Classification of FRESH FIGS

  • Fresh figs are classified in three classes, as defined below:

“Extra” Class

  • Fresh figs in this class must be of superior quality. They must be characteristic of the variety and/or commercial type and the stem must be intact.
  • The flesh must be free from defects.
  • They must be free from defects with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, keeping quality and presentation in the package.

Class I

  • Fresh figs in this class must be of good quality. They must be characteristic of the variety and/or commercial type.
  • The flesh must be free from defects.
  • 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:
    • slight defect in shape and development
      • Excessive number of fruits on a branch or other factors may cause shape defects.
    • slight defects in colouring
    • the stem may be slightly damaged, provided the skin is not split
    • slight skin defects within the following limits:
      • slight longitudinal cracks in the skin
      • cracks on the side opposite to the stem, provided their total length does not exceed 3 cm
      • slight corkiness of the skin or slight abrasion not exceeding 1 cm in length for elongated defects or an area 0.5 cm2 for others.
      • slight skin defects caused by pests not exceeding 1 cm in length for elongated defects or an area of 0.5 cm2 for others.

Class II

  • This class includes fresh figs which do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above.
  • Fresh figs in this class must be of reasonable quality and suitable for human consumption.
  • The flesh must be free from major defects.
  • The following defects may be allowed provided the fresh figs retain their essential characteristics as regards the quality, the keeping quality and presentation:
    • defects in shape and development
      • Excessive number of fruits on a branch or other factors may cause shape defects. Severe defects in development may be caused by fertilization (pollination) or environmental factors and lead to open fruits.
    • defects in colouring
    • the stem may be missing, provided its loss has not caused deep splitting of the skin
    • skin defects within the following limits:
      • longitudinal cracks in the skin
      • cracks on the opposite side to the stem, provided their total length does not exceed 4 cm and no single crack is longer than 3 cm
      • slight corkiness of the skin or slight abrasion not exceeding 2 cm in length for elongated defects or an area of 1.5 cm2 for others.
      • slight skin defects, caused by pests, not exceeding 2 cm in length for elongated defects or an area of 1.5 cm2 for others.
    • Name of illustration
      • Defects in shape and development
      • Defects in shape and development
      • Defects in shape and development – Physiological defect
      • Defects in colouring
      • Defects in colouring
      • Stem defects
      • Stem defects
      • Skin defects – Longitudinal cracks in the skin
      • Skin defects – Cracks on the opposite side to the stem
      • Skin defects – Corkiness of the skin
      • Skin defects caused by pests – Dried Fig wax scale “Ceroplastes rusci”
      • Skin defects caused by pests – Larvae of Fig Scale “Lepidosaphes conchiformis”
      • Skin defects caused by pests – Spider mites “Tetranychus spp.”