LIST OF APPENDICES

Appendix I - List of Participants
Appendix II - Draft Codex Standard for Tannia (At Step 8)
Appendix III - Draft Revised Codex Standard for Papaya (At Step 8)
Appendix IV - Draft Codex Standard for Asparagus (At Step 8)
Appendix V - Draft Codex Standard for Cape Gooseberry (At Step 8)
Appendix VI - Draft Provision for Minimum Juice Content (Codex Standard for Limes) (Codex Stan 213-1999)
Appendix VII - Proposed Draft Codex Standard for Cassava (At Step 5)
Appendix VIII - Priority List for the Standardization of Fresh Fruits and Vegetables

Appendix I - List of Participants

LISTE DES PARTICIPANTS
LISTA DE PARTICIPANTES

Chairperson:	LIC. CARMEN QUINTANILLA MADERO
Président:	Directora General de Normas
Presidente:	Secretaría de Comercio y Fomento Industrial Av. Puente de Tecamachalco No. 6, Sección Fuentes Naucalpan de Juárez, Estado de México C.P. 53950 México Tel: 525 729 94 80 Fax: 525 729 94 84
Assistant to the Chairperson:	LIC. MARCIAL ALFONSO MORFíN MACIEL
Assistant du Président:	Director de Asuntos Internacionales
Asistente del Presidente:	Dirección General de Normas Secretaría de Comercio y Fomento Industrial Av. Puente de Tecamachalco No. 6, Sección Fuentes Naucalpan de Juárez, Estado de México C.P. 53950 México Tel: 525 729 94 80 Fax: 525 729 94 84 E-mail: [email protected]

Mr. ILTO ANTONIO MORANDINI
Coordenador de Protecao de Plantas
Ministério da Agricultura E/do Abastecimento
Esplanada Dos Ministerios
Bloco D - Anexo Sala 331 “A”
70.043- 900 Brasília - DF
Brasil
Tel: 55 61 218 27 00
Fax: 55 61 225 42 11
E-mail: [email protected]

Mr. DEMETRIO CARVALHO
Primero Secretario
Encarrgado del Setur comerciel
Embajada de Brasil
Lope de Armendaríz 130
Lomas de Chapultepec
Delegación Miguel Hidalgo
11000 México, D. F.
Tel: 525 202 75 00

Mr. EMIVAL MARTINS ARAUJO
Ministério da Agricultura e do Abastecimento
Anexo do Ministério da Agricultura,
Ala “B” Sala 350 - Esplanada dos Ministérios
Bloco “D”
Brasilia - DF - Brasil
CEP: 70.043-900
Tel: 0055 61 218 27 06
Fax: 0055 61 226 98 42
E-mail: [email protected]

CAPE VERDE
CAP- VERT
CABO VERDE

Ms. ANA PAULA SPENCER DE CARVALHO
Directrice des Services de la Securité Alimentarie
Ministerie de l’Agriculture, Alimentation et Environnment
Praia B. P. 50, Santiago
Cap Vert
Tel: (238) 618207
Fax: (238) 6182 06
E-mail: [email protected]

CANADA

Mr. RENE CARDINAL
Chief Fresh Product Inspection
Canadian Food Inspection Agency
59 Camelot Drive
Nepean, Ontario
Canada
KIA 049
Tel: 1-613-225-2342
Fax: 1-613-228-6632
E-mail: [email protected]

CHILE
CHILI

Mr. ANGEL SARTORI ARELLANO
Embajador de Chile ante FAO
Ministerio Relaciones Exteriores de Chile
Vía Po N°. 22 - Roma
Tel: 3906 8417450
Fax: 3906 85833855
E-mail: [email protected]

Ms. PAULINA V. ESCUDERO MIRA
Asociación de Exportadores de Chile
Cruz del sur 133, Piso 2, Los Condes
Santiago Chile
Tel: 562 2066604
Fax: 562 2064163
E-mail: [email protected]

Mr. RUDIBERTO EDUARDO LARA VILLANUEVA
Delegado Ministerio Agricultura
Avenida Bulnes 140 - 6° Piso
Santiago, Chile
Tel: 562 6955930
Fax: 502 6955 930
E-mail: [email protected]

COLOMBIA
COLOMBIE

Mr. RICARDO ENRIQUE MUNAR LEON
Profesional de Normalización
Instituto Colombiano de Normas
Técnicas y Certificación
(ICONTEC)
Carrera 37 N° 52 - 95
Bogotá, Colombia
Tel: 315 0377
Fax: 315 0613
E-mail: [email protected]

Ms. GLORIA MARLENE VIDAL CORDOBA
Profesional Especializado
Instituto Colombiano Agropecuario (ICA)
Sanidad Vegetal
Kilómetro 19 Vía Madrid. (ICA-LANIP).
Laboratorio Tratamiento Cuarentenarios
Instituto Colombiano Agropecuario (ICA)
Bogotá, Colombia
Tel: 288 4128, 2820 203
Fax 288 1753, 2820 203
E-mail: [email protected]

Mr. JAIME ABELLO SOTO
Profesional Especializado
Instituto Colombiano Agropecuario (ICA)
Sanidad Vegetal
Kilómetro 19 Vía Madrid. (ICA-LANIP).
Laboratorio Tratamiento Cuarentenarios
Instituto Colombiano Agropecuario (ICA)
Bogotá, Colombia
Tel: 288 4128, 2820 203
Fax: 288 1753, 2820 203
E-mail: [email protected]

COSTA RICA

Mr. RÓGER IRIAS CAMPOS
Ministerio de Economía Industria y Comercio
Oficina Nacional de Normas
Unidades de Medida
San Pedro de Montes de Oca,
San José Costa Rica, Apdo. 1734-2050 s.j.
Tel: 506 22435-02
Fax: 506 22451-33
E-mail: [email protected]

Mr. JUAN LUIS MORALES CHACON
Investigaciones del Monte
Costa Rica
Del Monte
Apdo. 4084-1000 San José
Tel: 506 730 0267
Fax: 506 730 0113
E-mail: [email protected]

Ms. MAGDA GONZALEZ
Jefe Depto. Fitosanitario de Exportación
Ministerio de Agricultura y Ganadería
PO. Box 70 3006
Barreal, Heredia
Costa Rica
Tel: 506 260 - 6721
Fax: 506 260 - 8301
E-mail: [email protected]

Mr. HUGO VILLALOBOS ESPINOZA
Consejo Nacional de Producción
Apdo. 2205-1000 San José, Costa Rica
Tel: 506 23320 58
Fax: 506 23320 58
E-mail: [email protected].

IVORY COAST
COTE D’IVOIRE
COSTA DE MARFIL

Ms. PHILIPPE MAVEL
Delegué en Europe
OCAB
16 BP 1908
Abidjan 16
Cote D’Ivoire
Tel: 225 2032 5882
Fax: 225 20321060
E-mail: [email protected]; [email protected]

CUBA

Ms. CIRA MARGARITA SANCHEZ GARCIA
Jefe Departamento Gestión de Calidad
IICF
Presidente Comité Técnico Normalización sobre
Frutas y Vegetales Frescos (CNT#54)
Instituto de Investigaciones de Cítricos y Frutales
7ma Ave. # 3005 entre 30 y 32, Miramar
Mapio Playa, Ciudad de la Habana, Cuba
C.P. 11300
Tel: (537) 293585, 23 4818
Fax: (537) 246794
E-mail: [email protected]

Ms. IBIS MONTANÉ RIZO
Especialista en cuarentena exterior
Centro Nacional de Sanidad Vegetal
Ayuntamiento N°. 231 e/11 San Pedro y Lombillo
Plaza de la Revolución
Tel: (537) 79 4805, 79 4805 784976
Fax: (537) 79 1339
E-mail: [email protected]

Ms. ELIA MARIA ARMENTEROS GARCIA
Esp. Aseguramiento de la Calidad
Ministerio de la Agricultura
Calle Conill e/Ave. Boyeros
Y Marino, Plaza de la Revolución
Ciudad de la Habana
Tel: (537) 845415
Fax: (537) 338850
E-mail: [email protected]

Mr. SILVIO JOAQUIN DEL VALLE LARRALDE
Especialista en Envase y Embalaje
Centro Nacional de Envase y Embalaje
Ave. Bosque N° 121 e/Ave. del Zoológico y Calle 26
Nuevo Vedado
Fax. (537) 812 813
E-mail: [email protected]

EGYPT
EGYPTE
EGIPTO

Mr. AMR HALIM
Second Secretary -(Comm.) - Head of the Commercial Office
Embassy of the Trade Republic of Egypt
Alenjandro Dumas N° 131
Col. Polanco
C.P. 11560 México, D. F.
Tel: 5281 0823, 5281 0698
Fax: 5280 4018
E-mail: eg_mxqhotmail.com

SPAIN
ESPAGNE
ESPAÑA

Mr. ELADIO OTEIZA GIL
Jefe Servicio Análisis Oferta y Normalización
Ministerio de Agricultura, Pesca y Alimentación
Avda. Ciudad de Barcelona 6, 28007 Madrid
Tel: 34 91 3476674
Fax: 34 91 3476720
E-mail: [email protected]

Mr. ADOLFO MARTINEZ GIMENO
Jefe de Servicio Normalización
M° Agricultura Pesca y Alimentación
P° Infanta Isabel N° 1
28027 Madrid
España
Tel: 34 91 3475389
Fax: 34 91 3475006
E-mail: [email protected]

FINLAND
FINLANDE
FILANDIA

Mr. LASSE KEISALO
Segundo Secretario
Embajada de Finlandia
Monte Pelvoux N° 111, Piso 4
Lomas de Chapultepec
11000 México, D.F.
Tel: 5540 6036
Fax: 5540 0114
E-mail: [email protected]

FRANCE
FRANCIA

Mr. BRUNO CAUQUIL
DGCCRF
Control Officer
53 Bd Vincent Auriol
75013 Paris cedex 13
Tel: 01 44 97 3143
Fax: 0144 97 0527
E-mail: [email protected]

Ms. ROSELINE LECOURT
Ministere de l’Economie de Finances et de l’Industrie
Direction Générale de la Concurrence, de la
Consommation et de la Répresion des Fraudes
Et de la Repression des Fraudes - Teledoc 051
59 bld Vincent Auriol
75703 Paris cedex 13
Tel: 01 44 973470
Fax: 01 44 973037
E-mail: [email protected]

Mr. BRUNO BOUGEROL INTERFEL
60 Rue du Fbg Poissonniere
75010 Paris
Tel: 01 44 949 1515
Fax: 01 44 949 1508
E-mail: b.bougerol@interfel

GUATEMALA

Mr. MANUEL ANTONIO ALONSO PADILLA
Unidad de Normas y Regulaciones
Ministerio de Agricultura/MAGA
7ª. Av. 12 - 90 Zona 13
Guatemala, Guatemala
Tel: 503 475 3058, 68, 74
Fax: 503 475 3058
E-mail: [email protected]

GERMANY
ALLEMAGNE
ALEMANIA

Mr. JOHANNES GRAF
Bundesministerium für Ernährung,
Langwirtschaft und Forsten
Federal Ministry of food, Agriculture and Forestry
Ministere fédéral de l’Agriculture et des Forets
RochusstraBe 1
53123 Bonn (Germany)
Tel: 49 0228 529 3531
Fax: 49 0228 529 3375
E-mail: [email protected]

Mr. ERIK SCHNEIDER
Administrador
Bundesanstalt Für Landwirtschaft Und Ernährung
60322 Frankfurt/Main
Tel: (069) 1564 429
Fax: (069) 1564 945
E-mail: [email protected]

GREECE
GRECE
GRECIA

Ms. HELENE PAPADIMITRIOU
Embajada de Grecia
Paseo de las Palmas N° 2060
Lomas de Reforma
C. P. 11930, México, D. F.
Tel: 5596 6038, 5596 6333
Fax: 5251 3001
E-mail: grecemb.prodigy.net.mx

INDIA
INDE

Mr. S. DAVE
General Manager
Agri. Products Export Dev. Authority
(Dept. of Commerce. Govt. Of India)
3 Ncui Building
August Kranti Marg
New Delhi - 110016
Tel: 91 11 6534175
Fax: 91 11 6534175
E-mail: [email protected]

Dr. JOSE C. SAMUEL
Deputy Commissioner
Ministry of Agriculture
Krishi Bhavan
New Delhi - 11001
Tel: 91 11 3382773
Fax: 91 11 3384978
E-mail: [email protected]

INDONESIA
INDONESIE

Mr. SYUKUR IWANTORO
Director, Agriculture Quality Services
Ministry of Agriculture
JL Harsono RM 3.
Ragunan Pasar Minggu
Yakarta Selatan
Indonesia
Tel: 6221 7815880
Fax: 6221 7815880
E-mail: [email protected]

Ms. RATNA WUSONO
Indonesian Embassy
Julio Verne N° 27
Col. Polanco
México, D. F.
Tel: 5280 6863
Fax: 5280 7062
E-mail: [email protected]

Mr. ASA SILALAHI
Embassy of Indonesia
Julio Verne N° 27
Col. Polanco
México, D. F.
Tel: 5280 6363
Fax: 5280 7062
E-mail: [email protected]

Ms. SUBIYANTI MARWOTO
Agricultural Attache
Indonesian Embassy
2020 Massachusetts Ave N.W.
Washington D.C. 20036
Tel: 202 775 5340
Fax: 202 775 5343
E-mail: [email protected]

ITALY
ITALIE
ITALIA

Mr. CIRO IMPAGNATIELLO
Ministero Delle Politiche Agricole
E Forestali
Via XX Settembre 20
I-00187 Roma
Tel: 3906 46656511
Fax: 3906 4880273
E-mail: [email protected]

JAPAN
JAPON

Mr. SETSUO OHMORI
Consejero, Embajada del Japón
Paseo de la Reforma N° 395
Col. Cuauhtémoc
C. P. 06500 México, D. F.
Tel: 5211 0028
Fax: 5207 1143
E-mail: [email protected]

Mr. SHINYA KAWACHINO
Segundo Secretario Embajada del Japón
Paseo de la Reforma N° 395
Col. Cuauhtémoc
C. P. 06500 México, D. F.

MALAYSIA
MALAISIE
MALASIA

Mr HASSAN ABDULLAH
Assistant Director
MARDI
Horticulture Research Centre
Mardi, GPO. Box 12301
50774 Kuala Lumpur,
Tel: 6 03 89 43 71 11
Fax: 6 03 89 42 29 06
E-mail: [email protected]

MEXICO
MEXIQUE

Ing. JOSE LUIS PLAZA SANCHEZ
Director General de Agricultura
SAGAR
Lope de Vega No. 125 pent house
Col. Chapultepec Morales, 11570 México D.F.
Tel: 5 2 54 22 86
Fax:5 2 03 39 23
E-mail: [email protected]

Ing. SALVADOR DE LA CRUZ GARCIA
Director de Fomento Agrícola
SAGAR
Lope de Vega No. 125 Piso 4
Col. Chapultepec Morales, 11570, México D.F.
Tel: 5 2 50 94 60
E-mail [email protected]

Ing. MATEO VAZQUEZ MORALES
Asesor de la Dirección General de Agricultura
SAGAR
Lope de Vega No.125 Piso 9
Col. Chapultepec Morales, 11570, México D.F.
Tel: 5 2 03 39 23
Fax:5 2 03 39 23
E-mail: [email protected]

Ing. SEBASTIÁN PEÑA MALDONADO
Director de Hortofruticolas
SAGAR
Lope de Vega No. 125 Piso 7
Col. Chapultepec, Morales 11570, México D.F.
Tel: 5 2 50 64 51
Fax: 5 2 50 64 51
E-mail: [email protected]

Ing. RICARDO MANUEL GONZÁLEZ AGUILAR
Director Unidad de Normalización y Verificación
SAGAR/CONASAG
Amores No.321
Col. del Valle 11323, México. D.F.
Tel: 5 6 87 10 81
Fax: 5 6 87 79 38
E-mail: [email protected]

Ing. JOSE JUVENAL CASTORENA CONTRERAS
Subdirector de Normalización
SAGAR
Lope de Vega 125 Piso 9
Tel: 5 2 03 97 68
Fax: 5 2 03 39 23
E-mail: [email protected]

Lic. MARÍA LETICIA HERNÁNDEZ SÁNCHEZ
Jefa de Dpto. de Normas Agrícolas
SAGAR
Lope de Vega 125 Piso 9
Tel: 5 2 50 95 35
Fax: 5 2 03 39 23
E-mail: [email protected]

Ing. JOSE NOE LIZARRAGA CAMACHO
Dictaminador Especializado de la Secretaría de Salud
Donceles No.39
Col. Centro 06010, México D.F.
Tel: 5 5 21 32 32 ext. 206, 233
Fax: 5 5 12 96 28
E-mail: [email protected]

M en C. JULIO CESAR MEZA GREENE
Verificador Especializado de la Secretaría de Salud
Donceles No.39
Col. Centro 06010, México D.F.
Tel: 5 5 21 32 32 ext. 206, 233
Fax: 5 5 12 96 28
E-mail: [email protected]

Ing. JUAN ANTONIO LEOS
Universidad Autónoma de Chapingo
Km.38.5 Carr. México, Texcoco
Tel: 5 95 2 16 69
FAX: 5 95 21 66 9
E-mail: [email protected]

Ing. ROBERTO CALZADA PEREIRA
Instituto Mexicano de Normalización y Certificación
Manuel Ma. Contreras No. 133 Piso 6
Col. Cuauhtémoc, México.D.F.
Tel: 5 5 46 45 46
Fax: 5 7 05 36 86
E-mail: [email protected]

Ing. ROSA MA. GALICIA CABRERA
Universidad Autónoma Metropolitana-I
Av. Michoacan y la Purísima
Col. Vicentina, Iztapalapa, 09340, México.D.F.
Tel: 5 8 04 47 11
Fax: 5 8 04 47 12
E-mail: [email protected]

NETHERLANDS
PAYS-BAS
PAÍSES BAJOS

Ing. Agr. JELLE LANDSTRA
Agricultural Counselor
Ministry of Agriculture
Nature Management c/o
Royal Netherlands Embassy to México
Tel: 5 2 5 258 99 21
Fax: 5 2 5 2 58 81 39
E-mail: [email protected]

NEW ZELAND
NOUVELLE-ZÉLANDE
NUEVA ZELANDA

Mr. TIM KNOX
Director, Dairy and Plant Products
Ministry of Agriculture and Forestry
P.O. BOX 2526
Tel: 6 4 4 4 74 41 91
Fax: 6 4 4 4 74 42 40
E-mail: [email protected]

Mr. PHILLIP FAWCET
National Manager (International Standards)
Ministry of Agriculture and Forestry
P.O. BOX2526
Tel: 6 4 4 4 98 74
Fax: 6 4 4 4 74 41 96
E-mail: [email protected]

PERU
PEROU

Mr. ALVARO SALAS LOZADA
Gerente General
FRIO AEREO
Augusto Tamayo 160 piso 4
San Isidro, Lima
Tel: 5 11 4 2146 50
Fax: 5 11 3 51 76 24
E-mail: [email protected]

Ms. ALEJANDRA DIAZ RODRIGUEZ
Jefe de área de Calidad y Normatividad
PROMPEX
Augusto Tamayo 160 piso 4
San Isidro, Lima
Tel:5 11 4 2146 50
Fax:5 11 3 51 76 24
E-mail: [email protected]

PHILIPPINES
FILIPINAS

Dr. ELDA B. ESGUERRA
Research Associate Professor
University of the Philippines Los Baños
College, Laguna 4031
Philippines
Tel: 63 049 536 3138, 536 2444
Fax: 63 049 536 3259
E-mail: [email protected]

Ms. THERESA DE VEGA
Consul y Segundo Secretaria
Embajada de Filipinas en México
Paseo de las Palmas No. 1950
Lomas de Chapultepec
C.P.11000 México, D. F.
Tel: 55251 9759/60
Fax: 55251 9754
E-mail: tde_vegahotmail.com

POLAND
POLONIA
POLOGNE

Mr. PIETRZAH SLAWOMIR
Deputy Director
Agricultural and Food Quality Inspection
32/34 Zurawia Stn
00-950 Warsaw
Tel: 4 8 22 6 21 64 61
Fax: 4 8 22 6 21 48 58
E-mail: [email protected]

SOUTH AFRICA
AFRIQUE DU SUD
SUDÁFRICA

Mr. CYRIL JULIUS
Assistant Director
National Department of Agriculture
Private Bag X 258
Prétoria
0001 South Africa
Tel: 27 12 319 6023
Fax: 27 12 319 6055
E-mail: [email protected]

SWITZERLAND
SUISSE
SUIZA

Mr. PIERRE SCHAUENBERG
Chef de Section
Office fédéral de L’Agriculture
Division Principale Production et Affaires Internationales
Section Cultures spéciales et économie vinicole
Mattenhofstrasse 5
3003 Berne
Tel: 0041 31 324 84 21
Fax: 0041 31 323 05 55
E-mail: [email protected]

SUDAN
SOUDAN
SUDÁN

Mr. ABBAS ELAMIN ELFADIL
Deputy Director General
Sudanese Standards Organization (SSMO)
Sudanise Standards & Metrology Organization
KHÁRTOUM - SUDAN
Tel: 24911 771 497
Fax: 24911 77 48 52
E-mail: [email protected]

THAILAND
THAILANDE
TAILANDIA

Mr. SURAPHONG KOSIYACHINDA
Chairman of Subcommittee of Fruit and Vegetable Standards
Bureau of Standards
Ministry of Industries
578 S.oi 12 NGARMWONWAN 25
Nontaburi 11000 Thailand
Tel: 66 02 58 81 764
Fax: 66 02 58 81 764

Mr. FABIO CHINDA
Second Secretary
Royal Thai Embassy, México
Sierra Vertientes 1030
Bosques de las Lomas
1100 México, D.F.
Tel: 525 59 61 290
Fax: 525 59 68 230
E-mail: [email protected]

Mr. PONGPRACIA MAKCHANG
Third Secretary
Royal Thaí Embassy
Sierra Vertientes 1030
Bosques de las Lomas
1100 México, D.F.
Tel: 525 596 12 90
Fax: 525 5 96 82 36
E-mail: [email protected]

Mrs. VORANUCH KITSUKCHIT
Standards Officer
Thai Industrial Standards Institute
Ministry of Industry
Ràma VI Street
Ratchathewi
Bangkok 10400
Tel: 662 202 33 48
Fax 662 248 79 87
E-mail: [email protected]

UNITED KINGDOM
GRANDE BRETAGNE
REINO UNIDO

Dr. MARK WOOLFE
Head of Branch
Food Standards Agency
Food Labelling, Standards, and Consumer
Protection Division
P.O. BOX 31037
London SWIP 3WG
Tel: 44 20 7238 61 68
Fax: 44 20 7238 67 63
E-mail: [email protected]

UNITED STATES OF AMERICA
ETATS-UNIS D’AMERIQUE
ESTADOS UNIDOS DE AMÉRICA

Mr. DAVID PRIESTER
Head of Section
Standardization Section
USDA
USDA Stop 0240, Room 2049- South
1400 Independence Avenue, S.W.
Washington, D.C. 20250-0240
Tel: 202 720 21 85
Fax: 202 720 88 71
E-mail: [email protected]

Mr. BLAINE CARIAN
Vicepresident
Desert Fresh Inc.
Tel: 760 398 18 08
Fax: 760 398 28 69
E-mail: [email protected]

Ms. CHRISTINE M. SLOOP
Senior Policy Analist
U.S. Department of Agriculture
Foreign Agricultural Service
Horticulture & Tropical Products Division
Stop 1049
Washington, D.C 20250-1000
Tel: 202 720 3423
Fax: 202 720 37 99
E-mail: [email protected]

Ms. EDITH E. KENNARD
Staff Officer
US CODEX Office
Room 4861, South Building 14^th and
Independence Avenue.
20250 Washington, D.C.
Tel: 202 720 720 34 23
Fax: 202 720 720 37 99
E-mail: [email protected]

Mr. JIM ARCHER
Manager
Consultant to USDA
Northwest Fruit Exporters
105 South 18^th Street
Yakima, Wa98901 -2149
Tel: 001 509 576 80 04
Fax: 001 509 576 36 46
E-mail: [email protected]

Dr. ANTHONY HEPTON
Consultant
433 Upper Lake Rd.
Westlake Village
California 91361 USA
Tel: 01 805 379 5913
Fax: 01 818 874 4804
E-mail: [email protected]

VENEZUELA

Ms. SOIRA ELENA SALAZAR RIVERA
Ministerio de Salud y Desarrollo Social
Torre Sur, Ala Oeste
Centro Simón Bolivar
Oficina 313 Silencio
Caracas, Venezuela
Tel: 58 02 483 1566 Ext. 1828
Fax: 58 02 481 80 98
E-mail: [email protected]

INTERNATIONAL ORGANIZATIONS
ORGANISATIONS INTERNATIONALES
ORGANIZACIONES INTERNACIONALES

Comité de liaison de l’agrumiculture méditerranéenne (CLAM)

Mr. OCTAVIO RAMON SALES
Presidente
San Francisco de Sales 41
Esc. 1 - 2° C
2800 Madrid, España
Tel: 24 91 55 32 642
Fax: 24 91 53 30 251
E-mail: [email protected]

Comité de Liaison Europe-Afrique/Caraïbes/Pacifique (COLEACP)

Mr. THIERRY PAQUI
Chargé d´Etudes
Project Officer COLEACP
5 Rue de la Corderie
Centra 342
94586 Rungis CEDEX
Tel: 33 1 41 80 02 10
Fax: 33 1 41 80 02 19
E-mail: [email protected]

COUNCIL OF THE EUROPEAN UNION
CONSEIL DE L´UNION EUROPEÉ
CONSEJO DE LA UNION EUROPEA

Mr. KLAUS SKOVSHOLM
Administrator
Council of the European Union
Rue de la Loi 175
B-1048 Bruxelles
BELGICA
Tel: 0032 2 285 83 79
Fax: 0032 2 285 78 29
E-mail: [email protected]

EUROPEAN COMMUNITY
COMMUNAUTE EUROPEENE
COMUNIDAD EUROPEA

Mr. FABIEN SANTINI
DG AGRI
L130 - 09/44
Rue de la Loi, 200
B-1049 Bruxelles
BELGICA
Tel: 00 32 2 29 53 211
Fax: 00 33 2 29 53 709
E-mail: [email protected].

International Union of Food Science and Technology (IUFoST)

Mr. EDUARDO MÉNDEZ RUBELLO
Representante
International Union of Food Science and Technology
Apartado Postal 60 - 486
03800 México, D.F.
Tel: 525 6 87 44 26
Fax: 525 5 43 91 89
E-mail: [email protected]

Organization for the Economic Cooperation and Development (OCDE)

Ms. Sylvie Poret
Administrateur
OCDE
2 rue André Pascal
75016 París, France
Tel: 33 1 45 24 95 53
Fax: 33 1 45 24 78 34
E-mail: [email protected]

United Nations Economic Commission for Europe (UN/ECE)

Mr. TOM HEILANDT
Food Standards Officer
UN/ECE
Palais des Nations
Bureau 432
1211 Geneva 10
Tel: 41 22 917 24 50
Fax: 41 22 917 00 41
E-mail: [email protected]

Food and Agriculture Organization of the United Nations (FAO)

Mr. AUGUSTO SIMOES LOPES NETO
Representante de la FAO en México
A.P. 10783
México, D.F. 11000
Tel: 525 652 4903/8644/8654/5311/8640/8898
Fax 525 6528716
E-mail: [email protected]

FAO/WHO SECRETARIAT
SECRETARIAT FAO/OMS
SECRETARIA FAO/OMS

Ms. GRACIA TERESA BRISCO LOPEZ
Food Standards Officer
Joint FAO/WHO Food Standards Programme
FAO
Via delle Terme di Caracalla
00100, Rome, Italy
Tel: 39 6 57 05 2700
Fax: 39 6 57 05 4593
E-mail: [email protected]

Mr. DAVID H. BYRON
Food Standards Officer
Joint FAO/WHO Food Standards Programme
FAO
Via delle Terme di Caracalla
00100, Rome, Italy
Tel: 39 6 5705 5826
Fax: 39 6 5705 4593
E-mail: [email protected]

SECRETARIA DE RELACIONES EXTERIORES

Lic. Jesús Huerta
Subdirector de Organismos Internacionales
Especializados

CENTRAL DE ABASTO DE LA CIUDAD DE MEXICO

Lic. Arturo Murrieta Rodríguez
Subdirector de Comercialización

Lic. Heidi Pfister González
Jefa de Apoyo a la Comercialización

Ms. Teresa Saldivar Osorio
Coordinadora Operativa

TECHNICAL SECRETARIAT
SECRETARIAT TECHNIQUE
SECRETARIA TECNICA

Lic. CARLOS R. BERZUNZA SANCHEZ
Subdirector de Asuntos Internacionales “A”
Dirección General de Normas
Secretaría de Comercio y Fomento Industrial
Av. Puente de Tecamachalco No. 6 Sección
Fuentes, Naucalpan de Juárez, Estado de México
C.P. 53950, México
Tel: (52) 5729-94-80
Fax: (52) 5729-94-84
E-mail: [email protected]

Ing. JORGE ANTONIO LOPEZ ZARATE
Jefe del Departamento de Normalización Internacional
Dirección General de Normas
Secretaría de Comercio y Fomento Industrial
Av. Puente de Tecamachalco No. 6 Sección Fuentes
Naucalpan de Juárez, Estado de México
C.P. 53950, México
Tel: (52) 5729-94-80
Fax: (52) 5729-94-84
E-mail: [email protected]

MVZ. I. ROSSANA SANCHEZ DELGADO
Jefa de la Oficina del Codex y COPANT
Dirección General de Normas
Secretaría de Comercio y Fomento Industrial
Av. Puente de Tecamachalco No. 6 Sección
Fuentes, Naucalpan de Juárez, Estado de México
Tel: (52) 5729-94-80

TECHNICAL SUPPORT
SUPPORT TECHNIQUE
SOPORTE TÉCNICO

Ing. SALVADOR SANCHEZ ABARCA
Subdirector de Informática
Dirección General de Normas
Secretaría de Comercio y Fomento Industrial
Av. Puente de Tecamachalco No. 6 Sección Fuentes
Naucalpan de Juárez, Estado de México
C.P. 53950, México
Tel: (52) 5729-94-81
E-mail: [email protected]

Ing. OSCAR GOMEZ PIÑA
Jefe del Departamento de Informática
Dirección General de Normas
Secretaría de Comercio y Fomento Industrial
Av. Puente de Tecamachalco No. 6 Sección Fuentes
Naucalpan de Juárez, Estado de México
C.P. 53950, México
Tel: (52) 5729-94-81
E-mail: [email protected]

MVZ. GABRIELA ALEJANDRA JIMENEZ RODRIGUEZ.
Jefa del Departamento para la Atención de la ISO Dirección General de Normas
Secretaría de Comercio y Fomento Industrial
Av. Puente de Tecamachalco No. 6 Sección Fuentes
Naucalpan de Juárez, Estado de México
C.P. 53950, México
Tel: (52) 5729-94-80
E-mail: [email protected]

Ms. PATRICIA GONZALEZ LOERA
Dirección General de Normas
Secretaría de Comercio y Fomento Industrial
Av. Puente de Tecamachalco No. 6 Sección Fuentes
Naucalpan de Juárez, Estado de México
C.P. 53950, México
Tel: (52) 5729-94-80

Mr. JESUS QUIROZ VEGA
Soporte Informático
Dirección General de Normas
Secretaría de Comercio y Fomento Industrial
Av. Puente de Tecamachalco No. 6 Sección Fuentes
Naucalpan de Juárez, Estado de México
C.P. 53950, México
Tel: (52) 5729-94-81

Appendix II - Draft Codex Standard for Tannia[25] (At Step 8)

1. DEFINITION OF PRODUCE

This standard applies to the tubercles of commercial varieties of lilac tannia grown from Xanthosoma violaceum Schott and white tannia grown from Xanthosoma sagittifolium (L.) Schott of the Araceae family, to be supplied fresh to the consumer, after preparation and packaging. Tannias for industrial processing are excluded.[26]

2. PROVISIONS CONCERNING QUALITY

2.1 MINIMUM REQUIREMENTS

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

- whole;

- firm;

- 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, except permitted substances used to prolong their shelf life;

- practically free of signs of sprouting;

- practically free of mechanical damage and bruising;

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

- practically free of damage caused by pests;

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

- free of any foreign smell and/or taste.[27]

2.1.1 The tannias must have been carefully harvested and have reached an appropriate degree of physiological development, account being taken of the characteristics of the variety and/or commercial type and to the area in which they are grown.

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

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

Tannias are classified in three classes defined below:

2.2.1 “Extra” Class

Tannias in this class must be of superior quality. They must be characteristic of the variety. They must be free of 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

Tannias 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 defects in shape;

- scarring, provided this does not cover more than twenty percent 20% of the surface area;

- scraped areas, provided these do not exceed 20% of the surface area.

The defects must not, in any case, affect the flesh of the produce.

2.2.3 Class II

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

- defects in shape;
- 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.

The defects must not, in any case, affect the flesh of the produce.

Size is determined by the weight of the tannia, in accordance with the following table:

Size Code	Weight (in grams)	Length	Diameter
A	150 - 249	Between 100 and 300 mm (measured at the convex part of root)	45 to 70 mm (measured at the widest cross section)
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 tannias 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 tannias 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 tannias 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, 10 percent by number or weight of tannias corresponding to the size immediately above and/or below that indicated on the package.

5. PROVISIONS CONCERNING PRESENTATION

5.1 UNIFORMITY

The contents of each package must be uniform and contain only tannias 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

Tannias must be packed in such a way as to protect the produce properly. The materials used inside the package must be new,[28] 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.

Tannias shall be packed in each container in compliance with the Recommended International Code of Practice for the Packaging and Transport of Tropical 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 tannias. Packages must be free of all foreign matter and 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. 2-1999), the following specific provisions apply:

6.1.1 Nature of Produce

If the produce is not visible from the outside, each package shall be labelled as to the name of the produce and may be labelled as to the name of the variety and/or commercial type.

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.[29]

6.2.1 Identification

Name and address of Exporter, Packer and/or Dispatcher. Identification code (optional).[30]

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 (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

- Type (white or lilac);
- Class;
- Size (size code or minimum and maximum weight in grams);
- Net Weight (optional).

7. CONTAMINANTS

7.1 HEAVY METALS

Tannias shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.

7.2 PESTICIDE RESIDUES

Tannias 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 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).

Appendix III - Draft Revised Codex Standard for Papaya (At Step 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[31].

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 of any visible foreign matter;

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

- practically free of damage caused by pests;

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

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

- free of any foreign smell and/or taste.[32]

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, account being taken of the characteristics of 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 in 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 of 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 defects in shape;
- slight skin defects (i.e. mechanical bruising, sun spots and/or latex burns). The total area affected shall not exceed 10% of the total surface.

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:

- defects in shape;

- defects in colouring;

- skin defects (i.e., mechanical bruising, sun spots and latex burns). The total area affected should not exceed 15% of the total surface;

- slight marks caused by pests.

3. PROVISIONS CONCERNING SIZING

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

Size Code	Weight (in grams)
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 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 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 and/or below that indicated on the package, with a minimum of 190 g for those papayas packed in the smallest size range.

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. For “Extra” Class, colour and ripeness should be uniform. 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 package must be new,[33] 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 Recommended International Code of Practice for Packaging and Transport of Tropical 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 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, Rev. 2-1999), the following specific provisions apply:

6.1.1 Nature of Produce

If the produce is not visible from the outside, each package shall be labelled as to the name of the produce and may be labelled as to the name of the variety and/or commercial type.

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.[34] 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).[35]

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 grams);
- Number of units (optional);
- Net Weight (optional).

7. CONTAMINANTS

7.1 HEAVY METALS

Papayas shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.

7.2 PESTICIDE RESIDUES

Papayas 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 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).

Appendix IV - Draft Codex Standard for Asparagus (At Step 8)

1. DEFINITION OF PRODUCE

This standard applies to shoots of commercial varieties of asparagus grown from Asparagus officinalis L., of the Liliaceae family, to be supplied fresh to the consumer, after preparation and packaging. Asparagus for industrial processing is excluded.[36]

Asparagus shoots are classified into four groups according to colour:

- white asparagus;

- violet asparagus, having tips of a colour between pink and violet or purple and part of the shoot white;

- violet/green asparagus, part of which is of violet and green colouring;

- green asparagus having tips and most of the shoot green.

2. PROVISIONS CONCERNING QUALITY

2.1 MINIMUM REQUIREMENTS

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

- whole;

- fresh in appearance and fresh-smelling;

- sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;

- free of damage caused by unsuitable washing;

- clean, practically free of any visible foreign matter;

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

- practically free of damage caused by pests;

- practically unbruised;

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

- free of any foreign smell and/or taste.

In addition, shoots must be neither hollow, split, peeled nor broken. Small cracks which have appeared after harvesting are, however, allowed, so long as they do not exceed the limits laid down in Section 4.1, Quality Tolerances.

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

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

Asparagus is classified into three classes defined below:

2.2.1 “Extra” Class

Shoots in this class must be of superior quality, very well formed and practically straight. Having regard to the normal characteristics of the group to which they belong, their tips must be very compact.

Only a few very slight traces of rust caused by non-pathogenic agents on the shoot, removable by normal peeling by the consumer, are allowed.

For the white asparagus group, the tips and shoots must be white; only a faint pink tint is allowed on the shoots.

Green asparagus must be green for at least 95 percent of the length.

No traces of woodiness are allowed for the shoots in this class.

The cut at the base of the shoots must be as square as possible. However, to improve presentation when the asparagus is packed in bundles, those on the outside may be slightly bevelled, so long as the bevelling does not exceed 1 cm.

2.2.2 Class I

Shoots in this class must be of good quality and well formed. They may be slightly curved. Having regard to the normal characteristics of the group to which they belong, their tips must be compact.

Slight traces of rust caused by non-pathogenic agents removable by normal peeling by the consumer are allowed.

For the white asparagus group, a faint pink tint may appear on the tips and the shoots.

Green asparagus must be green for at least 80 percent of the length

In the white asparagus group, no woody shoots are allowed. For the other groups, a trace of woodiness on the lower part is permissible, provided this woodiness disappears by normal peeling by the consumer.

The cut at the base of the shoots must be as square as possible.

2.2.3 Class II

This class includes shoots which do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified in Section 2.1 above.

Compared with Class I, shoots may be less well formed, more curved and having regard to the normal characteristics of the group to which they belong, their tips may be slightly open.

Traces of rust caused by non-pathogenic agents, removable by normal peeling by the consumer are allowed.

The tips of white asparagus may have a colouration including a green tint.

The tips of violet asparagus may have a slight green tint.

Green asparagus must at least be green for 60 percent of the length.

Shoots may be slightly woody.

The cut at the base of the shoots may be slightly oblique.

3. PROVISIONS CONCERNING SIZING

Size is determined by the length and diameter of the shoot.

3.1 SIZING BY LENGTH

The length of the shoots must be:

- above 17 cm for long asparagus;

- 12 to 17 cm for short asparagus;

- for Class II asparagus arranged, but not bundled in the package:

a) white and violet: 12 to 22 cm,
b) violet/green and green: 12 to 27 cm.

- under 12 cm for asparagus tips.

The maximum difference in length of shoots packed in firmly bound bundles must not exceed 5 cm.

3.2 SIZING BY DIAMETER

The diameter of the shoots shall be measured at the mid-point of their length.

For green asparagus the diameter may be measured 2.5cm from the cut end.

The minimum diameter and sizing shall be:

White and Violet:

Class	Minimum diameter	Sizing
Extra	12 mm	Maximum variation of 8 mm between the thinnest and the thickest shoot in the same package or the same bundle.
I	10 mm	Maximum variation of 10 mm between the thinnest and the thickest shoot in the same package or the same bundle.
II	8 mm	No provision as to uniformity.

Violet/green and green asparagus:

Class	Minimum diameter	Sizing
Extra and I	3 mm	Maximum variation of 8 mm between the thinnest and the thickest shoot in the same package or the same bundle.
II	3 mm	No provision as to uniformity.

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 shoots not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerance of that class, or having slight unscarred cracks appearing after harvesting.

4.1.2 Class I

Ten percent by number or weight of shoots not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class, or having slight unscarred cracks appearing after harvesting.

4.1.3 Class II

Ten percent by number or weight of shoots satisfying neither the requirements of the class nor the minimum requirements, with the exception of shoots affected by rotting or any other deterioration rendering it unfit for consumption.

In addition to the above, 10 percent by number or weight can be allowed for hollow shoots or shoots showing very slight cracks due to washing. In no case can there be more than 15 percent hollow shoots in each package or bundle.

4.2 SIZE TOLERANCES

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 1 cm in length.

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.

5. PROVISIONS CONCERNING PRESENTATION

5.1 UNIFORMITY

The contents of each package, each unit package or each bundle in the same package must be uniform and contain only asparagus of the same origin, quality, colour group and size (if sized).

Nevertheless, with respect to colour, shoots of a different colour group may be allowed within the following limits:

a) white asparagus: 10 percent by number or weight of violet asparagus in Classes Extra and I and 15 percent in Class II.

b) violet, violet/green and green asparagus: 10 percent by number or weight of asparagus of another colour group.

The visible part of the contents of the package, unit package or bundle must be representative of the entire contents.

5.2 PACKAGING

Asparagus must be packed in such a way as to protect the produce properly. The materials used inside the package must be new,[37] 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.

Packages must be free of all foreign matter.

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

5.3 PRESENTATION

The asparagus may be presented under one of the following forms:

(i) In bundles firmly bound;

Shoots on the outside of each bundle must correspond in appearance and diameter with the average of the whole bundle.

In “Extra” Class, asparagus shoots packed in bundles must be of the same length.

Bundles must be arranged evenly in the package, each bundle may be protected by paper.

In any one package, bundles must be of the same weight.

(ii) Arranged, but not bundled in the package;

(iii) In prepackaged units placed in another package.

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. 2-1999), the following specific provisions apply:

6.1.1 Nature of Produce

If the produce is not visible from the outside, each package shall be labelled as to the name of the produce and may be labelled as to the name of the variety.

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.[38]

6.2.1 Identification

Name and address of Exporter, Packer and/or Dispatcher. Identification code (optional).[39]

6.2.2 Nature of Produce

“Asparagus” followed by the indication “white”, “violet”, violet/green” or “green” if the contents of the package are not visible from the outside and, where appropriate, the indication “short” or “tips” or “mixture white and violet”.

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 expressed:

a) for asparagus subject to the uniformity rules as minimum and maximum diameters,

b) for asparagus not subject to the uniformity rules, as minimum diameter followed by maximum diameter or the words “and over”.

- Number of bundles or number of unit packages, for asparagus packed in bundles or unit packages.

7. CONTAMINANTS

7.1 HEAVY METALS

Asparagus shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.

7.2 PESTICIDE RESIDUES

Asparagus 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 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)

Appendix V - Draft Codex Standard for Cape Gooseberry[40] (At Step 8)

1. DEFINITION OF PRODUCE

This standard applies to commercial varieties of cape gooseberries grown from Physalis peruviana (L.) of the Solanaceae family, to be supplied fresh to the consumer, after preparation and packaging. Cape gooseberries for commercial processing are excluded.[41]

2. PROVISIONS CONCERNING QUALITY

2.1 MINIMUM REQUIREMENTS

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

- whole, with or without calyx;

- firm;

- fresh in appearance;

- sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;

- with a smooth and shiny skin;

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

- clean, practicably free of any visible foreign matter;

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

- practically free of damage caused by pests;

- free of foreign smell and/or taste.[42]

If the calyx is present, the peduncle must not exceed 25 mm in length.

2.1.1 The cape gooseberries must have been carefully picked and have reached an appropriate degree of development and ripeness account being taken of the characteristic of the variety and to the area in which they are grown.

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

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

The maturity of the cape gooseberry can be visually assessed from its external colouring, which changes from green to orange as the fruit ripens. Its condition can be confirmed by determining total soluble solids.

A change in colouring of the calyx is not indicative of ripening of the fruit.

The soluble solids content should be at least 14.0° Brix.

2.2 CLASSIFICATION

Cape gooseberries are classified in three classes defined below, regardless of size and colour:

2.2.1 “Extra” Class

Cape gooseberries in this class must be of superior quality. They must be characteristic of the variety and/or commercial type. They must be free of 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

Cape gooseberries 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 defects in shape;
- slight defects in colouring;
- slight skin defects.

2.2.3 Class II

This class includes cape gooseberries 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 cape gooseberries retain their essential characteristics as regards the quality, the keeping quality, the general appearance and presentation:

- defects in shape;
- defects in colouring;
- skin defects;
- small healed cracks not covering more than 5% of the total surface area of the fruit.

3. PROVISIONS CONCERNING SIZING

Size is determined by the maximum diameter of the equatorial section of the fruit, with a minimum diameter of 15 mm, in accordance with the following table:

Size Code	Diameter (mm)
A	15.0 - 18.0
B	18.1 - 20.0
C	20.1 - 22.0
D	>22.1

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 cape gooseberries with or without calyx 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 cape gooseberries with or without calyx 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 cape gooseberries with or without calyx satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by severe bruising, rotting or any other deterioration rendering it unfit for consumption. Up to a maximum of 20% by number or weight of fruit with small healed cracks covering an area greater than 5% is accepted in this class.

4.2 SIZE TOLERANCES

For all classes, ten percent by number or weight of cape gooseberries corresponding to the size immediately above and/or below that indicated on the package.

5. PROVISIONS CONCERNING PRESENTATION

5.1 UNIFORMITY

The contents of each package must be uniform and contain only cape gooseberries of the same origin, variety, quality, colouring, size and type of presentation (with or without calyx). The visible part of the contents of the package must be representative of the entire contents.

5.2 PACKAGING

Cape gooseberries must be packed in such a way as to protect the produce properly. The materials used inside the package must be new,[43] 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.

Cape gooseberries shall be packed in each container in compliance with the Recommended International Code of Practice for Packaging and Transport of Tropical 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 cape gooseberries. 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, Rev. 2-1999), the following specific provisions apply:

6.1.1 Nature of Produce

If the produce is not visible from the outside, each package shall be labelled as to the name of the produce and may be labelled as to the name of the variety and/or commercial type.

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.[44]

6.2.1 Identification

Name and address of Exporter, Packer and/or Dispatcher. Identification code (optional).[45]

6.2.2. Nature of Produce

Name of produce if the contents are not visible from the outside. Name of variety (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;
- Size (size code or minimum and maximum diameter in millimeters);
- Number of units (optional);
- Net Weight (optional).

7. CONTAMINANTS

7.1 HEAVY METALS

Cape gooseberries shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.

7.2 PESTICIDE RESIDUES

Cape gooseberries shall comply with those maximum residue limits established by 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).

Appendix VI - Draft Provision for Minimum Juice Content (Codex Standard for Limes) (Codex Stan 213-1999)

(At Step 8) 2.1.2 MINIMUM JUICE CONTENT AND COLOURING Minimum Juice Content: 42

Appendix VII - Proposed Draft Codex Standard for Cassava[46] (At Step 5)

1. DEFINITION OF PRODUCE

This standard applies to commercial varieties of cassava roots grown from Manihot esculenta Crantz of the Euphorbiaceae family, to be supplied fresh to the consumer, after preparation and packaging. Cassava for industrial processing is excluded.[47]

2. PROVISIONS CONCERNING QUALITY

2.1 MINIMUM REQUIREMENTS

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

- whole;

- firm;

- sound, produce affected by rotting, mould or deterioration such as to make it unfit for consumption is excluded;

- practically free of mechanical damage and bruising;

- clean, practically free of any visible foreign matter, except permitted substances used to prolong its shelf life;

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

- practically free of damage caused by pests;

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

- free of loss of colour in the flesh;

- free of any foreign smell and/or taste.[48]

The cut at the distal (narrow) end of the cassava should not exceed 2 cm in diameter.

The stalk end of the root should have a clean cut between 1 cm and 2.5 cm in length.

2.1.1 The cassava must have been carefully harvested and have reached an appropriate degree of physiological development account being taken of the characteristics of the variety and to the area in which they are grown.

The development and condition of the cassava must be such as to enable it:

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

Cassava is classified in three classes defined below:

2.2.1 “Extra” Class

Cassava in this class must be of superior quality. It must be characteristic of the variety and/or commercial type. It must be free of 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

Cassava in this class must be of good quality. It 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 defects in shape;
- scarring, not exceeding 10% of the surface area;
- scraped areas, not exceeding 20% of the surface area.

The defects must not, in any case, affect the pulp of the produce.

2.3.3 Class II

This class includes cassava which does 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 cassava retains its essential characteristics as regards the quality, the keeping quality and presentation:

- defects in shape;
- scarring, not exceeding 20% of the surface area;
- scraped areas, not exceeding 30% of the surface area.

The defects must not, in any case, affect the pulp of the produce.

Size is determined by the diameter at thickest cross-section of the produce, in accordance with the following table:

Size Code	Diameter (in centimeter)
A	4.0 - 6.0
B	6.1 - 8.0
C	>8.0

In all cases, cassava must not be less than 300 g in weight nor less than 20 cm in length.

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 cassava 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 cassava 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 per cent by number or weight of cassava 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, 10 percent by number or weight of cassava corresponding to the size immediately above and/or below that indicated on the package.

5. PROVISIONS CONCERNING PRESENTATION

5.1 UNIFORMITY

The contents of each package must be uniform in shape and contain only cassava 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

Cassava must be packed in such a way as to protect the produce properly. The materials used inside the package must be new,[49] 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.

Cassava shall be packed in each container in compliance with the Recommended International Code of Practice for Packaging and Transport of Tropical Fresh Fruit 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 cassava. Packages must be free of all foreign matter and smell.

6. PROVISIONS CONCERNING 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. 2-1999), the following specific provisions apply:

6.1.1 Nature of Produce

If the produce is not visible from the outside, each package shall be labelled as to the name of the produce and may be labelled as to the name of the variety.

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.[50]

6.2.1 Identification

Name and address of Exporter, Packer and/or Dispatcher. Identification code (optional).[51]

6.2.2 Nature of Produce

Name of produce if the contents are not visible from the outside. Name of variety (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;
- Size (size code or minimum and maximum diameter in centimetres);
- Net weight.

7. CONTAMINANTS

7.1 HEAVY METALS

Cassava shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.

7.2 PESTICIDE RESIDUES

Cassava 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 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.

8.2 The produce 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).

Appendix VIII - Priority List for the Standardization of Fresh Fruits and Vegetables

FRUITS	VEGETABLES
Kiwi	Chanterelle
Passion Fruit	Chili Peppers
Pears	Garlic
Rambutan (Nepheliun lappaceum L.)	Onion
Strawberry	Peppers
	Yams