|
DEFINITION
OF PRODUCE |
||
|
·
THIS STANDARD
APPLIES TO THE TUBEROUS ROOTS OF VARIETIES AND/OR COMMERCIAL TYPES OF YACON
GROWN FROM SMALLANTHUS SONCHIFOLIUS, (POEPP. & ENDL.) H. ROBINSON, FROM
THE ASTERACEAE FAMILY, TO BE SUPPLIED FRESH TO THE CONSUMER AFTER PREPARATION
AND PACKAGING. YACON FOR INDUSTRIAL PROCESSING IS EXCLUDED. |
||
|
PROVISIONS
CONCERNING QUALITY |
||
|
· MINIMUM REQUIREMENTS o
INTACT; o
SOUND, PRODUCE AFFECTED
BY ROTTING OR DETERIORATION SUCH AS TO MAKE IT UNFIT FOR CONSUMPTION IS
EXCLUDED; o
CLEAN, PRACTICALLY FREE
OF ANY VISIBLE FOREIGN MATTER; o
PRACTICALLY FREE FROM
PESTS; o
FREE OF DAMAGE CAUSED
BY PESTS AFFECTING THE FLESH; o
FREE OF ABNORMAL
EXTERNAL MOISTURE, EXCLUDING CONDENSATION FOLLOWING REMOVAL FROM COLD STORAGE o
FRESH IN APPEARANCE; o
FIRM; o
FREE OF MECHANICAL
DAMAGE AND BRUISING; o
FREE OF DAMAGE CAUSED
BY FROST OR LOW TEMPERATURES; o
FREE OF DAMAGE CAUSED
BY CRACKING OR HIGH TEMPERATURES; o
FREE OF ANY FOREIGN
SMELL AND/OR TASTE; o
THE CUT AT THE DISTAL
(NARROW) OF THE YACON SHOULD NOT EXCEED 2 CM IN DIAMETER. o
THE STALK END SHOULD
HAVE A CLEAN CUT BETWEEN 1 CM AND 2.5 CM IN LENGTH IN CASE OF VARIETIES
AND/OR COMMERCIAL TYPES THAT HAVE DISTINCT STALK. o
THE DEVELOPMENT AND
CONDITION OF THE YACON MUST BE SUCH AS TO ENABLE IT: § TO WITHSTAND TRANSPORTATION AND HANDLING; § TO ARRIVE IN SATISFACTORY CONDITION AT THE PLACE
OF DESTINATION. |
||
|
·
MINIMUM MATURITY
REQUIREMENTS THE YACON MUST HAVE REACHED AN APPROPRIATE DEGREE OF MATURITY
FOR TRADE AND CONSUMPTION IN CONFORMITY WITH THE CHARACTERISTICS OF THE
VARIETY, AND/OR COMMERCIAL TYPE AND THE GROWING AREA. |
||
|
·
CLASSIFICATION THE
YACON IS CLASSIFIED INTO THREE CLASSES DEFINED BELOW: |
||
|
·
“EXTRA” CLASS THE
YACON IN THIS CLASS 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, THE KEEPING
QUALITY AND PRESENTATION IN THE PACKAGE. |
||
|
· CLASS I THE YACON IN THIS CLASS 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: o
SLIGHT DEFECTS IN
SHAPE; o
SCARRING OR HEALED
DAMAGE, NOT EXCEEDING 10% OF THE SURFACE AREA; o
SCRAPED AREAS, NOT
EXCEEDING 10% OF THE PRODUCT SURFACE. o
THE DEFECTS MUST NOT,
IN ANY CASE, AFFECT THE PULP OF THE PRODUCT. |
||
|
· CLASS II THIS CLASS INCLUDES YACON THAT DO NOT
QUALIFY FOR INCLUSION IN THE HIGHER CLASSES, BUT SATISFY THE MINIMUM
REQUIREMENTS SPECIFIED IN THE FOLLOWING DEFECTS MAY BE ALLOWED, PROVIDED THE
YACON RETAINS THE ESSENTIAL CHARACTERISTICS AS REGARDS THE QUALITY, THE
KEEPING QUALITY AND PRESENTATION: o
DEFECTS IN SHAPE; o
SCARRING OR HEALED
DAMAGE, NOT EXCEEDING 20% OF THE SURFACE AREA; o
SCRAPED AREAS, NOT
EXCEEDING 20% OF THE PRODUCT SURFACE. |
||
|
PROVISIONS
CONCERNING SIZING |
||
|
·
THE YACON MAY BE
SIZED BY THE MAXIMUM DIAMETER OF THE EQUATORIAL SECTION OF EACH ROOT (THICKER
CROSS SECTION) AND BY THE WEIGHT OF EACH ROOT, IN ACCORDANCE WITH EXISTING
TRADE PRACTICES. THE PACKAGE MUST BE LABELED WITH THE CORRESPONDING SIZE
ACCORDING TO THE FOLLOWING TABLE WHICH IS A GUIDE AND MAY BE USED ON AN
OPTIONAL BASIS. |
||
|
SIZE CODE |
LARGER DIAMETER (MM) |
WEIGHT (G) |
|
1 |
> 70 |
> 300 |
|
2 |
> 50 TO 70 |
> 120 TO 300 |
|
3 |
30 TO 50 |
≤ 120 |
|
·
ALL SIZES MAY HAVE
THE FOLLOWING FORMS: FUSIFORM, OVAL OR OVATE, OBOVATE AND IRREGULAR; BECAUSE
SOME YACON CULTIVARS TEND TO FORM MORE SMOOTH AND SYMMETRICAL THAN OTHER
ROOTS. |
||
|
PROVISIONS
CONCERNING TOLERANCES |
||
|
·
QUALITY TOLERANCES
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. |
||
|
·
“EXTRA” CLASS FIVE
PERCENT (5%), BY NUMBER OR WEIGHT OF YACON NOT SATISFYING THE REQUIREMENTS OF
THE CLASS BUT MEETING THOSE OF CLASS I. |
||
|
·
CLASS I TEN PERCENT
(10%), BY NUMBER OR WEIGHT OF YACON NOT SATISFYING THE REQUIREMENTS OF THE
CLASS BUT MEETING THOSE OF CLASS II. |
||
|
·
CLASS II TEN
PERCENT (10%) BY NUMBER OR WEIGHT OF YACON SATISFYING NEITHER THE
REQUIREMENTS OF THE CLASS NOR THE MINIMUM REQUIREMENTS, WITH THE EXCEPTION OF
PRODUCE S AFFECTED BY ROTTING OR ANY OTHER DETERIORATION RENDERING THEM UNFIT
FOR CONSUMPTION. |
||
|
·
SIZE TOLERANCES FOR
ALL CLASSES IF SIZED: TEN PERCENT (10%) BY NUMBER OR WEIGHT OF YACON NOT
SATISFYING THE REQUIREMENTS AS REGARDS TO SIZING. |
||
|
PROVISIONS
CONCERNING PRESENTATION |
||
|
·
UNIFORMITY THE
CONTENTS OF EACH PACKAGE OR LOT MUST BE UNIFORM AS TO THE FORM AND CONTAIN
ONLY YACON OF THE SAME ORIGIN, VARIETY AND/OR COMMERCIAL TYPE, COLOUR,
QUALITY AND SIZE. THE VISIBLE PART OF THE CONTENT OF THE PACKAGE MUST BE
REPRESENTATIVE OF THE ENTIRE CONTENT. HOWEVER, A MIXTURE OF YACON OF
DIFFERENT VARIETIES AND/OR COMMERCIAL TYPES MAY BE PACKAGED TOGETHER PROVIDED
THEY ARE UNIFORM IN QUALITY AND THE ORIGIN OF EACH VARIETY AND/OR COMMERCIAL
TYPE IS THE SAME. |
||
|
·
PACKAGING YACON
MUST BE PACKED IN SUCH A WAY AS TO PROTECT THE PRODUCE PROPERLY. THE
MATERIALS USED INSIDE THE PACKAGE MUST OF FOOD-GRADE QUALITY, 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 A STAMPS BEARING
TRADE SPECIFICATIONS, IS ALLOWED, PROVIDED THE PRINTING OR LABELLING HAS BEEN
DONE WITH NON-TOXIC INK OR GLUE. STICKERS INDIVIDUALLY AFFIXED TO THE PRODUCE
SHALL BE SUCH THAT, WHEN REMOVED, THEY NEITHER LEAVE VISIBLE TRACES OF GLUE
NOR LEAD TO SKIN DEFECTS. YACON SHALL BE PACKED IN EACH CONTAINER IN
COMPLIANCE WITH THE CODE OF PRACTICE FOR PACKAGING AND TRANSPORT OF FRESH
FRUIT AND VEGETABLES (CXC 44-1995). |
||
|
·
DESCRIPTION OF
CONTAINERS THE CONTAINER SHALL MEET THE QUALITY, HYGIENE, VENTILATION AND
RESISTANCE CHARACTERISTICS TO ENSURE SUITABLE HANDLING, SHIPPING AND
PRESERVING OF YACON. PACKAGES MUST BE FREE OF ALL FOREIGN MATTER AND SMELL. |
||
|
PROVISIONS
CONCERNING MARKING AND LABELING |
||
|
·
CONSUMER PACKAGES
IN ADDITION TO THE REQUIREMENTS OF THE GENERAL STANDARD FOR THE LABELLING OF
PREPACKAGED FOODS (CXS 1-1985), THE FOLLOWING SPECIFIC PROVISIONS APPLY: |
||
|
·
NATURE OF PRODUCE
EACH PACKAGE SHALL BE LABELED AS TO THE NAME OF THE PRODUCE AND MAY BE
LABELED AS TO THE NAME OF THE VARIETY AND/OR COMMERCIAL TYPE. |
||
|
·
ORIGIN OF PRODUCE
COUNTRY OF ORIGIN 1AND, OPTIONALLY, DISTRICT WHERE GROWN, OR NATIONAL,
REGIONAL OR LOCAL PLACE NAME. IN THE CASE OF A MIXTURE OF DISTINCTLY DIFFERENT
VARIETIES OF YACON OF DIFFERENT ORIGINS, THE INDICATION OF EACH COUNTRY OF
ORIGIN SHALL APPEAR NEXT TO THE NAME OF THE VARIETY AND/OR COMMERCIAL TYPE
CONCERNED. |
||
|
·
NON-RETAIL
CONTAINERS EACH PACKAGE MUST BEAR THE FOLLOWING PARTICULARS, IN LETTERS
GROUPED ON THE SAME SIDE, LEGIBLY AND INDELIBLY MARKED AND VISIBLE FROM THE
OUTSIDE, OR IN THE DOCUMENTS ACCOMPANYING THE SHIPMENT. FOR YACON TRANSPORTED
IN BULK (DIRECTLY LOADING INTO A TRANSPORT VEHICLE) THESE PARTICULARS MUST
APPEAR ON A DOCUMENT ACCOMPANYING THE GOODS, AND ATTACHED IN A VISIBLE
POSITION INSIDE THE TRANSPORT VEHICLE. |
||
|
·
IDENTIFICATION NAME
AND ADDRESS OF THE EXPORTER, PACKER AND / OR DISPATCHER. IDENTIFICATION CODE
(OPTIONAL) |
||
|
·
NATURE OF PRODUCE 3
NAME OF THE PRODUCE, VARIETY AND/OR COMMERCIAL TYPE (OPTIONAL). IN THE CASE
OF A MIXTURE OF DISTINCTLY DIFFERENT VARIETIES AND/OR COMMERCIAL TYPES, NAMES
OF THE DIFFERENT VARIETIES AND/OR COMMERCIAL TYPES. IN THE CASE OF A MIXTURE
OF DISTINCTLY DIFFERENT VARIETIES AND/OR COMMERCIAL TYPES AND/OR COLOURS OF
YACON, WHICH ARE NOT VISIBLE FROM THE OUTSIDE, VARIETIES AND/OR COMMERCIAL
TYPES AND/OR COLOURS AND THE QUANTITY OF EACH IN THE PACKAGE MUST BE
INDICATED. |
||
|
·
ORIGIN OF PRODUCE
COUNTRY OF ORIGIN 4AND, OPTIONALLY, DISTRICT WHERE GROWN, OR NATIONAL,
REGIONAL OR LOCAL PLACE NAME. IN THE CASE OF A MIXTURE OF DISTINCTLY
DIFFERENT VARIETIES AND/OR COMMERCIAL TYPES OF YACON OF DIFFERENT ORIGINS,
THE INDICATION OF EACH COUNTRY OF ORIGIN SHALL APPEAR NEXT TO THE NAME OF THE
VARIETY AND/OR COMMERCIAL TYPE. |
||
|
· COMMERCIAL IDENTIFICATION o
COMMERCIAL
IDENTIFICATION o
SIZE. |
||
|
FOOD
ADDITIVES |
||
|
·
THIS STANDARD
APPLIES TO YACON AS IDENTIFIED IN FOOD CATEGORYUNTREATED FRESH VEGETABLES
(INCLUDING MUSHROOMS AND FUNGI, ROOTS AND TUBERS, PULSES AND LEGUMES, AND
ALOE VERA), SEAWEED AND NUTS AND SEEDS, AND THEREFORE NO FOOD ADDITIVES IS
ALLOWED IN ACCORDANCE WITH THE PROVISIONS OF THE GENERAL STANDARD FOR FOOD
ADDITIVES (CXS 192-1995). |
||
|
CONTAMINANTS |
||
|
·
THE PRODUCT COVERED
BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM RESIDUE LIMITS FOR PESTICIDES
ESTABLISHED BY THE CODEX ALIMENTARIUS COMMISSION FOR THIS PRODUCT IS APPLIED. |
||
|
·
THE PRODUCE COVERED
BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS OF THE GENERAL STANDARD
FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 193-1995). |
||
|
HYGIENE |
||
|
·
IT IS RECOMMENDED
THAT THE PRODUCE COVERED BY THE PROVISIONS OF THIS STANDARD BE PREPARED AND
HANDLED IN ACCORDANCE WITH THE APPROPRIATE SECTIONS OF THE GENERAL PRINCIPLES
OF FOOD HYGIENE (CXC 1-1969), CODE OF HYGIENIC PRACTICE FOR FRESH FRUITS AND
VEGETABLES (CXC 53-2003) AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES OF
HYGIENIC PRACTICE AND CODES OF PRACTICES. |
||
|
·
THE PRODUCE SHOULD
COMPLY WITH ANY MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE WITH THE
PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF
MICROBIOLOGICAL CRITERIA RELATED TO FOODS (CXG 21-1997). |
||
