provisions 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. The absence of the crown should be indicated.
6.2 Non-retail Containers
Each package must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked and visible from the outside, or in the documents accompanying the shipment[47].
6.2.1 Identification
Name and address of exporter, packer and/or dispatcher. Identification code (optional)[48].
6.2.2 Nature of Produce
Name of produce if the contents are not visible from the outside. Name of variety or commercial type (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 average weight in grams);
- number of units (optional);
- net weight (optional).
7. CONTAMINANTS
7.1 Heavy Metals
Pineapples shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.
7.2 Pesticide Residues
Pineapples shall comply with those 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 packed and handled in accordance with the appropriate sections of the Recommended 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 from microorganisms in amounts which may represent a hazard to health;
- shall be free from parasites which may represent a hazard to health; and
- shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.
