Origin Fruit Group Grape Packing Protocol

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Grape Packing Protocol

Grape | Packing Protocol

TABLE OF CONTENTS

Table of contents

PREREQUISITE SPECIFICATIONS

2 PRODUCT & PREPARATION

MRL specification

Variety specifications

Packing specification

Bunch preparation

Fruit Inspections

Mould management

Quality Scoring System

Punnet preparation

Storage Scoring System

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TOC

Origin Fruit Group | Grape Packing Guide

TABLE OF CONTENTS

Table of contents

PACKAGING

26 PALLETIZING

Sizing & permitted scale

Palletizing

Packaging specification

How to pack the box

Punnets

10 x 500g

4.5 kg box

4.5kg box mixed

Labels

Box bulk

All formats - finishing

Stacking

Temperature recorder

Strapping

Euro pallet

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 | Grape Packing Guide

Prerequisite Specifications

PREREQUISITE SPECIFICATIONS

Prerequisite specifications

All grapes packed for Origin Fruit Group must be certified to GLOBALGAP and GRASP (or equivalent). GLOBALGAP is continuous certification. The minimum standard is all the product 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 certified to GLOBALGAP. Origin Fruit Group 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 audit. Permitted standards arel BSCI, SA8000, Sedex SMETA, Fairtrade, Rainfor est Alliance, SIZA, Fair For Life, Sustainably Grown, Naturland Fair, ECOCERT ESR Standard. Residues <100% EU MRL A maximum concentration of 100% of the applicable EU MRL is applied to each individual residue except when packing directly for a supermarket.

SEE PAGE 4

Cross-contamination • From raw materials allergens eaten by personnel. • Allergens produced in the same site. • Allergens present in the raw materials history. PLEASE NOTE pest contamination notably Spider contamination is one of the most serious customer complaint issues and causes a great deal of distress to those who find them. Please make a particular effort to remove spiders and spider webs from the product.

All product supplied must be produced under a HAC CP based system for food production and food safe ty in accordance with EC 852/2004 hygiene of food stuffs. With a focus ensuring the minimization of risk of contamination to product and packaging, with the appropriate procedures and controls in place; • PHYSICAL : Physical; jewellery, glass, hard or brittle plastic, wood, paper, metal, pests (in cluding spiders, spider webs, insects, crickets, cockroaches, snails, scorpions, snakes, frogs), machine parts, equipment or malicious foreign bodies contamination, 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 contain allergens). • LIQUID ; water, diesel, lubricants or oil contami nation • INTRUDERS OR STOWAWAYS and resultant damage in containers. Efforts must be made to secure the vehicle storage compartment, espe cially 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, Fertiliz ers, Cleaning Chemicals residues • BIOLOGICAL : Pathogenic bacteria or microor ganisms, virus, yeasts, fungi; such as Botrytis, Penicillin • ALLERGENS : Sulphur Dioxide

Origin Fruit Group | Grape Packing Guide

PREREQUISITE 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 GARTEN FRISCH

N. S.

3 - 5

BLACK LIST

Origin Fruit Group | Grape Packing Guide

PREREQUISITE 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.

METRO

100

N. S.

DELHAIZE

N. S.

50 of BE ARfD N. S.

ALBERT HEIJN

50 of EU MRL

N. S.

50 of EU MRL

N. S.

Origin Fruit Group | Grape Packing Guide

PREREQUISITE 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 | Grape Packing Guide

PREREQUISITE SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

FRANCE

MAX % MRL

INTER MARCHE

100

N. S.

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.

CONAD

No specific requirements 50% in own brands

N. S.

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 | Grape Packing Guide

PREREQUISITE SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

NORWAY

MAX % MRL

BUNNPRIS

100

N. S.

COOP

100

N. S.

4 MAX

IF MORE – discussions with the grower.

SPAIN

METRO

100

N. S.

CONSUM

100

N. S.

EROSKI

N. S.

100

N. S.

SWEDEN

COOP

100

N. S.

WILLY’S

100

N. S.

HEMKJÖP

100

N. S.

CITY GROSS

100

N. S.

ICA

100

N. S.

Origin Fruit Group | Grape Packing Guide

PREREQUISITE 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

BIEDRONKA

100

N. S.

TESCO

100

N. S.

ROMANIA

REWE

100

BLACK LIST

25% for critical substances.

NETHERLANDS

ALDI

3 - 5

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 | Grape Packing Guide

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

PREREQUISITE SPECIFICATIONS

Packing specification

Open colour chart. D38

BRIX | SIZE | MASS | COLOUR

QUALITY

MIN BERRY SIZE (mm) BUNCH MASS (gr)

COLOUR CHART

CULTIVAR

BRIX

MIN MAX

Colour

MAX Straggling

WHITE SEEDLESS THS Seedless (Scandinavia) SMALL BERRY VARIETY

D38 1-2 (RSA) TS 1-2 (CL) D38 3-6 (RSA) TS1-3 (CL) D38 1-2 (RSA) TS 1-2 (CL) D38 3-6 (RSA) TS1-3 (CL) D39 1-6 (RSA) D39 1-5 (RSA) D36 1-6 (RSA) D36 1-6 (RSA) D32 1-4 (RSA) TS 1-2 (CL) D32 1-4 (RSA) TS1-3 (CL) D32 1-4 (RSA) TS 1-2 (CL) D32 1-4 (RSA) TS1-3 (CL)

D33 9 D33 9 D33 9 D33 9 D30 8 D30 8 D33 9 D33 9 D32 9 D32 9 D32 9 D32 9

16°

300

800

THS Seedless (EU & Spain) SMALL BERRY VARIETY

16°

250

800

Sugraone (Scandinavia) BIG BERRY VARIETY

16°

300

800

Sugraone (EU & Spain) BIG BERRY VARIETY RED SEEDLESS Crimson Seedless (EU) SMALL BERRY VARIETY

16°

250

800

16°

300

800

Crimson Seedless (Spain) SMALL BERRY VARIETY

16°

250

800

Jack’s Salute (EU) BIG BERRY VARIETY

16°

300

800

Jack’s Salute (Spain) BIG BERRY VARIETY BLACK SEEDLESS Melody (EU) SMALL BERRY VARIETY

16°

250

800

16°

300

800

Melody (Spain) SMALL BERRY VARIETY

16°

250

800

Midnight Beauty (EU) BIG BERRY VARIETY

16°

300

800

Midnight Beauty (Spain) BIG BERRY VARIETY

16°

250

800

WHITE SEEDED

D38 1-6 (RSA)

D38 7

Victoria

15°

350

800

RED SEEDED

D35 1-5 (RSA)

D34 7

Red Globe

15°

350

800

BLACK SEEDED

D32 1-3 (RSA)

D37 7

Alphonse Lavallée / DBH

16°

300

800

Origin Fruit Group | Grape Packing Guide

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

PREREQUISITE SPECIFICATIONS

Packing specification

WEIGHT | PACKAGING

QUALITY

PACKAGING

BAG WEIGHT (gr)

PUNNET WEIGHT (gr) NET WEIGHT

5.0 kg Clamshell or Punnet (10x500g)

4.5 kg Loose / Carry bag

CULTIVAR

(Kilogram)

MIN

MAX

MIN

MAX

WHITE SEEDLESS THS Seedless (Scandinavia) SMALL BERRY VARIETY

400

850

520

560

4,5; 5; 8,2

THS Seedless (EU & Spain) SMALL BERRY VARIETY

400

850

520

560

4,5; 5; 8,2

Sugraone (Scandinavia) BIG BERRY VARIETY

400

850

520

560

4,5; 5; 8,2

Sugraone (EU & Spain) BIG BERRY VARIETY RED SEEDLESS Crimson Seedless (EU) SMALL BERRY VARIETY

400

850

520

560

4,5; 5; 8,2

400

850

520

560

4,5; 5; 8,2

Crimson Seedless (Spain) SMALL BERRY VARIETY

400

850

520

560

4,5; 5; 8,2

Jack’s Salute (EU) BIG BERRY VARIETY

400

850

520

560

4,5; 5; 8,2

Jack’s Salute (Spain) BIG BERRY VARIETY BLACK SEEDLESS Melody (EU) SMALL BERRY VARIETY

400

850

520

560

4,5; 5; 8,2

400

850

520

560

4,5; 5; 8,2

Melody (Spain) SMALL BERRY VARIETY

400

850

520

560

4,5; 5; 8,2

LINER BAG, RIFFLE SHEET, MAM SHEET

Midnight Beauty (EU) BIG BERRY VARIETY

400

850

520

560

4,5; 5; 8,2

PUNNETS LABELED OR UNLABELED UPON REQUEST

Midnight Beauty (Spain) BIG BERRY VARIETY

400

850

520

560

4,5; 5; 8,2

WHITE SEEDED

Victoria

400

850

4,5; 8,2

RED SEEDED

Red Globe

400

850

4,5; 8,2

BLACK SEEDED

Alphonse Lavallée / DBH

400

800

4,5; 8,2

Origin Fruit Group | Grape Packing Guide

PREREQUISITE SPECIFICATIONS

Packing specification

CONDITION TOLERANCES

Quality standard at Origin Fruit Group during packing.

BERRIES / CARTON

DEFECTS AND DECAY

Tolerance for Blush

NO NO 5%

Decay

Shatter Maximum at the Arrival (net weight)

Burst / Injuries / Split

7 7 8 8

Bruise / Water / Soft / Internal / External breakdowns

Dried Berries

SO 2 Burn

Undersize Berries / Bunch Underweight / Overweight

GENERAL DEFECTS NOT ACCEPTED

STEM FRESHNESS SPECIFICATION

YES

Origin Fruit Group | Grape Packing Guide

PREREQUISITE SPECIFICATIONS

SUPPLIER TECHNICAL AGREEMENT

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 Group as per the Supplier Technical Agreement

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

Origin Fruit Group | Grape Packing Guide

PREREQUISITE SPECIFICATIONS

Packing specification

CONDITION TOLERANCES

RED SEEDLESS COLOUR INDICATION

YES

BLACK SEEDLESS COLOUR INDICATION

YES

BLACK SEEDLESS COLOUR INDICATION

YES

Origin Fruit Group | Grape Packing Guide

PREREQUISITE SPECIFICATIONS

Packing specification MARKING REQUIREMENTS Pallet Information on all 4 Sides

Information must be on every Carton / Box

Inventary Code: NO LABEL - PN

Grapes

Variety (Thompson / Crimson Seedless)

CLASS 1 Producer / Grower code Berry size Packing Date code Country of Origin: “Country”

With FAIRTRADE the end customer must add the FAIRTRADE information

Pallet ID on all 4 sides

Marking of Temperature Recorder placing

Physical Adress Globalgap nr. (GGN) / FAITRADE LOGO / FLOCERT ID ...OFD and producer... SEE BELOW REMARKS: 10 * Local requirements must be applied * Info required to EU must be printed in each carton

REMARKS 1. 500g Clamshell / Punnets to be used. We sug gest 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 1.2m x 1.0m 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. 7. All Marking requirements must apear on the Packing 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.

2. Name and / or E-number of the substance Sodi um Metabisulphite / E223. 3. Instructions for use, storage and disposal. 4. Name or business name and address of the man ufacturer, packager, seller. In case of SO 2 -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 com ponent or group of components subject to quanti tative limitation in food.

*See more details in on PAGE 29 “SO2 PADS REQUIREMENTS FOR EUROPE”

9. Languages: English, French, German and Spanish.

Origin Fruit Group | Grape Packing Guide

PREREQUISITE 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 WITHIN SPEC / NORMAL MARKETING

NORMAL MARKETING

GREEN

5-6-7

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 spider webs. If present – remove and report. QC staff should also identify and report spiders and spider webs.

SPIDER OBSERVATION A spider observation record must be completed 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 cus tomers overseas.

Origin Fruit Group | Grape Packing Guide

PREREQUISITE SPECIFICATIONS

Scoring system

QUALITY SCORING SYSTEM

STORAGE SCORING SYSTEM

No decay. Cosmetic defects ≤ 5%. No progressive defects.

GOOD = ≥ 4 weeks

6 5 4 3

No decay. Cosmetic defects ≤ 10%. No progres sive defects.

FAIR = ≤ 3 weeks

≤ 4 Berries decay (decay must be included in progressive defect %) Combined defects ≤ 15% including progressive defects. ≤ 8 Berries decay (decay must be included in progressive defect %) Combined defects ≤ 20% including progressive defects. 8-15 Berries decay (decay must be included in progressive defect %) Combined defects ≤ 30% including progressive defects > 15 Berries decay (decay must be included in progressive defect %) Combined defects ≤ 40% including progressive defects. > 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 Group | Grape Packing Guide

Product & Preparation

PRODUCT & PREPARATION

Variety specifications ALL EU CLASS I

WHITE SEEDLESS VARIETIES

BERRY SIZE: Depending on variety COLOUR: Pale green to milky white BRIX: Minimum 16°

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

RED SEEDLESS VARIETIES

BERRY SIZE: Depending on variety COLOUR:

Even colour, mid to dark red

BRIX:

Minimum 16°

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

BLACK SEEDLESS VARIETIES

BERRY SIZE: Depending on variety COLOUR: Dark purple / Black BRIX: Minimum 16°

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

Origin Fruit Group | Grape Packing Guide

PRODUCT & PREPARATION

Bunch preparation

Berries below the minimum berry size specification must be trimmed off. Any berries with the defects must be removed, nota bly: • 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 deteriora tion such as to make it unfit for consumption is excluded. • Clean, practically free of any visible foreign matter. • Practically free from pests. • Practically free from damage caused by pests.

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

Do not pack compact or straggly bunches. No pun nets 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 supply for seed content. Product with this type of seed trace should not be packed.

• Free of abnormal external moisture. • Free of any foreign smell and/or taste.

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

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

COMMON PACKING FAULTS TO AVOID

Soil or dust contamination

Scissor grease contamination

Spider - Serious contamination issue

Poor colouration

Origin Fruit Group | Grape Packing Guide

PRODUCT & PREPARATION

Bunch preparation

CRUSHED BERRIES Crushed berries around the punnet rim are a frequent issue with the use of heat seal pun nets. 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 devel op bleaching or moulds. These have to be removed to avoid rejections. There is a cost for a person to pick these berries off. Crushed berries are the result of berries going out of the punnet, 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 palletisation. Care must be taken when palletising to keep product in the punnet. In order to reduce crushed berries please pay particular attention to fitting the bunch es 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.

BUNCH MATURITY Maturity of the bunch is critical.

YES

The bunch MUST be “finished”, not soft and translucent. The MESOCARP should be fully developed and opaque, indicating 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 lig nification.

YES

BERRY MATURITY THS The grape should be fully mature, with average brix preferable 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 transparency / glassy green must be avoided. Sugars must be fully developed, indicated by a fully developed opaque mesocarp.

WHITE AND CRISP

GLASSY GREEN AND SOFT

YES

Developed sugars in the mesocarp

Little development of sugars

Origin Fruit Group | Grape Packing Guide

PRODUCT & PREPARATION

Mould management Botrytis bunch rot has three-way interactions among the host (grapevine), the environment, and the causal path ogen (the Botrytis fungus). The following sets out guidance to reduce the risk of Bot rytis cinerea / Grey Mould Rot / Botrytis bunch rot devel opment post harvest in table grapes. Successful man agement of Botrytis bunch rot can be achieved through the use of several strategies; by employing vineyard management, targeted chemical application, biological controls and post harvest management. Vineyard man agement and cultural control methods are not covered here but include; nitrogen, potassium and calcium us age, irrigation, 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 follow ing rain, high humidity under the canopy, high humidity under plastic covers. Flowering, in particular capfall, is a particularly susceptible time and mould spores can take hold but remain latent in the berry until it later develops when conditions are more favourable typically post har vest. This leads to product unfit for sale on arrival, and so incurring repacking charges or the development in cus tomers homes. Botrytis regularly expresses itself in this manner and the primary cause of customer complaints. The most frequent reason 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. Chemi cals used post flowering approaching harvest should be those with high substantive EU MRLs to reduce the risk of exceeding the MRL. Only chemicals approved for use on table grapes in the country of application should be used. Chemicals that target Botrytis include; Boscalid, Fen hexamid, Pyrimethanil, Fluopyram, Cyprodinil and Fludioxinil. In addition to biological compounds such as Bacillus subtilis (Seranade). Chemicals with LOD MRLs such as Captan should not be used for risk of residue exceedance. HARVESTING AND HYGIENE Hygiene is critical to minimise inoculum and resulting infections. Low temperature from picking to packing is

critical. It is also important to avoid picking when product is wet from either rain, recent rain or condensation. Con densation 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 infec tion. Field crates, scissor and surface cleanliness is es sential. The harvesters and packers must use clean scissors 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 bunch es. Packhouse hygiene is essential in all situations but es pecially when handling product with any risk of Botrytis. Field crates must be cleaned and disinfected after each days use. Scissors should be disinfected at regular intervals 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 disinfected as part of the cleaning schedule. Field crates must be stored off the ground to prevent soil from the base of the crate transferring 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 practically possible any bunches that had mould should not be packed to reduce the mould spore count, production and development. Mould where prac tically 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 infection. The packers must not cause scissor cuts, as these are primary sites of infection on arrival in the UK. Bunches where the pedicel attachment is weak are not suitable for long transit, as the open wounds are high risk for in fection 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.

Origin Fruit Group | Grape Packing Guide

PRODUCT & PREPARATION

Mould management

COOL CHAIN Table grapes need to be cooled as quickly as possible after harvest. One flow process must be used with a down ward trend of temperature, avoiding increasing the temperature at any stage. I.e. pick pack into final packaging, refrigerated then cold storage. Otherwise dehydration and mould development will occur. Product should be har vested and packed on the same day and not held over. Condensation at any stage must be avoided. 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 refrigerators should not set below -1°C, to avoid freezing 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 refrigerators must never be below -0.5°C, to avoid chill damage, especially to sensitive thin pedicels and laterals. The set temperatures and ambient 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 cooling with a high differential will lead to dehydration 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 environ ment in a maximum of 2 hours after harvest to be gin field heat removal, less than +25°C with high humidity, with a downward temperature trend. 3. The grapes should be processed in an air condi tioned / cooled packhouse. The packhouse tem perature should be cooler than the external tem perature, but not below the dew point, to avoid condensation. Typically the packhouse tempera ture would be +18 to 23°C. The relative humidity should be 85 to 95%, through fogging or wet wall coolers. 4. The packed grapes must be placed into rapid cool ing (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 trans ferred 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 refrig erators must not be set below -0.5°C. The Rela tive Humidity should be 90 to 95%. It is important that cooled product is not exposed to warm envi ronments as it will lead to condensation. Which increase the risk of mould development, splitting and sulphur damage. 7. The optimum pulp temperature of the Grapes must range from -0.5°C to +0.5°C when dis patched. 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 Group | Grape Packing Guide

PRODUCT & PREPARATION

Mould management

PROTECTION Even with the most effective chemical control pro gramme 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 cases to use Sulphur dioxide generating pads or lin ers. SO2 is most effective when the spray programme has reduced the inoculum during growth, especially flowering to closure. Sulphur dioxide does not kill the fungus established inside the berry, but only eradi cates spores on the surface. Effective control of botrytis may be achieved by a synergistic effect with the chemical ap plication 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 product, with no tissue paper between pad and 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 Sulphur dioxide at greater than 100ppm, then settles at approximately 2-3ppm, independent of the quantity. The release is humidity 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 sul phur 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 carton, especial ly 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 conditions, 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). Tolerance, ventilation can be 0.3 to 0.9% with 1 to 4mm holes, to give ade quate ventilation and humidity. Important note : con densation occurs with large flat surfaces or no ventila tion as a consequence of fewer holes and temperature differences. It is important to manage cooling to pre vent condensation, in particular moving cold product to warm conditions. Tissue paper should not be used to manage condensation. If tissue pad is used it should be on top of the sulphur pad to prevent contact bleach ing from wet tissue to the sulphur pad. BOTTOM IMPACT PROTECTION A jiffy pad or bubble pad should be used under the liner to reduce the incidence of bruising and splits which are then sites for infection. This must not be inside the liner. ACTIVATION OF SULPHUR PADS Sulphur pads activate in the presence of humidity. It is important to ensure the Sulphur pads have activated, as in low humidity environments it is possible in cer tain conditions for them to not activate. Within 15 min utes 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 humidity in the pack ing site may be too low to activate them. A minimum of 65% relative humidity is required to activate pads in normal conditions. Condensation and humidity should be achieved when the product temperature re duces in the cold store.

Origin Fruit Group | Grape Packing Guide

PRODUCT & PREPARATION

Punnet preparation

The punnet must be placed on scales to guide packing, the tare weight should be set to 0.

A small ‘make-up’ bunch may be added to achieve the weight required.

Preferably a single primary bunch is placed in the punnet. This should fill the punnet. All bunch es should be orientated with the stalks towards the base of the punnet and the berries towards the top, this improves the appear ance of the punnet.

Make up bunches must be at least 3 berries.

Loose berries must not be packed.

WEIGHT PREPARATION Each bulk box or punnet must be weighed to the specified weight. If the punnet is underweight, it must be made up to the required weight. The net weight is the weight of all of the grapes in the punnet or box excluding the packaging (e.g. punnet). Gross weight is fruit, plus moisture loss, plus packaging. All packed product should include 4% additional weight to compensate for moisture loss to the end of the products shelf life. Net Weights (not including packaging) 500g Punnets minimum 520g (500g plus 4% for moisture loss) maximum 560g. The minimum net weight at the end of the shelf life must be greater than the declared pack weight, e.g. 500g.

The maximum net weight should not exceed 12% of the punnet weight e.g. for 500g, the punnet should not exceed 560g. A maximum weight is set to not skew the distribution of weights and minimising bruising. Over weights must be made down, which is costly. Moisture tare at the point of packing is 4%, e.g. 500g + 20g = 520g minimum net weight. Under weights have to be made up in weight, which is very costly. Punnet tare weights vary from manufacturers, a typ ical 500g type punnet weighs 15 to 18g, when setting the punnet tare weight, check the average of at least 20 punnets.

NET WEIGHT

GROSS WEIGHT

Declared pack weight

Moisture loss

Packaging

Origin Fruit Group | Grape Packing Guide

Packaging

PACKAGING

Sizing & permitted scale

PLAIN BLACK / GREEN CARTON Pantone Process Black C

YES

No branding, only TRACEABILITY

600X400x90mm Interstackable Carton

CRITICAL - no printing on long side

Only traceability on the short side, no branding

The top of the carton must be completely open no flaps or large internal corners, the open box allows faster packing

BOX INTEGRITY It is very important to ensure boxes are fit for purpose, sufficient to withstand -0.5C, at >95%RH. Boxes must be strong enough to support the weight of upper boxes to prevent compaction and the resultant loss of product. Strong enough to withstand handling and transport.

PUNNET LABEL INFORMATION Label requirements: Box-end Label 10 x 500g Punnets TABLE GRAPES Variety

Thompson Seedless

Net fruit weight Class / Category

5,0 Kg

Size

L code

L 23 200

Country of Origin

South Africa

GGN GLN PUC 10 x 500g Punnets Imported by: Origin Fruit Group B. V. Rotterdam Albert Plesmanweg, Port 250, 3088 GD, Rotterdam, The Netherland. Box-End Label 4.5kg: SEE PAGE 30 Pallet Label: SEE PAGE 43

Bottom layer crushed.

Origin Fruit Group | Grape Packing Guide

PACKAGING

Packaging specification PUNNETS

SOURCE: INFIA

SOURCE: ILIP

CLAMSHELL PUNNET 500g

K37 HEAT SEALED 500g

TRANSPARENT rPET PUNNET ONLY All punnets should have the highest recycled content possible Target 100% recycled PET food grade INFIA srl - www.infia.it Email infiagroup@infia.it Heat Seal 500g, Infia K37 H85mm, 184x117x85mm

CARTONPACK - www.cartonpack.com

ILIP - www.ilip.it

INFIA - www.infia.it

ZIBO RSA - www.zibo.co.za

PET, or Polyethylene Terephthalate, is a type of plastic often used to create food-grade containers - PUNNETS. rPET stands for recycled PET. In fact, PET is highly recyclable, and using rPET saves large amounts of energy and greenhouse gas emissions when compared to virgin PET, which is a petroleum product. Recycling also helps prevent plastic from ending up in the environment, where it can take hundreds of years to decompose naturally. Origin Fruit Group would prefer the use of rPET punnets and also would like the pro ducer to know the rPET status of their PUNNETS and to move towards 100% rPET punnets.

Origin Fruit Group | Grape Packing Guide

PACKAGING

Packaging specification PUNNETS BASE PROTECTION

PLASTIC IMPREGNATED SULPHUR PAD or liner only, NO PAPER PADS. With instructions:

Bubble pads or corrugated card. Advisory for all white varieties.

“ATTENTION ALL STORE STAFF REMOVE AND DISCARD BEFORE DISPLAY” Top pad should cover the whole surface bottom pad (1-3 g) for storage or long transit.

Sulphur dioxide UK MRL is 10mg/kg

THE LINER MUST BE A HDPE , translucent, mi cro-perforated with 1 or 2mm holes at 0.6% Ventila tion. With a rilleted tear away line with instructions: “ PULL AND TEAR AWAY TO DISPLAY”.

SACHET TYPE PADS are NOT ACCEPTABLE . These are those with loose active ingredient inside sa chets either plastic or paper. This is due to foreign ma terial and allergen contamination risk when damaged. Sachet pads must be removed before sale, so they will incur a cost of removal.

MAM SHEETS are placed ON TOP of the grape boxes. Once the grapes are packaged the sheets act as an absorbent membrane for any liquids or gases and prevents mould on the grapes during transport. Sachet pads must be removed before sale , so they will incur a cost of removal.

Origin Fruit Group | Grape Packing Guide

PACKAGING

Packaging specification 4.5 KG BOX

BOX-END INFORMATION The following information should be stated on the box end. PLAIN – no branding. The LONG SIDE of the box must be clear from any printing or labels. The SHORT SIDE of the box must be flat so a box end label can be applied. In some cases the GLOBALGAP number for the supplier and farm may be the same. In some cases there will not be a Supplier GGN. It is IMPORTANT to record traceability details to the farm plot level. GGN is the GLOBALGAP Number GLN is the GLOBAL LOCATOR Number Staples must not be used Stickers applied must have non-toxic glue.

BOX-END LABEL INFORMATION Label requirements: Box-end Label 4.5kg Carton TABLE GRAPES Variety

Thompson Seedless

Net fruit weight Class / Category

5,0 Kg

Size

L code

L 23 200

Country of Origin

South Africa

GGN GLN PUC Imported by: Origin Fruit Group B. V. Rotterdam Albert Plesmanweg, Port 250, 3088 GD, Rotterdam, The Netherland.

Punnet Label: SEE PAGE 27 Pallet Label: SEE PAGE 43

Origin Fruit Group | Grape Packing Guide

PACKAGING

Labels

L NUMBER At the bottom of the Punnet or Clamshell or printed on the label.

GGN CODE (GlobalGap number): Adding the GGN to your L-number at the bottom of the punnet, will be permissible until the next batch of pun net labels are printed. The punnets must be traceable from the Supermarket back to the producer and orchard.

L Packing Year Day of the year 18 001

in this case January 1st

EXAMPLE Year of packing: 2018 Day of the year: 1 (January 1st) -

365 (December 31st)

Above mentioned information can also be printed on the label, but only if you print the label every day (because L code changes every day). www.kalender-365.nl/dagnummers/

PLEASE NOTE: Image is the BOTTOM of the punnet.

UNLABELED PUNNETS strictly requested by the Procurement Manager MUST have L-CODE AND GGN on the bottom of the punnet. ALL OTHER MARKING REQUIREMENTS ON PALLETS / CARTONS MUST BE ADHERED TO

INFORMATION PRINTED ON STANDARD LABEL:

CLASS1 AND NET WEIGHT 500g – 4mm size:

Should be added to the Punnet / Clamshell dry weight plus 20 -30 grams for dehydration (500g: 4 mm letter size)

OFD IMPORTERS DATA , if you use your own label, the importers address must be on the label.

Real variety name : MUST BE ON THE LABEL

DOWNLOAD LIST HERE

PRINTING LABELS , in the Packhouse: ADD COLOUR GROUP Old preprinted stock: Use until depleted.

In addition you can add the Trademark name but the Variety Name or Synonym must be first. Never just use the Trade Name.

9.5 centimeters

WHITE SEEDLESS

COUNTRY OF ORIGIN : Brazil, Chile, Egypt, Argentina, etc.

Thompson Seedless L18001 / GGN 4050373416195 Country of Origin/Ursprung: Brazil

L code and GGN: Put on this label ONLY IF YOU CAN PRINT THE LABEL EVERY DAY, otherwise, please put in a different sticker on the bottom of the clamshell.

Standard BARCODE for varieties group Red or White seedless. Different barcodes for different groups. EAN code : register at http://www.gs1.org/

4.5 centimeters

Origin Fruit Group | Grape Packing Guide

PACKAGING

ALL LABELS MUST HAVE GERMAN TEXT Packed for / Abgepackt für Nettogewicht / Netto weight Ursprung / Country of Origin

Labels

WHITE SEEDLESS

VARIETY NAME Thompson Seedless Sugraone Seedless CLASS 1 COUNTRY OF ORIGIN Country, according to the supply country: Brazil, Chile, Egypt, Argentina, Peru, India, South Africa, Morocco BARCODE - EAN 13 registration - http://www.gs1.org/ SOUTH AFRICA....................................8718631000031 BRAZIL ..................................................8 7 1 8 6 3 1 0 0 0 1 7 8 INDIA .....................................................8 7 1 8 6 3 1 0 0 0 3 1 4 CHILE ....................................................8718631000444 PERU ....................................................8718631000581 EGYPT ..................................................8718631000727 NOMINAL QUANTITY for packaging of an e-in grams or milliliters NET WEIGHT (500g: 4mm letter size) WORDING ADDRESS : Packed for Origin Fruit Group B.V. Albert Plesmanweg 250 - 3088 GD Rotterdam. The Netherlands Tel + 31 10 244 9300 Fax + 31 10 478 3966 Seedless Grapes / Kernlose Trauben / Stenfri Druer / Karnfria Druvor / Raisins sans Pépins VARIETY NAME Crimson Seedless Sweet Celebration CLASS 1 COUNTRY OF ORIGIN Country, according to the supply country: Brazil, Chile, Egypt, Argentina, Peru, India, South Africa, Morocco BARCODE - EAN 13 registration - http://www.gs1.org/ SOUTH AFRICA....................................8718631000048 BRAZIL ..................................................8 7 1 8 6 3 1 0 0 0 1 8 5 INDIA .....................................................8 7 1 8 6 3 1 0 0 0 3 2 1 CHILE ....................................................8718631000451 PERU ................................................... 8718631000598 EGYPT ..................................................8718631000734 NOMINAL QUANTITY for packaging of an e-in grams or milliliters NET WEIGHT (500g: 4mm letter size) WORDING ADDRESS : Packed for Origin Fruit Group B.V. Albert Plesmanweg 250 - 3088 GD Rotterdam. The Netherlands Tel + 31 10 244 9300 Fax + 31 10 478 3966 Seedless Grapes / Kernlose Trauben / Stenfri Druer / Karnfria Druvor / Raisins sans Pépins

Thompson Seedless L18001 / GGN 4050373416195 Country of Origin/Ursprung: Brazil WHITE SEEDLESS

RED SEEDLESS

Thompson Seedless L18001 / GGN 4050373416195 Country of Origin/Ursprung: Brazil WHITE SEEDLESS

Origin Fruit Group | Grape Packing Guide

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