1998R0963 — EN — 01.01.2000 — 001.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COMMISSIONREGULATION(EC)No963/98
of7May1998
layingdownmarketingstandardsforcauliflowers andartichokes
(OJ L 135, 8.5.1998, p. 18)
Amended by:
Official Journal
No page date
►M1Commission Regulation (EC) No 2551/1999 of 2 December 1999 L 308 26 3.12.1999
▼B
COMMISSIONREGULATION(EC)No963/98
of7May1998
layingdownmarketingstandardsforcauliflowers andartichokes
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Community,
Having regard to Council Regulation (EC) No 2200/96 of 28 October
1996 on the common organisation of the market in fruit and vegeta-bles(
1), as amended by Commission Regulation (EC) No 2520/97 (2),
and in particular Article 2(2) thereof,
Whereascauliflowersand artichokesare lis ted in Annex I to Regula-
tion (EC) No 2200/96 as products for which standards must be
adopted; whereasAnnex II/1 to Council Regulation No 23 of 4 April1962 on the progressive establishment of a common organisation ofthe market in fruit and vegetables(
3), as last amended by Commission
Regulation (EC) No 888/97 (4), laysdown common quality s tandards
for cauliflowers; whereas Annex I/6 to Commission Regulation
No 58 (5), aslas t amended by Regulation (EC) No 888/97, laying
down common quality standards for certain products listed in Annex IB to Regulation No 23 lays down standards for artichokes; whereasthose standards no longer reflect market requirements;
Whereasthe rulesconcerned mus t therefore be redrafted and Regula-
tion No 23 and Annex I/6 to Regulation No 58 repealed, takingaccount, for the sake of transparency on the world market, of the stan-dardsrecommended for the productsconcerned by the United NationsEconomic Commission for Europe;
Whereas the application of the standards should eliminate poor quality
productsfrom the market, direct production to meet cons umer require-ments and facilitate trade on the basis of fair competition, so helping toimprove profitability;
Whereas the standards are applicable at all marketing stages; whereas
long-distance transport storage for a certain period and the handlingwhich the products undergo may result in some deterioration owing tothe products' biological development and perishability; whereas accountmust be taken of such deterioration when the standards are applied atthe marketing stages following dispatch; whereas, since products in the
‘Extra’ class must be sorted and packed with special care, allowance
should be made only for some loss of freshness and turgidity;
Whereasthe meas uresprovided for in thisRegulation are in accor-
dance with the opinion of the Management Committee for Fresh Fruit
and Vegetables,
HAS ADOPTED THIS REGULATION:
Article 1
1. The marketing standards for cauliflowers falling within CN code
0704 10, and artichokesfalling within CN code 0709 10 00, s hall be as
set out in Annexes I and II hereto.
2. The standards shall apply at all marketing stages in accordance
with the conditionslaid down in Regulation (EC) No 2200/96.
At the stages following dispatch, however, the products may show,
compared with the standards:
— a slight loss of freshness and turgidity,1998R0963 — EN — 01.01.2000 — 001.001 — 2
(1) OJ L 297, 21. 11. 1996, p. 1.
(2) OJ L 346, 17. 12. 1997, p. 41.
(3) OJ 30, 20. 4. 1962, p. 965/62.
(4) OJ L 126, 17. 5. 1997, p. 11.
(5) OJ 56, 7. 7. 1962, p. 1606/62.
▼B
— slight deterioration in the case of products in classes other than
‘Extra’, owing to their development and perishability.
Article 2
Regulation No 23 ishereby repealed and Annex I/6 to Regulation
No 58 deleted.
Article 3
ThisRegulation s hall enter into force on 1 July 1998.
ThisRegulation s hall be binding in itsentirety and directly applicable
in all Member States.1998R0963 — EN — 01.01.2000 — 001.001 — 3
▼B
ANNEX I
STANDARDFORCAULIFLOWERS
I. DEFINITION OF PRODUCE
This standard applies to cauliflowers of varieties (cultivars) grown from
Brassica oleracea L.convar. botrytis (L.)Alef.var.botrytis to be supplied
fresh to the consumer, cauliflowers for industrial processing being excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of the standard is to define the quality requirements of cauli-
flowersafter preparation and packaging.
A.Minimumrequirements
In all classes, subject to the special provisions for each class and the
tolerancesallowed, the headsmus t be:
— intact,
— sound; produce affected by rotting or deterioration such as to make
it unfit for consumption is excluded,
— clean, practically free from any visible foreign matter,— fresh in appearance,
— practically free from pests,
— practically free from damage caused by pests,— free from abnormal external moisture,— free from any foreign smell and/or taste.
The development and condition of the cauliflowers must be such as to
enable them:
— to withstand transport and handling, and
— to arrive in satisfactory condition at the place of destination.
B.Classification
The cauliflowers are classified in three classes defined below:
(i)‘Extra’ Class
Cauliflowers in this class must be of superior quality. They must be
characteristic of the shape, development and colouring of the
variety.
The headsmus t be:
— well formed, firm, compact,
— of very close texture,
— uniformly white or slightly creamy in colour ►
M1(1)◄,
— free from 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.
In addition, if the cauliflowers are put on sale ‘with leaves’ or
‘trimmed’ the leaves must have a fresh appearance.
(ii)Class I
Cauliflowers in this class must be of good quality. They must be
characteristic of the variety.
The headsmus t be:
— firm,
— of close texture,— white or ivory or creamy in colour (
2),
— free from defects, such as blemishes, protruding leaves in the
head, traces of frost, bruising.1998R0963 — EN — 01.01.2000 — 001.001 — 4
(1) However, the marketing of cauliflower of another colour isallowed provided they are
characteristic of the chosen class and their colour is characteristic of the variety.
(2) However, the marketing of cauliflowerswith a definite violet/purple or green colour is
allowed provided they are characteristic of the chosen class.
▼B
Heads may have the following slight defects, provided that these do
not affect the general appearance of the produce, the quality, the
keeping quality and presentation in the package:
— a slight defect in shape or development,
— a slight defect in colouring,
— and a very slight woolliness.
In addition, if the cauliflowers are put on sale ‘with leaves’ or
‘trimmed’, the leaves must have a fresh appearance.
(iii)Class II
This class includes cauliflowers which do not qualify for inclusion
in the higher classes, but satisfy the minimum requirements speci-
fied above.
The headsmay be:
— slightly deformed,
— slightly loose in texture,
— yellowish in colour (1).
They may have:
— slight traces of sun scorching,
— not more than five pale green leaves,
— a slight woolliness (but not wet or greasy to the touch).
They may also have two for the following defects provided the
heads retain their essential characteristics as regards the quality,
the keeping quality and presentation:
— slight traces of damage by pests or disease,
— slight superficial damage due to frost,
— slight bruising.
III. PROVISIONS CONCERNING SIZING
Size isdetermined by the maximum diameter of the equatorial s ection. The
minimum diameter isfixed at 11 cm; the difference in s ize between the
smallest and the largest head in each package may not exceed 4 cm.
IV. PROVISIONS CONCERNING TOLERANCES
Tolerances in respect of quality and size shall be allowed in each package
for produce not satisfying the requirements of the class indicated.
A.Qualitytolerances
(i)‘Extra’ class
Five per cent by number of cauliflowers not satisfying the require-
ments of the class but meeting those of Class I or, exceptionally,
coming within the tolerances of that class.
(ii)Class I
Ten per cent by number of cauliflowers not satisfying the require-
ments of the class but meeting those of Class II or, exceptionally,
coming within the tolerances of that class.
(iii)Class II
Ten per cent by number of cauliflowers satisfying neither the
requirements of the class nor the minimum requirements, with the
exception of produce affected by rotting or any other deterioration
rending it unfit for consumption.
B.Sizetolerances
For all classes: 10 % by number of cauliflowers not satisfying the
requirements as regards sizing and the size indicated but conforming to
the size immediately below and/or that stated on the package, the
minimum diameter for heads in the smallest size grade being 10 cm.1998R0963 — EN — 01.01.2000 — 001.001 — 5
(1) However, the marketing of cauliflowerswith a definite violet/purple or green colour is
allowed provided they are characteristic of the chosen class.
▼B
V. PROVISIONS CONCERNING PRESENTATION
A.Uniformity
The contentsof each package mus t be uniform and contain only cauli-
flowers of the same origin, commercial type, quality and size. In
addition, each package of ‘Extra’ Class cauliflowers must also be
uniformly made up asto colour.
The visible part of the contents of the package must be representative of
the entire contents.
B.Packaging
Cauliflowers must be packed in such a way so as to protect the produce
properly.
The materials used inside the package must be new, 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 labelling has
been done with non-toxic ink or glue.
Packagesmus t be free of all foreign matter.
C.Presentation
Cauliflowersmay be pres ented:
(i)with leaves: cauliflowers covered with healthy green leaves, suffi-
cient in number and long enough to cover and protect the head
entirely. The stalk must be cut off slightly below the protecting
leaves;
(ii)without leaves: cauliflowerswith all the leavesand the non-edible
portion of the stalk removed. At most, there may be five small and
tender pale green leaves, untrimmed, close to the head;
(iii)trimmed: cauliflowerswith a s ufficient number of leavesleft on to
protect the head. These leaves must be healthy and green and
trimmed to not more than 3 cm from the top of the head. The
stem must be cut off slightly below the protecting leaves.
VI. PROVISIONS CONCERNING MARKING
Each package must bear the following particulars, in letters grouped on the
same side, legibly and indelibly marked, and visible from the outside:
A.Identification
Packer and/or Dispatcher: Name and address or officially issued or
accepted code mark. However, in the case where a code mark is used,
the reference ‘packer and/or dispatcher (or equivalent abbreviations)’
hasto be indicated in clos e connection with the code mark.
B.Natureofproduce
— ‘Cauliflowers’, if the contents are not visible from the outside
— Name of the commercial type or variety for cauliflower of another
colour mentioned by footnote (1) in title II, part B
C.Origin ofproduce
— Country of origin and, optionally, district where grown, or national,
regional or local place name.
D.Commercial specifications
— Class
— Size expressed in minimum and maximum diameters or number of
units
E.Official controlmark (optional)1998R0963 — EN — 01.01.2000 — 001.001 — 6
▼M1
▼B
▼B
ANNEX II
STANDARDFORARTICHOKES
I. DEFINITION OF PRODUCE
This standard applies to artichoke heads of varieties (cultivars) grown from
Cynara scolymus L. to be supplied fresh to the consumer, artichokes for
industrial processing being excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of the standard is to define the quality requirements of arti-
chokesafter preparation and packaging.
A.Minimumrequirements
In all classes, subject to the special provisions for each class and the
tolerancesallowed, the artichokesmus t be:
— intact,
— 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,— fresh in appearance, and in particular showing no sign of withering,— practically free from pests,— practically free from damage caused by pests,— free of abnormal external moisture,— free of any foreign smell and/or taste.
The stems must be cut off cleanly and must not be longer than 10 cm.
(This latter provision is not applicable to artichokes packed in bunches,
that ismade up of a certain number of headsfas tened together around
the stems, or to artichokes of the variety ‘Spinoso’).
The development and condition of the artichokes must be such as to
enable them:
— to withstand transport and handling, and
— to arrive in satisfactory condition at the place of destination.
B.Classification
Artichokes are classified in three classes defined below:(i)‘Extra’ Class
Artichokes in this class must be of superior quality. They must be
characteristic of the variety and/or commercial type. The central
bracts must be well closed, in accordance with the variety.
They must be free from defects with the exception of very slight
superficial defects of the skin of the bracts provided these do not
affect the general appearance of the produce, the quality, the
keeping quality and presentation in the package.
The ducts in the base must show no incipient woodiness.
(ii)Class I
Artichokes in this class must be of good quality. They must be
characteristic of the variety and/or commercial type. The central
bracts must be well closed, in accordance with the variety.
The following slight defects, however, may be allowed provided
these do not affect the general appearance of the produce, the
quality, the keeping quality and presentation in the package:
— slight defect in shape,
— slight deterioration due to frost (cracks),
— very slight bruising.
The ducts in the base must show no incipient woodiness.
(iii)Class II
This class includes artichokes which do not qualify for inclusion in
the higher classes but satisfy the minimum requirements specified
above. They may be slightly open.1998R0963 — EN — 01.01.2000 — 001.001 — 7
▼B
The following defectsmay be allowed provided the artichokes
retain their essential characteristics as regards the quality, the
keeping quality and presentation:
— defectsin s hape,
— deterioration due to frost (‘nipped’ artichokes),
— slight bruising,— slight staining on the outer bracts,
— incipient woodiness of the ducts in the base.
III. PROVISIONS CONCERNING SIZING
Size isdetermined by the maximum diameter of the equatorial s ection of
the head.
The minimum diameter isfixed at 6 cm.
The scale given below is compulsory for the ‘Extra’ Class and Class I and
optional for Class II:
— diameter of 13 cm and over,
— diameter from 11 cm up to but excluding 13 cm,
— diameter from 9 cm up to but excluding 11 cm,— diameter from 7,5 cm up to but excluding 9 cm,
— diameter from 6 cm up to but excluding 7,5 cm.
In addition, a diameter from 3,5 cm up to but excluding 6 cm isallowed for
artichokesof the ‘Poivrade’ type and the ‘Bouquet’ type.
IV. PROVISIONS CONCERNING TOLERANCES
Tolerances in respect of quality and size shall be allowed in each package
for produce not satisfying the requirements of the class indicated.
A.Qualitytolerances
(i)‘Extra’ Class
Five per cent by number of artichokes not satisfying the require-
ments of the class, but meeting those of Class I or, exceptionally,
coming within the tolerances of that class.
(ii)Class I
Ten per cent by number of artichokes not satisfying the require-
ments of the class, but meeting those of Class II or, exceptionally,
coming within the tolerances of that class.
(iii)Class II
Ten per cent by number of artichokes satisfying neither the require-
ments of the class nor the minimum requirements, with the
exception of produce affected by rotting or any other deterioration
rendering it unfit for consumption.
B.Sizetolerances
For all classes: 10 % by number of artichokes not satisfying the require-
ments as regards sizing and the size indicated, but conforming to the
size immediately above and/or below that specified, with a minimum
of 5 cm in diameter for artichokes classified in the smallest size (6 to
7,5 cm).
No size tolerance is allowed for artichokes of the ‘Poivrade’ type or
‘Bouquet’ type.
V. PROVISIONS CONCERNING PRESENTATION
A.Uniformity
The contentsof each package mus t be uniform and contain only arti-
chokes of the same origin, variety or commercial type, quality and size
(if sized).
The visible part of the contents of the package must be representative of
the entire contents.1998R0963 — EN — 01.01.2000 — 001.001 — 8
▼B
B.Packaging
The artichokes must be packed in such a way as to protect the produce
properly.
The materials used inside the package must be new, clean and of a
quality such as to avoid causing any external or internal damage to theproduce. The use of materials, particularly of paper or stamps bearing
trade specifications is allowed provided the printing or labelling has
been done with non-toxic ink or glue.
Packagesmus t be free of all foreign matter.
VI. PROVISIONS CONCERNING MARKING
Each package must bear the following particulars, in letters grouped on the
same side, legibly and indelibly marked, and visible from the outside:
A.Identification
Packer and/or Dispatcher: Name and address of officially issued or
accepted code mark. However, in the case where a code mark is used,
the reference ‘packer and/or dispatcher (or equivalent abbreviations)’
hasto be indicated in clos e connection with the code mark.
B.Natureofproduce
— ‘Artichokes’, if the contents are not visible from the outside
— Name of the variety for the ‘Extra’ Class— ‘Poivrade’ or ‘Bouquet’, where appropriate
— ‘Spinoso’, where appropriate
C.Origin ofproduce
Country of origin and, optionally, district where grown, or national,
regional or local place name.
D.Commercial specifications
— Class
— Number of heads— Size (if sized) expressed in minimum and maximum diameters of the
heads
E.Official controlmark (optional)1998R0963 — EN — 01.01.2000 — 001.001 — 9