Fresh fruit – MarangClassification and grading
PNS/BAFPS 116:2013ICS 67.080.10
PHILIPPINE NATIONALSTANDARD
BUREAU OF AGRICULTURE AND FISHERIES PRODUCT STANDARDSBPI Compound Visayas Avenue, Diliman, Quezon City 1101 PhilippinesPhone (632) 920-6131; (632) 455-2856; (632) 467-9039; Telefax (632) 455-2858E-mail: [email protected]: www.bafps.da.gov.ph
DEPARTMENT OFAGRICULTUREPHILIPPINES
PHILIPPINE NATIONAL STANDARD PNS/BAFPS 116: 2013
Foreword
The development of the Philippine National Standard for Fresh Fruit –Marang –Classification and Grading, PNS/BAFPS 116:2013 was undertaken by the Bureau ofAgriculture and Fisheries Product Standards (BAFPS) in order to reflect the recenttechnology developments in the industry, and the need for its harmonization with ASEANstandards and Codex requirements in Heavy Metals, Pesticide Residues and Hygiene.
A Technical Committee and Sub-Committee (SC) were organized by Bureau of Agricultureand Fisheries Product Standards (BAFPS) through Special Orders No. 201 series of 2012 togenerate and update the data and formulate the PNS for Marang. BAFPS, in collaborationwith the TC conducted technical reviews and public consultations in the three major islandsof the country prior to the finalization of the standard.
PNS/BAFPS 116:2013 aims to provide common understanding on the scope, definitions,minimum requirements, classification, size classification, tolerances, sampling, packaging,and marking and labeling of Marang.
PHILIPPINE NATIONAL STANDARD PNS/BAFPS 116:2013Fresh fruit – Marang – Classification and grading
1 Scope
This Standard applies to commercial varieties (cultivars) of marang, Artocarpusodoratissimus Blanco, of the Moraceae family, to be supplied fresh to the consumer, afterpreparation and packaging. Marang for industrial processing is excluded.
2 References
The titles of the publications referred to in this Standard are listed in the inside back cover.
3 Definitions
For purposes of this Standard, the following definitions shall apply:
3.1cleanpractically free from stain, cuts and bruises, dirt or other foreign matters
3.2damageany defects which materially affect the appearance of the edible and shipping quality ofmarang
3.3freshturgid peduncle
3.4foreign mattershall include, but not limited to dust, dirt, plastic, and stone which are foreign to the marang
3.5physiologically maturedull green, change in color from green to greenish yellow, with hollow sound when tapped,and pliable splinters expanded interspaces
3.6soundfree of rotting and deterioration
3.7splinterssoft spines of the fruit
3.8wholenot deformed; fully filled with arils
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4 Provisions concerning quality
4.1 Minimum requirements
In all classes, subject to the special provisions for each class and the tolerances allowed, themarang must be:
- whole;
- physiologically mature;
- sound;
- practically free of any visible foreign matter;
- practically free of damage caused by pests;
- free of any foreign smell and/or taste;
- free damage caused by low and/or high temperature; and
- having a peduncle not more than 10 cm in length which must be smoothly cut.
4.1.1 The marang must have been carefully picked. Their development should have reacheda physiological stage which will ensure a continuation of the maturation process.
The development and condition of the marang must enable them:
- to withstand transport and handling; and
- to arrive in satisfactory condition at the place of destination.
4.2 Classification
Marang fruits are classified in three classes defined below:
4.2.1 Extra class
Marang in this class must be of superior quality. In shape and color, they must becharacteristic of the variety. They must be free of defects, with the exception of very slightsuperficial defects, provided these do not affect the general appearance of the fruit, thequality, the keeping quality and presentation in the package. The peduncle must be intact.
4.2.2 Class I
Marang in this class must be of good quality and show the typical color and shape of thevariety. The following slight defects, however, may be allowed, provided these do not affectthe general appearance of the fruit, the quality, the keeping quality and presentation in thepackage:
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- slight defects in shape; and
- slight skin defects (latex stains); the maximum total surface area should not exceed5%.
The defects must not, in any case, affect the flesh of the fruit. The peduncle may be slightlydamaged.
4.2.3 Class II
This class includes marang which do not qualify for inclusion in the higher classes, butsatisfy the minimum requirements specified in Clause 4.1 above. The following defects,however may be allowed, provided the marang retain their essential characteristics as regardsthe quality, the keeping quality and presentation:
- defects in shape and color; and
- slight skin defects (latex stains); the maximum total surface area should not exceed10%.
The defects must not, in any case, affect the flesh of the fruit. The peduncle may be slightlydamaged.
5 Provisions concerning sizing
Size is determined by the weight of the fruit, in accordance with Table 1:
Table 1 – Size classification in Marang
Size Code Size Weight (g)
1 Large (L) 2,001 – 3,000
2 Medium (M) 1,501 – 2,000
3 Small (S) 1,000 – 1,500
The minimum size of marang must not be less than 1,000 g.
6 Provisions concerning tolerances
Tolerances in respect of quality and size shall be allowed in each package for produce notsatisfying the requirements of the class indicated.
6.1 Quality tolerances
6.1.1 Extra class
Five percent by number or weight of marang fruits not satisfying the requirements of theclass, but meeting those of Class I or, exceptionally, coming within the tolerances of thatclass.
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PNS/BAFPS 116:20136.1.2 Class I
Ten percent by number or weight of marang fruits not satisfying the requirements of theclass, but meeting those of Class II or, exceptionally, coming within the tolerances of thatclass.
6.1.3 Class II
Ten percent by number or weight of marang fruits satisfying the minimum requirements ofthe class.
6.2 Size tolerances
For all classes, 10% by number or weight of marang fruits corresponding to the sizeimmediately above and/or below that indicated on the package.
7 Provisions concerning presentation
7.1 Uniformity
The contents of each package must be uniform and contain only marang fruits of the sameorigin, variety, quality and size. The visible part of the Marang in the package must berepresentative of the entire contents.
7.2 Packaging
Marang fruits must be packed in such a way as to protect the produce properly. The materialsused inside the package must be new1, clean, and of a quality such as to avoid causing anyexternal or internal damage to the produce. The use of materials, particularly of paper orstamps bearing trade specifications is allowed, provided the printing or labeling has beendone with non-toxic ink or glue.
Marang fruits shall be packed in each container in compliance with the RecommendedInternational Code of Practice for Packaging and Transport of Fresh Fruits and Vegetables(CAC/RCP 44-1995).
7.2.1 Description of containers
The containers shall meet the quality, hygiene, ventilation and resistance characteristics toensure suitable handling, shipping and preserving of the marang. Packages must be free of allforeign matter and smell.
8 Marking and labeling
8.1 Consumer packages
In addition to the requirements of the Codex General Standard for the Labeling ofPrepackaged Foods (CODEX STAN 1-1985), each package shall be legibly labeled with thefollowing information:
________________________1 For the purposes of this Standard, this includes recycled material of food grade quality.
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8.1.1 Name of produce, variety and/or type;
8.1.2 Class and size (size code);
8.1.3 Size code and number of fruits when it is different from reference number;
8.1.4 Net weight (optional);
8.1.5 Name and address of producer, trader, exporter, packer and/or dispatcher.Identification code (optional)2.
8.1.6 Place of origin and, optionally, province where grown or local place name.
8.1.7 Date of harvest;
8.1.8 Official inspection mark and/or product certification mark (optional); and
8.1.9 Product of the Philippines.
8.2 Non-retail containers
Each package must bear the abovementioned particulars, in letters grouped on the same side,legibly and indelibly marked, and visible from the outside, or in the documentsaccompanying the shipment. For produce transported in bulk, these particulars must appearon a document accompanying the goods.
9 Contaminants
9.1 The produce covered by this Standard shall comply with the maximum levels of theCodex General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN193-1995).
9.2 The produce covered by this Standard shall comply with the maximum residue limitsfor pesticides established by the Codex Alimentarius Commission.
10 Hygiene
10.1 It is recommended that the produce covered by the provisions of this Standard beprepared and handled in accordance with the appropriate sections of the RecommendedInternational Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969),Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003), and otherrelevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
10.2 The produce should comply with any microbiological criteria established inaccordance with the Principles for the Establishment and Application of MicrobiologicalCriteria for Foods (CAC/GL 21-1997).
________________________2 In the case where a code mark is used, the reference “packer and/or dispatcher (or equivalent
abbreviations)” has to be indicated in close connection with the code mark.
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References
The following referenced documents are indispensable for the application of this document.For dated references, only the edition cited applies. For undated references, the latest editionof the referenced document (including any amendments) applies.
CAC/GL 21-1997. Principles for the Establishment and Application of MicrobiologicalCriteria for Foods. Food and Agriculture Organization/World Health OrganizationCodex Alimentarius Commission. Rome, Italy.
CAC/RCP 53-2003. Code of Hygienic Practice for Fresh Fruits and Vegetables. Food andAgriculture Organization/World Health Organization Codex AlimentariusCommission. Rome, Italy.
CAC/RCP 44 - 1995. Recommended International Code of Practice for Packaging andTransport of Fresh Fruits and Vegetables. Food and Agriculture Organization/WorldHealth Organization Codex Alimentarius Commission. Rome, Italy.
CAC/RCP 1-1969. Recommended International Code of Practice – General Principles ofFood Hygiene. Food and Agriculture Organization/World Health Organization CodexAlimentarius Commission. Rome, Italy.
CODEX STAN 197-1995, Amend. 1 - 2005. Codex Standard for Avocado. Food andAgriculture Organization/World Health Organization Codex AlimentariusCommission. Rome, Italy.
CODEX STAN 193-1995. Codex General Standard for Contaminants and Toxins in Foodand Feed. Food and Agriculture Organization/World Health Organization CodexAlimentarius Commission. Rome, Italy.
CODEX STAN 1-1985. Codex General Standard for the Labeling of Prepackaged Foods.Food and Agriculture Organization/World Health Organization Codex AlimentariusCommission. Rome, Italy.
PNS/BAFPS 55:2007. Philippine National Standard (PNS) for Fresh Fruits – Jackfruit –Grading and Classification. Bureau of Agriculture and Fisheries Product Standards.Department of Agriculture. Diliman, Quezon City, Philippines.
http://www.fruitipedia.com/marang Artocarpus odoratissimus.htm
PNS/BAFPS 116:2013
Fig 1 – Marang
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Fig 2 – Marang
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Fig 3 – Marang
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Fig 4 – Marang
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Department of AgricultureBureau of Agriculture and Fisheries Product Standards
Technical Sub-Committee on Crops
Chair Co - Chair
Dr. Edralina P. Serrano Dr. Rodel G. MaghirangPostharvest Horticulture Training and ProfessorResearch Center Institute of Plant BreedingUP Los Baños UP Los Baños
Members
Ms. Josephine Garcia Dr. Roberto E. CoronelBureau of Plant and Industry Retired ProfessorSan Andres, Malate, Manila Institute of Plant Breeding
UP Los Baños
Dr. Leoncia L. Tandang Dr. Pablito P. PamplonaDean, College of Agriculture Triple P Farm and NurseryBenguet State University Kabacan, CotabatoLa Trinidad, Benguet
Dr. Emma S. Data Ms. Catherine VirayProfessor VI Crops SectionPhilippine Rootcrops Research National Agriculture & Fishery Council& Training Center Department of AgricultureVisayas State University, Baybay, Leyte
Secretariat
Chair
Mr. Salvador S. SalacupAssistant Secretary for Fisheries and Agribusiness/
OIC – Director, BAFPS
Members
Ms. Angelina A. BondadChief Science Research Specialist VI
Mr. Mark F. MatubangScience Research Specialist II
Bureau of Agriculture and FisheriesProduct Standards (BAFPS)
BUREAU OF AGRICULTURE AND FISHERIES PRODUCT STANDARDS
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 PhilippinesT/ (632) 920.6131 / 455.2856 / 467.9039
TF/ (632) 455.2858 / 456.6552E-mail: [email protected]: www.bafps.da.gov.ph
