Grade designation | Grade Requirements | Grade tolerances |
(1) | (2) | (3) |
Extra class | Coriander leaves must be of superior quality. They must be characteristic of the variety and/or commercial type. 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 and presentation in the package. | 5% by weight of Coriander leaves not satisfying the requirements for the grade, but meeting the requirements for Class I grade. |
Class I | Coriander leaves must be of good quality. They must be characteristic of the variety and/or commercial type. | 10% by weight of Coriander leaves not satisfying the requirements for the grade, but meeting the requirements for |
| 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: • slightly damaged leaves, such as cracks, holes or tears • slight defects in colouring (yellow). | Class II grade. |
Class II | This includes Coriander leaves that do not qualify for inclusion in higher grades but satisfy the minimum requirements. The following defects may be allowed, provided the Coriander leaves retain their essential characteristics as regards the quality, the keeping quality and presentation: | 10% by weight of Coriander leaves not satisfying the requirements of the grade but meeting the minimum requirements. |
| • damaged leaves, such as cracks, bruises, holes or tears |
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| • defects in colouring |
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| • slight lack of freshness |
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| • Slight black spots |
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- fresh in appearance;
- intact with stem ;
- free of abnormal external moisture;
- free of any foreign smell and/or taste;
- sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
- clean, free of visible foreign matter;
- free from pests and damage caused by pests;
- free of any foreign smell and/or taste;
- free from damage caused by low and high temperature;
- free from dehydration, water soaking & shriveling;
- free from discolouration;
- free from black spot.