1292/81- - - I
1This document is meant purely as a documentation tool and the institutions do not assume any liability for its con-
tents
COMMISSION REGULATION (EEC) No 1292/81
of 12 May 1981
laying down quality standards for leeks, aubergines and courgettes
(OJ No L 129, 15. 5. 1981, p. 38)
Amended by:
Official Journal
No page date
Commission Regulation (EEC) No 1076/89 of 26 April 1989 L 114 14 27. 4. 1989
Commission Regulation (EC) No 888/97 of 16 May 1997 L 126 11 17. 5. 1997
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ICOMMISSION REGULATION (EEC) No 1292/81
of 12 May 1981
laying down quality standards for leeks, aubergines and courgettes
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the T reaty establishing the EuropeanEconomic Community,
Having regard to Council Regulation (EEC) No 1035/72
of 18 May 1972 on the common organization of the
market in fruit and vegetables (
1), as last amended by Re-
gulation (EEC) No 1116/81 (2), and in particular Article 2
(2) thereof,
Whereas Regulation (EEC) No 1208/79 (3)a n dR e g u l a t i o n
(EEC) No 1315/80 (4) added respectively leeks, and auber-
gines and courgettes to Annex I to Regulation (EEC)
No 1035/72 listing the products for delivery fresh to the
consumer which are covered by quality standards;
Whereas it is therefore necessary to lay down such quan-
tity standards for those products;
Whereas the standards are to apply at all stages of market-
ing; whereas transportation over a long distance, storage
for a certain length of time or the various handling oper-
ations to which the products are subject may bring about
deterioration because of the biological development of the
products or their tendency to perish; whereas, therefore,
account should be taken of such deterioration when apply-
ing the standards at the stages of marketing following dis-
patch;
Whereas the measures provided for in this Regulation are
in accordance with the opinion of the Management Com-
mittee for Fruit and Vegetables,
HAS ADOPTED THIS REGULATION:
(1) OJ No L 118, 20. 5. 1972, p. 1.
(2) OJ No L 118, 30. 4. 1981, p. 1.
(3) OJ No L 153, 21. 6. 1979, p. 1.
(4) OJ No L 134, 31. 5. 1980, p. 20.
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1Article 1
1. The quality standards for aubergines and
courgettes (subheading ex 07.01 T of the Common Cus-
toms T ariff are set out respectively in Annexes I, II and III
to this Regulation.
2. Those standards shall apply at all stages of marketing,
under the conditions laid down in Regulation (EEC)
No 1035/72.
However, at the stages following dispatch, the product may
show, in relation to the standards prescribed,
— a slight of freshness and turgescence, and/or
— slight deterioration due to their development and their
tendency to perish.
Article 2
This Regulation shall enter into force on the third day fol-
lowing its publication in the Official Journal of the Euro-
pean Communities.
It shall apply with effect from:
— 1 July 1981 for aubergines and courgettes.1292/81
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2ANNEX I 1076/8 9 --- d e l e t e d
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3ANNEX II
QUALITY STANDARD FOR AUBERGINES
I. DEFINITION OF PRODUCE
This standard applies to aubergines, fruit of the varieties (cultivars) grown from Solanum
melongena L. var. esculentum, insanum and ovigerum, to be supplied fresh to the con-
sumer, aubergines for industrial processing being excluded.
According to their shape, a distinction is made between:— elongated aubergines,
—g l o b u s a u b e r g i n e s .
II. PROVISIONS CONCERNING QUALITY
The purpose of the standard is to define the quality requirements of aubergines after
preparation and packaging.
A.Minimum requirements
In all classes, subject to the special provisions for each class and the tolerances al-
lowed, the aubergines must be:
—w h o l e ,
— fresh in appearance,
—f i r m ,— 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,— provided with calyx and peduncle which may be slightly damaged,
— sufficiently developed, without their flesh being fibrous or woody and without
over development of seeds (subject to the special provisions for Class III),
— f r e eo fa b n o r m a le x t e r n a lm o i s t u r e ,
— free of any foreign smell and/or taste.
The development and condition of the aubergines 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
Aubergines are classified into three classes defined below:
(i) Class I
Aubergines in this class must be of good quality and must possess the character-
istics of the variety. They must also be practically free from sunburn. They may,
however, show the following slight defects provided that these do not impair thegeneral appearance, quality, conservation or presentation of the produce:
— slight defect of shape,
— slight discolouration at the base,— slight bruising and/or slight healed cracks provided that they do not cover
more than 3 cm
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4(ii) Class II
This class comprises aubergines which do not qualify for inclusion in Class I, but
satisfy the minimum requirements specified above. Provided they retain their
essential characteristics of quality and presentation, they may show the followingdefects:
— defects of shape,
— defects of colouring,— slight sun-scorched provided it does not cover more than 4 cm
2,
— slight dry superficial defects provided that they do not cover more than
4c m2.
III. PROVISIONS CONCERNING SIZING
The sizing of aubergines is determined:— either by the maximum diameter of the equatorial section on the longitudinal
axis,
—o r b y w e i g h t .A. F or sizing by diameter , the minimum diameter is fixed at 40 mm for elongated
aubergines and 70 mm for globus aubergines.
The difference between the smallest and largest aubergines in the same package
must not exceed:
— 20 mm for elongated aubergines,
— 25 mm for globus aubergines.
B.For sizing by weight , the minimum weight is fixed at 100 grams. The following
s c a l em u s tb ec o m p l i e dw i t h :
— 100 to 300 grams with a maximum difference of 75 grams between the
smallest and largest aubergines in the same package,
— 300 to 500 grams with a maximum difference of 100 grams between the
smallest and largest aubergines in the same package,
— above 500 grams with a maximum difference of 250 grams between the
smallest and largest aubergines in the same package.
Compliance with the sizing scale is compulsory for Class I. In addition, elon-
gated aubergines must have a minimum length, excluding peduncle, of 80 mm.
IV . PROVISIONS CONCERNING TOLERANCES
T olerances in respect of quality and size are allowed in each package for produce not
satisfying the requirements of the class indicated.
A.Quality tolerances
(i) Class I
10 % by number or weight of aubergines not satisfying the requirements for the
class, but meeting those for Class II or, exceptionally, coming within the toler-ances for that class.
(ii) Class II
10 % by number or weight of aubergines satisfying neither the requirements for
the class nor the minimum requirements, with the exception of produce affected
by rotting, marked bruising, unhealed cracks or any other deterioration render-
ing it unfit for consumption.1292/81
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5B.Size tolerances
(i) Class I
10 % by number or weight of aubergines conforming to the size immediately
below or above that specified on the package.
(ii) Class II
10 % by number or weight of aubergines not conforming to the minimum size.
In any case, the tolerance is not applicable to aubergines the diameter of whichis more than 5 mm below the minimum diameter or, in the case of sizing
weight, to aubergines weighing less than 90 grams.
V . PROVISIONS CONCERNING PRESENTATION
A.Uniformity
The contents of each package should be uniform and contain only aubergines of the
same origin, commercial type, quality and size (where sizing is compulsory) and ap-preciably the same degree of development and colouring.
.
Elongated aubergines packed in the same package must be sufficiently uniform as
regards length.
The visible part of the contents of each package must be representative of the entire
contents.
B.Packaging
The aubergines must be packed in such a way as to ensure proper protection of the
produce.
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 pack-
ages must be free from 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 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
t h ec o d em a r k .
B.Nature of produce
— ‘aubergines’, if the contents are not visible from the outside,
— name of variety (optional).
C.Origin of produce
— country of origin and, optionally, district where grown or national, regional or
local place name.
D.Commercial specifications
— class,
— size (where applicable) expressed:1292/81
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6— either by maximum and minimum diameters, when sizing is by diameter,
— or by maximum and minimum weights, when sizing is by weight.
E.Official control mark (optional)1292/81
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7ANNEX III
QUALITY STANDARD FOR COURGETTES
I. DEFINITION OF PRODUCE
This standard applies to courgettes, harvested young and tender, before their seeds have
become firm, of varieties (cultivars) grown from Cucurbita pepo L. (1), to be supplied
fresh to the consumer, courgettes for industrial processing being excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of this standard is to define the quality requirements for courgettes after
preparation and packaging.
A.Minimum requirements:
In all classes, subject to the special provisions for each class and the tolerances al-
lowed, the courgettes must be:
— intact, including a stalk which may be slightly damaged,
— of fresh appearance,—f i r m ,
— sound; produce affected by rotting or deterioration such as to make it unfit for
consumption is excluded,
— free from damage caused by insects or other parasites,
— free of cavities,
—f r e e o f s p l i t s ,— clean, practically free of any visible foreign matter,
— sufficiently developed without over-development of seeds
— f r e eo fa b n o r m a le x t e r n a lm o i s t u r e ,
— free of any foreign smell and/or taste.
The development and condition of the courgettes 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
Courgettes are classified into three classes defined below:
(i) Class I
Courgettes in this class must be of good quality and must possess the character-
istics of the variety. They may, however, show the following defects provided
that these do not impair the appearance, quality, conservation and presentation
of the produce:
— slight defects of shape,
— slight defects of colouring,
— slight healed cracks of the skin.The courgettes must include a stalk of a maximum length of 3 cm.
(1) Courgettes having markedly developed seeds, called ‘marrows’ in the United Kingdom and in
Ireland, are not covered by this standard.1292/81
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8(ii) Class II
This class comprises courgettes which do not qualify for inclusion in Class I but
satisfy the minimum requirements specified above.
Provided that they retain their essential characteristics of quality and presenta-
tion, they may show the following defects:
— defects of shape,
— defects of colouring,—s l i g h t s u n - s c o r c h e d ,
— healed cracks of the skin, provided that these do not impair conservation.
III. PROVISIONS CONCERNING SIZING
The sizing of courgettes is determined:
— either by length,—o r b y w e i g h t .
(a) For sizing by length, this is measured between the junction of the stalk and the end
of the fruit, according to the following scale:
— 7 cm to 14 cm inclusive,
— 14 cm (exclusive) to 21 cm (inclusive),
— 21 cm (exclusive) to 30 cm.
(b) For sizing by weight, the following scale must be respected:
— 50 g to 100 g (inclusive),
— 100 g (exclusive) to 225 g (inclusive),
— 225 g (exclusive) to 450 g.
IV . PROVISIONS CONCERNING TOLERANCES
T olerances in respect of quality and size are allowed in each package for produce not
satisfying the requirements of the class indicated.
A.Quality tolerances
(i) Class I
10 % by number or weight of courgettes 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 or weight of courgettes satisfying neither the requirements for
the class nor the minimum requirements, with the exception of produce affected
by rotting, marked bruising, unhealed cracks or any other deterioration render-ing it unfit for consumption.
B.Size tolerances
(i) Classes I and II
10 % by number or weight of courgettes conforming to the size immediately
below or above that specified on the package. However, this tolerance is applica-
ble only to produce which differs by not more than 10 % from the size or
weight limits specified.1292/81
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9V . PROVISIONS CONCERNING PRESENTATION
A.Uniformity
The contents of each package must be uniform and contain only courgettes of the
same origin, quality and size (where sizing is compulsory) and appreciably the samedegree of development and colouring.
The visible part of the contents of each package must be representative of the entirecontents.
B.Packaging
The courgettes must be packed in such a way as to ensure proper protection of the
produce.
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 materialsand 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 package must 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 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
t h ec o d em a r k .
B.Nature of produce
— ‘courgettes’ if the contents are not visible from the outside.
C.Origin of produce
Country of origin and, optionally, district where grown, or national, regional or local
place name.
D.Commercial specifications
— class,
— size (where applicable) expressed:
— either by maximum and minimum measurements, where sizing is by length
— or by maximum and minimum weights, when sizing is by weight.
E.Official control mark (optional).888/9 7 --- d e l e t e d
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