a slight lack of freshness and turgidity, for products graded in classes other than the "Extra" class, slight deteriorations due to their development and their tendency to perish.
Commission Regulation (EC) No 2377/1999 of 9 November 1999 laying down the marketing standard for asparagus
Modified by
- Commission Regulation (EC) No 46/2003of 10 January 2003amending the marketing standards for fresh fruit and vegetables as regards mixes of different types of fresh fruit and vegetables in the same sales packageCommission Regulation (EC) No 6/2005of 4 January 2005correcting Regulations (EC) No 46/2003 and (EC) No 47/2003 as regards mixes of different types of fresh fruit and vegetables in the same sales package, 303R0046305R0006, January 11, 2003
- Commission Regulation (EC) No 6/2005of 4 January 2005correcting Regulations (EC) No 46/2003 and (EC) No 47/2003 as regards mixes of different types of fresh fruit and vegetables in the same sales package, 305R0006, January 5, 2005
- Commission Regulation (EC) No 907/2004of 29 April 2004amending the marketing standards applicable for fresh fruit and vegetables with regards to presentation and labelling, 304R0907, April 30, 2004
1. white asparagus; 2. violet asparagus, having tips of a colour between pink and violet or purple and a part of the shoot white; 3. violet/green asparagus, part of which is of violet and green colouring; 4. green asparagus having tips and most of the shoot green.
intact, sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded, free from damage caused by unsuitable washing (the shoots may have been washed but not soaked), clean, practically free of any visible foreign matter, fresh in appearance and fresh-smelling, practically free from pests, practically free from damage caused by pests, practically unbruised, free of abnormal external moisture, i.e. adequately "dried" if they have been washed or cooled with cold water, free of any foreign smell and/or taste.
to withstand transport and handling, and to arrive in satisfactory condition at the place of destination.
(i) "Extra" class Shoots in this class must be of superior quality, very well formed and practically straight. Having regard to the normal characteristics of the group to which they belong, their tips must be very compact. Only a few very slight traces of rust on the shoot, removable by normal peeling by the consumer, are allowed. For the "white" asparagus group, the tips and shoots must be white; only a faint pink tint is allowed on the shoots. Green asparagus must be totally green. No traces of woodiness are allowed for the shoots in this class. The cut at the base of the shoots must be as square as possible. However, to improve presentation when the asparagus is packed in bundles, those on the outside may be slightly bevelled, so long as the bevelling does not exceed 1 cm. (ii) Class I Shoots in this class must be of good quality and well formed. They may be slightly curved. Having regard to the normal characteristics of the group to which they belong, their tips must be compact. Slight traces of rust removable by normal peeling by the consumer are allowed. For the "white" asparagus group, a faint pink tint may appear on the tips and the shoots. Green asparagus must at least be green for 80 % of the length. In the "white" asparagus group, no woody shoots are allowed. For the other groups, a trace of woodiness on the lower part is permissible, provided this woodiness disappears by normal peeling by the consumer. The cut at the base of the shoots must be as square as possible. (iii) Class II This class includes shoots which do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above. Compared with class I, shoots may be less well formed, more curved and having regard to the normal characteristics of the group to which they belong, their tips may be slightly open. Traces of rust, removable by normal peeling by the consumer are allowed. The tips of "white" asparagus may have a coloration including a green tint. The tips of "violet" asparagus may have a slight green tint. Green asparagus must at least be green for 60 % of the length. Shoots may be slightly woody. The cut at the base of the shoots may be slightly oblique.
above 17 cm for long asparagus, 12 to 17 cm for short asparagus, above 12 cm for class II asparagus arranged, but not bundled in the packages, under 12 cm for asparagus tips.
| Class | Minimum diameter | Sizing |
|---|---|---|
| Extra | 12 mm | Maximum variation of 8 mm between the thinnest and the thickest shoot in the same package or the same bundle |
| I | 10 mm | Maximum variation of 10 mm between the thinnest and the thickest shoot in the same package or the same bundle |
| II | 8 mm | No provision as to uniformity |
| Class | Minimum diameter | Sizing |
|---|---|---|
| Extra and I | 3 mm | Maximum variation of 8 mm between the thinnest and the thickest shoot in the same package or the same bundle |
| II | 3 mm | No provision as to uniformity |
(i) "Extra" class 5 % by number or weight of shoots not satisfying the requirements for the class, but conforming to those of class I, or exceptionally, coming within the tolerances for that class, or having slight unscarred cracks appearing after harvesting. (ii) Class I 10 % by number or weight of shoots not satisfying the requirements for the class, but conforming to those of class II, or exceptionally, coming within the tolerances for that class, or having slight unscarred cracks appearing after harvesting. (iii) Class II 10 % by number or weight of shoots satisfying neither the requirements for the class, nor the minimum requirements, but excluding shoots affected by rotting, or any other deterioration rendering them unfit for consumption. In addition to the above 10 %, an additional tolerance of 10 % by number or weight can be allowed for hollow shoots or shoots showing very slight cracks due to washing. In no case can there be more than 15 % hollow shoots in each package or bundle.
whiteasparagus: 10 % by number of weight of violet asparagus in class "Extra" and "I" and 15 % in class II, violet, green and violet/green asparagus: 10 % by number or weight of another colour group.
(i) in bundles firmly bound Shoots on the outside of each bundle must correspond in appearance and diameter with the average of the whole bundle. In "Extra" Class, asparagus shoots packed in bundles must be of the same length. Bundles must be arranged evenly in the package; each bundle may be protected by paper. In any one package, bundles must be of the same weight and length; (ii) in unit packages, or arranged but not bundled in the package
for all packages with the exception of pre-packages, by the officially issued or accepted code mark representing the packer and/or the dispatcher, indicated in close connection with the reference "Packer and/or Dispatcher" (or equivalent abbreviations); for pre-packages only, by the name and the address of a seller established within the Community indicated in close connection with the mention "Packed for:" or an equivalent mention. In this case, the labelling shall also include a code representing the packer and/or the dispatcher. The seller shall give all information deemed necessary by the inspection body as to the meaning of this code.
Class, Size expressed: (a) for asparagus subject to the uniformity rules, as minimum and maximum diameters; (b) for asparagus not subject to the uniformity rules, as minimum diameter followed by maximum diameter or the words "and over",
For asparagus packed in bundles or unit packages, the number of bundles or the number of unit packages.