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Quality Standards for Fresh Produce

Quality Standards for Fresh Produce. Overview of the UNECE Standard Layout. Plant Protection & Inspection Services (PPIS). PPIS is the enforcement authority of the Israeli Ministry of Agriculture and Rural Development in the fields of: Plant Quality Plant Health Food and Feed Safety

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Quality Standards for Fresh Produce

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  1. Quality Standards for Fresh Produce Overview of the UNECE Standard Layout

  2. Plant Protection & Inspection Services (PPIS) PPIS is the enforcement authority of the Israeli Ministry of Agriculture and Rural Development in the fields of: • Plant Quality • Plant Health • Food and Feed Safety Facilitation and improvement of market access for Israeli produce in order to ensure that the export of horticultural products will remain viable and competitive

  3. PPIS Activities • Plant Quarantine Services • Inspection Services for Fresh Produce • Pest Management • Propagation Material Certification • Diagnostic Institute • Pesticides and Feeds • Plant Quality and Safety Schemes • Training and Support Programs • Quality Assurance

  4. 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

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

  6. 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, CO2 • Handling, Packaging & Transportation

  7. 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

  8. What are Quality Standards? • Set minimum standards • Set benchmarks • Greater harmonization • Common interpretation • Settle claims and disputes

  9. Who needs Quality Standards? • Regulatory Authorities • Marketing Boards • Farmers / Producers • Packaging Industry • Wholesalers / Retailers • Exporters / Importers • Consumers

  10. The importance of quality standards Sweetie (grapefruit x pummelo)

  11. Quality standards help to set apart ‘good’ product from ‘bad’ product • Helps to identify the degree of quality in a commodity which is the basis for its usability and value

  12. Standardization of Fruit & VegetablesA historical reminder 1949 – First activities at the UN/ECE • After the Second World War, with the development of world trade in fruit & vegetables, the need emerged for harmonized standards • Two international organizations undertook work on this subject: • the United Nations Economic Commission for Europe (UN/ECE) • the Organization for Economic Co-operation and Development (OECD)

  13. Which Quality Standards? • International Standards • UN/ECE Standards • OECD Standards • EU Standards • Codex Standards (CCFFV) • National Standards • U.S. Grade Standards • Canadian ‘Minimum Grades’ • Australia New Zealand Food Standards Code • South African Agricultural Product Standards • Commercial Standards

  14. Council Regulation (EC) No 2200/96of 28 October 1996on the common organization of the market in fruit and vegetables(OJ L 297, 21.11.1996, 9. 1) TITLE I Classification of products Article 2, Point 2 The standards for fresh fruit and vegetables contained in Annex I shall be adopted, by the procedure laid down in Article 46, for implementing the common organization of the markets. To this end, account shall be taken of the UN/ECE standardsrecommended by the Economic Commission for Europe's Working Party on perishable product standardization and quality.

  15. Annonas; Apples; Apricots; Artichokes; Asparagus; Aubergines; Avocados; Beans; Bilberries & Blueberries; Broccoli; Brussels sprouts; Cabbages; Carrots; Cauliflowers; Cherries; Cherries; Chicory; Citrus; Cucumbers; Courgettes; Mushrooms; Chestnuts; Fennel; Figs; Garlic; Horse-radish; Kiwifruit; Leeks; Lettuce; Mangoes; Melons; Onions; Peaches & Nectarines; Pears; Peas; Pineapples; Plums; Potatoes; Radishes; Raspberries; Celery; Rhubarb; Scorzonera; Spinach; Strawberries; Peppers; Grapes; Tomatoes; Truffles; Watermelons

  16. UN/ECE STANDARD LAYOUT Each Standard Contains Six Chapters: • Definition of Produce • Provisions Concerning Quality • Provisions Concerning Sizing • Provisions Concerning Tolerances • Provisions Concerning Presentation • Provisions Concerning Marking

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

  18. 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

  19. II. PROVISIONS CONCERNING QUALITY • Minimum Requirements • Minimum Maturity Requirements • Classification • “Extra” Class • Class I • Class II

  20. A. Minimum requirements Intact Sound Clean Fresh Free from Pests damage caused by pests external moisture foreign smells / tastes …and in addition… II. PROVISIONS CONCERNING QUALITY

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

  22. Avocados

  23. Table Grapes

  24. II. PROVISIONS CONCERNING QUALITY C. Classification: • Extra Class (Superior quality) • Class I (Good quality) • Class II (Meets the minimum requirements) Apples (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 slight superficial defects.

  25. Sweet Peppers 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 Ibut 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 1cm2 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. • The peduncle may be damaged or cut.

  26. What is “Superficial”?

  27. What is“Slight Defects in Shape”? How much“sunburn”?“bruising”?

  28. What is“Colour characteristic of the variety”?

  29. III. PROVISIONS CONCERNING SIZING • Determination of sizes • Diameter, Weight, Length • Minimum sizes • Size ranges

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

  31. AvocadosSize is determined by the weight of the fruit.

  32. IV. PROVISIONS CONCERNING TOLERANCES • Quality Tolerances • 5% for “Extra Class” • 10% for either Class I and II • Size Tolerances • 10% for each class

  33. +5% +10% +10% IV. PROVISIONS CONCERNING TOLERANCES Extra Class Class II ≈ Minimum Requirements Class I Class II Less than the Minimum Requirements Unfit for Human Consumption 

  34. Danida pictures of count / weight

  35. V. PROVISIONS CONCERNING PRESENTATION • Uniformity • Packaging • Presentation

  36. V. PROVISIONS CONCERNING PRESENTATIONA. Uniformity • The contents of each package must be uniform (same origin, quality and size). • {Other possible provisions depending on the nature of produce}. • The visible part of the contents of the package must be representative of the entire contents.

  37. Uniformity

  38. V. PROVISIONS CONCERNING PRESENTATIONB. Packaging • Packed to protect the produce properly • Materials used must • be new & clean • avoid causing any damage to the produce • non-toxic • Stickers • no visible traces of glue • no skin defects • Free of all foreign matter

  39. V. PROVISIONS CONCERNING PRESENTATIONC. Presentation.

  40. VI. PROVISIONS CONCERNING MARKING • Identification • Nature of Produce • Origin of Produce • Commercial Specification • Official Control Mark (optional)

  41. VI. PROVISIONS CONCERNING MARKING

  42. Certificates for fresh produce used in international trade • Control Certificate (conformity with quality standards) • Phytosanitary Certificate (conformity with plant health requirements) • Organic Produce Certificate (conformity with organic standards)

  43. 12. The above mentioned inspection body certifies, following inspection by sampling, that the above mentioned goods correspond at the time of inspection to the quality standard in force PPIS Inspection certificate

  44. Quality inspection in Israel

  45. The responsible body for application of quality standards is the Plant Protection and Inspection Services (PPIS) All quality inspection duties are carried out by the Inspection Service for Horticultural Products which is part of the Plant Protection and Inspection Services (PPIS) of the Ministry of Agriculture and Rural Development

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