Final Draft | 29 June 2015  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Fresh fruit  – Sweet Tamarind  
Classification and grading  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PNS/BAF S 154:2015  
ICS 67.08 0.10 
 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 154:2015  
 
 
Foreword  
 
The Philippine Nation al Standard for Fresh Fruit  – Sweet Tamarind  – Classification and 
Grading ( PNS/BAFS 154:2015) was developed by the Technical Working Group (TWG) on 
the Dev elopment of PNS for Sweet Tamarind . The group was organized by the Bureau of 
Agriculture and Fisheries Standards (BAFS)  through a Special Order No.  169, Series of 2014  
to prese nt common information and understanding on the quality and safe ty requirements for 
sweet tamarind .  The TWG conducted technical reviews and public consultations in the three 
major islands of the country to generate further scientific data and opinions need ed prior to 
the finalization of this Standard.  
 
PNS/BAFS 154:2015 aims to provide common understanding on the scope, definitions, 
minimum requirements, classification, size classification, tolerances, sampling, packaging,  
marking and labeling, contaminant s, and hygiene.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Final Draft  | 29 June 2015  
 
 
 DRAFT PHILIPPINE NATIONAL STANDA RD                               PNS/BAFS 154:2015  
Fresh fruit – Sweet tamarind – Classification and grading  
 
1 Scope  
 
This Standard applies to sweet tamarind of commercial varieties grown from Tamarindus  
indica  Linn. of the  Caesalpiniaceae  family  to be supplied fresh to the consumer after 
preparation and packaging. Sweet tamarind for industrial processing is 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 Standard, the following definitions shall apply:  
 
3.1 clean  
practically free from pests and diseases, cuts and bruise s, dirt or other foreign matter  
 
3.2 damage  
any specific defect, which detracts from the appearance of the edible or marketing quality of 
sweet tamarind 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 sweet tamarind  
 
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 
sweet  tamarind must be:  
 
 whole ; 
 fresh;  
 characteristic of the variety;  
 clean, practically free of any visible foreign matter;  
 sound, free of defect and deterioration in quality that may make it unfit for 
consumption;  
 practically free of physical and /or physiological damage caused by  low and/or high 
temperature;  
 practically free of pests and damage caused by them affecting the general appearance 
of the produce;  
 free of abnormal external moisture, excluding condensation following removal from 
cold storage; and   
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 free of any foreign smell and/or taste.  
 
The peduncle  should be neatly cut and not be more  than 0.5 cm. 
 
4.1.1  The sweet tamarind must be harvested and have reached an appropriate degree of 
maturity (approximately 130 days from the onset of flowering),  depending on the variety, 
season and the area in which they are grown and should  have a maximum Titratable  Acidity 
(TA) of 4%.  
 
The development and condition of the sweet tamarind must enable them to:  
 
 withstand transport and handling; and  
 arrive in satisfactory condition at the place of destination.  
 
4.2 Classification  
 
Sweet tamarind is classified in three classes defined below:  
 
4.2.1  "Extra" Class  
 
Sweet tamarind in this class must be of superior quality. It must be practically free of defects 
provided these do not affect the general appearance of the produce, the quality, the keepin g 
quality and presentation in the package.  
 
4.2.2  Class I  
 
Sweet tamarind in this class must be of good quality.  The following defects, however, may 
be allowed, provided these do not affect the general appearance of the produce, the quality, 
the keeping q uality and presentation in the package:  
 
 slightly irregular in shape;  
 slight  deviation from the normal colo r; and 
 slight skin defects. The total area affected shall not exceed 5% of the total surface 
area.  
 
4.2.3  Class II  
 
This class includes sweet tamarind which does not qualify for inclusion in the higher classes, 
but satisfy the minimum req uirements specified in Section 4 .1 above. The following defects, 
however, may be allowed provided the sweet tamarind retains its essential characteristics as 
regards the quality, the keeping quality and presentation:  
 
 irregular in shape;  
 slight  deviation from the normal colo r; and 
 skin defects. The total area affected shall not exceed 10% of the total surface area.  
 
 
 
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5 Provision Concerning Sizing  
 
Size is determined by number of seed per pod or the length of the individual fruit, in 
accordance with the Table 1.  
 
 
Table 1 – Size classification of sweet tamarind  
 
Size classification  Number of seed or locule 
per pod Lengtha) (cm)  
Large (L)  >6  >10.0  
Medium (M)  4-6  >7-10  
Small (S)  1-3 5-7 
a) Use only for straight pod  
  
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 percent by number or weight of sweet tamarind not satisfying the requirements of the 
class, but meeting those of Class I or, exceptionally, coming wit hin the tolerances of that 
class.  
 
6.1.2  Class I  
 
Ten percent by number or weight of sweet tamarind 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 number or weight of sweet tamarind satisfying neither the requirements of the 
class nor the minimum requirements, with the exception of produce affected by rotting or any 
other deterioration rendering it unfit for consumption.  
 
6.2 Size tole rances  
 
For all classes, 10% by number or weight for individual fruit corresponding to the size 
immediately above and/or below that indicated on the package.  
 
 
 
 
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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 each package must be uniform and contain only sweet tamarind of the same 
origin, variety , quality and size. The  visible part of the contents of the package must be 
representative of the entire contents.  
 
8.2 Packaging  
 
Sweet tamarind 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 gl ue. 
 
Sweet tamarind 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 containers  
 
The containers shall meet the quality,  hygiene, ventilation and resistance characteristics to 
ensure suitable handling, shipping and preserving of the sweet  tamarind. 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 and variety.  
 
9.1.2 Class.  
 
9.1.3  Net weight.  
 
 
 
 
_____________  
1 For the purposes of this Standard, this includes recycled material of food grade quality.  
 
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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  Expiration Date/Best Before Date.  
 
9.1.9  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  
 
Sweet tamarind 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  
 
Sweet tamarind shall comply with those maximum residue limits of pesticides 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 b e 
prepared and handled in accordance with the appropriate sections of the Recommended Code 
of Practice – General Principles of Food Hygiene (CAC/RCP 1 -1969, Rev. 3 -1997), 
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 and/or dispatcher (or equivalent 
abbreviations)” has to be indicated in close connection with the code mark.  
 
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Annex 1  
 
Table 5 – Heavy metal for sweet tamarind  
 
Heavy metal  Maximum level (mg/kg)  
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. Ro me, 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.codexalimentarius.o rg) 
 
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/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.codexalimentarius.org)  
 
CODEX STAN 193 -1995.Codex General Standa rd 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)  
 
El-Siddig, Gunasena, Prasad ,Pushpakumara, Ramana, Vijayanand, Williams (2006) Tamarind, 
Tamarindusindica. Southampt on Center for Underutilized Crops, Southampton, UK.  
 
Final Draft ASEAN Standard for Sweet Tamarind (ASEAN Stan 39:2014 as of April 30, 2014).  
 
PNS/ISO 874 -2011.Fresh Fruits and Vegetables - Sampling.  
 
USDA, ARS, National Genetic Resources Program.  Germplas m Resources Information Network - 
(GRIN) . [Online Database] National Germplasm Resources Laboratory, Beltsville, Maryland. 
Available: http://www.ars -grin.gov/cgi -bin/npgs/acc/display.pl?1894359 (09 July 2014)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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PNS/BAFS  154:2015  
 
 
Department of Agriculture  
Bureau of Agriculture and Fisheries Standards  
 
Technical Working Group – Development of PNS for Sweet Tamarind  
 
 
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