1. DEFINITION OF PRODUCE
This standard applies to the tubercles of commercial varieties of white and lilac tiquisques grown from, Xanthosoma violaceum Schott (lilac) and Xanthosoma sagittifolium (L. ) Schott (white) of the Araceae family, to be supplied fresh to the consumer, after preparation and packaging. Tiquisques 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 tolerances allowed, the tiquisques must be:
- whole, without cuts exposing the flesh;- firm;
- sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
- clean, practically free from any visible foreign matter, except permitted substances used to prolong their shelf life;
- practically free from signs of sprouting;
- practically free from mechanical damage and bruising;
- practically free from pests affecting the general appearance of the produce;
- practically free from damage caused by pests;
- free from abnormal external moisture, excluding condensation following removal from cold storage;
- free from any foreign smell and/or taste[46];
2.1.1 The tiquisques must have been carefully harvested and have reached an appropriate degree of physiological development in accordance with criteria proper to the variety and/or commercial type and to the area in which they are grown.
The development and condition of the tiquisques must be such as to enable them:
2.2 Classification- to withstand transport and handling, and
- to arrive in satisfactory condition at the place of destination.
Tiquisques are classified into three classes defined below:
2.2.1 "Extra" Class
Tiquisques 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 presentation in the package.
2.2.2 Class I
Tiquisques 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 presentation in the package:
- slight defect in shape;The defects must not, in any case, affect the flesh of the produce.
- scarring, provided this does not cover more than 20% of the surface area;
- scraped areas provided these do not exceed 20% of the surface area.
2.2.3 Class II
This class includes tiquisques 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 tiquisques retain their essential characteristics as regards the quality, the keeping quality and presentation in the package:
- defect in shape;The defects must not, in any case, affect the flesh of the produce.
- scarring, provided this does not cover more than 30% of the surface area;
- scraped areas provided these do not exceed 30% of the surface area.
3. PROVISIONS CONCERNING SIZING
Size is determined by the weight in accordance with the following table:
|
Size code |
Weight (gramms) |
|
A |
150-249 |
|
B |
250-349 |
|
C |
350-450 |
4. PROVISIONS CONCERNING TOLERANCES
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
Five percent by number or weight of tiquisques 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 tiquisques 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 tiquisques 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 tiquisques 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 tiquisques of the same origin, variety and/or commercial type, quality and size.
The visible part of the contents of the package must be representative of the entire contents.
5.2 Packaging
Tiquisques must be packed in such a way as to protect the produce properly.
The materials used inside the packages must be new[47], 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 and stamps, bearing trade specifications is allowed provided the printing or labelling has been done with non-toxic ink or glue.
Tiquisques shall be packed in containers in compliance with the Code of Practice for the Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP 44-1995).
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 tiquisques. Packages must be free from all foreign matter or smell.
6. MARKING AND LABELLING
6.1 Consumers Packages
In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991), the following specific provisions should apply:
6.1.1 Nature of Produce
If the produce is not visible from outside, each package should be labelled so as to the name of the produce and, may be labelled as to the name of the variety and/or commercial type.
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[48].
6.2.1 Identification
Name and address of exporter, packer and/or dispatcher. Identification code (optional)[49].
6.2.2 Nature of Produce
Name of produce if the contents are not visible from the outside. Name of the variety and/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 Description
- Type (white or lilac);6.2.5 Official Inspection Mark (optional)
- Class;
- Size (size code or minimum and maximum weight in grams);
- Net Weight (optional).
7. CONTAMINANTS
7.1 Heavy Metals
Tiquisques shall not exceed the maximum residue limits established by the Codex Alimentarius Commission for this commodity.
7.2 Pesticide Residues
Tiquisques shall not exceed the maximum residue limits established by the Codex Alimentarius Commission for this commodity.
8. HYGIENE
8.1 It is recommended that the product covered by the provisions of this standard be prepared 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 relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
The product should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997)
