Quality Standards for Fresh Produce

Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023

1

Quality Standards

for Fresh Produce

Overview of the UNECE Standard Layout

Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 2

Plant Protection & Inspection Services (PPIS)PPIS is the enforcement authority of the Israeli

Ministry of Agriculture and Rural Development in the fields of: Plant Quality Plant Health Food and Feed Safety

Facilitation and improvement of market access for Israeli produce in order to ensure that the export of horticultural products will remain viable and competitive


PPIS Activities

• Plant Quarantine Services

• Inspection Services for Fresh Produce• Pest Management

• Propagation Material Certification

• Diagnostic Institute

• Pesticides and Feeds

• Plant Quality and Safety Schemes

• Training and Support Programs

• Quality Assurance


What is Quality?

A combination of factors Attributes & properties that give the commodity

value Varied factors that contribute value to the

commodity

As food for people

qual·i·ty n. [kwóllətee]Superiority; Degree or grade of excellenceExcellence: the highest or finest standard

qual·i·ty n. [kwóllətee]Superiority; Degree or grade of excellenceExcellence: the highest or finest standard


Quality FactorsAppearance •Size•Weight•Shape•Smoothness•Uniformity•Freshness•Color •Gloss

Defects•External•Internal•Morphological•Physical•Mechanical•Physiological•Pathological•Entomological

Flavor•Sweetness•Sourness•Bitterness•Astringency •Aroma •Off flavors/odors

Texture•Firmness•Softness•Crispness•Juiciness•Mealiness•Fibrousness


Post-Harvest• Temperature • Relative humidity • Controlled atmosphere• Ethylene, CO2

• Handling, Packaging & Transportation

Pre-Harvest• Genetic factors• Climatic conditions • Soil types• Agro technical

practices

During Harvest• Maturity• Temperature at harvest• Harvesting method

• Hand harvesting• Mechanical harvesting

Factors influencing quality


What are Quality Standards?

Define (relevant) quality factorsStandardize these factorsProvide a means to measure the

“value” of agricultural products

Stan’dard n. [stándərd]…accepted as the norm, by which attainments are judged…an authorized model used to define a unit of measurement

Stan’dard n. [stándərd]…accepted as the norm, by which attainments are judged…an authorized model used to define a unit of measurement


What are Quality Standards?

Set minimum standards Set benchmarks Greater harmonization Common interpretation Settle claims and disputes


Who needs Quality Standards?

Regulatory Authorities Marketing Boards Farmers / Producers Packaging Industry Wholesalers / Retailers Exporters / Importers Consumers


The importance of quality standards

Sweetie (grapefruit x pummelo)


Quality standards help to set apart ‘good’ product from ‘bad’ product

Helps to identify the degree of quality in a commodity which is the basis for its usability and value


Standardization of Fruit & VegetablesA historical reminder

1949 – First activities at the UN/ECE

• After the Second World War, with the development of world trade in fruit & vegetables, the need emerged for harmonized standards

• Two international organizations undertook work on this subject:

• the United Nations Economic Commission for Europe (UN/ECE)

• the Organization for Economic Co-operation and Development (OECD)


Which Quality Standards?

International Standards UN/ECE Standards OECD Standards EU Standards Codex Standards (CCFFV)

National Standards U.S. Grade Standards Canadian ‘Minimum Grades’ Australia New Zealand Food Standards Code South African Agricultural Product Standards

Commercial Standards


TITLE I Classification of productsArticle 2, Point 2The standards for fresh fruit and vegetables contained in

Annex I shall be adopted, by the procedure laid down in Article 46, for implementing the common organization of the markets. To this end, account shall be taken of the UN/ECE standards recommended by the Economic Commission for Europe's Working Party on perishable product standardization and quality.

Council Regulation (EC) No 2200/96of 28 October 1996

on the common organization of the market in fruit and vegetables(OJ L 297, 21.11.1996, 9. 1)


Annonas; Apples; Apricots; Artichokes; Asparagus; Aubergines; Avocados; Beans; Bilberries & Blueberries; Broccoli; Brussels sprouts; Cabbages; Carrots; Cauliflowers; Cherries; Cherries; Chicory; Citrus; Cucumbers; Courgettes; Mushrooms; Chestnuts; Fennel; Figs; Garlic; Horse-radish; Kiwifruit; Leeks; Lettuce; Mangoes; Melons; Onions; Peaches & Nectarines; Pears; Peas; Pineapples; Plums; Potatoes; Radishes; Raspberries; Celery; Rhubarb; Scorzonera; Spinach; Strawberries; Peppers; Grapes; Tomatoes; Truffles; Watermelons


UN/ECE STANDARD LAYOUT

Each Standard Contains Six Chapters: Definition of Produce Provisions Concerning Quality Provisions Concerning Sizing Provisions Concerning Tolerances Provisions Concerning Presentation Provisions Concerning Marking


I. DEFINITION OF PRODUCE

Botanical Name Variety / Cultivar Names

“To be supplied fresh to the consumer”

(Produce for industrial processing – excluded)


I. DEFINITION OF PRODUCE

"citrus fruit" lemons … Citrus limon limes … Citrus latifolia mandarins (Citrus reticulata), including satsumas

(Citrus unshiu), clementines (Citrus clementina), common mandarins (Citrus deliciosa) and tangerines (Citrus tangerina)

oranges … Citrus sinensis grapefruit … Citrus paradisi pummelos or Shaddock … Citrus maxima


II. PROVISIONS CONCERNING QUALITY Minimum Requirements Minimum Maturity Requirements Classification

“Extra” Class Class I Class II


II. PROVISIONS CONCERNING QUALITY

A. Minimum requirementsIntactSoundCleanFresh

Free from Pestsdamage caused by pestsexternal moistureforeign smells / tastes

…and in addition…



B. Maturity Requirements Minimum juice content Minimum total soluble solids content

(TSS), i.e. minimum sugar content Colouring.

. . .and in addition. . .


Avocados


Table Grapes



C. Classification: Extra Class (Superior quality) Class I (Good quality) Class II (Meets the minimum requirements)

(i) "Extra" Class Apples in this class must be of superior quality. In shape, size and

colouring they must be characteristic of the variety and the stalk must be intact.

The flesh must be perfectly sound. They must be free from defects with the exception of very slight

superficial defects.

Apples


Class I Sweet peppers in this class must be of good quality. They must be

characteristic of the variety ... They must be:

firm practically free of blemishes.

The peduncle may be slightly damaged or cut with the calyce intact.

Class II … peppers which do not qualify for inclusion in Class I but

satisfy the minimum requirements... The following defects may be allowed …:

defects in shape and development sunburn or slight healed injuries, with a limit of 2 cm in length for defects

of elongated shape, and 1cm2 of the total area for other defects slight dry superficial cracks not exceeding an overall cumulative length

of 3 cm. They may be less firm without being withered. The peduncle may be damaged or cut.

Sweet Peppers


What is “Superficial”

?


What is“Slight Defects

in Shape”?

How much“sunburn”?“bruising”?


What is“Colour

characteristic of the variety”

?


III. PROVISIONS CONCERNING SIZING

Determination of sizesDiameter, Weight, Length

Minimum sizes Size ranges


Citrus: Size is determined by the maximum diameter of the equatorial section of the fruit.


AvocadosSize is determined by the weight of the fruit.


IV. PROVISIONS CONCERNING TOLERANCES

Quality Tolerances 5% for “Extra Class” 10% for either Class I and II

Size Tolerances 10% for each class


Unfit for

Human

Consumption

IV. PROVISIONS CONCERNING TOLERANCES

Less than the

Minimum

Requirements

Extra Class

Class I

Class II

+5%

+10%

+10%

Class II ≈ Minimum

Requirements


Danida pictures of count / weight


V. PROVISIONS CONCERNING PRESENTATION

UniformityPackagingPresentation


V. PROVISIONS CONCERNING PRESENTATIONA. Uniformity The contents of each package must be

uniform (same origin, quality and size). {Other possible provisions depending on

the nature of produce}. The visible part of the contents of the

package must be representative of the entire contents.

Plant Protection & Inspection Services Ministry of Agriculture & Rural Development

Uniformity

Apr 21, 2023 42


V. PROVISIONS CONCERNING PRESENTATIONB. Packaging

Packed to protect the produce properly Materials used must

be new & clean avoid causing any damage to the produce non-toxic

Stickers no visible traces of glue no skin defects

Free of all foreign matter


V. PROVISIONS CONCERNING PRESENTATIONC. Presentation.


VI. PROVISIONS CONCERNING MARKING

Identification Nature of Produce Origin of Produce Commercial Specification Official Control Mark (optional)


VI. PROVISIONS CONCERNING MARKING

Plant Protection & Inspection Services Ministry of Agriculture & Rural Development 47

Certificates for fresh produce used in international trade

• Control Certificate (conformity with quality standards)

• Phytosanitary Certificate (conformity with plant health requirements)

• Organic Produce Certificate (conformity with organic standards)


PPIS Inspection certificate

12 .The above mentioned inspection body certifies,

following inspection by sampling, that the above

mentioned goods correspond at the time of inspection to

the quality standard in force


Quality inspection in Israel


The responsible body for application of quality standards is the Plant Protection and

Inspection Services (PPIS)

All quality inspection duties are carried out by the Inspection Service for Horticultural Products which is part of the Plant Protection and Inspection Services (PPIS) of the Ministry of Agriculture and Rural Development


PPIS inspection points

Sea and air terminals

Transit stations

Packing houses (to a certain extent)


Export to various destinations

Only produce found to be in conformity with the standard can be shipped to export destinations


Rejection of the produce as unfit for export Downgrading (normally from class I to class II) Resorting or repacking Destruction

Measures taken in case of non compliance with the standard


Essential factors for inspection bodies

• Need for supportive legislation

• Uniformity of Inspection (harmonization)

• Objectivity of Inspectors

• Skill and knowledge of inspectors

• Budget (cost recovery)


Harmonization of inspection

• Training of inspectors

• Using objective methods for determining quality

• Using visual aids (photos, color charts)

• Providing good working environment (well lit and equipped inspection station)

•Computer technology (photos over internet)

Can be achieved by:


Training of inspectors


Using objective methods


Firmness test

Penetrometer


Weighing Scales

•10 kg scales with accuracy level of 10 gr. for weighing cartons

•2 kg scales with accuracy level of 1gr for weighing individual fruits

Plant Protection & Inspection Services Ministry of Agriculture & Rural Development 60Visual aids – color chart

Using visual aids


Color chart for sweetie

Plant Protection & Inspection Services Ministry of Agriculture & Rural Development 62Visual aids (photos)


Inspection of table grapes

Good working environment


Inspection table

bright light

Means for communication

Wide clean inspection table (white or stainless steel)

Clean working area


Lighting

• Bright light of white and yellow fluorescent

• Natural light

• Magnifying glass

Plant Protection & Inspection Services Ministry of Agriculture & Rural Development 66Temperature reading


Inspection along the production line End Point inspection Quality Assurance System

methods of inspection


methods of inspection

Inspection along the production line


סימון דגימה

Indicating the sample with a sticker


Taking a sample for inspection from a palette

End- point inspection

Quality Standards for Fresh Produce

Documents

Transcript of Quality Standards for Fresh Produce