DRAFT SAINT LUCIA NATIONAL STANDARD SPECIFICATION FOR GRADES OF PINEAPPLES

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1 DRAFT SAINT LUCIA NATIONAL STANDARD DNS 115 Stage 40 Enquiry Stage August 2013 SPECIFICATION FOR GRADES OF PINEAPPLES Copyright SLBS Saint Lucia Bureau of Standards, (2013) No part of this standard may be reproduced in any form without the prior consent of the Saint Lucia Bureau of Standards in writing. This does not preclude quotation(s) from the standard for the purpose of review or comments. SAINT LUCIA BUREAU OF STANDARDS P. O. BOX CP 5412 BISEE INDUSTRIAL ESTATE CASTRIES SAINT LUCIA TEL: ; FAX: Website:

2 GENERAL STATEMENT The Saint Lucia Bureau of Standards was established under the Standards Act (No. 14 of 1990) and started operations on 01 April A broad-based 15-member Standards Council directs the affairs of the Bureau. The Standards Act gives the Bureau the responsibility to develop and promote standards and codes of practice for products and services for the protection of the health and safety of consumers and the environment as well as for industrial development in order to promote the enhancement of the economy of Saint Lucia. The Bureau develops standards through consultations with relevant interest groups. In accordance with the provisions of the Standards Act, public comment is invited on all draft standards before they are declared as Saint Lucia National Standards. The Bureau also administers the Metrology Act No. 17 of This legislation gives the Bureau the responsibility to regulate all weights and measures and to manage and co-ordinate the metrication of Saint Lucia. The Bureau operates a Product Certification Scheme applicable to all products for which national standards exist. If a product satisfies all the requirements for certification, a licence to carry the Saint Lucia Standard Mark is issued to the manufacturer of the product. The presence of the mark on a product indicates that the product conforms to all the requirements of a specific national standard and assures consistent quality (of the product) to the consumer. The Bureau is a member body of the International Organisation for Standardisation (ISO), an affiliate member of the International Electrochemical Commission (IEC) and a member of the CARICOM Regional Organisation for Standards and Quality (CROSQ) and the Pan American Standards Commission (COPANT). The Bureau is the local agent for several foreign standards bodies such as the British Standards Institution (BSI) and the ASTM International (formerly known as the American Society for Testing and Materials). The Bureau serves as the enquiry point for the World Trade Organisation (WTO) on matters pertaining to the Technical Barriers to Trade (TBT) Agreement. The Bureau also serves as the National CODEX Alimentarius enquiry point with responsibility for coordinating national positions on CODEX matters. In accordance with good practice for the adoption and application of standards, Saint Lucia National Standards are subject to review every five years. Suggestions for improvements are always welcomed at any time after publication of the standard. ii SLBS 2013

3 SPECIFICATION FOR GRADES OF PINEAPPLES AMENDMENTS ISSUED SINCE LAST PUBLICATION Amendment no. Date of issue Type of Amendment Text(s) affected SLBS 2013 iii

4 ATTACHMENT PAGE FOR SLBS AMENDMENT SHEET iv SLBS 2013

5 DRAFT SAINT LUCIA NATIONAL STANDARD DNS 115 SPECIFICATION FOR GRADES OF PINEAPPLES TECHNICAL COMMITTEE FOR AGRICULTURAL PRODUCTS AND PRACTICES The following persons comprised the Technical Committee which was responsible for the formulation of this standard: Chairman Roycelyn St. Hill Howell Members Ronald Pilgrim Theresa Desir Anthia Joshua Rose Mary Perinieau Anthony Bonaparte Raphael St. Hill Euthalia Philgence Gem Reynolds (Technical Secretary) Jilian King (Recording Secretary) Representing Ministry of Commerce, Industry & Consumer Affairs, Small Enterprise Development Unit (SEDU) Caribbean Agricultural Research and Development Institute Saint Lucia Marketing Board Ministry of Agriculture, Food Production, Fisheries and Rural Development Fresh Produce Exporters Association Sir Arthur Lewis Community College National Consumers Association General Interest Saint Lucia Bureau of Standards Saint Lucia Bureau of Standards SLBS 2013 v

6 Contents Page Foreword Scope Normative references Terms and definitions General requirements Contaminants Hygiene and sanitation... 9 Annex A (informative) Figures Figure A.1 Examples of pineapples without defects Figure A.2 Examples of pineapples with damages/defects vi SLBS 2013

7 Foreword This national standard is newly adopted as part of the initiative to strengthen certification of select agricultural products, livestock and fish products in Saint Lucia. This national standard was approved by the Standards Council on This standard provides requirements for fresh pineapples, as a tool toward greater quality assurance regulation. Through this, a defined grading system has been established to better reflect and advance improvements in the nature and quality of commodities distributed within and from Saint Lucia. The intention of this document is therefore to guide the fresh produce industry through the use of established commodity requirements and specifications for trade in consistently good quality fresh pineapples on the market. This Standard was developed in an effort to: a) avoid misunderstanding and confusion among those involved in the marketing chain; b) provide a basis for relating price with quality; c) encourage better selection, packaging and presentation of produce as a means of obtaining greater income overall; d) assist exporters in meeting export market requirements and thereby enhancing their reputation and market position; and e) facilitate implementation of a fresh produce certification scheme. Users of this standard should note that if applied at stages following export, some products may show in relation to the requirements of the standard a slight lack of freshness and firmness and for products in grades other than Grade 1, a slight deterioration due to their development and their tendency to perish. During the development of this standard assistance was derived from: CRS 24: Part 7: 2010 Specification for Grades of fresh agricultural produce Part 7: Pineapples; Codex Alimentarius Standard for Pineapples (CODEX STAN ) UNECE Standard FFV 49 Pineapples Thai Agricultural Standard TAS Pineapples Philippine National Standard Fresh Fruit Pineapple Specification PNS/BAFPS 09:2004 East African Standard Fresh Pineapples Specification and Grading EAS 6: 2010 Annex A is informative and does not form part of the requirements of this standard but illustrates the morphological features and potential damages/defects of the pineapples SLBS

8 1 Scope This standard specifies the requirements for pineapples (Ananas comosus (L.) Merr. of the Bromoeliceae family), which are to be supplied fresh to the consumer at the import and export control stage, after preparation and packaging. This standard does not apply to pineapples for ornamental use or industrial processing. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. SLNS 18 Part 1 Labelling of Commodities General Requirements; SLCP 6 Code of Practice for the Packaging and Transport of Fresh Fruits and Vegetables; SLCP 7 Code of Good Agricultural Practice for the production of fresh produce; CODEX Alimentarius Commission, CAC/MRL 1 Maximum residue limits (MRL) for pesticides; CODEX Alimentarius Commission, Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL ); CODEX Alimentarius Commission, CODEX STAN 193 General standard for contaminants and toxins in food and feed. 3 Terms and definitions For the purposes of this standard, the following terms and definitions shall apply. 3.1 blemish any physical injury affecting the surface of the fruits, such as scars or healed scratches, which detracts from its natural appearance, but will not significantly affect its shelf life 3.2 clean free from soil and foreign matter 3.3 coloured 80 % of the fruit exhibits the colour typical of the variety at maturity 3.4 consignment not less than 80 % of the fruit exhibit a colour that is typical of the variety at maturity 2 SLBS 2013

9 a) packer; b) lot(s) or batch(es); c) variety; d) country of origin; e) type of packages; and f) region or district, if possible 3.5 damage any defect or combination of defects of physical or physiological causes that detracts from the edible quality such as decay, chilling injury, insect damage, open wounds, scalding, cracks or punctures which could lead to the abnormally quick deterioration of the fruit 3.6 desired size size or weight required by the market (customer) 3.7 disease any defect or combination of defects caused by micro-organisms 3.8 firm not soft, spongy or noticeably wilted 3.9 free from disease absence of any visible evidence of moulds, fungal and bacterial, rots, spots or any symptoms of viral infection 3.10 insect free no signs of insect at any stage of development on the fruit or in the package 3.11 intact not having any part removed or damaged NOTE Removal of parts of the crown or the entire crown as permitted by the market is not considered a defect internal browning dark colour change brought about by enzymatic oxidation of certain phenolic compounds present in the pineapple 3.13 mature state of development where optimum growth characteristics of the variety are attained which ensures that produce arrives on the market in an acceptable condition and meets customer expectations in terms of flavour and texture 3.14 reducing of the crown mechanical destruction of the apical growing point in the heart of the crown during the SLBS

10 growth period at about two months from harvest by means of a gouge or similar instrument which leaves no visible scar at harvest and requires no special subsequent treatment 3.15 similar varietal characteristics lot comprising of fruit of the same variety (cultivar) and showing similar colour, shape and size 3.16 sound produce not affected by rotting or deterioration which makes it unfit for consumption 3.17 trimmed removal of dead, wilted or damaged leaves and excessive peduncle (stem) after harvest 4 General requirements 4.1 Minimum requirements In all classes, subject to the special provisions for each class and the tolerances allowed, the pineapples shall be: a) whole, complete with the crown, which may be reduced and or trimmed; NOTE Only when explicitly so specified by a particular market outlet should the crowns be removed in their entirety. b) fresh in appearance; NOTE The crown, when present, should be free of wilted, dry, loose or damaged leaves. c) sound; d) clean; e) free from internal browning; f) free from damage caused by pest; g) free from pests affecting the general appearance of the produce; h) free from pronounced blemishes, cuts, bruising, scorching, holes, cracks (healed or not); i) free from damage caused by low or high temperatures; j) free of abnormal external moisture; and k) free of any foreign smell and or taste 4 SLBS 2013

11 4.1.2 When a peduncle is present, it shall be no longer than 2.0 cm long and the cut shall be transversal, straight and clean. NOTE Pineapples exported with the stem intact in response to a special market demand are excluded from this requirement The development and condition of the pineapples shall enable them to: a) withstand transportation and handling; and b) arrive in satisfactory condition at the place of destination 4.2 Maturity requirements Pineapples shall have attained an appropriate degree of development and ripeness in accordance with criteria proper to the variety, prior to being offered for sale. The total soluble solids content of the fruit shall be at least 12 Brix. For the determination of Brix degrees, a sample of the juice representative of all the fruit shall be taken. 4.3 Classification by surface colouring Colour criteria of the fruit shall be: a) C0: totally green surface; b) C1: yellow/orange on ¼ of the fruit surface; c) C2: yellow/orange on ½ of the fruit surface; d) C3: yellow/orange on 2/3 of the fruit surface; and e) C4: totally yellow/orange fruit. 4.4 Grade requirements Grade I Pineapples in this grade shall be: a) of superior quality; b) characteristic of the variety and or commercial type; c) fresh in appearance and firm, with well-developed eyes; d) free from defects, with the exception of very slight superficial defects, provided that these do not detract from the general appearance of the produce, the quality, the keeping quality and presentation in the package; SLBS

12 e) have a crown that is simple and straight with no side-shoots and not exceeding 100% of the length of the fruit; and f) colour C Grade II Pineapples in this grade shall be: a) of good quality; b) characteristic of the variety and or commercial type; and c) fresh in appearance and firm, with well-developed eyes d) colour C0-C1 NOTE Slight defects in shape, colouring (sun-scorch included) and skin texture (scratches, scrapes and blemishes) may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package. The defects must not, in any case, affect the pulp of the fruit. The crown shall be simple or double and straight or slightly curved, with no side-shoots and should not exceed 100 % of the length of the fruit. The maximum inclination of the crown should not exceed 30 from the longitudinal axis of the fruit Grade III This grade includes pineapples that do not qualify for inclusion in Grade I and Grade II. The following defects shall be permitted, provided the pineapples retain their essential characteristics as regards the quality, the keeping quality and presentation: a) defects in shape; b) defects in colouring, including sun-scorch; c) skin defects not exceeding 8 % of the total surface area; and d) colour C0 C4 NOTE Skin defects include scratches, scars, scrapes, bruises and blemishes The defects shall not affect the pulp of the fruit. The crown may be single or double, and straight or curved, with no side-shoots. 5 Tolerance requirements Tolerances in respect of quality and size shall be allowed in each package for produce not 6 SLBS 2013

13 satisfying the requirements for the grade indicated. 5.1 Quality tolerances Grade I Not more than 5 % by number or weight of pineapples not satisfying the requirements of this grade, but meeting those of Grade II or, conforming to the tolerances allowed for Grade II Grade II Not more than 10 % by number or weight of pineapples not satisfying the requirements of this grade, but meeting those of Grade III or, exceptionally, conforming to the tolerances allowed for Grade III Grade III Not more than 10 % by number or weight of pineapples satisfying neither the requirements of this grade nor the minimum requirements 5.2 Size tolerances Size shall be determined by weight, subject to variety and market preferences. Pineapples within a package may vary in weight by not more than 10 % above or below the average individual fruit weight for the package. 6 Packaging and presentation 6.1 Packaging Pineapples shall be packed in each container in compliance with SLCP 6: 2006 Code of Practice for the Packaging and Transport of Fresh Fruits and Vegetables. Pineapples shall be packed in such a way as to protect the produce The packing material used shall be clean and of a quality such as to avoid causing any external or internal damage to the produce. NOTE The use of materials, particularly of paper or stamps bearing trade specifications is allowed, provided non-toxic ink or glue was used for the printing or labelling. Stickers individually affixed on the produce shall be such that, when removed, leaves neither visible traces of glue nor skin defects. The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the pineapples. Packages shall be free of all foreign matter and offensive odour. Pineapples shall be presented either horizontally or vertically in the package, with crowns uppermost. SLBS

14 6.2 Uniformity The contents of each package shall be uniform with respect to origin, variety, commercial type, quality and size. For Grade I, colour and ripeness should be uniform. The visible part of the contents of the package must be representative of the entire content. 7 Labelling requirements 7.1 Labels shall meet the requirements of SLNS 18 Part 1: Labelling of commodities General Requirements. 7.2 Each package shall bear the following particulars, in letters grouped on the same side, legibly and indelibly marked and visible from the outside (either printed on the package itself or on a label secured to the package): a) name and address of exporter, packer and or dispatcher; b) name and address of consignee; c) name of produce including variety and or commercial type; d) net weight of package as kg (lb) or size (size code or average weight in g) and number of fruits; e) country of origin and Producer s Code per package; NOTE For the purposes of this Standard, this includes recycled material of food grade quality. f) information regarding the absence of the crown; and g) date of packaging In addition, labels may include the following optional information: a) post harvest treatments; EXAMPLE waxing or fungicide use b) storage and ripening temperature requirements; c) district where grown if possible; and d) official Inspection Mark. 7.3 The use of red or orange should be avoided since these colours are used in the labelling of dangerous goods. 8 SLBS 2013

15 8 Contaminants Pineapples shall comply with the maximum residue limits for heavy metals established by the CODEX Alimentarius Commission for this commodity as per CODEX STAN 193 General standard for contaminants and toxins in food and feed. All pesticides used pre or post harvest shall be registered and approved for use in accordance with the requirements of the national regulations of the exporting and importing countries. Pineapples shall comply with the maximum pesticide residue limits established by the CODEX Alimentarius Commission as per CAC/MRL 1 Maximum residue limits (MRL) for pesticides. 9 Hygiene and sanitation 9.1 It is recommended that the produce covered by the provisions of this standard be prepared and handled in conjunction with the appropriate sections of the latest edition of the SLCP 7: 2006 Code of Good Agricultural Practice for the production of fresh produce and national, regional and international texts which are relevant to this commodity. 9.2 Pineapples shall comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL ). 9.3 Pineapples shall comply with Sanitary and Phyto-Sanitary (SPS) requirements of both the importing and exporting countries. SLBS

16 Annex A (informative) Pictorial examples of Pineapples Figure A.1 Examples of pineapples without defects 10 SLBS 2013

17 Severe bruising Rot Pest damage Figure A.2 Examples of pineapples with damages/defects SLBS

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