draft uganda standard - world trade … · 2015-04-24 · draft uganda standard dus 1616 first...

DRAFT UGANDA STANDARD

DUS 1616

First Edition 2015-mm-dd

Reference number DUS 1616 : 2015

© UNBS 2015

Fresh headed cabbage - Specification

DUS 1616 : 2015

© UNBS 2015 – All rights reserved ii

Compliance with this standard does not, of itself confer immunity from legal obligations

A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application

© UNBS 2015

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from UNBS.

Requests for permission to reproduce this document should be addressed to

The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: 256 414 505 995 Fax: 256 414 286 123 E-mail: [email protected] Web: www.unbs.go.ug

mailto:[email protected]

DUS 1616 : 2015

© UNBS 2015 – All rights reserved iii

Foreword

Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and Cooperatives established under Cap 327, of the Laws of Uganda, as amended. UNBS is mandated to co-ordinate the elaboration of standards and is

(a) a member of International Organisation for Standardisation (ISO) and

(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and

(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO).

The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee is established to deliberate on standards in a given field or area and consists of representatives of consumers, traders, academicians, manufacturers, government and other stakeholders.

Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the general public for comments. The committee reviews the comments before recommending the draft standards for approval and declaration as Uganda Standards by the National Standards Council.

DUS 1616 was prepared by Technical Committee TC 2-SC 4, Fruits Vegetables and derived products.

DUS 1616 : 2015

© UNBS 2015 – All rights reserved iv

Contents Page

1 Scope ...................................................................................................................................................... 1

2 Normative references ............................................................................................................................ 1

3 Terms and Definitions ........................................................................................................................... 1

4 Provisions concerning quality ............................................................................................................. 2 4.1 Minimum requirements ......................................................................................................................... 2 5.2 Class II .................................................................................................................................................... 3

6 Provisions concerning sizing .............................................................................................................. 3

7 Provisions concerning tolerances ....................................................................................................... 4 7.1 General ................................................................................................................................................... 4 7.2 Quality tolerances ................................................................................................................................. 4 7.3 Size tolerances ...................................................................................................................................... 4

8 Contaminants ......................................................................................................................................... 4 8.1 Heavy metals .......................................................................................................................................... 4 8.2 Pesticide residues ................................................................................................................................. 4

9 Hygiene ................................................................................................................................................... 4

10 Provisions concerning presentation ................................................................................................... 4 10.1 Uniformity ............................................................................................................................................... 4 10.2 Packaging ............................................................................................................................................... 5 10.3 Presentation ........................................................................................................................................... 5

11 Labelling ................................................................................................................................................. 5 11.1 General ................................................................................................................................................... 5 11.2 Consumer packages ............................................................................................................................. 5 11.3 Non-retail containers............................................................................................................................. 5

12 Methods of sampling ............................................................................................................................. 6

DRAFT UGANDA STANDARD DUS 1616: 2015

© UNBS 2015– All rights reserved 1

Fresh headed cabbage — Specification

1 Scope

This Draft East African Standard specifies requirements for headed cabbages of varieties (cultivars) grown from Brassica oleracea var. capitata L. (including red cabbages and pointed cabbages) and from Brassica oleracea L. var. bullata DC. and var. sabauda L. (savoy cabbages) to be supplied fresh to the consumer. Headed cabbages for industrial processing are excluded.

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.

CAC/RCP 44-1995, Recommended International Code of Practice for the Packaging and Transport of Tropical Fresh Fruit and Vegetables

CAC/RCP 53-2003, Code of Hygienic Practice for Fresh Fruits and Vegetables

CODEX STAN 193-1995, Codex general standard for contaminants and toxins in food and feed

EAS 38, Labelling of pre-packaged foods — General requirements

ISO 874, Fresh fruits and vegetables – Sampling

3 Terms and Definitions

For the purpose of this standard the following definition shall apply:

3.1 puffy or balloon heads heads which are very light in weight in comparison to size, or have excessive air spaces in the central portion.

3.2 seed-stems those heads which have seed stalks showing or in which the formation of seed stalks has plainly begun

3.3 damage any injury or defect which materially affects the appearance, or the edible or shipping quality. Worm injury on the outer head leaves or wrapper leaves which materially affects the appearance of the head or worm holes which extend deeply into the compact portion of the head shall be considered as damage.

3.4 well trimmed the head shall not have more than four wrapper leaves

3.5 fairly well trimmed the head shall not have more than seven wrapper leaves

DUS 1616: 2015

© UNBS 2015 – All rights reserved 2

3.6 wrapper leaves leaves which do not enfold the head fairly tightly more than two-thirds the distance from the base to the top

3.7 serious damage any injury or defect which seriously affects the appearance, or the edible or shipping quality. Cabbage which is affected by soft rot or which is seriously puffy, badly burst, or seriously injured by seed-stems, discoloration, freezing, disease, insects, mechanical or other means shall be considered as seriously damaged. Worm injury on the outer head leaves or wrapper leaves which seriously affects the appearance of the heads, or worm holes which seriously affect the compact portion of the head shall be regarded as serious damage.

4 Provisions concerning quality

4.1 Minimum requirements

4.1.1 In all classes, subject to the special provisions for each class and the tolerances allowed, the fresh

headed cabbages shall be:

(a) intact;

(b) sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;

(c) clean, practically free of any visible foreign matter;

(d) fresh in appearance;

(e) practically free from pests;

(f) practically free from damage caused by pests;

(g) not split or bolted;

(h) free of bruises and injury;

(i) free of damage due to frost;

(j) free of abnormal external moisture; and

(k) free of any foreign smell and/or taste.

4.1.2 The stem shall be cut slightly below the lowest point of leaf growth; the leaves should remain firmly attached, and the cut shall be clean.

4.1.3 The development and condition of the fresh headed cabbages shall be such as to enable them:

(a) to withstand transport and handling; and

(b) to arrive in satisfactory condition at the place of destination.

DUS 1616: 2015


5 Classification A paragraph.

Fresh headed cabbages may be classified in two classes defined below:

5.1 Class I

Fresh headed cabbages in this class should be of good quality. They shall be characteristic of the variety and compact.

According to the variety, the fresh headed cabbages shall have firmly attached leaves.

Store headed cabbages may have some of their outer leaves removed.

Green Savoy cabbages and early cabbages taking into account their variety, shall be properly trimmed, but in doing so a number of outer leaves may be left for protection.

Green headed cabbages may be superficially frosted.

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:

i small cracks in the outer leaves; and

ii slight bruising and light trimming of the outer leaves.

5.2 Class II

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

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

i cracks in the outer leaves;

ii outer leaves may be removed;

iii larger bruises and the outer leaves may be more extensively trimmed; and

iv less compact.

6 Provisions concerning sizing

6.1 Size is determined by net weight. This shall not be less than 350 g per unit for early cabbages and 500 g per unit for other headed cabbages.

6.2 Sizing is compulsory for headed cabbages presented in packages. In that case, the weight of the heaviest head in any one package shall not be more than double the weight of the lightest head.

6.4 The size requirements shall not apply to miniature produce

Miniature product means a variety or cultivar of vegetable, obtained by plant breeding and/or special cultivation techniques, excluding

specimens of non-miniature varieties which have not fully developed or are of inadequate size. All other requirements of the standard

shall be met.

DUS 1616: 2015


7 Provisions concerning tolerances

7.1 General

Tolerances in respect of quality and size shall be allowed in each package, or in each lot for produce presented in bulk, for produce not satisfying the requirements of the class indicated.

7.2 Quality tolerances

7.2.1 Class I

10% by number or weight of headed cabbages not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class. Within this tolerance not more than 1 % in total may consist of produce satisfying neither the requirements of Class II quality nor the minimum requirements, or of produce affected by decay.

7.2.2 Class II

10% by number or weight of headed cabbages satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for consumption. Within this tolerance not more than 2 % in total may consist of produce affected by decay.

7.3 Size tolerances

For all classes: 10 % by number or weight of headed cabbages not satisfying the requirements as regards uniformity and minimum size. However, no head may weigh less than 300 g in the case of early cabbages and 400 g in the case of other cabbages

8 Contaminants

8.1 Heavy metals

Fresh headed cabbages shall comply with those current maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity in accordance with CODEX STAN 193-1995.

8.2 Pesticide residues

Fresh headed cabbages shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity.

9 Hygiene

Fresh headed cabbages shall be shall be prepared and handled in accordance with CAC/RCP 53-2003.

10 Provisions concerning presentation

10.1 Uniformity

10.1.1 The contents of each package shall be uniform and contain only fresh headed cabbage of the same origin, variety or commercial type, quality and size

10.1.2 The visible part of the contents of the package shall be representative of the entire contents.

10.1.3 Fresh headed cabbages classed in Class I must be uniform in shape and colour.

10.1.4 Miniature headed cabbages must be reasonably uniform in size. They may be mixed with other miniature products of a different type and origin.

DUS 1616: 2015


10.2 Packaging

10.2.1 Fresh headed cabbages shall be packed in such a way as to protect the produce properly. Fresh onions shall be packaged in food grade materials that ensure produce safety and quality

10.2.2 Fresh headed cabbages shall be packed in each container in compliance with CAC/RCP 44-1995.

10.2.3 The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the fresh headed cabbages. Packages (or lot for produce presented in bulk) shall be free of all foreign matter and smell.

10.3 Presentation

Fresh headed cabbages may be presented as packed or in bulk

11 Labelling

11.1 General

In addition to the requirements of EAS 38, the specific provisions in11.2 -11.3 shall apply and shall be legibly and indelibly marked:

11.2 Consumer packages

11.2.1 Name of produce

The name of the produce as “fresh headed cabbage", including the variety name if the contents are not visible from the outside.

11.3 Non-retail containers

Each package shall bear the particulars in 11.2.1 - 11.3.4 in letters grouped on the same side, legibly and indelibly marked, and visible from the outside, or in the documents accompanying the shipment.

11.3.1 Identification

The exporter, packer and/or dispatcher shall be identified by name and physical address.

11.3.2 Origin of produce

Country of origin and, optionally, district where grown or national, regional or local place name

11.3.3 Commercial identification

i. Class

ii. Number of units

iii. Net weight

iv. Mini headed cabbages, baby headed cabbages, or other appropriate term for miniature produce. Where several types of miniature produce are mixed in the same package, all products and their respective origins must be mentioned.

DUS 1616: 2015


11.3.4 Quality certification mark (optional)

Consignments accompanied with certification marks are allowed distribution in the region in accordance with mutual recognition arrangements among the partner states.

12 Methods of sampling

Sampling of fresh headed cabbages shall be done in accordance with ISO 874.

DUS 1616: 2015


Bibliography

[1] UNECE STANDARD FFV-09:2000, Marketing and commercial quality control of headed cabbages

[2] United States Standards for Grades of Cabbage, Effective September 1, 1945 (Reprinted — January 1997)

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Certification marking

Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards (UNBS) Certification Mark shown in the figure below.

The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made thereunder. This mark can be used only by those licensed under the certification mark scheme operated by the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The presence of this mark on a product or in relation to a product is an assurance that the goods comply with the requirements of that standard under a system of supervision, control and testing in accordance with the certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by UNBS for conformity to that standard.

Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda National Bureau of Standards.

draft uganda standard - world trade … · 2015-04-24 · draft uganda standard dus 1616 first...

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