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"BCOMMISSION REGULATION (EEC) No 2213/83
of 28 July 1983
laying down quality standards for onions and witloof chicory
(OJ L 213, 4.8.1983, p. 13)
Amended by:
Official Journal
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 2.12.19971983R2213 — EN — 05.12.1997 — 002.001 — 1
COMMISSION REGULATION (EEC) No 2213/83
of 28 July 1983
laying down quality standards for onions and witloof chicory
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 oganization of the market in fruit and vegetables (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 and
wholesale markets; whereas the common quality standards for onions
and witloof chicory should therefore be changed to take those new
requirements into account;
Whereas such changes entail alteration 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 time or
the various handling operations may bring about deterioration due to the
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 particularly
carefully sorted and packaged, only lack of freshness or turgescence is to
be 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 a
single text;
Whereas the measures provided for in this Regulation are in accordance
with the opinion of the Management Committee for Fruit and Vegetables,
HAS ADOPTED THIS REGULATION:
Article 1
The marketing standards for onions falling within CN code 0703 10 19
and for witloof chicory falling within CN code 0705 21 00 respectively
shall be as set out in Annexes I and II hereto.
These standards shall apply at all marketing stages, under the conditions
laid down in Regulation (EEC) No 1035/72.!B
(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.!M6
!B1983R2213 — EN — 05.12.1997 — 002.001 — 2
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 to
perish.
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 the
terms ‘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.!B1983R2213 — EN — 05.12.1997 — 002.001 — 3
ANNEX I
QUALITY STANDARD FOR ONIONS
I. DEFINITION OF PRODUCE
This standard applies to onions grown from varieties (cultivars) of Allium cepa L.
(SIC! Allium cepa L.) , to be supplied to the consumer in the natural state, green
onions with full leaves and onions for industrial processing being excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of the standard is to define the quality requirements for onions after
preparation and packaging.
A. Minimum requirements
In all cases, subject to the special provisions for each class and the tolerances
allowed, the bulbs must be:
— intact,
— 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,— free from damage due to frost,— sufficiently dry for the intended use (in the case of pickling onions, at least
the first two outer skins and the stem should be fully dried),
— free of all abnormal external moisture,— free of foreign smell and/or taste.
Lastly, the stems must be twisted or clean cut and must not be more than 4 cm
long (except for stringed onions).
The condition of the onions 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
Onions are classified into three classes defined below:
(i) Class I:
Onions in this class must be of good quality. In shape and colour they must be
typical of the variety.
The bulbs must be:— firm and compact,
— without evidence of sprouting (free of externally visible shoots),
— without hollow or tough stems,
— free from swelling caused by abnormal development,— practically free of root tufts (however, for onions harvested before complete
maturity, root tufts are allowed), small cracks in the outer skin are allowed.!
B
!M1
!B
!M6
!B1983R2213 — EN — 05.12.1997 — 002.001 — 4
!M1
The following are, however, permitted:
— light staining which does not affect the last dried skin protecting the flesh,
provided it does not cover more than one-fifth of the surface of the bulb,
— small cracks in the outer skins and the absence of part of the outer skins
provided that the flesh is protected.
(ii) Class II:
This class includes onions which do not qualify for inclusion in class I, but satisfy
the minimum requirements specified above.
They should be reasonably firm and, provided they retain their essential
characteristics of quality and preservation, they may show the following defects:
— shape and colouring not typical of the variety,
— early signs of externally visible sprouting (not more than 10 % by number or
weight per unit of presentation),
— traces of rubbing,
— slight marking caused by parasites or disease,
— small healed cracks,
— slight bruising, healed, unlikely to impair keeping qualities.
They may have root tufts.
The following, however, are permitted:
— staining which does not affect the last dried skin protecting the flesh provided
it does not cover more than half the surface of the bulb,
— cracks in the outer skins and the absence of a part of the outer skins from not
more than one-third of the surface of the bulb, provided the flesh remainsintact.
III. PROVISIONS CONCERNING SIZING
Sizing is determined by the maximum diameter of the equatorial section. The
minimum diameter is 10 mm. The difference between the diameters of the
smallest and largest onions in the same package must not exceed:
Classes I and II:
— 5 mm where the diameter of the smallest onion is 10 mm and over but under
20 mm; however, where the diameter of the onion is 15 mm and over but
under 25 mm, the difference may be 10 mm,
— 15 mm where the diameter of the smallest onion is 20 mm and over but under
40 mm,
— 20 mm where the diameter of the smallest onion is 40 mm and over but under
70 mm,
— 30 mm when the diameter of the smallest onion is 70 mm or over.!B
!M6
!B
!M1
!M5
!B
!M51983R2213 — EN — 05.12.1997 — 002.001 — 5
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. Quality tolerances
(i) Class I:
10 % by number or weight of onions not satisfying the requirements for the class,
but meeting those for class II or, exceptionally, coming within the tolerances forthat class.
(ii) Class II "
M5 3:
10 % by number or weight of onions satisfying neither the requirements for the
class nor the minimum requirements, excluding produce affected by rotting, orany other deterioration rendering it unfit for consumption.
B. Size tolerances
For all classes: 10 % by number or weight of onions not conforming to the size
identified, but with a diameter of not more than 20 % below or above it.
V . PROVISIONS CONCERNING PRESENTATION
A. Uniformity
The contents of each package must be uniform and contain only onions of the
same origin, variety, quality and size.
The visible part of the contents of each package must be representative of theentire contents.
B. Presentation
Onions may be presented:
— arranged in layers,
— packed in bulk,
— in ‘strings’ (of not less than 16 bulbs, with fully dried stems).
C. Packaging
Onions 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 inkor glue.
Packaging 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; (SIC! side,) legibly and indelibly marked and visible from the outside:!
B
!M5
!B1983R2213 — EN — 05.12.1997 — 002.001 — 6
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 closeconnection with the code mark.
B. Nature of produce
‘Onions’, 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 indicated by minimum and maximum diameters,
— weight.
E. Official control mark (optional)!
B
!M5
!B1983R2213 — EN — 05.12.1997 — 002.001 — 7
ANNEX II
QUALITY STANDARDS FOR WITLOOF CHICORY
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 beingexcluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of this standard is to define the quality requirements for witloof
chicory after preparation and packaging.
A. Minimum requirements
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 abnormal external moisture,
— 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.!
B1983R2213 — EN — 05.12.1997 — 002.001 — 8
(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 lesstight 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.
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
3
Minimum diameter
— chicory under 14 cm in length 2,5 2,5 2,5 "M5
3
— chicory 14 cm or over in length 3 3 2,5 "M5
3
Maximum diameter 6 8 — "M5
3
Minimum length 9 9 9 (1)"M5
3
Maximum length 17 20 24 "M5
3
(1) However, chicory ranging between 6 and 12 cm in length may be included in class
II"M5 3, subject to mention being made on the package of the
minimum and maximum length of the chicory contained therein.!B
!M2
!M5
!B1983R2213 — EN — 05.12.1997 — 002.001 — 9
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 3;
(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 3
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. Quality tolerances
(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.
B. Size tolerances
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-gradesgiven 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,!
B
!M5
!B
!M5
!B1983R2213 — EN — 05.12.1997 — 002.001 — 10
— or in small packages.
Chicory in class II of irregular shape "M5 3must 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 external or internal damage to the produce. The use ofmaterials 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. Nature of produce
Witloof or ‘witloof chicory’ 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 (SIC! class) and, in the case of class II, the words ‘’irregular shape’,
where applicable, and optionally an equivalent national description.
— maximum and minimum length for chicory in class II "
M5
3ranging between 6 and 12 cm in length only.
E. Official control mark (optional)!B
!M2
!B
!M5
!B
!M2
!B1983R2213 — EN — 05.12.1997 — 002.001 — 11