1983R2213 — EN — 01.01.2002 — 003.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COMMISSIONREGULATION(EEC)No2213/83
of28July1983
layingdownqualitystandardsfor ►M7 ◄witloofchicory
(OJ L 213, 4.8.1983, p. 13)
Amended by:
OfficialJournal
No page date
►M1 Commission Regulation (EEC) No 1654/87 of 12 June 1987 L 153 35 13.6.1987
►M2 Commission Regulation (EEC) No 1872/91 of 28 June 1991 L 168 60 29.6.1991
►M3 Commission Regulation (EEC) No 3439/91 of 26 November 1991 L 326 21 28.11.1991
►M4 Commission Regulation (EEC) No 658/92 of 16 March 1992 L 70 15 17.3.1992
►M5 Commission Regulation (EC) No 888/97 of 16 May 1997 L 126 11 17.5.1997
►M6 Commission Regulation (EC) No 2390/97 of 1 December 1997 L 330 12 2.12.1997
►M7 Commission Regulation (EC) No 1508/2001 of 24 July 2001 L 200 14 25.7.2001
▼B
COMMISSIONREGULATION(EEC)No2213/83
of28July1983
laying down quality standards for ►M7 ◄witloof
chicory
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European EconomicCommunity,
Having regard to CouncilRegul ation (EEC) No 1035/72 of 18 May
1972 on the common oganization of the market in fruit andvegetables (
1), as last amended by Regulation (EEC) No 1738/82 (2),
and in particular Article 2 (3) thereof,
Whereas the quality standards for onions are laid down in Annex II/6 of
Regulation No 23 (3); whereas those standards were amended by
Regulation No 87/64/EEC (4);
Whereas the quality standards for witloof chicory are laid down in
Annex I/2 to Regulation No 58 (5);
Whereas a change has occurred in the production and marketing of these
products particularly as regards the requirements of consumer andwholesale markets; whereas the common quality standards for onionsand witloof chicory should therefore be changed to take those newrequirements into account;
Whereas such changes entailal teration of the definition of the
supplementary quality class as laid down by Council Regulation(EEC) No 1194/69 (
6); whereas account should be taken, in defining
that class, of the economic importance to producers of the products
concerned and of the need to meet consumer requirements;
Whereas the standards are applicable at all stages of marketing; whereas
transportation over a long distance, storage for a certain length of timeor the various handling operations may bring about deterioration due tothe biological development of the products or their tendency to perish;whereas, therefore, account should be taken of such deterioration when
applying the standards at the marketing stages following dispatch;
whereas, since the products in the ‘Extra’ class have to be particularlycarefully sorted and packaged, only lack of freshness or turgescence is tobe taken into account only in their case;
Whereas in the interest of clarity and certainty as to legal requirements
for ease of use the standards thus changed should be consolidated in asingle text;
Whereas the measures provided for in this Regulation are in accordance
with the opinion of the Management Committee for Fruit andVegetables,
HAS ADOPTED THIS REGULATION:
Article 1
The marketing standard for witloof chicory, falling within CN code
0705 21 00, shall be as set out in the Annex to this Regulation.
These standards shall apply at all marketing stages, under the conditions
laid down in Regulation (EEC) No 1035/72.1983R2213 — EN — 01.01.2002 — 003.001 — 2
(1) OJ No L 118, 20. 5. 1972, p. 1.
(2) OJ No L 190, 1. 7. 1982, p. 7.
(3) OJ No 30, 20. 4. 1962, p. 965/62.
(4) OJ No 116, 21. 7. 1964, p. 1050/64.
(5) OJ No 56, 7. 7. 1962, p. 1607/62.
(6) OJ No L 157, 28. 6. 1969, p. 1.▼M7
▼B
▼B
However, at the stages following dispatch the products may show, in
relation to the standards prescribed,
— a slight lack of freshness and turgescence,
— for the products graded in the classes other than the ‘Extra’ class,
slight alternation due to their development and their tendency toperish.
Article 2
1. The words ‘to onions’ in Article 2 of Regulation No 23 and the
words ‘witloof chicory’ in the first Article of Regulation No 58 and theterms ‘onions, witloof chicory’ in the first Article of Regulation (EEC)No 1194/69 are hereby deleted.
2. Annex II/6 to Regulation No 23 and Annex I/2 to Regulation No
58 and Annexes II and III to Regulation (EEC) No 1194/69 are hereby
repealed.
Article 3
This Regulation shall enter into force on 1 September 1983.
This Regulation shall be binding in its entirety and directly applicable in
all Member States.1983R2213 — EN — 01.01.2002 — 003.001 — 3
▼M7
ANNEX
QUALITYSTANDARDSFORWITLOOFCHICORY
I. DEFINITION OF PRODUCE
This standard applies to chicory, i.e. chicory sprouts forced from the roots of
varieties (cultivars) of ‘witloof chicory’ derived from Cichorium intybus L. var.
foliosum HEGI (SIC! Cichorium intybus L. var. foliosum HEGI), intended for
supply fresh to the consumer, witloof chicory for industrial processing being
excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of this standard is to define the quality requirements for witloof
chicory after preparation and packaging.
A.Minimumrequirements
In all classes, subject to the special provisions for each class and the tolerances
allowed, the chicory must be:
— intact,
— sound; produce affected by rotting or deterioration such as to make it unfit for
consumption is excluded,
— free from reddish discoloration, frost-nip or traces of bruising,
— free from damage caused by rodents or disease,
— free from damage caused by insects or other parasites,— free from incipient flower spike more than three-quarters of their length,
— clean, in particular having no earth-soiled leaves and practically free of any
visible foreign matter,
— pale, i.e. white to yellowish — white in colour,
— cut or broken off cleanly at the neck,— fresh in appearance,
— free of abnormalexternalmoisture,
— free of any foreign smell and/or taste.
The development and condition of the chicory 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 chicory is classified into four classes defined below:(i)‘Extra’ class:
Chicory in this class must be of superior quality. It must, in particular:
— be well-formed,
— be firm,
— have close heads, i.e. heads with a sharp, well-closed tip,
— have outer leaves of at least three quarters of the length of the chicory,— not be greenish or glassy-looking.
(ii)Class I:
Chicory in this class must be of good quality. It must, in particular:
— be reasonably firm,
— have outer leaves of at least half the length of the chicory,— not be greenish or glassy-looking.
It may be less regular in shape, and the tips, without the diameter of the opening
exceeding the chicory's maximum diameter by more than one-fifth, may be less
tight and close than for the ‘Extra’ class.
(iii)Class II:
This class includes chicory which does not qualify for inclusion in the higher
classes, but satisfies the minimum requirements specified above.1983R2213 — EN — 01.01.2002 — 003.001 — 4
▼B
▼B
It may, however, have the following defects:
— be of a slightly irregular shape,
— greenish at the tips of the leaves,— be slightly open at the tip (the diameter of the opening may not exceed the
chicory's maximum diameter by more than one-third.
in (SIC! In) addition this class may include chicory of irregular form provided it
is presented separately in homogeneous packages and fulfils all the other
requirements laid down for the class.
III. PROVISIONS CONCERNING SIZING
Sizing is determined firstly by the diameter of the widest section at right angles to
the longitudinal axis, and secondly by length. For each class, the sizes are fixed as
follows:
(cm)
Extra I II ►M5 ◄
Minimum diameter
— chicory under 14 cm in length 2,5 2,5 2,5 ►M5 ◄
— chicory 14 cm or over in length 3 3 2,5 ►M5 ◄
Maximum diameter 6 8 — ►M5 ◄
Minimum length 9 9 9 (1)►M5 ◄
Maximum length 17 20 24 ►M5 ◄
(1) However, chicory ranging between 6 and 12 cm in length may be included in class II ►M5 ◄,
subject to mention being made on the package of the minimum and maximum length of the chicory containedtherein.
Within any one package:
(i) the maximum permissible difference in length between the chicory sprouts is
5 cm for the ‘Extra’ class, 8 cm for class I and 10 cm for class II
►M5 ◄;
(ii) the maximum permissible difference in diameter between the chicory sprouts
is 2,5 cm for the ‘Extra’ class, 4 cm for class I and 5 cm for class II.
►M5 ◄
IV. PROVISIONS CONCERNING TOLERANCES
Tolerances in respect of quality and size are allowed in each package for produce
not satisfying the requirements for its class.
A.Qualitytolerances
(i)‘Extra’ class:
5 % by number or weight of chicory sprouts not satisfying the requirements of
this class but meeting the requirements of class I or, exceptionally, coming within
the tolerances for that class.
(ii)Class I:
10 % by number or weight of chicory sprouts not satisfying the requirements of
this class but meeting the requirements of class II, or exceptionally coming within
the tolerances for that class.
(iii)Class II:
10 % by number or weight of chicory sprouts satisfying neither the requirements
of this class nor the minimum requirements, with the exception of produce
affected by rotting or any other deterioration rendering it unfit for consumption.1983R2213 — EN — 01.01.2002 — 003.001 — 5
▼M2
▼M5
▼B
▼M5
B.Sizetolerances
For all classes: 10 % by number or weight of chicory sprouts whose length and
diameter are no more than 1 cm above or below the measurements for size-grades
given in section III. No tolerances are allowed, however, in respect of the
minimum diameter.
V. PROVISIONS CONCERNING PRESENTATION
A.Uniformity
The contents of each package must be uniform and comprise only chicory of the
same origin, variety (SIC! variety,) quality and size.
The visible part of the contents of each package must be representative of theentire contents.
B.Presentation
Chicory graded as ‘Extra’ and as classes I and II must be put up:
— either evenly in layers,
— or in small packages.
Chicory in class II of irregular shape ►
M5 ◄must be put in
packages weighing 7 kilogrammes or more.
C.Packaging
The chicory must be packed in such a way as to protect the produce properly.
If it is presented in wooden cases, it must be separated from all the sides of the
case by protective material.
The materials used inside the package must be new, clean and of a quality such as
to avoid causing any externalor internaldamage to the produce. The use of
materials and particularly of paper or stamps bearing trade specifications is
allowed, provided that the printing or labelling has been done with a non-toxic
ink or glue.
Packages must be free from any 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. (SIC! 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)’ has to be indicated in close
connection with the code mark.
B.Natureofproduce
Witloof or ‘witloof chicory’ if the contents are not visible from the outside.
C.Originofproduce
Country of origin and, optionally, district where grown, or national, regional or
local place name.
D.Commercial specifications
— Class (SIC! class) and, in the case of class II, the words ‘irregular shape’,
where applicable, and optionally an equivalent national description.1983R2213 — EN — 01.01.2002 — 003.001 — 6
▼B
▼M5
▼B
▼M2
▼B
▼M5
▼B
▼M2
▼B
— maximum and minimum length for chicory in class II
►M5 ◄ranging between 6 and 12 cm in length only.
E.Officialcontrol mark (optional)1983R2213 — EN — 01.01.2002 — 003.001 — 7