Draft Codex Standard for Tiquisque (White and Lilac) (Agenda Item 3a)
Draft Codex Standard for Yellow Pitahaya (Agenda Item 3b)
Draft Revised Codex Standard for Papayas (Agenda Item 3c)
Draft Codex Standard for Asparagus (Agenda Item 3d)
Draft Codex Standard for Oranges, including Guide for Use in Scoring Freezing Injury (Agenda Item 3e)
Outstanding Provisions in Codex Standards for Fresh Fruits and Vegetables (Agenda Item 3f)
Draft Codex Standard for Cape Gooseberry (Agenda Item 3g)
Draft Code of Practice for the Quality Inspection and Certification of Fresh Fruits and Vegetables and Annex II (Inspection Site Requisites) (Agenda Item 3h)
17. In discussing the draft Standard at Step 7, the Committee agreed with the text as proposed, except for the following changes:
Title of the Standard
18. The Committee agreed to delete the reference to “(White and Lilac)” in the title of the standard, as provisions related to the color of tiquisques were adequately covered in Section 1 - Definition of Produce.
19. The Committee agreed that the correct common names for the produce were “Tannia”, “Chou Caraïbes” and “Tiquisque” (i.e., in English, French and Spanish, respectively) and the titles were amended accordingly. The Committee also agreed to add all common English, French and Spanish names for the produce in a footnote to the product name for completeness.
Section 2.1 - Minimum Requirements
20. The Committee deleted the phrase “without cuts exposing the flesh” in the first indent to this Section, as the use of the term “whole” in and of itself was adequate and consistent with other Codex standards elaborated for fresh fruits and vegetables.
Section 3 - Provisions Concerning Sizing
21. The Committee transferred the text concerning provisions for length and diameter for all three size classes into two additional new columns in the Table of this Section. It was also clarified that the diameter provision related to the widest cross section of the produce (i.e., as opposed to the narrowest cross section); and length should be measured at the convex side of root.
Section 7.1 - Heavy Metals
22. The Committee was informed that the elaboration of maximum levels for heavy metals was the responsibility of the Codex Committee on Food Additives and Contaminants (CCFAC), and that specific concerns related to draft maximum levels for lead in vegetables elaborated by the CCFAC should be forwarded to the Codex Alimentarius Commission as a written comment when considering the adoption of the levels at Step 8.
STATUS OF THE DRAFT CODEX STANDARD FOR TANNIA
23. The Committee forwarded the draft Codex Standard for Tannia to the 24th Session of the Codex Alimentarius Commission for adoption at Step 8 (see Appendix II).
STATUS OF THE DRAFT CODEX STANDARD FOR YELLOW PITAHAYAS
24. The Committee noted that notwithstanding the fact that red and white varieties of pitahayas were commercially produced and traded internationally, the scope of the standard as currently drafted applied to yellow pitahayas only.
25. Therefore, in the interest of elaborating a single Codex standard applicable to all varieties of pitahayas traded internationally, the Committee agreed that Colombia, with assistance provided by France and Mexico, would redraft the Standard for circulation and comment at Step 6 and further consideration at the 10th Session of the CCFFV. In taking this decision, the Committee further agreed that written comments submitted at the current meeting would also be taken into account in the redrafting of the Standard.
26. In discussing the draft revised Standard at Step 7, the Committee agreed with the text as proposed, except for the following changes:
Section 2.1 - Minimum Requirements
27. The Committee deleted the sixth indent concerning “practically free of harvesting and handling diseases” as this provision was already adequately covered elsewhere.
28. As it was noted that the treatment of papayas with high temperatures was required in some countries for the control of pests, the Committee decided to revise the ninth indent to indicate that papayas must be “practically free of damage caused by low and/or high temperature”.
29. The eleventh indent was revised to read that papayas must be “ free of any foreign smell and/or taste”.
Section 2.2.2 - Class I
30. As it was noted that the 10% tolerance in this Section only applied to skin defects and not to defects in shape, the general text stating that the “total area affected shall not exceed 10%” was moved to the indent concerning slight skin defects only. In view of this decision, the Committee agreed to make a similar consequential amendment to Section 2.2.3 - Class II.
Section 2.2.3 - Class II
31. The Committee deleted the reference to the produce having the characteristics common to papayas in the first indent of this Section as the provision was adequately covered elsewhere. The Committee added a new fourth indent to the Section stating that “defects in coloring” were acceptable under Class II.
Section 4.2 - Size Tolerances
32. In view of the need for an absolute size minimum for consistency with other Codex standards for fresh fruits and vegetables, the Committee agreed to add the phrase “with a minimum weight of 190 grams for those papayas packed in the smallest size range” to the end of the current text.
STATUS OF THE DRAFT CODEX STANDARD FOR PAPAYAS
33. The Committee forwarded the draft Codex Standard for Papayas to the 24th Session of the Codex Alimentarius Commission for adoption at Step 8 (see Appendix III).
34. In discussing the draft Standard at Step 7 the Committee agreed with the text as proposed, except for the following changes:
Section 1 - Definition of ProduceSTATUS OF THE DRAFT CODEX STANDARD FOR ASPARAGUS35. The Committee agreed to indicate that the Standard applied to “commercial” varieties of produce for consistency with other standards elaborated for fresh fruits and vegetables. The Committee also agreed to add “of the Liliaceae family” for completeness.
Section 2.1 - Minimum Requirements
36. Notwithstanding the opinion of some delegations, including the delegation of France on behalf of the Member States of the European Union present at the Session, that excessive soaking of asparagus might result in economic adulteration and quality changes through the absorption of excess water, the Committee agreed to remove the phrase “(the shoots may have been washed but not soaked)” from the fourth indent. This decision was felt to be justified since the prevention of such practices were already covered under minimum requirements related to the exclusion of rotting or deteriorated produce (third indent) and freedom from foreign smell or taste (tenth indent).
37. The Committee decided to amend the fourth indent to indicate that the product should be free of abnormal external moisture, “excluding condensation following removal from cold storage”, for consistency with other standards elaborated for fresh fruits and vegetables.
Section 2.2.1 - “Extra” Class
38. In view of the difficulties in identifying green asparagus types grown under conditions which encouraged rapid growth, the Committee agreed to remove the last sentence in the first paragraph of the Section stating that “For green asparagus grown under conditions which encourage rapid growth the tip shall be compact”. As a result of this decision, consequential deletions were made to similar provisions in Sections 2.2.2 - Class I and 2.2.3 - Class II.
39. As the Committee noted that Section 1 - Definition of Produce, allowed for the marketing of “green asparagus having tips and most of the shoot green”, the Committee agreed to amend the fourth paragraph of Section 2.2.1 - Extra Class to state that “Green asparagus must be green for at least 95% of the length”.
Section 3.2 - Sizing by Diameter
40. In view of the fact that green asparagus was often conical in shape, the Committee agreed that the measure for green asparagus may be measured at 2.5 cm from the cut end, as opposed to the cut end itself.
41. The Committee agreed to completely reformat and revise the sizing table in the Section for purposes of simplification and clarity.
Section 4.2 - Size Tolerances
42. The Committee agreed to amend the section into two paragraphs related to size tolerances for diameter and size tolerances for length so that the diameter provision would state that “For all classes, ten percent by number or weight of shoots not corresponding to the size indicated and deviating from the specified limits with a maximum deviation of 2 mm in diameter. In no case shall the diameter be less than 3 mm”. This decision was taken in order to prevent the marketing of asparagus with a diameter of less than 3 mm.
Section 5.1 - Uniformity
43. The Committee agreed to add the phrase “each unit package” to the first and last paragraph of this Section in order to reflect current marketing practices.
Section 5.3 - Presentation
44. The Committee agreed to amend part (iii) of this Section to read as “in prepackaged units placed in another package” in order to reflect current marketing practices.
45. The Committee forwarded the draft Codex Standard for Asparagus to the 24th Session of the Codex Alimentarius Commission for adoption at Step 8 (see Appendix IV).
Section 2.1 - Minimum Requirements
46. For purposes of clarity and precision, the Committee agreed to separate the provision regarding freedom from damage caused by low and/or high temperatures and frost into two separate indents; i.e., “practically free of damage caused by low and/or high temperatures” and “free of damage caused by frost”.
47. The Committee had extensive discussions on the minimum requirement concerning bruising, internal shrivelling and extensive healed over cuts. As a first step, the Committee decided to make a separate indent to read that the oranges must be “practically free of bruising and/or extensive healed over cuts”.
48. In regard to internal shrivelling, several delegations were of the opinion that oranges should be totally free of this major defect as it had serious consequences for the quality of the fruit. It was noted that significant internal shrivelling was apparent from an external examination of the orange because the skin at the stem end of the produce would show evidence of shrinkage or drying.
49. Other delegations, however, were of the opinion that internal shrivelling was not always readily apparent from an external examination of the fruit and therefore, the enforcement of a provision requiring freedom from internal shrivelling would necessitate extensive scoring of the fruit.
50. As a compromise solution, and in consideration of the fact that scoring of the fruit might be required to determine internal shrivelling where external signs of damage were not readily apparent, the Committee agreed to create two separate indents to address these defects, i.e., “free of external signs of internal shrivelling” and “practically free of internal shrivelling”.
51. In Section 2.1.1, the Committee agreed that controls related to produce reaching an appropriate degree of development and ripeness should take into account “the characteristics of”, as opposed to the “criteria proper to”, the variety. It was noted that this clarification would apply as a subsequent amendment to all standards for fresh fruits and vegetables under consideration by the Committee.
52. The Committee made a general decision that all provisions in the Standard related to the degree of coloring of oranges should be consolidated into Section 2.1.2. As a result of this decision, Section 2.1.4 - Coloring was deleted in its entirety, as this provision was already adequately covered in Section 2.1.2. In addition, a new second paragraph was added to Section 2.1.2 to indicate that “Coloration must be typical of the variety. Fruits with a light green color are allowed provided it does not exceed one-fifth of the total surface area of the fruit”. In this regard, a new fourth paragraph was added to Section 2.1.2 to stipulate provisions for “degreened” oranges as follows: “Oranges satisfying the ripeness requirements in Section 2.1.1 may be “degreened”. This treatment is permitted only if the other natural organoleptic characteristics are not modified. It shall be carried out in the manner prescribed by the administrative authorities in each country and under their supervision, if required.”.
53. Furthermore, the Committee agreed to move and revise the original footnote to Section 2.1.4 concerning green oranges as a new third paragraph to Section 2.1.2 to read that “Oranges can be of a green color, provided they meet the maturity requirements established for this type of fruit in Section 2.1.3.”.
54. In Section 2.1.3, the Committee added the varieties Nagpur, Coorg, Khasi and Garut to the category related to 33% minimum juice content. The Committee also added provisional requirements regarding minimum juice content (38%), sugar-acid ratio (8:1), and other criteria (subject to further discussion) for green oranges into Section 2.1.3, and placed these requirements into square brackets.
Section 2.2.2 - Class I
55. As the defects listed in the fourth indent to this Section were not exclusively of mechanical origin, the Committee agreed to revise the indent to state that “slight healed defects of physical or mechanical origin such as hail damage, rubbing, damage from handling, etc.” were allowed.
Section 3 - Sizing Provisions
56. Notwithstanding extensive discussions on proposals considered for revisions to the Section, the Committee decided to maintain the original text in square brackets.
STATUS OF THE DRAFT CODEX STANDARD FOR ORANGES, INCLUDING THE GUIDE FOR USE IN SCORING FREEZING INJURY
57. The Committee reached the following conclusions in regard to the future consideration of the Standard:
- Section 3 - Provisions concerning Sizing (Codex Standard for Grapefruits)
- Section 2.1.2 - Minimum Juice Content and Section 3 - Provisions concerning Sizing (Codex Standard for Limes)
- Section 3 - Provisions concerning Sizing (Codex Standard for Pummelos)
58. The 23rd Session of the Commission adopted the draft Codex Standard for Grapefruits at Step 8, with the understanding that Section 3 - Provisions Concerning Sizing, would be further discussed at the current Session of the CCFFV.
59. The Committee decided that the drafting group considering the sizing provisions for oranges would also elaborate sizing provisions for Grapefruit under the same conditions stipulated in paragraph 57 above for circulation, comment at Step 6 and further consideration by the 10th Session of the CCFFV.
60. The 23rd Session of the Commission adopted the draft Codex Standard for Limes at Step 8, with the understanding that Section 2.1.2 - Minimum Juice Content and Section 3 - Provisions Concerning Sizing, would be returned to Step 6 for comment and further consideration at the current Session of the CCFFV.
61. In order to harmonize the Codex minimum juice content provisions for limes with a similar provision for limes in the UN/ECE Standard for Citrus Fruits (FFV-14), the Committee agreed on a minimum juice content provision of 42%. The provision was forwarded to the 24th Session of the Codex Alimentarius Commission for adoption as a revision to the Codex Standard for Limes (see Appendix VI).
62. The Committee also decided that the drafting group considering the sizing provisions for oranges would also elaborate sizing provisions for Limes under the same conditions stipulated in paragraph 57 above for circulation, comment at Step 6 and further consideration by the 10th Session of the CCFFV.
63. The 23rd Session of the Commission adopted the draft Codex Standard for Pummelos at Step 8, with the understanding that Section 3 - Provisions Concerning Sizing, would be returned to Step 6 for comment and further consideration at the current Session of the CCFFV.
64. The Committee decided that the drafting group considering the sizing provisions for oranges would also elaborate sizing provisions for Pummelos under the same conditions stipulated in paragraph 57 above for circulation, comment at Step 6 and further consideration by the 10th Session of the CCFFV.
65. In discussing the draft Standard at Step 7, the Committee agreed with the text as proposed, except for the following changes:
Section 2.1 - Minimum RequirementsSTATUS OF THE DRAFT CODEX STANDARD FOR CAPE GOOSEBERRY66. For consistency with other Codex standards for fresh fruits and vegetables, the Committee deleted the phrase “on the product or in the packaging” from the eighth indent, so that the revised text read that the cape gooseberries must be “clean, practically free of any visible foreign matter;”.
67. The Committee decided to create a separate sentence out of the last indent and placed it at the end of the Section. The sentence was reworded to read that “If the calyx is present, the peduncle must not exceed 25mm in length”.
Section 2.1.2 - Maturity Requirements
68. The Committee revised the third paragraph to read that “The soluble solids content should be at least 14.0° Brix”.
Section 2.2.2 - Class I
69. For consistency with other Codex standards elaborated for fresh fruits and vegetables, the Committee added three indents to the second paragraph of the Section, i.e., “slight defects in shape”, “slight defects in coloring” and “slight skin defects”.
Section 2.2.3 - Class II
70. The Committee changed the indented text in the second paragraph of the Section (and in Section 4.1.3) from “cracked skin” to “small healed cracks” to more accurately reflect the defect found in trade. The Committee also added four new indents to the Section, i.e., “defects in shape”, “defects in coloring”, “skin defects” and “small healed cracks”.
Section 3 - Provisions Concerning Sizing
71. The Committee combined the minimum diameter requirement of 15 mm with the first sentence of the Section.
Section 6.2.4 - Commercial Description
72. The Committee revised the Size description to “Size (size code or minimum and maximum diameter in mm)” to reflect those allowances provided for in Section 3 - Provisions Concerning Sizing.
Annex - Table of Gooseberry Coloring
73. The Committee deleted the Annex in its entirety, as it was not felt to be necessary for the facilitation of trade in the produce.
74. The Committee forwarded the draft Codex Standard for Cape Gooseberry to the 24th Session of the Codex Alimentarius Commission for adoption at Step 8 (see Appendix V).
75. The 7th Session of the CCFFV returned the draft Code of Practice for the Quality Inspection and Certification of Fresh Fruits and Vegetables and the proposed draft Annex II - Inspection Site Requisites for comments at Steps 6 and 3, respectively, and further consideration at its current meeting.
76. While recognizing the importance of developing a specific code of practice for the inspection and certification of fresh fruits and vegetables, the Committee also noted that most aspects contained in the main body of the Code were already covered by texts elaborated by the Codex Committee on Food Import and Export Inspection and Certification Systems. However, it was noted that other elements of the Code, i.e., the Guide for the Quality Control of Fresh Fruits and Vegetables (Annex 1), Inspection Site Requisites (Annex II), Certificate of Quality for Fresh Fruits and Vegetables (Annex III) and Certificate of Acknowledgement of Notification for Fresh Fruits and Vegetables (Annex IV), were critical in the specific inspection and certification of fresh fruits and vegetables.
STATUS OF THE DRAFT CODE OF PRACTICE FOR THE QUALITY INSPECTION AND CERTIFICATION OF FRESH FRUITS AND VEGETABLES
77. In view of the above discussion, the Committee decided to discontinue the consideration of the main body of the draft Code of Practice for the Quality Inspection and Certification of Fresh Fruits and Vegetables, and agreed to inform the Executive Committee and the Commission accordingly.
78. The Committee also decided to return the remaining portions (i.e., Annexes I - IV) of the Code to Step 2 for redrafting by Canada, with the understanding that the revised document would be circulated for comment at Step 3 and further consideration at the 10th Session of the CCFFV. In taking this decision, it was decided that the newly redrafted proposed draft Guide for the Quality Control of Fresh Fruits and Vegetables would take account of written comments submitted at the current meeting as well texts elaborated by the Codex Committee on Food Import and Export Inspection and Certification Systems and international organizations involved in the elaboration of texts concerning the quality inspection and certification of fresh fruits and vegetables (i.e., UN/ECE, OECD, ISO).
