• Tomatoes are classified in three classes, as defined below:

“Extra” Class

• Tomatoes in this class must be of superior quality. They must be firm and characteristic of the variety.
• They must be free from greenbacks and other defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

Class I

• Tomatoes in this class must be of good quality. They must be reasonably firm and characteristic of the variety.
• Tomatoes should have reasonably firm flesh, i.e. a very slight mark may be visible on the fruit after normal finger pressure has been applied.
• They must be free of cracks and visible greenbacks.
• 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:
  • a slight defect in shape and development;
  • A slight hollowness due to insufficient pollination or nutrient deficiencies is allowed. Ribbed or some oblong varieties are allowed to be more irregular than round varieties.
  • Name of illustration
    • Defects in shape – Round tomatoes
    • Defects in shape – Round tomatoes
    • Defects in shape – Ribbed tomatoes
    • Defects in shape – Beef tomatoes
    • Defects in shape – Oblong cherry tomatoes
    • Greenbacks
    • Hollowness
    • Defects in calyx colouring
• slight skin defects;
  • Slight skin defects such as scorching due to sun or chemical treatment, hail damage or slight damage caused by pests or disease are allowed provided the defects due to disease are not progressive.
  • Name of illustration
    • Skin defects
    • Skin defects – Botrytis ghost spots
• very slight bruises.
  • Very slight bruises caused by rough handling are allowed provided they cause no more than slight damage to the flesh and are unlikely to develop further.
  • Name of illustration
    • Bruises
• Furthermore, “ribbed” tomatoes may show:
  • healed cracks not more than 1 cm long;
    • Name of illustration
    • Healed cracks
  • no excessive protuberances;
  • Slight deformations are allowed. 
    • Name of illustration
    • Protuberance
  • small umbilicus, but no suberization;
    • Name of illustration
    • Umbilicus
  • suberization of the stigma up to 1 cm²;
    • Name of illustration
    • Suberization of the stigma
  • fine blossom scar in elongated form (like a seam), but not longer than two-thirds of the greatest diameter of the fruit.
    • Name of illustration
    • Blossom scar

Class II

• This class includes tomatoes that do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above.
• Tomatoes in this class must be of reasonable quality and suitable for human consumption.
• They must be reasonably firm (but may be slightly less firm than in Class I) and must not show unhealed cracks.
• The flesh of the fruit must be reasonably firm, i.e. the fruit may be distinguishably marked after normal pressure by the fingers but is not actually damaged.
• The following defects may be allowed, provided the tomatoes retain their essential characteristics as regards the quality, the keeping quality and presentation:
  • defects in shape and development;
    • Ribbed or some oblong varieties are allowed to be more irregular than round varieties.
  • defects in colouring;
  • skin defects or bruises, provided the fruit is not seriously affected;
    • Skin defects such as scorching due to sun or chemical treatment, hail damage or slight damage caused by pests or disease are allowed, provided the fruit is not seriously affected and the defects due to disease are not progressive.
    • Bruises caused by rough handling are allowed provided they cause a not too serious damage to the flesh and are unlikely to develop further.
  • healed cracks not more than 3 cm in length for round, ribbed or oblong tomatoes.
    • Some crops and varieties grown under special weather conditions may be particularly susceptible to the formation of “greenbacks”. Lots which are graded at an early stage of ripeness and suspected of containing a large number of fruits with “greenbacks” not yet visible should only be graded Class II.
    • “Greenbacks” and “yellowbacks” which should not extend over the shoulder of the fruit
      are allowed. The “greenback” consists of a greenish, the yellowback of a yellowish ring around the stalk cavity being the visible sign of a hard, inedible part of the flesh.
• Furthermore, “ribbed” tomatoes may show:
  • more pronounced protuberances than allowed under Class I, but without being misshapen;
  • an umbilicus;
  • suberization of the stigma up to 2 cm²;
  • fine blossom scar in elongated form (like a seam).