CABBAGE agmark

Grade Designation

Grade requirements

Grade tolerances

Extra Class

Cabbage   must   be of superior quality.   They   must   be characteristic of the variety or commercial type.

It must be : –

–  well formed, firm and compact,

–  uniform in colour,

–  free from any defects due to mechanical injuries, like torn leaves, bruises or other physical injuries.

5 % by number or weight of Cabbage not satisfying the requirements of the grade, but meeting those of Class I or, exceptionally, coming within the tolerances of that grade.

Class I

Cabbage must be of good quality. They must be characteristic of the variety and/or commercial type.

The Cabbage must be :

–          Firm, compact,

–          have not more than 4 wrapper leaves;

–          free from defects such as blemishes, diseases, traces of frost and bruising.

Provided that the following do not amount to defect if they do not affect the general appearance   of the produce, the quality, the keeping quality and presentation in the package which have

–

–          slight     defects      in     shape     or development;

–          slight defects in colour;

–          slight bruising not     exceeding 2 sq.cm. of the surface area.

10 % by number or weight of Cabbage not satisfying the requirements of the grade, but meeting those of Class II.

Class II

This grade includes Cabbage which do not qualify for inclusion in the higher grades, but satisfy the minimum requirements. The following do not amount to defect if it retains its essential characteristic as regards to general

10 % by number or weight of Cabbage not satisfying the requirements of the grade but meeting with the minimum requirements and

appearance, quality, keeping quality and presentation in the package which have

–

– slightly deformed,

–          yellowish in colour on outer leaves not to exceed one-tenth of the total surface area;

–          slight traces of sun scorching;

–          slight superficial damages on outer leave by frost; and

–          slight bruising not exceeding 4 sq.cm. of surface area.

fit for human consumption.