Quality Standards for Fresh Produce

Transcription

1 Quality Standards for Fresh Produce SII, FOOD LEGISLATION SEMINAR Jerusalem, August 28, 2012 Presented by: Brett Hickson 1

2 What is Quality? A combination of factors Attributes & properties that give the commodity value Varied factors that contribute value to the commodity As food for people qual i ty n. [kwóllətee] Superiority; Degree or grade of excellence Excellence: the highest or finest standard 2

3 Appearance Size Weight Shape Smoothness Uniformity Freshness Colour Gloss Defects External Internal Morphological Physical Mechanical Physiological Pathological Entomological Quality Factors Flavor Sweetness Sourness Bitterness Astringency Aroma Off flavors/odors Texture Firmness Softness Crispness Juiciness Mealiness Fibrousness 3

4 Factors influencing quality Pre-Harvest Genetic factors Climatic conditions Soil types Agro technical practices During Harvest Maturity Temperature at harvest Harvesting method Hand harvesting Mechanical harvesting Post-Harvest Temperature Relative humidity Controlled atmosphere Ethylene Handling, Packaging & Transportation 4

5 What are Quality Standards? Define (relevant) quality factors Standardize these factors Provide a means to measure the value of agricultural products Stan dard n. [stándərd] accepted as the norm, by which attainments are judged an authorized model used to define a unit of measurement 5

6 What are Quality Standards? Set minimum standards Set benchmarks Greater harmonization Common interpretation Settle claims and disputes 28-Aug-12 6

7 Who needs Quality Standards? Marketing Boards Regulatory Authorities / Inspectors Farmers / Producers Packaging Industry Wholesalers / Retailers Exporters / Importers Consumers 7

8 Which Quality Standards? International Standards UN/ECE Standards OECD Standards Codex Standards (CCFFV) EU Standards National Standards U.S. Grade Standards Canadian Minimum Grades Australia New Zealand Food Standards Code South African Agricultural Product Standards Commercial/Private Standards GlobalGAP Nature s Choice (Tescos) BRC (British Retail Consortium) 8

9 UN/ECE STANDARD LAYOUT Each Standard Contains Six Chapters: I. Definition of Produce II. III. IV. Provisions Concerning Quality Provisions Concerning Sizing Provisions Concerning Tolerances V. Provisions Concerning Presentation VI. Provisions Concerning Marking 9

10 CODEX STANDARD LAYOUT Each Standard (may) Contain Eleven Chapters: 1. Scope 2. Description 3. Provisions Concerning Quality 4. Provisions Concerning Sizing 5. Provisions Concerning Tolerances 6. Provisions Concerning Presentation 7. Provisions Concerning Marking or Labelling 8. Food Additives 9. Contaminants 10. Hygiene 11. Methods of Analysis and Sampling 10

11 I. DEFINITION OF PRODUCE Botanical Name Variety / Cultivar Names To be supplied fresh to the consumer (Produce for industrial processing excluded) 11

12 I. DEFINITION OF PRODUCE "citrus fruit" lemons Citrus limon limes Citrus latifolia mandarins (Citrus reticulata), including satsumas (Citrus unshiu), clementines (Citrus clementina), common mandarins (Citrus deliciosa) and tangerines (Citrus tangerina) oranges Citrus sinensis grapefruit Citrus paradisi pummelos or Shaddock Citrus maxima 12

13 II. PROVISIONS CONCERNING QUALITY Minimum Requirements Maturity Requirements Classification Extra Class Class I Class II 13

14 II. PROVISIONS CONCERNING QUALITY A. Minimum requirements Intact/Whole Sound No rots, produce must be fit for human consumption Clean Practically free of any visible foreign matter 14

15 II. PROVISIONS CONCERNING QUALITY A. Minimum requirements Free from pests damage caused by pests external moisture foreign smells / tastes and in addition 15

16 II. PROVISIONS CONCERNING QUALITY A. Minimum requirements and in addition Fresh in appearance Free of damage caused by low and/or high temperature The development and condition of the produce must be such as to enable them: To withstand transportation & handling To arrive in satisfactory condition at the place of destination 16

17 II. PROVISIONS CONCERNING QUALITY B. Maturity Requirements Minimum juice content Minimum total soluble solids content (TSS), i.e. minimum sugar content, Brix, Minimum dry matter content Colouring... and in addition... 17

18 Avocados Table Grapes 18

19 II. PROVISIONS CONCERNING QUALITY C. Classification: Extra Class (Superior quality) Class I (Good quality) Class II (Meets the minimum requirements) (i) "Extra" Class Apples in this class must be of superior quality. In shape, size and colouring they must be characteristic of the variety and the stalk must be intact. The flesh must be perfectly sound. They must be free from defects with the exception of very 19 slight superficial defects. Apples

20 Class I Sweet peppers in this class must be of good quality. They must be characteristic of the variety... They must be: firm practically free of blemishes. The peduncle may be slightly damaged or cut with the calyce intact. Class II peppers which do not qualify for inclusion in Class I but satisfy the minimum requirements... The following defects may be allowed : defects in shape and development sunburn or slight healed injuries, with a limit of 2 cm in length for defects of elongated shape, and 1cm 2 of the total area for other defects slight dry superficial cracks not exceeding an overall cumulative length of 3 cm. They may be less firm without being withered. 28-Aug The peduncle may be damaged or cut. Sweet Peppers

21 III. PROVISIONS CONCERNING SIZING Determination of sizes Circumference, Diameter, Weight, Length Minimum sizes Size ranges 21

22 Citrus: Size is determined by the maximum diameter of the equatorial section of the fruit. 22

23 Avocados Size is determined by the weight of the fruit. 23

24 IV. PROVISIONS CONCERNING TOLERANCES Quality Tolerances Extra Class 5% Class I, including but not more than 0.5% Class II Class I 10% Class II, including but not more than 1% less than the minimum requirements Class II 10% less than the minimum requirements including but not more than 2% produce affected by decay Size Tolerances 10% for each class 24

25 V. PROVISIONS CONCERNING PRESENTATION UNECE: Uniformity Packaging CODEX: Uniformity Packaging Description of Containers Presentation 29

26 V. PROVISIONS CONCERNING PRESENTATION A. Uniformity The contents of each package must be uniform (same origin, quality and size). (Sales packages / Sales units) The visible part of the contents of the package must be representative of the entire contents. 30

27 V. PROVISIONS CONCERNING PRESENTATION B. Packaging Packed to protect the produce properly Materials used must be new & clean avoid causing any external / internal damage to the produce non-toxic Stickers non-toxic no visible traces of glue no skin defects Free of all foreign matter. 31

28 PROVISIONS CONCERNING PRESENTATION (CODEX) Description of Containers Quality Hygiene Ventilation to ensure suitable handling, shipping and preserving of the produce Presentation The produce must/may be presented 32

29 VI. PROVISIONS CONCERNING MARKING/LABELLING UNECE: Identification Nature of Produce Origin of Produce Commercial Specification Official Control Mark (optional) CODEX: Consumer Packages Nature of Produce Non-Retail Containers Identification Nature of Produce Origin of produce Commercial specifications 33

30 VI. PROVISIONS CONCERNING MARKING 28-Aug-12 34

31 UNECE STANDARD LAYOUT CODEX Each Standard Contains Six Chapters: I. Definition of Produce II. Provisions Concerning Quality III. Provisions Concerning Sizing IV. Provisions Concerning Tolerances V. Provisions Concerning VI. Presentation Provisions Concerning Marking Each Standard Contains Nine Chapters: 1. Scope 2. Description 3. Provisions Concerning Quality 4. Provisions Concerning Sizing 5. Provisions Concerning Tolerances 6. Provisions Concerning Presentation 7. Provisions Concerning Marking or Labelling 8. Food Additives 9. Contaminants 10.Hygiene 11.Methods of Analysis and Sampling 35

32 (CODEX) 8. FOOD ADDITIVES Untreated Fresh fruits and vegetables No food additives are allowed Treated fresh fruits and vegetables General Standard for Food Additives (CODEX STAN ) 9. CONTAMINANTS Pesticide Residues & Other Contaminants Maximum Residue Limits (MRL s) 10. HYGIENE General Principles of Food Hygiene (CAC/RCP ) Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP ) Microbiological Criteria for Foods (CAC/GL ) 11. METHODS OF ANALYSIS AND SAMPLING 36

33 EUROPEAN COMMISSION REGULATION (EC) No 1221/2008 General Marketing standard 1. Minimum quality requirements Subject to the tolerances allowed, the products shall be: intact sound clean practically free from pests practically free from damage caused by pests affecting the flesh free of abnormal external moisture free of any foreign smell and/or taste. The condition of the products must be such as to enable them: to withstand transport and handling to arrive in satisfactory condition at the place of destination. 37

34 EUROPEAN COMMISSION REGULATION (EC) No 1221/2008 General Marketing standard (cont.) 2. Minimum maturity requirements sufficiently developed and display satisfactory ripeness. development / maturity of the products such as to enable them to continue their ripening process and to reach a satisfactory degree of ripeness. 3. Tolerance A tolerance of 10 % by number or weight [excluding] product affected by rotting or any other deterioration rendering it unfit for consumption. 4. Marking of origin of produce Full name of the country of origin

35 UNECE Agricultural Standards Unit: Working Party on Agricultural Quality Standards FRESH FRUIT AND VEGETABLES - Standards OECD: Organisation for Economic Co-operation & Development Agricultural Trade Fruit and Vegetables ,00.html CODEX alimentarius Current Official Standards: