Quality Inspection of Fresh Herbs for Export from Israel
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1 Quality Inspection of Fresh Herbs for Export from Israel Plant Protection and Inspection Services (PPIS) ITC, SLOVAKIA, June 2007 Presented by: Motty Hillel Edited by: Brett Hickson
2 Contents: I. Regarding fresh herbs II. Israeli export data III. Common fresh herb species IV. Growing, harvesting and packaging of fresh herbs V. Quality parameters of fresh herbs VI. Example of Israeli quality standard for chives VII. Quality inspection procedure 2
3 I. Regarding fresh herbs Herbs can be decorative, cosmetic, aromatic, medicinal and culinary. The term fresh herbs is generally used to define those used to flavor our food and beverages. These culinary herbs are used fresh rather than dried. The flavor of fresh herbs has far more zest than dried. Some herbs do not retain their flavor when dried and must be used fresh. Fresh herbs Dried herbs 3
4 II. Israeli export data Export of fresh herbs from Israel per year Tons Year 4
5 ENGLAND FRANCE GERMANY U.S.A. HOLLAND ITALY BELGIUM OTHERS Tons II. Israeli export data Export of fresh herbs from Israel Countries 5
6 BASIL CHIVES ROCOLLA MINT CORIANDER ROSEMARY F.TARRAGON THYME F.PARSELY DILL SAGE C.PARSELY OTHERS Tons II. Israeli export data Varieties of fresh herbs from Israel for export Varieties 6
7 III. Common Fresh Herb Species 7
8 Botanic name Common name Botanic name Common name 8
9 Sweet Basil III. Common Fresh Herb Species Chives Roccola Tarragon 9
10 III. Common Fresh Herb Species Sage Mint Rosemary Thyme 10
11 III. Common Fresh Herb Species Curly Parsley Flat Parsley Coriander Dill 11
12 III. Common Fresh Herb Species Marjoram Chervill Savory Oregano 12
13 III. Common Fresh Herb Species Lemongrass Sorrel Melissa Rocket 13
14 III. Common Fresh Herb Species Lovage Lavender Baby herbs 14
15 IV. Growing, harvesting and packaging of fresh herbs Preparing the field for planting of cuttings 15
16 IV. Growing, harvesting and packaging of fresh herbs Greenhouse 16
17 IV. Growing, harvesting and packaging of fresh herbs Greenhouse 17
18 IV. Growing, harvesting and packaging of fresh herbs Open field 18
19 IV. Growing, harvesting and packaging of fresh herbs Open field 19
20 IV. Growing, harvesting and packaging of fresh herbs Harvesting chives 20
21 IV. Growing, harvesting and packaging of fresh herbs Harvesting baby herbs 21
22 IV. Growing, harvesting and packaging of fresh herbs Harvesting cycles: Species Time from planting to harvesting Harvesting cycles Replanting the field Basil days 3-4 After each cycle Chives days 7 Once a year Mint days 7-9 Once in 2 years 22
23 IV. Growing, harvesting and packaging of fresh herbs Herbs packing house 23
24 IV. Growing, harvesting and packaging of fresh herbs Packing of herbs 24
25 V. Quality parameters of fresh herbs Appearance: withering, burns, bruising, blackening, yellowing, low cut, wetness, foreign matter, foreign smell, pesticide residues, clean cut, uneven colour, light colour Stems: woody, thickness, inflorescence, new growth, tipping, broken leaves and stems, lack of leaves, leaf drop Packaging: uniformity, incorrect labeling, defective packaging, incorrect sizing, under-weight, temperature 25
26 V. Quality parameters of fresh herbs Pests and pest damage: miner fly, white fly, snails, moth and other pests, thrips damage, nibbling Diseases: botrytis, mildew, rust, decay and other diseases 26
27 V. Quality parameters of fresh herbs Blackening 27
28 V. Quality parameters of fresh herbs Yellowing 28
29 V. Quality parameters of fresh herbs Wetness 29
30 V. Quality parameters of fresh herbs Nibbling Mildew Nibbling/Mildew 30
31 V. Quality parameters of fresh herbs Decay 31
32 V. Quality parameters of fresh herbs Disease 32
33 V. Quality parameters of fresh herbs Pests in fresh herbs Moth caterpillar Miner fly White fly Snails 33
34 VI. Example of Israeli quality standard for chives 34
35 35
36 36
37 37
38 38
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40 40
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45 45
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47 47
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49 49
50 VII. Quality inspection procedure Safe-guarding the cold chain 50
51 Storage temperature 51
52 Good Agricultural Practices (GAP s) 52
53 Invoice check list 2% sample size 53
54 Marking Inspector sticker 54
55 Present sample for inspection 55
56 Necessary instruments 56
57 Temperature Check 57
58 General Appearance 58
59 Specific Quality Parameters - Length Incorrect sizing 59
60 Quality Brochure Colour Chart 60
61 Illuminated magnifying-glass 61
62 Rejection Bigger sample taken for rejection 62 6%
63 Recording Results and Rejections Means for Communication 63
64 Internet site 64
65 Quality Inspection Menu 65
66 66
67 67
68 Quality Inspection 68
69 Quality Inspection 69
70 Quality Inspection 70
71 REJECTION REPORT 71
72 Rejection Certificate 72
73 Old layout-sorting procedure 73
74 New layout-sorting procedure 74
75 New layout-sorting procedure 75
76 New layout-sorting procedure 76
77 Final allocation Transport by air: about 92% of total produce Transport by sea: about 8% of total produce 77
78 Final allocation Transport by sea: On-going research Shelf-life inspections Post-harvest treatment Controlled air temperature Perforated packaging Not all species meet requirements Some species meet the requirements only part of the year 78
79 Thank you for your attention! 79
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