1987R1591 — EN — 31.01.2003 — 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)No1591/87
of5June1987
layingdownqualitystandardsforcabbages,Brusselssprouts, ►M3 ribbedceleryandspinach ◄
(OJ L 146, 6.6.1987, p. 36)
Amended by:
Official Journal
No page date
►M1CommissionRegulation(EEC) No 658/92 of 16 March 1992 L 70 15 17.3.1992
►M2CommissionRegulation(EC) No 888/97 of 16 May 1997 L 126 11 17.5.1997
►M3CommissionRegulation(EC) No 1168/1999 of 3 March 1999 L 141 5 4.6.1999
►M4CommissionRegulation(EC) No 1135/2001 of 8 Jun e 2001 L 154 9 9.6.2001
►M5CommissionRegulation(EC) No 46/2003 of 10 Jan uary 2003 L 7 61 11.1.2003
▼B
COMMISSIONREGULATION(EEC)No1591/87
of5June1987
laying down quality standards for cabbages, Brussels sprouts,
►M3 ribbedcelery andspinach ◄
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community,
Having regard to Council Regulation (EEC) No 1035/72 of 18 May
1972 on the common organization of the market in fruit and vegeta-bles (
1), as last amended by Regulation (EEC) No 1351/86 (2), and in
particular Article 2 (3) thereof,
Whereas the quality standards for cabbages, Brussels sprouts and
ribbed celery are laid downinCoun cil RegulationNo 41/66/EEC (3)
and whereas a further Class ‘III’ for Brussels sprouts is defined inRegulation(EEC) No 75/74 (
4);
Whereas the quality standards for spinach are laid down in Annex I/1
to CommissionRegulationNo 58 (5), as last amended by Regulation
(EEC) No 899/87 (6);
Whereas the quality standards for plums are laid down in Annex II/8 to
Council Regulation No 23(7), as last amended by Regulation (EEC)
No 1129/86 (8);
Whereas changes have taken place in the production and marketing of
these products, inparticular as regards retail an d wholesale market
requirements; whereas the common quality standards should thereforebe changed to take account of the new requirements;
Whereas the standards are applicable at all stages of marketing;
whereas transportation over a long distance, storage for a certain length
of time or the various handling operations may bring about deteriora-
tionof these perishable products; whereas, therefore, accoun t shouldbe taken of such deterioration when applying the standards at themarketing stages following dispatch; whereas, since products in the‘Extra’ class have to be particularly carefully sorted and packaged,only lack of freshness or turgescence is to be taken into account in
their case;
Whereas in the interest of clarity and certainty as to legal requirements
and for ease of use the standards thus changed should, on the occasionof a further amendment, be redrafted in a single text;
Whereas the measures provided for inthis Regulationare inaccor-
dance with the opinion of the Management Committee for Fruit and
Vegetables,
HAS ADOPTED THIS REGULATION:
Article 1
The quality standards for:
— cabbages, falling within subheading 07.01 B II and ex 07.01 B III,
— Brussels sprouts, falling within subheading ex 07.01 B III,— ribbed celery, falling within subheading ex 07.01 T,— spinach, falling within subheading 07.01 C,1987R1591 — EN — 31.01.2003 — 003.001 — 2
(1) OJ No L 118, 20. 5. 1972, p. 1.
(2) OJ No L 119, 8. 5. 1986, p. 46.
(3) OJ No 69, 19. 4. 1966, p. 1013/66.
(4) OJ No L 9, 11. 1. 1974, p. 35.
(5) OJ No 56, 7. 7. 1962, p. 1607/62.
(6) OJ No L 88, 31. 3. 1987, p. 17.
(7) OJ No 30, 20. 4. 1962, p. 965/62.
(8) OJ No L 103, 29. 4. 1986, p. 22.
▼M3
of the Common Customs Tariff are set out in Annexes I, II, III, IV and
V hereto.
These standards shall apply at all marketing stages, under the condi-
tions laid down in Regulation (EEC) No 1035/72.
However, at the stages following dispatch the products may show, in
relationto the stan dards prescribed,
— a slight lack of freshness and turgescence,
— for the products graded inthe class other thanthe ‘Extra’ class,
slight alterations due to their development and their perishable
nature.
Article 2
RegulationNo 41/66/EEC an d Regulation(EEC) No 75/74 are herebyrepealed.
Article 3
RegulationNo 58 is hereby amen ded as follows:
—inArticle1‘07.01C’and‘Spinach’aredeleted;
—AnnexI/1isdeleted.
Article 4
RegulationNo 23 is hereby amen ded as follows:
—inArticle2(3)thewords‘andtoplums’ aredeleted;
— Annex II/8 is deleted.
Article 5
This Regulation shall enter into force on the day following its publica-
tioninthe Official Journal of the European Communities .
This Regulation shall be binding in its entirety and directly applicableinall Member States.1987R1591 — EN — 31.01.2003 — 003.001 — 3
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ANNEX Ι
QUALITYSTANDARDFORHEADEDCABBAGES
I. DEFINITION OF PRODUCE
This standard applies to headed cabbages grown from varieties (cultivars) of
Brassica oleracea L. var. capitata L. (including red cabbages and pointed
cabbages) and from Brassica oleracea L. var. bullata DC. andvar. sabauda
L.(savoy cabbages), supplied fresh to the consumer, cabbages for industrial
processing being excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of the standard is to define the quality requirements for headed
cabbages after preparation and packaging.
A.Minimumrequirements:
In all classes, subject to the special provisions for each class and the
tolerances allowed, the headed cabbages should be:
— intact,
— fresh inappearan ce,
—notburst,showingnosignsofflowerdevelopment,
— sound, produce affected by rotting or deterioration such as to make
it unfit for consumption is excluded,
— free of bruises and injury,— free from insects and/or other parasites,
— free of damage due to frost,
— clean, practically free of any visible foreign matter,
— free of abnormal external moisture,
— free of any foreign smell and/or taste.
The stem should be cut slightly below the lowest point of leaf growth;
the leaves should remain firmly attached, and the cut should be clean.
The condition of the headed cabbages 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:
Headed cabbages are classified into two classes defined below:
(i)Class I:
Headed cabbages graded into this class should be of good quality
and possess all the characteristics typical of the variety. They should
be compact, having regard to the species.
Headed cabbages, according to the variety, must have firmly
attached leaves. Store headed cabbages may have some of their
outer leaves removed. GreenSavoy headed cabbages an d early
headed cabbages, taking into account their variety, must be properly
trimmed, but in doing so a number of leaves may be left for protec-
tion.
Greenheaded cabbages may be slightly frosted.
The following are admitted:
— small cracks inthe outer leaves,
— slight bruising and light trimming of the outer leaves, provided
that it does not affect the good condition of the produce.
(ii)Class II:This class includes headed cabbages which do not qualify for inclu-
sion in Class I, but meet the minimum requirements specified
above. They may differ from headed cabbages inClass I inthe
following ways:
— they may have cracks inthe outer leaves,
— more of their outer leaves may be removed,
— they may have larger bruises and the outer leaves may be more
extensively trimmed,
— they may be less compact.1987R1591 — EN — 31.01.2003 — 003.001 — 4
▼B
III. PROVISIONS CONCERNING SIZING
Sizing is determined by the net weight. This must not be less than 350
grams per unit.
Sizing is compulsory for headed cabbages presented in packages. In that
case, the weight of the heaviest head in any one package must not be
more thandouble the weight of the lightest head. Whenthe weight of the
heaviest head is equal to or less than2 kilograms the differen ce betweenthe
heaviest and the lightest head may be up to 1 kilogram.
The size requirements shall not apply to miniature produce (a).
IV. PROVISIONS CONCERNING TOLERANCES
Tolerances in respect of quality and size are allowed in each package or in
each lot inthe case of headed cabbages tran sported inbulk for produce n ot
satisfying the requirements for the class indicated.
A.Qualitytolerances:
(i)Class I:
10 % by number or weight of headed cabbages not satisfying the
requirements for the class, but meeting the requirements for Class
II or, exceptionally, coming within the tolerances for that class.
(ii)Class II:
10 % by number or weight of headed cabbages not satisfying the
requirements of the class, or the minimum requirements, but
excluding headed cabbages visibly affected by rotting or any other
deterioration rendering them unfit for consumption.
B.Sizetolerances:
For all classes: 10 % by number or weight of headed cabbages not
meeting the specified requirements as regards:
— uniformity,
— minimum size.
However, No head may weigh less than300 grams.
V. PROVISIONS CONCERNING PRESENTATION
A.Uniformity
The contents of each package or lot, if transported in bulk, must contain
only headed cabbages of the same origin, variety and quality.
The headed cabbages classed inClass I must be un iform inshape an d
colour.
Miniature cabbages must be reasonably uniform in size. They may be
mixed with other miniature products of a different type and origin.
The visible part of the contents of the package or lot must be represen-
tative of the entire contents.
Notwithstanding the preceding provisions in this point, products covered
by this Regulationmay be mixed, insales packages of a n et 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).1987R1591 — EN — 31.01.2003 — 003.001 — 5
(a) Miniature produce means a variety or cultivar of aubergine, obtained by plant breeding
and/or special cultivation techniques, excluding aubergines of non-miniature varietieswhich have not fully developed or are of inadequate size. All other requirements ofthe standards must be met.
(
1) OJ L 7, 11.1.2003, p. 65.▼M4
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B.Packaging
The headed cabbages must be packed insuch a way as to en sure that
they are suitably protected. The may be delivered packed or inbulk.
The materials used inside the package must be clean and of a quality
such as to avoid causing any external or internal damage 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, or lots if the produce is transported in bulk, must be free of
all foreignmatter.
VI. PROVISIONS CONCERNING MARKING
1. For headed cabbages presented in packages, each package must bear the
following particulars in letters grouped on the same side, legibly and
indelibly marked and visible from the outside:
Α.Identification
Packer and/or Dispatcher: Name and address or officially issued or
accepted code mark. However, inthe case where a code mark is
used, the reference ‘packer and/or dispatcher (or equivalent abbrevia-
tions)’ has to be indicated in close connection with the code mark.
B.Natureofproduce
— ‘White headed cabbages’, etc., 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,
— Weight or number of units,
— ‘Mini cabbages’, ‘baby cabbages’ or other appropriate term for
miniature produce, where appropriate. Where several types of
miniature produce are mixed in the same package, all products
and their respective origins must be mentioned.
E.Officialcontrolmark(optional) .
2. For headed cabbages transported in bulk (loaded directly into a vehicle
or vehicle compartment), the above particulars must appear on a docu-ment accompanying the goods or on a notice placed in a visible
positionin side the vehicle.1987R1591 — EN — 31.01.2003 — 003.001 — 6
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ANNEX II
QUALITYSTANDARDFORBRUSSELSSPROUTS
I. DEFINITION OF PRODUCE
This standard applies to Brussels sprouts, being the axillary buds growing
along the vertical stem of varieties (cultivars) of Brassica oleracea L. var.
bullata subazr. gemmifera DC., supplied fresh to the consumer, Brussels
sprouts for industrial processing being excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of this standard is to define the quality requirements for Brus-
sels sprouts after preparation and packaging.
A.Minimumrequirements
In all classes, subject to the special provisions for each class and the
tolerances allowed, Brussels sprouts must be:
— intact,
— sound, produce affected by rotting or deterioration such as to make
it unit for consumption is excluded,
— fresh inappearan ce,
— clean, practically free of any visible foreign matter,— not frozen,
— free of insects and/or other parasites,
— free of abnormal external moisture,
— free of foreignsmell an d/or taste.
The stalk of trimmed Brussels sprouts must be cut just beneath the outer
leaves; the stalk of untrimmed Brussels sprouts must be fractured at the
base; the cut or fracture must be clean, without other parts of the plant
adhering.
The conditions of the Brussels sprouts must be such as to allow them:
— to withstand transport and handling, and
— to arrive in satisfactory condition at the place of the destination.
B.Classification
Brussels sprouts are classified into three classes defined below:
(i)Class I
Brussels sprouts inthis class must be of good quality. They must
be:
— firm,
— closed,
— free of damage by frost.
Trimmed Brussels sprouts must be well coloured. For untrimmed
Brussels sprouts, slightly discoloured basal leaves are allowed.
Slight damage to the outer leaves, caused by picking, grading or
packing is also allowed, provided that it does not affect the good
condition of the produce.
(ii)Class II
This class includes Brussels sprouts which do not qualify for inclu-
sion in Class I, but satisfy the minimum requirements specified
above.
However, produce inthis class may be:
— less firm,
— less closed but not opened,— moreover they may show slight damage due to frost.
III. PROVISIONS CONCERNING SIZE
Sizing is determined by the maximum diameter of the equatorial section.1987R1591 — EN — 31.01.2003 — 003.001 — 7
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The minimum diameter is:
—10mmfortrimmedBrusselssproutsgradedinClassesIandII
,
— 15 mm for untrimmed Brussels sprouts graded in Classes I and II.
For Brussels sprouts in Class I, the difference between the largest and the
smallest sprout in any one package must not exceed 20 mm.
IV. PROVISIONS CONCERNING TOLERANCES
Tolerances in respect of quality and size are allowed in each package for
produce not satisfying the requirements of the class indicated.
A.Quantitytolerances
(i)Class I
10 % by weight of Brussels sprout not satisfying the requirements
of the class but meeting the requirements for Class II, or exception-
ally, coming within the tolerances for that class.
(ii)Class II
10 % by weight of Brussels sprouts satisfying neither the require-
ments for the class nor the minimum requirements, but excluding
produce attacked by rot or any other deterioration rendering it unfit
for consumption.
B.Sizetolerances
For all classes: 10 % by weight of Brussels sprouts not conforming to
the size of requirements.
V. PROVISIONS CONCERNING PRESENTATION
A.Uniformity
The contents of each package must be uniform and comprise only Brus-
sels sprouts of the same origin, variety, quality and size (where
required).
The visible part of the contents of each package must be representative
of the entire contents.
Notwithstanding the preceding provisions in this point, products covered
by this Regulationmay be mixed, insales packages of a n et 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
The Brussels sprouts must be packed insuch a way as to protect them
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 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.
The packages must be free of 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:1987R1591 — EN — 31.01.2003 — 003.001 — 8
(1) OJ L 7, 11.1.2003, p. 65.▼M2
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A.Identification
Packer and/or Dispatcher: Name and address or officially issued or
accepted code mark. However, inthe 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
‘Trimmed Brussels sprouts’ or ‘untrimmed Brussels sprouts’, if the
contents are not visible from the outside.
C.Origin ofproduce
Country of origin and, optionally, district where grown, or national
regional or local place name.
D.Commercial specifications
Class; when sized, size expressed in minimum and maximum diameter.
E.Officialcontrolmark(optional) .1987R1591 — EN — 31.01.2003 — 003.001 — 9
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ANNEX III
QUALITYSTANDARDFORRIBBEDCELERY
I. DEFINITION OF PRODUCE
This standard applies to ribbed celery of varieties (cultivars) grown from
Apium graveolens L. var. dulce Mill., to be supplied fresh to the consumer,
ribbed celery for industrial processing being excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of this standard is to define the quality requirements for ribbed
celery, after preparation and packaging.
A.Minimumrequirements
In all classes, subject to the special provisions for each class and the
tolerances allowed, the ribbed celery must be:
— whole, trimming of the upper part being permitted,
— fresh inappearan ce,
— sound, produce affected by rotting or deterioration such as to make
it unfit for consumption is excluded,
— free from damage caused by frost,
— free from cavities, suckers and flowers stems,
— clean, practically free of any visible foreign matter,— practically free from damage caused by pests,
— practically free from pests,
— free of excessive external moisture, that is to say, adequately dried,
if washed,
— free of any foreign smell and/or taste.
The main root must be well cleaned and must not exceed 5 cm in
length.
Ribbed celery must be normally developed, having regard to the produc-
tionperiod. Its con ditionmust be such as to allow it:
— to withstand transport and handling, and
— to arrive in satisfactory condition at the place of destination.
B.Classification
Ribbed celery is classified into two classes, defined below:
(i)Class I
Ribbed celery inthis class must be of good quality, regular inshape
and free of traces of disease on either the leaves or the leaf stalks.
The leaf stalks must not be broken, stringy, crushed or split.
Inthe case of blan ched ribbed celery, the leaf stalks must be white
to yellowish-white or greenish-white in colour for at least half their
length.
(ii)Class II
This class includes ribbed celery which do not qualify for inclusion
in Class I, but satisfy the minimum requirements specified above.
Ribbed celery inthis class may show slight traces of rust. It may
also show a slight deformation or slight bruises and have not more
thantwo leaf stalks that are broken , crushed or split.
Inthe case of blan ched ribbed celery, the leaf stalks must be white
to yellowish-white or greenish-white in colour for at least one-third
of their length.
III. PROVISIONS CONCERNING SIZING
Sizing is determined in relation to net weight. The minimum weight of
ribbed celery is 150 grams.
Ribbed celery is graded into three groups:
(i) large: over 800 grams
(ii) medium: 500 to 800 grams
(iii) small: 150 to 500 grams1987R1591 — EN — 31.01.2003 — 003.001 — 10
▼B
The difference in size in the same package may not exceed 200, 150 and
100 grams respectively.
This grading and uniformity requirement is compulsory for Class I only.
IV. PROVISIONS CONCERNING TOLERANCE
Tolerances in respect of quality and size are allowed in each package for
produce not satisfying the requirements of the class indicated.
A.Qualitytolerances
(i)Class I
10 % by number of ribbed celery not satisfying the requirements of
the class but meeting the requirements for Class II, or exceptionally,
coming within the tolerances for that class.
(ii)Class II
10 % by number of ribbed celery satisfying neither the requirements
for the class nor the minimum requirements, excluding produce
attacked by rot or any other deterioration rendering it unfit for
consumption.
B.Sizetolerances
For all classes: 10 % by number of ribbed celery not conforming to the
size requirements.
V. PROVISIONS CONCERNING PRESENTATION
A.Uniformity
The contents of each package must be uniform and comprise only
ribbed celery of the same origin, quality and colour, and size (where
required).
The visible part of the contents of each package must be representative
of the entire contents.
Notwithstanding the preceding provisions in this point, products covered
by this Regulationmay be mixed, insales packages of a n et 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.Presentation
The ribbed celery may be presented:
— either bundled in the package,
— or stacked inthe package.
When presented in bundles, all bundles in the same package must
contain the same number of pieces.
C.Packaging
The ribbed celery must be packed insuch a way as to protect it prop-
erly.
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 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.
The packages must be free of 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:1987R1591 — EN — 31.01.2003 — 003.001 — 11
(1) OJ L 7, 11.1.2003, p. 65.▼M5
▼B
▼B
A.Identification
Packer and/or Dispatcher: Name and address or officially issued or
accepted code mark. However, inthe 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
‘Ribbed celery’ followed by the indication ‘blanched celery’ or an indi-
cation of the colour-type, if the contents are not visible from the outside.
C.Origin ofproduce
Country of origin and, optionally, district where grown or national,
regional or local place name.
D.Commercial specifications
Class;
Whensized, size expressed by ‘large’, ‘medium’ or ‘small’;Number of pieces or, where appropriate, number of bundles.
E.Officialcontrolmark(optional) .1987R1591 — EN — 31.01.2003 — 003.001 — 12
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ANNEX IV
QUALITYSTANDARDFORSPINACH
I. DEFINITION OF PRODUCE
This standard applies to spinach of varieties (cultivars) grown from
Spinacia oleracea L. to be supplied fresh to the consumer, spinach for
industrial processing being excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of this standard is to define the quality requirements for
spinach in leaf or in heads after preparation and packaging.
A.Minimumrequirements
In all classes, subject to the special provisions for each class and the
tolerances allowed, the spinach must be:
— sound, produce affected by rotting or deterioration such as to make
it unfit for consumption is excluded,
— fresh inappearan ce,— clean, practically free of visible foreign matter,— practically free from pests,— free of floral stems,— free of any foreign smell and/or taste.
Washed spinach must be adequately drained.In the case of spinach heads, the portion comprising the root must be cut
close to the base of the outer leaves.
The spinach must be sufficiently developed and in such condition as to
enable it:
— to withstand transport and handling, and
— to arrive in satisfactory condition at the place of destination.
B.Classification
Spinach is classified into two classes, defined below:
(i)Class I
Spin ach inthis class may be inleaf or inheads an d must be of good
quality.
The leaves must be:
— normal in colour and appearance for the variety and time of
harvest,
— free from damage caused by frost, animal parasites or diseases
impairing appearance or edibility.
In the case of leaf spinach, the leaf stem must not exceed 10 cm in
length.
(ii)Class II
This class includes leaf spinach or spinach heads which do not
qualify for inclusion in Class I, but satisfy the minimum require-
ments specified above.
III. PROVISIONS CONCERNING SIZING
Sizing is not compulsory for spinach.
IV. PROVISIONS CONCERNING TOLERANCE
Tolerances in respect of quality shall be allowed in each package for
produce not satisfying the requirements of the class indicated.
(i)Class I
10 % by weight of spinach not satisfying the requirements for the class
but meeting the requirements for Class II or, exceptionally, coming
withinthe toleran ces for that class.
(ii)Class II
10 % by weight of spinach not satisfying the requirements for the class
nor the minimum requirements, excluding spinach in leaf or in heads
affected by rotting or any other deterioration rendering it unfit for1987R1591 — EN — 31.01.2003 — 003.001 — 13
▼B
consumption. In addition, in the case of spinach heads, a tolerance of
10 % by weight of heads, having roots attached which do not exceed
1 cm inlen gth from the base of the outer leaves, shall be allowed.
V. PROVISIONS CONCERNING PRESENTATION
A.Uniformity
The contents of each package must be uniform and comprise only
spinach of the same origin, variety and quality.
Leaf spinach and spinach heads must not be mixed in the same package.
The visible part of the contents of each package must be representative
of the entire contents.
Notwithstanding the preceding provisions in this point, products covered
by this Regulationmay be mixed, insales packages of a n et 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
The spinach must be packed in such a way as to ensure that it is
suitably protected.
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 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.
The packages must be free of all foreignmatter.
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, inthe 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
‘Leaf spinach’ or ‘spinach heads’, if the contents are not visible from
the outside.
C.Origin ofproduce
Country of origin and, optionally, district where grown or national,
regional or local place name.
D.Commercial specifications
Class.
E.Officialcontrolmark(optional) .1987R1591 — EN — 31.01.2003 — 003.001 — 14
(1) OJ L 7, 11.1.2003, p. 65.▼M5
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