1

Fruit & Vegetables Product

Specifications

Table of content
1)Provision concerning Quality..……………………………………………………………..……………….3
1.1) Minimum requirements…………….……………………………………………………………………3-4
1.2) Classification...……………………………………………………………………………………………...4
2) Defect Tolerance………………………………………………………………………………...……….……5
3) Product ID card…………………………………………………………………………………...…….……..6
3.1) Apples…..…………………………………………………………………………………………..……...6-11
3.2)Apricot & Plum…………………………………………………………………………………….....….11-15
3.3)Beans & other peas….………………………………………………………………………………....16-25
3.4)Berries………………..…………………………………………………………………………………..26-33
3.5)Cabbage &Others…..………………………………………………………………………………..….33-38
3.6)Carrots……………..……………………………………………………………………………………..38-41
3.7) Cherry………….………………………………………………………………………………………...41-43
3.8) Chilli……………...………………………………………………………………………………………43-50
3.9) Cucumber……………………………………………………………………………………………….50-53
3.10) Eggplants……….……………………………………………………………………………………..53-61
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3.11) Garlic&Ginger….……………………………………………………………………………………..61-66
3.12)GrapeFruit&Pomelo..…………………………………………………………………………………66-69
3.13) Grapes……..…………………………………………………………………………………………..69-73
3.14) Herbs..………………………………………………………………………………………………….73-84
3.15) Kiwi………..……………………………………………………………………………………………84-86
3.16) Leaves.…………………………………………………………………………………………………86-91
3.17)Lime&Lemon…………………………………………………………………………………………..91-94
3.18) Mango…………………………………………………………………………………………………94-108
3.19) Melon………………………………………………………………………………………………...108-119
3.20) Mushroom……..……………………………………………………………………………………119-126
3.21) Onions.………………………………………………………………………………………………126-129
3.22) Oranges….………………………………………………………………………………………….129-134
3.23)Peaches&Nectarines………………………………………………………………………………134-140
3.24) Pears………...………………………………………………………………………………………140-144
3.25)Pineapple.……………………………………………………………………………………………144-146
3.26) Potato……………………………………………………………………………………………..…146-158
3.27) Salads …………………………………………………………………………………………….…158-174
3.28) Tomatoes………………………………………………………………………………………….…174-184
3.29) Zucchini………………………………………………………...……………………………………185-187

1. Provisions concerning quality

1.1 Minimum requirements

1.1.1 Intact: The whole fruit or vegetable as it was harvested. The produce is not damaged and does
not have any injury. Depending on the characteristics of the product, trimmed products may still be
regarded as intact.

1.1.2 Sound: Produce free from fungal, bacterial or virus disease or other deterioration (such as decay,
breakdown or damage caused by any reason, or physiological disorders, seen in the field or during
storage) that appreciably affects the appearance, edibility, the keeping quality of the produce or market
value.

1.1.3 Clean: Free from visible foreign matter.

1.1.3.1 Visible foreign matter: Any visible extraneous material not usually associated with fruits and
vegetables such as dust, soil, substrate, chemical residue or other foreign matter.
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1.1.3.2 Practically free from visible foreign matter: Only superficial foreign matter shall be visible
on the produce and not spread over the whole edible part (i.e. small amount of foreign matter near the
calyx or peduncle area). A specific limit may be defined in the respective standard.

1.1.4 Pests: Species of animal, especially mites or insects, that are injurious or potentially injurious,
whether directly or indirectly to the fruit and vegetable or its presentation. While the scientific definition of
pests includes any species, strain or biotype of plant, animal or pathogenic agent injurious to the produce,
in the context of the fruit and vegetable standards pests would not cover fungal or bacteriological
disorders (they would be covered by the term “sound”).

1.1.5 Damage caused by pests: Injury caused by pests affecting the skin or the flesh, or the
presence of dead pests and/or excrement. This damage may affect the flesh, exposing it to exterior
contact and may affect edibility.

1.1.6 Fresh appearance: Appearance of fruit and vegetables displaying the characteristics of recently
harvested produce (i.e. color, texture, firmness, turgescence), including absence of shriveling, wilting or
signs of senescence.

1.1.7 Development: Physiological and morphological processes resulting in growth, and/or changes
of the general characteristics of the product.

1.1.7.1 Sufficient development:

Physiological and morphological stage that allows the edibility of the produce and/or enables the produce
to arrive in good condition at the market.

1.1.8 Maturity: Physiological and biochemical changes of fruit. Maturity influences texture, juiciness,
sugar-content, sugar-acid-ratio of the fruit. Maturity is dependent on the characteristics of each product.

1.1.9 Firmness: Attribute of flesh texture expressing resistance to deformation which depends on
variety, stage of ripeness and length of storage. Firmness is one of the indicators useful in assessment of
stage of ripeness and can be measured by a penetrometer, or other assessment.

1.1.10 Firm: Level of firmness enabling trading, storing and keeping acceptable eating quality of
produce, depending on the nature of produce (e.g. carrots, cherries or garlic).

1.1.11 Decay: Defect (progressive or not) seriously affecting the edibility and/or keeping quality of the
produce.

1.1.12 Satisfactory condition: Absence of defects. These defects can be a lack of firmness, bruises,
heavy trim, cuts, cracking, picking damages, chilling, scald, or other defects likely to deteriorate. The
produce should be edible with a normal preparation.

1.1.13 Packaging and labeling:

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All packaging materials must be food-grade, durable, and designed to protect the produce from
contamination and damage while preserving freshness. Labels should accurately identify the product,
including country of origin, net weight, and any allergen information, as well as expiry or best-before dates
if applicable.

1.2. Classification

2.2.1 Classification: Grouping of produce in classes based on quality levels in relation to relevant
parameters.

2.2.2 “Extra” Class: Selection of fruit or vegetables of superior quality. The produce shall have the
characteristics typical of the variety or commercial type and shall fulfill the minimum requirements. The
produce may have superficial defects only, unless otherwise indicated in the standard. The superficial
defects should affect only very small areas of the product and should hardly contrast with the typical
coloring, nature of the skin or typical shape. The produce shall not have any defect affecting the internal
quality.

2.2.3 Class I: Selection of fruit or vegetables of good quality. The produce shall have the
characteristics typical of the variety or commercial type and shall fulfill the minimum requirements. The
produce may have slight defects only with regard to shape, development, coloring and skin, unless
otherwise indicated in the standard. The slight defects should affect only small areas of the produce and
should only slightly contrast with the typical coloring, nature of the skin or typical shape. The produce
shall not have any defect affecting the internal quality.

2.2.4 Class II: Selection of fruit or vegetables of marketable quality. The produce may have defects
with regard to shape, development, coloring and skin as well as to minimum requirements, unless
otherwise indicated in the standard. The produce shall not have serious defects affecting the internal
quality.

2. Defect Tolerance

When assessing fruit and vegetable quality, defects can be categorized as stable or unstable.
Stable defects are those that do not worsen over time, such as minor blemishes or surface scars that do
not affect the internal quality or shelf life. These defects are often cosmetic and can be tolerated in certain
markets.
Unstable defects indicate underlying issues that may worsen, such as bruising, soft spots, or signs of
decay. These defects can lead to further deterioration and should be addressed promptly to prevent
spoilage and maintain overall quality.
Understanding the distinction between these defects is crucial for effective quality control and ensuring
consumer satisfaction.
Below table contains the tolerance limit for each quality defect and this is common for all the fruit and
vegetable
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QUALITY DEFECT TOLERANCE

Defect Category Defect Tolerance

Size/Weight

Discoloration
Stable < 10%
Skin defect

Shape defect

Fungus/Mold/Rot
< 0%

Unstable Bruising/ Mech.damage/Juice < 2%

dropping

Shrivel/Internal discoloration < 2%

Pest damage < 0%

Total defect (Stable defect + Unstable defect) < 10%

1- If total defect found is less than 10 %, and non-stable defect is less than 2% item will be
received
2- If total defect is less than 10 % and non-stable defect is more than 2 %, item will be rejected
3- If total defect is more than 10% item will be rejected

3. Product ID Card

3.1 Apples

a) APPLE AMBROSIA

GENERAL INFORMATION
ID NUMBER APPLE REGAMBROSIA
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Ambrosia apples are medium to large in size and conical in shape. The smooth and
glossy skin is bi-colored with a golden to butter-yellow base and red to pink blushing
covering the surface. The light-yellow to cream-colored flesh is crisp and contains a
small central fibrous core with a few small, dark brown seeds compacted within.
ITEM DESCRIPTION Ambrosia apples are tender and juicy with a sweet, honeyed flavor and low acidity.

ORIGIN CANADA, CHILE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Pale red 70% coloration

Crisp firm, flesh-Pick up the apple and No tolerance

MATURITY /FIRMNESS feel the fruit's skin

Sweet, crunchy and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 12
BRIX SENSORY

SIZE or WEIGHT 50-80mm ± 10 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1 Sqcm in
area. Small blemishes should be added
TEXTURE together to create one aggregate blemish

Shape of the product should not be Misshape >10mm offset when looked at
typical or variable from side
SHAPE

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE

b) Apple red

GENERAL INFORMATION

ID NUMBER APPLE RED

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Red apples are medium to large in size and conical in shape. The smooth and glossy
skin is red and cream-colored flesh is crisp and contains a small central fibrous core
with a few small, dark brown seeds compacted within. Red apples are tender and juicy
ITEM DESCRIPTION with a sweet, honeyed flavor and low acidity.

ORIGIN USA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Bright red 70% coloration

Crisp firm, flesh-Pick up the apple and feel the No tolerance

MATURITY /FIRMNESS fruit's skin without discoloration

Sweet, crunchy and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 12
BRIX SENSORY

SIZE or WEIGHT 50-80mm ± 10 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to create
TEXTURE
one aggregate blemish

Shape of the product should not be typical or Misshape >10mm offset when
variable looked at from side
SHAPE

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE

c) Apple Gala

GENERAL INFORMATION
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ID NUMBER APPLE GALA

Gala apples are medium to large in size and conical in shape with double color having
pale yellow stripes with pinkish red and cream-colored flesh is crisp, contains a small
ITEM DESCRIPTION central fibrous core with a few small, dark brown seeds compacted within the flesh

ORIGIN USA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Pinkish red with yellow stripes 70% coloration

Crisp firm, flesh-Pick up the apple and feel the No tolerance

MATURITY /FIRMNESS fruit's skin it should not be soft

Sweet, crunchy and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 12
BRIX SENSORY

SIZE or WEIGHT 50-80mm ± 10 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to create
TEXTURE
one aggregate blemish

Shape of the product should not be typical or Misshape >10mm offset when
variable looked at from side
SHAPE

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
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Apple
d) Fuji

GENERAL INFORMATION

ID NUMBER APPLE FUJI

Fuji apples are typically round bi-colored apples, typically striped with yellow and
pinkish-red. It's known more for its flavor and firm texture.
The fruit has Sweet honey like flavor and a dense flesh that is sweeter and crisper than
ITEM DESCRIPTION many other apple

ORIGIN CHINA -SERBIA-NEW ZEALAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Pale red 70% coloration

Crisp firm flesh, -Pick up the apple and feel the No tolerance
fruit's skin. You can even gently press a small
area of the skin to make sure it's firm to the touch.
Avoid apples that are noticeably soft, mushy, or
indent easily after you press the skin
MATURITY /FIRMNESS

Very juicy with a sugary-sweet flavor Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 12
BRIX SENSORY

SIZE or WEIGHT 50-80mm ± 10 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to create
TEXTURE
one aggregate blemish

Shape of the product should not be typical or Misshape >10mm offset when
variable looked at from side
SHAPE
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Apple
ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C
TEMPERATURE
e) Jazz

GENERAL INFORMATION

ID NUMBER APPLE JAZZ

Jazz apples are a round variety with striated, ruby red skin with green undertones. They
have a crisp, sweet white flesh that will stay pure white for up to 10 hours before
succumbing to oxidation and turning brown. Jazz apples have what are known as
lenticels, or small pores, which allow gasses to pass between the skin and the flesh of a
ITEM DESCRIPTION fruit.

ORIGIN NEW ZEALAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR
Bright red 70% coloration

Pick up the apple and feel the fruit's skin. No tolerance

You can even gently press a small area of
the skin to make sure it's firm to the touch.
MATURITY /FIRMNESS Avoid apples that are noticeably soft,

Sweet, crunchy and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 12
BRIX SENSORY

SIZE or WEIGHT 50-80mm ± 2 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1 Sqcm
in area. Small blemishes should be added
TEXTURE together to create one aggregate blemish
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Apple
Shape of the product should not be typical Misshape >10mm offset when looked at
or variable from side
SHAPE

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
f) Breeze

GENERAL INFORMATION

ID NUMBER APPLE BREEZE

Breeze is an apple variety hailing from New Zealand. These apples have a pink-red
blush with a yellow background. The texture of the white flesh is dense, juicy, and very
crisp, while the flavors are sweet and very aromatic. The apples are harvested in mid-
ITEM DESCRIPTION February at the peak of their maturity.

ORIGIN NEW ZEALAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Bright red 70% coloration

Crisp, not dull -Pick up the apple and feel the No tolerance
fruit's skin. You can even gently press a small
area of the skin to make sure it's firm to the touch.
Avoid apples that are noticeably soft, mushy, or
indent easily after you press the skin
MATURITY /FIRMNESS

Sweet, crunchy and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 12
BRIX SENSORY

SIZE or WEIGHT 50-80mm ± 2 mm is tolerable

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Apple
Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to create
TEXTURE
one aggregate blemish

Shape of the product should not be typical or Misshape >10mm offset when
variable looked at from side
SHAPE

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
g) Pink Lady

GENERAL INFORMATION

ID NUMBER APPLE PINK LADY

Pink lady is an apple variety hailing from New Zealand. These apples have a pink-red
blush. The texture of the white flesh is dense, juicy, and very crisp, while the flavors are
ITEM DESCRIPTION sweet and very aromatic. These apples are rich in fiber

ORIGIN NEW ZEALAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Pale to Bright red 70% coloration

Crisp, not dull -Pick up the apple and feel the No tolerance
fruit's skin. You can even gently press a small
area of the skin to make sure it's firm to the touch.
Avoid apples that are noticeably soft, mushy, or
MATURITY /FIRMNESS indent easily after you press the skin

Sweet, crunchy and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 12
BRIX SENSORY

SIZE or WEIGHT 50-80mm ± 2 mm is tolerable

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Apple
Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to create
TEXTURE
one aggregate blemish

Shape of the product should not be typical or Misshape >10mm offset when
SHAPE variable looked at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE

h) Granny smith

GENERAL INFORMATION

ID NUMBER APPLE GRANNY SMITH

The Granny Smith apple variety is Crunchy and a bit sour in taste. These apples have a
Greenskin. The texture of the white flesh is dense, juicy, and very crisp. These apples
ITEM DESCRIPTION are rich in fiber

ORIGIN RSA, ITALY, AUSTRALIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR
Pale to bright Green 70% coloration

Crisp, not dull -Pick, up the apple and feel the No tolerance
fruit's skin. Please gently press a small area of
the skin to make sure it's firm to the touch. Avoid
apples that are noticeably soft, mushy, or indent
MATURITY /FIRMNESS
easily after you press the skin

Sweet, crunchy and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 12
BRIX SENSORY

SIZE or WEIGHT 50-80mm ± 2 mm is tolerable

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Apple
Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to create
TEXTURE
one aggregate blemish

Shape of the product should not be typical or Misshape >10mm offset when
SHAPE variable looked at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
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i) Golden Apple

GENERAL INFORMATION

ID NUMBER GOLDEN APPLE

Golden apple variety is Crunchy and a bit sour in taste. These apples have a Golden
color skin with white color flesh. The texture of the white flesh is dense, juicy, and very
ITEM DESCRIPTION crisp. These apples are rich in fiber

ORIGIN RSA, ITALY, AUSTRALIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Pale Yellow to Golden 70% coloration

Crisp, not dull -Pick, up the apple and feel the No tolerance
fruit's skin. Please gently press a small area of
the skin to make sure it's firm to the touch. Avoid
apples that are noticeably soft, mushy, or indent
easily after you press the skin
MATURITY /FIRMNESS

Sweet, crunchy and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 12
BRIX SENSORY

SIZE or WEIGHT 50-80mm ± 2 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to create
TEXTURE
one aggregate blemish

Shape of the product should not be typical or Misshape >10mm offset when
variable looked at from side
SHAPE

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
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i) Golden Apple

GENERAL INFORMATION

ID NUMBER GOLDEN APPLE

Golden apple variety is Crunchy and a bit sour in taste. These apples have a Golden
color skin with white color flesh. The texture of the white flesh is dense, juicy, and very
ITEM DESCRIPTION crisp. These apples are rich in fiber

ORIGIN RSA, ITALY, AUSTRALIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Pale Yellow to Golden 70% coloration

Crisp, not dull -Pick, up the apple and No tolerance

feel the fruit's skin. Please gently press
a small area of the skin to make sure it's
firm to the touch. Avoid apples that are
MATURITY /FIRMNESS noticeably soft,

Sweet, crunchy and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 12
BRIX SENSORY

SIZE or WEIGHT 50-80mm ± 2 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1 Sqcm in
area. Small blemishes should be added
TEXTURE together to create one aggregate blemish

Shape of the product should not be Misshape >10mm offset when looked at
SHAPE typical or variable from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
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3.2) Apricots & Plums:

a) Apricot

GENERAL INFORMATION

ID NUMBER APRICOT

Apricots are petite, round to slightly oblong fruits with smooth and velvety skin. The skin
often has a rosy blush, and can range in color from pale yellow, to golden, to a burnt
orange, depending on the variety and how ripe they are. The flesh is smooth, juicy,
tender, and sweet, with just a bit of tartness at the end. The flavor is often described as
being somewhere between a peach and a plum. Apricots are classified as stone fruits
or drupes, characterized by their thin skin, pulpy middle, and single, hard, central shell
enclosing a pit or stone.
ITEM DESCRIPTION

ORIGIN SPAIN, AUSTRALIA, TURKEY, ITALY, USA, RSA, TUNISIA, LEBANON

CLASS accepted I

Parameter Target Tolerance

COLOR Orange 70% coloration

The skin is firm yellow or orange covered with a No tolerance

MATURITY /FIRMNESS velvety finish.

The flesh is smooth, juicy, tender, and sweet, with Brix: ± 2 is tolerable
just a bit of tartness at the end.
Free from foreign odors and taints
BRIX SENSORY BRIX : 14

SIZE or WEIGHT Diameter: 15-25mm ± 2mm is tolerable

Free from skin defects and markings.

Any solid area of skin
markings> 1 Sqcm in area.
Small blemishes should be
added together to create one
aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side
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ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
d) JANAREK

GENERAL INFORMATION

ID NUMBER JANAREK

Ganarek or janarek (Green plums) are the same as regular plums, they're just picked
before they're ripe. green plums have a different flavor to that of the normal sweet taste
you expect from a plum. Picking the plums early causes them to have a very sour and
bitter flavor are identified by their round-oval shape and smooth-textured, pale green
ITEM DESCRIPTION flesh; they are on average smaller than red round plums

ORIGIN GEORGIA, LEBANON, SYRIA, IRAN, AFGHANISTAN, TURKEY

CLASS accepted I

Parameter Target Tolerance

COLOR Pale Green 70% coloration

The flesh is pale green , with smooth texture- Firm No tolerance

MATURITY /FIRMNESS skin

Very sour and bitter flavor Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 8
BRIX SENSORY

SIZE or WEIGHT Diameter: 10-20mm ± 5mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
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Plum
e) Black

GENERAL INFORMATION

ID NUMBER PLUM BLACK

Black plums are a variety of plum that has a dark purple to black colored skin with a
firm, but juicy amber to yellow colored flesh.Categorized as a stone fruit, black plums
contain a pit in the middle, Black plum is a large reddish-black plum with very juicy,
yellow flesh. Its pit is "freestone," which means that it separates easily from the flesh.
ITEM DESCRIPTION "Black plum" is a midseason plum.

ORIGIN RSA, CHILE, AUSTRALIA, SPAIN, ITALY, TUNISIA

CLASS accepted I

Parameter Target Tolerance

COLOR Black 70% coloration

The succulent tangy flesh is yellow-plumb that's No tolerance

heavy and not too soft-If the plum is too soft, it's
MATURITY /FIRMNESS probably overripe

Ripe plum have juicy, yellow flesh and a single seed Brix: ± 2 is tolerable
that it separates easily from the flesh.
Free from foreign odors and taints
BRIX SENSORY BRIX : 12

SIZE or WEIGHT Diameter: 20-70-mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
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Plum

f) red

GENERAL INFORMATION

ID NUMBER PLUM RED

Red plums are a round, red fruit with thin, smooth skin. The flesh can also be red or
yellow and carries a sweet flavor with slightly sour overtones.Red plums are mouth-
watering fruit with a tart flavor in the pulp. It is circular shaped and has a juicy pulp that
has high water content in it. The more the skin of the plum is deep red, the more it
contains nutrients in high amounts
ITEM DESCRIPTION

SPAIN, AUSTRALIA, ITALY,TUNISIA, MOROCCO, LEBANON, RSA, IRAN, EGYPT,

ORIGIN TURKEY

CLASS accepted I

Parameter Target Tolerance

COLOR Pale to dark red 70% coloration

The flesh is firm and juicy. The fruit's peel is No tolerance

smooth, with a natural waxy surface that adheres to
MATURITY /FIRMNESS the flesh

Ripe plums have juicy, yellow or red flesh. Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 12
BRIX SENSORY

SIZE or WEIGHT Diameter: 20-70-mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
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Plum
g) Yellow

GENERAL INFORMATION

ID NUMBER PLUM YELLOW

Red plums are a round, red fruit with thin, smooth skin. The flesh can also be red or
yellow and carries a sweet flavor with slightly sour overtones.Red plums are mouth-
watering fruit with a tart flavor in the pulp. It is circular shaped and has a juicy pulp that
has high water content in it. The more the skin of the plum is deep red, the more it
contains nutrients in high amounts
ITEM DESCRIPTION

SPAIN, AUSTRALIA, ITALY,TUNISIA, MOROCCO, LEBANON, RSA, IRAN, EGYPT,

ORIGIN TURKEY

CLASS accepted I

Parameter Target Tolerance

COLOR Pale to dark yellow 70% coloration

The flesh is firm and juicy. The fruit's peel is No tolerance

smooth, with a natural waxy surface that adheres to
MATURITY /FIRMNESS the flesh

Ripe plums have juicy, yellow or red flesh. Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 12
BRIX SENSORY

SIZE or WEIGHT Diameter: 20-70-mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 22

3.4) Berries a) Raspberry

GENERAL INFORMATION

ID NUMBER RASPBERRY

Raspberries are small, aggregate fruits that generally average 1 to 3 centimeters in diameter
and have a round, oval, to oblong shape. Despite the fruits resembling berries, Raspberries
are developed from tiny round drupelets that fuse together to create a solid but bumpy,
textured, and bubbled appearance. Each clustered section, or drupelet, contains fine hairs,
seeds, and juice, growing over a spongy core that remains with the plant once the fruit is
ITEM
picked. The fruit’s flesh is also typically soft, tender, juicy, and mildly crunchy.
DESCRIPTION

ORIGIN HOLLAND, MOROCCO

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Red color. 70% coloration

MATURITY Plump, firm,

No tolerance
/FIRMNESS

both tart and sweet -Juicy Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 10
BRIX SENSORY

SIZE or WEIGHT
15-25mm in diameter ± 2 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
 23

b) Blackberry

GENERAL INFORMATION

ID NUMBER BLACKBERRY

Blackberries are characterized by their coloring, their unique composition and their flavor. Like
raspberries, Blackberries are not technically a berry, but rather an aggregate fruit of individual
drupes held together by very fine, nearly invisible hairs. Blackberries do not have a hollow
center, instead they have a solid, edible core. When ripe, Blackberries have a deep inky
sheen with purple highlights. They are succulent, soft, and juicy. Their flavor is sweet, slightly
ITEM
tart, with earthy undertones.
DESCRIPTION

ORIGIN HOLLAND, MEXICO, USA, UAE, AUSTRALIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Dark black. If the berry is red or purple, it's not ripe yet 70% coloration

MATURITY plump, full, and slightly tender feel.

No tolerance
/FIRMNESS

Succulent, juicy berries with a tart flavor Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 10
BRIX SENSORY

SIZE or WEIGHT 20-30mm ± 2 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to create
TEXTURE
one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
 24

c) Strawberry

GENERAL INFORMATION

ID NUMBER STRAWBERRY

Strawberries have an overall conical heart shape and can vary in size depending upon
cultivar and growing conditions. All varieties of Strawberries have seeds on their exterior
rather than their interior, which distinguishes them from a berry and a true fruit. They
have a bright red sheen when fully ripe and a juicy yet firm texture. While sugar contents
can vary from sweet-tart to candy-like syrup, Strawberries maintain a balanced acidity
level.
ITEM DESCRIPTION

HOLLAND, MEXICO, USA, UK, BELGIUM,SPAIN, MOROCCO, TUNISIA, GREECE,

ORIGIN RSA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Pinky Red or dark red 20% white shoulder

MATURITY /FIRMNESS Crisp firm, No tolerance

fruity, sweet, and juicy Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX SENSORY BRIX : ≥ 10

SIZE or WEIGHT 25-45mm in diameter ± 2 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
 25

d) Cranberry

GENERAL INFORMATION

ID NUMBER CRANBERRY

Cranberries are round, elongated fruits,their skins ripen from green to white, then to a
glossy, scarlet red. The firm flesh is a bright, creamy white and has a crisp texture.
ITEM DESCRIPTION There are four small air pockets in the center of each berry

ORIGIN USA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Glossy scarlet red 70% coloration

MATURITY /FIRMNESS Firm and bouncy will indicate the ripeness. No tolerance

cranberries are as tart as lemons because of their Brix: ± 2 is tolerable

similar low sugar/high acid composition
Free from foreign odors and taints
BRIX SENSORY BRIX : ≥ 10

SIZE or WEIGHT
11-15 mm in diameter ± 2 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
 26

e) Blueberry

GENERAL INFORMATION

ID NUMBER BLUEBERRY

Blueberries are small round berries in shape. They first appear green, but ripen into a
deep shade of dusty blue. The soft, hazy white coating that develops on the skins'
surface, which is known as the bloom, is a natural waterproofing which helps protect the
berries from the sun and other natural elements. Blueberries have a sweet and woodsy
ITEM DESCRIPTION flavor with an acidity that can vary depending upon growing conditions.

ORIGIN CANADA, PERU, MEXICO, USA, UAE, MOROCCO,NEW ZEALAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR
Dusty blue to dark blue 70% coloration

Ripe blueberries are plump and deep blue with a No tolerance

dusting of gray on the surface. A blueberry that is
firm or shows any hint of red isn't fully ripened and
MATURITY /FIRMNESS will likely be tart

Sweet taste with a bit of acid. Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 12
BRIX SENSORY

SIZE or WEIGHT 15-20mm in diameter ± 2 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

 27

TEMPERATURE

f) Gooseberry

GENERAL INFORMATION

ID NUMBER GOOSEBERRY

Gooseberries also known as Amla (Indian gooseberries) are small round berries in
shape. The skin is tough, yet thin with a flesh that is crisp and juicy with a taste both
sour and bitter. The flesh is also somewhat astringent. In the center of the berry lies a
ITEM DESCRIPTION hexagonal-shaped stone with 6 small seeds.

ORIGIN INDIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR
Light green 70% coloration

Hard well skin and bright yellowish green in color- No tolerance

Firm flesh- Skin should be clear without any black
MATURITY /FIRMNESS spots-they taste like sour grapes

Juicy flesh , sour, astringent taste combined with a Brix: NA

sweet and bitter undertone.
Free from foreign odors and taints
BRIX SENSORY BRIX : ≥ NA

30-40mm in diameter ± 2 mm is tolerable

SIZE or WEIGHT 3-6 g in weight

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE
 28

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE

g) Red Currant

GENERAL INFORMATION
ID NUMBER RED CURRANT

The pearl sized berries are loosely clustered in elongated strands and have a somewhat
translucent sheen. Their brilliant red skin encases a pulpy flesh that contains 3-12 tiny
edible seeds. Less robustly flavored than black currants, but more tart than white
currants, they offer flavors of raspberry, cranberry, gooseberry, rhubarb, hints of rose
and a moderately acidic finish.
ITEM DESCRIPTION

ORIGIN INDIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Glossy red 70% coloration

MATURITY /FIRMNESS
Firm flesh not soft No tolerance

Acidic and tart taste Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 10
BRIX SENSORY

SIZE or WEIGHT
10-15 mm in diameter ± 2 mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

 29

TEMPERATURE

3.7) Cherry:
a) Cherry red

GENERAL INFORMATION

ID NUMBER CHERRYRED

Red Cherry is defined as a small, fleshy fruit that has a hard pit with a short hard stem and
ranges in color bright red to maroon, they are large and a bit heart shaped with a firm, crisp
ITEM texture. They're pleasantly sweet with a hint of acidity. The darker their red color, the riper and
DESCRIPTION more flavorful.

ARGENTINA, AUSTRALIA, SPAIN, GREECE, TURKEY,CANADA, USA,AZERBAIJAN,

ORIGIN UZBEKISTAN,LEBANON CHILE

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

Dark red purple or bright vivid red as per the variety. 70% coloration
COLOR

MATURITY Firm flesh, crisp texture

No tolerance
/FIRMNESS

Sweet, juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX SENSORY BRIX : ≥ 14

SIZE or WEIGHT 20-25 mm in diameter ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

 30

TEMPERATURE

b) Cherry yellow

GENERAL INFORMATION

ID NUMBER CHERRY YELLOW

Yellow cherry, the term “yellow” refers to the cherry flesh being more yellow than the skin.
ITEM Most of the cherries categorized as yellow actually have a predominant red blush or tint to
DESCRIPTION their skin with flesh that is characteristically yellow, white, or creamy.

ORIGIN SPAIN

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark yellow 70% coloration

MATURITY Firm flesh, crisp texture

No tolerance
/FIRMNESS

Sweet, juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX SENSORY BRIX : ≥ 12

SIZE or WEIGHT 20-25 mm in diameter ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

 31

TEMPERATURE

3.12) Grapefruit & Pomelo a) Grapefruit

GENERAL INFORMATION

ID NUMBER GRAPEFRUIT

The grapefruit is a hybrid of the pomelo and the orange,It comes in white, pink, and red
varieties colors that refer to the flesh Star Ruby is the most common variety
recognizable for its deep red flesh color and exceptional flavor, the nearly smooth skin
of the Star Ruby grapefruit sports a characteristic dark pink pretty blush. Having one to
six seeds, inside is an intense deep rich red flesh that delivers an absolutely delicious
sweet-tart flavor. The redder the flesh, the sweeter the taste.
ITEM DESCRIPTION

ORIGIN TURKEY, RSA, LEBANON

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Pale yellow pink to brilliant ruby red 70% coloration

Smooth porous skin-The deeper the color, the more No tolerance

intense the flavor-feels plump with fairly smooth and
MATURITY /FIRMNESS thin skin. it should also feel heavy for its size.

Juicy-Sweet-tart flavor Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 10
BRIX SENSORY

SIZE or WEIGHT
Diameter: 65-110 mm ± 5mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE
 32

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE

b) Pomelo

GENERAL INFORMATION

ID NUMBER POMELO

Pomelos are the largest of all the citrus fruits,they are slightly round or pear-shaped or
tear drop.Greenish to yellow to pinkish, it's wrapped in a very thick skin, ranging from
the size of a baby cantaloupe to almost basketball size. The pulp may be rich pink, pale
pink, light yellow or whitish and varies in taste. It may be juicy or a bit dry, acidic to
ITEM DESCRIPTION sweet and seedy to nearly seedless

ORIGIN VIETNAM, CHINA, THAILAND, LEBANON

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Greenish to yellow 70% coloration

pomelos that have a grassy, floral scent and feel No tolerance

MATURITY /FIRMNESS heavy for its size. Look for shiny, unblemished skin

Pomelos have a sweet to sweet-and-sour taste with Brix: ± 2 is tolerable

a distinctly bitter note. But while a grapefruit’s
refreshing,Juicy flesh
Free from foreign odors and taints
BRIX SENSORY BRIX : 10

SIZE or WEIGHT Diameter: 100-130-mm ± 10mm is tolerable

 33

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE

c) Pomelo red

GENERAL INFORMATION

ID NUMBER POMELO RED

Pomelos are the largest of all the citrus fruits,Red flesh Pomelo is roughly and oblate
shaped. Its peel is thick with a cotton-textured pith. Even though the skin is easy to
remove. The flesh is firm and less juicy, it is semi-sweet and not acidic like other citrus
ITEM DESCRIPTION fruits.

ORIGIN VIETNAM, CHINA, THAILAND, LEBANON

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Yellow skin with red flesh inside 70% coloration

pomelos that have a grassy, floral scent and feel No tolerance

MATURITY /FIRMNESS heavy for its size. Look for shiny, unblemished skin

Pomelos have a sweet to sweet-and-sour taste with Brix: ± 2 is tolerable

a distinctly bitter note. But while a grapefruit’s
refreshing,Juicy flesh
Free from foreign odors and taints
BRIX SENSORY BRIX : 10

SIZE or WEIGHT Diameter: 100-130-mm ± 10mm is tolerable

 34

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE

3.13) Grapes a) Grapes black

GENERAL INFORMATION

ID NUMBER GRAPES BLACK REG

Grape is a small sweet fruit, botanically a berry that grows in clusters on a vine in
different varieties. Fresh Black grapes have a full, rich shade of bluish-black ,they are
tightly attached to flexible green stems. Black grapes will be most flavourful when they
ITEM DESCRIPTION are firm,plump and they have a full, rich color.

ORIGIN RSA, NAMIBIA, AUSTRALIA, CHILE, EGYPT,ITALY

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Black 70% coloration

Firm,Plump and Full rich color, Green stems is sign No tolerance

of freshness Black grapes should have a rich violet
MATURITY /FIRMNESS hue to the skin

Sweet flavor, full of juice, thick and plump Brix: ± 2 is tolerable

refreshing,Juicy flesh
Free from foreign odors and taints
BRIX SENSORY BRIX : ≥ 16

SIZE or WEIGHT
Diameter: 6-8 mm ± 2mm is tolerable
 35

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 36

Grapes
b) White

GENERAL INFORMATION

ID NUMBER GRAPES WHITE REG

Grape is a small sweet fruit, botanically a berry that grows in clusters on a vine in
different varietes.white grapes are able to be grown in almost all climates. White grapes
should be firm, plump and tightly attached to the stems. Grapes that are wet, moldy or
shriveled at the stem attachment should be avoided, as they indicate decay. If grapes
are at their freshest, the stems will be green and flexible versus being dry and brittle
when they're not so fresh.
ITEM DESCRIPTION

INDIA,AUSTRALIA, USA,LEBANON, JORDAN, RSA, NAMIBIA, EGYPT,

ORIGIN TURKEY,SPAIN, ITALY

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Green 70% coloration

Juicy and snappy, with a beautiful balance of sweet No tolerance

MATURITY /FIRMNESS and tart.

Sweet flavor, full of juice, thick and plump Brix: ± 2 is tolerable

refreshing,Juicy flesh
Free from foreign odors and taints
BRIX SENSORY BRIX : ≥ 16

SIZE or WEIGHT Diameter: 6-8 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 37

Grapes

c) Red

GENERAL INFORMATION

ID NUMBER GRAPES RED REG

Grape is a small sweet fruit, botanically a berry that grows in clusters on a vine in
different varieties. Red seedless grapes should be firm but not hard or mushy and
tightly attached to the stems. Ripe red grapes should have a dark purple hue, as any
ITEM DESCRIPTION signs of green indicate that red grapes are not yet ripe.

ORIGIN PERU, RSA, CHILE, EGYPT, AUSTRALIA,NAMIBIA,USA,NEW ZEALAND,SPAIN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Red 50% coloration

Firm,Plump and dark reddish-purplish hue without No tolerance

MATURITY /FIRMNESS any signs of green.

Sweet flavor, full of juice, thick and plump Brix: ± 2 is tolerable

refreshing,Juicy flesh
Free from foreign odors and taints
BRIX SENSORY BRIX : ≥ 16

SIZE or WEIGHT Diameter: 6-8 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 38

Grapes

d) Mix

GENERAL INFORMATION

ID NUMBER GRAPES MIX

Grape is a small sweet fruit, botanically a berry that grows in clusters on a vine in
different colors and forms. There are red, green, and purple grapes, seedless grapes.
Grapes should be plump, not shriveled, with consistent color throughout. Look at the
stems, too. They should be green and pliable. The best grapes will have a healthy
shade to the skin. Ripe red grapes should have a dark purple hue.Ripe black grapes
should have a full, rich shade of bluish-black, and green grapes should have a
yellowish hue.In addition to skin tone, healthy grapes should also have a light silver-
colored dusting on the skin called bloom.Bloom is commonly mistaken for dirt, but it's
actually the plant's way of protecting the fruit from drying out or rotting.
ITEM DESCRIPTION

ORIGIN LEBANON-SPAIN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Red and green 50% coloration

Firm,Plump and dark reddish-purplish hue without No tolerance

MATURITY /FIRMNESS any signs of green.

Sweet flavor, full of juice, thick and plump Brix: ± 2 is tolerable

refreshing,Juicy flesh
Free from foreign odors and taints
BRIX SENSORY BRIX : ≥ 16

SIZE or WEIGHT Diameter: 6-8 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side
 39

Grapes
ITEM CORE 0-4 ⁰C 0-7 ⁰C
TEMPERATURE
 40

3.15) KIWI’s a) Kiwi

GENERAL INFORMATION

ID NUMBER KIWIREG

KIWI is a fruit with a thin hairy skin, green flesh, and black seeds. It has a soft texture
with a sweet and unique flavor. The Kiwi fruit is the edible berry of several species of
woody vines in the genus Actinidia. The most common cultivar group of kiwifruit is oval,
about the size of a large hen's egg: 5–8 centimeters in length and 4–5 cm in diameter.
Ready to eat Kiwi is slightly soft when your press and smells sweet with brown color
and plump shape
ITEM DESCRIPTION

ORIGIN IRAN, NEW ZEALAND, CHINA

CLASS accepted I

Parameter Target Tolerance

COLOR Brown color 50% coloration

MATURITY /FIRMNESS smells sweet and fruity, Slightly soft No tolerance

Very sour and bitter flavor Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 5.22
BRIX SENSORY

SIZE or WEIGHT Diameter: 40-50mm ± 5mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 41

b) Kiwi Gold

GENERAL INFORMATION

ID NUMBER KIWIGOLD

KIWI GOLD is another variety of kiwi, very similar to the green, but with a smoother
outer skin that covers a golden orange inner flesh. Gold kiwis distinguish themselves
from common kiwis in color, texture and flavor. The Gold kiwi has bronze toned,
smooth, hairless paper-thin skin. The golden flesh is dotted with the trademark edible
black seeds. Its flavors are sweet and tropical with notes of pineapple and mango. Its
shape is oval, coming to a blunted point at its stem end. The entire Gold kiwi fruit is
edible.
ITEM DESCRIPTION

ORIGIN AUSTRALIA, ITALY, RSA, NEW ZEALAND

CLASS accepted I

Parameter Target Tolerance

COLOR Brown color 50% coloration

Firm but slightly soft, Plump,smells sweet No tolerance

MATURITY /FIRMNESS ,smooth,hairless skin

Plump with unblemished skin, and golden flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : ≥ 5.22
BRIX SENSORY

SIZE or WEIGHT Diameter: 40-50mm ± 5mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 42

3.17) Lime & Lemon a) Lime

GENERAL INFORMATION

ID NUMBER LIME REG

Lime yellow, also known as West Indies lime, is a petite lime with spherical shape, the
outer skin varies from a kelly green to a light yellowish green, is about the size of a golf
ball and has very few seeds. The inner flesh is very juicy and offers a unique sweet-tart
ITEM DESCRIPTION flavor that distinguishes this lime from other varieties.

ORIGIN INDIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark green to pale yellow 50% coloration

Smoothly textured skin - firm and heavy for their No tolerance

MATURITY /FIRMNESS size- yellow color without black spots

Unique sweet-tart flavor Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 6
BRIX SENSORY

Diameter:30-40mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 43

b) Lime Green

GENERAL INFORMATION

ID NUMBER LIME GREEN REG

Limes are small in size, measuring 5-7 centimeters in height and 3-5 centimeters in
diameter, and are globular to oblong in shape. The rind, also known as the peel, is thin,
smooth and slightly bumpy with many small oil glands visible across the surface, and
glossy green transitioning into a yellow hue with maturity.
Underneath the rind, the flesh is soft, juicy, pale green, seedless or may contain a few
small inedible seeds, and is divided into 10-12 sections by thin white membranes.Limes
ITEM DESCRIPTION are also smaller and rounder than lemons

ORIGIN INDIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Dark green 50% coloration

Give it a squeeze - the skin should give ever so No tolerance

softly, still firm but with a bit of-the skin and if the
fruit smells distinctly lime-ish,a heavier lime
MATURITY /FIRMNESS indicates ripeness and will contain more juice.

Aromatic, floral scent with an acidic, tangy, and Brix: ± 2 is tolerable

bright flavor with notes of pine and spice
Free from foreign odors and taints
BRIX SENSORY BRIX : 6

SIZE or WEIGHT
Diameter:30-50mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

 44

TEMPERATURE
c) Lemon

GENERAL INFORMATION

ID NUMBER LEMON REG

Lemons are small to medium fruits, averaging 5 to 12 centimeters in length, and have
an ovate to oblong shape with pointed, curved ends. The rind, also known as the peel,
is generally pale to bright yellow and bears many small, fragrant oil glands, creating a
textured and glossy, finely pitted surface.
Underneath the rind, there is a semi-thin, white pith with a spongy, cotton-like
consistency, encasing 8 to 11 segments of soft, tender flesh.
The pale-yellow flesh is comprised of translucent sacs filled with juice and pulp, and
ITEM DESCRIPTION some Lemon varieties contain a few seeds, while other cultivars are found seedless.

ORIGIN RSA, SPAIN, TURKEY, EGYPT, ZIMBABWE,ITALY, LEBANON

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark yellow 50% coloration

Give it a squeeze - the skin should give ever so No tolerance

softly, still firm but with a bit of-the skin and if the
fruit smells distinctly lime-ish,a heavier lime
MATURITY /FIRMNESS indicates ripeness and will contain more juice.

Aromatic, floral scent with an acidic, tangy, and Brix: ± 2 is tolerable

bright flavor with notes of pine and spice
Free from foreign odors and taints
BRIX SENSORY BRIX : 6

SIZE or WEIGHT
Diameter: 50-65mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side
 45

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
3.18) Mangoes a) Alphonsa

GENERAL INFORMATION

ID NUMBER ALPHONSA REG

Alphonso is one of a number of mangoes grown in India. it is as well known as the

"King of Mango". Alphonso mangoes are small and somewhat egg-shaped. When fully
ripe, the deeper saffron-hued skin may have a blush of red, but no green color will
remain. Alphonso mangoes have very thin skins. The aroma of Alphonso mangoes is
very intense and has a sharply sweet flavor along with more mellow tropical flavors.
ITEM DESCRIPTION The flesh is non-fibrous, with a smooth texture unlike some mango varieties.

ORIGIN INDIA, NEW ZEALAND, PAKISTAN, INDONESIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark yellow 50% coloration

Deeper saffron-hued skin-The flesh is non- No tolerance

fibrous-As the fruit matures, the skin of an
Alphonso mango turns golden-yellow with a
MATURITY /FIRMNESS tinge of red across the top of the fruit.

Sweet and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX SENSORY BRIX : 12

SIZE or WEIGHT Length:100-150mm ± 10mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes should
be added together to create one
TEXTURE
aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when looked at
SHAPE variable from side
 46

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE

b) Mango Baby

GENERAL INFORMATION

ID NUMBER MANGO BABY

Baby mangoes are small Colombian variety, low in fibre and of pleasant aroma and
taste. They are yellow and sweet with a thin edible skin. You could describe the baby
ITEM DESCRIPTION mango as having the texture of a nectarine but with the taste of a mango.

ORIGIN COLUMBIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Bright yellow 50% coloration

Small size - Firm and bright yellow color-Pleasant No tolerance

MATURITY /FIRMNESS aroma

Sweet and Low fiber Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 12
BRIX SENSORY

SIZE or WEIGHT
Diameter: 35-40:mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
47
 48

Mango
c) Badami

GENERAL INFORMATION

ID NUMBER MANGO BADAMI REG

Badami is one of a number of mangoes grown in India.The fruit has pale yellow, thin
skin through which it is easy to detect the softness of the flesh.The flesh is an attractive
yellow / orange color, almost totally fibreless. The stone is of medium thickness. The
ITEM DESCRIPTION fruits may be somewhat round, oval, or kidney-shaped

ORIGIN INDIA, PAKISTAN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright yellow 50% coloration

Sweet and juicy flesh, almost fiberless-softening of No tolerance

MATURITY /FIRMNESS the flesh is an indicator of ripening

Sweet and Juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 12
BRIX SENSORY

Diameter: 80-150mm ± 10mm and 10 g is tolerable

SIZE or WEIGHT Weight: 350-400 g

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
 49

Mango

d) Kent

GENERAL INFORMATION

ID NUMBER MANGO GREEN REG

The mango Kent is a large fruit and is of oval shape, and has a rich, sweet flavor Peach
and tropical fruit. It has dark green skin with small patches of red blush, Kent mangos
have gold-to-orange flesh that's both sweet and rich.
ITEM DESCRIPTION In general, handle a mango very gently, as it bruises easily.

ORIGIN PERU, YEMEN, SENEGAL, IVORY COAST, MEXICO, EGYPT

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Pale to Bright yellow 50% coloration

Juicy, tender flesh with limited fibers No tolerance

Slight Give at the touch-handle a mango very
MATURITY /FIRMNESS gently, as it bruises easily.

Sweet and rich Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 12
BRIX SENSORY

Length: 125-150mm ± 10mm and 10 g is tolerable

SIZE or WEIGHT Weight: 570-740 g

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
 50

Mango

e) Green

GENERAL INFORMATION

ID NUMBER MANGO GREEN REG

The green mango is basically unripe mango. They are as well known as Raw mangoes.
They can be sour or nutty and sweet depending on the variety. An unripe mango is very
hard when you touch it and does not give in like a ripe fruit. Green mangoes are firm
and can be somewhat round oval or slightly kidney bean-shaped, depending on the
variety. The flavor is sharply sour and can be slightly bitter due to concentrations of
oxalic, citric and other types of acids which aren’t present in a ripe mango
ITEM DESCRIPTION

ORIGIN INDIA, OMAN, SRI LANKA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright green 50% coloration

Firm fruits with no visible bruises, Hard to the No tolerance

MATURITY /FIRMNESS touch-Dark green in color

Taste similar to tart limes Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

Diameter: 40-55mm ± 10mm and 10 g is tolerable

SIZE or WEIGHT Weight: 150-200 g

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish
 51

Mango
Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
f) Kesar

GENERAL INFORMATION

ID NUMBER MANGO KESAR REG

The 'Gir Kesar' mango, also called Kesar is known for its bright orange colored pulp.It is
small to medium fruit with a roundish shape with medium sized stone and a distinct
curved tip. It has a relatively unexciting appearance, having skin that is a dull, slightly
mottled yellow color, with a green tinge when less mature. It has a deep Yellow-orange
ITEM DESCRIPTION flesh, smooth and fragrant with intense sweetness.

ORIGIN INDIA, PAKISTAN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to bright yellow 50% coloration

Kesar are ready to eat when the fruit is tender with No tolerance
an overall softness coming through the thin peel.
Avoid fruit with excessively soft patches or bruised
or compressed areas. A little wrinkling of the skin is
of no concern, and often means the fruit is at peak
eating quality.
MATURITY /FIRMNESS

Intensely sweet mango that cannot fail to be Brix: ± 2 is tolerable

BRIX SENSORY satisfying.BRIX : 12

Length: 90-110mm ± 10mm and 10 g is tolerable

SIZE or WEIGHT Weight: 120-220 g
 52

Mango
Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
g) Palmer

GENERAL INFORMATION

ID NUMBER MANGO PALMER REG

The Palmer Mango is Small to medium-sized, it has an elongated characteristic shape,

and a marked dark red color. The fruit is large. Coloration tends to be yellow with red
blush when ripe; the fruit will turn purple long before becoming mature, sometimes
leading to immature fruits being picked. The flesh is orange-yellow and has a mild and
ITEM DESCRIPTION aromatic flavor, with minimal fiber, and contains a monoembryonic seed

ORIGIN BRAZIL, THAILAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Green with red color 50% coloration

MATURITY /FIRMNESS Firm-Sweet flavor-Gives slightly to gentle pressure No tolerance

Rich flavor and succulent texture-Sweet and juicy Brix: ± 2 is tolerable

flesh
Free from foreign odors and taints
BRIX SENSORY BRIX : 12

Diameter: 60-95mm ± 10mm and 10 g is tolerable

SIZE or WEIGHT Weight: 300-550 g
 53

Mango
Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE

h) R2E2

GENERAL INFORMATION

ID NUMBER MANGO R2E2

R2E2 mango takes its name from the row and position in the field of the original tree at
the department´s Bowen Research Facility. R2E2 mango is a large, highly coloured
fruit. Fruit shape is round ovate. The fruit color is blush - orange red. The flesh is yellow
ITEM DESCRIPTION with a little fibrous. It tastes sweet.

ORIGIN VIETNAM, EGYPT, AUSTRALIA, KENYA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright yellow 50% coloration

Large and round with firm, non-fibrous yellow flesh, No tolerance

and a sweetly mild flavor- fruity aroma at their stem
MATURITY /FIRMNESS ends

sweetly mild flavor and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 14
BRIX SENSORY
 54

Mango
Diameter: 80-110mm ± 10mm and 10 g is tolerable
SIZE or WEIGHT Weight: 400-700 g

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE

i) Rajapuri

GENERAL INFORMATION

ID NUMBER MANGO RAJAPURI

The Rajapuri mangoes are green in color, large in size with a small seed. This variety is
known for its sweet flavor, fragrant and large size, Its weight varies from 500g to 1kg.
This mango is an oversized, juicy mango with a nectar-like sweet taste. It has a soft
ITEM DESCRIPTION and light-coloured pulp.

ORIGIN INDIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Green 50% coloration

Fresh, soft in-mouth feel and sweet flavor of No tolerance

Rajapuri-Smooth and tender flesh without fiber-
similar shape to Kesar but more rounded and
MATURITY /FIRMNESS larger.
 55

Mango
Comforting taste with a rich, sharp flavor Brix: ± 2 is tolerable
Free from foreign odors and taints
BRIX : 14
BRIX SENSORY

Length: 90-150mm ± 10mm and 10 g is tolerable

SIZE or WEIGHT Weight: 400-600 g

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE

j) Ready to eat

GENERAL INFORMATION

ID NUMBER MANGO READY TO EAT REG

Mangoes range greatly in size, measuring anywhere from 5 to 30 centimeters in

length.They have leathery, smooth skin, and they can vary in shape from long and
slender, to kidney-shaped, or even somewhat round. Their skin is multi-colored with
different blends of red, yellow and green, depending on the variety. The succulent,
vibrant yellow to orange flesh is aromatic and juicy, with a texture similar to a peach.
The flavor is complex and sweet, with notes of peach, coconut, and vanilla or caramel,
and is sometimes balanced with a slight tartness.
ITEM DESCRIPTION

ORIGIN PERU

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Yellow with red color 50% coloration

 56

Mango
Ripe mangoes usually have a fruity aroma at their No tolerance
stem end-Don't focus on color is not an indicator of
ripeness-Squeeze the mango gently-Succulent,
MATURITY /FIRMNESS juicy and full of tropical flavor

BRIX SENSORY Freshy and juicy BRIX : 12 Brix: ± 2 is tolerable

Length: 100-300mm ± 10mm and 10 g is tolerable

SIZE or WEIGHT Weight: 450-300 g

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
k) Sindhri

GENERAL INFORMATION

ID NUMBER MANGO SINDHRI REG

Sindhri mango is a mango cultivar grown in Sindhri, a town in Sindh, and other areas of
Sindh province in Pakistan.It is a large oval shaped mango which is extremely sweet
and aromatic. It is considered the Queen of Mangoes because of its taste. It has a
lemon-yellow color when it is soft, it is almost fiberless, and has an aromatic, pleasant,
ITEM DESCRIPTION sweet flavor.

ORIGIN PAKISTAN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Bright yellow 50% coloration
 57

Mango

MATURITY /FIRMNESS Sweet and juicy flesh, almost fiberless. No tolerance

Sweet and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 12
BRIX SENSORY

Length: 100-200mm ± 10mm and 10 g is tolerable

SIZE or WEIGHT Weight: 300-400 g

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE

l) tommy

GENERAL INFORMATION

ID NUMBER MANGO TOMMY REG

The 'Tommy Atkins' mango is generally not considered to be the best in terms of
sweetness and flavor, it is valued for its very long shelf life and tolerance of handling
and transportation with little or no bruising or degradation. Tommy Atkins mangoes are
a medium to large sized mango variety weighing up to 900 GR each. They are broadly
oval shaped with a green skin almost always covered with a dark red blush with
occasional orange or yellow accents. The smooth skin is covered with small, yellow-
green lenticels (pores) that appear like freckles. The skin is thick, protecting the firm,
deep yellow flesh during shipping.
ITEM DESCRIPTION

ORIGIN PERU, RSA, KENYA, EGYPT

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

 58

Mango

Parameter Target Individual Tolerance

COLOR Bright yellow with red 50% coloration

The pulp is fine textured orange, sweet and juicy No tolerance

with a lot of fibers-The fruit must be lightly squeezed
MATURITY /FIRMNESS to determine ripeness.

Sweet and juicy flesh Brix: ± 2 is tolerable

BRIX SENSORY BRIX : 10

Length: 65-110mm ± 10mm and 10 g is tolerable

SIZE or WEIGHT Weight: 250-500 g

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
m) totapuri

GENERAL INFORMATION

ID NUMBER MANGO TOTAPURI REG

The Totapuri Mango is large in size, oblong in shape with a prominent beak-like
pointed end. When ripe it is golden yellow in color. Totapuri Mango Skin lacks the usual
Bitter taste of Most Mango skins or has a very slight bitterness and is consumed with
the flesh traditionally. The flesh is not sweet like other varieties but is great for for
ITEM DESCRIPTION salads and pickles

ORIGIN INDIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

 59

Mango

COLOR
Pale green to yellow with red 50% coloration

The Tip Looking Like A Parrot'S Beak-Unwrinkled No tolerance

MATURITY /FIRMNESS skin- sweet fragrance smell

Sweet and juicy flesh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 10
BRIX SENSORY

Length: 130-170mm ± 10mm and 10 g is tolerable

SIZE or WEIGHT Weight: 250-500 g

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE

n) Yellow Thai

GENERAL INFORMATION

ID NUMBER MANGO YELLOW THAI REG

Thai yellow mangoes are elongated and slender with one end more rounded and the
other end tapering to a slight point. They can weigh up to one pound . They have a light
yellowish green skin when young and mature to a deep golden yellow color when ripe.
Thai mangoes are very aromatic and will present a slightly wrinkled skin when fully ripe
and boast a super sweet, rich, honey flavor. The firm flesh is free of fibers and features
a buttery texture and deep yellow color. The stone is relatively thin and small.
ITEM DESCRIPTION

ORIGIN THAILAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

 60

Mango

Parameter Target Individual Tolerance

COLOR Pale green to yellow with red 50% coloration

Firm flesh -free of fibers-yellow color-The stone is No tolerance

MATURITY /FIRMNESS relatively thin and small.

Sweet, rich, honey flavor Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 12
BRIX SENSORY

Length: 140-180mm ± 10mm and 10 g is tolerable

SIZE or WEIGHT Weight: 300-450 g

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
 61

3.19) Melons
a) Cantaloupe:

GENERAL INFORMATION

ID NUMBER CANTALOUPE REG

Melon Cantaloupe is a melon that is a variety of the muskmelon species from the
family Cucurbitaceae. It is a small round melon with orange flesh and ribbed skin.The
first signal that a cantaloupe (or a muskmelon) is getting ripe is the color under the
netting of the fruit changes from green to tan. A ripe cantaloupe also tends to have a
ITEM DESCRIPTION pleasant aroma and a solid low sound when you feel it.

ORIGIN SPAIN, MOROCCO

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Brown color skin with orange flesh 50% coloration

Firm-Cantaloupe smell at the stem core-solid sound No tolerance

MATURITY /FIRMNESS -Heavy for its size

Firm -Sweet aroma-Juicy Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 10
BRIX SENSORY

Diameter: 100-150mm ± 10mm and 10 g is tolerable

SIZE or WEIGHT Weight: 500-5000 g

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE

b) Rock melon:
 62

GENERAL INFORMATION

ID NUMBER ROCKMELON REG

The rock melon is a variety of the muskmelon species from the family, it is a handy
sized fruit with a bright orange flesh that is beautifully sweet.
Rockmelon has a texture on its skin known as 'netting' – look for a rockmelon with
obvious netting (if it is too smooth, it is under-ripe).It also should have a deep, sweet
ITEM DESCRIPTION scent, so smell it.

ORIGIN AUSTRALIA, BRAZIL, HONDURAS, TURKEY, IRAN,UAE, OMAN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Ash color skin with orange flesh 50% coloration

Firm not soft-strong webbing on rind-sandy gold or No tolerance

MATURITY /FIRMNESS creamy yellow rind color

Sweet-Juicy-Round, smooth Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 10
BRIX SENSORY

Diameter: 100-150mm ± 10mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 63

c) Honeydew melon:

GENERAL INFORMATION

ID NUMBER HONEYDEW REG

The honeydew melon is one of the two main cultivar types in Cucumis melo Inodorus
Group , it a variety of the winter melon, Cucumis melo inodorus, having a smooth,
pale-green rind and sweet, juicy, light-green flesh. When ripe, the color of the rind
should be a creamy yellow rather than green, and the rind will become smooth and
waxy rather than dusky. If you press on the bottom of a ripe honeydew (the opposite
end from where it's attached to the vine), it should feel slightly soft or at least a little
springy. Unlike cantaloupes, honeydew melons will not separate easily from the vine
when mature.
ITEM DESCRIPTION

ORIGIN UAE, OMAN, IRAN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale white color skin with Greenish white flesh 50% coloration

White or yellow rind-Slight give when pressed- No tolerance

MATURITY /FIRMNESS Smooth and waxy

sweet-Juicy Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 10
BRIX SENSORY

SIZE or WEIGHT
Diameter: 115-150mm ± 10mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE
 64

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
d) Sweet melon long :

GENERAL INFORMATION

ID NUMBER SWEET MELON LONG REG

Sweet melon long is one of the vine varieties whose fruit has a netted rind and edible
flesh and a musky smell.
Mostly elongated in shape with yellow or green rind ,sometimes combined it has an
aromatic, juicy and sweet flesh, being an ideal fruit to fight thirst.
When ripe the rind is smooth and waxy and it slightly gives on the end opposite the
ITEM DESCRIPTION stem.

ORIGIN JORDAN, IRAN, OMAN, INDIA, UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Pale white color skin with Greenish white flesh 50% coloration

MATURITY /FIRMNESS Juicy-Fresh -Firm No tolerance

Juicy and fresh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 9
BRIX SENSORY

Diameter: 100-150 mm ± 10mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 65

e) Sweet melon round:

GENERAL INFORMATION

ID NUMBER SWEET MELON ROUND REG

Sweet melon round one of the vine varieties whose fruit has a netted rind and edible
flesh and a musky smell. They are rounded in shape with yellow or green
rind ,sometimes combined with an aromatic, juicy and sweet flesh, being an ideal fruit
to fight thirst. When ripe, the rind has a slightly waxy feel with no bruising or soft
patches and feels heavy because heavier melons tend to be more succulent and
ITEM DESCRIPTION juicier

ORIGIN IRAN, OMAN, UAE, JORDAN, EGYPT

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale white color skin with Greenish white flesh 50% coloration

MATURITY /FIRMNESS
Firm-Sweet-Musky smell and fresh No tolerance

Juicy and fresh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 9
BRIX SENSORY

SIZE or WEIGHT
Diameter: 100-150 mm ± 10mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
66
 67

Watermelon
f) dark long:

GENERAL INFORMATION

ID NUMBER WATERMELON DARK LONG REG

Watermelon is a large fruit of a plant of the gourd family, with smooth green skin, red
pulp, and watery juice. It is further divided into several varieties that vary widely in taste,
texture, and color.Watermelon long dark is ideal and perfectly ripe when it is dark
ITEM DESCRIPTION green in color and dull looking.

ORIGIN IRAN, INDIA, JORDAN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark green skin with red flesh 50% coloration

Smooth skin -Hollow sound-Nice and heavy-Watery No tolerance

MATURITY /FIRMNESS Juice

Firm rind-Heavy -Yellowish creamy spot-Dull Brix: ± 2 is tolerable

Looking
Free from foreign odors and taints
BRIX SENSORY BRIX : 10

SIZE or WEIGHT
Diameter: 200-350 mm ± 10mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE

g) dark round:
 68

Watermelon

GENERAL INFORMATION

ID NUMBER WATERMELON DARK ROUND REG

Watermelon is a large fruit of a plant of the gourd family, with smooth green skin, red
pulp, and watery juice. It is further divided into several varieties that vary widely in taste,
texture, and color. Watermelon Dark Round is a round watermelon with dark green rind.
The flesh is bright red and crisp with very small pips. It has a globe shape with a classy
ITEM DESCRIPTION appearance.

ORIGIN INDIA, OMAN, EGYPT, IRAN, MOROCCO, SPAIN, UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark green skin with red flesh 50% coloration

MATURITY /FIRMNESS Round and firm -Tan field spot- Darker rind No tolerance

Firm rind-Heavy -Sweet and watery Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 9
BRIX SENSORY

SIZE or WEIGHT
Diameter: 130-250 mm ± 10mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 69

Watermelon
h) Green Long:

GENERAL INFORMATION

ID NUMBER WATERMELON GREEN LONG REG

Watermelon is the large, roundish or elongated fruit of a trailing vine, Citrullus lanata, of
the gourd family, having a hard, green rind and a sweet, juicy, usually pink or red pulp.
Watermelon long green is Dark green with broken, light green stripes ,It is larger fruit
size,Sweet with deep red flesh and excellent flavor.
A fully ripe one has a brown and dry tendril and it feels heavy for its size. hollow ringing
ITEM DESCRIPTION sound reveals a ripe melon as well

ORIGIN INDIA, OMAN, EGYPT, IRAN, MOROCCO, SPAIN, UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark green skin with red flesh 50% coloration

Green rind and sweet, red flesh, Heavy -Elongated No tolerance

MATURITY /FIRMNESS shape-Brown dry stem

Watery and Juicy -Sweet Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 9
BRIX SENSORY

SIZE or WEIGHT
Diameter: 200-350 mm ± 10mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
i) Mini:
 70

Watermelon

GENERAL INFORMATION

ID NUMBER WATERMELON MINI REG

Mini watermelons are about the size of a cantaloupe or smaller. They're sweet, crisp
and very juicy. Their flesh varies from deep pink to deep red.
They’re round in shape , dark green or with stripes , often seedless and last longer A
ripe one will have a deep hollow sound, which means it is brimming with juice and at
ITEM DESCRIPTION the peak of its ripeness.

ORIGIN SPAIN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark green skin with red flesh 50% coloration

Brown tendrils -Hollow sound-Sweet, Very Juicy,dull No tolerance

MATURITY /FIRMNESS looking

Watery and Juicy -Sweet Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 10
BRIX SENSORY

Diameter: 120-160 mm ± 10mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 71

j) Watermelon Seedless:

GENERAL INFORMATION

ID NUMBER WATERMELON SEEDLESS REG

Watermelon is a large fruit of a plant of the gourd family, with smooth green skin, red
pulp, and watery juice. It is further divided into several varieties that vary widely in taste,
texture, and color.Seedless watermelon is one of the best varieties (result of cross
breeding) which is smaller and rounder and more flavourful than seeded variety and
ITEM DESCRIPTION much sweeter and crisper. A healthy, edible watermelon should smell sweet and fresh.

ORIGIN VIETNAM, AUSTRALIA, COSTA RICA, TURKEY, SPAIN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark green skin with red flesh 50% coloration

Juicy-watery-Firm-Deep Hollow sound-Creamy No tolerance

MATURITY /FIRMNESS yellow splotch

Watery and Juicy -Sweet Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : 9
BRIX SENSORY

Diameter: 200-250 mm ± 10mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
k) Watermelon Yellow:
 72

GENERAL INFORMATION

ID NUMBER WATERMELON YELLOW REG

Watermelon is a large fruit of a plant of the gourd family, with smooth green skin, red
pulp, and watery juice. It is further divided into several varieties that vary widely in taste,
texture, and color. The yellow watermelon has a sweeter, honey-like flavor as
compared to red fleshed melons, but many of the same nutritional benefits Both come
in seeded and seedless varieties,The Yellow Color in the flesh of watermelons is due to
a natural mutation. A ripe yellow watermelon should have a thick rind that doesn't give
easily when pressured.Big or small ripe one is heavy for its size and will have dark and
light stripes.
ITEM DESCRIPTION

ORIGIN AUSTRALIA, THAILAND, IRAN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark green skin with Yellow flesh 50% coloration

Juicy-watery-Firm-Deep Hollow sound-Creamy No tolerance

MATURITY /FIRMNESS yellow spot

Firm rind-Heavy -Sweet and watery-Heavy for its Brix: ± 2 is tolerable

size
Free from foreign odors and taints
BRIX SENSORY BRIX : 9

SIZE or WEIGHT
Diameter: 130-250 mm ± 10mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 73

3.23: Orange & Mandarin:

a) Orange Navel

GENERAL INFORMATION

ID NUMBER ORANGE NAVEL REG

Navel oranges are medium to large in size, averaging 6-10 centimeters in diameter,
and are globular to slightly oval in shape with a circular hole on the blossom stem end.
Underneath the outer layer of the rind, the white pith clings to the flesh, but is easily
peeled and has a spongy texture. The pale yellow-orange flesh is juicy, tender,
seedless, and divided into 10-12 segments by thin membranes. Navel oranges are
aromatic, sweet, and contain a low-acidity which produces a balanced level of sweet,
tangy, and tart flavors.
ITEM DESCRIPTION

ORIGIN RSA, SPAIN, AUSTRALIA, TURKEY, EGYPT, MOROCCO, LEBANON

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright orange 50% coloration

Firm flesh-The skin should feel as though it is No tolerance

attached to the fruit all across the orange-Feel
heavy for its size -If parts of the skin of the
orange are soft and squishy, it won't be at its
MATURITY /FIRMNESS
best in terms of taste or texture

BRIX SENSORY Sweet and juicy flesh.BRIX : 12 Brix: ± 2

SIZE or WEIGHT
Diameter: 65-90 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes should
be added together to create one
TEXTURE
aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when looked at
SHAPE variable from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 74

b) Orange Valencia

GENERAL INFORMATION

ID NUMBER ORANGE VALENCIA REG

The Valencia oranges are summer orange varieties,they are reputed for their
exceptional juice. Medium to large in size, this orange has a thin easy-to-peel smooth
deep orange colored rind. Slightly more acidic than the navel orange, it has only a few
seeds. Valencia oranges continue to ripen after harvest; the longer this popular orange
ITEM DESCRIPTION ripens, the sweeter the taste. The sweet orange fruit is a spherical or oblong shape

ORIGIN EGYPT, MOROCCO, RSA, SYRIA,LEBANON

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright orange 50% coloration

Inspect the skin and it should be smooth, free of No tolerance

cuts, bruises , and blemishes. And it should feel
heavy in your hand for its size that means it's
MATURITY /FIRMNESS packed with with juice and fruit

Sweet & pleasant flavor and juicy flesh Brix: ± 2

Free from foreign odors and taints
BRIX : 12
BRIX SENSORY

Diameter: 70-90 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 75

c) Orange Red

GENERAL INFORMATION

ID NUMBER ORANGE REDREG

The blood orange is a variety of orange (RED) with almost blood-colored flesh. The
skin can be tougher and harder to peel than that of other oranges. Blood oranges have
a unique flavor compared to other oranges, being distinctly raspberry-like in addition to
the usual citrus notes. orange easily peeled rinds and a sweet & pleasant flavor.
Valencia oranges contain a few seeds. Their juice is invigorating, brightly colored.
ITEM DESCRIPTION The sweet orange fruit is a spherical or oblong shape

ORIGIN LEBANON, RSA, SPAIN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright orange with red flesh 50% coloration

Smooth porous skin-blood oranges that feel heavy No tolerance

MATURITY /FIRMNESS for their size

Has a distinct, sweet flavor with a hint of raspberry Brix: ± 2

Free from foreign odors and taints
BRIX : 12
BRIX SENSORY

SIZE or WEIGHT
Diameter: 65-80 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 76

d) Orange Clementine

GENERAL INFORMATION

ID NUMBER ORANGE CLEMENTINE REG

A clementine is a small, orange fruit. It is usually easy to peel and section, and tastes
very sweet. Clementines are a deep orange-colored hybrid fruit, with a smooth, glossy
appearance. They are typically juicy and sweet, with less acid than oranges.
Clementines should have soft, thin skin with glossy, uniform, bright-orange color all
around and taste very sweet.
ITEM DESCRIPTION

ORIGIN LEBANON

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright orange 50% coloration

Shiny, uniform orange color-Fresh-free of dull spots No tolerance

-avoid signs of green near the stem or on the skin
MATURITY /FIRMNESS that look a little tough

Juicy-Fresh - Strong smell- easy to peel Brix: ± 2

Free from foreign odors and taints
BRIX : 12
BRIX SENSORY

Diameter: 40-50 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 77

e) Orange Mandarin

GENERAL INFORMATION

ID NUMBER ORANGE MANDARIN REG

Mandarins are smaller and oblate, unlike the common oranges.The taste is considered
sweeter and stronger than the common orange. A ripe mandarin is firm to slightly soft,
heavy for its size, and pebbly-skinned. The peel is thin, loose, with little white
mesocarp, so they are usually easier to peel and to split into segments.They also have
ITEM DESCRIPTION a strong citrus aroma that is fresh and pleasant smelling.

ORIGIN RSA, AUSTRALIA, MOROCCO, TURKEY- LEBANON

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Bright orange 50% coloration

firm to slightly soft, heavy for its size, and pebbly- No tolerance
MATURITY /FIRMNESS skinned.

Juicy-Fresh - pleasant smell Brix: ± 2

Free from foreign odors and taints
BRIX : 12
BRIX SENSORY

SIZE or WEIGHT
Diameter: 50-60 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 78

f) Kumquat

GENERAL INFORMATION

ID NUMBER KUMQUAT REG

An orange like fruit related to the citus with an edible sweet rind and acid pulp. The fruit
is round or oval ,with a citrusy flavor when ripe the color ranges from bright orange to
yellow orange with a firm skin ,free of blemishes or shriveled areas. Kumquat look very
similar to the common orange but they are much smaller in size but more acidic and
ITEM DESCRIPTION less sweet.

ORIGIN LEBANON-RSA- SPAIN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright orange 50% coloration

Bright orange to yellow-orange. Stay away from No tolerance

greenish, unripe fruits. The skin should be nice and
MATURITY /FIRMNESS firm, free of blemishes or shriveled areas

Flavor is distinctly citrusy-slightly sweet, the Brix: ± 1

overwhelming flavor is sour and tangy-easy to peel
Free from foreign odors and taints
BRIX SENSORY BRIX : 6

SIZE or WEIGHT
Diameter: 25-35 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 79

3.23) Peaches & Nectarines:

a) Nectarine Flat

GENERAL INFORMATION

ID NUMBER NECTARINE FLAT REG

FLAT NECTARINE is a flat stone fruit similar to Saturn peaches with fine skin like a
nectarine is one of their biggest appeals. They mainly have white flesh. It is very juicy
and very refreshing, while the texture is very pleasant when chewed.
Called Donut nectarines are small to medium fruits, averaging 5 to 6 centimeters in
diameter, and have a flattened, oblate shape with curved edges and a sunken center
surrounding the stem. The fruit’s skin is smooth, taut, fuzz-less, thin, and delicate,
easily punctured, bruised, or damaged. The skin also has a golden yellow base and is
ITEM DESCRIPTION covered in variegated patches of bright and dark red hues.

ORIGIN TUNISIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright red skin with yellow flesh 50% coloration

Smooth skin is fuzz-less, thin, and delicate- No tolerance

very juicy and very refreshing, while the texture
MATURITY /FIRMNESS is very pleasant when chewed.

contain low acidity and a high sugar content, Brix: ± 2

creating a honey-sweet, subacid flavor with
BRIX SENSORY fresh, fruity, and syrup-like nuances.BRIX : 12

SIZE or WEIGHT
Diameter: 55-65 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1
TEXTURE Sqcm in area.

Shape of the product should not be typical or Misshape >2mm offset when looked
variable at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 80

b) Nectarine White

GENERAL INFORMATION

ID NUMBER NECTARINE WHITE REG

White nectarines are small fruits, averaging 5 to 7 centimeters in diameter, and have a
round, oval, to heart-like shape with a prominent central seam or suture extending
lengthwise from the stem to the base. The nectarine’s skin is smooth, taut, and thin with
a white base, covered in red-pink blush. It is important to note that the red and pink
hues are not an indication of ripeness, but if the white base coloring bears a green
tone, it may signify that the fruit has been harvested early. Underneath the surface, the
white flesh is aqueous, succulent, and semi-firm, with a soft, tender consistency when
ripe.
ITEM DESCRIPTION

ORIGIN AUSTRALIA, USA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

Pale red skin with white flesh 50% coloration

COLOR

Smooth skin - feel heavy for its size- give slightly No tolerance
under pressure, and emit a fragrant aroma when
MATURITY /FIRMNESS ripe

The flesh also contains low acidity, contributing Brix: ± 2

to a sweet flavor with vanilla, honey, and warm
BRIX SENSORY spice nuances.BRIX : 12

SIZE or WEIGHT Diameter: 55-65 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
TEXTURE should be added together

Shape of the product should not be typical or Misshape >2mm offset when looked
variable at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 81

c) Nectarine Yellow

GENERAL INFORMATION

ID NUMBER NECTARINE YELLOW REG

yellow-flesh nectarines are a round, yellow stone fruit with a red blush and smooth skin.
They have a sweet fruity flavor with the perfect amount of acid.
Nectarines are smaller than most peaches. They also have thin, smoother skin and
ITEM DESCRIPTION firmer flesh.

ORIGIN LEBANON, AUSTRALIA, JORDAN, MOROCCO, USA, TUNISIA, SPAIN, ITALY

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

Pale red skin with white Yellow 50% coloration

COLOR

Smooth skin-still firm but with a slight give-The No tolerance

background color of the fruit should be yellow with
blushes of red mottling the peel, no traces of green
MATURITY /FIRMNESS should be visible

Sweet, firm and juicy flesh. Brix: ± 2

Free from foreign odors and taints
BRIX : 12
BRIX SENSORY

SIZE or WEIGHT
Diameter: 55-65 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 82

d) Peaches Flat

GENERAL INFORMATION

ID NUMBER PEACHES FLAT REG

The flat peach, also known as the doughnut peach- Saturn peach, is a variety of pale
yellow fruit peach with an oblate shape. They are usually sweeter than other
peaches.They are medium-sized fruits, measuring 7 to 9 centimeters in diameter, and
have a round, flat shape with a dimpled center at each end. Their thin skins are yellow
or orange. The skin of flat peaches is slightly furry. The flesh is very sweet, without
much acid balance.
ITEM DESCRIPTION

JORDAN, NEW ZEALAND, AUSTRALIA, EGYPT, MOROCCO, ITALY, USA,

TUNISIA,
ORIGIN SPAIN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Pale red skin with white Yellow 50% coloration

The skin is thin yellow or orange and flushed with No tolerance

hues of ivory, rose, and rouge covered with a
velvety finish. The flesh is very sweet, without much
MATURITY /FIRMNESS acid balance

The flesh that is soft and juicy, surrounding a non- Brix: ± 2

BRIX SENSORY clinging, easy to remove, pit.BRIX : 12

Diameter: 55-65 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 83

e) Peaches Yellow

GENERAL INFORMATION

ID NUMBER PEACHES YELLOW REG

Peaches are round fruits that range in size, they are distinguished by a downy fuzz
covering their thin skins. The fruits mature from green to yellow and then orange with
deep red blushing on the side facing the sun. The deep orange flesh is aromatic and
juicy and may or may not cling to the hard, almond-shaped central stone. Peaches offer
ITEM DESCRIPTION a sweet flavor, balancing sugar and acid for a well-rounded flavor.

ORIGIN SPAIN, AUSTRALIA, JORDAN, TUNISIA, MOROCCO, LEBANON

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Pale red skin with white Yellow 50% coloration

The skin is thin yellow or orange and flushed with No tolerance

hues of ivory, rose, and rouge covered with a
velvety finish. The flesh is very sweet, without much
MATURITY /FIRMNESS acid balance

The flesh that is soft and juicy, surrounding a non- Brix: ± 2

clinging, easy to remove, pit
Free from foreign odors and taints
BRIX SENSORY BRIX : 12

SIZE or WEIGHT
Diameter: 55-65 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 84

3.24) Pears a) Pears Anjou

GENERAL INFORMATION

ID NUMBER PEARS ANJOU REG

Pears are fruits growing on a tree produced and consumed around the world. There are
10 varieties worldwide. Pear ANJOU is a Large pear that has usually yellowish-green
skin and sweet, juicy, relatively firm flesh and is more or less egg-shaped with the base
typically broader than the stem end. It is a short-necked pear,When it gives slightly, the
pear is ripe. The most important thing to know about Anjou pears is that they do not
change color as they ripen
ITEM DESCRIPTION

ORIGIN ARGENTINA, USA, COLUMBIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Pale green skin with white flesh 50% coloration

Juicy, sweet and citrus-like flavor-Firm pear with No tolerance

stem intact ,silky smooth texture,less grainy, and a
MATURITY /FIRMNESS slightly more rounded figure

Yellowish-green skin and sweet, juicy Brix: ± 2

Free from foreign odors and taints
BRIX : 10
BRIX SENSORY

Diameter: 50-70 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 85

Pears
b) Nashi

GENERAL INFORMATION

ID NUMBER PEARS NASHI REG

Pears are fruits growing on a tree produced and consumed around the world. There
are 10 varieties worldwide. The Nashi pear is a round fruit with the shape and size of
an apple, it is white on the inside and has a small core.It smells clean and fresh and
looks firm when it is ripe. Additionally, the pear has a thin gold-coloured skin. Firmness
and plumpness indicate freshness, density indicates juiciness, and
unblemished skin indicates that they have been properly handled during harvesting and
transport. The color of the skin of the nashi varies with the variety, and can range from
ITEM DESCRIPTION clear to cinnamon in color.

ORIGIN CHINA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Light yellow-green 50% coloration

Firm and heavy for its size -crisp and juicy, creamy- No tolerance
MATURITY /FIRMNESS white flesh-Strong sweet smell

Firm crisp and Juicy- dense and unblemished. Brix: ± 2

Free from foreign odors and taints
BRIX : 10
BRIX SENSORY

SIZE or WEIGHT
Diameter: 55-70 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 86

Pears

c) Forelle

GENERAL INFORMATION

ID NUMBER PEARS FORELLE REG

Pears are fruits growing on a tree produced and consumed around the world. There are
10 varieties worldwide. Forelle pears are one of the smallest varieties of bi-colored
pears;their symmetrical body, often bell-shaped, begins with a small round base that
tapers evenly to a short neck. Their stem is usually long, straight, and narrow.
Ripe fruit will yield slightly to gentle pressure. Forelle Pears are best when just firm
ITEM DESCRIPTION Although the Forelle is one of the few pears that turns color as it ripens

ORIGIN RSA, BELGIUM

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

Light yellow with red blushing 50% coloration

COLOR

Firm texture,smooth thin skin covered with red No tolerance

MATURITY /FIRMNESS blushing

crisp and tangy flavor- extra sweet Brix: ± 2

Free from foreign odors and taints
BRIX : 10
BRIX SENSORY

SIZE or WEIGHT
Diameter: 50-70 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 87

Pears

d) Coscia

GENERAL INFORMATION

ID NUMBER PEARS COSCIA REG

Pears are fruits growing on a tree produced and consumed around the world. Pear
Coscia is Small-medium sized fruit; thin and smooth skin, light green in colour (turning
to intense yellow when ripe), blushing red on the exposed side. Flesh is cream-white,
with a granular texture, slightly scented, juicy and sugary. The fruit is medium-little size,
ITEM DESCRIPTION light green color, sweet taste with very fine pulp.

ORIGIN RSA, CHILE, SPAIN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Light Green 50% coloration

free of blemishes, bruises, or cuts,firm, smooth No tolerance

MATURITY /FIRMNESS skinned, and have a slight perfume

Sweet, juicy,fine pulp,small medium sized Brix: ± 2

Free from foreign odors and taints
BRIX : 10
BRIX SENSORY

Diameter: 35-45 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 88

Pears

e) Rosemary

GENERAL INFORMATION

ID NUMBER PEARS ROSEMARY REG

Pears are fruits growing on a tree produced and consumed around the world. There are
10 varieties worldwide. Rosemary pears are one of the smallest varieties of bi-colored
pears;their symmetrical body, often bell-shaped, begins with a small round base that
tapers evenly to a short neck. Their stem is usually long, straight, and narrow.
Ripe fruit will yield slightly to gentle pressure. Rosemary Pears are best when just firm
ITEM DESCRIPTION Although the Rosemary is one of the few pears that turns color as it ripens

ORIGIN RSA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Light yellow-green with red shade 50% coloration

Firm texture,smooth thin skin covered with red No tolerance

MATURITY /FIRMNESS blushing

crisp and tangy flavor- extra sweet Brix: ± 2

Free from foreign odors and taints
BRIX : 10
BRIX SENSORY

Diameter: 50-70 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

 89

Pears
TEMPERATURE
f) Red

GENERAL INFORMATION

ID NUMBER PEARS RED REG

Pears are fruits growing on a tree produced and consumed around the world there are
10 varieties worldwide. Red pears taste similar to the green variety, but they offer a
stunning, deep red color that adds a distinctive look ,they retain their deep maroon
hues when ripe and ripen from the inside out. They are medium in size and are short,
squat, and egg-shaped with a wide base that gradually tapers to a rounded top with a
thick, dark-brown stem.
ITEM DESCRIPTION

ORIGIN RSA, USA, NEW ZEALAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Bright red 50% coloration

MATURITY /FIRMNESS juicy- Soft -Sweet flavor-thick, dark-brown stem No tolerance

Juicy- soft with subtle and sweet flavour Brix: ± 2

Free from foreign odors and taints
BRIX : 10
BRIX SENSORY

SIZE or WEIGHT
Diameter: 50-70 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 90

3.25) Pineapples:
a) Pineapple Baby:

GENERAL INFORMATION

ID NUMBER PINEAPPLE BABY

Baby pineapples are tropical and exotic fruits , they have a lot in common with the large
pineapple. They are about 5 inches tall and 4 inches in diameter. They tend to be
sweeter than the full-grown varieties. Baby pineapples are covered with green and
yellow spike-like leaves. The flesh of the baby pineapple is a vibrant yellow typically
ITEM DESCRIPTION known for their juicy sweet and very acidic taste

ORIGIN THAILAND

CLASS accepted I

Parameter Target Tolerance

COLOR Pale Yellow to dark yellow 50% coloration

MATURITY /FIRMNESS Juicy - Sweet - Firm shell No tolerance

Juicy and sweet -Firm (Slightly soft)-Pleasant Brix: ± 2 is tolerable

pineapple smell
Free from foreign odors and taints
BRIX SENSORY BRIX : ≥ 14

Length: 90-120mm ± 10mm is tolerable

SIZE or WEIGHT Diameter: 70-100mm

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11 - 19 ⁰C

TEMPERATURE
 91

b) Pineapple Gold

GENERAL INFORMATION

ID NUMBER PINEAPPLE GOLD

The gold pineapple fruit is barrel- or pine cone-shaped with a rough, green to golden
brown-colored rind and is topped with a crown of spiky green leaves. The fragrant, juicy
flesh is brilliant yellow and intensely sweet and somewhat acidic. A ripe pineapple
should have a firm shell but be slightly soft with a bit of give when you squeeze it.
Pineapples that are completely solid or hard when squeezed are unlikely to be fully
ripe.
ITEM DESCRIPTION

ORIGIN Philippines, indonesia, Kenya, Costa Rica

CLASS accepted I

Parameter Target Tolerance

COLOR
Green shell with yellow spots 50% coloration

Smell Sweet at the bottom - Firm when No tolerance

squeezed(Slightly soft)- Firm shell -Feels heavy for
MATURITY /FIRMNESS its size

Juicy and sweet -Firm (Slightly soft)-Pleasant Brix: ± 2 is tolerable

pineapple smell
Free from foreign odors and taints
BRIX SENSORY BRIX : ≥ 14

Length: 150-300mm ± 10mm is tolerable

SIZE or WEIGHT Diameter: 100-150mm

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >10mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11 - 19 ⁰C

TEMPERATURE
 92

Vegetables

3.3) Beans & Peas:

 93

a) Baby corn

GENERAL INFORMATION

ID NUMBER BABY CORN

Baby corn is a cereal grain taken from corn is small, averaging 1 to 2 centimeters in diameter
and 4 to 10 centimeters in length, and has a straight and slender cylindrical shape with slight
tapering toward the ends of the ear.Baby corn is entirely edible, and the cobs have a
ITEM somewhat flexible nature. Baby corn is tender and succulent with a snap-like crunch,
containing a mild, subtly sweet, earthy, and vegetal taste
DESCRIPTION

ORIGIN KENYA,THAILAND, EGYPT

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale white to Pale yellow 50% coloration

MATURITY Firm flesh, crisp texture

No tolerance
/FIRMNESS

vegetable taste. Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

10 - 20 mm in diameter ± 2mm is tolerable

SIZE or WEIGHT 40-90 mm in Length

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to create
TEXTURE
one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when looked
SHAPE at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
 94

Beans
b) Flat

GENERAL INFORMATION

ID NUMBER BEANS FLAT

Beans flat is beans with edible pods that have a characteristic wide and flat shape.
ITEM They are a form of bean with broad, flattened pods. They strongly resemble common green
DESCRIPTION beans, except that they tend to be larger and flatter.

ORIGIN LEBANON

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark green 50% coloration

MATURITY Brightly-colored-No purple or brown discoloration-Crisp No tolerance

/FIRMNESS -Fresh -Snapping noise while cutting

Fresh-Sweet-buttery Brix: NA
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

8-15 mm in diameter ± 2mm is tolerable

SIZE or WEIGHT 100-200 mm in Length

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side
 95

Beans
ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C
TEMPERATURE
c) Green

GENERAL INFORMATION

ID NUMBER BEANS GREEN

Having a soft, edible skin, the tender, green bean is smaller and slimmer than the common
green bean. Crisp textured and meaty for its rather tiny size, this bean offers a delicate, sweet
ITEM and fresh flavor, they are straight to slightly curved pods and a perfectly ripe green bean will
DESCRIPTION make a snapping noise when broken into pieces

ORIGIN MOROCCO, EGYPT,KENYA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Dark green 50% coloration

MATURITY Green color-thin- firm, and tender consistency-show no No tolerance

/FIRMNESS visible bulges-Snapping noise while cutting

Fresh-Sweet-buttery Brix: NA
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT
100-180 mm in Length ± 5mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish
 96

Beans
Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE

d) Long

GENERAL INFORMATION

ID NUMBER BEANS LONG

The long bean is also known as the long-podded beans.They have a very pronounced
ITEM flavor and have a distinctly beany taste, and are not sweet like the green bean. they're at
DESCRIPTION least a foot long and stay tender for a really long time.

ORIGIN INDIA, BANGLADESH, PAKISTAN

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Dark green 50% coloration

Thin and firm -avoid bulging beans -Snapping noise while No tolerance
MATURITY cutting-Green color-Avoid small size-Should be received
/FIRMNESS in bunches

Dense and meaty not juicy or crisp like green beans Brix: NA
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT 200-300 mm in Length ± 10mm is tolerable

 97

Beans
Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >10mm offset when
SHAPE looked at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
 98

e) Broad Beans

GENERAL INFORMATION

ID NUMBER BROAD BEANS

Broad beans are a popular ingredient in Mediterranean and Middle Eastern cuisine. Open
one up and you'll find big, flat, oval-shaped green legumes nestled inside. They are much
larger in size compared to those round sweet .Choose firm pods without blemishes or yellow
ITEM spots. Avoid pods that are starting to dry out or that have beans bulging in the pod.
DESCRIPTION Small beans are sweeter and more tender than large ones.

ORIGIN JORDAN, LEBANON, EGYPT, TUNISIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark green 50% coloration

MATURITY Firm -Crisp-green pods -Fresh looking-No scars on the No tolerance

/FIRMNESS pods

mild, sweet, earthy; soft texture Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

10-30 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT 150-200 mm in Length

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >10mm offset when
SHAPE looked at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
 99

f) Green Peas

GENERAL INFORMATION

ID NUMBER GREEN PEAS

Green Peas have a large grass-green pod enclosing its round, sweet and tender peas. The
pods grow on vines. The vegetable is Succulent and tender,it has a bright, fresh flavor. The
ITEM best are Large, grass-green, bulging. Fresh peas are sweet, plump, and taste like spring.
DESCRIPTION Once they are past their prime, they turn mealy and bland.

ORIGIN PAKISTAN,INDIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Dark green 50% coloration

MATURITY Fresh looking -Bright color-bulging and large

No tolerance
/FIRMNESS

Sweet and fresh Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT 75-85 mm in Length ± 5mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >10mm offset when
SHAPE looked at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
 100

g) Shelled Peas

GENERAL INFORMATION

ID NUMBER SHELLED PEAS

Shelled peas called English peas or also garden peas have a waxier, more fibrous pod that is
not edible, so these peas must be shelled. The pods are firm and rounded, and the round
ITEM peas inside need to removed, or shelled, before eating (the pods are discarded).The seeds of
DESCRIPTION the shelled pea are best eaten fresh shortly

ORIGIN KENYA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Dark green 50% coloration

MATURITY Shiny and firm, weigh much more with their shell then No tolerance
/FIRMNESS when shelled

Sweet, plump, and taste like spring Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT 8-10 mm in Diameter ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >10mm offset when
SHAPE looked at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
 101

h) Snow Peas

GENERAL INFORMATION

ID NUMBER SNOW PEAS

Snow peas have pale green pods and contain petite, flattened peas. Pods are wide and flat,
measuring approximately two to three inches in length. Both the peas and pod are edible and
ITEM have translucent, bright green pods that are thin and crisp. The seeds are tender and sweet
DESCRIPTION and the pods are crunchy

ORIGIN KENYA, CHINA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Dark green 50% coloration

MATURITY Tender and sweet-right size

No tolerance
/FIRMNESS

Sweet-crisp texture Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT 50-75 mm in Length ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >10mm offset when
SHAPE looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 102

i) Sugar snap

GENERAL INFORMATION

ID NUMBER SUGAR SNAP

The sugar snap is an edible-pod pea with rounded pods and thick pod walls.The whole pod is
eaten and has a crunchy texture and very sweet flavor. They are a cross between snow peas
ITEM and garden peas. Smaller, crunchier and more rounded, snap peas. The best way to know if
DESCRIPTION sugar snap peas are fresh and sweet is simply by tasting them.

ORIGIN KENYA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Dark green 50% coloration

MATURITY Delicious crisp and sweet

No tolerance
/FIRMNESS

Crisp and sweet Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT 50-75 mm in Length ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >10mm offset when
SHAPE looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 103

j) Okra

GENERAL INFORMATION

ID NUMBER OKRA

Okra grows in an elongated, lantern shaped vegetable. It is a fuzzy, green colored, and ribbed
pod. This vegetable is more famously known by its rows of tiny seeds and slimy or sticky
ITEM texture when cut open. Ripe okra is about 2 to 3 inches long with a vibrant color.Okra has a
DESCRIPTION mild, almost grassy flavor that is uniquely okra.

ORIGIN INDIA, UAE

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark green 50% coloration

Vibrant color- Avoid dull, bruised, soft, or blemished No tolerance

MATURITY pods-snapping noise at the top while cutting-Small to
/FIRMNESS medium in size avoid large sized okra

Mild -Grassy flavor Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

50-110 mm in Length ± 2mm is tolerable

SIZE or WEIGHT 12-18 mm in Diameter

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >10mm offset when
SHAPE looked at from side

ITEM CORE 0 - 4.0 ⁰C 0 - 7⁰C

TEMPERATURE
3.5) Cabbage & others:
 104

a) Drumstick

GENERAL INFORMATION

ID NUMBER DRUMSTICK

Drumstick is a tall slender plant grown for its greens, flowers and nutritious pods.Long,
thin and stiff in texture, drumstick pods are harvested for the pulp inside the bean pod,
which has a texture similar to jelly and a taste like asparagus.
ITEM DESCRIPTION They taste like green beans but are sweeter,They are cooked and used like spinach.

ORIGIN INDIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Green 50% coloration

MATURITY /FIRMNESS
Long, thin and stiff in texture No tolerance

bitter with a somewhat sweet taste Brix: NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

SIZE or WEIGHT
Length: 150-300mm ± 10mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 105

b) Fennel

GENERAL INFORMATION

ID NUMBER FENNEL

The fennel plant sort of resembles onions and other bulbs, but the taste is much closer
to anise or licorice. Fennel tastes “anise-like” and is often described as a less intense
licorice taste. After you cook a fennel bulb, it becomes even more mild. The base of its
long stalks weave together to form a thick, crisp bulb that grows above ground. Above
the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill.
ITEM DESCRIPTION

ORIGIN NETHERLAND, ITALY

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR White in color with green strips 50% coloration

Fresh bulbs should be bright white with no No tolerance

MATURITY /FIRMNESS discolorations or soft spots.

Fennel tastes “anise-like” but is sweeter and more Brix: NA

aromatic
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT Diameter: 60-80mm ± 5mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 106

c) Leeks

GENERAL INFORMATION

ID NUMBER LEEK

LEEK is a plant related to the onion, with flat overlapping leaves forming an elongated
cylindrical bulb which together with the leaf bases is eaten as a vegetable.
They have a sweet, oniony flavor.The ideal leek will have a straight shank. It will also
be firm instead of soft or mushy, and will look fresh and crisp instead of dry, wilted, or
withered. The shank of the leek should also be smooth and unblemished, so avoid
ITEM DESCRIPTION leeks that are cracked or split open

ORIGIN HOLLAND, THAILAND, PERU, NETHERLAND, UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Dark green on the top and white on the bottom 50% coloration

MATURITY /FIRMNESS Crisp, firm, and fresh-straight shank-unblemished No tolerance

mild version of an onion, with the same base flavor Brix: NA

but far less intensity
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT Diameter: 25-40mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 107

d) Parsnip

GENERAL INFORMATION

ID NUMBER PARSNIP

The parsnip is a root vegetable closely related to carrot and parsley.It is a plant with a
rosette of roughly hairy leaves that have a pungent odor when crushed. Parsnips are
krown for their fleshy, edible, cream-colored taproots. The roots are generally smooth.
look for firm flesh without any soft spots, blemishes, cuts, or cracks,that are small to
ITEM DESCRIPTION medium in size, about 5 to 10 inches in length

ORIGIN HOLLAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR
Pale white 50% coloration

Free from shrivel, and the tip should be firm and No tolerance
MATURITY /FIRMNESS sharp

Naturally nutty or earthy flavor Brix: NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

SIZE or WEIGHT Diameter: 19-25mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 108

e) Turmeric

GENERAL INFORMATION

ID NUMBER TURMERIC

Turmeric is the traditional yellow colored root belonging to the family of ginger.
Commonly used as herb and spice worldwide, its properties make it smell poignant and
strong in flavor which is a little bitter, hot and earthy in taste. It is consumed fresh as
ITEM DESCRIPTION well in dried form, which is termed as spice.

ORIGIN INDIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Light orange 50% coloration

Firm to the touch-Nice orange inside -Fresh and No tolerance

MATURITY /FIRMNESS not dry -Medium sized

Earthy and bitter, almost musky, with a bit of Brix: NA

peppery spice.
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT
Diameter: 15-30-mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 109

3.6) Carrots:
a) Carrot

GENERAL INFORMATION

ID NUMBER CARROT

Carrots, depending on the variety, can range in size from small to large and typically
average 10-25 centimeters in length. The roots have an elongated, slender shape that
can be conical, cylindrical, or slightly irregular. The skin is smooth, firm, underneath the
surface, the flesh is dense, crisp, and slightly aqueous with a snap-like quality. Carrots
are crunchy when raw with a sweet or bitter, earthy flavor
ITEM DESCRIPTION

ORIGIN CHINA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Bright orange 50% coloration

Crisp firm flesh, plump carrots,bright orange and No tolerance

MATURITY /FIRMNESS smooth, without cracks

Sweet, crunchy and juicy flesh Brix: NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

30- 40 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT 100-200 mm in Length

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

 110

TEMPERATURE
b) Carrot red

GENERAL INFORMATION

ID NUMBER CARROT RED

Carrots Red are cylindrical with a rounded tip, the skin is firm and covered in tiny root
hairs.They are always described as juicy, tender, and delicious,The difference between
ITEM DESCRIPTION red and orange carrot is that red is sweeter.

ORIGIN INDIA, PAKISTAN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Dark red 50% coloration

Crisp flesh, pleasant crunchy texture,dull No tolerance

MATURITY /FIRMNESS looking,Full and plump

Red carrots are usually sweeter than regular ones, Brix: NA

crunchy and juicy flesh
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

20-25 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT 100-180 mm in Length

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 111

c) Baby Carrot

GENERAL INFORMATION

ID NUMBER BABYCARROT

A baby carrot also called radish-style carrot, is a carrot harvested before reaching
maturity and sold at a smaller size, cylindrical with a rounded tip.
ITEM DESCRIPTION The surface is smooth.T

ORIGIN USA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Tolerance

COLOR Red to Bright orange 50% coloration

Crisp flesh, pleasant crunchy texture,dull No tolerance

MATURITY /FIRMNESS looking,Full and plump

sweet, woody, earthy and juicy flesh Brix: NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

14-18 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT 70-80 mm in Length

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 112

3.8) Chillies:
a) Capsicum

GENERAL INFORMATION

ID NUMBER CAPSICUM

Capsicum is available in 4 different colors, Below is the description of each color capsicum.

Green capsicum, known in other parts of the world as a bell pepper, has crisp, shiny, moist
flesh and hollow with a seeded core. Green varieties are less sweet and slightly more bitter
than other colors of capsicum.It either has three or four points on the bottom. The three bump
peppers are male and those with four are female, the female variety contains more seeds, the
flesh is sweeter .

Yellow capsicums are 3 to 4 lobed fruits of the capsicum species. They are known as sweet
peppers.they are more mature than green, and are harvested before they fully mature and
turn red. Underneath the skin, the vibrant yellow flesh is thick, crisp, and succulent, with a
hollow cavity that contains very small, flat and bitter cream-colored seeds and a thin, spongy
membrane. Yellow bell peppers are crunchy and juicy with a mild, sweet flavor.
ITEM Yellow capsicums have an almost fruity taste and are very sweet. They are great for cooking
DESCRIPTION or eating plain

Red capsicum is more mature than green,yellow and orange ,they are rich in carotenoid;
They have a sweet, almost fruity taste. When ripe and ready to eat , they have a bright color
with a firm skin that yields to slight pressure with green stems, and feel heavy for their size.
Avoid the ones with bruises, soft spots, or shriveled skin.

Orange Capsicums have a milder flavor than Red, The smooth skin is firm, glossy, and bright
orange, and underneath the skin, the bright orange flesh is thick, juicy, crisp, and succulent.
There is also a central hollow cavity that contains very small, flat and bitter cream-colored
seeds and a thin spongy white to pale orange membrane.

Mixed capsicum the most common colors of capsicum are green, yellow, orange and red.
they all are essentially just green capsicums that have been allowed to ripen. While the red
capsicums are fully ripened and require more time to grow, the green ones are harvested
 113

earlier. Green have a slightly bitter, grassy flavor, while orange, red and yellow bells are
sweeter and fruitier—with red being the sweetest.Ripe ones are firm, deeply colored and
glossy
ORIGIN HOLLAND, SPAIN, NETHERLAND,IRAN, UAE, OMAN, EGYPT,GREECE
CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark in color 50% coloration

MATURITY brightly colored-firm skin that yields to slight pressure- No tolerance
/FIRMNESS shiny skin- bruises free

Crunchy in texture -Green capsicum is slightly bitter in Brix: NA

taste, other capsicums are Sweet & Juicy
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT 55-75 mm in diameter ± 5mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side
ITEM CORE 5-10 ⁰C 5-12 ⁰C
TEMPERATURE
 114

b) Chili Thai

GENERAL INFORMATION

ID NUMBER CHILLI THAI

Chili Thai is available in 2 different colors, Below is the description of each color capsicum.

Green Thai chili is known as the spice of Thailand. They are bright green and medium to hot
in flavor.They vary in size and shape and are generally small, conical, and slender, tapering to
a point on the non-stem end.

ITEM Red Thai chili vary in size and shape and are generally small, conical, and slender, tapering
DESCRIPTION to a point on the non-stem end.The skin is smooth, taut, and waxy.

ORIGIN THAILAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright red & green 50% coloration

MATURITY Smooth skin-firm

No tolerance
/FIRMNESS

Green Thai chili is Juicy-Hot Flavor Brix: NA

BRIX SENSORY Red Thai chili is Fruity-Heat flavor

SIZE or WEIGHT 5-10 mm in diameter/50-100 mm in Length ± 2mm is tolerable for length

Free from skin defects and markings. Any solid area of skin markings> 1 Sqcm in
area. Small blemishes should be added
TEXTURE together to create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when looked at from
variable side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 115

Chili

c) hot

GENERAL INFORMATION

ID NUMBER CHILLI HOT

Chili hot is available in 2 different colors, Below is the description of each color capsicum.

Green chillies are hollow elongated chillies, they have a slightly curved, cylindrical and
tapered shape with a green stem,the pith and seeds are the hottest part. They are mild chillies

ITEM Red chillies are hollow and long ,the pith and seeds are the hottest part.They are milder than
DESCRIPTION green chillies and have an earthy, grassy flavor.

ORIGIN NETHERLAND, SPAIN, LEBANON

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Bright red & green 50% coloration

MATURITY Smooth, shiny, firm

No tolerance
/FIRMNESS

Green chili is Crunchy - grassy-spicy flavor Brix: NA

Red Thai chili is Crunchy - grassy-nutty and smoky
BRIX SENSORY flavor-Medium hott

SIZE or WEIGHT 15-20 mm in diameter ± 2mm is tolerable for length

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side
 116

Chili

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
d) Jalapeno

GENERAL INFORMATION
ID NUMBER CHILI JALAPENO

Chili Jalapeno is available in 2 different colors, Below is the description of each color
capsicum.

Green Jalapeno chillies are curved to straight pods that have a conical shape tapering to a
rounded point on the non-stem end. The skin is smooth, taut, and glossy.

ITEM Red Jalapeno chillies are curved to straight pods and have a conical shape tapering to a
DESCRIPTION rounded point on the non-stem end. The skin is smooth, taut, and glossy.

ORIGIN NA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright red & green 50% coloration

MATURITY Firm-Red-Glossy skin

No tolerance
/FIRMNESS

Green Jalapeno chili isGood heat Brix: NA

Red Jalapeno chili is Earthy, vegetal, and sweet
flavor,Hot
BRIX SENSORY Free from foreign odors and taints

SIZE or WEIGHT 15-20 mm in diameter ± 2mm is tolerable for length

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish
 117

Chili

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE

e) sweet long

GENERAL INFORMATION

ID NUMBER CHILI SWEET LONG REG

Chili sweet long is available in 2 different colors, Below is the description of each color
capsicum.

Green Chili Sweet long is known as Frying peppers they are elongated, curved to straight
pods and have a conical shape that tapers to a point on the non-stem end ,they have sweet
taste and have thick walls, very few seeds and a hollow interior encompassing seeds .

ITEM Red Chili Sweet long are hollow and long ,the pith and seeds are the hottest part.They are
DESCRIPTION milder than green chillies and have an earthy, grassy flavor.

ORIGIN JORDAN, UAE, INDIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright red & green 50% coloration

MATURITY Sweet flavor-Look for one that are firm, deeply colored No tolerance
/FIRMNESS and glossy

Crunchy - Sweet Brix: NA

BRIX SENSORY Free from foreign odors and taints

SIZE or WEIGHT 25-50 mm in diameter ± 2mm is tolerable for length

 118

Chili

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
TEXTURE should be added together

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 119

3.9) Cucumber:
a) Cucumber White

GENERAL INFORMATION

ID NUMBER WHITE CUCUMBER

White cucumbers have a cylindrical shape with curved, blunt to slightly pointed ends. The
skin is thin, bumpy, and lightly covered in black-tipped spines, ripening with shades of white,
pale yellow, or bright yellow. Underneath the surface, the pale-yellow flesh is tender, aqueous,
ITEM and crisp with a snap-like quality. The flesh also encases a narrow, central cavity filled with
DESCRIPTION pliable, ivory seeds suspended in a pale green, gelatinous liquid.

ORIGIN UAE, INDIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR White - pale to bright yellow 50% coloration

MATURITY Thin-skin -firm cucumbers, without blemishes or soft No tolerance

/FIRMNESS spots

Nearly seedless and extra crisp rather than watery, and Brix: NA
have a mild, sweet flavor
Free from foreign odors and taints
BRIX SENSORY Brix: NA

SIZE or WEIGHT 40-50 mm in diameter ± 2mm is tolerable for length

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
 120

b) Mini Cucumber

GENERAL INFORMATION

ID NUMBER MINI CUCUMBER

Mini-cucumbers are typically cucumbers that are harvested early, when the fruit is small. They
are usually quite tender, and can be consumed with or without the skin, eaten both raw and
ITEM pickled. It has a small mature size of between 5 and 8 cm, little cucumber with thin skin, no
DESCRIPTION seeds, and crispy crunch

ORIGIN UAE

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright Green 50% coloration

MATURITY Have a mild flavor and thin skins,just in a miniature, No tolerance

/FIRMNESS snackable form

The flesh of mini cucumbers is crunchy and firm Brix: NA

Free from foreign odors and taints
BRIX SENSORY Brix: NA

15-20 mm in diameter ± 2mm is tolerable for length

SIZE or WEIGHT 30- 50 mm in Length

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
 121

c) Cucumber

GENERAL INFORMATION

ID NUMBER CUCUMBER

A cucumber is a long thin vegetable with a hard green skin and wet transparent flesh, small
mature size between 7 and 13 cm. It is eaten raw in salads and has a mild, lightly sweet flavor
due to its high water content. It's crisp, cool and refreshing. There are three main varieties of
cucumber — slicing, pickling, and burpless/seedless, the Lebanese/Persian type cucumber is
ITEM a small cucumber with smooth skin and very few seeds, compared to the Continental
cucumber.
DESCRIPTION

ORIGIN UAE,LEBANON

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright Green 50% coloration

MATURITY Thin-skinned and quite narrow. Have a mild flavor and No tolerance
/FIRMNESS thin skins

Nearly seedless and extra crisp rather than watery, and Brix: NA
have a mild, sweet flavor. The flesh of Lebanese/Persian
cucumbers is crunchy and firm
Free from foreign odors and taints
BRIX SENSORY Brix: NA

15-20 mm in diameter ± 2mm is tolerable for length

SIZE or WEIGHT 70-130 mm in length

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side
 122

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE

3.10) Eggplants:
a) Eggplant purple round

GENERAL INFORMATION

ID NUMBER EGGPLANT PURPLE ROUND

Purple round eggplants are petite and round or spherical in shape. They have a slight tapering
ITEM towards the stem capped top or calyx, and their smooth skin is thin, shiny deep purple. Its
DESCRIPTION tender flesh is cream colored with a subtly sweet flavor.

ORIGIN UAE,INDIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Bright Purple 50% coloration

MATURITY Shiny deep purple-Firm-no shriveling or soft spots- Green No tolerance

/FIRMNESS fresh calyx (Calyx is the eggplant crown)

subtly sweet flavor-Rich-thick texture. Brix: NA

Free from foreign odors and taints
BRIX SENSORY Brix: NA

25-50 mm in diameter ± 2mm is tolerable for length

SIZE or WEIGHT 50-75 mm in Length (without calyx)

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
123
 124

Eggplant
b) Blackround

GENERAL INFORMATION

ID NUMBER EGGPLANT PURPLE ROUND

Premium eggplants are oblong and small to medium in size and have a bulbous base that
tapers slightly to the stem. The outer skin is glossy, smooth, deep purple. The inner flesh is
firm, white or ivory with barely visible, edible seeds patterned throughout. When cooked, they
ITEM are tender and creamy with a rich flavor.
DESCRIPTION They’re much darker and wider and have a tougher, meatier texture than other varieties

ORIGIN UAE,INDIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Bright Black 50% coloration

MATURITY Glossy -smooth skin-Deep shiny purple color-Firm

No tolerance
/FIRMNESS

Tender and creamy texture Brix: NA

Free from foreign odors and taints
BRIX SENSORY Brix: NA

50-100 mm in diameter ± 2mm is tolerable for length

SIZE or WEIGHT 200-250 mm in Length (without calyx)

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 125

Eggplant

c) Black long

GENERAL INFORMATION

ID NUMBER EGGPLANT BLACK LONG

Purple long Eggplants are long and slender, can be straight or slightly curved and has a
glossy, smooth, dark purple or pastel exterior to green outer skin tapering into a pointed, dark
ITEM green calyx. The inner flesh is white to pale green and is nearly seedless. When cooked,
DESCRIPTION these eggplants offer a sweet, mild flavor and a creamy texture.

ORIGIN UAE, INDIA, OMAN

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Bright Black 50% coloration

MATURITY Firm-Smooth -glossy skin- green calyx-no shriveling or No tolerance

/FIRMNESS soft spots-Long and slender

Tender, mild, and slightly sweet,rich flavor and slight Brix: NA

bitterness
Free from foreign odors and taints
BRIX SENSORY Brix: NA

25-35 mm in diameter ± 2mm is tolerable for length

SIZE or WEIGHT 100-200 mm in Length (without calyx)

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

 126

Eggplant
TEMPERATURE

d) Red

GENERAL INFORMATION

ID NUMBER EGGPLANT RED

RED eggplants are one of the most eye-catching varieties around. They’re plump and round,
and their purple and white exteriors have an almost ombre-like appearance. This mild variety
ITEM is completely void of bitterness, and tastes best when sliced and roasted or grilled. Sadly, the
DESCRIPTION exterior beauty fades as the eggplant is cooked.

ORIGIN UAE, INDIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Pale purple 50% coloration

MATURITY Firm-Plump-Round-no shriveling or soft spots

No tolerance
/FIRMNESS

Mild flavour Brix: NA

Free from foreign odors and taints
BRIX SENSORY Brix: NA

20-35 mm in diameter ± 2mm is tolerable for length

SIZE or WEIGHT 45-60 mm in Length (without calyx)

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 127

Eggplant

e) Pink

GENERAL INFORMATION

ID NUMBER EGGPLANT PINK

PINK eggplants are one of the most eye-catching varieties around. They’re plump and round,
and their purple and white exteriors have an almost ombre-like appearance. This mild variety
ITEM is completely void of bitterness, and tastes best when sliced and roasted or grilled. Sadly, the
DESCRIPTION exterior beauty fades as the eggplant is cooked.

ORIGIN UAE, INDIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dull purple 50% coloration

MATURITY Firm-Plump-Round-no shriveling or soft spots-favor small No tolerance

/FIRMNESS size

Mild flavor Brix: NA

Free from foreign odors and taints
BRIX SENSORY Brix: NA

20-35 mm in diameter ± 2mm is tolerable for length

SIZE or WEIGHT 45-60 mm in Length (without calyx)

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side
 128

Eggplant
ITEM CORE 5-10 ⁰C 5-12 ⁰C
TEMPERATURE

f) Eggplant Star
 129

GENERAL INFORMATION

ID NUMBER EGGPLANT STAR

Eggplants STAR also known as striped eggplants, graffiti eggplants are distinguishable by
their purple and white exterior, they are small and teardrop in shape, ranging from 6-8
centimeters in length, depending on the variety. The outer skin is shiny, thin, and smooth and
is striped with violet with ivory white. The inner flesh is cream to pale white and has small,
ITEM edible seeds. STAR eggplants are tender and smooth with a sweet and slightly fruity flavor
when cooked. The skin is thin and does not require peeling before use.
DESCRIPTION

ORIGIN UAE, INDIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Purple color with white markings 50% coloration

MATURITY Shiny-Smooth -the skin is a light, purple-red with white No tolerance

/FIRMNESS streaks-Flesh with few small edible seeds

Sweet-fleshed -Their seeds and skin are pleasant Brix: NA

Free from foreign odors and taints
BRIX SENSORY Brix: NA

20-35 mm in diameter ± 2mm is tolerable for length

SIZE or WEIGHT 50-80 mm in Length (without calyx)

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 130

g) Eggplant Green round

GENERAL INFORMATION

ID NUMBER EGGPLANT GREEN ROUND

Green Round eggplants are small round eggplants capped with a dark green calyx, a very
small stem, and the outer skin is smooth and glossy. The inner flesh is ivory, dense, and
ITEM spongy with very few edible seeds. When cooked, Green round eggplant is tender and
DESCRIPTION creamy with a rich flavor and slight bitterness.They’re more bitter than other varieties

ORIGIN UAE, INDIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Green color with white markings 50% coloration

MATURITY Smooth and glossy skin-Firm and hard to the touch-no No tolerance
/FIRMNESS shriveling or soft spots, fresh green calyx

Dense and spongy-creamy rich flavor when cooked Brix: NA

Free from foreign odors and taints
BRIX SENSORY Brix: NA

20-50 mm in diameter ± 2mm is tolerable for length

SIZE or WEIGHT 50-75 mm in Length (without calyx)

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 131

h) Eggplant Green Long

GENERAL INFORMATION

ID NUMBER EGGPLANT GREEN LONG REG

Green LONG eggplants are cylindrical and oblong, growing up to 20 centimeters in length,
and can be straight or crooked in shape. The thin outer skin is glossy, smooth, and lime to
ITEM dark green with a brown-green calyx, or stem. The cream-colored inner flesh is spongy with
DESCRIPTION very few edible seeds. When cooked, Green eggplants are tender, mild, and slightly sweet.

ORIGIN UAE, INDIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Light Green 50% coloration

MATURITY Glossy-smooth and firm skin- cylindrical and oblong No tolerance

/FIRMNESS shape

Tender, mild, and slightly sweet,rich flavor and slight Brix: NA

bitterness.
Free from foreign odors and taints
BRIX SENSORY Brix: NA

25-35 mm in diameter ± 2mm is tolerable for length

SIZE or WEIGHT 100-200 mm in Length (without calyx)

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 132

3.11) Garlic & Ginger a) Galangal

GENERAL INFORMATION

ID NUMBER GALANGAL REG

Galangal root is a spice closely related to ginger and turmeric,but galangal's flavor is sharper,
spicier, and slightly more peppery. It vary in size and shape and have a cylindrical, branched
ITEM appearance with many shoots and bulbous knobs. The semi-smooth skin is light brown to tan,
DESCRIPTION firm, hard, and is covered in darker brown rings.

ORIGIN THAILAND

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Light Brown 50% coloration

MATURITY Woody skin, the flesh is pale yellow to ivory and is No tolerance
/FIRMNESS fibrous, dense.

Galangal is crisp and has a pungent, earthy, woodsy, and Brix: NA

mustard-like flavor with subtle citrus undertones.
Free from foreign odors and taints
BRIX SENSORY Brix: NA

SIZE or WEIGHT 20-25 mm in diameter ± 2mm is tolerable for length

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 133

Garlic
b) India

GENERAL INFORMATION

ID NUMBER GARLIC INDIA REG

Indian Garlic is medium and round. The outer bulb wrappers are ivory to white, and the cloves
ITEM are encased in thin, white, paper layers.It offers a strong pungent flavor with mild to medium
DESCRIPTION heat.

ORIGIN INDIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR White 50% coloration

MATURITY The stalk at the stem end of the garlic stays flexible, or No tolerance
/FIRMNESS soft.

Powerful garlic flavor Brix: NA

Free from foreign odors and taints
BRIX SENSORY Brix: NA

10 to 20 petite cloves 30-45 ± 2mm is tolerable for length

SIZE or WEIGHT mm in Diameter

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 134

Garlic

c) Pink

GENERAL INFORMATION

ID NUMBER GARLIC PINK REG

Pink garlic bulbs are small and symmetrical, roughly 5 centimeters in diameter.. The
translucent, papery outer wrapper is white, and when peeled away, it reveals creamy, ivory
ITEM cloves that are wrapped in pink casings. It has a uniquely robust flavor that offers hints of
DESCRIPTION muskiness, Dijon, and horseradish.

ORIGIN NA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Pale White 50% coloration

Feel firm and not hollow or dehydrated-No sprouting- No tolerance

MATURITY unblemished bulbs with dry skins and firm cloves
/FIRMNESS

Pink garlic is warm, subtle, and sweet and has a mild Brix: NA
pungency.
Free from foreign odors and taints
BRIX SENSORY Brix: NA

8 to 10 pink cloves per bulb ± 2mm is tolerable for length

SIZE or WEIGHT 30-45 mm in Diameter

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side
 135

Garlic
ITEM CORE 0-4 ⁰C 0-7 ⁰C
TEMPERATURE

d) White

GENERAL INFORMATION

ID NUMBER GARLIC WHITE REG

Garlic bulbs with roots scooped off the bottom (leaving a clean concave) are Chinese. The
ITEM golf ball sized bulb's outer wrappings are thin and parchment-like and are white with some
DESCRIPTION violet streaks.The cloves are uniform crescents and can range in color from light gold to white

ORIGIN CHINA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale White 50% coloration

MATURITY No soft -not dry-Firm-no sprouting

No tolerance
/FIRMNESS

Chinese garlic is creamy, spicy, and pungent. Brix: NA

Free from foreign odors and taints
BRIX SENSORY Brix: NA

8 to 10 cloves per bulb ± 2mm is tolerable for length

SIZE or WEIGHT 50-60 mm in Diameter

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side
 136

Garlic
ITEM CORE 0-4 ⁰C 0-7 ⁰C
TEMPERATURE
 137

e) Ginger

GENERAL INFORMATION

ID NUMBER GINGER REG

Ginger is a knobby, multiple branched rhizome found in many different shapes and sizes. The
skin ranges in color from light to dark tan,the flesh is firm, fibrous, and ranges in color from
ITEM yellow to brown. The flavor of fresh ginger is slightly peppery and sweet, with a pungent and
DESCRIPTION spicy aroma

ORIGIN INDIA

CLASS I
accepted

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Light to dark tan 50% coloration

The ginger skin should be thin-fresh ginger root with firm No tolerance
MATURITY texture, unwrinkled shiny, taut skin-avoid ginger with
/FIRMNESS broken roots(Not cuts)

A Little Spicy, warm and sharp,Juicy and crunchy Brix: NA

Free from foreign odors and taints
BRIX SENSORY Brix: NA

SIZE or WEIGHT 20-35 mm in Diameter ± 2mm is tolerable for length

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
 138

3.14) Herbs a) Basil

GENERAL INFORMATION

ID NUMBER BASIL REG

Basil leaves widely range in size and color appearance with an oval to lanceolate
shape.The leaf’s surface is smooth, broad,found in shades of bright green, dark green,
ITEM DESCRIPTION and purple.The leaves are attached to fibrous, square stems.

ORIGIN UAE

CLASS accepted I

Parameter Target Tolerance

COLOR Dark Green 50% coloration

Basil leaves are glossy-smooth or slightly toothed No tolerance

MATURITY /FIRMNESS edges-bright color

Fragrant and offer distinct aromas of anise, clove, Brix: NA

citrus, cinnamon
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT Length: 30-35mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 139

b) Chives

GENERAL INFORMATION

ID NUMBER CHIVES REG

Chives grow in clusters, their blade-like leaves growing straight upward. The green
leaves are hollow, and come to a point.They have a mild onion flavor, that doesn’t tend
ITEM DESCRIPTION to leave a long aftertaste.

ORIGIN PALESTINE-KENYA

CLASS accepted I

Parameter Target Tolerance

COLOR
Dark Green 50% coloration

Not discolored - Not soft- discard any chives that No tolerance

MATURITY /FIRMNESS have an off smell or appearance.

Chives have an onion-y taste, but they're much Brix: NA

more mild than regular red or yellow onions. They
taste very similar to leeks.
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT Length: 200-250mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 140

c) Coriander

GENERAL INFORMATION

ID NUMBER CORIANDER REG

Coriander is bright green, leafy, aromatic herbs that grow on long, thin stems, premium
coriander is a pretty clump of fresh green leaves,The leaves should taste refreshing,
ITEM DESCRIPTION tart, and citrusy.

ORIGIN PALESTINE-KENYA-SPAIN

CLASS accepted I

Parameter Target Tolerance

COLOR Light to Dark Green 50% coloration

MATURITY /FIRMNESS Fresh bright green color-pungent smell No tolerance

The coriander leaves should taste refreshing, tart, Brix: NA

and citrusy
Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

SIZE or WEIGHT Length: 250-300mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 141

d) Dill

GENERAL INFORMATION

ID NUMBER DILL REG

Dill are wispy fern-life leaves with a flavor likened to the combination of anise, parsley,
and celery with a mild lemon finish. The blossoms have a fresh sour characteristic
much like the herb itself and the dill pickles that they are synonymous with. The stalks
are slender and topped with feathery, alternating, branched leaves divided into thin,
ITEM DESCRIPTION thread-like segments.

ORIGIN PALESTINE-KENYA-SPAIN-UAE

CLASS accepted I

Parameter Target Tolerance

COLOR Light to Dark Green 50% coloration

MATURITY /FIRMNESS Tender stalks and leaves -aromatic herb No tolerance

A cross of lemon and parsley with mild anise notes. Brix: NA

Free from foreign odors and taints
BRIX : NA

BRIX SENSORY

SIZE or WEIGHT Length: 150-180mm ± 20mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 142

e) Kang Kong

GENERAL INFORMATION

ID NUMBER KANG KONG REG

Kang Kong, also known as water spinach, has thin, hollow stems with bright green,
long, flat, arrowhead-shaped leaves.leaves range in size from one to six inches in
length and up to three inches in diameter. Its young shoots and leaves are preferred to
ITEM DESCRIPTION mature leaves as they are more tender and sweeter in taste.

ORIGIN PALESTINE-KENYA-SPAIN-UAE

CLASS accepted I

Parameter Target Tolerance

COLOR Light to Dark Green 50% coloration

MATURITY /FIRMNESS The smooth, long green leaves No tolerance

Kang Kong has a similar flavor and succulent Brix: NA

texture to common spinach, with mild, nutty
undertones.
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT Length: 20-70mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 143

f) Lemon Grass

GENERAL INFORMATION

ID NUMBER LEMON GRASS REG

The narrow foliage of lemongrass ranges from blue-green to gold, and the flowers are
white, cream, or green depending on the plant's age. Generally there will be more
colors of purple and blue in the base of the plant closest to its root source. Younger
lemongrass will display a sweet tropical citrus aroma reminiscent of natural fruit loops.
The stalk and bulb will be tender to the touch and knife. The older the plant, the more
fibrous and less flavorful
ITEM DESCRIPTION

ORIGIN THAILAND

CLASS accepted I

Parameter Target Tolerance

COLOR Pale white on the bottom and pale green on the top 50% coloration

MATURITY /FIRMNESS Leaves are commonly bright to dark green in color No tolerance

Cool taste and mint sensation Brix: NA

Free from foreign odors and taints
BRIX : NA

BRIX SENSORY

SIZE or WEIGHT Length: 20-35mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 144

g) Premium Mint

GENERAL INFORMATION

ID NUMBER PREMIUM MINT REG

Mint is grown for its aromatic and flavorful leaves. Oval and serrated, the leaves of mint
are indented with veins and come to a point. They impart a fresh clean scent and a
ITEM DESCRIPTION strong mint flavor with sweet overtones.

ORIGIN PALESTINE-KENYA-SPAIN-UAE

CLASS accepted I

Parameter Target Tolerance

COLOR Light to Dark Green 50% coloration

MATURITY /FIRMNESS Firm stalks , smell fragrant, and look fresh No tolerance

Citrus and lemon flavor, with a hint of mint. Brix: NA

Free from foreign odors and taints
BRIX : NA

BRIX SENSORY

SIZE or WEIGHT Length: 20-35mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 145

h) Parsley

GENERAL INFORMATION

ID NUMBER PARSLEY REG

Parsley is an aromatic branched plant, hollow stems and dark green flat or curled
leaves which are arranged alternately on the stems. Parsley has a fresh, mild herbal
ITEM DESCRIPTION scent.

ORIGIN PALESTINE-KENYA-SPAIN

CLASS accepted I

Parameter Target Tolerance

COLOR Light to Dark Green 50% coloration

MATURITY /FIRMNESS Vibrantly green parsley-Not yellowed or wilting No tolerance

Clean and peppery taste with a touch of earthiness Brix: NA

Free from foreign odors and taints
BRIX : NA

BRIX SENSORY

SIZE or WEIGHT Length: 250-300mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 146

i) Rosemary

GENERAL INFORMATION

ID NUMBER ROSEMARY REG

Rosemary is a pine-scented herb,the plant produces flat, needle-like leaves that are
green in color with a silver-gray sheen on the underside. Rosemary’s needle-like leaves
ITEM DESCRIPTION grow in thick rows, straight upward on multi-branched, woody stems.

ORIGIN PALESTINE-KENYA-SPAIN

CLASS accepted I

Parameter Target Tolerance

COLOR Nice Green 50% coloration

MATURITY /FIRMNESS Vibrantly green parsley-Not yellowed or wilting No tolerance

The fragrance is very pungent, with a bitter and Brix: NA

astringent, pine-like taste.
Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

SIZE or WEIGHT Length: 20-25mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 147

j) Sage

GENERAL INFORMATION

ID NUMBER SAGE REG

Sage is a green leafy herb with a bushy growing habit.The leaves are long and wide,
characterized by their greyish green color, fuzzy texture and silvery bloom. Young
leaves may have a purple tint. Sage offers a musky, camphorous aroma and offers an
ITEM DESCRIPTION earthy, piney flavor. Sage can be more intensely flavored when dried.

ORIGIN PALESTINE-KENYA-UAE

CLASS accepted I

Parameter Target Tolerance

COLOR Nice Green 50% coloration

Leaves that have a nice green color and have no No tolerance

brown or black spots on them and they should be
MATURITY /FIRMNESS firmly attached by the stem.

Musky and earthy flavour Brix: NA

Free from foreign odors and taints
BRIX : NA

BRIX SENSORY

SIZE or WEIGHT Length: 10-15mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 148

k) Fresh Thyme

GENERAL INFORMATION

ID NUMBER FRESH THYME REG

Thyme is a delicate herb in appearance. Its tiny rounded leaves grow in clusters around
its thinly wooded stems.Younger leaves are bright green and fade to grey-green with
ITEM DESCRIPTION age.

ORIGIN UAE, FRANCE,PALESTINE,KENYA

CLASS accepted I

Parameter Target Tolerance

COLOR
Nice Green 50% coloration

Sharp grass, wood, and floral notes (like lavender No tolerance

MATURITY /FIRMNESS and rosemary)

It delivers layers of woodsy, savory and mint flavors Brix: NA

Free from foreign odors and taints
BRIX : NA

BRIX SENSORY

SIZE or WEIGHT Length: 3-4mm ± 1mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 149

3.16) Leaves a) Drumstick leaves

GENERAL INFORMATION

ID NUMBER DRUMSTICK LEAVES

Drumstick leaves are small in size and oval to obovate, or tear-drop shaped, with
leaflets averaging 1-2 centimeters in length and 0.5-1 centimeters in width. The vibrant
ITEM DESCRIPTION green feathery leaflets are smooth, thick, and firm, and grow in a tripinnate structure.

ORIGIN INDIA

CLASS accepted I

Parameter Target Tolerance

COLOR Green 50% coloration

Thick -smooth and firm leaves -Not dry-Leaves No tolerance

tightly attached to the stem (If you shake it , the
MATURITY /FIRMNESS leaves don’t drop)

Slightly bitter flavor with grass-like undertones and Brix: NA

can often have a horseradish-like heat
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT
Length: 12-20mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5- 12 ⁰C

TEMPERATURE
 150

b) Aloe Vera Leaves

GENERAL INFORMATION

ID NUMBER ALOE VERA LEAVES

The Aloe vera plant has a short, stout stem and a rosette of fleshy, lanceolate leaves
which have a serrated margin of small white teeth. The leaves may be flecked with
white and are pale green or gray-green in color.
ITEM DESCRIPTION The leaves are lance-shaped, meaning that they start wide and taper to a point

ORIGIN NA

CLASS accepted I

Parameter Target Tolerance

COLOR Green 50% coloration

Thick, smooth, large leaf ,Unblemished leaves are No tolerance

MATURITY /FIRMNESS the best tasting

Tolerable, fairly neutral taste-gel-like sap Brix: NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

SIZE or WEIGHT Length: 300-550mm ± 10mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 151

c) Curry Leaves

GENERAL INFORMATION

ID NUMBER CURRY LEAVES

Curry leaves are small in size and long, slender, and oval in shape narrowing to a point,
averaging 2-4 centimeters in length.The shiny, dark green leaves grow pinnately along
ITEM DESCRIPTION a stem.

ORIGIN IRAN, PAKISTAN, INDIA, SRI LANKA

CLASS accepted I

Parameter Target Tolerance

COLOR Green to dark green 50% coloration

MATURITY /FIRMNESS Dark green leaves-Shiny and glossy looking No tolerance

Extremely aromatic and have a strong flavor that Brix: NA

has been compared to citrus, asafoetida, anise, and
lemongrass
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT Diameter: 12-20mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
d) Lime leaves
 152

GENERAL INFORMATION

ID NUMBER LIME LEAVES

Lime leaves are small to medium in size and oblong in shape, averaging 3-5
centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is
glossy and deep green, while the underside of the leaves is porous and a pale, matte
ITEM DESCRIPTION green. Entirely edible, delicious and flavourful

ORIGIN THAILAND

CLASS accepted I

Parameter Target Tolerance

COLOR Dark Green 50% coloration

MATURITY /FIRMNESS
Fresh-Whole leaf- Powerful citrus flavour No tolerance

Flavourful-strong citus taste Brix: NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

SIZE or WEIGHT
Diameter: 30-50mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
e) Banana leaves

GENERAL INFORMATION

ID NUMBER BANANA LEAVES REG

 153

Banana leaves are large, wide, elongated, and slightly rounded . The surface of the
leaves are waxy, flexible, and glossy, and range in color from lime, olive green, to dark
ITEM DESCRIPTION green.they have been used as serving plates.

ORIGIN INDIA

CLASS accepted I

Parameter Target Tolerance

COLOR Light to Dark Green 50% coloration

MATURITY /FIRMNESS
Glossy green color-Waxy and flexible No tolerance

They don't smell like bananas; they actually smell Brix: NA

more like straw
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT Diameter:4-6mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
3.20: Mushroom a) Mushroom white

GENERAL INFORMATION

ID NUMBER WHITE MUSHROOM

White button mushrooms are small to medium in size with caps averaging 2-7
centimeters in diameter and are attached to short, truncated stems.The smooth white
caps are rounded, firm, and spongy. Underneath the unopened caps, there are many
small, light brown gills that are hidden with a white veil. The short white stem is also
ITEM DESCRIPTION edible, dense, thick, and smooth.
 154

ORIGIN UAE, NEW ZEALAND,OMAN, HOLLAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Pale to bright white cap 50% coloration

MATURITY /FIRMNESS Smooth white cap-Short thick stem No tolerance

When raw, White button mushrooms are mild with a Brix: NA

crisp texture, and when cooked, they develop an
earthy flavor with a tender, chewy texture.
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Diameter: 30-60 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE

b) Mushroom Brown

GENERAL INFORMATION

ID NUMBER BROWN MUSHROOM REG

Mushroom Brown is the same mushroom as white button mushrooms, but it is a strain
that grows just a bit browner instead of white, giving it a tan-coloured top. They are very
much like cremini mushrooms and about the same size. They have better flavour and
ITEM DESCRIPTION texture than the plain white mushrooms. these mushrooms can be eaten raw or cooked
 155

ORIGIN OMAN,UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to bright Brown cap 50% coloration

Smooth rounded cap-short dense thick stem-free of No tolerance

MATURITY /FIRMNESS spots-Brown colored

crisp texture when raw and chewy flavor when Brix: NA

cooked
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Diameter: 35-55 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 156

Mushroom
c) Portobello

GENERAL INFORMATION

ID NUMBER MUSHROOM PORTOBELLO REG

Portobello mushrooms are large in size and have a rounded, flat cap and is connected
to a thick stem. The smooth cap ranges from dark brown to tan and is firm, thick, and
spongy. Underneath the cap, there are dark brown, fleshy gills, a small ring from the
ITEM DESCRIPTION cotton-like veil, and the stem is fibrous, white, and dense.

ORIGIN UAE, NEW ZEALAND,HOLLAND,OMAN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to bright Brown cap 50% coloration

MATURITY /FIRMNESS Firm and spomgy cap-Fresh -dense stem No tolerance

When cooked, Portabello mushrooms have a Brix: NA

memorable chewy and meaty texture and a smoky,
earthy flavor.
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT Diameter: 80-120 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 157

Mushroom

d) Oyster

GENERAL INFORMATION

ID NUMBER MUSHROOM OYSTER REG

Oyster mushrooms are medium to large in size and have a very short or non-existent
stem. The caps are broad and fan-like, ranging in color from dark gray, brown, tan, pink,
to yellow, and have curled edges that become wavy and lobed with maturity.
ITEM DESCRIPTION White gills extend from beneath the cap, and the flesh is white, meaty, and firm.

ORIGIN HOLLAND, UAE, NEWZEALAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale white cap 50% coloration

MATURITY /FIRMNESS The flesh is meaty, and firm No tolerance

Slightly chewy texture and are soft with a Brix: NA

bittersweet aroma ,When cooked, they have a mild
and nutty, seafood-like flavor
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT Diameter: 30-50 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 158

Mushroom

e) Chestnut

GENERAL INFORMATION

ID NUMBER MUSHROOM CHESTNUT REG

A chestnut mushroom is the same mushroom as a white button mushroom, but it is a

strain that grows just a bit browner instead of white, giving it a tan-coloured top. They
are very much like cremini mushrooms and about the same size. They have better
flavour and texture than the plain white mushrooms. These mushrooms can be eaten
ITEM DESCRIPTION raw or cooked

ORIGIN NETHERLAND, UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to bright Brown cap 50% coloration

Smooth rounded cap-short dense thick stem-free of No tolerance

MATURITY /FIRMNESS spots-Brown colored

Crisp texture when raw and chewy flavor when Brix: NA

cooked
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Diameter: 35-55 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 159

Mushroom

f) Enoki

GENERAL INFORMATION

ID NUMBER MUSHROOM ENOKI REG

Enoki mushrooms are very small in size and grow in bouquets of tightly packed, long
stems topped with petite, convex caps. The snow-white caps are tender, smooth,
delicate, and are connected to matching white stems that are thin and can grow up to
ITEM DESCRIPTION twelve centimeters in length.

ORIGIN CHINA, KOREA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale white 50% coloration

Smooth rounded cap-short dense thick stem-free of No tolerance

MATURITY /FIRMNESS spots-Brown colored

crisp and firm with a crunchy bite and a mild, fruity Brix: NA
flavor
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT
Length: 80-120 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 160

Mushroom

g) Shimeji

GENERAL INFORMATION

ID NUMBER MUSHROOM SHIMEJI

Shimeji mushrooms are small to medium in size and have rounded caps with semi-thick
stems.The caps are also smooth, convex, firm, and are moist, but not slimy. The white
stem is spongy, averaging ten centimeters in length and two centimeters in diameter,
ITEM DESCRIPTION and is dense and meaty. They can be brown or white

ORIGIN CHINA, KOREA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale white and brown 50% coloration

MATURITY /FIRMNESS Smooth cap and moist but not slimy No tolerance

Shimeji mushrooms are chewy with a bitter taste Brix: NA

when raw, but when cooked, they develop a tender,
nutty flavor and are mild with a hint of radish.
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT Diameter: 50-85 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 161

Mushroom
 162

3.22) Onion:
a) Onion red

GENERAL INFORMATION
ID NUMBER ONION RED REG

Red onions are small to medium in size, averaging 10-15 centimeters in diameter, and
are round to slightly oval in shape,easily flakes off when touched.
Underneath the skin, there is a burgundy wine-colored sheath that protects the flesh,
and the dark purple flesh has many layers of white and purple rings
Red onions are sweeter than yellow or white onions, and are an excellent choice for
ITEM DESCRIPTION salads.

ORIGIN FRANCE, SPAIN, NEW ZEALAND,PAKISTAN, INDIA, HOLLAND,TURKEY,

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Red skin 50% coloration

Wrapped in red-purple thin, papery, parchment-like No tolerance

skin-unbruised-Firm-no sproutsSmooth cap and
MATURITY /FIRMNESS moist but not slimy

Crisp-Firm-crunchy, pungent, sweet, and slightly Brix: NA

spicy
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT
Diameter: 50-80 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-15 ⁰C 5-18 ⁰C

 163

TEMPERATURE

b) Onion Brown

GENERAL INFORMATION

ID NUMBER ONION BROWN REG

The brown onion is a variety of dry onion with a strong flavour. They have a greenish-
white, light yellow, or white inside; its layers of papery skin have a yellow-brown or pale
golden colour
With its crisp white flesh and papery brown skin, the brown onion's distinct,
well-rounded onion flavour makes it perfect for all cooking uses.Usually too strong to be
ITEM DESCRIPTION eaten raw.

ORIGIN HOLLAND, AUSTRALIA, SPAIN, TURKEY

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Brown skin with white flesh 50% coloration

Firm onions with dry, papery skins,thick brown No tolerance

skin,avoid onions that have soft spots or onions with
MATURITY /FIRMNESS any emerging sprouts

Crisp-Firm-brings out its sweetness when cooked Brix: NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

Diameter: 50-85 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE
 164

ITEM CORE 5-16 ⁰C 5-18 ⁰C

TEMPERATURE
c) Onion White

GENERAL INFORMATION

ID NUMBER ONION WHITE REG

White onions are crunchy and tender with a pungent, mildly sweet flavor, they are
medium to large in size and are globular in shape with rounded or slightly tapered ends.
Underneath the skin, the white, almost translucent flesh is firm, crisp, and juicy with
ITEM DESCRIPTION many layers of thin white rings.

ORIGIN MEXICO, SPAIN, AUSTRALIA, TURKEY, USA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
White skin with white flesh 50% coloration

The bulb is encased in a bright white papery No tolerance

MATURITY /FIRMNESS parchment-like skin that is dry and thin.

Crisp-Juicy and Firm Brix: NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

SIZE or WEIGHT
Diameter: 70-90 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 11-15 ⁰C 11-17 ⁰C

 165

TEMPERATURE

3.26) Potatoes:
a) Arvi:

GENERAL INFORMATION

ID NUMBER ARVI REG

ARAVI is a starchy root vegetable that has a brown-coloured fibrous exterior and a
white, slightly slimy flesh inside. This root vegetable that is grown from a tropical plant;
it has quite an intense flavour compared to potatoes and once cooked it has a sweet,
subtle, nutty flavour, has a roughly textured, earthy brown skin with fibrous hairs, similar
ITEM DESCRIPTION to the texture of a coconut.

ORIGIN SRILANKA, INDIA,CHINA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

Bright brown 50% coloration

COLOR

firm and heavy for their size and unblemished-root No tolerance

should have no mold, soft patches, or wrinkling and
should be firm to the touch at both ends-Medium
MATURITY /FIRMNESS sized are the best

creamy and whitish-yellow coloured flesh with a Brix: ± NA

mild aroma
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT
Diameter: 40-60 mm ± 2mm is tolerable

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish
 166

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
b) Arvi small:

GENERAL INFORMATION

ID NUMBER ARVI SMALL REG

ARAVI is a starchy root vegetable that has a brown-coloured fibrous exterior and a
white, slightly slimy flesh inside. This root vegetable is grown from a tropical plant; it
has quite an intense flavour compared to potatoes and once cooked it has a sweet,
subtle, nutty flavour. has a roughly textured, earthy brown skin with fibrous hairs, similar
to the texture of a coconut. The tuber is small, about the size of a fist. The more
common taro has a longer rootstock with a shape similar to a sweet potato, whereas
ITEM DESCRIPTION Satoimo is smaller and roughly rounded, with tapered ends.

ORIGIN SRILANKA, INDIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright brown 50% coloration

Firm and heavy for their size and unblemished-root No tolerance

should have no mold, soft patches, or wrinkling and
should be firm to the touch at both ends-Medium
MATURITY /FIRMNESS sized are the best

creamy and whitish-yellow coloured flesh with a Brix: ± NA

mild aroma
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

SIZE or WEIGHT
Diameter: 25-45 mm ± 2mm is tolerable
 167

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
SHAPE variable looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 168

Potato
c) brushed:

GENERAL INFORMATION

ID NUMBER POTATO BRUSHED REG

These potatoes have yellow flesh and thin skin ,they become soft and fluffy when
cooked, they don't hold their shape very well They're great for roasting, mashing and
making into chips, but aren't ideal for salads as they break up during cooking
Sometimes Brushed potatoes have dirt on their outsides, which protects them from
exposure to light and means they last longer.These are high in starch and low in sugar
and moisture.
ITEM DESCRIPTION

ORIGIN FRANCE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale brown 50% coloration

smooth, firm potatoes with no wrinkles, cracks, No tolerance

MATURITY /FIRMNESS bruises, sprouts, decay or greenness

Natural aroma combined with light sweet taste Brix: ± NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

Diameter: 50-110mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17⁰C

TEMPERATURE
 169

Potato
d) baby:

GENERAL INFORMATION

ID NUMBER POTATO BABY REG

Baby potatoes are the potatoes which are removed from the soil before they are fully
developed/ grown. Due to this, you will find that baby potatoes have a sweeter flavour.
ITEM DESCRIPTION It usually has a pale brown thin outer skin with a creamy off white interior

ORIGIN AUSTRALIA, INDIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Pale brown 50% coloration

MATURITY /FIRMNESS Small Potatoes-Tender-Creamy texture No tolerance

Tender-Thin skin-slightly sweet flavor Brix: ± NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

Diameter: 50-60mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17⁰C

TEMPERATURE
 170

Potato

e) baby White:

GENERAL INFORMATION

ID NUMBER POTATO BABY WHITE REG

White baby potatoes are small potatoes with delicate, slightly sweet flavor and a
creamy texture, their skin is very thin and tender. White baby potatoes are small in size
and are round to oblong in shape, averaging 2-3 centimeters in diameter. The thin,
smooth skin is cream-colored to pale tan with some light brown speckling and has a
high moisture content. The flesh is off-white to light yellow and is firm and slippery with
a waxy texture. When cooked, White baby potatoes have a mild and buttery flavor with
an airy, creamy texture.
ITEM DESCRIPTION

ORIGIN AUSTRALIA, UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Light brown skin with white flesh 50% coloration

MATURITY /FIRMNESS Smooth and thin skin-Small size-Tender-Light color No tolerance

Tender-Thin skin-slightly sweet flavor Brix: ± NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

Diameter: 50-60mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE
 171

Potato
ITEM CORE 11-15 ⁰C 11-17⁰C
TEMPERATURE
f) Fries:

GENERAL INFORMATION

ID NUMBER POTATO FRIES REG

POTATO FRIES are best for French fries. This variety is denser and they have the least
amount of moisture in them. It is a type of potato that is large, with dark brown skin and
ITEM DESCRIPTION few eyes. The flesh is white, dry, and mealy, and it is suitable for french fries.

ORIGIN SPAIN, FRANCE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Light to bright brown 50% coloration

Choose potatoes that are firm, smooth and free of No tolerance

sprouts. Avoid potatoes with wrinkled skins, soft
dark areas, cut surfaces or those green in
MATURITY /FIRMNESS appearance

mild, earthy flavor with medium sugar content Brix: ± NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

Diameter: 60-100mm ± 5mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE
 172

Potato
ITEM CORE 11-15 ⁰C 11-17⁰C
TEMPERATURE

g) Red cherry:

GENERAL INFORMATION

ID NUMBER POTATO RED CHERRY REG

RED POTATO is a small; round or slightly oblong; smooth, thin red skin; white flesh
potato.It has a waxy, moist and smooth; creamy texture with a Subtly sweet; mild
medium sugar content flavor. Because of their waxy texture, the flesh of red potatoes
stays firm throughout the cooking process, whether they are being roasted or cooked in
a stew.
ITEM DESCRIPTION

ORIGIN SPAIN, FRANCE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Light to bright Red 50% coloration

MATURITY /FIRMNESS Firm-thin vibrant red skin-free of sprouts No tolerance

Subtly sweet; mild medium sugar content- dense, Brix: ± NA

crisp white flesh
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Diameter: 30-40mm ± 5mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE
 173

Potato
ITEM CORE 11-15 ⁰C 11-17⁰C
TEMPERATURE
 174

h) Potato:

GENERAL INFORMATION

ID NUMBER POTATO

Botanically a potato is definitely a vegetable; it is a starchy tuber of the nightshade

family and is a root vegetable. The regular potatoes are round white and long white.
Round white are probably the most common varieties of white potato in use. They are
easily identified by their smooth, thin, light tan skin, white flesh, and round shape.
ITEM DESCRIPTION Always choose potatoes that are firm, smooth and free of sprouts.

ORIGIN LEBANON, UAE,EGYPT, SYRIA, TURKEY

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Light brown 50% coloration

Choose potatoes that are firm, smooth and No tolerance

free of sprouts. Avoid potatoes with
wrinkled skins, soft dark areas, cut surfaces
MATURITY /FIRMNESS or those green in appearance.

Firm-Free of sprouts Brix: ± NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

Diameter: 60-100 mm ± 5mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings> 1 Sqcm
in area. Small blemishes should be
added together to create one aggregate
TEXTURE
blemish

Shape of the product should not be typical Misshape >2mm offset when looked at
or variable from side
SHAPE
 175

ITEM CORE 11-15 ⁰C 11-17⁰C

TEMPERATURE
i) Sweet Potato:

GENERAL INFORMATION

ID NUMBER SWEET POTATO REG

The skin color can range from orange, red, purple or brown. The flesh also ranges in
color from orange to orange-red. Sweet potato varieties are classified as either 'firm' or
'soft'. When cooked, sweet potatoes have a mild, starchy, sweet flavor. When baked or
boiled, the flesh becomes soft and slightly stringy (depending on the variety). When
fried or roasted at high heat, the exterior becomes crisp and caramelized
ITEM DESCRIPTION

ORIGIN AUSTRALIA, RSA, USA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Light to bright Red 50% coloration

smooth, taut skin and are free of soft spots, bruises, No tolerance
MATURITY /FIRMNESS cracks or signs of sprouting

Mild-starchy and sweet flavor Brix: ± 2

Free from foreign odors and taints
BRIX : 7.9-8.8
BRIX SENSORY

Diameter: 60-90 mm ± 5mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings> 1
Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE
 176

ITEM CORE 11-15 ⁰C 11-17⁰C

TEMPERATURE

j) Tapioca:

GENERAL INFORMATION

ID NUMBER TAPIOCA REG

Tapioca is the underground portion of the Cassava plant.. The Tapioca roots are similar
in size and shape to a sweet potato. The tuber has an inedible shiny brown skin with
rough patches and faint growth rings ascending down to the tip. The starchy flesh of
the Tapioca root is a light white or cream color and has a grainy texture similar to
ITEM DESCRIPTION potatoes with a mild, sweet flavor.

ORIGIN SRILANKA, INDIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark brown 50% coloration

The tapioca should be firm-the inner flesh is pure No tolerance

MATURITY /FIRMNESS white in color, it should be fresh not dry

Earthy nutty flavor Brix: NA

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

Diameter: 45-60 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE
 177

ITEM CORE 11-15 ⁰C 11-17⁰C

TEMPERATURE
k) Turnip:

GENERAL INFORMATION

ID NUMBER TURNIP REG

The turnip or white turnip is a root vegetable. The most common type of turnip is mostly
white-skinned apart from the upper 1 to 6 centimeters which protrude above the ground
and are purple or red or greenish where the sun has hit. Globe shaped with tapering
end. The root is roughly globular, from 5–20 cm in diameter, and lacks side roots. The
taproot (the normal root below the swollen storage root) is thin and 10 cm or more in
length. It is often trimmed off before the vegetable is sold.
ITEM DESCRIPTION

ORIGIN IRAN, PAKISTAN, INDIA, UAE, OMAN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark brown 50% coloration

Choose small turnips, which will be the youngest, No tolerance

with the sweetest flavor and best texture. They
should be heavy for their size and firm, without any
MATURITY /FIRMNESS nicks or cuts

The interior flesh is entirely white. Firm, crisp Brix: NA

uniform flesh texture
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Diameter: 40-80 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish
 178

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12⁰C

TEMPERATURE

l) Beetroot:

GENERAL INFORMATION

ID NUMBER BEETROOT

Beetroot is the large and fleshy root growing in the plant of the same name, eaten as a
vegetable. Its thin and smooth skin has a wide range of colors, from purple-pink and
reddish-orange to a brownish tone. The pulp has a sweet taste and it is usually of a
dark crimson red color with purple tinges.from the above-ground shoulder of the root,
with little or no visible crown or neck (as found in rutabagas)
ITEM DESCRIPTION

ORIGIN IRAN, KSA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark Red or Purple 50% coloration

MATURITY /FIRMNESS
Firm with deep maroon coloring, unblemished skin No tolerance

Asort of rich, earthy flavor-Sweet Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Diameter: 50-75 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish
 179

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7⁰C

TEMPERATURE
3.27) Salads:
a) Baby rocket

GENERAL INFORMATION

ID NUMBER BABY ROCKET REG

Baby Rocket leaves are flat leaves connected to fibrous stems, and are smooth and
bright green with prominent veining and frilled edges. The leaves are also attached to a
white to pale green, fibrous stem, contributing to the leaf’s crisp, succulent, and slightly
ITEM DESCRIPTION chewy consistency.

ORIGIN ITALY, UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright green 50% coloration

MATURITY /FIRMNESS Smooth texture, Frim No tolerance

Crisp, succulent, and slightly chewy consistency. Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Length: 50-70 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish
 180

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7⁰C

TEMPERATURE
b) Baby Spinach

GENERAL INFORMATION

ID NUMBER BABY SPINACH REG

Baby spinach is bright green with gently rounded leaves like that of the bowl of a
spoon, hence the name. The chewy texture of the young leaves is crisp yet succulent.
Sweeter than mature spinach, Baby spinach offers a delicate nuttiness with subtle
ITEM DESCRIPTION flavor and tender, edible stems.

ORIGIN ITALY, UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright green 50% coloration

MATURITY /FIRMNESS The smooth baby green leaves No tolerance

Sweeter than mature spinach Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Length: 20-25 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7⁰C

TEMPERATURE
 181

c) ButterHead

GENERAL INFORMATION

ID NUMBER BUTTERHEAD REG

Butterhead Green lettuce provides superior texture and flavor. Its broad wavy green
outer leaves encompass more tightly bound and yellow tinted inner leaves. Together
they form a rosette of leaves that have sweet, nutty and mild flavors paired with
ITEM DESCRIPTION textures both buttery and crispy.

ORIGIN HOLLAND, UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Bright green 50% coloration

Tender and crisp . not wilted-yellowish hue on the No tolerance

MATURITY /FIRMNESS inner leaves

Buttery taste with a nutty, mild, and sweet flavor Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Diameter: 200-250 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7⁰C

TEMPERATURE
 182

d) ButterHead Red

GENERAL INFORMATION

ID NUMBER BUTTERHEAD REG

Butterhead red is medium to large in size and rounded in shape with loose, wavy,
cupped leaves with an open center, similar in appearance to a rose. The broad, soft,
outer leaves are thick and frilled at the edges with swirls of red, purple, and burgundy,
and these leaves encompass more tightly bound, yellow-green leaves in the center of
the head. Together they form a rosette pattern of leaves that are wide and have a
smooth, silky consistency with a uniform crunch.
ITEM DESCRIPTION

ORIGIN HOLLAND, UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Bright green 50% coloration

Tender and crisp . not wilted-yellowish hue on the No tolerance

MATURITY /FIRMNESS inner leaves

Buttery taste with a nutty, mild, and sweet flavor Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Diameter: 200-250 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7⁰C

TEMPERATURE
 183

e) Chow Chow

GENERAL INFORMATION

ID NUMBER CHOW CHOW REG

Chow-Chow or Chayote belongs to the squash family, It is small to medium in size and
has a pear-like shape with deep linear folds that run vertically along the fruit's skin that
meet at its flower end. The pale green rind is thin, smooth, firm, and edible but is often
discarded because of its tough nature. The creamy white flesh is crisp to starchy and
becomes succulent to cottony as it matures, and the central core contains one small,
edible seed. Chayote squash is crunchy and very mild with a slightly sweet taste and
light notes of cucumber.
ITEM DESCRIPTION

ORIGIN HOLLAND, COSTA RICA, INDIA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Bright green 50% coloration

MATURITY /FIRMNESS Thin rind-Light green color-Firm-Smooth No tolerance

Tangy, sweet, crunchy Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Diameter: 70-85 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
 184

f) Iceberg Lettuce

GENERAL INFORMATION

ID NUMBER ICEBERG LETTUCE REG

Iceberg lettuce is medium to large in size and is spherical in shape, similar to cabbage.
The firm head is tightly packed with broad, thick, and crisp leaves that are concentrated
with a high-water content. The leaves vary in color depending on the particular cultivar,
but the outer leaves are typically light green while the inner leaves range from pale
ITEM DESCRIPTION yellow to a translucent white.

ORIGIN LEBANON-UAE-SPAIN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Light green to dark outer green leaves 50% coloration

Heavy for its size with fresh-looking leaves that are No tolerance
MATURITY /FIRMNESS firm to touch

Iceberg lettuce is crunchy and juicy with a mild, Brix: NA

sweet flavor.
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Diameter: 200-240 mm ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 185

g) Lettuce Mix

GENERAL INFORMATION

ID NUMBER LETTUCE MIX REG

A full range of Lettuce–Romaine, Red Leaf, Green Leaf, Butterhead, and Head type for
ITEM DESCRIPTION colorful and exciting salads!

ORIGIN ITALY

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR 50% coloration

Fresh and firm leaves -Avoid any that look wilted, No tolerance
MATURITY /FIRMNESS limp, or shriveled.

Sweet-buttery-nutty Brix: NA
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Avg Wt per pack is 125 g ± 2g is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 186

h) Lettuce Romaine

GENERAL INFORMATION

ID NUMBER LETTUCE ROMAINE REG

Romaine lettuce is medium to large in size with an elongated shape and stiff, upright
leaves. The thick heads are loosely connected to a central blanched base and the
leaves, averaging 10-15 centimeters in length, are broad with many folds and creases.
The outer leaves are dark green with a prominent white central rib, and as the leaves
ITEM DESCRIPTION grow smaller in the center, they become paler in color, almost fading to white.

ORIGIN SPAIN, UAE, IRAN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale green to dark green 50% coloration

Full size-dark green and the leaves look open; No tolerance

MATURITY /FIRMNESS leaves should also overlap in a tight bunch

Romaine lettuce is crisp, succulent, and crunchy Brix: NA

with a mild, slightly bitter taste.
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Avg Wt per pack is 125 g ± 2g is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 187

i) Little gem

GENERAL INFORMATION

ID NUMBER LITTLE GEM REG

Little gem is small to medium in size, averaging 50 -70 mm in diameter, and is a

compact, elongated head in a vase-like shape with densely packed leaves. The wavy
leaves have serrated edges and are smooth, fleshy, and thick with a vibrant green
coloring that transitions into a pale green-white on the thick midrib. The outer leaves
ITEM DESCRIPTION are crisp with a melting quality and closer to the core.

ORIGIN SPAIN, UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Pale green to dark green 50% coloration

Full size-dark green and the leaves look open; No tolerance

MATURITY /FIRMNESS leaves should also overlap in a tight bunch

Romaine lettuce is crisp, succulent, and crunchy Brix: NA

with a mild, slightly bitter taste.
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

Avg Wt per pack is 125 g ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

 188

TEMPERATURE

j) Frisee

GENERAL INFORMATION

ID NUMBER FRISEE REG

SALAD frisee is a leafy green related to endive and chicory. It has rich green leaves on
the outside; pale yellow-green leaves toward the centre of the plant. The leaves are
ITEM DESCRIPTION crisp and look like fern fronds.

ORIGIN UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale green to dark green 50% coloration

MATURITY /FIRMNESS Frizzy leaves-Rich green color-Fresh looking No tolerance

It tastes mildly bitter and has a bit of peppery taste. Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

200-300 g in Weight ± 2g is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
189
 190

Lolo
k) Rosso

GENERAL INFORMATION

ID NUMBER LOLO ROSSO REG

Lollo Rosso lettuce is small to medium in size, averaging 15-20 centimeters in

diameter, and grows in a tightly compact, rosette shape.The frilly and curled, fan-
shaped leaves are light green in the center and transition to a deep red-maroon around
the edges. Connected at a central base, the leaves do not form a head and are made
ITEM DESCRIPTION up of single branches..

ORIGIN UAE,NETHERLAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale red to dark red 50% coloration

MATURITY /FIRMNESS Bright color, curly texture, and mild taste No tolerance

Lollo Rosso lettuce is tender, crisp, and chewy with Brix: NA

a sweet, slightly bitter, and nutty flavor.
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

150-200 g in Weight ± 2g is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 191

Lolo
l) Bionda

GENERAL INFORMATION

ID NUMBER LOLO BIONDA REG

Lollo Bionda is a fancy lettuce with tight curly leaves and pale green color, otherwise
known as coral lettuce. The leaves are produced loosely in a whole head, are tender in
ITEM DESCRIPTION taste, with a slight bitterness.

ORIGIN UAE,NETHERLAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark green 50% coloration

Loose-leaved type with a very fringed leaf-Pale No tolerance

MATURITY /FIRMNESS green color

Tender in taste, with a slight bitterness Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

150-200 g in Weight ± 2g is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 192

Lolo

m) Mix

GENERAL INFORMATION

ID NUMBER LOLO MIX REG

MiX LOLLO REGULAR is made of two salad varieties which are

Lollo Rosso lettuce is frilly and curled, fan-shaped leaves are light green in the center
and transition to a deep red-maroon around the edges.
ITEM DESCRIPTION Lollo Bionda is a fancy lettuce with tight curly leaves and pale green color

ORIGIN UAE,NETHERLAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR
Pale to dark green & red 50% coloration

Loose-leaved type with a very fringed leaf-Pale No tolerance

MATURITY /FIRMNESS green color

Tender in taste, with a slight bitterness Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

150-200 g in Weight ± 2g is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 193

Lolo
 194

n) Oak Leaf lettuce

GENERAL INFORMATION

ID NUMBER OAK LEAF LETTUCE REG

Green Oak Leaf lettuce is medium to large in size, growing in an elongated, rosette
shape, and is narrow and small at the base fanning out to a wide, curly, loose top. The
deeply lobed leaves connect to a central base, branch out in all directions, and are
tender, smooth, and broad with many curls and frills. The edges of the leaves are bright
green which fades into a white or pale green at the center where a juicy, crunchy stalk
resides. Green Oak Leaf lettuce is firm and crisp and has a sweet or bitter smell when
the stalk is scratched.
ITEM DESCRIPTION

ORIGIN UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark green 50% coloration

Firm -Crisp -Smooth and broad with many curls and No tolerance
MATURITY /FIRMNESS frills

The leaves have mellow sweet, and nutty flavor- Brix: NA

Juicy and crunchy
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

550-600 mm in Length ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 195

o) Oak Leaf red lettuce

GENERAL INFORMATION

ID NUMBER OAK LEAF RED LETTUCE REG

Red Oak leaf lettuce have elongated, lobed and loosely serrated leaves similar to those
of oak leaves. The vibrant burgundy stained leaves form a semi-tight rosette, growing
upward and outward. Red Oak Leaf lettuce has a buttery texture and an incredibly
mellow, nutty and sweet flavor. It is known for its sweetness, which may be an even
ITEM DESCRIPTION more memorable quality than its attractive foliage.

ORIGIN UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark red 50% coloration

Buttery texture-Smooth and broad with many curls No tolerance

MATURITY /FIRMNESS and frills

The leaves have mellow sweet, and nutty flavor- Brix: NA

Juicy and crunchy
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

550-600 mm in Length ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 196

p) Radicchio

GENERAL INFORMATION

ID NUMBER RADICCHIO REG

Radicchio resembles a petite head of red cabbage producing variegated dark,

burgundy leaves with contrasting white ribs. Growing from orange to grapefruit size and
easy to peel, the smooth, crisp leaves offer a bitter flavor with a hint of spice. When
cooked the vibrant burgundy color of the leaves fades to a deep brown hue, its bitter
ITEM DESCRIPTION flavor is mellowed and rather takes on a subtle sweetness.

ORIGIN NA

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Dark purple with white strips 50% coloration

Bright and “firm” feeling leaves. Avoid wilted or soft No tolerance

MATURITY /FIRMNESS heads for the best cooking results and flavor.

Radicchio has a bitter, spicy flavor, especially when Brix: NA

eaten raw.
Free from foreign odors and taints
BRIX SENSORY BRIX : NA

100-127 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 0-4 ⁰C 0-7 ⁰C

TEMPERATURE
 197

3.28) Tomatoes a) Tomato Beef

GENERAL INFORMATION

ID NUMBER TOMATO BEEF REG

Beefsteak tomatoes named for their large size and meaty texture, have a classic
tomato flavor. They are heavy and they range in color from pink, to vibrant red, to
orange. Most are smooth in shape, although there are ribbed varieties. Beef tomatoes
are the largest of all the tomato types, they are usually red, big, juicy, with a thick flesh
ITEM DESCRIPTION and mild flavor with a beef heart shape.

ORIGIN UAE, NETHERLAND

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark red 50% coloration

Crisp thick, meaty flesh, no wrinkly skin. Avoid No tolerance

tomatoes with blemishes or dark spots. The tomato
should have a good weight for its size, feeling
heavy. The tomato should be firm, yet soft enough
MATURITY /FIRMNESS
to give into any real pressure.

Sweet, crunchy and juicy flesh Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

80-160 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
 198

b) Tomato Bunch

GENERAL INFORMATION

ID NUMBER TOMATO BUNCH REG

Tomato bunches are thick skinned and full of flesh, often filled with seeds and very
watery. It comes in a variety of colors like red, yellow, orange, green or brown.
Tomato bunch RED are typically medium in size that are connected by a vine stem.
The skin of the tomatoes is a very vivacious red color and the flesh is very sweet and
ITEM DESCRIPTION succulent.

HOLLAND, NETHERLAND, BELGIUM, SPAIN, TUNISIA, UAE,AZERBAIJAN,

ORIGIN TURKMENISTAN, OMAN, IRAN, TURKEY

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark red 50% coloration

Crisp thick, meaty flesh, no wrinkly skin. Avoid No tolerance

tomatoes with blemishes or dark spots. The tomato
should have a good weight for its size, feeling
heavy. The tomato should be firm, yet soft enough
MATURITY /FIRMNESS to give into any real pressure. T

Sweet, crunchy and juicy flesh Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

50-70 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

 199

TEMPERATURE

c) Tomato Candy

GENERAL INFORMATION

ID NUMBER TOMATO CANDY REG

Also known as the 'snacking tomato'. Candy tomatoes are small and tasty tomato with
an excellent flavour.These small and fruity have an oval plum-like shape, and
sometimes are pear-shaped or egg-shaped and are considered the little juicy sisters of
ITEM DESCRIPTION the large red tomato and have a light, fresh, sweet taste. Perfect for nibbling

ORIGIN UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark red 50% coloration

Crisp firm flesh, no wrinkly skin-As with any tomato, No tolerance

pick cherry tomatoes with a firm, taut skin and a
MATURITY /FIRMNESS deep color. Steer clear of ones that have burst

Sweet, crunchy and juicy flesh Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

25-35 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
 200

Tomato Cherry
d) bunch

GENERAL INFORMATION

ID NUMBER TOMATO CHERRY BUNCH REG

Cherry bunch tomatoes are characterized by their sweet, rich taste and inviting
aroma.Like cherry tomatoes, these tomatoes have a high acidity with a higher sugar
level than most other varieties. The bush-like tomato plants produce the fruit in clusters
of as much as a dozen, ripening variably within the clump.They are firm, thin, and
ITEM DESCRIPTION smooth-skinned.

ORIGIN HOLLAND, NETHERLAND, ITALY, MOROCCO, SPAIN,UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark red 50% coloration

Crisp firm flesh, no wrinkly skin,attached with a No tolerance

MATURITY /FIRMNESS green fresh stem

Sweet, crunchy and juicy flesh Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

25-35 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
 201

Tomato Cherry

e) Mix

GENERAL INFORMATION

ID NUMBER TOMATO CHERRY MIX

The small fruit of cherry tomatoes are slightly flattened to slightly oval and range from
25 to 35mm in diameter and 12 to 25g in weight. Mix cherry tomatoes are a
quintessential variety of tomatoes: From bright red, sungold orange and pale yellow in
color to juicy, low-acid and tomato-true flavors, this is an idyllic mix of pronounced and
ITEM DESCRIPTION wonderful varieties.

ORIGIN HOLLAND,SPAIN,UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark red & yellow 50% coloration

As with any tomato, pick cherry tomatoes with a No tolerance

firm, taut skin and a deep color. Steer clear of ones
MATURITY /FIRMNESS that have burst.

Sweet, crunchy and juicy flesh Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

25-35 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE
 202

Tomato Cherry
ITEM CORE 11-15 ⁰C 11-17 ⁰C
TEMPERATURE
f) Plum

GENERAL INFORMATION

ID NUMBER TOMATO CHERRY PLUM REG

Also known as the 'snacking tomato'. Cherry plum tomatoes are small and tasty
tomatoes with an excellent flavour.These small and fruity cherry plums have an oval
plum-like shape, and sometimes are pear-shaped or egg-shaped and are considered
the little juicy sisters of the large red tomato and have a light, fresh, sweet taste.
ITEM DESCRIPTION Perfect for nibbling

ORIGIN HOLLAND, SPAIN, MOROCCO, SENEGAL, TUNISIA,UAE,LEBANON

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark red 50% coloration

Crisp firm flesh, no wrinkly skin-As with any tomato, No tolerance

pick cherry tomatoes with a firm, taut skin and a
MATURITY /FIRMNESS deep color. Steer clear of ones that have burst

Sweet, crunchy and juicy flesh Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

25-35 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish
 203

Tomato Cherry
Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
g) Red

GENERAL INFORMATION

ID NUMBER TOMATO CHERRY RED REG

Cherry tomatoes are generally much sweeter than large tomatoes. The size and color
of cherry tomatoes have a wide range,the perfect cherry tomato will be almost firm,
ITEM DESCRIPTION thin, and smooth-skinned. The flavor will be a fine balance of sweet and tart.

ORIGIN UAE-FRANCE-IRAN-MOROCCO-TUNISIA-SPAIN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark red 50% coloration

As with any tomato, pick cherry tomatoes with a No tolerance

firm, taut skin and a deep color. Steer clear of ones
MATURITY /FIRMNESS that have burst.

Sweet, crunchy and juicy flesh Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

25-35 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish
 204

Tomato Cherry
Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE

h) Yellow

GENERAL INFORMATION

ID NUMBER TOMATO CHERRY YELLOW REG

Yellow cherry tomatoes are slightly less acidic than red varieties, and therefore they are
somewhat milder and sweeter in flavor. Yellow cherry tomatoes are tender-firm and
ITEM DESCRIPTION thin-skinned with two seed cavities carrying tiny, edible seeds.

ORIGIN NETHERLAND, MOROCCO

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark Yellow 50% coloration

Crisp firm flesh-no wrinkly skin-tender-firm and No tolerance

MATURITY /FIRMNESS thin-skinned

Sweet, crunchy and juicy flesh Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

25-35 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish
 205

Tomato Cherry
Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
 206

Tomato
i) Heirloom

GENERAL INFORMATION

ID NUMBER TOMATO HEIRLOOM REG

Heirloom tomato cultivars can be found in a wide variety of colors, shapes, flavors and
sizes. they are more of a maroon or purple-brown color. An heirloom tomato (also
called heritage tomato in the UK) is open-pollinated, usually has a shorter shelf life and
is less disease resistant than hybrids. Black tomatoes tend to have an earthy, almost
smoky sweetness to them, with a bit less acid than red tomatoes. The flavor profile is
often referred to as “smoky, complex and wine-like.
ITEM DESCRIPTION

ORIGIN UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR NA 50% coloration

MATURITY /FIRMNESS
Crisp thin skin, meaty flesh, No wrinkly skin No tolerance

Sweet, crunchy and juicy flesh Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

25-125 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

TEMPERATURE
 207

j) Round

GENERAL INFORMATION

ID NUMBER TOMATO ROUND REG

Tomatoes are fruits that are considered vegetables by nutritionists,they vary in shape
from almost spherical to oval and elongate to pear-shaped. Each fruit contains at least
two cells of small seeds surrounded by jellylike pulp.Tomato flavor is commonly
described as sweet, tart, tangy or balanced.Always avoid tomatoes with blemishes or
dark spots because a fres ripe one should have a good weight for its size, feeling
heavy and should be firm, yet soft enough to give into any real pressure.
ITEM DESCRIPTION

ORIGIN IRAN, INDIA,FRANCE,UAE

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale to dark red 50% coloration

Avoid tomatoes with blemishes or dark spots. The No tolerance

tomato should have a good weight for its size,
feeling heavy. The tomato should be firm, yet soft
MATURITY /FIRMNESS enough to give into any real pressure.

Sweet, crunchy and juicy flesh Brix: NA

Free from foreign odors and taints
BRIX SENSORY BRIX : NA

50-70 mm in Diameter ± 2mm is tolerable

SIZE or WEIGHT

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or Misshape >2mm offset when
variable looked at from side
SHAPE

ITEM CORE 11-15 ⁰C 11-17 ⁰C

 208

Tomato
TEMPERATURE

3.30) Zucchini:
a) Marrow

GENERAL INFORMATION

ID NUMBER MARROW REG

Marrow has stripes and a soft skin, as well as soft flesh inside. It tends to be more
flavorful than other varieties.
ITEM DESCRIPTION It also has a rich, faintly sweet taste with a smooth texture

ORIGIN LEBANON,JORDAN

CLASS accepted I

GENERAL PARAMETERS AND INDIVIDUAL TOLERANCE

Parameter Target Individual Tolerance

COLOR Pale Green skin with white flesh 50% coloration

MATURITY /FIRMNESS quite small-firm rind -smooth texture No tolerance

Sweet taste-Soft and Fresh Brix: ± 2 is tolerable

Free from foreign odors and taints
BRIX : NA
BRIX SENSORY

Length: 120-150mm ± 10mm is tolerable

SIZE or WEIGHT Diameter: 30-40mm

Free from skin defects and markings. Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
TEXTURE
create one aggregate blemish

Shape of the product should not be typical or Misshape >10mm offset when
variable looked at from side
SHAPE

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE
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b) Zucchini

Parameter Target Individual Tolerance

COLOR Bright Yellow & green 50% coloration

MATURITY firm and free of nicks and cuts- heavy for its size-dark No tolerance
/FIRMNESS green & Yellow and smooth skin

sweet summer flavor Brix: NA

BRIX SENSORY Free from foreign odors and taints.BRIX :N/A

SIZE or WEIGHT 15-20 mm in diameter ± 2mm is tolerable for length

Free from skin defects and markings.

Any solid area of skin markings>
1 Sqcm in area. Small blemishes
should be added together to
create one aggregate blemish
TEXTURE

Shape of the product should not be typical or variable Misshape >2mm offset when
SHAPE looked at from side

ITEM CORE 5-10 ⁰C 5-12 ⁰C

TEMPERATURE

GENERAL INFORMATION

ID NUMBER ZUCCHINI REG

Zucchini is available in 2 different colors, Below is the description of each color capsicum.

The Zucchini Green has a uniformly cylindrical shape with little to no taper from its stem to
blossom end.The exterior glossy skin of the Zucchini is vibrant to dark green in color,Its flesh
is creamy white in color with a spongy yet firm texture and faint traces of edible seeds.

ZUCCHINI YELLOW is a long, slim summer squash with golden yellow skin. Its exterior is
shiny and smooth, The ends of the zucchni are capped with bright green at both its blossom
ITEM end and stem. Its interior flesh is creamy white with a firm yet succulent texture and moist
DESCRIPTION seed cavity. Its flavor is nutty, grassy and subtly sweet both when raw and when cooked,

ORIGIN NETHERLAND, SPAIN, UAE, HOLLAND, IRAN,LEBANON, UAE

CLASS I
accepted
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