2002R1284 — EN — 31.01.2003 — 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)No1284/2002
of15July2002
layingdownthemarketingstandardforhazelnutsinshell
(OJ L 187, 16.7.2002, p. 14)
Amended by:
Official Journal
No page date
►M1Commission Regulation (EC) No 46/2003 of 10 January 2003 L 7 61 11.1.2003
▼B
COMMISSIONREGULATION(EC)No1284/2002
of15July2002
layingdownthemarketingstandardforhazelnutsinshell
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 last amended by Regulation (EC) No 545/2002 (2), and in
particular Article 2(2) thereof,
Whereas:
(1)Hazelnuts are among the products listed in Annex I to Regula-
tion (EC) No 2200/96 for which standards must be adopted. Tothat end and in the interests of preserving transparency on the
world market, account should be taken of the standard for hazel-
nuts in shell recommended by the Working Party onStandardisation of Perishable Produce and Quality Developmentof the United Nations Economic Commission for Europe (UN/ECE).
(2)Applying these standards should result in the removal from themarket of products of unsatisfactory quality, bringing productioninto line withconsumer requirements and facilitating trade rela-tionships based on fair competition, thereby helping to improve
the profitability of production. Therefore, it shall apply at all
marketing stages.
(3)The measures provided for in this Regulation are in accordancewith the opinion of the Management Committee for Fresh Fruit
and Vegetables,
HAS ADOPTED THIS REGULATION:
Article 1
The marketing standard for hazelnuts in shell falling within CN code
0802 21 00 and CN code ex 081350 shall be as set out in the Annex.
The standard shall apply at all stages of marketing under the conditions
laid down in Regulation (EC) No 2200/96.
Article 2
This Regulation shall enter into force on the 20th day following its
publication in the OfficialJournaloftheEuropeanCommunities .
It shall apply from 1 January 2003.
This Regulation shall be binding in its entirety and directly applicable
in all Member States.2002R1284 — EN — 31.01.2003 — 001.001 — 2
(1) OJ L 297, 21.11.1996, p. 1.
(2) OJ L 84, 28.3.2002, p. 1.
▼B
ANNEX
STANDARDFORHAZELNUTSINSHELL
I. DEFINITION OF PRODUCE
This standard applies to hazelnuts in shell from varieties (cultivars) grown
fromCorylus avellana L. andCorylus maxima Mill . and their hybrids
without involucre or husk, to be supplied to the consumer, hazelnuts for
industrial processing being excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of the standard is to define the quality requirements for hazel-
nuts in shell after preparation and packaging.
A.Minimumrequirements (1)
(i) In all classes, subject to the special provisions for each class and the
tolerances allowed, the hazelnuts in shell must be:
(a) characteristics of the shell
— well-formed; shell is not noticeably misshapen,
— intact; a slight superficial damage is not considered as a
defect,
— sound; free from defects likely to affect the natural keeping
quality of the fruit,
— free from damage caused by pests,— clean; practically free of any visible foreign matter,— dry; free of abnormal external moisture,
— free of adhering husk (not more than 5 % of individual shell
surface in aggregate may have adhering husk).
(b) characteristics of the kernel
— intact; slight superficial damage is not considered as a
defect,
— sound; produce affected by rotting or deterioration suchas
to make it unfit for consumption is excluded,
— sufficiently developed; shrunken or shrivelled fruit is to be
excluded,
— clean; practically free of any visible foreign matter,— free from living or dead insects whatever their stage of
development,
— free from damage caused by pests,— free from mould filaments visible to the naked eye,— free from rancidity,— free of abnormal external moisture,
— free from foreign smell and/or taste,
— free from blemishes (including the presence of black colour)
or deterioration rendering them unfit for consumption (
2).
Hazelnuts in shell must be harvested when fully ripe.Hazelnuts must not be empty.
The condition of the hazelnuts must be such as to enable them:
— to withstand transport and handling,
— to arrive in a satisfactory condition at the place of destination.
(ii) Moisture content
Hazelnuts in shell must have a moisture content not exceeding 12 %
for the whole hazelnut and 7 % for the kernel (
3).2002R1284 — EN — 31.01.2003 — 001.001 — 3
(1) The definition of defects is given in Appendix II to this document.
(2) The presence of hazelnuts with a brown or dark brown heart, usually accompanied by
slight separation of the cotyledons, which does not alter the odour or taste of the hazel-nuts, is not considered a defect.
(
3) The moisture content is determined by one of the methods given in Appendix I to this
Annex.
▼B
B.Classification
Hazelnuts in shell are classified in three classes defined below:
(i) ‘Extra’ Class
The hazelnuts in shell in this class must be of superior quality.
They must be characteristic of the variety and/or commercial
type (1).
They must be free from defects with the exception of very slight
superficial defects provided these do not affect the general appear-
ance of the produce, its quality, keeping quality and presentation in
the package.
(ii) Class I
Hazelnuts in shell in this class must be of good quality. They must
be characteristic of the variety and/or commercial type (1).
Slight defects may be allowed provided these do not affect the
general appearance of the produce, its quality, keeping quality and
presentation in the package.
(iii) Class II
This class includes hazelnuts in shell which do not qualify for
inclusion in the higher classes, but satisfy the minimum require-
ments specified above.
Defects may be allowed provided the hazelnuts in shell retain their
essential characteristics as regards the quality, keeping quality and
presentation.
III. PROVISIONS CONCERNING SIZING
Size or screening is determined by the maximum diameter of the equatorial
section. It is expressed either by an interval determined by a maximum and
a minimum size (sizing), or by mentioning the minimum size followed by
the words ‘and over’, or the maximum size followed by the words ‘and
less’ (screening). Sizing is compulsory for produce in Classes ‘Extra’ and
‘I’ but optional for produce in Class ‘II’.
The following classification is laid down:
Sizing(a) Screening (a)
22 and above 22 mm and above (or and less)
20 to 22 mm 20 mm and above (or and less)18 to 20 mm 18 mm and above (or and less)16 to 18 mm 16 mm and above (or and less)
14 to 16 mm 14 mm and above (or and less)
12 to 14 mm
(a) In addition to this size table, provided that the size or screen in millimetres is also
expressed in the marking, any size including larger sizes may be used with optionsize names.
Only hazelnuts in shell with a diameter equal to or above 16 mm may be
included in Class ‘Extra’, and in Class ‘I’ only those with a diameter equal
to or above 14 mm. For produce presented to the final consumer under the
classification ‘screened’, the size ‘and less’ is not allowed.
IV. PROVISIONS CONCERNING TOLERANCES
Tolerances in respect of quality and size shall be allowed in each package
for produce not satisfying the requirements for the class indicated.2002R1284 — EN — 31.01.2003 — 001.001 — 4
(1) Commercial type: hazelnuts in each package are of the similar general type and appear-
ance and/or belong to a mix of varieties officially defined by the producing country.
▼B
A.Qualitytolerances
Permitted defectsTolerances allowed
(percentage of defective fruit calculated by number or weight of
defective fruit)
‘Extra’ Class Class I Class II
a) Total tolerance allowed for defects
of shell
(calculated on the total in shell
weight basis)357
b) Total tolerance allowed for defects
of the kernel
(calculated on the kernel weight
basis)58 (a)1 2 (a)
of which mouldy, rotten,
rancid (b) or damaged by insects (c)
(calculated on the kernel weight
basis)356
c) Foreign matter
(calculated on the total in shell
weight basis)0,25 0,25 0,25
d) Empty nuts
(calculated on the count basis)468
(a) In calculating these percentages, a slight deformation of the kernel is not considered to be a defect.
(b) An oily appearance of the flesh does not necessarily indicate a rancid condition.
(c) Living insects or animal pests are inadmissible in any class.
For Extra Class and Class I, there may be a maximum of 12 % by
number or weight of hazelnuts in shell belonging to different varieties
or commercial types. These allowances are also applicable to Class II
in case the variety or commercial type is indicated.
B.Mineral impurities
Ashes insoluble in acid must not exceed 1 g/kg.
C.Sizetolerances
For all classes, a maximum of 10 % by number or weight of hazelnuts
in shell not conforming to the size indicated is tolerated provided:
— the nuts correspond to the sizes immediately below or above when
the size is designated by an interval determined by the minimum
diameter and the maximum diameter (sizing),
— the nuts correspond to the size immediately below when the size is
designated by an indication of the minimum diameter followed by
‘and above’ or ‘and +’ or ‘+’ (screening),
— the nuts correspond to the size immediately above when the size is
designated by an indication of the maximum diameter followed by
‘and less’ or ‘and -’ (screening).
V. PROVISIONS CONCERNING PRESENTATION
A.Uniformity
The contents of each package must be uniform and contain only hazel-
nuts in shell of the same origin, quality, variety or commercial type and
size (if sized).
The visible part of the contents of the package must be representative of
the entire contents.2002R1284 — EN — 31.01.2003 — 001.001 — 5
▼M1
Notwithstanding the preceding provisions in this point, products covered
by this Regulation may be mixed, in sales packages of a net weight of
less than three kilograms, with different types of fresh fruit and vegeta-
bles on the conditions laid down by Commission Regulation (EC) No
48/2003 (1).
B.Packaging
Hazelnuts in shell 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
material suchas 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.
Packages must be free of all foreign matter.
C.Presentation
Hazelnuts kernels must be presented in bags or solid containers.
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, where a code mark is used, the term
‘packer and/or dispatcher’ (or an equivalent abbreviation) has to be indi-
cated close to the code mark.
B.Natureofproduce
— ‘hazelnuts in shell’ if the contents are not visible from the outside,
— name of the variety or commercial type for classes ‘Extra’ and I
(optional for Class II).
C.Origin ofproduce
Country of origin and, optionally, area where grown, or national,
regional or local designation.
D.Commercial specifications
— class,
— size expressed by:
— the minimum and maximum diameters (sizing), or
— the minimum diameter followed by ‘and above’ or ‘and +’ or ‘+’
or the maximum diameter followed by ‘and less’ or ‘and –’
(screening),
— size name (optional),
— ‘Best before’ followed by the date (optional),— net weight,— crop year (optional).
E.Official controlmark (optional)2002R1284 — EN — 31.01.2003 — 001.001 — 6
(1) OJ L 7, 11.1.2003, p. 65.▼B
▼B
AppendixI
DETERMINATIONOFMOISTURECONTENT
METHOD I — LABORATORY METHOD
1.Principle
Determination of the moisture content of unshelled hazelnuts by loss of
mass after drying at a temperature of 103 ºC (+ 2 ºC) in a temperature-
controlled oven at ambient pressure for six hours.
2.Apparatus
2.1. Ceramic mortar withappropriate pestle or food ch opper.2.2. Analytical balance sensitive to 1 mg.2.3. Cylindrical, flat-bottomed glass or metal containers, 12 cm in diameter and
5 cm in depth, provided with well-fitting lids.
2.4. Electrically heated temperature-controlled oven with good natural ventila-
tion, regulated so that the temperature is maintained at 103 ºC (± 2 ºC).
2.5. Dessicator containing an effective dessicant (e.g. calcium chloride) and
provided with a metal plate which allows the containers to cool rapidly.
3.Preparationofthesample
Shell the sample if required and crush it in the mortar, or chop them finely,
to obtain fragments of 2-4 mm across.
4.Testportionanddetermination
4.1. Dry the containers and their lids in the oven for at least two hours and
transfer to the dessicator. Allow the containers and lids to cool to room
temperature.
4.2. Carry out the determination on four test portions of approximately 50 g
each.
4.3. Weigh the empty container and lid to the nearest 0,001g (M
0).
4.4. Weigh approximately 50 g of the test material into the container to the
nearest 0,001g. Spread the material all over the base of the container, seal
the container quickly with the lid and weigh the whole (M1). Perform these
operations as quickly as possible.
4.5. Place the open containers, with their lids beside them, in the oven. Close
the oven and allow to dry for six hours. Open the oven, quickly cover the
containers with their individual lids, and place them in the dessicator to
cool. After cooling to ambient temperature, weigh the covered dish to the
nearest 0,001g (M2).
4.6. The moisture content of the sample, as percentage by mass, is given by the
expression:
4.7. Report the average value obtained from the four determinations.
METHOD II — RAPID METHOD
1.Principle
Determination of the moisture content using a measuring instrument based
on the principle of electrical conductivity. The measuring instrument must
be calibrated against the laboratory method.
2.Apparatus
2.1. Ceramic mortar withappropriate pestle, or food ch opper.2.2. Measuring instrument based on the principle of electrical conductivity.2002R1284 — EN — 31.01.2003 — 001.001 — 7
▼B
3.Determination
3.1. Fill the glass with the substance to be examined (previously ground in the
mortar) and tighten the press until a constant pressure is obtained.
3.2. Read the values off the scale.
3.3. After each determination, clean the glass thoroughly with a spatula, stiff
bristled brush, paper napkin or compressed air pump.2002R1284 — EN — 31.01.2003 — 001.001 — 8
▼B
AppendixII
DEFINITIONS OF TERMS AND DEFECTS FOR HAZELNUTS IN
SHELL
—Cracksandsplitting:
Any crack which is open and conspicuous, and larger than one-fourth the
circumference of the shell.
—Defectsoftheshell:
Any defect affecting the shell but not the kernel.
—Dry:
Means that the shell is free from surface moisture, and that the shells and
kernels combined do not contain more than 12 % moisture.
—Empty:
Means a hazelnut containing no kernel.
—Foreignmatter:
Any matter not normally associated withth e product.
—Insectdamage:
Visible damage caused by insects and animal parasites or the presence of
dead insects or insect debris.
—Intact:
Means that the shell is not broken, split or mechanically damaged; a slight
crack is not considered a defect provided that the kernel is still protected.
—Mould:
Mould filaments visible to the naked eye either on the outside or on the
inside of the kernel.
—Rancidity:
Oxidation of lipids or free fatty acids producing a disagreeable flavour. An
oily appearance of the flesh does not necessarily indicate a rancid condition.
—Rotten/Decay:
Significant decomposition caused by the action of micro-organisms.
—Shrivelled:
The wrinkling of more than 50 % of the skin surface of the compact fruit,
usually occurring in seasons when there are high crop yields, or when there
is stress from drought or poor nutrition, or as an inherited trait.
—Shrunken:
A condition yielding undeveloped firm fruit obtained after fertilization
during rapid kernel growthin extremely h ightemperatures.
—Wellformed:
Means that the shell is not noticeably misshapen and that its shape concords
with the characteristic variety or commercial type.2002R1284 — EN — 31.01.2003 — 001.001 — 9