APPENDIX IV
PROPOSED DRAFT CODEX STANDARD FOR LIMES

(At Step 5)

1. DEFINITION OF PRODUCE

This standard applies to commercial varieties of limes grown from Citrus latifolia Tan.¹, of the Rutuceae family, to be supplied fresh to the consumer, after preparation and packaging. Limes for industrial processing are excluded².

2. QUALITY PROVISIONS

2.1 Minimum requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, the limes must be:

• intact;
• firm;
• sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
• clean, practically free of any visible foreign matter;
• practically free of bruising;
• practically free of pests and damage caused by pests;
• free of damage caused by low temperature;
• free of abnormal external moisture, excluding condensation following withdrawal from cold storage;
• free of any foreign smell and/or taste;
• pipless

2.1.1 The limes must have been carefully picked, allowing for the specific criteria of the variety and area in which they are grown, the development and state of ripeness must be such as to enable them:

• to withstand transport and handling, and
• to arrive in satisfactory condition at the place of destination.

¹ It is an acid lime having large fruits called also, depending upon the country, Bearss, Persian, Tahiti.

² Governments, when indicating the acceptance of the Codex Standard for Limes, should notify the Commission which provisions of the Standard would be accepted for application at the point of import, and which provisions would be accepted for application at the point of export.

2.1.2 Minimum juice content and coloring

The minimum content is calculated in relation to the total weight of the fruit; the extraction being done by a manual press.

Minimum juice content : 42%

Coloring : must be normal (at least ⅔ of the surface) for the varietal type and production area.

2.2 Classification

Limes are classified in the three classes as defined below:

2.2.1 “Extra” Class

Limes in this class must be of a superior quality. They must be characteristic of the variety.

They must be free from defects, with the exception of very slight superficial defects, provided that these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

2.2.2 Class I

Limes in this class must be of good quality. They must be characteristic of the variety.

Limes in this class can have the following slight defects, provided that these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package:

• slight defects in shape;
• slight defects in color should not exceed a total of 25% of the fruit surface;
• slight skin defects not to exceed more than 1 cm², nevertheless, not more than 5% of the surface.

The defects must not affect the pulp of the fruit.

2.2.3 Class II

This class includes limes which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements in Section 2.1 above.

The following defects may be allowed, provided that the limes retain their essential characteristics as regards the quality, the keeping quality and presentation:

• defects in shape;
• defects in color should not exceed a total of 50% of the fruit surface.
• skin defects not to exceed more than 2 cm², nevertheless, not more than 8% of the surface.

The defects must not affect the pulp of the fruit.

3. PROVISIONS CONCERNING SIZING

Size is determined by the maximum diameter of the equatorial section.

4. PROVISIONS CONCERNING TOLERANCES

Tolerances in respect of quality and size shall be allowed in each package (or in each lot for produce presented in bulk) for produce not satisfying the requirements of the class indicated.

4.1 Quality Tolerances

4.1.1 Extra Class

Five percent by number or weight of limes not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class.

4.1.2 Class I

Ten percent by number or weight of limes not satisfying neither the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class. 4.1.3 Class II

Ten percent by number or weight of limes satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for consumption.

4.2 Size tolerances

For all classes, ten percent by number or weight of limes corresponding to the size immediately below or above those indicated on the package. In no case can the diameter be less than 40 mm.

5. PROVISIONS CONCERNING PRESENTATION

5.1 Uniformity

The contents of each package (or lot for produce presented in bulk) must be uniform and contain only limes of the same origin, variety, quality and size. For Extra Class, colour must be uniform. The visible part of the contents of the package (or lot for produce presented in bulk) must be representative of the entire contents.

5.2 Packaging

Limes must be packed in such a way as to protect the produce properly.

The material used inside the packages must be new, clean, and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications, is allowed providing the printing or labelling has been done with non-toxic ink or glue.

Limes shall be packed in each container in compliance with the Code of Practice for Packaging and Transport of Tropical Fresh Fruit and Vegetables.

5.2.1 Description of Containers

The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the limes. Packages (or lot if the produce is presented in bulk) must be free of all foreign matter and smell.

6. MARKING AND LABELLING

6.1 Containers Destined for the Final Consumer

In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Codex Alimentarius Volume 1 - General Requirements), the following specific provisions should apply.

6.1.1 Nature of the Produce

If the produce is not visible, each package shall be labelled as to the name of the fruit and may be labelled as to the name of the variety.

6.2 Non-Retail Containers

Each package must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked and visible from the outside, or in the documents accompanying the shipment.³

For produce transported in bulk, these particulars must appear on a document accompanying the goods.

6.2.1 Identification

Exporter, packer and/or dispatcher.

6.2.2 Nature of the produce

Name of the produce if the contents are not visible from the outside. Name of variety.

³ Governments, when indicating their acceptance of this Codex standard, should notify the Commission as to which provisions of this section apply.

6.2.3 Origin of the Produce

Country of origin and optionally, district where grown or national, regional or local place name.

6.2.4 Commercial identification

• class;
• size (size code or diameter range);
• net weight (optional).

6.2.5 Official Inspection Mark (optional).

7. CONTAMINANTS

7.1 Heavy Metals

Limes must be free of heavy metals in amounts which may represent a hazard to human health.

7.2 Pesticide Residues

Limes shall comply with those maximum residue limits established by the Codex Alimentarius Commission for this commodity.

8. HYGIENE

8.1 It is recommended that the produce covered by the provisions of this standard be packed and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 2-1985), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this produce.

8.2 To the extent possible in good packaging and handling practice, the produce shall be free from objectionable matter.

8.3 When tested by appropriate methods of sampling and examination, the produce:

• shall be free from microorganisms in amount which may represent a hazard to health;
• shall be free from parasites which may represent a hazard to health;
• shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.