APPENDIX VII: DRAFT REVISED CODEX STANDARD FOR PAPAYA (At Step 5/8)

1. DEFINITION OF PRODUCE

This standard applies to fruits of commercial varieties of papayas grown from Carica papaya L. of the Caricaceae family, to be supplied fresh to the consumer, after preparation and packaging. Papayas for industrial processing are excluded[56].

2. PROVISIONS CONCERNING QUALITY

2.1 Minimum Requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, the papayas must be:

- whole;

- fresh in appearance;

- 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;

- practically free from harvesting and handling diseases;

- practically free from pests affecting the general appearance of the produce;

- practically free from damage caused by pests;

- free from damage caused by low and/or high temperature;

- free from abnormal external moisture, excluding condensation following removal from cold storage;

- free from foreign smell and/or taste[57];

- The peduncle, if present, should not exceed a length of 1 cm.

2.1.1 The papayas must have been carefully picked and have reached an appropriate degree of development and ripeness 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 papayas must be such as to enable them:

- to withstand transport and handling, and
- to arrive in satisfactory condition at the place of destination.

Papayas are classified into three classes defined below:

2.2.1 "Extra" Class

Papayas 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.

2.2.2 Class I

Papayas 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;
- slight skin defects (i. e. mechanical bruising, sun spots and/or latex burns).

2.2.3 Class II

This class includes papayas 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 papayas retain their essential characteristics as regards the quality, the keeping quality and presentation in the package:

- defect in shape, as long as the produce has the characteristics common to papayas;
- skin defects (i. e., mechanical bruising, sun spots and latex burns);
- slight marks caused by pests.

3. PROVISIONS CONCERNING SIZING

Size is determined by the weight of the fruit with a minimum weight of 200 grammes, in accordance with the following table:

Size Code	Weight (g)
A	200 - 300
B	301 - 400
C	401 - 500
D	501 - 600
E	601 - 700
F	701 - 800
G	801 - 1100
H	1101 - 1500
I	1501 - 2000
J	> 2001

4. PROVISIONS CONCERNING TOLERANCES

Tolerances in respect of quality and size shall be allowed in each package (or lot for produce presented in bulk) 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 papayas 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 papayas 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 papayas 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 papayas 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 papayas of the same origin, variety and/or commercial type, quality and size. Colour and ripeness should also be uniform for the "Extra" Class. The visible part of the contents of the package (or lot for produce presented in bulk) must be representative of the entire contents.

5.2 Packaging

Papayas must be packed in such a way as to protect the produce properly.

The materials used inside the packages must be new[58], 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 provided the printing or labelling has been done with non-toxic ink or glue.

Papayas shall be packed in each container in compliance with the Code of Practice for 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 papayas. Packages (or lot for produce presented in bulk) must be free from 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, 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 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[59].

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)[60].

6.2.2 Nature of Produce

Name of produce if the contents are not visible from the outside. Name of variety and/or commercial type.

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
- Size (size code or average weight in grammes)
- Number of Units (optional)
- Net Weight (optional)

7. CONTAMINANTS

7.1 Heavy Metals

Papayas shall not exceed the maximum residue limits established by the Codex Alimentarius Commission for this commodity.

7.2 Pesticide Residues

Papayas 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).