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    Chapter 10 Standardization

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    Chapter 10 Standardization

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    Chapter 10 Standardization

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    Kitz Abegail Atuel Agato
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    10 STANDARDIZATION, GRADING AND INSPECTION JOSEPHINE U. AGRAVANTE depending onthe nature ofthe comme conditions during growth he canoe cna they are subjected, On the other hand comn on «demands for produce type and quality vary according to ther taste and preferences, intended aes of hints duce and purchasing power. Thus, te sinpiy a fel tae wading aint promote efen mariting ihe eae duce are casi or grad according toast fe that elesifistion i dave propery 10.1. THE PROCESSES INVOLVED Grading Grading ~ the process of classifying the produce into groups according to a set of eriteria of quality and size recognized or accepted by the industry. Each group bears ‘an aecepted name and size grouping, Grades are the names of the groups under which the produce are classi- fied e.g., Extra Class, Class land I Sorting —the process of clasifying produce into groups designated by the person classifying them according to whatever criteria he may desire Sizing — specifically refers to the classification of pro: duce into different sizes. Ifthe size specifications used ipproved by aduly recognized authority, then sizing ecomes a part of the grading process Size classification ~ specifies the size grouping, © ze, medium and small Standardization own as product standards or simply standards, thi refers to the set of ies Bi” specifications of quality determining grades, The us 9 nd buyer 10 have a com ds enables hoth seller standard erating ofthe quality and sizeof the pro- desribe the characteris- tury, color, cleanliness, lemishes, and unifor- le standards ~ also kno ‘mon understandin duce being traded. Standards ties of the produce such as matur shape, freedom from decay and PI mity of size. ation ~ is the process Jards. I snot a of formulating and is- ostharvest technology Standard suing grade stand: OFELIA K, BAUTISTA but in order to understand the technology of grading and the regulatory process of inspection, the process of standardization will be discussed, Inspection ~ this isthe provess of measuring, examining, and esting samples to determine whether the grade sta dards have been interpreted oF enforced properly. The produce is evaluated on the extent to which it fulfills quality requirements 10.2. BASIC PARTS OF A STANDARD The basic parts of a standard are described below; an ‘example ofa standard is given in Table 10-1 Scope ~ specifies the commodity covered by the stan- dard, its scientific name and family and use. For most fruits and vegetables, the standard specifies that the pro- duce is for fresh consumption. Definition of terms ~ clarifies what is meant by the dif- ferent terms used, Terms are defined in order that inter- pretation will be uniform. This is accompanied by draw- ings or illustrations when necessary. Example, “single top" means that the pineapple has only one prominent Minimum requirements ~ indicates the minimum qual- ity criteria that should be met by all the grades. Grade designations — the names designated for the ‘groups to which the produce are classified, e,, Grade 1, 2, 3; or Extra Class, Class I, Class Il; Choice, Regular or Plain, Criteria and specification for each grade ~ basis of quality and deseription for each grouping, For example if the etitetion is “uniformity as to variety”, the speciti- cation for a grade is "shall consist of pineapple of simi= la varietal characteristics." Sire classes and limits ~ specifies the range of sizes that falls under each size classification, Depending on the commodity, size may be based on weight, diameter length or by count. Examples of commodities classified by size according to + Weight ~ avocado, mango, papaya, pummelo, man gosteen, guava, durian, pineapple, cabbage, chay- ote, ginger 135, “Not all definitions are inclded in this able, “+ Diameter ~litchi, onion, potato, asparagus, guava, longan, mangosteen + Length ~ banana, baby corm, long beans, aspara- ‘gus, chayote, cutflowers + By count —longan Examples of standards based on size are given in Table 102, ‘Tolerance — allowance for human error in classifying. ‘commodities and for changes in the nature and severity Gf the defects during subsequent handling and trans. Mo the masket. For example, for Class I and Ii pine pes tolerance of 10% by count or weight may fail eet the requirements ofthe elas but shall meet the 136 pase ofthe fruit has been than % inch beyond the srees the appearance, fhe frit resulting in the ightly by bleached yellow ‘and tolerances allowed, 1s. For example, " ‘injury when the: ‘han I em." Instructions for: ‘Method to determine oo ne inspection — sampling i tothe grading proce- fational Standards use ; OS Events woe | iesonle shale graded according ous gene pearance quaty sad GeGPE ts —Pnapok ins css sae of super quali. They shat simi vatalcharciensis; well omed, weldcrclsed gen geen PP eee fommdecay,sonscatinjiry caused by disease nsec etna mecveney | Prethsmeans. Tebow shale tired, vebcurcd bes homderapereee PByetacts- The ope shale of chancensic cok single singh et aneed PB Ratan rec Gomcuimanipe, nove cncconier Meteo eras “#7 shalnothemore han snes the kent ste hee 42.G865 1 Pheappe inthis css sha be of good gualiy. They shal be of Sint Vaetalcharctenstcs; wellarmed, velSevebped yer eorons, ree fomideoay,sunsead npr caused by ascase mrecis antes scotoneelen lier means. The Dut shallbe rine lay well caved and have no be badly cracked. Thetops salle of chancteaiccoln singh ai e- tached tothe fut andshallno have more tien Scwwn/cies The cane of thetops shallot Bemore than twice the Lngth oe on 43. hss I—Pacapplein this cass which don quay forinchson inthe Iigher clases butsasfy the miinumreauiements. They thalloe of esas atl chancenstes, ky welformed lay weldcveoped eves early See fromdeca, sunscall,njry eased by disease msec oni, eekene orother means. Te tops halle ofchanersticcolos wellauetcone ne fu, notcomptey curved and consist of not more than 2a wet deve ped Stems and stalhave any number ofemwn/shpe Size is determined by the weight" of the fruit as shown below: Weight (g) Sie closteaion fer es ere ee ‘Super smull (Butterball) - <500 <1500 550-700 1500-2000 0-350 sm 89-100 et» >1000 Gil, Bura Class ~ 5% of the pineapple by number or weight, may failto meet the "requirements ofthe grade but shall conform to the requirements ofthe nex lower "612. Chass Fand Il- 10% ofthe pineapple by number or weight, may failto meet the mquirements ofthe class but shall meet the minimumrequitemenes , Size tolerances ~ For Extra Class, 5%; and for Class Land Il, 10% by weight or mber of pineapples not satisfying the requirements of the class, "| Pinesppiesshattbe packed in suitable containers that may protect the fits omany ‘extemal or internal damage. The containers shal met the quality, hygiene, ventlaton, and msstancechantcertcs to ensure sable handing, shipping sa prevening of pineapples. 11. Provisions reganting hygiene Principles (CACGL2-1980. of the producer distributor or consignee are indeated For example, “bananas shall be packed in cartons or siil= Jar protective containers to afford protection from haze tds of transportation and handling. Bach container shall be properly labeled in big letters with the following in formation: "Product of the Philippines," variety and net snus in kilograms” (Philippine National Standards 1987). Provisions on contaminants included where the infor- nation i available and necessary. It indicates the allow- able residue level for heavy metals and specific pest- ‘ides. For example, the maximum residue level in mango for carbendavim and prochloraz is 2.0 mg kg! (PNS! 'BAFPS 13.2004) Provisions on hygiene ~ specifically indicates thatthe ‘handling and preparation of the produce should follow therelevant Codex documents on hygiene. (See Chapter 2A for codes of practice) 10.3. AGENCIES INVOLVEDIN ‘STANDARDIZATION Codex Alimentarius Commission ~Codex for shor itis, ‘an international body cornposed of member nations of the Food and Agriculture Organization (FAO) and World Health Organization (W110) that is responsible for the 438 ‘The Codex develops the standards through the Coordi nating Committees, The Codex Committee on Fresh Fruits ‘and Vegetables (CLHEV) 1s responsible tor the prepara- tion of standards on fruits and vegetables for submis- sionto the Codex. The Coordinating Committees coordi- pate od stants inthe region or group cof countries, including the development of ° Sans The dal standard when eloped by he Codes then sent to governments several times for comments and when satisfactorily completed, the ace andar @AOAWHO 199), nn sBOMES A ‘The International Organization for Standardization — 180 is a worldwide non-governmental federatio, national stndardistintes (ISO Member Bodies) The -velopment of International ne thowgh 190 Tertal Comniters soon senatves of intrested Member Bodies. Intemational s. in Hinson with 160, also take part in the jonal Standards adopted by the Tech~ ted to the Member Bodies ‘acceptance as International Giniemational Organiza- #1968). ISO has no legal author- implementation of standards ssion for Europe (UN! ‘Standardization of Perishable ee Sclopment mow ofthe ECE the basis for the European Com- ds and EC inspection meth- rose recommended by ECE fons by the European Eco- oe for internal trade Community and for imports from and from non-European coun Codex and UN/ECE cooperate with each other in the developmont and harmonization of standards, For in- stance, the UN/ECE standards are used asa starting point for draft Codex Standards where appropriate (wnw-codexalimentarius:net). Standards agencies of various countries ~ aside from the development of national standards, these agencies usually represent their respective countries in various regional and international standards organizations such as the ISO and the Codex Alimentarius Commission. ‘+ National Standardization Agency ~ also known as; the Baden Standardisasi Nasional (BSN) of Indone~ sia, this agency is tasked with standards develop- ment and information services, education and train- ing related to standardization (www.bsn.or.id). * Department of Standards Malaysia ~ DSM of Ma: Jaysia was established following the corporatization ofthe Standards and Industrial Research Institute of ‘Malaysia (SIRIM), to undertake the tasks related 10 national standardization formerly carried out by the ‘SIRIM, Itappoints SIRIM Berhad (formerly known. 8 SIRIM) to coordinate standards development in Malaysia (www.dsm.zov.my), = Bureau of Agriculture and Fisheries Product Stan- dards — the BAFPS under the Department of Agri- cculture of the Philippines is mandated to set and implement standards for fresh, primary and second ary processed agricultural and fishery products and is responsible for matters involving standards, qual- ity and safety of food products. + National Bureau of Agricultural Commodity and Food Standards ~ the ACFS of Thailand was estab- lished under the Ministry of Agriculture and Coop- eratives; designated as Thailand's enquiry point and notification authority for agricultural and food prod- ucts under the Sanitary and Phytosanitary Agree- ‘ment. It consolidates work related to formulation of agricultural commodity and food standards (wawacts go th/eng/index php). + Standards Productivity and Innovation for Growth — SPRING of Singapore establishes and publishes Singapore Standards and coordinates the national standardization program through the Standardiza- tion Department. The Standardization Department coordinates the program under the industry-led Stan- dard Council which is composed af private and pub- lic sectors. It represents Singapore in regional and international standards activities (www.spring govse es Directorate for Standards and Quality - STAMEQ of Vietnam prepares the rules and regulations on stan- dardization and organizes the formulation of national standards. ft advises the government om isues i the fields of standardization, metrology and quality ‘management. (www.tcvn gov.vn). 10.4, CHARACTERISTICS OF A GOOD ‘STANDARD Uniform — 2 good standard should be uniform through- ‘out the industry All enterprises dealing with the pro- duce should follow the same standard. Acceptable — 2 standard represents the consensus of ‘opinions of all interested parties. Since itis developed for the industry. it should be acceptable to producers, traders and consumers. For any standard to be acceptable to producers and rad- rs, a standard should: + Be practical and realistic, taking into consideration the farmer's capacity to produce a ecrtain quality of omsnodity and the traders’ capability to handle and maintain its quality under existing postharvest sys- tems. + Consider the preference of the target clientele, Ifthe ‘market is conditioned to accepting commodities with harmless surface blemishes, itis well to disregard these as defects in making standards, A standard needs to be reviewed periodically and re- vised to suit the changing needs of the industry. Na- tional standards may be harmonized with international standards to be able to respond to increasing interna- tional trade. Understandable standards should be clear, unambigu- ous (cannot be interpreted in any usher way) aud easy 1 understand, A grade standard should be simple enough for the people concerned to interpret and implement. It should be in the language or dialect of the people ex- pected to use them. Ifthe national standard is in English, which is not the everyday language of the people in the industry, them it should be translated into their dialect. Appropriate ~ 2 standard should be applicable to the commercial varieties sold, A grade standard is good for ‘varieties of similar characteristics. Processing and table varieties may vary, in which case there should be differ- ‘ent standards for each. The same is true with spray and standard chrysanthemums (mums). Thus, only standard numns are usually graded. Codex standards fr fresh fruits ‘and vegetables specifically state in the scope that crops ‘Covered are to be supplied fresh to consumers and those “jasendel for processing ase excluded. - 40.5. QUALITY CarTERIA OF Sranoanos “Crneria vary with commodities depending on their na- toe Porexample the quay eer “color” applies to ‘ruts and fruit vegetables where maturity and ripeness 440 ual Fee re requrenents re fo tity, These include matu- pests and diseases. ever, which are i less of the type Of CON ect iy, cleanliness, freedom and mechanical damage- ‘The various components of grouped into five: “Appearance referst0 duce and includes such variety, freshness, clean! parts), color and shape. : ripeness- stag of matty rial maturity discussed in Chapter 6. In $0 etre gage of maturity and stage of ripeness a Combined into color grades such as green mature, 9 cored semiripe and ripe " Texture — refers to characteristics related to finger-feel and mouth-fee! and includes firmness, smoothness, tur ity, crispness, solidity, juiciness, mealiness and tough- ness, the quality criteria ¢ the extemal condition © characteristics as unifor ness, wholeness (no 1 Stage of maturity and Damage or defect —any imperfection, deficiency, aw, lack of completeness, or other conditions that are differ- cnt from what are described as acceptable. Defects could cither be quality defects or condition defects. Quality defects. also referred to as permanent grade defects are those that do not progress or change with time such as growth cracks, windscars and deformity. Condition de- fects are quality aitriure as disease, yellowing, finger-drop, s of a progressive natue such bent-neck, blueing, browning and Safety and wholesomeness — being clean and free from han heavy metals, pesticide resi toxins. The Agreement o refers to the condition of _ ‘mifil contaminants s idues, additives nthe Application of § Measures sets out the res er OWS countries to set their andards of safety but these should be based ga tific results ( (www.is0.chliso/eni i80--wto-07 html), “ofeniconms=ia Sandan Sible for standards, 2 ency decides Posed ofthe dierent secre deliberate on and revise oo DI standard has nr se that standardiza- “al committee com= oncerned, to review, 12 standard (Pig. 10- en developed, a pre- Mangosteen Papaya Pineapple Philippine National Standard (2004) ‘Thai Agricultural Commodity and Food ‘Standard (2003) ‘Codex Standard 204 1997) Philippine National Standard (2005) Codex Standard 183 (1993, revised Jan 2001) Thai Agricultural Commodity and Food Standard (2003) Codex Standard 214 (1999) pests and pest damage, foreign smell and/or taste, damage duc to low ‘orhigh temperature, absence of abnormality in pulp (hardened pulp, tip bum, water core) Wholeness, maturity, color, shape, freedom from kin blemishes, abrasion, discoloration, rotting, pests and pest damage, abnormal extemal moisture and foreign smell and/or taste Wholeness, maturity, firmness, soundness (freedom from rotting), 350 B B Large 300-49 i i ¢ a 551-80) a Medium 250299 | | ae PGR D Small | 2o0aae | [ E Supersmatl | h Tolerances | Quality By weight or number: Extra Class ~ 5%, Class 1 | Same as Codex By weight or number: Batra Class ~ 5%, Cass | ~ 10%, Class I~ 10% with the exception of = 10% for off-sized including not morethan for other defects, Class Il ~ 10% for 0 produce affected by rotting, marked brussing or any other deterioration rendering them unfit for consumption we and safety provisions between the local and international standards for mango (continued) je 10-6. Comparison of qu . Codex Standard for Mango ASEAN Standard for Mango Philippine National Standard (Codex Stan 184-1993) (Draft 2005) (PNS/BAFPS 13:2004) Tolerances Size Forall classes, 10% by number or weightare | Forallclasses, 10% by number orweight of | Forall classes, 10% for off-sized. permitted to be above or below the group size | mangoes in each package are pemitted to be range by 50% of the maximam permissible outside (above or below) the group size range difference for the group. as follows: Code Permissible | Maximum size range of | permissible fruit per | difference package | between fruit above nomal | in each range package A <100 50 B 101-300 50° © 171-425 6 D 276-525 5 | ie eae 2600 150 Provisions —_| Uniformity ~the contents of each package | Uniformity ~ same as Codex | Same as Codex in only mangoes of oF eats | Paclaging shoud protect the produce | Same as Codex Packaging — almost the same as Codexexcept | ials used inside the packege for the nse of non-tonie ink or glue for printing ew, clean and of a quality such as to avoid extemal or intemal dan produce; paper orstamps beari or labeling has been done with non-toxic ink or alue. Siuality, ste and safety provisions between the local and international standards for mango (continued) Codex Standardfor Mango ASEAN Standard for Mango (Codex Stan 184-1993) (Draft 2005) Mangoes should be packed in compliance with | Same as Codex None indicated the Recommended International Code of és Practice for Packaging and Transport of ‘Tropical Fresh Fruits and Vegetables (CACRCP 44-195) Name of produce, variety. name and address of | Same as Codex Same as Codex exporter, country of origin, commercial lass size, number of units, net weight) Provisions on contaminants a 7 Heavy metals | Should comply with maximumresidue levels | Same as Codex Same as Codex. | i Pesticide }ould comply with maximum residue levels | Same as Codex Same as Codex | established by the Codex.A limentarius | Commission ( The produce should be handled and prepared wecordance with t rate sections of Provision on hygiene it Codextexts such as Codes of Hygienic Practice and Codes of Practice Same as Codex Same as Codex Should comply with any microbiological criteria Establishment and Application of ‘Microbiological Criteria for Foods (CAC/GL21- ‘Same as Codex 197, Pe ys Ts sonia hy oacoum hence work is facilitated. For traders — establishes business confidence, pro- duce reputation. + For buyers and sellers ~ provides a common lan~ ‘quage for buying and selling and makes possible Jone distance transaction, + For trucker-buyers ~ incurs lesser damage. More damage is incurred in mixed loads of graded and ‘ungraded produce; minimizes handling, resorting and repacking. For courts — tactlitates settlement of disputes be tween contracting parties + For banks ~ establishes loan value for the produce and helps establish the paying capacity ofthe farmer asking for a Toan «- Forthe general public makes pie infomation and ror er ough mass media meaningful and aves ood bois for comparison of prices. 10.9, CONDITIONS FOR SUCCESSFUL (GRADING Mostly good quality prod aoa esonmmodity produced should fall no the ss ay be less acceptable than grades called r Choice, Plain, Cocktail and Process- fe. Size classes in terms of number codes such as “mangosteen, papaya, chayote and ginger will also be "more acceptable than descriptive size such as Big. Me~ dium and Small. ‘Acceptable standards the standard should be accept able. understandable and appropriate. Reliable inspectors ~ there should be sufficient licensed, ‘rained and dedicated inspectors of standards. Improved postharvest system — postharvest systems should be improved to avoid causes for downgrading of produce after they have been graded. Postharvest han dling methods should not cause too much deterioration ‘of quality along the handling chain. This requires not only technical improvements of the postharvest handling chain but also a consideration of other factors that con- tribute to maintenance or deterioration of quality such as roads. travel schedules, policies on transport and cost of freight, ete Where possible, commodities should be presorted in the field to remove rejects, reduce transport cost and labor forrepacking good produce. Grading can be done in the packinghouse or in a collection center. Properly graded produce will be downgraded at the next inspection point if not properly handled. Proper grading procedures + Have sufficient light in the grading area. When color is a factor in sorting and artificial light is neede lise white fluorescent light. Make sure that the grad- ershavecler eesgh na cole short fingernails, nae Familiarize yourself w defects, tolerance produce aveord) ith the standard. Know the and size classification, Classify “Inspection is done by inspectors of a control or regula~ {ory agency at shipping points and at terminal markets. Inspectors are trained to implement the standards cor- rectly and licensed correspondingly. Grading and inspec tion are done very rapidly to avoid delay in the packing- house or marketing operations. In the Philippines, the inspection of produce, both imported and those intended for export, is the responsibility of the Plant Quarantine Seetion of the Bureau of Plant Industry ‘As described by Kader (1992), inspection can be carried ‘out in the following ways: ‘Continuous inspection ~ inspectors assigned to a pack- inghouse make frequent quality checks on the commod- ity along the packing lines and examine samples of the Proharvest Detects Fig. 10-2. Poster ona quality defects of is 0. _reruietiar ‘necording to grade systems are used in developed rmodiis tha are han in bu SAMPLING FOR INSPECTION es crawn at random from in itieas in the lot, A Zor isa group of produce of ‘ re siz, and grade ot fom the same producer and which may be packed in containers, primary samples are assembled and mixed to form bulk sample. The bulk sample is reduced to form reduced sample, On-the-spot examination is carried on the bulk orreduced sample (ISO 1968). : Primary samples are samp! Principles of sampling ~ as described in ISO Recom= mendations R 874-1968 (F) + Define the purpose before sampling. Random sam= pling is done for routine examination. However, in some cases, such as checking for the presence of | Handing Detects c ‘ Export Grade Fruit *Carabao’ mango. ‘Sampling procedure — the ISO recommends the follow- ing sampling procedure: 1. Forpackaged produce, the samples should be drawn at random according to the following table. The amount to sample is indicated in the grade standard, Each package constitutes a primary sample, Number ofsimilar | Number of packages to packages in the lot be drawn, Up to 100, 5 101 to 300 a 301 to 500 9 501 to 1000 10 Over 1000 15(minimum) 2. For produce in bulk, at least five primary samples should be drawn per lot, corresponding to a total mass or a total number of bundles shown belov: Total mass of primary Mass of the lot (kg) or |

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