Draft for comments only Not to be cited as East African Standard

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1 EAST AFRICAN STANDARD Fresh broccoli Specification and grading EAST AFRICAN COMMUNITY HS [HS ] CD/K/044:2010 ICS EAC 2010 First Edition 2010

2 Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in East Africa. It is envisaged that through harmonized standardization, trade barriers which are encountered when goods and services are exchanged within the Community will be removed. In order to meet the above objectives, the EAC Partner States have enacted an East African Standardization, Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring standardization, quality assurance, metrology and testing of products produced or originating in a third country and traded in the Community in order to facilitate industrial development and trade as well as helping to protect the health and safety of society and the environment in the Community. East African Standards are formulated in accordance with the procedures established by the East African Standards Committee. The East African Standards Committee is established under the provisions of Article 4 of the EAC SQMT Act, The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community. Article 15(1) of the EAC SQMT Act, 2006 provides that Within six months of the declaration of an East African Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East African Standard as a national standard and withdraw any existing national standard with similar scope and purpose. East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing. East African Community 2010 All rights reserved * East African Community P O Box 1096 Arusha Tanzania Tel: /8 Fax: / eac@eachq.org Web: * 2010 EAC All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States NSBs. ii EAC 2010 All rights reserved

3 Introduction CD/K/044:2010 In the preparation of this East African Standard, the following sources were consulted extensively: UNECE STANDARD FFV-48:1999, Marketing and commercial quality control of broccoli (calabrese) United States Standards for Grades of Italian Sprouting Broccoli, Effective November 2, 2006 CODEX STAN 193:1995 (Rev.5:2009), General Standard for Contaminants and Toxins in Foods CODEX STAN 228:2001 (Rev.1:2004), General methods of analysis for contaminants CODEX STAN 230:2001 (Rev.1:2003), Maximum levels for lead Codex Alimentarius website: USDA Foreign Agricultural Service website: USDA Agricultural Marketing Service website: USDA Plant Inspectorate Service website: European Union: Assistance derived from these sources and others inadvertently not mentioned is hereby acknowledged. This standard has been developed to take into account: the needs of the market for the product; the need to facilitate fair domestic, regional and international trade and prevent technical barriers to trade by establishing a common trading language for buyers and sellers. the structure of the CODEX, UNECE, USA, ISO and other internationally significant standards; the needs of the producers in gaining knowledge of market standards, conformity assessment, commercial cultivars and crop production process; the need to transport the product in a manner that ensures keeping of quality until it reaches the consumer; the need for the plant protection authority to certify, through a simplified form, that the product is fit for crossborder and international trade without carrying plant disease vectors; the need to promote good agricultural practices that will enhance wider market access, involvement of small-scale traders and hence making fruit and vegetable production a viable means of wealth creation; and the need to keep unsatisfactory produce from the market by allowing the removal of unsatisfactory produce from the markets and to discourage unfair trade practices e.g. trying to sell immature produce at the beginning of the season when high profits can be made. Immature produce leads to dissatisfaction of customers and influences their choices negatively, which disadvantages those traders who have waited until the produce is mature. EAC 2010 All rights reserved iii

4 Contents 1 Scope Normative references Definitions General Minimum requirements Classification Provisions concerning sizing Provisions concerning tolerances Quality tolerances Size tolerances Provisions concerning presentation Uniformity Packaging Presentation Marking or labelling Consumer packages Non-retail containers Contaminants Heavy metals Pesticide residues Hygiene... 9 Annex B (informative) Commercial production guide Annex C (informative) Model certificate of conformity with standards for fresh fruits and vegetables 41 Annex D (informative) Broccoli Fact sheet Annex E (informative) Broccoli (Cavalo Broccoli, Chinese broccoli, Broccoli raab) Codex, EU and USA pesticide residue limits iv EAC 2010 All rights reserved

5 EAST AFRICAN STANDARD CD/K/044:2010 Fresh broccoli Specification and grading 1 Scope This standard applies to broccoli of varieties (cultivars) grown from Brassica oleracea L. convar. botrytis (L.) Alef. var. cymosa Duch. to be supplied fresh to the consumer, broccoli for industrial processing being excluded. Broccoli is cultivated in climatic conditions which vary greatly and therefore exists a broad range of varieties. Varieties of broccoli show a very extensive range of green colourations. Some varieties on the market even have purple and reddish tints. Figure 1 Varieties with extremely short floral stems and very compact heads are marketed under the name of crown broccoli. Figure 2 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. CAC/GL 21, Principles for the Establishment and Application of Microbiological Criteria for Foods CAC/RCP 1, Recommended International Code of Practice General Principles of Food Hygiene CAC/RCP 44, Recommended International Code of Practice for the Packaging and Transport of Tropical Fresh Fruit and Vegetables CAC/RCP 53, Code of Hygienic Practice for Fresh Fruits and Vegetables EAS 38, Labelling of prepackaged foods Specification CD/K/378:2010, Horticultural industry Code of practice 3 Definitions For the purpose of this standard the following definition shall apply: 3.1 fairly uniform (a) For bunched broccoli: Bunches are considered fairly uniform if the diameter of the bunches within the container do not vary more than three inches. (b) (c) For broccoli crowns: Crowns are considered to be fairly uniform if the diameter of the crowns within the container do not vary more than three inches. For broccoli florets: Florets are considered fairly uniform if the diameter of the florets within the sample do not vary more than 3.8 cm. 3.2 stalk a portion of the broccoli plant including the stem, bud clusters and leaves. Individual stalks may be designated as heads or shoots as follows: (a) Head means a stalk of broccoli having a cluster of closely associated buds which is 5.7 cm or larger in diameter. EAC 2010 All rights reserved 1

6 (b) Shoot means a stalk of broccoli having bud clusters which fail to meet the requirements for a head. 3.3 bunch stalks bound together to form a unit. A single stalk may be considered a bunch if it is approximately as large as other bunches in the lot. 3.4 damage any specific defect described in this section; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which materially detracts from the appearance, or the edible or marketing quality of the broccoli. The following specific defects shall be considered as damage: (a) (b) (c) Over-maturity, when the appearance of the broccoli is materially affected by the presence of open flower buds, or buds which are enlarged and on the verge of opening. Discoloration of bud clusters, when the appearance of the broccoli is materially affected by buds which have a noticeably yellowish, brownish, or reddish cast in contrast to the desirable good green color. A bluish or purplish cast over the green is often characteristic of good broccoli and shall not be considered as damage. Discoloration of leaves, when the appearance of the broccoli is materially affected by discolored leaves or parts of leaves. 3.5 compact the individual buds in the bud cluster are generally small and tightly crowded together, and that the bud clusters on the stalk are generally close together and feel fairly firm and moderately resistant to pressure 3.6 fairly compact the individual buds and bud clusters on the stalk are generally close together so that the top of the clusters do not have a ragged appearance or feel very soft 3.7 closely trimmed not more than a total of 5 percent, by weight, of the bunch consists of attached stems and leaves that are longer than the average length of the bunch, regardless of point of attachment, or loose leaves and stems 3.8 well trimmed not more than a total of 15 percent, by weight, of the bunch of attached stems and leaves that are longer than the average length of the bunch, regardless of point of attachment, or loose leaves and stems 3.9 fairly well trimmed not more than a total of 30 percent, by weight, of the bunch consists of attached stems and leaves that are longer than the average length of the bunch, regardless of point of attachment, or loose leaves and stems 3.10 leafy more than 30 percent, but not more than 50 percent, by weight, of the bunch consists of attached stems and leaves that are longer than the average length of the bunch, regardless of point of attachment, or loose leaves and stems 2 EAC 2010 All rights reserved

7 3.11 serious damage any specific defect described in this section; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which seriously detracts from the appearance or the edible or marketing quality of the broccoli. The following specific defects shall be considered as serious damage: (a) Discoloration of bud clusters, when the buds have a decidedly yellowish, brownish, or reddish cast which seriously detracts from the appearance of the broccoli. A bluish or purplish cast over the green is often characteristic of good broccoli and shall not be considered as serious damage. (b) Discoloration of leaves, when the appearance of the broccoli is seriously affected by discolored leaves or parts of leaves diameter the average measurement across the bud cluster at the top of the stalk, crown, or floret 3.13 length the total length of the stalk measured from the base of the stem to the top of the bud cluster 3.14 crowns or crown cuts the main stem is cut back from a portion of the broccoli plant including the stems which are of lengths according to the grade applied, bud clusters, and leaves 3.15 florets or florettes the main stem is cut back considerably and only a single smaller secondary stem remains with the bud cluster. Florets are bud clusters or pieces of the bud cluster that have been closely trimmed from the head same type lots shall consist of broccoli with similar type characteristics, i.e., bunched can not be mixed with florets 4 Provisions concerning quality 4.1 General The purpose of the standard is to define the quality requirements of broccoli at the market control stage, after preparation and packaging. 4.2 Minimum requirements In all classes, subject to the special provisions for each class and the tolerances allowed, the broccoli must be: (a) (b) intact; for the purpose of presentation some sprouts may be removed but not having any mutilation or injury spoiling the integrity of the produce. Figure 3 The broccoli may be considered intact if only slightly damaged as a result of harvesting. To improve presentation, some florets may be removed carefully without causing any injury. sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded: broccoli must be free from disease or serious deterioration which appreciably affects its appearance, edibility or market value. In particular, this excludes produce affected by rotting, EAC 2010 All rights reserved 3

8 (c) even if the signs are very slight but liable to make the produce unfit for consumption upon arrival at its destination. Broccoli showing the following defects is therefore excluded: (i) rotting: Figures 4, 5 (ii) serious bruising : Figure 6 Heads are not considered defective when slightly bruised owing to the pressure of the plastic film used for pre-packing for example. Figure 7 (iii) frost-damage: the stem is spongy-looking with a tendency to rot. Figure 8 (iv) damage caused by disease: attacks of Alternaria take the form of small black spots. Different species of Pseudomonas can cause a bacterial soft rot. At the beginning, the infected tissue is watersoaked and discoloured. Figures 9, 10 clean, practically free of any visible foreign matter: practically free of visible soil, dust, chemical residue or other visible foreign matter. Figures 11, 12 (d) fresh in appearance: not wilted due to poor harvesting and/or storage conditions. Figure 13 (e) (f) (g) (h) practically free from pests: broccoli must be practically free of insects or other pests. The presence of pests can detract from the commercial presentation and acceptance of the broccoli. Figure 14 practically free from damage caused by pests: pest damage can detract from the general appearance, keeping quality and edibility of the broccoli. Figure 15 free of abnormal external moisture; in the case where crushed ice is used traces of residual water are not considered to constitute abnormal moisture: This provision applies to excessive moisture, for example free water lying inside the package, but does not include condensation on produce following release from cool storage or refrigerated vehicle or traces of water when crushed ice is used. free of any foreign smell and/or taste: this refers particularly to broccoli which has been stored on badly kept premises or have travelled in a badly maintained vehicle, especially produce which has acquired a strong smell from other produce stored on the same premises or travelled in the same vehicle. Broccoli which has not been pre-cooled gives off a typically strong smell which should not be considered abnormal The cut of the floral stem must be clean and as square as possible. The stem should be cut carefully with a sharp knife to avoid fraying at the cut section. Figure 16 Hollow stems are not considered a defect provided the hollow part is sound, fresh and not discoloured. Figure The development and condition of the broccoli must be such as to enable it: (a) (b) to withstand transport and handling, and to arrive in satisfactory condition at the place of destination. 4.3 Classification The broccoli is classified in two classes defined below: 4 EAC 2010 All rights reserved

9 4.3.1 Class I CD/K/044:2010 Broccoli in this class must be of good quality, carefully selected and presented. It must be characteristic of the variety and/or commercial type. The broccoli must be: firm and compact: the heads must have the florets very close to one another. Figure 18 tightly-grained: there must be no gaps between the buds forming the head. free of defects such as stains or traces of frost. The buds must be fully closed. Not even the slightest opening of the buds is allowed. Figure 19 The floral stem must be sufficiently tender and free of woodiness. Normally the stem and head are used by consumers, so fibres must not show any traces of woodiness. 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: a slight defect in shape: the shape of the head may be slightly deformed; slight growth defects are allowed provided they do not affect the compactness and density of the head. Figure 20 a slight defect in colouring: Figure 21 Leaves extending above the head may be allowed provided these are green, sound, fresh and tender. Leaves if present must be green, sound, fresh, tender and suitable for human consumption. The presence of only a few leaves surrounding the head shall be allowed under the same conditions. Figure Class II This class includes broccoli which does not qualify for inclusion in Class I, but satisfies the minimum requirements specified above. Broccoli in this class must be of marketable quality, suitably presented and suitable for human consumption. The broccoli may be: slightly loose and less compact: the florets which form the head may show a tendency of opening leading to a slight loss of firmness and compactness. Figure 23 less tightly-grained: the buds may be looser without leading to a loss of compactness to the produce. The broccoli must be normal in appearance. Figure 24 The buds must be practically closed. The buds may be further developed but must not exceed onethird of the surface of the area of the head. Figure 25 The floral stem must be reasonably tender and may have a trace of woodiness. The stem must be reasonably tender and may show a trace of woodiness which is removable by normal peeling by the consumer. The following defects may be allowed provided the broccoli retain their essential characteristics as regards the quality, the keeping quality and presentation: defects in shape: a non-harmonious arrangement of the florets on the stem may cause deformation of the head. Figure 26 EAC 2010 All rights reserved 5

10 defects in colouring: a slight discolouration of the head due to weather conditions is allowed if it does not exceed one-tenth of the area of the broccoli. Figure 27 slight bruising and injury provided it does not affect the keeping quality and edibility of the produce: Figures 28, 29 Leaves extending above the head may be allowed provided these are green, sound, fresh and tender. Leaves if present must be green, sound, fresh, tender and suitable for human consumption. The presence of only a few leaves surrounding the head shall be allowed under the same conditions. Figure 22 5 Provisions concerning sizing NOTE In dealing with sizing, the standard takes into account common practice in the international marketing of this produce, covering the sale of either the main heads or the smaller individual florets. Size is determined either by the diameter of the floral stem at the cut end or by the maximum diameter of the head. (i) (ii) For broccoli graded by diameter of the floral stem, the minimum diameter shall be 8 mm. The difference between the smallest and the largest floral stem in each package must not exceed 20 mm. For broccoli graded by the diameter of the head, the minimum diameter shall be 6 cm. However for prepacked or bunched broccoli, the minimum diameter shall be 2 cm. The difference between the smallest and the largest head in each package must not exceed 4 cm if the smallest head has a diameter of less than 10 cm 8 cm if the smallest head has a diameter of 10 cm or more. Grading by stem size is used more particularly for individual florets. Figures 30, 31 For all prepacked or bunched produce, uniformity of size is not required. Figures 32, 33 In any case, the ratio between the diameter of the head and that of the floral stem in each package must not be less than 2:1. The broccoli must not exceed 20 cm in height. The height is measured from the base of the stem to the uppermost part of the head. Figure 34 6 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. Tolerances are provided to allow for human error during the grading and packing process. During grading and sizing it is not permitted to include out-of-grade broccoli, i.e. to exploit the tolerances deliberately. The tolerances are determined after examining each sample package and taking the average of all samples examined. The tolerances are stated in terms of percentage, by number or weight of produce of the total sample not conforming to the class or to the size claimed. 6.1 Quality tolerances Class I 10 per cent by number or weight of broccoli not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class. 6 EAC 2010 All rights reserved

11 6.1.2 Class II CD/K/044: per cent by number or weight of broccoli 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. 6.2 Size tolerances For all classes: 10 per cent by number or weight of broccoli not satisfying the requirements as regards sizing. 7 Provisions concerning presentation 7.1 Uniformity The contents of each package must be uniform and contain only broccoli of the same origin, variety or commercial type, quality and size (if sized). Broccoli in Class I must be uniform in colour. The visible part of the contents of the package must be representative of the entire contents. A special effort should be made to suppress "camouflage", i.e. concealing in the lower layers of the package produce inferior in quality and size to that displayed and marked. Similarly prohibited is any packaging method or practice intended to give a deceptively superior appearance to the top layer of the consignment. Figures 35 to Packaging The broccoli must be packed in such a way as to protect the produce properly. Packages must be of a quality, strength and characteristics to protect the produce during transport and handling. Figures 38, 39 Where crushed ice is used, care must be taken to ensure the heads do not lie in melted water. Irrespective of the method of presentation, crushed ice can be used as a means to improve keeping quality. To minimize the risk of causing damage to the heads, care should be taken to ensure that the heads do not lie in melted water. Figure 40 The materials used inside the package must be new, clean and of a quality such as to avoid 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 nontoxic ink or glue. This provision is designed to ensure suitable protection of the produce by means of materials inside the package which are new and clean, and also to prevent foreign bodies such as leaves, sand or soil from spoiling presentation. Packages must be free of all foreign matter. A visible lack of cleanliness in several packages may lead to the produce being rejected. 7.3 Presentation The broccoli may be presented in the package: vertically: Figures 41, 42 EAC 2010 All rights reserved 7

12 horizontally: in which case it must be carefully packed to ensure that the produce does not become damaged during transport. Figure 43 Broccoli presented vertically must be tightly packaged, but the pressure must not be enough to damage the head. If necessary to allow better packaging of the produce, some heads may be presented horizontally. Figure 44 Broccoli may be prepacked or bunched. For produce protected by and bundles packed in plastic film, the pressure on the heads must not be too high to damage the produce. Figures 45 to 47 Pre-packs or bunches in the same package must be of approximately the same weight. 8 Marking or labelling 8.1 Consumer packages In addition to the requirements of EAS 38, the following specific provisions apply: 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. 8.2 Non-retail containers Each package 1 must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside. Figures 48, 49 All particulars must be grouped on the same side of the package, either on a label attached to or printed on the package with water-insoluble ink. In the case of reused packages, all previous labels must be carefully removed and previous indications deleted Identification Name and address of exporter, packer and/or dispatcher. Identification code (optional) Nature of produce "Broccoli", or "Calabrese" if the contents are not visible from the outside Origin of produce Country of origin and, optionally, district where grown, or national, regional or local place name Commercial specifications Class 1 2 Package units of produce prepacked for direct sale to the consumer shall not be subject to these marking provisions but shall conform to the national requirements. However, the markings referred to shall in any event be shown on the transport packaging containing such package units. 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. 8 EAC 2010 All rights reserved

13 Size (if sized) expressed by the minimum and maximum diameter (floral stem in mm; head in cm), optional. "packed with crushed ice" where appropriate. The word "packed with crushed ice" or a similar term if packed with crushed ice. The additional indications "hydrocooled", "vacuum cooled" or a similar term is optional Official control mark (optional). 9 Contaminants 9.1 Heavy metals Broccoli shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity. The current limits are as indicated below: Metal Unit of measurement Maximum limit Test method Lead (Pb) mg/kg wet weight 0.30 ISO 6633 (AAS) Cadmium (Cd) mg/kg wet weight ISO or Pesticide residues Broccoli shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity. The table below provides current MRLs while Annex E provides current MRLs for the USA, EU and Codex markets. Maximum pesticide residue limits and extraneous maximum residue limits in broccoli (current as at ) Type Unit symbol Limit Method of test Notes ACEPHATE MRL (mg/kg) 2 AZINPHOS-METHYL MRL (mg/kg) 1 BROMIDE ION MRL (mg/kg) 30 CHLOROTHALONIL MRL (mg/kg) 5 CHLORPYRIFOS MRL (undef) 2 CYROMAZINE MRL (mg/kg) 1 DIAZINON MRL (mg/kg) 0.5 DIFENOCONAZOLE MRL (mg/kg) 0.5 DIMETHOMORPH MRL (mg/kg) 1 FENVALERATE MRL (mg/kg) 2 FLUDIOXONIL MRL (undef) 0.7 Interim MRL ( ) IMIDACLOPRID MRL (mg/kg) 0.5 INDOXACARB MRL (undef) 0.2 IPRODIONE MRL (mg/kg) 25 METALAXYL MRL (mg/kg) 0.5 METHOXYFENOZIDE MRL (undef) 3 PERMETHRIN MRL (mg/kg) 2 QUINTOZENE MRL (mg/kg) 0.05 TEBUFENOZIDE MRL (mg/kg) Hygiene 10.1 It is recommended that the produce covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of CAC/RCP 1, CAC/RCP 53, and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice The produce should comply with any microbiological criteria established in accordance with CAC/GL 21. EAC 2010 All rights reserved 9

14 Figure 1 Range of varieties and colour types Figure 2 Crown broccoli 10 EAC 2010 All rights reserved

15 Figure 3 Damaged broccoli Not allowed Figure 4 Rotting on the head Not allowed CD/K/044:2010 EAC 2010 All rights reserved 11

16 Figure 5 Rotting on the stem Not allowed Figure 6 Serious bruising Not allowed 12 EAC 2010 All rights reserved

17 Figure 7 Serious bruising due to pressure of plastic film Not allowed Figure 8 Frost damage Not allowed CD/K/044:2010 EAC 2010 All rights reserved 13

18 Figure 9 Alternaria spot Not allowed Figure 10 Pseudomonas soft rot Not allowed 14 EAC 2010 All rights reserved

19 Figure 11 Visible soil Not allowed Figure 12 Chemical residue Not allowed CD/K/044:2010 EAC 2010 All rights reserved 15

20 Figure 13 Wilted broccoli Not allowed Figure 14 Presence of larvae Not allowed 16 EAC 2010 All rights reserved

21 Figure 15 Pest damage Not allowed Figure 16 Frayed stem Not allowed CD/K/044:2010 EAC 2010 All rights reserved 17

22 Figure 17 Hollow stem with discoloured flesh Not allowed Figure 18 Firm and compact head Limit allowed 18 EAC 2010 All rights reserved

23 Figure 19 Buds fully closed Figure 20 Slight defect in shape Limit allowed CD/K/044:2010 EAC 2010 All rights reserved 19

24 Figure 21 Slight defect in colouring Limit allowed Figure 22 Leaves extending above the head Limit allowed 20 EAC 2010 All rights reserved

25 Figure 23 Slightly loose and less compact Limit allowed Figure 24 Less tightly-grained Limit allowed CD/K/044:2010 EAC 2010 All rights reserved 21

26 Figure 25 Buds further developed Limit allowed Figure 26 Typical shape / Defect in shape Limit allowed 22 EAC 2010 All rights reserved

27 Figure 27 Defect in colouring Limit allowed Figure 28 Slight bruising Limit allowed CD/K/044:2010 EAC 2010 All rights reserved 23

28 Figure 29 Slight bruising Limit allowed Figure 30 Sizing by diameter of the floral stem 24 EAC 2010 All rights reserved

29 Figure 31 Sizing by diameter of the head Figure 32 Pre-packed broccoli CD/K/044:2010 EAC 2010 All rights reserved 25

30 Figure 33 Bunched broccoli Figure 34 Method of measuring the height 26 EAC 2010 All rights reserved

31 Figure 35 Camouflaged package Not allowed Figure 36 Camouflaged, closed pre-pack Not allowed CD/K/044:2010 EAC 2010 All rights reserved 27

32 Figure 37 Camouflaged, open pre-pack (content of pre-pack of Figure 36) Not allowed Figure 38 Careful presentation Class I 28 EAC 2010 All rights reserved

33 Figure 39 Suitable presentation Class II Figure 40 Broccoli packed with crushed ice CD/K/044:2010 EAC 2010 All rights reserved 29

34 Figure 41 Vertical presentation Figure 42 Vertical presentation with some heads upside down 30 EAC 2010 All rights reserved

35 Figure 43 Horizontal presentation Figure 44 Vertical presentation with some heads placed horizontally CD/K/044:2010 EAC 2010 All rights reserved 31

36 Figure 45 Broccoli wrapped in plastic film Figure 46 Foodtainer 32 EAC 2010 All rights reserved

37 Figure 47 Bunches of broccoli Figure 48 Example of label CD/K/044:2010 EAC 2010 All rights reserved 33

38 Figure 49 Example of marking printed on the package Fresh broccoli 34 EAC 2010 All rights reserved

39 Broccoli general CD/K/044:2010 EAC 2010 All rights reserved 35

40 Purple broccoli Purple sprouting broccoli 36 EAC 2010 All rights reserved

41 Annex B (informative) Commercial production guide CD/K/044:2010 Broccoli (Brassica oleracea var. botrytis) is a member of the cabbage family. Broccoli was developed from leafy Brassica forms, commonly knows as "Calabrese broccoli," found in the north-eastern Mediterranean and southern Europe. Broccoli can be produced commercially in a wide range of environments, but careful consideration must be given to proper scheduling. With the introduction of new hybrid varieties and increased consumption, broccoli offers potential as a profitable crop for growers who consistently do a good job of production and marketing. Soils and rotation Broccoli grows best on well-drained, fertile soils. If possible, avoid heavy, stiff soils and very light, sandy soils. Follow a three to four year rotation including a cover crop to provide a good supply of organic matter. Varieties Consider head size, yield, color, market acceptability and adaptability to the area when selecting varieties. Hybrid broccoli is preferred because it matures more uniformly. This means a high percentage of the heads can be harvested at one time. Try new varieties only on a small scale to determine their production potential and their market acceptability. Transplant production Locate seedbeds on well-drained soils. Sterilize the soil before seeding to reduce the chance of transferring plant diseases to the field. If the plant bed is properly managed, 115 g to 170 g of seed will produce enough transplants for one acre at recommended spacing. Plant broccoli seed 6 mm deep in rows 15 cm apart. Fertilize plant beds with approximately 150 g of complete fertilizer ( plus micronutrients) per 0.8 square metre of bed. Too much nitrogen will cause rapid growth and weak, spindly plants. Broccoli will usually require five to seven weeks, from seeding to transplanting, depending on conditions of growth. Proper watering is essential. Never allow soil to dry completely. However, for a period of one week prior to transplanting, condition the plants by gradually exposing them to less water. Spraying for insects and diseases may be necessary. Contact your county Extension agent for pest control recommendations. Direct seeding A well prepared seed bed with adequate moisture is a must for direct seeded broccoli. Broccoli seed should be placed 6 mm deep and firmed. When using a 1.8 m bed, two or three rows may be seeded per bed. An in-row spacing of 20 cm to 30 cm is recommended. Broccoli may be direct seeded. Adjust actual seeding rate to the desired plant population. This rate will depend on germination of the seed lot, size of seed and the weather conditions that influence germination. Approximately 250 g per acre of seed are needed for two rows of broccoli spaced 30 cm within the row. The critical factor in direct seeding is moisture. Never let the seed bed dry out. In sandy soils this may require two to three waterings per day. You must maintain adequate moisture until seedlings are well established. Buttoning Broccoli plants are sensitive to environmental conditions. Any condition which results in a prolonged cessation or checking of vegetative growth during the early stages of plants' development can trigger EAC 2010 All rights reserved 37

42 the onset of buttoning. Buttoning is the development of small, unmarketable heads or "buttons" while the plant is immature. Buttons can form when plants are grown below 10 C in the bed and are exposed to periods of cool weather (0.3 C 10 C) following field setting. Lack of nitrogen or other nutrient stresses as well as competition from weeds, insects, or diseases that slow vegetative growth can promote buttoning. Transplants that are older and less vigorous are more likely to button than young, fast growing plants. Barerooted plants which have been exposed to drying or severe water stress immediately following transplanting are also more likely to button. Buttoning can be prevented by: Maintaining a steady, moderate rate of growth in the plant bed. Setting young, healthy transplants that have not initiated head formation. Setting plants under favorable conditions for growth and irrigating to relieve moisture stress. Maintaining rapid vegetative growth, particularly for the first few weeks after field setting. Land preparation Proper land preparation for broccoli is essential. Proper preparation allows the plant to attain maximum root growth and development. Plants grown under these conditions will be able to remove water and nutrients from a larger volume of soil and will not be as susceptible to drought stress. Best broccoli yields are obtained by deep turning (burying litter at bottom of furrow), disking and rolling just prior to bed formation. Tilling methods should avoid soil compaction. Fertilizer and lime Broccoli is a fast growing crop, and the fertilization schedule should always be based on a soil test recommendation. Test the soil several months prior to planting to determine lime requirements. It is very important to test new ground and soils that have not received lime in the past several years. A ph of 6.0 to 6.5 is a very important factor in reaching optimum broccoli yields. If test results show that lime is needed, apply dolomitic lime three months before planting. The soil test recommendations for a medium-medium reading are 110 units of P 2 O 5 and 110 units of K 2 O. A minimum of 160 units of N is needed. Make additional nitrogen adjustments when high rainfall or irrigation causes excessive leaching. In addition, Sul-Po-Mag may be needed to insure adequate sulfur and magnesium. This can be used as part of the K 2 O source. Apply 1 kg of actual boron in a slow release form in the initial fertilizer application. Fertilizer can be broadcast, mixed in the row, or applied in bands. Use the broadcast method when a heavy rate is applied initially. However, it is better to band at least one-third of the fertilizer especially when soils are cold. Fertilizer is more efficiently used by banding about one-third at planting and applying the balance in two equal sidedress applications. The first side dressing should be applied three to four weeks after transplanting and the final application approximately three weeks later. Spacing and setting Yield of broccoli and size of head are affected by plant spacing and density. A greater number of plants per acre increases yields, but size and weight per head are decreased. For approximately 225 g heads, plants should be set 20 cm to 25 cm apart in 75 cm to 90 cm rows. This will result in 17,500 to 26,250 plants per acre depending on actual spacing and row width. Use transplant water when wetting to wash soil around roots and help establish plants. A high phosphorus starter solution such as at the rate of three pounds per 400 litres of water can also be beneficial in getting plants off to a good start, particularly when the soil is cold in early spring. Dates of planting Successful broccoli production requires proper timing of planting dates, well-developed transplants and an adequate supply of nutrients and moisture following transplanting. 38 EAC 2010 All rights reserved

43 Insect control It is critical to control insects to produce high quality broccoli. Accurate timing of insecticides applications and use of the recommended chemical for a specific pest will insure proper control. Aphids (Plant Lice) are small, delicate insects usually yellowish-green in colour. Some are winged while others are wingless. These sucking insects cause the leaves to curl and become discoloured. Plant lice reproduce rapidly and have a short life cycle. Under favourable weather conditions, an aphid's life can be as short as 10 days. Use insecticides immediately after finding an aphid infestation. It is very important to be sure that an aphicide is being used. Many of the common insecticides used to control caterpillars will not control aphids. Caterpillars are usually more injurious to the young plant, although they will feed on broccoli until harvest. They include the cabbage looper, imported cabbage worm, and diamond back moth. The female flies from plant to plant laying eggs on the leaves. The eggs hatch in three to five days and the young worms begin feeding. During this stage caterpillars are easiest to control. Make insecticide applications immediately upon finding young worms on the broccoli. Once the worms reach 12.7 mm in length, they are more difficult to control with an insecticide. Most caterpillars have a similar life cycle and cause similar damage. Several species of general feeders, including cutworms, corn earworm, fall armyworm and garden webworm can cause damage to broccoli. Diseases Diseases must be controlled in order to produce quality broccoli. Diseases often reduce yields and in some cases may eliminate an entire stand. Most serious broccoli diseases can be introduced to a clean field on diseased transplants. Therefore, it is imperative that a grower plant DISEASE FREE TRANSPLANTS. Growers can avoid two of the most serious diseases, black rot and black leg by purchasing certified transplants or direct seeding only seed certified free of black rot and black leg. Black Rot is caused by the seedborne bacterium Xanthomonas campestris. It is the most serious disease affecting broccoli. Black rot is often introduced to a field by planting infected transplants or seeds. The disease is easily recognized in the field by the presence of large yellow to yellow-orange V-shaped areas extending inward from the margin of the leaf. Black Leg, caused by the fungus Phoma lingam, is another disease which can cause serious loss of broccoli. Plants are usually infected in seed beds. The first symptom is an oval depressed light brown canker near the base of the stem. The canker enlarges until the stem is girdled. Wirestem, caused by the fungus Rhizoctonia, is normally more serious in transplant beds. However, it can be a serious problem after plants are transplanted to the field. Broccoli planted in early fall is more vulnerable to Rhizoctonia injury. Wirestem infected plants are first infected at about soil level. The initial infection site may be as small as a pin point or extend 2.5 cm up the stem. The area shows a reddish-brown discoloration and is very constricted. The plant may be bent or twisted without breaking, hence the name wirestem. Alternaria Leafspot, caused by Alternaria brassicae, may cause severe damage if uncontrolled. The first symptom is a small dark spot on the leaf surface. As the spot enlarges, concentric rings develop which are common to this disease. Blight spots enlarge progressively and can defoliate a plant if uncontrolled. Downy Mildew, caused by the fungus Pernospora parasitica, can be brought in from the transplant bed; however, it also can be introduced to new field plantings by wind blown spores. Plants can be infected at any time during their growing period. Young plants infected early show white mildew mostly on the underside of the leaf. Later, however, a slight yellowing shows up on the corresponding upper surface. The young leaf, when yellow, may drop off. Older leaves usually persist and the infected areas enlarge as they turn tan in color and papery in texture. EAC 2010 All rights reserved 39

44 Disease control practices Disease-free transplants: Purchase only transplants or seed certified free of black rot or black leg. These diseases cannot be controlled with pesticides. Crop Rotation: Never grow broccoli on land where cabbage, collards, kale, or other leafy greens have been grown in the past three years. These diseases may persist on the debris of these crops. Chemical Sprays: Fungicide sprays are effective in controlling some broccoli diseases, provided they are properly timed and thorough plant coverage is obtained. Harvesting Harvest broccoli when the central head reaches a diameter of 7.5 cm to 15 cm. The buds that make up the central head, however, must be tightly closed with no sign of flower development. Over maturity reduces or destroys the commercial value of broccoli; therefore, cut it before the flower heads have opened enough to show the yellow petals. Over maturity also tends to cause a woodiness of the outer tissues of the stem, which is very undesirable. When the heads have reached the proper stage, cut them with 20 cm to 25 cm of stem. Continue harvesting at two to three day intervals. Depending on variety, you may continue this schedule for two to three weeks. If marketed as bunches, each bunch should weigh about g (usually three to four heads) with stems neatly cut at the base and 20 to 25 cm total head length,. Cool the broccoli as soon as possible after cutting. The most feasible method of precooling in a small operation is to place the cut broccoli in ice water. After trimming and bunching, pack broccoli in bunches using 12 to 15 bunches per waxed carton. Ice the broccoli down and store at 0.6 to 1.7 C. ATTENTION: Pesticide Precautions 1. Observe all restrictions and precautions on pesticide labels. 2. Store all pesticides behind locked doors in original containers with labels intact. 3. Use pesticides at correct dosage and interval to avoid excessive residues and injury to plants and animals. 4. Apply pesticides carefully to avoid drift. 5. Bury surplus pesticides and destroy used containers so that contamination of water and other hazards will not result. 40 EAC 2010 All rights reserved

45 Annex C (informative) CD/K/044:2010 Model certificate of conformity with standards for fresh fruits and vegetables 1. Trader: Certificate of conformity with the Community marketing standards applicable to fresh fruits and vegetables 2. Packer identified on packaging (if other than trader) No... (This certificate is exclusively for the use of inspection bodies) 3. Inspection body 4. Place of inspection/country of origin ( 1 ) 6. Identifier of means of transport Packages (number and type) 9. Type of product (variety if the standards specifies) Internal Import Export 5. Region or country of destination 10. Quality Class 11. Total net weight in kg 12. The consignment referred to above conforms, at the time of issue, with the Community standards in force, vide: CD/K/044:2010, Fresh broccoli Specification and grading Customs office foreseen. Place and date of issue. Valid until (date): Signatory (name in block letters): Observations: Signature ( 1 ) Where the goods are being re-exported, indicate the origin in box 9. Seal of competent authority EAC 2010 All rights reserved 41

46 Annex D (informative) Broccoli Fact sheet D.1 Brassica oleracea var. botrytis Brief description Authority Family L. [L.] Magnoliopsida:Dilleniidae:Capparales:Cruciferae Synonyms Brassica botrytis Miller, Brassica oleracea var botrytis cauliflora Common names Editor Ecocrop code cauliflower, chou fleur (French), coliflor (Spanish), cavolfiore (Italian), broccoli, heading broccoli, brocoli (French), broccoli (Italian), brocoli (Spanish) 553 A shallow-rooted herb in the second year reaching up to m in height. The edible portion, or curd, consist of a mass of abortive flowers on thick hypertrophied branches which are produced at the top of a short, thick stem. Uses Grown as a vegetable rich in vitamins and minerals. Flower heads and stalks are eaten fresh, frozen or cooked in soups, other dishes, and pickled. Killing temperature Young hardened plants may tolerate -5 to -10 C for short periods. Growing period Biennial, normally grown as an annual. Harvest may be obtained after days. Common names Cauliflower, Broccoli, Chou-fleur, Coliflor, Blumenkohl, Bloemkool, Courve-flor. Further information Cauliflower cultivars suitable for lowland tropical areas are available but cool conditions are normally required for optimum growth, such as are found in elevations above 1000 m. In subtropical climates it can be grown from sea level. Dry season cultivation with irrigation is preferable since the curds are likely to decay in wet conditions. Yields of up to t/ha or kg/m 2 can be obtained. 42 EAC 2010 All rights reserved

47 D.2 Brassica oleracea var. italica Description Authority Family Synonyms Common names Editor Ecocrop code L. [Plenck] Magnoliopsida:Dilleniidae:Capparales:Cruciferae CD/K/044:2010 Brassica campestris var ruvo L., Brassica oleracae var botrytis cymosa L. broccoli, sprouting broccoli, spear cauliflower, calabrese, cape broccoli, winter, purple cauliflower, nine-star perennial broccoli 556 The general appearance and structure of the plant resembles cauliflower, except that the leaves are more divided, and terminal and axillary loose green heads of flowers buds are produced, much less closely arranged. the plant may reach a height of 50 cm or more. Uses Used as a cooked vegetable, suitable for quick-freezing. Growing period Biennial, normally grown as an annual, growing days. Common names Sprouting broccoli, Calabrese, Asparagus broccoli, Green sprouting broccoli, Choux-brocolis, Choubrocoli, Cavolo broccolo, Middori-hana-yasai, Brocolo, Broculi. Further information Scientific synonym: B. oleracea L. var. botrytis L. sub-var. cymosa. Higher yields are obtained from plants growing in the tropics at elevations over 800 m, than when they are grown in lowland areas. Yields between 4-10 t/ha. EAC 2010 All rights reserved 43

48 Annex E (informative) Broccoli (Cavalo Broccoli, Chinese broccoli, Broccoli raab) Codex, EU and USA pesticide residue limits Users are advised that international regulations and permissible Maximum Residue Levels (MRL) frequently change. Although this International MRL Database is updated frequently, the information in it may not be completely up-to-date or error free. Additionally, commodity nomenclature and residue definitions vary between countries, and country policies regarding deferral to international standards are not always transparent. This database is intended to be an initial reference source only, and users must verify any information obtained from it with knowledgeable parties in the market of interest prior to the sale or shipment of any products. The developers of this database are not liable for any damages, in whole or in part, caused by or arising in any way from user's use of the database. Results Key MRL values in {Italics} are more restrictive than US --- indicates no MRL value is established. Cod, EU, etc. indicates the source of the MRL and EXP means the market defers to the exporting market. All numeric values listed are in parts per million (ppm), unless otherwise noted Broccoli US 1 Cod EU 2 Acetamiprid {0.01} 1. United States does not maintain a specific MRL for the Acetamiprid/Broccoli combination, but does maintain an MRL of 1.2 PPM for its "Vegetable, Brassica Leafy, Group 5" group. 2. European Union does not maintain a specific MRL for the Acetamiprid/Broccoli combination, but does maintain an MRL of 0.01 PPM for its "Brassica vegetables" group. US 3 Cod EU {0.02} 3. United States does not maintain a specific MRL for the Acibenzolar-S-methyl /Broccoli combination, but does maintain an MRL of 1 PPM for its "Vegetable, Brassica Leafy, Group 5" group. 4. European Union does not maintain a specific MRL for the Acibenzolar-S-methyl /Broccoli combination, Acibenzolar-Smethyl but does maintain an MRL of 0.02 PPM for its "Brassica vegetables" group. US Cod EU 5 Azinphosmethyl 2 {1} {0.05} 5. European Union does not maintain a specific MRL for the Azinphos-methyl/Broccoli combination, but does maintain an MRL of 0.05 PPM for its "Brassica vegetables" group. US 6 Cod EU 7 Azoxystrobin {0.5} 6. United States does not maintain a specific MRL for the Azoxystrobin/Broccoli combination, but does maintain an MRL of 3 PPM for its "Brassica, Head and Stem Subgroup, 5A" group. 7. European Union does not maintain a specific MRL for the Azoxystrobin/Broccoli combination, but does maintain an MRL of 0.5 PPM for its "Flowering brassica" group. US 8 Cod EU Bensulide United States does not maintain a specific MRL for the Bensulide/Broccoli combination, but does maintain an MRL of 0.15 PPM for its "Vegetable, Brassica Leafy, Group 5" group. US 9 Cod EU Beta-cyfluthrin United States does not maintain a specific MRL for the Beta-cyfluthrin/Broccoli combination, but does maintain an MRL of 2.5 PPM for its "Brassica, Head and Stem Subgroup, 5A" group. US 10 Cod EU 11 Bifenthrin {0.2} 10. United States does not maintain a specific MRL for the Bifenthrin/Broccoli combination, but does maintain an MRL of 0.6 PPM for its "Brassica, Head and Stem Subgroup, 5A" group. 11. European Union does not maintain a specific MRL for the Bifenthrin/Broccoli combination, but does maintain an MRL of 0.2 PPM for its "Flowering brassica" group. 44 EAC 2010 All rights reserved