Origin Fruit Group Citrus Packing Protocol

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Citrus Packing Protocol

Citrus | Packing Protocol

TABLE OF CONTENTS

Table of contents

HARVEST & SPECIFICATIONS

2 PACKAGING & SPECIFICATIONS

Harvest

Citrus Fruit Sizing & Permitted Scale

MRL Specification

Oranges

Fruit Inspections

Soft Citrus

Quality Scoring System

Grapefruit

Storage Scoring System

Lemons and Limes

Post Harvest

Internal Quality Guideline

Packing Patterns

Oranges

Grapefruit

Lemons

Marking Requirements

Carton and Pallet Markings

Temperature Recorders

Measuring Procedure

Granulation

Skin Thickness (Grapefuit)

Juice / Acid / Brix

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TOC

Origin Fruit Group | Citrus Packing Guide

TABLE OF CONTENTS

Table of contents

QUALITY STANDARDS

34 JUICE & CUTTING

Oranges

Product Maturity

Soft Citrus

Sizing

Lemons

Standards

Limes

Packaging

Grapefruit

PACKAGING & PALLETIZING

41 PHYTOSANITARY

Palletizing: Telescopic

Citrus Black Spot

Palletizing: Display

Citrus Tristeza Virus

Stacking

False Codling Moth

Origin Fruit Group© | Designed by: Avant-Garde EU This guide is subject to EU copyright laws and the information herein is privileged.

TOC

Origin Fruit Group | Citrus Packing Guide

Harvest &

Specifications

HARVEST & SPECIFICATIONS

Harvest

The logical end to all crop production efforts is the har vesting of the crop and the movement of the crop into marketing channels to the ultimate consumer. The vol ume and quality of the crop have been determined by production practices and the impact of climate. How ever, proper harvesting and postharvest handling and storage practices are necessary to minimise losses during distribution and to assure that only good quality produce reaches the consumer. Harvesting methods vary considerably between different types of crops. Some crops, such as maize, are harvested mechan ically with the help of combine harvesters, while other crops, such as berries, are carefully handpicked. In orchard farming, including citrus, fruit are picked from the tree mostly by hand, from where it is tak en to the packhouse in bins or trailers. The citrus farmer must make many decisions about the har vesting process that will influence the quality of the fruit that reach the consumer and that will determine the cost of the picking and the packing process.

When the farmer for instance sees that there is a lot of fruit that will obviously not be suitable for export, he may choose to pick the poor fruit in a separate process either before or after the export fruit is picked. Strip ping substandard fruit is referred to as culling. Other very important decisions that the farmer must take is when to start picking, and in what order to harvest the various orchards. In this, the farmer takes into account the historical harvesting records and is assisted by methods of determining the maturity of the fruit, which is referred to as maturity indexing. It is also important to have a thorough understanding of the harvesting re quirements for various types of citrus. Some citrus cultivars are more susceptible to for in stance oleocellosis, which is damage caused to rind cells by peel oil release as a result of abrasion, rough handling or other injuries, and must therefore be treat ed with more care.

• Outside EU • Destroyed • Retour • Cold treatment

PHYTO

EXPORT INSPECTION

IMPORT INSPECTION

EU MARKET

PUC

FCM MANAGEMENT SYSTEM

QUICK COMPREHENSIVE RESPONSE SYSTEM

PhytClean

• Data collection • Extra sampling

LEGEND

Living Q organism Q

Dead organism X

Clean

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

Harvest

Orchard hygiene and sanitation is a crucial compo nent in the chain of waste control. Micro organisms, most often in the form of fungal spores, infect even the smallest lesion on the rind of fruit. Often the progress of that infection into the fruit is such that packhouse treatments are unable to arrest the development of the pathogen and the fruit decays as a result. Reduc ing the spore load and consequent fungal infestation in the orchard therefore needs attention. The origins of pathogens that cause waste and decay are diverse. Examples of pathogens are: ALTERNARIA , which causes stem-end, navel-end and core rot in citrus fruit. Alternaria survives from one season to the next and propagates on dead and hardened fruit still hanging on the trees or lying on the orchard floor. GEOTHRICHUM or Sour Rot spores are spread from fallen or infected fruit to other healthy fruit by fruit fly and vinegar fly. Blue and green mould spores from waste fruit on the orchard floor spreads. Orchard atmosphere infesting fruit damaged by hail, creasing, stylar-end split, and fruit fly or false codling moth stings. COLLETOTRICHUM , which causes Anthracnose, survives on dead wood in the tree canopy, and infests developing fruit that it comes into contact with lower in the canopy during rainfall. PESTS - Fallen fruit can also host pests such as false codling moth and fruit fly, allowing them to complete theur lifecycles and survive from one season to the next. ORCHARD SANITATION begins before harvest, with fallen fruit being removed from the orchard regularly. During the harvest period there is a marked increase in fruit ending up on the orchard floor. Fruit may be knocked off the tree by picking equipment or pickers moving through the orchard, it could have aborted and dropped off the tree, or it might simply have been culled out of the picking bins and dropped on the ground. The process of collecting and disposing of fallen fruit must be continued until all the fruit from the orchard is harvested. Spores can develop within three days of le sions being infected, and good practice therefore dic

tates that orchard sanitation must be done more than once a week. It must however be done at the very least on a weekly basis to suppress spore load and control insects that complete their lifecycle in fallen fruit.

DEFECTS SEEN AT ARRIVAL:

OLEO (OLEOCELLOSIS) Thorn punctures, abra sions, rough handling or other injuries releases peel oil onto the rind that creates a phytotoxic action. Lemons are especially prone to oleocellosis especial ly in wet and foggy conditions, it can exacerbate the irregularity, rupturing the oil glands. When lemons are picked green (degreening process) or stored, they are much more turgid than when fully coloured. Try to avoid harvesting early mornings. When wet or cold conditions apply, do not harvest fruit. Harvest in dry conditions. It will minimise the oc curence of oleo. Handle fruit with care throughout pro duction. PETECA (postharvest: disorder of lemons) Cause: unknown. Large sunken areas (rind) or pitting (surface) develops soon after packing. The severity of peteca is greatly in creased with high concentration oil sprays and/or har vesting in cold conditions. Do not brush excessively.

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

Blackspot

Citrus black spot is a fungal disease caused by Guignardia citricarpa. This Ascomycete fun gus affects citrus plants throughout subtropi cal climates, causing a reduction in both fruit quantity and quality. Symptoms include both fruit and leaf lesions, the latter being critical to inter-tree dispersal. Strict regulation and man agement is necessary to control this disease since there are currently no citrus varieties that are resistant.

CONTROLED IN EUROPE BY: EU 2016/715

Follow here for Clorpyrifos

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

GERMANY

MAX % MRL

ALDI (North)

3 - 5

Depending on the product group. BLACK LIST

ALDI (South)

3 - 5

Depending on the product group. BLACK LIST

DHOLE

N. S.

100

N. S.

3 - 5

Depending on the product group. BLACK LIST

EDEKA

N. S.

100

N. S.

GLOBUS

N. S.

100

BLACK LIST

LIDL

33.3

100

N. S.

5 MAX

BLACK LIST

KAUFLAND

33.3

5 MAX

BLACK LIST (≥0.01 MG/KG)

NORMA

N. S.

BLACK LIST

REWE

100

BLACK LIST

25% for Critical Substances

METRO

100

5 MAX

BLACK LIST (≥0.01 MG/KG)

Max. charge of MRL for glyphosate: 20%

NETTO

N. S.

100

N. S.

TEGUT

N. S.

4 MAX

BLACK LIST (≥0.01 MG/KG)

KAISER TENGELMANN

150

100

N. S.

JUNG GARTENFRISCH

N. S.

3 - 5

BLACK LIST

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

AUSTRIA

MAX % MRL

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.

SPAR

100

N. S.

BELGIUM

ALDI

3 - 5

Depending on the product group. BLACK LIST

LIDL

33.3

100

N. S.

5 MAX

CARREFOUR

100

N. S.

COLRUYT SPAR

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

MAKRO

100

N. S.

100

N. S.

METRO

N. S.

50 of BE ARfD N. S.

DELHAIZE

50 of EU MRL

N. S.

50 of EU MRL

N. S.

ALBERT HEIJN

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

DENMARK

MAX % MRL

COOP

100

N. S.

4 MAX

IF MORE – discussions with the grower.

FINLAND

KESKO

100

N. S.

SOK

100

N. S.

4 MAX

IF MORE – discussions with the grower.

FRANCE

ALDI

N. S.

3 - 5

AUCHAN

100

N. S.

100

N. S.

CARREFOUR

100

N. S.

100

N. S.

CORA

100

N. S.

COSTCO

100

N. S.

E.LECLERC

100

N. S.

LIDL

33.3

N. S.

100

5 MAX

MATCH

100

N. S.

MONOPRIX

100

N. S.

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

FRANCE

MAX % MRL

100

N. S.

INTERMARCHE

SEDIFRAIS

100

N. S.

100

N. S.

SYSTEME U

100

N. S.

100

N. S.

ITALY

COOP

No specific requirements 30% 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

N. S.

No specific requirements 50% in own brands

N. S.

CONAD

ESSELUNGA

No specific requirements 30% in own brands

N. S.

CARREFOUR

No specific requirements 50% in own brands

N. S.

100

N. S.

SELEX

No specific requirements 50% in own brands

N. S.

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

NORWAY

MAX % MRL

100

N. S.

BUNNPRIS

COOP

100

N. S.

4 MAX

IF MORE – discussions with the grower.

SPAIN

100

N. S.

METRO

CONSUM

100

N. S.

EROSKI

N. S.

100

N. S.

SWEDEN

100

N. S.

COOP

WILLY’S

100

N. S.

HEMKJÖP

100

N. S.

CITY GROSS

100

N. S.

ICA

100

N. S.

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

SWITZERLAND

MAX % MRL

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

COOP

MIGROS

N. S.

3 - 5

Depending on the commodity.

POLAND

100

N. S.

BIEDRONKA

TESCO

100

N. S.

ROMANIA

100

REWE

BLACK LIST

25% for critical substances.

NETHERLANDS

3 - 5

ALDI

BLACK LIST

PLUS

N. S.

LIDL

33.3

100

N. S.

5 MAX

ALBERT HEIJN

N. S.

SUPERUNIE

N. S.

BLACK LIST

JUMBO

N. S.

BLACK LIST

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

Fruit inspections

QUALITY COLOUR ACTION COLOUR

QUALITY

CONDITION OFG COMMERCIAL PERCEPTION

RED

IMMEDIATE MARKETING

CLAIM / DISCOUNT

ORANGE

RE-SORTING / PACKING

RISK / CLAIM

NOT WITHIN SPEC / CAREFUL MARKETING

CAREFUL MARKETING

YELLOW

WITHIN SPEC / CAREFUL MARKETING

NORMAL MARKETING

WITHIN SPEC / NORMAL MARKETING

GREEN

5-6-7

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

SUPPLIER AGREEMENT AND QUESTIONNAIRE

Need to be completed and returned to Origin Fruit Group.

All food contact packaging must be from a factory certified to the BRC packaging standard, the materials used must be food safe, a certificate of food safe conformity and migration test certificate held on site and emailed to Origin Fruit Direct as per Questionnaire for Suppliers: Food Defence, Supplier Agreement: Citrus

CLICK HERE TO REQUEST DOCUMENTS from Koos.vanVuuren@originfruitgroup.com

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

Quality scoring system QUALITY SCORING AND STORAGE SYSTEM | EVALUATION The quality scoring system comprises the following numerical scores and contents:

VERY GOOD , meaning sample produce is free of any decay, has ≤ 5% combined defects, is hard to firm in consistency, has excellent coloration for the variety, is uniform in calibration and has brix levels towards the upper end of specifica tions for the variety. This produce should be clean with less than ≤ 5% combined defects. GOOD , minor defects, meaning sample produce is free of any de cay or has less than 2%, has ≤ 10 % combined defects, is hard to firm in consistency, has good coloration for the variety, has fairly uniform calibration, has brix levels within the specification for the variety. This produce must have a combined de fect score, incorporating all of the above, of ≤ 10 %. MODERATE defects, meaning sample produce has some decay and/or progressive defects, < 5%, has ≤ 20% combined defects, is hard to firm with no more than 30 % sensitive/soft fruit, has good to fair coloration for the variety, has fairly uniform to irregular calibration with produce, has brix levels within the specifications or lower for the vari ety. This produce must have a com bined defect score, incorporating all of the above, of ≤ 20%.

LOW QUALITY defects, meaning sample produce has moderate de cay and/or other progressive de fects, >5% has ≤ 30% combined defects, has firm, sensitive and soft fruit, has good to poor coloration for the variety, has fairly uniform to irregular calibration has brix levels within the specifications or lower for the variety. This produce must have a combined defect score, incorpo rating all of the above, of ≤ 30%. LOW QUALITY , serious defects, meaning sample produce has fre quent decay or other progressive defects,>10% has ≤ 40% com bined defects, has firm, sensitive and soft fruit, has good to poor coloration for the variety, has fairly uniform to irregular calibration, has brix levels within the specifications or lower for the variety. This pro duce must have a combined de fect score, incorporating all of the above, of ≤ 40%.

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Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

Quality scoring system QUALITY SCORING AND STORAGE SYSTEM | EVALUATION

VERY POOR , meaning sample produce consistent decay and/or progressive de fects, >20% has ≤ 50 % combined defects, has firm, sensitive and soft fruit, has good to poor coloration for the variety, has fair ly uniform to irregular calibration, has brix levels within the specifications or lower for the variety. This produce must have a com bined defect score, incorporating all of the above, of ≤ 50 % with aggrevating circum stances. TOTAL LOSS , meaning sample produce has excessive decay, >30%, ≥ 40% cos metic defects, has fair to poor coloration for the variety, is comprised of primarily sen sitive to soft produce, has fairly uniform to irregular calibration, has brix levels within or lower than the required specifications. This produce has a combined defect score, in corporating all of the above, of ≥ 80%.

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

Quality scoring system QUALITY SCORING AND STORAGE SYSTEM | EVALUATION The storage scoring system comprises the following numerical scores and contents:

2 3

LIMITED OR MINIMUM storage life remaining, meaning the pro duce has a storage potential under optimal climatic conditions (tem perature and humidity) of ± 1 week (variety / condition dependant). SERIOUSLY LIMITED storage life remaining, meaning the produce has a storage potential under opti mal climatic conditions (tempera ture and humidity) of ≤ 1 week (vari ety / condition dependant) NO STORAGE life remaining, meaning the produce’s storage po tential is exhausted and is not suit able for any term in storage at all (variety / condition dependant).

GOOD , meaning the produce has a storage potential under optimal climatic conditions (temperature and humidity) of ≥ 4 weeks (variety / condition dependant). FAIR , meaning the produce has a storage potential under optimal cli matic conditions (temperature and humidity) of ≤ 4 weeks (variety / condition dependant). ADEQUATE OR NORMAL stor age, meaning the produce has a storage potential under optimal cli matic conditions (temperature and humidity) of ± 2 weeks (variety / condition dependant). MODERATE storability, meaning the produce has a storage potential un der optimal climatic conditions (tem perature and humidity) of ≤ 2 weeks (variety / condition dependant).

4 6 5

Origin Fruit Group | Citrus Packing Guide

HARVEST & SPECIFICATIONS

Post-harvest

POST HARVEST TREATMENTS Post harvest treatments must be preceded with ‘Treat ed with’ and followed with ‘and’ no longer “and/or”, if more than one Post Harvest Active Ingredient is used. WAXES Waxes must be added as E-number for food addi tives. Substances listed as Food Additives for citrus include Beeswax (E901), Candelilla wax (E902), Carnauba wax (E903), Shellac (E904), Montan Acid ester (E912) and Oxidized Polyethylene wax (E914). Examples of some substances that are NOT specifi cally listed and therefore by implication NOT permitted (on their own or as part of permitted waxes) are Mor pholine, N-Dimethylethanolamine, N-Diethylethanol amine, Aminomethylpropanol, Methoxypropylamine, Monoethanolamine, Diethanolamine, Triethanola mine AND any other substance not specifically listed as a Food Additive.

ALL ALLOWED WAXES MUST BE INDICATED ON ALL CARTON LABELS

UNDER ‘ TREATED WITH ’ as the food additive number example: SHELLAC E904/Carnouba E903 Regulation: EC 1333/2008

ACTIVE INGREDIENT

TRADE NAMES Some examples, but not limited to.

NOT ALLOWED in these countries

Imazalil

Imazalil Sulphate 750WP

Thiabendazole

Thiabendazole; Thiazole

India

Pyrimethanil

Propirly EC;

Propiconazole

Propirly EC; Propicure

Japan, India, South Korea, GSO Organisation*

Guazatine

Deccowax

EU, Japan, USA, Canada, South Korea

Shellac

Wax

Not to use for Vegan Fruit

CLORPYRIFOS EU

STRICTLY FORBIDDEN (EU) Chlorpyrifos (CPS) is an organophosphate pes ticide used on crops, animals, and buildings, and in other settings, to kill a number of pests, includ ing insects and worms. It acts on the nervous systems of insects by inhibiting the acetylcho linesterase enzyme.

Origin Fruit Group | Citrus Packing Guide

Packaging

Specifications

PACKAGING & SPECIFICATIONS

Sizing & permitted scale

ORANGES

COMMODITY

SIZE

COUNT

PDD

MAX SCALE

A15C CARTON

98 - 110

93 - 100

89 - 96

85 - 92

81 - 88

77 - 84

73 - 80

69 - 76

105

66 - 73

125

62 - 68

144

58 - 63

E15C / E15D CARTON

45 (36)

93 - 100

50 (40)

89 - 96

55 (48)

85 - 92

60 (56)

81 - 88

65 (64)

77 - 84

72 (72)

73 - 80

90 (88)

69 – 76

98 (105)

66 - 73

RECOMMENDED DIAMETER (mm)

PDD PERMITTED DIAMETER DIFFERENCE PER BOX (mm) SCALE MAXIMUM NR OF SCALE PERMITTED PER FRUIT

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Sizing & permitted scale

SOFT CITRUS

SOFT CITRUS SOUTH AFRICA

PDD

MAX SCALE

COMMODITY

SIZE

COUNT

A02 / A10D

1XXX

78 - 86

B10D / E10D

1XX

72 - 78

E15D

68 - 72

64 - 68

59 - 64

55 - 59

51 - 54

48 - 51

SOFT CITRUS SOUTH AMERICA

PDD

MAX SCALE

COMMODITY

SIZE

COUNT

10kg

15kg

SATSUMA

1XXX

83 - 75

1XX

78 - 74

73 - 69

68 - 64

63 - 59

58 - 53

53 - 50

W. MURCOTT /

1XXX 50 - 55

83 - 79

NADORCOTT

1XX 60 - 65

78 - 74

70 - 80 105 - 120

73 - 69

90 - 100 130 - 150

68 - 64

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Sizing & permitted scale

SOFT CITRUS

SOFT CITRUS SOUTH AMERICA

PDD

MAX SCALE

COMMODITY

SIZE

COUNT

10kg

15kg

W. MURCOTT /

120 - 125 180 - 190

63 - 59

NADORCOTT CONT.

140 - 150 210 - 230

58 - 54

170 - 190 180 - 250

53 - 50

MINNEOLA /

*1XXXX 30

88 - 84

TANGELO

1XXX

83 - 79

1XX

78 - 74

73 - 69

100

68 - 64

130

63 - 59

150

58 - 54

STANDARD

*1XXXX 35

88 - 84

1XXX

83 - 79

1XX 45/50 70/75

78 - 74

55/60 85/90

73 - 69

65/70

120

68 - 64

75/95

145

63 - 59

125

185

58 - 53

* ONLY ON DEMAND

RECOMMENDED DIAMETER (mm)

PDD PERMITTED DIAMETER DIFFERENCE PER BOX (mm) SCALE MAXIMUM NR OF SCALE PERMITTED PER FRUIT

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Sizing & permitted scale

GRAPEFRUIT

COMMODITY

SIZE

COUNT

PDD

MAX SCALE

A15C CARTON

23 (32)

104 - 119

27 (35)

100 - 110

32 (40)

94 - 106

36 (45)

89 - 102

40 (50)

85 - 97

48 (55)

82 - 93

56 (65)

78 - 89

64 (72)

75 - 85

OTHER JAPAN

G15C / G15D E15C / E15D

119 - 139

115 - 132

104 - 119 108 –119

100 - 110 102 –112

94 - 106 97 - 107

89 - 102 92 - 102

85 - 97 87 – 97

82 - 93 84 - 93

78 - 89

75 - 85

RECOMMENDED DIAMETER (mm)

PDD PERMITTED DIAMETER DIFFERENCE PER BOX (mm) SCALE MAXIMUM NR OF SCALE PERMITTED PER FRUIT

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Sizing & permitted scale

LEMONS

COMMODITY

SIZE

COUNT

PDD

MAX SCALE

A15C CARTON

79 - 90

73 - 83

69 - 78

67 - 72

100

64 - 70

113

60 - 67

138

56 - 62

162

54 - 60

189

51 - 57

216

49 - 55

E15D CARTON

(64) 73 - 83

(75) 69 – 78

90/92

(88) 67 - 72

96/98

(100) 64 - 70

112/113

(113) 60 - 67

LIMES

4.5 KG

58 - 65

53 - 62

48 - 57

45 - 52

42 - 49

RECOMMENDED DIAMETER (mm)

PDD PERMITTED DIAMETER DIFFERENCE PER BOX (mm) SCALE MAXIMUM NR OF SCALE PERMITTED PER FRUIT

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Internal quality guideline

TYPE

CULTIVAR

MIN % JUICE MIN °BRIX MIN % ACID MAX % ACID MIN RATIO

ORANGES

Navels

8.5

0.65

1.5

7.0:1

Navelates

10.0

0.65

1.5

8.0:1

Valencias

8.5

0.60

1.5

7.0:1

Deltas

9.5

0.70

1.5

7.5:1

Midknights

9.5

0.70

1.5

7.5:1

SOFT CITRUS

Satsumas

8.5

0.65

1.20

7.5:1

Clementines Nules, Marisols Mandarins, Novas, Minneolas

9.0

0.75

1.20

8.0:1

9.0

0.80

1.20

8.0:1

GRAPEFRUIT

Marsh

9.0

—

1.5

6.0:1

Rose

9.0

—

1.5

6.0:1

Star Ruby

9.0

—

1.5

6.0:1

LEMONS

Eurekas

—

MAX DEFECT TOLERANCE 8% Well developed colour.

INTERNAL QUALITY FOR JUICE

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Packing patterns THIS REQUIRES EXTREME ATTENTION. NO PLU STRICTLY ON DEMAND. ORANGES - A15C - 400 X 300 X 270 MM

1/36 (4 layers) 93 - 100mm 11 mm

2/40 (4 layers) 89 - 96 mm 11 mm

3/48 (4 layers) 85 - 92 mm 9 mm

4/56 (4 layers) 81 - 88 mm 9 mm

5/64 (4 layers) 77 - 84 mm 9 mm

5 5 5 5 5

4 4 4 3 3

4 4 4

3 3 3

6/72 (4 layers) 73 - 80 mm 9 mm

7/88 (5 layers) 69 - 76 mm 7 mm

8/105 (5 layers) 66 - 73 mm 7 mm

10/125 (5 layers) 62 - 68 mm 7 mm

12/144 (6 layers) 58 - 63 mm 7 mm

ORANGES - C15D - 600 X 400 X 146 MM

8 8

8 8 8 8 8 8

6 6 6

6 6 6 6 6

5 5 5

7 7

5 5 5

4/60 (2 layers) 81 - 88mm 9 mm

5/65 (2 layers) 77 - 84 mm 9 mm

6/72 (2 layers) 73 - 80 mm 9 mm

7/90 (2 layers) 69 - 76 mm 7 mm

8/96 (2 layers) 66 - 73 mm 7 mm

ORANGES - E15D - 600 X 400 X 170 MM

6 6 7 7 7

5 5

5 5 6 6 6

6 6

5 5

6 6

5 5

4 4

1/45 (2 layers) 93 - 100 mm 11 mm

2/50 (2 layers) 89 - 96 mm 11 mm

3/55 (2 layers) 85 - 92 mm 9 mm

4/60 (2 layers) 81 - 88 mm 9 mm

5/65 (2 layers) 77 - 84 mm 9 mm

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Packing patterns

THIS REQUIRES EXTREME ATTENTION. NO PLU STRICTLY ON DEMAND.

GRAPEFRUIT - A15C - 400 X 300 X 270 MM

3 3 3

2/40 (4 layers) 88 - 97 mm 10 mm

6/48 (4 layers) 82 - 93 mm 10 mm

7/56 (4 layers) 78 - 89 mm 9 mm

8/64 (4 layers) 75 - 85 mm 9 mm

GRAPEFRUIT - ZAIDA (D10D) - 500 X 300 X 160 MM

5 5 5

4 4 3

5 5

4 4

4/28 (2 layers) 92 - 102 mm 11 mm

5/32 (2 layers) 87 - 97 mm 10 mm

6/36 (2 layers) 84 - 93 mm 10 mm

7/40 (2 layers) 80 - 89 mm 9 mm

GRAPEFRUIT - E15C - 600 X 400 X 170 MM / E15D - 600 X 400 X 170 MM

5 5 5 4 4

6 6 6 5 5

4 4 4 3 3

4 4 4 4 4

5 5 5 5 5

2/35 (2 layers) 100 - 110 mm 12 mm

3/40 (2 layers) 94 - 106 mm 11 mm

4/45 (2 layers) 89 - 102 mm 11 mm

5/50 (2 layers) 82 - 93 mm 10 mm

6/55 (2 layers) 82 - 93 mm 10 mm

GRAPEFRUIT - G15C / G15D - 600 X 400 X 215/220 MM

6 6 6

5 5 5

7/65 (2 layers) 78 - 89 mm 9 mm

8/72 (2 layers) 75 - 85 mm 9 mm

1/24 (2 layers) 119 - 139 mm 13 mm

1/28 (2 layers) 115 - 132 mm 13 mm

2/32 (2 layers) 104 - 109 mm 12 mm

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Packing patterns

THIS REQUIRES EXTREME ATTENTION. NO PLU STRICTLY ON DEMAND.

LEMONS - A15C - 400 X 300 X 270 MM

4 4 5 5 5

3 3 3 3 3

3 3 4 4 4

1/64 (4layers) 73 - 83 mm 7 mm

2/75 (5layers) 69 - 78 mm 7 mm

3/88 (5layers) 67 - 72 mm 7 mm

3/100 (5layers) 64 - 70 mm 7 mm

4/113 (5layers) 60 - 67 mm 7 mm

5 5 5

6 5 5 6 6

6 6 6 6 6

4 4 4

5/138 (5layers) 56 - 62 mm 7 mm

5/162 (6layers) 54 - 60 mm 7 mm

6/189 (7layers) 51 - 57 mm 7 mm

6/216 (6layers) 49 - 55 mm 7 mm

LEMONS - E15D - 600 X 400 X 170 MM

7 7 7 8 8 8

8 8 8 8 8 8 8

3/90 (2layers) 67 - 72 mm 7 mm

4/113 (2layers) 60 - 67 mm 7 mm

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Marking requirements

CARTON MARKINGS PARAMETER

DETAILS

Class / Catagory

Class 1 , CAT 1

Product / Commodity

Product Name: (Example) ORANGES

Cultivar / Variety

Cultivar / Variety Name: (Example) VALENCIA

Size Reference

Compulsory

Count / Diameter in mm

Compulsory

PUC

Grower Details

Date Code / Pick Ref

Format detailed

Orchard Number / Batch Number

Optional

Brand / Mark / Contact details

Exporter / Pack House

Country of Origin

Compulsory

Indication of chemical TREATMENT AND WAXES

Treated with TBZ, Imazalil, etc.

Global Gap Number (GGN)

Compulsory

TREATMENTS must be preceded with ‘ TREATED WITH ’ and followed with ‘ AND ’ no longer “and/or”, when more than one Post Harvest Active Ingredient is used.

EXAMPLE OF PACKING DATE / PICK REF: Week 24 Wednesday 4 3 X 2 X X Week 2 4 Wednesday is 3 – Sunday is 7 – Monday is 1

X optional - used for traceability*

* PICK REF can take any form OFG must be informed.

EXAMPLE OF CARTON LABEL

PALLET LABELS / ID’S Recommended placement of pallet labels are in the upper third of the pallet, in the middle on all 4 sides.

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Marking requirements

TEMPERATURE RECORDERS Information in Temperature recorders is of paramount importance for: SUPPLIER OR EXPORTER The information retrieved will show temperature con trol on the voyage to OFG, as temperature is the big gest preservative for fresh perishable products, the fine tune of this process is very important. IMPORTER Temperature control on the voyage is of direct impor tance for the amount of shelf life left on perishable products. Spending money on Temperature record ers will be futile if the information cannot be retrieved, because the recorder was lost or could not be found. To find the Temperature recorder at arrival at OFG and example Opticool Coldstores, we need to put some procedures in place.

INSTRUCTIONS Temperature Recorders disposition:

TWO (2) TEMPERATURE RECORDERS PER CONTAINER:

• First one in Pallet number 1 or 2, oriented to con tainer´s door, in the 3rd layer from the bottom to the top. • Second one in Pallet number 17 or 18, oriented to container´s door, in the 3rd layer from the bottom to the top. • Temperature recorders have to be placed in pallet periphery, inside the box.

WHERE TO PLACE ON PALLETS. 1. FIRST TEMPERATURE RECORDER in one of these pallets. 2. SECOND TEMPERATURE RECORDER in one of these pallets.

TRACEABILITY Add the following on the TEMPERATURE RECORDER :

• Container number • Supplier or Exporter • Pallet number

TURN TEMPERATURE RECORDER ON before you insert it into the carton.

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Marking requirements

TEMPERATURE

RECORDER

WHERE TO PLACE TEMPERATURE RECORDERS IN CARTONS:

1. Mark ALL 4 SIDES of Pallet with Temperature Re corder. 2. Mark the carton where Temperature Recorder is inserted. 3. Insert Temperature Recorder in the middle carton of the 3rd layer from the top or bottom of pallet.

TEMPERATURE

RECORDER

TEMPERATURE RECORDER

Serial numbers must be detailed in PACKING LIST

PALLET ID NUMBER 584624589 846792548 108960507 371128466 633296425 895464384 157632343 419800302 681968261

FARM / GROWER (1) Farmer John Farmer John Farmer John Farmer John Farmer John Farmer John

INVENTARY CODE (3)

VARIETY MARK / BRAND

GRADE PACKAGE (4) COUNT / SIZE

CARTON PER PALLET

TARGET MARKET (6)

GLOBAL GAP NUMBER

TEMPERATURE RECORDER

PL PL PL PL PL PL

Valencia Valencia Valencia Valencia Valencia Valencia Valencia Valencia Valencia

OFG OFG OFG OFG OFG OFG OFG OFG OFG

Cat-1 Telescopic Cat-1 Telescopic Cat-1 Telescopic Cat-1 Telescopic Cat-1 Telescopic Cat-1 Telescopic Cat-1 Telescopic Cat-1 Telescopic Cat-1 Telescopic

4/56 4/56 4/56 4/56 4/56 4/56 4/56 4/56 4/56

70 70 70 70 70 70 70 70 70

EU EU EU EU EU EU EU EU EU

5681367495138

5681367495138 FRONT

5681367495138 5681367495138 5681367495138 5681367495138

5681367495138 BACK

Farmer John PN Farmer John PN Farmer John PN

5681367495138 5681367495138

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Measuring procedure

GRANULATION

SKIN THICKNESS (GRAPEFUIT)

FLESH DIAMETER OF GRAPEFRUIT Determine both the flesh diameter and fruit diameter of the grapefruit which have been cut in half by plac ing a measuring instrument calibrated in millimetres, at random on any half of each grapefruit in such a way that the measuring edge of the measuring instrument passes through the longitudinal axis of the fruit. If the flesh diameter of one or more of the 12 grapefruit in the working sample thus measured, does not com ply, the remaining grapefruit in the sample from which the working sample concerned was obtained, shall be cut in half at right angles to the longitudinal axis there of and the fruit diameter and flesh diameter of each such fruit be measured. If, during a determination, the measuring edge of a measuring instrument - falls on an undeveloped segment, it shall be aligned to the nearest normal segment; or - falls on the edge of a segment, it shall be aligned to that part of the segment where the skin is the thinnest.

Granulation and drying out, whatever the cause, found anywhere in the citrus fruit, will be regarded as granu lation. Any suspected frost damage, granulation or drying out, shall be determined as follows: • Cut the citrus fruit at the stem end of the segments, rectangular to the longitudinal axis of the fruit, meas ured from the inside of the albedo, at the following depth: - All other citrus fruits: 6 mm. - Pummelos (Shaddocks): 12 mm. - Valencias and Valencia types: 10 mm • Then cut into the flesh of the fruit at any other side where frost damage, sunburn, granulation or drying out is suspected, to a depth of 6 millimetres, at right angles to the radius at this side: Provided that the presence of any granulated or dry juice vesicles at that depth is a sign of major granulation. • This is to determine whether frost damage, granula tion or drying out can be observed in the juice sacs of the segments at that depth. 1A The juice requirements of the citrus fruit in a con signment shall be determined as follows: i - Draw at random from more than one container, a working sample of at least 12 fruit. ii - Determine the gross mass of the working sam ple obtained above. iii - Cut each fruit in the working sample in half at right angles to its longitudinal axis. iv - Press out the juice of the halved fruit as thoroughly as possible by using a suitable juice squeezer. v - Strain the juice thus obtained through two thicknesses of muslin into a wide mouth jug with a capacity of approxima tely one litre.

JUICE / ACID / BRIX - DETERMINATION OF JUICE REQUIREMENTS

vi - Twist the muslin in a tight ball and squeeze it until only damp pulp remains therein. vii - As soon as the liquid becomes thick and cloudy, pressure shall be stopped. viii - Determine the collective mass of the pressed-out halved fruit and the damp pulp in the muslin. ix - Determine the mass of the juice of the work ing sample by subtracting the mass determined in terms of subparagraph (viii), from the mass of the working sample. x - Express the mass thus calculated as a per centage of the mass of the working sample to determine the juice content. xi - Determine the brix content, acid content and the ratio between brix content to acid content.

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Measuring procedure

1B If the juice requirements thus determined do not comply with the requirements of citrus fruits-- i - the juice requirements of a further working sample shall be determined; ii - the average of the two determinations shall be calculated; and iii - such average shall represent the juice require ments of the consignment concerned. 1C If, during a determination referred to in paragraph (b), -- i (aa) - the average juice content is less than two per cent be low the prescribed minimum; i (bb) - the average ratio between total soluble solids content to acid content is less than 0,4 difference from the prescribed minimum; or i (cc) - the average Brix content is less than 0,2 below the prescribed minimum; ii - the juice requirements of a further working sample, shall be determined; iii - the average of all the determinations shall be calculated; and iv - such average shall represent the juice re quirements of the consignment concerned. v - If 66,6 per cent of all the working samples comply with the require-ments for a specific type of citrus fruits a con-signment of citrus fruit shall be approved for export although the average does not comply.

DETERMINATION OF THE BRIX CONTENT (exluding lemons)

2A The Brix content of the citrus fruits in a consign ment shall be determined with -- i - a calibrated refractometer; or ii - a calibrated refractometer with automatic tem perature correction. 2B The temperature of the juice sample should be similar to that of the refractometer being used to measure the Brix content. 2C Ensure that the refractometer is properly cali brated by a laboratory that is accredited to calibrate refractometers. 2D Ensure that the prism surface of the refractom eter is clean by wiping the prism surface with mois tened, soft paper, then dry the prism surface with a dry cloth. 2E Thoroughly stir the juice sample ensuring that no sediment remains at the bottom of the juice sample. 2F Using a non-metallic spoon, transfer a few drops of the well-stirred juice onto the prism surface of the refractometer, covering the prism surface. 2H Measure the juice temperature if a non-tempera ture compensating refractometer is used. 2I If a refractometer without automatic temperature correction is used, the particulars set out in Part 2 for a specific type of citrus fruits shall be used to convert the figure with due regard to the temperature of the juice. 2J Such converted figure shall represent the per centage total soluble solids content of the citrus fruit in the consignment concerned. 2G Take the Brix reading on the refractometer.

Origin Fruit Group | Citrus Packing Guide

PACKAGING & SPECIFICATIONS

Measuring procedure

DETERMINATION OF THE ACID CONTENT

SEEDS PER FRUIT

3A The acid content of the citrus fruit in a consign ment shall be determined as follows: i - Use a 20 millilitre pipette to transfer 20 milli litres of the juice obtained in terms of subitem (4) into a glass titration flask with a capacity of approximately 300 millilitres. ii (aa) - Add five drops of phenolphthalein indica tor, consisting of four grams phenolphthalein dis solved in 600 millilitres ethyl alcohol (95 per cent) plus 400 millilitres distilled water and sufficient decinormal sodium hydroxide solution to obtain a ii (bb) - should the juice be dark in colour add five drops of phenolphthalein indicator, consisting of five grams phenolphthalein dissolved in 80 milli litres ethyl alcohol (95 per cent) and filled up with ethyl alcohol to 100 millilitres, to such juice. iii - Titrate a 0,1562 N sodium hydroxide solution into such juice by means of a burette with a ca pacity of 50 millilitres calibrated in millilitres, until the acid in that juice is neutralised. iv - Determine how many millilitres of the solution concerned were used for such neutralising, and divide this figure by 20. 3B Such result shall represent the percentage acid content of the citrus fruit in the consignment con cerned. faint pink colour, to such juice; or

5A The number of seeds per fruit in a consignment of citrus fruits shall be determined as follows: i - Draw at random from more than one container a working sample of at least 12 fruit. ii - Cut each fruit in the working sample in half at right angles to its longitudinal axis. iii - Remove all the mature seeds and determine and note the number per individual fruit. iv - For the determination of the average number of seeds per fruit, divide such number by the number of fruit in the working sample and the figure obtained represents the number of seeds per fruit in the consignment. v - Establish if the number of seeds per fruit for a specific type of citrus fruits. 5B If the number of seeds per citrus fruits thus de termined do not comply with the requirements for a specific type of citrus fruits -- i - the number of seeds per fruit of a further work ing sample shall be determined; ii - the average of the two determinations shall be calculated; and iii - it shall be established if the number of seeds per fruit comply with the requirements for a spe cific type of citrus fruits.

DETERMINATION OF THE RATIO OF THE BRIX CONTENT TO THE ACID CONTENTS

4A The ratio of the Brix content to the acid content of the citrus fruit in a consignment shall be determined by dividing the percentage obtained, by the percent age obtained.

Origin Fruit Group | Citrus Packing Guide

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