CXS 320-2015 38
ANNEX ON GREEN BEANS AND WAX BEANS
In addition to the general provisions applicable to quick frozen vegetables,
the following specific provisions apply:
1. DESCRIPTION1.1 Product Definition
Quick frozen green beans is the product prepared from fresh, clean, sound, succulent pods of the plants
conforming to the characteristics of suitable varieties of the species Phaseolus vulgaris L. or Phaseolus
coccineus L. Strings (if any), stems, and stem ends are removed, and the pods washed and sufficiently
blanched to ensure adequate stability of colour and flavour during normal marketing cycles.
1.2 Presentation
1.2.1 Type
Green beans or wax beans having distinct varietal differences with regard to shape may be designated as:
(a) Round - Pods having a width not greater than 1½ times the thickness.
(b) Flat- Pods having a width greater than 1½ times the thickness.
1.2.2 Styles
Quick frozen green beans and quick frozen wax beans shall be presented in the following styles:
(a) Whole: Whole pods of any length.
(b) Cut: Transversely cut pods in which 70% or more by count of the units are at least 20 mm long but not
longer than 65 mm.
(c) Short cut : Transversely cut pods in which 70% or more by count of the units are more than 10 mm
but less than 20 mm long.
(d) Diagonal cut : pods cut approximately 45o to the longitudinal axis in which 70% by count of the units
a r em o r et h a n6m ml o n g .
(e) Sliced/French Cut : pods sliced lengthwise or at an angle up to approximately 45 to the longitudinal
axis, with a maximum thickness of 7 mm.
1.2.3 Colour (for wax beans only)
The predominant colour of the pods of wax beans excluding the seeds and immediate surrounding tissue shall
be yellow, or yellow with a green tinge.
1.2.4 Sizing
(a) Quick frozen whole and cut green beans and wax beans may be presented sized or unsized.
(b) If round type beans are presented as size graded o n diameter, they shall conform when measured in
the thawed conditions, to the following size designation for the size names. However, other sizedesignations may be used, and should be labelled accordingly.
Table 1: Size designation
Size DesignationsBean pod diameter in mm measured
by passing through parallel bars
 (a) Extra small up to 6.5
 (b) Very small up to 8
 (c) Small up to 9.5
 (d) Medium up to 11
 (e) Large over 11CXS 320-2015 39
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Composition2.1.1 Basic Ingredients
Green Beans and Wax Beans as defined in Section 1.
2.1.2 Optional Ingredients
(a) Sugars as defined in the Standard for Sugars (CXS 212-1999);
(b) Salt (sodium chloride) as defined in the Standard for Food Grade Salt (CXS 150-1985);
(c) Edible fats and oils as defined in the Standard for Named Vegetable Oils (CXS 210-1999) and in the
Standard for Named Animal Fats (CXS 211-1999);
(d) Spices and culinary herbs;1
(e) Named sauces.
2.2 Quality Factors
2.2.1 General Requirements
With regard to visual defects subject to a tolerance, quick frozen beans shall be:
(a) without excessive small pieces;
(b) normally developed (for whole beans);
(c) reasonably free from extraneous vegetable material (E.V.M.);
(d) reasonably free from stem ends;
(e) reasonably free from damage by insects or disease;
(f) reasonably free from mechanically damaged units;
(g) reasonably free from tough strings and fibrous units.
2.2.2 Definition of Visual Defects
(a) Extraneous Vegetable Material: Vegetable material from the bean plant, other than pod, such as leaf
or vine, but excluding stem ends; other harmless vegetable material, not purposely included as aningredient. For the purpose of assessment, E.V.M. comprising bean leaf material will be differentiated
from other E.V.M.
(b) Stem end : A piece of the immediate stem which attaches the pod to the vine stem whether still
attached to the unit or loose in the product.
(c) Major blemish : Each piece blemished due to insect or pathological damage affecting an area greater
a degree which seriously detracts from its appearance.
(d) Minor blemish : Each piece blemished due to insect or pathological damage affecting an area greater
a degree which seriously detracts from its appearance.
(e) Mechanical damage (whole and cut styles): a unit that is broken or split into two parts, crushed, or
has very ragged edges to an extent that the appearance is seriously affected.
(f) Undeveloped (whole style only): Each unit which measures less than 3 mm at its widest point.
(g) Tough strings : Tough fibre which will support a weight of 250 g for 5 seconds or more when tested
in accordance with the procedure as given in CAC/RM 39-1970.
(h) Fibrous unit : Each piece having parchment - like material formed during the ripening of the pod, to
the extent that the eating quality is seriously affected.
(i) Edible fibre means fibre developed in the wall of the bean pod that, after cook ing, is noticeable
upon chewing, but can be consumed with the rest of the bean material without objection.
1In accordance with the relevant Standards for spices and culinary herbs, when available.CXS 320-2015 40
(ii) Inedible fibre means fibre developed in the wall of the bean pod that, after cooking, is
objectionable upon chewing and tends to separate from the rest of the bean material.
(iii) Small pieces (cut and sliced styles): bean pieces less than 10 mm in length including loose
seeds and pieces of seeds; - (whole style) bean pieces less than 20 mm in length including
loose seeds and pieces of seeds.
2.2.3 Standard Sample Size
2.2.3.1 Presentation
The standard sample size for sizing shall be 1 kg.
2.2.3.2 Visual Defects
The standard sample size is 1 kg for E.V.M. and stem ends, and 300 g for other defect categories.
2.2.4 Defects and Allowances
2.2.4.1 Presentation
(a) -
which are stuck together to such an extent that they cannot easily be separated in the frozen state.
When assessing this factor, the sample unit shall be the entire contents of the pack or 1 kg.
(b) If presented as size graded, the product shall contain not less than 80% by number of bean pods of
the declared size or smaller sizes. Of the 20% by number which may be of larger sizes, not more than
a quarter may be of the second size larger and none may be larger than the second size larger.
2.2.4.2 Visual Defects
For tolerance based on the standard sample size indicated in Section 2.2.3, visual defects shall be assigned
points in accordance with Table 2. The maximum number of defects permitted is the Total Allowable Points
rating indicated for the respective categories 1, 2 and 3 or the Combined Total of the foregoing categories.
Table 2. Defect Tolerances by Count
DefectDefect Categories
Total
12 3
(a) E.V.M.
Bean leaf (each piece)
Other E.V.M. (each piece)1
2
(b) Stem end 1
(c) Major blemish 3
(d) Minor blemish 1
(e) Mechanical damage (whole and cut styles) 1
(f) Undeveloped (whole style) 2
(g) Tough strings 3
(h) Fibrous unit 1
(A) All but whole style 15 50 10 60
(B) Whole style only 15 30 6 40
(i) Small pieces (whole, cut and sliced styles) - maximum 20% m/m
2.3 Defini
Any standard sample unit, which fails to comply with the quality requirements, as set out in Sections 2.2.1 andCXS 320-2015 41
2.4 Lot Acceptance
Al o t
the acceptance number (c) for the appropriate sample plan with an AQL of 6.5.
ctions 2.2.1 and 2.2.4.2, is treated
individually for the respective characteristics.
3. FOOD ADDITIVES
None permitted.
4. LABELLING4.1 Name of the Product4.1.1
4.1.2
4.2 Size Designation
If a term designating the size of the beans is used:
(a) it shall be supported by the size in mm as shown in Section 2.4.5.2; and/or
(b)
(c) by a correct graphic representation on the label of the size range to which the beans predominantly
conform; and/or
(d) the customary method of declaring size in the country in which the product is sold.