PREAMBLE (NOT PART OF THE STANDARD)

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Cover

CARICOM Regional Organisation for Standards and Quality (CROSQ)
2^nd Floor Nicholas House
29 & 30 Broad Street
Bridgetown, St Michael
Barbados
T: 246.622.7670 | F: 246.622.7678
Website: http://www.crosq.org

© CROSQ 2010 – All rights reserved
Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission.

CARICOM REGIONAL STANDARD
Specification for grades of fresh agricultural produce
Part 9: Sweet peppers

CRS 24: Part 9: 2010

CARICOM Regional Organisation for Standards and Quality (CROSQ)
2^nd Floor, Nicholas House
29 & 30 Broad Street
Bridgetown, St. Michael
Barbados
T: 246.622.7670 | F: 246.622.7678
Website: http://www.crosq.org

© CROSQ 2010 – All rights reserved. No part of this publication is to be reproduced without the prior written consent of CROSQ.

ISBN 978-976-8234-11-7
ICS 67.080

Committee representation

This CARICOM Regional Standard was prepared under the supervision of the Regional Technical Committee for Agricultural Commodities (RTC 19), (hosted by the CARICOM Member State, Dominica), which at the time comprised the following members:

Contents

Foreword

This CARICOM Regional Standard is designed to improve the regional and international market competitiveness of Sweet Pepper and to address critical concerns relating to quality in the production of the Sweet Peppers in the region. It aims to:

1. avoid misunderstanding and confusion among those involved in the marketing chain;
2. provide an objective basis for relating price with quality;
3. encourage better selection, packaging and presentation of produce as a means of obtaining greater income overall; and
4. assist exporters and their countries in meeting export market requirements and thereby enhancing their reputation and market position.

This standard was approved by the Twenty-ninth Council for Trade and Economic Development (COTED) on 8-9 February 2010.

In the development of this standard, assistance was derived from the following:

1. UNECE Standards FFV-28 concerning the marketing and commercial quality control of Sweet Pepper moving in international trade between and to UNECE member countries;
2. Botswana Fruit and Vegetables – Specification for Sweet peppers;
3. Sweet pepper- Specifications AFD1 (267) D20;
4. United States Standards for Grades of Sweet peppers.

1 Scope

This standard specifies the requirements of sweet peppers (Capsicum annuum L. var. grossum) which are to be supplied fresh to the consumer market at the export or import control stages, after preparation and packaging.

The standard does not apply to sweet peppers for industrial processing.

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.

CODEX Alimentarius Commission, Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 27- 1997)

3 Terms and definitions

For the purposes of this standard, the following terms and definitions shall apply.

3.1
blemish

any physical injury affecting the surface of the fruit, such as scars, scratches, healed cracks or discoloured spots, which detracts from its natural appearance, but will not significantly affects its shelf life

3.2
clean

free from dirt, foreign material and odours

3.3
damage

any defect or combination of defects of physical or physiological causes that detracts from the edible quality such as decay, chilling injury, insect damage, open wounds, scalding, cracks or punctures which could lead to the abnormally quick deterioration of the fruit

3.4
diameter

greatest dimension of the sweet pepper measured at right angles to the longitudinal axis

3.5
firm

not soft, shriveled, limp or pliable, although it may yield to slight pressure

3.6
free from disease

absence of any visible evidence of moulds, fungal and bacterial, rots, spots or any symptoms of viral infection

3.7
insect free

no signs of insects at any stage of development on the fruit or in the package

3.8
intact

not having any part removed or damaged

3.9
length

greatest dimension of the sweet pepper measured from the base to the blossom end

3.10
mature

having reached the full stage of development that will withstand normal handling and shipping

3.11
seriously misshapen

badly indented, crooked, constricted or otherwise badly deformed

3.12
similar varietal characteristics

lot comprising sweet peppers with the same general characteristics of the variety, except when more than one variety and or color is marked on the container

NOTE Thin walled types and thick walled types of the same color shall not be mixed within the container.

3.13
sound

produce not affected by rotting or deterioration which makes it unfit for consumption

3.14
well-shaped

not more than slightly curved, slightly indented or slightly misshapen

3.15
well-trimmed

stalk is cut to the shoulder of the fruit or 10 mm in length

4 Requirements

4.1 Quality

4.1.1 Minimum requirements

4.1.1.1

In all classes, subject to the special provisions for each class and the tolerances allowed, the sweet peppers shall be:

1. intact;
2. sound; 3
3. clean;
4. fresh;
5. free from pests;
6. free from damage caused by pests and frost;
7. mature;
8. free from unhealed injuries;
9. free from sunburn;
10. with peduncles attached;
11. free from external moisture;
12. free of any offensive odour; and
13. firm.

4.1.1.2

The development and condition of the sweet peppers shall enable them to:

1. withstand transport and handling; and
2. arrive in a satisfactory condition at the place of destination.

4.1.2 Classification

Sweet peppers shall be classified as Class I, Class II or Class III.

4.1.2.1 Class I

Sweet peppers in this class shall:

1. be of good quality;
2. be characteristic of the variety and or commercial type as regards development, shape and colour with due regard to the degree of maturity;
3. have a well trimmed stalk with the calyx intact; and
4. have a total aggregate blemish not exceeding 2 % of the surface area of individual fruit.

NOTE If this standard is applied to sweet peppers at stages following export, products may show in relation to the requirements of the standard:

1. a slight lack of freshness and turgidity;
2. a slight deterioration due to their development and their tendency to perish, for products graded in classes other than Class I.

The holder or seller of products may not display such products or offer them for sale, or deliver or market them in any manner other than in conformity with this standard. The holder shall be responsible for observing such conformity.

4.1.2.2 Class II

4.1.2.2.1

Sweet peppers in this class do not qualify for inclusion in Class I but shall satisfy the minimum requirements for Class II.

4.1.2.2.2

The following defects shall be permitted provided the sweet peppers retain their essential characteristics as regards the quality, the keeping quality and presentation:

1. defects in shape and development;
2. sunburn or slight healed blemishes, with a maximum length of 2 cm for defects of elongated shape, and 1 cm² of the total area for other defects;
3. slight dry superficial cracks not exceeding an overall cumulative length of 3 cm;
4. total aggregate blemishes not exceeding 5 % of the surface area of individual fruit; and
5. slightly damaged stalk with an intact calyx.

4.2 Sizing

Sweet peppers shall be sized depending on the variety and market requirement.

4.3 Tolerances

Tolerances with respect to quality and size shall be allowed in each package for produce not satisfying the requirements of the class indicated.

4.3.1 Class I

4.3.1.1

Not more than 10 % of sweet peppers in any lot shall fail to meet the requirements of this class and not more than 5 % shall be allowed for peppers which are seriously damaged, including therein not more than 2 % for sweet peppers affected by decay affecting calyxes and or walls.

4.3.1.2

Not more than 10 % of sweet peppers in any lot shall fail to meet the size requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class.

4.3.2 Class II

Not more than 10 % of sweet peppers in any lot shall fail to meet the requirements of this class and not more than 5 % shall be allowed for sweet peppers affected by sunscald or affected by decay affecting stems only, including therein not more than 2 % for sweet peppers affected by decay affecting calyxes and or walls.

4.4 Presentation

4.4.1 Uniformity

4.4.1.1

The contents of each package shall be uniform with respect to origin, variety or commercial type, quality, size (if sized) and, in the case of Class I, of appreciably the same degree of development and slight variation in colouring.

NOTE A mixture of sweet peppers of different colours is allowed as long as origin, variety or commercial type, quality and size (if sized) are uniform.

4.4.1.2

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

4.4.2 Packaging

4.4.2.1

Sweet peppers of the same class, colour and shape shall be packaged in suitable containers that are nontoxic, non-hazardous to health.

4.4.2.2

Containers shall be constructed so as to allow proper ventilation of the packed produce and afford optimum protection from normal handling and transportation.

NOTE Whilst packing, care should be taken that the sweet peppers are not unduly pressed.

4.4.2.3

The sweet peppers shall be packed in such a way as to protect the produce.

4.4.2.4

The packing materials used shall be new, clean and of a quality such as to avoid causing any external or internal damage to the produce.

NOTE 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.

4.4.2.5

Packages shall be free of all foreign matter.

4.4.3 Labelling

Each container shall bear the following particulars, 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):

1. name of produce;
2. class and size designation;
3. net weight;
4. name and address of supplier and or exporter; and
5. country of origin.

5 Contaminants

5.1 Heavy metals and pesticide residues

5.1.1

Sweet peppers shall comply with those maximum levels for heavy metals established by the CODEX Alimentarius Commission for this commodity.

5.1.2

Sweet peppers shall comply with those maximum pesticide residue limits established by the CODEX Alimentarius Commission for this commodity.

6 Hygiene and sanitation

6.1

Sweet peppers covered by the provisions of this standard shall be prepared and handled in accordance with the appropriate sections of the latest edition of International and CARICOM Regional Codes of Practice and other Codex texts and CRS which are relevant to this commodity.

6.2

Sweet peppers shall comply with microbiological criteria established in accordance with the principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

6.3

Sweet peppers shall comply with Sanitary and Phyto-Sanitary (SPS) requirements of the importing and exporting countries.

CARICOM REGIONAL ORGANISATION FOR STANDARDS AND QUALITY

The CARICOM Regional Organisation for Standards and Quality (CROSQ) was created as an Inter-Governmental Organisation by the signing of an agreement among fourteen Member States of the Caribbean Community (CARICOM). CROSQ is the regional centre for promoting efficiency and competitive production in goods and services, through the process of standardization and the verification of quality. It is the successor to the Caribbean Common Market Standards Council (CCMSC), and supports the CARICOM mandate in the expansion of intra-regional and extra-regional trade in goods and services.

CROSQ is mandated to represent the interest of the region in international and hemispheric standards work, to promote the harmonization of metrology systems and standards, and to increase the pace of development of regional standards for the sustainable production of goods and services in the CARICOM Single Market and Economy (CSME), and the enhancement of social and economic development.

CROSQ VISION:

The premier CARICOM organisation for the development and promotion of an Internationally Recognised Regional Quality Infrastructure; and for international and regional harmonized CARICOM Metrology, Standards, Inspection, Testing and Quality Infrastructure

CROSQ MISSION:

The promotion and development of standards and standards related activities to facilitate international competitiveness and the sustainable production of goods and services within the CARICOM Single Market and Economy (CSME) for the enhancement of social and economic development