Final Draft | 29 June 2015  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Fresh fruit  – Santol  
Classification and grading  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 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  PNS/BAFS 15 3:2015  
ICS 67.080. 10 
 PHILIPPINE NATIONAL  
STANDARD  Final Draft | 29 June 2015  
 
DRAFT PHILIPPINE NATIONAL STANDARD                               PNS/BAFS 153:2015  
 
 
Foreword  
 
The Philippine National Standard for Fresh Fruit  – Santol  – Classification and Grading 
(PNS/BAFS 153:2015) was developed by the Technical Working Group (TWG) on the 
Development of PNS for Santol . 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 informatio n and understanding on the quality and safety requirements for Santol .  
The TWG conducted technical reviews and public consultations in the three major islands of 
the country to generate further scientific data and opinions needed prior to the finalization  of 
this Standard.  
 
PNS/BAFS 153:2015 aims to provide common understanding on the scope, definitions, 
minimum requirements, classification, size classification, tolerances, sampling, packaging,  
marking and labeling, contaminants, and hygiene.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  Final Draft | 29 June 2015  
 
DRAFT PHILIPPINE NATIONAL STANDARD                               PNS/BAFS 153:2015  
Fresh fruit – Santol – Classification and grading  
 
1 Scope   
This S tandard applies to varieties and/or commercial types of santol , Sandoricum  koetjape  
Merr.  of the Meliaceae  family, to be supplied fresh to the consumer after preparation  and 
packaging. Santol  for industrial processing are excluded.  
 
2 References  
 
The titles of the publications referred to in this Standard are listed on the back cover.  
 
3 Definitions  
 
For purposes of this S tandard, 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 edi ble or marketing quality of 
santol  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 santol  
 
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  
santol must be:  
 
 whole;  
 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 affecting the general  appearance of the produce;  
 practically free of damage caused by pests;  
 free of abnormal external moisture, excluding condensation following removal from 
cold storage;  
 free of any foreign smell and/or taste;  
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PNS/BAFS 153:2015  
 
 
 fresh in appearance, have a  shape, color and taste characteristic of the species;  and 
 free of pronounced  mechanical damage i.e. cracked  or cut . 
 
The peduncle should  be neatly cut and  not be more  than 1 cm. 
 
4.1.1 The development and conditio n of the santol  must be such as to enable them:  
 
 to ensure a continuation of the ripening process until they reach the appropriate 
degree of ripeness  (the s kin should be 80% yellow  for both native  and bangkok  
varieties ); 
 to withstand transport and handling; and  
 to arrive in satisfactory condition at the place of destination.  
 
4.2 Classification  
 
Santol  are classified in three  classes defined below:  
 
4.2.1 “Extra”  class 
 
Santol  in this class must be of superior quality. They must be characteristic of the variety 
and/or commercial type. They must be free of defects, with the exception of very slight 
superficial defects, provided  these do not affect the general appearance of the produce, the 
quality, the keeping quality and presentation in  the package.  
 
4.2.2 Class I  
 
Santol in this class must be of good quality. They must be characteristic of the variety and/or 
commercial type. The following slight defects, however, may be allowed, provided these do 
not affect the general appearance of the produce, the quality, the kee ping quality and 
presentation in the package:  
 
 slight defects in shape;  
 slight defects on the peel such as bruising, scratches or other mechanical damage. The 
total area affected shall not exceed 10%.  
 The defects must not, in any case, affect the pulp of the fruit.  
 
4.2.3 Class II  
 
Santol in this class must be of good quality. They must be characteristic of the variety and/or 
commercial type. The following slight defects, however, may be allowed, provided these do 
not affect the general appearance of the p roduce, the quality, the keeping quality and 
presentation in the package:  
 
 slight defects in shape;  
 slight defects on the peel such as bruising, scratches or other mechanical damage. The 
total area affected shall not exceed 20%  
 defects must not, in any cas e, affect the pulp of the fruit.  
 
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PNS/BAFS 153:2015  
 
 
5 Provisions concerning sizing  
 
Size is determined by the weight of the fruit, in accordance with the Table 1. 
 
Tabl e 1 – Size classification of santol  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
6 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.  
 
6.1 Quality tolerances  
 
6.1.1  "Extra" Class  
 
Five perce nt by number or weight o f santol  not satisfying the requirements of the class, but 
meeting those of Class I or, exceptionally, coming within the tolerances of that class.  
 
6.1.2  Class I  
 
Ten percent by number or weight of santol  satisfying neither the requirements of the class no r 
the minimum requirements, with the exception of produce affected by rotting or any other 
deterioration rendering it unfit for consumption.  
 
6.1.3  Class II  
 
Ten percent by number or weight of santol  satisfying neither the requirements of the class nor 
the minimum requirements and without rotten santol . 
 
6.2 Size tolerances  
  
For all classes, 10 % by number or weight of santol  corresponding to the size immediately 
below or above the size indicated on the package is allowed.  
 
 
 
 
3 Size classification  Weight (g)  
1. Bangkok  variety  
Extra Large  >500  
Large (L)  401 – 500 
Medium (M)  301 – 400 
Small (S)  <301 
 
2. Native variety  
Extra Large  >250  
Large (L)  201 – 250 
Medium (M)  101 – 200 
Small (S)  <101 Final Draft | 29 June 2015  
 
PNS/BAFS 153:2015  
 
 
7 Sampling  
 
Sampling for ascertaining the conformance shall be in accordance with PNS/ISO 874 :2011  
(Fresh Fruits and Vegetables – Sampling ) 
 
8 Provisions concerning presentation  
 
8.1 Uniformity  
 
The contents of the package must be  uniform  in quality, size and color  and contain only 
santol  of the same origin, variety and/or commercial type. The visible part of the contents of 
the package must be representative of the entire contents.  
 
8.2 Packaging  
 
Santol  must be packed in such a way as to protect the produce properly. The material 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 the printing or labeli ng has been 
done with a non -toxic ink or glue.  
 
Santol shall be packed in each container in compliance with the Recommended Code  of 
Practice for Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP 44 -1995).  
 
8.2.1 Description of c ontainers  
 
The containers shall meet the quality, hygiene, ventilation, and resistance characteristics to 
ensure suitable handling, shipp ing and preserving of the santol . Packages (or lot for produce 
presented in bulk) must be practically free of foreign matter and smell . 
 
9 Marking and  labeling  
 
9.1 Consumer packages  
 
In addition to the requirements of the Codex General Standard for the Labeling of 
Prepackaged Foods (CODEX STAN 1 -1985), each package shall be legibly labeled with the 
following information:  
 
9.1.1  Name of produce, variety / type.  
 
9.1.2 Class and size/size code . 
 
9.1.3 Net weight . 
 
9.1.4 Name and address of producer, trader, exporter, packer and/or dispatcher. 
 Identification  code (optional)2. 
____________  
1 For the purposes of this Standard, this includes recycled material of food grade quality.  
 
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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PNS/BAFS 153:2015  
 
 
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 mus t 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  
 
Santol  shall comply with those maximum levels for heavy metals established by the Codex 
Alimentarius Commission or autho rity for this commodity (Annex 1 ). 
 
10.2 Pesticide residues  
 
Santol  shall comply with those maximum residue limits established by the Codex 
Alimentarius Commission 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 o f theRecommended 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)  
 
 
 
 
 
 
 
 
 
 
 
 
 
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PNS/BAFS 153:2015  
 
 
Annex 1  
 
Table 5 – Heavy metal  for santol  
 
Heavy m etal Maximum level (mg/kg)  
Lead (Pb)  0.1 
 
 
Source:   
CODEX STAN 193 -1995.Codex General Standard for Contaminants and Toxins in Food and Feed. 
(www.codexalimentarius.org ) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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PNS/BAFS 153:2015  
 
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 
Commiss ion. 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 Organization Codex Alimentarius Commission. 
Rome, Italy. (www.codexaliment arius.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 
Alimentarius Commission. Rome, Italy. (www.codexalimentarius.org)  
 
CAC/R CP 1 -1969. Recommended Code of Practice – General Principles of Food Hygiene.Food and 
Agriculture Organization /World Health Organization Codex Alimentarius Commission. 
Rome, Italy. (www.codexalimentarius.org)  
 
CODEX STAN 204 -1997, Amend.2005. Codex Standard for Mangosteens.Food and Agriculture 
Organization /World Health Organization Codex Alimentarius Commission. Rome, Italy. 
(www.codexalimentarius.org)  
 
CODEX STAN 193 -1995.Codex General Standard for Contaminants and Toxins in Food and 
Feed.Foo d 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 Heal th Organization Codex Alimentarius Commission. 
Rome, Italy. (www.codexalimentarius.org)  
 
PNS/ISO 874 -2011.  Fresh Fruits and Vegetables - Sampling.  
 
USDA, ARS, National Genetic Resources Program.  Germplasm Resources Information Network - 
(GRIN) . [Online Database] National Germplasm Resources Laboratory, Beltsville, Maryland. 
Available: http://www.ars -grin.gov/cgi -bin/npgs/acc/display.pl?1656366 (08 July 2014)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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PNS/BAFS  153:2015  
 
 
Department of Agriculture  
Bureau of Agriculture and Fisheries Standards  
 
Technical Working Group – Development of PNS for Santol  
 
 
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 University  
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