Grade designations | Grade Requirements | Grade tolerances |
(1) | (2) | (3) |
Extra class | Drumstick 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 Drumstick not satisfying the requirements for the grade, but meeting the requirements for Class I grade. |
Class I | Drumsticks must be of good quality. They must be characteristic of the variety and/or commercial type. 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 defects in colour • slight skin defects such as scars, blemishes, scratches, bruises and scraps not to exceed 5% of the total surface area | 10% by weight of Drumsticks not satisfying the requirements for the grade, but meeting the requirements for Class II grade. |
Class II | This includes drumsticks that do not qualify for inclusion in higher grades but satisfy the minimum requirements. The following defects may be allowed, provided the Drumsticks retain their essential characteristics as regards the quality, the keeping quality and presentation: • slight defects in colour • slight skin defects such as scars, blemishes, scratches, bruises and scraps not to exceed 10% of the total surface area • slight defects in shape | 10% by weight of Drumsticks not satisfying the requirements of the grade but meeting the minimum requirements. |
- firm and have stalk intact;
- Sound and fresh in appearance;
- sound, produce affected by rotting or deterioration such as to make it unfit for consumption shall be excluded;
- clean, free of any visible foreign matter;
- free from pest and damage caused by the pest;
- Practically free of mechanical damage;