Grade designations

Grade requirements

Grade tolerances

1

2

3

Extra Class

Ware Potatoes shall be of superior quality. They must be well developed and have all the characteristics and colouring typical of the variety. These shall be free from defects including bruises, cuts russet scab , rhizoctonia, green colorations and practically free from soil.

5 % by number or weight of WarePotatoes not satisfying                     the

requirements of the grade, but meeting those of Class I grade or, exceptionally, coming within the tolerances of

that grade.

Class I

Ware Potatoes shall be of good quality. They must be characteristics of the variety.   Following defects may be there, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

–          slight defects in shape and colour;

–          slight skin defects (i.e. scratches, scars, scrapes and blemishes) not exceeding 5% of the total surface area. They shall be free from green colour.

–          The soil and extraneous matter should not exceed 0.25%.

–          Greening shall not be on more than 1% by number and should not cover more than 10 % of the surface area.

The defects shall not affect the pulp of fruit

10 % by number or weight of Ware Potatoes not satisfying the requirements of the grade, but meeting those of Class II or, exceptionally, coming within the tolerances of that grade.

Class II

This grade includes Ware Potatoes which do not qualify for inclusion in the higher grades, but satisfy the minimum requirements.    Following defects may be

there,   provided   the   Ware   Potatoes   retain   their

10 % by number or weight of Ware Potatoes not        meeting        the

requirements     of     the

 

essential characteristics as regards the general appearance, quality, the keeping quality and presentation.

–            defects in shape and colour,

–            skin defects (i.e. scratches, scars, scrapes bruises and blemishes) not exceeding 10% of the total surface area.

–            The soil and extraneous matter shall not exceed 0.5%.

–            Greening should not be on more than 1% by number and should not cover more than12.5 % of the surface area

The defects shall not affect the pulp of fruit.

grade but meeting the minimum requirements.

  • firm, clean and fresh in appearance;
  • free from dirt , mud or any visible foreign matter
  • free from insects, pests and worm affecting the general appearance of the produce;
  • free from abnormal external moisture;
  • free from any foreign smell and/or taste;
  • free from damage caused by low or high temperature;
  • free from internal blackening;
  • free from slug holes penetrating into the flesh;
  • free from sprouting;
  • free from scab, soft rot and wet breakdown.