OFD TABLE GRAPE PACKING PROTOCOL

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OFD TABLE GRAPES PACKING GUIDE is the standard that we have set up as a guide for packing Table Grapes for OFD arriving in Rotterdam. As we go on, we will add different markets to the guide as a complete standard. Please feel free to contact OFD if anything is not clear.

TABLE GRAPE PACKING PROTOCOL 2023-2024

SEE TABLE GRAPE VARIETIES

TABLE OF CONTENTS

PREREQUISITE SPECIFICATIONS

PRODUCT AND PREPARATION

PACKAGING

PALLETIZING

PREREQUISITE SPECIFICATIONS

3 4 9

PALLETIZING Punnets / 4.5kg Cartons

41 42 42 43 44 45 46 47 48 48 49 49 50

VARIETY SPECIFICATIONS

16 16 17 20 22 23 23 24 25 25 25 26 29 29

PACKAGING SPECIFICATION

33 33 33 34 35 35 35 35 36 36 37 37 38 39

MRL SPECIFICATION

HOW TO PACK THE BOX

All Eu Class I

Punnet Carton Box Integrity

PACKING SPECIFICATION

10 x 500g

White Seedless Red Seedless Black Seedless

Condition Tolerances Marking Requirements

11 12 13 14

Mixed 500g

Punnets

4.5kg

LABELS

FRUIT INSPECTIONS

Bulk

Red Seeded

L Number GGN Code

QUALITY & STORAGE SCORING SYSTEM

All Formats

Speciality

STACKING

BUNCH PREPARATION

Information Printed on Standard Label

White Seedless Red Seedless Black Seedless Mixed Varieties

TEMPERATURE RECORDERS

Crushed Berries Bunch Maturity

STRAPPING

90mm 5kg Punnet Carton

Berry Maturity THS

120mm B04i 4.5kg Loose Carton

MOULD MANAGEMENT PUNNET PREPARATION

PACKAGING SPECIFICATION - Punnets PACKAGING SPECIFICATION - 4.5kg

EURO PALLET

Punnets

Weight Preparation

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

PREREQUISITE SPECIFICATIONS

All grapes packed for Origin Fruit Direct must be certified to GLOBALGAP and GRASP (or equivalent). GLOBALGAP is continuous certi fication. The minimum standard is all the prod uct supplied must be certified to the end of the products consumer shelf life (harvesting, transfer to UK, supply to customer, plus final consumer shelf life date). All varieties, farms and plots supplied must be grown and cer tified to GLOBALGAP. Origin Fruit Direct will not approve for use any product not certified to GLOBALGAP at point of sale. All High Risk countries must have a third party social au dit. Permitted standards arel BSCI, SA8000, Sedex SMETA, Fairtrade, Rainforest Alliance, SIZA, Fair For Life, Sustainably Grown, Natur land Fair, ECOCERT ESR Standard.

RESIDUES <100% EU MRL A maximum concentration of 100% of the ap plicable EU MRL is applied to each individual residue except when packing directly for a supermarket.

All product supplied must be produced un der a HACCP based system for food produc tion and food safety in accordance with EC 852/2004 hygiene of foodstuffs. With a fo cus ensuring the minimization of risk of con tamination to product and packaging, with the appropriate procedures and controls in place; • PHYSICAL : Physical; jewellery, glass, hard or brittle plastic, wood, paper, metal, pests (including spiders, spider webs, insects, crickets, cockroaches, snails, scorpions, snakes, frogs), machine parts, equipment or malicious foreign bodies contamina tion, not exhaustive. All product must be free from scissors, secateurs and knives, also free from scissor grease (which must have a known allergen status and not con tain allergens). • LIQUID ; water, diesel, lubricants or oil contamination • INTRUDERS OR STOWAWAYS and re sultant damage in containers. Efforts must be made to secure the vehicle storage compartment, especially when crossing

the channel from main land Europe, where practical and possible Calais cross should be avoided as this is a high-risk port. • CHEMICAL : Pesticide, Chemical, PGR, Fer tilizers, Cleaning Chemicals residues • BIOLOGICAL : Pathogenic bacteria or mi croorganisms, virus, yeasts, fungi; such as Botrytis, Penicillin • ALLERGENS : Sulphur Dioxide CROSS-CONTAMINATION • Cross-contamination from raw materials allergens eaten by personnel • Cross-contamination from allergens pro duced in the same site • Cross-contamination from allergens pres ent in the raw materials history PLEASE NOTE pest contamination notably Spider contamination is one of the most seri ous customer complaint issues and causes a great deal of distress to those who find them. Please make a particular effort to remove spi ders and spider webs from the product.

SEE PAGE 4

NON-CONFORMANCES will require a full investigation.

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

MRL SPECIFICATION GERMAN SUPERMARKETS + EU MINIMUM STANDARD

RETAILER

MAX % MRL

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD MAX # ACTIVE

SUBSTANCES ALLOWED

GERMANY

Depending on the product group. BLACK LIST

ALDI (North)

3 - 5

Depending on the product group. BLACK LIST

ALDI (South)

3 - 5

Depending on the product group. BLACK LIST

DHOLE

Not specified

100

Not specified

3 - 5

EDEKA

Not specified

100

Not specified

GLOBUS

Not specified

100

BLACK LIST

LIDL

33.3

100

Not specified

MAX BLACK LIST

KAUFLAND

33.3

MAX

(≥0.01 mg/kg) BLACK LIST

NORMA

Not specified

BLACK LIST

25% for Critical

REWE

50 (50

100

BLACK LIST

Substances Max. charge of MRL for glyphosate: 20%

METRO

100

MAX

(≥0.01 mg/kg)

NETTO

Not specified

100

Not specified

REAL

Not specified

TEGUT

Not specified

MAX

(> 0.01 mg/kg)

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

MRL SPECIFICATION SUPERMARKETS + EU MINIMUM STANDARD

RETAILER

MAX % MRL

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD MAX # ACTIVE

SUBSTANCES ALLOWED

GERMANY

KAISER TENGELMANN

150

100

Not specified

CONTINUE

JUNG GARTENFRISCH

Not specified

3 - 5

BLACK LIST

AUSTRIA

ALDI

3 - 5

BLACK LIST

BILLA

All suppliers have to comply with the following limiting values: • Legal maximum value of the EU

• ARfD-upper limits • PRP-upper limits

• Upper limits of cumulated residue limits (important for the evaluation of the cocktail-effects) • Long-term goal is to have complete EDC-free PRP samples following a step by step strategy. Additional requirements can be sent to suppliers.

BELGIUM

Depending on the product group. BLACK LIST

ALDI

3 - 5

LIDL

33.3

100

Not specified

MAX

CARREFOUR

100

Not specified

COLRUYT SPAR

Respect EU legal MRLs, no specific requirements on number of Ass.

MAKRO

100

Not specified

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

MRL SPECIFICATION SUPERMARKETS + EU MINIMUM STANDARD

RETAILER

MAX % MRL

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD MAX # ACTIVE

SUBSTANCES ALLOWED

BELGIUM

METRO

100

Not specified

CONTINUE

DELHAIZE

Not specified

of BE ARfD

ALBERT HEIJN

Not specified

of EU MRL

if more – discussions with the grower

DENMARK FINLAND FRANCE

COOP

100

Not specified

MAX

SOK

100

Not specified

if more – discussions with the grower

MAX

ALDI

Not specified

3 - 5

AUCHAN

100

Not specified

100

Not specified

CARREFOUR

100

Not specified

100

Not specified

CORA

100

Not specified

COSTCO

100

Not specified

E.LECLERC

100

Not specified

LIDL

33.3

Not specified

100

MAX

MATCH

100

Not specified

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

MRL SPECIFICATION SUPERMARKETS + EU MINIMUM STANDARD

RETAILER

MAX % MRL

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD MAX # ACTIVE

SUBSTANCES ALLOWED

FRANCE

MONOPRIX

100

Not specified

CONTINUE

INTERMARCHE

100

Not specified

SEDIFRAIS

100

Not specified

100

Not specified

SYSTEME U

100

Not specified

100

Not specified

No specific requirements 30% in own brands No specific requirements 50% in own brands No specific requirements 30% in own brands No specific requirements 50% in own brands No specific requirements 50% in own brands

No specific requirements EXCEPT 100% in own brands No specific requirements EXCEPT 100% in own brands No specific requirements EXCEPT 40% in own brands

ITALY

COOP

Not specified

CONAD

Not specified

ESSELUNGA

Not specified

CARREFOUR

Not specified

100

Not specified

SELEX

Not specified

NORWAY SPAIN

COOP

100

Not specified

if more – discussions with the grower

MAX

METRO

100

Not specified

CONSUM

100

Not specified

EROSKI

Not specified

100

Not specified

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

MRL SPECIFICATION SUPERMARKETS + EU MINIMUM STANDARD

RETAILER

MAX % MRL

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD MAX # ACTIVE

SUBSTANCES ALLOWED

SWEDEN SWITZERLAND

COOP

100

Not specified

COOP

Product specific grading for multiples residue with financial sanction for exceeding legal limits or max nr AS

MIGROS

Not specified

3 - 5

depending on the commodity

POLAND ROMANIA NETHERLANDS

TESCO

100

Not specified

25% for critical substances

REWE

100

BLACK LIST

ALDI

3 - 5

BLACK LIST

LIDL

33.3

100

Not specified

MAX

PLUS

Not specified

ALBERT HEIJN

Not specified

SUPERUNIE

Not specified

BLACK LIST

JUMBO

Not specified

BLACK LIST

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

D38

>>> OPEN COLOUR CHART

PACKING SPECIFICATION

CULTIVARS are only as an example. All varieties will fall within this standard.

QUALITY

PACKAGING

4.5 kg Loose / Carry bag

5.0 kg Clamshell or Punnet (10x500g)

MIN BERRY SIZE (mm) as allowed by developer

BRIX minimum as allowed by developer

BUNCH MASS (gr)

BAG WEIGHT (gr)

PUNNET WEIGHT (gr)

SA COLOUR CHART / CHILEAN COLOUR CHART

NET WEIGHT (Kilogram)

CULTIVAR

Min

Max

Min

Max

Min

Max

Colour

Maximum Straggling

Packaging

WHITE SEEDLESS THS Seedless (Scandinavia) small berry variety THS Seedless (EU & Spain) small berry variety Sugraone (Scandinavia) big berry variety Sugraone (EU & Spain) big berry variety RED SEEDLESS Crimson Seedless (EU) small berry variety Crimson Seedless (Spain) small berry variety

D38

D33 D33 D33 D33 D33 D33 D30 D30

16°

300

800

400

850

520

560

4,5; 5; 8,2

1-2

(RSA); TS 1-2 (CL)

D38 D38 D38

16°

250

800

400

850

520

560

4,5; 5; 8,2

3-6

(RSA); TS1-3 (CL)

16°

300

800

400

850

520

560

4,5; 5; 8,2

1-2

(RSA); TS 1-2 (CL)

VARIAETY EXAMPLE VARIAETY EXAMPLE

16°

250

800

400

850

520

560

4,5; 5; 8,2

3-6

(RSA); TS1-3 (CL)

D39 D39 D36 D36

16°

300

800

400

850

520

560

4,5; 5; 8,2

1-6

(RSA)

UPON REQUEST

16°

250

800

400

850

520

560

4,5; 5; 8,2

1-5

(RSA)

Jack’s Salute (EU) big berry variety Jack’s Salute (Spain) big berry variety

16°

300

800

400

850

520

560

4,5; 5; 8,2

1-6

(RSA)

PUNNETS LABELED OR UNLABELED

LINER BAG, RIFFLE SHEET, MAM SHEET

16°

250

800

400

850

520

560

4,5; 5; 8,2

1-6

(RSA)

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

D38

>>> OPEN COLOUR CHART

PACKING SPECIFICATION

CULTIVARS are only as an example. All varieties will fall within this standard.

QUALITY

PACKAGING

4.5 kg Loose / Carry bag

5.0 kg Clamshell or Punnet (10x500g)

MIN BERRY SIZE (mm) as allowed by developer

BRIX minimum as allowed by developer

BUNCH MASS (gr)

BAG WEIGHT (gr)

PUNNET WEIGHT (gr)

SA COLOUR CHART / CHILEAN COLOUR CHART

NET WEIGHT (Kilogram)

CULTIVAR

Min

Max

Min

Max

Min

Max

Colour

Maximum Straggling

Packaging

BLACK SEEDLESS Melody (EU) small berry variety Melody (Spain) small berry variety Midnight Beauty (EU) big berry variety Midnight Beauty (Spain) big berry variety

D32

D32 D32 D32 D32

16°

300

800

400

850

520

560

4,5; 5; 8,2

1-4

(RSA); TS 1-2 (CL)

D32 D32 D32

16°

250

800

400

850

520

560

4,5; 5; 8,2

1-4

(RSA); TS1-3 (CL)

16°

300

800

400

850

520

560

4,5; 5; 8,2

1-4

(RSA); TS 1-2 (CL)

Victoria VARIAETY EXAMPLE VARIAETY EXAMPLE

16°

250

800

400

850

520

560

4,5; 5; 8,2

1-4

(RSA); TS1-3 (CL)

WHITE SEEDED

D38

D28

15°

350

800

400

850

4,5; 8,2

1-6

(RSA)

UPON REQUEST

RED SEEDED

D35

D34

Red Globe

15°

350

800

400

850

4,5; 8,2

1-5

(RSA)

PUNNETS LABELED OR UNLABELED

LINER BAG, RIFFLE SHEET, MAM SHEET

BLACK SEEDED

D32

D37

Alphonse Lavallée / DBH

16°

300

800

400

800

4,5; 8,2

1-3

(RSA)

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

PACKING SPECIFICATION

CONDITION TOLERANCES Quality standard at Origin during packing.

GENERAL DEFECTS NOT ACCEPTED

RED SEEDLESS COLOUR INDICATION

BERRIES / CARTON

DEFECTS AND DECAY

Tolerance for Blush

Decay

BLACK SEEDLESS COLOUR INDICATION

STEM FRESHNESS SPECIFICATION

Shatter Maximum at the Arrival (net weight)

Burst / Injuries / Split

Bruise / Water / Soft / Internal / External Breakdowns

Dried Berries

WHITE SEEDLESS COLOUR INDICATION

SO 2 Burn

Undersize Berries / Bunch

Underweight / Overweight

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

PACKING SPECIFICATION

REMARKS 1. 500g Clamshell / Punnets to be used. We suggest the use of rectangular Clamshells, not Trapezoidal 2. Punnets or Clamshells Labeled or Unlabeled must be clearly listed on the Packing List 3. Remove all words or logos of GRÜNE PUNKT in all Packing Material 4. American ISO Pallet can not be used, only 1.2mX1.0m Four Entry Block Pallet or Chep Pallet 5. ALL FARMS / SUPPLIERS MUST HAVE GLOBALGAP CERTIFICATE valid until the end of the Selling Season 6. MRL must comply with the 70% German Supermarket rule, Page 1 Supplier Principles 7. All Marking requirements MUST APEAR on the Pack ing List 8. Imperial / Festival must be packed under SUGRAONE NAME, unless supplier have permission of Sunworld to use Superior 9. NO PUNNET LABEL 10. FAIRTRADE LOGO and FLOCERT ID of OFD and PRODUCER must be on the business side of the carton

SO2 PAD LABELING REQUIREMENTS 1. Words “for food contact”, or the Symbol

MARKING REQUIREMENTS Pallet Information on all 4 Sides

Information must be on every Carton / Box

Inventary Code: NO LABEL - PN

Grapes

2. Name and/or E-number of the substance Sodium Meta bisulphite / E223 3. Instructions for use, storage and disposal 4. Name or business name and address of the manufac turer, packager, seller. In case of SO2-pads used by EU farmers / packers / the person needs to be established in the Community (Art.15 Reg. 1935/2004) 5. Mark identifying the batch or lot 6. Net Quantity 7. Date of minimum durability or use-by-date 8. Indication of the maximum quantity of each compo nent or group of components subject to quantitative limitation in food

Variety (Thompson / Crimson Seedless)

CLASS 1 Producer / Grower code Berry size Packing Date code

With FAIRTRADE the end customer must add the FAIRTRADE information

Pallet ID on all 4 sides

Country of Origin: “Country”

Marking of Temperature Recorder placing Physical Adress

GLOBALGAP NR. (GGN) / FAITRADE LOGO / FLOCERT ID …..OFD and producer…... REMARKS (10.) * Local requirements must be applied * Info required to EU must be printed in each carton

*See more details in file attached “SO2 PADS REQUIREMENTS FOR EUROPE”

9. Languages: English, French, German and Spanish

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

FRUIT INSPECTIONS

OBSERVATION

QUALITY COLOUR ACTION COLOUR

QUALITY CONDITION OFD COMMERCIAL PERCEPTION

FRUIT INSPECTIONS Packers must carefully search the bunches for any sign of spiders and/or spider webs. If present – remove and report. Packers must carefully search the packing material for any signs of spiders and/or spi der webs. If present – remove and report. QC staff should also identify and report spi ders and spider webs. SPIDER OBSERVATION A spider observation record must be com pleted daily. This serves as confirmation whether spiders and/or spider webs were found or observed during packing or not. Records will be used for traceability in cases where spiders and/or spider webs are found by customers overseas.

RED

IMMEDIATE MARKETING

CLAIM / DISCOUNT

ORANGE

RE-SORTING / PACKING

RISK / CLAIM

CAREFUL MARKETING

NOT WITHIN SPEC / CAREFUL MARKETING

YELLOW

WITHIN SPEC / CAREFUL MARKETING

NORMAL MARKETING

GREEN

5-6-7

WITHIN SPEC / NORMAL MARKETING

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

QUALITY SCORING AND STORAGE SYSTEM | EVALUATION NB : The sample score must be automatically generated based on the defect & combined defect/decay amount!! Therefor the score is no longer added to the sample at the end but is generated automatically, based on % defects. The surveyor can “override” the score if necessary, but has to give an explanation as to why.

QUALITY SCORING SYSTEM

STORAGE SCORING SYSTEM

7 No decay. 6 No decay.

7 6 5 4 3 2 1

GOOD = ≥ 4 weeks

Cosmetic defects ≤ 5%. No progressive defects.

FAIR = ≤ 3 weeks

Cosmetic defects ≤ 10%. No progressive defects.

5 ≤ 4 Berries decay (decay must be included in progressive defect %) Combined defects ≤ 15% including progressive defects. 4 ≤ 8 Berries decay (decay must be included in progressive defect %) Combined defects ≤ 20% including progressive defects. 3 8-15 Berries decay (decay must be included in progressive defect %) Combined defects ≤ 30% including progressive defects 2 > 15 Berries decay (decay must be included in progressive defect %) Combined defects ≤ 40% including progressive defects. 1 > 30 Berries decay (decay must be included in progressive defect %) Combined defects > 40% including progressive defects.

NORMAL = 2 weeks

MODERATE = < 2 weeks

LIMITED = ≤ 1 week

VERY LIMITED = < 3 days

NO STORAGE

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

PRODUCT AND PREPARATION

SEE TABLE GRAPE VARIETIES

VARIETY SPECIFICATIONS

ALL EU CLASS I

WHITE SEEDLESS VARIETIES

RED SEEDLESS VARIETIES

BLACK SEEDLESS VARIETIES

QUICK REFERENCE GUIDE TIMPSON

QUICK REFERENCE GUIDE SCARLOTTA / SUGRA19 ARRA29 MAGENTA TIMCO CRIMSON SWEET CELEBRATION IFG68-175 JACK SALUTE IFG9

QUICK REFERENCE GUIDE SABLE / SUGRA16 MIDNIGHT BEAUTY / SUGRA13 SWEET ENCHANCEMENT / IFG8

SWEET GLOBE/ IFG10 SUGRACRISP/ IFG11 SUGRAONE IVORY EARLY SWEET ARRA15 THOMPSON REGAL

BERRY SIZE:

Depending on variety Pale green to milky white

BERRY SIZE:

Depending on variety

BERRY SIZE:

Depending on variety Dark purple / Black

COLOUR:

Even colour, mid to dark red

COLOUR:

BRIX:

Minimum 16°

BRIX:

Minimum 16°

BRIX:

Minimum 16°

EU Class I specification minimum sugar 14% *Autumn King is not permitted

*Flame is not an approved variety; it is only permitted with a specification de viation. Tawny, Stargrape 2 Firestar and Sunred are not desirable varieties. Do not send without approval Sun Red, Scarlet Royal are not permitted

EU Class I specification minimum sugar 14% *Sugra16 Sable, Sweet Sapphire, Funny Fingers, Witches Fingers are not permitted

QUICK REFERENCE GUIDE

RED SEEDED

SPECIALITY

REDGLOBE

COTTON CANDY

MUSCAT BEAUTY

SABLE (SUGRA16)

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

SEE TABLE GRAPE VARIETIES

VARIETY SPECIFICATIONS

WHITE SEEDLESS

TIMPSON

SWEET GLOBE / IFG10

SUGRACRISP / IFG11

SOURCE: IFG.WORLD

SOURCE: SNFL-GROUP

BERRY SIZE:

R – 15mm L – 17mm XL – 19mm

BERRY SIZE:

R – 16mm L – 18mm XL – 20mm

BERRY SIZE:

R – 14mm L – 16mm XL – 18mm

D38

COLOUR:

1-2 SC/3-6 ES/1-6 EU

(RSA)

COLOUR:

1-2 SC/3-6 ES/1-6 EU

(RSA)

COLOUR:

1-2 SC/3-6 ES/1-6 EU

(RSA)

BRIX:

Minimum 16°

BRIX:

Minimum 16°

BRIX:

Minimum 16°

QUICK REFERENCE GUIDE

WHITE SEEDLESS

TIMPSON

SWEET GLOBE/ IFG10 SUGRACRISP / IFG11

SUGRAONE

IVORY

EARLY SWEET

ARRA15

THOMPSON

REGAL

RED SEEDLESS

SCARLOTTA / SUGRA19

ARRA29

MAGENTA

TIMCO

CRIMSON

SWEET CELEBRATION JACK SALUTE IFG9

BLACK SEEDLESS

SABLE / SUGRA16

MIDNIGHT BEAUTY SWEET ENCHANCEMENT

RED SEEDED

REDGLOBE

SPECIALITY

COTTON CANDY, K2

MUSCAT BEAUTY

SABLE / SUGRA16

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

SEE TABLE GRAPE VARIETIES

VARIETY SPECIFICATIONS

SUGRAONE WHITE SEEDLESS

IVORY

EARLY SWEET

SOURCE: GRAPAES.COM

SOURCE: IFG.WORLD

SOURCE: SNFL-GROUP

BERRY SIZE:

R – 16mm L – 18mm XL – 20mm

BERRY SIZE:

R – 16mm L – 18mm XL – 20mm

BERRY SIZE:

R – 15mm L – 16mm XL – 18mm

D38

COLOUR:

1-2 SC/3-6 ES/1-6 EU

(RSA)

COLOUR:

1-2 SC/3-6 ES/1-6 EU

(RSA)

COLOUR:

1-2 SC/3-6 ES/1-6 EU

(RSA)

BRIX:

Minimum 16°

BRIX:

Minimum 16°

BRIX:

Minimum 16°

QUICK REFERENCE GUIDE

WHITE SEEDLESS

TIMPSON

SWEET GLOBE/ IFG10 SUGRACRISP / IFG11

SUGRAONE

IVORY

EARLY SWEET

ARRA15

THOMPSON

REGAL

RED SEEDLESS

SCARLOTTA / SUGRA19

ARRA29

MAGENTA

TIMCO

CRIMSON

SWEET CELEBRATION JACK SALUTE IFG9

BLACK SEEDLESS

SABLE / SUGRA16

MIDNIGHT BEAUTY SWEET ENCHANCEMENT

RED SEEDED

REDGLOBE

SPECIALITY

COTTON CANDY, K2

MUSCAT BEAUTY

SABLE / SUGRA16

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

SEE TABLE GRAPE VARIETIES

VARIETY SPECIFICATIONS

WHITE SEEDLESS

ARRA15

THOMPSON

REGAL

SOURCE: GRAPAES.COM

SOURCE: GURNEYS.COM

BERRY SIZE:

R – 15mm L – 16mm XL – 18mm

BERRY SIZE:

R – 14mm L – 16mm XL – 18mm

BERRY SIZE:

R – 16mm L – 17mm XL – 19mm

D38

COLOUR:

1-2 SC/3-6 ES/1-6 EU

(RSA)

COLOUR:

1-2 SC/3-6 ES/1-6 EU

(RSA)

COLOUR:

1-2 SC/3-4 ES/1-4 EU

(RSA)

BRIX:

Minimum 16°

BRIX:

Minimum 17°

BRIX:

Minimum 16° (Maximun must be controled for packing marks)

QUICK REFERENCE GUIDE

WHITE SEEDLESS

TIMPSON

SWEET GLOBE/ IFG10 SUGRACRISP / IFG11

SUGRAONE

IVORY

EARLY SWEET

ARRA15

THOMPSON

REGAL

RED SEEDLESS

SCARLOTTA / SUGRA19

ARRA29

MAGENTA

TIMCO

CRIMSON

SWEET CELEBRATION JACK SALUTE IFG9

BLACK SEEDLESS

SABLE / SUGRA16

MIDNIGHT BEAUTY SWEET ENCHANCEMENT

RED SEEDED

REDGLOBE

SPECIALITY

COTTON CANDY, K2

MUSCAT BEAUTY

SABLE / SUGRA16

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

SEE TABLE GRAPE VARIETIES

VARIETY SPECIFICATIONS

RED SEEDLESS

SCARLOTTA / SUGRA19

ARRA29

MAGENTA

TIMCO

SOURCE: GRAPAES.COM

SOURCE: SNFL-GROUP

SOURCE: SUNWORLDINNOVATIONS.COM

BERRY SIZE:

R – 16mm L – 18mm XL – 20mm

BERRY SIZE:

R – 16mm L – 18mm XL – 20mm

BERRY SIZE:

R – 15mm L – 17mm XL – 19mm

BERRY SIZE:

R – 16mm L – 18mm XL – 20mm

D36

COLOUR:

1-6

(RSA)

COLOUR:

1-5

(RSA)

COLOUR:

1-6

(RSA)

COLOUR:

1-6

(RSA)

TS1-3 (CL)

BRIX:

Minimum 17°

BRIX:

Minimum 17°

BRIX:

Minimum 16°

BRIX:

Minimum 16°

QUICK REFERENCE GUIDE

WHITE SEEDLESS

TIMPSON

SWEET GLOBE/ IFG10 SUGRACRISP / IFG11

SUGRAONE

IVORY

EARLY SWEET

ARRA15

THOMPSON

REGAL

RED SEEDLESS

SCARLOTTA / SUGRA19

ARRA29

MAGENTA

TIMCO

CRIMSON

SWEET CELEBRATION JACK SALUTE IFG9

BLACK SEEDLESS

SABLE / SUGRA16

MIDNIGHT BEAUTY SWEET ENCHANCEMENT

RED SEEDED

REDGLOBE

SPECIALITY

COTTON CANDY, K2

MUSCAT BEAUTY

SABLE / SUGRA16

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

SEE TABLE GRAPE VARIETIES

VARIETY SPECIFICATIONS

RED SEEDLESS

CRIMSON

SWEET CELEBRATION / IFG68-175

JACK’S SALUTE / IFG9

SOURCE: EXPORTERSINDIA.COM

SOURCE: IFG.WORLD

BERRY SIZE:

R – 15mm L – 16mm XL – 18mm

BERRY SIZE:

R – 16mm L – 18mm XL – 20mm

BERRY SIZE:

R – 16mm L – 17mm XL – 19mm

D39

D36

COLOUR:

1-5

(RSA)TS1-3 (CL)

COLOUR:

1-6

(RSA)TS1-3 (CL)

COLOUR:

1-6

(RSA)TS1-3 (CL)

BRIX:

Minimum 16°

BRIX:

Minimum 19°

BRIX:

Minimum 16°

QUICK REFERENCE GUIDE

WHITE SEEDLESS

TIMPSON

SWEET GLOBE/ IFG10 SUGRACRISP / IFG11

SUGRAONE

IVORY

EARLY SWEET

ARRA15

THOMPSON

REGAL

RED SEEDLESS

SCARLOTTA / SUGRA19

ARRA29

MAGENTA

TIMCO

CRIMSON

SWEET CELEBRATION JACK SALUTE IFG9

BLACK SEEDLESS

SABLE / SUGRA16

MIDNIGHT BEAUTY SWEET ENCHANCEMENT

RED SEEDED

REDGLOBE

SPECIALITY

COTTON CANDY, K2

MUSCAT BEAUTY

SABLE / SUGRA16

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

SEE TABLE GRAPE VARIETIES

VARIETY SPECIFICATIONS

BLACK SEEDLESS

SABLE / SUGRA16

MIDNIGHT BEAUTY / SUGRA13

SWEET ENCHANCEMENT / IFG8

SOURCE: GOODFRUITGUIDE.CO.UK

SOURCE: IFG.WORLD

SOURCE: SUNWORLDINNOVATIONS.COM

BERRY SIZE:

R – 15mm L- 16mm XL – 18mm

BERRY SIZE:

R – 16mm L- 17mm XL – 19mm

BERRY SIZE:

R – 15mm L- 16mm XL – 18mm

D32

COLOUR:

1-3

(RSA)

COLOUR:

1-3

(RSA)

COLOUR:

1-3

(RSA)

BRIX:

Minimum 17°

BRIX:

Minimum 16°

BRIX:

Minimum 17°

QUICK REFERENCE GUIDE

WHITE SEEDLESS

TIMPSON

SWEET GLOBE/ IFG10 SUGRACRISP / IFG11

SUGRAONE

IVORY

EARLY SWEET

ARRA15

THOMPSON

REGAL

RED SEEDLESS

SCARLOTTA / SUGRA19

ARRA29

MAGENTA

TIMCO

CRIMSON

SWEET CELEBRATION JACK SALUTE IFG9

BLACK SEEDLESS

SABLE / SUGRA16

MIDNIGHT BEAUTY SWEET ENCHANCEMENT

RED SEEDED

REDGLOBE

SPECIALITY

COTTON CANDY, K2

MUSCAT BEAUTY

SABLE / SUGRA16

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

SEE TABLE GRAPE VARIETIES

VARIETY SPECIFICATIONS

REDGLOBE RED SEEDED

SPECIALITY

COTTON CANDY, K2, MUSCAT BEAUTY

SABLE / SUGRA16

SOURCE: UNIHARVEST.COM

SOURCE: REALFOODMOSTLYPLANTS.COM

SOURCE: GOODFRUITGUIDE.CO.UK

BERRY SIZE:

R- 22mm L-24mm XL – 26mm

BERRY SIZE:

Minimum 17mm

BERRY SIZE:

Minimum 15mm Dark Purple / Black

K2:

Minimum 15mm

D35

COLOUR:

1-4

(RSA)TS1-3 (CL)

COLOUR:

Typical variety colour

BRIX:

Minimum 15.5°

BRIX: Minimum 17° SUGAR / ACID: Minimum 18:1 EU Class I specification minimum sugar 14%

BRIX: Minimum 17° SUGAR / ACID: Minimum 18:1

QUICK REFERENCE GUIDE

WHITE SEEDLESS

TIMPSON

SWEET GLOBE/ IFG10 SUGRACRISP / IFG11

SUGRAONE

IVORY

EARLY SWEET

ARRA15

THOMPSON

REGAL

RED SEEDLESS

SCARLOTTA / SUGRA19

ARRA29

MAGENTA

TIMCO

CRIMSON

SWEET CELEBRATION JACK SALUTE IFG9

BLACK SEEDLESS

SABLE / SUGRA16

MIDNIGHT BEAUTY SWEET ENCHANCEMENT

RED SEEDED

REDGLOBE

SPECIALITY

COTTON CANDY, K2

MUSCAT BEAUTY

SABLE / SUGRA16

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

BUNCH PREPARATION Berries below the minimum berry size specification must be trimmed off. Any berries with the defects must be removed, notably: • Moulds or rots, in particular Botrytis

In order to meet the requirements of PART 9 of COMMISSION REGULATION (EU) No 543/2011

Berries and bunches must be: • Sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded • Clean, practically free of any visible for eign matter • Practically free from pests • Practically free from damage caused by pests • Free of abnormal external moisture • Free of any foreign smell and/or taste

• Bruise Splits, cracks Blemish • Sulphur bleaching Poor colour • Skin marking

Do not pack compact or straggly bunches. No punnets with multiple small pieces. Take care to handle the product with care. Large hard green or woody seeds are not acceptable. Assess the grape prior to sup ply for seed content. Product with this type of seed trace should not be packed.

COMMON PACKING FAULTS TO AVOID.

In addition, berries must be: • Intact • Well formed • Normally developed

Absolute minimum sugar 14%, where the specification is a minimum average, detailed on earlier pages.

SOIL OR DUST CONTAMINATION

SCISSOR GREASE CONTAMINATION

SPIDER - SERIOUS CONTAMINATION ISSUE

POOR COLOURATION

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

BUNCH MATURITY

BERRY MATURITY THS The grape should be fully mature, with average brix prefera ble greater than 17% (or higher if specification requires). Primary INDICATORS of fully mature grapes are: • Lignification at the top of the main stem, the stem must be green and firm, not flaccid. • The berry texture must be crisp. Any softness or transparen cy / glassy green must be avoided. Sugars must be fully de veloped, indicated by a fully developed opaque mesocarp.

CRUSHED BERRIES Crushed berries around the punnet rim are a frequent issue with the use of heat seal punnets. This adds unnecessary cost because of corrective action to remove the crushed berries. These crushed berries must be removed before heat sealing, as the punnet will not seal with them on. The berries also develop bleaching or moulds. These have to be removed to avoid rejections. There is a cost for a person to pick these ber ries off. Crushed berries are the result of berries going out of the pun net, lying on the rim, then being crushed from the box above or between punnets. This may happen if the bunch is a little proud of the punnet top, or if they bounce up during palleti sation. Care must be taken when palletising to keep product in the punnet. In order to reduce crushed berries please pay particular atten tion to fitting the bunches in the punnets. The specification allows for 3 bunches and a make up piece. So if the bunches are bold and sitting too high, please cut them to fit in better.

MATURITY OF THE BUNCH IS CRITICAL. The bunch MUST be “finished”, not soft and translucent.

WHITE AND CRISP

GLASSY GREEN AND SOFT

THE MESOCARP should be fully developed and opaque, indi cating high sugar content. The mesocarp must not be watery and translucent. Ideally bunches should have a small section of wood at the top of the stem, indicating maturity, through lignification.

Developed sugars in the mesocarp

Little development of sugars

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

MOULD MANAGEMENT

risk of Botrytis. Field crates must be cleaned and disinfected after each days use. Scissors should be disinfected at regular inter vals throughout the day (when in use); scissors should be cleaned after touching any mould. Great care to avoid scissor cuts. Surfaces such as tables should be regularly cleaned and disin fected as part of the cleaning schedule. Field crates must be stored off the ground to prevent soil from the base of the crate trans ferring to the grapes when placed on top. Field crates must be cleaned and disinfected after each days use. All signs of Botrytis and other moulds must be removed from the bunches prior to putting in the raw material field crates. Where practical ly possible any bunches that had mould should not be packed to reduce the mould spore count, production and development. Mould where practically possible should be removed from the vineyard to reduce further infection. All split berries must be removed, as these are open wounds and are highly susceptible to in fection.

Botrytis bunch rot has three-way interactions among the host (grapevine), the environment, and the causal pathogen (the Botrytis fungus). The following sets out guidance to reduce the risk of Botrytis cinerea / Grey Mould Rot / Bot rytis bunch rot development post harvest in ta ble grapes. Successful management of Botryt is bunch rot can be achieved through the use of several strategies; by employing vineyard management, targeted chemical application, biological controls and post harvest manage ment. Vineyard management and cultural con trol methods are not covered here but include; nitrogen, potassium and calcium usage, irriga tion, canopy, bunch management and plastic covers in rain prone areas. SPRAY PROGRAMME A preventative spray programme to control fungal growth is essential to prevent crop loss of post harvest decay. Key times when infection is more likely are following rain, high humidity under the canopy, high humidity under plas tic covers. Flowering, in particular capfall, is a

Chemicals with LOD MRLs such as Captan should not be used for risk of residue exceed ance. HARVESTING AND HYGIENE Hygiene is critical to minimise inoculum and re sulting infections. Low temperature from pick ing to packing is critical. It is also important to avoid picking when product is wet from either rain, recent rain or condensation. Condensa tion should be avoided through the process. All materials that come into contact with the grapes must have the strictest hygiene to avoid the spread of infection. Field crates, scissor and surface cleanliness is essential. The harvesters and packers must use clean scis sors or secateurs that have been disinfected at regular intervals throughout the day, ideally the scissors would be cleaned after touching any mould. Cleaning the scissors of spores will reduce the risk of spreading diseases across bunches. Packhouse hygiene is essential in all situations but especially when handling product with any

particularly susceptible time and mould spores can take hold but remain latent in the berry un til it later develops when conditions are more favourable typically post harvest. This leads to product unfit for sale on arrival, and so incur ring repacking charges or the development in customers homes. Botrytis regularly expresses itself in this manner and the primary cause of customer complaints. The most frequent rea son for customer complaints is gone mouldy before the end of the shelf life. The use of chemicals where approved for use, must be in chemical group rotation to reduce resistance. Chemicals used post flowering ap proaching harvest should be those with high substantive EU MRLs to reduce the risk of ex ceeding the MRL. Only chemicals approved for use on table grapes in the country of applica tion should be used. Chemicals that target Botrytis include; Bos calid, Fenhexamid, Pyrimethanil, Fluopyram, Cyprodinil and Fludioxinil. In addition to bi ological compounds such as Bacillus subtilis (Seranade).

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

MOULD MANAGEMENT

The grape should be picked, packed within 6 hours of harvest. Packed boxes must be cooled to between 7/8 to 15/16 of the initial field heat. Modern forced air pre-coolers should achieve this within 6 to 10 hours. The grape should be further cooled to -0.5°C within a maximum of 48 hours after harvesting. Mature grape will not freeze at this temperature. The refrigera tors should not set below -1°C, to avoid freez ing occurring, notably on the pedicels. The pulp temperature must be measured from grape in the centre of the pallets as well as external temperatures, to ensure thorough cooling. The set temperature of the refrigera tors must never be below -0.5°C, to avoid chill damage, especially to sensitive thin pedicels and laterals. The set temperatures and ambi ent air temperatures in all cooling rooms and pulp temperatures must be monitored and recorded and the instruments used must be checked and calibrated daily. 1. The grapes must be harvested in the cool of the morning, before the temperature exceeds +25°C. This is critical as later cool

The packers must not cause scissor cuts, as these are primary sites of infection on arrival in the UK. Bunches where the pedicel attach ment is weak are not suitable for long transit, as the open wounds are high risk for infection or bleaching. This can be avoided by not using CCPU. Care should be taken to avoid over handling, especially turn bunches over which loosens berry attachment and breaks stems. Product needing heavy selection is not suitable, such as excessively large bunches or compact bunches. COOL CHAIN Table grapes need to be cooled as quickly as possible after harvest. One flow process must be used with a downward trend of tempera ture, avoiding increasing the temperature at any stage. I.e. pick pack into final packaging, refrigerated then cold storage. Otherwise de hydration and mould development will occur. Product should be harvested and packed on the same day and not held over. Condensa tion at any stage must be avoided.

ing with a high differential will lead to de hydration and deterioration. Avoid picking when there is high humidity that leads to condensation on berries. Free moisture encourages mould. 2. The grapes must be placed in a cooled environment in a maximum of 2 hours af ter harvest to begin field heat removal, less than +25°C with high humidity, with a downward temperature trend. 3. The grapes should be processed in an air conditioned / cooled packhouse. The packhouse temperature should be cool er than the external temperature, but not below the dew point, to avoid condensa tion. Typically the packhouse temperature would be +18 to 23°C. The relative humid ity should be 85 to 95%, through fogging or wet wall coolers. 4. The packed grapes must be placed into rapid cooling (forced air precooling) in a maximum of 4 hours from arriving in the packhouse (a maximum of 6 hours after harvest).

5. The rapid cooler (forced air precooler) must cool the grapes to between 7/8 and 15/16 of the field heat. The air delivery temperature of the rapid coolers must be managed to avoid condensation build up, noting that the relative humidity should be high at 90 to 95%. 6. After rapid cooling, the product should be transferred to a conventional coldstore and cooled to a uniform temperature of -0.5°C, in a maximum of 48 hours. The air delivery temperature of the refrigerators must not be set below -0.5°C. The Relative Humidi ty should be 90 to 95%. It is important that cooled product is not exposed to warm en vironments as it will lead to condensation. Which increase the risk of mould develop ment, splitting and sulphur damage. 7. The optimum pulp temperature of the Grapes must range from -0.5°C to +0.5°C when dispatched. 8. The ideal transport temperature is -0.5°C to +0.5°C. The lorry refrigerators must not be turned off at any point.

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

MOULD MANAGEMENT

PROTECTION Even with the most effective chemical con trol programme it may not be enough to completely eradicate Botrytis, as infection can occur post harvest, during picking and packing. Therefore it is important in all cas es to use Sulphur dioxide generating pads or liners. SO2 is most effective when the spray programme has reduced the inoculum during growth, especially flowering to closure. Sul phur dioxide does not kill the fungus estab lished inside the berry, but only eradicates spores on the surface. Effective control of botrytis may be achieved by a synergistic effect with the chemical application and sulphur pads. TOP SULPHUR PAD The top Sulphur pad must be the dual release type, preferably the UVASYS or Proteku pads. Sulphur pad full size for a 60 x 40 box for both loose and punnets. It must cover 100% of the box surface. The pad is placed over the prod uct, with no tissue paper between pad and

BOTTOM IMPACT PROTECTION A jiffy pad or bubble pad should be used un der the liner to reduce the incidence of bruis ing and splits which are then sites for infec tion. This must not be inside the liner. ACTIVATION OF SULPHUR PADS Sulphur pads activate in the presence of hu midity. It is important to ensure the Sulphur pads have activated, as in low humidity envi ronments it is possible in certain conditions for them to not activate. Within 15 minutes of placing the sulphur pad on the product there should be a noticeable smell of Sulphur Dioxide if they have activated. If after 30mins of placing the pads in the boxes no smell is detected, the relative hu midity in the packing site may be too low to activate them. A minimum of 65% rela tive humidity is required to activate pads in normal conditions. Condensation and hu midity should be achieved when the prod uct temperature reduces in the cold store.

product. If additional tissue or card is desired it must be place above the sulphur pad, but it is not recommended. If the tissue becomes wet bleaching occurs at contact points. The sulphur pad releases an initial burst of Sul phur dioxide at greater than 100ppm, then settles at approximately 2-3ppm, independ ent of the quantity. The release is humidi ty dependent. A Sulphur impregnated liner (Smartpac) can be used in exchange for the Sulphur pad and liner. BOTTOM SULPHUR PAD For long term storage and product with the potential for high Botrytis pressure, a low dosage bottom sulphur pad is advisable. This should be a 1g-3g slow release sulphur pad, dependent on mould pressure. Usage of these pads is to provide a more uniform dis tribution of sulphur dioxide within the car ton, especially to the lower portions of the product. It is advisable to conduct trials in real scenarios of packing, cooling. To ensure that the potential for sulphur damage occur

ring is stopped as a result of unforeseen con ditions, such as excess humidity. So systems can be adjusted to prevent condensation and the resultant bleaching. LINER The ideal liner has 0.6% ventilation using 2mm holes (1150 holes for a 60 x 40 liner). Toler ance, ventilation can be 0.3 to 0.9% with 1 to 4mm holes, to give adequate ventilation and humidity. Important note : condensation oc curs with large flat surfaces or no ventilation as a consequence of fewer holes and temper ature differences. It is important to manage cooling to prevent condensation, in particular moving cold product to warm conditions. Tis sue paper should not be used to manage con densation. If tissue pad is used it should be on top of the sulphur pad to prevent contact bleaching from wet tissue to the sulphur pad.

ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024

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