Origin Fruit Group Grape Packing Protocol

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.

NO

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

Declared pack weight

Moisture loss

Moisture loss

Packaging

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Origin Fruit Group | Grape Packing Guide