International Standards for Fruit and Vegetables: Strawberries - Fraises - Fresas

This book provides comments and illustrations to facilitate the common interpretation of the standard in force for grading strawberries in international trade under the Scheme for the Application of International Standards for Fruit and Vegetables set up by the OECD in 1962. It is therefore a valuable tool for both the Inspection Authorities and professional bodies responsible for the application of standards or those interested in international trade of strawberries. Cover......Page 1 Strawberries / Fraises / Fresas......Page 2 Strawberries......Page 4 FOREWORD......Page 5 TABLE OF CONTENTS......Page 6 COMPARATIVE SUMMARY TABLE OF REQUIREMENTS LAID DOWN BY THE STANDARD......Page 7 I. DEFINITION OF PRODUCE......Page 12 II. PROVISIONS CONCERNING QUALITY......Page 13 III. PROVISIONS CONCERNING SIZING......Page 18 IV. PROVISIONS CONCERNING TOLERANCES......Page 19 V. PROVISIONS CONCERNING PRESENTATION......Page 21 VI. PROVISIONS CONCERNING MARKING......Page 23 Fraises......Page 26 AVANT-PROPOS......Page 27 TABLE DES MATIÈRES......Page 28 TABLEAU COMPARATIF RESUME DES DISPOSITIONS DE LA NORME......Page 29 I. DEFINITION DU PRODUIT......Page 34 II. DISPOSITIONS CONCERNANT LA QUALITE......Page 35 III. DISPOSITIONS CONCERNANT LE CALIBRAGE......Page 40 IV. DISPOSITIONS CONCERNANT LES TOLERANCES......Page 41 V. DISPOSITIONS CONCERNANT LA PRÉSENTATION......Page 43 VI. DISPOSITIONS CONCERNANT LE MARQUAGE......Page 45 Fresas......Page 48 PRÓLOGO......Page 49 CONTENIDO......Page 50 TABLA COMPARATIVA RESUMIDA DE LAS DISPOSICIONES DE LA NORMA......Page 51 I. DEFINICION DEL PRODUCTO......Page 56 II. DISPOSICIONES RELATIVAS A LA CALIDAD......Page 57 III. DISPOSICIONES RELATIVAS AL CALIBRADO......Page 62 IV. DISPOSICIONES RELATIVAS A LAS TOLERANCIAS......Page 63 V. DISPOSICIONES RELATIVAS A LA PRESENTACION......Page 65 VI. DISPOSICIONES RELATIVAS AL MARCADO......Page 67 Gariguette......Page 70 Camarosa......Page 71 Wood Strawberries......Page 72 Damaged fruit......Page 73 Severe bruising......Page 74 Unhealed crack......Page 75 Crack due to rain......Page 76 Sunburn......Page 77 Powdery mildew......Page 78 Traces of Anthracnose......Page 79 Botrytis on unripe fruit......Page 80 Soiled fruit......Page 81 Old, dull fruit......Page 82 Traces of damage by thrips......Page 83 Torn off stalk......Page 84 Wood strawberries without calyx......Page 86 Misshapen fruit......Page 87 Unripe fruit - external aspect......Page 88 Overripe fruit......Page 89 Ventana : Perfect Fruit – “Extra” Class......Page 90 Camarosa - Slight defect of shape - Limit allowed in Class I / Typical shape......Page 91 White shoulder not exceeding one-tenth of the total surface area of the fruit Limit allowed in Class I......Page 92 Slight pressure mark - Limit allowed in Class I......Page 94 Practically free from soil - Limit allowed in Class I......Page 95 Camarosa - Defect of shape - Limit allowed in Class II / Typical shape......Page 96 White shoulder not exceeding one-fifth of the total surface area of the fruit Limit allowed in Class II......Page 97 White tip not exceeding one-fifth of the total surface area of the fruit Limit allowed in Class II......Page 98 Slight dry bruising - Limit allowed in Class II......Page 99 Slight dry crack - Limit allowed in Class II......Page 100 Slight traces of soil - Limit allowed in Class II......Page 101 Class I - Careful presentation......Page 102 Camouflage of shape - Not allowed......Page 103 Lack of cleanliness - Not allowed......Page 104 Example of marking printed on the package......Page 105 series INTERNATIONAL STANDARDISATION OF FRUIT AND VEGETABLES......Page 106 LIST OF THE COUNTRIES......Page 110 Comparative Summary Table of Requirements Laid Down by the Standard I. Definition of Produce II. Provisions Concerning Quality A. Minimum Requirements B. Classification i) "Extra" Class ii) Class I iii) Class II III. Provisions Concerning Sizing IV. Provisions Concerning Tolerances A. Quality Tolerances i) "Extra" Class ii) Class I iii) Class II B. Sizing Tolerances V. Provisions Concerning Presentation A. Uniformity B. Packaging VI. Provisions Concerning Marking A. Identification B. Nature of Produce C. Origin of Produce D. Commercial Specifications E. Official Control Mark (Optional) Annotation This publication is produced within the framework of the Scheme for the Application of International Standards for Fruit and Vegetables set up by OECD in 1962. It contains information on the application of common standards in force for international trade in strawberries. It is written in English, French and Spanish