APPENDIX X: PROPOSED DRAFT CODEX STANDARD FOR ORANGES, INCLUDING GUIDE FOR USE IN SCORING FREEZING INJURY (At Step 5)

1. DEFINITION OF PRODUCE

This standard applies to commercial varieties of oranges grown from Citrus sinensis (L. ) Osbeck, of the Rutaceae family to be supplied fresh to the consumer, after preparation and packaging. Oranges for industrial processing are excluded.[65]

2. PROVISIONS CONCERNING QUALITY

2.1 Minimum Requirements

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

- whole;

- 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 bruising, internal shrivelling or extensive healed-over cuts;

- 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 temperatures and frost;

- free from abnormal external moisture, excluding condensation following removal from cold storage; - free from foreign smell and/or taste[66];

2.1.1 The oranges must have been carefully picked and have reached an appropriate degree of development and ripeness account being taken of criteria proper to the variety, the time of picking and the growing area.

The development and condition of the oranges must be such as to enable them:

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

2.1.3 The minimum juice content is calculated in relation to the total weight of the fruit - extraction by means of a hand press.

- Thomson Navels and Tarocco:	30%
- Washington Navel:	33%
- Other Varieties:	35%

2.1.4 Colouring

Colouring must be typical of the variety, account being taken of the variety and harvest period[67].

2.2 Classification

Oranges are classified in three classes defined below:

2.2.1 "Extra" Class

Oranges in this class must be of a superior quality. In shape, external appearance, development and colouring, 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

Oranges in this class must be of good quality. They must be characteristic of the variety and/or commercial type, taking into account the harvesting period and the production zone.

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 defect in colouring;

- slight skin defects occurring during the formation of the fruit and;

- slight healed defects due to a mechanical cause such as hail damage, rubbing, damage from handling, etc.

2.2.3 Class II

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

- defect in shape;

- defect in colouring;

- rough skin;

- skin defects occurring during the formation of the fruit;

- healed defects due to a mechanical cause such as hail damage, rubbing, damage from handling, etc.

- superficial healed skin alterations, and;

- slight and partial detachment of the pericarp.

[3. PROVISIONS CONCERNING SIZING

Size is determined by the maximum diameter of the central or median (equatorial) part, in accordance with the following table:

Size Code	Median Diameter Range (mm)
1	87 - 100
2	84 - 96
3	81 - 92
4	77 - 88
5	73 - 84
6	70 - 80
7	67 - 76
8	64 - 73
9	62 - 70
10	60 - 68
11	58 - 66
12	56 - 63
13	53 - 60

Oranges with a minimum dimension of less than 53 mm are excluded.

For fruit arranged in regular layers, the difference between the smallest and the largest fruit in the same package must not exceed the following maxima:

Sizes 1 and 2	11 mm
Sizes 3 to 6	9 mm
Sizes 7 to 13	7 mm

For oranges not arranged in layers, the difference between the smallest and the largest fruit in the same package must not exceed the limits of the appropriate size in the size scale.

For oranges in bulk in a transport vehicle, either all fruit must comply with the minimum size requirements, or the maximum size difference must not exceed the range obtained by grouping three consecutive sizes in the size scale.]

4. PROVISIONS CONCERNING TOLERANCES

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 Quality Tolerances

4.1.1 "Extra" Class

Five percent by number or weight of oranges 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 oranges 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 oranges 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. Within this tolerance, a maximum of 5 per cent is allowed of fruit showing slight superficial unhealed damage, dry cuts or soft and shrivelled fruit.

4.2 Size Tolerances

For all classes, ten percent by number or weight of oranges corresponding to the size immediately above or below the size indicated on the package.

In the case of lots transported in bulk, the 10 percent tolerance only applies to fruit whose diameter is not less than 50mm.

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 oranges of the same origin, variety and/or commercial type, quality and size and appreciably of the same degree of ripeness and development. The visible part of the contents of the package (or lot for produce presented in bulk) must be representative of the entire contents.

In addition, uniformity of colouring is required for Extra Class.

5.2 Packaging

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

The material used inside the packages must be new[68], 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.

Oranges shall be packed in each container in compliance with the Code of Practice for Packaging and Transport of Tropical Fresh Fruit and Vegetables (CAC/RCP 44-1995).

The oranges may be presented:

a) Arranged in regular layers in the package. This form of presentation is mandatory for "Extra" Class and optional for Classes I and II;

b) Non-arranged in packages, in accordance with the size scales or in bulk with a maximum difference between fruit amounting to the sum of three consecutive sizes in the size scales. These type of presentation is only allowed for Class I and II;

d) In individual packages for direct consumer sale of a weight less than 5 kg, either made up by number or by weight of frui;

i) When these containers are made up of a number of fruit, the size scales are mandatory for all classes.

ii) When these containers are made up by the weight of the fruit, the size scales are not compulsory with a maximum difference between fruit not exceeding the range obtained by grouping three consecutive sizes in the size scales.

The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the oranges. Packages (or lot if the 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 the Produce

If the produce is not visible from the outside, each package (or lot for produce presented in bulk) should be labelled as to the name of the fruit 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.[69]

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)[70]

6.2.2 Nature of Produce

Name of the produce if the contents are not visible from the outside. Name of 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

- Class;

- Size code for fruit presented in accordance with the size scale or the upper and the lower limiting size code in the case of three consecutive sizes of the size scale

- Size code and number of fruit, in the case of fruit arranged in layers in the package

- If appropriate, a statement indicating the use of preservatives;

- Net Weight (optional).

7. CONTAMINANTS

7.1 Heavy Metals

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

7.2 Pesticide Residues

Oranges 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)

GUIDE FOR USE IN SCORING FREEZING INJURY (Proposed by the United States)

Preliminary Cut:	Removal of the rind under the button end down to the flesh
1st Cut: 6.4 mm (1/4 inch cut)	Any amount of dryness or mushy condition permitted in this area, or equivalent by volume in other parts of the fruit. ALL GRADES.
2nd Cut: 6.4 mm (1/4 inch cut)	If first cut (or equivalent) totally affected, any amount of dryness or mushy condition in second cut considered DAMAGE. Score against Extra Class and Class I. Permit any amount in first cut and second cut in Class II.
3rd Cut: 6.4 (1/4 inch cut)	If first and second cuts (or equivalent) totally affected, any amount in this area is considered scorable against Class II.