Final Draft | 29 June 2015  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Fresh vegetable  – Water Convolvulus  
Classification and grading  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PNS/BAF S 155:2015  
ICS 67.08 0.20 
 PHILIPPINE NATIONAL  
STANDARD  
BUREAU OF AG RICULTURE AND FISHERIES STANDARDS  
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines  
Phone (632) 920 -6131; (632) 455 -2856; (632) 467 -9039; Telefax (632) 455 -2858  
E-mail: bafpsda@yahoo.com.ph  
Website: www.bafps.da.gov.ph  
 DEPARTMENT OF 
AGRICULTURE  
PHILIPPINES   
Final Draft  | 29 June 2015  
 
 
 PHILIPPINE NATIONAL STANDARD                                             PNS/BAF S 155:2015  
 
 
Foreword  
 
The Philippine Nation al Standard for Fresh Vegetable – Water Convolvulus  – Classification 
and Grading ( PNS/BAFS 155:2015) was developed by the Technical Working Group (TWG) 
on the Dev elopment of PNS for Water Convolvulus . The group was organized by the Bureau 
of Agriculture and Fisheries Standards (BAFS)  through a Special Order No.  169, Series of 
2014 to present common information and understanding on the quality and safe ty 
requirements for water convolvulus .  The TWG conducted technical reviews and public 
consultations in the three major islands of the country to generate further scientific data an d 
opinions needed prior to the finalization of this Standard.  
 
PNS/BAFS 155:2015 aims to provide common understanding on the scope, definitions, 
minimum requirements, classification, tolerances, sampling, packaging,  marking and 
labeling, contaminants, and  hygiene.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Final Draft  | 29 June 2015  
 
 
 DRAFT PHILIPPINE NATIONAL STANDARD                               PNS/BAFS 155 :2015  
Fresh v egetable  – Water Convolvulus  – Classification and grading  
 
1 Scope  
 
This Standard applies to lowland and upland varieties/ types of water convolvulus, locally 
known as kangkong , grown from Ipomoea  aquatic a Forsk. of the Convolvulaceae  family, to 
be supplied fresh to the consumer after preparation and packaging. Water convolvulus  for 
industrial processing are 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:  
 
3.1 clean  
practically free from stain, pests and diseases, cuts and bruises, dirt or other foreign matter  
 
3.2 damage  
any specific defect, which detracts from the appearance of the edible or marketing quality of 
water convolvulus caused by pests, diseases, cuts,  bruises  and physiological disorder  
 
3.3 foreign matter  
shall include, but not limited to pest, dust, dirt, plastic and stone, which are extraneous or 
foreign to water convolvulus  
 
3.4 practically free  
almost free of the concerned items (e.g. damages and foreign matters)  
 
3.5 sound  
free from rotting and deterioration  
 
4 Provisions concerning quality  
 
4.1 Minimum requirements  
 
In all classes, subject to the special provisions for each class and the tolerances allowed, the 
water convolvulus must be:  
 
 fresh ; 
 well-trimmed;  
 tender;  
 characteristic of the variety/type;  
 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 pests and damage caused by them affecting the general appearance 
of the produce;  
 
  
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 practically free from mechanical and/or physiological damage caused by low and /or 
high temperature; and  
 free of any foreign smell a nd/or taste.  
 
4.1.1  Water convolvulus should be harvested and have reached an appropriate degree of 
development in accordance with criteria proper to the variety and to the area in which they 
are grown.  
 
The development and condition of the water convolvulus should be such as to enable them:  
 
 to withstand transport and handling; and  
 to arrive in satisfactory condition at the place of destination.  
 
4.2 Classification  
 
Water convolvulus is classified in two classes defined below:  
 
4.2.1  Class I  
 
Water convolvulus in this class must be of good quality. They must be characteristic of the 
variety/type.  The following slight defects, however, may be allowed, provided these do not 
affect the general appearance of the produce, the quality, the keeping qual ity and presentation 
in the package:  
 
 slightly damaged leaves, such as cracks, holes or tears; and  
 slight defects in color.  
 
4.2.2  Class II  
 
This class includes water convolvulus that does not qualify for inclusion in Class I but satisfy 
the minimum requirements specified above.  The following defects may be allowed, provided 
the water convolvulus retains their essential characteristics as regards the quality, the keeping 
quality and presentation:  
 
 damaged leaves, such as cracks, bruises, holes or tear s; 
 defects in color;  
 slight lack of freshness;  and 
 slight  ribbiness.  
 
5 Provisions concerning sizing  
 
There is no sizing requirement for water convolvulus.  
 
6 Provisions concerning tolerances  
 
Tolerances in respect of quality 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.  
  
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6.1 Quality tolerances  
 
6.1.2  Class I  
 
Ten percent by weight of water convolvulus not satisfying the requirements of the class, but 
meeting those of Class II or, exceptionally, coming within the tolerances of that class.  
 
6.1.3  Class II  
 
Ten percent by weight of water convolvulus satisfying neither the requirements of the class 
nor the minimum requirements, with the exception of produce affected by rotting or any other 
deterioration.  
 
7 Sampling  
 
Sampling for ascertaining the conformance shall be in accordance with PNS/ISO 874 :2011  
(Fresh Fruits and Vegetables – Sampling)  
 
8 Provisions concernin g presentation  
 
8.1 Uniformity  
 
The contents of each package must be uniform and contain only water convolvulus of the 
same source, variety /type , quality and  size. The visible part of the contents of the package 
must be representative of the entire contents.  
 
8.2 Packaging  
 
Water convolvulus must be packed in such a way as to protect the produce properly. The 
materials used inside the packages must be new1, 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, provided that the printing or labeling 
has been done with a non -toxic ink or glue.  
 
Water convolvulus shall be packed in each container in compliance w ith the Recommended 
Code of Practice for Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP 44 -
1995).  
 
8.2.1  Description of containers  
 
The containers shall meet the quality, hygiene, ventilation and resistance characteristics to 
ensure suitab le handling, shipping and preserving of the water convolvulus. Packages must be 
practically free of all foreign matters or smell.  
 
 
 
 
___________ _ 
1 For the purposes of this Standard, this includes recycled material of food grade quality.  
 
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9 Marking and labeling  
 
9.1.1  Name of produce and variety.  
 
9.1.2  Class.  
 
9.1.3  Net weight (optional).  
 
9.1.4  Name and address of producer, trader, exporter, packer and/or dispatcher. 
 Identification  code  (optional)2. 
 
9.1.5  Place of origin (farm and, optionally, province where grown or name of local place).  
 
9.1.6  Date of harvest.  
 
9.1.7  Official inspection mark and/or product certification mark (optional).  
 
9.1.8  Product of the Philippines.  
 
9.2 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 on the accompanying 
documents.  
 
10 Contaminants  
 
10.1 Heavy metals  
 
Water convolvulus shall comply with those maximum levels  for heavy metals established by 
the Codex Alimentarius Commission or authority for this commodity (Annex 1).  
 
10.2 Pesticide residues  
 
Water convolvulus shall comply with those maximum residue limits for pesticides 
established by the Codex Alimentarius Co mmission or authority for this commodity.  
 
11 Hygiene  
 
11.1 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 Code 
of Practice – General Principles of Food Hygiene (CAC/RCP 1 -1969), Recommended Code 
of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53 -2003), and other relevant 
Codex texts such as Codes of Hygienic Practice and Codes of Practice.  
 
11.2 The produce shall comply with the microbiological criteria established in accordance 
with the Principles for the Establishment and Application of Microbiological Criteria for 
Foods (CAC/GL 21 -1997).  
____________  
2 In the case where a code mark is used, the reference “packer a nd/or dispatcher (or equivalent 
abbreviations)” has to be indicated in  close connection with the code mark.  
 
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Annex 1  
 
Table 4 – Heavy metals for water convolvulus  
 
Heavy metal  Maximum level (mg/kg)  
Cadmium (Cd)  0.2 
Lead (Pb)  0.3 
 
 
Source:   
CODEX STAN 193 -1995.Codex General Standard for Contaminants and Toxins in Food and 
Feed. (www.codexalimentarius.org)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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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 edition 
of the referenced document (including any amendments) applies.  
 
CAC/GL 21 -1997. Principles for the Establishment  and Application of Microbiological 
Criteria for Foods. Food and Agriculture Organization /World Health Organization 
Codex Alimentarius Commission. Rome, Italy. (www.codexalimentarius.org)  
 
CAC/RCP 53 -2003. Recommended Code of Hygienic Practice for Fresh Fruits and 
Vegetables.Food and Agriculture Organization /World Health Organiza tion Codex 
Alimentarius Commission. Rome, Italy. (www.codexalimentarius.org)  
 
CAC/RCP 44 -1995. Recommended Code of Practice for Packaging and Transport of Fresh 
Fruits and Vegetables.Food and Agriculture Organization /World Health Organization 
Codex Alimen tarius Commission. Rome, Italy. (www.codexalimentarius.org)  
 
CAC/RCP 1 -1969. Recommended Code of Practice – General Principles of Food 
Hygiene.Food and Agriculture Organization /World Health Organization Codex 
Alimentarius Commission. Rome, Italy. (www.cod exalimentarius.org)  
 
CODEX STAN 193 -1995.Codex General Standard for Contaminants and Toxins in Food and 
Feed.Food and Agriculture Organization /World Health Organization Codex 
Alimentarius Commission. Rome, Italy. (www.codexalimentarius.org)  
 
CODEX  STAN 1-985. Codex General Standard for the Labeling of Prepackaged Foods.Food 
and Agriculture Organization /World Health Organization Codex Alimentarius 
Commission. Rome, Italy. (www.codexalimentarius.org)  
 
PNS/ISO 874 -2011.Fresh Fruits and Vegetables - Samplin g. 
 
Proposed Draft ASEAN Standard for Water Convolvulus (ASEAN Stan 46:20XX as of April 
30, 2014).  
 
USDA, ARS, National Genetic Resources Program. Germplasm Resources Information 
Network - (GRIN)  [Online Database].National Germplasm  Resources Laboratory, 
Beltsville, Maryland.  
URL: http://www.ars -grin.gov/cgi -bin/npgs/html/taxon.pl?20218 (09 July 2014)  
 
http://tcpermaculture.com/site/2014/01/29/permaculture -plants -water -spinach -kangkong  
 
 
 
 
 
 
 
 
 
  
Final Draft  | 29 June 2015  
 
 
 PNS/BAFS  153:2015  
 
 
Department of Agri culture  
Bureau of Agriculture and Fisheries Standards  
 
Technical Working Group – Development of PNS for Water Convolvulus  
 
 
Chair       Co – Chair  
  
Dr.  Leoncia L. Tandang    Dr.  Rodel G. Maghirang    
Professor, College of Agriculture    Professor            
Benguet State University    Institute of Plant Breeding    
La Trinidad, Benguet     UP Los Baños, Laguna     
   
 
Members        
 
Dr.  Pablito P. Pamplona    Dr. Emma S. Data      
Co-owner      Retired Professor  
Triple -P Farms & Nursery    Visayas State Univer sity 
Kabacan, Cotabato     Baybay, Leyte  
       
     
Ms. Edna Guiang  
OIC, Food Processing Section      
Bureau of Plant Industry  
Department of Agriculture      
Malate, Manila  
 
 
Secretariat  
 
Bureau of Agriculture and Fisheries Standards  
 
Chair  
 
Ms. Karen Kristine A. Roscom  
OIC – Executive Director  
 
Members  
 
Mr. Mark F. Matubang  
Senior Science Research Specialist  
 
Mr. Jaypee G. Trinidad  
Science Research Assistant  
 
 
 
 
 
  
Final Draft  | 29 June 2015  
 
 
 
BUREAU OF AG RICULTURE AND FISHERIES STANDARDS   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines  
T/ (632) 920.6131 / 455.2856 / 467.9039  
TF/ (632) 455.2858  / 456.6552  
E-mail: bafpsda@yahoo.com.ph  
Website: www.bafps.da.gov.ph