Olympic CITRUS Packing Guide

PACKING GUIDE Packaging citrus is one of the important steps in the long and complicated journey from farmer to consumer. 2023 CITRUS

PAGE 2 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

INDEX

5

FOREWORD

6

MRL SPECIFICATION

8

QUALITY SCORING SYSTEM

11

STORAGE SCORING

12

SIZING & PERMITTED SCALE

18

INTERNAL QUALITY GUIDELINE

19

MEASURING PROCEDURE

22 22 24

MARKING REQUIREMENTS CARTON MARKINGS PALLET MARKINGS

26

QUALITY STANDARDS

OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 3

PAGE 4 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

Welcome to our CITRUS PACKING GUIDE This is a comprehensive online guide to navigate the rough seas of an everchanging landscape of guidelines. We ensure that this guide is up to date with the latest information and technical specifications. Olympic Fruit is located in the Dutch heart of the vegetable and fruit business. We are a modern (inter)national fruit partner for both producers and buyers. We believe in chain effectiveness. This means that the basics have to be in order and the game of supply and demand has to be played in a pragmatic and modern way. You pay for what you buy, no more and no less. This allows us to offer both producers and buyers value-added services at the right costs. Chain effectiveness starts with knowledge and understanding our playing field. Knowledge of e.g. cultivation, our processes, laws and regulations, our clients, consumers and all other relevant trends and social developments that impact our business. Please visit our website for further information.

WWW.OLYMPICFRUIT.COM

FIRST EDITION: 2023 DESIGNED BY: AVANT-GARDE EU This guide is subject to EU copyright laws and the information herein is privileged. OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 5

MRL SPECIFICATION SUPERMARKETS + EU MINIMUM STANDARD

MAXIMUM RESIDUE LEVELS The traces pesticides leave in treated products are called “residues”. A maximum residue level (MRL) is the highest level of a pesticide residue that is legally tolerated in fruit when pesticides are applied correctly (Good Agricultural Practice). ACUTE REFERENCE DOSE (ARfD) The Acute Reference Dose (ARfD) is an estimate of the amount of a substance in food or drinking water that a person can ingest within 24 hours without significant health effects.

EUROPEAN UNION

MRL

ARFD

ACTIVE

RETAILER

MAX % MAX SUM % MAX %

MAX SUM %

MAX #

ANY

100%

–

100%

–

–

NETHERLANDS

MRL

ARfD

ACTIVE

RETAILER

MAX % MAX SUM % MAX %

MAX SUM %

MAX #

ALDI

70

80

80

80

4

SUPERUNIE

50

–

100

–

BLACKLIST

PLUS

50

–

–

–

–

JUMBO

50

–

50

–

BLACKLIST

LIDL

33.3

80

100

–

5

ALBERT HEIJN

50

–

50

–

–

CLICK TO VIEW BLACKLIST

PAGE 6 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

GERMANY

MRL

ARFD

ACTIVE

RETAILER

MAX % MAX SUM % MAX %

MAX SUM %

MAX #

EDEKA

70

–

70

100

5

REWE

50

100

70

100

5

METRO

50

80

100

100

5

ACTIVE INGREDIENTS

TRADE NAMES

NOT ALLOWED

ACTIVE INGREDIENT

EXAMPLES (NOT LIMITED TO)

IN THESE COUNTRIES / RETAILERS

Imazalil

Imazalil Sulphate 750WP -

Thiabendazole

Thiabendazole; Thiazole India, SuperUnie

Pyrimethanil

Propirly EC;

-

Propiconazole

Propirly EC; Propicure

India, UAE, Bahrain, Saudi Arabia, GSO*

Guazatine

Deccowax

EU, Japan, USA, Canada, South Korea

Shellac

Wax

Not to use for Vegan Fruit

* GSO Organisation countries

CLORPYRIFOS

STRICTLY FORBIDDEN (EU) Chlorpyrifos (CPS) is a commonly used pesticide that is effective in eliminating a variety of pests, including insects and worms. It works by inhibiting the acetylcholinesterase enzyme in the nervous system of these pests. This pesticide is utilized on crops, animals, buildings and other settings.

OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 7

QUALITY SCORING SYSTEM

FRUIT INSPECTIONS The Standard Operating Procedures (SOP) regarding fruit inspections upon arrival can be requested via your contact person in Olympic Fruit.

EXTRA CLASS I TOLERANCE: 2.5%

The sample is free of any major defects, has less than 2.5% minor defects and is hard to firm. The fruit has an excellent coloration for the variety and is uniform in shape and calibration. The fruit is above Olympic Fruit CLASS I color plates and requirements.

NORMAL CLASS I TOLERANCE: 7.5%

The sample is free of any major defects, has less than 7.5% minor defects and is hard to firm. The fruit has a good coloration for the variety and a good shape and calibration. The fruit does comply with Olympic Fruit CLASS I color plates and requirements.

BORDERLINE CLASS I TOLERANCE: 7.6% - 10.0%

The sample has combined minor and/or major defects between 7.6% and 10.0%. The fruit is hard to firm, has fairly uneven coloration and shape. The fruit is on the border of the allowance for CLASS I fruit.

PAGE 8 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

NORMAL CLASS II TOLERANCE: >10.0%

The sample has combined minor and/or major defects between 10.0% and 20.0%. The fruit is firm to sensitive, has uneven coloration and shape. The fruit does comply with Olympic Fruit CLASS II color plates and requirements.

BORDERLINE CLASS II TOLERANCE: >20.0%

The sample has combined minor and/or major defects between 20.0% and 30.0%. The fruit is sensitive, uneven in coloration and shape. The fruit is on the border of the allowance for CLASS II fruit.

INDUSTRIAL GRADE TOLERANCE: >30.0% The sample has combined minor and/or major defects of above 30.0%. The fruit can only be used for INDUSTRIAL purposes.

OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 9

QUALITY SCORING SYSTEM

The type of MINOR DEFECTS will determine the quality score of the fruit and how it can be marketed.

MINOR DEFECTS SUMMARY

QUALITY SCORE

DESCRIPTION

TOLERANCE

8 7 6 5 4 3

Extra Class I

2.5%

Normal Class I

7.5%

Borderline Class I

7.6% - 10.0%

Normal Class II

>10.0%

Borderline Class II

>20.0%

Industrial Grade

>30.0%

The type of MAJOR DEFECTS will determine storage advice and if fruit can be reworked to meet the required grade.

MAJOR DEFECTS SUMMARY

POINTS DEDUCTION PERCENTAGE OF DEFECTS

STORAGE ADVICE

-1

0.5% - 0.9%

Move

-2

1.0% - 1.9%

Move or Repack

-3

2.0% - 2.9%

REPACK

-4

>2.9%

REPACK OR REJECT

EXAMPLE: If sampled fruit has 4% minor defects (scoring a 7 normal class I), and a presence of 1.0% major defects, a total of 2 points will be deducted. THE SCORE would go down from 7 to 5 and the grade from NORMAL CLASS I TO NORMAL CLASS II.

PAGE 10 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

STORAGE SCORING SYSTEM

STORAGE CONDITIONS

Storage conditions are based under prescribed optimal climate conditions (temperature and humidity) variety dependent. Prescribed conditions can be requested at Olympic Fruit contact person.

STORAGE SCORE

DESCRIPTION

HOLD

Long Term storage

NORMAL

Normal term storage

MOVE

Short term storage

REPACK

Reconditioning

REJECT

Unfit for reconditioning

DUMP

Disposal

HOLD. LONG TERM STORAGE. This fruit has a storage potential from +4 weeks to >4 weeks. NORMAL. NORMAL TERM STORAGE. This fruit has a storage potential from ±4 weeks to 3 weeks. MOVE. SHORT TERM STORAGE. This fruit has a storage potential from ±2 weeks to 1 week. REPACK. RECONDITIONING. This fruit has a maximum storage potential of 2 weeks after repacking. REJECT. UNFIT FOR RECONDITIONING. This fruit has a storage potential of a few days. Progressive defects have downgraded the fruit. DUMP. DISPOSAL. This fruit has no storage potential.

OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 11

SIZING & PERMITTED SCALE ORANGES

TELESCOPIC CARTON

OPEN TOP CARTON

RECOMENDED DIAMETER

CALIBRE 0

32

—

98 - 110

1

36

45

93 - 100

2

40

50

89 - 96

3

48

55

85 - 92

4

56

60

81 - 88

5

64

65

77 - 84

6

72

72

73 - 80

7

88

90

69 - 76

8

105

98

66 - 73

10

125

—

62 - 68

12

144

—

58 - 63

PAGE 12 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

SIZING & PERMITTED SCALE GRAPEFRUIT

TELESCOPIC CARTON

OPEN TOP CARTON

RECOMENDED DIAMETER

CALIBRE 1

—

24

119 - 139

1

—

28

115 - 132

2

23

32

104 - 119

2

27

35

100 - 110

3

32

40

94 - 106

4

36

45

89 - 102

5

40

50

85 - 97

6

48

55

82 - 93

7

56

65

78 - 89

8

64

72

75 - 85

OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 13

SIZING & PERMITTED SCALE LEMONS

TELESCOPIC CARTON

OPEN TOP CARTON

RECOMENDED DIAMETER

CALIBRE 0

56

—

79 - 90

1

64

72

73 - 83

2

75

84

69 - 78

3

88

90

67 - 72

3

100

96

64 - 70

4

113

112

60 - 67

5

138

—

56 - 62

5

162

—

54 - 60

6

189

—

51 - 57

6

216

—

49 - 55

PAGE 14 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

SIZING & PERMITTED SCALE SOFT CITRUS

TELESCOPIC CARTON

OPEN TOP CARTON

RECOMENDED DIAMETER

CALIBRE 1XXX

—

—

78 - 86

1XX

—

—

72 - 78

1X

—

—

68 - 72

1

—

—

64 - 68

2

—

—

59 - 64

3

—

—

55 - 59

4

—

—

51 - 54

5

—

—

48 - 51

OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 15

SIZING & PERMITTED SCALE MINNEOLA

TELESCOPIC CARTON

OPEN TOP CARTON

RECOMENDED DIAMETER

CALIBRE 1XXXX

—

—

88 - 84

1XXX

—

—

83 - 79

1XX

—

—

78 - 74

1X

—

—

73 - 69

1

—

—

68 - 74

2

—

—

63 - 59

3

—

—

58 - 54

PAGE 16 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

OLYMPIC FRUIT | Citrus Packing Guide 2022 © | PAGE 17

INTERNAL QUALITY GUIDELINE MAX DEFECT TOLERANCE 8% Well developed colour.

MIN % JUICE

MIN BRIX

MIN % ACID

MAX % ACID

MIN RATIO

COMMODITY

TYPE / VARIETY

ORANGES

Navels

42

9

0.65

1.5

7

Navelates

42

10

0.65

1.5

8

Valencia

45

10

0.8

1.6

8

Delta Seedless

45

10

0.8

1.6

8

Midknights

45

10

0.8

1.6

8

Blood Oranges

45

10

0.8

1.6

8

GRAPEFRUIT

Star Ruby

40

9.5

— 1.5

6

Rose

40

9

— 1.5

6

Marsh

40

9

— 1.5

6

LEMONS

Eurekas, Primofiori

36

— — — —

Verna

30

— — — —

SOFT CITRUS

Satsumas

40

8.5

0.65

1.2

7.5

Clementine

42

10

0.75

1.2

8

Mandarins, Novas

42

10

0.8

1.2

8

Minneolas

45

10

0.8

1.6

8

Nadorcott, Tango

45

11

0.8

1.5

8

Orri

45

13

0.8

1.2

8

PAGE 18 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

MEASURING PROCEDURE JUICE / ACID / BRIX: DETERMINATION OF JUICE REQUIREMENTS

JUICE REQUIREMENTS 1. A working sample of at least 12 fruit, drawn at random, from more than one trade unit. 2. Determine gross mass. 3. Cut each fruit in half at right angles to its longitudinal axis. 4. Press out juice of the halved fruit. 5. Strain juice through two thicknesses of muslin into a jug (± 1 litre). 6. Twist muslin into tight ball and squeeze - until only damp pulp remains. 7. When liquid becomes thick and cloudy, stop applying pressure. 8. Determine mass of pressed-out halved fruit and damp pulp in the muslin. 9. Determine mass of juice - subtract the mass of halved fruit and pulp (muslin), above, from mass of Working Sample. 10. Express mass calculated as a percentage of mass of the working sample to determine the juice content. 11. Determine brix, acid and the ratio between brix to acid. If JUICE REQUIREMENTS determined do not comply with the requirements. 1. A further working sample will be determined. 2. The average of both determinations will be calculated and this will represent the juice requirements. IF, DETERMINATION referred to above: 1. Average juice content is less than two percent (2%) below minimum. OR Average ratio between total soluble solids content to acid content is less than 0,4 difference from the minimum or the average Brix content is less than 0,2 below the minimum. 2. Juice requirements of a further working sample, will be determined. 3. Average of all the determinations will be calculated. 4. That average will represent the juice requirements of the consignment. 5. If 66,6 percent of all the working samples comply with the requirements, the consignment will be approved. Although the average does not comply. DETERMINATION OF THE BRIX CONTENT (exluding lemons) 1. Calibrated refractometer (or with automatic temperature correction). 2. Temperature of juice sample must be similar to reading of refractometer (Brix). 3. Refractometer must be properly calibrated, this must be done by an accredited laboratory. 4. prism surface of the refractometer must be clean (wipe prism surface with moistened, soft paper, then dry with a dry cloth). 5. Stir juice sample (thoroughly, that no sediment remains at the bottom). 6. Using a non-metallic spoon, transfer drops of the well-stirred juice onto prism surface, covering it. 7. Take Brix reading on the refractometer. 8. Measure juice temperature if a non-temperature refractometer is used. 9. When refractometer without automatic temperature correction is used, the particulars set out above will be used to convert the figure with due regard to the temperature of the juice. This converted figure will represent the percentage total soluble solids content of the consignment.

OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 19

PAGE 20 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

MEASURING PROCEDURE JUICE / ACID / BRIX: DETERMINATION OF JUICE REQUIREMENTS

CONTINUE

DETERMINATION OF THE ACID CONTENT 1. Use 20 mm pipette to transfer 20 mm of juice into a glass titration flask (capacity: 300 mm). 2. Add 5 drops phenolphthalein indicator, this consists of 4 grams phenolphthalein dissolved in 600 ml ethyl alcohol (95 percent) plus 400 ml distilled water and sufficient decinormal sodium hydroxide solution to obtain a faint pink colour; or when the juice is dark in colour, add 5 drops of phenolphthalein indicator, consisting of 5 grams phenolphthalein dissolved in 80 ml ethyl alcohol (95 per cent) and filled up with ethyl alcohol to 100 ml. 3. Tritate a 0,1562 N sodium hydroxide solution into juice by means of a burette with a capacity of 50 ml calibrated in millilitres, until the acid in that juice is neutralised. 4. Determine how many millilitres of the solution were used for such neutralising, and divide this figure by 20. The result will represent the percentage acid content of the fruit in the consignment. RATIO OF BRIX CONTENT TO ACID CONTENT The ratio of the Brix content to the acid content of the fruit in a consignment shall be determined by dividing the percentage obtained, by the percentage obtained. SEEDS PER FRUIT The number of seeds per fruit shall be determined as follows: 1. From more than one trade unit, draw at random a working sample of at least 12 fruit. 2. Cut each fruit in half at right angles to its longitudinal axis. 3. Remove all mature seeds and note the number per individual fruit. 4. For the determination of the AVERAGE NUMBER of seeds per fruit, divide such number by the number of fruit in the WORKING SAMPLE; the figure obtained represents the number of seeds per fruit in the consignment. 5. Establish if the number of SEEDS PER FRUIT is correct for the specific type of citrus. IF THE NUMBER OF SEEDS PER FRUITS DO NOT COMPLY 1. The number of seeds per fruit of a further working sample shall be determined 2. The average of the two determinations shall be calculated; 3. It shall be established if the number of seeds per fruit comply with the requirements of the citrus type.

OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 21

MARKING REQUIREMENTS CARTON MARKINGS

CARTON MARKINGS

Labels are in general 80mm x 65mm (depending on type of software used). Business information on the label is not preferred, when used, no misinformation, pictures or obscure and vague information, pertaining to the content of the cartons, may be presented on the label. Under no circumstances can a carton label be pasted over another. LEGALLY REQUIRED INFORMATION : • COUNTRY OF ORIGIN: Preceded by term: PRODUCE OF or ORIGIN. • TYPE: Oranges (example) • VARIETY: Navels (example). Please take note of spelling. • COUNT: Preceded by the term: COUNT • ORCHARD NUMBER: Alphanumerical • PUC and/or PHC code: Preceded by an indicative term. • PRODUCER’S OR EXPORTER’S NAME and LOCAL postal or PHYSICAL address. • PACKING DATE: Code format, see below. • POST HARVEST FUNGICIDE TREATMENTS: Preceded by: TREATED WITH. PLEASE NOTE : AND/OR may not be used. If two or more treatments are used they must be separated with AND. • PRE-PACK UNITS: When bags or punnets (example) are used, the NUMBER OF UNITS must be indicated on label. • GRADE / CLASS / CATEGORY: Processing fruit, may be indicated as: P. • SIZE REFERENCE: Preceded by term: SIZE CODE, SIZE REFERENCE or SIZE

PAGE 22 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

CARTON LABEL

PARAMETER

DETAILS

Class

Class 1 , CAT 1

Product

Product Name: (Example) MANDARIN

Cultivar/Variety

Cultivar/Variety Name: (Example) CLEMENTINE

Size reference

COMPULSORY

Diameter in mm

COMPULSORY

PUC

Grower Details

Date Code

FORMAT DETAILED

Orchard Number

Optional

Contact details

Exporter/Pack House

Country of Origin

COMPULSORY

Indication of chemical treatment

Treated with TBZ, Imazalil, etc.

Date

Day/month/Year

Global Gap Number (GGN)

COMPULSORY

EXAMPLE OF DATE CODE: Week 15 Thursday

5 4 X 1 X X X can be used for traceability and are optional.

WEEK THURSDAY Monday = 1 , Tuesday = 2 , Wednesday = 3 , etc. to Sunday = 7 1 5

OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 23

MARKING REQUIREMENTS PALLET MARKINGS National requirements and legislation of certain countries may require EXTRA INFORMATION on the CARTON LABEL: PPECB and/or DAFF will need to approve it.

PALLET MARKINGS • Information about the specifics of the the fruit and client / market must reflect on the Pallet Markings.

• Make sure that the correct pallet label is applied to the relevant pallet. • Printed 4-up on an A4 page = 4 labels. One label for each side of the pallet. • PLACEMENT: Upper third of the pallet and in the middle. • PALLET BARCODE (SSCC): An orange and white barcode with 18 digits. • Global Trade Item Number (GTIN): Yellow with 13 digits.

PAGE 24 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 25

QUALITY STANDARDS COLOUR CHARTS

See entire series for ORANGES

ORANGES

TYPE OF DEFECT

CLASS 1

CLASS 2

Colour Shape

1 – 3 1 – 4 1 – 3 1 – 4 1 – 2 1 – 3 1 – 3

1 – 5 1 – 6 1 – 5 1 – 6 1 – 3 1 – 6 1 – 6 1 – 2 1 – 3 1 – 3 1 – 4 1 – 3 1 – 2 1 – 4 1 – 5 1 – 5 1 – 3 1 – 3 1 – 4

CLICK HERE

Protruding Navel

Internal Navel

Torn Navel (must be dry)

Ribbed

Skin Texture

Creasing/Weak Skin

1

Sunburn

1 – 2

Hail

1

Blemish

1 – 2 1 – 2 1 – 2 1 – 2 1 – 2 1 – 2

Torn Stem – End

Stalks

Sooty Mould

Pitting

Oleo

Melanose Bolworm

1 1 1

Chemical Damage

PAGE 26 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

CLASS DEFINITIONS CLASS 1 fruit is considered to be of the highest quality and is typically used for fresh consumption. These fruits must meet strict standards for size, colour, and appearance, as well as being free from defects such as pests and diseases. They must also have a good shelf life. CLASS 2 fruit is considered to be of lower quality. These fruits may have some defects or be slightly overripe, but still must meet certain standards for size and appearance.

See entire series for SOFT CITRUS

SOFT CITRUS

TYPE OF DEFECT

CLASS 1

CLASS 2

Colour

1 – 4 1 – 3 1 – 2 1 – 3 1 – 2 1 – 2

1 – 6 1 – 6 1 – 3 1 – 5 1 – 4 1 – 4 1 – 3 1 – 4 1 – 3 1 – 3 1 – 6 1 – 5 1 – 4 1 – 2 1 – 4 1 – 5 1 – 5 1 – 4 1 – 4 1 – 4

High Shoulders

CLICK HERE

Shape Ribbed

Skin Texture

Sunburn

Hail

1

Blemish

1 – 2

Sooty Mould

1

Pitting

1 – 2 1 – 3 1 – 3 1 – 3 1 – 3 1 – 3 1 – 3 1 – 2 1

Oleo

Healed Injuries Open Injuries

Ageing

Overripe

Scale Damage

Altenaria Damage

Melanose Bolworm

1

Chemical Damage

1 – 2

OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 27

See entire series for LEMONS

LEMONS

TYPE OF DEFECT

CLASS 1

CLASS 2

Colour

1 – 3 1 – 4

1 – 5 1 – 6 1 – 3 1 – 5 1 – 4 1 – 4 1 – 4 1 – 4 1 – 6 1 – 3 1 – 5 1 – 4 1 – 4 1 – 4 1 – 4 1

High Shoulders

CLICK HERE

Shape

1

Skin Texture

1 – 3

Hail

1

Blemish

1 – 2

Sooty Mould

1

Pitting

1 – 2 1 – 3

Oleo

Healed Injuries Open Injuries Scale Damage Xanthamonas

1 1 1 1

Melanose Bolworm

1 – 2

1

Chemical Damage

1 – 2

PAGE 28 | Citrus Packing Guide 2023 © | OLYMPIC FRUIT

See entire series for GRAPEFRUIT

GRAPEFRUIT

TYPE OF DEFECT External Colour STR External Colour Marsh External Colour Rose Internal Colour STR

CLASS 1

CLASS 2

1 – 3 1 – 3 1 – 3 1 – 3 1 – 4 1 – 3

1 – 5 1 – 5 1 – 5 1 – 3 1 – 4 1 – 4 1 – 5 1 – 3 1 – 5 1 – 3 1 – 4 1 – 3 1 – 5 1 – 4 1 – 2 1 – 3 1 – 3 1 – 4 1 – 4 1

CLICK HERE

Sheepnose

Shape

Peel Thickness

1

Sunburn

1 – 2

Hail

1

Blemish

1 – 2 1 – 2 1 – 3

Torn Stem-End Sooty Mould

Pitting

1

Oleo

1 – 2 1 – 2

Healed Injuries Open Injuries

1

Melanose Mealy Bugs

1 – 2

1 1

Bolworm

Chemical Damage

1 – 2

OLYMPIC FRUIT | Citrus Packing Guide 2023 © | PAGE 29

Olympic Fruit BV Handelscentrum ZHZ 55 | 2991 LD Barendrecht This guide is subject to EU copyright laws and the information herein is privileged.