1. DEFINITION OF PRODUCE
This standard applies to the rhizome of the commercial varieties of ginger grown from Zingiber officinale Roscoe of the Zingiberaceae family, to be supplied fresh to the consumer after preparation and packaging. Ginger for industrial processing are excluded.[42]
2. PROVISIONS CONCERNING QUALITY
2.1 Minimum Requirements
In all classes, subject to the provisions for each class and the tolerances allowed, the ginger must be:
- whole;The development and condition of the ginger must be such as to enable them:- firm;
- sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
- clean, practically free of any visible foreign matter;
- practically free from damage caused by pests affecting the general appearance of the produce;
- free of abnormal external moisture and properly dried if washed, excluding condensation following removal from cold storage;
- free of any foreign smell and/or taste;
- free of abrasions; provided light abrasions which have been dried properly are not regarded as a defect;
- sufficiently dry for the intended use; skin, stems and cuts due to harvesting must be fully dried.
- to withstand transport and handling, and2.2 Classification- to arrive in satisfactory condition at the place of destination.
Ginger is classified into three classes defined below:
2.2.1 “Extra” Class
Ginger in this class must be of superior quality. They must be characteristic of the variety and/or commercial type.
The roots must be cleaned, well shaped and free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.
2.2.2 Class I
Ginger in this class must be of good quality. They must be characteristic of the variety and/or commercial type. The roots must be firm, without evidence of shrivelling or dehydration and without evidence of sprouting. The following slight defects, however, may be allowed provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package:
- Slight skin defects due to rubbing provided they are healed and dry and the total surface area affected not exceeding 10%.2.2.3 Class II
This class comprises ginger which does not qualify for inclusion in the higher classes, but satisfy the minimum requirements in Section 2.1 above. The roots should be reasonably firm. The following defects may be allowed, provided the roots retain their essential characteristics with regard to the quality, the keeping quality and presentation:
- skin defects due to rubbing, provided they are healed and dry and the total surface area affected not exceeding 15%;3. PROVISIONS CONCERNING SIZING- early signs of sprouting (not more than 10% by weight by unit of presentation);
- slight markings caused by pests;
- healed suberized cracks, provided they are completely dry;
- slight traces of soil;
- bruises.
Size is determined by the weight of the ginger.
|
Size Code |
Weight (grams) |
|
A |
300 |
|
B |
200 |
|
C |
150 |
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the class indicated.
4.1 Quality Tolerances
4.1.1 “Extra” Class
Five percent by number or weight of ginger not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class.
4.1.2 Class I
Ten percent by number or weight of ginger not satisfying the requirements of the class, but meeting those of Class II or, exceptionally coming within the tolerances of that class.
4.1.3 Class II
Ten percent by number or weight of ginger satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by rotting, or any other deterioration rendering it unfit for consumption.
4.2 Size Tolerances
For Extra Class five percent; and for Class I and Class II, ten percent; by number or by weight of ginger not satisfying the requirements with regard to sizing.
5. PROVISIONS CONCERNING PRESENTATION
5.1 Uniformity
The contents of each package must be uniform and contain only ginger of the same origin, variety, and/or commercial type, quality and size. The visible part of the contents of the package must be representative of the entire contents.
The weight of the heaviest hand (rhizome) may not be more than twice the weight of the lightest hand (rhizome) in the same package.
5.2 Packaging
Ginger must be packed in such a way as to protect the produce properly.
The material used inside the packages must be new[43], clean, and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications, is allowed providing the printing or labelling has been done with non-toxic ink or glue.
Ginger shall be packed in each container in compliance with the Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables.
5.2.1 Description of Containers
The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the ginger. Packages must be free of all foreign matter and smell.
6. MARKING OR LABELLING
6.1 Consumer Packages
In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) the following specific provisions apply:
6.1.1 Nature of Produce
If the produce is not visible from the outside, each package shall be labelled as to the name of the food and may be labelled as to the name of the variety and/or commercial type.
6.2 Non-retail Containers
Each package must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked and visible from the outside, or in the documents accompanying the shipment.
6.2.1 Identification
Name and address of exporter, packer and/or dispatcher. Identification code (optional).[44]
6.2.2 Nature of Produce
Name of produce if the contents are not visible from the outside. Name of variety and/or commercial type (optional).
6.2.3 Origin of Produce
Country of origin and optionally, district where grown or national, regional or local place name.
6.2.4 Commercial Identification
- class;6.2.5 Official Inspection Mark (optional).
- size (size code or minimum and maximum weight in grams);
- number of units (optional);
- net weight (optional).
7. CONTAMINANTS
7.1 Heavy Metals
Ginger shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.
7.2 Pesticide Residues
Ginger shall comply with those maximum residue limits established by the Codex Alimentarius Commission for this commodity.
8. HYGIENE
8.1 It is recommended that the produce covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.
8.2 To the extent possible in good packaging and handling practice, the produce shall be free from objectionable matter.
8.3 When tested by appropriate methods of sampling and examination, the produce:
- shall be free from microorganisms in amounts which may represent a hazard to health;
- shall be free from parasites which may represent a hazard to health, and;
- shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.
