Quality Inspection of Fresh Herbs for Export from Israel Plant Protection and Inspection Services (PPIS) ITC, SLOVAKIA, 18-20 June 2007 Presented by: Motty Hillel Edited by: Brett Hickson
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
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
II. Israeli export data Export of fresh herbs from Israel per year 10000 8000 Tons 6000 4000 2000 0 2000 2001 2002 2003 2004 2005 2006 Year 4
ENGLAND FRANCE GERMANY U.S.A. HOLLAND ITALY BELGIUM OTHERS Tons 3000 2500 2000 1500 1000 500 0 II. Israeli export data Export of fresh herbs from Israel -2006 Countries 5
BASIL CHIVES ROCOLLA MINT CORIANDER ROSEMARY F.TARRAGON THYME F.PARSELY DILL SAGE C.PARSELY OTHERS Tons 1750 1500 1250 1000 750 500 250 0 II. Israeli export data Varieties of fresh herbs from Israel for export Varieties 6
III. Common Fresh Herb Species 7
Botanic name Common name Botanic name Common name 8
Sweet Basil III. Common Fresh Herb Species Chives Roccola Tarragon 9
III. Common Fresh Herb Species Sage Mint Rosemary Thyme 10
III. Common Fresh Herb Species Curly Parsley Flat Parsley Coriander Dill 11
III. Common Fresh Herb Species Marjoram Chervill Savory Oregano 12
III. Common Fresh Herb Species Lemongrass Sorrel Melissa Rocket 13
III. Common Fresh Herb Species Lovage Lavender Baby herbs 14
IV. Growing, harvesting and packaging of fresh herbs Preparing the field for planting of cuttings 15
IV. Growing, harvesting and packaging of fresh herbs Greenhouse 16
IV. Growing, harvesting and packaging of fresh herbs Greenhouse 17
IV. Growing, harvesting and packaging of fresh herbs Open field 18
IV. Growing, harvesting and packaging of fresh herbs Open field 19
IV. Growing, harvesting and packaging of fresh herbs Harvesting chives 20
IV. Growing, harvesting and packaging of fresh herbs Harvesting baby herbs 21
IV. Growing, harvesting and packaging of fresh herbs Harvesting cycles: Species Time from planting to harvesting Harvesting cycles Replanting the field Basil 35-45 days 3-4 After each cycle Chives 35-40 days 7 Once a year Mint 50-70 days 7-9 Once in 2 years 22
IV. Growing, harvesting and packaging of fresh herbs Herbs packing house 23
IV. Growing, harvesting and packaging of fresh herbs Packing of herbs 24
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
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
V. Quality parameters of fresh herbs Blackening 27
V. Quality parameters of fresh herbs Yellowing 28
V. Quality parameters of fresh herbs Wetness 29
V. Quality parameters of fresh herbs Nibbling Mildew Nibbling/Mildew 30
V. Quality parameters of fresh herbs Decay 31
V. Quality parameters of fresh herbs Disease 32
V. Quality parameters of fresh herbs Pests in fresh herbs Moth caterpillar Miner fly White fly Snails 33
VI. Example of Israeli quality standard for chives 34
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VII. Quality inspection procedure Safe-guarding the cold chain 50
Storage temperature 51
Good Agricultural Practices (GAP s) 52
Invoice check list 2% sample size 53
Marking Inspector sticker 54
Present sample for inspection 55
Necessary instruments 56
Temperature Check 57
General Appearance 58
Specific Quality Parameters - Length Incorrect sizing 59
Quality Brochure Colour Chart 60
Illuminated magnifying-glass 61
Rejection Bigger sample taken for rejection 62 6%
Recording Results and Rejections Means for Communication 63
Internet site 64
Quality Inspection Menu 65
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Quality Inspection 68
Quality Inspection 69
Quality Inspection 70
REJECTION REPORT 71
Rejection Certificate 72
Old layout-sorting procedure 73
New layout-sorting procedure 74
New layout-sorting procedure 75
New layout-sorting procedure 76
Final allocation Transport by air: about 92% of total produce Transport by sea: about 8% of total produce 77
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
Thank you for your attention! 79