- In all classes, subject to the special provisions for each class and the tolerances allowed, the bulbs must be:
- intact; covered with outer skin;
- The bulbs must not have any damage or injury affecting the integrity of the produce.
- sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
- Garlic must be free from disease or serious deterioration which appreciably affects its appearance, edibility or keeping quality. In particular, garlic affected by rotting, even if the signs are very slight but liable to make the produce unfit for consumption upon arrival at its destination, is to be excluded.
- Garlic showing the following defects is therefore excluded:
- Name of illustration
- Dry rot
- Mould
- Wet rot
- clean, practically free of any visible foreign matter;
- Garlic must be practically free of visible soil, dust, chemical residue or other foreign matter.
- The presence of visible foreign matter can detract from commercial presentation and acceptance of garlic. Therefore, the acceptable limit for “practically free” would be – in all classes – traces of dust. Excessive dust, soiling or visible chemical residues would lead to the rejection of the produce.
- Name of illustration
- Unclean (soiled)
- practically free from pests;
- The presence of pests can detract from the commercial presentation and acceptance of the garlic. Therefore, the acceptable limit for “practically free” would be- in all classes – occasional insect, mite or other pest in the package or sample; any colonies would lead to the rejection of the produce.
- practically free from damage caused by pests;
- Pest damage affecting the flesh makes the produce unfit for consumption. Therefore, the acceptable limit for “practically free” would be – in all classes – very slight traces of damage caused by pests.
- Name of illustration
- Damage caused by pests
- Damage caused by nematodes
- Damage caused by mites
- firm;
- Garlic must not be soft. The acceptable limit for firmness is when the outer skins get a wrinkled appearance and the shape of the bulb becomes slightly elongated.
- Garlic for storing (dry garlic) must be pulled when the cloves are completely developed in order to remain sufficiently firm and not to become soft.
- Name of illustration
- Firm garlic with primary signals of softening
- Soft garlic
- free of damage caused by frost or sun;
- Garlic is regarded as sun damaged when the outer skins become green and the flesh of the cloves gets rotten.
- Frost damage applies to garlic with soft consistency and flesh darkening.
- Name of illustration
- Damage caused by the sun
- Damage caused by frost
- free of externally visible sprouts;
- Garlic beginning to sprout is not allowed.
- Name of illustration
- Sprouted cloves (external view of the bulb)
- Sprouted cloves (internal view of the cloves)
- free of abnormal external moisture;
- This provision applies to excessive moisture, for example, free water lying inside the package but does not include condensation on produce following release from cool storage or refrigerated vehicle.
- Name of illustration
- External moisture
- free of any foreign smell and/or taste4;
- This provision applies to garlic stored or transported under poor conditions, which has consequently resulted in its absorbing abnormal smells and/or tastes, in particular through the proximity of other product which give off volatile odours.
- For dry garlic, if trimmed, the stem length should not exceed 3 cm.
- If the stem is too long it affects the presentation. If it is too short, because of a deep cut that spoils the integrity of the cloves it may lead to secondary infections
- Name of illustration
- Length of the stem (a)
- Length of the stem (b)
- The development and condition of the garlic must be such as to enable them:
- to withstand transportation and handling
- to arrive in satisfactory condition at the place of destination.
