CARICOM Regional STANDARD SPECIFICATION FOR Grading OF AGRICULTURAL PRODUCE (TEN Parts) CRS 24:2009. Sensitization workshop

Transcription

1 CARICOM Regional STANDARD SPECIFICATION FOR Grading OF AGRICULTURAL PRODUCE (TEN Parts) CRS 24:2009 Sensitization workshop PRESENTED BY THE DOMINICA BUREAU OF STANDARDS On Behalf of BSNI AND CROSQ 12 th APRIL 2011

2 Background Dominica currently holds the Secretariat to the Regional Technical Committee for Agricultural Commodities (RTC #19) The RTC #19 was established under the authority of the TMC and shall operate under the directives and guidelines provided by the CROSQ TMC The RTC is responsible for the development and maintenance of regional standards for fresh fruits and vegetables and related texts and technical regulations in the area of technical activity directed by the CROSQ TMC.

3 Organizations Represented on the RTC #19 -Dominica Export Import Agency (DEXIA) -Plant Protection and Quarantine Services -Division of Agriculture -Windward Island Banana Development Cooperation (WIBDECO) -National Association of Youth in Agriculture (NAYA) -Caribbean Research and Develo9pment Institute (CARDI) -Inter-American Institute for Cooperation on Agriculture (IICA) -Dominica Hucksters (1995) LTD. (DHA) -Nature s Best -Dominica State College -Parry W. Bellot & Co. Ltd.

4 Standards in Parts Specifications for the Grades of Hot pepper Specifications for the Grades of Sweet Peppers Specifications for the Grades of Pumpkin Specifications for the Grades of Pineapples Specifications for the Grades of Mangoes Specifications for the Grades of Bananas Specifications for the Grades of Tomatoes Specifications for the Grades of Tomatoes Specifications for the Grades of Oranges Specifications for the Grades of Grapefruit

5 Why Standards in this Area? Facilitate international trade Create market transparency Promote quality agricultural products Keep unsatisfactory produce out of market Improve profitability Protect consumers

6 Regional Standards for Fresh produce will allow for the following: -Avoid misunderstanding and confusion among those involved in the marketing chain - Provide an objective basis for relating price to quality -Encourage better selection, packaging and presentation of produce as a means of obtaining greater income overall -Assist exporters and their countries in meeting export market requirements and thereby enhancing their reputation and market position -Support and take advantage of Regional Trade for fresh produce valued EC$ 10 Million dollars

7 Standard Layout Harmonized with the standard Layout of Codex Alimentarius Standards for fresh fruits and vegetables References: Standards of MS (Guyana, Jamaica, Grenada) International standards (Codex, US, UNECE) and other similar work conducted in the region Windward island Standards for fresh Produce, IICA/CPEC 2001 and Tropical produce project, ADCU/CPEC of 1994

8 Standard Requirements Sets out quality requirements for fresh produce Grading of fresh produce standards into classes Sets out tolerance levels for each class Sizing requirements Presentation Labeling and Packaging Contaminants Heavy metals and Pesticide Residues Hygienic and Sanitary Requirements

9 Scope The standards set out quality requirements for fresh produce to be supplied fresh to the consumer, after preparation and packing

10 Minimum Quality Requirements -Fresh -Firm -Whole -Intact -Clean -Free from pests -Free from damage caused by pests -Of similar varietal characteristics - Well developed - Sound; products affected by rotting are excluded - Free of abnormal external moisture -Free of any foreign smell and/or taste -Mature -Fresh in Appearance -Of the desired size -In properly labeled packages -Correct Packed Weight

11 BANANAS Part 1 - With the crown intact, without bending, fungal damage or desiccation - With pistils removed - Free from malformation or abnormal curvature of the fingers - Free from blemishes - Free from damage due to low temperatures - Free from signs of ripening and turning - Free from fused fingers - Free from finger end rot - Correct length -Crowns of normal coloring, sound and free from fungal contamination -Cleanly cut crowns

12 BANANAS Part 1 The minimum length shall be 14cm Class I Class II Class III Superior quality with characteristics typical of variety Defect free Good quality with characteristics typical of the variety Slight defects in shape, color, and skin defects due to rubbing not > 2 cm2 of the surface area of the cluster Defects in shape, color, and skin defects due to rubbing, blemishes not > 4cm2 of the surface area of the cluster 5% 10% 10%

13 CABBAGE Part 2 - Compact Class I Class II Class III Firm Firm Reasonably Firm Free from damage Free from damage Free from serious damage Well trimmed 5% Damage<2% at dispatch Trimmed 8% Damage<5% at dispatch 10% Damage<8% at dispatch

14 GRAPE FRUITS -Part 3 -Compact -Free of abnormal external moisture, excluding condensation following removal from cold storage Maturity minimum juice content not < 35% Color Typical of variety. Fruits of greenish color allowed. Red pulp varieties may have reddish patches on rind.

15 GRAPE FRUITS -Part 3 Class I Class II Class III Superior quality and characteristic of the variety Free from defects; slight defects Good quality and characteristic of variety Slight defects in color, shape, skin, healed skin defects Slight defects in color, shape, skin, healed skin defects Slight skin discoloration due to rust mite, blemishes not exceeding 5% of the surface of the fruit. Slight skin discoloration due to rust mite, blemishes not exceeding 10% of the surface of the fruit. Rough skin 5% 10% 10% and 5% with unhealed damage, shriveling, softness

16 GRAPE FRUITS -Part 3 Sizing Size code Diameter mm 0 >

17 HOT PEPPERS Part 4 -Have intact green stalk Class I Free from damage Class II Free from damage Blemish free Total aggregate blemish < 5% Tolerance 5% Tolerance 10%

18 MANGOES Part 5 -Free from black necrotic stains or trails which extend under the skin -Free from marked bruising -Sufficiently developed and display satisfactory ripeness -A peduncle no longer than 1cm (when present) -And similar maturity stages

19 MANGOES Part 5 Class I Class II Class III Shape, coloring characteristic of the variety Free from defects with the exception of slight defects which do not affect general appearance and quality Characteristic of the variety Slight defects in shape, slight defects (rubbing, sunburn, healed bruises) not exceeding 5cm2 Defects in shape, slight defects (rubbing, sunburn, healed bruises) not exceeding 7cm2 Tolerance 5% Tolerance 10% Tolerance 10% except for those affected by rotting, marked bruising or deterioration

20 ORANGES Part 6 -Free from signs of internal shriveling -Free of bruising and or external healedover cuts Maturity 1. Coloring oranges reach their normal variety color at their destination point 2. Minimum Juice Content Type of Orange Juice Content % Blood Oranges 30 Navels Group 33 Other varieties 35

21 ORANGES Part 6 Class I Class II Class III Superior in quality shape, appearance, development and coloring Free of defects/slight superficial defects Good quality characteristic of the variety Slight defects in shape, coloring, skin defects, slight healed defects not affecting pulp Does not meet requirements of Class I and II but satisfies Minimum requirements Defects in shape, coloring, skin, superficial healed alterations Tolerance 5% Tolerance 10% Tolerance 10% Presentation in layers Not arranged in packages Not arranged in packages

22 ORANGES Part 6 Sizing Size Code Diameter in mm Difference between fruit in same package Size code mm Size code 0-6 9mm Size code mm Oranges<5 3mm are excluded 53-60

23 PINEAPPLES Part 7 -Free from internal browning -Free from pronounced blemishes in particular unhealed cuts, holes, cracks (healed or not) -Maturity At least 12 o Brix Pineapples in a package may vary in weight by not more than 10% above or below the average individual fruit weight for the package

24 PINEAPPLES Part 7 Class I Class II Class III Superior Quality Good Quality Do not meet the requirements of Class I and II Characteristic of the variety Fresh in appearance and firm Free from defects/very slight Characteristic of the variety Fresh in appearance and firm Slight defects in color, shape, skin texture Slight defects in color, shape, skin texture Simple and straight crown with no side shoots, not exceeding 150% length of fruit Crown simple or double and straight or slightly curved with no side shoots 5% 10% 10% Crown simple or double and straight or curved with no side shoots

25 PINEAPPLES Part 7 Classification by surface coloring Color code C0 C1 C2 C3 Interpretation Totally green surface Yellow/orange on ¼ of the fruit surface Yellow/Orange on ½ of the fruit surface Yellow/Orange on 2/3 of the fruit surface C4 Totally Yellow/Orange fruit

26 PUMPKIN Part 8 -Symmetrical -Properly trimmed Class I Class II Class III Well-colored Colored Not > 10% of surface area with blemishes Not >2% affected by damage Not>5% variation from the desired size Total defects excluding size shall not exceed 10% in any one container Not > 15% of surface area with blemishes Not >5% affected by damage Not>10% variation from the desired size Total defects excluding size shall not exceed 20% in any one container Not > 20% of surface area with blemishes Not >10% affected by damage Not>20% variation from the desired size Total defects excluding size shall not exceed 30% in any one container

27 PUMPKIN Part 8 Size Determination Size Code Maximum weight kg Small 5 <5 Medium 10 5 Large Extra Large Giant >25 25 Minimum Weight

28 SWEET PEPPERS - Part 9 -Free from unhealed cracks -Free from sunburn -With peduncles attached

29 SWEET PEPPERS - Part 9 Class I Good Quality Characteristic of the variety as regards to development, shape and color with due regard to the degree of maturity Class II Defects in shape and development Well trimmed stalk with calyx intact aggregate blemish<2% of the surface area of individual fruit Slightly damaged stalk with an intact calyx aggregate blemish<2% of the surface area of individual fruit Diameter 7.6 cm Length 8.9 cm Diameter 6.4 cm Length 8.9 cm 10% <5% seriously damaged, including therein<2% affected by decay 10% <5% affected by sunscald or decay, including therein<2% affected by decay affecting calyxes and/or wall

30 TOMATOES Part 10 - Trusses of tomatoes shall have stalks that are fresh, healthy, clean and free from all leaves -Maturity The tomatoes shall be sufficiently developed and display satisfactory ripeness The development and state of maturity shall be such as to enable them to continue their ripening process and to reach the appropriate degree of ripeness

31 TOMATOES Part 10 Class I Class II Class III Superior quality Uniform in fruit color and size Calyx green Free from blemishes, cat faces, cuts or broken skin Good quality Uniform in fruit color and size Calyx green Slight wilting of calyx acceptable Free from blemishes, cat faces, cuts or broken skin Calyx green Moderate wilting of calyx acceptable Defects in shape, skin, development, color 5% no damge 10% no damage 10%- <5% damage

32 TOMATOES Part 10 Minimum size 35 mm-round and ribbed 30 mm oblong 15 mm - cherry Size code Min. mm Max. mm >103

33 TOMATOES Part 10 Color terms Shade of color Area of color Green Light to dark green Entire area Beaker Turning Tarnish yellow, pink or red Tarnish yellow, pink or red < 10% >10% <30% Pink Pinkish or red >30% <60% Light red Pinkish red or red >60% <90% Red Red >90%

34 Packaging and Labeling Fresh produce must be packed in such a manner so as to afford protection to the produce. The material and the container shall meet the quality, hygiene, ventilation and resistance to ensure suitable handling, shipping and preservation.

35 Packaging and Labeling -Stickers when removed should not leave visible traces of glue nor lead to skin defects

36 Packaging and Labeling Labelling Requirements Each package shall bear in letters grouped on the same side, legibly marked in the official language(s) of the country in which the produce is to be sold, and which are visible from the outside (either printed on the package itself or on the label secured to the package): Name and address of exporter, packer or dispatcher Name and address of consignee Name of produce including variety or cultivar Net weight of package as kg. Country of origin Date of packing

37 Hygiene and Sanitation Produce shall meet the provisions of the Dominican standard Code of practice for Food Hygiene. In keeping with Good Manufacturing Practices (GMP), produce shall be free from objectionable matter. When tested by approved methods of sampling and examination produce shall be free from microorganisms and pests which may represent a hazard to health Produce shall comply with Sanitary and Phyto-sanitary requirements of both the importing and exporting countries.

38 Some difficulties in implementation of the standard - Lack of packaging facilities - Lack of knowledge on sorting, grading, packaging - Poor transport logistics - Lack of cold storage facilities - Poor cold chain management abilities - Lack of food safety management systems

39 Recommendations * Required Legislation * Trained Inspectors * Fresh Produce Inspection Manual * GAPs and GMPs * Other related standard *Transportation and handling *Testing Microbiological, MRLs * Interpretation Brochures

40 Recommendations Cont d Niche Market Targeting workplace wellness Branding

41 Fresh Produce Retail Outlets

42 Fresh Produce Pack Houses

43 ANY QUESTIONS? Dominica Bureau of Standards P.O Box Great Marlborough Street Roseau Dominica info@dominicastandards.org Tel. (767) Fax. (767) npanselm@dominicastandard.org