543/2011/EU: Commission Implementing Regulation (EU) No 543/2011 of 7 June 2011 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 in respect of the fruit and vegetables and processed fruit and vegetables sectors

M	=	miniature variety
---	---	---
R	=	russet variety
---	---	---
V	=	watercore
---	---	---
*	=	mutant without varietal protection but linked to a registered/protected trademark; mutants not marked with the asterisk are protected varieties
Varieties	Mutant	Synonyms
---	---	---
African Red
Akane		Tohoku 3, Primerouge
Alkmene		Early Windsor
Alwa
Amasya
Ambrosia
Annurca
Ariane
Arlet		Swiss Gourmet
AW 106
Belgica
Belle de Boskoop		Schone van Boskoop, Goudreinette
	Boskoop rouge	Red Boskoop, Roter Boskoop, Rode Boskoop
	Boskoop Valastrid
Berlepsch		Freiherr von Berlepsch
	Berlepsch rouge	Red Berlepsch, Roter Berlepsch
Bonita
Braeburn
	Hidala
	Joburn
	Lochbuie Red Braeburn
	Mahana Red Braeburn
	Mariri Red
	Royal Braeburn
Bramley's Seedling		Bramley, Triomphe de Kiel
Cardinal
Caudle
	Cauflight
CIV323
CIVG198
Civni
Collina
Coop 38
Coop 39
Coop 43
Coromandel Red		Corodel
Cortland
Cox's Orange Pippin		Cox orange, Cox's O.P.
Cripps Pink
	Lady in Red
	Rosy Glow
	Ruby Pink
Cripps Red
Dalinbel
Dalitron
Delblush
Delcorf
	Celeste
	Bruggers Festivale
	Dalili
	Wonik*
Delcoros
Delgollune
Delicious ordinaire		Ordinary Delicious
Discovery
Dykmanns Zoet
Egremont Russet
Elise		De Roblos, Red Delight
Elstar
	Bel-El
	Daliest
	Daliter
	Elshof
	Elstar Boerekamp
	Elstar Palm
	Goedhof
	Red Elstar
	RNA9842
	Valstar
	Vermuel
Empire
Fengapi
Fiesta		Red Pippin
Fresco
Fuji
	Aztec
	Brak
	FUCIV51
	Fuji Fubrax
	Fuji Supreme
	Fuji VW
	Heisei Fuji
	Raku-Raku
Gala
	Alvina
	ANABP 01
	Baigent
	Bigigalaprim
	Devil Gala
	Fengal
	Gala Schnico
	Gala Schnico Red
	Galafresh
	Galaval
	Galaxy
	Gilmac
	Imperial Gala
	Jugala
	Mitchgla
	Natali Gala
	Regal Prince
	Royal Beaut
	Simmons
	Tenroy
	ZoukG1
Galmac
Gloster
Golden 972
Golden Delicious		Golden
	CG10 Yellow Delicious
	Golden Delicious Reinders
	Golden Parsi
	Leratess
	Quemoni
Goldstar
Gradigold
Gradiyel
Granny Smith
	Dalivair
Gravensteiner		Gravenstein
GS 66
HC2-1
Hokuto
Holsteiner Cox		Holstein
Honeycrisp
Horneburger
Idared
	Idaredest
	Najdared
Ingrid Marie
Inored
James Grieve
Jonagold
	Early Jonagold
	Dalyrian
	Decosta
	Jonagold Boerekamp
	Jonagold Novajo	Veulemanns
	Jonagored
	Jonagored Supra
	Red Jonaprince
	Rubinstar
	Schneica	Jonica
	Vivista
Jonathan
Karmijn de Sonnaville
Kizuri
Ladina
La Flamboyante
Laxton's Superb
Ligol
Lobo
Lurefresh
Lureprec
Luregust
Luresweet
Maigold
Maribelle
MC38
McIntosh
Melrose
Milwa
Minneiska
Moonglo
Morgenduft		Imperatore
Mountain Cove
Mored
Mutsu		Crispin
Newton
Nicogreen
Nicoter
Northern Spy
Ohrin		Orin
Paula Red
Pinova
	RoHo 3615
Piros
Plumac
Prem A153
Prem A17
Prem A280
Prem A96
R201
Rafzubin
	Frubaur
	Rafzubex
Rajka
Regalyou
Red Delicious		Rouge américaine
	Campsur
	Erovan
	Evasni
	Stark Delicious
	Starking
	Starkrimson
	Starkspur
	Topred
	Trumdor
Reine des Reinettes		Gold Parmoné, Goldparmäne
Reinette grise du Canada		Graue Kanadarenette, Renetta Canada
RM1
Rome Beauty		Belle de Rome, Rome, Rome Sport
RS1
Rubelit
Rubin
Rubinola
Šampion		Shampion, Champion, Szampion
	Reno 2
	Šampion Arno	Szampion Arno
Santana
Sciearly
Scifresh
Sciglo
Scilate
Sciray		GS48
Scired
Sciros
Senshu
Shinano Gold
Spartan
SQ 159
Stayman
Summerred
Sunrise
Sunset
Suntan
Sweet Caroline
TCL3
Topaz
Tydeman's Early Worcester		Tydeman's Early
Tsugaru
UEB32642
WA 2
WA 38
Worcester Pearmain
Xeleven
York
Zari
Zouk 16
Zouk 31
Zouk 32

PART 2: MARKETING STANDARD FOR CITRUS FRUIT

I. DEFINITION OF PRODUCE

This standard applies to citrus fruit of varieties (cultivars) grown from the following species, to be supplied fresh to the consumer, citrus fruit for industrial processing being excluded:

• — lemons grown from the species Citrus limon (L.) Burm. f. and hybrids thereof,

• — mandarins grown from the species Citrus reticulata Blanco, including satsumas (Citrus unshiu Marcow), clementines (Citrus clementina hort. ex Tanaka), common mandarins (Citrus deliciosa Ten.) and tangerines (Citrus tangerina Tanaka) grown from these species and hybrids thereof,

• — oranges grown from the species Citrus sinensis (L.) Osbeck and hybrids thereof.

II.   PROVISIONS CONCERNING QUALITY

The purpose of the standard is to define the quality requirements for citrus fruit after preparation and packaging.

However, at stages following dispatch products may show in relation to the requirements of the standard:

• — a slight lack of freshness and turgidity,

• — for products graded in classes other than the “Extra” Class, a slight deterioration due to their development and their tendency to perish.

A. Minimum requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, the citrus fruit must be:

• — intact,

• — free of bruising and/or extensive healed overcuts,

• — sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,

• — clean, practically free of any visible foreign matter,

• — practically free from pests,

• — free from damage caused by pests affecting the flesh,

• — free of signs of shrivelling and dehydration,

• — free of damage caused by low temperature or frost,

• — free of abnormal external moisture,

• — free of any foreign smell and/or taste.

The development and condition of the citrus fruit must be such as to enable it:

• — to withstand transportation and handling, and

• — to arrive in satisfactory condition at the place of destination.

B. Maturity requirements

The citrus fruit must have reached an appropriate degree of development and ripeness, account being taken of criteria proper to the variety, the time of picking and the growing area.

Maturity of citrus fruit is defined by the following parameters specified for each species below:

• — minimum juice content,

• — minimum sugar/acid ratio ([^E0035]),

• — colouring.

The degree of colouring shall be such that following normal development the citrus fruit reach the colour typical of the variety at their destination point.

	Minimum juice content (per cent)	Minimum sugar/acid ratio	Colouring
Lemons	20		Must be typical of the variety. Fruit with a green (but not dark green) colour is allowed, provided it satisfies the minimum requirements as to juice content
Satsumas, clementines, other mandarin varieties and their hybrids	Satsumas, clementines, other mandarin varieties and their hybrids	Satsumas, clementines, other mandarin varieties and their hybrids	Satsumas, clementines, other mandarin varieties and their hybrids
Satsumas	33	6,5 :1	Must be typical of the variety on at least one third of the surface of the fruit
Clementines	40	7,0 :1	Must be typical of the variety on at least one third of the surface of the fruit
Other mandarin varieties and their hybrids	33	7,5 :1  [^E0036]	Must be typical of the variety on at least one third of the surface of the fruit
Oranges	Oranges	Oranges	Oranges
Blood oranges	30	6,5 :1	Must be typical of the variety on at least one third of the surface of the fruit	Must be typical of the variety. However, fruit with light green colour not exceeding one fifth of the total surface area of the fruit is allowed, provided it satisfies the minimum requirements as to juice content. Oranges produced in areas with high temperatures and high relative humidity conditions during the developing period having a green colour exceeding one fifth of the surface area of the fruit are allowed, provided they satisfy the minimum requirements as to juice content.
Navels group	33	6,5 :1
Other varieties	35	6,5 :1
Mosambi, Sathgudi and Pacitan with more than one fifth green colour	33
Other varieties with more than one fifth green colour	45

For the varieties Mandora and Minneola the minimum sugar/acid ratio is 6.0:1 until the end of the marketing year commencing 1 January 2023.

Citrus fruit meeting these maturity requirements may be ‘degreened’. This treatment is only permitted if the other natural organoleptic characteristics are not modified.

C. Classification

Citrus fruit is classified in three classes, as defined below:

(i) “Extra” Class

Citrus fruit in this class must be of superior quality. It must be characteristic of the variety and/or commercial type.

It 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.

(ii) Class I

Citrus fruit in this class must be of good quality. It 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:

• — a slight defect in shape,

• — slight defects in colouring, including slight sunburn,

• — slight progressive skin defects, provided they do not affect the flesh,

• — slight skin defects occurring during the formation of the fruit, such as silver scurfs, russets or pest damage,

• — slight healed defects due to a mechanical cause such as hail damage, rubbing or damage from handling,

• — slight and partial detachment of the peel (or rind) for all fruit of the mandarin group.

(iii) Class II

This class includes citrus fruit which does not qualify for inclusion in the higher classes but satisfies the minimum requirements specified above.

The following defects may be allowed, provided the citrus fruit retains its essential characteristics as regards the quality, the keeping quality and presentation:

• — defects in shape,

• — defects in colouring, including sunburn,

• — progressive skin defects, provided they do not affect the flesh,

• — skin defects occurring during the formation of the fruit, such as silver scurfs, russets or pest damage,

• — healed defects due to a mechanical cause such as hail damage, rubbing or damage from handling,

• — superficial healed skin alterations,

• — rough skin,

• — a slight and partial detachment of the peel (or rind) for oranges and a partial detachment of the peel (or rind) for all fruit of the mandarin group.

III.   PROVISIONS CONCERNING SIZING

Size is determined by the maximum diameter of the equatorial section of the fruit or by count.

A. Minimum size

The following minimum sizes apply:

Fruit	Diameter (mm)
Lemons	45
Satsumas, other mandarin varieties and hybrids	45
Clementines	35
Oranges	53

B. Uniformity

Citrus fruit may be sized by one of the following options:

• (a) To ensure uniformity in size, the range in size between produce in the same package shall not exceed:
• — 10 mm, if the diameter of the smallest fruit (as indicated on the package) is < 60 mm
• — 15 mm, if the diameter of the smallest fruit (as indicated on the package) is ≥ 60 mm but < 80 mm
• — 20 mm, if the diameter of the smallest fruit (as indicated on the package) is ≥ 80 mm but < 110 mm
• — there is no limitation of difference in diameter for fruit ≥ 110 mm.

• (b) When size codes are applied, the codes and ranges in the following tables must be respected: Size code Diameter (mm) Lemons 0 79 - 90 1 72 - 83 2 68 - 78 3 63 - 72 4 58 - 67 5 53 - 62 6 48 - 57 7 45 - 52 Satsumas, clementines, and other mandarin varieties and hybrids 1 - XXX 78 and above 1 - XX 67 - 78 1 or 1 - X 63 - 74 2 58 - 69 3 54 - 64 4 50 - 60 5 46 - 56 6 [^E0037] 43 - 52 7 41 - 48 8 39 - 46 9 37 - 44 10 35 - 42 Oranges 0 92 – 110 1 87 – 100 2 84 – 96 3 81 – 92 4 77 – 88 5 73 – 84 6 70 – 80 7 67 – 76 8 64 – 73 9 62 – 70 10 60 – 68 11 58 – 66 12 56 – 63 13 53 – 60 (¹) Sizes below 45 mm refer to clementines only.

Uniformity in size is achieved by the above-mentioned size scales, unless otherwise stated as follows:

For fruit in bulk bins and fruit in sales packages of a maximum net weight of 5 kg, the maximum difference must not exceed the range obtained by grouping three consecutive sizes in the size scale.

• (c) For fruit sized by count, the difference in size should be consistent with (a).

IV.   PROVISIONS CONCERNING 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.

A. Quality tolerances

(i) “Extra” Class

A total tolerance of 5 per cent, by number or weight, of citrus fruit 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.

(ii) Class I

A total tolerance of 10 per cent, by number or weight, of citrus fruit 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.

(iii) Class II

A total tolerance of 10 per cent, by number or weight, of citrus fruit 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.

B. Size tolerances

For all classes: a total tolerance of 10 per cent, by number or weight, of citrus fruit corresponding to the size immediately below and/or above that (or those, in the case of the combination of three sizes) mentioned on the packages is allowed.

In any case, the tolerance of 10 % applies only to fruit not smaller than the following minima:

Fruit	Diameter (mm)
Lemons	43
Satsumas, other mandarin varieties and hybrids	43
Clementines	34
Oranges	50

V. PROVISIONS CONCERNING PRESENTATION

A. Uniformity

The contents of each package must be uniform and contain only citrus fruit of the same origin, variety or commercial type, quality and size, and appreciably of the same degree of ripeness and development.

In addition, for the ‘Extra’ Class, uniformity in colouring is required.

However, a mixture of citrus fruit of distinctly different species may be packed together in a sales package, provided they are uniform in quality and, for each species concerned, in variety or commercial type and origin. Uniformity in size is not required.

The visible part of the contents of the package must be representative of the entire contents.

B. Packaging

The citrus fruit must be packed in such a way as to protect the produce properly.

The materials used inside the package must be 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 stamps bearing trade specifications is allowed provided the printing or labelling has been done with non-toxic ink or glue.

Stickers individually affixed on the produce shall be such that, when removed, they neither leave visible traces of glue, nor lead to skin defects. Information lasered on single fruit should not lead to flesh or skin defects.

If the fruit is wrapped, thin, dry, new and odourless ([^E0038]) paper must be used.

The use of any substance tending to modify the natural characteristics of the citrus fruit, especially its taste or smell ([^E0039]), is prohibited.

Packages must be free of all foreign matter. However, a presentation where a short (not wooden) twig with some green leaves adheres to the fruit is allowed.

VI.   PROVISIONS CONCERNING MARKING

Each package ([^E0040]) must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside.

A. Identification

Name and physical address of the packer and/or the dispatcher (for example street/city/region/postal code and, if different from the country of origin, the country).

This mention may be replaced:

• — for all packages with the exception of pre-packages, by the officially issued or accepted code mark representing the packer and/or the dispatcher, indicated in close connection with the reference ‘Packer and/or Dispatcher’ (or equivalent abbreviations). The code mark shall be preceded by the ISO 3166 (alpha) country/area code of the recognising country, if not the country of origin;

• — for pre-packages only, by the name and the address of a seller established within the Union indicated in close connection with the mention ‘Packed for:’ or an equivalent mention. In this case, the labelling shall also include a code representing the packer and/or the dispatcher. The seller shall give all information deemed necessary by the inspection body as to the meaning of this code.

B. Nature of produce

• — “Lemons”, “Mandarins” or “Oranges” if the produce is not visible from the outside.

• — “Mixture of citrus fruit” or equivalent denomination and common names of the different species, in case of a mixture of citrus fruit of distinctly different species.

• — For oranges, name of the variety, and/or the respective variety group in the case of “Navels” , and “Valencias”.

• — For “Satsumas” and “Clementines”, the common name of the species is required and the name of the variety is optional.

• — For other mandarins and hybrids thereof, the name of the variety is required.

• — For lemons: the name of the variety is optional.

• — “Seeded” in case of clementines with more than 10 seeds.

• — “Seedless” (optional, seedless citrus fruit may occasionally contain seeds)

C. Origin of produce

• — Country of origin ([^E0041]) and, optionally, district where grown, or national, regional or local place name.

• — In the case of a mixture of citrus fruit of distinctly different species of different origins, the indication of each country of origin shall appear next to the name of the species concerned.

D. Commercial specifications

• — Class.

• — Size expressed as: — Minimum and maximum sizes (in mm) or — Size code(s) followed, optionally, by a minimum and maximum size or — Count.

• — When used, mention of the preserving agent or other chemical substances used at post-harvest stage.

E. Official control mark (optional)

Packages need not to bear the particulars mentioned in the first subparagraph, when they contain sales packages, clearly visible from the outside, and all bearing these particulars. These packages shall be free from any indications such as could mislead. When these packages are palletised, the particulars shall be given on a notice placed in an obvious position on at least two sides of the pallet.

PART 3: MARKETING STANDARD FOR KIWIFRUIT

I. DEFINITION OF PRODUCE

This standard applies to kiwifruit (also known as Actinidia or kiwi) of varieties (cultivars) grown from Actinidia chinensis Planch. and Actinidia deliciosa (A. Chev.), C.F. Liang and A.R. Ferguson to be supplied fresh to the consumer, kiwifruit for industrial processing being excluded.

II.   PROVISIONS CONCERNING QUALITY

The purpose of the standard is to define the quality requirements for kiwifruit, after preparation and packaging.

However, at stages following dispatch products may show in relation to the requirements of the standard:

• — a slight lack of freshness and turgidity,

• — for products graded in classes other than the “Extra” Class, a slight deterioration due to their development and their tendency to perish.

A. Minimum requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, the kiwifruit must be:

• — intact (but free of peduncle),

• — sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,

• — clean, practically free of any visible foreign matter,

• — practically free from pests,

• — free from damage caused by pests affecting the flesh,

• — adequately firm; not soft, shrivelled or water-soaked,

• — well formed, double/multiple fruit being excluded,

• — free of abnormal external moisture,

• — free of any foreign smell and/or taste.

The development and condition of the kiwifruit must be such as to enable it:

• — to withstand transportation and handling, and

• — to arrive in satisfactory condition at the place of destination.

B. Minimum maturity requirements

The kiwifruit must be sufficiently developed and display satisfactory ripeness.

In order to satisfy this requirement, the fruit at packing must have attained a degree of ripeness of at least 6,2° Brix ([^E0042]) or an average dry matter content of 15 %, which should lead to 9,5° Brix²¹ when entering the distribution chain.

C. Classification

Kiwifruit is classified in three classes as defined below.

(i) “Extra” Class

Kiwifruit in this class must be of superior quality. It must be characteristics of the variety.

The fruit must be firm and the flesh must be perfectly sound.

It 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.

The ratio of the minimum/maximum diameter of the fruit measured at the equatorial section must be 0,8 or greater.

(ii) Class I

Kiwifruit in this class must be of good quality. It must be characteristic of the variety.

The fruit must be firm and the flesh must be perfectly sound.

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:

• — a slight defect in shape (but free of swelling or malformations),

• — slight defects in colouring,

• — slight skin defects, provided the total area affected does not exceed 1 cm²,

• — small ‘Hayward mark’ like longitudinal lines and without protuberance.

The ratio of the minimum/maximum diameter of the fruit measured at the equatorial section must be 0,7 or greater.

(iii) Class II

This class includes kiwifruit that does not qualify for inclusion in the higher classes, but satisfies the minimum requirements specified above.

The fruit must be reasonably firm and the flesh should not show any serious defects.

The following defects may be allowed provided the kiwifruit retains its essential characteristics as regards the quality, the keeping quality and presentation:

• — defects in shape,

• — defects in colouring,

• — skin defects such as small healed cuts or scarred/grazed tissue, provided that the total area affected does not exceed 2 cm²,

• — several more pronounced ‘Hayward marks’ with a slight protuberance,

• — slight bruising.

III.   PROVISIONS CONCERNING SIZING

Size is determined by the weight of the fruit.

The minimum weight for the “Extra” Class is 90 g, for Class I is 70 g and for Class II is 65 g.

To ensure uniformity in size, the range in size between produce in the same package shall not exceed:

• — 10 g for fruit of weight up to 85 g,

• — 15 g for fruit weighing between 85 g and 120 g,

• — 20 g for fruit weighing between 120 g and 150 g,

• — 40 g for fruit weighing 150 g or more.

IV.   PROVISIONS CONCERNING 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.

A. Quality tolerances

(i) “Extra” Class

A total tolerance of 5 per cent, by number or weight, of kiwifruit 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.

(ii) Class I

A total tolerance of 10 per cent, by number or weight, of kiwifruit 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.

(iii) Class II

A total tolerance of 10 per cent, by number or weight, of kiwifruit 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.

B. Size tolerances

For all classes: a total tolerance of 10 %, by number or weight, of kiwifruit not satisfying the requirements as regards sizing is allowed.

However, the kiwifruit must not weigh less than 85 g in the “Extra” Class, 67 g in Class I and 62 g in Class II.

V. PROVISIONS CONCERNING PRESENTATION

A. Uniformity

The contents of each package must be uniform and contain only kiwifruit of the same origin, variety, quality and size.

The visible part of the contents of the package must be representative of the entire contents.

B. Packaging

The kiwifruit must be packed in such a way as to protect the produce properly.

The materials used inside the package must be 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 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. Information lasered on single fruit should not lead to flesh or skin defects.

Packages must be free of all foreign matter.

VI.   PROVISIONS CONCERNING MARKING

Each package ([^E0043]) must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside:

A. Identification

Name and physical address of the packer and/or the dispatcher (for example street/city/region/postal code and, if different from the country of origin, the country).

This mention may be replaced:

• — for all packages with the exception of pre-packages, by the officially issued or accepted code mark representing the packer and/or the dispatcher, indicated in close connection with the reference ‘Packer and/or Dispatcher’ (or equivalent abbreviations). The code mark shall be preceded by the ISO 3166 (alpha) country/area code of the recognising country, if not the country of origin;

• — for pre-packages only, by the name and the address of a seller established within the Union indicated in close connection with the mention ‘Packed for:’ or an equivalent mention. In this case, the labelling shall also include a code representing the packer and/or the dispatcher. The seller shall give all information deemed necessary by the inspection body as to the meaning of this code.

B. Nature of produce

• — ‘Kiwifruit’ and/or ‘Actinidia’, if the contents are not visible from the outside.

• — Name of the variety (optional).

• — Flesh colour or equivalent indication, if not green.

C. Origin of produce

Country of origin ([^E0044]) and, optionally, district where grown, or national, regional or local place name.

D. Commercial specifications

• — Class.

• — Size expressed by the minimum and maximum weight of the fruit.

• — Number of fruits (optional).

E. Official control mark (optional)

Packages need not bear the particulars mentioned in the first subparagraph, when they contain sales packages, clearly visible from the outside, and all bearing these particulars. These packages shall be free from any indications such as could mislead. When these packages are palletised, the particulars shall be given on a notice placed in an obvious position on at least two sides of the pallet.

PART 4: MARKETING STANDARD FOR LETTUCES, CURLED-LEAVED ENDIVES AND BROAD-LEAVED (BATAVIAN) ENDIVES

I. DEFINITION OF PRODUCE

This standard applies to

• — lettuces of varieties (cultivars) grown from: — Lactuca sativa var. capitata L. (head lettuces including crisphead and “Iceberg” type lettuces), — Lactuca sativa var. longifolia Lam. (cos or romaine lettuces), — Lactuca sativa var. crispa L. (leaf lettuces), — crosses of these varieties and

• — curled-leaved endives of varieties (cultivars) grown from Cichorium endivia var. crispum Lam. and

• — broad-leaved (Batavian) endives (escaroles) of varieties (cultivars) grown from Cichorium endivia var. latifolium Lam.

to be supplied fresh to the consumer.

This standard does not apply to produce for industrial processing, produce presented as individual leaves, lettuces with root ball or lettuces in pots.

II.   PROVISIONS CONCERNING QUALITY

The purpose of the standard is to define the quality requirements for produce, after preparation and packaging.

However, at stages following dispatch products may show in relation to the requirements of the standard:

• — a slight lack of freshness and turgidity,

• — a slight deterioration due to their development and their tendency to perish.

A. Minimum requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, the produce must be:

• — intact,

• — sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,

• — clean and trimmed, i.e. practically free from all earth or other growing medium and practically free of any visible foreign matter,

• — fresh in appearance,

• — practically free from pests,

• — practically free from damage caused by pests,

• — turgescent,

• — not running to seed,

• — free of abnormal external moisture,

• — free of any foreign smell and/or taste.

In the case of lettuce, a reddish discolouration, caused by low temperature during growth, is allowed, unless it seriously affects the appearance of the lettuce.

The roots must be cut close to the base of the outer leaves and the cut must be neat.

The produce must be of normal development. The development and condition of the produce must be such as to enable it:

• — to withstand transportation and handling, and

• — to arrive in a satisfactory condition at the place of destination.

B. Classification

The produce is classified in two classes, as defined below:

(i) Class I

Produce in this class must be of good quality. It must be characteristic of the variety and/or commercial type.

The produce must also be:

• — well formed,

• — firm, taking into account the cultivation methods and the type of produce,

• — free from damage or deterioration impairing edibility,

• — free from frost damage.

Head lettuces must have a single well-formed heart. However, in the case of head lettuces grown under protection, the heart may be small.

Cos lettuces must have a heart, which may be small.

The centre of curled-leaved endives and broad-leaved (Batavian) endives must be yellow in colour.

(ii) Class II

This class includes produce which do not qualify for inclusion in Class I, but satisfy the minimum requirements specified above.

The produce must be:

• — reasonably well-formed,

• — free from damage and deterioration which may seriously impair edibility.

The following defects may be allowed provided the produce retains its essential characteristics as regards the quality, the keeping quality and presentation:

• — slight discolouration,

• — slight damage caused by pests.

Head lettuces must have a heart, which may be small. However, in the case of head lettuces grown under protection, absence of heart is permissible.

Cos lettuces may show no heart.

III.   PROVISIONS CONCERNING SIZING

Size is determined by the weight of one unit.

To ensure uniformity in size, the range in size between produce in the same package shall not exceed:

(a) Lettuces

• — 40 g when the lightest unit weighs less than 150 g per unit,

• — 100 g when the lightest unit weighs between 150 g and 300 g per unit,

• — 150 g when the lightest unit weighs between 300 g and 450 g per unit,

• — 300 g when the lightest unit weighs more than 450 g per unit.

(b) Curled-leaved and broad-leaved (Batavian) endives

• — 300 g.

IV.   PROVISIONS CONCERNING 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.

A. Quality tolerances

(i) Class I

A total tolerance of 10 per cent, by number, of produce 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.

(ii) Class II

A total tolerance of 10 per cent, by number, of produce 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.

B. Size tolerances

For all classes: a total tolerance of 10 per cent, by number, of produce not satisfying the requirements as regards sizing is allowed.

V. PROVISIONS CONCERNING PRESENTATION

A. Uniformity

The contents of each package must be uniform and contain only produce of the same origin, variety or commercial type, quality and size.

However, a mixture of lettuces and/or endives of distinctly different, varieties, commercial types and/or colours may be packed together in a package, provided they are uniform in quality and, for each variety, commercial type and/or colour, in origin. Uniformity in size is not required.

The visible part of the contents of the package must be representative of the entire contents.

B. Packaging

The produce must be packed in such a way as to protect it properly. It must be reasonably packed having regard to the size and type of packaging, without empty spaces or crushing.

The materials used inside the package must be clean and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly paper or stamps bearing trade specifications is allowed, provided the printing or labelling has been done with non-toxic ink or glue.

Packages must be free of all foreign matter.

VI.   PROVISIONS CONCERNING MARKING

Each package ([^E0045]) must bear the following particulars in letters grouped on the same side, legibly and indelibly marked, and visible from the outside:

A. Identification

Name and physical address of the packer and/or the dispatcher (for example street/city/region/postal code and, if different from the country of origin, the country).

This mention may be replaced:

• — for all packages with the exception of pre-packages, by the officially issued or accepted code mark representing the packer and/or the dispatcher, indicated in close connection with the reference «Packer and/or Dispatcher» (or equivalent abbreviations). The code mark shall be preceded by the ISO 3166 (alpha) country/area code of the recognising country, if not the country of origin;

• — for pre-packages only, by the name and the address of a seller established within the Union indicated in close connection with the mention «Packed for:» or an equivalent mention. In this case, the labelling shall also include a code representing the packer and/or the dispatcher. The seller shall give all information deemed necessary by the inspection body as to the meaning of this code.

B. Nature of produce

• — "Lettuces", "butterhead lettuces", "batavia", "crisphead lettuces (Iceberg)", "cos lettuces", "leaf lettuce" (or, for example and where appropriate, "Oak leaf", "Lollo bionda", "Lollo rossa"),"curled-leaved endives", "broad-leaved (Batavian) endives", or equivalent denomination if the contents are not visible from the outside.

• — "Grown under protection", or equivalent denomination where appropriate.

• — Name of the variety (optional).

• — "Mixture of lettuces/endives", or equivalent denomination in the case of a mixture of lettuces and/or endives of distinctly different varieties, commercial types and/or colours. If the produce is not visible from the outside, the varieties, commercial types and/or colours, and the quantity of each in the package must be indicated.

C. Origin of produce

• — Country of origin ([^E0046]) and, optionally, district where grown, or national, regional or local place name.

• — In the case of a mixture of lettuces and/or endives of distinctly different varieties, commercial types and/or colours of different origins, the indication of each country of origin shall appear next to the name of the variety, commercial type and/or colour concerned.

D. Commercial specifications

• — Class

• — Size, expressed by the minimum weight per unit, or number of units

E. Official control mark (optional)

Packages need not to bear the particulars mentioned in the first subparagraph, when they contain sales packages, clearly visible from the outside, and all bearing these particulars. These packages shall be free from any indications such as could mislead. When these packages are palletised, the particulars shall be given on a notice placed in an obvious position on at least two sides of the pallet.

PART 5: MARKETING STANDARD FOR PEACHES AND NECTARINES

I. DEFINITION OF PRODUCE

This standard applies to peaches and nectarines of varieties (cultivars) grown from Prunus persica Sieb. and Zucc., to be supplied fresh to the consumer, peaches and nectarines for industrial processing being excluded.

II.   PROVISIONS CONCERNING QUALITY

The purpose of the standard is to define the quality requirements for peaches and nectarines, after preparation and packaging.

However, at stages following dispatch products may show in relation to the requirements of the standard:

• — a slight lack of freshness and turgidity,

• — for products graded in classes other than the “Extra” Class, a slight deterioration due to their development and their tendency to perish.

A. Minimum requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, peaches and nectarines must be:

• — intact,

• — sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,

• — clean, practically free of any visible foreign matter,

• — practically free from pests,

• — free from damage caused by pests affecting the flesh,

• — free of fruit split at the stalk cavity,

• — free of abnormal external moisture,

• — free of any foreign smell and/or taste.

The development and condition of peaches and nectarines must be such as to enable them:

• — to withstand transportation and handling, and

• — to arrive in satisfactory condition at the place of destination.

B. Maturity requirements

The fruit must be sufficiently developed and display satisfactory ripeness. The minimum refractometric index of the flesh should be greater than or equal to 8° Brix ([^E0047]).

C. Classification

Peaches and nectarines are classified into three classes, as defined below:

(i) “Extra” Class

Peaches and nectarines in this class must be of a superior quality. They must be characteristic of the variety.

The flesh must be perfectly sound.

They must be free from defects with the exception of very slight superficial defects, provided that these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

(ii) Class I

Peaches and nectarines in this class must be of good quality. They must be characteristic of the variety. The flesh must be perfectly sound.

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:

• — a slight defect in shape,

• — a slight defect in development,

• — slight defects in colouring,

• — slight pressure marks not exceeding 1cm² in total surface area,

• — slight skin defects which must not extend over more than: — 1,5 cm in length for defects of elongated shape, — 1 cm² in total surface area for other defects.

(iii) Class II

This class includes peaches and nectarines which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified above.

The flesh must be free from major defects.

The following defects may be allowed provided the peaches and nectarines retain their essential characteristics as regards the quality, the keeping quality and presentation:

• — defects in shape,

• — defects in development, including split stones, provided the fruit is closed and the flesh is sound,

• — defects in colouring,

• — bruises which may be slightly discoloured and not exceeding 2 cm² in total surface area,

• — skin defects which must not extend over more than — 2,5 cm in length for defects of elongated shape, — 2 cm² in total surface area for other defects.

III.   PROVISIONS CONCERNING SIZING

Size is determined either by the maximum diameter of the equatorial section, by weight, or by count.

The minimum size shall be:

• — 56 mm or 85 g in the “Extra” Class,

• — 51 mm or 65 g in Classes I and II.

However, fruit below 56 mm or 85 g, is not marketed in the period from 1 July to 31 October (northern hemisphere) and from 1 January to 30 April (southern hemisphere).

The following provisions are optional for Class II.

To ensure uniformity in size, the range in size between produce in the same package shall not exceed:

• (a) For fruit sized by diameter:
• — 5 mm for fruit below 70 mm,
• — 10 mm for fruit of 70 mm and more.

• (b) For fruit sized by weight:
• — 30 g for fruit below 180 g,
• — 80 g for fruit of 180 g and more.

• (c) For fruit sized by count, the difference in size should be consistent with (a) or (b).

If size codes are applied, those in the table below have to be respected.

		Diameter	Diameter	or	weight	weight
	code	from	To	or	from	to
		(mm)	(mm)	or	(g)	(g)
				or
1	D	51	56	or	65	85
2	C	56	61	or	85	105
3	B	61	67	or	105	135
4	A	67	73	or	135	180
5	AA	73	80	or	180	220
6	AAA	80	90	or	220	300
7	AAAA	> 90	> 90	or	> 300	> 300

IV.   PROVISIONS CONCERNING TOLERANCES

At all marketing stages, tolerances in respect of quality and size shall be allowed in each lot for produce not satisfying the requirements for the class indicated.

A. Quality tolerances

(i) “Extra” Class

A total tolerance of 5 per cent, by number or weight, of peaches or nectarines 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.

(ii) Class I

A total tolerance of 10 per cent, by number or weight, of peaches or nectarines 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.

(iii) Class II

A total tolerance of 10 per cent, by number or weight, of peaches or nectarines 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.

B. Size tolerances

For all classes (if sized): a total tolerance of 10 per cent, by number or weight, of peaches or nectarines not satisfying the requirements as regards sizing is allowed.

V. PROVISIONS CONCERNING PRESENTATION

A. Uniformity

The contents of each package must be uniform and contain only peaches or nectarines of the same origin, variety, quality, degree of ripeness and size (if sized), and for the “Extra” Class, the contents must also be uniform in colouring.

The visible part of the contents of the package must be representative of the entire contents.

B. Packaging

The peaches or nectarines must be packed in such a way as to protect the produce properly.

The materials used inside the package must be 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 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. Information lasered on single fruit should not lead to flesh or skin defect.

Packages must be free of all foreign matter.

VI.   PROVISIONS CONCERNING MARKING

Each package ([^E0048]) must bear the following particulars in letters grouped on the same side, legibly and indelibly marked and visible from the outside:

A. Identification

Name and physical address of the packer and/or the dispatcher (for example street/city/region/postal code and, if different from the country of origin, the country).

This mention may be replaced:

• — for all packages with the exception of pre-packages, by the officially issued or accepted code mark representing the packer and/or the dispatcher, indicated in close connection with the reference ‘Packer and/or dispatcher’ (or equivalent abbreviations). The code mark shall be preceded by the ISO 3166 (alpha) country/area code of the recognising country, if not the country of origin;

• — for pre-packages only, by the name and the address of a seller established within the Union indicated in close connection with the mention ‘Packed for:’ or an equivalent mention. In this case, the labelling shall also include a code representing the packer and/or the dispatcher. The seller shall give all information deemed necessary by the inspection body as to the meaning of this code.

B. Nature of produce

• — ‘Peaches’ or ‘Nectarines’, if the contents are not visible from the outside.

• — Colour of the flesh.

• — Name of the variety (optional).

C. Origin of produce

Country of origin ([^E0049]) and, optionally, district where grown, or national, regional or local place name.

D. Commercial specifications

• — Class.

• — Size (if sized) expressed as minimum and maximum diameters (in mm) or minimum and maximum weights (in g) or as size code.

• — Number of units (optional).

E. Official control mark (optional)

Packages need not to bear the particulars mentioned in the first subparagraph, when they contain sales packages, clearly visible from the outside, and all bearing these particulars. These packages shall be free from any indications such as could mislead. When these packages are palletised, the particulars shall be given on a notice placed in an obvious position on at least two sides of the pallet.

PART 6: MARKETING STANDARD FOR PEARS

I. DEFINITION OF PRODUCE

This standard applies to pears of varieties (cultivars) grown from Pyrus communis L. to be supplied fresh to the consumer, pears for industrial processing being excluded.

II.   PROVISIONS CONCERNING QUALITY

The purpose of the standard is to define the quality requirements for pears, after preparation and packaging.

However, at stages following dispatch products may show in relation to the requirements of the standard:

• — a slight lack of freshness and turgidity,

• — for products graded in classes other than the “Extra” Class, a slight deterioration due to their development and their tendency to perish.

A. Minimum requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, pears must be:

• — intact,

• — sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,

• — clean, practically free of any visible foreign matter,

• — practically free from pests,

• — free from damage caused by pests affecting the flesh,

• — free of abnormal external moisture,

• — free of any foreign smell and/or taste.

The development and condition of the pears must be such as to enable them:

• — to withstand transportation and handling, and

• — to arrive in satisfactory condition at the place of destination.

B. Maturity requirements

The development and state of maturity of the pears must be such as to enable them to continue their ripening process and to reach the degree of ripeness required in relation to the varietal characteristics.

C. Classification

Pears are classified in three classes, as defined below:

(i) “Extra” Class

Pears in this class must be of superior quality. They must be characteristic of the variety ([^E0050]).

The flesh must be perfectly sound, and the skin free from rough russeting.

They must be free from defects with the exception of very slight superficial defects provided these do not affect the general appearance of the fruit, the quality, the keeping quality and presentation in the package.

The stalk must be intact.

Pears must not be gritty.

(ii) Class I

Pears in this class must be of good quality. They must be characteristic of the variety. ([^E0051])

The flesh must be perfectly sound.

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:

• — a slight defect in shape,

• — a slight defect in development,

• — slight defects in colouring,

• — very slight rough russeting,

• — slight skin defects which must not extend over more than: — 2 cm in length for defects of elongated shape, — 1 cm² of total surface area for other defects, with the exception of scab (Venturia pirina and V. inaequalis), which must not extend over more than 0,25 cm² cumulative in area.

• — slight bruising not exceeding 1 cm² in area.

The stalk may be slightly damaged.

Pears must not be gritty.

(iii) Class II

This class includes pears that do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above.

The flesh must be free from major defects.

The following defects may be allowed provided the pears retain their essential characteristics as regards the quality, the keeping quality and presentation.

• — defects in shape,

• — defects in development,

• — defects in colouring,

• — slight rough russeting,

• — skin defects which must not extend over more than: — 4 cm in length for defects of elongated shape, — 2,5 cm² of total surface area for other defects, with the exception of scab (Venturia pirina and V. inaequalis), which must not extend over more than 1 cm² cumulative in area, — slight bruising not exceeding 2 cm² in area.

III.   PROVISIONS CONCERNING SIZING

Size is determined by maximum diameter of the equatorial section or by weight.

The minimum size shall be:

• (a) For fruit sized by diameter: “Extra” Class I Class II Large-fruited varieties 60 mm 55 mm 55 mm Other varieties 55 mm 50 mm 45 mm

• (b) For fruit sized by weight: “Extra” Class I Class II Large-fruited varieties 130 g 110 g 110 g Other varieties 110 g 100 g 75 g

Summer pears included in the appendix to this standard do not have to respect the minimum size.

To ensure the uniformity in size, the range in size between produce in the same package shall not exceed:

• (a) For fruit sized by diameter:
• — 5 mm for the “Extra” Class fruit and for Class I and II fruit packed in rows and layers
• — 10 mm for Class I fruit packed in sales packages or loose in the package.

• (b) For fruit sized by weight:
• — For the “Extra” Class fruit and Class I and II fruit packed in rows and layers: Range (g) Weight difference (g) 75 - 100 15 100 – 200 35 200 -250 50

  250 80

• — for Class I fruit packed in sales packages or loose in the package: Range (g) Weight difference (g) 100 – 200 50

  200 100

There is no sizing uniformity limit for Class II fruit packed in sales packages or loose in the package.

IV.   PROVISIONS CONCERNING 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.

A. Quality tolerances

(i) “Extra” Class

A total tolerance of 5 per cent, by number or weight, of pears 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.

(ii) Class I

A total tolerance of 10 per cent, by number or weight, of pears 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.

(iii) Class II

A total tolerance of 10 per cent, by number or weight, of pears 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.

B. Size tolerances

For all classes: a total tolerance of 10 per cent, by number or weight, of pears not satisfying the requirements as regards sizing is allowed. This tolerance may not be extended to include produce with a size:

• — 5 mm or more below the minimum diameter

• — 10 g or more below the minimum weight.

V. PROVISIONS CONCERNING PRESENTATION

A. Uniformity

The contents of each package must be uniform and contain only pears of the same origin, variety, quality, and size (if sized) and the same degree of ripeness.

In the case of the ‘Extra’ Class, uniformity also applies to colouring.

However, a mixture of pears of distinctly different varieties may be packed together in a sales package, provided they are uniform in quality and, for each variety concerned, in origin. Uniformity in size is not required.

The visible part of the contents of the package must be representative of the entire contents.

B. Packaging

Pears must be packed in such a way as to protect the produce properly.

The materials used inside the package must be 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 stamps bearing trade specifications is allowed provided the printing or labelling has been done with non-toxic ink or glue.

Stickers individually affixed on the produce shall be such that, when removed, they neither leave visible traces of glue, nor lead to skin defects. Information lasered on single fruit should not lead to flesh or skin defects.

Packages must be free of all foreign matter.

VI.   PROVISIONS CONCERNING MARKING

Each package ([^E0052]) must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside.

A. Identification

Name and physical address of the packer and/or the dispatcher (for example street/city/region/postal code and, if different from the country of origin, the country).

This mention may be replaced:

• — for all packages with the exception of pre-packages, by the officially issued or accepted code mark representing the packer and/or the dispatcher, indicated in close connection with the reference «Packer and/or Dispatcher» (or equivalent abbreviations). The code mark shall be preceded by the ISO 3166 (alpha) country/area code of the recognising country, if not the country of origin;

• — for pre-packages only, by the name and the address of a seller established within the Union indicated in close connection with the mention «Packed for:» or an equivalent mention. In this case, the labelling shall also include a code representing the packer and/or the dispatcher. The seller shall give all information deemed necessary by the inspection body as to the meaning of this code.

B. Nature of produce

• — “Pears”, if the contents of the package are not visible from the outside.

• — Name of the variety. In the case of a mixture of pears of distinctly different varieties, names of the different varieties.

The name of the variety may be replaced by a synonym. A trade name ([^E0053]) may only be given in addition to the variety or the synonym.

C. Origin of produce

Country of origin ([^E0054]) and, optionally, district where grown, or national, regional or local place name.

In the case of a mixture of distinctly different varieties of pears of different origins, the indication of each country of origin shall appear next to the name of the variety concerned.

D. Commercial specifications

• — Class.

• — Size, or for fruit packed in rows and layers, number of units.

If identification is by the size, this should be expressed:

• (a) for produce subject to the uniformity rules, as minimum and maximum diameters or minimum and maximum weights,

• (b) optionally, for produce not subject to the uniformity rules, as the diameter or the weight of the smallest fruit in the package followed by “and over” or equivalent denomination or, where appropriate, the diameter or the weight of the largest fruit in the package.

E. Official control mark (optional)

Packages need not to bear the particulars mentioned in the first subparagraph, when they contain sales packages, clearly visible from the outside, and all bearing these particulars. These packages shall be free from any indications such as could mislead. When these packages are palletised, the particulars shall be given on a notice placed in an obvious position on at least two sides of the pallet.

Appendix

Non-exhaustive list of large-fruited and summer pear varieties

Small-fruited and other varieties which do not appear in the table may be marketed as long as they meet the size requirements for other varieties as described in Section III of the standard.

Some of the varieties listed in the following table may be marketed under names for which trade mark protection has been sought or obtained in one or more countries. The first and second columns of the table do not intend to include such trade marks. References to known trade marks have been included in the third column for information only.

Legend:

L	=	Large-fruited variety
---	---	---
SP	=	Summer pear, for which no minimum size is required.
Variety	Synonyms	Trade marks/Trade names
---	---	---
Abbé Fétel	Abate Fetel
Abugo o Siete en Boca
Akςa
Alka
Alsa
Alexandrine Douillard
Amfora
Angelys		Angys ®
Bambinella
Bay 6474		Alessia ®
Bergamotten
Beurré Alexandre Lucas	Lucas
Beurré Bosc	Bosc, Beurré d’Apremont, Empereur Alexandre, Kaiser Alexander
Beurré Clairgeau
Beurré d’Arenberg	Hardenpont
Beurré Giffard
Beurré précoce Morettini	Morettini
Blanca de Aranjuez	Agua de Aranjuez, Espadona, Blanquilla
Bon Rouge		Victoria Blush
Cape Rose		Cheeky ®
Carusella
Castell	Castell de Verano
Celina		QTee ®
Cepuna		Migo ®
CH201		Fred ®
Colorée de Juillet	Bunte Juli
Comice rouge
Concorde
Condoula
Coscia	Ercolini
Curé	Curato, Pastoren, Del cura de Ouro, Espadon de invierno, Bella de Berry, Lombardia de Rioja, Batall de Campana
D’Anjou
Deveci
Dita
D. Joaquina	Doyenné de Juillet
Doyenné d’hiver	Winterdechant
Doyenné du Comice	Comice, Vereinsdechant
Dpp1		Flare ™, Cape Fire ®
Erika
Etrusca
Falstaff
Flamingo
Forelle		Vermont Beauty
Général Leclerc		Amber Grace ™
Gentile
Golden Russet Bosc
Gräfin Gepa		Saxonia ®, Early Desire ®
Grand Champion
H2-169		Ambrosia ®
Harovin Sundown		Cold Snap ®
Harrow Delight
Jeanne d’Arc
Joséphine
Kieffer
Klapa Mīlule
Leonardeta	Mosqueruela, Margallon, Colorada de Alcanadre, Leonarda de Magallon
Lombacad		Cascade ®
Moscatella
Mramornaja
Mustafabey
Nojabrskaja	Novemberbirne	Xenia ®, Novembra ®
Packham’s Triumph	Williams d’Automne
Passe Crassane	Passa Crassana
PE2UNIBO		Early Giulia ®
PE3UNIBO		Debby Green ®
Perita de San Juan
Pérola
Pitmaston	Williams Duchesse
Précoce de Trévoux	Trévoux
Président Drouard
Rode Doyenne van Doorn		Sweet Sensation ®, Sweet Dored ®
Rosemarie		Sempre
Santa Maria	Santa Maria Morettini
Spadoncina	Agua de Verano, Agua de Agosto
Suvenirs
Taylors Gold
Thimo		Saxonia ®, Queens Forelle ™
Triomphe de Vienne
Uta		Dazzling Gold ®
Vasarine Sviestine
Williams Bon Chrétien	Bon Chrétien, Bartlett, Williams, Summer Bartlett

PART 7: MARKETING STANDARD FOR STRAWBERRIES

I. DEFINITION OF PRODUCE

This standard applies to strawberries of varieties (cultivars) grown from the genus Fragaria L. to be supplied fresh to the consumer, strawberries for industrial processing being excluded.

II.   PROVISIONS CONCERNING QUALITY

The purpose of the standard is to define the quality requirements for strawberries, after preparation and packaging.

However, at stages following dispatch products may show in relation to the requirements of the standard:

• — a slight lack of freshness and turgidity,

• — for products graded in classes other than the “Extra” Class, a slight deterioration due to their development and their tendency to perish.

A. Minimum requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, the strawberries must be:

• — intact, undamaged,

• — sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,

• — clean, practically free of any visible foreign matter,

• — fresh in appearance, but not washed,

• — practically free from pests,

• — practically free from damage caused by pests,

• — with the calyx (except in the case of wood strawberries); the calyx and the stalk (if present) must be fresh and green,

• — free of abnormal external moisture,

• — free of any foreign smell and/or taste.

The strawberries must be sufficiently developed and display satisfactory ripeness. The development and the condition must be such as to enable them:

• — to withstand transportation and handling, and

• — to arrive in satisfactory condition at the place of destination.

B. Classification

The strawberries are classified in three classes, as defined below:

(i) “Extra” Class