PROPOSED DRAFT CODEX STANDARD FOR TOMATOES
(At Step 5)
1 DEFINITION OF PRODUCE
This Standard applies to commercial varieties of tomatoes grown from Lycopersicun esculentun Mill. of the Solanaceae family, to be supplied fresh to the consumer, after preparation and packaging. Tomatoes for industrial processing are excluded.¹
Tomatoes may be classified into four commercial types:
- “Round”
- “Ribbed”
- “Oblong” or “Elongated”
- “Cherry” tomatoes (including “Cocktail” tomatoes).
2. PROVISIONS CONCERNING QUALITY
2.1 Minimum Requirements
In all classes, subject to the special provisions for each class and the tolerances allowed, the tomatoes must be:
- whole;
- fresh in appearance;
- 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;
- free of abnormal external moisture, excluding condensation following removal from cold storage;
- practically free of pests affecting the general appearance of the produce;
- practically free of damage caused by pests;
- free of any foreign smell and/or taste.
In the case of trusses of tomatoes, the stalks must be fresh, healthy, clean and free of all leaves and any visible foreign matter.
2.1.1 The development and condition of the tomatoes must be such as to enable them:
- to withstand transport and handling, and
- to arrive in satisfactory condition at place of destination.
2.2 Classification
Tomatoes are classified in three classes defined below:
2.2.1 “Extra” Class
Tomatoes in this class must be of superior quality. They must have firm flesh and must be characteristic of the variety as regards shape, appearance and development.
They must be uniform in terms of size. Their colouring, according to their state of ripeness, must be such as to satisfy the requirements set out in Section 2.1.1 above.
They must be free of greenbacks and other 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
Tomatoes in this class must be of good quality. They must have reasonably firm flesh and must be characteristic of the variety as regards shape, appearance and development.
They must be uniform in terms of size. They must be free of cracks and visible greenback. The following slight defects, however, may be allowed, provided these do not affect the general appearance of the of the produce, the quality, the keeping quality and presentation in the package:
- a slight defect in shape and development;
- a slight defect in colouring;
- slight skin defects;
- very slight bruises.
Furthermore, “ribbed” tomatoes may show:
- healed cracks not more than 1 cm long;
- no excessive protuberances;
- small umbilicus but not suberization;
- suberization of the stigma up to 1 cm²;
- a linear scar no longer than two thirds of the greatest diameter of the fruit.
2.2.3 Class II
This class includes tomatoes which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified in Section 2.1 above.
They must have reasonably firm flesh (but may be slightly less firm than in Class I) and must not show unhealed cracks.
The following defects, however, may be allowed, provided the tomatoes retain their essential characteristics as regards the quality, the keeping quality and presentation:
- defects in shape, development and colouring;
- skin defects or bruises, provided the fruit is not seriously affected;
- healed cracks not more than 3 cm in length for round, ribbed or oblong tomatoes.
Furthermore, “ribbed” tomatoes may show:
- more pronounced protuberances than allowed under Class I, but without being misshapen;
- one umbilicus;
- suberization of the stigma up to 2 cm²;
- fine blossom scar in elongated form (like a seam).
[ 3. PROVISIONS CONCERNING SIZING
Size is determined by the maximum diameter of the equatorial section, in accordance with the following table:
The minimum size is set at 15 mm for “cherry tomatoes”, 35 mm for “round” and “ribbed” tomatoes and 30 mm for “oblong” tomatoes.

Table size for “cherry” tomatoes

Observance of the sizing scale is compulsory for “Extra” Class and Class I tomatoes.
This sizing scale shall not apply to trusses of tomatoes.]
[4. PROVISIONS CONCERNING COLOUR
When specification in relation with the grade statement, the following terms may be use, in the description of the colour as an indication of the stage of ripeness of any lot of mature tomatoes
- Mature green: when the tomatoes, in tropical zones, present a yellow colour.
- Green. When the surface of the tomato is completely green colour, varying from light to dark green.
- Breakers. When there is a definite break in colour from green to tannish-yellow, pink o red on not more than 10% of the surface.
- Mottled: when yellow, rose or red are present in more than 10% but no more than 30% of the fruit.
- Rose: when rose or red colour are present in more than 30% but less than 60% of the fruit (yellow is not included).
- Red: when more than 60% but no more than 90% of the fruit are rose or red colour.
- Mature red: when more than 90% of the surface of the fruit shows red colour.]
5. 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.
5.1 Quality tolerances
5.1.1 “Extra” Class
Five percent by number or weight of tomatoes not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class.
5.1.2 Class I
Ten percent by number or weight of tomatoes not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class.
In the case of trusses of tomatoes, 5% by number or weight of tomatoes detached from the stalk.
5.1.3 Class II
Ten percent by number or weight of tomatoes satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by rotting, marked bruising or any other deterioration rendering it unfit for consumption.
In the case of trusses of tomatoes, 10% by number or weight of tomatoes detached from the stalk.
[5.2 Size Tolerances
For all consignments and quality classes, 10% of tomatoes may be smaller than the stipulated minimum diameter or larger than the stipulated maximum diameter.
For all classes: 10% by number or weight of tomatoes corresponding to the size immediately above and/or below that indicated on the package, with a minimum of 33 mm for “round” and “ribbed” tomatoes, and 28 mm for “oblong” tomatoes.]
6. PROVISIONS CONCERNING PRESENTATION
6.1 Uniformity
The contents of each package must be uniform and contain only tomatoes of the same origin, variety and/or commercial type, quality and size (if sized).
The ripeness and colouring of tomatoes in “Extra” Class and Class I must be practically uniform. In addition, the length of “oblong” tomatoes must be sufficiently uniform.
The visible part of the contents of the package must be representative of the entire contents.
6.2 Packaging
Tomatoes must be packed in such a way as to protect the produce properly. The materials used inside the package must be new², 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.

Tomatoes 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).

6.2.1 Description of Containers
The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the tomatoes.
Packages must be free of all foreign matter and smell.
6.3 Presentation
The tomatoes may be presented as follows:
(i) as individual tomatoes, with or without calyx and short stalk;
(ii) as trusses of tomatoes, in other words, in entire inflorescence or part of inflorescence, where each inflorescence or part of each inflorescence should comprise at least the following number of tomatoes.
- 3 (2 if prepackaged) or
- in the case of trusses of “cherry” tomatoes, 6 (4 if prepackaged).
7. MARKING OR LABELLING
7.1 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 apply:
7.1.1 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.
7.2 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.³
7.2.1 Identification
Name and address of exporter, packer and/or dispatcher. Identification code (optional).⁴
7.2.2 Nature of Produce
- Name of the produce “tomatoes” or “trusses of tomatoes” and the commercial type if the contents are not visible from the outside. These details must always be provided for “cherry” (or “cocktail”) tomatoes, whether in trusses or not;
- Name of variety (optional).
7.2.3 Origin of Produce
Country of origin and, optionally, district where grown, or national, regional or local place name.
7.2.4 Commercial Identification
- Class;
- Size expressed as minimum and maximum diameters (if sized).
7.2.5 Official Inspection Mark (optional)
8. CONTAMINANTS
8.1 Heavy Metals
Tomatoes shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.
8.2 Pesticide Residues
Tomatoes shall comply with those maximum residue limits established by Codex Alimentarius Commission for this commodity.
9. HYGIENE
9.1 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. 4-2003), Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
9.2 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).

¹ Governments, when indicating the acceptance of the Codex Standard for Tomatoes, should notify the Commission which provisions of the Standard would be accepted for application at the point of import, and which provisions would be accepted for application at the point of export.

² For the purposes of this Standard, this includes recycled material of food-grade quality.

³ Governments, when indicating their acceptance of this Standard, should notify the Commission as to which provisions of this Section apply.

⁴ The national legislation of a number of countries requires the explicit declaration of the name and address. However, in the case where a code mark is used, the reference “packer and/or dispatcher (or equivalent abbreviations)” has to be indicated in close connection with the code mark.