TOLERANCES of garlic

  • 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 and for 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 to the Council Decision Revising the OECD “Scheme” for the Application of International Standards for Fruit and Vegetables

Quality tolerances

  • “Extra“ Class
    • A total tolerance of 5 per cent, by number or weight, of garlic 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.
    • The 5 per cent tolerance covers all shape, skin and colour defects allowed in Class I. The 0.5 per centtolerance covers all shape, skin and colour defects, as well as bruises, allowed in Class II.
  • Class I
    • A total tolerance of 10 per cent, by number or weight, of garlic 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.
    • The 10 per cent tolerance covers all shape, skin and colour defects, as well as bruising, allowed in Class II. The 1 per cent tolerance for decay covers all defects not meeting the minimum requirements as well as any defect rendering the produce unfit for consumption.
    • Within this tolerance not more than 1 per cent by weight of bulbs may have cloves with externally visible sprouts.
    • In addition to this tolerance, not more than 25 per cent, by number or weight, of bulbs showing slight staining on the outer skin of the bulb, provided it does not cover more than a quarter of the bulb surface.
  • Class II
    • A total tolerance of 10 per cent, by number or weight, of garlic 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.
    • The 10 per cent tolerance covers all malformations, serious skin and colour defects, as well as defects not meeting the minimum requirements but not affecting edibility, such as slight damage, soiling, lack of freshness. The 2 per cent tolerance for decay covers all defects not meeting the minimum requirements as well as any defect rendering the produce unfit for consumption.
    • In addition to this tolerance, not more than 5 per cent by weight of bulbs may have cloves with externally visible sprouts.

Size tolerances

  • For all classes: a total tolerance of 10 per cent by weight of garlic not satisfying the requirements as regards sizing is allowed.