1987R1591 — EN — 29.06.2001 — 002.001 — 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
►M1 Commission Regulation (EEC) No 658/92 of 16 March 1992 L 70 15 17.3.1992
►M2 Commission Regulation (EC) No 888/97 of 16 May 1997 L 126 11 17.5.1997
►M3 Commission Regulation (EC) No 1168/1999 of 3 March 1999 L 141 5 4.6.1999
►M4 Commission Regulation (EC) No 1135/2001 of 8 June 2001 L 154 9 9.6.2001
▼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 andvegetables (
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 down in Council Regulation No 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
Commission Regulation No 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, in particular as regards retail and wholesale market
requirements; whereas the common quality standards should therefore
be 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 timeor the various handling operations may bring about deterioration of theseperishable products; whereas, therefore, account should be taken of suchdeterioration when applying the standards at the marketing stages
following dispatch; whereas, since products in the ‘Extra’ class have to
be particularly carefully sorted and packaged, only lack of freshness orturgescence 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 occasion ofa further amendment, be redrafted in a single 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 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 — 29.06.2001 — 002.001 — 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 conditions
laid down in Regulation (EEC) No 1035/72.
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 class other than the ‘Extra’ class, slight
alterations due to their development and their perishable nature.
Article 2
Regulation No 41/66/EEC and Regulation (EEC) No 75/74 are hereby
repealed.
Article 3
Regulation No 58 is hereby amended as follows:
— in Article 1 ‘07.01 C’ and ‘Spinach’ are deleted;
— Annex I/1 is deleted.
Article 4
Regulation No 23 is hereby amended as follows:
— in Article 2 (3) the words and to plums are deleted;
— Annex II/8 is deleted.
Article 5
This Regulation shall enter into force on the day following its
publication in the Official Journal of the European Communities .
This Regulation shall be binding in its entirety and directly applicable in
all Member States.1987R1591 — EN — 29.06.2001 — 002.001 — 3
▼B
▼B
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 in appearance,
— not burst, showing No signs of flower development,— 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. Green Savoy headed cabbages and early headed cabbages,
taking into account their variety, must be properly trimmed, but in
doing so a number of leaves may be left for protection.
Green headed cabbages may be slightly frosted.
The following are admitted:
— small cracks in the 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
inclusion in Class I, but meet the minimum requirements specified
above. They may differ from headed cabbages in Class I in the
following ways:
— they may have cracks in the 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 — 29.06.2001 — 002.001 — 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
than double the weight of the lightest head. When the weight of the heaviest
head is equal to or less than 2 kilograms the difference between the 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 in the case of headed cabbages transported in bulk for produce not
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 than 300 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 in Class I must be uniform in shape and
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
representative of the entire contents.
B.Packaging
The headed cabbages must be packed in such a way as to ensure that they
are suitably protected. The may be delivered packed or in bulk.
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.1987R1591 — EN — 29.06.2001 — 002.001 — 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 of the
standards must be met.▼M4
▼B
▼M4
▼B
▼B
Packages, or lots if the produce is transported in bulk, must be free of all
foreign matter.
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, 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
— ‘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.Commercialspecifications
— 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 document
accompanying the goods or on a notice placed in a visible position inside
the vehicle.1987R1591 — EN — 29.06.2001 — 002.001 — 6
▼M2
▼B
▼M4
▼B
▼B
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 Brussels
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 in appearance,
— clean, practically free of any visible foreign matter,
— not frozen,— free of insects and/or other parasites,
— free of abnormal external moisture,
— free of foreign smell and/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 in this 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
inclusion in Class I, but satisfy the minimum requirements specified
above.
However, produce in this 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 — 29.06.2001 — 002.001 — 7
▼M2
▼B
▼B
The minimum diameter is:
— 10 mm for trimmed Brussels sprouts graded in Classes I and II and for
Brussels sprouts, trimmed or untrimmed, graded in Class III,
— 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 exceptionally,
coming within the tolerances for that class.
(ii)Class II
10 % by weight of Brussels sprouts satisfying neither the
requirements 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
Brussels 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.
B.Packaging
The Brussels sprouts must be packed in such 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:
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
‘Trimmed Brussels sprouts’ or ‘untrimmed Brussels sprouts’, if the
contents are not visible from the outside.1987R1591 — EN — 29.06.2001 — 002.001 — 8
▼M2
▼B
▼M2
▼B
▼B
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.Official controlmark (optional).1987R1591 — EN — 29.06.2001 — 002.001 — 9
▼B
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 in appearance,
— 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
production period. Its condition must 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 in this class must be of good quality, regular in shape
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.
In the case of blanched 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 in this 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.
In the case of blanched 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 grams
The difference in size in the same package may not exceed 200, 150 and 100
grams respectively.1987R1591 — EN — 29.06.2001 — 002.001 — 10
▼B
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.
B.Presentation
The ribbed celery may be presented:
— either bundled in the package,
— or stacked in the 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 in such a way as to protect it 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:
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
‘Ribbed celery’ followed by the indication ‘blanched celery’ or an
indication of the colour-type, if the contents are not visible from the
outside.1987R1591 — EN — 29.06.2001 — 002.001 — 11
▼M2
▼B
▼B
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 by ‘large’, ‘medium’ or ‘small’;Number of pieces or, where appropriate, number of bundles.
E.Official controlmark (optional).1987R1591 — EN — 29.06.2001 — 002.001 — 12
▼B
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 in appearance,— 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
Spinach in this class may be in leaf or in heads and 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 requirements
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
within the tolerances 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 — 29.06.2001 — 002.001 — 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 in length 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.
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 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 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.Official controlmark (optional).1987R1591 — EN — 29.06.2001 — 002.001 — 14
▼M2
▼B
▼M3