OFD TABLE GRAPE PACKING PROTOCOL
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
2
PRODUCT AND PREPARATION
15
PACKAGING
32
PALLETIZING
40
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
31
ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024
1
PREREQUISITE SPECIFICATIONS
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
3
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)
70
80
80
80
3 - 5
Depending on the product group. BLACK LIST
ALDI (South)
70
80
80
80
3 - 5
Depending on the product group. BLACK LIST
DHOLE
70
Not specified
100
Not specified
3 - 5
EDEKA
70
Not specified
100
Not specified
5
GLOBUS
70
Not specified
70
100
5
BLACK LIST
LIDL
33.3
80
100
Not specified
5
MAX BLACK LIST
KAUFLAND
33.3
80
50
50
5
MAX
(≥0.01 mg/kg) BLACK LIST
NORMA
Not specified
70
Not specified
70
5
BLACK LIST
25% for Critical
REWE
50 (50
100
70
100
5
BLACK LIST
Substances Max. charge of MRL for glyphosate: 20%
METRO
50
80
100
100
5
MAX
(≥0.01 mg/kg)
NETTO
70
Not specified
100
Not specified
5
REAL
50
Not specified
70
Not specified
Not specified
TEGUT
70
Not specified
70
Not specified
4
MAX
(> 0.01 mg/kg)
ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024
4
MRL SPECIFICATION SUPERMARKETS + EU MINIMUM STANDARD
RETAILER
MAX % MRL
MAX SUM % MRL
MAX % ARfD
MAX SUM % ARfD MAX # ACTIVE
SUBSTANCES ALLOWED
GERMANY
KAISER TENGELMANN
70
150
70
100
Not specified
CONTINUE
JUNG GARTENFRISCH
30
Not specified
Not specified
Not specified
3 - 5
BLACK LIST
AUSTRIA
ALDI
70
80
80
80
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
70
80
80
80
3 - 5
LIDL
33.3
80
100
Not specified
5
MAX
CARREFOUR
100
Not specified
Not specified
Not specified
Not specified
COLRUYT SPAR
Respect EU legal MRLs, no specific requirements on number of Ass.
MAKRO
100
Not specified
Not specified
Not specified
Not specified
ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024
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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
Not specified
Not specified
Not specified
CONTINUE
DELHAIZE
50
Not specified
50
Not specified
3
of BE ARfD
ALBERT HEIJN
50
Not specified
50
Not specified
Not specified
of EU MRL
of EU MRL
if more – discussions with the grower
DENMARK FINLAND FRANCE
COOP
100
Not specified
Not specified
Not specified
4
MAX
SOK
100
Not specified
Not specified
Not specified
4
if more – discussions with the grower
MAX
ALDI
70
80
Not specified
Not specified
3 - 5
AUCHAN
100
Not specified
100
Not specified
Not specified
CARREFOUR
100
Not specified
100
Not specified
Not specified
CORA
100
Not specified
Not specified
Not specified
Not specified
COSTCO
100
Not specified
Not specified
Not specified
Not specified
E.LECLERC
100
Not specified
Not specified
Not specified
Not specified
LIDL
33.3
Not specified
80
100
5
MAX
MATCH
100
Not specified
Not specified
Not specified
Not specified
ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024
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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
Not specified
Not specified
Not specified
CONTINUE
INTERMARCHE
100
100
100
100
Not specified
SEDIFRAIS
100
Not specified
100
Not specified
Not specified
SYSTEME U
100
Not specified
100
Not specified
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
Not specified
Not specified
CONAD
Not specified
Not specified
Not specified
ESSELUNGA
Not specified
Not specified
Not specified
CARREFOUR
Not specified
100
Not specified
Not specified
SELEX
Not specified
Not specified
Not specified
Not specified
NORWAY SPAIN
COOP
100
Not specified
Not specified
Not specified
4
if more – discussions with the grower
MAX
METRO
100
100
100
100
Not specified
CONSUM
100
100
100
100
Not specified
EROSKI
50
Not specified
100
Not specified
Not specified
ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024
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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
Not specified
Not specified
Not specified
COOP
Product specific grading for multiples residue with financial sanction for exceeding legal limits or max nr AS
MIGROS
Not specified
Not specified
Not specified
Not specified
3 - 5
depending on the commodity
POLAND ROMANIA NETHERLANDS
TESCO
100
Not specified
Not specified
Not specified
Not specified
25% for critical substances
REWE
50
100
70
100
5
BLACK LIST
ALDI
70
80
80
80
3 - 5
BLACK LIST
LIDL
33.3
80
100
Not specified
5
MAX
PLUS
50
Not specified
Not specified
Not specified
Not specified
ALBERT HEIJN
50
Not specified
50
Not specified
Not specified
SUPERUNIE
50
Not specified
Not specified
Not specified
BLACK LIST
JUMBO
50
Not specified
50
Not specified
BLACK LIST
ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024
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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
R
L
XL
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°
14
16
18
300
800
400
850
520
560
4,5; 5; 8,2
1-2
(RSA); TS 1-2 (CL)
9
-
D38 D38 D38
16°
18
20
250
800
400
850
520
560
4,5; 5; 8,2
3-6
(RSA); TS1-3 (CL)
9
-
16°
16
18
20
300
800
400
850
520
560
4,5; 5; 8,2
1-2
(RSA); TS 1-2 (CL)
9
-
VARIAETY EXAMPLE VARIAETY EXAMPLE
16°
16
18
20
250
800
400
850
520
560
4,5; 5; 8,2
3-6
(RSA); TS1-3 (CL)
9
-
D39 D39 D36 D36
16°
15
16
18
300
800
400
850
520
560
4,5; 5; 8,2
1-6
(RSA)
8
-
UPON REQUEST
16°
16
18
250
800
400
850
520
560
4,5; 5; 8,2
1-5
(RSA)
8
-
Jack’s Salute (EU) big berry variety Jack’s Salute (Spain) big berry variety
16°
16
17
19
300
800
400
850
520
560
4,5; 5; 8,2
1-6
(RSA)
9
-
PUNNETS LABELED OR UNLABELED
LINER BAG, RIFFLE SHEET, MAM SHEET
16°
17
19
250
800
400
850
520
560
4,5; 5; 8,2
1-6
(RSA)
9
-
ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024
9
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
R
L
XL
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°
15
17
19
300
800
400
850
520
560
4,5; 5; 8,2
1-4
(RSA); TS 1-2 (CL)
9
-
D32 D32 D32
16°
17
19
250
800
400
850
520
560
4,5; 5; 8,2
1-4
(RSA); TS1-3 (CL)
9
-
16°
16
17
19
300
800
400
850
520
560
4,5; 5; 8,2
1-4
(RSA); TS 1-2 (CL)
9
-
Victoria VARIAETY EXAMPLE VARIAETY EXAMPLE
16°
16
17
19
250
800
400
850
520
560
4,5; 5; 8,2
1-4
(RSA); TS1-3 (CL)
9
-
WHITE SEEDED
D38
D28
15°
18
20
22
350
800
400
850
NA
NA
4,5; 8,2
1-6
(RSA)
7
-
UPON REQUEST
RED SEEDED
D35
D34
Red Globe
15°
22
24
26
350
800
400
850
NA
NA
4,5; 8,2
1-5
(RSA)
7
-
PUNNETS LABELED OR UNLABELED
LINER BAG, RIFFLE SHEET, MAM SHEET
BLACK SEEDED
D32
D37
Alphonse Lavallée / DBH
16°
18
20
22
300
800
400
800
NA
NA
4,5; 8,2
1-3
(RSA)
7
-
ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024
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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
NO
Decay
NO
BLACK SEEDLESS COLOUR INDICATION
STEM FRESHNESS SPECIFICATION
Shatter Maximum at the Arrival (net weight)
5%
Burst / Injuries / Split
7
Bruise / Water / Soft / Internal / External Breakdowns
7
Dried Berries
8
WHITE SEEDLESS COLOUR INDICATION
SO 2 Burn
8
Undersize Berries / Bunch
12
Underweight / Overweight
NO
ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024
11
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
12
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.
1
1
RED
IMMEDIATE MARKETING
2
1
CLAIM / DISCOUNT
3
3
3
3
ORANGE
RE-SORTING / PACKING
3
4
RISK / CLAIM
4
3
4
4
CAREFUL MARKETING
4
5
NOT WITHIN SPEC / CAREFUL MARKETING
YELLOW
5
4
5
5
WITHIN SPEC / CAREFUL MARKETING
NORMAL MARKETING
GREEN
5-6-7
5-6-7
WITHIN SPEC / NORMAL MARKETING
ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024
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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
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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:
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
K2
MUSCAT BEAUTY
SABLE (SUGRA16)
ORIGIN FRUIT DIRECT Table Grape Packing Protocol | 2023 / 2024
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SEE TABLE GRAPE VARIETIES
VARIETY SPECIFICATIONS
WHITE SEEDLESS
TIMPSON
SWEET GLOBE / IFG10
SUGRACRISP / IFG11
SOURCE: IFG.WORLD
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
D38
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
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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
D38
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
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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
D38
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
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SEE TABLE GRAPE VARIETIES
VARIETY SPECIFICATIONS
RED SEEDLESS
SCARLOTTA / SUGRA19
ARRA29
MAGENTA
TIMCO
SOURCE: GRAPAES.COM
SOURCE: SNFL-GROUP
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
D36
D36
D36
COLOUR:
1-6
(RSA)
COLOUR:
1-5
(RSA)
COLOUR:
1-6
(RSA)
COLOUR:
1-6
(RSA)
TS1-3 (CL)
TS1-3 (CL)
TS1-3 (CL)
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
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SEE TABLE GRAPE VARIETIES
VARIETY SPECIFICATIONS
RED SEEDLESS
CRIMSON
SWEET CELEBRATION / IFG68-175
JACK’S SALUTE / IFG9
SOURCE: EXPORTERSINDIA.COM
SOURCE: IFG.WORLD
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
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
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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
D32
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
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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:
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
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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
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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
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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
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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
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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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