DRAFT SAINT LUCIA NATIONAL STANDARD DNS 58 (1 st Revision) SPECIFICATION FOR GRADES OF PASSION FRUIT Stage 40 Enquiry Stage February 2014 Copyright SLBS Saint Lucia Bureau of Standards, (2014) No part of this standard shall be reproduced in any form without the prior consent of the Saint Lucia Bureau of Standards in writing. This does not preclude quotation(s) from the standard for the purpose of review or comments. SAINT LUCIA BUREAU OF STANDARDS P. O. BOX CP 5412 BISEE INDUSTRIAL ESTATE CASTRIES ST. LUCIA TEL: 758 453-0049; FAX: 758 452-3561; E-MAIL: slbs@candw.lc ; Website: www.slbs.org.lc
GENERAL STATEMENT The Saint Lucia Bureau of Standards was established under the Standards Act (No. 14 of 1990) and started operations on 01 April 1991. A broad-based 15-member Standards Council directs the affairs of the Bureau. The Standards Act gives the Bureau the responsibility to develop and promote standards and codes of practice for products and services for the protection of the health and safety of consumers and the environment as well as for industrial development, in order to promote the enhancement of the economy of Saint Lucia. The Bureau develops standards through consultations with relevant interest groups. In accordance with the provisions of the Standards Act, public comment is invited on all draft standards before they are declared as Saint Lucia National Standards. The Bureau also administers the Metrology Act No. 17 of 2000. This legislation gives the Bureau the responsibility to regulate all weights and measures and to manage and co-ordinate the metrication of Saint Lucia. The Bureau operates a Product Certification Scheme applicable to all products for which national standards exist. If a product satisfies all the requirements for certification, a licence to carry the Saint Lucia Standard Mark is issued to the manufacturer of the product. The presence of the mark on a product indicates that the product conforms to all the requirements of a specific national standard and assures consistent quality (of the product) to the consumer. The Bureau is a member body of the International Organisation for Standardisation (ISO), an affiliate member of the International Electrochemical Commission (IEC) and a member of the CARICOM Regional Organisation for Standards and Quality (CROSQ) and the Pan American Standards Commission (COPANT). The Bureau is the local agent for several foreign standards bodies such as the British Standards Institution (BSI) and the ASTM International (formerly known as the American Society for Testing and Materials). The Bureau serves as the enquiry point for the World Trade Organisation (WTO) on matters pertaining to the Technical Barriers to Trade (TBT) Agreement. The Bureau also serves as the National CODEX Alimentarius enquiry point with responsibility for coordinating national positions on CODEX matters. In accordance with good practice for the adoption and application of standards, Saint Lucia National Standards are subject to review every five years. Suggestions for improvements are always welcomed at any time after publication of the standard. ii SLBS 2012
STANDARD FOR PASSION FRUIT AMENDMENTS ISSUED SINCE LAST PUBLICATION Amendment no. Date of issue Type of amendment Text(s) affected SLBS 2012 iii
ATTACHMENT PAGE FOR SLBS AMENDMENT SHEET iv SLBS 2012
DRAFT SAINT LUCIA NATIONAL STANDARD DNS 58 (1 st Revision) SPECIFICATION FOR GRADES OF PASSION FRUIT TECHNICAL COMMITTEE FOR AGRICULTURAL PRODUCTS AND PRACTICES The following persons comprised the Technical Committee which was responsible for the formulation of this standard: Chairman Representing Roycelyn St. Hill Howell Ministry of Commerce Industry & Consumer Affairs, SMALL Enterprise Development Unit (SEDU) Members Ronald Pilgrim Flavien Rodolph Anthia Joshua Rose Mary Perinieau Caribbean Agricultural Research and Development Institute Saint Lucia Marketing Board Ministry of Agriculture, Land, Forestry & Fisheries Fresh Produce Exporters Association Anthony Bonaparte Sir Arthur Lewis Community College Raphael St. Hill National Consumers Association Euthalia Philgence Tzarmallah Haynes (Technical Secretary) Food and Agriculture Organisation (FAO) Office - Ministry of Agriculture, Land, Forestry & Fisheries Saint Lucia Bureau of Standards SLBS 2012 v
Contents Page Foreword... 1 1 Scope... 2 2 Normative references... 2 3 Terms and definitions... 2 4 Requirements... 3 5 Size requirements... 5 6 Tolerances... 5 7 Presentation and packaging... 6 8 Labelling requirements... 7 9 Contaminants... 8 10 Hygienic and sanitary requirements... 8 Annex A (informative) Passion fruit Fact sheet... 9 vi SLBS 2012
Foreword This national standard is a revision of SLNS 58: 2001 Specification for Passion fruit. This second edition of the standard was done to incorporate advancements in requirements for labelling and grading and as part of the initiative to strengthen certification of select agricultural products, livestock and fish products in Saint Lucia. This second edition of the standard was approved by the Standards Council on. This standard provides requirements for fresh produce commodities, as a tool toward greater quality assurance regulation. Through this, a defined grading system has been established to better reflect and advance improvements in the nature and quality of commodities distributed within and from the Saint Lucia. The intention of this document is therefore to guide the fresh produce industry, through the use of established commodity requirements and specifications for trade, in consistently supplying good quality fresh passion fruit on the market. This Standard was developed in an effort to: a) avoid misunderstanding and confusion among those involved in the marketing chain; b) provide a basis for relating price with quality; c) encourage better selection, packaging and presentation of produce as a means of obtaining greater income overall; d) assist exporters in meeting export market requirements and thereby enhancing their reputation and market position; and e) facilitate implementation of a fresh produce certification scheme. Users of this standard should note that if applied at stages following export, some produce shall show in relation to the requirements of the standard a slight lack of freshness and firmness, and for products in grades other than Grade 1, a slight deterioration due to their development and their tendency to perish. The degree of tolerance for the individual grades is meant to account for abnormal human error in sorting and packing for the deterioration in quality that shall occur between the point of dispatch and receipt and should not be deliberately exploited by the packer. During the revision of this standard considerable assistance was derived from: a) Dr Peter Jaeger (Chemonics). November 2001. Study of the market for Rwandan passion Fruit in Europe b) Anon: 2000, The Status of Passion Fruit Growing in Saint Lucia SLBS 2012 1
1 Scope This standard is applicable to the commercial varieties of passion fruits grown from the species Passiflora of the Passifloraceae family to be supplied fresh to the consumer market. This standard is not applicable to passion fruit intended for industrial processing. This standard is based on the requirements of Passiflora edulis Sims but the requirements apply to the rest of the species in the Passifloraceae family. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. SLNS 18 Part 1 Labelling of commodities General requirements; SLCP 6 Code of practice for the packaging and transport of fresh fruits and vegetables; SLCP 7 Code of good agricultural practice for the production of fresh produce; CODEX Alimentarius Commission, CAC/MRL 1 Maximum residue limits (MRL) for pesticides; CODEX Alimentarius Commission, Principles for the establishment and application of microbiological criteria for foods (CAC/GL 21-1997); CODEX Alimentarius Commission, CODEX STAN 193 General standard for contaminants and toxins in food and feed. 3 Terms and definitions For the purposes of this document, the following terms and definitions shall apply: 3.1 blemish any physical injury affecting the surface of the fruit, such as scars, scratches or discolored sports which detracts from its natural appearance, but will not significantly affect its shelf life 3.2 clean the passion fruit are free from dirt, foreign material and foreign odors 3.3 correct packed weight the weight placed in the package shall take account of the expected natural weight loss and ensure that the buyer gets the net weight stated on the package 3.4 damage 2 SLBS 2012
physical or physiological injury to the fruit, such as decay, chilling injury, insect damage, sunscald, bruises, cracks, wounds or punctures which could lead to the abnormally quick deterioration of the fruit and cause rejection by most consumers 3.5 desired Sized the size requested by the customer 3.6 disease any sign of the growth of mould, fungus or development of dry or soft rots 3.7 fairly fresh the fruit shows signs of shriveling with a wrinkled surface, but not shriveled to the extent that the surface is sunken or grooved 3.8 fresh the fruit are firm, turgid, and bright with a glossy appearance and a little or no signs of shriveling 3.9 insect free no signs of live or dead insects at any stage of development shall be present on or in the fruit or in the package 3.10 lot two or more passion fruit whether or not packaged, but sold as one distinct and separate group 3.11 mature state of development that is acceptable condition to the consumer that allows the passion fruit to ripen with accepatable colour, flavour and texture 3.12 similar varietal characteristics Passion fruit shall be of the same shape, skin and flesh, and flavor 3.13 sound at the time of packing, loading or final shipping point inspection, the passion fruits are free from decay, breakdown, cold/freezing injury, soft or shriveled specimens, overripe specimens or other injury affecting the keeping quality 3.14 well shaped the passion fruit shall have the shape characteristic of the variety 4 Requirements 4.1 Minimum requirements 4.1.1 In all grades, subject to the special provisions for each grade and the tolerance allowed, the passion fruit shall be: a) intact; SLBS 2012 3
b) sound: produce affected by rotting or deterioration such as to make it unfit for consumption is excluded; c) clear practically free of any visible foreign matter; d) fresh in appearance, and firm; e) free from insect and/or pests; f) free from diseases; g) free from damage caused by pests affecting the fresh; h) mature; i) of the desired size; j) free of any foreign smell and/or taste; k) of similar varietal characteristic; l) free from cracks in rind; m) firm in consistency; n) free from woodiness; o) free of abnormal external moisture, excluding condensation following removal from cold storage; p) keep the natural wax layer which covers the fruit at harvest. 4.1.2 The fruit stalk shall be 2 4 mm where applicable. The absence is not considered a defect on condition that the place of the stalk attachment is dry and intact. 4.1.3 The development and condition of the passion fruit shall be such as to enable them: a) to withstand transportation and handling; b) to arrive in satisfactory condition at the place of destination. 4.2 Grade requirements 4.2.1 Grade 1 Passion fruit in this grade shall be of superior quality. They shall have all the typical characteristics and colouring of the variety or cultivar. Passion fruit falling in the grade shall meet the following: a) be fresh; b) be well shaped- smooth and spherical; c) have blemishes not exceeding more than 5 % of the surface area; d) a 10 % variation from the desired size shall be permitted; e) total defect (excluding size) shall not exceed 5 % in any one package with not more than 2 % affected by damage and disease. 4.2.2 Grade 2 Passion fruit in this grade shall be of good quality. They shall have all the typical characteristics and colouring of the variety or cultivar. a) fairly fresh; b) blemish shall not exceed more than 10 % of the surface area; c) a 20 % variation from the desired side shall be permitted; 4 SLBS 2012
d) total defects (excluding size) shall not exceed 10 % in any one package with not more than 2 % affected by damage and disease. 4.2.3 Grade 3 In the addition to meeting the requirements, passion fruit falling in this grade shall meet the following requirements: a) Fairly fresh; b) Blemish shall not exceed more than 10 % of the surface area; c) A 25 % variation from the desired side shall be permitted; d) Total defects (excluding size) shall not exceed 15 % in any one package with not more than 2 % affected by damage and disease. 4.3 Maturity requirements The passion fruits must be sufficiently developed and display satisfactory ripeness. The development and state of maturity of the passion fruits must be such as to enable them to continue their ripening process and to reach the appropriate degree of ripeness. 5 Size requirements Sizing shall be determined by the diameter of the passion fruit and the cultivar (yellow or purple/pink). The size of pink/purple passion fruit in any grade shall be 40 50 mm in diameter, though a narrower range shall be specified with different counts per carton (min 30 g and max 50 g). Size Code Diameter mm A 78 140 B 77 71 128 C 70 66 122 D 65 61 106 E 60 56 83 F 55 74 Weight per fruit per grams The difference between the largest and the smallest passion fruit diameter in any one package shall be not more than 5 mm in all grades. 6 Tolerances 6.1 Tolerance allowance Tolerance in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the grade indicated. SLBS 2012 5
6.2 Quality tolerance 6.2.1 Grade 1 Not more than 5 % by number or weight of passion fruit shall fail to meet the specifications of this grade but meet those of grade 2. Damage shall not exceed more than 2 % at the dispatching stage 6.2.2 Grade 2 Not more than 10 % by number or weight of passion fruit shall fail to meet the specifications of this grade but meet those of grade 3. Damage shall not exceed more than 5 % at the dispatching stage 6.2.3 Grade 3 Damage shall not exceed more than 10% at the dispatching stage 6.3 Size tolerances 6.3.1 Grade 1 Ten per cent (10 %) by number or weight of passion fruit corresponding to the size immediately below or above the size indicated on the package. 6.3.2 Grade 2 Twenty percent (20 %) by number or weight of passion fruit corresponding to the size immediately below or above the size indicated on the package 6.3.3 Grade 3 Twenty percent (25 %) by number or weight of passion fruit corresponding to the size immediately below or above the size indicated on the package 7 Presentation and packaging 7.1 Uniformity The contents of each package shall be uniform and contain only passion fruit of the same origin, variety or commercial type, quality and size. At the time of packing each passion fruit shall be at least 90 % coloured with no damage. The visible part of the package shall be representative of the enter contents. 7.2 Packaging The passion fruit shall be packed in each container in compliance with SLCP 6: 2006 Code of practice for the packaging and transport of fresh fruits and vegetables. The passion fruit shall be packed in a manner that ensures the protection of produce adequately. 6 SLBS 2012
The materials used inside the package shall be clean and of an appropriate quality to avoid external or internal damage to the produce. The use of materials, particularly wrapping papers, adhesive labels or stamps bearing trade specifications or commercial indications shall be allowed, provided the printing or labelling has been done with non-toxic ink or glue. Packages shall be free of all foreign matter 7.3 Presentation The passion fruit shall be presented as follows: a) As individual passion fruit (which shall be wrapped) with stalk; b) Packed in micro-perforated bags. 8 Labelling requirements 8.1 Labels shall meet the requirements of SLNS 18 Part 1: Labelling of commodities General requirements. 8.2 Each package of passion fruit shall bear the following particulars, in letters grouped on the same side, legibly and indelibly marked in the official language(s) of the country in which the produce is to be sold, and which are visible from the outside (either printed on the package itself or on a label secured to the package): a) name and address of exporter, distributer, consignee, supplier, packer or dispatcher; b) name of produce including variety or cultivar; c) net weight of package as kg; NOTE The weight stated on the container is the minimum net weight delivered to the customer. d) country of origin NOTE Inclusion of details of district or town where grown, or national, regional or local place name is optional. e) date of packing; and f) grade. 8.3 Optional information may be included on the label including: a) growers or lot identification number; b) storage and ripening temperature requirements; SLBS 2012 7
c) storage conditions and general handling of containers. NOTE 1 NOTE 2 Ripening passion fruit should be stored at 7-10 C in 90-95 % humidity. Fully ripe passion fruit of the pink/purple cultivar should be stored at 5 7 C; NOTE 3 As high producers of ethene, passion fruit shall not be stored or transported with any produce that is sensitive to ethene. 8.4 The use of red or orange coloured ink should be avoided since these colours are used in the labelling of dangerous goods. 9 Contaminants Passion Fruit shall comply with the maximum residue limits for heavy metals established by the CODEX Alimentarius Commission for this commodity as per CODEX STAN 193 General standard for contaminants and toxins in food and feed. Passion fruit shall comply with the maximum pesticide residue limits established by the CODEX Alimentarius Commission as per CAC/MRL 1 Maximum residue limits (MRL) for pesticides. 10 Hygienic and sanitary requirements It is recommended that passion fruit covered by the provisions of this standard shall be prepared and handled in accordance with the appropriate sections of the latest edition of SLCP 7: 2006 Code of Good Agricultural Practice for the production of fresh produce and other national, regional and international texts which are relevant to this commodity. The passion fruitshall comply with any microbiological criteria established in accordance with the principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997). Passion fruit shall comply with Sanitary and Phyto-Sanitary (SPS) requirements of Saint Lucia and any importing countries. 8 SLBS 2012
Annex A (informative) Passion fruit Fact sheet A.1 Passiflora species Passifloraceae There are over 60 true species with edible fruits promising interspecific hybrids also exist. A.1.1 Cultivated varieties Passiflora alata Fragrant Granadilla, Maracuja grande Passiflora cumbalensis Red Banana Passionfruit P. edulis Sims Purple passionfruit, Purple granadilla Passiflora edulis f. flavicarpa Deg. Yellow passionfruit, Yellow granadilla Passiflora mollissima Banana passion fruit, Tacso Passiflora vitifolia Grape-leaf passion fruit A.1.2 Potentially cultivable varieties Passiflora adenopoda Granadilla de monte Passiflora ambigua Granadilla de monte Passiflora ampullacea White-flowered Tacso Passiflora antioquiensis Banana passionfruit Passiflora caerulea Blue-crown passionflower Passiflora coccinea Red Granadilla Passiflora exoniensis Passiflora herbertiana Austrailian passionfruit Passiflora incarnata Maypop Passiflora laurifolia Yellow Granadilla, Jamaica honeysuckle Passiflora ligularis Sweet Granadilla, Sweet Passionfruit Passiflora maliformis Sweet Calabash, Chulupa Passiflora manicata Passiflora mixta Curuba de Indio Passiflora platyloba Acid granadilla Passiflora quadrangularis L. Giantgranadilla Passiflora rubra Pomme de liane zombie Passiflora seemannii Guate-guate Passiflora serrato-digitata Tagua-tagua Passiflora suberosa Cork-stem Passionfruit Passiflora trifoliata Passiflora tripartita Tacso Passiflora trisecta Passiflora warmingii Maracuja mirim SLBS 2012 9