2001R0175 — EN — 31.01.2003 — 001.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COMMISSIONREGULATION(EC)No175/2001
of26January2001
layingdownthemarketingstandardforwalnutsinshell
(OJ L 26, 27.1.2001, p. 24)
Amended by:
Official Journal
No page date
►M1Commission Regulation (EC) No 46/2003 of 10 January 2003 L 7 61 11.1.2003
▼B
COMMISSIONREGULATION(EC)No175/2001
of26January2001
layingdownthemarketingstandardforwalnutsinshell
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Community,
Having regard to Council Regulation (EC) No 2200/96 of 28 October
1996 on the common organisation of the market in fruit and vegeta-bles (
1), as last amended by Regulation (EC) No 2826/2000 (2), and in
particular Article 2(2) thereof,
Whereas:
(1)Walnuts are among the products listed in Annex I to Regulation
(EC) No 2200/96 for which standards must be adopted. To thatend and in the interests of preserving transparency on the world
market, account should be taken of the standard for walnuts in
shell recommended by the Working Party on Standardisation ofPerishable Produce and Quality Development of the UnitedNations Economic Commission for Europe (UN/ECE).
(2)Applying this standard should result in products of unsatisfactoryquality being removed from the market, bringing production intoline withconsumer requirements and facilitating trade relation-ships based on fair competition, thereby helping to improve theprofitability of production. Therefore it applies at all marketing
stages.
(3)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 walnuts in shell falling within CN code
0802 31 00 shall be as set out in the Annex.
The standard shall apply at all stages of marketing, under the condi-
tions laid down in Regulation (EC) No 2200/96.
Article 2
This Regulation shall enter into force on the third day following its
publication in the Official Journal of the European Communities .
It shall apply from 1 September 2001.
This Regulation shall be binding in its entirety and directly applicable
in all Member States.2001R0175 — EN — 31.01.2003 — 001.001 — 2
(1) OJ L 297, 21.11.1996, p. 1.
(2) OJ L 328, 23.12.2000, p. 2.
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ANNEX
STANDARDFORWALNUTSINSHELL
I. DEFINITION OF PRODUCE
This standard applies to walnuts in shell free from outer husks, from vari-
eties (cultivars) grown from Juglans regia L., to be supplied to the
consumer, walnuts for industrial processing being excluded.
The expression ‘fresh walnuts’ or ‘early walnuts’ means walnuts which
have been marketed soon after harvesting and cannot be preserved for a
long time, from which the husk has been removed and which have not
been treated in any way that tends to change their natural moisture content.
The expression ‘dry walnuts’ means walnuts which can be preserved for a
long time under normal conditions of storage (1).
II. PROVISIONS CONCERNING QUALITY
The purpose of the standard is to define the quality requirements of walnuts
in shell, after preparation and packaging.
A.Minimumrequirements (2)
(i) In all classes, subject to the special provisions for each class and the
tolerances allowed, the walnuts in shell must be:
(a)Characteristics of the shell:
— intact; slight superficial damage is not considered as a
defect; partially open walnuts are considered to be intact
provided that the kernel is physically protected,
— sound; free from defects likely to affect the natural keeping
quality of the fruits,
— free of damage caused by pests,— clean; practically free of any visible foreign matter,— dry; free from abnormal external moisture,— free from residues of husk.
The shells of dry walnuts must show no trace of hulling.
(b)Characteristics of the kernels:
— sound; produce affected by rotting or deterioration suchas
to make it unfit for consumption is excluded,
— firm,
— clean, practically free of any visible foreign matter,
— free from insects or mites whatever their stage of develop-
ment,
— free of damage caused by pests,
— free from rancidity and/or oily appearance,
— free from mould,— free of abnormal external moisture;— free of foreign smell and/or taste,— normally developed, shrivelled kernels are to be excluded.
(c) The walnuts in shell must be gathered when sufficiently mature.
Walnuts must not be empty.In the case of ‘fresh walnuts’, it must be possible to peel off the
skin of the kernel easily and the internal central partition must
show signs of turning brown.
In the case of ‘dry walnuts’, the internal central partition must be
dry and brittle.
Without prejudice to the provisions of Article 2 of European Parlia-
ment and Council Directive 95/2/EC (
3), as last amended by
Directive 98/72/EC (4), the shells may be washed and bleached2001R0175 — EN — 31.01.2003 — 001.001 — 3
(1) In the case of transport by closed container, special attention should be paid to air
circulation in the container and to the moisture content of the produce.
(2) The definition of defects is given in Appendix II to this Annex.
(3) OJ L 61, 18.3.1995, p. 1.
(4) OJ L 295, 4.11.1998, p. 18.
▼B
provided that the treatment applied does not affect the quality of the
kernels.
The condition of the walnuts in shell should be such as to enable
them:
— to withstand normal transport and handling, and
— to arrive in a satisfactory condition at the place of destination.
(ii) Moisture content
Dry walnuts shall have a moisture content not greater than 12 % for
the whole nut and 8 % for the kernel (1).
The natural moisture content of whole fresh walnuts shall be equal
to or greater than 20 %.
B.Classification
Walnuts in shell are classified in three classes defined below.
(i)‘Extra’class
Walnuts in shell in this class must be of superior quality. They
must have the characteristics of the variety or of the mixture of
certain varieties officially defined by the producing country and
specified in the marking.
They must be practically free from defects with the exception of
very slight superficial defects provided these do not affect the
general appearance of the produce, the quality, the keeping quality
and presentation in the package.
This class may not include walnuts in shell whose variety cannot
be guaranteed, nor a mixture which is not defined.
Furthermore, only walnuts of the most recent harvest can be
included in this class.
(ii)Class I
Walnuts in shell in this class must be of good quality. They must
be characteristic of the variety, of a commercial type or of a
mixture of certain varieties officially defined by the producing
country and specified in the marking.
Slight defects may be allowed provided these do not affect the
general appearance of the produce, the quality, the keeping quality
and presentation in the package.
This class may not include walnuts in shell whose variety cannot
be guaranteed, nor a mixture which is not defined.
(iii)Class II
This class includes walnuts in shell which do not qualify for inclu-
sion in the higher classes, but satisfy the minimum requirements
specified above.
Defects may be allowed provided the walnuts in shell retain their
essential characteristics as regards the quality, keeping quality and
presentation.
III. PROVISIONS CONCERNING SIZING
Size is determined either by an interval determined by the minimum
diameter and the maximum diameter (sizing) or by an indication of the
minimum diameter followed by ‘and above’ or ‘and +’ (screening).
Class Sizing (a) Screening(a)
Extra, I and II 34 mm and above
32-34 mm 32 mm and above
30-32 mm 30 mm and above28-30 mm 28 mm and above
I and II 26-28 mm 26 mm and above2001R0175 — EN — 31.01.2003 — 001.001 — 4
(1) The moisture content is determined by the method given in Appendix I to this Annex.
▼B
Class Sizing (a) Screening(a)
II 24-26 mm 24 mm and above
(a) In addition to this sizing and screening table, provided that the size is also
expressed in the marking, any size name may be used optionally.
IV. PROVISIONS CONCERNING TOLERANCES
Tolerances in respect of quality and size shall be allowed in each package
for produce not satisfying the requirements of the class indicated.
A.Qualitytolerances
In the calculation of tolerances, whatever the class, two half empty
walnuts or four quarter-empty walnuts are counted as one empty walnut.
Defects allowed (a)Tolerances allowed
(percentage by number or weight of defective
fruit)
Extra Class I Class II
(a) Total tolerances for
defects of the shell71 01 5
(b) Total tolerances for
defects of the edible part (b)81 01 5
of which rancid, rotten or
damaged by insects (c)368
of which mouldy walnuts 3 4 6
(a) The definitions of defects are listed in Appendix II to this Annex.
(b) For fresh walnuts, the tolerances for defects of the kernel are as follows:
‘Extra’ class: 8 %; class I: 12 %; class II: 15 %.
(c) Living insects or animal pests are not permitted in any class.
B.Mineral impurities
Ashes insoluble in acid must not exceed 1 g/kg.
C.Sizetolerances
For all classes, a maximum of 10 %, by number or weight, of walnuts in
shell not conforming to the size indicated in the marking is tolerated
within the limits such that:
— the nuts correspond to the sizes immediately below or above when
the size is designated by an interval determined by the minimum
diameter and the maximum diameter (sizing),
— the nuts correspond to the size immediately below when the size is
designated by an indication of the minimum diameter followed by
‘and above’ or ‘and +’ (screening).
V. PROVISIONS CONCERNING PRESENTATION
A.Uniformity
The contents of each package must be uniform and contain only walnuts
in shell of the same origin, crop year, quality and size (if sized). In a
single package stated to contain a given variety, a defined mixture of
varieties or commercial type, a maximum of 10 %, by number or
weight, of walnuts in shell may belong to other varieties or commercial
types.
The visible part of the contents of the package must be representative of
the entire contents.
Notwithstanding the preceding provisions in this point, products covered
by this Regulation may be mixed, in sales packages of a net weight of2001R0175 — EN — 31.01.2003 — 001.001 — 5
▼M1
▼M1
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
Walnuts in shell must be packed in such a way as to protect the produce
properly.
The materials used inside the package must be new, clean and of a
quality suchas to avoid causing any external or internal damage to th e
produce. The use of materials, particularly of paper or stamps bearing
trade specifications, is allowed provided the printing or labelling has
been done withnon-toxic ink or glue.
Packages must be free of all foreign matter.
C.Presentation
The weight of the packages constituting a batch must be identical.
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
— ‘Freshwalnuts’ or ‘Early walnuts’ (in th e case of freshwalnuts);
‘Walnuts’ or ‘Dry walnuts’ (in the case of dry walnuts).
— Name of the variety or of the mixture defined for the ‘Extra’ class;
name of the variety, defined mixture or commercial type for class I.
C.Origin ofproduce
Country of origin and, optionally, district where grown, or the national,
regional or local place name.
D.Commercial specifications
— Class
— Size, which may be given either:
— by the minimum and maximum diameters, or
— by the minimum diameter followed by the words ‘and above’ or
‘and +’.
— Size name (optional).
— Crop year (mandatory for ‘Extra’ class and class I, optional for class
II).
— Net weight— Date of packaging mandatory for freshwalnuts and optional for dry
walnuts.
— ‘Best before’ followed by the date (optional); for fresh walnuts the
indication ‘To be consumed quickly, store preferably in a cool
place’, or the indication ‘Preservation very limited, store preferably
in a cool place’.
E.Official controlmark (optional)2001R0175 — EN — 31.01.2003 — 001.001 — 6
(1) OJ L 7, 11.1.2003, p. 65.▼B
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APPENDIX I
DETERMINATIONOFTHEMOISTURECONTENT
METHOD I — LABORATORY REFERENCE METHOD
1.Principle
Determination of the moisture content of dried fruits by loss of mass after
drying at a temperature of 103 ºC (± 2 ºC) in a temperature-controlled oven
at ambient pressure for six hours.
2.Apparatus
2.1. Ceramic mortar withappropriate pestle or food ch opper.
2.2. Analytical balance sensitive to 1 mg.
2.3. Cylindrical, flat-bottomed glass or metal containers, 12 cm in diameter and
5 cm in depth, provided with well-fitting lids.
2.4. Electrically heated temperature-controlled oven with good natural ventila-
tion, regulated so that the temperature is maintained at 103 ºC (± 2 ºC).
2.5. Dessicator containing an effective dessicant (e.g. calcium chloride) and
provided with a metal plate which allows the containers to cool rapidly.
3.Preparationofthesample
Shell the sample if required and crush the kernels in the mortar, or chop
them finely, to obtain fragments of 2 to 4 mm across.
4.Testportionanddetermination
4.1. Dry the containers and their lids in the oven for at least two hours and
transfer to the dessicator. Allow the containers and lids to cool to room
temperature.
4.2. Carry out the determination on four test portions of approximately 50 g
each.
4.3. Weigh the empty container and lid to the nearest 0,001 g (M0).
4.4. Weigh approximately 50 g of the test material into the container to the
nearest 0,001 g. Spread the material all over the base of the container,
seal the container quickly with the lid and weigh the whole (M1). Perform
these operations as quickly as possible.
4.5. Place the open containers, with their lids beside them, in the oven. Close
the oven and allow to dry for six hours. Open the oven, quickly cover the
containers with their individual lids, and place them in the dessicator to
cool. After cooling to ambient temperature, weigh the covered dish to the
nearest 0,01 g (M2).
4.6. The moisture content of the sample, as percentage by mass is given by the
expression:
4.7. Report the average value obtained from the four determinations.
METHOD II — RAPID METHOD
1.Principle
Determination of the moisture content using a measuring instrument based
on the principle of electrical conductivity. The measuring instrument must
be calibrated against the laboratory method.
2.Apparatus
2.1. Ceramic mortar withappropriate pestle or food ch opper.
2.2. Measuring instrument based on the principle of electrical conductivity.2001R0175 — EN — 31.01.2003 — 001.001 — 7
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3.Determination
3.1. Fill the glass with the substance to be examined (previously ground in the
mortar) and tighten the press until a constant pressure is obtained.
3.2. Read the values of the scale.
3.3. After each determination, clean the glass thoroughly with a spatula, stiff
bristled brushpaper napkin, or compressed air pump.2001R0175 — EN — 31.01.2003 — 001.001 — 8
▼B
APPENDIX II
DEFINITIONOFDEFECTSFORWALNUTSINSHELL
A.Defectsoftheshell
Any defect affecting the appearance including:
— staining or discolouration: abnormal colour which covers 20 % of the
surface of the shell of an individual nut and which is of a brown, reddish
brown, grey or other colour in pronounced contrast with the colour of the
rest of the shell or the majority of shells in the lot,
— adhering dirt, when affecting more than 5 % of the shell surface,— adhering husk, when affecting more than 10 % of the shell surface,— husking damages: pronounced marks on the shell caused by the operation
of mechanically removing the husk.
B.Defectsoftheediblepart(kernel)
Any defects affecting the appearance of the kernel, including blemishes or
areas of discolouration: discolouration which affects more than one quarter
of the kernel and which is in pronounced contrast with the colour of the
rest of the kernel.
Shrivelled kernels: kernel which is seriously shrunken,
wrinkled and tough.
Ripening defects for freshnuts: kernel wh ichis not sufficiently firm,
of which the skin cannot easily be
peeled off and/or of which the
internal central partition does not
show signs of turning brown.
Rancidity: oxidation of lipids or free fatty acid
production producing a disagreeable
flavour.
Empty nuts: condition of the walnut in which the
kernel has not developed.
C.Defectsoftheshellandkernel
Mould: mould filaments visible to the naked
eye.
Decay: significant decomposition caused by
the action of micro-organisms.
Insect damage: visible damage caused by insects or
other animal parasites or the
presence of dead insects or insect
debris.
Foreign matter: any matter or material not usually
associated withth e produce.
Mineral impurities: acid insoluble ash.
Foreign smell or taste: any odour or flavour that is not
characteristic of the produce.2001R0175 — EN — 31.01.2003 — 001.001 — 9