TOLERANCES​ APRICOT

  • At all marketing stages, tolerances in respect of quality and size shall be allowed in each lot for produce not satisfying the requirements of the class indicated.
  • Tolerances are provided to allow for deviation in handling due to natural deterioration of fresh produce over time.
  • Conformity with tolerances should be determined using at least the operating rules for the conformity checks as set out in Annex II of the COUNCIL DECISION REVISING THE OECD “SCHEME” FOR THE APPLICATION OF INTERNATIONAL STANDARDS FOR FRUIT AND VEGETABLE [C(2006)95]3. Decision on conformity of the lot is taken depending on the percentage of non-conforming produce in the bulk sample.

Quality tolerances

  • “Extra” Class
    • A total tolerance of 5 per cent, by number or weight, of apricots not satisfying the requirements of the class but meeting those of Class I is allowed. Within this tolerance not more than 0.5 per cent in total may consist of produce satisfying the requirements of Class II quality.
  • Class I
    • A total tolerance of 10 per cent, by number or weight, of apricots not satisfying the requirements of the class but meeting those of Class II is allowed. Within this tolerance not more than 1 per cent in total may consist of produce satisfying neither the requirements of Class II quality nor the minimum requirements, or of produce affected by decay.
  • Class II
    • A total tolerance of 10 per cent, by number or weight, of apricots satisfying neither the requirements of the class nor the minimum requirements is allowed. Within this tolerance not more than 2 per cent in total may consist of produce affected by decay.
  • Within this tolerance, fruit split at the stalk cavity and fruit with split stones are allowed.

Size tolerances

  • For all classes (if sized): a total tolerance of 10 per cent, by number or weight, of apricots deviating up to 3 mm from the size indicated is allowed.
  • Uniformity
    • The contents of each package must be uniform and contain only apricots of the same origin, variety, quality and size (if sized), and, for “Extra” Class, be uniform in colouring.
    • The visible part of the contents of the package must be representative of the entire contents.
    • Presentation should not be misleading, i. e. concealing in the lower layers of the package produce inferior in quality and size to that displayed and marked.
  • Packaging
    • The apricots must be packed in such a way as to protect the produce properly.
    • Packages must be of a quality, strength and characteristic to protect the produce during transport and handling.
    • The materials used inside the package must be clean and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications, is allowed, provided the printing or labelling has been done with non-toxic ink or glue.
    • Stickers individually affixed on the produce shall be such that, when removed, they neither leave visible traces of glue nor lead to skin defects.
    • Packages must be free of all foreign matter.