APPENDIX V
PROPOSED DRAFT CODEX STANDARD FOR ORANGES

(At Step 3)

1. DEFINITION OF PRODUCE

This standard applies to commercial varieties of oranges grown from Citrus sinensis Osbeck, of the Rutaceae family to be supplied fresh to the consumer, after preparation and packaging. Oranges for industrial processing are excluded.¹

2. PROVISIONS CONCERNING QUALITY

2.1 Minimum Requirements

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

• whole;
• firm;
• sound, produce affected by spoilage or deterioration that prevent their consumption are excluded;
• clean, practically free of visible foreign matter;
• practically free of bruising;
• practically free of pests and damage caused by pests;
• free of damage caused by low temperatures;
• free of abnormal external moisture, excluding condensation following withdrawal from cold storage;
• free from foreign smell and/or taste;
• of a shape, flavour and odour characteristic of the variety;
• sufficiently developed and display a satisfactory ripeness characteristic of the variety and production zone;
• free of notable imperfections;
• free from damage caused by pulled stems.

2.1.1 Allowing for the specific criteria of the variety and area in which they are grown, the development and condition of the oranges must be such as to enable them to withstand transportation and handling and to arrive in satisfactory condition at the place of destination.

2.1.2 The degree of colouring shall be such that, following normal development, the oranges reach their normal variety colour (special conditions applicable to each class) at their destination point, account being taken of the time of picking, the growing area and the duration of transport.

¹ Governments, when indicating the acceptance of the Codex Standard for Oranges, should notify the Commission which provisions of the Standard would be accepted for application at the point of import, and which provision would be accepted for application at the point of export.

Oranges meeting this ripeness requirement may be “degreened”. This treatment is permitted only if the other natural organoleptic characteristics are not modified.

2.1.3 Minimum Juice Content (In relation to total weight of the fruit; extraction by means of a hand press)

2.1.4 Colouring

The colouring must be typical of the variety. However, a light green colour is allowed, provided it does not exceed one-fifth of the total surface of the fruit, account being taken of the variety and harvest period².

2.2 Classification

Oranges are classified in the three classes defined below:

2.2.1 “Extra” Class

Oranges in this class must be of a superior quality. In shape, external appearance, development and colouring, they must be characteristic of the variety and/or commercial type.

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

Oranges in this class must be of good quality. They must be characteristic of the variety and/or commercial type, taking into account the harvesting period and the production zone.

The following slight defects, however, may be allowed 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 and colour;
• slight skin defects inherent in the formation of the fruit, such as silver scurfs, russets, etc., and;
• slight healed defects due to a mechanical cause such as hail damage, rubbing, damage from handling, etc.

The defects must not, in any case, affect the pulp of the fruit.

² Oranges grown in the tropics can be of a green colour, provided the fruit meets the maturity requirements of the Standard.

2.2.3 Class II

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

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

• defects in shape and colour, as long as the product has the characteristics common to oranges;
• rough skin;
• superficial healed skin alternations, and;
• slight and partial detachment of the pericarp.

The defects must not, in any case, affect the pulp of the fruit.

3. PROVISION CONCERNING SIZING

Size is determined by the maximum diameter of the central or median (equatorial) part, in accordance with the following table:

Oranges with a minimum dimension of less than 53 mm are excluded.

For fruit arranged in regular layers, the difference between the smallest and the largest fruit in the same package must not exceed the following maxima:

For oranges not arranged in layers, the difference between the smallest and the largest fruit in the same package must not exceed the limits of the appropriate size in the size scale.

For fruit in bulk in a transport vehicle, either all fruit must comply with the minimum size requirements, or the maximum size difference must not exceed the range obtained by grouping three consecutive sizes in the size scale.

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 oranges not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class.

Furthermore, a maximum of 5% in number or weight of fruit may be without the calyx.

4.1.2 Class I

Ten percent by number or weight of oranges not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class.

Furthermore, a maximum of 20% in number or weight of fruit may be without the calyx.

4.1.3 Class II

Ten percent by number or weight of oranges satisfying neither the requirements of the class nor the minimum requirements, with a maximum of 5% corresponding to fruit that has slight superficial, noncicatrized, dry wounds (with the exception of produce affected by rotting or any other deterioration rendering it unfit for consumption), or soft and shrivelled fruit. Furthermore, a maximum of 35% in number or weight of fruit may be without the calyx.

4.2 Size tolerances

For all classes, ten percent by number or weight of oranges not satisfying the requirements as regards sizing, but falling within the class immediately below or above those indicated in Section 3. In the case of lots transported in bulk, the 10% tolerance only applies to fruit whose diameter is not less than 50mm.

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 oranges of the same origin, variety, quality and size and appreciably of teh same degree of ripeness and development. The visible part of the contents of the package (or lot for produce presented in bulk) must be representative of the entire contents.

In addition, uniformity of colouring is required for Extra Class.

5.2 Packaging

Oranges 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.

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

The oranges shall be presented:

1. Arranged in regular layers, in accordance with the size ranges, in closed or open containers. This form of presentation is mandatory for Extra class and optional for Classes I and II;

2. Non-aligned layers, in closed or open containers, in accordance with the size ranges; bulk, by one means of transport or in one transport compartment, with a maximum difference between fruit amounting to the sum of three consecutive sizes in the size scales. These types of presentation are only allowed for Class I and II.

3. Bulk, by one means of transport or in one transport compartment without further requirement than that of the minimum size; this form of presentation is only allowed for Class II.

4. In individual packages for direct consumer sale with a maximum weight of 5 kg.

   1. When these containers are made up of a number of fruit, the size scales are mandatory for all classes.

   2. When these containers are made up by the weight of the fruit, the size scales are not compulsory with a maximum difference between fruit not exceeding the range obtained by grouping three consecutive sizes in the size scales.

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 oranges. Packages (or lot if the produce is presented in bulk) must be free of all foreign matter and smell.

6. MARKING OR 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 or commercial type (if applicable).

6.2.3 Origin of Produce

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

6.2.4 Commercial Identification

• Class;
• Size (reference number), regardless of the form of presentation, in accordance with the size ranges and reference numbers and the number of fruit in the case of presentation in arranged layers;
• If appropriate, a statement indicating the use of preservatives;
• Degreening: In the case where it appears that, because of the use of a degreening process, the percentages admitted for fruit without a calyx will likely be exceeded, the documents enclosed with the merchandise shall contain the information “degreening” or “degreened fruit”, and;
• net weight (optional).

6.2.5 Official Inspection Mark (optional).

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

7. CONTAMINANTS

7.1 Heavy Metals

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

7.2 Pesticide Residues

Oranges 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 prepared 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.