quality standards for fresh produce
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Quality Standards for Fresh Produce. Overview of the UNECE Standard Layout. Plant Protection & Inspection Services (PPIS). PPIS is the enforcement authority of the Israeli Ministry of Agriculture and Rural Development in the fields of: Plant Quality Plant Health Food and Feed Safety - PowerPoint PPT PresentationTRANSCRIPT
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023
1
Quality Standards
for Fresh Produce
Overview of the UNECE Standard Layout
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 2
Plant Protection & Inspection Services (PPIS)PPIS is the enforcement authority of the Israeli
Ministry of Agriculture and Rural Development in the fields of: Plant Quality Plant Health Food and Feed Safety
Facilitation and improvement of market access for Israeli produce in order to ensure that the export of horticultural products will remain viable and competitive
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 3
PPIS Activities
• Plant Quarantine Services
• Inspection Services for Fresh Produce• Pest Management
• Propagation Material Certification
• Diagnostic Institute
• Pesticides and Feeds
• Plant Quality and Safety Schemes
• Training and Support Programs
• Quality Assurance
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 4
What is Quality?
A combination of factors Attributes & properties that give the commodity
value Varied factors that contribute value to the
commodity
As food for people
qual·i·ty n. [kwóllətee]Superiority; Degree or grade of excellenceExcellence: the highest or finest standard
qual·i·ty n. [kwóllətee]Superiority; Degree or grade of excellenceExcellence: the highest or finest standard
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 5
Quality FactorsAppearance •Size•Weight•Shape•Smoothness•Uniformity•Freshness•Color •Gloss
Defects•External•Internal•Morphological•Physical•Mechanical•Physiological•Pathological•Entomological
Flavor•Sweetness•Sourness•Bitterness•Astringency •Aroma •Off flavors/odors
Texture•Firmness•Softness•Crispness•Juiciness•Mealiness•Fibrousness
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 6
Post-Harvest• Temperature • Relative humidity • Controlled atmosphere• Ethylene, CO2
• Handling, Packaging & Transportation
Pre-Harvest• Genetic factors• Climatic conditions • Soil types• Agro technical
practices
During Harvest• Maturity• Temperature at harvest• Harvesting method
• Hand harvesting• Mechanical harvesting
Factors influencing quality
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 7
What are Quality Standards?
Define (relevant) quality factorsStandardize these factorsProvide a means to measure the
“value” of agricultural products
Stan’dard n. [stándərd]…accepted as the norm, by which attainments are judged…an authorized model used to define a unit of measurement
Stan’dard n. [stándərd]…accepted as the norm, by which attainments are judged…an authorized model used to define a unit of measurement
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 8
What are Quality Standards?
Set minimum standards Set benchmarks Greater harmonization Common interpretation Settle claims and disputes
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 9
Who needs Quality Standards?
Regulatory Authorities Marketing Boards Farmers / Producers Packaging Industry Wholesalers / Retailers Exporters / Importers Consumers
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 10
The importance of quality standards
Sweetie (grapefruit x pummelo)
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Quality standards help to set apart ‘good’ product from ‘bad’ product
Helps to identify the degree of quality in a commodity which is the basis for its usability and value
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 12
Standardization of Fruit & VegetablesA historical reminder
1949 – First activities at the UN/ECE
• After the Second World War, with the development of world trade in fruit & vegetables, the need emerged for harmonized standards
• Two international organizations undertook work on this subject:
• the United Nations Economic Commission for Europe (UN/ECE)
• the Organization for Economic Co-operation and Development (OECD)
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 13
Which Quality Standards?
International Standards UN/ECE Standards OECD Standards EU Standards Codex Standards (CCFFV)
National Standards U.S. Grade Standards Canadian ‘Minimum Grades’ Australia New Zealand Food Standards Code South African Agricultural Product Standards
Commercial Standards
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TITLE I Classification of productsArticle 2, Point 2The standards for fresh fruit and vegetables contained in
Annex I shall be adopted, by the procedure laid down in Article 46, for implementing the common organization of the markets. To this end, account shall be taken of the UN/ECE standards recommended by the Economic Commission for Europe's Working Party on perishable product standardization and quality.
Council Regulation (EC) No 2200/96of 28 October 1996
on the common organization of the market in fruit and vegetables(OJ L 297, 21.11.1996, 9. 1)
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Annonas; Apples; Apricots; Artichokes; Asparagus; Aubergines; Avocados; Beans; Bilberries & Blueberries; Broccoli; Brussels sprouts; Cabbages; Carrots; Cauliflowers; Cherries; Cherries; Chicory; Citrus; Cucumbers; Courgettes; Mushrooms; Chestnuts; Fennel; Figs; Garlic; Horse-radish; Kiwifruit; Leeks; Lettuce; Mangoes; Melons; Onions; Peaches & Nectarines; Pears; Peas; Pineapples; Plums; Potatoes; Radishes; Raspberries; Celery; Rhubarb; Scorzonera; Spinach; Strawberries; Peppers; Grapes; Tomatoes; Truffles; Watermelons
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 19
UN/ECE STANDARD LAYOUT
Each Standard Contains Six Chapters: Definition of Produce Provisions Concerning Quality Provisions Concerning Sizing Provisions Concerning Tolerances Provisions Concerning Presentation Provisions Concerning Marking
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 20
I. DEFINITION OF PRODUCE
Botanical Name Variety / Cultivar Names
“To be supplied fresh to the consumer”
(Produce for industrial processing – excluded)
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 21
I. DEFINITION OF PRODUCE
"citrus fruit" lemons … Citrus limon limes … Citrus latifolia mandarins (Citrus reticulata), including satsumas
(Citrus unshiu), clementines (Citrus clementina), common mandarins (Citrus deliciosa) and tangerines (Citrus tangerina)
oranges … Citrus sinensis grapefruit … Citrus paradisi pummelos or Shaddock … Citrus maxima
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II. PROVISIONS CONCERNING QUALITY Minimum Requirements Minimum Maturity Requirements Classification
“Extra” Class Class I Class II
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II. PROVISIONS CONCERNING QUALITY
A. Minimum requirementsIntactSoundCleanFresh
Free from Pestsdamage caused by pestsexternal moistureforeign smells / tastes
…and in addition…
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II. PROVISIONS CONCERNING QUALITY
B. Maturity Requirements Minimum juice content Minimum total soluble solids content
(TSS), i.e. minimum sugar content Colouring.
. . .and in addition. . .
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Avocados
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Table Grapes
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II. PROVISIONS CONCERNING QUALITY
C. Classification: Extra Class (Superior quality) Class I (Good quality) Class II (Meets the minimum requirements)
(i) "Extra" Class Apples in this class must be of superior quality. In shape, size and
colouring they must be characteristic of the variety and the stalk must be intact.
The flesh must be perfectly sound. They must be free from defects with the exception of very slight
superficial defects.
Apples
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Class I Sweet peppers in this class must be of good quality. They must be
characteristic of the variety ... They must be:
firm practically free of blemishes.
The peduncle may be slightly damaged or cut with the calyce intact.
Class II … peppers which do not qualify for inclusion in Class I but
satisfy the minimum requirements... The following defects may be allowed …:
defects in shape and development sunburn or slight healed injuries, with a limit of 2 cm in length for defects
of elongated shape, and 1cm2 of the total area for other defects slight dry superficial cracks not exceeding an overall cumulative length
of 3 cm. They may be less firm without being withered. The peduncle may be damaged or cut.
Sweet Peppers
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 29
What is “Superficial”
?
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What is“Slight Defects
in Shape”?
How much“sunburn”?“bruising”?
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 31
What is“Colour
characteristic of the variety”
?
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 32
III. PROVISIONS CONCERNING SIZING
Determination of sizesDiameter, Weight, Length
Minimum sizes Size ranges
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Citrus: Size is determined by the maximum diameter of the equatorial section of the fruit.
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AvocadosSize is determined by the weight of the fruit.
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IV. PROVISIONS CONCERNING TOLERANCES
Quality Tolerances 5% for “Extra Class” 10% for either Class I and II
Size Tolerances 10% for each class
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Unfit for
Human
Consumption
IV. PROVISIONS CONCERNING TOLERANCES
Less than the
Minimum
Requirements
Extra Class
Class I
Class II
+5%
+10%
+10%
Class II ≈ Minimum
Requirements
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Danida pictures of count / weight
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V. PROVISIONS CONCERNING PRESENTATION
UniformityPackagingPresentation
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V. PROVISIONS CONCERNING PRESENTATIONA. Uniformity The contents of each package must be
uniform (same origin, quality and size). {Other possible provisions depending on
the nature of produce}. The visible part of the contents of the
package must be representative of the entire contents.
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Uniformity
Apr 21, 2023 42
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V. PROVISIONS CONCERNING PRESENTATIONB. Packaging
Packed to protect the produce properly Materials used must
be new & clean avoid causing any damage to the produce non-toxic
Stickers no visible traces of glue no skin defects
Free of all foreign matter
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V. PROVISIONS CONCERNING PRESENTATIONC. Presentation.
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Plant Protection & Inspection Services Ministry of Agriculture & Rural DevelopmentApr 21, 2023 45
VI. PROVISIONS CONCERNING MARKING
Identification Nature of Produce Origin of Produce Commercial Specification Official Control Mark (optional)
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VI. PROVISIONS CONCERNING MARKING
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Certificates for fresh produce used in international trade
• Control Certificate (conformity with quality standards)
• Phytosanitary Certificate (conformity with plant health requirements)
• Organic Produce Certificate (conformity with organic standards)
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PPIS Inspection certificate
12 .The above mentioned inspection body certifies,
following inspection by sampling, that the above
mentioned goods correspond at the time of inspection to
the quality standard in force
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Quality inspection in Israel
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The responsible body for application of quality standards is the Plant Protection and
Inspection Services (PPIS)
All quality inspection duties are carried out by the Inspection Service for Horticultural Products which is part of the Plant Protection and Inspection Services (PPIS) of the Ministry of Agriculture and Rural Development
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PPIS inspection points
Sea and air terminals
Transit stations
Packing houses (to a certain extent)
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Export to various destinations
Only produce found to be in conformity with the standard can be shipped to export destinations
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Rejection of the produce as unfit for export Downgrading (normally from class I to class II) Resorting or repacking Destruction
Measures taken in case of non compliance with the standard
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Essential factors for inspection bodies
• Need for supportive legislation
• Uniformity of Inspection (harmonization)
• Objectivity of Inspectors
• Skill and knowledge of inspectors
• Budget (cost recovery)
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Harmonization of inspection
• Training of inspectors
• Using objective methods for determining quality
• Using visual aids (photos, color charts)
• Providing good working environment (well lit and equipped inspection station)
•Computer technology (photos over internet)
Can be achieved by:
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Training of inspectors
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Using objective methods
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Firmness test
Penetrometer
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Weighing Scales
•10 kg scales with accuracy level of 10 gr. for weighing cartons
•2 kg scales with accuracy level of 1gr for weighing individual fruits
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Plant Protection & Inspection Services Ministry of Agriculture & Rural Development 60Visual aids – color chart
Using visual aids
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Color chart for sweetie
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Plant Protection & Inspection Services Ministry of Agriculture & Rural Development 62Visual aids (photos)
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Inspection of table grapes
Good working environment
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Inspection table
bright light
Means for communication
Wide clean inspection table (white or stainless steel)
Clean working area
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Lighting
• Bright light of white and yellow fluorescent
• Natural light
• Magnifying glass
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Plant Protection & Inspection Services Ministry of Agriculture & Rural Development 66Temperature reading
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Inspection along the production line End Point inspection Quality Assurance System
methods of inspection
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methods of inspection
Inspection along the production line
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סימון דגימה
Indicating the sample with a sticker
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Taking a sample for inspection from a palette
End- point inspection
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